Browsed by
Tag: chicken breast

Szechuan Chicken

Szechuan Chicken

Comments 0 Comment

Yield: 2 Servings

Scott Nowell

Maybe not authentic, but it varies so much it’s impossible to know what is.

Chicken:

  • 2oz boneless skinless chicken breasts

Vegetables:

  • ½onion, chopped 1-inch pieces
  • ½lb button mushrooms, sliced
  • ¼cup carrot, sliced ⅛-inch-thick on diagonal or matchsticks
  • 1zucchini, quartered and sliced ½ inch thick
  • ½cup celery sliced diagonally lengthwise to match sticks
  • ½cup bamboo shoots sliced to match sticks (optional)
  • ½cup water chestnuts, sliced (optional)
  • 2cloves garlic, minced
  • equal amount of ginger minced
  • 4-8dried Szechuan peppers
  • 1TBS vegetable oil

Sauce:

  • 1cup chicken stock
  • 1TBS corn starch
  • 2tsp soy sauce
  • ¼cup Hoisin sauce

Velvet the Chicken:

Slice breasts in half or thirds, length wise to make thin cutlets. Slice cutlets on diagonal into ⅛ to ¼ inch thick slices. In a bowl add sliced chicken, salt, egg white, white pepper, sesame seed oil, 1½ TBS of corn starch and 1 TBS of oil. Mix everything together well. Marinate for 15 minutes.

Premix sauce:

In a small bowl, mix 1 TBS corn starch into 1 cup chicken stock with 2 tsp soy sauce and ¼ cup hoisin sauce. Whisk to combine. Set aside.

Stir fry:

Heat 2 tsp oil in wok until starting to smoke. Add garlic and ginger, cook for 15 seconds and add the chicken. Stir fry until cooked through. Remove to bowl.

Heat 2 tsp oil in wok and add Szechuan peppers. Stir fry 30 seconds. Add vegetables and stir fry for 2-3 minutes until starting to soften. Remove to bowl with chicken.

Sauce & finish:

Add premix sauce into wok, stir and bring to a boil and cook until thickened.

Return chicken and vegetables to wok and mix with sauce until heated through and sauce boils.

Adjust seasoning with additional soy, hoisin as needed.

Remove from heat, serve.

Chili’s Cajun Pasta CC

Chili’s Cajun Pasta CC

Comments 0 Comment

Yield: 2

Heavily adapted from the Recipe Critic

A Chili’s favorite. Their new Ultimate version has grilled chicken, shrimp, penne in Alfredo sauce, topped with chili spices, shredded Parmesan, tomatoes, green onions. Served with garlic toast.

  • 1boneless skinless chicken breasts
  • 1221-25 shrimp, peeled and deveined
  • 1tsp Cajun seasoning, divided (recipe follows)
  • 2TBS butter
  • 1TBS cooking oil
  • 1½cups heavy cream
  • ¼tsp lemon pepper seasoning
  • ½tsp salt
  • ½tsp black pepper
  • ¼tsp garlic powder
  • 6oz penne pasta
  • 1Roma tomato, seeded and diced
  • ¼cup parmesan cheese fresh shredded, to taste
  • 1green onions, cut into ¼-inch lengths

Pasta:

Bring one gallon of water to boil in a large pot. Add 1 TBS salt and penne. Cook until just al dente, a minute or two less than manufacturer’s directions. Drain and set aside.

Chicken:

Slice the chicken into bite sized pieces about 1/4-inch thick. Put the chicken in a large resealable bag. Add ½ tsp Cajun seasoning and shake to coat thoroughly.

In a large skillet, melt the ½ TBS of butter ½ TBS oil over medium heat. Add the chicken and turn when needed. Make sure to check with a knife to make sure it is no longer pink. Remove to a cutting board. Wipe out pan.

Shrimp:

Season the shrimp with ½ tsp Cajun seasoning. Toss to mix. In the same pan used for the chicken, heat ½ TBS oil and add shrimp. Sauté until almost done.

Sauce:

In the large pan used for the pasta, combine the heavy cream, 1 TBS butter, lemon pepper, salt, black pepper, and garlic powder. When the cream mixture just starts to bubble, add the pasta, mix and cook until the pasta is done. Remove from pan from heat.

Assembly and finish:

Add the chicken, shrimp, and diced tomato into the pasta. Mix well to combine.

