Basic Sauteéd Chicken

Chicken is something we eat a lot. Most of the time the chicken is breaded and then either fried or baked because that's easy for me to put together and something the girls will always eat. The downside is that eating breaded chicken gets boring for us adults. The solution to this boredom has been this chicken recipe. It's even easier to make than my go-to breaded chicken recipes and is very tasty with and without the sauce.

Basic Sauteéd  Chicken
Source: Catherine Newman on Family.com

2 pounds boneless, skinless chicken breasts sliced thin
1 pinch kosher salt
1 tablespoon olive oil
1 tablespoon butter
1/2 cup chicken broth and 1/2 cup dry white wine, or just use 1 cup chicken broth or another tasty liquid of your choosing if the wine is going to be too wine-y for your kids

Begin by trimming the chicken breasts if they need trimming. Pat them dry with paper towels (to helps them brown) and sprinkle them with some kosher salt.

Heat a very large pan over medium-high heat and add the butter, which should melt and foam, and the olive oil, which should stop the butter from burning. When the foam subsides, add the chicken breasts in one layer and cook for about 3-5 minutes while the bottom gets crusty and brown.

Use tongs or a spatula to flip them over as they brown, and then cook another 4 or so minutes until the bottom is very brown and the chicken is cooked through.

Pile the chicken on a heat-proof plate and pop it into a 200ºF heated oven while you "deglaze" the pan.

Pour the wine in and scrape with a spatula to dissolve all the browned bits while the wine bubbles and boils furiously in the hot pan. When the wine has cooked down about halfway, add the broth, turn the heat to high, and cook until the sauce seems syrupy. Taste it for salt, then drizzle it over the chicken and serve.

Herb-Parmesan Chicken

It has been so long since I last posted a recipe. School started two weeks ago and I am really struggling with balancing things and scheduling myself. Things feel a little overwhelming right now but I'm sure once I get into a steady groove, I will feel a little more in control. This chicken dish is the perfect dish for feeling out of control: it is a steady and consistent dish that will never let you down. I make this chicken at least twice a month because it is quick and easy and because it happens to be one of Cati's favorite chicken dishes. You really can't go wrong with this one.

Herb-Parmesan Chicken
Source: Progresso

2 Tbsp flour
1 egg, beaten
1 cup Progresso Italian panko bread crumbs
1/4 cup grated Parmesan cheese
4 skinless chicken breasts (pounded to 1/2-inch thickness)
2 Tbsp oil or melted butter

Place flour, egg, and bread crumbs on separate plates. Stir Parmesan cheese into bread crumbs.

Coat chicken with flour, dip in egg, then coat well with bread crumb mixture,

In a 12-inch skillet, heat oil over medium heat. Cook chicken 8-10 minutes, turning once, until thickest part of chicken is 165 degrees F and coating is golden brown.

Parmesan Oven Fried Chicken

Another drumstick recipe and while I thought it was good, Alex wasn't a fan. It turns out, however, that he isn't much of a fan of drumsticks unless they are doused in hot sauce. \

Parmesan Oven Fried Chicken
Source: Mommy Hates Cooking

2 1/2 Lb Chicken Fryer, Cut
1/2 Cup Flour
1/2 Cup Grated Parmesan Cheese
1/2 Tsp Garlic Salt
1 Tsp Oregano
1 Tsp Sweet Basil
1 egg

Directions:

Preheat oven to 425*.

Line a baking dish with foil and grease it as well to avoid the skin sticking to the dish.

Place the flour in a bowl and set aside.

Next mix the cheese, salt, oregano, and basil in a separate dish.

Take each piece of chicken and coat with the flour then pat with the cheese mixture and place on the greased dish.

This will need to bake 30 minutes, then turn the chicken and bake an additional 30 minutes until well browned.

Chili-Roasted Chicken with Roasted Garlic Gravy

We are always looking for different things to make with chicken. Alex came across this recipe and asked me to make it because it sounded interesting. The dish was not what we expected. We were expecting something with some kick but the chicken tasted more like chicken marsala. It wasn't bad, it just wasn't what we were expecting.

