Posts tagged Chicken:
Chicken Stuffed with Ham, Broccoli, and Mozzarella
What you’ll need:
- 4 thin-sliced chicken breasts
- 4 slices of mozzarella cheese
- 4 slices of Black Forest ham
- 3/4 cup of broccoli florets, cut small
- 1 egg
- 1/2 tablespoon water
- 1/4 cup breadcrumbs (I used regular, but wheat or panko works too)
- salt
- pepper
- garlic powder
- dried parsley
- crushed red pepper (optional)
- toothpicks
- cooking spray or olive oil
How to make it:
- Preheat the oven to 350 degrees.
- First, let’s blanch the broccoli. Blanching means to boil something for a few seconds or minutes, and then immediately stop the cooking by placing in cold water. This helps keep your veggies nice and brightly colored, and maintains a nice crispness. Bring a pot of salted water (enough to fully cover the broccoli) to a boil. Drop the broccoli in boiling, salted water for 2-3 minutes, and then immediately cool in cold water. Set aside.
- Season the chicken well with salt, pepper, and garlic powder.
- Start assembling. Place one slice of mozzarella cheese, followed by a slice and ham, and finally a few pieces of broccoli on top of each piece of chicken. Make sure not to overstuff! If any ham and/or cheese is hanging off the edge of the chicken, fold it in over the broccoli, and the roll up the entire chicken and secure with a toothpick. If there any excess ham or cheese hanging out the sides, you can remove some of it if you’d like.
- Add the breadcrumbs to a bowl, and season well with salt, pepper, garlic powder, dried parsley, and crushed red pepper.
- In a separate bowl, add the egg and 1/2 tablespoon water and whisk together.
- Take each chicken rollup and coat in the egg wash, then in the breadcrumbs. Be delicate to avoid loosing all your contents! Place on a baking sheet toothpick side down, covered with aluminum foil that’s been greased with cooking space or olive oil (for easy cleanup and prevents the chicken from sticking).
- Repeat until all 4 rollups are breaded and place in the oven for 25–30 minutes or until the chicken is cooked through, and the cheese is melted.
Serves 4.
What it should look like afterwards:
Bacon Wrapped Barbecue Chicken Tenders
What you’ll need:
- 1 chicken breast
- 1/2C barbecue sauce
- 5-6 slices of bacon, cut in half
How to make it:
Preheat oven to 400 degrees. Cover a baking sheet with tin foil, set aside.
Slice chicken breast into thin strips (roughly 3″x1″ and 1/4-1/2″ thick). If they’re too thick, they will take longer to cook and your bacon could burn.
Add barbecue sauce to a small bowl, coat chicken strips in sauce one at a time. After coating in sauce, wrap with a 1/2 piece of bacon as tight as you can. Use a toothpick to secure, if desired. Place on prepared baking sheet. Repeat process with remaining chicken strips and bacon slices.
Bake for 20-25 minutes, flipping half way through. *Barbecue sauce may begin to burn to your foil, that’s okay… just be prepared for it to happen.
Remove from the oven and enjoy hot. Serve with additional barbecue sauce or other dipping sauces if desired.
Serves 2, more if just snacking.
What it should look like afterwards:
Chicken and Corn Chowder
What you’ll need:
- 15g / 1 tbsp butter
- 1 large shallot (55g / 2oz),
- finely chopped
- 1 medium potato
- (eg Desiree, c200g / 7oz), peeled and diced into
- 1cm cubes
- 2 x 198g cans Green Giant® sweet corn, drained
- 650ml of chicken stock
- (vegetarians can use
- vegetable stock)
- 6 tbsp double cream
- 50g / 2oz shredded,
- cooked chicken
- 1 tbsp chopped parsley (optional), to serve
How to make it:
Melt the butter in a large saucepan and sauté the shallot for 5 minutes, until soft.
Add the potato, Green Giant® sweet corn and stock, bring up to a simmer and cook until the potato is soft.
Blend half of this mixture until smooth, then return to the pan and stir in the double cream. Season to taste.
Stir in the shredded chicken. Serve with a little chopped parsley (optional).
(Source: annabelkarmel.com)
Easy Chicken Enchiladas
What you’ll need:
- 1 tbsp unsalted butter, softened
- 4 cups shredded or chopped rotisserie chicken
- 1 1/2 cups mozzarella cheese, shredded
- 1 1/2 cups cheddar cheese, shredded
- 1 1/2 cups sour cream
- 1/2 small red onion, finely chopped
- 6 8 inch flour tortillas
- 2 cups store bought salsa
- salt and pepper to taste
- parsley for garnish
How to make it:
- Preheat your oven to 350 F degrees. Butter a 9×13 inch baking dish with the butter and set aside.
- Place the chicken in a large bowl. Add a cup of the mozzarella cheese and a cup of the cheddar cheese, the sour cream, red onions, and some salt and pepper. Mix well.
- Place the tortillas on your work surface. Spoon about 1 cup of the chicken mixture onto the center of each tortilla and roll them up. Place the rolls, seam-side down, in the prepared baking dish (it will be a tight fit). Scatter the salsa over the tortillas.
- Bake for 45 minutes until enchiladas are heated well through and the cheese has melted.
- Serve hot.
Makes 6 servings.
