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Chicken
Jun 10, 2024 12:11:58 GMT -5
Post by SAR01 on Jun 10, 2024 12:11:58 GMT -5
Paula's Secret Chicken Casserole
Ingredients
2 pounds chicken breasts, boneless and skinless, cut into 1-inch pieces 1 small head cauliflower, chopped (about 4 cups) 1 small head fresh broccoli, chopped (about 4 cups) 1/2 pound mushrooms, chopped 1 large onion, chopped 2 medium carrots, finely chopped 1 cup reduced-sodium chicken broth 4 ounces cream cheese, softened 2 tablespoons olive oil 2 teaspoons dried sage leaves 1 teaspoon salt 1/2 teaspoon pepper 1 cup cheddar cheese, shredded brown rice, to taste, cooked and warm, for serving green onions, optional, to taste, sliced, for garnish
Directions
Step 1 -In a 6-quart slow cooker, add the chicken pieces, the cauliflower, the broccoli, the mushrooms, the onion, and the carrots.
Step 2 -In a small bowl, whisk the chicken broth, the cream cheese, the oil, the sage, the salt, and the pepper together.
Step 3 -Pour the broth mixture over the chicken mixture.
Step 4 -Sprinkle the broth-chicken mixture with the shredded cheese.
Step 5 -Cover the slow cooker and cook on low heat until the chicken pieces reach an internal temperature of 165 degrees F and the veggies are tender, about 4-5 hours.
Step 6 -Serve the casserole over the warm rice and garnish with the green onions.
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Chicken
Jun 11, 2024 18:31:20 GMT -5
Post by SAR01 on Jun 11, 2024 18:31:20 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
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
Jun 11, 2024 18:33:44 GMT -5
Post by SAR01 on Jun 11, 2024 18:33:44 GMT -5
country side chicken
5 slices bacon, cut crosswise into 1/2-inch-thick pieces 1 (8-ounce) carton cremini mushrooms, thinly sliced 4 chicken breasts, boneless and skinless kosher salt, to taste freshly ground black pepper, to taste 2 tablespoons extra-virgin olive oil 4 cloves garlic, finely chopped 1/4 cup balsamic vinegar 1 cup heavy cream 3/4 cup low-sodium chicken broth 5 ounces baby spinach, packed 1/2 cup parmesan, finely grated
Directions
Step 1 -In a large, high-sided, cast-iron skillet over medium heat, add the bacon and the mushrooms in an even layer and cook, stirring occasionally, until the bacon is crisp and the mushrooms are tender and browned, about 10-12 minutes.
Step 2 -Scrape the bacon-mushroom mixture onto a paper-towel-lined plate.
Step 3 -Season the chicken breasts with the salt and the pepper.
Step 4 -In the same skillet over medium heat, add the oil.
Step 5 -Add the seasoned chicken breasts to the heated oil, in batches, and cook, turning occasionally, until they reach an internal temperature of 165 degrees F and they are golden-brown, about 5-7 minutes per side.
Step 6 -Transfer the cooked chicken breasts to a plate.
Step 7 -In the same skillet over medium heat, add the garlic and cook, while stirring, until it is light golden and fragrant, about 1 minute.
Step 8 -Add the balsamic vinegar to the garlic and bring to a boil. Cook, stirring occasionally, until it is thick, syrupy, and reduces by about 1/2, about 1 minute.
Step 9 -Add the heavy cream, the chicken broth, and the salt to the garlic-vinegar mixture and simmer, while whisking, until it is smooth and slightly thickened, about 5 minutes.
Step 10 -Add the spinach and the parmesan to the sauce mixture and cook, while stirring, until the spinach has just wilted, about 1 minute.
Step 11 -Add the cooked chicken and the bacon-mushroom mixture to the sauce and cook, while turning the meat to coat, until everything is heated through, about 2 minutes.
Step 12 -Serve.
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Chicken
Jun 16, 2024 15:48:02 GMT -5
Post by SAR01 on Jun 16, 2024 15:48:02 GMT -5
Tuscany Dinner
Ingredients
For the chicken: 4 chicken breasts, boneless and skinless 1/2 teaspoon salt 1/2 teaspoon Italian seasoning 1/4 teaspoon paprika 1/8 teaspoon black pepper For the sauce: 1 cup heavy cream 2 teaspoons garlic, minced 1 tablespoon cornstarch 1/4 teaspoon salt 1/8 teaspoon black pepper 1/3 cup sun-dried tomatoes, chopped 1/4 cup parmesan cheese, shredded 1/2 cup fresh spinach, chopped pasta, optional, cooked and warm, for serving
Directions
Step 1 -Place the chicken breasts in a 2-1/2 to 4-quart slow cooker.