Chili-Roasted Chicken with Roasted Garlic Gravy
Source: Epicurious

4 tablespoons (1/2 stick) butter, melted
4 tablespoons all purpose flour
4 1/4 teaspoons chili powder
1 4 1/2-pound chicken, rinsed, patted dry
12 unpeeled garlic cloves


2 cups canned low-salt chicken broth
1/2 cup dry white wine
1/2 teaspoon dried rubbed sage

Preheat oven to 375°F. Stir 2 tablespoons butter, 2 tablespoons flour and 3 teaspoons chili powder in small bowl to blend. Rub butter mixture all over chicken; sprinkle with salt and pepper. Place chicken in small roasting pan; scatter garlic around chicken in pan.

Roast chicken 40 minutes. Transfer garlic cloves to small plate. Return chicken to oven and roast until juices run clear when thigh is pierced with small knife, basting occasionally, about 25 minutes.

Meanwhile, peel garlic and mash. Stir remaining 2 tablespoons butter and 2 tablespoons flour in heavy medium saucepan over medium heat 1 minute. Gradually whisk in broth and wine. Add sage, garlic and remaining 1 1/4 teaspoons chili powder. Boil until reduced to 1 cup, whisking occasionally, about 8 minutes. Season gravy to taste with salt and pepper.

Transfer chicken to platter. Serve chicken with gravy.

Buttermilk Roast Chicken

I'm usually a chicken breast making and eating type of person but lately I've been trying to venture out with drumsticks. I'm so glad I found this recipe because not only is it easy, but the end product is delicious. I seasoned our chicken with a brisket rub Alex had and the chicken was tender with a sweet and slightly spicy taste.

Buttermilk Roast Chicken
Source: Smitten Kitchen
Serves 3-4

2 cups buttermilk
5 garlic cloves, peeled and smashed
1 tablespoon table salt
1 tablespoon granulated sugar
1 1/2 teaspoons paprika, plus extra for sprinkling (I used one of Alex's rubs for sprinkling)
Lots of freshly ground black pepper
2 1/2 to 3 pounds chicken parts
Drizzle of olive oil
Flaked or coarse sea salt, to finish

Whisk buttermilk with garlic, table salt, sugar, paprika and lots of freshly ground black pepper in a bowl. Place chicken parts in a gallon-sized freezer bag (or lidded container) and pour buttermilk brine over them, then swish it around so that all parts are covered. Refrigerate for at least 2 but preferably 24 and up to 48 hours.

When ready to roast, preheat oven to 425 degrees. Line a baking dish with foil. Remove chicken from buttermilk brine and arrange in dish. Drizzle lightly with olive oil, then sprinkle with additional paprika and sea salt to taste.

Roast for 30 minutes (for legs; approximately 35 to 40 for breasts), until brown and a bit scorched in spots. Serve immediately.

Orange Chicken

I don't know why, but have so much trouble when it comes to making Asian-inspired dishes at home. Maybe we are scarred by places like PF Changs and Sarku Japan, but the things we make at home never taste as good. This recipe, however, proved why we keep trying to make these kinds of dishes at home. This is the perfect copycat recipe and worth all the work that goes into making this dish.


Panda Express Orange Chicken Copycat
Source: Food.com

Chicken
2 lbs boneless skinless chicken, chopped into bite sized pieces
1 egg
1 1/2 teaspoons salt
white pepper
oil ( for frying)
1/2 cup cornstarch
1/4 cup flour
1 tablespoon ginger root, minced or 1 tsp. of powdered ginger
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili peppers
1/4 cup green onions, chopped (I omitted)
1/2 teaspoon sesame oil
1 1/2 tablespoons soy sauce
Orange sauce, recipe below

Place chicken pieces on plate or in large bowl.

In a small bowl: Stir together the egg, salt, pepper and 1 tablespoon oil and mix well.

Stir cornstarch and flour together in another bowl.

Coat each piece of chicken in the egg mixture, then roll generously in the cornstarch/flour mixture. Set each prepared piece of chicken on a plate, and heat oil to fry.

Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. Do not overcook chicken. Remove chicken from oil with slotted spoon and drain on paper towels; set aside.

Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chiles and green onions. Add Orange Sauce and bring to boil.

Stir cold water into remaining 1 tablespoon cornstarch until smooth and add to sauce in the wok. Stir well. Heat until sauce is thickned.

Stir in sesame oil and orange zest if desired. Add crispy chicken to the sauce and stir quickly to coat. Don’t let it sit too long, or it will lose it’s crispiness.

Serve over white or brown rice.

Orange Sauce for Stir Fry (I doubled this sauce recipe)
1 1/2 Tablespoons soy sauce
1 1/2 Tablespoons water
5 Tablespoons sugar (I used half white sugar and half Brown sugar)
1/4 cup Orange juice
1 Tablespoon Vinegar
1 heaping Tablespoon of Cornstarch
1/4 cup Cold water

Combine all ingredients except for the Cornstarch and the water. Mix well. Set aside, and follow directions below for adding the cornstarch/water to thicken the sauce.

Chicken Cordon Bleu

I don't know about you, but I always seem to struggle when it comes to chicken dishes. I feel like I never know what to do with chicken and I also feel like there are so many options when it comes to chicken. Then, on top of it all, I don't like dishes that involve too much prep work because it's hard to be in the kitchen at the same time as Cati. Dinner making time in our house is marked by Cati wanting to be constantly held by me so I need dishes that are quick to put together. I came across this Chicken Cordon Bleu recipe and it literally took me 10 minutes and a cutting board to put it together. I cheated and didn't do any pounding; instead, I cut my breasts in half. Easy peasy and super delicious. The mark of a truly successful dish in our house is Cati's response to it and she loved this chicken.

PS Don't forget to enter the Shutterfly Giveaway here!

Chicken Cordon Bleu
Source: Kiersten on Allrecipes.com

2 skinless, boneless chicken breast halves
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 slices Swiss cheese
2 slices cooked ham
1/4 cup seasoned bread crumbs

Preheat oven to 350 degrees F. Coat a baking dish with nonstick cooking spray.

Pound chicken breasts to 1/4 inch thickness. (I sliced them thin)

Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.

Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Chicken Pesto Pizza

I've said it before, but one of the things I have been craving a lot throughout this pregnancy is pizza. I think I could eat it every day and not get tired of it. I love and want pizza in all its incarnations. This particular recipe was simply divine. Like, lick-your-plate divine. I had pre-made tomato sauce in the fridge from the last time we made pizza so this pizza came together very quickly. All I really had to do was boil a chicken breast in water, wine, salt, and pepper, and assemble.

Chicken Pesto Pizza
Source: Adapted Your Home Baked Mom

1 cup precooked shredded chicken
4-5 Tablespoons Pesto
Pizza Dough (store-bought or homemade)
Tomato Sauce
Shredded mozzarella cheese
Grated fontina cheese

Preheat oven to 450 degrees. Line a baking sheet with parchment paper or aluminum foil. If using store-bought pizza dough, prepare dough according to instructions. Either way, place the pizza dough on the baking sheet.

Mix pesto with shredded chicken. Add a layer of sauce to the pizza dough then top with pesto chicken and cheeses. Feel free to make it as cheesy or as saucy as you like it. 

Place in oven and bake for about 15 minutes or until cheese is bubbly and lightly browned and the edges of crust are golden brown.

Remove from oven and let it cool for a few minutes before slicing. Serve and enjoy!

Dinner Made By Two

 First of all, I am so sorry posting has sucked. Things have been a little hectic around here. We seem to be fighting colds left and right, Alex is frustrated with work, and Cati is going through a phase. My once beautiful eater has turned into a very picky eater and it seems like most of the time all she eats during her meals is fruit. As much as I try not to stress out about it, I get really frustrated when everything I offer is rejected. It's been a rough patch in mommyhood and having Alex unhappy doesn't help with my and my mood so I end up spending my free time laying in bed or escaping into someone else's life in my books. I'm hoping things turn around soon because I'm tired of feeling so emotionally spent all the time.

