Tag: CHICKEN

CHICKEN PARMESAN LASAGNA

CHICKEN PARMESAN LASAGNA

Barilla ready to bake lasagna noodles
1 tablespoon avocado oil
3/4 pound ground chicken
1 bunch green onions, sliced
1 clove garlic, minced
1 small carrot, grated
1 small stalk celery, diced
1 can petite diced tomatoes, drained VERY WELL
2 tablespoons chicken broth
3/4 cup marinara sauce
8 ounces ricotta cheese
FRESH ground salt and pepper, to taste
1/4 cup chopped flat leaf parsley
1/2 cup grated Parmesan cheese
1 1/2 cups grated mozzarella cheese
1 small egg, beaten
1 tablespoon butter
9-10 button mushrooms, sliced thin

  • Preheat oven to 350°.
  • Spray a 9×9 deep baking dish with non-stick spray.
  • In a large skillet heat avocado oil over medium high heat.
  • Add chicken, onion, carrot and celery, stirring until chicken is cooked through and vegetables are soft.
  • Add garlic and cook a minute more until fragrant.
  • Stir in tomatoes,marinara sauce, chicken broth, salt and pepper.
  • Reduce heat to low simmer, cover and cook 45 minutes.
  • In a mixing bowl stir together the ricotta cheese and egg until smooth and well blended.
  • Toss together the Parmesan and mozzarella cheeses.
  • Over a medium-high heat melt butter.
  • Add mushrooms ans saute until caramelized.

ASSEMBLY

  • Add 1/3 of chicken mixture to baking dish.
  • Top with a layer of lasagna noodles.
  • Add a thin layer of chicken mixture.
  • Top with a layer of the ricotta mixture.
  • Top with a layer of the cheeses.
  • Repeat layers 2 more times ending with mushrooms before final cheese layer.
  • Cover and bake 20 minutes.
  • Uncover, bake another 20-25 minutes until bubbly and cheese is golden.
  • Let stand 10 minutes before serving.

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Frank’s Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles, prepared per package
rice

  • In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
  • Heat sesame oil in wok or wok type pan over medium high heat.
  • Add garlic until fragrant.
  • Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
  • Add more oil if necessary and then stir fry the celery until starts to soften.
  • Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
  • Add tangerine pieces to sauce, tossing to coat.
  • Add chicken back in.
  • Add sauce to pan and toss to coat.
  • Fold in Soba noodles.
  • Serve over rice.
  • ENJOY!
This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

HOBO CHICKEN & SMOTHERED BEANS AND CORN

I’ve been making packs like this since girl scouts, but they keep getting a little more flavorful and “elegant” as time goes on. Hubby also wanted smothered beans tonight and what a HAPPY accident that was.  The sauce from the chicken merged with the sauce from the beans and voile’ we entered the mega flavor zone. I will make these two recipes together from now on.

The beauty of the HOBO CHICKEN recipe is that you can mix and match the chicken pieces to each person’s likes and dislikes. You can also do the same with the sauce.  I’m deathly allergic to mustard, but hubby loves it so after I pour half the sauce over mine, I add a tablespoon of Dijon mustard to his sauce and then pour it over his.  I then label the packets well! 😀

HOBO CHICKEN serves 4

4 skinless chicken breasts or 8 skinless chicken thighs or any combination you like
2 large carrots, sliced
2 cans white shoepeg corn
4 green onions, sliced
1 tablespoon sesame seeds
1/3 cup Bragg’s Liquid Aminos
1/2 cup Country Bob’s All Purpose sauce
3 tablespoons Hoisin sauce
2 cloves garlic, minced

  • Cut 4 large (12×18) heavy duty squares of foil.
  • Lightly spray foil with non-stick cooking spray.
  • Place equal portions of corn and carrots in the center of each piece of foil.
  • Top with chicken pieces.
  • Sprinkle with green onions.
  • Sprinkle with sesame seeds, saving a few for garnish at the end.
  • In a small bowl whisk together the liquid aminos, hoisin sauce, garlic, and Country Bob’s sauce.
  • Divide evenly and spoon over chicken.
  • Using the long edges bring up the edges and fold into a large fold.
  • From the opposite side, bring up edges to seal seams loosely so there is enough room for heat circulation.
  • Heat grill to low-medium.
  • Grill covered at 350-400 degrees for 35-40 minutes until chicken is cooked through.
  • Open foil, sprinkle with remaining sesame seeds and serve immediately.

