Category Archives: 06. Chicken & Turkey

Feta and Bacon Stuffed Chicken with a White Sauce

Feta and Bacon Stuffed Chicken with a White Sauce

Serves 4

3/4 pound bacon, cut into 1 inch pieces

1 cup crumbled feta cheese

3 tablespoons sour cream

1/8 tablespoon dried oregano

1/8 teaspoon ground black pepper

4 skinless, boneless chicken breast, pounded flat

1 cup all-purpose flour

2 eggs, beaten

White Sauce

2 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Preheat an oven to 350 degrees

Place the bacon in a skillet, and cook over medium, until evenly browned

Cool the bacon slices on a paper towel-lined plate

Reserve the bacon grease in the skillet

Mix the cooled bacon with the feta cheese, sour cream, oregano, and black pepper, set aside

Pour the flour, egg, and bread crumbs into separate, shallow dishes

Gently press the chicken breasts into the flour to coat

Dip each into the beaten egg, then press into bread crumbs

Reheat the bacon grease over medium heat

Brown the chicken breasts on both sides in the hot fat, about 2 minutes per side

Remove chicken breasts to prep area and let cool enough to work with

Spoon the bacon mixture onto each chicken breast

Roll or fold chicken breast over bacon mixture

Place the stuffed breasts on a baking dish

Bake until the chicken is no longer pink and the filling is hot, 20 to 25 minutes

An instant-read thermometer inserted into the center should read at least 165 degrees

While the chicken is baking, this is a great opportunity to make the white sauce

White Sauce Instructions

In a small saucepan, melt butter

Stir in flour, salt and pepper until it’s smooth and bubbly

Slowly whisk in milk

Boil 1 minute

Spoon over chicken

We served ours with a white sauce and mashed potatoes

Korbyn’s Cheez-It Chicken

This is a great way to use up those little bits of crackers in the cupboard.

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

Butter


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

Pineapple Chicken

Easy Pineapple Chicken

Serves 4


3 tablespoons low sodium soy sauce

3 tablespoons olive oil, divided

1/2 teaspoon paprika

Salt and pepper to taste

1 pound boneless, skinless chicken breast, cut into strips

Vegetables cut into strips (optional)

1 (12 ounce) can pineapple chunks, drained and juice reserved

1 tablespoon cornstarch


Combine soy sauce, 2 tablespoons olive oil, paprika, and salt in a bowl

Add chicken strips and let marinate while preparing the remaining ingredients

Heat the remaining 1 tablespoon of olive oil in a wok or skillet over medium heat

Add optional vegetables and stir-fry for 3-5 minutes

Add chicken and marinade to the wok/skillet

Cook, stirring occasionally, until chicken is cooked through about 10 to 15 minutes

Add pineapple chunks to the skillet and cook for 2 to 3 minutes

Combine pineapple juice and cornstarch in a bowl; mix together

Pour in pineapple juice mixture and bring to a boil

Simmer until sauce has thickened, about 3 minutes


Enjoy with a side of vegetables and rice

Chicken Adobo

Chicken Adobo

Serves 4


2 tablespoons vegetable oil

4 chicken breast, boneless and skinless

1 cup onion, quartered and sliced

1 tablespoon ginger, minced

2 tablespoons minced garlic

1/3 cup white vinegar

2/3 cup low sodium soy sauce

1 tablespoon garlic powder

1 teaspoon black pepper

1 tablespoon sugar

1 bay leaf


Heat the vegetable oil in a large skillet over medium-high heat

Add chicken and onion to skillet

Sautee until chicken is golden brown on both sides

Add ginger and garlic to skillet

Pour in vinegar and soy sauce

Season with garlic powder, black pepper, sugar, and bay leaf

Increase the heat to high, and bring to a boil

Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 15 to 20 minutes


We served ours over rice

Buttermilk Chicken and Corn Flake Baked Casserole

Buttermilk Chicken and Corn Flake Baked Casserole

Serves 4



1 pound skinless, boneless chicken breast, cut into 1-inch pieces

1 tablespoon olive oil

1/2 cup each of carrots, celery, and onion, all diced

1/4 teaspoon salt

1/2 teaspoon Cajun seasoning

2 tablespoon all-purpose flour

1/4 cup orange juice

1 cup chicken broth

1/2 cup frozen peas

1/4 cup buttermilk

2 cups corn flakes cereal

2 tablespoons butter, melted



Preheat oven to 375 degrees

Heat olive oil in a large skillet over medium heat

Add chicken and sauté until lightly browned, 7-9 minutes, remove from pan and set aside

