Chicken and Pasta



4 (6 ounce) skinless, boneless chicken breast halves – cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (10 ounce) package frozen spinach, thawed and drained
1 (8 ounce) package cold cream cheese, cubed
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta









1. Bring large pot of water to a boil, and stir in penne pasta.



2. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.



3. In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.





Crock Pot Santa Fe Chicken

Yield: 8 Servings




24 oz (1 1/2) lbs chicken breast
14.4 oz can diced tomatoes with mild green chilies
15 oz can black beans
8 oz frozen corn
1/4 cup chopped fresh cilantro
14.4 oz can fat free chicken broth
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper (to taste)
salt to taste









1. Combine chicken broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot.


2. Season chicken breast with salt and lay on top.


3. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred.


4. Return chicken to slow cooker and stir in. Adjust salt and seasoning. Serve over rice or in a tortilla (extra pts).





Chicken and Kale Hand Pies with Cheddar Crust


2 tablespoons all-purpose flour, plus more for rolling
1 tablespoon unsalted butter
1 leek (white and light-green parts only), halved lengthwise, cut crosswise 1/4 inch thick, and rinsed well
1 small bunch black (Tuscan) kale, tough stems removed, coarsely chopped
1 teaspoon fresh thyme, leaves
Coarse salt and ground pepper
1 cup low-sodium chicken broth
1 cup cooked chicken, torn into bite-size pieces (about 5 ounces)
1 large egg, lightly beaten



1. Preheat oven to 350 degrees. Divide dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round.

2. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (rerolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.

3. In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft, 3 minutes. Add kale and thyme, season with salt and pepper, and cook until kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine.

4. Add broth and bring to a boil. Cook, stirring often, until mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.

5. Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border.

6. Brush edges with egg and top with larger dough rounds; using fingers, press edges firmly to seal. Cut a small vent in each pie.

7. Bake until browned and crisp, 30 minutes, rotating sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.

Orange Chicken Vegetable Stir-Fry

Speaking of chicken breast recipes, a lot of people salivate over this amazing Chinese dish: orange chicken. And because most of the time the Chinese use stir fry to make orange chicken, many people are concerned about orange chicken calories. However, if you are not using too much oil for cooking, it’ll still can be a very delicious and healthy dish. Chicken stir fry has been one of the most well-known traditional dishes in Chinese. One of the popular variations of orange chicken is honey chicken stir fry. You can make this easy orange chicken stir fry at home by using either orange or honey.

Yield: 4-6 Servings


1/2 cup orange juice
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon oyster sauce
1 tablespoon orange zest
2 large cloves garlic
1 teaspoon minced ginger

optional sweetener like sugar, honey, agave, etc.

1 pound chicken tender cut into cubes
salt and pepper
3 tablespoons corn starch
4 cups chopped vegetables such as broccoli, carrots, celery, mushroom, snap peas, etc.
olive oil
1/2 cup medium yellow onion, chopped


1. Blend all the ingredients for the sauce in a blender or food processor for 10 seconds.

2. Taste the sauce and add your choice of sweetener to your liking.

3. Blend again for a few more seconds.

4. Heat the sauce in a large skillet on medium-high heat for 5 minutes. Carefully transfer the sauce to a heat proof bowl.

5. Rinse the skillet clean.

6. Season the chicken with salt and pepper.

7. Add the corn starch and massage the chicken with your hands.

8. If using fresh broccoli or green beans, boil the broccoli for 3-5 minutes until soft enough to pierce with a fork yet firm.

9. Transfer the vegetables to a plate lined with a paper towel.

10. Wipe down the skillet until dry.

11. Heat approximately 1 tablespoon of oil in the skillet on medium-high heat.

12. Cook the onion and chicken until the chicken is cooked through, approximately 3-4 minutes.

13. Add the remaining vegetables and stir-fry them together for 2 minutes.

14. Slowly add a few tablespoons of sauce while stirring the vegetables and chicken.

15. Continue to add the sauce a few tablespoons at a time, allowing about 15 seconds between each addition to allow sauce to slightly cook down.

