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Category: Poultry

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

Creamy Paprika Chicken Skillet with Spinach and Tomatoes

 

4 (6-ounce) boneless skinless chicken thighs

2 tablespoons mild paprika

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon ground turmeric

1/2 teaspoon garlic powder

1 tablespoon avocado oil

1 cup grape tomatoes

1 medium yellow onion, peeled, halved, and thinly sliced

4 ounces fresh baby spinach leaves

2/3cup full-fat canned coconut milk (shaken before opened)

 

In a large bowl, combine chicken thighs with paprika, salt, pepper, turmeric, and garlic powder. Set aside. Heat a 12″ skillet over medium heat. Once hot, add oil, then chicken thighs in a single layer. Sauté undisturbed 5 minutes. Flip each chicken thigh and cook 5 more minutes. Add tomatoes and onion, toss to coat, and continue cooking 5 minutes until tomatoes are soft enough to easily burst under the weight of a spatula. Smash all tomatoes so the juices release.  Add spinach and coconut milk. Continue cooking 5 minutes, mixing well so that spinach wilts, sauce coats everything, and sauce thickens. Remove from heat and serve hot. Tips, Substitutions, Time-Savers, and More: Swap heavy cream for coconut milk. If using heavy cream, lower the heat to medium-low after you add the cream so the sauce doesn’t break as it thickens. For a pop of heat, add % teaspoon cayenne pepper to the chicken along with the other spices.

Pollo Con Le Cipolle

Pollo Con Le Cipolle

Pollo Con Le Cipolle

 

6 cups Walla Walla Sweet Onions sliced very thin

3 Tablespoons extra dry virgin olive oil

Salt and black pepper

2 ½ to 3 pound chicken, cut into 6 pieces

¼ cup olive oil

½ cup flour spread on a plate

2 Tablespoons cognac or other grape brandy

2 Tablespoons chopped parsley

 

Choose a skillet or pan that can subsequently accommodate all the chicken pieces loosely. Put in the onion and olive oil, cover the pan and turn on the heat to low. Cook the onion slowly, until very soft, for no less than 1 hour. When the onion is soft, uncover the pan, add salt and generous grindings of pepper, turn up the heat, and sauté the onion until it becomes colored a pale nut brown. Remove from the heat. Wash the chicken pieces in cold water and pat them thoroughly dry with kitchen towels. Put the vegetable oil in a smaller skillet and turn on the heat to medium high. When the oil is hot but not smoking, turn the chicken pieces in the flour, one at a time, shake loose excess flour, and slip the chicken into the pan, as many pieces as will fit comfortably without being crowded. Cook until a fine golden crust forms on one side, then turn the pieces over and do the other side. When the chicken has formed a crust all over, transfer it with a slotted spoon or spatula to a platter, sprinkle with salt and pepper, and do another batch. When all the chicken is done, return the pan with the onion to the burner, turning the heat to medium height and keeping the pan uncovered. Add the chicken, turning it in onions 2 or 3 times. Add the brandy, turn the heat down to very low, and cover the pan. Cook for about 45 minutes, turning the chicken occasionally. The meat is done when it feels tender when is pricked with a fork.

Rice Noodles with Chicken

Rice Noodles with Chicken

Rice Noodles with Chicken

 

1/3 pound rice noodles

1/4 cup canola or corn oil

1/3 pound boneless chicken, shredded or diced small

1/2 to 1 cup bean sprouts

1/2 cup snow peas, slivered

1/2 cup shiitake mushroom caps, sliced

2 T. fish sauce

2 T. soy sauce

2 T. rice wine or white wine

1 egg, lightly beaten

3 or 4 scallions, trimmed and slivered, for garnish

 

Cover noodles in hot water while preparing the other ingredients. Heat a pot of water until steam rises. Put all but a T. of the oil in a wok or large skillet, and turn heat to high. When it smokes, add the chicken, and stir until it loses its color; it doesn’t cook through. Remove with slotted spoon. Add bean sprouts, peas and shiitakes. Sitr until wilted and beginning to brown. Add sauces and wine. Remove from the pan. Drain noodles and dip them in the boiling water with tongs or in a strainer for about 5 seconds. Drain. Add remaining oil and the egg to pan, still over high heat. Stir to scramble. Add drained noodles and cooked ingredients, and toss, lifting (scrape, if necessary) repeatedly, until all are mixed together and hot. Garnish with scallions and serve.

Chicken Legs with Red Onions & Parsnips

Chicken Legs with Red Onions & Parsnips

Chicken Legs with Red Onions & Parsnips

 

6 whole chicken legs with skin

1 1/2 tsp. salt

½ lemon

1 lb (450 g) parsnips, peeled and halved lengthwise

6 small red onions, peeled and halved

3 garlic cloves, unpeeled and crushed

10 to 12 sage leaves

2 T.  (30 ml) olive oil

1/2 tsp. ground black pepper

 

With the rack in the middle position, preheat the oven to375°F(190°C). Line a sheet pan with foil. On a work surface, season the chicken with the salt and rub all over with the lemon half. Lay the chicken out on the sheet pan, skin-side up. Squeeze the lemon juice into a large bowl. Add the remaining ingredients and toss to coat the vegetables well. Arrange the mixture around the chicken on the sheet pan, placing the onions cut-side down. Bake for 1 hour 15 minutes or until the vegetables are tender and the meat falls easily from the bones, turning the parsnips over halfway through. Serve with a green salad, if desired.

Spicy Wonton Bowls

Spicy Wonton Bowls

Spicy Wonton Bowls

 

1 T. (15 ml) sesame oil

3 cloves garlic, minced

1 large shallot, sliced

2 bunches baby bok choy, cleaned and halved

2 T. (30 ml) water

1 to 2 T. (15 to 30 ml) soy sauce

12 oz (340 g) Frozen Chicken Cilantro Mini Wontons

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

2 T. (36 g) Trader Joe’s Crunchy Chili Onion

2 green onions, sliced thinly

Sesame seeds, to garnish

 

In a large nonstick skillet over medium-high heat, heat the sesame oil. Add the garlic and shallot. Cook until fragrant, 30 to 60 seconds.  Place the bok choy, cut side down, in the pan and let cook undisturbed for about 11/2 minutes, or until the bottom begins to turn golden brown.  Pour in the water and soy sauce, add the wontons to the pan and season with salt and pepper. Cover immediately with a tight-fitting lid. Lower the heat to medium-low and cook for 3 to 5 minutes, or until the bok choy is tender and the leaves are slightly wilted. Transfer the bok choy into two serving bowls while the wontons finish cooking, uncovered, for about 3 more minutes, or until they are fully heated through. When the wontons are ready, transfer them to the bowls of bok choy. Top with the Crunchy Chili Onion, sliced green onions and sesame seeds

Chicken Lettuce Wraps

Chicken Lettuce Wraps

Chicken Lettuce Wraps

 

2 lbs. ground chicken, browned

4 cloves garlic, minced

1/2 cup minced sweet yellow onion

4 T., gluten-free soy sauce or Bragg’s liquid aminos

1 T., natural crunchy peanut butter

1 tsp. rice wine vinegar

1 tsp. sesame oil

1/4 tsp. kosher salt

1/4 tsp. red pepper flakes

1/4 tsp. black pepper

8-oz. can sliced water chestnuts, drained, rinsed, chopped

3 green onions, sliced

12 good-sized pieces of iceberg lettuce, rinsed and patted dry

 

In the crock, combine the ground chicken, garlic, yellow onion, soy sauce or liquid aminos, peanut butter, vinegar, sesame oil, salt, red pepper flakes, and black pepper. Cover and cook on low for 2-3 hours. Add in water chestnuts and green onions.  Cover and cook 15 more minutes. Serve with a heaping spoonful in each piece of iceberg lettuce.

Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

 

4 T. butter

3 stalks celery, finely chopped

3 medium carrots, peeled and finely chopped

1 cup finely chopped onion

1⁄3 cup flour

2 cups chicken broth

1 cup heavy cream

2 cups chopped cooked chicken (or rotisserie chicken)

½ cup frozen green peas, thawed

1 tsp. ground thyme

1 tsp. salt, ½ tsp. pepper

1 refrigerated pie crust, softened as directed on box

 

Preheat oven to 400 degrees. Heat butter in a large skillet over medium-high heat. Add celery, carrot and onion; cook, stirring often, 7 minutes or until tender. Add flour; stir until smooth. Add chicken broth; bring to a boil, stirring constantly. Reduce heat, and stir in cream. Cook, stirring frequently, 5 minutes or until thickened. Stir in chicken, peas, thyme, salt and pepper. Pour chicken mixture into a 9-inch deep-dish pie plate coated with cooking spray. Unroll pie crust on a work surface. Cut small slits in center to vent, and place over filling. Fold edges under.  Bake 30 minutes or until crust is lightly browned and filling is bubbly. Cool 10 minutes before serving.

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

Creamy Garlic Chicken Spanakopita Skillet

 

1 pound fresh baby spinach leaves, washed

6 T. unsalted butter, divided

1 1/2 pounds boneless, skinless chicken breasts or thighs, chopped into 1-inch chunks

Kosher salt and freshly ground black pepper

5 medium cloves garlic, minced

2 T. all-purpose flour

1/2 cup homemade chicken stock or low-sodium broth, plus more as needed

1/2 cup half-and-half

6 ounces feta cheese, crumbled

3 scallions, white and light green parts only, chopped

1 small bunch dill, chopped, plus more for garnish

6 to 8 sheets phyllo dough, thawed and covered with a towel

 

Heat a large cast iron skillet over medium heat. Add spinach, a handful at a time, until the pan is full; you may have to cook the spinach in batches to ensure that it cooks evenly. Turn the spinach often until just wilted, then transfer to a colander and press out as much water as you can. Continue until all of the spinach is wilted and pressed. Pour off any excess water in the skillet and place back over medium heat. Melt 2 T. butter in the pan and add chicken. Season with salt and pepper. Cook, turning once, until the edges are lightly golden, about 4 minutes. Remove from heat and set aside. Preheat oven to 425°F (220°C). Melt 2 T. butter in same skillet and add garlic. Cook until fragrant, about 1 minute, then mix in flour. Stir together until the mixture forms a golden paste. Whisk in 1/2 cup chicken stock. Cook, stirring often, until mixture is thickened and coats the back of a spoon. Whisk in half-and-half. Stir together feta cheese, scallions, and dill, allowing the feta to melt. Remove from heat. Return chicken and spinach to skillet, mixing well. If the sauce has thickened too much, add more chicken stock to reach the desired consistency, keeping in mind that the mixture will thicken even more when baking in the oven. Season with salt and pepper. Melt the remaining 2 T. butter in a small saucepan or in the microwave. Lay a sheet of phyllo on a work surface. Brush with melted butter, then scrunch up the sheet and set it on top of the spinach mixture in the skillet. Repeat with remaining phyllo until the skillet is completely covered. Bake until phyllo is golden and crisp on top, about 20 minutes. Remove from oven, garnish with additional dill, and serve warm.

Oven Baked Chicken Tacos

Oven Baked Chicken Tacos

Oven Baked Chicken Tacos

 

2 1/2 cups shredded cooked chicken

1 cup salsa

1 ounce taco seasoning

12 hard taco shells

1 1/2 cups Mexican blend cheese

1 cup sour cream

2 avocados diced, optional topping

2 tomatoes diced, optional topping

15 ounces black beans optional topping

2.25 ounce sliced black olives optional topping

2 cups shredded lettuce optional topping

 

Preheat oven to 400 degrees. In a large 9 x 13 inch baking pan, line up all of the hard taco shells so they are touching without falling over. Combine shredded chicken, salsa, and taco seasoning in a bowl. Homemade taco seasoning or store-bought work great here. Spoon chicken mixture evenly into all of the taco shells and top with Mexican blend cheese. Bake for 10 minutes or until cheese has completely melted and chicken is heated through. Top with sour cream and your favorite taco toppings. We love avocado, tomatoes, black beans, olives, and shredded lettuce

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

One Pan Egg and Turkey Skillet

 

1 pound ground turkey

1 cup salsa

6 eggs

salt and pepper to taste

 

Spray skillet with non stick spray and add in ground turkey. Cook over medium heat until turkey is browned. Drain any grease. Add in salsa and mix well. Cook turkey and salsa for 2-3 minutes. Crack in eggs and cover skillet for 7 to 9 minutes or until eggs are cooked to your liking.

Chicken and Rosemary Lemon Dumplings

Chicken and Rosemary Lemon Dumplings

Chicken and Rosemary Lemon Dumplings

 

2 T. ghee, extra virgin olive oil, or avocado oil, plus more as needed

8 boneless, skinless chicken thighs (about 2 pounds)

Salt and pepper, to taste

1 yellow onion, diced

2 carrots, diced

1 rib celery, diced

3 cloves garlic, minced

1 T. chopped fresh parsley

1 T. chopped fresh chives

½ tsp. dried thyme

¼ cup all-purpose flour

4 cups chicken broth

 

1 cup all-purpose flour

2 tsp. baking powder

½ tsp. salt

2 tsp. finely chopped fresh rosemary

Zest of 1 lemon (about 1 tsp.)

1 egg ¼ cup milk plus more as needed

Chopped fresh chives, for garnish

 

To make the soup: In a Dutch oven or heavy-bottomed pot, heat the ghee over medium-high heat. Season the chicken thighs with salt and pepper. When the ghee is hot, brown the chicken thighs. You may need to do this in batches, as loading the pot will decrease the temperature and the chicken may not brown properly. Transfer the browned chicken thighs to a plate and reserve. Add additional ghee to the pot if needed, and then add the onion, carrots, and celery and sauté until the vegetables are softened and onions are translucent, 5 to 8 minutes. Stir in the garlic, parsley, chives, and thyme and cook for 1 minute longer. Stir in the flour and continue stirring for about 30 seconds to 1 minute. Stir in the chicken broth and bring it to a boil. Once it reaches a boil, turn down the heat to a low simmer. Cube the browned chicken into bite-size pieces and add the chicken and any drippings back into the pot with the broth and vegetables. Let the mixture simmer on low while you prepare the dumplings. Season to taste with salt and pepper. To make the dumplings: In a medium bowl, add the flour, baking powder, salt, rosemary, and lemon zest. Mix to combine. Mix in the egg and the milk. You may need an additional T. or more of milk in order to achieve a somewhat sticky dough. With a muffin scoop or a T., drop dumplings gently into the simmering chicken and vegetable mixture. Try to evenly space the dumplings when dropping them into the pot. They will expand as they cook. Cover with a lid and simmer on low for about 10 minutes, letting the dumplings steam. The dumplings should be puffed up a bit and covering the top of the soup. If you like a little color on your dumplings or a bit of a toasty top, turn the oven on broil and place your Dutch oven or large pot in the oven, allowing the top of the dumplings to brown. Ladle into bowls, garnish with chopped fresh chives, and serve.

