Category Archives: Chicken

Paprika Chicken & Spinach With White Wine Butter Sauce

Paprika Chicken & Spinach With White Wine Butter Sauce

  • Servings: 2
  • Difficulty: easy
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Paprika Chicken & Spinach With White Wine Butter Sauce
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The other night I was poking around Pintrest looking for recipe ideas and saw this one published by Mary of wwww.thekitchenpaper.com that she titled Paprika Chicken & Spinach With White Wine Butter Thyme Sauce. This is the first recipe I have tried from her and it was pretty good. I liked the paprika crust it created on the chicken and the white wine sauce was a great way to pair the chicken and spinach. I served it with some brown rice which is optional. The paprika brings a smokey element that is brightened up by the wine.

Ingredients:
2 Free Range Air Chilled Chicken Breasts
4 tbs of butter
1 cup of white wine
2-3 handfuls of fresh spinach
4 cloves of garlic minced
1/4 cup of fresh thyme
1 tbs of Paprika
2 tsp Kosher Salt and Pepper

Directions:
1. Heat up a cast iron skillet to about medium. Pat your chicken breast dry and rub the paprika, salt and pepper all over the breast. Melt your butter and brown your chicken breasts on both sides. About 3-4 minutes on each side.

2. Now add the garlic and spinach and the wine and cook on a simmer for about 20 minutes. The sauce will reduce and thicken up a bit. Stir in your thyme and let it soften about 15mins into the simmer. Serve it up and enjoy.
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Roasted Herb Chicken and Roots

Roasted Herb Chicken and Roots

  • Servings: 2
  • Difficulty: easy
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Roasted Herb Chicken and Roots
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This recipe is deliciously simple and sadly boring. It is gluten free, clean, Paleo etc.. It’s healthy and passes almost any diet tests. Roasting fresh food is just delicious. It just concentrates flavors while creating great textures from crunchy to pillow soft. Everything on the plate was 100 natural and either raised or grown without chemicals or additives. I added Zucchini but didn’t like it as well as the carrots and potatoes. Just preference.

Ingredients:
2 air chilled chicken breasts
Several Carrots
1 zucchini
handful of potatoes
Fresh rosemary and Thyme minced
juice of a lemon

Directions:
Preheat your oven to 375 degrees and on a sheet tray add your washed and prepped carrots, potatoes and zucchini.
Squeeze the lemon juice over everything. A few glugs of olive oil (optional). Top with minced herbs, Kosher salt and fresh black pepper.
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Chicken and Savory Waffle Bites

Chicken and Savory Waffle Bites

  • Servings: 14
  • Difficulty: easy
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Chicken and Savory Waffle Bites
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I have made chicken and waffles before in various forms. My favorite waffle batter contains three ingredients that separate it… cornmeal, jalapenos and extra sharp cheddar cheese. The cheese in the batter caramelizes into that perfect chewy crunchy bite that we all love in casserole edges or pizza edges. Looks slightly burnt but doesn’t taste like it.

The idea of these is to have one bite that contains a chicken nugget shrouded in a waffle coat. Now you could do these by covering the nugget in batter and dropping them into a typical waffle iron and they will turn out like flat blobs. Tasty blobs but you may struggle with uniformity. I found this waffle iron pan online that shapes them into walnuts. Now it isn’t an electric waffle iron but rather a plan you place on the stove or fire. This worked well for me and made perfect little bites that you could drizzle maple syrup or a special sauce over them. Link to waffle maker Walnut Waffle Maker

For the chicken nuggets… I saved myself some time and just bought them from Chick-Fil-A. I mean how can I compete with their chicken anyway. I swear if I could own one franchise it would be a Chick-Fil-A. Cars are lined up at everyone I pass anytime of the day. I digress. Below is the waffle batter I used.

Ingredients:
1 1/4 AP Flour
3/4 Cornmeal (yellow)
4 tsp of baking powder
2 tbs of White Sugar
2 tsp of Kosher Salt
2 Eggs
1 1/2 cups of Buttermilk
5 tsp of melted non salted butter
2 splashes of Tabasco Sauce
2 cups of cheddar cheese
1/4 cup of diced jarred pickled jalapenos (I added an extra 2 tbs because I like the heat)

Directions:
1. About four hours before you serve them go buy your Chick-Fil-A nuggets. You can use another brand or even pick up some frozen in the store or search for a recipe and make your own.

2. Whip up your batter by putting all the ingredients in a bowl and stir until well combined. Set it fridge to set up for about 30 minutes.

