Archive for the 'chicken' Category

Cinco de Mayo

In honor of our neighbor to the south’s Independence, I decided to make a little Mexican meal for dinner.  I was really craving some burritos, so I came up with these.  They were super good.  Ole!

Chicken and Black Bean Burritos

4 chicken breasts sliced into strips
1 1/2 tsp. garlic salt
1 tsp. ground black pepper
1 medium onion sliced
1/2 cup salsa
2 tbs. cilantro chopped
1 recipe salsa rice and beans (recipe follows)

-heat a non-stick skillet with cooking spray over medium-high
-season the chicken with the garlic salt and pepper and add to hot skillet
-saute the chicken, adding the salsa halfway through cooking time (after about 4 minutes)
-continue sauteing chicken until cooked through
-Add chicken to prepared rice and beans and mix
-Add cilantro and stir to combine
-spoon mixture into bottom third of burrito wrap.  Fold the bottom up and the sides in and roll up to close.  Serve with salsa, sour cream and or guacamole.

Salsa Rice and Beans

1 cup quick cooking brown rice
2 cups chicken broth (low sodium)
1 (15 oz) can black beans, rinsed and drained
1/2 tsp. ground cumin
1/2 cup salsa

-in a saucepan over high heat, stir together the rice and cumin
-add the chicken broth and salsa – bring to a boil
-reduce heat to low/medium-low and simmer for 10-12 minutes
-after 5 minutes, add in the black beans and stir to heat through

Parmesan Crusted Chicken

This was a quick throw-together meal.  It turned out pretty tasty.  I served the cutlets with steamed broccoli. 

Parmesan Crusted Chicken

2 boneless, skinless chicken breasts
1/2 cup all purpose flour
2 egg whites, lightly beaten with a fork
1/2 cup Italian seasoned breadcrumbs
1/2 cup Parmesan cheese, grated
1 tablespoon olive oil

-Set up breading station using wax paper and a shallow dish for egg whites.
-Combine the parmesan cheese and breadcrumbs.
-Butterfly each chicken breast to make 4 cutlets.
-Pat cutlets dry with a paper towel.
-Dredge each cutlet in the flour, tapping off excess.
-Dip each cutlet in the egg whites, coat thoroughly.
-Pat cutlets into the breadcrumb/cheese mixture.  Be sure to coat thoroughly.
-Heat oil in a nonstick skillet over medium high heat.
-Cook chicken about 3 minutes per side until golden and crispy.
-Serve immediately.

Skillet Chicken with Broccoli, Penne and Asiago

I love America’s Test Kitchen.  I literally take their recipes, equipment ratings, and taste tests as gospel.  The other night a caught an episode for quick skillet dinners.  I was thrilled because cleaning a million pots and pans is not my (or hubster’s) idea of fun.  This is one of the recipes featured on that show.

Skillet Chicken with Broccoli, Penne and Asiago
America’s Test KitchenIngredients
1 pound boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and Pepper
1 medium onion, minced
3 medium garlic cloves, minced or pressed
1/4 teaspoon dried oregano
1/8 teaspoon red pepper flakes
8 ounces ziti (I used penne) – 2 1/2 cups
2 3/4 cups water
1 2/3 cups low sodium chicken broth
12 ounces broccoli florets (4 cups)
1/4 cup oil-packed sun-dried tomatoes, rinsed and chopped
1/2 cup heavy cream
1 ounce grated Asiago cheese (1/2 cup, plus extra for serving)
1 tablespoon fresh lemon juice

