3 cups chopped cooked chicken
16 oz sour cream
1 can Cream of Chicken soup
1 (1oz) package Ranch dressing mix
1 (3oz) bag real bacon pieces (Oscar Meyer)
2 cups shredded cheddar cheese
2 lb bag frozen tater tots
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray. Set aside.
In a large bowl, mix together chicken, sour cream, soup, Ranch mix, bacon and cheese. Fold in frozen
tater tots. Spoon mixture into prepared pan.
Bake for 45 to 50 minutes, until bubbly.
We did not like this at all. What a waste of ingredients. Blech! 5.23.16
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Tuesday, May 24, 2016
Tuesday, February 9, 2016
Chicken Pot Pie Bubble Up
Chicken Pot Pie Bubble Up
2 cups cooked chicken, cut into bite-size cubes
1 can cream of chicken soup
1 cup sour cream
1 cup shredded Cheddar cheese
1 cup frozen mixed vegetables, thawed
12-oz can refrigerated Grands biscuits
Preheat the oven to 375^F. Spray a 9x13" pan with cooking spray.
In a large bowl, stir together the chicken, soup, sour cream, cheese and mixed vegetables. Remove the biscuits from the can and cut each into 4 pieces. Toss with the chicken mixture. Spread the mixture evenly into the prepared pan.
Bake 25-30 minutes or until biscuits are completely cooked.
This tasted good, but I didn't like the slight gooey-ness of the biscuits. How do you spell gooey-ness? Recipe found on Pinterest.
Thursday, September 10, 2015
Honey Sriracha Chicken
Honey Sriracha Chicken
1 cup water
2-3 tablespoons Sriracha (I used 2 heaping)
5 tablespoons Lite Soy Sauce
1 teaspoon minced garlic
1/4 cup sugar
3 tablespoons honey
2 tablespoons cornstarch
2 tablespoons water
3-4 boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup cornstarch
Vegetable or Peanut Oil
Crushed Red Pepper Flakes, if desired
Cooked Rice
In a small-medium saucepan, combine the water, Sriracha, soy sauce, garlic, sugar and honey. Bring to a boil over medium heat. Whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir into the boiling mixture until it thickens. Reduce heat to low and keep warm.
Put the chicken cubes into a large ziploc bag and add the 1/3 cup cornstach. Seal and shake to coat the chicken. Drizzle a large skillet with oil and heat over medium heat. Add the chicken and saute until browned and cooked through. Don't overcrowd the pan....I divided it into 2 batches to cook the chicken.
Once all the chicken is done, return them all to the skillet (drain if necessary) and pour the sauce over. Serve over hot cooked rice and garnish with pepper flakes if desired.
This was really good! Found on Pinterest (recipe on lecremedelacrumb.com). I'll be making this one over and over again!
1 cup water
2-3 tablespoons Sriracha (I used 2 heaping)
5 tablespoons Lite Soy Sauce
1 teaspoon minced garlic
1/4 cup sugar
3 tablespoons honey
2 tablespoons cornstarch
2 tablespoons water
3-4 boneless skinless chicken breasts, cut into 1-inch cubes
1/3 cup cornstarch
Vegetable or Peanut Oil
Crushed Red Pepper Flakes, if desired
Cooked Rice
In a small-medium saucepan, combine the water, Sriracha, soy sauce, garlic, sugar and honey. Bring to a boil over medium heat. Whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir into the boiling mixture until it thickens. Reduce heat to low and keep warm.
Put the chicken cubes into a large ziploc bag and add the 1/3 cup cornstach. Seal and shake to coat the chicken. Drizzle a large skillet with oil and heat over medium heat. Add the chicken and saute until browned and cooked through. Don't overcrowd the pan....I divided it into 2 batches to cook the chicken.
Once all the chicken is done, return them all to the skillet (drain if necessary) and pour the sauce over. Serve over hot cooked rice and garnish with pepper flakes if desired.
This was really good! Found on Pinterest (recipe on lecremedelacrumb.com). I'll be making this one over and over again!
Sunday, July 26, 2015
Brown Butter and Sage Chicken Chunks
Brown Butter and Sage Chicken Chunks
2 boneless, skinless chicken breasts
Salt & Pepper
1/2 cup sage leaves
2 Tablespoons Butter
Cut the chicken into small chunks (about 1-1/2 inches) and sprinkle with salt and pepper. Melt the butter in large skillet over medium-high heat and cook until the butter begins to brown and turn fragrant. Add the chicken and sage and cook for about 3 minutes without stirring until the chicken begins to brown. Stir, turning the chunks and sage to brown evenly, until thoroughly cooked and coated in the butter, about another 3-4 minutes. Serve hot.
