Entree – Chicken

Marry Me Chicken

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This cozy dish, which went viral on TikTok with claims that if you prepare it for someone, you will end up getting married, features boneless chicken breasts nestled in a creamy, tomato-y sauce.  Try it over pasta, rice or polenta.

Ingredients:

  • 3 large boneless, skinless chicken breasts, or 6 chicken cutlets (about 2¼ pounds total), patted dry (or use slightly pounded chicken tenders)
  • Kosher salt
  • black pepper
  • ¼ c flour
  • 3 Tab olive oil plus more as needed
  • 3 Tab  butter
  • 3 garlic cloves, chopped
  • 1 Tab tomato paste
  • ½ tsp dried oregano
  • Red-pepper flakes, to taste
  • 1 c low-sodium chicken stock
  • ½ to ¾ c heavy cream
  • ½ c (1½ ounces) grated Parmesan
  • ⅓ c (2.4 ounces) sliced sun-dried tomatoes, packed in oil
  • Fresh basil, for serving

Directions:

  1. If using chicken breasts, start from the thickest end and slice each chicken breast in half horizontally so you end up with a total of 6 cutlets.  To make it easier to slice into cutlets, place the chicken breasts in the freezer for 20 minutes.
  2. Season both sides of the chicken cutlets well with salt and pepper.
  3. Scatter the flour on a large plate and coat the cutlets, shaking off the excess.
  4. Transfer the cutlets to a sheet pan or large plate in a single layer.
  5. Heat the oil in a large pan over medium-high.
  6. Once hot, reduce the heat to medium.
  7. Add the butter.
  8. As soon as it melts, add the cutlets.
  9. Cook until golden on one side, about 5 minutes.
  10. Flip the chicken and cook the other side until golden, 4 to 5 minutes. Do this in batches, if needed, adding more oil, if needed.
  11. Transfer the cutlets to a plate or sheet pan.
  12. Reduce the heat to low.
  13. Add the garlic and cook, stirring often, until fragrant, 1 to 2 minutes.
  14. Add the tomato paste, stirring until the color deepens, about 2 minutes.
  15. Add the oregano and red-pepper flakes, to taste.
  16. Increase the heat to medium, add the stock and bring to a simmer, scraping up any bits from the bottom of the pan, until the liquid is reduced by half, about 5 minutes.
  17. Add ½ cup of the cream and warm through, stirring, until it thickens slightly, about 3 minutes. Watch the cream closely, reducing the heat if necessary, to maintain a gentle simmer.
  18. Stir in the Parmesan and the sun-dried tomatoes.
  19. Add more cream, if you like, and season the sauce.
  20. Place the chicken back in the pan to warm through, about 4 minutes.
  21. Remove from the heat and scatter basil on top.

Serves: 4
Source: Naz Deravian for The New York Times.

One Pot Creamy Pesto Chicken Pasta

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This super lush and creamy Pesto Chicken Pasta is perfect for busy weeknights. Everything cooks in one pot and is done in under 30 minutes!  Or make a double recipe on Sunday and  dinner is ready on Tuesday.

Ingredients:

  • 1 lb. boneless, skinless chicken breast
  • 2 Tab butter
  • 2 cloves garlic
  • 1/2 lb. penne pasta
  • 1 1/2 c chicken broth
  • 1 c milk
  • 3 oz. cream cheese
  • 1/3 cup basil pesto
  • 1/4 c grated Parmesan
  • freshly cracked pepper
  • 1 pinch crushed red pepper
  • 3 c fresh spinach
  • 1/4 cup sliced sun dried tomatoes

Directions:

  1. Cut the chicken breast into 1-inch pieces.
  2. Add the butter to a deep skillet and melt over medium heat.
  3. Add the chicken to the skillet.
  4. Cook over medium heat until the chicken is slightly browned on the outside.
  5. While the chicken is cooking, mince the garlic.
  6. Add the garlic to the skillet with the chicken.
  7. Sauté for one minute more.
  8. Add the uncooked pasta and chicken broth to the skillet with the chicken and garlic.
  9. Stir to dissolve any browned bits from the bottom of the skillet.
  10. Place a lid on the skillet.
  11. Turn the heat up to medium-high.
  12. Bring the broth up to a boil.
  13. Once the broth comes to a full boil, give the pasta a quick stir.
  14. Replace the lid.
  15. Turn the heat down to medium-low.
  16. Let the pasta simmer over medium-low heat for about 8 minutes, or until the pasta is tender and most
    of the broth has been absorbed.
  17. Stir the pasta briefly every two minutes as it simmers, replacing the lid quickly each time.
  18. Once the pasta is tender and most of the broth absorbed, add the milk, cream cheese (cut into chunks), and pesto.
  19. Stir and cook over medium heat until the cream cheese has fully melted into the sauce.
  20. Finally, add the grated Parmesan.
  21. Stir until combined.
  22. If using, add the fresh spinach and sliced sun dried tomatoes. Stir until the
    spinach has wilted.
  23. Remove the pasta from the heat.
  24. Top the pasta with freshly cracked pepper and a pinch of crushed red pepper.
  25. Serve.

Serves:  4
Source: Beth – Budget Bytes via James L. Kleerup

James “I’ve been using chicken thighs, seasoning the chicken some, whatever pasta I feel like, and adding in onions, frozen peas and/or carrots.”

KOA Chicken with Spinach and Sundried Tomatoes for 50

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This dish sort of fell together one year.  We made it with chicken tenders but thighs or breasts would work – whole or diced. (Someone suggested shrimp next time.) Quantiles are not critical, just make sure there is enough sauce.  Serve over rice/pasta.  To make it a casserole,  put a layer of cooked rice or pasta in the bottom of a pan.  

Ingredients:

  • 6 c rice, white or brown / 4 lbs small pasta
  • 5 lbs chicken -pieces, strips, diced  One pound of boned chicken makes about 3 cups of cubes.  Figure 1/4 to1/3 pound of chicken per person.  
  • garlic salt
  • black  pepper
  • 25 c spinach – fresh or frozen 1 lb fresh = 4 cups. 1 lb. fresh spinach (cooks down to 1.5 cups drained) = 10 ounce frozen package
  • 2 lbs (8 cups or more) grated Parmesan cheese, or any other cheese handy

Ingredient for the sauce:

  • minced garlic – a lot or a little, your choice
  • 1 jar sun dried tomato strips in oil drained (reserve some oil for cooking) Use the whole jar.  What are you going to do with the leftovers?
  • 4 Tab Dijon mustard
  • 5 c Mayo/Miracle Whip   1 jar is usually 30 oz – almost 2 cups  (Obviously a choice of flavors/tradition)
  • 5 c (3lb) sour cream or heavy cream
  • white wine to thin sauce or calm the cook
  • rice/pasta – 1 cup raw make 5 cups cooked, 1 pound is 2 1/2 cups. 1 cup small to medium dry pasta makes 2 cups cooked, 1 pound small to medium dry pasta makes 8 cups cooked

Instructions:

  1. Cook the rice/pasta.  If serving as casserole, place in the bottom of baking dish – probably several.  Cook chicken, make sauce and mix in large bowl.
  2. Season chicken with salt, pepper
  3. Heat some of the reserved sun dried tomato oil in a large skillet over medium-high heat.
  4. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn’t large enough).
  5. Transfer to a large bowl.
  6. Add the a little oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute).
  7. Then add in the sun dried tomatoes.
  8. Fry for 1-2 minutes to release their flavors.
  9. Reduce heat to low-medium heat, add the mustard, mayonnaise and sour cream and bring to a gentle simmer, while stirring occasionally.
  10. Season with salt and pepper to your taste.
  11. Add in the spinach leaves and allow to wilt in the sauce.  This is an act of faith – you will have a mountain of spinach which is why I use frozen (defrosted and squeezed dry.)
  12. Then add in the parmesan cheese if serving over rice/pasta.
  13. Allow sauce to simmer for a further minute until cheese melts through the sauce.  If serving as a casserole over rice/pasta save cheese for the top.
  14. Add the chicken back into the pan.
  15. Cook until  warm.
  16. For casserole, spoon over rice/pasta.
  17. Top with cheese.
  18. Can be frozen.

