Cilantro Lime Chicken
Ingredients
2 lbs boneless chicken thighs or breasts
1 lime for serving
Marinade
2 tablespoons lime juice fresh
1/4 cup cilantro fresh, minced plus extra for garnish
1 1/2 tablespoons honey
2 cloves garlic minced
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepperInstructionsCombine all marinade ingredients in a small bowl.
Pour marinade over chicken and let marinate 30 minutes or up to 2 hours
To Grill
Preheat grill to medium high heat.
Cook chicken on an oiled grate for 7-8 minutes. Turn over and cook an additional 7-8 minutes or until chicken reaches 165°F.
Rest 5 minutes before serving. Serve with lime slices and additional chopped cilantro.
To Bake
Preheat oven to 400°F.
Place chicken on a baking sheet and bake 20-25 minutes or until chicken reaches 165°F.
Rest 5 minutes before serving. Serve with lime slices and additional chopped cilantro.NotesThe marinade can also be pulsed in a blender a couple of times if you prefer.
Allow chicken to marinate at least 30 minutes.
Fresh lime is best in this recipe, the flavor of bottled lime can be bitter.
Due to the high amount of citrus in this recipe, don't marinate longer than 2 hours
This marinade can be used to cook bone-in chicken breasts or chicken thighs
Optional add-ins: add 1 teaspoon of chili powder and/or 1/4 teaspoon crushed red pepper to the marinade to add a little bit of heat.
Ingredients
2 lbs boneless chicken thighs or breasts
1 lime for serving
Marinade
2 tablespoons lime juice fresh
1/4 cup cilantro fresh, minced plus extra for garnish
1 1/2 tablespoons honey
2 cloves garlic minced
1 teaspoon cumin
1 teaspoon chili powder
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepperInstructionsCombine all marinade ingredients in a small bowl.
Pour marinade over chicken and let marinate 30 minutes or up to 2 hours
To Grill
Preheat grill to medium high heat.
Cook chicken on an oiled grate for 7-8 minutes. Turn over and cook an additional 7-8 minutes or until chicken reaches 165°F.
Rest 5 minutes before serving. Serve with lime slices and additional chopped cilantro.
To Bake
Preheat oven to 400°F.
Place chicken on a baking sheet and bake 20-25 minutes or until chicken reaches 165°F.
Rest 5 minutes before serving. Serve with lime slices and additional chopped cilantro.NotesThe marinade can also be pulsed in a blender a couple of times if you prefer.
Allow chicken to marinate at least 30 minutes.
Fresh lime is best in this recipe, the flavor of bottled lime can be bitter.
Due to the high amount of citrus in this recipe, don't marinate longer than 2 hours
This marinade can be used to cook bone-in chicken breasts or chicken thighs
Optional add-ins: add 1 teaspoon of chili powder and/or 1/4 teaspoon crushed red pepper to the marinade to add a little bit of heat.
BUTTERMILK FRIED CHICKEN
Chicken
Buttermilk
Flour
Salt
Pepper
Garlic Powder
Onion Powder
cayenne Powder
Hot sauce
Oil
In one bowl mix flour, salt, pepper, garlic powder, onion powder, and cayene.
In another bowl buttermilk and hot sauce.
Third bowl, chicken
First place chicken pieces in flour mixture, then buttermilk and back into flour. Place into hot oil and fry each side until golden.
Chicken
Buttermilk
Flour
Salt
Pepper
Garlic Powder
Onion Powder
cayenne Powder
Hot sauce
Oil
In one bowl mix flour, salt, pepper, garlic powder, onion powder, and cayene.
In another bowl buttermilk and hot sauce.
Third bowl, chicken
First place chicken pieces in flour mixture, then buttermilk and back into flour. Place into hot oil and fry each side until golden.
Cilantro Lime Chicken Taco Salad with Creamy Baja Catalina Dressing
Ingredients
Salad
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
1 cup black beans drained and rinsed
corn from 2 ears sweet corn (raw)
1/2 cup finely grated sharp cheddar cheese or more to taste
2 avocados, chopped
Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
Creamy Baja Catalina Dressing
1/4 cup ketchup
1/4 cup red wine vinegar
3 tablespoons sugar more or less to
taste (start with less)
1/4 cup mayonnaise
1/4 cup sour cream (may sub yogurt)
1 tablespoons reserved
Cilantro Lime Marinade (in directions)
Instructions
Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.
Recipe Notes*For more of a vinaigrette, you may sub the mayo and sour cream for canola oil
https://carlsbadcravings.com
Ingredients
Salad
1 large head romaine lettuce, chopped
1 cup cherry tomatoes, halved or quartered (or 2 roma tomatoes, chopped)
1 cup black beans drained and rinsed
corn from 2 ears sweet corn (raw)
1/2 cup finely grated sharp cheddar cheese or more to taste
2 avocados, chopped
Tortilla Chips, slightly crushed or tortilla strips to taste (the more the better!)
Creamy Baja Catalina Dressing
1/4 cup ketchup
1/4 cup red wine vinegar
3 tablespoons sugar more or less to
taste (start with less)
1/4 cup mayonnaise
1/4 cup sour cream (may sub yogurt)
1 tablespoons reserved
Cilantro Lime Marinade (in directions)
Instructions
Prepare Cilantro Lime Chicken according to directions, reserving 1 tablespoon marinade for dressing. Slice or chop cooked chicken.
Meanwhile, whisk together all of the Dressing ingredients in a medium bowl, including the 1 tablespoon reserved Cilantro Lime Marinade. Store in the refrigerator. Best if chilled at least 30 minutes. May keep in an airtight container up to 7 days.
To assemble, add the Salad Ingredients to a large bowl and toss to combine. Drizzle individual servings with desired amount of dressing. Season with additional salt, pepper, hot sauce and/or lime juice to taste.
Recipe Notes*For more of a vinaigrette, you may sub the mayo and sour cream for canola oil
https://carlsbadcravings.com
The BEST Chicken Marinade
Ingredients
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or other vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/8 cup lemon juice
3/4 cup brown sugar
2 tsp dried rosemary
2 tbsp Dijon or Spicy Brown mustard
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3.5 lb chicken
Instructions
Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
Remove a half a cup of marinade and reserve for basting the chicken later.
Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
Marinate for at least 4 hours and up to 24 hours.
To grill
Preheat grill to medium high heat and lightly oil the grates.
Remove the chicken from the marinade, letting the excess drip off.
Grill chicken for 5 to 6 minutes on each side or until cooked through.
Baste the chicken occasionally with the reserved marinade.
Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
Optional
If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.
Recipe Notes
I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.
https://www.momontimeout.com
Ingredients
1/2 cup extra virgin olive oil
1/2 cup balsamic vinegar or other vinegar
1/4 cup soy sauce
1/4 cup Worcestershire sauce
1/8 cup lemon juice
3/4 cup brown sugar
2 tsp dried rosemary
2 tbsp Dijon or Spicy Brown mustard
2 tsp salt
1 tsp ground black pepper
2 tsp garlic powder
6 chicken breasts or 3.5 lb chicken
Instructions
Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
Remove a half a cup of marinade and reserve for basting the chicken later.
Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
Marinate for at least 4 hours and up to 24 hours.
To grill
Preheat grill to medium high heat and lightly oil the grates.
Remove the chicken from the marinade, letting the excess drip off.
Grill chicken for 5 to 6 minutes on each side or until cooked through.
Baste the chicken occasionally with the reserved marinade.
Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving
Optional
If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.
Recipe Notes
I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.
https://www.momontimeout.com
Caprese Chicken
Ingredients
Yields: 4
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 pt. grape tomatoes, halved
2 tbsp. shredded fresh basil
4 slices mozzarella
Directions
In a large skillet over medium-high heat, heat oil.
Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.
Stir in basil.
Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt cheese.
Spoon tomatoes over chicken and serve.
Ingredients
Yields: 4
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 pt. grape tomatoes, halved
2 tbsp. shredded fresh basil
4 slices mozzarella
Directions
In a large skillet over medium-high heat, heat oil.
Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.
Stir in basil.
Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt cheese.
Spoon tomatoes over chicken and serve.
Chicken Madeira Recipe
Ingredients
1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
1 lb asparagus blanched*
3/4 tsp sea salt, divided and black pepper to taste
3 Tbsp Unsalted Butter divided
2 Tbsp Olive Oil divided
16 oz button mushrooms thickly sliced
1 small or 1/2 medium yellow onion finely diced
2 large garlic cloves minced
2 Tbsp fresh parsley finely chopped, plus to garnish
1 1/2 cups Madeira Wine sweet white wine*
1 1/2 cups low sodium beef stock or broth
1/2 cup Whipping Cream heavy or regular
1 cup mozzarella cheese shredded
Instructions
To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.
https://natashaskitchen.com/
Ingredients
1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
1 lb asparagus blanched*
3/4 tsp sea salt, divided and black pepper to taste
3 Tbsp Unsalted Butter divided
2 Tbsp Olive Oil divided
16 oz button mushrooms thickly sliced
1 small or 1/2 medium yellow onion finely diced
2 large garlic cloves minced
2 Tbsp fresh parsley finely chopped, plus to garnish
1 1/2 cups Madeira Wine sweet white wine*
1 1/2 cups low sodium beef stock or broth
1/2 cup Whipping Cream heavy or regular
1 cup mozzarella cheese shredded
Instructions
To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.
https://natashaskitchen.com/
FRIED CHICKEN SANDWICH
Ingredients:
Pickled Cucumbers and Carrots:
1/4 cup Kosher salt
1/3 cup light brown sugar
2 fresh bay leaves
2 tablespoons whole coriander
2 limes (zest only, cut into 1-inchstrips)
6 cups water
1 English cucumber (cut into 1/4-inch rounds)
1 pound carrots (peeled, cut into1/4-inch rounds)
1 jalapeno (slit down the middle)
Fried Chicken:
2 chicken breasts (boneless,skinless)
1 tablespoon Kosher salt
1 teaspoon baking powder
1 tablespoon granulated sugar
1 and 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 cup buttermilk
1 egg
1/4 cup hot sauce
Kosher salt and freshly ground pepper (to taste)
vegetable oil (for frying)
Seasoned Mayo:
1/2 cup mayonnaise
2 tablespoons ketchup
1/4 cup hot sauce
2 tablespoons chives (chopped)
1 clove garlic (peeled, grated)
To Serve:
4 sesame hamburger buns
1/4 cup mayonnaise
3/4 cup seasoned mayo
iceberg lettuce (shaved)
Directions For the Pickled Cucumber and Carrots:
In a medium saucepan, over medium-high heat, add salt, brown sugar, bay leaves, coriander, lime zest and water. Stir to combine and bring to a boil, cooking until the sugar has dissolved. Remove from heat, let cool and set aside.
In a heat-resistant bowl, add cucumber, carrots, and jalapeno. Pour pickling liquid over vegetables and stir to combine. Set aside to cool. Once cooled, cover and allow to sit overnight or up to 5 days in an airtight container.
For the Fried Chicken:
Line a baking sheet with a baking rack and set aside.
Butterfly the chicken breasts, cutting all the way to the other side, creating 2 cutlets from each chicken breast. Place the cutlets on a clean work surface, cover with plastic wrap, and using a mallet, pound to 1/4-inch thickness. Slice each cutlet in half width wise, and set aside
In a small bowl, add salt, baking powder, and sugar and stir to combine. Season both sides of chicken pieces with salt mixture and place on prepared baking sheet. Transfer to refrigerator, and allow to chill overnight, uncovered.
The next day, prepare dredging station. In a shallow baking dish, add flour, cornstarch, garlic powder, onion powder, cayenne and season with salt and pepper. Whisk to combine and set aside.
In a second shallow baking dish, add buttermilk, egg, hot sauce and season with salt and pepper. Whisk to combine. Remove 1/4 cup of mixture and set aside.
Dredge the chicken breasts in the flour mixture, then dredge breasts in the buttermilk mixture. Whisk the reserved 1/4 cup of buttermilk mixture into the flour and dredge the chicken breasts a final time in the flour and buttermilk mixture, patting any clumps into the breasts. Remove to a baking sheet lined with a baking rack and allow to sit at room temperature for at least 30 minutes before cooking.