This was very good! And fast!! Would definitely make it again. Found on Pinterest.
2 boneless, skinless chicken breasts
Salt & Pepper
1/2 cup sage leaves
2 Tablespoons Butter
Cut the chicken into small chunks (about 1-1/2 inches) and sprinkle with salt and pepper. Melt the butter in large skillet over medium-high heat and cook until the butter begins to brown and turn fragrant. Add the chicken and sage and cook for about 3 minutes without stirring until the chicken begins to brown. Stir, turning the chunks and sage to brown evenly, until thoroughly cooked and coated in the butter, about another 3-4 minutes. Serve hot.
This was very good! And fast!! Would definitely make it again. Found on Pinterest.
Saturday, June 13, 2015
Bourbon Crack Chicken
Bourbon Crack Chicken
2 Tbsp cornstarch
2 Tbsp evoo
1 tsp minced roasted garlic
1/4 tsp ground ginger
1/4 tsp kosher salt
1/4 tsp cayenne
2 Tbsp applesauce
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 Tbsp catsup
1 Tbsp cider vinegar
1/3 cup lite soy sauce
1/2 cup water (omit water if using previously frozen chicken!)
2-3 lbs chicken tenders, thawed
Combine everything except the chicken in a small bowl and whisk until well mixed. Put the chicken in the crockpot and pour the sauce over, coating the chicken well. Cover and cook for 4 hours on high or 6 hours on low. Serve over rice.
Adapted from a recipe found on Pinterest. This was delicious, but, even though my chicken was thawed, water still cooked out of it and diluted the sauce too much (in my opinion). I will make this again, but I won't add the 1/2 cup water!
2 Tbsp cornstarch
2 Tbsp evoo
1 tsp minced roasted garlic
1/4 tsp ground ginger
1/4 tsp kosher salt
1/4 tsp cayenne
2 Tbsp applesauce
1/4 cup bourbon or whiskey
1/3 cup light brown sugar
2 Tbsp catsup
1 Tbsp cider vinegar
1/3 cup lite soy sauce
1/2 cup water (omit water if using previously frozen chicken!)
2-3 lbs chicken tenders, thawed
Combine everything except the chicken in a small bowl and whisk until well mixed. Put the chicken in the crockpot and pour the sauce over, coating the chicken well. Cover and cook for 4 hours on high or 6 hours on low. Serve over rice.
Adapted from a recipe found on Pinterest. This was delicious, but, even though my chicken was thawed, water still cooked out of it and diluted the sauce too much (in my opinion). I will make this again, but I won't add the 1/2 cup water!
Saturday, February 21, 2015
Chicken Fricassee
Chicken Fricassee
1 chicken, cut into serving pieces (I've also used boneless, skinless breasts)
3/4 cup all-purpose flour
1/2 tsp garlic powder
1 tsp lemon pepper seasoning
1 tsp ground thyme
1 tsp paprika
Salt & Pepper to taste
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped fine
1 stalk celery, chopped fine
1/2 red bell pepper, chopped fine
1/3 cup sherry
Chicken broth
3 Tbsp all-purpose flour
1 cup heavy cream + enough to make roux
Chopped Parsley
Rinse and pat dry the chicken pieces. Place the 3/4 cup flour, garlic powder, lemon pepper, thyme, paprika, salt and pepper in a plastic zip-loc (or paper) bag and shake to mix. Drop in the chicken a few pieces at a time and shake to coat evenly. Set coated chicken aside.
In a large, heavy skillet, heat the oil and butter until butter is melted and the pan is hot over medium-high heat. Brown the chicken a few pieces at a time (don't crowd them!) until well browned on all sides. Remove chicken to a plate and keep warm.
Add the onion, celery, and bell pepper to the skillet and cook until the onion is translucent and beginning to change color. Stir in the sherry to deglaze the pan, stirring to loosen the browned bits. Return the chicken to the pan and add enough chicken broth to just cover the chicken. Bring to a boil, reduce heat and simmer with a tight fitting lid for 30 minute to 1 hour. Chicken should be nearly (but not quite) falling off the bone. Remove the chicken to a serving plate and keep warm.
Make a roux with the 3 Tbsp flour and enough cream to smooth it out and whisk into the boiling liquid in the skillet. Add the remaining cream and cook, stirring frequently until it begins to thicken a bit to make a rich gravy. Pour over the chicken on the serving plate and sprinkle with parsley. Serve over hot, buttered rice.
This is comfort food! It is so divinely delicious!
