Posts Tagged ‘chicken’

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Bacon & Ranch Chicken Pizza Roll

April 3, 2017

This is a very simple meal or snack, and we loved that you could pick it up with your hands! We loved the gooey cheese, the savory chicken and, of course, all the bacon.

20170311 Chicken Roll 02

You will need:

  • 1 can refrigerated pizza dough
  • 4 oz light chive and onion cream cheese, softened until spreadable
  • 3 c cooked and shredded Cheddar cheese, divided
  • 2 c shredded chicken
  • 1 packet dried Ranch seasoning
  • 1/2 lb thick cut bacon, cooked until crispy and roughly chopped
  • 2 T butter, melted
  • ¼ t garlic powder

Then you will…

  1. Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
  2. Lightly roll the pizza dough into a 12×16 rectangle.
  3. Spread the cream cheese on the dough.
  4. Sprinkle 1 1/2 cups of the shredded cheese on top of the cream cheese.
  5. In a small mixing bowl, combine the chicken with the Ranch seasoning.
  6. Sprinkle the chicken on top of the shredded cheese and top with the chopped bacon.
  7. Reserve a handful of the cheddar cheese for on top of the pizza roll.
  8. Sprinkle the rest of the cheese on top of the bacon.
  9. Roll up the pizza dough so it is a long roll.
  10. Place seam side down on the prepared baking sheet.
  11. Gently tuck the ends under to loosely seal the roll.
  12. Bake for 20 minutes.
  13. Remove from the oven.
  14. Combine the butter and garlic powder.
  15. Brush the top with the garlic butter and sprinkle with the remaining cheese.
  16. Bake another 5 or so minutes until cooked through and golden.
  17. Allow to rest for at least 5 minutes before cutting.
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Slow Cooked Chicken Enchilada Casserole

September 20, 2016

As fall kicks off, who else is reminded of all the deliciousness you can make with your crockpot? I am starting my transition back to work full time after 5 glorious months of maternity leave, and my husband and I plan to put our slow cooker to good use. After all, what beats extra cuddle time earned by having dinner ready to go when you get home from work?

This is an enchilada-inspired casserole that is a hearty dinner option. It is chock full of chicken, black beans and mushrooms, but you could swap or add other veggies to suit your fancy.

You will need:

  • 3 T olive oil, divided
  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 2 t cumin
  • 1 yellow onion, chopped
  • 8 oz baby bella mushrooms, sliced
  • 1 bunch scallion, trimmed and thinly sliced
  • 1 can (14 oz) low-sodium black beans, drained and rinsed
  • 32 oz enchilada sauce
  • 12-16 soft corn tortillas, cut into 4 strips each
  • 4 c shredded cheese (recommended: Mexican blend, cheddar, or Monterey Jack)
  • 2 c sour cream

Then you will…

  1. In a large nonstick skillet, heat 2 tablespoons of the olive oil over medium heat.
  2. Saute the chicken breast  until cooked through and golden, about 5-7 minutes per side.
  3. Transfer the chicken to a plate.
  4. Shred with two forks and season lightly with salt and pepper. Toss with the cumin.
  5. In the same skillet, heat the remaining tablespoon of olive oil over medium heat.
  6. Add the onion and mushrooms to the skillet. Saute until the mushrooms give off their liquids and start to turn golden.
  7. Stir in the scallions and black beans. Remove from heat.
  8. Pour enough enchilada sauce in the crockpot to lightly cover the bottom (~ 1/2 cup).
  9. Layer 1/4 of the tortilla strips, the remaining sauce, and the sour cream.
  10. Layer 1/3 of the veggie mixture and the chicken.
  11. Layer 1/4 of the shredded cheese.
  12. Repeat steps 9 through 11 two more times.
  13. Then repeat step 9 one final time to finish the casserole.
  14. Cook on LOW for 4 to 5 hours.
  15. Serve by scooping down to get some of all the layers. Recommend having some extra sour cream and salsa on the side for those who want it!

