Ingredients:
1 1/4 lbs boneless, skinless chicken (about 5 pieces)
2 T Blackening Spice Rub
2 T olive oil, divided
3 cloves garlic, minced
1/4 cup white wine (or chicken stock)
3 cups heavy cream
1 cup marinated sun-dried tomatoes, chopped
1 lb fettuccine noodles
3/4 cup grated parmesan cheese (divided into 1/2 and 1/4 cup)
sliced green onion, for garnish (optional)
Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain and set aside.
Preheat oven to 350 degrees.
Heat a large cast iron skillet over high heat, and add 1 T olive oil. Sprinkle both sides of the chicken with the blackening spice rub. Cook the chicken 3 minutes per side, until blackened. Transfer the chicken to the oven and cook through, about 10 minutes. Remove the chicken from the oven and cut into thin strips on the bias.
In a large skillet over medium heat, heat 1 T olive oil. Add the garlic and saute for 2 minutes. Stir in the wine (or chicken stock). Pour in the heavy cream, bring to a simmer, and cook until reduced by half.
When the sauce is at the desired consistency, stir in 1/2 cup of the grated parmesan. Add the sundried tomatoes and half of the sliced chicken. Taste and season with salt and pepper if needed. (I added 1 tsp of the spice rub for extra flavor.)
Add the cooked fettuccine into the sauce mixture and toss well. Let cook together for 2 minutes. Serve up by placing some on a large plate, top with additional blackened chicken, and sprinkle with more grated parmesan cheese . Garnish with green onions, if using. Enjoy!
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Blackening Spice Rub ~ For Chicken and Seafood
Ingredients:
3 T paprika
2 T kosher salt
1 T granulated or garlic powder
1 T black pepper
2 tsp ground white pepper
2 tsp onion powder
1 tsp cayenne
Whisk together all ingredients in a small bowl. Use on your favorite protein. Leftovers can be stored in a tightly sealed container for up to 6 months.
3 T paprika
2 T kosher salt
1 T granulated or garlic powder
1 T black pepper
2 tsp ground white pepper
2 tsp onion powder
1 tsp cayenne
Whisk together all ingredients in a small bowl. Use on your favorite protein. Leftovers can be stored in a tightly sealed container for up to 6 months.
Philly Chicken Wraps
Ingredients:
1 lb boneless skinless chicken breasts, cut into strips
kosher salt
black pepper
garlic powder
1 T olive oil
1 T butter
1 cup button mushrooms, cut in half
1/2 yellow onion, sliced
Provolone cheese slices
Tortilla wraps
mayonnaise
shredded lettuce
diced tomatoes
In a large skillet over medium low heat, add the butter, mushrooms, and onions. Cook until mushrooms are tender and onions just begin to brown around the edges. Transfer to a bowl.
Season the sliced chicken with kosher salt, black pepper, and garlic powder. In the same skillet over medium high heat, add the olive oil and seasoned chicken. Stir chicken and continue to cook until completely cooked through. Add the mushroom and onions to the chicken and stir well. Add slices of provolone cheese to top of chicken/mushroom/onion mixture, cover with a lid, and turn off the heat.
Dampen a few paper towels and wrap around the tortilla wraps. Heat in the microwave until warm, about 45 seconds. Assemble the wraps. Spread the wrap with a layer of mayonnaise, chicken/mushroom/onion/cheese, shredded lettuce, and diced tomatoes. Fold up ends, then wrap and roll. Enjoy!
1 lb boneless skinless chicken breasts, cut into strips
kosher salt
black pepper
garlic powder
1 T olive oil
1 T butter
1 cup button mushrooms, cut in half
1/2 yellow onion, sliced
Provolone cheese slices
Tortilla wraps
mayonnaise
shredded lettuce
diced tomatoes
In a large skillet over medium low heat, add the butter, mushrooms, and onions. Cook until mushrooms are tender and onions just begin to brown around the edges. Transfer to a bowl.
Season the sliced chicken with kosher salt, black pepper, and garlic powder. In the same skillet over medium high heat, add the olive oil and seasoned chicken. Stir chicken and continue to cook until completely cooked through. Add the mushroom and onions to the chicken and stir well. Add slices of provolone cheese to top of chicken/mushroom/onion mixture, cover with a lid, and turn off the heat.
Dampen a few paper towels and wrap around the tortilla wraps. Heat in the microwave until warm, about 45 seconds. Assemble the wraps. Spread the wrap with a layer of mayonnaise, chicken/mushroom/onion/cheese, shredded lettuce, and diced tomatoes. Fold up ends, then wrap and roll. Enjoy!
Kickin' Buffalo Chicken Wrap
Ingredients:
1 lb boneless, skinless chicken breasts
black pepper
garlic powder
Weber Kick 'N Chicken seasoning
1/4 cup Frank's Red Hot Wings buffalo sauce
1/2 cup sour cream
1/4 cup blue cheese crumbles
shredded lettuce
grape tomatoes, halved
Jalapeno Cheddar wrap tortillas
Season chicken on both sides with pepper, garlic powder, and Kick 'N Chicken seasoning. Grill on outdoor grill until cooked through, about 20 minutes depending on size. Remove to cutting board and slice into either long strips or bite size pieces. Place chicken in large bowl, add buffalo sauce, and toss to coat.