Alex Guarnaschelli’s Favorite Chicken

Alex Guarnaschelli’s Favorite Chicken

Alex Guarnaschelli’s Favorite Chicken

 

2 T. Canola oil

6 chicken thighs and 6 drumsticks

2 tsp. whole cumin seeds

2 large yellow onions, thinly sliced

4 medium cloves garlic, peeled and “pressed”

1 ½ tsp. red pepper flakes

2 bay leaves

1 28-oz. can whole, peeled tomatoes

1 cup unsweetened coconut milk

1 T. freshly grated ginger

 

Brown the chicken: Heat a large skillet over high heat and add the Canola oil. Arrange the chicken on a tray in a single layer and season with salt. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the pieces to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, 5-8 minutes. Use a metal tongs to turn the chicken pieces on their second side and brown the, 3-5 additional minutes. Transfer the chicken pieces to a tray and set aside. Make the sauce and braise the chicken: Add the cumin seeds to the skillet where you cooked the chicken and stir rapidly to give them a quick roast, 10-15 seconds. Add the onions and garlic. Season with salt and cook over medium heat, stirring frequently, until they turn light brown, 5-8 minutes. Add red pepper flakes and bay leaf. Add the coconut milk and tomato. Allow the tomato to cook and all the flavors to come together, 10 minutes. Add about 1 cup of water to the skillet and arrange the chicken pieces in the sauce. Keep the heat medium low and continue cooking until the pieces are cooked through, 30-35 minutes. Stir in the ginger. Remove the bay leaves. Taste for seasoning.

Chicken Paprikash’s Tomatoey Cousin

Chicken Paprikash’s Tomatoey Cousin

Chicken Paprikash’s Tomatoey Cousin

 

4 (8 ounce) skin-on bone-on chicken breasts

Salt

2 T. Canola Oil

2 Medium Yellow Onions (Thinly Sliced)

4 Large Garlic Cloves (Thinly Sliced)

1 Large Red Bell Pepper (Thinly Sliced)

3 T. Sweet Hungarian Paprika

1/2 TSP Cayenne Pepper

2 Medium Plum Tomatoes (Cored and roughly chopped)

2 C Chicken Stock

1 T. Red Wine Vinegar

 

Preheat the oven to 350°F. Position a rack in the center of the oven. Season the chicken breasts with salt. Heat the canola oil in an ovenproof medium sauté pan set over medium heat. When the oil begins to smoke lightly, after 2 to 3 minutes, remove the pan from the heat and add the chicken breasts, skin-side down. Return the pan to the heat and cook until the skin is browned, 5 to 8 minutes. Remove the chicken from the pan (you’ll use the pan again), transfer it to a plate, cover with foil, and keep warm. Add the onions, garlic, bell pepper, paprika, and cayenne to the pan you used to brown the chicken. Cook over medium heat until the onions are translucent, 5 to 8 minutes. Stir in the tomatoes, chicken stock, and vinegar and cook until the sauce comes together, 12 to 15 minutes. Taste for seasoning. Arrange the chicken breasts, skin-side up, in the sauce. Place the pan in the oven on the center rack and bake the chicken until the skin is golden brown and the juices run clear when the thickest part of a breast is pierced with the tip of a knife, 20 to 25 minutes. (Alternatively, an instant-read thermometer should read 165°F when inserted into the thickest part of the breast.) Remove the pan from the oven and let the chicken rest for 10 to 15 minutes in the sauce. SERVE: Taste the sauce for seasoning. Arrange the chicken breasts on a platter and serve topped with the sauce. Note:  Needed much longer cooking time for chicken

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

Chuckwagon Turkey and Bean Skillet

 

2 cups dry multigrain elbow macaroni, uncooked

1 pound lean ground turkey

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1 can (15 oz each) Van Camp’s® Pork and Beans

1-1/2 cups Birds Eye® Sweet Kernel Corn

1 can (4 oz each) diced green chilies, undrained

1 cup shredded reduced fat Colby Jack cheese

 

Cook macaroni according to package directions, omitting salt. Meanwhile, cook turkey in 12-inch skillet over medium-high heat until crumbled and no longer pink, stirring occasionally; drain. Stir in all remaining ingredients, except macaroni and cheese. Cook 5 to 8 minutes or until hot and bubbly, stirring occasionally. When macaroni is cooked, stir into turkey mixture. Top with cheese; cover and let stand 3 minutes or until cheese is melted.  Tips: Canned whole kernel corn (one 11-ounce or 15.25-ounce can, drained) may be used in place of frozen corn. Use no salt added corn to keep nutrition similar.

Saucy Baked Chicken

Saucy Baked Chicken

Saucy Baked Chicken

 

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

2 T. firmly packed light brown sugar

1 T. Gulden’s® Spicy Brown Mustard

1/2 tsp. salt

1/4 tsp. paprika

PAM® Original No-Stick Cooking Spray

3 large (8 oz each) boneless skinless chicken breasts, cut in half lengthwise

 

Preheat oven to 350°F. Combine Sloppy Joe sauce, brown sugar, mustard, salt and paprika in small saucepan. Cook over medium heat 10 minutes or until slightly thickened. Meanwhile, spray 13×9-inch glass baking dish with cooking spray; place chicken in dish. Spoon 1/4th of sauce mixture on chicken; turn chicken over. Spoon remaining sauce on top. Bake 30 minutes or until chicken is no longer pink in centers (165°F). Serve chicken with additional sauce from baking dish.

Manwich® Slow Cooker Pulled Chicken Sandwiches

Manwich® Slow Cooker Pulled Chicken Sandwiches

Manwich® Slow Cooker Pulled Chicken Sandwiches

 

No-Stick Cooking Spray

2 pounds boneless skinless chicken thighs

1 cup sliced onion

1/4 cup chopped nacho jalapeño peppers

1 can (15 oz each) Manwich® Original Sloppy Joe Sauce

1/4 tsp. salt

8 Kaiser rolls

 

Spray inside of 4-quart slow cooker with cooking spray. Place chicken, onion, jalapeno peppers and Sloppy Joe sauce in slow cooker. Cover; cook on LOW 8 hours or until chicken is tender. Transfer chicken to cutting board; shred. Return chicken to slow cooker. Sprinkle with salt; stir. Reduce heat to WARM. Serve in rolls.