SMOTHERED GREEN BEANS AND CORN

2-15 ounce cans green beans, WELL drained
1 12 ounce can white shoepeg corn, WELL drained
1/2 pound bacon, diced
1/3 cup brown sugar
2 tablespoons butter, melted
2 tablespoons Bragg’s Liquid Aminos
3/4 teaspoon garlic powder

  • Preheat oven to 350°.
  • Pour drained green beans and corn in an 8×8 inch pan.
  • In a large skillet, cook bacon until almost done but not too crispy. Drain on paper towels.
  • Sprinkle cooked bacon on top of green beans.
  • Whisk together brown sugar, melted butter, liquid aminos and garlic powder.
  • Pour over green beans.
  • Bake uncovered for 40 minutes.

CREAMY SUN DRIED TOMATO PARMESAN CHICKEN

CREAMY SUN DRIED TOMATO PARMESAN CHICKEN
1 1/2 pounds large THINLY sliced boneless and skinless chicken breasts
1 shallot, sliced thin
1 cup sliced mushrooms
6 cloves garlic, minced
1 teaspoon salt
3/4 teaspoon black cracked pepper (adjust to your tastes)
1 1/2 teaspoons paprika
1 teaspoon Italian seasoning
5 ounce jar sun dried tomato strips in oil drained (reserve 3 tablespoons of oil for cooking)
3 tablespoons reserved sun dried tomato oil or olive oil, divided
5-6 button mushrooms, diced
1/2 cup white wine
1 1/2 cups heavy cream
1 1/2 – 2 cups spinach (optional)
1/2 cup fresh grated Parmesan cheese
2 tablespoons fresh chopped parsley to serve

  • Season chicken with salt, pepper, paprika and onion powder.
  • Heat 2 tablespoons of the reserved sun dried tomato oil in a large skillet over medium-high heat.
  • Sear the chicken for 2 minutes or so each side, or until golden and cooked through.
  • Transfer to a warm plate and set aside.
  • Add the remaining oil to the pan.
  • Add shallots and garlic, sautéing a minute or so until garlic is fragrant.
  • Add in the sun dried tomatoes and mushrooms if using sautéing 1-2 more minutes to release their flavors.
  • Add paprika and Italian seasoning, stirring to blend.
  • Reduce heat to a medium-low.
  • Add white wine and then the heavy cream, stirring to blend.
  • Bring to a gentle simmer, while stirring occasionally.
  • Season to taste with salt and pepper.
  • Add the Parmesan cheese. Allow sauce to simmer for a few minutes until cheese melts and blends into sauce.
  • Add in spinach leaves if using and allow to wilt in the sauce.
  • Add the chicken back into the pan; top with parsley and serve over pasta.

 

ARTICHOKE MUSHROOM RAGU CHICKEN

ARTICHOKE MUSHROOM RAGU CHICKEN serves 2
3 cups mushrooms of your choice (I like a mix of cremini and shiitake), quartered or thickly sliced
1 large leek, thinly sliced
1 small shallot, sliced thin
2 green onions, sliced thin
1+1 tablespoons avocado oil
2 boneless, skinless chicken breasts**
FRESH ground salt and pepper, to taste
1/2 cup dry white wine (Reisling)
1/2 cup chicken broth
1 tablespoon unsalted butter, melted
1 tablespoon WONDRA flour
1 teaspoon apple or apricot jelly
15 ounce jar marinated artichoke hearts, DRAINED WELL, and chopped
Torn FRESH tarragon

