Tag Archives: Chicken

HERB AND CITRUS OVEN ROASTED CHICKEN

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INGREDIENTS:
1/4 cup olive oil

4 cloves of garlic, minced

2 tablespoons sugar

2 whole lemons, one juiced and one sliced

2 whole oranges, one juiced and one sliced

1 tablespoon Italian seasoning

1/2 teaspoon paprika

1 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

Kosher salt and freshly ground pepper, to taste

10-12 pieces (about 4 1/2 lbs.) bone-in chicken parts (thighs and legs are best)

1 medium onion (any kind), thinly sliced

1 teaspoon dried thyme, or fresh chopped

1 tablespoon dried rosemary, or fresh chopped

Chopped fresh herbs (rosemary, thyme, parsley), for garnish, optional

Clams and Chicken Paella

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Ingredients

250 grams chicken thighs cut into 1″ chunks (9 ounces)
1 tablespoon olive oil
3 sprigs fresh thyme
1/2 teaspoon salt
black pepper
200 grams chorizo, cut into chunks (7 ounces)
1 large onion, diced
1 small red or yellow bell pepper, diced
4 cloves of garlic, minced
2 cups short grain rice (Bomba preferably)
1 teaspoon pimentón
1/2 teaspoon saffron, crumbled
1 bay leaf
4 cups low sodium chicken stock
400 grams Manila clams (14 ounces)
parsley for garnish

Directions

At least thirty minutes before you start your paella, put the chicken in a bowl along with the olive oil, thyme, salt, and black pepper to marinate.
When you’re ready to start the paella, preheat your oven to 375 degrees F (190 C).
In a paella pan, or cast iron pot over medium high heat, fry the chorizo until browned. Because the chorizo contains a lot of fat, you shouldn’t need to add any oil. When each piece of chorizo has a brown crust on it, transfer it to a bowl
Add the marinated chicken to the pan in a single layer and let it fry undisturbed until it’s nice and brown on one side. When it’s ready to flip, it should not stick to the pan anymore. Flip the chicken and brown the other side, then transfer the chicken to the bowl with the chorizo.

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Baked Honey Mustard Chicken

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Ingredients:

1/4 cup of grainy, course mustard
1/4 cup smooth dijion mustard
1/2 cup honey (I love Bee Raw Honey)
3 teaspoons extra virgin olive oil
1/2 of a small yellow onion, diced
2 cloves garlic, minced
2 1/2 pounds boneless skinless chicken tenderloins
salt and pepper
4 small sprigs of fresh rosemary

Directions:

In a small bowl, combine the mustards, honey, and 2 teaspoons of the olive oil.
In a sauté pan or cast iron skillet, add 1 teaspoon of olive oil.
I like to use my Le Creuset Enameled Cast-Iron 3-1/2-Quart Round Braiser for this because this piece can be used for the whole recipe and go from stove to oven to table. Add the onion and sauté over medium heat until golden and tender, about 5 minutes. Add the garlic and sauté for an additional 1 – 2 minutes, until fragrant.
Place the chicken tenderloins on top of the onion and garlic mixture, or if the pan you cooked the onion and garlic in is not oven safe, transfer the onion and garlic to an oven safe dish and add the chicken to it. Salt and pepper the tops of the chicken according to your personal preference.
Pour the honey mustard mixture on top of the chicken. Arrange the rosemary sprigs around the chicken in the pan.
Bake the chicken covered at 400 degrees F for 20 minutes. Then remove the cover, baste the chicken with the sauce, and continue to cook for an additional 20 – 30 minutes uncovered, or until the chicken is browned on top and cooked through.

