Category: POULTRY

BLT Chicken Sandwiches with Rosemary Mayo – Fire Day Friday

I can’t say it’s the best looking sandwich I have ever made, but what I can say is that it’s one of the best tasting ones I’ve had in a long time.  I guess you truly can’t go wrong with bacon and cheese, though, can you?
This is a fun way to jazz up a chicken sandwich or a BLT – however you look at it, you will not be sorry if you do make it!
Don’t feel like grilling?  No worries, bake or pan sear the chicken, it will still be good.  Heck, use chicken tenders instead of breasts – it doesn’t matter, cause it will still be good 🙂
BLT Chicken Sandwiches with Rosemary Mayo
Adapted from Bon Appetit

Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
olive oil
garlic salt and pepper
6 slices bacon, cooked crisp
1 roma tomato, thinly sliced (I actually used cherry tomatoes because I had them on hand and they worked just fine)
lettuce
melty cheese – I used a jalapeno pub cheese – or you can skip the cheese all together
2 hoagie buns or sandwiches rolls of your choice
For the mayo:
1/4 cup mayonnaise
1-2 teaspoons freshly minced rosemary leaves
1 Tablespoon lemon juice

Directions:
Mix all the ingredients together for the mayo, until well combined.  Cover and refrigerate until ready to use.

Preheat grill to 375 degrees F.  Rub olive oil on both sides of each piece of chicken.  Season with garlic salt and pepper (or whatever spice mixture you prefer).  Place directly over the fire and grill about 8-10 minutes per side or until the chicken is cooked through.  Remove from grill and let rest for 5 minutes.

Build your sandwich however you like, but I slathered mayo on the top and bottom bun – placed the chicken first, added the cheese, topped with bacon, tomato and lettuce – dinner is served!  Enjoy!

CHICKEN FRIED CHICKEN with PEPPERED GRAVY

Chicken Fried Chicken
2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)
  • Rinse and pat dry the chicken breasts. 
  • In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking. Make sure to coat chicken well and turn at least once during soaking. 
  • When ready to cook, drain, but do NOT rinse the buttermilk off the chicken pieces.
  • In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
  • In a small ziploc bag mix together the flour, salt and pepper. 
  • One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter. 
  • Cook on one side until edges begin to bleed and then turn. About 6 minutes each side depending on plumpness. 
  • Keep chicken warm.
Peppered Gravy
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)
  • Melt butter into bottom of pan you just cooked the chicken in. 
  • Scrape up any of the chicken pieces and mix into new butter. 
  • Add flour slowly, stirring until absorbed by butter and golden brown. 
  • Slowly add first the milk and then the cream. 
  • Stir constantly until thickens. If necessary sprinkle in more Wondra until desired thickness is reached. 
  • Serve over chicken and mashed potatoes.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS

If you are anything like me, you have a drawer or a box full of recipes from newspapers, magazines, old maiden aunts, grandmothers, friends and every potluck you ever went to and said, “I have to have that recipe”! I remember one potluck at church several years back that I asked for a recipe and she instantly pulled it out of her pocket. Obviously I wasn’t the first to ask! Those are the recipes I like, the ones that bring a memory to mind like Lonnie handing me that recipe card.

Now while I kept her combination of spices and seasonings intact I did make changes that made it more palatable to my family. For example hubby doesn’t like cooked mushrooms so I either have to eliminate them or substitute for something else. but sometimes I’m a little sneaky and they’re in there, but just not so he can tell. One son doesn’t like tomato pieces, but loves tomato sauce, his old girlfriend won’t eat cooked carrots, and on and on! So I always keep a list of likes, dislikes and allergies and am constantly altering recipes to fly by the seat of my pants.

This recipe has been floating around so long in the box of scraps that I have no idea where it originated, which based on all my changes doesn’t matter, but reminds me to keep that box. Some days I feel like an archaeologist where I come up with oldies that were favorites and will now be revived to be enjoyed once again by a new generation.