20160907 Enchilada 01.JPG

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Lemon Mushroom Chicken

July 24, 2016

20160722 Lemon Chicken 01

We made this chicken dish for a visiting friend, who was eating dairy-free and gluten-free food. Even my cheese-loving husband said he would enjoy having it again! We served it with zoodles (fresh zucchini noodles) for a wonderfully light summer dinner.

You will need:

  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 3 T olive oil
  • 8 oz baby bella mushrooms, sliced into 1/4-inch pieces
  • 4 cloves garlic, minced
  • 1 lb asparagus, trimmed and cut into 1-inch pieces
  • 1 lemon, zested and juiced
  • 3/4 c lite coconut milk
  • Pinch of red pepper flakes

Then you will…

  1. Pat the chicken dry and season both sides with salt and pepper to taste.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Sear the chicken breast on one side, about 2 minutes.
  4. Flip the chicken and move it to one side of the pan to continue cooking.
  5. Meanwhile, add the mushrooms and garlic to the other side of the pan. Stir and allow the liquid from the mushrooms to cook off, about 5-6 minutes.
  6. Add the asparagus, lemon zest and juice, coconut milk and red pepper flakes. Stir.
  7. Flip the chicken to coat it in the pan sauce.
  8. Allow to simmer for 2-3 minutes before serving.
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Italian Chicken Tenders with Lemon

May 26, 2016

20160516 Italian Tenders

These chicken tenders come together easily for a quick dinner. Try them on top of a salad or with your favorite side dishes! If you prefer a smoother crust, you can pulse the breadcrumb mixture in your food processor before breading the tenders.

You will need:

  • 1 lb chicken tenders
  • 2 eggs
  • Splash of water
  • 1/2 c breadcrumbs
  • 3/4 c shredded Parmesan
  • 1 t garlic powder
  • 1 T dried basil
  • 1 T dried oregano
  • 1 t paprika
  • Salt and pepper, to taste
  • Olive oil for cooking
  • 1 lemon, cut into wedges

Then you will…

  1. Pound each chicken tender under plastic wrap until roughly 1/2-inch thick
  2. In a large plate with a lip, whisk together the eggs with a splash of water until well combined.
  3. Season the egg wash with salt and pepper and whisk to combine.
  4. In a second large plate, mix the breadcrumbs together with the Parmesan, garlic, basil, oregano, paprika, and desired pepper.
  5. Dip each piece of chicken in the egg wash and then dredge them in the Parmesan-breadcrumb mixture.
  6. Heat several tablespoons of olive oil in a large nonstick skillet over medium heat.
  7. Cook the chicken about 3 minutes on each side, or until cooked through and golden on the outside. You may need to cook them in batches depending on the size of your skillet.
  8. Serve with fresh lemon wedges.
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Chicken Pot Pie

November 14, 2015

We made this for our anniversary dinner. Since we could prep everything the night before, it meant we had more time for celebrating after work! Pot pies were something my family frequently had for dinner each fall and winter., and this one reminded me of cozy nights at home.

20151109 Chicken Pot Pie 03

You will need:

  • 4 T olive oil, divided
  • 1 lb chicken breast, cut into 1-inch cubes
  • 8 oz baby bella mushrooms, washed and quartered
  • 2 c chopped carrots
  • 8 oz frozen sweet peas
  • 1 t garlic powder
  • 1 onion, chopped
  • 3 T flour
  • 2 c chicken stock
  • 1 1/2 c milk
  • 2 t dried thyme
  • 1/2 t ground mustard
  • Salt and pepper, to taste
  • 1 sheet puff pastry