When ready to cook, fill a Dutch oven with 2-3 inches of vegetable oil and preheat to 360ºF. Line a a clean baking sheet with a clean baking rack. Set aside.
Gently place the dredged and rested chicken breasts into the preheated oil. Fry until golden brown and crispy, about 2-3 minutes per side. Remove to prepared baking sheet and allow to cool slightly.
For the Seasoned Mayo: In a large bowl, whisk together the mayonnaise, ketchup, hot sauce, chives and garlic. Set aside.
Preheat the oven to 425ºF.
Brush the cut sides of the hamburger buns with mayonnaise. Arrange buns, cut side-up on a baking sheet and transfer to the oven. Bake until golden brown and toasted, about 3-4 minutes. Remove and allow to cool slightly.
Spread the bottom buns evenly with seasoned mayonnaise, and top each with 2 pieces of fried chicken breasts, lettuce, pickles and top bun. Serve immediately.
Tip: Store seasoned mayonnaise in an airtight container for up to one month!
Ingredients:
Pickled Cucumbers and Carrots:
1/4 cup Kosher salt
1/3 cup light brown sugar
2 fresh bay leaves
2 tablespoons whole coriander
2 limes (zest only, cut into 1-inchstrips)
6 cups water
1 English cucumber (cut into 1/4-inch rounds)
1 pound carrots (peeled, cut into1/4-inch rounds)
1 jalapeno (slit down the middle)
Fried Chicken:
2 chicken breasts (boneless,skinless)
1 tablespoon Kosher salt
1 teaspoon baking powder
1 tablespoon granulated sugar
1 and 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 cup buttermilk
1 egg
1/4 cup hot sauce
Kosher salt and freshly ground pepper (to taste)
vegetable oil (for frying)
Seasoned Mayo:
1/2 cup mayonnaise
2 tablespoons ketchup
1/4 cup hot sauce
2 tablespoons chives (chopped)
1 clove garlic (peeled, grated)
To Serve:
4 sesame hamburger buns
1/4 cup mayonnaise
3/4 cup seasoned mayo
iceberg lettuce (shaved)
Directions For the Pickled Cucumber and Carrots:
In a medium saucepan, over medium-high heat, add salt, brown sugar, bay leaves, coriander, lime zest and water. Stir to combine and bring to a boil, cooking until the sugar has dissolved. Remove from heat, let cool and set aside.
In a heat-resistant bowl, add cucumber, carrots, and jalapeno. Pour pickling liquid over vegetables and stir to combine. Set aside to cool. Once cooled, cover and allow to sit overnight or up to 5 days in an airtight container.
For the Fried Chicken:
Line a baking sheet with a baking rack and set aside.
Butterfly the chicken breasts, cutting all the way to the other side, creating 2 cutlets from each chicken breast. Place the cutlets on a clean work surface, cover with plastic wrap, and using a mallet, pound to 1/4-inch thickness. Slice each cutlet in half width wise, and set aside
In a small bowl, add salt, baking powder, and sugar and stir to combine. Season both sides of chicken pieces with salt mixture and place on prepared baking sheet. Transfer to refrigerator, and allow to chill overnight, uncovered.
The next day, prepare dredging station. In a shallow baking dish, add flour, cornstarch, garlic powder, onion powder, cayenne and season with salt and pepper. Whisk to combine and set aside.
In a second shallow baking dish, add buttermilk, egg, hot sauce and season with salt and pepper. Whisk to combine. Remove 1/4 cup of mixture and set aside.
Dredge the chicken breasts in the flour mixture, then dredge breasts in the buttermilk mixture. Whisk the reserved 1/4 cup of buttermilk mixture into the flour and dredge the chicken breasts a final time in the flour and buttermilk mixture, patting any clumps into the breasts. Remove to a baking sheet lined with a baking rack and allow to sit at room temperature for at least 30 minutes before cooking.
When ready to cook, fill a Dutch oven with 2-3 inches of vegetable oil and preheat to 360ºF. Line a a clean baking sheet with a clean baking rack. Set aside.
Gently place the dredged and rested chicken breasts into the preheated oil. Fry until golden brown and crispy, about 2-3 minutes per side. Remove to prepared baking sheet and allow to cool slightly.
For the Seasoned Mayo: In a large bowl, whisk together the mayonnaise, ketchup, hot sauce, chives and garlic. Set aside.
Preheat the oven to 425ºF.
Brush the cut sides of the hamburger buns with mayonnaise. Arrange buns, cut side-up on a baking sheet and transfer to the oven. Bake until golden brown and toasted, about 3-4 minutes. Remove and allow to cool slightly.
Spread the bottom buns evenly with seasoned mayonnaise, and top each with 2 pieces of fried chicken breasts, lettuce, pickles and top bun. Serve immediately.
Tip: Store seasoned mayonnaise in an airtight container for up to one month!
Spinach Artichoke Stuffed Chicken
Ingredients
CHICKEN:
4 boneless, skinless chicken breasts (2 pounds | 1 kg)
2 tablespoons Italian seasoning
1 teaspoon mild paprika (optional)
salt and pepper to season
SPINACH ARTICHOKE DIP:
4 oz | 120 g frozen spinach, thawed
8 oz | 250 g block cream cheese (light or reduced fat), at room temp
6 oz | 170 g bottled or canned artichoke hearts in brine, finely chopped*
½ cup shredded mozzarella cheese
¼ cup finely grated parmesan cheese
1 tablespoon minced garlic
Salt to taste
OPTIONAL CREAM SAUCE:
Remaining spinach / artichoke dip
1 cup milk (skim, 2% or full fat)
Instructions
For The Chicken:
Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
For The Dip Filling:
Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well
to combine (use your hands if necessary).
Fill chicken 'pockets' with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the optional cream sauce (you should have exactly half left over), or see notes for other ideas!
Seal with two or three toothpicks near the opening to keep the dip inside while cooking.
Heat 1 tablespoon of oil in a skillet (or non stick pan) over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the optional cream sauce.
For The Cream Sauce:
Pour milk into the skillet / pan and bring to a simmer. Add in the remaining dip (you should have exactly half remaining), and stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!
Notes
*Don't like artichokes? Replace them with an extra 4 oz | 120 g of frozen and thawed spinach.
