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Archive for the ‘chicken’ Category

Cheesy Chicken Alfredo Pasta Bake

Ingredients
for 6 servings

1 tablespoon olive oil
3 chicken breasts, cubed
salt, to taste
pepper, to taste
4 cloves garlic, minced
2 ½ cups chicken broth
2 ½ cups heavy cream
1 lb penne pasta, uncooked
2 cups parmesan cheese
2 cups mozzarella cheese
1 handful fresh parsley, chopped

Preparation
In a pot, heat oil and add chicken.

Season chicken with salt and pepper.

Add garlic, then brown the chicken.

Add broth, heavy cream, and pasta, and bring to a boil.

Cover and reduce the heat to a simmer for 15-20 min.

Turn off heat and stir in 1 ½ cups (165 grams) of parmesan cheese.

Pour half of the pasta into a greased 11×7 inch or 9×13 inch (28×18 cm or 33×23 cm) baking dish.

Sprinkle evenly with 1 cup (115 grams) of mozzarella cheese.

Layer the remaining half of the pasta evenly on top. Sprinkle evenly with 1 cup of mozzarella (115 grams) and ½ cup (55 grams) of parmesan.

Broil 10 – 15 minutes, or until the cheese is golden brown. Remove and sprinkle with fresh parsley.

Serve warm and enjoy!

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Cajun Chicken Alfredo

Ingredients
for 3 servings

3 tablespoons olive oil
3 cloves garlic, chopped
1 cup cooked sausage, sliced
2 chicken breasts, thinly sliced
1 tablespoon cajun seasoning
2 cups heavy cream
4 cups penne pasta, cooked
1 cup parmesan cheese
¼ cup fresh parsley

Preparation
Heat oil in a large pot over high heat. Cook the garlic, sausage, and chicken until garlic starts to brown and the chicken is no longer pink.

Sprinkle over the Cajun seasoning and stir to evenly coat the sausage and chicken.

Add the cream, and bring to a boil.

Add the pasta, stirring until evenly mixed.

To finish, add parmesan and parsley, stirring until cheese melts and pasta is coated with a thick sauce.

Serve.
Enjoy!

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Sheet Pan Caprese Chicken

Total:40 min
Active: 20 min
Yield: 6 servings
Level: Easy

Ingredients
2 tablespoons olive oil
1 tablespoon Italian seasoning
Kosher salt and freshly ground black pepper
2 pints cherry tomatoes
6 boneless, skinless chicken breasts (about 3 pounds)
1/2 cup balsamic vinegar
One 1-pound ball fresh mozzarella, sliced into 6 rounds
10 fresh basil leaves, torn
Baby arugula, for serving
Crusty bread, for serving

Directions
Watch how to make this recipe.

Preheat the oven to 400 degrees F. Drizzle 1 tablespoon of oil onto a rimmed baking sheet and use your fingers to evenly spread it out and coat the bottom of the pan. Sprinkle with the Italian seasoning, 1 tablespoon salt and a few grinds of pepper. Scatter the cherry tomatoes on the baking sheet and shake it back and forth so they become evenly coated in the oil and seasoning. Arrange the chicken in the center of the baking sheet, pushing the tomatoes out to the perimeter, and drizzle the chicken with the remaining tablespoon of oil.

Bake until the tomatoes are soft, blistered and begin to burst, 20 to 25 minutes.

Meanwhile, add the vinegar to a small saucepan and bring to a boil over medium-high heat. Lower the heat to medium and simmer until the vinegar has reduced by half and is thick enough to coat back of the spoon, 7 to 8 minutes.

Remove the baking sheet from the oven and drape a slice of mozzarella over each chicken breast. Bake until the cheese melts and an instant-read thermometer inserted into the thickest part of the breast has reached 160 degrees F, 5 to 7 minutes (the chicken will carryover cook to 165 F).

Sprinkle the chicken and tomatoes with the basil and drizzle with the balsamic reduction. Spoon the collected pan juices over the tomatoes and chicken. Serve on a bed of arugula and with crusty bread to mop up the pan juices.

Recipe found here: Sheet Pan Caprese Chicken

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Chicken Satay with Peanut Sauce

INGREDIENTS
CHICKEN SATAY

2 tablespoons soy sauce
1 tablespoon peanut oil
1 teaspoon toasted sesame oil
1 tablespoon fish sauce
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1/2 teaspoon ground coriander
1/4 teaspoon crushed red pepper
1 pound boneless, skinless chicken breasts
16 to 18 (12-inch) bamboo skewers, soaked in warm water for 15 to 30 minutes
1 recipe Peanut Sauce
Cilantro sprigs for garnish (optional)

PEANUT SAUCE:
1/4 cup chopped green onions
2 1/2 tablespoons chopped fresh cilantro
1 jalapeno, stemmed, seeded, and chopped
1 teaspoon minced garlic
1/2 teaspoon minced fresh ginger
3/4 cup smooth peanut butter
1 tablespoon toasted sesame oil
2 1/2 tablespoons fish sauce
4 teaspoons fresh lime juice (about 1/2 small lime)
3/4 cup coconut milk
2 tablespoons hoisin sauce
1 to 2 tablespoons honey, to taste

DIRECTIONS
CHICKEN SATAY

In a medium mixing bowl, combine the soy sauce, peanut oil, sesame oil, fish sauce, ginger, garlic, coriander, and crushed red pepper. Stir to combine.