1 chicken, cut into serving pieces (I've also used boneless, skinless breasts)
3/4 cup all-purpose flour
1/2 tsp garlic powder
1 tsp lemon pepper seasoning
1 tsp ground thyme
1 tsp paprika
Salt & Pepper to taste
2 Tbsp olive oil
2 Tbsp butter
1 onion, chopped fine
1 stalk celery, chopped fine
1/2 red bell pepper, chopped fine
1/3 cup sherry
Chicken broth
3 Tbsp all-purpose flour
1 cup heavy cream + enough to make roux
Chopped Parsley
Rinse and pat dry the chicken pieces. Place the 3/4 cup flour, garlic powder, lemon pepper, thyme, paprika, salt and pepper in a plastic zip-loc (or paper) bag and shake to mix. Drop in the chicken a few pieces at a time and shake to coat evenly. Set coated chicken aside.
In a large, heavy skillet, heat the oil and butter until butter is melted and the pan is hot over medium-high heat. Brown the chicken a few pieces at a time (don't crowd them!) until well browned on all sides. Remove chicken to a plate and keep warm.
Add the onion, celery, and bell pepper to the skillet and cook until the onion is translucent and beginning to change color. Stir in the sherry to deglaze the pan, stirring to loosen the browned bits. Return the chicken to the pan and add enough chicken broth to just cover the chicken. Bring to a boil, reduce heat and simmer with a tight fitting lid for 30 minute to 1 hour. Chicken should be nearly (but not quite) falling off the bone. Remove the chicken to a serving plate and keep warm.
Make a roux with the 3 Tbsp flour and enough cream to smooth it out and whisk into the boiling liquid in the skillet. Add the remaining cream and cook, stirring frequently until it begins to thicken a bit to make a rich gravy. Pour over the chicken on the serving plate and sprinkle with parsley. Serve over hot, buttered rice.
This is comfort food! It is so divinely delicious!
Lemon Butter Chicken Breasts
Lemon Butter Chicken Breasts
6 medium-sized boneless, skinless chicken breast halves
Salt to taste
1/2 cup all-purpose flour
2 tsp lemon pepper seasoning
5 Tbsp butter
2 lemons, sliced
2 Tbsp lemon juice
Place each chicken breast between 2 sheets of plastic wrap (or parchment paper) and pound until about 1/4-inch thick. Remove plastic wrap and season each breast with salt and lemon pepper. Coat both sides with flour.
Meanwhile, heat a large skillet over medium-high heat and melt the butter in it. Cook the chicken breasts in the butter until browned on both sides, 6-8 minutes total. Remove the chicken from the skillet and keep warm.
Add the lemon slices to the skillet and cook until they begin to brown, 2-3 minutes turning once. Return the chicken to the skillet and drizzle with the lemon juice. Cook 2-3 minutes more until the chicken is completely cooked and hot through.
Very good chicken! And fast! I served this with Fettuccine with Lemon Cream and it was really delicious!
Better Homes and Gardens recipe.
6 medium-sized boneless, skinless chicken breast halves
Salt to taste
1/2 cup all-purpose flour
2 tsp lemon pepper seasoning
5 Tbsp butter
2 lemons, sliced
2 Tbsp lemon juice
Place each chicken breast between 2 sheets of plastic wrap (or parchment paper) and pound until about 1/4-inch thick. Remove plastic wrap and season each breast with salt and lemon pepper. Coat both sides with flour.
Meanwhile, heat a large skillet over medium-high heat and melt the butter in it. Cook the chicken breasts in the butter until browned on both sides, 6-8 minutes total. Remove the chicken from the skillet and keep warm.
Add the lemon slices to the skillet and cook until they begin to brown, 2-3 minutes turning once. Return the chicken to the skillet and drizzle with the lemon juice. Cook 2-3 minutes more until the chicken is completely cooked and hot through.
Very good chicken! And fast! I served this with Fettuccine with Lemon Cream and it was really delicious!
Better Homes and Gardens recipe.
Maple Syrup Chicken
Maple Syrup Chicken
2 Tbsp olive oil
4-6 bone-in, skin-on chicken breasts
Salt and Pepper to taste
1/2 cup chicken broth
1/2 cup real maple syrup
1 heaping Tbsp fresh thyme leaves
4 garlic cloves, thinly sliced (or 1 tsp minced garlic)
2 Tbsp cider vinegar
2 Tbsp stone-ground mustard
Preheat oven to 400^F. Line a 9x13-inch pan with aluminum foil and spray with nonstick cooking spray.
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and brown it well on both sides in the oil. Remove the chicken to the 9x13 pan and set aside.
Add the chicken broth, syrup, thyme and garlic to the skillet and bring to a boil, scraping up the browned bits as you stir. Boil for about 2 minutes. Add vinegar and mustard and cook, stirring, for 1 minute.
