Category: POULTRY

STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS

When I went grocery shopping this week, Philadelphia cream cheese had a special going.  By buying my orange juice I received one of their new cooking creams free to try.  So, try we did and it’s 2 thumbs up around here!

STUFFED PAN SEARED CHICKEN BREASTS with CHILI GARLIC CARROTS
4 chicken breasts,
4 green onions, sliced thin
2 cups halved baby carrots
2 cloves garlic, finely minced
1 tablespoon chili powder
1 tablespoon sugar
2 tablespoons herbs de provence
1 small can chopped green chiles, drained
1/2 cup goat cheese
1/4 cup Philadelphia Cream Cheese Garlic Sauce
Juice of 1 lemon
2 + 2 tablespoons butter
sea salt and white pepper

  • Carefully slice open a pocket area of each chicken breast.
  • Combine sugar, chili powder and herbs de provence in a mortar and grind fine with pestle.
  • In a small food processor combine green chiles and goat cheese until well blended. Add 1/2 of herb mix and blend again.
  • In a small skillet melt 2 tablespoons butter over medium high heat.  Add onions and garlic, sauteing until soft.  Add carrots and saute until tender.
  • Add remaining spice mixture to carrots while sauteing.
  • In a medium skillet melt the other 2 tablespoons of butter over medium high heat.
  • Fill the pocket in chicken breast with the green chili mixture.  Add to skillet.  Salt and pepper chicken generously.  Cook until cooked through and browned on both sides.
  • Pour lemon juice over the chicken and simmer a few minutes.
  • Stir cream cheese sauce into the carrots.
  • Plate chicken breasts.
  • Add carrots to chicken pan and blend sauces together.
  • Serve immediately.

    Speedy Sweet and Sour Chicken ~ Simply Delicious Sunday

    Speedy Sweet and Sour Chicken Recipe: from BetterRecipes.com
    2 teaspoons vegetable oil
    1 pound boneless, skinless chicken breasts, cut into bite-size pieces
    1 medium onion cut into 1/2-inch strips
    1 red sweet pepper cut into 1/2-inch strips
    1 Tablespoon cornstarch
    1 (8 ounce) can pineapple chunks, drained, reserving juice
    1/2 cup brown sugar
    1 tablespoon reduced-sodium soy sauce
    1/2 cup rice wine vinegar
    1/2 cup tomato sauce
    Rice or soba (buckwheat) noodles

    Directions: Heat oil in a large non-stick skillet, add chicken, onion and pepper strips, and stir-fry about 5 minutes. Remove and keep warm. Mix cornstarch, pineapple juice, brown sugar, soy sauce, vinegar and tomato sauce in a small bowl; add to skillet. Reduce heat and simmer until sauce thickens. Add chicken mixture back to pan; add pineapple chunks and heat through. Serve over rice or soba noodles.

    Here’s what you’ll need:
    Slice up a medium onion.
    Slice up a red bell pepper.
    Cut up 2 chicken breasts into bite-sized pieces.
    Measure out all of the rest of the ingredients and put them into a separate small bowl. Measure out 1 tablespoon of cornstarch.
    Drain the juice of a can of pineapples into a bowl.  

    Add the brown sugar.
    Soy Sauce.
    Rice wine vinegar.
    1/2 cup of tomato sauce.
    Heat a wok or skillet until it is really hot.
    Cover the bottom with 3-4T of olive oil and then throw in the chicken.
    Add the peppers and onions with the chicken for about 5-6 minutes.
    The chicken, onions and pepper were pulled out and the sauce mixture went in.

    Cook the sauce mixture until it is thickened up a bit and then the chicken, onions and peppers go back in.

    Finally, the pineapple chunks go into the wok and cook for 5-6 minutes.

    **While all of this was going on, I also made some Uncle Ben’s rice according to the directions on the box.
    Here’s what you’ll end up with:

    This dish is pretty sweet so you may think about adding some type of pepper to spice it up a bit.  Also, I think next time I will keep the rice and mixture separate until it is time to serve.  You may want to let the sauce cook a little longer, too, to thicken up a bit but this dish was so good that these little things didn’t really matter a whole lot!

    Overall, this has been the best stir fry or Chinese type food that I have tried. I think that I will make it again but I will definitely give it a little spicy kick.

    CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE

    CHICKEN SALAD STUFFED AVOCADO with LEMON GARLIC VINAIGRETTE
    2 cups chopped rotisserie chicken
    4 green onions, sliced thin
    1 stalk celery, minced
    2 cloves garlic, minced
    Juice of 1 lemon
    1 tablespoon blood orange vinegar*
    1 tablespoon canola oil
    1 tablespoon sugar
    salt and pepper to taste
    1 avocado or tomato per person

    • Combine chicken and celery in mixing bowl.  
    • Salt and pepper generously.
    • In a small food processor blend garlic, green onions, lemon juice, vinegar, oil and sugar until well mixed.
    • Pour vinegar mix into mixing bowl and toss well.
    • If using tomatoes carve out centers with sharp knife.  Slice insides onto plate.  Salt and pepper generously.
    • If using avocados carefully scoop out of shell with a large spoon and arrange on plate with tomato slices.  Salt and pepper generously.
    • Fill centers with chicken salad.
    • Serve with garlic toast points.

    *or flavor of your choice

    CHICKEN COUNTRY CASSOULET ~ CLASSIC GOOD EATS

    CHICKEN COUNTRY CASSOULET
    3 boneless, skinless chicken breasts, cut into bite sized pieces
    1/2 pound thick-cut bacon, diced
    1 pound fat sausages of choice, cut into bite sized pieces
    3 tablespoons butter
    1 large Vidalia onion, diced
    4 garlic cloves, minced
    4 carrots, sliced
    1/2 pound snap peas, washed and deveined
    1/4 cup fresh minced parsley
    1 14-ounce can petit diced tomatoes, basil, garlic & oregano
    1 tablespoon Classico sun-dried tomato puree
    1/2 teaspoon dried sage
    1/2 teaspoon dried oregano
    2 tablespoons chopped fresh thyme or 1 tablespoon dried
    2 +/- cups chicken stock
    2 cups seasoned bread crumbs**
    salt and ground black pepper

    •  Preheat oven to 325 degrees.
    • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
    • Add chicken and sausages and brown on all sides. Remove from fat and set aside. 
    • Add the onions and garlic and cook 3-4 minutes until softened. 
    • Add the carrots, snap peas and parsley, sauteing 3-4 more minutes.
    • Add tomatoes, tomato puree, spices and salt and pepper to taste.
    • Add meat back in.
    • Add enough of the stock to just cover the meat and veggies, you don’t want things swimming around too much.  You can always add more stock during the cooking if needed. 
    • Cover dish and cook 1 hour.
    • Add more stock if necessary. Spread crumbs over the top and cook uncovered for 40 more minutes or until browned. 
    • Try adding other vegetables such as broccoli or white beans for variety.  

      **I used crushed ritz crackers today and they worked reallllllllllllllly well as a substitute!

        PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE ~ CLASSIC GOOD EATS

        PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE
        4 boneless, skinless chicken breasts
        2 tablespoons butter
        1 bunch green onions, thinly sliced
        2 cloves garlic, minced
        2 tablespoons rum
        1/4 cup white wine
        1 tablespoon champagne vinegar
        Juice of 1 lemon
        1/2 cup apricot pineapple jam
        8-12 dried apricots, finely sliced
        salt and pepper to taste

        • Melt butter in a large skillet.
        • Salt and pepper both sides of chicken pieces.
        • Brown chicken, turning once, until cooked through – about 4-5 minutes per side.
        • Remove from skillet and keep warm.
        • Reduce heat and add onion, sauteing until tender.
        • Add apricots, rum, wine, lemon juice and vinegar, simmering until reduced by half.
        • Add jam, blend well and simmer to desired consistency.
        • Serve over chicken and white rice with fresh kiwi.

        Hurry Up Chicken Pot Pie


        Hurry Up Chicken Pot Pie
        2 cups chopped cooked chicken breast (about 2 breasts)
        2 hard-boiled eggs, sliced
        1/2 cup thinly sliced carrots
        1/2 cup frozen green peas
        1 (10 3/4 oz.) can cream of chicken soup
        1 cup chicken broth
        salt and pepper, to taste
        1 1/2 cups instant biscuit mix
        1 cup milk
        1 stick melted butter

        Directions:  Preheat oven to 350 degrees. In a greased 2-quart casserole dish, layer the chicken, eggs, carrots, and peas. In a separate bowl, mix the soup and chicken broth together and season with salt and pepper. Pour mixture over the layers of chicken & vegetables. In separate bowl, stir together the biscuit mix and milk and pour this over the casserole. Drizzle melted butter over the biscuit mix topping. Bake until the topping is golden brown, 30 to 40 minutes.

        Modifications:
        -I used 1/2 bag of frozen peas and carrots.

