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Chicken
Mar 19, 2024 17:26:43 GMT -5
Post by SAR01 on Mar 19, 2024 17:26:43 GMT -5
Chicken Fries
Ingredients
2 large eggs, lightly beaten 1/2 teaspoon salt 1/2 teaspoon garlic powder 1/4 teaspoon cayenne pepper 2 cups ridged potato chips, finely crushed 1 cup panko breadcrumbs 1/2 cup parmesan cheese, grated 2 (6-ounce) chicken breasts, boneless and skinless, cut into 1/4-inch-thick strips ketchup, optional, to taste, for serving
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Grease a wire rack and place it in a foil-lined rimmed baking sheet.
Step 3 -In a shallow bowl, add the eggs, the salt, the garlic powder, and the cayenne pepper and whisk to combine.
Step 4 -In a separate bowl, add the crushed chips, the panko, and the parmesan and toss to combine.
Step 5 -Dip the chicken strips in the egg mixture to fully coat.
Step 6 -Dredge the coated chicken strips in the chip mixture, patting to help the coating adhere.
Step 7 -Transfer the chicken strips to the prepared wire rack.
Step 8 -Bake until golden-brown and the chicken strips reach an internal temperature of 165 degrees F, about 12-15 minutes.
Step 9 -Serve with the ketchup.
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Chicken
Mar 27, 2024 18:06:17 GMT -5
Post by SAR01 on Mar 27, 2024 18:06:17 GMT -5
Crispy Chicken Parmesan
Ingredients
4 chicken breast halves, skinless and boneless salt, to taste freshly ground black pepper, to taste 2 large eggs 1 cup panko bread crumbs, plus more as needed 3/4 cup parmesan cheese, grated and divided 2 tablespoons all-purpose flour, plus more if needed 1/2 cup plus 2 teaspoons olive oil, divided, plus more as needed for frying 1/2 cup prepared tomato sauce 1/4 cup fresh mozzarella, cut into small cubes 1/4 cup fresh basil, chopped 1/2 cup provolone cheese, grated
Directions
Step 1 -Preheat the oven to 450 degrees F.
Step 2 -Place the chicken breasts between two sheets of heavy plastic on a level surface.
Step 3 -Firmly pound the chicken with the smooth side of a meat mallet (or the bottom of a frying pan) to 1/2-inch thickness.
Step 4 -Season the chicken with salt and pepper.
Step 5 -Beat the eggs in a shallow bowl.
Step 6 -Mix the bread crumbs and 1/2 cup of parmesan cheese in a separate shallow bowl.
Step 7 -Place the flour in a sifter or a strainer and sprinkle the flour over the chicken breasts, evenly coating both sides.
Step 8 -Dip the flour-coated chicken in the beaten eggs, and then into the bread crumb mixture, pressing the crumbs in on both sides of the chicken.
Step 9 -Let the chicken rest for 10-15 minutes.
Step 10 -In a large skillet over medium-high heat, heat 1/2 cup of olive oil or as much is needed to fill about 1/2 inch until it shimmers.
Step 11 -Add the chicken into the hot oil until golden, about 2 minutes per side. Don't worry if the chicken is not cooked through yet, as it will finish cooking in the oven.
Step 12 -Transfer the chicken to a baking dish.
Step 13 -Top each chicken breast with 2 tablespoons of tomato sauce.
Step 14 -Layer each chicken breast with equal amounts of mozzarella, basil, and provolone cheese.
Step 15 -Sprinkle each breast with the remaining parmesan cheese and the remaining olive oil.
Step 16 -Bake until the cheese is browned and bubbly and the chicken is cooked through at 165 degrees F, about 15-20 minutes.
Step 17 -Serve hot.