3. Since I had my walnut waffle maker thing I coated the nuggets in the batter and dropped them into each walnut. I heated it over medium heat and cooked them about 3 minutes on each side. I turned the oven on 150 degrees and worked in batches dropping the cooked nuggets on a wire rack and popped them in the oven to keep warm.

I served them with maple syrup and made a mayo maple Dijon dipping sauce.

White Bean Chicken Chili with Polenta Croutons

White Bean Chicken Chili with Polenta Croutons

  • Servings: 10-12
  • Difficulty: easy
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White Bean Chicken Chili with Polenta Croutons
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Tonight I made a white bean chicken chili and it was glorious. Salty with some mild heat from the green chilies and freshness from the cilantro. I was going to do a mexican lasagna but last minute decided to forgo the cheese and noodles for a soup and I am glad I did.

With my soups I like a cracker, piece of bread or crouton. I thought polenta would add a touch of sweetness to it. I bought one of those store bought logs instead of making it fresh and that was a visual mistake. I wanted to add some cheddar to it so tried to food process it and I couldn’t get them to bind so I added some sour cream. I formed them and put them on high heat and they turned to goo. So I ended up just making one big blob and put a crust on both sides. So while ugly the polenta was a perfect complement to this soup. Next time I will make it fresh and bake it off in the oven.

Ingredients:
2 rotisserie chicken breast diced
1 onion diced
2 cloves of garlic diced
2 cans of rinsed White Beans
2 4oz cans of diced green chilies
1 head of cilantro
2 cartons of Chicken Broth
1 tbs of cumin
1 tbs of chili powder
3 tsp of oregano

Store bought Polenta combined with cheddar and sour cream and fried as delicious but hideous blob.


Instructions:

1. Prep Dice your onion, cut your chicken, open your cans of beans and green chilies, dice your cilantro.

2. In a large pot on medium heat add some olive oil and drop in your diced onions and cook them until they are soft and translucent. Next add your chilies and minced garlic. Now add your spices and let them bloom for one minute.

3. Next add your chicken stock, chicken and beans. Simmer for 30 minutes and then add your chopped cilantro.
Serve in a bowl and top with your fried polenta croutons.

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Chicken Cordon Bleu Divan Casserole

Chicken Cordon Bleu Divan Casserole

  • Servings: 6-8
  • Difficulty: easy
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Chicken Cordon Bleu Divan Casserole

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Lately I have been struggling for ideas because I am torn between redoing recipes vs creating new ones. So I looked in my fridge and took an inventory of what I had on hand and then went off to the store. I had some deli ham that was on it’s last week and some broccoli. Recently I made a casserole that included chicken, broccoli and quinoa that turned out well so I decided to do something similar but different. Given I had the ham, my mind drifted towards Cordon Bleu.

So this mutt of a recipe is one part Chicken Divan, one part Cordon Blue and one part Chicken Broccoli Rice. Also the pics aren’t great as I struggle with photographing a casserole. If they fall apart in plating, I just go zoom and call it a day.

Ingredients:
2 free range air chilled chicken breasts (cubed)
Two crowns of broccoli diced
3/4 cup of quinoa
1 can Cream of Chicken
1 can Chicken Broth
Panko (seasoned with salt, pepper, paprika)
2 eggs
Fontina Cheese (or Swiss)
Parmesan Cheese
1/4 – 1/2 lbs of deli ham
1 minced clove garlic
1/4 cup of onions
1 tbs of butter

Directions:
1. Prep: Rinse your quinoa, break down your broccoli, mince your garlic and onions, open your cans, cube your chicken. Also create your breading/egg wash stations by taking two pie plates and in one fill it with seasoned Panko bread crumbs and the other with beaten eggs.

2. Preheat your oven 375 degrees. Also take a sauce pan on medium low heat and add your butter and onions and let them sweat until translucent. Add your garlic and cook for another minute. Next add your cream of chicken and chicken broth and stir until well combined. Turn your heat down and cut up your ham into bits and add it to your sauce followed by the quinoa. IMG_0787IMG_0789

3. Take a baking dish 9×13 size and spray it with your favorite oil. Now in about three batches add your chicken to the egg wash, shake and then add to bread crumbs and then directly to the baking dish. Once all your chicken has added top it with broccoli.