On a positive note, you must make this meal now. This is the best kind of meal there is: the kind where the work is split and you get to do the easy part! Alex made the chicken and I made the potatoes. Our only complaint with this meal was the sage leaves in the chicken because it took away from the lemon and salty flavor of the chicken. The sage flavor was even more potent the next day when we ate the chicken as leftovers. So if you aren't a fan of sage, definitely leave it out. Otherwise, the meal was a hit and we can't wait to repeat (minus the sage).

 

Chicken Saltimbocca with Lemon Sauce
Source: Bon Appétit, March 2007
Yield: Makes 4 servings

Ingredients
4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.

Roasted Parmesan Potato Wedges Recipe
Source: Taste of Home
Serves 4-6

4 potatoes (2 pounds)
2 teaspoons canola oil
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1 teaspoon seasoned salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Cut each potato lengthwise in half. Cut each half into three wedges. In a large bowl, sprinkle potatoes with oil; toss to coat. Combine the remaining ingredients. Add to potatoes; toss to coat.

Arrange potatoes in a single layer on a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.

Sprinkle with any remaining coating. Bake at 350° for 45-55 minutes or until golden brown and tender.

Chicken Cordon Bleu Pasta

Surprisingly enough, I have been cooking on a regular basis.  Despite feeling tired on so many different levels, I have been making us homemade meals almost every night. I had seen this particular recipe pop up in my reader and I couldn't resist giving it a try. The pasta was the most delicious pasta I have had in a long time. It was creamy and cheesy and every bite surprised you either with chicken, bacon, or ham. You really couldn't ask for more. Except maybe some more leftovers. 

Chicken Cordon Bleu Pasta
Source: Taste and Tell
serves 8-10


Alfredo Sauce
1 1/4 cups Shredded Mozzarella Cheese, divided
3/4 cup Parmesan cheese, grated, divided
1/2 cup Unsalted Butter
2 garlic cloves, minced
2 cups heavy cream
1/4 teaspoon pepper

Pasta
10 to 12 ounces penned pasta, cooked
1 chicken breast, cooked and diced into 1/4-inch strips
3/4 cup diced, cooked ham
1/4 cup bacon, cooked and crumbled

Prepare the Alfredo sauce: Melt the butter in a pot over medium heat. Add the pepper, heavy cream and minced garlic. Bring the mixture to a simmer. Reduce heat to medium low. Add the Parmesan and  Mozzarella, reserving about 1/3 of each cheese. Simmer for 5 – 10 minutes, stirring frequently.

Set the oven to broil. Coat a 9×13-inch baking dish with cooking spray. Add the cooked pasta, chicken, bacon, and any additional ingredients. Pour Alfredo sauce over the top, and gently stir to combine everything. Top with the reserved cheeses.

Place the baking dish on the oven’s middle rack. Broil for 3-5 minutes, or until the cheese bubbles and turns light brown.

Dijon Chicken

I saw a recipe for Dijon Chicken somewhere and cut the recipe out to save for later. This was Sunday. I have no clue what I did with the recipe and this is what I wanted for dinner on Monday. I found this recipe which seemed similar enough. The chicken was delicious and the sauce was truly perfection, all golden in color and Dijon mustard in flavor. Simple dish and quick to make. Definitely a keeper.

Dijon Chicken
Source: Adapted from Janet Schaufele on Allrecipes.com

2 skinless, boneless chicken breasts
3 tablespoons butter
1/4 tsp minced garlic
1 tablespoons all-purpose flour
1/2 cup chicken broth
1/4 cup heavy cream
1 tablespoons Dijon-style prepared mustard

Season the chicken with salt and pepper.

In a large skillet over medium heat melt the butter. Add the garlic and cook until clear, about a minute or two.  Brown chicken in butter for about 15 minutes or until cooked through and juices run clear. Remove from skillet and place on plates.

Stir flour into skillet drippings. Add broth and deglaze skillet by stirring vigorously until flour is somewhat dissolved and liquid has the consistency of a sauce. Add cream. Simmer, stirring, over moderate heat for about 2-3 minutes or until sauce is a little thick. Stir in mustard and heat through.

Pour mustard sauce over chicken breasts.

Serve and enjoy!

