Category Archives: 06. Chicken & Turkey

Bruschetta Baked Chicken

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Bruschetta Baked Chicken

Serves 4

 

1 1/2 pounds skinless, boneless chicken breast halves, cut into strips or cubes

Oregano, garlic powder, sea salt and pepper to taste

1 (15 ounce) can diced tomatoes with juice

2 tablespoons balsamic vinegar

1 tablespoon minced garlic

Few leaves of fresh basil, chopped

1 (6 ounce) box chicken-flavored dry bread stuffing mix

2 cups shredded mozzarella cheese

1/4 cup parmesan cheese

Italian seasoning to taste

 

Preheat oven to 400 degrees

Spray a 9×13-inch glass baking dish with cooking spray

Stir together tomatoes, balsamic, garlic, basil and stuffing mix in a large bowl; set aside to soften

Toss the chicken with the seasoning in a large bowl

Layer chicken in the bottom of the baking dish

Sprinkle mozzarella and parmesan cheese on top of the chicken, and then sprinkle with the Italian seasoning

Spread the softened stuffing mixture on top

Bake uncovered until the chicken has turned white and are no longer pink in the center, about 30 minutes

 

We enjoyed ours with a side of Salt Potatoes

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Maple Glazed Chicken with Sweet Potatoes

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Maple Glazed Chicken with Sweet Potatoes

Serves 4

 

1 1/2 pounds sweet potatoes, peeled and cut into 1-inch pieces

2 tablespoons butter

2 tablespoons brown sugar

2 tablespoons olive oil

1 teaspoon steak seasoning (see ingredient list at end of recipe)

1 pound boneless, skinless chicken breast cut into strips

1 cup sliced sweet onions

1 cup maple syrup

 

Place the sweet potatoes into a large pot and cover with water

Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 15-20 minutes

Drain and let stand for a minute or two

Mash the potatoes mixing in butter and brown sugar, and set aside

Sprinkle chicken strips with steak seasoning

Heat the oil in a large skillet over medium heat

Cook the chicken strips and sweet onions until the meat is lightly browned and no longer pink inside, 5 to 8 minutes

Remove the chicken and onions, and set aside

Stir the maple syrup into the skillet, scraping and dissolving any browned flavor bits from the skillet

Bring to a boil, simmer for 2 minutes

To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken strips, and pour the maple sauce over the chicken

 

Steak Seasoning

2 Tablespoons Kosher Salt

2 Tablespoons Black Pepper

2 Tablespoons Garlic Powder

1 Tablespoon Paprika

1 Tablespoon Onion Powder

2 teaspoons rosemary

2 teaspoons Thyme

 

Store in an air tight container for up to 6 months

Slow Cooker Chicken Cordon Bleu

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Slow Cooker Chicken Cordon Bleu

 

4 skinless, boneless chicken breast halves

1 (10.75 ounce) can condensed cream of chicken soup

3/4 cup milk

1/4 cup white wine

4 ounces sliced ham

Paprika, thyme, garlic powder, salt and pepper to taste

4 ounces sliced Swiss cheese

1 (8 ounce) package herbed dry bread stuffing mix

1/4 cup butter, melted

 

Mix together the cream of chicken soup, milk and white wine in a small bowl

Pour enough of the soup into a slow cooker to cover the bottom

Layer chicken breasts over the sauce

Cover with slices of ham

Sprinkle paprika, thyme, garlic powder, salt and pepper all over layers

Pour the remaining soup over the layers, stirring a little to distribute between layers

Cover, and cook on Low for 3 hours

Add cheese and stuffing mix to chicken and ham

Drizzle melted butter over stuffing

Cook on low for another 1 hours

Spoon soup mixture over stuffing mix when serving

Mediterranean Chicken 2

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Mediterranean Chicken

Serves 4

2 teaspoons olive oil

2 skinless, boneless chicken breast halves, cut into strips

3 cloves garlic, minced

1/2 cup diced onion

3 cups tomatoes, chopped, or 28oz canned diced tomatoes

3/4 cup white wine

1/2 teaspoon thyme

1/2 teaspoon basil

1/2 teaspoon oregano

1/2 cup kalamata olives

1 teaspoon parsley

Salt and pepper to taste

Cayenne pepper to taste

 

