Blogiversary Guest Post: Rosemary-brined Buttermilk Fried Chicken from Olive and Ruby

This week leads up to my five year blog anniversary!  Yes five crazy years.  And what better to celebrate any big milestone than to do it with friends!  And as you have read before I have some of the greatest blog friends around.

Each day leading up to the BIG ONE I get to share with you the talent these ladies have and the friendships we have developed.

First up is my girl Rhonda of Olive and Ruby.  Rhonda is the very first of this group that I met briefly at our first ever Food Bloggers of Canada conference.  And briefly as in she was a roommate of another woman I was talking to and I think we waved to each other 🙂

Oh boy are we starting this week off huge!  Check out this blow your mind recipe!  And make sure you check this recipe and give her lots of love over on her blog Olive and Ruby.

Fried Chicken by Olive and Ruby

Happy Blogaversary  #TastyG! I wish that you have success beyond your wildest dreams for the next 50 years here at the Tasty Gardener.
If this was your wedding anniversary, it’d be pretty easy to know what to give you, but despite an exhaustive search of the internet, there was no mention of what to give a top-notch food blogger, gardener extraordinaire. So I’m giving you my recipe, (okay not mine really but Michael Ruhlman’s recipe) for homemade fried chicken. It’s a little time intensive but so worth the effort when you first sink your teeth into the crunchy golden chicken.
I still marvel over the fact that although we didn’t meet at the Food Bloggers of Canada conference in 2013, it’s amazing how we’ve formed a great network of friends who support each other through our blogging adventures.
You m’lady are absolutely fearless!
Over the last year that we’ve known each other, I’ve watched you go for what you want, never afraid to put yourself out there and I admire that every much. You’ve got such a warm and welcoming personality that you immediately set me at ease when we first met, and I’m very glad to call you one of my very good foodie friends.
Lots of love and success this next year and always,
Rhonda from Olive and Ruby
 

Rosemary-brined Buttermilk Fried Chicken from Olive and Ruby
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Ingredients

  • 4 pounds Chicken wings (tips removed)
  • 3 cups All purpose Flour
  • 3 tablespoons Black Pepper
  • 2 tablespoons Paprika
  • 2 tablespoons Fine Sea Salt
  • 2 teaspoons Cayenne Pepper
  • 2 tablespoons Baking Powder
  • 2 cups Buttermilk
  • Oil for deep frying
  • Ingredients for the Brine
  • 1 small onion
  • 4 garlic cloves
  • 1 teaspoon vegetable oil
  • Kosher salt
  • 5 or 6 branches of rosemary
  • 5 or 5 cilantro stalks (Optional)
  • 4 1/2 cups of water
  • 1 lemon, quartered, juiced and seeds removed

Instructions

  1. Preparing the brine
  2. In a medium saucepan, sauté onion and garlic in the oil until translucent, then add 3 tablespoon of salt after the onion and garlic has been cooked for 30 seconds or so.
  3. Then add water and lemon wedges and juice. Bring water to a simmer until the salt is dissolved. Remove from the heat, allow the brine to cool, then refrigerate until chilled.
  4. Place the chicken in a plastic Ziploc bag, and pour the brine and aromatics into the bag. Seal and remove as much air as possible from the bag, while making sure that the chicken is submerged in brine. Refrigerate for 8 to 24 hours, turning the bag occasionally to redistribute the brine across the chicken.
  5. After the time has elapsed remove the chicken from the brine, rinse the chicken in cold water, part dry and set on a rack or paper towels to dry. Refrigerate uncovered for another day to dry out the day. (Ruhlman says that you can leave the chicken like this for up to 3 days, I left mine for 20 minutes.)
  6. Preparing the chicken
  7. You will need 3 bowls and 2 baking racks.
  8. Combine the flour, baking powder, black pepper, cayenne, sea salt and paprika into a bowl, and whisk ingredients together. When combined divide into 2 bowls. Pour the buttermilk into another bowl.
  9. Arrange the bowls in the following order – Flour mixture, buttermilk, flour mixture. Set a rack on a baking sheet/tray and position after the last bowl of flour.
  10. Dredge the chicken in the flour, shake off the excess then dip into the buttermilk and re-dredge into the 2nd bowl with flour mixture. Put on rack and continue until all pieces are coated.
  11. Heat oil in a pan to 350F. Add in as many pieces as possible without crowding the pan. Cook the chicken for 12 – 15 minutes depending on the size of the pieces. I cooked the wings for about 8 – 10 minutes because of their size.
  12. Remove and set on clean rack and allow to rest for 5 to 10 minutes before serving.
  13. Tip - You can make this chicken ahead of the time. To keep the chicken crunchy after frying, place rack on a baking sheet and put in a 250F oven until you’re ready to serve. This will keep the chicken warm, and continue to dry out the skin and increase the crunchiness factor.
  14. (Taken from Ruhlman's Twenty: Michael Ruhlman)
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About Olive and RubyRhonda has a love for cooking, baking and her grandmother’s. Her blog, Olive & Ruby, is named for her grandmothers, whom she credits for teaching her the art of cooking with love. When Olive passed and left a handwritten notebook of recipes to Rhonda, the inspiration for Olive & Ruby was born.Raised on the island of Trinidad, and now rooted in Toronto, Rhonda shares her thoughts on life, what’s cooking in her kitchen, and the odd recipe from that handwritten notebook. With Rhonda’s husband being a vegetarian her passion for the kitchen plays well with her enthusiasm for finding and perfecting vegetarian dishes. Whether it’s a spicy chicken dish or how to make the best bread, Rhonda shares her adventures in and out of the kitchen with her own personal touches added. Visiting Rhonda’s blog will leave you feeling as if you’ve stepped into the sunny warmth of Olive and Ruby’s kitchen!

Chicken Noodle Soup

Chicken Noodle Soup (1 of 3)

A couple of things happened that brought about this awesome soup.

First I had a rare Saturday night alone with DH out with the boys and me refusing to plan a dinner party for the sake of my exhausted sanity over the holidays.  So what does a foodie do late Saturday night?  They put on their most comfortable stretchy pants and hit up the grocery store at 10 o’clock in the evening.  While the forever 29 year old in me felt a tad bit pathetic spending this premium weekend evening doing something domestic the much more mature 37 year old applauded my brilliance at hitting up the store at the least busy time of the week.

Chicken Noodle Soup (3 of 3)

I have so many peeves when it comes to stocking up my kitchen.  I may not road rage in my car but give me that little silver bullet of mesh….  Carts in the middle of the row, long lost friends chatting side by side in an aisle, scientific experiment happening in the produce department to find the most pineapple-y flavored pineapple, children running around unattended.  I use to be able to do all my weekly shopping in the middle of the day on a Wednesday at 1pm in the afternoon.  A great time to shop.  It’s well stocked, quiet and I didn’t find myself trailing green beans carnage across the floor with the wheels of my cart.  However  changes in my works hours provide me with only weekends and weekday nights left free (lot’s more pros than cons to that change, not complaining here).