Pour the sauce over the chicken and bake for 30 minutes or until the chicken is cooked through.
I served this with a Cranberry Rice Pilaf and it was very good!
Found on Pinterest.
2 Tbsp olive oil
4-6 bone-in, skin-on chicken breasts
Salt and Pepper to taste
1/2 cup chicken broth
1/2 cup real maple syrup
1 heaping Tbsp fresh thyme leaves
4 garlic cloves, thinly sliced (or 1 tsp minced garlic)
2 Tbsp cider vinegar
2 Tbsp stone-ground mustard
Preheat oven to 400^F. Line a 9x13-inch pan with aluminum foil and spray with nonstick cooking spray.
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and brown it well on both sides in the oil. Remove the chicken to the 9x13 pan and set aside.
Add the chicken broth, syrup, thyme and garlic to the skillet and bring to a boil, scraping up the browned bits as you stir. Boil for about 2 minutes. Add vinegar and mustard and cook, stirring, for 1 minute.
Pour the sauce over the chicken and bake for 30 minutes or until the chicken is cooked through.
I served this with a Cranberry Rice Pilaf and it was very good!
Found on Pinterest.
Thursday, January 15, 2015
Chicken in Sun-Dried Tomato and Parmesan Cream Sauce with Ziti
Chicken in Sun-Dried Tomato and Parmesan Cream Sauce with Ziti
1 Tbsp olive oil
2 Tbsp butter
4 (6-oz) boneless skinless chicken breasts, pounded thin
Garlic Salt and Pepper to taste
2 cloves garlic, minced
1/2 tsp red pepper flakes
1/2 cup sherry (or dry white wine or chicken broth)
1/2 cup oil packed sun-dried tomatoes, chopped
1 tsp dried basil
1 1/2 cups chicken broth
1 cup heavy cream
1/2 - 3/4 cup grated parmesan cheese
1-lb ziti, cooked al dente and drained
Heat the oil and butter in a large skillet over medium-high heat until the butter melts. Season the chicken
with garlic salt and pepper and cook in the skillet until golden brown on both sides (about 10 minutes).
Remove the chicken to a plate and keep warm. Add the garlic and red pepper flakes and cook, stirring for 1
minute.
De-glaze the pan with the sherry, stirring to scrape up the browned bits. Add the sun-dried
tomatoes, basil, chicken broth, cream and grated Parmesan. Bring to a boil. Return the chicken to the sauce,
reduce heat and simmer 5-10 minutes, stirring occasionally, until the sauce thickens.
Serve sauce and chicken over the cooked ziti.
Yum!
Adapted from a recipe found on Pinterest.
Tuesday, January 13, 2015
Roasted Apricot Chicken with Herbes de Provence
Roasted Apricot Chicken with Herbes de Provence
6-lb roasting chicken
2 Tbsp apricot preserves
2 Tbsp olive oil
Sea Salt and freshly ground black pepper
Herbes de Provence
1-lb baby potatoes
1 pkg baby carrots
2 stalks celery, cut into 2-inch pieces
1 Vidalia Onion, cut into 8 wedges
2 large oranges, 1 sliced and 1 juiced
1 pkg dried apricots
handful of dried cranberries
Preheat oven to 350^F and place the rack in the bottom third of the oven. Wash the chicken, remove giblets and trim fat around cavity. Place the chicken in a large roasting pan.
In a small bowl whisk olive oil, apricot preserves and juice from half an orange. Brush the mixture all over the chicken then season it generously with sea salt, pepper and Herbes de Provence.
Place the potatoes (whole if small, otherwise cut them in half), carrots, celery and onion wedges around the chicken. Squeeze juice from the remaining halved orange over the veggies and season them with sea salt, pepper and Herbes de Provence. Toss in a handful of dried cranberries and the apricots. Place the thinly sliced orange over the veggies and cover the pan with the lid (or seal with foil).
Bake at 350^F for 2 hours. Remove the lid (or foil) and continue roasting until the chicken browns...about 15 minutes, basting every 4-5 minutes with the juices in the pan.
Remove from the oven and let rest 10 minutes before carving.
I found this recipe on Pinterest and it is very good! I'll definitely make this one again!
6-lb roasting chicken
2 Tbsp apricot preserves
2 Tbsp olive oil
Sea Salt and freshly ground black pepper
Herbes de Provence
1-lb baby potatoes
1 pkg baby carrots
2 stalks celery, cut into 2-inch pieces
1 Vidalia Onion, cut into 8 wedges
2 large oranges, 1 sliced and 1 juiced
1 pkg dried apricots
handful of dried cranberries
Preheat oven to 350^F and place the rack in the bottom third of the oven. Wash the chicken, remove giblets and trim fat around cavity. Place the chicken in a large roasting pan.