 

Chicken and Rice Casserole

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An easy, very flexible, Chicken and Rice casserole, made in just one pan, with a few simple ingredients.  It is almost “throw in what is left in the fridge!”

Ingredients:

  • 1 1/2 c long grain white rice – uncooked
  • 2 cans cream of chicken/mushroom soup (I used 2 c sour cream)
  • 2 c milk (I had leftover 1/2 and1/2)
  • 1 envelope (3 heaping Tab) onion soup mix
  • 1 1/2 c shredded cheddar cheese, divided (always needs more cheese!)
  • 3 thick boneless skinless chicken breasts cut in half or 6 thighs
  • salt and freshly ground black pepper

Directions:

  1. Preheat oven to 350 °.
  2. Grease a deep 9×13 pan (or similar size casserole dish) with non-stick cooking spray.
  3. Set aside.
  4. Add rice, cream of soups, milk, water and onion soup seasoning to a bowl.
  5. Stir to combine.
  6. Pour mixture into prepared pan.
  7. Sprinkle with half of the shredded cheddar cheese.
  8. Nestle chicken breasts into the rice mixture.
  9. Cover the dish tightly with aluminum foil. (the pan will be very full!)
  10. Bake for 1 hour 30 min to 2 hours, or until rice is tender and chicken is cooked through. Time may vary depending on oven, altitude.
  11. Remove from oven and sprinkle remaining cheese on top.
  12. Allow to cool for 15-20 minutes before serving.

Serves:  6
Source:  tastsbetterfromscratch.com

Cheese: Leave it out, or substitute Colby jack, mozzarella or Swiss.
Rice: Minute rice will not work with this recipe. Brown rice would require
additional liquid (at least 1/2 cup) and longer cooking time, so if using brown
rice, suggest you use chicken thighs, instead of breasts, so the chicken doesn’t
overcook/dry out.
Herbs: If you’d like to add additional flavor, consider adding fresh thyme,
parsley, freshly minced garlic or garnish with fresh basil.
Broccoli Chicken and Rice: Add 2 cups chopped broccoli florets to the
casserole before baking.
Veggies: Feel free to add chopped mushrooms, onions, green peppers, green
beans, broccoli, etc.
Cream of soup: You can use any type of cream of soup for this recipes including chicken, mushroom, or celery.
Instant Pot Chicken and Rice: Reduce water to 1/2 cup and milk to 1 cup.
Only use 1 can of cream of soup. Cook on high pressure/manual setting for 8-
10 minutes (depending on thickness of the chicken breasts). Allow to naturally release for 10 minutes.
Make ahead Instructions: Prepare the dish but do not bake. Cover it well and
store in the refrigerator overnight.
Freezing Instructions: Prepare the dish but do not bake. Cover it well with
plastic wrap and tinfoil and store it in the freezer for up to 3 months. Allow to
thaw overnight in the refrigerator before baking, uncovered.

Savory Tarragon Cream Cheese

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When you have that last bit of cream cheese from the 3 pound Costco tub – make this.  It keeps well covered and also will freeze.  Emergence party supplies!  Good on crackers, or as a dip for vegetables.  In a pinch you could even spread it on chicken after you roast it.
Ingredients:
  • 8 oz. pkg. cream cheese, softened
  • 2 tab milk or cream
  • 1 clove garlic, finely minced
  • 2 tab dried tarragon
  • 1 tab dried parsley
  • Pinch cayenne pepper
  • Dozen turns freshly ground pepper
Directions:
  1. Cream cheese and milk.
  2. Add herbs.
  3. Refrigerate to blend flavors.
Serves:   makes 1 cup
Source:   cooks.com

Boxing Day Meat Pies

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Boxing Day is the day after Christmas day – the day lords of the manor typically distributed “Christmas boxes” often filled with small gifts, money and leftovers from Christmas dinner to their household servants and employees, who were required to work on December 25, in recognition of good service throughout the year. These boxes were, in essence, holiday bonuses.

