Category: POULTRY

COPY CAT MOZZARELLA HERB CHICKEN

COPY CAT MOZZARELLA HERB CHICKEN
2 large boneless, skinless chicken steaks
Juice and zest of 1 LARGE lemon
2 LARGE carrots, sliced diagonally
1 tablespoon avocado oil
2 tablespoons butter, 1 tablespoon melted
FRESH ground sea salt and black pepper, to taste
2 teaspoons Italian seasoning
1/2 teaspoon + 1 pinch red pepper flakes
1/4 cup panko bread crumbs
1/2 cup Mozzarella cheese
2 tablespoons sour cream
1/2 cup homemade chicken stock
1 teaspoon Better than Bouillon chicken base

  • Preheat oven to 425°.
  • Line a baking sheet with foil and lightly spray with non-stick cooking spray.
  • Stir together the panko crumbs, mozzarella cheese, Italian seasoning, 1 tablespoon melted butter, FRESH ground sea salt and black pepper.
  • Toss carrots with the avocado oil, FRESH ground salt and black pepper and the pinch of red pepper flakes.
  • Arrange carrots on one side of baking sheet in single layer.
  • Roast carrots for 5 minutes.
  • Pat chicken dry and generously season with FRESH ground sea salt and black pepper.
  • Spread sour cream on each chicken steak.
  • Mound panko mixture on top of each breast, pressing firmly so that it adheres.
  • Remove baking sheet from oven and carefully arrange chicken steaks on the other side.
  • Return baking sheet to pan and roast 15-20 minutes until chicken is cooked through and the carrots are tender.
  • Whisk together melted butter and lemon juice.
  • Plate chicken and carrots.
  • Drizzle with lemon juice mixture and sprinkle with lemon zest.
  • Serve with pasta or rice pilaf.

CREAMY PARMESAN CHICKEN & PROSCIUTTO


1 + 2 tablespoons butter
1/4 cup heavy cream
1 tablespoon WONDRA flour
1 tablespoon avocado oil
2 boneless, skinless chicken breasts
4 pieces prosciutto
1-2 cloves garlic, FINELY minced
1/2 cup FRESH small green peas
1 teaspoon red chile flakes, crushed
FRESH ground sea salt and black pepper
1 LARGE lemon, juiced
2 cups penne pasta
1/4 cup FRESH chopped Italian Leaf parsley
2 ounces cream cheese, softened
1/4 cup FINELY shredded Parmesan cheese

  • Bring a pot of salted water to a rolling boil.
  • Add pasta cook al dente, 9-11 minutes.
  • Drain, reserving 1/2 cup of pasta water.
  • In a large skillet add a drizzle of oil over medium high heat. Add prosciutto slices in a single layer, cooking 2-3 minutes per side until crispy. Do not clean pan.
  • Drain on paper toweling.
  • Pat chicken dry and generously season with FRESH ground sea salt, black pepper and crushed red chile flakes.
  • Add butter to skillet.
  • When melted add garlic sauteing 30 seconds.
  • Add chicken steaks sauteing 2-3 minutes per side until cooked through.
  • Transfer chicken to cutting board.
  • Whisk flour into drippings.
  • Add cream cheese and heavy cream to skillet, whisking to combine.
  • Adjust seasoning to taste.
  • Add lemon juice and parsley, stirring to blend.
  • Add pasta and peas, folding in to coat, cooking a couple minutes until warmed through.
  • Slice chicken breasts into strips.
  • Plate pasta.
  • Top with chicken slices, prosciutto and Parmesan cheese.

RECIPE REVIEW
TASTE: Creamy and full of rich flavor.
TEXTURE: Al dente noodles and crispy chicken in a creamy sauce are the star of this meal.
EASE: Easy to Moderate.
APPEARANCE: Appetizing and visually appealing.
PROS: Great meal for company.
CONS: None that I found!
WOULD I MAKE THIS AGAIN? DEFINITELY Yes.

ORANGE PICNIC CHICKEN

ORANGE PICNIC CHICKEN

3 – 3 1/2 pounds PICNIC chicken (legs and thighs)
1/2 cup orange marmalade
1 tablespoon champagne vinegar
1 tablespoon avocado oil
1 tablespoon FRESH chopped thyme or tarragon leaves
FRESH ground sea salt and black pepper
4-6 LARGE shallots, halved and sliced lengthwise

  • Preheat oven to 425°.
  • In a large bowl whisk together the marmalade, oil, vinegar, tarragon or thyme,
  • FRESH ground sea salt and black pepper.
  • Add chicken pieces, tossing to coat.
  • LIGHTLY spray a roasting pan with non-stick cooking spray.
  • Sprinkle shallot pieces in the bottom in a single layer.
  • Nestle chicken pieces in amongst the shallots.
  • Drizzle any remaining marmalade mixture in amongst the shallots.
  • Roast 25-35 minutes until shallots are tender and chicken is cooked through and golden.

