grilled chicken w/ yogurt sauce

·   1 6 ounce carton plain low-fat yogurt

·   1/4 cup thinly sliced green onions

·         2 teaspoons snipped fresh mint

·   1/2 teaspoon ground cumin

·   1/4 teaspoon salt

·   1/8 teaspoon ground black pepper

·   1 cup chopped, seeded cucumber

·   4 small skinless, boneless chicken breast halves (1 to 1-1/4 pounds total)

·   1/8 teaspoon ground black pepper

1. In a medium bowl, combine yogurt, green onions, mint, cumin, salt, and 1/8 teaspoon pepper. Transfer half of the yogurt mixture to a small bowl; set aside. For cucumber-yogurt sauce: Stir cucumber into remaining yogurt mixture.

2. Sprinkle chicken breasts with 1/8 teaspoon pepper.

3. Place chicken on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling and brushing with reserved yogurt mixture for the last half of grilling. Discard any remaining yogurt mixture.

4. Serve chicken with the cucumber-yogurt sauce.

Chicken BLT Wraps

Chicken BLT Wraps with Aioli

 

 

Aioli

1/3 cup mayonnaise or salad dressing

1 large clove garlic, finely chopped

1 tablespoon fresh lemon juice

Wraps

4 flour tortillas (10 inch)

8 leaves green leaf lettuce

1 package (9 oz) thinly sliced oven-roasted chicken breast

2 medium tomatoes, chopped

¼ cup bacon flavor bits or chips

·         1 In small bowl, beat aioli ingredients with wire whisk. Spread on each tortilla, leaving 2-inch border at bottom of each.

·         2 Arrange 2 lettuce leaves on each tortilla, leaving 2-inch border at bottom. Evenly top each with chicken, tomatoes and bacon bits.

·         3 Fold bottom edge of each tortilla up, and roll tightly. Secure, if desired, with toothpick, foil or waxed paper.

 

oven fried chicken

Ingredients

• 2-3 chicken breast halves, cut into strips or large pieces
• 2 c. buttermilk
• 1 Tbsp. + 1/2 tsp. Morton's Season All Seasoning Salt (or your favorite seasoning salt)
• 3/4 tsp pepper
• 1 c. Flour
• 1 Tbsp. Paprika
• 1/2 c. butter (1 stick)

Instructions

• Place chicken strips in a large Ziploc bag and cover with buttermilk. Seal bag tightly (squeezing out all the air) and allow chicken to soak for at LEAST an hour (several hours is best).
• In a shallow bowl or pie pan, combine seasoning salt, pepper, flour, and paprika. Set aside.
• Preheat oven to 400 degrees.
• Spray the bottom of a 9x13 pan with cooking spray then cut up the butter into pieces and place around the bottom of the pan (doing it this way keeps the chicken from sticking as bad).
• Place the pan in the oven for about 8-10 minutes until the butter is melted and HOT.
• Remove from oven and spread melted butter around the bottom of the pan.
• Shake excess buttermilk off of chicken and completely coat each piece with the seasoning mix.
• Carefully place each piece of chicken in the pan.
• Cook for 15 min. Turn each piece of chicken and continue cooking for 15-20 more minutes, or until cooked through.

BBQ Crock Pot Chicken

Ingredients

4-6	chicken breasts, boneless and skinless
1 btl	sweet baby ray's bbq sauce
1/4 c	vinegar
1 tsp	red pepper flakes
1/4 c	brown sugar
1 tsp	garlic powder

                      

 

 

Directions

1

Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.

2

Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.

3

Cook on LOW 4-6 hours.

Chicken Breasts with Mushroom and Cream

Supremes de Volaille aux Champignons

(Chicken Breasts with Mushroom and Cream)

Source: Mastering the Art of French Cooking, Vol. I by Julia Child, Louisette Bertholle and Simone Beck (Knopf, 1961)

Ingredients:

4 supremes (boneless, skinless chicken breasts)

1/2 teaspoon lemon juice

1/4 teaspoon salt

Big pinch white pepper

5 tablespoons butter

1 tablespoon minced shallot or green onion

1/4 pound diced or sliced fresh mushrooms

1/8 teaspoon salt

For the sauce:

1/4 cup white or brown stock or canned beef bouillon

1/4 cup port, Madeira or dry white vermouth

1 cup whipping cream

Salt and pepper

2 tablespoons freshly minced parsley

Directions:Preheat oven to 400 degrees.

Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in a heavy, oven-proof casserole, about 10 inches in diameter until it is foaming. Stir in the minced shallots or green onion and saute a moment without browning. Then stir in the mushrooms and saute lightly for a minute or two without browning. Sprinkle with salt.

Quickly roll the chicken in the butter mixture and lay a piece of buttered wax paper over them, cover casserole and place in hot oven. After 6 minutes, press top of chicken with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. (Please Note: Although Julia suggests to check the chicken after only 6 minutes, I (as well as several of my readers!) feel that this amount of time is inadequate to thoroughly cook the chicken. I cooked it for closer to 30-40 minutes. Please use a meat thermometer to ensure the correct temperature before serving!)

Remove the chicken to a warm platter (leave mushrooms in the pot) and cover while making the sauce (2 to 3 minutes).

To make sauce, pour the stock and wine in the casserole with the cooking butter and mushrooms. Boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste for seasoning, and add drops of lemon juice to taste. Pour the sauce over the chicken, sprinkle with parsley and serve immediately.

Serves 4.

Crockpot Honey Sesame Chicken

Crockpot Honey Sesame Chicken

 

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Ingredients:

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

Instructions:

1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.
2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.
3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.
4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.
5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

Lemon Chicken with Broccoli

 
Lemon Chicken with Broccoli

An easy weeknight dinner. Great with a side of angel hair pasta, rice or couscous.

Ingredients
2 Tbsp Flour, white
½ tsp Salt, table, divided
¼ tsp Pepper, black, freshly ground
12 oz Chicken, breast, raw, without skin, without bone, thinly sliced
2 tsp Oil, olive
1½ cup(s) Chicken, broth, fat free, reduced-sodium, divided
2 tsp Minced garlic
2½ cup(s) Broccoli, uncooked, small florets
2 tsp Lemon, zest, raw, or more to taste
2 Tbsp Parsley, fresh, chopped
1 Tbsp Juice, lemon, fresh

Instructions
1. On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
3. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
4. In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon of flour and 1/4 teaspoon of salt; add to skillet and bring to a simmer over low heat.
5. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
6. Remove skillet from heat and stir in parsley and lemon juice; toss to coat. Yields about 1 cup per serving.

Lemony Chicken Cutlets

4 chicken breasts
1/8tsp s&p each
3 tblsp flour
2 tlbsp EVOO
3/4 c Chicken broth
1 thinkly sliced lemon
2tblsp fresh lemon juice
1tlbsp butter
1tlbs fresh parsley

Season chicken w/ S&P. Place four in dish and dredge chicken. Heat EVOO in skillet and add chicken and cook through. remove chicken. Reduce heat to medium and add 1/2 c of broth to pan and bring to boil. Using a wooden spoon scrape pan and cook 1 min. Add lemon slices to pan and remaining broth and lemon juice. Turn heat to hiugh and cook until sauce becomes glazy (2 min), remove from heat, and stir in the butter until melted. Drizzle sauce over chicken and garnish w/ lemon slices and parsley.

grilled chicken and tomato cream sauce

1/2 Lawry's Herb & Garlic marinade

2 Tbsp. pesto

2 boneless chicken breasts, pounded thin

1/2 pound penne pasta
2 tsp olive oil

1 shallot, diced
2 cloves garlic, minced
1/2 cup chicken broth
1 (8-ounce) can tomato sauce
1 cup half & half
1 tsp flour
salt & pepper (to taste)
1 tsp basil

Marinate chicken in Lawry's herb & garlic marinade and pesto overnight. Grill until done.

In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat olive oil in the skillet over medium heat. Add the shallot and cook, stirring occasionally, until shallot is tender(about 3-5 mins). Add the garlic and chicken broth to the pan and allow to reduce by half. Once the broth has reduced, stir in tomato sauce. Add the half & half and flour and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Add basil to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta in bowls, top with sliced chicken.

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

Pan-Seared Chicken with Balsamic Cream Sauce, Mushrooms and Onions

This dish is actually quite easy to prepare, surprisingly low in carbs and utterly delicious. This has by far been one of my favorite creations yet. It will be in heavy rotation in my home. I hope you love it as much as we did. Happy Cooking!!!

