Category Archives: 06. Chicken & Turkey

Louisiana Style Chicken and Pasta


Louisiana Style Chicken and Pasta

Serves 4


1 pound skinless, boneless chicken breast halves, sliced horizontally into 2 thin pieces

1/2 cup grated Parmesan cheese, divided

1/4 cup bread crumbs

1/4 cup all-purpose flour

1 egg

1/4 cup olive oil, divided

1/8 teaspoon black pepper


1/2 (8 ounce) package penne pasta, cooked according to package directions

1/2 cup sliced fresh mushrooms

1/2 cup onion, chopped

1/4 cup yellow bell pepper, cut thin

1/4 cup red bell pepper, cut thin

1/4 cup white wine

1 tablespoon garlic, minced


1 tablespoon butter

1 tablespoon all-purpose flour

1/2 cup + 2 tablespoons half & half

1/2 cup chicken stock

1/2 tablespoon dried basil

3/4 teaspoon Cajun seasoning

1/4 teaspoon red pepper flakes, or to taste


Mix 1/4 cup flour, 1/4 cup Parmesan cheese and 1/4 cup bread crumbs together in a shallow bowl

Beat egg in another shallow bowl

Coat chicken with egg then dredge chicken in flour mixture

Heat 2 tablespoons olive oil in an oven-proof skillet over medium heat

Place chicken in the hot skillet and cook until evenly browned and cooked through, about 5-8 minutes per side

Transfer chicken to a warming plate


Heat 2 tablespoons olive oil in a skillet over medium-high heat

Add mushrooms and onion; sauté until tender, 3 to 5 minutes

Add yellow bell pepper, red bell pepper, white wine, and garlic

Cook until peppers are softened, 3 to 5 minutes more

Remove vegetables from pan


Melt butter in the same skillet; add 1 tablespoon flour and whisk well

Add half & half and chicken stock; whisk constantly until bubbling and thickened, 5 to 7 minutes

Remove from heat; stir in basil, Cajun seasoning, and red pepper flakes


Add pasta and vegetables to the sauce; mix in remaining 1/4 cup Parmesan cheese

Lay chicken on top and serve




Baked Paprika-Parmesan/Romano Chicken


Baked Paprika-Parmesan/Romano Chicken

Makes 4 servings


1/4 cup all-purpose flour

3/4 cup grated Parmesan/Romano cheese

2 teaspoons paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon black pepper

1 egg, beaten

2 tablespoons milk

4 skinless, boneless chicken breast halves

4 tablespoons butter


Preheat oven to 350 degrees

Coat a shallow baking dish with nonstick cooking spray

Combine flour, Parmesan, Romano, paprika, garlic powder, salt, and pepper in a bowl

In a separate bowl, whisk together the egg and milk

Dip the chicken in the egg, and then dredge in the flour mixture

Place in the baking dish, then place 1 tablespoon of butter on top each chicken breast

* See optional note below

Bake covered for about 30-35 minutes in the preheated oven

Chicken should have an internal temperature of at least 165 degrees


* Using a fine sifter, sift leftover flour mixture so only the cheese is left.  Sprinkle cheese on chicken before baking

Pan-Seared Mediterranean Chicken


Pan-Seared Mediterranean Chicken

Serves 4


1 lemon = 1 tablespoon of zest and 2 tablespoons of juice

1 1/2 cups chicken stock

7 sun-dried tomatoes, cut into thin strips


1 tablespoon olive oil

1 1/4 pounds skinless, boneless chicken breast halves

Paprika, salt and pepper to taste


1 tablespoon olive oil

1/3 cup minced shallots or sweet onions

2 cloves garlic, minced


12 pitted kalamata olives, cut in half

2 tablespoons capers, rinsed and drained

1/3 cup fresh basil leaves, cut into very thin strips

1/4 cup crumbled feta cheese


2 cups hot cooked couscous or rice


Grate the zest and squeeze the juice from the lemon

Stir the stock, tomatoes, lemon juice and lemon zest in a small bowl


Season the chicken with paprika, salt and black pepper

Heat 1 tablespoon oil in a large skillet over medium-high heat

Add the chicken and cook for 6 minutes or until well browned

Remove the chicken from the skillet


Reduce the heat to medium

Heat the remaining oil in the skillet

Add the shallots or onions and garlic and cook and stir for 1 minute


Add the stock mixture to the skillet and heat to a boil

Reduce the heat to low

Cook for 4 minutes, stirring occasionally


Return the chicken to the skillet

Cover and cook for 5 minutes or until the chicken is cooked through


Sprinkle with the olives, capers, basil and cheese

Serve with the couscous or rice


*If you like your sauce thinker, add a mixture of 2 tablespoons cornstarch and 4 tablespoons cold water to the sauce.  Sauce will thicken in a few minutes as you stir.