Chicken Noodle Soup (2 of 3)

So while I momentarily pouted about missed cocktails and dance floor capers, I have to say the  barren state of a grocery store on a Saturday night was incredibly pleasing to my patience.  And did I mention things get marked down at that hour?   At that hour of the day deli goods like whole rotisserie chickens are marked half price. HALF PRICE (which seriously is more like reasonable price but let’s not go there)  Meaning a cheap meal, a seasoned carcass and a future soup just cost me a heck of a lot less.  More money for Cosmos next Saturday.

Ice Storm 2013

The second thing to happen was The Plague 2014.  I call it the plague.  It’s really not that serious, just a common cold that knocks me on my ass and makes me want my mommy.  It’s also how people tend to treat you when you are sick.  So my plague happened just before New Years when we were still recovering from being without power for 3 days  over Christmas and dealing with a broken furnace the morning a deep freeze was settling into the province.  Before I was at the height of the plague I remembered that cheap carcass I had in the freezer and whipped myself up a thick and delicious broth. This became the base for this hearty chicken soup that got us through days of sniffles, sneezes, and lots of snot.  Gross yes but let’s get real here.

Don’t be afraid to try making your own chicken noodle soup.  It’s really not that hard.  If you don’t have a chicken carcass to make your own stock use store bought.  What ever you use in the end it will be worth it.

Yields 4-6

Chicken Noodle Soup
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Ingredients

  • Chicken Stock
  • 1 chicken carcass,meat removed, broken into 3-4 pieces
  • 2 carrot, cut into 2-3 pieces
  • 2 stalks celery, leaves intact
  • 2 onions, halved
  • 3 cloves garlic
  • 2 bay leaves
  • 1 tsp dried thyme
  • For the soup
  • 4 cups chicken stock, see above, or use store bought
  • 1 carrot, sliced
  • 1 stalk of celery, sliced
  • 1 onions, diced
  • 1 tsp thyme
  • 1 tbsp butter
  • 1 cup cooked chicken, shredded
  • 1 cup broad egg noodles

Instructions

  1. To make the stock, place all the ingredients in a large stockpot and completely cover with water.
  2. Bring to a boil, then reduce heat and allow it to boil 2-4 hours, occasionally skimming foam from surface of liquid.
  3. Carefully strain the liquid through a fine sieve removing all the bits and leaving just the the chicken broth. Discard chicken bones, vegetables and spices.
  4. If using right away continue to next step if not place broth in sealed container and let cool in fridge.
  5. To make the soup, in a large pot saute the carrot, onions, and celery with the butter until just beginning to go translucent.
  6. Add the chicken and then the chicken broth. Add about a 2 cups of water and stir in the thyme.
  7. Bring up to a boil then add the noodles. Cook until noodles are soft, adding more water as needed.
  8. Serve immediately.
Recipe Type: Soups, Salads and Sandwiches
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Asiago and Kale Stuffed Chicken (and a Confession)

Asiago and Kale Stuffed Chicken from The Tasty Gardener

I was driving home from work one afternoon dreading dinner.  I had taken out some chicken breasts to thaw and was feeling rather ho hum about what to do with them.  There are millions of ways to cook chicken.  But in my house we have a small number DH will actually enjoy.

You see I’m happily attached to a NON FOODIE. Yes I’ll admit my match made in heaven doesn’t include the kitchen part of the clouds.  I throw dinner parties for my girlfriends when DH is away just to cook things I don’t normally get to on a regular basis.  I go out all the time with friends just to eat different things.  Don’t get me wrong DH likes food but his repertoire runs along the lines of spaghetti with meatballs and chicken fingers.  He likes tomato sauces, I love cream. He thinks Chinese food is chicken balls and fried rice. Even his daughters know what he will order when we eat out.  His taste buds lean towards plainer, predictable tastes while I can’t get enough of spice.

Since it’s just the two of the majority of the time and I absolutely refuse to cook two meals I have a steady stream of dishes that get cooked time and time again.  But let me tell you this. DH is a smart cookie.  He does not complain about anything I cook, because every once in a while I will throw something into the mix that is outside his comfort zone, and unless he wants to starve he eats it.  Some times it’s a hit other times not so much.  And he tells me in such a round about way.  Like “That was interesting” or ” I liked it but I really love your… (fill in boring dish here)”.

So by the time I was pulling in the driveway that afternoon I was dragging my feet about what to cook.  I stood in front of the fridge for probably five minutes (I could here my mom yelling from way up north to “shut the door you’re letting all the cold out”) before deciding that it was going to be an experimental kind of day.   Looking to my side of the fridge where all the flavour lived I decided on stuffing the chicken with kale and asiago cheese.  I figured DH would like the breading part since he was a chicken finger connisour however knew the strong flavours of the cheese and kale might turn him off.

Imagine my surprise (and delight) when he asked where I got the recipe for the chicken since it tasted just like a restaurant and he really liked it.  WOW.  I really didn’t expect it to be a hit.  I’ve made it a couple times since and each time he mentions how good it tastes.  So I’ll give it a few more weeks before throwing something new at him again.  It may work it may not but slowly my list of DH approved meals gets bigger and broader.

Who says you can’t change a man?

This recipe was really quite simple but had big flavours.  I  pulled back the tenderloin of the chicken breast and depending on how thick the piece was cut a bit into the thickest part and pulled it back as well. Don’t be too fussy about how well the chicken stuffs, I’ve made this more of a open faced dish.

Here I used garlic butter but if you don’t have any pre-made just spread butter on the inside and sprinkle with garlic powder.

Asiago and Kale Stuffed Chicken from The Tasty Gardener

Top with a couple slices of asiago cheese

Asiago and Kale Stuffed Chicken from The Tasty Gardener

And some beautiful kale leaves.Asiago and Kale Stuffed Chicken from The Tasty Gardener

Drape the tenderloin back over the top of the chicken and secure it down with toothpicks.  As you can see the cheese and kale as peeking out but this actually allows for the kale to crisp up on the edges and the cheese to melt nicely over the chicken.

Asiago and Kale Stuffed Chicken from The Tasty Gardener

 

Carefully dip in egg.  I placed in upright in the egg wash and spooned egg over the top.

Asiago and Kale Stuffed Chicken from The Tasty Gardener

Do the same with some seasoned bread crumbs.

Asiago and Kale Stuffed Chicken from The Tasty Gardener

 

Asiago and Kale Stuffed Chicken from The Tasty Gardener

Place in a baking dish and cook at 350 degrees F for 35-40 minutes or until juice run clear.  Always remember to remove the toothpicks before serving.