The cream sauce is optional! If you're not wanting to make it, HALVE the DIP ingredients in the ingredients list to ensure there is no leftover dip! If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container. When ready to use, mix ½ cup milk or cream through to thin the consistency and cook in pot over stove top!
Ingredients
CHICKEN:
4 boneless, skinless chicken breasts (2 pounds | 1 kg)
2 tablespoons Italian seasoning
1 teaspoon mild paprika (optional)
salt and pepper to season
SPINACH ARTICHOKE DIP:
4 oz | 120 g frozen spinach, thawed
8 oz | 250 g block cream cheese (light or reduced fat), at room temp
6 oz | 170 g bottled or canned artichoke hearts in brine, finely chopped*
½ cup shredded mozzarella cheese
¼ cup finely grated parmesan cheese
1 tablespoon minced garlic
Salt to taste
OPTIONAL CREAM SAUCE:
Remaining spinach / artichoke dip
1 cup milk (skim, 2% or full fat)
Instructions
For The Chicken:
Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
For The Dip Filling:
Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, parmesan and garlic; mix well
to combine (use your hands if necessary).
Fill chicken 'pockets' with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the optional cream sauce (you should have exactly half left over), or see notes for other ideas!
Seal with two or three toothpicks near the opening to keep the dip inside while cooking.
Heat 1 tablespoon of oil in a skillet (or non stick pan) over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side). Transfer chicken to a warm plate to make the optional cream sauce.
For The Cream Sauce:
Pour milk into the skillet / pan and bring to a simmer. Add in the remaining dip (you should have exactly half remaining), and stir until sauce is combined and thickened. Add the chicken back into the pan and serve immediately!
Notes
*Don't like artichokes? Replace them with an extra 4 oz | 120 g of frozen and thawed spinach.
The cream sauce is optional! If you're not wanting to make it, HALVE the DIP ingredients in the ingredients list to ensure there is no leftover dip! If you're wanting to save the reserved dip for later instead of using it in a cream sauce, simply refrigerate it up to 4 days OR freeze up to 3 months in a plastic container. When ready to use, mix ½ cup milk or cream through to thin the consistency and cook in pot over stove top!
Creamy Tuscan Garlic Chicken
Ingredients
1½ pounds boneless skinless chicken breasts, thinly sliced
2 Tablespoons olive oil
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes
Instructions
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
Ingredients
1½ pounds boneless skinless chicken breasts, thinly sliced
2 Tablespoons olive oil
1 cup heavy cream
½ cup chicken broth
1 teaspoon garlic powder
1 teaspoon italian seasoning
½ cup parmesan cheese
1 cup spinach, chopped
½ cup sun dried tomatoes
Instructions
In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate.
Add the heavy cream, chicken broth, garlic powder, italian seasoning, and parmesan cheese. Whisk over medium high heat until it starts to thicken. Add the spinach and sundried tomatoes and let it simmer until the spinach starts to wilt. Add the chicken back to the pan and serve over pasta if desired.
Grilled Southwest Chicken with Lemon Butter
Ingredients
2 teaspoons ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1⁄2 teaspoon salt
1⁄2 teaspoon ground pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 1⁄2 lbs bone-in chicken parts
LIME BUTTER
1⁄2 cup butter, melted
1 tablespoon fresh lime juice
1 Serrano chile, minced
2 tablespoons finely minced white onions
1⁄4 cup finely chopped fresh cilantro
1 pinch ground black pepper
DirectionsIn a small bowl, combine first 8 ingredients.
With a spoon or a basting brush, spread seasoning paste over the chicken.
Grill chicken.
In a small bowl, combine all lime butter ingredients.
Drizzle over chicken just before serving or serve separately for dipping.
Ingredients
2 teaspoons ground cinnamon
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon cocoa powder
1⁄2 teaspoon salt
1⁄2 teaspoon ground pepper
3 tablespoons olive oil
1 tablespoon balsamic vinegar
3 1⁄2 lbs bone-in chicken parts
LIME BUTTER
1⁄2 cup butter, melted
1 tablespoon fresh lime juice
1 Serrano chile, minced
2 tablespoons finely minced white onions
1⁄4 cup finely chopped fresh cilantro
1 pinch ground black pepper
DirectionsIn a small bowl, combine first 8 ingredients.
With a spoon or a basting brush, spread seasoning paste over the chicken.
Grill chicken.
In a small bowl, combine all lime butter ingredients.
Drizzle over chicken just before serving or serve separately for dipping.
Caprese Chicken
Ingredients
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
1/4 c. balsamic vinegar
2 cloves garlic, minced
1 pint grape tomatoes, halved
2 tbsp. shredded basil
4 slices mozzarella
Directions:
In a large skillet over medium-high heat, heat oil.
Season
chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.
Stir in basil.
Return chicken to skillet and nestle in tomatoes. Top with a slice of mozzarella and cover with lid to melt cheese.
Spoon tomatoes over chicken and serve.
Rotisserie Chicken Rotel
1 can cream of mushroom soup (lite)
cooked chicken (from Rotisserie chicken)
1 bag egg noodles (whole wheat)
1 can rotel tomatoes
1 can 15 oz. fire roasted tomatoes
1 can petite diced tomatoes
8 ounces velvetta cheese (2%)
1 cup chicken broth
green pepper chopped (optional)
Cook green peppers, melt cheese and tomatoes together in pan.
Cook noodles in Dutch oven, drain and then mix in chicken, cheese and tomato mixture, soup, and chicken broth.
Pour into a large 13 x 9 pan that has been sprayed. Bake at 375 for 15 to 20 minutes.
For half recipe - cook ½ of noodles and use 4 ounces of velvetta. Use the whole can of soup, rotel, and fire roasted tomatoes, and one cup of broth.
1 can cream of mushroom soup (lite)
cooked chicken (from Rotisserie chicken)
1 bag egg noodles (whole wheat)
1 can rotel tomatoes
1 can 15 oz. fire roasted tomatoes
1 can petite diced tomatoes
8 ounces velvetta cheese (2%)
1 cup chicken broth
green pepper chopped (optional)
Cook green peppers, melt cheese and tomatoes together in pan.