These little muffing size meat pies are great as finger food for that Heavy-Hors d’oeuvres-and-Dessert-Party.

Ingredients:

  • 1 Tab olive oil
  • 2 lb chicken thigh fillets, trimmed, cut into 1⁄2” pieces
  • 6 oz rindless short cut bacon rashers, chopped (a rasher is a thin cut slice of bacon.)
  • 6 green onions, chopped
  • 2 garlic cloves, crushed
  • 8 oz button mushrooms, sliced
  • 2 Tab flour
  • 1/2 cup chicken stock (not broth)
  • Salt and pepper
  • 1/3 cup light cooking cream (1/2 & 1⁄2)
  • 2 pkg Goya “Tapas Para Empanadas” (12/pk) thawed
  • 1 egg, lightly beaten
  • 3 sheets frozen puff pastry, partially thawed
  • Sesame seeds, to decorate

Directions:

  1. Heat oil in a large frying pan over medium-high heat.
  2. Add chicken in batches.
  3. Cook, stirring for 5 minutes or until browned.
  4. Transfer to a bowl.
  5. Add bacon to pan.
  6. Cook, stirring until golden.
  7. Add onion, garlic and mushroom.
  8. Cook until mushroom is tender.
  9. Return chicken to pan.
  10. Add flour.
  11. Cook, stirring for 1 minute.
  12. Add stock, salt and pepper.
  13. Reduce heat to low.
  14. Simmer, covered for 15 minutes or until sauce thickens.
  15. Stir in cream.
  16. Remove from heat.
  17. Cool. (this can be done in advance)
  18. Preheat oven to 400°
  19. Grease muffin tins.
  20. Place one Goya round in each muffin cup.
  21. Trim edge.
  22. Brush with egg.
  23. Spoon chicken mixture into cases.
  24. Cut puff pastry into rounds to fit the top of the muffins (A biscuit cutter-works perfectly).
  25. Dampen the edge of the pastry round
  26. Place the round over filling, damped side down.
  27. Trim edge.
  28. Seal edge with fork.
  29. Repeat with remaining puff pastry.
  30. Brush tops with egg.
  31. Sprinkle with sesame seeds.
  32. Bake for 25-30 minutes or until golden and puffed.
  33. Serve.

Yield 24 muffin tin sized

Source:  Taste of Australia VPWL December 2014

 

Baked Chicken Chiles Rellenos

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You will love not frying these in all that oil!

Ingredients:

  • 10 fresh pasilla chilis
  • 10 skinless, boneless chicken breast halves
  • 1/2 c all-purpose flour
  • 4 Tab cornmeal
  • ¼ tsp ground red pepper
  • 2 egg
  • 2 Tab water
  • 6 oz Monterey Jack cheese, cut into six 2 x 1/2-inch sticks
  • ½ c snipped fresh cilantro
  • ¼ tsp black pepper
  • ¼ c butter
  • 2 c roasted salsa verde or tomatillo sauce
  • Snipped fresh cilantro (optional)

Directions:

  1. First wash the pasillas and put on cookie sheet.
  2. Roast at 350° ~5-8 minutes until starting to brown and softened.
  3. Let cool.
  4. Cut from stem to tip.
  5. Remove seeds and flatten (you might want to use gloves for this or you may be sorry).
  6. Place a chicken breast half between 2 pieces of plastic wrap.
  7. Using the flat side of a meat mallet, pound meat lightly into a rectangle about 1/8 inch thick
  8. Remove plastic wrap.
  9. In a shallow dish combine the flour, cornmeal, and ground red pepper.
  10. Place egg in another shallow dish.
  11. Add water and beat lightly to combine.
  12. For each roll, place a chile pepper on a chicken piece near an edge.
  13. Place a cheese stick on the chile pepper near an edge.
  14. Sprinkle with some of the cilantro or parsley and black pepper.
  15. Fold in sides; roll up, burrito style starting from edge with cheese.
  16. Secure with wooden toothpicks.
  17. Dip rolls in egg mixture.
  18. Coat with cornmeal mixture.
  19. Place rolls, seam sides down, in a shallow baking pan.
  20. Drizzle with butter.
  21. Bake, uncovered, in a 375° oven for 25 to 30 minutes or until chicken is no longer pink (170 degrees F).
  22. Remove toothpicks.
  23. Meanwhile, heat salsa; serve over chicken.
  24. If desired, garnish with additional cilantro.