Asiago and Kale Stuffed Chicken from The Tasty Gardener

 

 

Chicken Fajitas

DH and I have a tradition called fajita Friday.  Basically we would go to our favorite fajita place on Fridays.  Sometimes it would be Saturday or Sunday but we still called it fajita friday. Not every week but pretty much close to it.  Our favorite spot makes the best chicken fajitas we have ever had.  And trust me we have tried them at most restaurants.  For as long as I can remember any time we tried to recreate them at home it usually involved a certain brand name seasoning pack sprinkled over stir fried chicken and vegetables.  No offense brand name company but they tasted yucky. ( I have a stronger word then yucky but want to keep the post PG)

I don’t know why it took me so long to realize I needed to find a better recipe so we could enjoy them at home and not spend so much money eating out.  In my search for the best recipe I discovered one important fact.  Cooking the chicken and vegetables seperately. It keeps the vegetables tender crisp and allows time to brown the chicken.

This recipe is pretty close to perfect in our books.  We still go out for fajita fridays (they also have killer gauc) but it’s nice to have this handy.

Yields 2-4

Chicken Fajitas
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Ingredients

  • 1 1/2 lb boneless skinless chicken breasts
  • 3 tbsp olive oil
  • juice of 3 limes
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper flakes
  • 2 tbsp olive oil
  • 1 onion, sliced
  • 3 bell peppers, sliced
  • tortillas
  • toppings of choice ; sour cream, cheese, lettuce, tomatoes

Instructions

  1. In a medium bowl combine the chicken breasts with the olive oil, lime juice and spices.
  2. Let marinade at room temperature least 1 hour.
  3. Heat olive oil in large skillet over med-high heat.
  4. Add the chicken and cook 5-7 minutes turning over once to sear both sides. Chicken is done when juices run clear. Remove from pan and keep warm.
  5. Add the onion and peppers to the pan and cook until soft and browned.
  6. Slice the chicken and serve with onion/pepper mixture, tortillas and toppings.
Recipe Type: Main Dishes
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In a medium bowl combine the chicken breasts with the olive oil, lime juice and spices.

Let marinade at room temperature least 1 hour.

Heat olive oil in large skillet over med-high heat.

Add the chicken and cook 5-7 minutes turning over once to sear both sides. Chicken is done when juices run clear. Remove from pan and keep warm.

Add the onion and peppers to the pan and cook until soft and browned.

Slice the chicken and serve with onion/pepper mixture, tortillas and toppings.

Maple Honey Mustard Chicken

Sometimes you just look at chicken and say “now what?”  I’ve fried it, baked it, BBQed it in a phethora of sauces, sauteed, stirfried…. You get my drift.  Chicken is one of those things that you can do a million thing to and they all taste great but coming up with something different can be frustrating.  Everyone has their tried and true ways of cooking chicken so when you feel the need to get out of that rut the endless options out there can be mind boggling.

I’d like to say my recipe solves that problem.  It doesn’t.  In fact it just adds yet another way to cook chicken to the never ending list.  But I can tell you this.  This is a perfect way to BBQ chicken.  The marinade is simple yet subtle.  It flavors the chicken but doesn’t become the center piece that takes away the smokiness you want which is the reason you are BBQing in the first place.

The sauce all begins with the mustard.  Maille makes a great sweet and tangy honey mustard along with their classic Dijon that blends well with the oil and maple syrup resulting in a great chicken marinade.

Maple Honey Mustard Chicken from The Tasty Gardener

The recipe is simple.  I took one whole jar of the honey mustard, whisked it with 1/2 cup maple syrup and 1/4 oil.  I use the oil to help keep the chicken from sticking to the grill.  I placed the marinade in a resealable plastic bag along with a ton of chicken legs and let them marinade in the fridge overnight.

Maple Honey Mustard Chicken from The Tasty Gardener

My father in law had this handy chicken leg cooker I had given him a while back and it worked perfect for the chicken.  We placed the rack in a foil baking dish, added a cup of orange to the bottom and cooked the chicken for about 30 minutes on med-high.

Maple Honey Mustard Chicken from The Tasty Gardener

The orange juice steams away keeping the chicken moist, the leg pan keep the chicken off the grill and sticking, and because of their upright position they self baste making them fall off the bone juicy.

Maple Honey Mustard Chicken from The Tasty GardenerOnce the juices no longer run pink it’s time to serve them up.

Maple Honey Mustard Chicken from The Tasty Gardener

My father in law created this amazing portable buffet table out of an old BBQ.  Perfect because it can move anywhere and provide extra space when having a large feast or to just keep your dining table less cluttered.  Great way to salvage an old BBQ frame.

Maple Honey Mustard Chicken from The Tasty Gardener

Thanks to the great marinade your chicken is super moist and has a wonderful sweet and tangy flavor.

Maple Honey Mustard Chicken from The Tasty Gardener

 

*I received from Maille coupons to try any of their products free of charge.  All the opinions in this post as solely mine though Maille mustard has been in  my fridge long before receiving these coupons. 

Pineapple Chicken Kebabs

Marianating the chicken over night is the key to these great tasting kebabs. They were a huge hit at a dinner party I had the other night. It also makes them quick to prepare the day you want to bbq them.  Grilled pineapple is also a great addition though you can skewer anything you want with the chicken.

Hawaiian Kebabs

 

Pineapple Chicken Kebabs
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Ingredients

  • 4 chicken breasts, cut in 2" pieces
  • 4 tbsp soy sauce
  • 3 tbsp honey
  • juice of two limes
  • 2 cloves garlic
  • red peppers, cut in 2" pieces
  • pineapple, cut in 2" pieces

Instructions

  1. Combine the chicken, soy sauce, honey, lime and garlic in a bowl, cover and let marinate overnight.
  2. Preheat your grill.
  3. Alternating between the chicken, peppers and pineapple skewer the meat and vegetablesonto your skewers.
  4. Grill, turning a couple times until chicken is cooked through and pineapple is soft.
Recipe Type: Main Dishes
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Saucy Honey Chicken

My DH loves dishes that have an asian flare but are saucy enough to cover rice or noodles.  This is a great dish to take bland chicken and make it stellar.

Honey Saucy Chicken
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Ingredients

  • 4 chicken breasts, cubed
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 1/4 cup ketchup
  • 1 tbs sesame oil
  • 2 cloves garlic
  • 1 green onion, chopped

Instructions

  1. Preheat oven to 350 degrees F.
  2. Place chicken in the bottom of a greased square casserole dish. Sprinkle with salt and pepper.
  3. Combine remaining ingredients and pour over chicken.
  4. Cook uncovered for 30-40 minutes until is cooked and sauce is bubbling.
  5. Serve over your choice of rice or noodles.
Recipe Type: Main Dishes
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Preheat oven to 350 degrees F.
Place chicken in the bottom of a greased square casserole dish. Sprinkle with salt and pepper.

