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Category Archives: Chicken

Baked Sweet and Sour Chicken

Baked Sweet and Sour Chicken

recipe credit: Mel’s Kitchen Cafe

*Serves 4-6

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 large eggs, beaten
1/4 cup canola oil

Sauce:
3/4 cup granulated sugar
4 tablespoons ketchup
1/2 cup apple cider vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS:
Preheat the oven to 325 degrees F.

Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.

*Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the recipe instructions; pour the other half in a small saucepan and cook the sauce on the stovetop at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken.

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Avocado Chopped Salad

Avocado Chopped Salad

recipe credit: Laura Fifield

 

For the salad:

Romaine lettuce

Crisp bacon, diced

1/4 of a purple onion, diced

1-2 avocados, diced

chopped pecans or walnuts

shredded rotisserie chicken

 

For the dressing:

1/4 cup apple cider vinegar

Extra Virgin Olive Oil

shredded Pecorino Romano (sheep cheese)

Salt & Pepper

Whisk all the dressing ingredients together, set aside while you make the salad. Depending on the number of people you are serving, the amount of each ingredient is up to you. For our family of 4, I used 1 head of Romaine lettuce and it made a nice sized salad, with about 2 cups leftover.

 

 

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Better Than Takeout Chicken Fried Rice

Better-Than-Takeout Chicken Fried Rice

recipe credit: Rachel Schultz
Serves 5-6

4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons sesame oil
1/4 cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a large skillet on medium heat. Add onion, garlic, peas, and carrots. Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. Add rice, chicken, and soy sauce to pan. Mix soy sauce throughout and remove from heat.

Crispy Seasoned Chicken

Crispy Seasoned Chicken

recipe credit: Adventures of a Gluten Free Mom

  • 2 1/2 lbs. Assorted Bone-In, Skin-On Chicken Parts
  • 2 – 3 Tbs. Coconut Oil, melted
  • 1/2 tsp. Sea Salt (more or less depending on taste)
  • 1 tsp. Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tsp. Cumin
  • 1 tsp. Oregano (optional)

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Thaw and rinse chicken parts, pat dry with a towel, set aside and bring to room temperature.
  3. In a small bowl, combine sea salt, paprika, garlic powder, onion powder, cumin and oregano.
  4. Drizzle chicken parts with melted coconut oil, sprinkle chicken liberally with seasoning.
  5. Place chicken pieces on wire rack and set into a baking sheet.
  6. Bake chicken at 375 for approximately 25 – 30 minutes (up to 40 minute for larger chicken breasts), or until the internal temperature reaches 165 degrees with a digital thermometer. Remove from oven and allow to rest for 10 minutes before serving (this little step is very important if you like juicy chicken!).

Blackened Chicken and Cilantro Lime Quinoa with Avocado Yogurt Sauce

Blackened Chicken and Cilantro Lime Quinoa with Avocado Yogurt Sauce
recipe credit
2 Boneless Skinless Chicken Breasts
½ Teaspoon of Paprika
¼ Teaspoon of Salt
¼ Teaspoon of Pepper
¼ Teaspoon of Cayenne Pepper
¼ Teaspoon of Onion Powder
¼ Teaspoon of Cumin
1 Teaspoon of Olive Oil
2 Cups of Low Sodium Chicken Stock
1 Cup of Quinoa
Juice and Zest from Two Limes
A Dash of Salt and Pepper
2 Tablespoons of Cilantro, chopped
Combine all the dry seasonings in a small bowl. Mix them together and then season both sides of each chicken breast. Add the teaspoon of olive oil to a large pan or skillet. Heat the olive oil for a minute over medium/high heat. Add the chicken breasts to the pan. Cook for seven minutes on each side with the lid on.
Add the chicken stock and quinoa to a medium sauce pan. Bring to a simmer over medium/low heat. Reduce the heat to low and simmer for ten to fifteen minutes with the lid on, until all the stock has been absorbed.
After the chicken breasts have cooked all the way through, remove them from the pan and let them rest for seven minutes before slicing them.
Add the warm quinoa to a large bowl. Toss in the lime zest, lime juice, salt and pepper, and chopped cilantro. Mix to combine.
Serve the sliced chicken breast on top of the quinoa. If you find the blackened seasoning too spicy, you can add a quick and easy avocado yogurt sauce to cool it down.
**Avocado Yogurt Sauce: Just place the flesh from an avocado along with two tablespoons of Greek yogurt in a food processor and puree until smooth.

