Category Archives: chicken

Oven-Fried Chicken Cutlets with Roasted Broccoli and Parmesan Cream Sauce

Chicken Cutlets
1/2 cup salted butter, melted
2 tablespoons Dijon mustard
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
2/3 cup panko (Japanese-style breadcrumbs)
1/2 cup crushed cornflakes cereal
2 ounces Parmesan cheese, grated (about 1/2 cup)
4 chicken breast cutlets (about 1 1/4 lb.)

Roasted Broccoli
3 1/2 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon crushed red pepper
1 pound fresh broccoli florets (about 8 cups)

Cream Sauce
2 tablespoons salted butter
1 tablespoon all-purpose flour
1 cup whole milk
1 ounce grated Parmesan cheese (about 1/4 cup)
1 teaspoon fresh lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon black pepper

Preheat oven to 400°F. Stir together butter, mustard, and 1/2 teaspoon each of the salt and black pepper in a medium bowl. Stir together panko, cornflakes, and Parmesan in a second shallow bowl. Dip chicken in butter mixture; dredge in panko mixture, pressing to adhere. Place on a baking sheet lined with aluminum foil. Bake in preheated oven until chicken is browned and done, about 17 minutes.

Meanwhile, stir together oil, garlic, crushed red pepper, and remaining 1 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add broccoli, and toss to coat. Transfer to a rimmed baking sheet, and roast at 400°F until broccoli is browned and tender, about 17 minutes.

Melt butter in a 3-quart saucepan over medium-high. Whisk in all-purpose flour; cook, whisking constantly, 1 minute. Gradually whisk in whole milk. Bring to a boil, and cook, whisking constantly, until thickened, for 1 to 2 minutes. Whisk in grated Parmesan cheese, fresh lemon juice, salt, and black pepper. Serve immediately.

Serves 4.

From Southern Living Magazine

Garlic Basil Chicken with Tomato Butter Sauce

1 lb. boneless skinless chicken breasts
salt and pepper
1/4 cup olive oil
5-6 roma tomatoes, diced
3 cloves garlic, minced
one handful fresh basil, loosely packed, cut into ribbons
1/4 cup LAND O LAKES® European Style Super Premium Salted Butter
8 ounces pasta

Cover the chicken with plastic wrap and pound each piece to an even thickness, about one inch or so in the thickest parts (this just helps it cook faster and more evenly). Remove the plastic and sprinkle each piece of chicken generously with sea salt and freshly ground pepper.

Prep the tomatoes, garlic, and basil and set aside. Make the pasta according to package directions.

Heat the olive oil in a large heavy skillet until a drop of water sizzles across the top. Add the chicken and pan-fry for several minutes on each side – the goal here is to get the chicken cooked AND get a nice browning on the outside. When the chicken is done, set aside.

Give the oil a few minutes to cool, add the tomatoes, and return to heat (if you add the tomatoes to the hot oil it will be a splatter-fest). Simmer to cook the tomatoes down into a chunky-sauce-like-mixture. Add the garlic and butter and stir to combine until the butter is melted. Add the chicken back in to soak in the sauce for a few minutes.
Just before serving, stir in the basil. Top servings of pasta with the chicken and the sauce.

From Pinch of Yum

Chicken Pizziola Sliders

3 chicken breasts, sliced lengthwise and across (each breast = 4 pieces)
Italian dressing
12 slices sandwich pepperoni
2 c Nello’s sauce
2 c Shredded mozzarella
12 Slider rolls
Butter
Garlic powder

Placed chicken in large zip-loc bag with Italian dressing and marinate for at least 4 hours.

Prep rolls by slicing in half and spreading butter on both sides of roll. Sprinkle garlic powder (to taste) on both halves. Wrap in aluminum foil.

Grill chicken for 2-3 minutes per side, with the grill closed, until golden brown and cooked through. During last minute of cooking, top each piece of chicken with 1 slice of pepperoni and a sprinkle of cheese.

Warm rolls in foil for a few minutes on the grill.

Assemble sliders by placing chicken on roll and topping with marinara sauce.

Cast-Iron Chicken Piccata

4 (5- to 6-oz.) chicken cutlets
1/2 cup (2 oz.) all-purpose flour
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
1 large egg white, lightly beaten
6 tablespoons (3 oz.) salted butter, divided
2 tablespoons olive oil, divided
1 cup reduced-sodium chicken broth
1/4 cup fresh lemon juice
2 tablespoons brined capers, drained and rinsed
1/3 cup chopped fresh flat-leaf parsley
Hot cooked pasta

Place each chicken cutlet between two sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a rolling pin or flat side of a meat mallet. Stir together flour, salt, and pepper. Dip each cutlet in egg white, and dredge in flour mixture, shaking off excess.

Melt 2 tablespoons butter with 1 tablespoon olive oil in a large cast-iron skillet over medium-high. Add 2 cutlets, and cook until golden brown, 2 to 3 minutes on each side. Transfer to a plate. Wipe skillet clean, and repeat process with 2 tablespoons butter and remaining 1 tablespoon olive oil and remaining 2 cutlets. Discard drippings; do not wipe skillet clean.

Add broth, lemon juice, and capers to skillet. Bring to a boil over high, stirring and scraping bottom of skillet to loosen browned bits. Reduce heat to medium, and simmer, whisking occasionally, 5 minutes. Whisk in remaining 2 tablespoons butter. Whisk in parsley. Spoon sauce over chicken, and serve immediately with pasta.