CHICKEN & DRESSING BAKE

CHICKEN & DRESSING BAKE serves 6-8

CRUMB TOPPING
1/4 cup + 1 tablespoon butter
1/4 cup slivered almonds
1/2 cup Panko bread crumbs

  • Melt 1 tablespoon butter and coat almonds.
  • Microwave almonds 2-3 minutes until well toasted.
  • Stir in Panko crumbs and 1 tablespoon of the parsley. Set aside.

CASSEROLE
4 cups Herb Stuffing Mix (Stove Top or homemade)
1 + 1 tablespoons FRESH chopped parsley
1 tablespoon butter
3 slices bacon, diced
1 LARGE shallot, diced
2 stalks celery, small diced
1 SMALL red pepper, chopped
4 LARGE mushrooms, sliced thin
4 cups chopped rotisserie chicken pieces
1 can cream of chicken soup
1 cup WHOLE milk
2 LARGE eggs

  • Preheat oven to 350°.
  • Combine bacon, shallot, celery, mushroom and butter in a large skillet, sautéing 4-5 minutes until softened.
  • Toss stuffing mix, chicken pieces, parsley and shallot mixture together until well mixed.
  • Arrange evenly in the bottom of a buttered 9×13 baking dish.
  • Whisk together the soup, milk and eggs.
  • Pour soup mixture over stuffing mixture, gently mixing all together.
  • Top with crumb topping.
  • Bake 30 minutes.

 

SALSA VERDE CHICKEN – CROCK POT STYLE

SALSA VERDE CHICKEN – CROCK POT STYLE
1-1 1/2 pounds boneless, skinless chicken thighs, tenders or breasts
1 LARGE shallot, halved and sliced
2-3 cloves garlic, minced
1 LARGE can diced green chiles, heat of choice, DRAINED
1 can ORIGINAL Rotel tomatoes DRAINED
1 can green chile verde sauce
FRESH ground sea salt and black pepper
1 tablespoon Kinders or Pampered Chef taco seasoning

TOPPINGS
sliced avocado
sliced limes
sour cream
shredded cheese

  • Pour Green Chile Verde sauce and the Rotel tomatoes into bottom of slow cooker.
  • Season chicken pieces with taco seasoning, FRESH ground sea salt and black pepper.
  • Arrange chicken pieces on top of tomatoes in a single layer if possible.
  • Sprinkle shallot and garlic on top of chicken pieces.
  • Pour chopped green chiles on top.
  • Cook for 6 hours on low or 3 hours on high.
  • Shred chicken into sauce, stirring to blend and coat the chicken pieces well.
  • Serve with warm tortillas and toppings of choice.

NOTES:

  • Depending on which cut of meat you’re using cooking time may vary.
  • For a gluten free version serve in large lettuce leaves.

STUFFED GREEN CHILE CHEESE CHICKEN

As everyone knows bacon is the duct tape of the culinary world or more commonly BACON MAKES EVERYTHING BETTER 😀

This recipe is super simple, yet extremely tasty! PERFECT for any night of the week. It is also grill friendly if you don’t want to heat up the kitchen, but I prefer the oven.

STUFFED GREEN CHILE CHEESE CHICKEN serves 6-8
8 slices bacon
4 LARGE chicken breasts
1 LARGE can WHOLE green chiles, rinsed and sliced open
FRESH ground black pepper
Garlic Salt
4 ounces COLD cream cheese, sliced into 8 pieces
1/2 cup shredded cheddar cheese
1/2 cup BBQ sauce, optional

  • Preheat oven to 375°.
  • Line baking sheet with foil and top with roasting rack LIGHTLY sprayed with non-stick cooking spray.
  • Slice chicken breasts lengthwise so you have 8 thin steaks.
  • Season both sides of chicken steaks with garlic salt and FRESH ground black pepper.
  • Place cream cheese slices on top of chicken steaks.
  • Add a green chile on top of the cream cheese.
  • Sprinkle with cheddar cheese.
  • Roll each piece up TIGHTLY.
  • Wrap each piece with a bacon slice and secure with toothpicks.
  • Arrange chicken bundles in a single layer on roasting rack.
  • Bake 30-35 minutes.
  • Brush with BBQ sauce and bake another 5 minutes or until bacon is crisp and chicken is cooked through.