  • Heat avocado oil in large skillet over medium-high heat.
  • Add mushrooms and saute’ until beginning to caramelize.
  • Add leeks, shallots and green onions, stirring until soft.
  • Add artichoke hearts and stir to combine and heat through.
  • Transfer to a mixing bowl, cover and keep warm.
  • Wipe out skillet**.
  • Add remaining oil to skillet and sear chicken for 2-3 minutes (depending on thickness), flip and sear other side.
  • Remove chicken to plate.
  • Deglaze pan with wine, scraping up bits from bottom.
  • Add broth, return chicken to pan**, reduce to low.
  • Whisk together butter and flour for a roux.
  • Add jelly to roux.
  • Add roux to sauce and simmer 5-8 minutes.
  • Transfer chicken to cutting board. Cover and keep warm.
  • Add in mushroom mixture and stir to heat through.
  • Slice chicken and arrange over Buttermilk mashed potatoes.
  • Top with mushroom ragu.
  • Garnish with Tarrgon or Parsley.
  • Enjoy.

NOTE: Many times I use thinly sliced chicken pieces like medallions and when I do I use a second pan to cook those while making the final sauce to keep the timing together as they do not need additional cooking time.

BUTTERMILK CHIVE CHICKEN

One of the things I love best about this recipe is the tenderness of the chicken.  Marinating in buttermilk (especially for beef) is one of the best tenderizers available.

BUTTERMILK CHIVE CHICKEN recipe for 4

MARINADE
1 chicken breast per person
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried chives
1 tablespoon Litehouse freeze dried garlic
1 cup buttermilk
1/2 teaspoon Himalayan pink salt
1/2 teaspoon fresh ground black pepper

  • Whisk together marinade and soak chicken for at least 4 hours.  I prefer overnight.

2-3 tablespoons butter or avocado oil
Wondra
salt and pepper to taste

  • Heat butter or oil over medium high heat.
  • Dredge chicken in Wondra.
  • Salt and pepper to taste.
  • Brown first side and then turn.
  • Now cover and cook until cooked through.

SAUCE 
1/3 cup mayonnaise
1/4 cup buttermilk
3 tablespoons fresh chopped chives
1 tablespoon Litehouse freeze dried red jalapenos
1 tablespoon Litehouse freeze dried garlic

  • Blend together in small food processor and serve room temperature over chicken breast and veggies. Can be made ahead and refrigerated, but bring to room temperature while cooking the chicken.
When I’m making a couple of veggies and want less clean up, I cover the cookie sheet with foil and then make foil dividers.  These Brussels Sprouts were roasted in a balsamic glaze while the asparagus was done in a lemon butter.

GREEN ONION TOMATO CHICKEN

GREEN ONION TOMATO CHICKEN – serves 4
4 whole chicken quarters, bone in and skin on are best
1 cup chopped green onions (1 LARGE bunch green onions)
2 cloves garlic, sliced
1/4 cup apple cider vinegar
1/4 cup avocado oil
FRESH ground sea salt and black pepper, to taste
1 pint grape tomatoes, halved
1/4 cup small torn FRESH Flat Leaf Parsley

  • Generously salt and pepper both sides of chicken.
  • In a LARGE ziplock bag place chicken pieces, green onions, garlic, vinegar and oil.
  • Turn to coat chicken pieces well.
  • Seal Bag.
  • Marinate in refrigerator at least 8 hours or overnight.

 

  • Heat grill to low-medium.
  • Using a drip pan place chicken bone side down.
  • Grill covered 50-60 minutes until cooked through to 175°, turn once at about 35-40 minutes if necessary.

 

  • Place tomatoes in a single layer in a foil pan.
  • Drizzle tomatoes with lemon olive oil.
  • Sprinkle with FRESH ground salt and pepper.
  • Sprinkle with basil pieces.
  • Cover with foil and add to grill during last 15 minutes of chicken cooking time.

 

  • Serve over pasta or stuffing.
  • Top with chicken pieces, tomato and onions.

CHICKEN or BEEF SHORTCAKES

I found this recipe in a pile of grams old recipe pamphlets and it sounded so easy to update while still being really tasty. I made beef today, but will make chicken next time and add celery, onions and carrots to make it more like Inside Out Chicken Pot Pies.