Serves:  8 -10

Source:  Villa Park Women’s League:  Exploring the Fresh Tastes of Mexico

Lemon Thyme Chicken Skewers

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Quick and easy – no brainer!

Ingredients:

  • 2 Tab olive oil
  • 1 Tab lemon juice
  • 1 Tab chopped fresh thyme
  • 2 tsp chopped garlic
  • ½ tsp salt
  • ¼ tsp pepper
  • 8 boneless chicken thighs

Directions:

  1. Mix all marinade ingredients and pour over chicken thighs in a ziplok bag. 
  2. Let marinate chilled 1-4 hours.
  3. Put chicken on skewers and grill.

Serves:  8

Source:  Cathy Painter, Allison Painter

Roast Pheasant – Really Cornish Game Hens

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It is rare that you will have pheasants to roast.  Cornish hens make a good pretend substitute!

Cornish Hens Ingredients:

  • 5 – 6 Cornish hens, halved lengthwise through breast
  • 1 tsp salt
  • 1 tsp pepper
  • glaze

Cornish Hens Directions:

  1. Place hens, cut side down, in a heavy shallow roasting pan
  2. Pat hens dry and sprinkle with salt and pepper.
  3. Put oven rack in middle position and preheat oven to 450°
  4. Roast until just cooked through, about 30 minutes. When the juices run clear (when a thigh is pierced with a knife) and a meat thermometer registers 170°, the hens are done.
  5. Brush glaze on hens and roast 5 minutes more.
  • Apricot Glaze: Mix 1/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.
  • Asian Accent: Mix 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, and 1 teaspoon of sesame oil. Brush the mixture over the hens and pour a little into the cavities before roasting.
  • Citrus Glaze: Mix 1/4 cup of thawed, frozen orange juice concentrate, 2 tablespoons of Dijon mustard, and 2 tablespoons of honey until well-blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.
  • Garlic-Herb: Mix 2 tablespoons of minced fresh garlic, 2 teaspoons of finely chopped fresh thyme, 2 teaspoons of finely chopped fresh rosemary, and 2 teaspoons of finely chopped sage. Loosen the breast skin of each hen and rub one-quarter of the mixture under the skin of each bird.
  • Lemon-Basil: Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and a sprig of fresh basil into each cavity.
  • Mexican Spiced: Rub the outside of the hens with packaged taco seasoning and lightly coat with cooking spray.
  • Mustard-Herb: Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried tarragon, basil, and thyme. Deglaze the pan after roasting with 3/4 cup of white wine and serve with the pan juices.
  • Orange Glaze:  In a saucepan, combine 3/4 cup orange juice, 1/2 cup packed brown sugar, 1/2 cup Madeira wine, sherry or chicken broth, 2 tablespoons lemon juice, 1 teaspoon ground mustard, 1/4 teaspoon ground allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon over hens. Bake 15 minutes longer or until a thermometer reads 180°.
  • Orange Honey Glaze:1 teaspoon fresh orange peel (grated)1/4 cup orange juice concentrate (thawed, undiluted), 3 tablespoons lemon juice, 2 tablespoons soy sauce, 2 cloves garlic (crushed and minced), 1 tablespoon honey, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, fresh orange wedges. In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.  Pour orange juice mixture over hens.  basting every 10 to 15 minutes with cooking juices.  Garnish with orange slices.
  • Grand Marnier:1 1/4 cup orange juice,1 1/2 cup chicken broth,1/2 cup honey,1 large orange, sliced but not peeled,1/2 cup grand marnier salt and pepper, 1/2 cup orange sections. Rub the hens with salt and pepper and put 2-3 slices of orange into the cavity of each hen.  Roast, basting frequently with a mixture of 1/2 c orange juice and honey.   Remove the hens from the pan. Skim the fat from the pan juices and place the pan over direct heat. Add the broth and 1/2 cup of orange juice. Cook over high heat for 5 minutes and then add 1/2 cup of Grand Marnier and taste for seasoning. Heat and blend, add 1/2 cup of orange sections (peeled) and heat them through. Place hens on bed of rice and pour a small amount of the sauce over the hens. Serve remaining sauce separately.