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Chicken
Apr 2, 2024 13:29:58 GMT -5
Post by SAR01 on Apr 2, 2024 13:29:58 GMT -5
Chicken Scallopini
Ingredients
For the chicken: 1 pound linguine pasta 1 tablespoon oil 2 tablespoons butter 4 chicken breasts, boneless and skinless, thinly sliced 2 cups Italian-seasoned or panko breadcrumbs For the lemon-butter sauce: 4 ounces fresh lemon juice 1/4 cup chicken broth 1/2 cup heavy whipping cream 1 cup butter, cubed 1/4 teaspoon salt 1/4 teaspoon pepper parsley, optional, chopped, for garnish
Directions
Step 1 -Cook the pasta to al dente, according to the package directions. Set it aside.
Step 2 -Heat the oil and 2 tablespoons of the butter in a large skillet over medium heat.
Step 3 -Coat the chicken in the breadcrumbs.
Step 4 -Sauté the chicken in the skillet until browned and cooked through, about 4-5 minutes per side. The chicken should be 165 degrees F in its thickest part.
Step 5 -Transfer the chicken from the skillet and set it aside.
Step 6 -In the same skillet, heat the lemon juice and the chicken broth over medium, bringing it to a boil and scraping up any browned bits at the bottom with a wooden spoon.
Step 7 -Reduce the heat to medium-low.
Step 8 -Add the cream and simmer until thickened, about 2-3 minutes.
Step 9 -Add in the remaining butter, a few cubes at a time, slowly stirring until incorporated.
Step 10 -Add the pasta to the lemon-butter sauce and season with the salt and the pepper.
Step 11 -Add the chicken over top of the pasta.
Step 12 -Garnish with the parsley and serve!
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Chicken
Apr 3, 2024 18:30:02 GMT -5
Post by SAR01 on Apr 3, 2024 18:30:02 GMT -5
Basic Chicken Salad
Ingredients
1/2 cup almonds, blanched and slivered 1/2 cup mayonnaise 1 tablespoon lemon juice 1/4 teaspoon ground black pepper 2 cups chicken meat, cooked and chopped 1 stalk celery, chopped
Directions
Step 1 -Place the almonds in a frying pan and toast, shaking frequently, over medium-high heat. Be careful as the nuts can burn quickly.
Step 2 -In a medium bowl, mix the mayonnaise, the lemon juice, and the pepper.
Step 3 -Toss the sauce with the chicken, the toasted almonds, and the celery.
Step 4 -Serve.
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Chicken
Apr 5, 2024 20:17:23 GMT -5
Post by SAR01 on Apr 5, 2024 20:17:23 GMT -5
catalina chicken
Ingredients
1 cup Catalina dressing 1 (1-ounce) envelope onion soup mix 1 teaspoon Worcestershire sauce 2 pounds chicken breasts, boneless and skinless, excess fat trimmed 2 tablespoons green onions, optional, chopped, for garnish
Directions
Step 1 -Preheat the oven to 375 degrees F.
Step 2 -Grease a 2-quart baking dish.
Step 3 -In a medium bowl add the Catalina dressing, the onion soup mix, and the Worcestershire sauce and mix to combine.
Step 4 -Lay the chicken breasts flat along the bottom of the prepared baking dish.
Step 5 -Pour the dressing mixture over the chicken breasts and turn them to evenly coat.
Step 6 -Bake the chicken breasts until a thermometer inserted into the center of the chicken reads at least 165 degrees F, about 30-40 minutes.
Step 7 -Slice the chicken breasts.
Step 8 -Serve the chicken breasts drizzled with the sauce from the dish and garnished with the green onions.
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Chicken
Apr 5, 2024 20:19:11 GMT -5
Post by SAR01 on Apr 5, 2024 20:19:11 GMT -5
Amish Chicken Casserole
Ingredients
1/4 cup salted butter 1/3 cup flour 1/2 teaspoon celery salt 3/4 teaspoon salt 2 cups milk, room temperature 2 cups chicken, cooked and chopped 2 cups corn kernels 1/4 cup butter cracker crumbs mixed with 1 tablespoon melted butter parsley, optional, to taste, for garnish
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Grease a 2-quart baking dish and set it aside.
Step 3 -In a large skillet, melt the salted butter over medium heat.
Step 4 -Sprinkle the melted butter with flour, stirring constantly until cooked, about 1 minute.