CHICKEN or BEEF SHORTCAKES makes 8
3 cups rotisserie chicken pieces* OR beef rib eye cubes
8 warm biscuits (made from scratch or Pillsbury canned)
1 quart chicken or beef broth
1/3 cup butter
scant 3/4 cup flour
FRESH ground salt and pepper, to taste

  • In a saucepan bring all but 1/2 cup of the chicken broth to a boil.
  • In a separate small saucepan melt butter.
  • Add flour and whisk until golden.
  • Add in reserved broth and whisk until well blended making a roux.
  • Slowly add roux to broth and combine well.
  • Simmer for 10 minutes.
  • Add chicken, salt and pepper to taste, stirring to coat chicken well and heat through.
  • Split biscuits in half.
  • Ladle chicken mixture onto biscuit and replace top.

NOTE: *I usually buy a rotisserie chicken each week at Costco to eat off of so always seem to have one around for quick recipes like this.

 

BALSAMIC BAKED MOZZARELLA CHICKEN

BALSAMIC BAKED MOZZARELLA CHICKEN serves 4
adapted from CafeDelites.com

4 skinless chicken breasts
2 tablespoons lemon olive oil
1 teaspoon Italian seasoning mix
FRESH ground salt teaspoon salt, to taste
FRESH ground black pepper, to taste
6 cloves garlic, minced
6 ounce jar marinated artichokes, drained well
1 cup grape or cherry tomatoes, halved
1/4 red onion, sliced
1 LARGE shallot, sliced
1/4 cup QUALITY balsamic vinegar
1 tablespoon packed brown sugar
3/4 cup fresh shredded mozzarella cheese
1 tablespoon FRESH chopped Italian parsley
1 tablespoon FRESH chopped basil

  • Preheat oven to 425°.
  • Place chicken breasts in a baking dish and drizzle with lemon olive oil.
  • Mix together Italian seasoning, salt and pepper.
  • Rub seasoning all over each breast.
  • Arrange the tomatoes, half of the garlic, shallot slices and red onion slices around the chicken in the dish.
  • Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine.
  • Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
  • Bake 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle.
  • Sprinkle with cheese and broil for 4-5 minutes, until cheese is melted and golden.
  • Garnish with parsley and basil.
  • Serve over pasta
  • Drizzle with the pan juices.

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HAWAIIAN HASSELBACK CHICKEN

I’m working on a Italian Pizza, Buffalo Chicken and Mexican Taco version too!
HAWAIIAN HASSELBACK CHICKEN adapted from The Painted Apron
4-6 boneless, skinless chicken thighs**
3-4 ounces thinly sliced tavern ham from the deli
1 LARGE can crushed pineapple, drained, juice reserved **
1-2 cups King’s Hawaiian ORIGINAL BBQ sauce

  • PREHEAT oven to 375°.
  • Spray baking dish with cooking spray.
  • Slice thighs grid like, cutting about 2/3 way down DO NOT CUT ALL THE WAY
  • Tuck a piece of tavern ham in between cut areas.
  • Arrange chicken pieces close together, but not cramped together.
  • In a small bowl fold together the BBQ sauce and pineapple pieces.
  • Spoon pineapple mixture over chicken. Use additional BBQ sauce as necessary to make sure chicken is completely coated.
  • Bake for 50-60 minutes until cooked through, basting with pan juices 1/2 way through baking time.

NOTES:**

  • Breasts work too, but require less cooking time. DO NOT OVERCOOK or they will be dry!
  • I also  throw in a small can of drained pineapple chunks just because hubby likes them and it adds a bit of texture to the dish.
  • You can prep this dish in the morning to cook when you get home from work. It refrigerates well to be baked later.

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CARAMEL CHICKEN

I can’t say why this is called caramel chicken, but it doesn’t really matter since I can no longer eat sugar because of my health so anything with the name caramel in the name is A-OK by me 😀 In all honesty I assume it is the rich caramel sauce you start with, but the finished product tastes NOTHING like the caramel sauce you put on ice cream.