To make blue cheese sauce, combine sour cream, blue cheese crumbles, and pepper in small bowl. Mix to combine.
Heat tortillas in microwave for 20 seconds. On tortilla, layer buffalo chicken, blue cheese sauce, shredded lettuce, and tomatoes. Fold in the left and right side, then roll bottom to top to form the wrap so nothing falls out. Enjoy!
1 lb boneless, skinless chicken breasts
black pepper
garlic powder
Weber Kick 'N Chicken seasoning
1/4 cup Frank's Red Hot Wings buffalo sauce
1/2 cup sour cream
1/4 cup blue cheese crumbles
shredded lettuce
grape tomatoes, halved
Jalapeno Cheddar wrap tortillas
Season chicken on both sides with pepper, garlic powder, and Kick 'N Chicken seasoning. Grill on outdoor grill until cooked through, about 20 minutes depending on size. Remove to cutting board and slice into either long strips or bite size pieces. Place chicken in large bowl, add buffalo sauce, and toss to coat.
To make blue cheese sauce, combine sour cream, blue cheese crumbles, and pepper in small bowl. Mix to combine.
Heat tortillas in microwave for 20 seconds. On tortilla, layer buffalo chicken, blue cheese sauce, shredded lettuce, and tomatoes. Fold in the left and right side, then roll bottom to top to form the wrap so nothing falls out. Enjoy!
Chicken Gyros with Tzatziki
Chicken Gyros:
1 lb marinated, grilled chicken breast strips (see below)
1 batch tzatziki (see below)
6 pitas or flatbread
shredded romaine lettuce
2 tomatoes, sliced
1/2 red onion, sliced
Chicken Marinade:
1 lb boneless, skinless chicken breast
1 T Greek yogurt
1/4 cup olive oil
2 cloves garlic, chopped
1 lemon, zest and juice
2 sprigs fresh oregano, removed from stem
1 sprig fresh rosemary, chopped
1/4 tsp kosher salt
1/4 tsp black pepper
Place rinsed chicken in a large zip lock bag. In a medium bowl, whisk together all marinade ingredients. Pour marinade over chicken, zip up bag, and shake bag to coat all chicken. Place in the refrigerator for 1 hour.
Tzatziki:
1 large cucumber, peeled, seeded, grated over colander
1 cup Greek yogurt (2 - 6 oz. serving cups)
2 T fresh lemon juice
2 T olive oil
2-3 T fresh dill, chopped
3 cloves garlic, minced or grated
kosher salt and pepper, to taste
1/4 tsp cayenne pepper (optional)
Peel and remove seeds from cucumber, then grate over colander and let water drain. Place grated cucumber in paper towels to squeeze out excess water. Add to a medium bowl with remaining ingredients and whisk together. Cover with plastic wrap and refrigerate for at least an hour to let flavors combine.
Grill chicken on indoor or outdoor grill until cooked through. Slice into strips. Assemble gyros by layering tzatziki, chicken, lettuce, tomato, red onion, and more tzatziki on top. Enjoy!
Southern Fried Chicken Strips
Ingredients:
2 lbs boneless, skinless chicken breasts, cut into long strips
1 cup buttermilk
2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
3 eggs + 3 T milk + salt + pepper (egg wash)
Cut the chicken breasts into long thick strips (I usually just cut in half). Place in a deep glass casserole dish and pour buttermilk over chicken. Cover with plastic wrap and let marinade it refrigerator for at least 1 hour.
In a large deep dish, add the flour, baking powder, and spices. Stir with a fork. In another dish, add the eggs and spices to make egg wash.
Line two sheet pans with wire racks.
Remove the chicken and complete the breading process:
Place the chicken in the flour and shake off excess. You only want a light coating to adhere the egg. Dip the chicken in the egg wash. Place chicken back in the flour to coat completely and shake off excess. Place chicken on one of the wire rack lined sheet pans. (Save the other sheet pan for the baking process)
Let the chicken sit and absorb the breading for 10 minutes while your oil heats up.
Preheat oven to 400 degrees. Pour canola or vegetable oil into large cast iron skillet making sure to only fill 1/2 way. I test the oil by putting the handle of a wooden spoon into the oil. Once bubbles form all the way around the handle tip, the oil is ready.
Fry chicken in batches. Cook chicken for 3 minutes, then flip and cook for 2 minutes. Remove the chicken to the clean wire rack lined sheet pan. Let the oil come back up to temperature between batches. Continue cooking all your chicken in batches.
Bake chicken tenders in the oven until cooked through. I usually bake them for 12-14 minutes when they are thick. Sprinkle with kosher salt while still hot. Enjoy!
2 lbs boneless, skinless chicken breasts, cut into long strips
1 cup buttermilk
2 cups all purpose flour
3 tsp baking powder
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp garlic powder
3 eggs + 3 T milk + salt + pepper (egg wash)
Cut the chicken breasts into long thick strips (I usually just cut in half). Place in a deep glass casserole dish and pour buttermilk over chicken. Cover with plastic wrap and let marinade it refrigerator for at least 1 hour.
In a large deep dish, add the flour, baking powder, and spices. Stir with a fork. In another dish, add the eggs and spices to make egg wash.
Line two sheet pans with wire racks.