Cheez-It Chicken


Cheez-It Chicken

Serves 4


1 1/2 cups cheese flavored crackers, like Cheez-Its, crushed

1 1/2 cups French-fried onions, crushed

Salt and black pepper to taste

4 skinless, boneless chicken breast halves – cut in half

3 tablespoons mayonnaise, may need more to coat chicken



Preheat oven to 375 degrees

Spray a baking dish with cooking spray

Mix Cheez-Its, French-fried onions, salt and pepper in a bowl

Set aside

Wash and pat chicken breasts dry

Scoop mayonnaise into a bowl

Coat chicken in mayonnaise bowl then press in the cracker mixture

Place chicken breasts on the prepared baking dish

Sprinkle remaining cracker mixture on top

Place a small pat of butter on each chicken breast

Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes



Chicken and Waffles



Makes 12

2 cups Flour

4 teaspoons Baking Powder

1/2 teaspoon Salt

1/2 teaspoon Cinnamon

1 Tablespoon Sugar

2 Tablespoons Brown Sugar

2 Eggs

1 3/4 cup Milk

1/2 cup Oil

1 teaspoon Vanilla


Mix dry ingredients together

Add wet ingredients and mix well

Pour mix to preheated waffle iron. Do not overfill

My waffle iron takes about 6 minutes for a golden waffle

I mix my batter in a large measuring cup so it is easier to pour

Batter makes about 4 cups


Oven Fried Seasoned Chicken

Makes 4 servings

4 Skinless Boneless Chicken Breast

2 Eggs

2 Tablespoons Milk

1 Cup Flour

1 Cup Breadcrumbs

1/2 teaspoon Baking Powder

1 Tablespoon Celery Salt

2 teaspoons Italian Seasonings

2 teaspoons White Pepper

1 teaspoon Kosher Salt

1 teaspoon Garlic Powder

1 teaspoon Pepper

1 teaspoon Dry Mustard

1 teaspoon Paprika

1 teaspoon Ginger

1/2 teaspoon Turmeric

1/4 teaspoon Cayenne

4 Tablespoons Melted Butter


Preheat oven to 425 degrees

Place a 9×13 baking dish in oven and preheat empty dish for 15 minutes

Mix all the dry ingredients together in a bowl large enough to toss the chicken around in

Stir together the eggs and milk

Dip chicken into wet mixture then coat well with dry mixture

Set aside until all pieces of chicken are coated

After pan has preheated, place butter in pan and let it melt

Add chicken pieces to pan

After 8 minutes flip pieces so they can also “fry” in the melted butter

Make for 8 minutes longer until the internal temperature is 160 degrees


Enjoy topped with butter and your favorite syrup

Smothered Chicken Breasts #2


Smothered Chicken Breasts

Serves 4


4 skinless, boneless chicken breast halves, pounded flat

BBQ Sauce

Lemon pepper seasoning

8 strips bacon, chopped

1 cup sweet onion, sliced

2 cloves garlic, minced

1/4 cup packed brown sugar

1/2 cup shredded Colby Jack cheese


Marinate chicken in BBQ Sauce about an hour before cooking

Place bacon in large oven safe skillet and cook over medium-high heat, until evenly browned

Drain bacon slices on paper towels; reserve 2 tablespoons drippings

Cook onion, garlic and brown sugar in reserved drippings until onion is golden, about 5 minutes

Remove and keep warm

Sprinkle chicken with lemon-pepper

Cook the chicken breasts until no longer pink in the center and the juices run clear, 13 to 15 minutes

Place bacon on each chicken breast half; top with caramelized onions and sprinkle with cheese

Place skillet into heated oven to melt cheese if needed

We enjoyed ours with a side of Creamy Garlic Pasta

Slow Cooker Balsamic Chicken


Slow Cooker Balsamic Chicken

Serves 4


2 tablespoons olive oil

4 skinless, boneless chicken breast halves

Salt and pepper to taste

1 cup sweet onion, thinly sliced

4 cloves garlic

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried rosemary

1/2 teaspoon dried thyme

1/2 cup balsamic vinegar

2 (14.5 ounce) cans crushed tomatoes

1 tablespoon sugar


Measure olive oil into the slow cooker

Place chicken breasts on top of oil and season each breast with salt and pepper

Top chicken breasts with onion slices, garlic, oregano, basil, rosemary, and thyme

Drizzle balsamic vinegar over seasoned breasts and pour tomatoes on top

Sprinkle sugar on last

Do not mix, leave in layers

Cook in the slow cooker until chicken is no longer pink in the center and the juices run clear


Frozen chicken will take about 4 hours

Thawed chicken will take about 2.5 hours