Cajun Chicken Pasta on the Lighter Side

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8 ounces uncooked linguine (I used Dreamfields)
1 pound chicken breast strips
1-2 tsp Cajun seasoning (or to taste)
1 tbsp olive oil
1 medium red bell pepper, thinly sliced
1 medium yellow bell pepper, thinly sliced
8 oz fresh mushrooms, sliced
1/2 red onion, sliced
3 cloves garlic, minced
2 medium tomatoes, diced
1 cup fat free low sodium chicken broth
1/3 cup skim milk
1 tbsp flour
3 tbsp light cream cheese
fresh cracked pepper
2 scallions, chopped
salt to taste
Smart Balance cooking spray

Skinny Chicken Sour Cream Enchiladas

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Ingredients

• 16 oz. fat free sour cream
• 1 can fat free cream of chicken soup
• 1 tbls. fresh chopped cilantro (1/2 tbls. dried)
• 2 1/2 cups cooked shredded chicken breast
• 1 can Mexican Rotel
• 1 cup chopped onions (optional)
• 8 low carb tortillas
• 1 cup shredded pepper jack and colby cheese blend
• 1 can diced green chiles

Chicken Enchilada Skillet

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Yield: 6 servings (1 cup each)

Ingredients:

PAM® Original No-Stick Cooking Spray
12 corn tortillas, torn into bite-size pieces
3 cups shredded cooked chicken (3 cups = about 12 oz)
1 can (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, undrained
1 can (10 oz each) red enchilada sauce
1 can (8 oz each) Hunt’s® Tomato Sauce
1 cup shredded Cheddar and Monterey Jack blend cheese, divided

Directions:

Spray large nonstick skillet with cooking spray. Add tortilla pieces and chicken; mix well. Cook over medium-high heat 5 minutes or until hot, stirring frequently.

Veggie Stuffed Chicken and Cheese

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Yield: 2 Servings

Ingredients:

2 chicken breasts
1/4 carrot, finely chopped
2 stalks of celery, finely chopped
1/3 red pepper, finely chopped
2 single slices of cheese
salt and black pepper to taste
1/2 tablespoon paprika
1 scallion, chopped
sugar

Directions:
1. Preheat the oven to 350 degrees and boil water in a saucepan
2. Add chopped celery and carrots to boiled water
3. Rub salt into chicken breasts
4. Cut pockets into chicken breasts
5. Fry chicken breasts on frying pan for 5 minutes and move from pan to plate
6. Break cheese slices into strips and stuff into chicken pockets
7. Drain water from saucepan and move celery and carrots to bowl with red peppers and scallion and add salt, black pepper and sugar
8. Stuff all veggies into chicken pocket
9. Place chicken breasts on pan and place into oven
10. Bake for 20 minutes
11. Remove breasts from oven and dash paprika and black pepper over them
12. Serve and enjoy!

Creamy Cajun Chicken Pasta

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Yield: 2 Servings

Ingredients:

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning (your recipe, Cajun Seasoning Mix or store-bought)
2 tablespoons butter
1 thinly sliced green onion
1 -2 cup heavy whipping cream
2 tablespoons chopped sun-dried tomatoes
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated parmesan cheese

Miso Chicken

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INGREDIENTS

Chicken
4 boneless, skinless chicken breasts (about 4 oz each)
1 teaspoon canola oil

Marinade
2 tablespoons miso paste (preferably Kochujang)
1 1/2 teaspoons light sesame oil
1 1/2 teaspoons chopped ginger
1 1/2 teaspoons chopped garlic
1/4 teaspoon red pepper flakes

Chicken in Basil Cream

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Ingredients

1/4 cup Milk
1/4 cup Dry bread crumbs
1 pound Boneless skinless chicken breast; 4 halves
3 tablespoon Butter
1/2 cup Chicken broth
1 cup Heavy cream
1 can (4 oz)Pimento; sliced
1/4 cup Basil; fresh, minced
1/2 cup Parmesan; grated
1/8 teaspoon Pepper

Directions

- Heat skillet over medium high heat
- Place milk and bread crumbs in separate shallow bowls
- Dip chicken in milk, and then coat with crumbs
- Add chicken to skillet with 1/2 of the butter about 5 min
- Add remaining butter flip chicken and cook another 5 min till chicken is cooked.
- Remove and keep warm
- Add broth to skillet bring to boil over medium heat to remove fond
- Stir in cream, and pimientos; boil and stir for 1 min
- Reduce heat, add parmesan cheese, basil and pepper; cook and stir until heated through.
- Serve chicken with sauce poured over.