Chicken Cordon Bleu French Bread Pizza

Chicken Cordon Bleu French Bread Pizza

Chicken Cordon Bleu French Bread Pizza

 

1 loaf french bread

1 (16 ounce) jar Alfredo sauce (or homemade Alfredo sauce)

1 teaspoon garlic salt

1 teaspoon Italian seasoning

4 cups shredded Mozzarella cheese

1 cup shredded swiss cheese

2 cups cooked breaded chicken (diced)

½ cup cooked ham (diced)

¼ cup bacon bits

4 green onions (thinly sliced)

 

Preheat oven to 400 degrees. Cut loaf of French bread lengthwise and place on a large baking sheet (I just used a cookie sheet). Spread alfredo sauce evenly over bread (as much or as little as you like). Sprinkle garlic salt and Italian seasoning on top of sauce. Top with mozzarella cheese, swiss cheese, cooked chicken pieces, ham, bacon bits and green onions. Cook for about 10 minutes, or until cheese starts to melt. Cut into slices and serve

One Pan Italian Pasta

One Pan Italian Pasta

One Pan Italian Pasta

 

2 Tablespoons Olive Oil

½ cup onion diced

3 boneless skinless chicken breasts diced

1 teaspoon garlic powder

12 ounces rotini pasta

3 cups chicken broth

1 ounce Italian dressing mix packet

1 cup grape tomatoes halved

1 cup shredded mozzarella cheese

1 teaspoon dried basil

 

Sauté the onions in olive oil on medium heat until they are soft. Add in the chicken and garlic powder, and cook until browned. Add pasta, chicken broth, dressing mix, and tomatoes. Bring to a boil, and let it cook for about 10 minutes (or until the water has evaporated). Top with Mozzarella cheese and basil, letting it sit for just a minute so the cheese is melted.

Texas Toast Chicken Parmesan

Texas Toast Chicken Parmesan

Texas Toast Chicken Parmesan

 

2 chicken breasts

1 box Texas Toast

Marinara/pasta sauce

Shredded mozzarella cheese

1 cup of Italian breadcrumbs

1 cup of shredded Parmesan cheese

2 eggs

1 cup of flour seasoned with some salt pepper, and garlic powder

3/4 cup milk

3 T. butter

3 T. olive oil

 

Cook Texas Toast according to the directions on the package. Slice chicken breasts lengthwise in half to make them thinner. Then take each piece of chicken and cut it in half to have smaller pieces to work with. I cut mine into 8 pieces total. Season both sides of the chicken with salt, pepper, and garlic powder. Combine breadcrumbs and Parmesan cheese in one container. Whisk together eggs and milk in another container. Mix together flour and seasoning (more salt, pepper, and garlic powder) in a third container. Coat chicken in the flour mixture, eggs, then the breadcrumb mixture. Melt butter and olive oil in a skillet over medium high heat. Cook chicken in the skillet for 4-5 minutes on each side or until chicken reaches an internal temp of 165 degrees. Once chicken is cooked remove from the heat. Add shredded mozzarella on top of garlic bread. Add chicken, marinara, and more mozzarella cheese. Put back in the oven just long enough for the cheese to melt. Top with dried parsley and serve with more of the marinara/pasta sauce for dipping!

Tomato Basil Stuffed Chicken Breasts

Tomato Basil Stuffed Chicken Breasts

Tomato Basil Stuffed Chicken Breasts

 

2 slices Texas Toast, baked according to package directions, cooled and diced into ½-inch pieces

4 large boneless, skinless chicken breasts

Salt and pepper, to taste

8 fresh basil leaves

1/2 cup chopped cherry tomatoes

2 slices mozzarella cheese, cut in half

1 cup marinara sauce

1/2 cup grated Parmesan cheese

 

Preheat the oven to 350° F. Lightly mist a baking pan with non-stick vegetable oil spray. Place chicken breasts on a cutting board. Cut a pocket lengthwise in each breast, leaving it hinged. Season chicken with salt and pepper. Place 2 basil leaves inside each breast. Divide diced New York Bakery® Texas Toast with Real Garlic and cherry tomatoes and place an equal amount into each pocket. Place one piece of cheese on top of the mixture. Pull the top piece of chicken over the filling and secure with several toothpicks or a long skewer. Place into baking dish. Spoon marinara sauce over each chicken breast and sprinkle with Parmesan cheese. Bake about 30 minutes or until the chicken is cooked thoroughly. Remove toothpicks and serve with additional sauce and pasta.

One-Pan Chicken Orzo

One-Pan Chicken Orzo

One-Pan Chicken Orzo

 

1 1/2 pounds chicken breasts, butterflied

kosher salt

1 lemon, zested and halved

1 shallot, peeled minced

2 garlic cloves, peeled minced

Pinch crushed red pepper

16 ounces orzo pasta

3/4 cups heavy cream

1 3/4 cups chicken broth

Ground black pepper

1 teaspoon lemon zest

1/3 cup finely grated Parmesan-Reggiano

Handful of spinach

2 tablespoons minced Italian parsley

Lemon slices, for garnish

 

Butterfly the chicken. Slicing the chicken like this is going to help cook them faster and more evenly. Sprinkle the chicken with salt on both sides. In a large skillet, set over medium heat, add in a few tablespoons of olive oil. Add in the butterflied chicken breasts, and cook on each side for about 3-4 minutes. I like a nice gold color to each side. Add two lemon halves in there, cut side down. Remove the chicken breasts and lemons and set aside. Turn the heat down to low. Add more olive oil, if needed. Add in the shallot, garlic and crushed red pepper and cook on low until softened, about 3 minutes. Pour in the orzo, chicken stock, heavy cream and mix. Bring to a gentle simmer. And then cover the pan; cook for about 7 minutes, until al dente.

Slice up the chicken into 1/2-inch pieces. Uncover and add in the lemon zest, Parmesan-Reggiano, spinach, minced Italian parsley and squeeze in two lemon halves. Mix it up and top it with the chicken. Place back on the stove for about 2-3 minutes. I like to just make sure the chicken is warmed back up. Uncover the pan; top with sliced lemons and serve.

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

Creamy Chicken Pasta Shells

 

1 large boneless skinless chicken breast

Salt/pepper

2 teaspoons Italian seasoning

¼ cup flour

1-2 tablespoons olive oil

 

½ cup dry white wine, see notes

3 T. butter

3 cloves garlic, minced

3 tbsp flour

1 ¼ cups half and half, (half light cream, half milk)

¾ cups chicken broth

½ chicken bouillon cube

1/3 cup Parmesan cheese, grated

1/3 cup Romano cheese, grated, see notes

½ lb. pasta, any kind

1 cup pasta water, optional

1 lemon, optional

 

½ teaspoon EACH: onion powder, garlic salt, oregano, basil, mustard powder, parsley, all dried seasonings

1/8 teaspoon smoked paprika

 