Cook noodles in Dutch oven, drain and then mix in chicken, cheese and tomato mixture, soup, and chicken broth.
Pour into a large 13 x 9 pan that has been sprayed. Bake at 375 for 15 to 20 minutes.
For half recipe - cook ½ of noodles and use 4 ounces of velvetta. Use the whole can of soup, rotel, and fire roasted tomatoes, and one cup of broth.
Chickless Pie
Ingredients:
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond or soy milk
Two 9-inch deep dish, unbaked pie crusts, lard free
Directions:
Preheat the oven to 425 degrees F.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Cook's Note: Line a jelly-roll pan or baking sheet with foil and place the pie on that before cooking. It will keep any filling from dripping into the oven and burning.
http://www.foodnetwork.com/recipes/chickless-pot-pie-recipe/
Ingredients:
1 cup thinly sliced carrots
1 cup frozen green peas
1 cup small diced potatoes
1/2 cup thinly sliced celery
1/3 cup finely chopped onion
1/2 cup butter substitute, such as Earth Balance
1/3 cup unbleached, all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/4 teaspoon garlic powder
1 3/4 cups vegetable broth
2/3 cup almond or soy milk
Two 9-inch deep dish, unbaked pie crusts, lard free
Directions:
Preheat the oven to 425 degrees F.
In a medium saucepan, combine the carrots, peas, potatoes and celery. Cover with water, bring to a boil and cook until the potatoes are tender, about 15 minutes. Remove from the heat, drain and set aside.
In a large skillet over medium heat, cook the onions in the butter substitute until they are soft and translucent, about 5 minutes. Stir in the flour, salt, pepper, celery seed and garlic powder. Cook for 2 minutes to get the flour taste out. Slowly stir in the broth and then add the milk. Reduce the heat to medium-low and simmer until thick, about 5 minutes. Remove from the heat and stir in the drained vegetables.
Roll out one of the unbaked crusts and place in a 9-inch-deep pie plate. Pour the mixture into the bottom crust. Roll out the second pie crust and place on top. Seal the edges and cut small slits in the top to allow steam to escape. Bake until the pastry is golden brown and the filling is bubbly, 30 to 35 minutes. Cool for 10 minutes before serving.
Cook's Note: Line a jelly-roll pan or baking sheet with foil and place the pie on that before cooking. It will keep any filling from dripping into the oven and burning.
http://www.foodnetwork.com/recipes/chickless-pot-pie-recipe/
Coconut Chicken with Sweet Chili Dipping Sauce
2 lbs.boneless, skinless chicken breast
2 large eggs
1/4 cup coconut milk
1/2 cup all purpose flour
1 cup panko bread crumbs
1 cup shredded coconut
1/2 tspsalt
1/2 cup vegetable oil, divided
1 cup sweet chili sauce
STEP 1:
Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below.
STEP 2:
Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.
STEP 3:
Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.
STEP 4:
While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.
STEP 5:
After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.
STEP 6:
When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.
Directions:
Cut each breast into six strips, diagonally.
Set up your dredging station with three bowls: flour/salt, egg/coconut milk and panko/coconut.
Coat each chicken strip in flour, egg then panko/coconut. When they're coated they will look like this. Now they're ready to fry!
Fry each strip for 2-3 minutes on each side or until they are golden brown and crispy.
Drain the coconut chicken on paper towel to absorb the extra oil.
NOTE:
One thing I wish I had done differently with this recipe is to put the coconut into a food processor prior to mixing with the panko crumbs. I feel like if they coconut had been in slightly smaller bits, it would have adhered and covered the chicken more completely. I would have just pulsed the coconut in the processor a couple of times to make the bits about half their size.
If you can't find panko crumbs, you can use regular bread crumbs, although the breading will be much more dense. You can also try crushing some rice chex as they are a similar texture to panko (another helpful hint from the handsome fish monger!).
As I mentioned, the sweet chili sauce is a huge part of what makes this dish delicious. I have found sweet chili sauce at major grocery stores in the Asian section. Check around because it's pretty popular. Once you open the bottle it should stay good in your refrigerator for quite some time and it's good on A LOT of stuff so don't worry about the rest of the bottle going to waste!
http://budgetbytes.blogspot.com
2 lbs.boneless, skinless chicken breast
2 large eggs
1/4 cup coconut milk
1/2 cup all purpose flour
1 cup panko bread crumbs
1 cup shredded coconut
1/2 tspsalt
1/2 cup vegetable oil, divided
1 cup sweet chili sauce
STEP 1:
Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below.
STEP 2:
Prepare your breading station by gathering three bowls. In the first bowl combine the flour and salt. In the second bowl, combine the eggs and coconut milk. Whisk together until well combined. In the third bowl, stir together the panko bread crumbs and shredded coconut.
STEP 3:
Place 1/4 cup of vegetable oil in a large heavy duty skillet and heat over medium/high heat until it is just below smoking. You can test the heat by throwing in a little bit of flour. When it is hot enough, the flour will sizzle and create a lot of bubbles.
STEP 4:
While the oil is heating, dredge the chicken strips. First, coat each strip in the flour and salt mixture. Then dip each into the eggs/coconut milk and finally coat each in panko and shredded coconut. I find it easiest to coat all of them in the flour then go back and then do the egg wash and panko/coconut for each before moving onto the next.
STEP 5:
After breading the strips, the oil should be hot enough. Place about 6 strips in the pan at once. There should only be one layer in the pan and there should be about an inch between each strip. If you over crowd the pan it will get too cold and the strips will soak up a lot of oil instead of frying. Fry the strips for 2-3 minutes on each side or until they are golden brown and crispy. Place them on a plate with paper towel to drain and move on to the next batch. After a couple of batches you may need more oil so you can add the second 1/4 cup to the pan. Allow the oil to come up to temperature before frying the next batch (2-3 minutes). Because the strips are thin, they should be cooked through by the time both sides are browned. You can tell by the texture of the chicken; it should be stiff when pressed. If you cut your strips thicker, you will need to bake off the chicken after frying to make sure the insides are cooked through.
STEP 6:
When all of the strips are done frying, serve immediately with sweet chili sauce to dip in. I garnished mine with a little bit of chopped cilantro.
Directions:
Cut each breast into six strips, diagonally.