Transfer to a serving dish and top, green onions and parmesan.

Serve with a side of Texas garlic toast.

Tips:

Thicken or thin the sauce if necessary.

Cajun Seasoning

Yield: 1 PKT, 4½ tsp

1½ tsp paprika
1 tsp onion powder
½ tsp garlic powder
½ tsp dried oregano
½ tsp dried thyme
¼ tsp cayenne
½ tsp salt

Italian Chicken Over Lemony Spaghetti

Italian Chicken Over Lemony Spaghetti

Comments 0 Comment

Serves: 2

Italian-spiced chicken, tender zucchini, and al dente spaghetti all coated in a creamy, cheesy, lemon-spiked sauce.

  • 1zucchini
  • 1clove garlic, minced
  • 1lemon
  • 6oz spaghetti
  • 26 oz boneless skinless chicken breast
  • 1TBS Italian seasoning
  • 1tsp red pepper flakes
  • 2tsp Better Than Bouillon chicken
  • 2TBS sour cream
  • ¼cup Parmesan cheese
  • 2tsp olive oil
  • 2tsp cooking oil
  • 1TBS butter

Prep:
Bring a large pot of salted water to a boil.
Trim and quarter zucchini lengthwise, cut crosswise into ½-inch-thick pieces.
Peel and mince garlic.
Zest and quarter lemon.
Cook pasta:
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 7-10 minutes.
Note: Reserve 1 cup pasta cooking water, then drain.

Zucchini:
While pasta cooks, heat a drizzle of olive oil in a large, preferably nonstick, pan over medium-high heat. Add zucchini, cook, stirring occasionally, until browned and softened, 4-6 minutes. Season with salt and pepper.
Turn off heat, transfer to a plate. Wipe out pan.

Cook chicken:
Meanwhile, pat chicken dry with paper towels and season all over with Italian Seasoning, salt, and pepper.
Once zucchini is done, heat a large drizzle of oil in same pan over medium-high heat. Add chicken and cook until browned and cooked through (165°F), 3-5 minutes per side.
Turn off heat, transfer to a cutting board to rest.
Once cool enough to handle, slice chicken crosswise.

Make sauce:
Heat a drizzle of olive oil in pot used for spaghetti over medium-high heat.
Add garlic, half the lemon zest, and a pinch of chili flakes. Cook, stirring, until fragrant, 20-30 seconds.
Stir in ½ cup reserved pasta cooking water, BTB chicken, and juice from two lemon wedges.
Simmer until thickened, 1-2 minutes. Turn off heat.


Finish & serve:
Add drained spaghetti, zucchini, sour cream, and 1 TBS butter to pot with sauce, toss to coat.
Add half the Parmesan and season with salt and pepper.
Stir in more reserved pasta cooking water a splash at a time until spaghetti is coated in a creamy sauce.
Divide pasta between bowls. Top with chicken, remaining Parmesan, remaining lemon zest, and a pinch of chili flakes if desired. Serve with any remaining lemon.

Apricot-Sumac Chicken

Apricot-Sumac Chicken

Comments 0 Comment
with Roasted Veggies, Lemony Bulgur & Almonds
Yield: 2

Tasty and simple. Sumac has a nice lemony flavor. Bulgur wheat? A lot like brown rice.

  • 1zucchini
  • 1lemon
  • ½cup bulgur wheat
  • 1tsp sumac
  • 1yellow onion
  • 1garlic clove
  • 1tsp chili powder
  • 2tsp better than bouillon chicken (BTB)
  • 25 oz chicken cutlets
  • 1apricot jam
  • ½oz sliced almonds
  • 4tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Wash and dry produce.

Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half- moons. Halve, peel, and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. Zest and quarter lemon.

Roast veggies:

Toss zucchini and onion on a baking sheet with a drizzle of oil, chili powder, salt, and pepper.

Roast on top rack, tossing halfway through, until tender and browned, 14-16 minutes.

Cook bulgur:

While veggies roast, heat a drizzle of oil in a small pot over medium-high heat. Add half the garlic and cook, stirring, until fragrant, 30 seconds.

Stir in bulgur, 1 tsp BTB chicken, 1 cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed, and bulgur is tender, 12-15 minutes.

Keep covered off heat until ready to serve.

HFA

Cook chicken:

Meanwhile, pat chicken dry with paper towels, season all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3-5 minutes per side. Lower heat if chicken begins to brown too quickly.