In a small bowl whisk olive oil, apricot preserves and juice from half an orange. Brush the mixture all over the chicken then season it generously with sea salt, pepper and Herbes de Provence.
Place the potatoes (whole if small, otherwise cut them in half), carrots, celery and onion wedges around the chicken. Squeeze juice from the remaining halved orange over the veggies and season them with sea salt, pepper and Herbes de Provence. Toss in a handful of dried cranberries and the apricots. Place the thinly sliced orange over the veggies and cover the pan with the lid (or seal with foil).
Bake at 350^F for 2 hours. Remove the lid (or foil) and continue roasting until the chicken browns...about 15 minutes, basting every 4-5 minutes with the juices in the pan.
Remove from the oven and let rest 10 minutes before carving.
I found this recipe on Pinterest and it is very good! I'll definitely make this one again!
Sunday, November 9, 2014
Chicken Gloria
Chicken Gloria
6 boneless skinless chicken breast halves
Salt & Pepper to taste
1/3 cup all purpose flour
3 Tbsp vegetable oil
2 Tbsp butter
8-oz container sliced fresh mushrooms
1/2 cup cream sherry
1 Tbsp chicken bouillon granules
1 can cream of mushroom soup
1/2 can water
1/2 can half and half
6 slices Muenster or Swiss cheese
Chopped fresh parsley to garnish
Heat oven to 350^F.
Pat chicken breasts dry with paper towels and season with salt and pepper. Spoon flour into a shallow dish and coat both sides of chicken. Shake off excess.
In a large skillet heat the vegetable oil over medium high heat. Brown chicken on both sides. You don't need to cook the chicken completely since it will finish in the oven. Transfer the chicken to a 9x13" baking dish.
Melt the butter in the skillet. Add the mushrooms and cook until golden brown. Stir in the sherry and cook 1-2 minutes. Add the chicken bouillon granules, mushroom soup, water and half and half; mix well. Cook until thoroughly heated.
Pour mushroom sauce over chicken; top each chicken piece with a slice of cheese. Fold the cheese in half if it's too wide for the chicken pieces. Cover the dish with foil and bake for 35-40 minutes. Remove pan from oven and turn on the broiler. Remove foil and place the pan under the broiler for 1-2 minutes to brown the cheese a bit. Remove from oven and set aside to cool for about 5 minutes. Sprinkle with parsley and serve.
This is great over rice! I found the recipe on Pinterest and added a couple things and it is really good!
6 boneless skinless chicken breast halves
Salt & Pepper to taste
1/3 cup all purpose flour
3 Tbsp vegetable oil
2 Tbsp butter
8-oz container sliced fresh mushrooms
1/2 cup cream sherry
1 Tbsp chicken bouillon granules
1 can cream of mushroom soup
1/2 can water
1/2 can half and half
6 slices Muenster or Swiss cheese
Chopped fresh parsley to garnish
Heat oven to 350^F.
Pat chicken breasts dry with paper towels and season with salt and pepper. Spoon flour into a shallow dish and coat both sides of chicken. Shake off excess.
In a large skillet heat the vegetable oil over medium high heat. Brown chicken on both sides. You don't need to cook the chicken completely since it will finish in the oven. Transfer the chicken to a 9x13" baking dish.
Melt the butter in the skillet. Add the mushrooms and cook until golden brown. Stir in the sherry and cook 1-2 minutes. Add the chicken bouillon granules, mushroom soup, water and half and half; mix well. Cook until thoroughly heated.
Pour mushroom sauce over chicken; top each chicken piece with a slice of cheese. Fold the cheese in half if it's too wide for the chicken pieces. Cover the dish with foil and bake for 35-40 minutes. Remove pan from oven and turn on the broiler. Remove foil and place the pan under the broiler for 1-2 minutes to brown the cheese a bit. Remove from oven and set aside to cool for about 5 minutes. Sprinkle with parsley and serve.
This is great over rice! I found the recipe on Pinterest and added a couple things and it is really good!
Tuesday, October 28, 2014
White Chicken Chili
White Chicken Chili
1 lb chicken,
cooked and cubed
1 onion, chopped
fine
2 Tbsp canola oil
1 clove garlic,
minced
2 can(s) great
northern beans, rinsed and drained
32-oz carton chicken
broth
1 can green
chilies, chopped
Salt & Pepper, to taste
1 tsp oregano
1 tsp cumin
1-2 tsp chipotle chile powder
1/4 tsp cayenne
pepper
1 c sour cream
1/2 c whole milk
1. In Dutch Oven, cook onions and garlic in oil
until translucent--about 4 minutes.