Using kitchen scissors or a chef’s knife, cut the chicken crosswise into thin strips, about 3 inches long by 1/2 inch thick. Add the chicken strips to the soy mixture and cover tightly with plastic wrap. Wash your hands thoroughly. Place the bowl into the refrigerator and marinate for 2 hours.

Position rack in middle of oven and adjust oven settings to broil. Line a baking sheet with heavy-duty aluminum foil and lightly grease the foil. Or, if you prefer, preheat a grill to high and lightly oil the grill grates.

Remove the chicken from the marinade and thread one strip of chicken on a soaked wooden bamboo skewer. Place the satay on the baking sheet. Continue with the remaining chicken and skewers.

Using oven mitts or pot holders, place the baking sheet in the oven and broil for 5 to 6 minutes, until the chicken is cooked through and slightly golden. If grilling, place the skewers on the grill and cook until chicken is just cooked through, turning once, 5 to 6 minutes.

Using oven mitts or pot holders, carefully remove the Chicken Satay from the oven.

Serve the Chicken Satay warm, with Peanut Sauce and cilantro sprigs, if desired.

PEANUT SAUCE
In a food processor, combine the green onions, cilantro, jalapeno, garlic, and ginger. Process on high speed for 30 seconds, stopping to scrape down the sides of the bowl as needed.

Add the peanut butter and sesame oil and process for 30 seconds, stopping to scrape down the sides of the bowl as needed.

Add the fish sauce and lime juice and process to blend, 30 seconds more.

Add the coconut milk, hoisin sauce, and honey, processing until smooth and scraping down the sides as needed.

Transfer the sauce to a dipping bowl and serve at room temperature with Chicken Satay.

Yield: 1 3/4 cups

Recipe found here: Chicken Satay with Peanut Sauce

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Chicken Cordon Bleu

Ingredients
4 chicken breasts skinless and boneless
4 thin slices prosciutto di Parma
1/2 pound Gruyere, grated
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
1 cup panko bread crumbs
4 sprigs fresh thyme, leaves only
1 clove garlic, peeled and finely minced
2 tablespoons unsalted butter, melted
2 eggs
Extra-virgin olive oil

Directions
Watch how to make this recipe.

https://www.foodnetwork.com/recipes/tyler-florence/chicken-cordon-bleu-recipe2-1952383

Preheat oven to 350 degrees F.

Lay the chicken breast between 2 pieces of plastic wrap. Using the flat side of a meat mallet, gently pound the chicken to 1/4-inch thickness. Remove the top sheet of plastic and lay 2 slices of prosciutto neatly over the top to cover the breast and sprinkle a quarter of the cheese over the prosciutto. Tuck in the sides of the breast and roll up tight like a jellyroll inside the plastic wrap. Squeeze the log gently to seal and twist both ends tight to form a nice log. Repeat with remaining chicken.

Season the flour with salt and pepper. Mix the bread crumbs with thyme, garlic and kosher salt, pepper, and melted butter. The butter will help the crust brown. Beat together the eggs and season so the flour, the eggs and the crumbs are all seasoned.

Remove the plastic wrap. Lightly dust the chicken with flour, dip in the egg mixture and gently coat in the bread crumbs. Lightly coat a baking pan with olive oil and carefully transfer the roulades onto it. Bake for 20 to 25 minutes until browned and cooked through.

Cut into pinwheels and serve on top of Brussels Sprout Hash with Chicken Jus and Cranberry Chutney, if desired.

Pairs well with Sauvignon Blanc

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Greek Stuffed Chicken

Ingredients
3 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
1 tbsp. chopped dill, plus more for garnish
1 tbsp. chopped parsley, plus more for garnish
2 cloves garlic, minced
kosher salt
Freshly ground black pepper
4 skinless boneless chicken breasts
1 zucchini, halved and thinly sliced
2 medium tomatoes, halved
1/2 red onion, sliced into half moons
2 lemons, thinly sliced
1 c. crumbled feta
1 c. shredded mozzarella

Directions
Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet.

In a small bowl, whisk together olive oil, lemon juice, dill, parsley and garlic. Drizzle over chicken breasts, making sure olive oil mixture gets in the slits. Season with salt and pepper.

Stuff each chicken breast with zucchini, tomatoes, red onion and lemons. Sprinkle crumbled feta and mozzarella on top.

Bake until chicken is cooked through and no longer pink, about 25 minutes. Garnish with more dill and parsley. Serve warm.

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Cheesy Chicken & Broccoli Orzo

Ingredients
1-1/4 cups uncooked orzo pasta
2 packages (10 ounces each) frozen broccoli with cheese sauce
2 tablespoons butter
1-1/2 pounds boneless skinless chicken breasts, cut into 1/2-inch cubes
1 medium onion, chopped
3/4 teaspoon salt
1/2 teaspoon pepper

Directions
Cook orzo according to package directions. Meanwhile, heat broccoli with cheese sauce according to package directions.

In a large skillet, heat butter over medium heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink and onion is tender. Drain orzo. Stir orzo and broccoli with cheese sauce into skillet; heat through. Yield: 6 servings.

Recipe found here: Cheesy Chicken & Broccoli Orzo

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