Tag: CHICKEN

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE

Chris is right, these sandwiches are deceptively BIG so I ALWAYS cut them in half.  I’d never heard of Manchapeno sauce before. That is until Chris made it up inspired by the Kentucky Hot Brown. Manchapeno sauce is a white sauce powered by a fire roasted jalapeno pepper and the salty nutty taste of manchego cheese. Chris was also right that this sauce is DECADENT!

OPEN FACED GRILLED CHICKEN with MANCHAPENO SAUCE ala NIBBLE ME THIS
3 large chicken thighs, boneless, skinless
Chicken Rub (see below)
3 slices Italian bread (I usually omit)
2 roma tomatoes, sliced in 1/4” pieces
6 slices bacon, cooked crisp
Manchapeno Sauce (see below)

CHICKEN RUB
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon turbinado sugar

MANCHAPENO SAUCE
1 tablespoon butter, unsalted
1 clove garlic, minced
1 tablespoon Wondra flour
1 cup milk
1 cup Manchego cheese
¼ teaspoon pepper
¼ teaspoon salt
1 red jalapeno (green if that’s all your can find), fire roasted, peeled and seeded
2 tablespoons parsley, finely diced

  • Make the “manchapeno sauce”. Melt the butter and saute garlic over medium heat for 1-2 minutes. Add the flour and stir until well blended in (2-3 minutes), starting to form a roux.
  • Add in the milk and lightly simmer for 5-6 minutes. Stir in the cheese in small batches until all blended.
  • Stir in the salt, pepper, jalapeno, and parsley.
  • Keep warm on low, stirring occasionally.
  • Season chicken with the chicken rub.
  • Grill chicken over direct heat at 400f for 4 minutes.
  • Flip can cook another 4 minutes. Boneless thighs are thin and cook quick, keep an eye on them.
  • Flip again and cook 1-2 minutes. Flip last time and cook 1-2 minutes until chicken is an internal temp of 160f.
  • Toast both sides of the bread over the flames.
  • Top each piece of bread with a piece of chicken, slices of tomato, and 2 slices of bacon.
  • Ladle the sauce over the sandwich and serve immediately.

NOTE: Fire roasting the pepper gives it a smokiness like a “quickie chipotle”.  If you don’t like heat, you could use a roasted red bell pepper instead.

CHICKEN PARMESAN LASAGNA

CHICKEN PARMESAN LASAGNA

3 chicken breasts
2 cups Italian bread crumbs
5 eggs
1 cup flour
24 ounces marinara sauce
15 ounces ricotta
Barilla oven bake lasagna noodles
2 cups mozzarella
2 cups parmesan
Avocado oil
Basil

  • Preheat oven to 350°.
  • Cut chicken breasts in half width wise, pound to 1/4 inch thick and season with salt and pepper.
  • Dredge chicken in flour, beaten egg and then in bread crumbs.
  • Heat oil in a cast iron skillet and fry the chicken on both sides until golden, 3-4 minutes per side. Set aside.
  • In a bowl, whisk one egg into the ricotta, then set aside.
  • In a casserole dish, spread ⅓ of the marinara on the bottom, top with lasagna noodles overlapping with each other.
  • Spread half of the ricotta mixture on top of the noodles and layer with chicken pieces.
  • Top the chicken with ½ cup of mozzarella and ½ cup of parmesan.
  • Continue layering in the same order and top with remaining cheeses.
  • Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
  • Sprinkle with fresh basil and enjoy!

SLOW COOKER MOO SHU CHICKEN

SLOW COOKER MOO SHU CHICKEN 
1/2 cup Hoisin sauce
2 tablespoons water
2 tablespoons white wine
4 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
3 cloves garlic, minced
16 ounce package coleslaw mix (cabbage and carrots)
1 bag shredded carrots
5-6 boneless, skinless chicken thighs
green onions for garnish

  • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
  • In slow cooker place cabbage and carrots on the bottom.
  • Top with chicken pieces.
  • Drizzle 1/4 cup of the Hoisin sauce mixture.
  • Cover and cook on low 6 hours.
  • Stir in remaining Hoisin sauce mixture.
  • Serve over green onion pancakes.
  • Top with green onions for garnish.

GREEN ONION PANCAKES 6 servings
2 cups flour
1 cup boiling water
3 tablespoons sesame oil
1 1/4 cups chopped green onions including tops
fresh ground salt and pepper to taste

  • Sift flour into a bowl and make a well in the center.
  • Pour boiling water into the well.
  • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
  • Remove dough from the bowl and brush with sesame oil.
  • Invert bowl over dough and let cool 5 minutes.
  • Lightly knead dough until smooth and elastic.
  • Brush again with sesame oil and place in plastic bag.
  • Set aside for an hour.