Spicy Cajun Chicken and Fries

I am constantly in awe of food. I love how you can use similar ingredients and get different tastes just by varying the amount and what the ingredients are paired with. This dish was a perfect example of that. The potatoes were deliciously spicy and their sweetness really highlighted the spicy of the seasonings. The chicken, on the other hand, was more smokey and sweeter in a way completely different from the potatoes. This dish is definitely a winner if you are a fan of spice and heat.

Cajun Potato Wedges
Source : The Grilling Bible
Yield 4-6 servings

3 large russet potatoes, washed, scrubbed, and unpeeled (about 2 1/4 lbs)
1/4 cup olive oil
2 cloves garlic, minced
1 tsp salt
1 tsp paprika
1/2 tsp dried thyme leaves
1/2 tsp dried oregano
1/4 tsp black pepper
1/8 to 1/4 tsp ground red pepper

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil coated with cooking spray.

Cut potatoes in half lengthwise; then cut each half lengthwise into four wedges. Place potatoes in a large bowl. Add oil and garlic; toss to coat well.

Combine salt, paprika, thyme. Oregano, black pepper, and ground red pepper in a small bowl. Sprinkle over potatoes; toss to coat well. Place wedges in a single layer on baking sheet. Reserve remaining mixture.

Bake for 30-35 minutes or until tender. Midway, turn wedges and brush with reserved oil mixture.


Cajun Chicken Breasts
Source: Weber's Big Book of Grilling

1 Tbsp light brown sugar
1 Tbsp granulated garlic
1 Tbsp granulated onion
1 Tbsp paprika
2 tsp dried thyme
2 tsp dried oregano
2 tsp coarsely ground black pepper
2 tsp coarse salt
2 chicken breasts, thinned by meat pounder

In a small bowl combine the rub ingredients.

Rinse the chicken breasts and pat dry with paper towels. Coat with rub and then brush or spray with olive oil.

Grill over medium-high heat over direct heat until juices run clear, about 10 minutes, turning once midway. Serve warm.

Shallot and Apple Stuffed Bacon Chicken

I don't know why, but roasting a chicken freaks me out. I have no problem roasting a turkey. In fact, I enjoy roasting turkey. Chicken, on the other hand, poses a culinary problem for me. It's smaller than a turkey and should technically be easier, but I just have a mental block about it. The best explanation I can come up with is that the insides aren't in little baggies like the insides of a turkey and having to pull out the insides creeps me out.

Anyway, the point is that roasting a chicken is something I never do because of my issues. After this recipe, however, I think that's going to change. We had a whole chicken in the freezer and I told Alex I refused to buy any more meats until we used up what we had first, so I needed to figure out what to do with the chicken. In comes this recipe and the result was a chicken that was so delicious and juicy that it rivaled all those roasted chickens I've bought from Publix. You can never go wrong with bacon and the apples added a nice sweetness to the chicken. I think the bacon grease helped keep the chicken moist from the outside and the juice released from the apples helped keep the chicken moist from the inside.

Shallot and Apple Stuffed Bacon Chicken
Source: Kayotic Kitchen 

1 whole chicken
5 shallots
1 sweet apple
1 large garlic clove
1 rosemary sprig
3 oz bacon (thick slices)
3 tbsp butter or oil
1 tsp seasoning (I used Adobo All-Purpose Seasoning)

Preheat oven to 350 degrees F. Line a pan with aluminum foil and spray with cooking oil.

Peel and coarsely chop the shallots. Grate or mince the garlic. Peel and dice the apple.

Heat a Tbsp butter or oil and add the shallots.Season the shallots with a pinch of pepper and salt. Sauté them over low to medium heat for about 5 minutes. As soon as they’ve browned up a bit add the diced apples. Add the garlic and cook things a few minutes, until the apples get a slight tan but are still firm. Turn off the heat.

Fill the chicken with the shallots and apples and push a rosemary sprig in there as well for some extra flavor.


Brush the chicken with the remaining butter or oil. Season it with your desired seasoning. Wrap the breast part of the chicken with bacon.