Remove the chicken and complete the breading process:
Place the chicken in the flour and shake off excess. You only want a light coating to adhere the egg. Dip the chicken in the egg wash. Place chicken back in the flour to coat completely and shake off excess. Place chicken on one of the wire rack lined sheet pans. (Save the other sheet pan for the baking process)
Let the chicken sit and absorb the breading for 10 minutes while your oil heats up.
Preheat oven to 400 degrees. Pour canola or vegetable oil into large cast iron skillet making sure to only fill 1/2 way. I test the oil by putting the handle of a wooden spoon into the oil. Once bubbles form all the way around the handle tip, the oil is ready.
Fry chicken in batches. Cook chicken for 3 minutes, then flip and cook for 2 minutes. Remove the chicken to the clean wire rack lined sheet pan. Let the oil come back up to temperature between batches. Continue cooking all your chicken in batches.
Bake chicken tenders in the oven until cooked through. I usually bake them for 12-14 minutes when they are thick. Sprinkle with kosher salt while still hot. Enjoy!
Creamy Chicken Enchiladas with Spicy Black Beans~2 Recipes!
Creamy Chicken Enchilada Ingredients:
2 Rotisserie chicken breasts, chopped
2 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
kosher salt
black pepper
1/2 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 cup salsa
1 cup Mexican blend shredded cheese
Toppings of choice
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray. In a large skillet over medium heat, add olive oil, onions, jalapenos, garlic, salt and pepper. Saute until tender. Add the spices and chicken broth. Stir in the cream cheese and cook for a few minutes to heat through. Remove from heat.
Wrap tortillas in damp paper towels and place in microwave on high for 1 minute. Assemble enchiladas by spooning mixture into the middle of corn tortilla, roll up, and place seam side down in prepared casserole dish side by side. Spoon some salsa over each and top with shredded cheese. Bake for 10 minutes, or until cheese is melted. Serve with your favorite toppings and some Spicy Black Beans.
Spicy Black Beans
1 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
kosher salt
black pepper
1 roma tomato, chopped
1/2 tsp cumin
1/4 tsp paprika
1/2 cup chicken broth
1 can black beans, drained and rinsed
In a medium sauce pan over medium heat, add olive oil, onion, jalapeno, garlic, salt, and pepper. Saute until tender. Add the chopped tomato, cumin, and paprika. Cook for 2 minutes. Stir in the chicken broth and black beans. Turn heat to medium low and simmer for 10 minutes, stirring occasionally. Serve with enchiladas. Enjoy!
2 Rotisserie chicken breasts, chopped
2 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno pepper, seeded and chopped
2 cloves garlic, minced
kosher salt
black pepper
1/2 cup chicken broth
1 tsp cumin
1 tsp chili powder
1/2 tsp paprika
10 oz. container Santa Fe Philadelphia Cooking Cream
10 corn tortillas1/2 cup salsa
1 cup Mexican blend shredded cheese
Toppings of choice
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray. In a large skillet over medium heat, add olive oil, onions, jalapenos, garlic, salt and pepper. Saute until tender. Add the spices and chicken broth. Stir in the cream cheese and cook for a few minutes to heat through. Remove from heat.
Wrap tortillas in damp paper towels and place in microwave on high for 1 minute. Assemble enchiladas by spooning mixture into the middle of corn tortilla, roll up, and place seam side down in prepared casserole dish side by side. Spoon some salsa over each and top with shredded cheese. Bake for 10 minutes, or until cheese is melted. Serve with your favorite toppings and some Spicy Black Beans.
Spicy Black Beans
1 tsp olive or canola oil
1/2 white onion, chopped
1 jalapeno, finely chopped
1 clove garlic, minced
kosher salt
black pepper
1 roma tomato, chopped
1/2 tsp cumin
1/4 tsp paprika
1/2 cup chicken broth
1 can black beans, drained and rinsed
In a medium sauce pan over medium heat, add olive oil, onion, jalapeno, garlic, salt, and pepper. Saute until tender. Add the chopped tomato, cumin, and paprika. Cook for 2 minutes. Stir in the chicken broth and black beans. Turn heat to medium low and simmer for 10 minutes, stirring occasionally. Serve with enchiladas. Enjoy!
Chicken Spaghetti
Ingredients:
2 rotisserie chicken breasts and 2 thighs, cut or shred into pieces
3/4 lb thin spaghetti, broken into thirds
2 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of chicken and mushroom soup
1 green pepper, diced
1/2 yellow onion, diced
4 oz jar diced pimentos (I did not use)
2 cups reserved chicken broth (from cooking spaghetti)
kosher salt
black pepper
garlic powder
cayenne pepper (optional)
2 1/2 cups grated sharp cheddar cheese (reserve 1 cup for topping)
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray.
Fill large stock pot with water and add chicken bouillon. Cover and bring to a boil. Add the spaghetti and cook for 5 minutes, or until al dente. Reserve 2 cups of the chicken broth and drain spaghetti.
In a large bowl, combine the chicken, cooked spaghetti, soups, green pepper, onion, pimentos, 1 1/2 cups cheese, and 1 1/2 cups of chicken broth. Add more broth as needed. You want the mixture to be fairly thin and stirable, and it will thicken up while baking. Taste and season with salt, pepper, cayenne pepper, and garlic powder as needed.