Turn off heat, transfer chicken to a plate to rest. Wipe out pan.

Make sauce:

Heat a drizzle of oil in same pan over medium-high heat. Add remaining garlic, cook, stirring, until fragrant, 30 seconds.

Stir in jam, 1 tsp BTB chicken, and ½ cup water. Simmer until thickened, 2-3 minutes.

Reduce heat to low. Stir in sumac, 1 TBS butter, and a squeeze of lemon juice. Season with salt and pepper.

Finish & serve:

Return chicken (and any resting juices) to pan with sauce, turn to coat. Transfer chicken to a cutting board, thinly slice crosswise.

Drain any excess water from bulgur, if necessary, fluff with a fork. Stir in lemon zest and a big squeeze of lemon juice, season with salt and pepper. Add half the veggies to pot with bulgur and stir to combine.

Divide bulgur mixture between bowls, top with chicken and remaining veggies. Spoon any remaining sauce from pan over chicken. Garnish with almonds and serve.

Balsamic Fig Chicken

Balsamic Fig Chicken

Comments 0 Comment

with Roasted Potatoes & Mixed Greens

Yield: 2 Servings

The fig jam adds a delicious fruity sweetness to the chicken.

  • 24oz potatoes
  • 1lemon
  • 1fig jam
  • 1shallot
  • ¼oz rosemary
  • 25-6 oz chicken cutlets
  • 5tsp balsamic vinegar
  • 2tsp better than bouillon chicken (BTB)
  • 2oz mixed greens
  • 4tsp olive oil
  • 1TBS butter

Roast potatoes:

Adjust rack to top position and preheat oven to 450°F.

Wash and dry produce.

Dice potatoes into ½-inch pieces. Toss on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack, tossing halfway through, until browned and tender, 20-25 minutes.

Prep:

While potatoes roast, halve, peel, and mince shallot.

Strip 1 tsp rosemary leaves from stems, finely chop leaves.

Halve lemon.

Cook chicken:

Pat chicken dry with paper towels and season all over with salt and pepper.

Heat a drizzle of olive oil in a large pan over medium-high heat.

Add chicken and cook until browned and cooked through (155°F), 3-5 minutes per side.

Transfer chicken to a cutting board. Lower heat to medium.

Make sauce:

Add shallot, chopped rosemary, and a drizzle of olive oil to same pan. Cook, stirring, until softened, 2-3 minutes.

Stir in vinegar and jam. Simmer until syrupy, 1 minute.

Stir in stock concentrate and ½ cup water. Cook until thick and glossy, 2-3 minutes.

Add a splash of water if sauce seems too thick. Turn off heat.

Stir in 1 TBS butter. Season with salt and pepper.

Make salad:

While sauce simmers, in a medium bowl, toss mixed greens with a squeeze of lemon juice and a drizzle of olive oil. Season with salt and pepper.

Finish & serve:

Thinly slice chicken crosswise.

Divide chicken and potatoes between plates.

Drizzle chicken with sauce.

Serve salad on the side

Cranberry Thyme Chicken

Cranberry Thyme Chicken

Comments 0 Comment

with Roasted Brussels Sprouts, Carrots & Onion

Yield: 2 Servings

Cranberry thyme chicken with a jammy cranberry glaze. Served with crispy-edged, tender red onion, Brussels Sprouts, and carrots medley.

Prep: 10 Cook: 35

  • 8oz Brussels Sprouts
  • 1lemon
  • 2tsp garlic powder
  • 2tsp onion powder
  • 2tsp paprika
  • 1red onion
  • 6oz carrots
  • 10oz chicken cutlets
  • 1tsp dried thyme
  • 1oz chicken stock concentrate
  • 1TBS cranberry jam
  • 2tsp olive oil
  • 1tsp cooking oil
  • ¼tsp sugar
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Trim and halve Brussels sprouts lengthwise. Halve, peel, and cut onion into ½-inch-thick wedges. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Quarter lemon.

Roast veggies:

Toss Brussels sprouts, onion, and carrots on a baking sheet with a large drizzle of olive oil, salt, and pepper. Arrange Brussels sprouts cut side down. Roast on top rack until golden-brown and tender, 20-22 minutes.

Season chicken:

Make chicken seasoning by mixing 2 tsp each garlic powder, onion powder, paprika in a small dish.