Chicken & Cheese Lasagna Roll-Ups

Chicken & Cheese Lasagna Roll-Ups

recipe credit:

3 cups chopped cooked chicken
1/4 cup milk
1 cup Ricotta cheese
1/8 teaspoon white pepper
1/4 cup crumbled feta cheese
8 lasagna noodles, cooked and drained – can be made with GF noodles!
1/4 cup grated Parmesan cheese
2 cups Prego Spaghetti Sauce

Preheat oven to 375.

In a 13 by 9-inch baking dish, spread 1 cup spaghetti sauce. In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. Top with remaining spaghetti sauce. Cover & bake for 30 minutes or until hot. Serve, if desired, with additional Parmesan cheese.

Chicken Gyros

Chicken Gyros

Ingredients:
For the tzatziki sauce:
16 oz. plain yogurt (not nonfat, if possible)
1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded
2-3 cloves garlic, pressed through a garlic press (or finely minced)
1 tsp. white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
4 cloves garlic, smashed
Juice of 1 lemon
2 tsp. red wine vinegar
2 tbsp. extra virgin olive oil
2 heaping tbsp. plain yogurt
1 tbsp. dried oregano
Salt and pepper
1 1/4 lbs. chicken pieces (I used boneless, skinless chicken breasts)

To assemble:
Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions:
To make the tzatziki sauce, strain the yogurt using cheesecloth over a bowl. Let strain for several hours or overnight, if possible, to remove as much moisture as possible.

Shred the cucumber. Wrap in a towel a squeeze to remove as much water as possible. Mix together the strained yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. (I butterflied the chicken breasts and then cooked them under the broiler.) Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips.

Heat pitas (I sprayed with some spray oil and then popped them in the toaster oven for a few minutes). Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Source: adapted from Elly Says Opa!

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas
Recipe slightly adapted from Taste and Tell

5 ounces cream cheese, softened
1/4 cup light sour cream
10 ounces enchilada sauce (canned is just fine)
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. diced green chiles (I used the tiny can you get by the taco sauce)
1/2 teaspoon chili powder
1/4 teaspoon cumin
Salt and pepper
4 scallions, thinly sliced
8 8-inch flour tortillas (or use corn to make GF)

Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.

In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.

In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.

Spread about half of the remaining enchilada sauce in the bottom of the baking dish.

Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Crock Pot Salsa Chicken

Crock Pot Recipe: Salsa Chicken

Ingredients

2 Chicken Breasts
2 Jars Salsa
2 Cans Black Beans (rinsed, drained)
16 oz Frozen Corn
Garlic
Sour Cream (optional)
Tortilla Chips (optional)

Instructions

Spray crock pot with nonstick spray.
Trim fat off the chicken breast.
Place chicken breast at the bottom of the crock pot.
Pour salsa, black beans, and corn on top of the chicken breast.
Sprinkle with garlic powder.
Cook on high for 6-8 hours.
Take chicken out of the bottom of the crock pot and shred with a fork.
Mix chicken back into the beans/corn/salsa/ mixture.
Serve with sour cream and chips.

Crunchy Honey Chicken

Ingredients

* 2 whole Egg Whites
* ⅓ cups Cornstarch Or Flour
* 3 Tablespoons Olive Oil
* 1 cup Broccoli Florets
* ½ whole Red Pepper, Thinly Sliced
* ¾ cups Sugar Snap Peas
* 1 Tablespoon Soy Sauce
* 1 clove Garlic, Minced
* 1 pound Thin Sliced, Boneless, Skinless Chicken Breasts
* ¼ cups Honey
* Salt And Pepper

Preparation Instructions

Prepare and slice all veggies. Feel free to add whatever you would like. In 2 separate bowls, add the egg whites (lightly beaten) and the cornstarch or flour. (The cornstarch will yield a “crispier” chicken.) Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add veggies with a sprinkle of salt and pepper and saute for about 5 minutes, until softened. Add in soy sauce and garlic and stir so veggies are coated, about 60 seconds. Remove from skillet and set aside in a bowl.

Cut chicken into 1-inch pieces and season with salt and pepper. Heat the same skillet (or you can use a different one, I just use the same to make it easier) over medium-high heat and add remaining olive oil. Dip chicken pieces in egg whites and then lightly dredge in cornstarch. Add to the skillet and let brown for 2-3 minutes, then flip. Continue with remaining chicken pieces, and do so in batches if needed.

Once chicken is cooked, add veggies back in the skillet. Add honey and thoroughly mix to combine. Taste and season with salt, pepper, additional honey or soy sauce. Serve with rice. Season with salt and pepper if needed.

Recipe Credit