Transfer mixture into prepared casserole dish and top with remaining 1 cup cheese. Cover with a lid or foil. Bake for 25 minutes. Uncover and cook another 15-20. We topped ours with a dollop of sour cream. Enjoy!
2 rotisserie chicken breasts and 2 thighs, cut or shred into pieces
3/4 lb thin spaghetti, broken into thirds
2 chicken bouillon cubes
1 can cream of mushroom soup
1 can cream of chicken and mushroom soup
1 green pepper, diced
1/2 yellow onion, diced
4 oz jar diced pimentos (I did not use)
2 cups reserved chicken broth (from cooking spaghetti)
kosher salt
black pepper
garlic powder
cayenne pepper (optional)
2 1/2 cups grated sharp cheddar cheese (reserve 1 cup for topping)
Preheat oven to 350 degrees. Spray a large casserole dish with non-stick cooking spray.
Fill large stock pot with water and add chicken bouillon. Cover and bring to a boil. Add the spaghetti and cook for 5 minutes, or until al dente. Reserve 2 cups of the chicken broth and drain spaghetti.
In a large bowl, combine the chicken, cooked spaghetti, soups, green pepper, onion, pimentos, 1 1/2 cups cheese, and 1 1/2 cups of chicken broth. Add more broth as needed. You want the mixture to be fairly thin and stirable, and it will thicken up while baking. Taste and season with salt, pepper, cayenne pepper, and garlic powder as needed.
Transfer mixture into prepared casserole dish and top with remaining 1 cup cheese. Cover with a lid or foil. Bake for 25 minutes. Uncover and cook another 15-20. We topped ours with a dollop of sour cream. Enjoy!
Oven Baked Wings~Spicy and BBQ
Ingredients:
30 wings (I used all drumettes)
3/4 cup all purpose flour
2 T corn starch
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup Frank's Red Hot Wings Buffalo Sauce, plus more for dipping
1/2 cup favorite BBQ sauce (I used homemade), plus more for dipping
Line a baking sheet with foil and spray generously with non-stick cooking spray. Place the flour, corn starch, and spices in a gallon size resealable bag. Add the wings into the bag in two batches. Seal and shake well to coat, then place on prepared baking sheet. Refrigerate uncovered for at least 1 hour.
When ready to bake the wings, preheat oven to 400 degrees. Pour the Buffalo sauce into a bowl. Dip the HOT wings into the sauce and place back on to the baking sheet. Pour 1/2 cup of the BBQ sauce into a bowl. Dip the remaining BBQ wings into the sauce and place back onto the baking sheet.
Bake wings for 30 minutes. Remove from the oven and use the same sauces from earlier to brush onto the wings. Flip them over and brush the other side. Bake another 15 minutes, or until cripsy and cooked through. Discard remaining sauce since it was used on raw chicken. Use some fresh sauce to dip wings one final time after removing from the oven. This will make them perfectly saucy and messy!
Serve with a side of cole slaw and Blue Cheese or Ranch dressing. Enjoy!
30 wings (I used all drumettes)
3/4 cup all purpose flour
2 T corn starch
1/2 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 cup Frank's Red Hot Wings Buffalo Sauce, plus more for dipping
1/2 cup favorite BBQ sauce (I used homemade), plus more for dipping
Line a baking sheet with foil and spray generously with non-stick cooking spray. Place the flour, corn starch, and spices in a gallon size resealable bag. Add the wings into the bag in two batches. Seal and shake well to coat, then place on prepared baking sheet. Refrigerate uncovered for at least 1 hour.
When ready to bake the wings, preheat oven to 400 degrees. Pour the Buffalo sauce into a bowl. Dip the HOT wings into the sauce and place back on to the baking sheet. Pour 1/2 cup of the BBQ sauce into a bowl. Dip the remaining BBQ wings into the sauce and place back onto the baking sheet.
Bake wings for 30 minutes. Remove from the oven and use the same sauces from earlier to brush onto the wings. Flip them over and brush the other side. Bake another 15 minutes, or until cripsy and cooked through. Discard remaining sauce since it was used on raw chicken. Use some fresh sauce to dip wings one final time after removing from the oven. This will make them perfectly saucy and messy!
Serve with a side of cole slaw and Blue Cheese or Ranch dressing. Enjoy!
Lightened Up Baked Pasta
Ingredients:
3/4 lb Barilla Campanelle pasta
5 oz. fresh spinach, stems removed
2 T olive oil, divided
1 lb boneless, skinless chicken breasts, diced
1 yellow onion, diced
8 oz. mushrooms, sliced
3 cloves garlic, minced
1/3 cup flour
1 can low sodium chicken broth
3 cups reduced fat milk (I used 2%)
1 large lemon, zest and juice
kosher salt
black pepper
Italian seasoning
garlic powder
1 cup Italian Panko breadcrumbs, divided
3/4 cup grated parmesan cheese
Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray.
Season the chicken with salt, pepper, and Italian seasoning. Heat a large deep skillet over medium high heat. Add 1 T olive oil and cook the chicken until no longer pink. Remove to a bowl and set aside.
Meanwhile, cook the pasta in salted boiling water for 7 minutes, until just shy of al dente. Turn off the heat, stir in the spinach, and let wilt for 2 minutes. Drain and set aside.