Chicken in a soy sauce, ketchup, honey sauce

Combine remaining ingredients and pour over chicken.

 

Chicken in a soy sauce, ketchup, honey sauce

Chicken in a soy sauce, ketchup, honey sauce

Cook uncovered for 30-40 minutes until is cooked and sauce is bubbling.

Serve over your choice of rice or noodles.

Chicken in a soy sauce, ketchup, honey sauce

Lemon Brown Sugar Chicken

You will love the sweet and sour taste of this chicken. Adapted from Eat Live Run

Serves 1/4

Lemon Brown Sugar Chicken
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Ingredients

  • 4 5oz chicken breasts
  • juice of 3 lemons
  • 1/2 cup chicken stock
  • 1 cup flour
  • 2 tsp paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 4 tbsp brown sugar

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a shallow bowl combine the flour, paprika, salt and pepper.
  3. Coat each chicken breast in the flour.
  4. In a no stick fry pan over med-high heat brown the chicken on each side. Remove from pan and into a casserole dish..
  5. In same pan add the lemon juice and chicken stock. Boil for 1 minutes.
  6. Pour sauce over the chicken.
  7. Sprinkle 1 tbsp of sugar on each chicken breast.
  8. Bake in oven 30 minutes or until chicken is cooked.
Recipe Type: Main Dishes
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Preheat oven to 350 degrees F.
In a shallow bowl combine the flour, paprika, salt and pepper.

Coat each chicken breast in the flour.

In a non stick fry pan over med-high heat brown the chicken on each side. Remove from pan and into a casserole dish..

In same pan add the lemon juice and chicken stock. Boil for 1 minutes.

Pour sauce over the chicken.

Sprinkle 1 tbsp of sugar on each chicken breast.

Bake in oven 30 minutes or until chicken is cooked.

Prosciutto Stuffed Chicken

You can pretty much stuff anything into a chicken breast. Vegetables, cheese, meat, the combination are endless.  Here if used prosciutto and mozzarella both slightly salty which sets off the sauce perfectly.

 

Serves 1/4

Prosciutto Stuffed Chicken
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Ingredients

  • 4 boneless, skinless chicken breasts
  • 2 tsp oregano
  • 4 slices prosciutto
  • 4 slices mozzarella
  • 1 tbsp butter
  • 1 onion, chopped
  • 1/2 cup red wine

Instructions

  1. Pound each chicken breasts until 1/2" thin.
  2. Sprinkle with oregano.
  3. Lay one slice of prosciutto on each chicken breast followed by a slice of cheese.
  4. Carefully roll up each and secure with a toothpick.
  5. In a skillet over med-high heat melt the butter.
  6. Add the chicken and brown on each side. Remove to a separate dish.
  7. In the same pan add the onion and cook until soft.
  8. Add the wine and return the chicken to the pan.
  9. Cook the chicken until no longer pink inside and sauce has slightly reduced.
  10. Serve each roll topped with the onion and red wine sauce.
Recipe Type: Main Dishes
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Pound each chicken breasts until 1/2″ thin.

Sprinkle with oregano.

Lay one slice of prosciutto on each chicken breast followed by a slice of cheese.

Carefully roll up each and secure with a toothpick.

In a skillet over med-high heat melt the butter.

Add the chicken and brown on each side. Remove to a separate dish.

In the same pan add the onion and cook until soft.

Add the wine and return the chicken to the pan.

Cook the chicken until no longer pink inside and sauce has slightly reduced.

Serve each roll topped with the onion and red wine sauce.

Spicy Peanut Chicken with Noodles

Serves 1/4

Spicy Honey Peanut Sauce

Here's how you make this simple and delicious sauce for tossing with hot noodles or as a dip for chicken or vegetable satays.

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Ingredients

  • 1/2 cup honey
  • 1/4 cup peanut butter
  • 2 tbsp soy sauce
  • 1 tbsp parsley
  • 1/8 tsp. crushed red pepper flakes
  • 5 scallions, cut into matchsticks
  • 1 carrot, cut into matchsticks
  • 2 boneless, skinless chicken breasts, cubed
  • 1 package rice noodles

Instructions

  1. Place the noodles in a large pot of boiling water and cook for five minutes. Drain
  2. In a bowl add the peanut butter.
  3. Add the soy sauce and honey. Stir in the parsley and red pepper flakes.
  4. In a large skillet over med-high heat brown the chicken.
  5. Add the onions and carrots and cook 3 minutes.
  6. Add the noodles to the pan.
  7. Pour sauce into pan and toss every thing together. Cook 2-3 minutes until everything is heated through.
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Place the noodles in a large pot of boiling water and cook for five minutes. Drain

In a small bowl add the peanut butter.  You can substitute light or fat free if you are trying to eat healthier.   I personally find that light peanut butter has a stronger peanuty flavour which I prefer.

Next add the honey.

Add the soy sauce.

Finally add the parsley and red pepper flakes.  I didn’t have any fresh parsley so I substituted 1 tsp of dried.  You can also omit the red pepper flakes if you don’t want the sauce spicy or even add a bit more if you want a big kick.

Stir everything together and it’s ready to go.

 

In a large skillet over med-high heat brown the chicken.

Add the onions and carrots and cook 3 minutes.

Add the noodles to the pan.

Pour sauce into pan.

Toss every thing together. Cook 2-3 minutes until everything is heated through.

Chicken Carbonara

This pasta is not for the diet crowd.  But for those not too concerned about calories and fat and want a dish that is quick and full of flavour, this one is for you.

Serves 1/2

Chicken Carbonara
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Ingredients

  • 6 oz linguine
  • 2 slices bacon, diced
  • 6 oz boneless, skinless chicken breasts, cubed
  • 1 clove garlic, minced
  • 2 eggs
  • 1/3 cup parmesan, shredded
  • 1/8 cup heavy cream

Instructions

  1. Cook pasta in a large pot of boiling salted water.
  2. Meanwhile in a non stick skillet cook bacon until crisp.
  3. Remove from pan and add chicken cooking until no longer pink. Add the garlic. Remove from pan and let cool
  4. Meanwhile in a large bowl whisk together the eggs, cheese and cream. Stir in bacon and cheese.
  5. Drain pasta and while hot toss with egg mixture until everything is warm and coated.
Recipe Type: Pasta
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Cook pasta in a large pot of boiling salted water.
Meanwhile in a non stick skillet cook bacon until crisp.

Add chicken cooking until no longer pink. Add the garlic.

Remove from pan and let cool.Meanwhile in a large bowl whisk together the eggs, cheese and cream. Stir in bacon and chicken.

Stir in bacon and chicken.