4. Now pour the sauce with the ham and quinoa in it. Poke it around to make your the sauce gets all over the chicken and broccoli. Top with your shredded Fontina cheese (I like Fontina because it melts well and has more tang). Hit it with some grated Parmesan. IMG_0790IMG_0791IMG_0792

5. Cook for 30 minutes covered with foil and then 10 minutes uncovered.
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Spicy Cashew Chicken

Spicy Cashew Chicken

  • Servings: 2-4
  • Difficulty: easy
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Spicy Cashew Chicken
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I spotted this recipe on another blog I happened to stumble upon called “Dinner, then Dessert”. She is calling it a copycat from The Cheesecake Factory but I haven’t been to a CF in decades so can’t comment on how close this was to that dish.

As with any recipe I see I look over the ingredients and will adjust the measurements up and down and also add new stuff. Like in this recipe I didn’t go as heavy on the hoisin sauce nor the sugar. I also bumped up on the heat side by adding more Sriracha. I also added a little fish sauce to give an extra umami punch.

Overall I liked this pretty well. As Jill put it “it’s full flavored” or “has a lot going on”. I used the full cup of hosin in my sauce but below I put the measurements I would use next time. It’s salty with a deep soy punch and while spicy it was also sweet despite me using less sugar that her recipe called for. My sauce was pretty thick and when it melds with the rice flour coating it turns from crunchy to soft which wasn’t a bad thing at all. I liked it. Also we enjoy a high ratio to cashew and chicken.

Ingredients
2 chicken breasts diced into bite sized pieces
1 bunch of diced green onions (separate the whites and greens)
3/4 cups of Cashews
Cilantro to garnish
Sesame Seeds for garnish
Green onions for garnish
Vegetable oil for cooking chicken
Brown Rice or your favorite rice or noodles

Spicy Sauce:
1/4 cup of chopped cilantro
3 minced garlic cloves
Chopped green onion “white and light green pieces)
3 cloves of garlic minced
1/2 cup Hoisin Sauce
1/4 Sherry Wine
1/4 Red Wine Vinegar
1/4 Soy Sauce
1/4 Sriracha
1 tbs of Fish Sauce
2 tbs of sugar
1/2 tsp of Crushed Red Chili Flakes


Dry Seasoning

3/4 cups of Rice Flour
1 tsp of Kosher Salt
1 tsp of Black Pepper
2 tsp Paprika
Pinch of Baking Powder

Wet Batter
1 1/4 cups Rice Flour
1/4 cup All-Purpose Flour
pinch of salt
pinch of pepper
1 1/4 cups cold Water

Instructions
As with many of the Asian dishes Prep Work is very important because the cooking to serving time is often short. You are going to deal with two main processes 1.cooking chicken 2. making the sauce Start with the sauce by cutting your green onions and separating the white/light green from the all green parts. Chop your cilantro for the sauce but set aside some for the garnish. Mince your garlic

1. Sauce – Add everything to a pot on “low” heat. I mixed it all in a measuring cup and then poured it into the pot with the onions, cilantro and garlic. Again low heat as we are just warming it up at this point. IMG_0727

2. Chicken – Preheat (medium heat) a cast iron skillet with enough oil to coat the bottom. Make your dry seasoning and your rice flour wet batter and have them in two separate bowls. Cut your chicken into bite sized pieces. IMG_0725IMG_0726

When your oil is hot coat the chicken first in the dry seasoned rice flour. Then drop it in your wet batter. Shake off the access and carefully lay it in the cast iron skillet. It should sizzle. Be careful of keeping the coating light so it doesn’t splatter hot oil on you. Cook on each size for about 3 minutes until they are lightly browned. Leave room so that the chicken isn’t touching other pieces. When finished remove that batch to a wire tray to drain any access oil. IMG_0729

3. Chicken is done and the sauce is lightly simmering. Kick the heat up to medium low and get a nice boil or simmer to start tightening up the sauce. Make your rice. When ready to serve, pour your chicken in a large bowl and add your green onions, cashews and start coating the cooked chicken with the sauce a bit at a time until its coated well. I served mine over microwave rice and garnished with cilantro, green onions and sesame seeds.
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Chicken Broccoli Asparagus Quinoa Casserole

Chicken Broccoli Asparagus Quinoa Casserole

  • Servings: 4-6
  • Difficulty: easy
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Chicken Broccoli Asparagus Quinoa Casserole
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The other night I tried a Paleo version of an Orange Chicken Stir Fry. Frankly it sucked and I won’t post it because I don’t post dishes that I wouldn’t make again. So I had some leftover broccoli, mushroom, asparagus and chicken. When I make an Asian dish I try to bookend it with some Jill prefers which is comfort, Italian, pastas etc.