In the same large skillet over medium heat, add another 1 T olive oil. Add the onions and mushrooms and cook for 8 minutes, stirring occasionally. Add the garlic and cook another minute. Stir in the flour and cook for a minute. Pour in the chicken broth and stir until flour is incorporated. Add the milk, and season salt, pepper, garlic powder, and Italian seasoning. Bring to a boil, lower heat, and simmer until thickened, stirring occasionally. This will take about 10-12 minutes. Turn off the heat and stir in the lemon zest and lemon juice. Taste and reseason if needed.
Add the chicken and pasta mixture to the sauce and toss to coat evenly. Pour into the prepared casserole dish. Sprinkle top with 1/2 cup Panko breadcrumbs, then 3/4 cup parmesan cheese, then the other 1/2 cup Panko. Bake for 30 minutes, or until golden brown on top and bubbly. Enjoy!
Note: If you don't have the time to bake the pasta: Boil the pasta until al dente, toss it together with the chicken and sauce, sprinkle with grated parmesan cheese, and serve immediately.
3/4 lb Barilla Campanelle pasta
5 oz. fresh spinach, stems removed
2 T olive oil, divided
1 lb boneless, skinless chicken breasts, diced
1 yellow onion, diced
8 oz. mushrooms, sliced
3 cloves garlic, minced
1/3 cup flour
1 can low sodium chicken broth
3 cups reduced fat milk (I used 2%)
1 large lemon, zest and juice
kosher salt
black pepper
Italian seasoning
garlic powder
1 cup Italian Panko breadcrumbs, divided
3/4 cup grated parmesan cheese
Preheat oven to 350 degrees. Spray a large casserole dish with cooking spray.
Season the chicken with salt, pepper, and Italian seasoning. Heat a large deep skillet over medium high heat. Add 1 T olive oil and cook the chicken until no longer pink. Remove to a bowl and set aside.
Meanwhile, cook the pasta in salted boiling water for 7 minutes, until just shy of al dente. Turn off the heat, stir in the spinach, and let wilt for 2 minutes. Drain and set aside.
In the same large skillet over medium heat, add another 1 T olive oil. Add the onions and mushrooms and cook for 8 minutes, stirring occasionally. Add the garlic and cook another minute. Stir in the flour and cook for a minute. Pour in the chicken broth and stir until flour is incorporated. Add the milk, and season salt, pepper, garlic powder, and Italian seasoning. Bring to a boil, lower heat, and simmer until thickened, stirring occasionally. This will take about 10-12 minutes. Turn off the heat and stir in the lemon zest and lemon juice. Taste and reseason if needed.
Add the chicken and pasta mixture to the sauce and toss to coat evenly. Pour into the prepared casserole dish. Sprinkle top with 1/2 cup Panko breadcrumbs, then 3/4 cup parmesan cheese, then the other 1/2 cup Panko. Bake for 30 minutes, or until golden brown on top and bubbly. Enjoy!
Note: If you don't have the time to bake the pasta: Boil the pasta until al dente, toss it together with the chicken and sauce, sprinkle with grated parmesan cheese, and serve immediately.
Grilled Chicken Sliders~2 Ways
Ingredients:
1 lb boneless, skinless chicken breasts
Weber Kickin Chicken seasoning
Allegro original marinade
King's Hawaiian Sweet Dinner Rolls
Toppings of Choice:
mayonnaise
mustard
bbq sauce
cheese
bacon
jalapenos
pickles
lettuce
tomatoes
onions
Place chicken in a gallon zip lock bag and pound to 1/2 inch thickness. Remove to a plate and season both sides with Weber Kickin Chicken seasoning. Pour 1/4 cup Allegro marinade into zip lock bag, add chicken, and seal up the bag. Place in the refrigerator to marinade for at least 2 hours.
When ready to cook, drain off the marinade. Grill chicken on an outdoor or indoor grill pan until cooked through. Let rest for a few minutes. Cut chicken into slices and place on rolls. Add your favorite toppings and enjoy!
Any leftover chicken is great on a mixed salad the next day. And you won't feel so bad for eating all those King's Hawaiian sweet dinner rolls the day before!
1 lb boneless, skinless chicken breasts
Weber Kickin Chicken seasoning
Allegro original marinade
King's Hawaiian Sweet Dinner Rolls
Toppings of Choice:
mayonnaise
mustard
bbq sauce
cheese
bacon
jalapenos
pickles
lettuce
tomatoes
onions
Place chicken in a gallon zip lock bag and pound to 1/2 inch thickness. Remove to a plate and season both sides with Weber Kickin Chicken seasoning. Pour 1/4 cup Allegro marinade into zip lock bag, add chicken, and seal up the bag. Place in the refrigerator to marinade for at least 2 hours.
When ready to cook, drain off the marinade. Grill chicken on an outdoor or indoor grill pan until cooked through. Let rest for a few minutes. Cut chicken into slices and place on rolls. Add your favorite toppings and enjoy!
Any leftover chicken is great on a mixed salad the next day. And you won't feel so bad for eating all those King's Hawaiian sweet dinner rolls the day before!