Combine the half and half, chicken broth, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Place a measuring cup in the colander that you’ll use to drain the pasta so that you remember to reserve some pasta water when that step arrives. Slice the chicken in half lengthwise to create 2-4 thinner slices. Place plastic wrap over the chicken and pound each side to about 1-inch thick, it will plump up more when cooked. Pat each side dry. Season with salt/pepper and Italian seasoning. Sprinkle each side of the chicken with flour and rub it over the surface. (This gives it a little texture and prevents it from sticking to the skillet.) Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear until a golden crust develops, 3-4 minutes per side. Set aside and let rest for 10 minutes, then cut into strips. Start boiling water for the pasta. Add the wine to the skillet and then set the heat to medium. Use a silicone spatula to clean the bottom and sides of the skillet, the “fond” will add more flavor to the sauce. Bring to a gentle bubble and reduce by half, about 3-4 minutes. Add the butter and garlic to the skillet and cook for 1 minute. Add the flour and stir continuously for 2 minutes, until the raw flour smell is cooked off. Add the chicken broth/half and half mixture in small splashes, stirring continuously. Do this slowly to keep the roux intact and to maintain a thick consistency. Stir in the ½ chicken bouillon cube. Bring to a gentle bubble, then reduce heat to low and cover partially. Salt the boiling water and add the pasta. Cook until no more than al dente. Set a timer to avoid overcooking. Stir occasionally as it cooks. Drain once cooked and reserve 1 cup of pasta water. Gradually sprinkle the cheese into the sauce, stirring continuously. Add the pasta and use a silicone spatula to gently toss to incorporate. Add the cooked chicken along with any juices from the plate and toss to combine. If desired, add pasta water, small splashes at a time, and gently toss until desired consistency is reached. (This can be very helpful when reheating leftovers as well, it smooths the sauce back out.) Optional: Squeeze fresh lemon over the pasta prior to serving. (This is a must for our family!) Garnish with parsley and serve!

Weeknight Chicken Cordon Bleu

Weeknight Chicken Cordon Bleu

Weeknight Chicken Cordon Bleu

 

6 slices of thinly sliced chicken breast

6 slices swiss chese

6 slices honey ham

3 tablespoon dijon mustard

Salt and pepper to taste

1 ½ cups panko breadcrumbs

1 ½ cups regular breadcrumbs

 

1 ½ tablespoon butter

1 ½ tablespoon flour

1 cup milk

½ cup chicken broth

1 ½ tablespoon Dijon mustard

½ teaspoon Worcestershire sauce

¼ cup parmesan cheese grated

½ teaspoon dried thyme

Salt and pepper

 

Preheat oven to 350 degrees F. With a brush or back of a spoon, smear dijon thinly on each chicken breast, covering from end to end. You can do one or both sides of each breast. Season with salt and pepper on each side of each chicken breast. On the widest end of the breast, fold up ham and cheese and place on it, then fold the other end of the breast over the ham and cheese. In a shallow dish, spread out breadcrumbs and place the folded chicken in. Cover each side well in breadcrumbs then place in an oven-safe dish. Bake for 25 to 30 minutes, or until golden brown and cooked through. While cooking begin making parmesan-dijon cream sauce. Serve with sauce.

Sheet Pan Mojo Chicken and Potatoes

Sheet Pan Mojo Chicken and Potatoes

Sheet Pan Mojo Chicken and Potatoes

 

½ recipe Mojo Criollo

4 boneless skinless chicken breasts cut in half OR 4 chicken thighs

3 tablespoon olive oil

½ teaspoon garlic powder

¼ teaspoon red pepper flakes

2 lb multi-colored baby potatoes washed and sliced in half

4 teaspoon kosher salt

4 teaspoon freshly cracked black pepper

Chimichurri to serve

 

Reserve 3 tablespoon mojo for the potatoes. In a large zip top bag or shallow dish, marinate chicken for 15-30 minutes up to 4 hours. Preheat oven to 400 degrees F. In a large bowl or large zip top bag, whisk together the reserved mojo, olive oil, garlic powder, red pepper flakes, 2 teaspoon salt and 2 tablespoon pepper. Add potatoes and toss around to coat well. Put potatoes onto a baking sheet, along with marinated chicken. Season the chicken with the remaining 2 teaspoon salt and 2 teaspoon pepper, then pour the oil and mojo mixture from the bowl used with the potatoes over the chicken and potatoes on the baking sheet. Bake in oven for 45-50 minutes, or until chicken is cooked through (chicken is done at 165 degrees F). Serve immediately, with chimichurri sauce.

DZ’s Grilled Chicken Wings

DZ’s Grilled Chicken Wings

DZ’s Grilled Chicken Wings

 

1½ pounds frozen chicken wings

Freshly ground black pepper

1 teaspoon garlic powder

1 cup buffalo wing sauce, such as Frank’s RedHot

1 teaspoon extra-virgin olive oil

 

Preheat the grill to 350°F. Season the wings with the black pepper and garlic powder. Grill the wings for 15 minutes per side. They will be browned and crispy when finished. Toss the grilled wings in the buffalo wing sauce and olive oil. Serve immediately.

 

1 wing, 82 calories, fat 6g, protein 7g

Ranch-Seasoned Crispy Chicken Tenders

Ranch-Seasoned Crispy Chicken Tenders

Ranch-Seasoned Crispy Chicken Tenders

Nonstick cooking spray

6 chicken tenderloin pieces (about 1¼ pounds)

2 tablespoons whole-wheat pastry flour

1 egg, lightly beaten

½ cup whole-wheat bread crumbs

2 tablespoons grated Parmigiano-Reggiano cheese

2 teaspoons dried parsley

¾ teaspoon dried dill

¼ teaspoon garlic powder

¼ teaspoon onion powder

¼ teaspoon dried basil

⅛ teaspoon freshly ground black pepper

 

Preheat the oven to 425°F. Spray a baking sheet with the cooking spray. Prepare three small dishes for coating the chicken. Place the flour in one, the egg in the second, and in the last dish mix together the bread crumbs, Parmigiano-Reggiano cheese, parsley, dill, garlic powder, onion powder, basil, and black pepper. Working one at a time, dip each tenderloin into the flour. Shake off any excess, then dip the chicken into the egg. Finally, place the tenderloin in the bread crumbs and press to coat in the mixture. Place on the baking sheet. Bake for about 20 minutes, or until crispy, brown and cooked through. Serve immediately.

 

Per Serving (1 chicken tender): Calories: 162; Total fat: 2g; Protein: 25g; Carbs: 8g; Fiber: 1g; Sugar: 1g; Sodium: 239mg

 

Turn these into a Buffalo ranch chicken salad. Toss the crispy tenders with Frank’s RedHot Buffalo Wing Sauce. Chop and place on top of a salad of mixed greens, shredded carrots, and tomatoes and top with low-fat blue cheese. Drizzle the salad with Creamy Peppercorn Ranch Dressing.

Egg Roll in a Bowl

Egg Roll in a Bowl

Egg Roll in a Bowl

2 teaspoons sesame oil, divided

1 teaspoon minced garlic

1 onion, finely diced

1 pound extra-lean ground chicken or turkey

11/2 tablespoons low-sodium soy sauce or Bragg Liquid Aminos

1/2 cup low-sodium beef broth

2 teaspoons ground ginger

1/2 teaspoon freshly ground black pepper

4 cups green cabbage, chopped or shredded into 1-inch ribbons

11/2 cups shredded carrots

1 cup fresh bean sprouts or 1 (14-ounce) can, drained and rinsed

2 scallions, finely chopped, for garnish

 

Place a large skillet over medium-high heat. Add 1 teaspoon of sesame oil and the garlic. Stir for 1 minute. Add the onion and cook until tender, 1 to 2 minutes. Add the ground chicken. Cook until browned, breaking up the meat into smaller pieces, 7 to 9 minutes. While the meat is browning, mix together the remaining 1 teaspoon of the sesame oil, soy sauce, broth, ginger, and black pepper in a small bowl. When the chicken is cooked, stir the sauce into the skillet. Add the cabbage, carrots, and bean sprouts. Stir to combine. Cover the skillet and simmer until the cabbage is tender, 5 to 7 minutes. Serve in a bowl and garnish with the scallions and additional soy sauce to taste.