Step 2 -Combine 1/2 teaspoon of the salt, the Italian seasoning, the paprika, and 1/8 teaspoon of the black pepper in a small bowl.
Step 3 -Sprinkle the seasoning blend over the chicken.
Step 4 -Add the heavy cream, the garlic, the cornstarch, the remaining salt, and the remaining black pepper in a medium bowl and whisk to combine.
Step 5 -Stir the sun-dried tomatoes and the parmesan cheese into the sauce mixture.
Step 6 -Pour the sauce over and around the chicken.
Step 7 -Cover and cook on low heat until the chicken breasts are cooked through at 165 degrees F internally, about 3 hours.
Step 8 -Stir the fresh spinach into the chicken mixture.
Step 9 -Serve over the warm pasta
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Chicken
Jun 18, 2024 13:00:25 GMT -5
Post by SAR01 on Jun 18, 2024 13:00:25 GMT -5
Naughty Chicken!
Ingredients
12 ounces salsa 1 can tomato sauce 1 chipotle chile in adobo, plus 2 teaspoons adobo sauce, divided 2 cups rotisserie chicken, shredded 1 (15-ounce) can no-salt added pinto beans 5 (8-10-inch) tortillas 1 1/2 cups cheddar cheese, shredded, divided 1 cup cilantro, chopped, divided
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Grease a shallow 2-quart baking dish.
Step 3 -In a blender, purée the salsa, the tomato sauce, the chipotle chile in adobo, and the adobo sauce until smooth.
Step 4 -Transfer the sauce to a large bowl.
Step 5 -Stir in the shredded rotisserie chicken and the pinto beans.
Step 6 -Arrange 2 tortillas on the bottom of the baking dish, tearing as needed to fit.
Step 7 -Top the tortilla layer with 1/2 of the chicken mixture, 1/2 cup of the shredded cheddar cheese, and 1/2 cup of the cilantro.
Step 8 -Repeat the layering once with 2 of the tortillas, the remaining chicken mixture, 1/2 cup of the cheddar cheese, and the remaining cilantro.
Step 9 -Top with the remaining tortilla and the remaining cheddar cheese.
Step 10 -Bake until bubbling, about 15-20 minutes.
Step 11 -Serve.
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Chicken
Jun 23, 2024 17:42:02 GMT -5
Post by SAR01 on Jun 23, 2024 17:42:02 GMT -5
Chicken Diane
Ingredients
4 (5-6-ounce) or 2 (10-12-ounce) chicken breast cutlets, halving the breasts if using larger cutlets, boneless and skinless 1 1/2 teaspoons kosher salt, divided 3/4 teaspoon black pepper, divided 1 tablespoon canola oil 2 tablespoons unsalted butter, divided 2 (8-ounce) packages fresh button mushrooms, sliced 1 large shallot, finely chopped 2 tablespoons brandy 1/2 cup low-sodium chicken broth 1/4 cup heavy whipping cream 1 tablespoon fresh lemon juice 2 teaspoons Dijon mustard 2 teaspoons Worcestershire sauce 1/4 cup fresh flat-leaf parsley, finely chopped lemon wedges, optional, for serving
Directions
Step 1 -Sprinkle the chicken evenly with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
Step 2 -Heat the oil and 1 tablespoon of the butter in a large skillet over high heat.
Step 3 -Add the chicken to the skillet and cook until golden brown on each side and the chicken is cooked through at 165 degrees F, about 4 minutes per side.
Step 4 -Transfer the chicken to a plate.
Step 5 -Reduce the skillet heat to medium-high.
Step 6 -Add the mushrooms and the remaining butter to the skillet and cook, stirring occasionally, until the mushrooms release their liquids and begin to brown, about 5 minutes.
Step 7 -Add the shallot to the mushroom mixture and cook, stirring often, until tender, about 3 minutes.
Step 8 -Add the brandy to the mushroom mixture and cook undisturbed until the liquid is almost evaporated, about 15 seconds.
Step 9 -Add the broth, the cream, the lemon juice, the mustard, and the Worcestershire sauce to the mushroom mixture and cook, stirring often, until the sauce reduces slightly, about 3 minutes.
Step 10 -Stir in the parsley, the remaining salt, and the remaining pepper.
Step 11 -Transfer the skillet from the heat.
Step 12 -Nestle the chicken and any accumulated juices into the sauce in the skillet.
Step 13 -Serve with the lemon wedges.
