Ingredients:
28 g Whole Wheat seasoned Breadcrumbs
1/2 pint of Egg Beaters
2 Tbsp Olive Oil
2 pcs boneless skinless chicken
1/4 cup of Joe Homemade Pasta Sauce
1 oz Shredded Mozzarella Cheese
* Dry Italian Seasoning - crushed in a mortar and pestle
Preparation:
Pour egg beaters into a shallow dish and spread breadcrumbs in another. Dip chicken in egg then coat thoroughly in breadcrumbs.
Place olive oil in a skillet and heat over medium high heat and pan fry the chicken until golden browned. It is recommended to use an oven safe skillet for this. Flip ensuring both sides are adequately crisped and remove from heat. Cover each piece with a layer of pasta sauce and coat in cheese. Sprinkle top with crushed seasoning.
Place entire skillet in the oven for approximately 5 - 7 minutes or until cheese melts.
Serving:
It is recommended to serve this along side garlic bread and pasta.
Showing posts with label chicken. Show all posts
Showing posts with label chicken. Show all posts
Sunday, January 27, 2013
Chicken Marsala
Ingredients:
1 Tbsp Butter
1 Tbsp Olive Oil
1/4 cup of dry Marsala Wine
1/4 cup of dry Cabernet Sauvignon
1 cup of cremini mushrooms
2 pcs boneless skinless chicken
* Kosher Salt
* Black pepper
* Flour
Preparation:
Remove stem and slice mushrooms into 1/4" slices and set aside. Season chicken with salt, pepper and coat in flour.
In a deep walled skillet, mix butter and olive oil together over medium heat until melted. Add chicken to the pan and cook until golden browned / cooked through flipping after about 2 minutes. Add both wines and mushrooms and stir well so that some mushrooms are under the chicken, others are over and the wine coats everything. Reduce heat to low and simmer covered for about 5 - 7 minutes until the mixture reduces down.
Serving:
It is recommended to serve this with a side of mashed potatoes (garlic or regular) layering the chicken down first along with the mushrooms and some of the additional sauce. Serves 2.
1 Tbsp Butter
1 Tbsp Olive Oil
1/4 cup of dry Marsala Wine
1/4 cup of dry Cabernet Sauvignon
1 cup of cremini mushrooms
2 pcs boneless skinless chicken
* Kosher Salt
* Black pepper
* Flour
Preparation:
Remove stem and slice mushrooms into 1/4" slices and set aside. Season chicken with salt, pepper and coat in flour.
In a deep walled skillet, mix butter and olive oil together over medium heat until melted. Add chicken to the pan and cook until golden browned / cooked through flipping after about 2 minutes. Add both wines and mushrooms and stir well so that some mushrooms are under the chicken, others are over and the wine coats everything. Reduce heat to low and simmer covered for about 5 - 7 minutes until the mixture reduces down.
Serving:
It is recommended to serve this with a side of mashed potatoes (garlic or regular) layering the chicken down first along with the mushrooms and some of the additional sauce. Serves 2.
Wednesday, January 23, 2013
Grilled Chicken Fettuccine Alfredo
Ingredients:
1/2 Cup of Alfredo Sauce
6 small Cremini Mushrooms (stems removed)
3/4 Cup of fresh spinach
2 pcs Boneless Skinless Chicken
112 g fettuccine
* Kosher Salt
* Black Pepper
* Garlic Powder
* Olive Oil
Recommended to cook the chicken on a Lodge Logic Rectangular Grill & Griddle Pan (Google Affiliate Ad)Preparation:
Salt, Pepper and lightly garlic the chicken. Heat up a griddle pan with a light spray of olive oil over medium heat. Cook chicken turning once per side for grill marks. After 4 - 6 minutes (or until cooked through depending on thickness) remove from griddle set aside and let rest. When ready to serve, slice chicken into 3/8" or 1/2" wide strips against the grain on an angle.
Chop spinach finely and mix in with Alfredo sauce in a small sauce pan over medium heat. Mix together to ensure that the spinach is well incorporated into the the sauce.
Spray a small skillet with a light coating of olive oil and heat over medium/low heat. Slice mushrooms into 1/4" thick slices and saute with a light salting until mushrooms soften. Once cooked through, set aside.