SMOKEY WHISKEY WINGS

SMOKEY WHISKEY WINGS Serves 4

Sweet, savory AND a bit of a kick.

WINGS
2 pounds chicken wing sections
3 tablespoons salt
3 tablespoons sugar
2 quarts cold water
2 tablespoons canola oil
FRESH ground salt and black pepper
2-4 tablespoons cornstarch

  • Combine the 3 tablespoons salt, sugar, and water in a large bowl.
  • Add the wings and set in the fridge for 30 minutes.
  • Remove wings from brine and pat dry.
  • Toss wings in a bowl with the FRESH ground salt and black pepper and cornstarch until coated evenly.
  • Preheat oven to 350°.
  • Arrange wings in a single layer on a foil lined baking sheet.
  • Bake 30-45 minutes until cooked through and crispy.

SAUCE
3 tablespoons butter
1 garlic clove, FINELY minced
½ cup light brown sugar
2 tablespoons water
1/4 cup whiskey
¼ teaspoon ground ginger
1/4 cup Tabasco OR Frank’s Original hot sauce (optional)
FRESH ground sea salt & black pepper
1 teaspoon liquid smoke (flavor of choice)

  • Melt butter in a saucepan.
  • Whisk in the brown sugar, whiskey, hot sauce, liquid smoke, garlic, ginger, salt and pepper.
  • Stir occasionally 10-15 minutes.
  • In a large heatproof bowl, toss together the wings and sauce, coating them well.
  • Serve with celery sticks and blue cheese or ranch dressing.

CHICKEN PARMESAN SPINACH ARTICHOKE BAKE

Turn your favorite party dip into a hearty casserole meal that will satisfy EVERYONE!

CHICKEN PARMESAN SPINACH ARTICHOKE BAKE serves 8

3 cups chicken rotisserie chicken **
2 shallots, diced
2 cloves garlic, minced
1 pound fusilli pasta, uncooked
1 jar marinated artichoke hearts, drained well and diced
12 ounce container spinach artichoke dip
1 1/2 cups shredded mozzarella cheese
16 ounces frozen baby spinach, THAWED & SQUEEZED DRY
3 cups homemade chicken stock
1/2 cup grated Parmesan cheese

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Mix together the artichoke dip, artichoke pieces, onions, garlic, spinach, chicken pieces and 1/2 cup of the cheese until well blended.
  • Add chicken stock and blend well.
  • Fold in pasta.
  • Cover with foil and bake 35-45 minutes, stirring a time or two.
  • Remove foil and sprinkle evenly with remaining mozzarella cheese and the Parmesan.
  • Bake 5-10 minutes more until cheese is melted and pasta is tender.
  • Let sit 5 minutes before serving.

NOTES:

  • You can make this more of a side dish by deleting the chicken pieces.
  • Another alternative is to season and grill the chicken first and then shred it. It adds another depth of flavor.

PAPRIKA RUBBED CHICKEN

PAPRIKA RUBBED CHICKEN
3-4 pounds picnic chicken (thighs and legs)
1/2 cup red wine
16 ounce jar RAGU Roasted Garlic Parmesan Sauce (white)
8 ounce tomato sauce
FRESH ground sea salt and black pepper, to taste
1 teaspoon paprika
1 teaspoon garlic powder
1/4 cup FRESH chopped parsley, optional
1 teaspoon lemon zest

  • Preheat oven to 400.
  • Combine paprika, garlic, FRESH ground sea salt and pepper in a small bowl. Set aside.
  • In a mixing bowl whisk together the wine, tomato sauce and RAGU sauce until well blended.
  • Wash and dry chicken pieces.
  • Rub the chicken pieces all over with the spice rub.
  • Add 1 cup of the pasta sauce mixture to a 4 quart baking dish.
  • Add chicken pieces in a single layer if possible.
  • Brush chicken piece tops with remaining sauce.
  • Bake 45-50 minutes until chicken is cooked through.
  • Arrange chicken on platter and top with sauce.
  • Garnish with chopped parsley and lemon zest.

STRAWBERRY CHEESECAKE CHICKEN – PAN SEARED CHICKEN with a TANGY & CREAMY STRAWBERRY CHEESECAKE SAUCE

This recipe is tender, juicy, looks elegant and pairs wonderfully with any green vegetable.  It is truly my intention to try AT LEAST 1 recipe a week from my RECIPE SCRAPS.  My original version was a CREAMSICLE CHICKEN.