Set up your dredging station with three bowls: flour/salt, egg/coconut milk and panko/coconut.
Coat each chicken strip in flour, egg then panko/coconut. When they're coated they will look like this. Now they're ready to fry!
Fry each strip for 2-3 minutes on each side or until they are golden brown and crispy.
Drain the coconut chicken on paper towel to absorb the extra oil.
NOTE:
One thing I wish I had done differently with this recipe is to put the coconut into a food processor prior to mixing with the panko crumbs. I feel like if they coconut had been in slightly smaller bits, it would have adhered and covered the chicken more completely. I would have just pulsed the coconut in the processor a couple of times to make the bits about half their size.
If you can't find panko crumbs, you can use regular bread crumbs, although the breading will be much more dense. You can also try crushing some rice chex as they are a similar texture to panko (another helpful hint from the handsome fish monger!).
As I mentioned, the sweet chili sauce is a huge part of what makes this dish delicious. I have found sweet chili sauce at major grocery stores in the Asian section. Check around because it's pretty popular. Once you open the bottle it should stay good in your refrigerator for quite some time and it's good on A LOT of stuff so don't worry about the rest of the bottle going to waste!
http://budgetbytes.blogspot.com
Cider Brined Fried Chicken
Ingredients:
2 cups apple cider
1/2 cup salt
1 (4 1/2 to 5-pound) chicken, cut into 10 pieces
Water
2 eggs
2 tablespoons cayenne pepper
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch
2 quarts vegetable shortening, for frying
Directions:
In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
***On her show, Sunny didn't use 2 quarts of shortening..she used about 2 inches.
http://www.foodnetwork.com/recipes/cider-brined-fried-chicken
Ingredients:
2 cups apple cider
1/2 cup salt
1 (4 1/2 to 5-pound) chicken, cut into 10 pieces
Water
2 eggs
2 tablespoons cayenne pepper
1 teaspoon freshly ground black pepper
1 cup all-purpose flour
1/4 cup cornstarch
2 quarts vegetable shortening, for frying
Directions:
In a large bowl, whisk together cider and salt until salt dissolves. Add chicken pieces and enough water to coat and soak 1 hour in the refrigerator. Chicken should be completely submerged in brine.
In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 325 degrees F. Line a sheet tray with a wire rack.
In a large bowl, whisk together eggs, cayenne and black pepper. In a paper bag, shake together flour and cornstarch. Drain chicken from brine and dip in batches first in egg mixture then in flour mixture to coat. Set on wire rack to let coating sit for 10 minutes. In 2 batches, fry chicken until golden brown on both sides and cooked through, 15 to 20 minutes, depending on the size of the piece. Remove from oil to drain on paper towel-lined plate.
***On her show, Sunny didn't use 2 quarts of shortening..she used about 2 inches.
http://www.foodnetwork.com/recipes/cider-brined-fried-chicken
Kung Pao Chicken
250 grams skinless chicken breast, cut into cubes
1 teaspoon baking soda
1 teaspoon chinese rice wine
1 tablespoon cornstarch or potato flour
2 tablespoons oil
1 tablespoon sichuan peppercorn oil
1 clove garlic, thinly sliced
2.5 cm piece of ginger, peeled and thinly sliced (we used a mandolin)
10 to 15 dried red chillies
3 heaping tablespoons peanuts or cashew nuts
1 green onion, trimmed and cut into small rounds
For the sauce
1.5 tablespoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon chinese black vinegar
1/2 teaspoon chinese rice wine
1 teaspoon sesame oil
1 teaspoon sugar
3 dashes of white pepper
2 tablespoons water
1 teaspoon cornstarch or potato flour
For the peppercorn oil
1/4 cup sichuan peppercorns
125 ml oil
Make the sichuan peppercorn oil by heating the oil until very hot and the oil becomes shiny. Turn off the heat and add the sichuan peppercorns, mixing with chopsticks to release their aroma. Allow to cool and let the peppercorns infuse their flavour into the oil for around 2 hours. This step can be done ahead of time.
To roast the peanuts or cashew, pre-heat the oven to 160c and place the nuts into an over proof bowl. Roast the nuts for around 25 minutes until golden brown. Set aside. This step can also be made ahead of time.
Tenderize the chicken breasts by placing the chicken in a container and mixing the baking soda into the meat, making sure the chicken is evenly coated. Leave to marinate for 15 minutes. Once done, rinse the chicken very well in cold running water. Drain the chicken breasts and pat dry.
Marinate the chicken in the rice wine and cornstarch (or potato flour) for 10 minutes.
Meanwhile, mix all the ingredients of the sauce together.
Heat the oil in a wok or frying pan over high heat and stir fry the chicken until opaque and half cooked. Remove from the pan and set aside.
Add the peppercorn oil and stir fry the ginger and the garlic for a few seconds then add the dried red chillies for around 30 seconds or until their aroma is released. Add back the chicken and give it a good stir.
Add the sauce which will thicken and coat the chicken nicely. Finally, add the peanuts and the green onions. Serve immediately with a bowl of steamed rice.
http://trissalicious.com/2012/09/06/the-kung-pao-chicken/
250 grams skinless chicken breast, cut into cubes
1 teaspoon baking soda
1 teaspoon chinese rice wine
1 tablespoon cornstarch or potato flour
2 tablespoons oil
1 tablespoon sichuan peppercorn oil
1 clove garlic, thinly sliced
2.5 cm piece of ginger, peeled and thinly sliced (we used a mandolin)
10 to 15 dried red chillies
3 heaping tablespoons peanuts or cashew nuts
1 green onion, trimmed and cut into small rounds
For the sauce
1.5 tablespoons soy sauce
1/2 teaspoon dark soy sauce
1 teaspoon chinese black vinegar
1/2 teaspoon chinese rice wine
1 teaspoon sesame oil
1 teaspoon sugar
3 dashes of white pepper
2 tablespoons water
1 teaspoon cornstarch or potato flour
For the peppercorn oil
1/4 cup sichuan peppercorns
125 ml oil
Make the sichuan peppercorn oil by heating the oil until very hot and the oil becomes shiny. Turn off the heat and add the sichuan peppercorns, mixing with chopsticks to release their aroma. Allow to cool and let the peppercorns infuse their flavour into the oil for around 2 hours. This step can be done ahead of time.