Boil water seasoned heavily with salt (should taste like the sea) and boil fettuccine until al dente. Strain and set aside.
Serving:
Plating:
Half of the serving of Fettuccine in the bottom of the plate/bowl.
Mix together with approx 1/8 cup of Alfredo sauce
Half of the total chicken slices
Half of the pan of mushrooms
Remainder of the Alfredo sauce
1/2 Cup of Alfredo Sauce
6 small Cremini Mushrooms (stems removed)
3/4 Cup of fresh spinach
2 pcs Boneless Skinless Chicken
112 g fettuccine
* Kosher Salt
* Black Pepper
* Garlic Powder
* Olive Oil
Recommended to cook the chicken on a Lodge Logic Rectangular Grill & Griddle Pan (Google Affiliate Ad)Preparation:
Salt, Pepper and lightly garlic the chicken. Heat up a griddle pan with a light spray of olive oil over medium heat. Cook chicken turning once per side for grill marks. After 4 - 6 minutes (or until cooked through depending on thickness) remove from griddle set aside and let rest. When ready to serve, slice chicken into 3/8" or 1/2" wide strips against the grain on an angle.
Chop spinach finely and mix in with Alfredo sauce in a small sauce pan over medium heat. Mix together to ensure that the spinach is well incorporated into the the sauce.
Spray a small skillet with a light coating of olive oil and heat over medium/low heat. Slice mushrooms into 1/4" thick slices and saute with a light salting until mushrooms soften. Once cooked through, set aside.
Boil water seasoned heavily with salt (should taste like the sea) and boil fettuccine until al dente. Strain and set aside.
Serving:
Plating:
Half of the serving of Fettuccine in the bottom of the plate/bowl.
Mix together with approx 1/8 cup of Alfredo sauce
Half of the total chicken slices
Half of the pan of mushrooms
Remainder of the Alfredo sauce
Saturday, January 19, 2013
Chicken Marengo
This recipe originated from a dinner that I had on the Dandy, a river boat cruise on the Potomac River in Washington DC. My great uncle actually called the chef and had the recipe faxed to my mom. Over the years, I have taken that original base recipe and modified it to taste.
Ingredients:
4 pcs thin sliced boneless skinless chicken
OR
2 pcs of regular chicken breast (approx 3/4 - 1" thick)
1/2 cup Chardonnay (one that you would be willing to actually drink)
28 oz Can of Crushed Tomatoes
1 Large red onion
2 Tbsp Olive Oil
* Kosher Salt
* Black Pepper
* Paprika
* Garlic Powder
It is recommended to cook this using a large stainless deep skillet: Berghoff Boreal 10-In. Stainless Steel Covered Deep Skillet (Google Affiliate Ad)
Preparation:
Thinly slice the entire onion into 1/8" to 1/4" slices cut in half lengthwise. Heat up a skillet over medium heat with 1 tbsp of olive oil and add onions and a pinch of salt. Sautee onions until they become translucent.
In a shallow bowl, mix together the dry spices. Slice chicken into 3/8" or 1/2" strips and coat generously with seasoning until well seasoned. Spread the onions out in the skillet to the edges, add the remaining oil and the chicken to the pan. Mix well until chicken cooks through.
Spread the chicken and onion mix to the outsides of the pan and deglaze the pan with the Chardonnay. Add the crushed tomatoes and stir well until well incorporated (may not be all 28 oz of the can), reduce the heat to low and cover. Stir occasionally and after 5 - 10 minutes of cooking covered, prop the lid open and allow the mixture to reduce.
Serving:
The serving suggestion for this dish is with brown rice cooked with a small amount of butter and optionally a cooked green vegetable such as green beans. If I recall correctly, the Dandy served this with french cut green beans and sliced almonds but that may be over the top for a during the week dinner. Use a slotted spoon to pile on the chicken including some but not all of the sauce mix.
Nutrition Information:
This dish can serve between 2 and 4 depending on how much chicken is mixed in. The sauce recipe is the same for the 2 or 4 serving portion of chicken. In Weight Watchers Points Plus value, this is between 4 and 6 points for the chicken and portion of the sauce. If you add rice, calculate the value of the rice but I find that Carolina Brown rice is 4 points per serving. In total this is a decent portion meal with a fair amount of food for a relatively low point value.