2. Add cooked chicken,
beans, chicken broth, green chilies, salt, pepper, oregano, cumin, chipotle chile powder, and
cayenne pepper.
3. Heat
on medium low heat for 10 minutes, or until completely heated through.
4. Turn to low and add sour cream and
milk. Stir to combine. Do not let boil after cream and milk are added. Serve
warm with Tortilla Chips and shredded cheese.
This was pretty good and really quick.
Adapted from a Justapinch.com recipe.
Saturday, June 21, 2014
Chicken Spiedie
Chicken Spiedie
Marinade:
1/2 cup
olive oil
2 garlic
cloves, finely minced
2 tsps
dried basil
1/2 tsp
dried oregano
grated
zest of a small lemon
1 TBS
lemon juice, or to taste**
Salt and Pepper to taste
1/2 tsp
red pepper flakes
Sauce:
3-4 TBS
mayonnaise
1 TBS
red wine vinegar
2 TBS of
reserved marinade( from above)
1 tsp sugar
Meat:
1.5 lbs
(or 4) boneless, skinless chicken breasts
Bread:
sub
rolls, slit and toasted on the inside
Make the Marinade:
In a
large bowl, combine oil, garlic, basil, oregano, lemon juice( or omit if using it in the spiedie sauce
instead), lemon zest, salt, pepper, and pepper flakes. Whisk to fully
combine. Transfer 2 tablespoons oil mixture to separate smaller bowl.
Make the Spiedie Sauce:
To the 2 tablespoons of reserved marinade, add the mayonnaise, vinegar and sugar. Whisk until fully combined and refrigerate until ready to use.
Marinate the Chicken:
Prick
chicken breasts all over with fork, cut into 1 and 1/2 inch chunks, and
transfer to bowl with remaining oil marinade mixture. Refrigerate for 30
minutes... or up to 3 hours.
Grill the Chicken: Remove chicken
from marinade and thread onto wooden or metal skewers.
Grill
chicken over a hot fire or in a grill pan. Grill on one side, turning every so
often until lightly charred and cooked through...this should take about 10- 15
minutes. Try not to overcook the chicken. You can grill the sub rolls for a a
minute or so... just to toast the inside and get a few grill marks. Transfer
chicken to sub rolls, remove skewers, and drizzle with mayonnaise mixture.
Found on Pinterest. This was good...not great, but good. Probably wouldn't make it again though.
Saturday, June 14, 2014
Herb Fried Chicken with Black Pepper Gravy
Herb Fried Chicken with Black Pepper Gravy
FOR THE CHICKEN COMBINE:
1 cup all purpose flour
2 tsp
minced fresh parsley
1 tsp dried thyme
1 tsp
black pepper
1/2
tsp kosher salt
3/4 cup buttermilk
4 boneless, skinless chicken breasts cutlets
Canola
oil
FOR THE PEPPER GRAVY COOK:
1 tsp
minced garlic
2 Tbsp
all purpose flour
1 tsp coarsely ground black pepper
1 cup
milk
1/2 tsp dried thyme
1 1/2 tsp chicken bouillon granules
For
the chicken, combine flour, parsley, thyme, pepper, and
salt in a shallow dish. Place buttermilk in a second shallow dish.
Dredge chicken in flour mixture, dip in buttermilk, then dredge again in
flour mixture. Chill coated breasts on a rack placed over a baking sheet
at least 5 minutes.
Heat
1/4 inch oil in a saute pan over medium-high until shimmering. Fry
chicken until golden on one side, about 6 minutes. Flip chicken and fry
until brown and cooked through, 5-6 minutes more. Transfer chicken to a
plate and tent with foil.
Pour off all but 1 Tbsp. oil. For
the pepper gravy cook garlic in same saute pan over medium-high heat until
fragrant, about 1 minute. Whisk in flour, pepper and thyme;
slowly whisk in milkand bouillon granules. Boil gravy, whisking constantly, until thick, 2-3
minutes. Serve
gravy over chicken.
Adapted from a recipe found on Pinterest. The chicken was delicious! The gravy needed help so I added the chicken bouillon trying to give it some flavor. Served with Browned Butter Mashed Potatoes and Corn Niblets. I'll definitely make the chicken again!
Thursday, January 16, 2014
Smoky Mountain Chicken
Smoky Mountain Chicken
4 boneless, skinless chicken breasts
Garlic Salt and Black Pepper to taste
1 tsp Italian seasoning
1/2 cup barbecue sauce
4 thin slices deli ham
4 slices pepperjack cheese
sliced green onions, if desired
chopped fresh tomato, if desired
Preheat oven to 350^F. Arrange the chicken in a baking dish and season with garlic salt, pepper and Italian seasoning. Bake 20-30 minutes until chicken is cooked through and juices run clear.