Strawberry Crepes

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Ingredients
2 cups frozen sliced strawberries, thawed
2 tablespoons sugar
1/2 teaspoon orange zest, optional
3 cups fresh strawberries, sliced
2 large eggs
2 tablespoons butter, melted and cooled slightly
2 cups milk
1 teaspoon vanilla
1 tablespoon sugar
1/2 teaspoon salt
1 1/2 cups all purpose flour
Directions
1. Gently puree thawed strawberries. (I usually thaw them overnight in the refrigerator and then use an
immersion blender to puree them in the bowl, but you can also thaw them in the microwave.) Stir in
sugar, orange zest if using, and fresh sliced strawberries. Serve strawberry filling at room
temperature.
2. Add ingredients to blender jar in the order listed, cover and blend until smooth. Refrigerate
overnight or for 1 hour prior to cooking. (Or if you’d rather, you can strain out any lumps and use
immediately.)
3. Heat an 8-inch skillet or crepe pan over medium heat and lightly coat with butter or cooking spray.
For each crepe, pour 1/4 cup batter into the center of the skillet and immediately rotate the pan until
the batter covers the bottom of the skillet in a thin layer. Cook until light brown and the top begins to
dry out, approximately 1 minute. Flip and cook an additional 30 seconds.
4. Repeating with remaining batter. Stack completed crepes on a plate. (If your crepes are sticking
together, put wax paper between the crepes.) You can put crepes in a 200º oven to keep warm until ready to serve.
5. Fill each crepe with strawberry filling and roll up. Serve with whipped cream

Easy Chicken Parmesan Casserole

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INGREDIENTS:

5-ounce package of garlic croutons

2 tablespoons olive oil

2 cloves garlic (minced)

½ teaspoon dried oregano

Salt and pepper (a light sprinking)

2 pounds chicken tenders (or breasts cut into strips)

5-6 fresh basil leaves (chiffonade)

2 cups of tomato sauce (jarred or a favorite recipe*)

2 cups shredded mozzarella

1 cup grated Parmesan cheese

Penang Curry Stir Fry with Chicken

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Yield: 1 Serving

Ingredients:

½ cup sliced chicken
2 tablespoons vegetable oil
1 cup coconut milk
1 tablespoon red curry paste
½ tablespoon fish sauce
1 tablespoon ground roasted peanuts
½ tablespoon palm sugar (or brown sugar)
2 tablespoons shredded kaffir lime leaves
2 tablespoons sliced red chilies for garnish
½ cup long beans, cut into bite sized pieces
1 tablespoons tamarind paste

Directions:

Heat vegetable oil over medium-low heat and add curry paste. Cook until fragrant.
Increase heat to medium and add ⅓ of the coconut milk and bring to a boil. Add ⅓ of the coconut milk and bring to a boil again and then add remaining coconut milk.
Add the chicken and stir until chicken is cooked.
Add fish sauce, palm sugar, tamarind paste and ground roasted peanuts.
Add shredded kaffir lime leaves, long beans and keep stirring until sauce has reduced and thickened.
Serve over rice and garnish with red chilies and kaffir lime leaves.

Grilled Honey Mustard Chicken

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Yield: 4 Servings

Ingredients:

1/2 cup of any whole grain mustard
1/2 cup of honey
Juice of 1/2 a lemon
1 garlic clove, smashed and minced
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon red pepper flakes
4 boneless, skinless chicken breasts

Directions:

Whisk all ingredients in a small bowl. Reserve 4 tablespoons of sauce and then pour the remaining honey mustard mixture over the chicken, toss and cover with plastic wrap and let it sit for about 30-45 minutes at room temperature. Preheat the grill on medium-medium high heat, grill chicken for about 6 to 7 minutes per side or until chicken is done. Pour the reserved honey-mustard sauce over chicken and let rest under foil for about 5 minutes. Serve.

Pineapple Pecan Chicken Salad

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Ingredients:

3 c. chopped cooked chicken breasts
1 c. finely chopped celery
2 green onions, sliced (about 3 T.)
2 T. finely chopped green pepper
1 tsp. salt
Dash of black pepper
1/2 c. mayonnaise
1/2 c. chopped pecans
1 (20 oz.) can pineapple tidbits, drained
2 T. lemon juice

Directions:

1. Combine chicken, celery, green onion, green pepper, salt, black pepper, and mayonnaise in a bowl; mix well. Stir in pecans, pineapple, and lemon juice.

