Posts from the ‘Chicken’ Category

Honey Balsamic Chicken

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3 chicken breasts cut into strips or chunks
1/2 cup Balsamic Vinegar
2 cloves of garlic, minced
4 Tbsp of EVOO
Salt & Pepper
2 Tbsp butter
4 Tbsp Balsamic Vinegar
6 Tbsp honey

~ Marinate chicken in 1/2 cup Balsamic Vinegar, garlic, 2 Tbsp EVOO, and a pinch of salt and pepper. Marinate in refrigerator for at least 30 minutes.
Heat 2 Tbsp EVOO in a skillet over medium heat. Cook chicken pieces about 3 minutes each side, or until browned and cooked through. Remove from pan.
Turn heat down to med-low, add butter and 2 Tbsp of Balsamic Vinegar. Stir all together including sticky bits on the bottom of the skillet. Add in honey and increase the heat. Simmer about 5 minutes.
Season sauce with salt and pepper. Add chicken back to skillet and toss to coat.

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Creamy Chicken and Asparagus

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1 lb boneless skinless chicken breasts, cut into bit-sized chunks

1 Tbsp olive oil

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried thyme

1/4 tsp each salt and freshly ground black pepper, plus more for sauce

12 oz penne pasta

1 lb asparagus, trimmed of ends, remaining diced into 2-inch pieces and steamed

1 1/2 Tbsp butter

2 Tbsp all-purpose flour

2 cloves garlic, minced

1 3/4 cup milk

1/4 cup cream or half and half

3 oz  light cream cheese

1/3 cup finely shredded parmesan cheese

4 – 5 slices bacon, cooked and crumbled into small pieces (optional)

  • In a small bowl, stir together basil, oregano, thyme and 1/4 salt and pepper. Sprinkle the herb mixture over the chicken and stir to coat. Heat olive oil in a non-stick skillet over medium-high heat. Once hot, add chicken to skillet. Cook chicken until fully cooked through, about 8 – 12 minutes, occasionally rotating chicken. Transfer cooked chicken to a plate, let rest 5 minutes.
  • Meanwhile cook pasta according to directions listed on package, reserving 1/2 cup pasta water before draining.
  • In a clean skillet (large and deep), melt butter over medium heat. Whisk in flour and cook 1 minute, stirring constantly, add garlic and cook 30 seconds longer, stirring constantly. While whisking, slowly pour in milk then cream (whisk vigorously to break up clumps). Season with salt and pepper to taste (a fair amount of each) and bring mixture to a boil, stirring constantly. Once it reaches a boil and thickens, reduce heat to medium-low, add Neufchatel and parmesan cheese and cook, stirring frequently, until cheeses have melted.
  • Toss in cooked pasta, then add cooked chicken, steamed asparagus and bacon and toss to evenly coat. Add in reserved pasta water as desired (it will thicken as it rests and the pasta will absorb the liquids, so add up to 1/2 cup as needed). Serve immediately

Crispy Cheddar Baked Chicken

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3 chicken breast, cut into 3-4 strips each

2 eggs, beaten

shredded cheddar

Italian bread crumbs

melted butter

1 can of cheese sauce

~ Preheat oven to 400 degrees.

Line a baking sheet with parchment paper and set aside.

Dip chicken strips in egg, followed by the shredded cheddar, and then finally the bread crumbs, until each strip is coated well.  Place on the parchment paper.

Cover chicken with tin foil and bake for 25 minutes. Remove foil, and baste with melted butter.

Continue baking, uncovered for 10-12 minutes more, until chicken is cooked through.

While chicken is baking, pour cheese sauce into a pan and cook through. Add milk if you’d like, or heat according to directions.

Drizzle over chicken when serving.

Crockpot Chicken Tacos

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3 large chicken breasts
1 packet of taco seasoning
1 packet of dry ranch
2 cups of low-sodium chicken broth

Spray inside of slow cooker with non-stick cooking spray,  Add chicken. Sprinkle both taco seasoning and ranch over chicken. Pour in chicken broth.
Cook on low 6 hours (mine was all day while away). When cooked, shread chicken. It will soak up the broth as you shread.
Serve as you would your favorite taco way. On crumbled tortilla, in soft or hard shells, or in a wrap. Top with salsa, cheese, ranch, or whatever you like!

Enjoy!

Swiss Chicken and Stuffing in the Crock Pot

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3-4 thawed chicken breasts
Salt
Pepper
Poultry seasoning
6 slices swiss cheese
1 can cream of celery
1 can cream of chicken
1 can of peas, drained
1 cup of milk
3 hardboiled eggs, sliced
1 box chicken or vegetable stuffing mix
1/2 cup butter, melted

~ Spray crock pot with spray butter. Season chicken breasts with salt, pepper and poultry seasoning. Lay chicken in the crock pot, layer if needed. Place slices of cheese over chicken. Mix soups, peas and milk. Pour over cheese. Lay slices of egg over soup mix. Sprinkle stuffing over the top. Drizzle melted butter over stuffing.
Cook on low 6 hours.

Chicken, Pasta, Cheese, and Trees (can also go meatless!)

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1 lb of Penne, Corkscrew Pasta, or medium shells
1 lb of broccoli (fresh or frozen)
3 Tbsp EVOO, divided
2 Tbsp butter, chopped up
3 cloves of garlic, minced (I used dry.)
1 cup of Ricotta cheese
1/2 cup grated Parmesan or Romano
Salt and pepper, to taste
1 lb chicken, chopped bite-sized

~Heat 2 Tbsp EVOO in a skillet, and add chicken. Brown through, then remove from skillet and set aside.
Cook pasta according to package directions.
If you are using fresh broccoli, cook while pasta is cooking. Put broccoli into a pot and just cover with water. Bring to a boil and add 4 pinches of salt. Boil for 5 minutes. Drain.
Drain pasta.
Pour remaining EVOO and butter into the skillet and heat over low. When all the butter is melted, add in garlic. If using fresh, let it cook 5 minutes. If dry, continue on. Stir in broccoli, chicken, and pasta. Add the Ricotta and Parmesan cheeses and stir well to combine. Season with salt and pepper.

Colby Jack and Spinach Stuffed Chicken Breasts

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4 boneless, skinless chicken breasts
1 cup frozen spinach, thawed
4 oz Colby Jack shredded cheese
Salt, to taste
Pepper, to taste
1 Tbsp italian bread crumbs
1/8 tsp season salt
Toothpick
EVOO

~Preheat oven to 350°.
Pound chicken breasts flat, to about 1/4 inch.
Mix spinach, cheese, salt, and pepper in a small bowl.
Spread mixture on each breast. Roll up and secure seam with toothpicks.
Place breasts on tinfoil lined baking sheet.
Brush with EVOO.
Mix bread crumbs and season salt. Sprinkle all over the chicken breasts.
Bake 35-40 minutes.

*original recipe called for Pepper Jack cheese, instead of Colby Jack, and Cajun Seasoning instead of season salt. My kids can’t do spice, but if you can, enjoy!

**I baked mine at 375°, but my oven is a little off.