        Here’s what you’ll need:

        Preheat the oven to 350 degrees.
        Cook the chicken.  I boiled mine but you could also use rotisserie chicken.
        Cut up the chicken and lay it out in a 9×13 baking dish sprayed with cooking spray.
        Slice up 2 hard-boiled eggs and sprinkle over the chicken.
        Add a 1/2 bag of frozen peas and carrots on top of the chicken and eggs.
        Mix the cream of chicken soup and 1 cup of the chicken broth.  Pour it over the chicken and veggies.
        Mix the biscuit mix and milk.  Pour it over the top.
        Melt the butter and pour on top.
        Into the oven at 350 degrees for about 45 minutes.
        Here’s what you’ll end up with:

        Additional Notes:
        *I used a 9×13 baking dish but I wish that I would have used 2 cans of cream of chicken soup instead of only one. 

        *I think, too, that if you didn’t want to mess with the Bisquick you could easily open up a can of biscuits or croissants and place them on top and just let them rise right on the chicken mixture.

        *You can use canned veggies instead of frozen.  Just drain and rinse well.

        *Add any veggie you like (corn, onion, green beans, etc) 


        *Baking time may vary.  If you use the biscuit mix, stick a fork or toothpick in to make sure it is done.

        CHICKEN PASTA IN GARLIC CREAM SUN-DRIED TOMATO SAUCE

        While this sounds like a complicated recipe, it’s an easy and quick weeknight recipe when you use the rotisserie chicken.  I buy rotisserie chickens often and when I get home from the store and they are relatively cool I de-bone the chicken and portion out the pieces for week night recipes.  I then take the remaining bones and skin and simmer for about an hour to create stock.  I then freeze the stock in 2 cup portions for use in those same week night recipes.

        Chicken Pasta in Garlic Cream Sun-Dried Tomato Sauce
        1 pack vermicelli noodles or pasta of your choice
        5 cloves garlic, minced
        4 chicken breasts or 2 cups rotisserie chicken pieces
        1 cup milk or heavy cream
        2-3 cups chicken broth
        2 tablespoons classico sun dried tomato pesto
        1/2 large white Vidalia onion, diced
        4 tablespoons butter
        2-3 tablespoons flour
        salt
        pepper
        olive oil
        fresh grated Parmesan cheese

        • Boil pasta in large pot.
        • While pasta boiling preheat large deep skillet to medium low.
        • Cube chicken to bite size pieces if using raw chicken.
        • Melt 2 tablespoons butter and add chicken, salt and pepper to taste.
        • Cook until chicken is JUST done. Remove to a warm plate.
        • Add remaining butter.
        • When melted, add flour to center of pan, whisk until mixture turns golden in color, creating a roux.
        • Add in the first cup of chicken stock raising heat to medium high, stirring until sauce thickens. Sauce will be very thick.
        • Whisk in second cup of stock until desired consistency.
        • Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
        • Add chicken pieces.
        • Add in sun dried tomato pesto, reduce heat to low and allow sauce to continue cooking and thickening.
        • At the very end add in your milk or cream starting with just half to begin with.
        • Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
        • Top with Parmesan cheese and enjoy.
        • If sauce gets to thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.

        Fire Day Friday: Sambal Grilled Chicken

         

        Next to Sriracha, Sambal Oelek is my favorite condiment.  Mix one or the other with Ranch dressing and you’ve got yourself one of the best sauces around.   Oh crap!  Did I just type that out loud?  Uhmmm.. never mind about the Ranch, I was only kidding.  Unless you think that sounds good, then I’m not kidding at all and you should go make it and dip whatever you can in it!!!

        But I digress…you came here for a real recipe, didn’t you?  Ok, ok… Sambal Grilled Chicken.
         
        This is a REALLY simple and REALLY flavorful dish.  I found this recipe in one of my latest Food Network Magazines.  It was actually for Sambal shrimp, but I don’t use a lot of shrimp when I cook, so I figured, why not try it on chicken?  It turned out to be one of my favorite chicken marinades.  I will say that the recipe calls for a lot more sesame oil then I think was needed.  I cut it in half and the sesame flavor was still a bit over powering.  I have adjusted to what I think will work best.  My suggestion – start with a small amount, you can always add more!


        Sambal Grilled Chicken
        Adapted from Emeril Lagasse, Food Network
        Printable Recipe 

        Ingredients:
        1/4 cup Sambal Oelek chili paste
        1 Tablespoon granulated sugar
        1 Tablespoon lime juice
        1 Tablespoon olive oil
        1 garlic clove, minced
        1/4 teaspoon ground ginger
        1 Tablespoon rice vinegar
        1 teaspoon fish sauce
        1/4 teaspoon sesame oil
        4 boneless, skinless chicken breasts

        Directions:
        In a bowl, mix together all the ingredients except for the chicken.  Stir until well combined.  Set aside and let sit at room temperature for 30 minutes.  Place the chicken in a resealable bag and pour the marinade over it.  Let marinate in refrigerator for 1 hour.