Step 5 -Add the celery salt and salt to the butter mixture, stirring to combine.
Step 6 -Slowly add the milk, whisking constantly until the butter mixture is combined.
Step 7 -Bring the butter mixture to a simmer, whisking constantly until it is smooth, about 1 minute.
Step 8 -Remove the butter mixture from the heat.
Step 9 -Add the chicken and corn to the butter mixture, stirring to combine.
Step 10 -Transfer the chicken mixture to the prepared baking dish.
Step 11 -Sprinkle the cracker crumb mixture over the top.
Step 12 -Bake, uncovered, until heated through and browned on top, about 25-30 minutes.
Step 13 -Serve, garnished with the parsley.
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Chicken
Apr 14, 2024 11:33:30 GMT -5
Post by SAR01 on Apr 14, 2024 11:33:30 GMT -5
Chicken Dump Dinner
Ingredients
2 chicken breasts, bone-in and skin-on 1 teaspoon black pepper 2 teaspoons kosher salt, divided 2 tablespoons extra-virgin olive oil 2 pints cherry tomatoes 2 (15-ounce) cans cannellini beans, drained and rinsed 1 cup pitted Castelvetrano olives 1 teaspoon lemon zest 1 teaspoon fresh rosemary leaves, chopped
recipe image Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Pat the chicken breasts dry and cut them in half crosswise.
Step 3 -Season the breast pieces evenly with the pepper and 1 teaspoon of the salt.
Step 4 -Stir together the olive oil, the tomatoes, the beans, the olives, the lemon zest, the rosemary, and the remaining salt in a 9x13-inch baking dish.
Step 5 -Place the seasoned chicken breast pieces skin-side up on the tomato mixture.
Step 6 -Bake, stirring the vegetables halfway through, until the chicken has reached an internal temperature of 165 degrees F and the skin is golden-brown and crispy, about 50 minutes.
Step 7 -Serve hot.
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Chicken
Apr 15, 2024 16:09:09 GMT -5
Post by SAR01 on Apr 15, 2024 16:09:09 GMT -5
Chicken Garlic and Broccoli
Ingredients
2 pounds chicken breasts, boneless and skinless, cut into 1-inch pieces 4 cups fresh broccoli florets 4 medium carrots, julienned 1 (8-ounce) can sliced water chestnuts, drained 6 cloves garlic, minced 3 cups reduced-sodium chicken broth 1/4 cup reduced-sodium soy sauce 2 tablespoons brown sugar 2 tablespoons sesame oil 2 tablespoons rice vinegar 1/2 teaspoon salt 1/2 teaspoon pepper 1/3 cup cornstarch 1/3 cup water rice, to taste, hot and cooked, for serving
Directions
Step 1 -In a slow cooker, combine the chicken, the broccoli, the carrots, the water chestnuts, and the garlic.
Step 2 -In a large bowl, mix together the broth, the soy sauce, the brown sugar, the sesame oil, the rice vinegar, the salt, and the pepper and pour over the chicken mixture.
Step 3 -Cover and cook on low heat until the chicken and the broccoli are tender, about 3-4 hours.
Step 4 -Transfer the chicken and the vegetables from the slow cooker and keep warm.
Step 5 -Strain the cooking juices into a small saucepan and skim the fat.
Step 6 -Bring the juices to a boil.
Step 7 -In a small bowl, mix the cornstarch and the water until smooth and then stir the slurry into the cooking juices.
Step 8 -Return the sauce to a boil and stir until it thickens, about 1-2 minutes.
Step 9 -Serve the chicken, the vegetables, and the sauce over the rice.
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Chicken
Apr 21, 2024 15:52:54 GMT -5
Post by SAR01 on Apr 21, 2024 15:52:54 GMT -5
vodka chicken
Ingredients
4 chicken thighs, boneless and skinless 1/2 teaspoon salt 1/4 teaspoon pepper 2 tablespoons butter 1 tablespoon olive oil 4 ribs celery, thinly sliced 1 (14.5-ounce) can diced tomatoes 1/4 cup vodka 1 teaspoon lime zest 2 tablespoons lime juice 1 teaspoon Worcestershire sauce 4 lime wedges 1 tablespoon celery leaves, chopped hot pepper sauce, optional, to taste celery salt, optional, to taste
Directions
Step 1 -Pound the chicken thighs slightly with a meat mallet to uniform thickness.