To roast the peanuts or cashew, pre-heat the oven to 160c and place the nuts into an over proof bowl. Roast the nuts for around 25 minutes until golden brown. Set aside. This step can also be made ahead of time.
Tenderize the chicken breasts by placing the chicken in a container and mixing the baking soda into the meat, making sure the chicken is evenly coated. Leave to marinate for 15 minutes. Once done, rinse the chicken very well in cold running water. Drain the chicken breasts and pat dry.
Marinate the chicken in the rice wine and cornstarch (or potato flour) for 10 minutes.
Meanwhile, mix all the ingredients of the sauce together.
Heat the oil in a wok or frying pan over high heat and stir fry the chicken until opaque and half cooked. Remove from the pan and set aside.
Add the peppercorn oil and stir fry the ginger and the garlic for a few seconds then add the dried red chillies for around 30 seconds or until their aroma is released. Add back the chicken and give it a good stir.
Add the sauce which will thicken and coat the chicken nicely. Finally, add the peanuts and the green onions. Serve immediately with a bowl of steamed rice.
http://trissalicious.com/2012/09/06/the-kung-pao-chicken/
Sweet Citrus Grilled Chicken
2 large chicken breasts pounded to 1/2 inch thick
1/4 cup olive oil
1/4 cup lime juice
1 TBS lemon juice
2 TBS honey
1/2 tsp crushed red pepper (optional
2 tsp lemon pepper
1 tsp kosher salt
1 tsp freshly cracked black pepper
Place all ingredients in a ziplock bag, seal and shake well. Place in the fridge to marinade for al least 4-5 hours, preferably overnight.
Remove chicken from bag and discard marinade. Preheat grill to medium and grill chicken for 15-20 minutes or until no longer pink.
2 large chicken breasts pounded to 1/2 inch thick
1/4 cup olive oil
1/4 cup lime juice
1 TBS lemon juice
2 TBS honey
1/2 tsp crushed red pepper (optional
2 tsp lemon pepper
1 tsp kosher salt
1 tsp freshly cracked black pepper
Place all ingredients in a ziplock bag, seal and shake well. Place in the fridge to marinade for al least 4-5 hours, preferably overnight.
Remove chicken from bag and discard marinade. Preheat grill to medium and grill chicken for 15-20 minutes or until no longer pink.
Super Easy Sesame Chicken
2 chicken breast, cut into bite sized pieces
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/2 cup soy sauce
1/2 cup sugar
1 tsp dark sesame oil
2 Tbsp sesame seeds, toasted
Combine flour, salt, pepper, and garlic powder onto a plate. Add the chicken pieces to coat evenly.
Heat a few teaspoons of vegetable oil in a wok (or large pan) and add chicken.
Cook for 8-10 minutes on med-high, until chicken is cooked through completely.
In a small saucepan, add soy sauce and sugar and cook just until sugar is dissolved. Add sesame oil and sesame seeds, and set aside.
Once chicken is done, pour sauce over the chicken, toss and allow to sit for 3-5 minutes for sauce to absorb. Serve over whole wheat spaghetti noodles.
2 chicken breast, cut into bite sized pieces
1/2 cup all-purpose flour
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/2 cup soy sauce
1/2 cup sugar
1 tsp dark sesame oil
2 Tbsp sesame seeds, toasted
Combine flour, salt, pepper, and garlic powder onto a plate. Add the chicken pieces to coat evenly.
Heat a few teaspoons of vegetable oil in a wok (or large pan) and add chicken.
Cook for 8-10 minutes on med-high, until chicken is cooked through completely.
In a small saucepan, add soy sauce and sugar and cook just until sugar is dissolved. Add sesame oil and sesame seeds, and set aside.
Once chicken is done, pour sauce over the chicken, toss and allow to sit for 3-5 minutes for sauce to absorb. Serve over whole wheat spaghetti noodles.
Asian Grilled Chicken
Ingredients:
1/3 cup soy sauce
1/3 cup brown sugar
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon Thai-style sweet chili sauce
1 teaspoon chile-garlic sauce (such as Sriracha®)
3 cloves garlic, minced
1/4 teaspoon curry powder
4 skinless, boneless chicken thighs
Directions:
Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
Preheat an outdoor grill for medium-low heat; lightly oil the grate.
Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.
Tuscan Lemon Chicken
Ingredients
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill(or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill.
Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Ingredients
1 (3 1/2-pound) chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved
Directions
Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoons pepper in a small measuring cup. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken 2 or 3 times while marinating.
When ready to grill, prepare a hot charcoal fire on 1 side of a grill(or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill.
Place the chicken on the cooler side, skin side up, and weigh it down with the dish you used for marinating. Cook for 12 to 15 minutes, until the underside is golden brown. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through.
Place the lemon halves on the cool side of the grill, cut side down for the last 10 minutes of cooking. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.
Key West Grilled Chicken
3 tablespoons soy sauce
2 Tbs. honey
1 tablespoon vegetable oil
Juice of 1 Lime
1 teaspoon minced garlic
4 skinless, boneless chicken breast halves
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.
If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, as are pictured, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.
Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides. For variation, try marinating shrimp, (which will take 2-4 minutes to grill in all!)
3 tablespoons soy sauce
2 Tbs. honey
1 tablespoon vegetable oil
Juice of 1 Lime
1 teaspoon minced garlic
4 skinless, boneless chicken breast halves
In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.
If you want to have grilled breasts, Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes. If you prefer kebabs, as are pictured, cut the chicken into large chunks, skewer onto bamboo sticks that have been soaked in water for 5 minutes, and marinate for at least 30 minutes.
For a slightly zestier version, add a teaspoon of Freshly Chopped cilantro to the marinade.
Grill on medium high heat for 6 to 8 minutes on each side, until juices run clear. Serve with fresh salad, steamed veggies, baked potato or any of your favorite sides. For variation, try marinating shrimp, (which will take 2-4 minutes to grill in all!)