Ingredients

1 1/2 lb. Bonesless Skinless Chicken Breasts

1/2 of a Large Onion - Thinly sliced

1 Package of Whole Mushrooms - Halved (I used baby bellas... So Yummy!)

1/2 Cup of Chicken Broth

1 Cup Heavy Cream

5 Tbs. Butter - Divided

1/2 Cup of Parmesan Cheese

2 Tbs. Balsamic Vinegar

Salt and Pepper

(2 Tbs. Peace and Love)

Directions

Saute onions over medium heat in 2 Tbs of butter until they are nice and caramelized - About 15 Minutes. When they are a nice golden brown, remove from the heat and set aside

In a separate pan, heat the remaining 3 Tbs. of butter over medium-high heat. Place the chicken breasts in the pan. Brown on both sides, remove from the pan and set aside (Note - they will not be all the way cooked at this stage)

De-glaze the pan with the chicken stock. Use a rubber spatula to make sure you get all the chicken bits and butter off the pan. This helps to flavor your sauce

Add the heavy cream and the balsalmic vinegar and stir

Add mushrooms and a little S&P, reduce heat to low and let simmer for 10 minutes

Add the chicken back to the pan, turn heat back up to medium and saute until the chicken is cooked all the way through. About 10-15 minutes

Remove chicken breasts from the pan and plate. Add the Parmesan and caramelized onions to the sauce and keep stirring until the cheese is completely melted in.

Cover the chicken breasts with the sauce, SERVE AND ENJOY!!!

Pan Roasted Chicken with Garlic/lemon Green beans

Ingredients

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Chicken Caprese

 

4 boneless, skinless chicken breast halves (about 1-1/4 lb.) 1 Tbsp. olive oil 1/2 cup onion, finely chopped 1 large tomato, finely chopped 1 tub Knorr® Homestyle Stock - Chicken 2/3 cup water 1/2 cup small cubes mozzarella cheese (about 2 oz.) 2 Tbsp. thinly sliced basil leaves

PREPARATIONHeat oil in 12-inch nonstick skillet over medium high heat and cook chicken, turning once, 3 minutes.
Stir in onion and tomato and cook, stirring occasionally, until onion is tender, about 3 minutes.
Add water and Knorr® Homestyle Stock - Chicken to skillet and stir until Stock is melted. Bring to a boil over high heat. Reduce heat to low and simmer until chicken is thoroughly cooked, about about 3 minutes. Arrange chicken on serving platter.
Stir in cheese and basil and cook until cheese begins to melt, about 1 minute. Serve sauce over chicken.

baked sweet and sour chicken

Baked Sweet and Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

       Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.  

Spinach Stuffed Chicken

1 package (12 ounces) Stouffer's frozen spinach
souffle, not thawed
4 boneless, skinless chicken breasts, pounded to 1/4"
thickness
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 cup chicken broth
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt
Ground Black pepper
1 tablespoon chopped parsley, for garnish*
Slices lemon, for garnish*
Sprig parsley, for garnish*

* I didn't use anything for garnish...optional!

Preheat oven to 350 F.
Using a serrated knife, cut the spinach souffle
crosswise into 4 equal pieces. Top half of each whole
breast with one of the pieces of souffle.  Fold half
of the chicken over the filling and fasten with wooden
picks.
Heat the oil in a large skillet over med.-high heat.
Add the garlic and cook for 3 min., or until golden.
Discard garlic.  Add the chicken breasts to the
skillet and cook for 7 minutes per side, or until
well-browned on both sides.
Remove chicken breasts to an oven-proof dish.  Bake in
the oven for 30 minutes, or until thermometer inserted
in the thickest portion registers 170 F and the juices
run clear.
While the chicken is baking, add the broth, lemon
juice, mustard, salt, and pepper to the large skillet.
Heat to boiling.  Reduce the heat to low, cover, and
simmer for 20 min., or until the sauce is reduced by
1/2.
To serve, remove and discard the wooden picks.
Arrange the chicken on a warm serving platter, and
spoon sauce over the chicken.  Garnish as desired.

