Category Archives: 06. Chicken & Turkey

Mediterranean Puff Pastry Chicken

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Mediterranean Puff Pastry Chicken

 

2 boneless skinless chicken breast

2 cups fresh spinach or 1 cup cooked spinach

2 tablespoons pesto

3 cloves chopped garlic

1/3 cup chopped sun dried tomatoes

1/4 cup crumbled feta cheese

1 frozen puff pastry sheet

1 egg yolk

 

Preheat oven to 375 degrees

Grease a 9×13 baking dish or sheet pan

Cut puff pastry in half

Place one half of the puff pastry sheet on a lightly floured board

Place 1/2 cup spinach in the center of the pastry sheet

Place one chicken breast on top of spinach

Spread 1 tablespoon pesto over chicken

Add chopped garlic

Layer with half the sun-dried tomatoes

Sprinkle with half the feta cheese

Finally top with 1/2 cup spinach

Fold pastry sheet around chicken, using fingers or fork to seal pastry seam

Place chicken seam side down on baking sheet

Repeat steps with the second half of the puff pastry sheet and remaining chicken breast

Brush each pastry with egg yolk

Bake uncovered 35 to 40 minutes.

Test for doneness by inserting a meat thermometer reading 160 degrees

Thanksgiving Leftover Sliders

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Thanksgiving Leftover Sliders

 

1 cup sliced of turkey

1 cup mashed potatoes

1 cup stuffing

1/2 cup cranberry sauce

1 cup gravy

Cheese of your choice

Other optional leftover ingredients

12 dinner rolls or slider rolls

 

Garlic Parsley Butter

1/4 cup butter (1/2 stick)

2 cloves garlic minced

2 teaspoons minced parsley

 

Preheat oven to 350 degrees

Prepare a 9×13 inch baking dish with cooking spray

To make the garlic parsley butter: Mix melted butter, garlic and minced parsley in medium bowl

Cut the buns in half

Place the bottom halves of the buns in the baking dish

Add a layer of the cheese to the bottom buns

Top with your thanksgiving leftovers and layer with more of the cheese

Place the top halves of the buns on top

Brush the tops of the buns with the melted garlic parsley butter

Bake until the cheese melts and everything is warmed through, about 15 minutes

Serve warm

Buffalo Chicken Quesadillas

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Buffalo Chicken Quesadillas

Makes 3

1/2 cup cooked, shredded chicken

1 teaspoon olive oil

1/4 cup onion, diced

2 ounces cream cheese, room temperature

1/4 cup ranch dressing

2 tablespoons buffalo sauce

1/2 tablespoon taco seasoning

1 cup shredded cheese Blend

6 (6 inch) tortillas

 

Heat oil in a skillet over medium heat

Cook onion until soft and translucent, about 5 minutes

Combine cream cheese, ranch dressing, buffalo sauce and cooked onions in a bowl

Mix until creamy

Add cooked chicken and season with taco seasoning

Spread spoonful of buffalo chicken mixture onto tortilla

Top with cheese blend

Cover with second tortilla and set aside

Repeat with remaining tortillas

Heat skillet over medium eat

Add 1 quesadilla and cook until browned on 1 side, about 3 minutes

Carefully flip and cook until tortilla is crisp and cheese is melted, about 3 more minutes

Repeat with remaining quesadillas

 

Serve with sour cream and salsa

Teriyaki Chicken Pineapple Boats

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Teriyaki Chicken Pineapple Boats

Makes 2

Rice

1 cup pineapple chunks with juice

1 cup water

1/2 teaspoon kosher salt

1 tablespoon butter

1 cup rice

 

Chicken

2 cloves garlic, minced

1/4 cup low sodium soy sauce

1/4 cup honey

3 tablespoons rice vinegar

1/2 teaspoon ginger, minced

2 boneless, skinless chicken breast cut into chunks

2 teaspoons olive oil

 

Cut pineapple in half lengthwise including the leaves in the cut

Scoop out the insides leaving 1/2 – 3/4 inch thickness along the outside edges

Chop the pineapple very fine

Add 1 cup of pineapple and juice into a sauce pan

Add 1 cup water, salt, butter and sugar to sauce pan

Bring to a boil over medium high heat

Add rice and simmer on low until rice is fully cooked

You may need to add more water a little at a time to get the correct doneness

While the rice is cooking combine garlic, low sodium soy sauce, honey, rice vinegar and ginger in a small bowl

Add chopped chicken to sauce

Heat olive oil in a large sauté pan over medium high heat

Add chicken to the pan reserving the teriyaki sauce

Brown chicken on all sides

After chicken is browned, add the teriyaki sauce

Cook until sauce is reduced and thickened

Sauce will coat the chicken as it thickens

Spoon pineapple rice in half of the hollowed out pineapple boat

Fill the other half with teriyaki chicken

Garnish with sesame seeds and rice noodles

We served ours with vegetables on the side

Enjoy!

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