 

Serving Size: ¾ C.  Calories: 133; Total fat: 3g; Protein: 19g; Carbs: 7g; Fiber 2g; Sugars: 4g; Sodium: 356mg

Chicken Topped with Rosemary Stuffing

Chicken Topped with Rosemary Stuffing

Chicken Topped with Rosemary Stuffing

 

4 boneless, skinless chicken breast portions (each 4-6 ounces)

1 1/2 T. butter

1/2 C. finely chopped onion

1 C. finely chopped mushrooms

1 T. chopped fresh rosemary (or 1 1/2 tsp. dried)

1 T. chopped fresh parsley

Salt and pepper

2 heaping C. dried bread cubes

1/2 to 2/3 C. chicken broth, warmed

1 T. melted butter

 

Oil a large baking pan or line it with parchment paper. Trim excess fat off chicken breasts. Flatten the thickest parts of each breast by pounding them lightly with the heel of your hand. Lay chicken in pan.  Heat oven to 350 degrees. Melt butter in large skillet over medium flame. Stir in onion, mushrooms, parsley and rosemary. Season with salt and pepper. Cook, stirring often, until vegetables are tender, about 10 minutes. Toss in bread cubes. Stir in enough chicken broth to make a moist stuffing. Brush chicken breasts with melted butter. Cover each one with a mound of stuffing, pressing it to adhere to the chicken. Bake until stuffing has browned and chicken is cooked through, 20 to 25 minutes.

Festive Holiday Sliders

Festive Holiday Sliders

Festive Holiday Sliders

 

1 package (8 ounces) cream cheese, softened

1/2 C. mayonnaise

1/4 C. Creole mustard

2 T. minced fresh gingerroot

1 T. grated orange zest

1-1/2 tsp. prepared horseradish

1 C. whole-berry cranberry sauce

4 green onions, sliced

2 packages (12 ounces each) Hawaiian sweet rolls or 24 dinner rolls, split

1-1/2 pounds thinly sliced cooked turkey

 

Beat cream cheese and mayonnaise until smooth. Beat in mustard, ginger, orange zest and horseradish. In another bowl, mix cranberry sauce and green onions. Spread cream cheese mixture onto roll bottoms. Top with turkey, cranberry mixture and roll tops.

Turkey + Mash Croquettes with Saffron Aïoli

Turkey + Mash Croquettes with Saffron Aïoli

Turkey + Mash Croquettes with Saffron Aïoli

 

2 T. lemon juice

½ tsp. saffron threads

½ clove garlic, grated

1 C. prepared mayonnaise

2 T. extra-virgin olive oil

Sea salt and freshly ground black pepper, to taste

 

In a bowl, combine the lemon juice with the saffron threads and the garlic. Whisk and let sit for a few minutes until the saffron has “bloomed” and bled into the lemon. Add the mayonnaise and olive oil, whisk to combine, season with salt and pepper and taste; add a pinch of sugar if needed.

 

Extra-virgin olive oil

1 yellow onion, thinly sliced

2 sprigs fresh thyme plus 1 tsp. thyme leaves

Sea salt and freshly ground black pepper

1 pinch sugar

2 C. shredded leftover roasted turkey, finely minced

2 C. leftover mashed potato (or yams, rutabaga or other mashed root vegetable)

3 eggs

1 small bunch flat-leaf Italian parsley, finely minced

1 C. all-purpose flour

2 C. dried breadcrumbs

1 C. finely grated Parmigiano Reggiano

Neutral oil, for frying

1 lemon, quartered, for serving

Hot sauce, optional, for serving

 

In a large skillet heat 2–3 T. olive oil and add the onion and thyme. Season with salt and pepper and the pinch of sugar and cook slowly over medium-low heat until soft and caramelized, about 20–30 minutes. Remove from the pan and chop the onions finely. In a large bowl, combine the caramelized onions, turkey, mashed potatoes, 2 beaten eggs, parsley and thyme leaves. Using your hands or a wooden spoon, mix well to evenly distribute the ingredients. If the mix is too wet, add a sprinkle of flour and mix again to incorporate. Set up a breading station: 1 dish for the flour (seasoned with salt and pepper), 1 dish for the remaining egg, beaten, and 1 dish for the breadcrumbs and Parmigiano Reggiano. Have a parchment-lined baking sheet nearby to collect the croquettes as they’re made. Using wet hands, make small football-shaped dumplings from the turkey-mash mixture and roll each 1 first in flour, then in egg, then in cheesy breadcrumbs. Place them 1 by 1 on the baking sheet, and when all the turkey-mash mix is used up, refrigerate for at least 20 minutes to firm up a bit. When ready to cook, preheat the oven to 200°F and heat ½ C. neutral oil in a shallow skillet (I like grapeseed oil for its high smoke point). When the oil is hot—test it by tossing a breadcrumb in; when it sizzles, the oil is ready—gently fry the croquettes in batches until golden brown, rolling them over as they crisp on all sides. Remove to the parchment- lined baking sheet when cooked and set them in the oven until all the croquettes are done. Serve hot with a squeeze of lemon, the saffron aïoli and some hot sauce, if you like.

Cary Grant’s Oven-Barbecued Chicken

Cary Grant’s Oven-Barbecued Chicken

Cary Grant’s Oven-Barbecued Chicken

 

3 chickens, 1 ½ lbs each (or 1 chicken, 4.5 lbs), cut into pieces

Olive or vegetable oil for frying

1 C. ketchup

½ C. Worcestershire sauce

½ C. water

½ C. A-1 sauce

¼ C. sugar

¼ C. cider vinegar

1 onion, peeled and chopped

1 clove garlic, peeled and chopped

2 T. cornstarch (or more if needed)

 

Preheat oven to 325 degrees F. Heat olive or vegetable oil in a large skillet over medium till hot. Fry the chicken pieces in the hot oil in batches till browned. Season with salt and pepper as you cook.  Place browned chicken pieces in a 9×13 baking dish. In a saucepan, combine ketchup, Worcestershire sauce, water, A-1 sauce, sugar, cider vinegar, onion and garlic. Whisk together over medium heat till warm. In a small bowl, whisk together 2 T. cornstarch with 2 T. cold water till smooth. Slowly add the cornstarch mixture to the barbecue sauce, whisking till incorporated. Continue to whisk over medium heat till the sauce is hot, bubbly, and thickened. Remove from heat. Pour the sauce evenly across the top of the chicken pieces. Cover the roasting dish with foil. Bake the chicken for 60-75 minutes, or until the meat is tender and well cooked. Remove from the oven. If you’d like to serve extra sauce with the chicken, skim the fat drippings from the top of the sauce. To thicken the leftover sauce, pour it into a saucepan and heat over medium. Mix together equal amounts of cornstarch and water, a half T. at a time, and slowly whisk into the sauce. Heat and add the cornstarch mixture, stirring constantly, till desired consistency is reached. Serve chicken warm with the thickened barbecue sauce on the side.