Place in oven and cook for 90 minutes or until the chicken reaches an internal temperature of 180 degrees F. Remove from oven and let it rest for 10 minutes before cutting.

Chicken & Biscuits

Before Alex went back to vacation he requested that I make him chicken & biscuits a la Cheesecake Factory. He had to explain to me exactly what he wanted because the only chicken & biscuits I knew of was just that: chicken and biscuits. What he wanted was mashed potatoes topped with a chicken breast topped with biscuits and all covered in gravy. I tried my best to give him exactly what he wanted, with my little twists here and there. The end result wasn't exactly what he wanted (no mushrooms, sorry!) but it was in the same general food category he was craving, which was comfort food.

Chicken & Biscuits
Source: Adapted from Kristi's Cooking Blog
Serves 3-4

Chicken:
1 tbsp vegetable oil
2 Tbsp unsalted butter
1.5 tsp minced garlic
2 chicken breasts, halved
1/2 bag (4oz) vegetable medley
1/4 cup flour
1 cup condensed chicken broth undiluted (I used a cup of water and 2 tsp chicken bouillon)
1/2 cup dark beer (I used a brown ale)
1/2 cup whipping cream
Salt
Pepper

Dumplings:
1 1/4 cups sifted flour
2 tsp baking powder
1/2 tsp salt
1 tsp granulated sugar
2 tbsp melted butter
3/4 cup warm milk

Mashed Potatoes
Your favorite homemade mashed potatoes

Grease a casserole dish with either oil or cooking spray. Preheat oven to 350 degrees F.

In a large nonstick skillet, heat oil and butter over medium heat. Add garlic and cook until translucent, about two minutes. Add chicken breasts and cook until juices run clear. Transfer to casserole dish.

Reduce heat to medium. Add vegetables and cook until softened. Sprinkle flour over vegetables, stir well and cook for 1 minute. Add chicken broth, beer, and cream and stir until thickened. Season to taste with salt and pepper. Pour mixture over chicken.

In a bowl, combine the dry ingredients for the dumplings. Add butter and milk and stir just until moistened. Drop dumpling dough, by spoonfuls, onto chicken mixture. Place in oven and cook until a toothpick inserted in center of dumplings comes out clean, about 30-35 minutes.

Meanwhile, make your favorite homemade mashed potatoes.

Serve chicken and dumplings on a bed of mashed potatoes, ladling extra sauce on top.

So Not Tipsy Chicken

Disappointment. This chicken is called tipsy, but what a misnomer. The chicken is actually everything but tipsy. The ingredients sound great but they don't really shine through once the chicken is cooked. I think this chicken would have benefited from being brushed with the marinade as it cooked. One of our friends suggested actually sticking the marinade under the skin of the chicken. Maybe that would ahve helped the bird really take on the flavor because as it is, it tastes like plain roasted chicken.

Tipsy Chicken
Source: Weber's Big Book of Grilling

For the marinade:
1/2 cup bourbon
2 Tbsp maple syrup
1 Tbsp country-style dijon mustard
1 Tbsp minced garlic

1 roaster chicken, 6-7 lbs

2 Tbsp extra-virgin olive oil
2 tsp kosher salt
1/2 tsp coarsely ground black pepper

To make the marinade: In a small bowl, whisk together the marinade ingredients

Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Butterfly the chicken by removing it's backbone and flattening it. Place the chicken in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for at least 2 hours, turning occasionally.

Remove the chicken from the bag and discard the marinade. Wipe the marinade off the chicken with paper towels. To keep it flat for even cooking, skewer the chicken with two metal skewers. Lightly spray or brush with olive oil and season with salt and pepper.

Grill the chicken, skin side up, over indirect medium heat until the internal temperature registers 170 degrees F in the breast and 180 degrees F in the thickest part of the thigh, 1.5 to 2 hours. Remove from grill, loosely cover with aluminum foil, and allow to rest for about 10 minutes before carving. 