CHICKEN FLORENTINE aka STUFFED CHICKEN BREASTS
FILLING
1/3 cup diced red bell pepper*
1/3 cup chopped fresh mushrooms
1 1/4 cup fresh baby spinach leaves**
1/4 teaspoon sea salt
1/8 teaspoon white pepper
1 bunch green onions, minced
2-3 cloves garlic, minced
2 ounces Philadelphia cream cheese, softened or 2 ounces grated mozzarella
1 1/2 teaspoons flour
CHICKEN
4 large boneless, skinless chicken breasts
2-3 slices sourdough bread, staled and crumbled
3 tablespoons Parmesan cheese
1+1 tablespoon butter
1 teaspoon olive oil
1 egg white, beaten

  • Preheat oven to 425 degrees.
  • Melt 1 tablespoon butter add 1 teaspoon olive oil in skillet.
  • Saute’ garlic, bell pepper and mushrooms until tender, about 5 minutes.
  • Add in spinach and cooked until spinach is completely wilted. If using frozen stir until well blended.
  • Drain well.
  • Combine cream cheese, flour and spinach mix until well blended and set aside.
  • Between 2 sheets of wax paper flatten each chicken breast to 1/4 inch and set aside.
  • Combine bread crumbs and Parmesan cheese. Add 1 tablespoon melted butter and mix until crumbly.
  • Divide the spinach mixture equally between the chicken breasts.
  • Carefully roll each chicken breast.
  • Using a pastry brush coat each chicken bundle with the beaten egg and then roll in coating mixture.
  • Place seam side down on a small baking sheet or stoneware pan (I prefer the stoneware pan for a crisper, non-greasy chicken)
  • Bake for 30 minutes or until golden brown in color and juices are clear.

*I like to make this recipe back to back on my weekly menu with Twisted Pepper Steak to make the red pepper usage more efficient, use jar (olive oil soaked) red peppers or I substitute a jar of pimentos in a pinch.
** You can use frozen chopped, but it must be drained well and then drained a few more times until dry!!

BALSAMIC PEACH CHICKEN

Good morning!  Tamy here filling in for Melynda as she puts the finishing touches on her wedding.  This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.

BALSAMIC PEACH CHICKEN ~ 6 servings

1/4 cup balsamic vinegar
2 peaches
1 kiwi*
1/2 cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1 1/2 cups prepared brown rice

  • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
  • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
  • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
  • Prepare rice.
  • In a large skillet heat through the chicken mixture.
  • Add the rice and heat through.
  • Serve and Enjoy.

*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

BALSAMIC PEACH CHICKEN

This recipe was originally this. Hubby liked it so well that I have written an alternative version that allows me to clean out the fruit drawer, freezer and eat it too! This version also allows me to make the flavorful part the night before while I’m cleaning up the kitchen and throw it together quickly the next night and no one knows I cheated a little.

BALSAMIC PEACH CHICKEN ~ 6 servings

1/4 cup balsamic vinegar
2 peaches
1 kiwi*
1/2 cup packed brown sugar
1 tablespoon plum sauce*
1 tablespoon KARO syrup
1/2 cup hot water
1 teaspoon Better than Bouillon chicken base
1 pound chicken tenders, sliced into 1 inch pieces
1 1/2 cups prepared brown rice

  • In a small saucepan bring the water, vinegar, bouillon and brown sugar to a boil. Add the chopped fruit pieces and boil 5 minutes, stirring constantly. Lower the heat and simmer for several minutes more.
  • Spray a skillet with pure. Stir fry the chicken pieces until heated through.
  • Transfer to a medium size bowl. Pour vinegar mixture over chicken pieces and chill several hours.
  • Prepare rice.
  • In a large skillet heat through the chicken mixture.
  • Add the rice and heat through.
  • Serve and Enjoy.

*The plum sauce and kiwi made a nice tropical taste that was a little more tart than the original recipe.

HEALTHY CHICKEN TETRAZINNI

This is a hearty meal, though it’s very different from the chicken spaghetti my daughter-in-law makes with Velveeta and Rotel Tomatoes.  It may not taste as good as that, but it’s definitely better for me.

Here’s what you need:
Green onions, 1/2 cup chopped
Celery, 3 stalks, chopped
Mushrooms, (1) 8 oz. can sliced
Cream of Mushroom soup, 2 cans, 98% fat free
Chicken, 1 pound, cut into bite size pieces
Spaghetti noodles, 12 oz.
Olive oil, 1tablespoon
Cheddar cheese, 1 cup grated
garlic salt to taste
pepper to taste

Preparation:

  • Heat olive oil in a large skillet on medium heat.  Add chicken, green onions, and celery.  Cook until chicken is no longer pink.  Add mushrooms, salt, and pepper and simmer for five minutes.
  • While chicken is cooking, prepare spaghetti according to package directions.
  • Combine soup, spaghetti, and chicken mixture in a large casserole or lasagna pan.
  • Top with grated cheese.
  • Bake at 375 degrees for 25 minutes.