Stir carrots, celery, onion, and salt into hot skillet

Cover the skillet, and cook, stirring occasionally, until vegetables are tender, 8 to 10 minutes

Stir Cajun seasoning into vegetables

Sprinkle flour over vegetable mixture in the skillet; cook and stir about 1 minute

Gradually stir orange juice and broth into vegetable mixture; bring to a boil

Stir chicken and peas, into broth mixture; remove from heat

Stir in buttermilk, and then pour mixture into a baking dish

Top with corn flakes and melted butter

Bake for 8-10 minutes until corn flakes are golden and casserole is bubbling

Let rest 5 minutes before serving

Pan-Fried Honey-Sesame Chicken

Pan-Fried Honey-Sesame Chicken

Serves 4

1/2 cup water

1/3 cup chicken broth

1/4 cup ketchup

1/4 cup low-sodium soy sauce

1/4 cup honey

2 cloves garlic, crushed

1 tablespoon rice vinegar

2 teaspoons Sriracha sauce

2 teaspoons sesame oil

1 teaspoon grated fresh ginger root

1/4 teaspoon crushed red pepper flakes, or to taste

2 tablespoons vegetable oil

4 boneless chicken breast, cut into bite-size pieces

3 tablespoons water

2 tablespoons cornstarch

Combine water, chicken broth, ketchup, soy sauce, honey, garlic, rice vinegar, Sriracha, sesame oil, ginger root, and red pepper flakes for sauce in a medium bowl

Heat vegetable oil in a wok or large skillet over medium-high heat

Add chicken, and stir-fry chicken, 2 to 3 minutes. Transfer chicken to a plate

Reduce heat to medium and add the sauce to the wok

Whisk together water and cornstarch in a small bowl and add to the sauce, stirring constantly until the sauce starts to thicken, 3 to 5 minutes

Add chicken back to the wok, stir, and cook until reheated, about 2 minutes

Enjoy with a side of broccoli and rice

Honey Garlic Chicken Stir Fry

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Honey Garlic Chicken Stir Fry

 

1 tablespoon + 1 teaspoon vegetable oil divided use

1 cup thinly sliced peeled carrots

2 cups broccoli florets

1 lb boneless skinless chicken breast, cut into 1 inch pieces

4 cloves garlic minced

1/4 cup low sodium chicken broth or water

1/4 cup soy sauce

3 tablespoons honey

2 teaspoons cornstarch

salt and pepper to taste

 

Heat 1 teaspoon of oil in a large pan over medium heat

Add the broccoli and carrots and cook for approximately 4 minutes or until vegetables are tender

Remove the vegetables from the pan; place them on a plate and cover

Wipe the pan clean with a paper towel and turn the heat to high

Add the remaining tablespoon of oil

Season the chicken pieces with salt and pepper and sauté for 3-4 minutes on each side until golden brown and cooked through

Add the garlic to the pan and cook for 30 seconds

Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through

In a bowl whisk together the chicken broth, honey and soy sauce

In a small bowl mix the cornstarch with a tablespoon of cold water

Pour the soy sauce mixture over the chicken and vegetables; cook for 30 seconds

Add the cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken

Serve immediately, with rice

Cheesy Broccoli-Stuffed Chicken Breasts

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Cheesy Broccoli-Stuffed Chicken Breasts

 

1 1/2 cups finely chopped broccoli

1/2 cup shredded cheese

1/2 cup cooked white rice

1/4 cup chopped onion

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 teaspoon all purpose seasoning

4 skinless, boneless chicken breasts

1 tablespoon poultry seasoning

 