Now, while I can’t actually eat sugar, I can prepare it the normal way and then be sure let the sauce drain from my piece of chicken so hubby can still enjoy the REAL thing.

Most of the recipes I’ve seen call for using bone-in, skin-on chicken pieces, but I like to make it with boneless pieces for easier

CARAMEL CHICKEN
3/4 cup dry Jasmine rice
1 1/2 cups water
pinch of salt

  • Prepare rice per package directions.
  • Remove from heat.

1/2 cup sugar
1/4 cup chicken broth
2 tablespoons Fish sauce
2 boneless, skinless chicken breasts
1+1 tablespoons avocado oil
2 tablespoons FRESH minced ginger
1 SMALL shallot, minced
1 1/2 cups thinly sliced mushrooms
2 cloves garlic, minced
1 bunch green onions, angularly sliced
2 tablespoons torn Basil leaves

  • Over medium-high heat, melt sugar 5 minutes or so until the color of iced tea.  Keep the pan moving like a jiffy pop popcorn tin 😀
  • Whisk together chicken broth and fish sauce.
  • Add fish sauce broth to sugar whisking until smooth. BE CAREFUL – SUGAR is REALLY HOT and will spurt AND BUBBLE.
  • Remove from heat.
  • In a separate skillet add 1 tablespoon avocado oil to heated skillet over medium-high heat.
  • Sear chicken on ALL sides.
  • Remove chicken to plate.
  • Add remaining tablespoon of oil.
  • Add shallots, mushrooms and garlic, cooking until soft.
  • Add caramel sauce, stirring to blend.
  • Add chicken and turn to coat.
  • Add basil leaves.
  • Simmer until sauce thickens.
  • Serve over prepared rice.
  • Garnish with green onions.

CREAMY BASIL CHICKEN

CREAMED BASIL CHICKEN
Skillet Basil Cream Chicken has always been one of my favorite recipes. Creamy sauce made with buttermilk and cheese, breaded chicken, tomatoes, fresh herbs, and more make up this super easy, delicious, and fool-proof chicken dinner. ADAPTED from Becky Hardin – The Cookie Rookie

¼ cup buttermilk
¼ cup dry breadcrumbs
4 boneless, skinless chicken breasts
4-5 tablespoons unsalted butter
2 tablespoons avocado oil
¼ cup chicken broth
2 tablespoons dry sherry
1 cup heavy cream
1 shallot, sliced thin
1/2 pound button mushrooms, sliced thin
1 (4 ounce) can pimentos, drained OR 2 small sweet peppers, diced
1 can petite diced tomatoes, drained (optional)
¼ cup fresh basil leaves, chopped
1 cup grated Parmesan cheese
2 tablespoons garlic & herb cheese, like Boursin
½ teaspoon freshly ground black pepper

  • Place chicken breasts in a shallow dish and cover with buttermilk for 10-15 minutes.
  • Pour breadcrumbs in another shallow dish.
  • Heat skillet over medium heat and add 2 tablespoons butter and 1 tablespoon avocado oil.
  • Dredge chicken pieces in the breadcrumbs and place in the hot skillet.
  • Cook 5 minutes or until bottom side is crispy and golden brown.
  • Add remaining butter and oil and flip the breasts over.
  • Cook another 5-7 minutes or until chicken is cooked through.
  • Transfer the chicken to a plate and set aside.
  • Add shallots to pan, cooking until soft.
  • Add mushrooms, cooking until starting to caramelize.
  • Add chicken broth and sherry to the skillet to deglaze, scraping the brown bits off the bottom of the skillet and bring to a boil over medium heat.
  • Add the cream, pimentos or peppers and tomatoes.
  • Bring to a boil and cook 1 minute, stirring constantly.
  • Reduce heat to low and add Parmesan cheese, garlic-herb cheese, basil and black pepper.
  • Simmer and cook until sauce reduces by half.
  • Add the chicken back into the sauce and heat through.
  • Serve over pasta with sauce.
  • Enjoy!