2. Chill for about 30 minutes before serving. Enjoy!

Cottage Cheese Chicken Enchiladas

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Yield: 4 Servings

Ingredients:

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves – boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

Directions:

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.
To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.
Preheat oven to 350 degrees F (175 degrees C).
To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9×13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Sonoma Chicken Salad Sandwiches

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Ingredients

3 1/2 cups cooked, shredded chicken (about 2 lbs boneless skinless chicken breast halves)
1 cup diced celery (about 3 stalks)
2/3 cup chopped pecans
1/2 cup dried cranberries, such as Craisins, roughly chopped
2 Tbsp finely grated Parmesan cheese
Sliced bread, for serving (here is a great recipe)
Dressing
2/3 cup mayonnaise
1/4 cup apple juice
3 Tbsp honey
2 tsp apple cider vinegar
1 tsp prepared yellow mustard (optional)
1 Tbsp poppy seeds
1/2 tsp onion powder
Salt and freshly ground black pepper to taste

Directions
In a large mixing bowl toss together shredded chicken, celery, pecans, dried cranberries and Parmesan cheese, set aside. In a separate mixing bowl whisk together all ingredients listed for the dressing until well blended. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread, croissants or rolls. Store in refrigerator.

Sweet and Tangy Chicken

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Ingredients
8 chicken thighs
1 package dry french onion soup mix
1 (8 oz bottle) Russian dressing
1 small jar of apricot preserves or about a cupful.

Directions
Mix all ingredients, except chicken, in a bowl.
Place chicken pieces in a baking pan. Sprinkle with pepper. No extra salt is needed.
Pour sauce over chicken and make sure it’s coated well.
Roast uncovered at 400 degrees for 1 hour to 1 hour and 15 minutes until chicken is done. Baste several times during cooking. This is the way the chicken will look when done.

Easy Healthy Thai Chicken Bowl and Sauce Dinner

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Ingredients
Layer One – Rice,brown or white
Layer Two – Yummy Sauce
Layer Three – Cheese of choice
Layer Four – Vegetables such as shredded carrots, broccoli slaw, tomatoes, green onions, avocados, olives, etc.
Layer Five – Chicken or other meat of choice
Layer Six – Chopped nuts, almonds, peanuts, cashews, etc.
Layer Five – Teriyaki sauce or other sauce of choice or nothing!

Yummy Sauce
1/2 C canola oil
1/2 C almonds (for a creamier sauce, use almond flour)
1/3 C nutritional yeast (Whole Foods)
1/2 C chickpeas or 1/2 C garbanzo beans, cooked
1/4 C soybeans, cooked
1/2 C filtered water (I just used bottled water)
1/2 C fresh lemon juice
1/2 tsp salt
1 1/2 tsp curry powder
1 tsp. dried organo
1 tsp dried cilantro

Directions:
Combine almonds, beans and oil in blender or food processor and process. Add all other ingredients and puree until nice and creamy smooth. Cover and let refrigerate for one hour. Keep refrigerated between uses.

Barbecue Chicken Pizza

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Yield: 3-4 Servings

Ingredients:

1 store bought pizza crust or refrigerated crust (I used 1lb of homemade crust)
1/2 cup barbecue sauce
1 cup cooked and shredded chicken
1/2 cup thinly sliced red onion
1 orange bell pepper; diced
1-3/4 cups (7 oz.) Sargento® Monterey Jack Shredded Cheese
Chopped cilantro; to taste (optional)

Directions:

1. Preheat oven to 475 degrees F. Place pizza crust on foil-lined baking sheet.
2. Spread barbecue sauce on pizza crust. Add shredded chicken, onion, and bell peppers on top of the barbecue sauce. Top with cheese.
3. Bake 12 to 15 minutes or until crust is deep golden brown. Cut into squares; garnish with cilantro.

Chicken Fried Pork Chops

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Yield: 4 Servings

Ingredients:

1 cup flour
2 tsp salt
2 tsp black pepper
1 1/2 tbsp ground ginger
1 tbsp ground nutmeg
1 tsp ground thyme
1 tsp ground sage
1 tbsp paprika
1/2 tsp cayenne pepper

Make an egg wash by whisking together:
2 eggs
4 tbsp water

Directions:

Season the pork chops with salt and pepper, then dip the chops in the flour and spice mixture. Dip the chop into the eggwash and then a final time into the flour and spice mix, pressing the mix into the chop to get good contact.