Serves 6.
316 calories, 22 grams of carbs, 19 grams of fat, and 29 grams of protein.
Enjoy!

CHICKEN CHOW MEIN

CHICKEN CHOW MEIN
3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1-2 cups shredded chicken pieces
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli

  • Prepare spaghetti according to package directions.
  • Over a medium high flame heat the peanut oil in a heavy skillet.
  • Saute’ the celery, onions, bean sprouts and cabbage until cabbage is wilted.
  • Remove with a slotted spoon.
  • Add a bit more oil and saute’ chicken pieces.
  • Remove with a slotted spoon.
  • Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
  • Whisk the cornstarch into the cold water until smooth.
  • Add to the broth mixture and bring to a boil.
  • Add vegetable mixture and chicken pieces back in, heat through and coat well.
  • Toss with prepared pasta and heat through.




I use my salad spinner for draining pasta to get all the excess water out.


BLACK BEAN CHICKEN BURRITOS

BLACK BEAN CHICKEN BURRITOS
corn tortillas
black beans, drained well
KNORR creamy rice mix
4 ounce green chiles, drained well
2 cups rotisserie chicken pieces
15 ounce can HATCH green enchilada sauce
2 cups shredded cojack cheese
sour cream

  • Preheat oven to 350 degrees.
  • Spray a large baking dish.
  • Prepare KNORR rice mix as directed.
  • In a large bowl combine chicken pieces, black beans, green chiles, rice and 1/3 of the cheese.
  • Spread sour cream on each tortilla.
  • Add a scoop of the chicken mixture.
  • Layer in baking dish seam side down.
  • When baking dish is full, evenly pour the enchilada sauce over the enchilads.
  • Sprinkle cheese evenly over all enchiladas.
  • Bake 30 minutes.
  • Enjoy.

GREEN CHILI CHICKEN ROLL-UPS

GREEN CHILI CHICKEN ROLL-UPSadapted from Shay @ Paper Plates & China Jalapeno Popper Chicken Roll-ups

1 1/2 pounds of chicken tenderloins
8 ounces of cream cheese**
1 (4 ounce) can of diced green chilies, well drained
2 teaspoons of Worcestershire sauce
Bacon slices (same amount as tenderloins)
About 2 teaspoons of liquid smoke
toothpicks
Salt and Pepper to taste

  • Preheat oven to 350 degrees.
  • Mix cream cheese, green chilies, liquid smoke and Worcestershire sauce together until well blended.  You can roast your own jalapenos if you’d like.
  • Spread about 1-2 Tablespoons of cream cheese mixture over one side of chicken tenderloin.
  • Roll each piece of cream cheese layered chicken up like a sleeping bag and then roll a bacon strip around it, securing it with a toothpick.
  • Spray a casserole dish with PURE. 
  • Layer any remaining cream cheese mixture in the bottom.
  • Top the chicken roll-ups.
  • Salt and pepper as desired.
  • Bake 25-30 minutes until chicken is cooked through and bacon is crisp.

**I used philly cream cheese savory sauce because I was out of plain and it worked well.

      PAN SEARED CHICKEN TENDERS & TRI-COLOR COUSCOUS with COCONUT LOBSTER SAUCE ~ MARX FOOD CHALLENGE

      I ran across a MARX foods Recipe challenge – what fun!  I signed up and they sent me a box full of yumminess.  My box included tri-color couscous, coconut sugar, dehydrated lobster mushrooms, DeArbol chilies and Pasilla Negro Chilies.

      The rules are that I had to use at least two ingredients from my box to create a new recipe.  I really wanted to try and use all five ingredients, but was only able to work in four of them.

      Now for full disclosure. hubby hates mushrooms, especially cooked mushrooms.  He goes out of his way to avoid mushrooms.  He declared he would hate this recipe before its inception.  Seeing a pattern here?  I HAD to use the mushrooms just to prove him wrong, plus I LOVE mushrooms even more than he hates them.  This recipe is proof that you can mount your dislikes and change them with the right combination of ingredients.