From Southern Living

Roasted Spaghetti Squash with Chicken Sausage

1 spaghetti squash (about 4 pounds, cut in half lengthwise, seeds removed)
4 sprigs thyme
3 tablespoons extra-virgin olive oil (divided)
1 package chicken sausage (I used Trader Joe’s Apple Chardonnay Chicken Sausage) – cut into ½” slices
1/2 cup chopped pecans
1/4 cup chopped fresh parsley
1 cup dried cranberries (Craisins)
1 lemon (zest)
2 tablespoons Parmesan cheese (freshly grated)
Kosher salt and freshly ground black pepper

Preheat oven to 400ºF. Line a baking sheet with foil and spray with cooking spray.

On the outside and inside of the cut squash, coat with oil. Season the insides of the squash with salt and pepper. Place the thyme on the prepared baking sheet. Place the squash halves, cut-sides-down, placing each halve on top of 2 thyme sprigs. Bake for 30 minutes, or until the squash is tender. Remove and set aside to cool slightly.

Using a fork, scrape the insides of the squash halves into a large bowl.

Place a large sauté pan over medium heat. Add 1 tablespoon of oil and sausage slices. Sauté until sausage starts to brown.

Add pecans to the pan and continue to sauté until then nuts are fragrant and toasted.

Add the roasted spaghetti squash, dried cranberries, and lemon zest to the pan. Season with salt and pepper and sauté further to warm through.

Remove from heat and add squash mixture to individual plates or a platter.

Top with grated parmesan and chopped parsley.

Shared by Christine Eaton

Chicken Piccata Pasta

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

From Rachael Ray

Chicken Taco Soup

1 pound ground chicken
1 small sweet onion, diced
1 can (15.25 ounces) whole kernel corn, drained
1 can (14.5 ounces) diced tomatoes with jalapeno peppers
1 can (15 ounces) kidney beans, drained & rinsed
1 can (15 ounces) pinto beans, drained & rinsed
1 envelope (1 ounce) ranch salad dressing & seasoning mix
1 envelope (1.5 ounces) taco seasoning
2 cups chicken broth
Toppings: diced avocado, sour cream, shredded cheese, crushed tortilla chips

In Dutch oven, cook the ground chicken & onion until no longer pink and the onion is soft & translucent; then drain.

Add in the remaining ingredients (minus the toppings) and bring to a boil. Reduce the heat & simmer for 20 minutes or until heated through.

Read more at http://thenymelrosefamily.com/2014/02/chicken-taco-soup.html/2#OcebBI7wYYeJq7cs.99

Garlic Chicken Rigatoni

8 ounces uncooked rigatoni or large tube pasta
1/4 cup sun-dried tomatoes (not packed in oil)
1/2 cup boiling water
1/2 pound boneless skinless chicken breasts, cut into 1-inch cubes
1/4 teaspoon garlic salt
2 tablespoons all-purpose flour
2 tablespoons olive oil, divided
1-1/2 cups sliced fresh mushrooms
3 garlic cloves, minced
1/4 cup reduced-sodium chicken broth
1/4 cup white wine or additional reduced-sodium chicken broth
2 tablespoons minced fresh parsley
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
1/4 cup grated Parmesan cheese

Cook rigatoni according to package directions.

In a small bowl, combine tomatoes and boiling water; let stand 5 minutes. Drain; chop tomatoes.

Sprinkle chicken with garlic salt; add flour and toss to coat. In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-5 minutes or until no longer pink. Remove from pan.

In same skillet, heat remaining oil over medium-high heat. Add mushrooms and garlic; cook and stir until tender. Add broth, wine, parsley, seasonings and chopped tomatoes; bring to a boil. Stir in chicken; heat through.

Drain rigatoni; add to chicken mixture. Sprinkle with cheese and toss to coat.

Serves 4.

From Taste of Home

Mushroom Asiago Chicken

1 lb boneless skinless chicken breast (about 2 large)
2 cups mushrooms, cut in half
1 clove garlic, minced
3 springs fresh thyme
1 1/2 cups dry white wine
1/2 cup seasoned flour
2 tbs butter
2 tbs olive oil
1/2 cup heavy cream
1/4-1/2 cup shredded asiago cheese
1/2 tsp salt (or to taste)
1/4 tsp pepper (or to taste)
seasoned flour:
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or plastic wrap until meat is uniform thickness; about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast)

Heat the butter with *1* tbs of olive oil in deep, heavy skillet or saute pan over medium heat.

Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Saute until golden on each side, about 5 minutes per side. Remove from pan.

Add remaining olive oil to hot skillet. Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan (this is called “deglazing”). Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to mushroom/wine mixture in pan.

Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes.

Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong so I used 1/2 cup).

Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 tbs instant flour or 1 tbs cornstarch mixed with 2 tbs water…however, the reduction will taste better.

Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta.

From The Midnight Baker

Spicy Fried Chicken Drumettes

12 (11/4 pounds) chicken drumettes
Kosher salt and freshly ground black pepper
1 cup buttermilk
2 tablespoons curry powder
1 1/2 teaspoons cayenne pepper

Breading:
1/2 cup all-purpose flour
1/2 cup plain bread crumbs
2 teaspoons smoked paprika
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for frying
Kosher salt, for seasoning

Season the chicken on all sides with salt and pepper, to taste, and put in a 1-gallon size resealable plastic bag. In a small bowl, whisk together the buttermilk, curry powder and cayenne pepper until smooth. Pour the buttermilk mixture over the chicken and seal the bag. Refrigerate for 3 hours.

In a medium bowl, mix together the flour, bread crumbs, paprika, salt, and pepper.

In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 325 degrees F. (If you dont have a thermometer, a cube of bread will brown in about 2 minutes.) Remove the chicken from the marinade, allowing any excess to drip off, and dredge in the flour mixture. Fry, 2 to 3 pieces at a time, until golden and cooked through, about 6 to 7 minutes, depending on the size of the drumettes. Drain on paper towels and sprinkle with salt.

Arrange the chicken on a platter and serve.

From Food Network