Heat a skillet on the stove with about a half inch of canola oil covering the bottom. You will want to carefully regulate the temperature here so that the chops do not brown too quickly on the outside before they are fully cooked on the inside. I find just below medium heat works well. I use a burner setting of about 4 1/2 out of 10 on the dial and fry them gently for about 4 or 5 minutes per side until golden brown and crispy.

Drain on a wire rack for a couple of minutes before dipping the cooked chops into the Honey Garlic Sauce. Serve with noodles or rice.

Honey Garlic Sauce
In a medium saucepan add
2 tbsp olive oil
3 – 4 cloves minced garlic

Cook over medium heat to soften the garlic but do not let it brown. Add:
1 cup honey
¼ cup soya sauce
1 tsp ground black pepper

Simmer together for 5-10 minutes, remove from heat and allow to cool for a few minutes. Watch this carefully as it simmers because it can foam up over the pot very easily.

Teriyaki Chicken

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Yield: 2 Servings

Ingredients:

500g /18 oz (about 4 pieces)chicken thigh fillets, diced
4 cloves of garlic, grated
1 inch thick ginger, grated
1 cup Pepsi/Coca-cola (it doesn’t have to be flat)
Light soy sauce to taste
White pepper
Sesame oil (about half a tablespoon)
1 tbsp sesame seeds, toasted

Directions:

Peel ginger and garlic. Grate them onto a bowl and set aside.
Dice the chicken thighs.
Heat a stir fry pan on medium flame, and dry toast 1 tbsp of sesame seeds until brown lightly. Remove from pan on a flat plate to cool.
Add grated ginger, garlic and sesame oil over medium flame until it sizzles.
Add chicken and white pepper. Stir to combine the chicken with the ginger-garlic mixture. Brown the chicken over medium heat.
Remove the chicken and 1 cup of Pepsi. Allow the mixture to cook on high heat until thickens (above half the original amount).
Add chicken and season with soy sauce to taste. Over low heat, simmer the chicken until the sauce thickens a little more.
Sprinkle the toasted sesame seeds just before serving. Best eaten with steamed rice.

Easy Bistro Chicken

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Yield: 4 Servings

Ingredients:

2 tablespoons olive oil, divided
4 (6-ounce) chicken breast halves, skinned
4 chicken thighs (about 1 pound), skinned
4 chicken drumsticks (about1 pound), skinned
2 cups chopped onion
4 garlic cloves, minced
1 cup chopped celery
1/2 cup chopped fresh basil
1/2 cup chopped fresh flat-leaf parsley
1/2 cup red wine vinegar
1/4 cup sliced green olives
1/4 cup capers
1 tablespoon sugar
Dash of ground red pepper
2 bay leaves
1 (28-ounce) can Italian-style tomatoes, undrained and chopped $
8 cups hot cooked macaroni or cavatappi
Parsley sprigs (optional)

Directions:

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned. Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2 minutes on each side or until lightly browned. Remove chicken from pan.
Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté 5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve with pasta. Garnish with parsley sprigs, if desired.

Peanut Butter Chicken

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Ingredients:

4 Boneless Chicken Breasts (Approx 1.5-2 Lbs)
1/4 Cup Flour
1 Egg, Beaten
1/3 Cup Creamy Peanut Butter
1 Tsp Salt
1/8 Tsp Pepper
1/3 Cup Milk (Skim works)
1/2 Cup Dry Bread Crumbs
1/4 Cup Vegetable Oil

Directions:

Preheat Oven to 375° F
Coat chicken in flour, shake off the excess and set aside. In a shallow bowl blend peanut butter, egg, salt and pepper with a fork. Place the breadcrumbs in a seperate shallow bowl. Then, dip each piece of chicken into the mixture to saturate and then into the bowl of crumbs. Cover evenly. Place on a non-stick (or greased) baking sheet and drizzle the oil over the chicken. Bake for 40-45 minutes. Enjoy!