Posts tagged ‘chicken’

January 29, 2012

Stuffed Chicken

I cannot believe I haven’t posted about this recipe before. That’s just nuts!!! I’ve made it thrice now. My apprehension has a good foothold: Every time I make this recipe, I’m worried it won’t turn out well or I’ll mess something up. Also, there’s a lot of hands on time. And I get really excited when I make it.

This recipe is incredibly versatile, which means I narrowed down the options to share with you. To just one! Aren’t you proud?? It goes like this:

Single Serving Stuffed Chicken
Inspired by Cooking Light, June 2010

1 T olive oil
1 chicken breast
4 kalamata olives, roughly diced
1/4 c spinach, chopped
1 T feta
1/2 oz mozzarella cheese

Preheat oven to 350 degrees F. Heat oil in an oven-safe pan over medium-high. Combine filling: olives, spinach, and cheeses.

Slice a one-inch slit into the side of the breast, move the knife around so you don’t puncture any other side but so that you give yourself room for the fillings. Fill. Place onto heated pan. Saute for 4 minutes. Turn the chicken over and put into the preheated oven for 12 minutes or until a slice into the thickest part reveals a thoroughly cooked chicken with no pink or translucency. Let stand for 3 minutes.

Enjoy. The melted cheese! The melded flavors. Oh. Man. I’m so happy for you that you might get to eat this. And, for that matter, I’m really happy for me, too.

Ehh. I couldn’t do it! Most of you probably want more than one serving, more than one option. Right? Here’s another, closer to the original and four servings.

Stuffed Chicken with Hummus, Feta, Tomato, and Olives
Inspired by Cooking Light, June 2010

4 chicken breasts (about 2 lbs., maybe a bit less)
1/4 c hummus
1/4 c feta
3 T diced tomato
2 T chopped kalamata olives
1 T olive oil

Follow same instructions. Enjoy.

January 12, 2011

White Chicken Chili

The FIRST meal in the new house. This kitchen is… so… spacious. Look!!

The old kitchen::

Please note that there is only about two feet between the counters, and please disregard the color of the cabinets. Shortly after taking this photograph, I repainted them a lovely shade. But now, I need not worry about painting or running into myself in a teeny kitchen. Behold::

It’s beautiful and begs to be filled with incredible smells, delicious snacks, and delectable dinners. I hope to continue in this fashion the whole year through. I have started with an incredibly simple and wonderful meal, because a) that’s what I was in the mood to eat, b) that’s what I was also in the mood to make, and c) so good.

White Bean Chicken Chili

1 pkg of not frozen chicken tenderloins or breasts (I used tenderloins. That’s what I had on hand. I said this meal was simple, right? If I haven’t said that yet, it is!)
1 pkg of McCormick’s White Chicken Chili Seasoning Mix (I ask no forgiveness for this. It is that delicious. If it wasn’t so good, I would need to use my own spices, but McCormick did a good thing with this mix.)
1 cup of water or chicken broth
1 can (15 oz; I think my can was 14.5 oz. Is that normal?) no salt added diced tomatoes
1 can (15 oz; I think this one said 15.5 oz.) Great Northern beans
Patience

First, cook the chicken. On medium-high heat until golden brown on each side.

Just to make sure the chicken is as delicious as possible, I shredded it once it was mostly cooked and put it back on the heat to finish it. You can also think ahead and dice your chicken prior to cooking it. But that would take less time, and who doesn’t want to spend as much time as possible preparing for a meal?? I’m clearing my throat and trying to distract you. Look!! Some chicken in a pan!

While the chicken is finishing up , mix together the water or broth with the seasoning mix.

Open the cans tomatoes and beans.

If you just recently moved, fetch the correct box from the garage, cut it open with your new house key, and rummage around for the can opener.

Ah! There it is.

So, once you finish cooking your chicken, put the chicken, the McCormick’s/water or broth mixture, and the opened cans of vegetables into a crock pot. You could also simmer this in a Dutch oven for a bit. However, I found it easier just to throw it all into a crock pot and leave it be. Let it work for itself. Gain some delicious independence. Everybody wins.