Drain pasta and while hot toss with egg mixture until everything is warm and coated.

Chicken Pancit

For those who know me strictly from this website you may not realize that I actually have a job outside my home quite different than what I do here.  I work part time at a local hospital as a medical laboratory technician.  Basically I procure and set up patient specimens for testing.  My job is actually quite diverse since I work in microbiology ( bacteria and viruses), cytology (cancer in cells), pathology (cancer in tissue) and core lab (chemistry, hematology and blood bank).  This allows for plenty of taste testers when I decided to make 6 dozen of 6 different cookies and don’t want DH to eat them all.  But in the last 12 years I have worked in health care it has also opened my taste buds to so many amazing and wonderful things.

One thing about this group of people is their love for good food.  My micro people throw great pot luck house parties, while my chemistry people are always on the hunt for the best chicken wings.  Every birthday, wedding, new baby etc. gives the group in pathology and cytology an excuse for more and more cake.  And sometimes if it’s a slow day in pathology we will pool our money together and get a large platter of pancit from a local restaurant.  I had never tried this classic Filipino dish until I started working at the hospital and now look forward to those days when we just feel like we deserve a treat.  Like all new dishes I discover I like to try to recreate it at home.  After searching the Internet and seeing it really is a simple dish of vegetable and noodles I pulled this recipe together.  It tasted just as I hoped.  And a fellow Filipino co worker said it looked completely authentic.  Probably the best compliment you can get.

Yields 4

Chicken Pancit
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Ingredients

  • 8 oz rice noodles
  • 1/4 cup sesame oil
  • 1 lb boneless, skinless chicken breasts cut into small 1/2" pieces
  • 1 onion, sliced
  • 4 cloves garlic, minced
  • 1 cup grated carrots
  • 1 cup green beans, chopped
  • 1 cup green onions, sliced
  • 2 cup savoy cabbage, thinly sliced
  • 1/4 - 1/2 cup soy sauce.
  • salt and pepper to taste

Instructions

  1. Place noodles in large bowl and cover completely with boiling hot water. Let sit 20 minutes.
  2. Prepare all your vegetables.
  3. In a skillet on high heat the oil.
  4. Add the chicken and onions cooking until chicken in cooked through.
  5. Add the green beans, green onions, carrots and cabbage.
  6. Cook until vegetables are tender crisp.
  7. Drain the noodles and add to pan.
  8. Stir in the soy sauce, salt and pepper and cook until everything hase heated through. Add more soy sauce for your own tastes.
Recipe Type: Main Dishes
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Place noodles in large bowl and cover completely with boiling hot water. Let sit 20 minutes.

Prepare all your vegetables.

In a skillet on high heat the oil.

Add the chicken and onions cooking until chicken in cooked through.

Add the green beans, green onions, carrots and cabbage.

Cook until vegetables are tender crisp.

Drain the noodles and add to pan.

Stir in the soy sauce, salt and pepper and cook until everything hase heated through. Add more soy sauce for your own tastes.

Chicken Fried Chicken

This is by no means a healthy choice.  Anything deep fried should  be eaten in moderation. That being said there is nothing compared to the crunch of batter crisped in oil.

Yields 2

Chicken Fried Chicken

Be extra careful of spills and splatters when working with a pan of hot oil.

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Ingredients

  • 2 chicken breast cutlets
  • 1 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/2 tsp black pepper
  • 1/2 sleeve saltines, crushed
  • 3/4 cup milk
  • 1 tbsp tabasco
  • 1 egg
  • oil for frying
  • 1/8 cup flour
  • 2 cups milk
  • salt and pepper to taste

Instructions

  1. Add enough oil in a deep non stick skillet to reach 1/2 inch up the side. Heat on high to 325 degrees.
  2. Combine flour, baking powder, baking soda, garlic powder, saltines, pepper and salt in wide bowl.
  3. Beat together the milk, egg and tabasco in another bowl.
  4. Coat the chicken on both sides with the flour mixture. Submerge in the egg mixture then place back in the flour mixture and coat evenly.
  5. Carefully place the chicken in the hot oil and cook until juices run clear 8-10 minutes, turning once halfway through.
  6. Remove chicken to a rack to drain and carefully discard oil from pan making sure you leave all the chicken bits that stick to the bottom.
  7. Place the skillet back on the stove over medium heat and stir in the flour.
  8. Add the milk stirring constantly until thickened. Season with salt and pepper and serve over chicken.
Recipe Type: Main Dishes
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Add enough oil in a deep non stick skillet to reach 1/2 inch up the side. Heat on high to 325 degrees.
Combine flour, baking powder, baking soda, garlic powder, saltines, pepper and salt in wide bowl.

Beat together the milk, egg and tabasco in another bowl.

Coat the chicken on both sides with the flour mixture. Submerge in the egg mixture then place back in the flour mixture and coat evenly.

Carefully place the chicken in the hot oil and cook until juices run clear 8-10 minutes, turning once halfway through.

Remove chicken to a rack to drain and carefully discard oil from pan making sure you leave all the chicken bits that stick to the bottom.

Place the skillet back on the stove over medium heat and stir in the flour.

Add the milk stirring constantly until thickened. Season with salt and pepper and serve over chicken.

Maple Mustard Chicken

I am always looking for different way to spice up a boring chicken breast.  This recipe has been adapted from Cooking Light May 2011.

Serves 1/4

Maple Mustard Chicken
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Ingredients

  • 1/3 cup spicy brown mustard
  • 2 tbsp brown sugar
  • 3 tbsp maple syrup
  • 2 tbsp yellow mustard
  • 1 tbsp onion, grated
  • 1 tbsp cider vinegar
  • 2 tsp soy sauce
  • 1/2 tsp black pepper
  • 1 clove garlic, minced
  • 4 boneless skinless chicken breasts

Instructions

  1. In a bowl combine the brown sugar, brown mustard, maple syrup, yellow mustard, onion, vinegar, soy sauce, pepper and garlic.
  2. Place chicken breasts in large resealable ziplock bag.
  3. Pour 1/2 of the sauce into bag and make sure chicken is well coated. Chill for two hours
  4. Preheat oven to 350 degrees F.
  5. Place chicken in a casserole dish. Discard bag and sauce.
  6. Bake chicken until no longer pink in side 30-35 minute. Heat up remaining sauce and serve with chicken.
Recipe Type: Main Dishes
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In a bowl combine the brown sugar, brown mustard, maple syrup, yellow mustard, onion, vinegar, soy sauce, pepper and garlic.

Place chicken breasts in large resealable ziplock bag.

Pour 1/2 of the sauce into bag and make sure chicken is well coated. Chill for two hours

Preheat oven to 350 degrees F. Place chicken in a casserole dish. Discard bag and marinade.

Bake chicken until no longer pink in side 30-35 minute. Heat up remaining sauce and serve with chicken.