Hawaiian Grilled Chicken
3 pounds of boneless skinless chicken thighs2 cups low sodium soy sauce
2 cups water
1 1/2 cups brown sugar
1 bunch of green onions, chopped (save some for the top)
1/4 cup white onion, chopped
1/2 teaspoon minced garlic
1 teaspoon of sesame oil
1 (13.5oz) can of coconut milk
Remove visible fat from chicken thighs. Mix soy sauce, water, brown sugar, onions, garlic, sesame oil, and coconut milk in a large bowl. Marinade chicken for at least 4 hours or overnight.
Grill chicken at a low heat so that the marinade does not burn for 5-7 minutes per side or until done.
Serve with rice or noodles, top with green onion and additional soy sauce.
**I served this with coconut rice as recommended from the original blogger. When making your rice, just simply replace half of the water amount with coconut milk.
*Marinate this chicken at least 4 hours, I prefer overnight!!
I'm a white meat kinda girl myself but don't let the use of chicken thighs scare you. They are moist and much more flavorful--trust me.
Tricia's Fried Chicken
Chicken:
8 serving pieces chicken, light or dark meat
Salt
2 cups peanut oil, more if neededBlack pepper
2 cups all-purpose flour
Gravy:
4 tablespoons oil from fried chicken
4 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper
Directions
For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees
Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.
Chicken:
8 serving pieces chicken, light or dark meat
Salt
2 cups peanut oil, more if neededBlack pepper
2 cups all-purpose flour
Gravy:
4 tablespoons oil from fried chicken
4 tablespoons all-purpose flour
2 cups milk
Salt and freshly ground black pepper
Directions
For the chicken: Put the chicken pieces in a large bowl and cover them with water. Sprinkle 2 tablespoons salt in the water, cover the bowl, and refrigerate for 4 hours or overnight. When you soak the chicken overnight in salt brine, the salt infuses into the meat and makes it so tasty!
Pour oil into an electric frying pan or deep, heavy skillet to a 1-inch depth and heat the oil to 375 degrees
Check the temperature by sprinkling flour over the oil. If the flour sizzles, the oil is hot enough.
Drain the water from the chicken, sprinkle each piece with some salt and pepper, and coat the pieces with flour, shaking off any excess. Carefully place the chicken in the hot oil. Place the cover on the pan, leaving a small opening for steam to escape. Cook for 15 minutes.
Remove the cover and, using tongs, turn each piece of chicken. Replace the cover and cook for 15 minutes more, or until done. Use a sharp, thin-bladed knife to check for doneness by slicing a drumstick to the bone. Neither the meat nor the juices should be pink. Drain the chicken on paper towels and keep warm.
For the gravy: Spoon about 4 tablespoons of oil that the chicken was fried in plus the brown bits into a medium skillet. Over medium heat, sprinkle in the flour and cook while whisking, until the flour is browned, about 1 minute.
Slowly stir in the milk and cook until the gravy thickens, 5 to 10 minutes. Season with salt and pepper and serve with the chicken.
Southern Fried Chicken
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
3 eggs
1/3 cup water
About 1 cup hot red pepper sauce (recommended: Texas Pete)
2 cups self-rising flour
1 teaspoon pepper
House seasoning, recipe follows
1 (1 to 2 1/2-pound) chicken, cut into pieces
Oil, for frying, preferably peanut oil
In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.
Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.
Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Caprese Stuffed Chicken with Balsamic Glaze
Ingredients:
4 Thinly Sliced Chicken Breast (16 oz)
1 Plum Tomato
2.5 Tbsp. Fresh basil leaves
2 Oz. Part Skim Mozzarella ( I used Polly-O)
1/4 Cup Balsamic vinegar
Salt and pepper to taste
Start grill and heat until 400 degrees. Pat chicken breast dry and sprinkle with salt and pepper. Cut mozzarella into 4 1/2 ounce slices and place on chicken breast. Dice the tomato until its in quarter inch blocks, Slice the basil leaves and mix with the tomatoes, place a tablespoon of the tomatoes and basil on top of the mozzarella.
Roll the chicken breast after rolled place 2 toothpicks to keep ingredients inside.
Grill each side for 8 minutes.
While the chicken is on the grill bring the balsamic to a boil in a small sauce pan on medium heat than simmer on low until the balsamic is halved. Whisking the balsamic frequently.
Servings: 4 Serving Size: 1 Caprese Stuffed Chicken Breast Calories: 157 Carbs: 7 Fat: 4 Protein: 30 Fiber: 0 Sodium: 143
Chicken Fried Steak
Ingredients
3/4 cup vegetable oil
1 1/2 pounds beef round, trimmed and cut into 4 (6-ounce) pieces (butcher can do)
1 1/2 cups all-purpose flour, divided
Kosher salt and freshly ground black pepper
3 eggs, beaten with 2 tablespoons water
2cups milk
Directions
Add the oil to a large heavy bottomed skillet, over medium heat.
Meanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour.
Once oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary.
Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated.
Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes.
Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately.
Ingredients
3/4 cup vegetable oil
1 1/2 pounds beef round, trimmed and cut into 4 (6-ounce) pieces (butcher can do)
1 1/2 cups all-purpose flour, divided
Kosher salt and freshly ground black pepper
3 eggs, beaten with 2 tablespoons water
2cups milk
Directions
Add the oil to a large heavy bottomed skillet, over medium heat.
Meanwhile, prepare the beef by pounding each piece to tenderize. Put 1 1/4 cups of the flour in a shallow dish and season well with salt and pepper, to taste. Add the egg mixture to a shallow dish and season with salt and pepper, to taste. Dredge the steaks in seasoned flour, shaking off any excess, then dip them in the egg mixture and back into the flour.
Once oil is hot, add the steaks and fry until golden, about 3 to 4 minutes per side. Be sure to not overcrowd the pan and do in batches, if necessary.
Remove the fried steaks to a paper towel lined dish and set aside. Sprinkle the remaining 1/4 cup of flour into the cooking oil and whisk until fully incorporated.
Cook over medium-high heat until just slightly darker in color, about 3 minutes. While whisking, pour the milk in a slow steady stream. Bring to a boil, then reduce the heat and simmer until thick, another 5 to 6 minutes.
Taste the gravy for seasoning and adjust as necessary. Arrange the steaks on serving plates with the gravy spooned over the top. Enjoy immediately.