Creamy BLT Chicken

Creamy BLT Chicken

Creamy BLT Chicken

 

4 chicken breasts

6 slices of Certified thick cut bacon

3 garlic cloves, minced

8 oz. cream cheese

3/4 C. milk

2 T. stone ground mustard

1 T. fresh lemon juice

1 T. ranch seasoning

1 tsp.. black pepper

2 tsp. salt

2 1/2 C.. baby spinach

2 C. cherry tomatoes, halved

1 T. chives, minced

 

Cook the bacon in a skillet over medium heat. Place the bacon in the skillet while it is still cold. This will help render as much of the bacon fat as possible. While the bacon is cooking, season each chicken breast with salt, pepper and ranch seasoning. Remove the bacon from the skillet when it’s finished cooking and remove all but 2 T. of the bacon fat from the skillet. You can toss the rest or save it for another recipe! Add the chicken breasts to the skillet. Cook for 5 minutes, then flip. Grab a bowl while the chicken is cooking and add the cream cheese, mustard, lemon juice and milk. Whisk together and set aside. Remove the chicken when it has reached an internal temperature of 165°F. Add the garlic and cook for 30 seconds. Add the cream cheese mixture to the pan. Use a wooden spatula to scrape up all the flavor on the bottom of the pan. Bring the mixture to a boil, then add the spinach and tomato. Let boil until the spinach is wilted and reduces in size, about 2 minutes. Add the chopped bacon and mix. Place the chicken breasts back into the skillet and remove from the heat. Top with extra bacon crumbles and minced chives. To serve, present this dish in the skillet and serve family-style! Serve over rice, pasta or devour on its own. Enjoy!

One Pot Chicken and Orzo Skillet

One Pot Chicken and Orzo Skillet

One Pot Chicken and Orzo Skillet

 

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

2 tsp. salt-free garlic seasoning blend

1 small onion, chopped

1 T. olive oil

1 garlic clove, minced

1 can (14-1/2 ounces) diced tomatoes, undrained

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1 C. reduced-sodium chicken broth

3/4 C. uncooked orzo pasta

1 tsp. Italian seasoning

1/8 tsp. crushed red pepper flakes, optional

1/4 C. grated Parmesan cheese, optional

 

Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer. Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

Creamy Peanut Chicken with Charred Snow Peas

Creamy Peanut Chicken with Charred Snow Peas

Creamy Peanut Chicken with Charred Snow Peas

 

½ C. creamy or crunchy natural peanut butter (preferably without added sugar)

1 T. toasted sesame oil

1½ T. rice vinegar, divided, plus more for serving

2 tsp. light or dark brown sugar

2 tsp. grated fresh ginger

2 garlic cloves, finely grated or minced

2 tsp. soy sauce

1 tsp. fish sauce

1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch pieces

¾ tsp. kosher salt, plus more to taste

3 T. neutral oil, such as safflower, sunflower, or grapeseed, divided

1 bunch scallions, sliced (white and green parts separated)

5 C. (about 12 ounces) snow peas, trimmed

White rice, for serving

½ C. fresh basil, sliced, for serving

 

In a medium bowl, stir together the peanut butter, sesame oil, 1 T. of the vinegar, the brown sugar, ginger, garlic, soy sauce, fish sauce, and enough water to reach a sauce-like consistency (anywhere from ¼ C. to ½ cup, depending on your peanut butter brand). In a separate medium bowl, toss the chicken with the salt. Heat a large skillet over high heat, then add 2 T. of the neutral oil. Let the oil heat until it thins out, then carefully add the chicken and cook, stirring almost constantly, until the chicken is no longer pink and just cooked through, 3 to 5 minutes. Immediately transfer to a clean bowl. Add the remaining 1 T. neutral oil to the skillet, then stir in the scallion whites. Cook for 1 minute, then stir in the snow peas. Cook until charred, stirring occasionally, about 3 minutes. Turn off the heat and stir in the remaining ½ T. vinegar. Return the chicken to the skillet and add the peanut butter mixture. Toss to coat everything with the sauce. Taste and add a little more salt, if needed. Serve immediately with rice, with basil and scallion greens on top, and with more vinegar on the side for drizzling.  You can use pretty much any quick-cooking vegetable in place of the snow peas. Asparagus, cherry tomatoes, shiitake mushrooms, bell peppers, thin green beans, broccolini, or zucchini would all work perfectly well. Just avoid dense roots like carrots, which take longer to cook, and leafy greens, which will exude too much liquid

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

 

1 lemon

1 3/4 pounds Yukon Gold potatoes, peeled and thinly sliced

2 1/2 tsp. dried oregano, divided

1 1/2 tsp. kosher salt, divided, plus more to taste

3/4 tsp. freshly ground black pepper, divided

3 T. extra-virgin olive oil, divided

2 1/4 to 2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks **

3 fat garlic cloves, minced or finely grated

Crushed red pepper flakes

Torn parsley, basil, or mint leaves, for serving

1 T. drained capers, for serving

Lemon wedges, for serving (optional)

 

Heat oven to 425°F and, if you like, line a sheet pan with parchment paper or a silicone liner (not essential but helpful for cleaning up). Grate the zest from the lemon into a large bowl and cut the naked lemon in half. Set aside. Put the potatoes, ½ tsp. oregano, ½ tsp. salt, and ¼ tsp. black pepper onto the prepared sheet pan, tossing well to coat. Spread potatoes out into a single layer. Squeeze one lemon half all over potatoes and drizzle with 1 T. of the oil. Roast potatoes for 15 minutes. While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1 tsp. salt and ½ tsp. black pepper. To the bowl with the lemon zest, stir in the garlic, remaining 2 tsp. oregano, and a large pinch of red pepper flakes. Add chicken and toss well, making sure it gets well coated with all the seasonings. After the potatoes are roasted for 15 minutes, add chicken to the pan, placing the pieces skin side up on top of potatoes. Drizzle chicken and potatoes with remaining 2 T. olive oil. Continue to roast until chicken and potatoes are cooked through and everything is golden and crisped, 25 to 30 minutes longer. Transfer chicken and potatoes to a platter or serving plates and sprinkle with torn herbs. Scrape the pan juices into a bowl, squeeze in the remaining lemon half and stir in the capers. Drizzle a little of the sauce over the chicken and potatoes and serve remaining sauce on the side.  ** If you’d rather use bone-in breasts, let the potatoes roast for 25 minutes, then add the chicken and roast for 20 to 25 minutes longer.