Serves:   Plan on 1/2 hen per person, except for teenagers.

Source:  Many and varied

Recipe Tags:

Glaze for Chicken and Game Hens

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These say they are for chicken but they will be good on “the other white meat”  pork.  Maybe even a turkey breast/leg.

  • Apricot Glaze: Mix 1/2 cup apricot jam, 2 tablespoons of soy sauce, 2 tablespoons of Dijon mustard, and 2 tablespoons honey. Brush the apricot glaze over the hens during the last 15 to 20 minutes of roasting.
  • Asian Accent: Mix 2 tablespoons of soy sauce, 2 tablespoons of chicken broth, and 1 teaspoon of sesame oil. Brush the mixture over the hens and pour a little into the cavities before roasting.
  • Citrus Glaze: Mix 1/4 cup of thawed, frozen orange juice concentrate, 2 tablespoons of Dijon mustard, and 2 tablespoons of honey until well-blended. Brush the glaze over the hens during the last 15 to 20 minutes of roasting.
  • Garlic-Herb: Mix 2 tablespoons of minced fresh garlic, 2 teaspoons of finely chopped fresh thyme, 2 teaspoons of finely chopped fresh rosemary, and 2 teaspoons of finely chopped sage. Loosen the breast skin of each hen and rub one-quarter of the mixture under the skin of each bird.
  • Lemon-Basil: Rub the outside of the hens with a cut lemon and brush with melted butter. Place one lemon half and a sprig of fresh basil into each cavity.
  • Mexican Spiced: Rub the outside of the hens with packaged taco seasoning and lightly coat with cooking spray.
  • Mustard-Herb: Coat the outside of each hen with about 1 tablespoon of Dijon mustard. Sprinkle with a mixture of dried tarragon, basil, and thyme. Deglaze the pan after roasting with 3/4 cup of white wine and serve with the pan juices.
  • Orange Glaze:  In a saucepan, combine 3/4 cup orange juice, 1/2 cup packed brown sugar, 1/2 cup Madeira wine, sherry or chicken broth, 2 tablespoons lemon juice, 1 teaspoon ground mustard, 1/4 teaspoon ground allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spoon over hens. Bake 15 minutes longer or until a thermometer reads 180°.
  • Orange Honey Glaze:1 teaspoon fresh orange peel (grated)1/4 cup orange juice concentrate (thawed, undiluted), 3 tablespoons lemon juice, 2 tablespoons soy sauce, 2 cloves garlic (crushed and minced), 1 tablespoon honey, 1/2 teaspoon onion powder, 1/4 teaspoon dried thyme, fresh orange wedges. In a small microwave-safe dish, combine orange peel, lemon juice, orange juice concentrate, soy sauce, honey, garlic, onion powder, and thyme. Bring to boiling point in a microwave oven; set aside.  Pour orange juice mixture over hens.  basting every 10 to 15 minutes with cooking juices.  Garnish with orange slices.
  • Grand Marnier:1 1/4 cup orange juice,1 1/2 cup chicken broth,1/2 cup honey,1 large orange, sliced but not peeled,1/2 cup grand marnier salt and pepper, 1/2 cup orange sections. Rub the hens with salt and pepper and put 2-3 slices of orange into the cavity of each hen.  Roast, basting frequently with a mixture of 1/2 c orange juice and honey.   Remove the hens from the pan. Skim the fat from the pan juices and place the pan over direct heat. Add the broth and 1/2 cup of orange juice. Cook over high heat for 5 minutes and then add 1/2 cup of Grand Marnier and taste for seasoning. Heat and blend, add 1/2 cup of orange sections (peeled) and heat them through. Place hens on bed of rice and pour a small amount of the sauce over the hens. Serve remaining sauce separately.