What it should look like afterwards:
Chicken and Brie Sandwhich with Roasted Cherry Tomatoes
What you’ll need:
- 1 teaspoon olive oil
- 2 cups halved cherry tomatoes (about 1 pound)
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh thyme
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/2 cup low-fat mayonnaise
- 2 tablespoons whole-grain Dijon mustard
- 1 garlic clove, minced
- 1 loaf French bread, cut in half horizontally
- 3 ounces Brie cheese, sliced
- 3 cups shredded grilled chicken breast
- 2 cups romaine lettuce leaves
How to make it:
Slow Cooker Saucy Chicken Thighs
What you’ll need:
- 9 bone-in chicken thighs
- 1/2 Teaspoon Salt
- 1/4 Teaspoon black pepper
- 1-1/2 cups barbeque sauce
- 1/2 cup honey
- 2 Teaspoons prepared mustard
- 2 Teaspoons Worcestershire sauce
- 1/8 Teaspoon Hot Pepper sauce or to taste
How to make it:
- Sprinkle chicken with salt and pepper and place on a boiler pan.
- Broil on high 4-5 inches from the heat 3-4 minutes on each side until lightly browned. Place in the slow cooker.
- in a small bowl combine the barbeque sauce, honey, mustard, Worcestershire sauce and pepper sauce.
- Pour over chicken-cover and cook 4-5 hours on low or until juices run clear. (Or internal temp. of 165F)
- Serve with rice or potatoes
What it should look like afterwards:
Guava Chicken
What you’ll need:
- 2 1/2 pounds boneless skinless chicken thighs
- 3/4 cup guava jelly
- 1/4 cup Indonesian soy sauce
- 1/3 cup rice vinegar
- 1/2 cup water
- 2 Tbs cornstarch
- 1 Tbs sweet chili sauce
- 1 tsp ground ginger
- 1 tsp garlic paste
- 1/2 tsp salt
- 1/4 tsp sesame oil
- 1/4 tsp white pepper
- garnish with toasted sesame seeds and chives
How to make it:
In a slow cooker, add the chicken. In a medium bowl whisk together the remaining ingredients except for the garnishes.
Pour sauce over chicken.
Cover and cook on low for about 4-6 hours or until fork tender.
Taste your seasonings, correct and serve with fluffy jasmine rice.
Garnish with toasted sesame seeds and chives.
Serves about 4.
What it should look like afterwards:
Chicken Pot Pie
What you’ll need:
- The meat from a store roasted chicken
- 1/2 teaspoon sweet paprika
- 2 sprigs of fresh thyme, chopped
- 1/4 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 cup frozen peas
- 3/4 cup diced carrots
- 1 potato, cut into cubes and par-boil to soften
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 can low-sodium chicken stock
- 1/4 cup white wine
- 3/4 cup half and half
How to make it:
- Preheat the oven to 400 degrees F.
- Remove chicken from bones and chop.
- Sprinkle the chicken with paprika, thyme, oregano, salt and pepper.
- Heat a large saute pan over medium-high heat and add the olive oil.
- When the oil is hot, add the seasoned chicken and saute until cooked through until warm.
- Remove the chicken to a plate with tongs, leaving the oil in the pan.
- To the same pan, add the onions, celery, peas and carrots and sprinkle with salt and pepper.
- Stir and cook until the onions become tender, 3 to 5 minutes.
- Add the garlic and cook until fragrant, about 1 minute longer.
- Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices.
- Add the chicken stock and wine and simmer, stirring until thickened.
- Once the liquid has thickened, stir in the half and half.
- Season with salt, if needed.
- Return the chicken to the pan.
- Unfold the pie crust and place over the top of the filling, crimping edges.
- Brush the crust evenly with the egg wash.
- Cut 3 vents in the top of the crust.
- Bake until the crust is golden brown, about 30 minutes.
How it should look afterwards:
Pesto Chicken Quesadilla
What you’ll need:
- 8 6-inch flour tortillas
- 4 tablespoons basil pesto
- 1 cup shredded cooked chicken
- 1 cup packed fresh spinach leaves
- 1/2 cup shredded cheddar cheese
How to make it:
Heat a heavy-bottomed skillet over medium heat. (We use a cast iron pan).
To assemble one quesadilla, spread 1 tablespoon of pesto on 1 tortilla and top with chicken, spinach and cheese. Top with another tortilla. Repeat with remaining tortillas.
Add one quesadilla to the pan and cook 1-2 minutes on both sides until heated through and cheese has melted. Repeat with remaining quesadillas. Cut into four and serve immediately.
What it should look like afterwards:
(Source: inspiredtaste.net)
Chicken Piccata
What you’ll need:
- 2-3 boneless chicken breasts, skin removed
- 1/3 cup all-purpose flour
- 4-5 Tbsps. olive oil
- 3/4 cup chicken stock
- 1/3 cup fresh lemon juice (from 1-2 lemons)
- 1/4 cup capers
- 2 Tbsp. Italian flat-leaf parsley, finely chopped
- 2 Tbsp. unsalted butter
How to make it:
Wash and dry the chicken breasts in cold water. Take each breast and butterfly it, meaning hold the knife parallel to the cutting board and slice along its width. I cut all the way through to make two thinner pieces of meat, but feel free to keep the breast intact if you like bigger portions, opening up the two sides which are now held together by a meaty hinge.
Season breasts with salt and pepper, and dredge with flour. Shake off excess.
Heat 3 Tbsp. olive oil in a large skillet over medium-high heat. In two batches, cook the chicken breasts until brown, about 3 minutes. Flip and cook until the other side is brown, 2-3 minutes. Remove to a plate. Add more oil to the pan as needed for the second batch.
To the empty pan, add the stock, lemon juice, and capers. Bring to a boil, scraping up the browned bits stuck to the bottom of the pan. Add the chicken breasts and their juices to the pan and simmer uncovered on low until sauce has reduced and chicken is heated through, 4-5 minutes. Remove chicken and whisk butter and parsley into sauce. Serve chicken over pasta and spoon sauce over the top.
What it should look like afterwards:
