Category Archives: 06. Chicken & Turkey

Chicken in a Creamy Mozzarella and Sun Dried Tomato Sauce

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Chicken in a Creamy Mozzarella and Sun Dried Tomato Sauce

Serves 4

4 skinless, boneless chicken breast

3 large garlic cloves, minced

1 small jar (3-4 oz) sun-dried tomatoes in oil, sliced or 1/2 cup dry packed

Salt, pepper and paprika to taste

1 cup half and half

1 cup mozzarella cheese, shredded

Basil and crushed red pepper flakes, to taste

8 oz penne pasta

 

Cook pasta according to package instructions. Reserve some cooked pasta water. Drain and rinse the pasta and toss with a little olive oil to prevent sticking

Drain tomatoes from oil. Reserve 2 tablespoons of oil for sautéing (If using dry packed tomatoes, just add a bit of olive oil in place of the tomato oil)

In a large skillet, heat oil and add chicken

Season with salt, pepper and paprika, sauté on high heat for 2-3 minutes

Add garlic & sliced tomatoes, sauté for about 1 minute until garlic is fragrant

Remove tomatoes, garlic and chicken from the pan

Whisk half & half and cheese to the skillet, bring to a gentle boil

Immediately reduce to simmer and cook constantly whisking until all cheese melts & creamy sauce forms

If sauce is too thick, add reserved pasta water a little at a time to thin it out

Return tomatoes, garlic and chicken back to the skillet on medium heat

Stir in cooked pasta and simmer a few minutes to combine flavors

Add basil and red pepper flakes

Enjoy!

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Smothered Chicken Breasts

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4 skinless, boneless chicken breast halves

1/4 teaspoon salt

1/4 teaspoon lemon pepper seasoning

1 tablespoon vegetable oil

8 strips bacon

1 onion, sliced

1/4 cup packed brown sugar

1/2 cup shredded Colby-Monterey Jack cheese

 

Pound chicken flat and sprinkle with salt and lemon-pepper, set aside

Place bacon in large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes

Drain bacon slices on paper towels; reserve drippings

Cook and stir onion and brown sugar in 2 Tablespoons of the reserved drippings until onion is golden, about 5 minutes.  Remove and set aside

Add oil to pan, if needed, and cook the chicken breasts until no longer pink in the center and the juices run clear, 10 to 13 minutes

Top chicken with caramelized onions, cheese and bacon

Cover for a few minutes so the cheese can melt

Serve with a side of honey mustard sauce

Spinach Pesto Chicken Breasts

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Spinach Pesto Chicken Breasts

Makes 4 servings

 

1 1/2 – 2 cups chopped, cooked spinach

4 tablespoons basil pesto, or to taste

2 tablespoon minced garlic

1/2 cup of chopped onion

4 skinless, boneless chicken breast halves

Salt and pepper

2 tablespoons grated Parmesan cheese (optional)

 

Preheat an oven to 350 degrees

Mix the spinach, garlic and pesto together in a bowl

Spread half the mixture into the bottom of a glass baking dish

Place the chicken breasts onto the spinach mixture, season with salt and pepper

Top with the onion and the rest of the spinach mixture

Cover the dish with aluminum foil

Bake in the preheated oven until the chicken is no longer pink in the center, about 30 minutes

Uncover and sprinkle the Parmesan cheese

Return to the oven and bake until the cheese has begun to melt and brown, about 10-15 minutes

 

This is a great basic pesto spinach dish.  Make it your own by adding pine nuts or other vegetables you have.  I had pesto and spinach to use up so this worked perfect for me.

 

Slow Cooker Moroccan Chicken

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Slow Cooker Moroccan Chicken

Makes about 4 servings

 

1 pound skinless, boneless chicken breast – cut into 2 inch pieces

4 cloves garlic, chopped

1 large onion, chopped

1 (28 ounce) can diced tomatoes

3 fresh peaches – peeled, pitted, and sliced or a 29oz can of sliced peaches

1 (15 ounce) can garbanzo beans, drained

1 cup chopped dried apricots

2 teaspoons ground cumin

1 teaspoon ground ginger

1 teaspoon cinnamon

2 teaspoons garlic powder

1/2 teaspoon ground coriander

1/2 teaspoon cayenne pepper

2 cups chicken broth

 

1 tablespoon cornstarch, optional

1 tablespoon water, optional

 

3 tablespoons chopped fresh cilantro

1/3 cup slivered almonds, toasted

 

Place chicken in the bottom of a slow cooker

Add the garlic, onion, tomatoes, peaches, garbanzo beans, dried apricots, cumin, ginger, cinnamon, garlic powder, coriander, and cayenne pepper

Pour in the chicken broth

Cook on Low for approximately 4 hours

Serve over pasta or rice

Top with fresh cilantro and almonds before serving

 

*When I made mine I did not have a lot of liquid leftover, so I did not thicken it