Chicken Kitchen

Chicken Kitchen, Chick n Grill, and all the others eat your hearts out. I've discovered your secret. I now possess the ability to replicate your grilled chicken, yellow rice, and mustard curry sauce dish. We made a dinner that rivaled the meal we'd normally spend $10 on. The chicken was seasoned simply with salt, pepper, olive oil before going on the grill. The yellow rice was made the good old fashioned way on the stove. And the mustard curry sauce was the easiest thing to make. What really made the dish is how spot on the sauce was. The only change I'll make next time around is reducing the amount of liquid that goes into the rice, but that's an issue of personal preference and not faulty recipe.

Yellow Rice
Source: A Taste of Cuba by Linette Creen
Serves 2-3

1 cup, 2 Tbsp water
1 cup, 2 Tbsp chicken broth
1/2 packet of Sazon Goya con Azafran seasoning
2 tbsp butter
1/4 tsp salt
1 cup long-grain rice

In a medium sized pot, bring water, broth, seasoning, butter, and salt to a boil over medium-high heat. Add rice and stir. Cover the pot, reduce the heat to medium-low, and simmer 20 minutes, stirring occasionally. Serve when the rice is tender.

Mustard Curry Sauce
Source: Frenchbunny on Food.com

2 tablespoons light mayonnaise
1 teaspoon yellow mustard
1/2 teaspoon curry powder
1 tablespoon water

Stir vigorously until water is well mixed into the mayo-mustard-curry mix.

Add more or less water, depending on how "runny" you want the sauce to be.

Can add or take away some curry as per your taste.

Pan-Roasted Garlic and Lemon Chicken

Stop reading and start cooking. You absolutely must make this chicken dish. It is, by far, one of the best chicken dishes I have ever made. I've tried making lemon chicken before but somewhere along the cooking process the lemon flavor gets lost. Not with this dish. The lemon flavor is subtle but the chicken breathes the lemon flavor.

PS I'm sorry for sucking on the posting lately. I promise I'll be back to normal after next Wednesday!

Pan-Roasted Garlic and Lemon Chicken
Source: Elly Says Opa!
Serves 2

2 Tbsp. olive oil
2 fat cloves garlic, peeled and slightly smashed
1 lemon, halved
1 egg
1/3 cup breadcrumbs
2 Tbsp. romano or parmesan cheese
1/2 tsp. chopped rosemary
2 chicken breast halves, pounded to about 1/3 – 1/2″ thickness

Heat a nonstick skillet over medium-low heat and add the oil. Once the oil is hot, add the garlic and cook, stirring occasionally, until golden brown and soft, about 7 minutes. Remove the garlic with a slotted spoon, and keep the oil in the pan.

Zest half the lemon into a dish or bowl, and to it add the breadcrumbs, cheese, rosemary, and salt and pepper to taste.

Crush the browned garlic cloves and whisk in a separate shallow bowl/dish along with the egg and juice from half the lemon.

Season the chicken with salt and pepper. Dip the chicken into the egg mixture, and then dredge into the breadcrumb mixture.

Heat the garlic oil over medium heat and once hot, add the chicken. Cook until done, about 2.5 minutes per side. Serve with slices or wedges of the remaining half lemon.

Goat Cheese & Apple Chicken

As far as I can remember I've only had goat cheese 3 times in my life. I saw the goat cheese at the market and I had to buy it. My mouth watered at the thought of chicken topped with goat cheese, apple, and maple syrup. The dish did not disappoint. The goat cheese apple mixture provided a smooth and tart contrast to the crispy and savory chicken. Let's not forget about the maple syrup and how well its sweetness paired with the goat cheese. I licked my plate clean it was that good.

Goat Cheese & Apple Chicken
Serves 2

1 chicken breast, halved
3/4 cup Saltine cracker crumbs
1/2 tsp garlic salt
1 egg
2 Tbsp olive oil
3 oz goat cheese, at room temperature
1/2 an apple chopped
Salt
Pepper
Maple syrup

Preheat oven to 250 degrees F. Line a baking dish with aluminum foil and spray with cooking oil. 

Season chicken with salt and pepper. In a small bowl combine the cracker crumbs and garlic salt. In another small bowl whisk the egg with a fork. Dip the seasoned chicken into the egg and then the cracker mixture.

Over medium heat, add the oil and then cook the chicken until brown and crispy and cooked through. Place the chicken on the baking dish.