Then you will…

  1. In a large skillet, warm 3 tablespoons of the olive oil over medium heat.
  2. Add the chicken and mushrooms.
  3. Saute for 5 minutes before adding the carrots.
  4. Saute for 3 minutes before adding the peas and garlic powder.
  5. Continue to cook until the peas are thawed.
  6. Spread the chicken mixture in a 9×13 baking dish.
  7. In a medium saucepan, warm the remaining tablespoon of olive oil over medium heat.
  8. Add the onion and saute until softened and starting to turn golden.
  9. Stir in the flour and allow to cook off for a minute.
  10. Mix in the chicken stock, milk, thyme and ground mustard.
  11. Allow to come to a simmer and thicken.
  12. Season with salt and pepper to taste.
  13. Pour over the chicken filling.
  14. Roll the puff pastry out until it can cover the top of the pot pie.
  15. Top the pie with the puff pastry and season lightly with salt and pepper on top of the dough.
  16. Bake at 375 for 35 to 45 minutes, or until the puff pastry is golden and the filling hot and bubbly.
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Sundried Tomato and Chicken Pasta

October 2, 2015

Sundried tomatoes are delicious. This pasta dish combines sundried tomatoes, mushrooms and chicken with a mix of cheeses.

You will need:

  • 3 T unsalted butter
  • 8 oz baby bella mushrooms, sliced
  • 4 garlic cloves, minced
  • 4 oz sundried tomatoes in oil, drained with 2 T of the oil reserved and tomatoes chopped
  • 1 lb chicken breast, chopped into bite-sized pieces
  • 1 t salt
  • 1 t paprika
  • 1 T dried basil
  • 1/2 t crushed red pepper flakes
  • 1 c light cream
  • 1 c Parmesan cheese, shredded
  • 1/2 c mozzarella cheese, shredded
  • 8 oz pasta
  • 1/2 c reserved cooked pasta water

20150731 Sundried Tomato Pasta 02

Then you will…

  1. Bring a large pot of salted water to a boil. Cook the pasta according to the box, removing from the water 1 minute early.
  2. Melt the butter in a large nonstick skillet over medium heat. Add the mushrooms and saute until the juices cook off.
  3. Add the garlic, sundried tomatoes, sundried tomato oil, and the chicken.
  4. Mix in the salt, paprika, basil and red pepper flakes.
  5. Saute until the chicken is cooked through and lightly browned.
  6. Add the cheeses and the cream. Stir to combine thoroughly.
  7. Bring to a gentle boil. Reduce to a simmer. The cheese should melt into the sauce.
  8. Mix in the cooked pasta and reserved pasta water.
  9. Season with salt and pepper to taste, as needed.
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Parmesan Chicken Tenders

July 9, 2015

I LOVE CHICKEN TENDERS. I admit it. They are one of my favorite meals and can always turn my day around for the better. These are quick to put together and then are baked. The end result is a crispy meal that will make you smile.

You will need:

  • 2 c buttermilk
  • 1/4 c hot sauce
  • 1 lb chicken tenders
  • 1 c flour
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 3/4 t pepper, divided
  • 3 eggs
  • 1 1/2 c Panko bread crumbs
  • 1/4 t salt
  • 3/4 c shredded Parmesan

Then you will…

  1. In a large ziplock bag, combine the buttermilk with the hot sauce.
  2. Add the chicken into the marinade.
  3. Allow to marinate for at least an hour.
  4. On a large plate, combine the flour with the paprika, garlic powder, and 1/4 teaspoon of the pepper.
  5. On a large plate, beat the eggs until the whites and yolks are combined.
  6. On a third plate, combine the bread crumbs with the remaining 1/2 teaspoon of pepper, the salt and the Parmesan.
  7. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  8. For each piece of chicken, allow the excess buttermilk to shake off. Then dredge in the flour mixture. Coat with egg and then dredge in the Parmesan mixture.
  9. Place the chicken on the prepared baking sheet.
  10. Bake for 10 minutes.
  11. Flip the chicken over and bake for another 10 minutes, or until cooked through and golden.

20150621 Parm Chicken Tender 02

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