You can however thicken yours if you like

Remove the chicken and keep warm

Mix the cornstarch and water in a small bowl

Stir the cornstarch mixture into the slow cooker

Cook on High until the sauce has thickened, about 15 minutes

Return the chicken to the slow cooker and heat through

 

Mini Chicken Pot Pies

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Mini Chicken Pot Pies

Makes 8

1 1/2 cup cooked chicken

1 can of cream of chicken soup

1 cup frozen veggies of your choice, I used corn and carrots

1 teaspoon all purpose seasoning like Adobo

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and Pepper

1 can of refrigerated biscuits, like Pillsbury Grands

1/2 shredded cheese

Bread crumbs

 

Preheat oven to 350 degrees

Mix together chicken, soup, veggies, and seasonings

Roll out each biscuit into approximately 5 inch round circle

Press each circle into a greased baking cupcake tin

Scoop chicken mixture into each tin

Top with shredded cheese

Sprinkle with a little bread crumbs

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Bake 15-20 minutes, until golden

Cool on wire racks before serving

Chicken Enchiladas

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Chicken Enchiladas

Makes 12

 

3 cups cooked, shredded chicken breast

 

1/2 (10.75 ounce) can condensed cream of chicken soup

1/2 cup and 2 tablespoons sour cream

1/8 teaspoon chili powder

 

1-1/2 teaspoons butter

1/2 small onion, chopped

1 chopped garlic clove

 

1/2 (4 ounce) can chopped green chilies, drained

3 Tablespoons taco seasoning

1/2 bunch green onions, chopped, divided

3/4 cup water

 

1/2 teaspoon lime juice

1/4 teaspoon onion powder

1/4 teaspoon garlic powder

 

12 (5 inch) corn tortillas

1-1/2 cups Cheddar cheese, shredded, divided

1 (10 ounce) can enchilada sauce

2.5 ounce can sliced black olives

 

Set the shredded chicken aside

Combine the cream of chicken soup, sour cream, and chili powder in a saucepan

Bring to a simmer over low heat, stirring occasionally

Turn off the heat and cover to keep warm

 

Pan fry the tortillas on both sides until crispy to keep them from being to mushy

 

Heat the butter in a skillet over medium heat

Stir in the onion and garlic; cook and stir until the onion has softened, about 5 minutes

Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water

Allow to simmer for 10 minutes

Stir in the lime juice, onion powder, and garlic powder

Simmer for an additional 10 minutes

 

Preheat an oven to 350 degrees

Stir half of the soup mixture into the skillet with the chicken mixture

Spread the remaining soup mixture on the bottom of a 9×13 inch baking dish

 

Fill each tortilla with chicken mixture

Sprinkle half Cheddar cheese over the chicken filling before folding the tortillas

Fold tortillas over the filling and place seam-side down in the prepared pan

 

Pour enchilada sauce evenly over the enchiladas

Cover with the remaining Cheddar cheese

Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese

Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes

How to make a small amount of cream of chicken soup

Melt three tablespoons of butter in a small pan, let it get nice and hot, whisked into it three tablespoons of flour until it formed a nice roux….then whisk in a quarter cup of chicken broth and a quarter cup of milk.  Add some seasoning to taste.

How to pan fry tortillas

Cook in a non stick pan on high heat for 10 seconds, flip and cook for 30 seconds or until the tortilla begins to puff.  Flip and cook another 30 seconds

Options for cooked chicken

*Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart.

*Place frozen or thawed chicken breasts in a crock pot on low with chili powder, onion, garlic, taco seasoning, garlic powder and onion powder.  After chicken is thoroughly cooked, shred

*Leftover rotisserie chicken

Shoyu Chicken

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Shoyu Chicken

Serves 4

4 boneless, skinless chicken breast or other chicken pieces

1/2 cup soy sauce

1/2 cup brown sugar

1/2 cup water

2 cloves garlic, minced

1/2 onion, chopped

1/2 tablespoon grated fresh ginger root

1 teaspoon ground black pepper

1/2 tablespoon dried oregano

1/2 teaspoon crushed red pepper flakes (optional)

1/2 teaspoon ground cayenne pepper (optional)

1/2 teaspoon ground paprika (optional)

 

Whisk together the soy sauce, brown sugar, water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a bowl with a lid.

Add the chicken, and toss to evenly coat.

Cover the bowl and marinate the chicken in the refrigerator for at least 1 hour.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the chicken from the marinade.

Discard the remaining marinade or see notes below.

Grill the chicken on the preheated grill until cooked through, about 5-8 minutes per side, depending on size.

Serve with a side of rice and your favorite vegetables.

 

*You can also reduce the reserved marinade over the stove top for about 20 minutes. It makes a flavorful sauce which was fantastic with the rest of the meal

*An alternative to grilling is to bake the chicken in the marinade.  350 degree oven for approximately 30 minutes, uncovered.