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Chicken
Jun 27, 2024 13:03:44 GMT -5
Post by SAR01 on Jun 27, 2024 13:03:44 GMT -5
Easy Marinated Chicken breast
Ingredients
2 tablespoons cider vinegar, can substitute balsamic or red wine vinegar 3 teaspoons mixed dried herbs, such as thyme, oregano, rosemary, and bay leaf 2 tablespoons mustard, whole-grain or Dijon 2 teaspoons garlic powder or onion powder, optional 1/4 cup extra-virgin olive oil kosher salt, to taste freshly ground black pepper, to taste 4 (6-ounce) chicken breasts, boneless and skinless
Directions
Step 1 -In a large, resealable bag, add the vinegar, the dried herbs, the mustard, the garlic powder, the olive oil, the salt, and the pepper and seal the bag.
Step 2 -Shake the bag until combined and the mixture becomes a smooth marinade.
Step 3 -Open the bag and add the chicken breasts to the marinade.
Step 4 -Seal the bag and shake or massage to ensure the chicken breasts are evenly coated.
Step 5 -Freeze the sealed bag for at least 8 hours and up to 2 weeks.
Step 6 -Thaw the bag in the refrigerator for at least 8 hours and up to overnight.
Step 7 -Preheat the grill or a grill pan to medium-high heat.
Step 8 -Add the chicken breasts to the hot grill and cook, flipping them once, until they reach an internal temperature of 165 degrees F, about 4 minutes per side.
Step 9 -Serve.
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Chicken
Jul 4, 2024 11:02:58 GMT -5
Post by SAR01 on Jul 4, 2024 11:02:58 GMT -5
bake and forget chicken
Ingredients
1 (6-ounce) package long grain wild rice 1 (10.25-ounce) can cream of mushroom soup 1 (10.25-ounce) can cream of celery soup 1 1/2 (10.25-ounce) cans water, using an empty soup can to measure 1 1/2 pounds chicken breasts or chicken thighs, boneless and skinless kosher salt, to taste fresh ground pepper, to taste
Directions
Step 1 -Preheat the oven to 350 degrees F.
Step 2 -Lightly grease a 9x13-inch baking dish with non-stick spray.
Step 3 -Combine the rice, the mushroom soup, the celery soup, and the water in the prepared baking dish, mixing to combine.
Step 4 -Place the chicken on top of the rice mixture.
Step 5 -Season the chicken with the salt and the pepper.
Step 6 -Cover the dish with foil, seal tightly.
Step 7 -Bake until the rice has absorbed all of the liquid and an instant thermometer inserted in the thickest part of the chicken reads 165 degrees F, about 1 hour 30 minutes. Do not peek at the chicken while it bakes, as this allows the steam to escape and will seriously disrupt the cooking time.
Step 8 -Serve hot.
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Chicken
Jul 12, 2024 16:52:03 GMT -5
Post by SAR01 on Jul 12, 2024 16:52:03 GMT -5
french onion chicken
ngredients
1 cup bread crumbs 1 (1 ounce) package dry French onion soup mix 1 tablespoon garlic paste, optional 1/3 cup mayonnaise 4 chicken breasts, skinless and boneless
Directions
Step 1 -Preheat the oven to 425 degrees F.
Step 2 -Combine the breadcrumbs and dry soup mix together in a medium-sized mixing bowl.
Step 3 -In a separate small mixing bowl, whisk the garlic paste and mayonnaise together.
Step 4 -Microwave for about 20-30 seconds to thin out the mixture.
Step 5 -Brush the chicken breasts with the mayonnaise and garlic paste mixture on both sides.
Step 6 -Place the chicken in the breadcrumb mixture and coat well.
Step 7 -Place the chicken on a baking sheet.
Step 8 -Bake the chicken on the center rack until fully cooked through, reading 165 degrees F when tested with a meat thermometer, about 20 minutes.
Step 9 -Serve immediately!
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Chicken
Jul 13, 2024 12:01:12 GMT -5
Post by SAR01 on Jul 13, 2024 12:01:12 GMT -5
Ranch chicken rice
Ingredients
4 chicken thighs, bone-in and skin-on kosher salt, to taste ground black pepper, to taste 1 cup ranch dressing 2 tablespoons extra-virgin olive oil 3 cloves garlic, minced 1 onion, chopped 2 cups low-sodium chicken broth 1 cup white rice 1 cup baby spinach 1/4 cup parsley, chopped
Directions
Step 1 -In a large mixing bowl, season the chicken thighs with the salt and the pepper.
Step 2 -Pour the ranch dressing over the chicken thighs and let them marinate for 5 minutes.