Chicken Pot Pie

On a cold winters night nothing tastes better than a hearty home cooked meal. Chicken pot pie is what warms us up in our house.

Serves 1/6

Chicken Pot Pie
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Ingredients

  • 2 boneless, skinless chicken breast, cubed
  • 2 carrots, sliced
  • 1/2 head of broccoli, cut in 1/2" pieces
  • 1 onion, cubed
  • 1 tbsp flour
  • 1 cup milk
  • 1 cup corn
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp nutmeg
  • 2 pie crusts.

Instructions

  1. Preheat oven to 350 degrees. Place one pie crust in the bottom of a greased pie pan.
  2. In a large non stick skillet over medium high heat cook the chicken until brown.
  3. Add the broccoli, carrots and onion.
  4. Cook until onion begin to soften 3 minutes.
  5. Add the flour and stir until everything is coated.
  6. Pour in the milk.
  7. Simmer until liquid begins to thicken 5 minutes.
  8. Stir in the corn, salt, pepper and nutmeg.
  9. Pour the filling into the pie plate.
  10. Top with second pie crust and seal edges together. Make slits in the top of the pie so steam can escape.
  11. Bake in preheated oven 35-45 minutes or until golden brown.
  12. Let rest 10 minutes before cutting.
Recipe Type: Main Dishes
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Preheat oven to 350 degrees. Place one pie crust in the bottom of a greased pie pan.

In a large non stick skillet over medium high heat cook the chicken until brown.

Add the broccoli, carrots and onion.

Cook until onion begin to soften 3 minutes.

Add the flour and stir until everything is coated.

Pour in the milk.

Simmer until liquid begins to thicken 5 minutes.

Stir in the corn, salt, pepper and nutmeg.

Pour the filling into the pie plate.

Top with second pie crust and seal edges together. Make slits in the top of the pie so steam can escape.

Bake in preheated oven 35-45 minutes or until golden brown.

Let rest 10 minutes before cutting.

Coconut Chicken Fingers

Here’s a healthy alternative to a kids favorite. Serve these with a spicy chili sauce or a sweet apricot marmalade.

Serves 1/6

Coconut Chicken Fingers
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Ingredients

  • 4 skinless, boneless chicken breasts, cut into 1/2" thick strips
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup flour
  • 1 cup buttermilk
  • 1 large egg
  • 1 1/2 cup unsweetened, flaked coconut

Instructions

  1. Preheat oven to 425 degree F. Live cookie sheets with parchment paper.
  2. Season the chicken strips with salt and pepper.
  3. Place flour on a plate.
  4. In a small bowl beat together the milk and egg.
  5. Place coconut on another plate.
  6. Working one strip at a time, dredge the chicken in the flour.
  7. Coat it with the egg mixture.
  8. Coat it the coconut.
  9. Place the strips on your prepared pans.
  10. Bake for 15-20 minutes, or until browned, carefully flipping them halfway through.
Recipe Type: Main Dishes
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Preheat oven to 425 degree F. Live cookie sheets with parchment paper.
Season the chicken strips with salt and pepper.

Place flour on a plate.

In a small bowl beat together the milk and egg.

Place coconut on another plate.

Working one strip at a time, dredge the chicken in the flour.

Coat it with the egg mixture.

Coat the chicken the coconut.

Place the strips on your prepared pans.

Bake for 15-20 minutes, or until browned, carefully flipping them halfway through.

Chicken Paprikash

There are endless things you can do with chicken breasts.  This smoky meal is great with nutty couscous or rice pilaf.

Serves 1/4

Chicken Paprikash
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Ingredients

  • 4 tsp canola oil
  • 1 1/4 lb chicken breasts, cubed
  • 1/2 tsp salt
  • 1/4 tsp ground pepper
  • 2 red peppers, sliced
  • 1 large onion, sliced
  • 1 tbsp garlic, minced
  • 1 tbsp paprika
  • 1 cup chicken stock
  • 1 cup crush tomatoes
  • 1 tsp flour
  • 1/3 cup low fat sour cream
  • 2 tbsp dill, minced
  • 2 tsp lemon juice

Instructions

  1. In a deep skillet over med-high heat 2 tsp of the oil. Season the chicken with the salt and pepper and add to the pan.
  2. Cook the chicken until browned then transfer to a plate to keep warm.
  3. Add remaining 2 tsp of oil to same pan and saute the onions and peppers until beginning to soften.
  4. Add the garlic and cook a minute more.
  5. Stir in the paprika.
  6. Pour the chicken broth into the pan scraping up anything from the bottom of the pan.
  7. Stir in the tomatoes.
  8. Return the chicken and all juices back to the pan.
  9. Stir in the flour and sour cream and let cook for 3-4 minutes.
  10. Stir in the dill and lemon juice and season with salt and pepper.
Recipe Type: Main Dishes
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In a deep skillet over med-high heat 2 tsp of the oil. Season the chicken with the salt and pepper and add to the pan.

Cook the chicken until browned then transfer to a plate to keep warm.

Add remaining 2 tsp of oil to same pan and saute the onions and peppers until beginning to soften.

Add the garlic and cook a minute more.

Stir in the paprika.

Pour the chicken broth into the pan scraping up anything from the bottom of the pan.

Stir in the tomatoes.

Return the chicken and all juices back to the pan.

Stir in the flour and sour cream and let cook for 3-4 minutes.

Stir in the dill and lemon juice and season with salt and pepper.

Serve with rice, noodles or couscous.

Chicken Divan

Named after a restaurant in New York, The Divan Parisienne, Chicken Divan can be a bit rich and very hearty.  Here I’ve used the lowest fat ingredients possible without sacrificing taste.

Serves 1/6

Chicken Divan
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Ingredients

  • 2 chicken breasts
  • 1 clove garlic
  • 2 cup leek, diced
  • 1/2 tsp salt
  • 5 tbsp flour
  • 1 cup chicken broth
  • 1 cup 1% milk
  • 1/2 tsp thyme
  • 1/2 tsp ground pepper
  • 2 cups broccoli
  • 1 cup parmesan cheese, grated
  • 1/4 cup fat free mayonnaise
  • 2 tsp dijon mustard

Instructions

  1. Preheat oven to 375 degrees F and coat a 7x11 glass baking dish with cooking spray.
  2. In a medium pot cover the chicken and clove of garlic with slightly salted water and bring to a simmer. Cook for 10-12 minutes then remove chicken from water and dice.
  3. In a large non stick skillet over med-high heat saute the leeks and salt until soft.
  4. Add the flour and stir to coat.
  5. Add the broth, milk, thyme, pepper and bring everything to a simmer.
  6. Add the broccoli and bring back to a simmer.
  7. Remove from heat and add the mayonnaise, mustard and 1/2 cup cheese.
  8. Stir to combine.
  9. Pour half the broccoli mixture into prepared pan and cover with chicken.
  10. Pour the remaining broccoli over the chicken.
  11. Sprinkle the remaining cheese over top.
  12. Bake in your preheated oven for 20-25 minutes.
  13. Serve over rice or noodles.
Recipe Type: Main Dishes
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Preheat oven to 375 degrees F and coat a 7×11 glass baking dish with cooking spray.
In a medium pot cover the chicken and clove of garlic with slightly salted water and bring to a simmer. Cook for 10-12 minutes then remove chicken from water and dice.