1. Season the chicken with salt and pepper. Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium-high heat until just smoking. Add the chicken in a single layer and cook for 1 minute without stirring. Stir the chicken and continue to cook until most, but not all, of the pink color has disappeared and the chicken is lightly browned around the edges, 1 to 2 minutes longer. Transfer the chicken to a clean bowl and set aside.
2. Add the remaining tablespoon of oil, onion, and 1/2 teaspoon salt to the skillet. Return the skillet to medium-high heat and cook, stirring often, until the onion is softened, 2 to 5 minutes. Stir in the garlic, oregano, and pepper flakes, and cook until fragrant, about 30 seconds.
3. Add the ziti, 2 cups of the water, and the broth. Bring to a boil over high heat and cook until the liquid is very thick and syrupy and almost completely absorbed, 12 to 15 minutes.
4. Add the broccoli, sun-dried tomatoes, and the remaining 3/4 cup water. Cover, reduce the heat to medium, and cook until the broccoli turns bright green and is almost tender, 3 to 5 minutes.
5. Uncover and return the heat to high. Stir in the cream, Asiago, and reserved chicken with any accumulated juices and continue to simmer, uncovered, until the sauce is thickened and the chicken is cooked and heated through, 1 to 2 minutes. Off the heat, stir in the lemon juice and season with salt and pepper to taste. Serve, passing more grated Asiago at the table, if desired.

Chicken cutlets with Fresh Mozzarella and Tomatoes

This is just kind of a throw together dish.  I usually add fresh basil on top, but didn’t have any.  It’s light and delicious and combines all my favorite things.

Chicken Cutlets with Fresh Mozzarella and Tomatoes

4 chicken cutlets, pounded thin
4 Tablespoons flour
2 eggs, whisked
1 1/2 cups Italian breadcrumbs
1 Tablespoon Canola oil
Balsamic Vinaigrette (already made with balsamic vinegar, olive oil, garlic, dijon mustard, s+p – I make a big batch at the beginning of the week)
2 plum tomatoes
1 pound fresh mozzarella (room temperature)

-Dredge the chicken in flour, tap off excess. 
-Coat chicken in eggs, then transfer to breadcrumbs and coat evenly.
-Heat 1 tablespoon canola oil in a skillet over medium high heat.
-Add chicken cooking 3 minutes per side or until cooked through.
-Drizzle balsamic vinaigrette on top of chicken. 
-Top with fresh mozzarella.
-Top mozzarella with tomato and more balsamic vinaigrette.
-Sprinkle basil on top.
-Serve with pasta.

Sesame Ginger Stir Fry

I found this recipe on one of my favorite blogs, Good Things Catered, and couldn’t wait to try it.  I love stir fry and this one sounded and looked so flavorful and easy.


Sesame Ginger Stir Fry
(Source:  Good Things Catered, my changes in green)

1 lb boneless skinless chicken breast, sliced into thin strips
3 Tbsp vegetable oil, divided (I used canola)
1 tsp sesame oil
1 lb. mixed veggies of your choice, cut on diagonal into 1 1/2-inch pieces
     I used carrots, snow peas, and broccoli
1 small bunch green onions, cut on diagonal into 1 1/2-inch pieces (I had shallots, so I used those)
1 1/2 Tbsp minced peeled fresh ginger
1/3 c. chicken broth
1/4 c. rice vinegar
1/4 c. low sodium soy sauce

-In flat bottom wok or large skillet, heat 2Tbsp oil over high heat.
-Add chicken in single layer and cook, undisturbed, until meat begins to brown on bottom, about 2 1/2 minutes.
-Flip cook until second side browns, about 2 minutes.
-Transfer meat to plate and cover.
-Heat remaining 1 Tbsp oil and 1 tsp sesame oil in same skillet over medium-high heat.
-Add veggies, green onion, and ginger.
-Sauté until vegetables are tinged brown and crisp-tender, about 2 minutes.
-Add broth, vinegar, and soy sauce to deglaze the pan.
-Bring to a boil, return chicken and cook until sauce is slightly thickened, about 1 minute.
-Serve immediately.



Baked Sesame Chicken

I found this recipe on the lovely Alanna’s blog and it looked really delish. I was in the mood for something different with chicken, so I tried it out. It was SO GOOD! I loved it…lil spicy for hubs, but we’ll fix that next time. Definitely a keeper.