        Preheat grill to 375-400 degrees.  Remove chicken from bag and discard the marinade.  Rub the grill grates with oil and place the chicken directly over the heat.  Grill for 8-10 minutes or until the chicken is fully cooked (165 degrees F).  Remove from grill and – Enjoy!

        Chicken Egg Salad Sandwiches

        Chicken salad is one of my favorites.  It’s so versatile and quick to make. This is a fairly simple basic chicken salad. I often add fruit and other flavorings but was in the mood for something simple and this did the trick. I used the Arnold Select Sandwich Thins today but I often put this on a whole wheat tortilla too. It’s also nice just set over a bed of lettuce greens if you’re low carbing it.

        Chicken Egg Salad Sandwiches
        2 cups chopped cooked chicken, about 10 ounces
        1/4 cup mayo, light
        1 egg, hard cooked and diced
        3 tablespoon celery, chopped
        2 tablespoons onion, minced
        1/4 teaspoon curry powder
        1/4 teaspoon salt
        1/8 teaspoon pepper
        Lettuce
        5 – 100 calories Arnold Selects Sandwich Thins or 100 calorie whole wheat tortillas.

        • Combine chopped chicken, mayo, egg, celery, salt and pepper. 
        • Mix well. 
        • Spread about 1/3 cup chicken salad on a 100 calorie sandwich thin or a 100 calorie whole wheat tortilla with lettuce.

        Total calories = 1543 calories
        5 sandwiches = 309 calories per sandwich or wrap

        CROCK POT BROWN SUGAR CHICKEN

        Crock pot Brown Sugar Chicken adapted from A Year of Slow Cooking
        12 boneless, skinless chicken thighs, or 6 boneless, skinless breast halves
        1 cup brown sugar (it’s okay. you can brush your teeth after.)
        1/4 cup lemon-lime soda (stay with me…)
        2/3 cup vinegar (I used white wine, but think regular white would be fine)
        3 cloves smashed and chopped garlic
        2 T soy sauce (La Choy and Tamari wheat free are GF)
        1 tsp ground black pepper

        Directions:  Plop the chicken into your croc kpot. Cover with the brown sugar, pepper, chopped garlic, and soy sauce. Add the vinegar, and pour in the soda. It will bubble!

        Cover and cook on low for 6-9 hours, or on high for 4-5. The chicken is done when it is cooked through and has reached desired consistency. The longer you cook it, the more tender it will be.

        Serve over a bowl of white rice with a ladle full of the broth.

        Here’s what you’ll need:

        Put the chicken down in the crock pot and add all of the other ingredients on top.

        Here’s what you’ll end up with:

        Our Thoughts:
        This dish was really good.  It was sweet and the chicken was fall-apart tender.  I, personally, could have used just a touch of spicy . . . maybe some type of oriental-type pepper.  I ladled all of the sauce out of the bottom of the crockpot and put it in a separate bowl so everyone get put it all over their rice.

        I served this with rice and one of Scott’s very favorite dishes-EVER.   Cheesy Cauliflower

        Chicken Noodle Soup


        2-4 packages of Ramen Soup mix
        Boneless chicken
        Bag of frozen vegetables
        Water or Chicken Broth

        I use this recipe to clean out the fridge…
        Using leftover chicken, vegetables, rice, whatever looks good to add…


        Simmer on stove…


        Happy Eating…

        Simple Saturday: Sweet and Spicy Chicken

        Hello my foodie friends and welcome to Simple Saturday!

        When I read Jenn’s post yesterday here at Our Krazy Kitchen featuring Sweet and Sticky Grilled Chicken it reminded me of an appetizer I made way back in 2009 that my kids just loved – Sweet and Spicy Bacon Wrapped Chicken Bites.

        I found myself suddenly craving a sweet and spicy chicken dish!

        I had some chicken cutlets in the fridge ready to go for last night but had no idea what I was going to make. I don’t have access to a grill at the moment and didn’t want to make appetizer portions for the chicken bites – and didn’t have enough bacon to wrap all the chicken bites anyway. I decided to wing it and come up with something similar. It’s more of a simple process than a recipe.
        .
        I washed and salted the cutlets, dredged them in a combo of brown sugar and a Cajun seasoning blend – lots of Cajun seasonings! I placed the cutlets in a baking dish, topped with crumbled  bacon (I used the precooked packaged kind), baked for 25 minutes at 350 and served with steamed broccoli and rolls.
        It was a nice dinner, I love all the flavors of this chicken dish together, but to be honest there are a couple things I would change about this next time – I would cook the chicken on a rack instead of in a baking dish and instead of just coating the chicken in the brown sugar and Cajun seasoning I would top it with a heaping helping for more flavor – and  I know this would be even better on the grill!

        Join me over at Seaside Simplicity for more quick and easy recipes.

        Have a wonderful weekend!