In a large non stick skillet over med-high heat saute the leeks and salt until soft.

Add the flour and stir to coat.

Add the broth, milk, thyme, pepper and bring everything to a simmer.

Add the broccoli and bring back to a simmer.

Remove from heat and add the mayonnaise, mustard and 1/2 cup cheese.

Stir to combine.

Pour half the broccoli mixture into prepared pan and cover with chicken.

Pour the remaining broccoli over the chicken.

Sprinkle the remaining cheese over top.

Bake in your preheated oven for 20-25 minutes and top is golden.

Serve over rice or noodles.

Chicken and Mushrooms in Dijon White Wine Cream Sauce

This decadent pasta dish has a wonderful nutty and woodsy flavour thanks to the wild mushrooms and toasted almonds.

Serves 1/2

Chicken and Mushrooms in Dijon White Wine Cream Sauce
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Ingredients

  • 2 boneless skinless chicken breasts, sliced
  • 1 cup mixed mushrooms, sliced (i used brown, white, portobello and shiitake)
  • 1 tbsp olive oil
  • 2 cloves garlic, minced
  • 4 oz white wine
  • 1 cups whipping cream
  • 2 tbsp dijon mustard
  • 2 cups cooked pasta
  • salt and pepper to taste
  • 1/4 cup toasted almonds

Instructions

  1. In a large skillet over medium heat cook chicken with garlic in oil until cooked.
  2. Add the mushrooms and cook for 2 minutes.
  3. Remove from heat and add the wine. Cook until reduced by half about 3 minutes.
  4. Stir in the cream.
  5. Stir in the dijon mustard.
  6. Return the chicken and mushrooms to the pan and simmer for 2 minutes.
  7. Stir in the pasta and cook until everything is heated through.
  8. Serve sprinkled with toasted almonds.
Recipe Type: Pasta
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In a large skillet over medium heat cook chicken with garlic in oil until cooked.

Add the mushrooms and cook for 2 minutes.

Remove from heat and add the wine. Cook until reduced by half about 3 minutes.

Stir in the cream.

Stir in the Dijon mustard.

Return the chicken and mushrooms to the pan and simmer for 2 minutes.

Stir in the pasta and cook until everything is heated through.

Serve sprinkled with toasted almonds.

Asian Lettuce Wraps

Sometimes you just get in the mood where you don’t want tortillas, or pitas or taco shells.  Lettuce can work really well to wrap a variety of fillings.  It’s extremely fresh and crisp.  Make sure you use a rather mild lettuce like head or bib so you don’t lose the wonderful flavors of your filling in all it’s greenness.

Serves 2 wraps

Asian Lettuce Wraps
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Ingredients

  • 16 lettuce leaves, boston or head
  • 1 lb chicken, cubed
  • 1 tbsp canola oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 1/2 cup hoisin sauce
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 3 tsp ginger
  • 1 can waterchestnuts, drained and chopped
  • 1 bunch green onion
  • 2 cups bean sprouts

Instructions

  1. In a fry pan over med-high heat saute the chicken until brown and juices run clear. Remove from pan.
  2. In same pan add oil and diced onion.
  3. Add the garlic and cook until they begin to turn translucent.
  4. Add the hoisin, soy sauce and red wine vinegar. Turn down the heat to medium and simmer for a couple minutes.
  5. Stir in the water chestnuts, green onions and bean sprouts.
  6. Return the chicken and all it's juice back to the pan.
  7. Cook until the bean sprouts just begin to wilt. Serve in lettuce leaves.
Recipe Type: Appetiser
7.6.8
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In a fry pan over med-high heat saute the chicken until brown and juices run clear. Remove from pan.

In same pan add oil and diced onion.

Add the garlic and cook until they begin to turn translucent.

Add the hoisin, soy sauce and red wine vinegar. Turn down the heat to medium and simmer for a couple minutes. Add the ginger.

Stir in the water chestnuts, green onions and bean sprouts.

Return the chicken and all it’s juice back to the pan.

Cook until the bean sprouts just begin to wilt. Serve in lettuce leaves.

Salsa Chicken

I love meal where you can put everything you need in one pot and forget about it.  These ingredients need little help in making a boring chicken breast into something incredible.

Serves 1/6

Salsa Chicken

Serve this over rice.

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Ingredients

  • 1 lb boneless skinless chicken breast
  • 1 can low fat cream of chicken soup
  • 1 cup salsa
  • 1 pkg taco seasoning
  • 1 cup fat free sour cream

Instructions

  1. Spread the soup on the bottom of the cooker.
  2. Add 1/2 the salsa.
  3. Add the chicken.
  4. Top with remaining salsa then sprinkle with the seasoning mix.
  5. Cook on low for 6 hours.
  6. Carefully shred the chicken into small pieces, then stir in the sour cream.
  7. Serve with green onion and diced tomato sprinkled on top.
Recipe Type: Main Dishes
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Spread the soup on the bottom of the cooker and top with 1/2 the salsa.

Layer on the chicken and then top that with the remaining salsa.

Sprinkle everything with the taco seasoning.

Cook on low for 6 hours then carefully shred the chicken into small pieces.

Add the sour cream and stir to combine.

Serve with a sprinkle of green onions and diced tomatoes.

Chicken Chop Suey

 

Serves 1/4

Chicken Chop Suey

You can substitute any of the vegetables for ones you prefer and you can use beef or pork instead of the chicken.

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Ingredients

  • 1 pound chicken, cut in strips
  • 1 tsp soy sauce
  • 1 1/2 tsp oyster sauce
  • 1 tsp salt
  • pinch of pepper
  • 1/2 tsp cornstarch
  • 4 tbsp chicken broth
  • 2 tsp oyster sauce
  • 1 teaspoon cornstarch
  • 2 small bunches bok choy, chopped
  • 1/2 pound fresh mushrooms, sliced
  • 1 large green pepper, cut in chunks
  • 1 carrot, sliced
  • 2 stalks celery, sliced
  • 1 carrot, sliced
  • 1 onion, sliced
  • 1/2 pound snow peas
  • 2 cups bean sprouts
  • Oil for stir-frying

Instructions

  1. In a bowl add the chicken, 1 tsp soy sauce, 1 1/2 tsp oyster sauce, salt, pepper and cornstarch. Marinate for 10 - 15 minutes.
  2. In another small bowl whisk together the broth, 2 tsp oyster sauce and cornstarch.
  3. Heat 2 tbsp oil in wok or large fry pan. Add the chicken. Stir-fry till no longer pink then remove and set aside.
  4. Add 2 tbsp of oil to pan and stir fry the vegetables except the bean sprouts until tender crisp.
  5. Add the chicken and bean sprouts and stir in the oyster sauce mixture cooking until thickened.
Recipe Type: Main Dishes
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With just a little prep work you have a super healthy dinner.  So here goes.