Chicken Enchilada Soup
Ingredients:
2 Rotisserie chicken breasts, diced or shredded
2 tsp olive oil
1/2 yellow onion, chopped
kosher salt
black pepper
3 cloves garlic, minced
1 can mild Rotel tomatoes, with juice
1 can smoked green chilis, drained
1 can low sodium chicken broth
1 can reduced sodium pinto beans, drained
1 can enchilada sauce
1 tsp cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano
In a large soup pot over medium heat, add the olive oil, onions, kosher salt, and pepper. Cook onions until tender, about 7 minutes. Add the garlic and cook another minute. Add the chicken, Rotel tomatoes with juice, green chilis, chicken broth, pinto beans, enchilada sauce, cumin, smoked paprika, and Mexican oregano. Bring to a boil, lower heat, and simmer for 20 minutes. Top with reduced fat shredded cheese and chopped scallions. (The sour cream topping was not good in this soup, but looks pretty in my dark night time pictures) Enjoy!
2 Rotisserie chicken breasts, diced or shredded
2 tsp olive oil
1/2 yellow onion, chopped
kosher salt
black pepper
3 cloves garlic, minced
1 can mild Rotel tomatoes, with juice
1 can smoked green chilis, drained
1 can low sodium chicken broth
1 can reduced sodium pinto beans, drained
1 can enchilada sauce
1 tsp cumin
1 tsp smoked paprika
1 tsp dried Mexican oregano
In a large soup pot over medium heat, add the olive oil, onions, kosher salt, and pepper. Cook onions until tender, about 7 minutes. Add the garlic and cook another minute. Add the chicken, Rotel tomatoes with juice, green chilis, chicken broth, pinto beans, enchilada sauce, cumin, smoked paprika, and Mexican oregano. Bring to a boil, lower heat, and simmer for 20 minutes. Top with reduced fat shredded cheese and chopped scallions. (The sour cream topping was not good in this soup, but looks pretty in my dark night time pictures) Enjoy!
Chicken and Cheese Enchilads with Green Chili Sauce
Ingredients:
1 T olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 T flour
1/2 cup chicken stock
1 can (10 oz) mild green chili enchilada sauce
1 tsp cumin
kosher salt
black pepper
8 corn tortillas
Rotisserie chicken breast and thigh, cut or shred into bite size pieces
1 1/2 cups shredded Mexican blend cheese, divided
Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
In a sauce pan over medium high heat, heat olive oil. Add onion and cook until translucent. Add the garlic and cook another minute. Add the flour and cook for another minute while stirring. Add the chicken stock, chicken enchilada sauce, and seasonings. Stir well and simmer over medium heat while you assemble the enchiladas. The sauce will thicken and reduce slightly.
Wrap the corn tortillas in damp paper towels. Microwave on high for 45 seconds. Assemble the enchiladas by placing chicken and shredded cheese down the middle of the corn tortilla, then roll up. Set stuffed enchilada in the casserole dish seam side down and tuck them in tight next to each other side by side.
Pour the enchilada sauce over top the stuffed enchiladas and top with remaining shredded cheese. Bake for 25 minutes. Serve immediately with your favorite toppings. We always use sour cream and salsa. Enjoy!
1 T olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 T flour
1/2 cup chicken stock
1 can (10 oz) mild green chili enchilada sauce
1 tsp cumin
kosher salt
black pepper
8 corn tortillas
Rotisserie chicken breast and thigh, cut or shred into bite size pieces
1 1/2 cups shredded Mexican blend cheese, divided
Preheat oven to 375 degrees. Spray a casserole dish with non-stick cooking spray.
In a sauce pan over medium high heat, heat olive oil. Add onion and cook until translucent. Add the garlic and cook another minute. Add the flour and cook for another minute while stirring. Add the chicken stock, chicken enchilada sauce, and seasonings. Stir well and simmer over medium heat while you assemble the enchiladas. The sauce will thicken and reduce slightly.
Wrap the corn tortillas in damp paper towels. Microwave on high for 45 seconds. Assemble the enchiladas by placing chicken and shredded cheese down the middle of the corn tortilla, then roll up. Set stuffed enchilada in the casserole dish seam side down and tuck them in tight next to each other side by side.
Pour the enchilada sauce over top the stuffed enchiladas and top with remaining shredded cheese. Bake for 25 minutes. Serve immediately with your favorite toppings. We always use sour cream and salsa. Enjoy!
Old Fashioned Chicken Pot Pie
Ingredients:
2 pastry crusts (homemade or store bought)
1 lb boneless skinless chicken breasts, cut into cubes
2 T olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 T unsalted butter
1/2 cup flour
3-4 cups chicken stock
1 cup broccoli florets, partially steamed
1 cup diced baby carrots, partially steamed
1 can (15 oz) sweet peas
1/2 cup heavy cream
1/4 cup fresh flat leaf parsley, chopped
kosher salt
black pepper
egg (for egg wash)
Preheat oven to 375 degrees. Season chicken with kosher salt and pepper. In a large deep skillet over medium high heat, add 1 T olive oil. Add the chicken and cook completely, about 8 minutes. Remove to a bowl and set aside. Add 1 T olive oil to skillet and cook the onions until translucent. Add the garlic and cook another minute. Add the 2 T butter and melt. Sprinkle in the flour and cook for 2 minutes while stirring. Add the chicken stock and cook for 5 minutes until mixture thickens.