I do not feel like typing the recipe for this right now, so click that link if you want it. 🙂

Chicken Parmigana

I don’t know why I’m even posting this bc I DO NOT follow a recipe, but chicken parm is one of my favorite dishes. I mean chicken cutlets, sauce and cheese baked to bubbly goodness? How could that be bad?

Chicken Parmigana (a NOT recipe)

Cutlets – egg ’em and bread ’em, then fry ’em up (I use pam so they’re not greasified, just so the coating sticks)
Line a baking dish with yummy sauce. Arrange those cutlets and top ’em with sauce.
Parmesan cheese ’em.
Slice some FRESH mozzarella and lay it on each cutlet.
Spoon some sauce on top.
Bake ’em. (350, 30 mins)

Chicken Marsala

Chicken Marsala
Recipe adapted from America’s Test Kitchen
4 boneless, skinless chicken breasts
1 c. unbleached all-purpose flour
salt and ground black pepper
2 Tbsp oil
8 oz. white mushrooms, sliced (about 2 c.)
1 medium garlic cloves, minced
1 tsp tomato paste
1 ½ c. Marsala
1 ½ Tbsp juice from lemon
4 Tbsp unsalted butter, cut into 4 pieces
-Adjust an oven rack to the lower-middle position, place a heatproof plate on the rack, and heat the oven to 200 degrees.
-Pat the chicken breasts dry.
-Place flour in a shallow baking dish
-Season both sides of chicken with salt and pepper.
-Working with one at a time, coat both side of chicken with flour.
-Lift the breast from the tapered end and shake to remove excess flour and set aside.
-Meanwhile, heat the oil in a large 12-in heavy-bottomed skillet over medium-high heat until shimmering.
-Place the floured chicken in a single layer in the skillet and cook until golden brown, about 5 minutes.
-Using tongs, turn the cutlets and cook on the second side until golden brown and the meat feels firm when pressed with a finger, about 5 min longer).
-Transfer chicken to the heated plate and return plate to the oven.
-Add the mushrooms to the pan and increase the heat to medium-high.
-Sauté, stirring occasionally and scraping pan bottom, until the liquid released by the mushrooms evaporates and the mushrooms begin to brown, about 8 min.
-Add the garlic and tomato paste, stirring constantly, until the tomato paste begins to brown, about 1 min.
-Off the heat, add the Marsala.
-Return the pan to high heat and simmer vigorously, scraping browned bits from the pan bottom, until the sauce is slightly syrupy and reduced, about 5 min.
-Off the heat, add the lemon juice and accumulated juices from the chicken.
-Whisk in the butter, one Tbsp at a time, until incorporated.
-Season with salt and pepper to taste.
-Pour the sauce over the chicken and serve immediately.

Chicken Alla Fiorentina

I usually make this recpie with Chilean Sea Bass. But since I had chicken in the fridge and my husband requested grilled chicken parm (which I secretly hate), I thought this would be a good comprimise. I prefer it with the bass, but it was still good.

Chicken Alla Fiorentina
(Adapted from Giada DeLaurentiis)

  • 4 boneless skinless chicken breasts
  • 1/4 teaspoon salt, plus more for seasoning cutlets
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups all-purpose flour
  • 3 tablespoons extra-virgin olive oil, plus 3 tablespoons
  • 3 garlic cloves, minced
  • 1 (14-oz) can crushed tomatoes
  • 1/2 cup water
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh basil

Season both sides of the chicken with salt and pepper.
Dredge the chicken in the flour (in a shallow bowl) and tap off excess.
Heat 3 tablespoons oil in a medium nonstick fry pan over medium heat.
Cook chicken about 3 minutes per side until golden brown. Transfer to plate.
Wipe out pan with paper towel and add remaining oil.
Add garlic, tomatoes, water, parsley, salt and pepper. Simmer for 10 minutes.
Add basil and chicken and heat for 2 minutes.

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