Heat the oil in a large skillet over medium heat

Add chicken and sauté about 4 to 6 minutes, until golden

Remove chicken from skillet and set aside

Sauté onion in pan for 3 minutes, then add garlic and sauté for 30 seconds

Add tomatoes and bring to a boil

Lower heat, add white wine, thyme, basil, oregano and simmer for 5 minutes

Return chicken to skillet and cover

Cook over low heat until the chicken is cooked through and no longer pink inside

Add olives and parsley to the skillet and cook for 1 minute

Season with cayenne, salt and pepper to taste

Serve over pasta or rice of your choice

Lemon-Broccoli Chicken and Rice Bowl

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Lemon-Broccoli Chicken and Rice Bowl

Serves 4

 

1 cup rice, cooked according to package directions

2 cups broccoli florets

Salt and ground black pepper to taste

2 tablespoons vegetable oil

2 pounds skinless, boneless chicken breast, cut into 1-inch cubes

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder

1 1/2 teaspoons lemon pepper

1 cup diced onion

2 garlic clove, minced

1 lemon, zested and juiced about (4 tablespoons juice and 1 tablespoon zest)

1/2 cup grated Parmesan cheese

 

Place broccoli into a large pot and cover with water; bring to a boil

Reduce heat to medium-low and simmer until tender, 4-5 minutes

Drain and season broccoli with salt and pepper

Heat oil in a skillet over medium-high heat; add chicken to hot oil, season with garlic powder, onion powder and lemon pepper

Sauté chicken and onion until chicken is completely browned, 5 to 7 minutes

Spoon garlic and rice into the skillet; cook until lightly browned on the bottom, about 3 minutes

Stir broccoli into the rice mixture; sprinkle lemon zest and lemon juice over the mixture and stir

Top with Parmesan cheese

BBQ Chicken Cheese Fries

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BBQ Chicken Cheese Fries

 

French Fries

Chicken Nuggets

BBQ Sauce

Cheddar Blend Cheese

 

Bake French Fries and Chicken Nuggets according to package directions

Place baked French Fries on a Broiler Proof pan

Top with Chicken Nuggets

Drizzle BBQ sauce over French Fries and Chicken Nuggets

Top with cheese

Place under broiler until cheese is melted and bubbly

Enjoy with your favorite dipping sauce

 

You can also use Popcorn Chicken or Chicken Tenders for this recipe

 

 

Spinach Chicken Parmesan

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Spinach Chicken Parmesan

 

4 skinless, boneless chicken breasts, pounded flat to a uniform thickness

1/2 cup grated Parmesan cheese

2 tablespoons bread crumbs

1/2 teaspoon Italian seasoning

Salt and Pepper

2 tablespoons butter

1/2 cup chopped onion

2 cloves garlic, minced

2 cups fresh spinach

1 tablespoon all-purpose flour

1/2 cup milk

2 tablespoons chopped pimento peppers, or 1/3 cup roasted red peppers

 

Preheat oven to 350 degrees

In a small bowl combine cheese, bread crumbs and seasoning

Lightly coat chicken pieces in cheese mixture

Set remaining cheese mixture aside

Arrange coated chicken pieces in an 8x8x2 inch baking dish

In a small saucepan, sauté onion and garlic in butter until tender

Add spinach and sauté for a couple minutes

Stir in flour, and then add milk all at once

Simmer, stirring, until bubbly

Stir in pimiento or roasted red peppers and mix together

Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture

Bake lightly covered with foil for 30 to 35 minutes or until tender and chicken juices run clear