Preheat the oven to 375 degrees

Coat an 8-inch square casserole dish with cooking spray

Combine broccoli, cheese, rice, and onion in a medium bowl

Add salt, pepper, garlic powder, and seasoning; mix well

Cut a deep pocket into each chicken breast with a sharp knife

Stuff each chicken breast with broccoli-cheese mixture, place in the prepared casserole

Sprinkle with poultry seasoning

Cover casserole with aluminum foil

Place in the preheated oven and bake for 25 minutes

Remove foil and cook until chicken is no longer pink in the center and the juices run clear, about 10 more minutes

An instant-read thermometer inserted into the center should read at least 165 degrees

 

We enjoyed ours with a side of mashed potatoes and gravy

Chicken Lettuce Wraps

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Chicken Lettuce Wraps

Serves 4

 

Chicken Mixture:

1 ½ pounds skinless, boneless chicken breast, coarsely chopped

1 (8 ounce) can water chestnuts, drained and minced

1/2 cup diced shiitake mushroom caps or carrots

1/2 cup minced yellow onion

1/3 cup chopped green onion

1 tablespoon soy sauce

1 tablespoon freshly grated ginger

2 teaspoons brown sugar

 

Glaze:

1/4 cup chicken stock

1/4 cup rice wine vinegar

4 cloves garlic, minced

1 tablespoon each ketchup and soy sauce

2 teaspoons sesame oil

1 1/2 tablespoons brown sugar

1/2 teaspoon each red pepper flakes and dry mustard

2 tablespoons vegetable oil

1 1/2 tablespoons each chopped fresh cilantro, basil, and green onion, or to taste

16 leaves iceberg lettuce, or as needed

 

Cornstarch to thicken sauce

Sweet Chili Sauce as dipping

Shredded Radishes as topping

 

 

Stir chicken, water chestnuts, mushrooms or carrots, yellow onion, green onion, soy sauce, ginger, and brown sugar together in a bowl

Pat mixture down, cover the bowl with plastic wrap, and refrigerate about 2 hours

 

Whisk chicken stock, rice wine vinegar, garlic, ketchup, soy sauce, sesame oil, brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed

Heat vegetable oil in a heavy nonstick skillet over medium-high heat

Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes

 

Pour 1/2 of the glaze mixture into chicken mixture

Cook and stir over medium-high heat until chicken begins to caramelize and brown, 8 to 12 minutes

 

Reduce heat to medium-low

Pour remaining glaze into chicken mixture

Cook until heated through and slightly reduced, about 3 minutes more

 

Stir in cilantro, basil, and green onion

Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.

 

Serve with peanut pasta

Chicken Alfredo Garlic Bread

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Chicken Alfredo Garlic Bread

Serves 4-6

 

Alfredo Sauce

2 tablespoons butter

3 garlic cloves, minced

1/2 cup half and half, regular or fat free

1 cup grated Parmesan cheese

Parsley flakes, salt and pepper to taste

 

Garlic Bread

1 loaf bakery style Italian bread

1/2 cup (1 stick) butter, room temperature

3 teaspoons garlic powder

1/2 teaspoon parsley flakes

1 1/2 cups cooked chicken, shredded

2 cups cooked broccoli florets

2-3 cups shredded mozzarella cheese

 

 

Directions for Alfredo Sauce

Melt butter in a medium saucepan over medium heat

Add garlic and cook for about one minute

Gradually stir in half and half, warm through

Gradually stir in Parmesan cheese and stir until creamy and sauce thickens

Remove from heat

Season with salt, pepper and parsley flakes

Mix chicken with Alfredo sauce

 

Directions for Garlic Bread

Preheat oven to 375 degrees

Line a large baking sheet with aluminum foil and set aside

Slice Italian bread lengthwise

In a medium bowl mix butter, garlic powder and parsley flakes until blended

Generously spread over bread

Spread Alfredo sauce mixture evenly over Italian bread

Top with broccoli then sprinkle with cheese

Bake for 15-18 minutes until cheese is melted

Cut into desired slices and serve