Step 3 -Transfer the chicken thighs from the marinade and pat them dry with paper towels.
Step 4 -In a large skillet over medium-high heat, add the olive oil.
Step 5 -Sear the chicken thighs in the oil, skin-side down, until golden, about 3 minutes.
Step 6 -Transfer the chicken thighs to a plate.
Step 7 -Reduce the heat the medium, then add the garlic and the onion to the same skillet.
Step 8 -Cook the garlic mixture for 2 minutes, then stir in the broth and the rice.
Step 9 -Season the rice mixture with the salt and the pepper.
Step 10 -Add the chicken thighs to the rice mixture, skin-side up and simmer until the rice is tender and the chicken reaches an internal temperature of 165 degrees F, about 20 minutes.
Step 11 -Stir the baby spinach and the parsley into the rice mixture.
Step 12 -Serve.
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Chicken
Jul 21, 2024 20:22:59 GMT -5
Post by SAR01 on Jul 21, 2024 20:22:59 GMT -5
EZ Garlic butter chicken
Ingredients
3 tablespoons olive oil 1 1/2 pounds chicken breasts, boneless and skinless, pounded to an even thickness 1 teaspoon poultry seasoning 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/2 cup white wine or chicken broth 3 tablespoons unsalted butter 1 tablespoon garlic, finely minced 2 teaspoons fresh parsley, optional, chopped, for garnish
Directions
Step 1 -In a large skillet over medium-high heat, add the olive oil.
Step 2 -Evenly season the chicken breasts with the poultry seasoning, the salt, and the pepper.
Step 3 -Add the chicken breasts to the hot oil and cook undisturbed until they are golden on the bottom, about 5-7 minutes.
Step 4 -Flip the chicken breasts and cook undisturbed until they reach an internal temperature of 165 degrees F, about 5 minutes.
Step 5 -Transfer the chicken breasts to a plate using a slotted spatula.
Step 6 -With the skillet over medium-high heat, add the wine and allow it to simmer for 20 seconds-1 minute.
Step 7 -Add the butter to the wine mixture and melt, while stirring constantly.
Step 8 -Add the garlic and cook, while stirring constantly, until fragrant, about 1 minute.
Step 9 -Turn off the stovetop heat.
Step 10 -Add the chicken breasts to the skillet and flip them to ensure they are coated in the sauce on all sides.
Step 11 -Serve garnished with the parsley.
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Chicken
Jul 28, 2024 11:57:58 GMT -5
Post by SAR01 on Jul 28, 2024 11:57:58 GMT -5
Caramelized Chicken
Ingredients
4 tablespoons butter 2 large sweet onions, sliced 4 chicken breasts, pounded to uniform size 2 tablespoons olive oil 2 teaspoons salt 1 teaspoon black pepper 1 teaspoon thyme 1 1/2 tablespoons cornstarch or flour 1 (14-ounce) can beef broth 4 slices provolone cheese 4 slices Swiss or mozzarella cheese parsley or fresh herbs, to taste, for garnish
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -In a large, oven-safe skillet over medium-high heat, melt the butter.
Step 3 -Add the onions to the melted butter and cook, stirring frequently, until they are translucent and softened, about 15 minutes.
Step 4 -Transfer the onions to a medium bowl.
Step 5 -Season the chicken breasts with the olive oil, the salt, the black pepper, and the thyme.
Step 6 -In the skillet over medium-high heat, add the chicken breasts and cook, about 5 minutes per side.
Step 7 -Transfer the browned chicken from the heat and keep warm.
Step 8 -Add the onions back to the same skillet and sprinkle with the cornstarch, stirring to combine.
Step 9 -Add the beef broth to the onions and cook, whisking to combine, until the mixture thickens, about 2-3 minutes.
Step 10 -Add the chicken breasts back to the skillet.
Step 11 -Place 1 slice of the provolone cheese and 1 slice of the Swiss cheese on top of each of the chicken breasts.
Step 12 -Bake the chicken breasts, uncovered, until they reach an internal temperature of 165 degrees F and the cheese has melted, about 8-10 minutes.
Step 13 -Spoon the onions and the sauce over the top of the chicken breasts.
Step 14 -Garnish the chicken breasts with the parsley and serve.