Ingredients:
4 pcs thin sliced boneless skinless chicken
OR
2 pcs of regular chicken breast (approx 3/4 - 1" thick)
1/2 cup Chardonnay (one that you would be willing to actually drink)
28 oz Can of Crushed Tomatoes
1 Large red onion
2 Tbsp Olive Oil
* Kosher Salt
* Black Pepper
* Paprika
* Garlic Powder
It is recommended to cook this using a large stainless deep skillet: Berghoff Boreal 10-In. Stainless Steel Covered Deep Skillet (Google Affiliate Ad)
Preparation:
Thinly slice the entire onion into 1/8" to 1/4" slices cut in half lengthwise. Heat up a skillet over medium heat with 1 tbsp of olive oil and add onions and a pinch of salt. Sautee onions until they become translucent.
In a shallow bowl, mix together the dry spices. Slice chicken into 3/8" or 1/2" strips and coat generously with seasoning until well seasoned. Spread the onions out in the skillet to the edges, add the remaining oil and the chicken to the pan. Mix well until chicken cooks through.
Spread the chicken and onion mix to the outsides of the pan and deglaze the pan with the Chardonnay. Add the crushed tomatoes and stir well until well incorporated (may not be all 28 oz of the can), reduce the heat to low and cover. Stir occasionally and after 5 - 10 minutes of cooking covered, prop the lid open and allow the mixture to reduce.
Serving:
The serving suggestion for this dish is with brown rice cooked with a small amount of butter and optionally a cooked green vegetable such as green beans. If I recall correctly, the Dandy served this with french cut green beans and sliced almonds but that may be over the top for a during the week dinner. Use a slotted spoon to pile on the chicken including some but not all of the sauce mix.
Nutrition Information:
This dish can serve between 2 and 4 depending on how much chicken is mixed in. The sauce recipe is the same for the 2 or 4 serving portion of chicken. In Weight Watchers Points Plus value, this is between 4 and 6 points for the chicken and portion of the sauce. If you add rice, calculate the value of the rice but I find that Carolina Brown rice is 4 points per serving. In total this is a decent portion meal with a fair amount of food for a relatively low point value.
Chicken Fajitas
Ingredients:
2 pcs Boneless Skinless Chicken
1 Orange or Red Pepper
1 Medium Red Onion
3 Tbsp of safeflower oil
6 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream
* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander
* Cayenne Pepper (optional - adds a kick)
Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)
Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside.
Heat a cast iron skillet over medium high heat with 1 tbsp of oil. Season chicken with all dry seasonings/spices and cook on skillet until chicken cooks through (color should change to a golden brown (3 - 4 minutes). Set aside and cover with aluminum foil to let rest.
Raise heat on the skillet and add remaining oil. Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn. Slice chicken against the grain in 1/4" to 3/8" wide strips. Reduce heat on skillet to low and mix together chicken into the peppers and onions and cover with aluminum foil. Stir up occasionally to keep this well mixed and to avoid burning either chicken or vegetables.
Warm tortillas in the microwave for about 30 seconds to become pliable.
Serving:
2 pcs Boneless Skinless Chicken
1 Orange or Red Pepper
1 Medium Red Onion
3 Tbsp of safeflower oil
6 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream
* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander
* Cayenne Pepper (optional - adds a kick)
Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)
Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside.
Heat a cast iron skillet over medium high heat with 1 tbsp of oil. Season chicken with all dry seasonings/spices and cook on skillet until chicken cooks through (color should change to a golden brown (3 - 4 minutes). Set aside and cover with aluminum foil to let rest.
Raise heat on the skillet and add remaining oil. Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn. Slice chicken against the grain in 1/4" to 3/8" wide strips. Reduce heat on skillet to low and mix together chicken into the peppers and onions and cover with aluminum foil. Stir up occasionally to keep this well mixed and to avoid burning either chicken or vegetables.
Warm tortillas in the microwave for about 30 seconds to become pliable.
Serving:
Use a trivet and bring skillet to the table still sizzling. Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the chicken and vegetables mix. Fold bottom edge over and roll entire tortilla.
Subscribe to:
Posts (Atom)