Pat chicken dry with paper towels and season all over with salt, and pepper, chicken seasoning and ¼ tsp thyme.

Cook chicken:

Heat a drizzle of oil in a large pan over medium heat. Add chicken and cook until browned and cooked through, 6- to 8-minutes per side.

Tip: If chicken is on the thicker side, reduce heat to low, cook 2- to 3-minutes more per side. Turn off heat, transfer chicken to a cutting board to rest. Wash out pan, let cool 1 minute.

Make pan sauce:

Return pan to medium-high heat, add chicken stock concentrate, jam, ½ cup water, ¼ tsp thyme, and ¼ tsp sugar. Cook, stirring occasionally, until sauce has thickened, 2- to 3-minutes. Turn off heat. Stir in 1 TBS butter and juice from one lemon wedge.

Season with salt and pepper to taste. Add another squeeze of lemon juice if desired.

Finish & serve:

Slice chicken crosswise. Divide chicken and veggies between plates. Drizzle chicken with as much pan sauce as you like. Serve with remaining lemon wedges on the side.

Chicken & Vegetables with White Sauce

Chicken & Vegetables with White Sauce

Comments 0 Comment

Yield: 4 Servings

Adapted from Fortunecooking

A very simple clean tasting stir fry made with vegetables and left-over chicken. Your choice of vegetables. I usually use broccoli, snow peas, mushrooms, carrots, celery and sometimes water chestnuts.

My white sauce was not as white as the original. It is fixed now. 😊 😊

  • 2cups total:
  • broccoli florets
  • pea pods
  • button mushrooms, sliced or quartered
  • carrots, sliced thin on a diagonal
  • celery, sliced thin on a diagonal
  • sliced water chestnuts
  • chicken, cooked and sliced 
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • 2cups water or stock
  • salt & pepper
  • 1TBS cornstarch mixed with 1 TBS water for slurry
  • 1sesame oil to taste (optional)


Blanch vegetables:

Bring 2 cups of stock or water to a boil in a wok or pan.

Add the 2 cups vegetables and chicken and cook for about 1½ minutes.

Reserve some of the vegetable cooking water and set aside.

Season with salt and pepper. Taste and adjust seasoning. 

Chicken & sauce:

Add ginger and garlic and cook for 30 seconds. 

Add slurry and stir to thicken.

If desired, add sesame oil to taste.

Serve.

Capellini Aglio E Olio

Capellini Aglio E Olio

Comments 0 Comment

Via Toscana Copycat

Roasted garlic, fresh Roma Tomato, Basil, extra-virgin Olive Oil

Yield: 2

Scott Nowell
  • ½head roasted garlic
  • 8oz capellini
  • 4TBS olive oil
  • 1-2Roma tomatoes, seeded & diced
  • basil, julienned

Optional

  • 110-12 oz chicken breast, boneless, skinless
  • olive oil as needed.
  • salt & pepper
  • parmesan cheese


Cook pasta:
Heat 3-4 quarts water to boiling in a large pot. Season generously with salt when boiling.
Add and cook capellini al dente.
Reserve 1 cup cooking water and drain.

Chicken:
While capellini is cooking, season and sauté the chicken breast in a sauté pan over medium high heat. Remove to plate, covered lightly in foil.

Sauce & finish:
Heat 2 TBS olive oil in the sauté pan over medium heat and add roasted garlic cloves.
Mash garlic and heat for 30 seconds.
Add drained capellini and mix well.
Add 2 TBS reserved cooking water.
Cook and mix well to create an emulsion.
Add diced Roma tomato and mix.
Slice chicken breast on an angle and arrange on top of pasta.
Serve.

Chicken, Pot Pie All-Crust

Chicken, Pot Pie All-Crust

Comments 0 Comment

Yield: 4 Servings

Adapted from: Food Network

If your favorite part of the chicken pot pie is the crust, we’ve got you covered. This creamy version is topped with acres of light and flaky pastry and takes less than a half hour of hands-on time, making it easy enough for a weeknight and fun enough for a crowd.