I knew that Orange Chicken Stir Fry missed the mark and to hear her make comments like “hmmmm” or “interesting flavors” while she picked through it like a monkey picking ticks of other monkey’s I knew I need to bring a comfort dish the next night. I was thinking of our chicken and rice, chicken divan and chicken spaghetti and thought I would make a hybrid. A while back I tried something similar that used quinoa but mine was a bit dry so I knew I needed to get some moisture on the bottom with some sauce.

Casseroles and myself are not photogenic. So don’t let the pics scare you off. The sauce was terrific and really pulled it all together. For people who are repelled by vegetables this is a great way to get people to eat them because they are masked in cheese and sauce. Learned that from my Mom.

Ingredients:
2 chicken breasts
Half a bunch of diced asparagus
A large crown of broccoli (chopped)
1/2 cup of sliced mushrooms
1 cup of Quinoa
1 cup of chicken broth
2 cups of milk
1/2 cup of flour
4 tbs of butter
Fresh Shredded Cheddar Cheese
Parmesan Cheese (fine grated)
2 tbs of Kosher Salt
1 tbs of Chili Powder
3 tsp of Garlic Powder
3 tsp of Onion Powder
2 tsp of Cayenne Pepper
1 tbs of Black pepper

Directions:
1. In a pot on medium heat pour 1 cup of chicken broth and add your chicken breasts and cook covered. It will take a 10-15 minutes. You can cut your chicken before poaching it to speed it up. I wanted to enrich my broth with the chicken breast so went the longer route.

2. Preheat your oven to 375. Take your casserole dish and add 2 tbs of butter and put it into the oven to melt.

3. Chop your veggies. When chicken is done remove to rest. In another sauce pot make a roux with flour and 2tbs of butter. It’s going to be pretty thick so slowly pour in your chicken broth. Just be careful because the broth is hot and you might make biscuits. Mine was actually lumpy so I put it in a blender. Slowly pour the milk in. Add your spices and mushrooms and stir until it thickens up. Taste and adjust accordingly.

4. At this point you have cut raw veggies, a sauce, a buttered dish and diced chicken. I took the buttered dish out of the oven and pour in the cup of quinoa and moved it around. I poured a little sauce to make sure it was well coated and moist. I combined my veggies and chicken and then poured them into the dish.

5. Then I poured sauce all over to make sure every nook and crannie was saturated. I used my spatula to much everything around well. Sprinkled grated Parmesan cheese and then top with fresh grated cheddar cheese. Covered with foil and cook for 20 minutes. Then remove the foil and cook another 20-30 minutes. Let is rest for a 5-10 minutes Serve and enjoy.
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Pesto Tortellini with Chicken Pea Cream Sauce

Pesto Tortellini with Chicken Pea Cream Sauce

  • Servings: 2
  • Difficulty: easy
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Pesto Tortellini with Chicken Pea Cream Sauce
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I wasn’t sure what to call this dish but when I spotted the Trader Joe’s pesto tortellini I knew Jill would love it A creamy Parmesan sauce was a perfect complement. Adding the chicken made it a more substantial mean but certainly not necessary. Also when I make a creamy sauce for my pasta I love adding peas because they add a pop of sweetness and freshness.

Given I used packaged tortellini this is one of those restaurant quality meals that you can whip up in a flash. I used two chicken breasts but looking back I would just go with one because we couldn’t eat it all. For the sauce, I will try to remember how much I used of each ingredient but the more important thing for you to do is consider your tastes. Do you like a lot or light amounts of sauces? Do you like it thick or more loose. More cheesy or even use another cheese like Gruyere, swiss, maybe even blue cheese. hmmmm?