Remove form the oven and spread the barbecue sauce evenly over each breast. Top each with ham and then the cheese. Return to the oven for 5-10 minutes or until the cheese melts.
Top chicken with green onions and chopped tomato before serving.
The flavor was good, but my chicken breasts were tough as an old shoe. I've noticed this often in the chicken breasts I buy at the grocery store....they don't even taste like chicken anymore and the texture is awful. I'm going to buy whole chickens from now on and de-bone the breasts myself.
From allrecipes.com
4 boneless, skinless chicken breasts
Garlic Salt and Black Pepper to taste
1 tsp Italian seasoning
1/2 cup barbecue sauce
4 thin slices deli ham
4 slices pepperjack cheese
sliced green onions, if desired
chopped fresh tomato, if desired
Preheat oven to 350^F. Arrange the chicken in a baking dish and season with garlic salt, pepper and Italian seasoning. Bake 20-30 minutes until chicken is cooked through and juices run clear.
Remove form the oven and spread the barbecue sauce evenly over each breast. Top each with ham and then the cheese. Return to the oven for 5-10 minutes or until the cheese melts.
Top chicken with green onions and chopped tomato before serving.
The flavor was good, but my chicken breasts were tough as an old shoe. I've noticed this often in the chicken breasts I buy at the grocery store....they don't even taste like chicken anymore and the texture is awful. I'm going to buy whole chickens from now on and de-bone the breasts myself.
From allrecipes.com
Tuesday, February 26, 2013
Pineapple Chicken Salad with Honey Lime Dressing
Pineapple Chicken Salad with Honey Lime Dressing
2 heads romaine, washed and chopped
1 large carrot, peeled and grated
2 Tbsp minced red onion
6 oz Boar's Head Lower Sodium Roasted Chicken Breast, cubed
8-oz can pineapple tidbits, drained
1/3 cup shredded cheddar
1/4 cup toasted slivered almonds
1/2 cup mayonnaise
2 Tbsp honey, or to taste
Juice of 1/2 fresh lime
Grated rind of 1/2 fresh lime
1/2 tsp ground ginger
Combine mayonnaise, honey, lime rind and juice and the ginger. Whisk until smooth and refrigerate until ready to serve.
Toss the romaine, carrot, onion, chicken breast, pineapple, cheddar and almonds. Drizzle with Honey Lime Dressing and serve immediately.
Yum!
2 heads romaine, washed and chopped
1 large carrot, peeled and grated
2 Tbsp minced red onion
6 oz Boar's Head Lower Sodium Roasted Chicken Breast, cubed
8-oz can pineapple tidbits, drained
1/3 cup shredded cheddar
1/4 cup toasted slivered almonds
1/2 cup mayonnaise
2 Tbsp honey, or to taste
Juice of 1/2 fresh lime
Grated rind of 1/2 fresh lime
1/2 tsp ground ginger
Combine mayonnaise, honey, lime rind and juice and the ginger. Whisk until smooth and refrigerate until ready to serve.
Toss the romaine, carrot, onion, chicken breast, pineapple, cheddar and almonds. Drizzle with Honey Lime Dressing and serve immediately.
Yum!
Sunday, October 21, 2012
Baked Garlic Brown Sugar Chicken
4 boneless skinless chicken breasts
1 Tbsp olive oil
4 tsp minced roasted garlic
4 Tbsp brown sugar
Preheat oven to 500°F. Line a casserole dish with aluminum foil and spray it lightly with cooking spray. Place the chicken breasts in the casserole and sprinkle with salt and pepper to taste.
In small sauté pan, sauté garlic with the oil for a minute or so. Remove from heat and stir in brown sugar. Spread warm mixture over the chicken breasts.
Bake uncovered for 15-30 minutes.
This was a little too sweet for my taste, but not bad. Found on Pinterist.
1 Tbsp olive oil
4 tsp minced roasted garlic
4 Tbsp brown sugar
Preheat oven to 500°F. Line a casserole dish with aluminum foil and spray it lightly with cooking spray. Place the chicken breasts in the casserole and sprinkle with salt and pepper to taste.
In small sauté pan, sauté garlic with the oil for a minute or so. Remove from heat and stir in brown sugar. Spread warm mixture over the chicken breasts.
Bake uncovered for 15-30 minutes.
This was a little too sweet for my taste, but not bad. Found on Pinterist.
Thursday, April 26, 2012
Spicy White Chili
2-4 boneless, skinless chicken breast halves
1 onion, chopped
1 tsp minced roasted garlic
4-oz can chopped green chiles
2 tsp roasted cumin
1 tsp dried cilantro
1/2 tsp cayenne
1/4 tsp ground cloves
1 lb dried white beans (navy or great northerns, your choice), washed
1 carton chicken broth
Water Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!