In another small bowl combine the goat cheese and the apples. Spread mixture evenly over the chicken breasts. Drizzle with maple syrup.

Bake for about 20 minutes or until cheese is warm and browned. Remove from oven.

Drizzle with more maple syrup. Serve and enjoy!

Chicken & Biscuits Attempt

I tried to make Alex classic comfort food. Maybe I tried a little too hard because I didn't get what I was expecting. Granted, it was all my fault because I've never made or even had chicken & biscuits so I didn't really know what I was doing when I made this dish. I tweaked the recipe a bit, added more flour because I thought the chicken mixture was too runny, I took out 1/2 cup of the chicken mixture to make some future food for Cati (every time I cook I put some aside if it seems like something she might like when she's more advanced in her eating), and I used pre-made biscuits that hijacked the dish. The dish was good but it was more like biscuits with a side of chicken. Oh well, at least I tried.

Not Really Chicken and Biscuits
Source: Adapted from All Recipes (here)

1/4 cup butter
2 cloves garlic, minced
3/4 cup chopped carrot
3/4 cup corn
1/2 cup all-purpose flour
1 teaspoons white sugar
1/2 teaspoon salt
2 cups chicken broth
1 chicken breast, cooked and shredded (I boiled it in water seasoned with garlic salt)
Salt
Pepper
2-4 pre-made, refrigerated biscuits

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a skillet, melt the butter over medium-high heat. Cook and stir the garlic, carrots, and corn in butter until tender. Mix in the flour, sugar, and salt. Stir in broth, and bring to a boil. Stirring constantly, boil 1 minute and then reduce heat. Season with salt and pepper to taste. Simmer 5 minutes, then mix in chicken. Transfer mixture to the prepared baking dish. Top with biscuits.

Bake in the preheated oven for 30 minutes or until the biscuits are cooked through. To serve, spoon chicken mixture over biscuits.

Chicken Lasagna

I was in the mood for a white chicken lasagna. I came across this recipe, tweaked it a bit and got exactly what I wanted. I omitted the tomatoes called for in the original recipe, combined the chicken with the sauce, and loaded up the lasagna with cheese.  I had enough sauce for two full layers and enough pasta for the both of us plus enough leftovers for lunch the next day.

 

Chicken Lasagna
Adapted from Pink Bites (here)
makes 1 lasagna (9x13 inches); serves 2-4 people

1 skinless, boneless chicken breast
1 bay leaf
3 tablespoons of butter
2 tablespoons of all-purpose flour
2 cups of warm milk
1/4 teaspoon of nutmeg
salt
pepper
1/2 package of lasagna noodles (no boil is easiest!)
2 to 2 1/2 cups of shredded mozzarella cheese or Italian cheese blend
1/4 to 1/2 cup of grated Parmesan

Preheat the oven to 350 degrees. Prepare baking dish by coating it with cooking spray.

Cook the chicken breasts in water along with the bay leaf until cooked through. Drain and shred the meat.

Meanwhile, melt the butter in a medium pot or pan. Add the flour and cook it until it's no longer raw, about 3 minutes, stirring. Add the warm milk slowly to the pot, whisking it constantly until all the milk is added and the sauce is smooth. Add the nutmeg and continue cooking until the sauce thickens it up enough to cover the back of a wooden spoon. Season to taste with salt and pepper. Remove from the stove and set aside. Add chicken to white sauce.

Spoon some of the white sauce chicken mixture on the bottom of a the baking dish making sure to cover the entire bottom. Make one layer of lasagna noodles and top it with more of the white sauce and some of the mozzarella and Parmesan cheese. Then top with pasta and repeat layers finishing with white sauce and cheese.

Bake it for 30-40 minutes or until get golden and bubbly. Remove from the oven and wait 10 minutes before cutting the lasagna.

Original recipe note: If using the type of lasagna sheets that don't require pre-boiling make sure there is enough sauce to cover the entire lasagna, or it will be dry. If you think there is not enough white sauce, thin it out a little bit by adding more milk into it, a tablespoon at the time and whisking well after each addition. Re-season if necessary.