Ingredients for 2:
1 Package of Trader Joe’s Pesto Tortellini
1 tbs of flour
1 tbs of butter
1 cup of milk or cream
Parmesan Cheese
Peas
Chicken breast

Directions:
1. Let’s make some chicken. Season both sides with Kosher salt and Pepper. Put a little bit of oil in a medium heated cast iron skillet and cook it until done and make sure you get some nice browning. Remove your chicken and set it aside. IMG_0703

2. Turn the heat down medium low and splash in a little chicken stock or water (pasta water if you decided to cook your tortellini first, to deglaze the pan. Now add your butter and flour to get a rue going. Given the chicken bits are in your rue it will look darker but stir until you get a nice paste. Slowly pour in the milk stirring continuously. I let it thicken up a little bit and then added about a cup of finely grated Parmesan cheese.
Again once you get your rue, you can make more or less sauce by adding only the milk/cream amount you like. If it gets too thick, add some stock, pasta water or even milk. Add your peas and your cut chicken breasts. Stir
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3. Cook your Tortellini until al dente. I chose to pour my sauce mixture over the top versus incorporating them into the sauce with everything else. The reason is that I have had some ravioli or tortellini bust open on me during the stir. I just stirred it while in my bowl.
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Chicken Enchilada Casserole

Chicken Enchilada Casserole

  • Servings: 4-6
  • Difficulty: easy
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Chicken Enchilada Casserole
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Tonight I was feeling a little mexican sour cream chicken enchiladas but wanted to change it up and decided to create a casserole thing. It turned out like a spicy Chicken Divan minus the broccoli. This one is a super fast and easy comfort dinner. You could pull down the spice by reducing the jalapenos but Jill and I like to sweat a little when we eat.

Ingredients:
Two Rotisserie Chicken Breasts
Corn tortillas
1 small can of green chilies
1 small can of diced jalapenos
Sharp Cheddar Cheese grated
1 cup sour cream
1 can cream of chicken soup
1 cup of milk
1 tbs of flour
1 tbs of butter

Directions:
Prep: Shred chicken, grate your cheese, open your cans.
1. Take your favorite saucepan on medium low heat and melt your butter. Now stir in your flour and stir for about a minute or so. Add the milk and stir until it thickens just a bit. Add your cream of chicken soup, sour cream and your peppers and chilies.

2. Preheat oven to 375. Put a little sauce down on the bottom of a glass dish. I made a small one since it was just the two of us. Place your tortillas on the bottom. I tore up about 4. Add your shredded chicken on top and then pour the sauce until everything is covered. Move it around with a spoon to make sure everything is coated. Top with cheese and cook until it’s bubbly and melted. Given that everything is basically cooked I let it go 30 minutes uncovered.

Let it stand for 10 minutes or so. Serve and eat. Great for leftovers and even freeze worthy.
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Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes

Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes

  • Servings: 2
  • Difficulty: easy
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Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes
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I was trying to whip up something with a Greekish flair tonight. I went to this Greek place once and had these crazy lemon potatoes that were basted in lemon. I just loved them probably because I tend like acidic ingredients like vinegar and the like.

Jill doesn’t share my palate when it comes to lemons on chicken or veggies so I lured her in with pesto and goat cheese on my chicken. She is a pesto nut. Give and take is what it’s about right? Push or stretch each others boundaries.

So I took a chicken breast, sliced it and pounded it thin and even. I sauteed some spinach to get it nice and wilted. I let it cool and stirred in Goat cheese, pesto and sundried tomato pesto. I’m an over stuffer by nature so my bird wasn’t nice and flat but certainly had no chance of folding like a book. Instead it came out more like a banana in shape, but healthier I suppose given the extra spinach.

The potatoes were lemony and soft with some crusty edges from the roasting. The chicken stayed nice and juicy and with each bite you got a pop of fresh herbaceous pesto complimented with the tangy goat cheese. Really nice meal.

Ingredients:
Two Organic Free Range Chicken Breasts
2 cups of spinach
Feta Cheese to taste 1-2 tbs
Goat Cheese to taste 1-2 tbs
2 tbs of Pesto
1 tbs of Sundried Tomato Pesto
Olive oil
Kosher Salt and Pepper

Potatoes
Lemons
Paprika
Cayenne
Chicken Broth

Directions
1. Potatoes – cut up enough to the portions to accommodate your eaters. Rinse and juice two lemons or a lemon per portion and cover the potatoes. Then season them and put them into dish and roast on 400 until tender. About 30 minutes. I splashed a little chicken stock or water to keep some moisture in the pan.

2. Chicken – Butterfly each chicken breast. Place under plastic wrap and pound them until even and thin. Set aside. IMG_0673

3. In a pan on the stove on medium low heat with olive oil, wilt your spinach and set aside to cool a bit.
Fold in your goat and feta cheese and pestos. Taste and adjust accordingly. IMG_0674

4. Now take your chicken and fill it with the stuffing and close it up with string or skewers. Given my breasts were more round than flat I went with string. In a medium heated cast iron skillet with some olive oil. Cook your chicken until done. Remove string and serve.
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