16. Spoon the stir-fry over a bowl of hot rice. Serve immediately.

Orange Chicken Calories

Serving Size: 1 serving

Calories 500.0
Total Fat 27.0 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 0.0 mg
Potassium 0.0 mg
Total Carbohydrate 42.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Protein 23.0 g

Tasty Italian Chicken Casserole

Yield: 6-8 Servings




8 chicken thighs or breasts
3 large potatoes, cut in thick slices
1 small onion, thinly sliced
1 cup canned tomatoes, drained and chopped
1 teaspoon dried basil
½ teaspoon salt
½ teaspoon black pepper
4 teaspoons olive oil
Chopped parsley for garnish









1. Preheat your oven to 350 degrees Fahrenheit.



2. Remove the skin from the chicken. Wash and pat dry. Season the chicken with salt and pepper; dredge in flour.



3. Lay the chicken in a single layer in a casserole dish that has been oiled with cooking spray. Arrange the potatoes in between the chicken so it can soak up the juices. Cover with slices of onion. Spoon the tomatoes over the top of the onions. Season with salt and pepper to taste. Sprinkle with dried basil. Drizzle the whole thing with olive oil.



4. Cover the pan and bake for half an hour.



5. Stir the ingredients, and then return the pan to the oven for another half hour or until the potatoes and chicken are done. Baste frequently during the last half hour of cooking to keep everything moist.



6. Place the finished food on a serving dish and pour the juices over the top. Garnish with parsley and serve.





Turn Leftover Meals into Sandwiches, Wraps or Pockets the Next Day



Whether its steak, chicken, pork, or lamb, any sort of meal you have involving cooked meat can become a yucky leftover if left for too long. However, they can be amazing cold sandwiches the next day. One of the most popular leftover recipes is a turkey, cranberry, gravy and stuffing sandwich after Thanksgiving or Christmas. Depending on how much time you have, you could go with a deluxe sandwich preparation or just shove everything into a wrap or pocket.  Any sort of meat, vegetable, and sauce based plate will work.

Here are some specific leftovers that work well with this:
– traditional Thanksgiving turkey, cranberry sauce, stuffing, and gravy
– steak, mashed potatoes, green beans and worcestershire sauce
– chicken or steak fajitas with peppers and onions
– lambchops, applesauce and carrots
– steak or chicken enchiladas with tomatoes, onions, cheese, sour cream and guacamole

The basic directions for any of these is to simply scrape the turkey (or any other meat) off of the bone and onto your preferred bread, wrap or pocket, and add the vegetables and sauce either from your leftover meal or from another meal or bottle. If you’re dealing with a dry meat and no sauce, many times a simple salad dressing or mayonnaise can do the trick. If you’re stuck without a vegetable, lettuce and tomatoes always work!

Asian Chicken Kebabs


1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey
1-2 teaspoons Sriracha (or other hot sauce)
3 slices fresh ginger root
2 cloves garlic, crushed

4 skinless, boneless chicken breast halves, cubed
1 large green bell pepper, cut into 2 inch pieces
1 red onion, cut into wedges
1 large red bell pepper, cut into 2 inch pieces


1. In a small microwave-safe bowl, combine the soy sauce, oil, honey, Sriracha, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watch closely so it doesn’t boil. Set aside.

2. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately. Place skewers in a shallow baking dish and cover with marinade. Cover dish and refrigerate for at least 3 hours.

3. Prepare barbecue (medium-high heat). Grill Asian Chicken Kebabs until chicken is just cooked through, turning occasionally, about 9-12 minutes.

Creamy Chicken Vegetable Chowder



1 tablespoon olive oil
1 red onion, diced
3 cloves garlic, minced
1 red bell pepper, diced
3 potatoes, diced
3 carrots, diced
2 quarts chicken broth
1 pound skinless, boneless chicken breast halves – chopped
1 (1 ounce) package ranch dressing mix
1 teaspoon crushed red pepper flakes
salt to taste
ground black pepper to taste
1/2 pound processed cheese food, shredded
1 (16 ounce) package frozen green beans
1/4 cup butter
1/4 cup all-purpose flour









1. Heat the oil in a large pot over medium heat. Stir in onion, garlic, and red bell pepper; cook until tender. Mix in potatoes, carrots, and chicken broth. Bring to a boil. Reduce heat to low and simmer 20 minutes.