 

  • Roll dough back and forth to form a log about 10 inches long.
  • Cut into 6 equal pieces.
  • Roll each piece into a ball.
  • Roll out each ball to a 7 inch pancake.
  • Brush with sesame oil.
  • Sprinkle with salt.
  • Top each pancake equally with green onions.
  • Roll into a tight coil.
  • Brush with sesame oil.
  • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
  • Use enough coconut oil to make 1inch deep in a shallow skillet.
  • When oil is hot, cook pancakes until golden brown, turning once.
  • Drain on paper towels and sprinkle with salt.

CROCK POT BUFFALO CHICKEN

My favorite slow cooker took a dive this past week so I ordered a new one and I love it!! My old one was great, it was a west bend with a non-stick surface and griddle base, but was a bit limiting when trying to make say a pot roast.  I did a bit of research and found this one:

It’s only 3.5 quart and has latches for carrying making it perfect for pot lucks AND is the perfect size for two!  It came with a little recipe book and since I woke up with a cold I did a little juggling on my menu and made this recipe.  Because I felt so bad I adjusted it to what I had on hand, which included “GASP” canned soup and I hate to admit it was YUMMY! 

I will make a few additions next time, and there WILL BE a next time, and I will adjust for “REAL” soup base as well as serve it over mashed potatoes instead of the noodles for our personal preference.

CROCK POT BUFFALO CHICKEN
1 can Cream of chicken soup or 1 batch real soup base
1/4 cup bleu cheese or ranch dressing (I used Ken’s Sweet Vidalia Onion)
1/4 cup Cayenne pepper sauce (I used Frank’s original hot pepper sauce)
1 stalk celery, sliced
+1 small onion, chopped
+1 carrot, chopped
4 ounces shredded Monterey Jack (I used half jack, half medium cheddar)
1 1/2 pounds boneless, skinless chicken breasts
1 batch of your favorite mashed potatoes

  • Whisk together the soup, dressing and hot sauce.
  • Fold in carrots, celery, onions and half the cheese.
  • Spread into crock pot base and layer chicken pieces in a single layer.
  • Cover and cook on low 6 hours.
  • With 2 forks, shred the chicken into bite sized pieces.
  • Add remaining cheese and stir well.
  • Serve over prepared mashed potatoes.
  • Enjoy!

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA

PAN SEARED CHICKEN BREAST & WILTED SPINACH with PARMESAN PASTA
3-4 boneless, skinless chicken breasts
2 tablespoons butter
2 cloves garlic, minced*
1 teaspoon fresh ground pepper
2 ounces white wine
1 lemon, juiced
4 ounces bacon, diced
1 bunch green onions, thinly sliced
3 cups fresh spinach, washed and stemmed
spaghetti, cooked and well drained
1/2 cup fresh grated Parmesan cheese
1 large tomato, diced
*While I prefer fresh garlic, I have found that the roasted jar garlic is a great substitute, especially in the winter.
  • Brown bacon until crisp.
  • Add onion slices and garlic, sauteing until tender.
  • Move bacon and onions to the sides and add butter.
  • When butter is melted, add chicken and brown well on both sides.
  • In the meantime, prepare the pasta per package directions.
  • Remove chicken, keeping warm.
  • Add spinach and saute’ until spinach wilts.
  • Move spinach to outer sides.
  • Toss pasta with wine and lemon juice.
  • Mound pasta in center of pan.
  • Top with Parmesan cheese.
  • Layer chicken pieces over top.
  • Serve immediately.

PAN SEARED CHICKEN BREAST with APRICOT RUM GLAZE

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.

LEMON PARMESAN CHICKEN

LEMON PARMESAN CHICKEN

4-6 boneless, skinless chicken breasts

1/2 cup mayonnaise

Juice of 1 lemon

1/4 cup Parmesan cheese

4 teaspoons Italian bread crumbs

  • Preheat oven to 425˚.
  • Whisk together the mayonnaise, lemon juice and one half of the Parmesan cheese,
  • Spread each piece of chicken with the mayonnaise mixture.
  • Sprinkle with bread crumbs and remaining cheese.
  • Bake for 20 minutes or until chicken is cooked through and tops are golden.

BUFFALO CHICKEN SLOPPY JOES ~ BLOG 366.

BUFFALO CHICKEN SLOPPY JOES adapted from Rachel Ray
1-1 1/2 pounds ground chicken
3/4-1 cup Frank’s original Buffalo Wing Sauce
3/4-1 cup homemade ranch dressing
1 carrot, FINELY diced
2 celery stalks, FINELY diced
1 SMALL Vidalia onion FINELY diced
1/4 cup of brown sugar
Hawaiian or Egg Buns
Bleu cheese crumbles, optional

  • In a large skillet melt 1 tablespoon avocado oil.
  • Add carrots, celery and onion, sauteing 3-5 minutes.
  • Add chicken, cooking until browned and veggies are softened.
  • Add in wing sauce and ranch dressing stirring to blend flavors.
  • Add in brown sugar. If sauce is too spicy, add another 1/4 cup 😀
  • Serve on a bun with crumbles if desired.
  • Add extra ranch as needed.

NOTE: Bleu cheese dressing substitutes well for the ranch if you prefer.

ORIGINALLY POSTED JULY 31, 2011, updated for content and photo