Step 2 -Sprinkle the chicken with the salt and the pepper.
Step 3 -In a large skillet, heat the butter and the oil over medium heat.
Step 4 -Add the chicken to the hot butter and oil and brown the chicken on both sides, about 3 minutes per side.
Step 5 -Transfer the chicken to a plate and keep it warm.
Step 6 -In the same pan, add the celery and cook, stirring, until tender, about 3-4 minutes.
Step 7 -Return the chicken to the pan.
Step 8 -Add the tomatoes and their juices, the vodka, the lime zest, the lime juice, and the Worcestershire sauce and bring the mixture to a boil.
Step 9 -Reduce the heat and simmer, covered, until a thermometer inserted into the chicken reads 165 degrees F, about 4-5 minutes.
Step 10 -Serve with the lime wedges, the celery leaves, the hot pepper sauce, and the celery salt.
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Chicken
Apr 25, 2024 13:33:58 GMT -5
Post by SAR01 on Apr 25, 2024 13:33:58 GMT -5
Roasted Chicken and potatoes sheet pan meal
Ingredients
4 chicken thighs, bone-in and skin-on 1 teaspoon salt, divided 2 large potatoes, peeled and cut into wedges 2 tablespoons olive oil 1/2 teaspoon black pepper 2 tablespoons rosemary, chopped
Directions
Step 1 -Rub the chicken thighs with 1/2 teaspoon of the salt and refrigerate, for at least 1 hour and up to overnight.
Step 2 -Let the chicken thighs rest at room temperature for 30 minutes prior to cooking.
Step 3 -Position the rack just above the center of the oven and preheat the oven to 425 degrees F.
Step 4 -In a large bowl, combine the potatoes, the olive oil, the remaining salt, and the pepper and toss to coat.
Step 5 -Arrange the chicken and the potatoes on a large sheet pan and sprinkle with the rosemary.
Step 6 -Roast the chicken and the potatoes until a thermometer inserted into the center of the chicken reads at least 165 degrees F and the potatoes are crispy, about 50 minutes.
Step 7 -Serve.
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Chicken
May 2, 2024 19:03:16 GMT -5
Post by SAR01 on May 2, 2024 19:03:16 GMT -5
most requested chiucken
Ingredients
1/2 cup low-sodium soy sauce 1/3 cup honey 1/3 cup hoisin sauce 2 tablespoons rice vinegar 1 teaspoon sesame oil 2 teaspoons fresh ginger, minced 5 cloves garlic, minced 1 small onion, finely diced 1/4 teaspoon red chili flakes 4 large chicken breasts, bone-in and skin-on, skin removed 3 tablespoons water 2 tablespoons cornstarch rice, to taste, cooked and warm, for serving
Directions
Step 1 -In a large bowl, add the soy sauce, the honey, the hoisin sauce, the rice vinegar, the sesame oil, the fresh ginger, the garlic, the onion, and the chili flakes and stir until it is well-combined.
Step 2 -Place the chicken breasts in a slow cooker and top with the sauce mixture.
Step 3 -Cover the slow cooker and cook the chicken mixture on low heat, about 4-5 hours.
Step 4 -Transfer the chicken breasts to a clean plate. Discard the bones and shred the meat.
Step 5 -In a small bowl, add the water and the cornstarch and whisk together.
Step 6 -In a saucepan, add the sauce and bring to a boil.
Step 7 -Gradually add the slurry mixture into the sauce, while stirring, and cook until it thickens, about 1 minute.
Step 8 -Add the shredded chicken to a serving bowl and top with the sauce. Stir to combine.
Step 9 -Serve the chicken mixture over the rice.
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