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Chicken
Jul 30, 2024 14:40:14 GMT -5
Post by SAR01 on Jul 30, 2024 14:40:14 GMT -5
Florida Chicken
Ingredients
1/2 cup frozen orange juice concentrate, thawed 1/4 cup honey 1/4 cup soy sauce 1 teaspoon Chinese five-spice powder 1/2 teaspoon garlic powder 4 (5-6-ounce) chicken breast halves, boneless and skinless canola oil, to taste, for greasing the grill grates white rice, optional, to taste, cooked and hot, for serving fresh parsley, optional, to taste, for garnish
Directions
Step 1 -In a small bowl, add the orange juice concentrate, the honey, the soy sauce, the five-spice powder, and the garlic powder and whisk to combine.
Step 2 -In a large, resealable plastic bag, add 1/2 cup of the marinade mixture and the chicken halves and seal the bag.
Step 3 -Massage the bag to coat the chicken halves.
Step 4 -Refrigerate the bag and allow the chicken halves to marinate for at least 2 hours. Cover and refrigerate the remaining marinade mixture.
Step 5 -Using a paper towel moistened with the canola oil, lightly grease the grill grates.
Step 6 -Preheat the grill to medium heat.
Step 7 -Drain the chicken halves and discard the marinade.
Step 8 -Add the chicken to the hot grill and cook, covered, flipping once halfway through, and basting frequently with the reserved marinade mixture, until the chicken halves reach an internal temperature of 165 degrees F, about 5-7 minutes per side.
Step 9 -Serve immediately with the white rice and garnished with the parsley.
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Chicken
Jul 31, 2024 13:28:28 GMT -5
Post by SAR01 on Jul 31, 2024 13:28:28 GMT -5
Hills of Kentucky grilled chicken
Ingredients
1 cup cider vinegar 1/2 cup canola oil 5 teaspoons Worcestershire sauce 4 teaspoons hot pepper sauce 2 teaspoons salt 10 (10-ounce) chicken breast halves, bone-in parsley, optional, for garnish
Directions
Step 1 -In a bowl or shallow dish, combine the cider vinegar, the canola oil, the Worcestershire sauce, the hot pepper sauce, and the salt.
Step 2 -Pour 1 cup of the marinade into a separate bowl.
Step 3 -Add the chicken to the separate bowl with the marinade and turn to coat.
Step 4 -Cover and refrigerate for at least 4 hours and up to overnight.
Step 5 -Cover and refrigerate the remaining marinade for basting during cooking.
Step 6 -Drain and discard the marinade from the chicken.
Step 7 -Prepare the grill for indirect medium heat and use a drip pan.
Step 8 -Oil a grill rack.
Step 9 -Place the chicken breasts bone-side down on the oiled rack and grill, covered, basting occasionally with the reserved marinade, over indirect medium heat until they reach 165 degrees F internally, about 20 minutes per side.
Step 10 -Serve, garnished with the parsley.
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Chicken
Aug 2, 2024 21:18:56 GMT -5
Post by SAR01 on Aug 2, 2024 21:18:56 GMT -5
By the fireside dinner
Ingredients
1 pound chicken thighs, boneless and skinless, cut into 1-inch-thick pieces 1 1/2 teaspoons kosher salt, divided 1 tablespoon olive oil 1 medium onion, diced 2 cloves garlic, minced 1 1/2 cups long-grain white rice 3 cups low-sodium chicken broth 1 tablespoon Dijon mustard 2 ounces cream cheese, room temperature, cut into 4 pieces 1 cup sharp cheddar cheese, shredded 1 (10-ounce) bag frozen peas and carrots
Directions
Step 1 -Season the chicken pieces all over with 1 teaspoon of the salt.
Step 2 -In a large pressure cooker, add the oil and heat on the sauté setting on high heat until it is shimmering.
Step 3 -Add the onions and the garlic to the heated oil and cook, stirring occasionally, until the onions have softened, about 3 minutes. Turn the pressure cooker off.
Step 4 -Stir the seasoned chicken pieces into the onion mixture, then add the rice and the remaining salt.
Step 5 -In a medium bowl, add the chicken broth and the Dijon mustard and whisk until it is combined.
Step 6 -Evenly pour the broth mixture over the chicken mixture. Do not stir.
Step 7 -Lock the lid on the pressure cooker and set the valve to seal. Cook the chicken mixture on high heat until the meat reaches an internal temperature of 165 degrees F, for 10 minutes. Note: It will take about 12 minutes for the cooker's pressure to build.
Step 8 -Carefully use the pressure cooker's quick release, then unlock the lid.
Step 9 -Add the cream cheese, the cheddar cheese, and the peas and carrots to the chicken mixture and gently stir to combine.
Step 10 -Let the chicken mixture sit, about 5 minutes.
Step 11 -Stir the chicken mixture until the cream cheese is completely combined.
Step 12 -Serve.
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