Let me teach you a cool way to steam vegetables in the microwave instead of dirtying up your steamer. Place your raw vegetables in a microwave safe bowl with 3 T water and cover with a dinner plate. Microwave on high for 4-5 minutes, or until tender. I only cooked mine for 3 minutes so they were still slightly crisp. The vegetables will cook more in the oven.
Add the cooked chicken and vegetables to the sauce and stir well. Turn off the heat and add the heavy cream and parsley. Taste and season with kosher salt and pepper as needed.
This makes quite a bit of filling, so you will either need a large and deep round casserole dish or deep pie dish. I used an oven proof serving bowl. Another option is to use oven proof bowls (like you use for french onion soup) and just top with the pastry crust. This way, everybody could have their own little chicken pot pie. I need to buy some of these!
Line your casserole or pie dish with a pastry crust. Pour in the filling. Place the other pastry crust on top, and seal and crimp the edges. Make a slit in the middle of the crust to allow the steam to escape. I used a big and small snowflake cookie cutter to make it look cute. Brush the top with egg wash and sprinkle with kosher salt and black pepper.
Bake for 45 minutes, or until crust is golden brown and filling is bubbling. Let cool for 15 minutes before trying to cut. Enjoy!
2 pastry crusts (homemade or store bought)
1 lb boneless skinless chicken breasts, cut into cubes
2 T olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 T unsalted butter
1/2 cup flour
3-4 cups chicken stock
1 cup broccoli florets, partially steamed
1 cup diced baby carrots, partially steamed
1 can (15 oz) sweet peas
1/2 cup heavy cream
1/4 cup fresh flat leaf parsley, chopped
kosher salt
black pepper
egg (for egg wash)
Preheat oven to 375 degrees. Season chicken with kosher salt and pepper. In a large deep skillet over medium high heat, add 1 T olive oil. Add the chicken and cook completely, about 8 minutes. Remove to a bowl and set aside. Add 1 T olive oil to skillet and cook the onions until translucent. Add the garlic and cook another minute. Add the 2 T butter and melt. Sprinkle in the flour and cook for 2 minutes while stirring. Add the chicken stock and cook for 5 minutes until mixture thickens.
Let me teach you a cool way to steam vegetables in the microwave instead of dirtying up your steamer. Place your raw vegetables in a microwave safe bowl with 3 T water and cover with a dinner plate. Microwave on high for 4-5 minutes, or until tender. I only cooked mine for 3 minutes so they were still slightly crisp. The vegetables will cook more in the oven.
Add the cooked chicken and vegetables to the sauce and stir well. Turn off the heat and add the heavy cream and parsley. Taste and season with kosher salt and pepper as needed.
This makes quite a bit of filling, so you will either need a large and deep round casserole dish or deep pie dish. I used an oven proof serving bowl. Another option is to use oven proof bowls (like you use for french onion soup) and just top with the pastry crust. This way, everybody could have their own little chicken pot pie. I need to buy some of these!
Line your casserole or pie dish with a pastry crust. Pour in the filling. Place the other pastry crust on top, and seal and crimp the edges. Make a slit in the middle of the crust to allow the steam to escape. I used a big and small snowflake cookie cutter to make it look cute. Brush the top with egg wash and sprinkle with kosher salt and black pepper.
Bake for 45 minutes, or until crust is golden brown and filling is bubbling. Let cool for 15 minutes before trying to cut. Enjoy!
Chicken Cacciatore
Ingredients:
1/4 cup all purpose flour
1 1/4 tsp kosher salt, divided
3/4 tsp black pepper, divided
1 whole cut-up chicken
1/4 cup olive oil
2 T butter (my addition)
1 white onion, chopped into large pieces
1 cup baby carrots
1 stalk celery, sliced
4 cloves garlic, minced
8 oz. fresh mushrooms, sliced (my addition)
3 sprigs fresh thyme
1-2 bay leaves
1-28 oz. can Italian diced tomatoes
1/3 C dry red wine
1/4 C flat leaf parsley, chopped
1 lb linguine noodles
Preheat the oven to 350 degrees.
Combine the flour, 1/2 tsp salt, and 1/2 tsp pepper in a shallow dish. Rinse the chicken and pat dry. Lightly coat the chicken in the flour mixture, shaking off any excess. Heat oil and butter in a large dutch oven or stock pot over medium high heat. Add the chicken in batches and cook 4 minutes per side.
Remove to a plate and set aside for later. After all the chicken is browned, add the onion, carrots, celery, mushrooms, garlic, thyme, and bay leaf. Cook for 10 minutes, stirring occasionally.
Add the tomatoes, wine, and remaining salt and pepper. Cover and bring to a simmer. Turn off the heat and transfer to the oven. Cook for 1 hour.
While the chicken is cooking, you can cook your pasta. I used Barilla linguine noodles. Cook in boiling salted water until partially cooked through, about 5 minutes. Drain and toss in olive oil. Set aside.
After an hour, remove the chicken cacciatore from the oven and transfer the chicken to a plate. Put the pot back on the stove top over high heat and add the partially cooked linguine noodles (or your pasta of choice). Finish cooking the pasta in the cacciatore mixture. Use tongs to place cooked noodles on large serving platter. Add the chicken on top and as much of the cacciatore sauce as you like. We like ours really saucy as you can see! Enjoy!