  • Nonstick cooking spray, for the pan
  • 3TBS unsalted butter
  • 2tsp fresh thyme leaves, chopped
  • ⅓cup AP flour, plus more for dusting
  • 3cups low-sodium chicken broth
  • Kosher salt and freshly ground black pepper
  • 1rotisserie chicken, skin discarded, and meat shredded (about 3 cups)
  • 114-oz bag frozen pearl onions, thawed
  • 2large carrots, sliced into thin half-moons
  • 2stalks celery, finely diced
  • 217.3-oz packages puff pastry (4 sheets)
  • 1large egg, beaten with a splash of water

Preheat the oven to 400°F. Line and spray a half-sheet pan with cooking spray or coat lightly with vegetable oil.

Melt the butter with the thyme in a small saucepan over medium heat. Whisk in the flour and cook, stirring, until a sandy consistency, about 1 minute.

Pour in the chicken broth, whisking constantly until smooth. Stir in 2 tsp salt and a few grinds of black pepper and bring to a boil.

Lower the heat and simmer gently until thickened and the flour flavor is gone, about 10 minutes.

Meanwhile, add the chicken, onions, carrots and celery to the prepared sheet pan and toss to combine, set aside.

Stack 2 puff pastry sheets on top of each other on a lightly floured surface. Roll the puff pastry out to a 15-by-15-inch square. Cut the pastry into 1-inch strips so you have 15 strips total. Repeat with the remaining 2 puff pastry sheets.

Pour the gravy over top of the chicken mixture on the sheet pan. Arrange the pastry strips over the filling crosswise, overlapping them slightly so most of the filling is covered. Trim any overhang from the edges of the pan. Brush the pastry with the egg wash and bake until deep golden-brown, 35 to 40 minutes.

Let sit 5 to 10 minutes and serve.

Chicken Fajitas with Peppers and Onions

Chicken Fajitas with Peppers and Onions

Comments 0 Comment

Yield: 4 Servings

Adapted from: Simply Recipes

Chicken fajitas are made even simpler and easier with this sheet pan recipe! A quick marinade makes the chicken tasty and tender. Serve it right from the pan for an easy Tex-Mex family favorite.

For the marinade:

  • ¼cup freshly squeezed lime juice (from 1 to 2 limes)
  • ¼cup freshly squeezed orange juice (from 1 small orange)
  • 2TBS pickling juice, from a jar of pickled jalapeños (optional)
  • 1TBS ancho chili powder (or chili powder blend)
  • 2tsp dried oregano
  • 1tsp ground cumin
  • ¾tsp salt
  • 3TBS olive oil

For the chicken and vegetables:

  • 1large, red or yellow onion, cut into ¼-inch thick slices
  • 2large, sweet bell peppers (red, yellow or green, or a combination), cut into ¼-inch thick slices
  • 2skinless, boneless chicken breast halves (about 1 ¼ lb), cut into 1-inch strips
  • 8-12corn tortillas

For garnish:

  • 1avocado, sliced
  • handful of fresh cilantro leaves
  • 1lime, quartered
  • Cooked rice and/or beans

Preheat the oven to 450ºF:

Line and lightly oil a half-sheet pan.

Make the marinade: In a medium bowl, whisk together the lime juice, orange juice, pickling juice, chili powder, oregano, cumin, and salt. Whisk in the olive oil. Pour half of the marinade into a separate bowl or cup and set aside.

Marinate the chicken: Add the chicken to the bowl with the marinade. Toss to coat and set aside to marinate while the peppers and onions are roasting (about 15 minutes).

Cook the peppers and onions: In the center of a sheet pan, mound the onions and peppers. Drizzle the reserved half of the marinade over them and toss to coat.

Spread them in one layer and roast for about 15 minutes, or until they begin to soften.

Cook the chicken with the peppers and onions: Add the chicken strips to the pan with the softened vegetables, distributing them among the peppers and onions. Drizzle any excess marinade over the pan.

Bake for 15 minutes, or until the chicken is cooked through (at least 165ºF when measured with an instant read thermometer).

Broil the chicken and vegetables to char them: Set a rack 3 to 4 inches from the broiler and turn on the broiler. Broil for 2 to 3 minutes, or until the chicken and vegetables are lightly charred.

Warm the tortillas: Wrap 1 to 3 tortillas in a damp paper towel and microwave for 30 seconds, or until hot.

Wrap the warm tortillas in a napkin and set them on a plate.

Serve the fajitas: Transfer the chicken and vegetables to a warm platter. Bring the platter and the warm tortillas to the table for people to help themselves. Serve with lime wedges, cilantro, and avocado. If you like, you could serve it with rice and beans, too.