Once everybody’s at the party, mix them all up.

Let this beautiful concoction cook for several hours on low.

You can serve it up atopped with cheese, sour cream, some cilantro and lime. Or, my favorite:

This cornbread muffin is incredible. It has cheddar cheese, tomatoes, and chiles inside it. So perfect!

December 22, 2010

Winter Chicken Salad

It’s cold, and when it is cold outside, a salad sounds like one of the least appetizing foods. However, this is hearty, warm, and delicious. And there is more chicken than salad. It’s perfect and incredibly quick, and it’s delicious…. Did I mention that?

Winter Chicken Salad

Chicken Broth
Chicken tenderloins
1 medium-sized tomato
1 clove garlic
Mozzarella
Spinach
Salt & Pepper
McCormick’s Steak Seasoning

Boil mix of chicken broth (about 2 c) and water (about 2 c) with chicken tenderloins until chicken is done, juices run clear, and cut reveals no pink.

While chicken is boiling, dice tomatoes and clove of garlic, mix together. Add salt and pepper to taste. Set aside.

Once chicken is finished, plate the serving bowl. I made mine an upside down salad, because the surprise, for me, was fun. So, I put the tomato mixture in first, then cheese, chicken, spinach, and finally seasoning. You may toss it however you’d like. However, please put the cheese into right before you put the chicken onto the mix. The heat of the chicken will slightly melt the cheese for perfection.

When you serve it, all the wonderfulness is revealed.

Mm!

Do you see those colors?? Do you see the way the cheese is melted?? Mmm.

November 9, 2010

Chicken Brunswick Stew

It’s that time. Of life or of year. Both, really. When we need comfort food– its warmth, “everything will be okay”-ness, and deliciousness. The slow cooker comes out and awaits direction.

Here, slow cooker! Go this direction!!!

Chicken Brunswick Stew
Inspired by Cooking Light’s Slow Cooker

2 large onions, chopped
3 chicken breasts
1 (14 3/4 oz) can cream-style corn (no salt added)
1 (12 oz) package frozen corn
2 (14 1/2 oz) cans diced tomatoes (no salt added), undrained
1 1/2 c organic turkey broth (chicken or vegetable broth would work fine, too)
1 can tomato paste*
1/4 minus 2 T granulated sugar*, **
2 T molasses*, **
2 T vinegar*
dash of cinnamon*
dash of cloves*
1/4 c butter, cut into small pieces
2 T Worcestershire sauce
2 T cider vinegar
2 t ground mustard
1/2 t freshly ground black pepper
1/2 t hot pepper sauce
Freshly ground black pepper

*Or 1 (12 oz) bottle chili sauce.
**Or 1/4 c brown sugar.

Place chopped onion into slow cooker.

Top with chicken. Add corn,tomatoes, broth, chili sauce (or the ingredients for your own), butter, cider vinegar, ground mustard, and black pepper. Stir well. Cover and cook on high for 1 hour.

Reduce heat to low, and cook 6 hours until chicken is tender.

Go stare out a window. It’s a nice thing to do, and it aids in time’s passing.

Once it has cooked for 6 hours, fish out the chicken (Ironic, huh?) one by one. And go to town, shredding the chicken with two forks. Like so. Before::

Post-shred::

Add the chicken back to the stew, and stir.

Then, serve one bowl at a time adding hot pepper sauce (the kind with whole yellow peppers in vinegar) and freshly ground black pepper to the dish.

Definitely serve it up in a bowl. It’s up to you whether you want to use a spoon or a fork.

Might I recommend a spork??

October 12, 2010

Braised Chicken

Oooh me. I love chicken. Love it. I want to learn more about how to fix it in different ways. I always want to learn.