Wash the bok choy well and chop into large pieces.

 

 

Slice the mushrooms.

 

Cut the green pepper into large pieces.

Peel the carrot and slice.

Slice the celery.

Slice the onions.

You can leave the snow peas as they are.

Place all your vegetables in a big bowl except the bean sprouts.

Slice your chicken into strips.

In  a medium bowl combine 1 tsp soy sauce, 1 1/2 tsp oyster sauce, salt, pepper and 1/2 tsp cornstarch.

Add the chicken and toss to coat.  Let marinade 10-15 minutes.

In another bowl combine the chicken broth, 2 tsp oyster sauce and 1 tsp cornstarch.  Whisk together well.

In a fry pan heat the oil over medium high.  To make this healthier I used cooking spray instead.  Stir fry the chicken until no longer pink.

Remove the chicken from the pan to a plate and add more oil (or spray).

Add the vegetables from the large bowl.  Cook until tender crisp.

Stir in the chicken.

Then add your bean sprouts.  You are basically just heating them up so they stay crisp.

Pour in your sauce.

Cook until the sauce is thickened and everything is heated through.  Serve with rice or noodles on the side if your wish.

 

Chicken Cordon Bleu

Serves 1/4

Chicken Cordon Bleu

Chicken can be pounded thin and rolled up with a variety of fillings like vegetables, garlic butter, sun-dried tomatoes or a variety of different cheeses. Try to pack them in tightly in the baking dish to help hold in the filling.

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Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 4 slices Swiss cheese
  • 4 slices cooked ham
  • 1/2 cup seasoned bread crumbs

Instructions

  1. Preheat oven to 350 degrees F. Coat a baking dish with non-stick cooking spray
  2. Using a meat tenderizer or rolling pin pound chicken breasts to 1/4 inch thickness.
  3. Season each piece of chicken on both sides with salt and pepper.
  4. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick or metal skewer.
  5. In a shallow dish add the bread crumbs. Carefully roll each chicken breast in crumbs until completely coated.
  6. Bake for 30 to 35 minutes or until chicken is no longer pink.
Recipe Type: Main Dishes
7.6.8
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Preheat your oven to 350 degrees F.

When stuffing poultry with anything it is always important to start with a thin piece of meat.  This will make it easier to roll up as well as makes for even baking.

If you don’t have a meat tenderizer then just place your chicken breast between two pieces of parchment paper and pound it thin with a rolling pin. Sprinkle it with salt and pepper.

Place a piece of cheese in the centre.  If you don’t like Swiss then try provolone or mozzarella.

Top the piece of cheese with your slice of ham.  I am using prosciutto here because I love its saltier flavour.  You can use whatever you prefer.

Carefully roll up the chicken, tucking in the filling as you go and secure it well with metal skewers or toothpicks.  If you are using smaller toothpicks it’s always a good idea to remember how many you put so none get missed when serving.

In bowl with bread crumbs coat the rolled chicken evenly on all sides.

Place tightly together in a baking dish and bake for 30 to 35 minutes or until the juices run clear when the chicken is pricked with a fork.  As I mentioned earlier you can mix up the combinations of meat and cheese to suit your taste.

 

 

 

Chicken Souvlaki

Serves 1 kabob and 1/2 cup tzatziki

Chicken Souvlaki

Serve these kabobs with pita bread and a nice Greek salad for a perfect light meal. Try it with some roasted potatoes for a hearty meal.

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Ingredients

  • 1/2 cup olive oil
  • 1/2 cup lemon juice
  • 1 tbsp dried oregano
  • 1/2 tsp black pepper
  • 1 tbsp red wine vinegar
  • 1 tbsp garlic, minced
  • 4 skinless, boneless chicken breast halves, cubed
  • 1/2 cup seeded, shredded cucumber
  • 1 tsp kosher salt
  • 1 cup plain yogurt
  • 1/4 cup sour cream
  • 1 tbsp lemon juice
  • 1/2 tablespoon rice vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh dill
  • salt and pepper, to taste

Instructions

  1. In a small bowl, mix the olive, lemon juice, vinegar, garlic, pepper and oregano and 1/2 teaspoon black pepper.
  2. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal, and refrigerate for at least 1 hour. Preheat an outdoor grill for high heat.
  3. To make the Tzatziki, toss the with 1 teaspoon kosher salt and allow to sit at least 5 minutes. This will help pull the water from the cucumber.
  4. In a medium bowl, mix the yogurt, sour cream, lemon juice, vinegar, olive oil, garlic, fresh dill, and Greek seasoning.
  5. Squeeze the cucumber to remove any excess water then stir into the sauce. Season to taste with salt and pepper. Refrigerate until ready to use.
  6. Remove chicken from marinade and thread on metal skewers. Cook chicken until juices run clear, about 10-15 minutes and grilled on all sides.
Recipe Type: Main Dishes
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In a measuring cup add the olive oil and the lemon juice.

Combine the remaining marinade ingredients; the oregano, pepper, vinegar, and garlic.

This is for your chicken. Trim any fat from your chicken.

Cut up the chicken into 1 inch cubes.

Place the cubes in a resealable plastic bag.

Pour in the marinade.

Seal the bag and place in the fridge to marinate at least one hour.

Meanwhile lets make the tzatziki.  Start by peeling your cucumber.

Using a cheese grater shred it until you get 1/2 cup and place it in a bowl.

Add the salt to help draw out the water.  You’ll see later how this works.

Chop up your fresh dill.  Your kitchen will start to smell divine when you do this.

In a bowl combine the yogurt and sour cream.

Add the lemon juice and vinegar.

Add your garlic, oregano and dill.

Mix these all together well.

Take a look at your cucumber now.  See how much liquid is there.

Squeeze any remaining liquid off the cucumber and add to your bowl.

Stir this together.  Cover your bowl and place in the fridge until you are ready to use.  Trust me it gets better the longer it sits.

Start skewering the chicken cubes onto your kabob sticks.

Since I made this in the middle of winter and have no BBQ I place them on a rack over a baking pan and roasted them in the oven for about 20 minutes turning them once.

Once they are cooked slide the chicken off the stick and serve with plenty of your tzatziki.