Makes 4 servings

Mustard Baked Chicken

Mustard-Baked Chicken

8 chicken pieces
4 tbsp of oil
4 tbsp of mustard (I use Grey Poupon)
2 tbsp lemon juice
1-2 tbsp brown sugar
1 tsp paprika

Mix all the ingredients to put on the chicken. Place chicken in pan, and pour half the sauce over it. Bake at 375 for a half hour. Flip the chicken over and pour the rest of the sauce over. Bake for another half hour, or until chicken is cooked.

grilled Chicken Tzatziki

Ingredients

• 4 pitas
• Extra yogurt for garnish

For chicken marinade:

• 1/2 cup yogurt

• 2 tbsp honey

• 2 tsp fresh lemon juice + 2 tsp lemon zest

• 2 tsp hot sauce

• 1 to 2 garlic cloves, minced

• 1 tsp dried oregano

• 1/2 tsp ground cumin

• 1/4 tsp freshly ground pepper

• Pinch salt

• 4 boneless, skinless chicken breasts

For cucumber relish:

• 1 English cucumber, halved lengthwise and thinly sliced (about 4 cups)

• Pinch salt

• 1 cup seeded, finely diced tomato

• 1/2 cup finely diced red onion

• 6 tbsp coarsely chopped and pitted black olives

• 4 tbsp coarsely chopped fresh parsley

• 2 tbsp coarsely chopped fresh dill

• 1 garlic clove, minced

• 4 tbsp extra virgin olive oil

• 4 tsp fresh lemon juice

Directions
1 To prepare chicken marinade, whisk all ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.

2 Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.

3 Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.

4 Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 15 to 18 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.

Easy Chicken Marsala

Easy chicken Marsala recipe

Serves 4-6

Ingredients:

• 1 pound skinless, boneless chicken cutlets, pounded thin
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried oregano
• 2-3 tablespoons olive oil
• 1 garlic clove, chopped
• 1 cup mushrooms, sliced
• 1/2 cup Marsala wine
• 1/4 cup sherry
• 1 tablespoon butter
• Salt and pepper, to taste

Directions:

1. In a flat baking dish, stir together flour, salt, black pepper and oregano. Gently press the flattened chicken cutlets into the mixture to coat and shake off excess flour.
2. Heat olive oil in a large skillet over medium-high heat. Place the chicken cutlets in the skillet and cook five to seven minutes per side, until golden brown. Drain chicken on a paper towel-lined plate.
3. If needed, add more olive oil to the same skillet. Stir in garlic and cook for a minute. Add the mushrooms and cook until tender, about 10 minutes. Stir in Marsala wine and sherry. Season with salt and pepper.
4. Transfer chicken back to the skillet and spoon sauce over each piece. Raise heat to medium-high and bring to a boil. Cover, and then reduce heat to medium-low and simmer for about five to seven minutes, until sauce becomes thick. Stir in butter. Serve the chicken and sauce over steamed rice.

Rotini with Chicken, Asparagus and Tomatos

Ingredients

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· 8 ounces uncooked rotini (corkscrew pasta)

· Cooking spray$

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· 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips$

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· 1/2 teaspoon kosher salt

· 1/2 teaspoon freshly ground black pepper

· 1 cup (1-inch) slices asparagus

· 2 cups cherry tomatoes, halved$

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· 2 garlic cloves, minced

· 2 tablespoons chopped fresh basil

· 2 tablespoons balsamic vinegar

· 1 tablespoon extravirgin olive oil$

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· 1/4 cup (1 ounce) crumbled goat cheese

Preparation

1. Cook pasta according to package directions, omitting salt and fat.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil. Arrange 2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese.

Lemonade chicken

Lemonade Chicken

·         6 boneless, skinless chicken breast halves

·         6 oz. frozen lemonade, thawed

·         1/3 c cup soy sauce

·         1 tsp garlic powder

·         Place chicken in freezer bag. Combine the lemonade, soy sauce and garlic powder and pour over the chicken. Seal out air and freeze flat.

·         Serving Day: Thaw completely. Pour into a greased 9 x 13-inch baking dish.
Cover with foil and bake at 350 degrees for 45 minutes. Uncover. Spoon juices over chicken and cook another 10 minutes uncovered.

·         Enjoy with a salad and your favorite side!

Lemon Chicken

Lemon Chicken (Crockpot)

·         Mix 3 tsp dried thyme, 3 tsp salt, 1 clove garlic, 1 cup lemon juice in a bag.

·         Add 6 boneless, skinless chicken breasts.

·         Marinate for several hours or overnight.  (If freezing, place in a frezer bag. The chicken will marinate while thawing.)

·         Place in slow cooker for 4-6 hours on low. You can also bake or grill instead.