This chicken has cinnamon!? Also, I have never, EVER made food with curry. Until NOW, my friends. And now, I will continue to use curry, because, man! Delicious. However, I will have to use it sparingly so I don’t forever smell like curry. I do want my mother to be able to talk to me in person at some point, and I’m afraid that if I infuse the smell of curry into my very being, my mother will not be able to stay in my presence, at least within 50 feet of my presence, without getting physically ill or disowning me.

This recipe has new spice, colorful bell peppers, awesome taste, and pizzazz. Who doesn’t love a chicken dish with pizzazz??

Braised Chicken
Inspired by Annie’s Eats

3 chicken breasts
Jane’s Crazy Mixed-Up Salt (or just salt and pepper)
1 t paprika
1 t curry powder
1/4 t cinnamon
1/4 t salt
1/8 t cumin
4 T extra virgin olive oil
2 bell peppers, strips
1 onion, sliced
1/2 c chicken broth
Cilantro

Preheat oven to 350 degrees F. Season chicken breasts with Jane’s Crazy Mixed-Up Salt. In a small bowl, combine paprika, curry powder, cinnamon, salt, cumin, and olive oil. Whisk together until well combined.

Heat 2 T of olive oil in a Dutch oven over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, which will end up being a few minutes for each side. Remove chicken to a plate.

In a baking dish, line the bottom with a third of your peppers and onions.

Lay the chicken on top of the vegetables. Brush the tops of the chicken breasts with the spice, olive oil mixture. Sprinkle the entire dish with the rest of the bell peppers and onion.

Pour the chicken broth around the edges of the pan. Place in the oven and bake for one hour. After thirty minutes of baking, flip the chicken pieces over, toss vegetables, and spoon juices from the bottom of the pan to the top of the chicken. After the next 30 minutes, remove from the oven and sprinkle the cilantro over the chickens.

Oh, my, what’s that? Yes, other foods with this braised chicken. There it is in the back there, and those other delicious delights? We’ll get to those another day!!

And I cannot thank my incredible help enough. The 10.10.10 celebration would not have been the same without you, Martha. In fact, it wouldn’t have happened without you!!!

August 31, 2010

Roasted Chicken

So. This is the second time in my whole life I’ve ever roasted a chicken. I love it. It might just be one of my favorite things– juicy, delicious, and a lot of food. The first time I roasted a chicken, I had to trust a recipe, instinct, and the slice test for doneness, because I didn’t yet have a meat thermometer. This time, though, I was wiser, older (by a few months), and more prepared; I purchased a meat thermometer. Um. But then. I roasted the chicken, and about two-thirds through the cooking, we have this:

Eek

I melted the thermometer!! I was wrong when I thought it was the kind that could hang out with the chicken while it cooked. The packaging was in the wrong when it didn’t tell me that. Can I still use the limited warranty??? I assigned the meat thermometer a task it was born to fulfill.

Oh, sad. My new toy is broken. And the result— delicious, roasted chicken. I was able to use the tried and true method of cooking it a really long time then checking for any and all pinkness when slicing and dicing.

I always feel like a surgeon when I’m slicing a whole bird– be it a turkey or chicken, and this, my friends, makes roasting a chicken an even more thrilling endeavor.

Chicken in a Roast Pan

Roasted Chicken

4 pound whole young chicken
3/4 large onion, quartered
sprigs of cilantro
1 lemon
2 large cloves of garlic
butter
Jane’s Mixed-Up Salt

Preheat oven to 375 degrees F. Remove and discard insides and neck from chicken. Rinse with cold water. Pat dry.

Set onto rack of roasting pan. Insert onion, cilantro, and garlic into cavity. Juice the lemon into the cavity then place the rinds in as well. Pat butter on top of the chicken. Sprinkle with Jane’s Mixed Up Salt.

Every fifteen or so minutes reapply butter to the chicken. Cook for 1 hour and 10 minutes or until (reliable) thermometer reads 180 degrees F. Let stand 10 minutes for chicken to reabsorb juices.

The next night I had chicken, green beans, and spinach artichoke dip, which I believe you might know a bit about already.

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