STRAWBERRY CHEESECAKE CHICKEN – PAN SEARED CHICKEN with a TANGY & CREAMY STRAWBERRY CHEESECAKE SAUCE serves 4
4 boneless, skinless chicken breasts (see notes)
3 tablespoons brandy
1 1/4 cups pineapple juice (see notes)
4 green onions, minced
2-3 cloves garlic, minced
6 ounce CHOBANI raspberry lemonade yogurt (see notes)
FRESH ground salt and pepper, to taste
2 teaspoons cornstarch
1 teaspoon water
scant tablespoon avocado oil
Strawberry and lemon slices for garnish
Jasmine rice, prepared per package
Vegetable of choice, prepared accordingly

  • Heat avocado oil in a heavy skillet over medium high heat.
  • Generously season chicken pieces with FRESH ground salt and pepper.
  • Saute’ chicken breasts 2-3 minutes per side until golden.
    Remove chicken to plate, tent with foil and keep warm.
  • De-glaze pan with brandy.
  • Add the pineapple juice, garlic and green onions.
  • Bring to a boil for 2 minutes.
  • Reduce heat to simmer 2-3 minutes.
  • Whisk together cornstarch with water.
  • Whisk cornstarch mixture into yogurt.
  • Whisk yogurt mixture into pan sauce and adjust seasoning.
  • Simmer until thickened and cooked through.

NOTES:

  • If you prefer 8 thighs substitute easily.
  • I sometimes use a pineapple orange juice to alter the flavor a bit.
  • CHOBANI yogurt flavors work beautifully. Raspberry lemonade is another favorite.

CRISPY CHEDDAR CHICKEN

CRISPY CHEDDAR CHICKEN

2 pounds chicken tenders or 4 large chicken breasts cut into tender sized strips
2 sleeves Ritz crackers, crushed to crumbs
FRESH ground sea salt and black pepper, to taste
1/2 cup WHOLE milk
3 cups cheddar cheese, grated
1 tablespoon FRESH chopped parsley, optional

  • Preheat oven to 400°.
  • Spray a 9×13 pan with non-stick cooking spray.
  • Season the cracker crumbs with the FRESH ground sea salt and black pepper, stirring to combine.
  • Make a dredge station with 3 separate pans of the milk, cheese and cracker crumbs.
  • Dip each piece of chicken into the milk and then the cheese, pressing the cheese into the chicken with your fingers.
  • Then firmly press the cheesy coated chicken into the cracker crumbs to coat well.
  • Lay the chicken inside the pan.
  • Sprinkle the parsley over the chicken.
  • Cover the pan with foil and bake for 35 minutes.
  • Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

SAUCE
1 10 ounce can cream of chicken soup (see notes)
2 tablespoons sour cream
2 tablespoons butter

  • In a medium sauce pan whisk together the soup, sour cream and butter.
  • Stir over medium high heat until warmed through.
  • Serve over the chicken.

NOTES: Cream of anything soup (as long as it goes with cheddar cheese) works and helps change up flavors!

GARLIC BUTTER PARSLEY CHICKEN 

GARLIC BUTTER PARSLEY CHICKEN          Serves 4 to 6

3 pounds bone-in, skin-on chicken thighs (about 6)
FRESH ground sea salt and black pepper
4 cloves garlic, minced
3 tablespoons unsalted butter
12 ounces FRESH green beans

  • Preheat oven to 425°.
  • Arrange a rack in the middle of the oven.
  • Pat the chicken dry with and generously season on all sides with FRESH ground sea salt and black pepper.
  • Trim green beans and cut in half crosswise.
  • Place the chicken thighs skin-side down in a large (12-inch) oven-safe skillet, preferably cast iron, and turn the heat to medium.
  • Cook undisturbed until the skin is golden and crispy, using tongs to move the thighs around the pan after 10 minutes to ensure even browning, 15 to 18 minutes total (they will not be cooked through at this point).
  • Transfer the chicken skin-side up to a clean plate, leaving the rendered fat in the pan.
  • Add 3 tablespoons unsalted butter to pan.
  • Add minced 4 garlic to the melted butter.
  • Add green beans to the pan and generously season with FRESH ground sea salt and black pepper, tossing to coat the beans in the chicken fat and butter garlic mixture.
  • Place the chicken thighs skin-side up on the green beans.
  • Spoon drizzle the garlic butter over the chicken and green beans and transfer the skillet to the oven.
  • Roast until the chicken is deeply golden brown, crispy, and registers 160º in the thickest part, 20-25 minutes.

NOTES: You can substitute frozen green beans, but add them frozen during the last 10 minutes.