1 onion, chopped
1 tsp minced roasted garlic
4-oz can chopped green chiles
2 tsp roasted cumin
1 tsp dried cilantro
1/2 tsp cayenne
1/4 tsp ground cloves
1 lb dried white beans (navy or great northerns, your choice), washed
1 carton chicken broth
Water Place all ingredients in the slow cooker. Add enough water to cover beans by about 2 inches. Cover and cook on low for 10-12 hours or until done. Serve with sour cream, shredded pepper-jack cheese and tortilla chips. Yum!
Sunday, March 4, 2012
Arroz con Pollo
1 broiler-fryer chicken, (about 2.5-3 lbs), cut into serving pieces
Adobo seasoning
1 packet Sazon Goya
2 Tbsp olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 tsp minced garlic
15 oz can diced tomatoes, drained
1-2 splashes Hot Sauce
8 saffron threads (a small pinch)
1.5 cups uncooked long grain rice
2.5 cups chicken broth
1.5 cups frozen green peas
Sprinkle chicken with Adobo seasoning and the packet of Sazon Goya. Heat oil in a large Dutch oven and saute the chicken on both sides until well browned. Don't crowd the chicken...you'll probably need to brown it in 2 batches. Remove the chicken and set aside.
Drain off some of the chicken fat, if necessary, leaving only a couple of tablespoons in the pan. Saute the onions and bell pepper until onion is almost transparent. Add garlic and saute another minute or two. Add rice and Hot sauce and stir until rice is opaque and coated with the fat. Add broth and diced tomatoes and bring to a boil. Crumble in the saffron and place the chicken on top of the rice. Cover tightly and reduce to a simmer for about 20 minutes or until rice and chicken are done.
Remove the chicken and keep warm. fluff the rice and stir in the peas. Cover and cook about 5-7 minutes longer or until peas are done. Taste and adjust seasonings if necessary. Serve hot.
Delicious!
Adobo seasoning
1 packet Sazon Goya
2 Tbsp olive oil
1 medium onion, chopped
1 red bell pepper, seeded and chopped
1 tsp minced garlic
15 oz can diced tomatoes, drained
1-2 splashes Hot Sauce
8 saffron threads (a small pinch)
1.5 cups uncooked long grain rice
2.5 cups chicken broth
1.5 cups frozen green peas
Sprinkle chicken with Adobo seasoning and the packet of Sazon Goya. Heat oil in a large Dutch oven and saute the chicken on both sides until well browned. Don't crowd the chicken...you'll probably need to brown it in 2 batches. Remove the chicken and set aside.
Drain off some of the chicken fat, if necessary, leaving only a couple of tablespoons in the pan. Saute the onions and bell pepper until onion is almost transparent. Add garlic and saute another minute or two. Add rice and Hot sauce and stir until rice is opaque and coated with the fat. Add broth and diced tomatoes and bring to a boil. Crumble in the saffron and place the chicken on top of the rice. Cover tightly and reduce to a simmer for about 20 minutes or until rice and chicken are done.
Remove the chicken and keep warm. fluff the rice and stir in the peas. Cover and cook about 5-7 minutes longer or until peas are done. Taste and adjust seasonings if necessary. Serve hot.
Delicious!
Sunday, February 12, 2012
Oven Roasted Chicken Tenders Saltimbocca
8 fairly large chicken tenders
Salt & pepper
8 leaves sage
8 slices Prosciutto
2 tbsp olive oil
Preheat oven to 425^F. Season chicken with salt & pepper, top each tender with a sage leaf (or 2 if they're small. Wrap each with a slice of prosciutto and coat them liberally with the olive oil. Arrange on an oiled baking sheet and bake until crispy and firm, 10-15 minutes.
To serve, slice meat on bias and pile on a salad or pasta in a creamy sauce.
Quite tasty, though it took longer to crisp up the prosciutto than 15 minutes and that made the chicken a bit dry. John loved it though.
From Rachael Ray.
Salt & pepper
8 leaves sage
8 slices Prosciutto
2 tbsp olive oil
Preheat oven to 425^F. Season chicken with salt & pepper, top each tender with a sage leaf (or 2 if they're small. Wrap each with a slice of prosciutto and coat them liberally with the olive oil. Arrange on an oiled baking sheet and bake until crispy and firm, 10-15 minutes.
To serve, slice meat on bias and pile on a salad or pasta in a creamy sauce.
Quite tasty, though it took longer to crisp up the prosciutto than 15 minutes and that made the chicken a bit dry. John loved it though.
From Rachael Ray.
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