1/4 cup all purpose flour
1 1/4 tsp kosher salt, divided
3/4 tsp black pepper, divided
1 whole cut-up chicken
1/4 cup olive oil
2 T butter (my addition)
1 white onion, chopped into large pieces
1 cup baby carrots
1 stalk celery, sliced
4 cloves garlic, minced
8 oz. fresh mushrooms, sliced (my addition)
3 sprigs fresh thyme
1-2 bay leaves
1-28 oz. can Italian diced tomatoes
1/3 C dry red wine
1/4 C flat leaf parsley, chopped
1 lb linguine noodles
Preheat the oven to 350 degrees.
Combine the flour, 1/2 tsp salt, and 1/2 tsp pepper in a shallow dish. Rinse the chicken and pat dry. Lightly coat the chicken in the flour mixture, shaking off any excess. Heat oil and butter in a large dutch oven or stock pot over medium high heat. Add the chicken in batches and cook 4 minutes per side.
Remove to a plate and set aside for later. After all the chicken is browned, add the onion, carrots, celery, mushrooms, garlic, thyme, and bay leaf. Cook for 10 minutes, stirring occasionally.
Add the tomatoes, wine, and remaining salt and pepper. Cover and bring to a simmer. Turn off the heat and transfer to the oven. Cook for 1 hour.
While the chicken is cooking, you can cook your pasta. I used Barilla linguine noodles. Cook in boiling salted water until partially cooked through, about 5 minutes. Drain and toss in olive oil. Set aside.
After an hour, remove the chicken cacciatore from the oven and transfer the chicken to a plate. Put the pot back on the stove top over high heat and add the partially cooked linguine noodles (or your pasta of choice). Finish cooking the pasta in the cacciatore mixture. Use tongs to place cooked noodles on large serving platter. Add the chicken on top and as much of the cacciatore sauce as you like. We like ours really saucy as you can see! Enjoy!
Chicken, Mushroom and Broccoli Lo Mein with Ginger Garlic Brown Sauce
Ingredients:
2 cups leftover cooked chicken, cut into strips or bite size pieces
1 T butter
1 T canola oil
1 small container fresh mushrooms, sliced
1 white onion, sliced
2 cups broccoli florets
2 cloves garlic, minced
1 T fresh ginger, grated
1 can low sodium chicken broth, 1/4 cup reserved
2 T corn starch
1 T brown gravy (found on Asian aisle)
1 T Hoison sauce
Low sodium soy sauce, to taste
black pepper, to taste
1/2 box Barilla linguine noodles, cooked al dente
Cook linguine noodles in salted boiling water for 8 minutes. Set aside.
In a large deep skillet, saute onions and mushrooms in butter and oil until tender, about 5 minutes. Add garlic and ginger, and cook for another minute. Add 3/4 of the chicken broth and broccoli. Cover with a lid and bring to a boil. In the meantime, mix together the remaining chicken broth, corn starch, brown gravy, and Hoison sauce. When the vegetable mixture comes to a boil, remove the lid. Add the brown gravy chicken broth mixture and cook for 3 minutes. Add the chicken and cooked linguine to the skillet. Toss well using tongs. Cook for a couple more minutes until the noodles have finished cooking through (Chinese noodles are never served al dente) and have absorbed some of the brown gravy sauce. Taste and season with black pepper and soy sauce. If you like it spicy, you can add some red chili paste, red pepper flakes, or Sriracha. I refrain from making it spicy or my kiddos wouldn't touch it. I squeeze some Sriracha on my bowl of lomein since I prefer it spicy. Enjoy!
2 cups leftover cooked chicken, cut into strips or bite size pieces
1 T butter
1 T canola oil
1 small container fresh mushrooms, sliced
1 white onion, sliced
2 cups broccoli florets
2 cloves garlic, minced
1 T fresh ginger, grated
1 can low sodium chicken broth, 1/4 cup reserved
2 T corn starch
1 T brown gravy (found on Asian aisle)
1 T Hoison sauce
Low sodium soy sauce, to taste
black pepper, to taste
1/2 box Barilla linguine noodles, cooked al dente
Cook linguine noodles in salted boiling water for 8 minutes. Set aside.
In a large deep skillet, saute onions and mushrooms in butter and oil until tender, about 5 minutes. Add garlic and ginger, and cook for another minute. Add 3/4 of the chicken broth and broccoli. Cover with a lid and bring to a boil. In the meantime, mix together the remaining chicken broth, corn starch, brown gravy, and Hoison sauce. When the vegetable mixture comes to a boil, remove the lid. Add the brown gravy chicken broth mixture and cook for 3 minutes. Add the chicken and cooked linguine to the skillet. Toss well using tongs. Cook for a couple more minutes until the noodles have finished cooking through (Chinese noodles are never served al dente) and have absorbed some of the brown gravy sauce. Taste and season with black pepper and soy sauce. If you like it spicy, you can add some red chili paste, red pepper flakes, or Sriracha. I refrain from making it spicy or my kiddos wouldn't touch it. I squeeze some Sriracha on my bowl of lomein since I prefer it spicy. Enjoy!
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