Category Archives: Chicken

Chicken in Garlic Mushroom Sauce

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Years ago, I used to make my mushroom sauce by opening a can of Campbell’s Cream of Mushroom soup. Even though it was always very good, I knew that it wasn’t healthy. So when I tried this mushroom sauce, I was thrilled. The taste is just as good, if not better, and it’s authentic! You can use this sauce on pork, too.

Ingredients:

4 boneless skinless chicken thighs

8 oz. sliced mushrooms

4 garlic cloves, minced

1/2 c. chicken broth

1 c. half and half

1/4 c. grated Parmesan cheese

Parsley

Directions:

Season the chicken with salt and pepper on both sides. Brown the chicken thighs well in some olive oil. Remove and set aside.

Add the garlic to the pan and cook until soft. Add the mushrooms and continue cooking until they have released their water and softened.

Add the chicken broth and cook for a few minutes until the broth has reduced a bit. Add the half and half and cook for a few more minutes. Add the parmesan cheese and chopped parsley and stir until the cheese has melted. Taste the sauce and adjust the seasonings.

Return the chicken to the pan. Cover the pan and reduce the heat. Cook until the chicken is done.

 

Spanish Rice

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This was really good – the rice was nice and dry and the flavors were terrific. You can substitute black beans for the chicken if preferred.

Ingredients:

1 T. minced garlic

1/2 c. red onion, chopped

1 c. bell pepper, diced

3 c. water

1 1/2 c. quick brown rice

1 c. cooked chicken, diced

1 c. tomato sauce

1 t. chili powder

1 t. cumin

Salt & pepper to taste

Shredded Mexican cheese

Pico de gallo

Optional garnishes: Cilantro & avocado

Directions:

Preheat oven to 400.

In an oven proof skillet, add some olive oil. Saute the onions and garlic until translucent but not burned.

Add the pepper and cook until the peppers are softened. Remove the vegetables and set aside.

Pour water and tomato sauce into the skillet. Bring it to a boil.

Add the rice, cover and simmer for about 15 minutes.

Return the pepper/onion mixture to the pan and mix well. Add the chicken and spices. Adjust the seasonings to taste.

Sprinkle the cheese on top.

Place in the oven for about 7 minutes (until the cheese melts).

Turn the oven to broil and broil until starting to brown (be careful not to burn it!).

Serve topped with pico de gallo.

Chicken Parmigiana in a Pouch

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Here’s another really easy “pouch” recipe! These are so easy that absolutely no skill is required!

Ingredients:

1/2 lb. asparagus, washed and trimmed

Olive oil to taste

1 garlic clove, minced

1 chicken breast

Shredded mozzarella cheese

1/2 c. tomato sauce

Fresh basil leaves

Parchment paper

Directions:

Preheat the oven to 400.

Place asparagus in a mixing bowl and coat with olive oil. Add some salt and pepper, and the minced garlic. Mix well. Place it on the bottom of a piece of parchment paper large enough to fold over into a pouch.

Place the chicken breast on top. Season with salt and pepper. Top with the tomato sauce, mozzarella and basil leaves.

Fold up the pouch and place it in a baking sheet.

Bake in the oven for about 30 minutes or until the chicken registers 165 internal temperature.

 

Chicken Fajitas in a Pouch

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This is a super easy way to cook up your meat and vegetables in one play!

Ingredients:

2 chicken breasts, skinned and deboned

1 green pepper, sliced

1 red pepper, sliced

1/2 yellow onion, sliced

1 T. chili powder

1/2 t. cumin

1/2 t. paprika

1/2 t. salt

1/2 t. pepper

Parchment paper

Corn tortillas

Shredded Mexican cheese

Guacamole

Pico de Gallo

Directions:

Preheat the oven to 400. Place the peppers and onions in a bowl. Add some olive oil, salt and pepper and mix to coat everything well.

Place these on a sheet of parchment paper large enough to be able to seal it into a pouch.

Place the rest of the seasonings in a bowl. Mix well. Coat the chicken breasts with the seasonings on both sides. Place the chicken breasts on top of the peppers. Seal the pouch well and place it on a baking dish.

Cook in the oven for about 30 minutes, or until the chicken reaches a temperature of 165.

Remove from the pouch. Slice the chicken breasts. Serve with tortillas and toppings.

Stuffed Peppers

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This recipe would work with any pepper – I just happened to use poblanos for something different.

Ingredients:

4 medium poblanos

2 tomatoes, diced

1/2 onion, diced

1 T. minced garlic

1 t. dried oregano

1 t. cumin

2 c. cooked chicken, diced or shredded

1 c. shredded mozzarella

1/4 c. chopped cilantro

1/2 c. shredded Mexican cheese

Directions:

Cut the top off the poblanos and pull out the seed pod. Slice it down the middle.

Preheat the oven to 400. Line a baking dish with aluminum foil and brush with oil.

Cook the poblanos in the oven until slightly soft. Pull out and set aside.

Saute the onion in some olive oil. Add the tomatoes, garlic, and seasonings. Saute until the liquid has evaporated.

Meanwhile combine the chicken with the mozzarella cheese.

Add the tomato mixture to the chicken and mix well.

Fill each poblano with the chicken mixture. Place them on the baking sheet.

Cook for about 20 minutes until they are very soft and slightly charred.

Remove from the oven and top with the Mexican cheese. Broil it for about 2 minutes until  the cheese is melted.

 

Crispy Chicken Tenders

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These were easy, tasty and healthy!

Ingredients:

2 lb. chicken tenders

1 c. grated Parmesan cheese

2 T. parsley, minced

1 T. dried oregano

1 T. paprika

1 t. garlic powder

Salt & pepper to taste

Dash of cayenne pepper (optional)

1/2 c. melted butter

Directions:

Preheat the oven to 400. Line a baking dish with aluminum foil.

Combine all the dry ingredients in a mixing bowl.

Pass each chicken tender in the butter and then coat it with the dry ingredients. Place it on the baking dish.

Cook in oven for about 30 minutes or until the tenders are cooked through. If they aren’t too brown, broil them for a few minutes.

 

Lemon Chicken

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This was a great sauce to put on chicken. It is, of course, tastier the next day! I served this over some buttered rice and with sautéed chard as a side dish.

Ingredients:

6 chicken thighs

1/4 c. olive oil

1/4 T. red wine vinegar

1 minced garlic clove

Salt & pepper

1/4 t. dried oregano

Juice of one lemon

1 t. chopped parsley

Directions:

Pat dry the chicken pieces. Drizzle some olive oil over the chicken and grill until both sides are browned.

While the chicken is grilling, mix together the rest of the ingredients in a bowl.

Brush the chicken with the sauce and cook until the chicken is done.

Spoon any sauce over the chicken.