      PAN SEARED CHICKEN TENDERS & TRI-COLOR COUSCOUS with COCONUT LOBSTER SAUCE

      2 pound chicken tenders
      3/4 cup chardonnay
      1/2 cup chicken broth
      2 tablespoons MARX coconut sugar
      1 dried MARX Pasilla Negro Chilie, chopped
      safflower oil
      salt and pepper to taste
      4 tablespoons butter
      3 tablespoons flour
      5-7 tablespoons heavy cream

      • Whisk together the chardonnay and chicken broth until well blended.
      • In a medium bowl combine mushroom pieces and chile pieces.  Pour the chardonnay mixture over the mushroom mixture.  Allow to set for 2-3 hours to rehydrate the mushrooms and chilies.  Stir them around every now and then so all surfaces are able to absorb the liquid.
      • When ready, drain mushrooms and chiles through a sieve, reserving the liquid.
      • Whisk coconut sugar into reserved liquid.  Set aside.
      • In a small food processor pulse mushroom and chile pieces into a fine grind.
      • In a medium sauce pan, melt butter.
      • Add flour 1 tablespoon at a time until roux is a golden brown.
      • Gradually add the reserved liquid until well blended.
      • Add in the mushroom and chile pieces, stirring until well distributed.
      • Add cream 1 tablespoon at a time until desired consistency.
      • Simmer gently while preparing couscous and chicken.
      • Coat a large skillet with safflower oil.
      • While oil is heating, wash and pat dry chicken pieces.
      • Pan sear chicken pieces, salt and peppering as needed until golden outside and cooked through.
      • Pour 1 cup of couscous in a large bowl.  Pour 1 ¼ cups boiling water over top.  Cover the bowl and let it sit for five minutes, then fluff with a fork to separate the granules. 
      • Plate couscous in the in the center of serving platter.
      • Arrange chicken pieces around the couscous.
      • Spoon sauce over couscous and chicken.
      • Serve immediately.

      By the way, hubby who was so dead sure this recipe would suck gave it 2 thumbs up and then proceeded to eat it 2 nights in a row.

      CREAMY CHICKEN SPAGHETTI CASSEROLE

      Creamy Chicken Spaghetti Casserole
      2 cups shredded rotisserie chicken
      1 stick butter
      16 ounces mushrooms, sliced
      ¼ +¼ cup chardonnay
      sea salt and pepper to taste
      ¼ cup flour
      2 cups chicken broth
      1-½ cup whole milk
      1 cup grated Parmesan cheese
      3/4 cup roasted red peppers, minced
      1 pound Thin Spaghetti

      • Melt 2 tablespoons butter in a large skillet. 
      • Add mushrooms, 1/4 cup white wine, and sprinkle with salt and pepper. 
      • Cook over medium heat for 8 to 10 minutes, or until liquid has totally evaporated. 
      • With a slotted spoon remove mushrooms from skillet. Set aside. 
      • Bring broth to a boil. Break spaghetti into thirds (shorter pieces). Add spaghetti pieces to boiling broth and cook. 
      • Drain when al dente reserving broth.
      • Return large skillet to medium-low heat. 
      • Add 6 tablespoons butter. 
      • Sprinkle flour over butter, whisking to combine until roux turns golden.
      • Add broth gradually and whisk to combine. 
      • Pour in milk, additional 1/4 cup wine, salt and pepper to taste, then cook and bubble until thick. 
      • Turn off heat, add Parmesan cheese, stirring until well blended. 
      • Add in the mushrooms, chicken, and roasted red peppers. 
      • Stir to combine and check seasonings. 
      • Add cooked spaghetti and toss until well blended. 
      • Turn into a 9 x 13 casserole pan. 
      • Bake at 350 degrees or until golden brown and bubbly. 
      • Serve with salad and warm, crusty bread.

      BLACK BEAN CHICKEN BURRITOS

      BLACK BEAN CHICKEN BURRITOS
      corn tortillas
      black beans, drained well
      KNORR creamy rice mix
      4 ounce green chiles, drained well
      2 cups rotisserie chicken pieces
      15 ounce can HATCH green enchilada sauce
      2 cups shredded cojack cheese
      sour cream

      • Preheat oven to 350 degrees.
      • Spray a large baking dish.
      • Prepare KNORR rice mix as directed.
      • In a large bowl combine chicken pieces, black beans, green chiles, rice and 1/3 of the cheese.
      • Spread sour cream on each tortilla.
      • Add a scoop of the chicken mixture.
      • Layer in baking dish seam side down.
      • When baking dish is full, evenly pour the enchilada sauce over the enchilads.
      • Sprinkle cheese evenly over all enchiladas.
      • Bake 30 minutes.
      • Enjoy.