Air Fryer Garlic Chicken Wings

Air Fryer Garlic Chicken Wings

Air Fryer Garlic Chicken Wings

 

12 raw chicken wings thawed

1/2 stick butter

1/2 C. Parmesan cheese freshly grated

2 tsp. garlic salt

1/2 lemon juiced

parsley, to garnish

Remove wings from package and rinse with water. Pat dry with a paper towel and set aside. 12 raw chicken wings In a medium bowl, melt butter in microwave for 1 minute (cover with Glad Press ‘n Seal to keep it from splattering). Remove from microwave and stir in Parmesan cheese, lemon juice and garlic salt. 1/2 stick butter,1/2 C. Parmesan cheese,1/2 lemon,2 tsp. garlic salt. In a large bowl, toss wings in garlic parmesan sauce mixture. Place wings in a single layer in air fryer basket (recommend using a parchment liner for easy cleanup). Air Fry at 350º  for 11 minutes (No need to preheat!). Open Air Fryer – flip all wings in the basket. Raise temperature to 400º and air fry 11 min more. You can check them with a meat thermometer in the meaty part of one of the drumettes to be sure they are 165º.  Remove from air fryer with tongs and garnish with fresh parsley and extra parmesan cheese (or you can always have blue cheese or ranch dressing too!)

Spicy Crispy Chicken

Spicy Crispy Chicken

Spicy Crispy Chicken

 

2 tsp. soju

2 tsp. sugar

1 tsp. soy sauce

1 tsp. gochujang

1 tsp. sesame oil

1/2 tsp. grated garlic

260 grams (9 ounces) skin-on boneless chicken thighs

 

In a small bowl, combine the soju, sugar, soy sauce, gochujang, sesame oil and grated garlic, stirring to combine. Lightly salt both sides of the chicken. Place the chicken skin side down on a cold skillet. Place a cast iron skillet or pot filled with water on top of the chicken to weigh it down. Put the skillet on the stove and cook over medium low heat until the skin side is uniformly golden brown and crisp (about 8-10 minutes). Remove the weight and flip the chicken over. Drain as much oil from the pan as you can, then turn up the heat to high and pour the sauce mixture in around the chicken, being careful not to get any on the crisp skin. Let the sauce boil down until it’s thick and bubbly, and then flip the chicken over a few times to coat both sides of the chicken with the thick glaze. Slice and serve the chicken immediately with steamed rice.

Honey-Glazed Chicken with Mango Salsa

Honey-Glazed Chicken with Mango Salsa

Honey-Glazed Chicken with Mango Salsa

 

3 T. reduced-sodium soy sauce (use wheat/gluten-free if needed)

2 1/3 T. honey

½ tsp. minced garlic (about 1 clove)

1 T. fresh ginger, peeled and minced

1 ½ lbs. boneless, skinless chicken breasts, cut in half crosswise (the short way)

1 large mango, peeled and cubed

¼ C. fresh cilantro, chopped

½ lime, juice only, about 1 Tbsp.

¼ tsp. crushed red pepper flakes (optional)

 

Preheat the broiler and put the oven rack 3 – 4 inches from the heating element. Spray a broiler pan with nonstick cooking spray. In a medium bowl, combine the soy sauce, 2 T. honey, the garlic and ginger. Remove 2 T. of the mixture and set it aside. Add the chicken to the bowl with the sauce and turn it until it is coated. Place the chicken on the broiling pan and cook it for 5 minutes until it turns golden. Flip the chicken and spoon the reserved sauce over the top. Broil it for about 5 more minutes until it is cooked through (the chicken should no longer be pink in the middle or its internal temperature should be 165 degrees.) Remove it from the oven. Meanwhile, in a medium serving bowl, gently toss together the mango, cilantro, lime juice, 1 tsp. honey, and crushed red pepper flakes (optional). Serve the chicken topped with the mango salsa.

Smothered BLT Chicken

Smothered BLT Chicken

Smothered BLT Chicken

 

6 slices (6 oz) bacon, chopped

1 1/2 T. olive oil, divided

2 (12 oz each) or 4 (6 oz each) boneless skinless chicken breasts

Salt and black pepper

1 1/2 tsp. Italian seasoning

10 oz. (2 cups) grape tomatoes (halved)

1 T. minced garlic (3 cloves)

1 C. low sodium chicken broth, plus 1 1/2 Tbsp

1 T. cornstarch

3 C. packed (3 oz) fresh spinach, roughly chopped

1/2 C. (1 oz) finely shredded parmesan cheese

1/3 C. heavy cream

 

Add bacon to a 12-inch skillet, cook over medium heat, tossing occasionally until cooked and crisp. Transfer to a plate lined with paper towels. If using 2 (12 oz) chicken breasts then butterfly and cut into 2 portions through the thickness. Pound each piece with a meat mallet to even the thickness. If using 4 (6 oz) pieces then pound each to an even 1/2-inch thickness. Dab chicken pieces dry with paper towels. Season each side evenly with salt and pepper and Italian seasoning. Heat 1 T. olive oil in a clean 12-inch skillet over medium-high heat. Add chicken pieces in a single layer and cook until golden brown on each side and cooked through, about 4 minutes per side. Transfer to a plate. Set pan over medium heat, add remaining 1/2 T. olive oil. Add tomatoes and garlic and saute 30 seconds. Pour in chicken broth, bring to a simmer, reduce heat to medium-low and let simmer 2 minutes. Whisk together cornstarch and remaining 1 1/2 T. chicken broth. Pour into skillet and stir. Let cook and thicken, while stirring, about 30 seconds. Stir in spinach, cooked bacon and parmesan cheese. Cook until spinach wilts. Stir in heavy cream. Season sauce with salt as needed and pepper to taste. Return chicken pieces, and spoon sauce over chicken and serve.

Chicken Alla Pitocca

Chicken Alla Pitocca

Chicken Alla Pitocca

 

1 1/2 pounds boneless, skinless chicken thighs

1 C. onion cut in 1-inch chunks

1 C. carrot cut in 1-inch chunks

1 C. celery cut in 1-inch chunks

2 plump garlic cloves, peeled

1/3 C. extra-virgin olive oil

1 T. kosher salt

1 fresh bay leaf

1 C. dry white wine

5 C. hot chicken or turkey stock, plus more if needed

2 C. Italian short-grain rice, such as arborio, carnaroli, or vialone nano for finishing

2 T. butter, cut in pieces

3 T. chopped fresh Italian parsley

1/2 C. grated grana padano, plus more for passing

 

Trim any excess fat from the chicken thighs and cut them into 1-inch chunks. Using a food processor, mince the onion, carrot, celery, and garlic into a fine-textured pestata. Pour the olive oil in the saucepan and set over medium-high heat. Stir in the pestata, and season with 1 tsp. of the salt. Cook for about 5 minutes, stirring frequently, until the pestata has dried and begins to stick to the bottom of the pan. Toss in the chicken pieces and the bay leaf, and sprinkle over it the remaining 2 tsp. salt. Tumble and stir the chicken in the pan until browned and caramelized all over, about 4 minutes. Raise the heat, pour in the white wine, and cook, stirring and scraping up the browned bits in the pan, until the wine has almost completely evaporated. Pour in the hot stock, stirring, then all the rice. Bring to the boil over high heat, cover the pan, and reduce the heat to keep the rice bubbling gently. Cook for about 14 minutes, or until both the rice and the chicken chunks are fully cooked and the consistency is creamy. Turn off the heat, drop in the butter pieces, and stir vigorously until thoroughly amalgamated, then stir in the parsley and 1/2 C. of grated cheese. Spoon the rice into warm pasta bowls and serve immediately, passing additional grated cheese at the table.