2. Stir chicken into the pot. Season soup with ranch dressing mix, crushed red pepper, salt, and pepper. Stir in processed cheese until melted. Mix in green beans just before making the roux.



3. Melt butter in a skillet over medium heat and stir in flour to form a thick, golden brown roux. Mix into the soup to thicken. Continue cooking 5 minutes.





Green-Curry Chicken Potpie


For The Curry Paste (Makes 1 Cup)
1/2 cup chopped lemongrass (from 2 stalks)
1/2 cup fresh cilantro
1/4 cup chopped garlic (about 8 cloves)
1/4 cup chopped scallions (about 2)
3 serrano chiles, thinly sliced
2 tablespoons chopped peeled fresh ginger
1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
1 tablespoon coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 teaspoon whole black peppercorns, toasted and ground
Coarse salt for the curry sauce
1 cup spinach, rinsed well and dried
1 cup unsweetened coconut milk, preferably Thai Kitchen (

For The Filling
1 teaspoon all-purpose flour
1 zucchini, quartered lengthwise and cut into 1-inch pieces
1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
Coarse salt and freshly ground pepper

For The Topping
6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
Melted unsalted butter, for brushing
Coarse salt
Garnish: basil leaves

1. Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.

Coconut Chicken with Sweet Chili Dipping Sauce

2 lbs. boneless, skinless chicken breasts
2 large eggs
1/4 cup coconut milk (optional)
1/2 cup all purpose flour
1 cup panko bread crumbs
1 cup shredded coconut
1/2 tsp salt
1/2 cup vegetable oil, divided
1 cup sweet chili sauce

1. Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below.

Crock Pot Teriyaki Chicken

12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

1. Place chicken in a 4 qt. slow cooker.

2. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.

Chicken Salad Stuffed Tomatoes

Yield: 6 Servings




6 large tomatoes
2 cup chicken, cooked and cubed
1/2 cup minced red bell pepper
1/2 cup corn, drained
1 1/2 tablespoon minced red onion
1/4 cup plus 2 tablespoons olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh Italian flat leaf parsley
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon ground black pepper
1/2 teaspoon salt
Leaf lettuce or spinach leaves









1. Cut 1/2 inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain.


2. In a medium bowl, combine chicken, bell pepper, corn, and onion.
In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat.


3. Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly in the tomatoes. Refrigerate or serve immediately.





Creamy Lemon Rosemary Pasta with Chicken, Asparagus & Spinach



12 oz. pasta (I used mostacolli)
3 Tbsp. olive oil
1 Tbsp. fresh rosemary, finely chopped
2 boneless, skinless chicken breasts, pounded to even thickness
1 bunch (about 1 lb.) fresh asparagus, ends trimmed and cut into bite-sized pieces
3 cloves garlic, minced
1 tsp. lemon zest
1 tsp. lemon juice
2/3 cup (about 1 carton) Greek yogurt, plain
1/3 cup grated Parmesan cheese
2 cups fresh baby spinach
optional garnish: extra shredded Parmesan and/or chopped fresh parsley









1. Prepare pasta al dente according to package instructions. (I would add the pasta to the boiling water around the time you begin cooking the asparagus.)



2. Heat 2 Tbsp. oil in a large skillet over medium-high heat. (You will know that it is ready when the oil is shimmering, or it sizzles when you place a drop of water in the oil.) Season both sides of the chicken with a pinch of salt and freshly-cracked black pepper. Add the chicken to the skillet and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside. Wait a few minutes, then slice the chicken into thin strips.



3. In the same skillet, add the remaining tablespoon of olive oil. Add asparagus, garlic, lemon juice and zest, and rosemary and saute for 4-5 minutes until the asparagus is cooked but still slightly crisp. Remove skillet from heat. Stir in Greek yogurt, Parmesan cheese, and baby spinach.



4. Once the pasta is finished cooking, drain the pasta but reserve 1/4 cup pasta water. Toss together the pasta, creamy vegetable mixture and the chicken. Add some of the reserved pasta water if needed to thin the sauce. Serve immediately, garnished with extra Parmesan and/or chopped fresh parsley.





Chicken Enchiladas



4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese









1. Preheat oven to 350 degrees F (175 degrees C).



2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.



3. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.





Spicy Chicken Tortilla Roll-Ups



1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry’s)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas









1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder.


2. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.



3. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.


4. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.





Chicken Fried Steak


4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste



1. Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

2. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.

3. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

4. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.





Honey Sauced Chicken

See More Chicken Recipes


Yield: 2 servings





3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes









1. Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.



2. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.



3. To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8×8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.





Honey Sesame Chicken

See More Chicken Recipes




1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes


Sesame seeds









1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.



2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.



3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.



4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.



5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.





Tuscan Lemon Chicken

See More Chicken Recipes




1 3 ½-pound chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved









1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup.



2. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating.



3. When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.



4. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown.



5. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking.



6. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.





Bacon-Wrapped Lime-Chipotle Chicken Stuffed with Jalapeno Poppers

See More Chicken Recipes




1 – 1 1/2 pound package of boneless, skinless chicken breast
1 cup Saucy Mama’s Lime-Chipotle Marinade – or see marinade recipe below
6 – 8 jalapenos
4 oz. cream cheese, softened
1/4 cup chopped cilantro
6 – 8 slices bacon, sliced in half crosswise




3-4 chipotle peppers in adobo sauce
the juice of two limes
2 garlic cloves, chopped
3 tbsp Honey
3/4 cup Vegetable oil









1. Preheat oven to 375 F.



2. Place a chicken breast between two heavy-duty sheets of plastic wrap and pound to 1/8 inch thick. Place chicken in a resealable plastic bag with Saucy Mama’s Lime Chipotle Marinade; marinate for thirty minutes.



3. Meanwhile, roast jalapenos for ten minutes. Remove from oven, and when cool enough to handle, slice in half lengthwise and remove seeds. Combine cream cheese and cilantro; fill jalapeno halves with cream cheese mixture.



4. Slice chicken crosswise into pieces the same size as your jalapenos (or slightly smaller, as in photo above). Wrap jalapenos with chicken, seam side down. Wrap bacon around chicken, seam side on top, then spear with a toothpick to hold it all together. Place on a baking sheet.



5. Bake for 15 – 20 minutes, or until chicken is cooked through. Turn on the broiler the last few minutes to crisp the bacon, if desired. Remove from oven and remove toothpicks. Serve and enjoy!





You May Also Like 

Jalapeno Popper Chicken       Jalapeno Popper Stuffed Chicken 




Empire Roast Chicken

See More Chicken Recipes




For the chicken and marinade
• 1.4kg free-range chicken
• 1 heaped tablespoon each
finely grated garlic, fresh
ginger and fresh red chilli
• 1 heaped tablespoon
tomato purée
• 1 heaped teaspoon each of
ground coriander, turmeric,
garam masala and ground cumin
• 2 heaped teaspoons
natural yoghurt
• 2 lemons
• 2 level teaspoons sea salt



For the gravy
• 1 stick of cinnamon
• 3 small red onions, peeled
• 10 cloves
• 3 tablespoons each of
white wine vinegar and
Worcestershire sauce
• 3 level tablespoons plain flour
• 500ml organic chicken









1. Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity. Move the chicken to a plate.



2. Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.



3. Put another sturdy roasting tray over a medium heat and add the olive oil, a knob of butter, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.



4. Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn’t get much better.





Mexican Chicken

See More Chicken Recipes


Yield: 4 servings





1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped









1. Sprinkle the chicken on both sides with taco seasoning; grill or sauté.



2. Cut the chicken into cubes and place in a greased 8×8″ baking dish; season with salt to taste.



3. Add the enchilada sauce and toss to coat the chicken.



4. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.





Baked Chicken on the Grill

See More Chicken Recipes




2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up









1. Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat.



2. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.





Chicken and Mushroom Pasta Bake

See More Pasta Recipes



• 20g/a small handful of dried porcini mushrooms
• olive oil
• 4 chicken thighs, boned, skinned and cut into bite-sized pieces
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely sliced
• 350g/2 handfuls of mixed fresh mushrooms, cleaned and torn
• 200ml white wine
• 455g dried spaghetti
• 500ml double cream
• 200g Parmesan cheese, grated
• a sprig of fresh basil, leaves picked









1. Preheat the oven to 200ºC/400ºF/gas 6.



2. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz).



3. Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil.



4. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms.



5. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.



6. Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off.



7. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.



8. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.





Slow Cooker Creamy Chicken and Wild Rice Soup

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4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery









1. Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.



2. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour.



3. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.



4. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.





Country Style Barbecued Chicken

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1/2 cup chopped onions
1 cup ketchup
1/2 cup distilled white vinegar
1/4 cup brown sugar
1 tablespoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken breast halves









1. Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.



2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.



3. Arrange chicken in the baking dish. Pour sauce over the chicken.



4. Bake 25 minutes in the preheated oven, or until chicken juices run clear.





Chicken Dhansak

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1 cup mixed lentils – toor, masoor, urad and moong (1/4 cup each)
500 gms chicken pieces of your choice – boneless
10 black peppercorns
8 cloves
1″piece cinnamon
1/4 tsp grated nutmeg
1″ piece of mace
2 large bay leaves
1 star anise
3 dry red chillies
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp sesame seeds
1 tsp turmeric powder
1 large bunch each of fresh coriander leaves and fenugreek leaves (approximately 150 gms/ 0.33 lbs each)
1/2 bunch mint leaves (approximately 75 gms/ 0.17 lbs)
1 tbsp tamarind paste
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps vegetable/ canola/ sunflower cooking oil
1 litre chicken stock
Salt to taste









1. Wash the lentils well. Put them in a deep pan, add the chicken stock, salt to taste and a cup of water.



2. Boil till the lentils are soft. Add more water if required.



3. While the lentils are boiling. Heat a griddle or heavy-bottomed flat pan on a medium flame and dry roast all the spices (except the turmeric and nutmeg) till they begin to release their aroma. Remove from the fire, cool and then grind to a fine powder in a dry coffee or spice grinder. Mix in the turmeric and nutmeg and blend well. Keep aside.



4. When the lentils are cooked soft, whisk them to get a smooth soup-like consistency. Keep aside.



5. Heat the cooking oil in a pan on a medium flame and when hot, add the fresh coriander, fenugreek and mint leaves to it. Fry till soft. Remove from the fire and cool. Grind into a smooth paste in a food processor.



6. Heat a deep, heavy-bottomed pan on a medium flame and add the lentils, ginger, garlic and tamarind pastes and bring to a boil, stirring frequently to prevent sticking. The consistency should always be like a medium-thick soup. Add a cup of water, the spice powder and coriander-fenugreek-mint paste you made earlier, salt if required and the chicken pieces. Mix well.



7. Simmer and cook till chicken is done. Add more water to maintain consistency.



8. Serve Dhansak hot with Brown Rice and Kachumbar salad.





Marinated Chicken Salad

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1 skinless, boneless chicken breast halves – cut into bite size pieces
2 tablespoons balsamic vinegar
1 teaspoon olive oil
1 tablespoon white sugar
1 tablespoon water
1 1/2 cups mixed salad greens
1 hard-cooked egg
6 large black olives
6 small green olives
2 radishes
3 slices crisp cooked bacon, crumbled









1. Mix together balsamic vinegar, olive oil, white sugar, and water. Combine marinade with chicken pieces in a plastic bag. Leave in bag for 1 hour.



2. Cook drained chicken in a skillet until done, about 10 minutes.



3. Assemble greens, egg, olives, radishes, and crumbled bacon on a dinner plate. Top with chicken.





Chicken Pesto Paninis

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1 focaccia bread, quartered
1/2 cup prepared basil pesto
1 cup diced cooked chicken
1/2 cup diced green bell pepper
1/4 cup diced red onion
1 cup shredded Monterey Jack cheese









1. Preheat a panini grill.



2. Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.



3. Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.