Category Archives: 06. Chicken & Turkey

Chicken Pierre

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Chicken Pierre

4 boneless, skinless chicken breast

1/4 cup flour

1/2 teaspoon salt

Dash of pepper

3 tablespoons butter

1 (14.5 ounce) can chopped tomatoes

1/2 cup water

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1 teaspoon salt

1 teaspoon chili powder

1 teaspoon mustard powder

1/2 teaspoon celery seed

1 clove garlic minced

Dash hot pepper sauce

 

In a medium bowl, combine flour, 1/2 teaspoon salt and pepper

Coat chicken breasts in flour mixture

Melt butter in a large skillet over medium heat

Brown chicken about 2 minutes per side

Remove from skillet and drain on paper towels

In the same skillet, combine tomatoes, water, brown sugar, vinegar and Worcestershire sauce

Season with salt, chili powder, mustard powder, celery seed, garlic and hot pepper sauce

Bring to a boil

Reduce heat and return chicken to skillet

Cover and simmer 35-40 minutes until chicken is cooked through

Chicken Savoy

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Chicken Savoy

Makes 4 servings

 

4 boneless, skinless chicken breast

2 tablespoon olive oil

1 cup chicken stock

4 cloves garlic, minced

1 teaspoon dried oregano

Salt and pepper to taste

1/4 cup Romano cheese

3 tablespoons red wine vinegar

 

Preheat oven to 350 degrees

In an oven safe skillet, like a cast iron one, pour oil and stock over chicken

Sprinkle with garlic oregano, salt and pepper

Top with cheese

Bake for 30-40 minutes or until chicken is cooked through

Pour red wine vinegar over chicken and serve

I served ours with a side of rice and Loaded Cauliflower

 

* You can also marinate the chicken overnight in the olive oil, chicken stock, garlic, oregano, salt and pepper

* If you use a glass casserole pan, it may break when you add the red wine vinegar at the end of cooking time

Balsamic-Glazed Stuffed Chicken Breasts

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Balsamic-Glazed Stuffed Chicken Breasts

Serves 4

 

4 skinless, boneless chicken breasts

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

 

3 tablespoons butter, melted

4 tablespoons shredded Parmesan Cheese

8 tablespoons basil pesto

8 teaspoons chopped sundried tomatoes

1 cup shredded mozzarella cheese

 

Toothpicks

1 tablespoon olive oil

 

1/3 cup balsamic vinegar

2 tablespoons brown sugar

4 cloves garlic, minced

 

Preheat oven to 350 degrees

Cut a pocket 3/4 of the way through the thickest side of each chicken breast

If meat is thick, pound flat to make it easier to fill

Season chicken with oregano, basil, salt, and pepper

Mix together parmesan and mozzarella cheese, basil pesto, sun dried tomatoes and melted butter

Scoop mixture into each breast

Insert toothpicks diagonally into each breast to seal

Heat olive oil in a cast iron skillet over medium heat

Add stuffed chicken breasts and cook until golden, about 2 minutes per side

While the chicken is cooking, mix together balsamic vinegar, brown sugar, and garlic in a small bowl

Pour into the skillet around the chicken

Bring to a simmer and cook, stirring occasionally, until the balsamic glaze has thickened slightly, about 5 minutes

Spoon some glaze over each breast

Transfer the skillet to the preheated oven and cook until cheese has melted and chicken is no longer pink in the center and the juices run clear, 10 to 15 minutes

Remove toothpicks and drizzle with pan juices to serve

Chicken Noodle Casserole

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Chicken Noodle Casserole

Serves 8

 

12 ounce package noodles, cooked firm, according to package directions

2 cups cooked chicken, chopped

2 (10.75 oz) cans cream of (your choice) soup

1 cup sour cream

1/2 cup cooked peas

1/2 cup cooked carrots

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 cup crushed crackers

1/2 stick butter

 

Preheat oven to 350 degrees

In a large mixing bowl, stir together soups and sour cream

Mix in garlic and onion powder, salt and pepper

Add chicken and pasta

Carefully mix all ingredients until well blended

Pour into a 9×13 baking dish

In a small sauce pan melt butter over medium heat

Remove from heat and stir in crushed crackers

Evenly top casserole with butter crackers

Bake covered for 30 minutes

Uncover and bake for another 10 minutes or until center is bubbly

 

Quick and Easy BBQ Chicken Strips

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With my husband recovering from surgery, I haven’t has much time in the kitchen to try out new recipes. This one was perfect. It came together quick and I had everything in the house to put it together.

 

Quick and Easy BBQ Chicken Strips

Serves 4

 

1 Tablespoon Butter

2/3 cup BBQ Sauce

1 Tablespoon Worcestershire Sauce

1 teaspoon Garlic Powder

1 1/2 pound boneless, skinless Chicken Breast cut into strips

 

Melt butter over medium heat in a large sauce pan

Add BBQ sauce, Worcestershire Sauce, and Garlic Powder

Stir until combined

Add chicken to sauce

Cover and simmer 3-5 minutes

Uncover and simmer another 5 minutes or until cooked through

Serve with rice with a vegetable

 

I thickened my sauce with a mixture of cornstarch and water before serving

Chicken Breasts in Caper Cream Sauce

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This came out really good.and it didn’t take long to put together.

 

Chicken Breasts in Caper Cream Sauce

 

4 boneless, skinless chicken breast halves, sliced or pounded thin

1 teaspoon lemon pepper

1 teaspoon salt

1 teaspoon dried dill weed

1 teaspoon garlic powder

6 tablespoon butter

2 cloves garlic, minced

1 cup whipping cream

4 tablespoons capers, drained and rinsed

 

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder

Let sit 15 minutes

Melt butter in a large skillet over medium heat

Place breasts and garlic in skillet, and increase heat to medium-high

Turn chicken frequently, until brown, about 5 minutes

Reduce heat to medium, and cook 5 minutes, until breasts are cooked through

Remove chicken and keep warm

Return skillet to stove, and increase heat to medium-high

Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes

Remove from heat. Stir in capers

Pour sauce over chicken, and serve

 

Serve with vegetable and mashed potatoes

Sicilian Olive Chicken

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This is the perfect recipe if you are short on time. There is so much flavor in this dish and it comes together quick.

 

Sicilian Olive Chicken

Serves 4

 

1 (14 ounce) can diced tomatoes

1 1/2 cups frozen chopped spinach, thawed

2 garlic cloves, minced

1/3 cup halved green olives

1/3 cup halved kalamata olives

1/3 cup sundried tomatoes, sliced

1 tablespoon capers, rinsed

1/4 teaspoon crushed red pepper, or to taste

4 boneless, skinless chicken breasts

Pepper, garlic salt and paprika to taste

1 tablespoon olive oil

 

Combine tomatoes, spinach, garlic, olives, sundried tomatoes, capers and crushed red pepper in a bowl

Sprinkle both sides of chicken with pepper, garlic salt and paprika

Heat oil in a large skillet over medium-high heat

Cook the chicken until browned on one side, 2 to 4 minutes

Turn it over; top with the tomato mixture

Reduce heat to medium, cover and cook until cooked through, 3 to 5 minutes