Recipe Tag: Chicken

Chicken Tetrazzini

Place a large skillet in the oven and preheat to 325°F.

When the oven is hot add 1 teaspoon of the olive oil to the pan, swirl until well coated and add the mushrooms. Toss well and return the pan to the oven.

Roast the mushrooms for about 25 minutes until well browned. Toss frequently.

While the mushrooms are roasting place the water in a large pot over high heat and bring to a boil.

When the water is boiling add the pasta. Stir well and cook for 15 to 20 minutes. Do not cook until tender but until just shy of being al dente.

While the pasta is cooking place the remaining 3 teaspoons of olive oil in a large skillet over medium high heat.

Add the flour and cook for about one minute. This will be the consistency of coarse cornmeal.

Add the milk 1/2 cup at a time and whisk until the sauce begins to thicken.

Add the wine, chicken stock, thyme, salt and pepper.

Cook for about 3 minutes until the sauce begins to thicken.

Add the peas and chicken and toss well.

Add the cooked mushrooms and toss well.

Drain the pasta and add to the pan. Toss well.

Place the mixture in a 10 inch Pyrex baking dish.

Place the dish in the oven and bake for 40 minutes.

Top the casserole with the parmesan cheese and bake for another two minutes.

Let cool slightly before serving.

Chicken Satay

You will need 4 skewers for this dish. If using wooden skewers, place them in a large dish with water to soak for a few minutes before adding the chicken so that they don’t burn while cooking.

Place the sugar, salt, curry powder, coconut milk, and pepper in a small bowl and whisk until smooth.

Thread the chicken slices onto the skewers. Put the chicken in the bottom of a large enough dish to allow them to all lay flat (I used a rectangular Pyrex dish). Top with the satay marinade. Marinate for at least 30 minutes (overnight is best but a half hour or so will do). Place a non-stick griddle on the range over medium high heat. Spray lightly with oil and place the skewered chicken on the griddle.

Cook on each side about 8 – 10 minutes, until cooked through. After each turn of the chicken baste with a little of the remaining marinade.

Serve the chicken over Coconut Rice and top with Thai Peanut Sauce.

Chicken Salad Tacos

Preheat the oven to 350°F.

Place the pepper in the oven and roast, turning frequently, until it begins to blister on all sides.

Place the chicken thighs in a separate pan and place in the oven. Roast for about 12 to 15 minutes.

When the pepper is done, remove it from the oven and place in a brown paper bag, folding over the top.

Allow the pepper to cool for 10 minutes.

After the pepper is cool, peel and seed it and cut into 1/2 inch squares.

Once cooked, let the chicken cool and cut into 1/4 inch dice.

Place the diced chicken thighs in a bowl with the chili powder, paprika, cumin, cayenne pepper, salt, and avocado.

Chill well.

Serve the salad in the tortillas topped with the green onions and cilantro.

Chicken Saltimbocca

Place the chicken breasts flat on a cutting board and slice them into two thinner pieces. Place the chicken breast slices between sheets of plastic wrap. Using a flat meat mallet, pound them gently until they are about 1/8 to 1/4 inch thick.

Sprinkle each chicken breast with pepper and then place a slice of prosciutto ham on each flattened breast. Evenly spread the sage between the 4 chicken breasts, placing it on top of the prosciutto. Roll the chicken breast up around the ham and sage.

Set the wrapped chicken bundles aside in the refrigerator until ready to use.

Preheat the oven to 325°F.

Place a large non-stick skillet over medium-high heat. Add the olive oil, mushrooms and shallots and cook, stirring frequently, until browned. Add the rolled chicken breasts to the pan and sear on each side, then remove them to a pan or piece of foil and place them in the oven.

Add the chicken stock to the skillet and reduce the heat to medium. Add the butter and reduce the heat to low.

Place the water in a large sauce pan over high heat. When it begins to boil, add the pasta.

When the pasta is done, remove the angel hair using tongs and place it in the skillet with the mushroom sauce. Add 1/4 cup of the pasta water and increase the heat to medium-high. Toss the pasta well for about a minute.

Serve the pasta with the sauce and place the chicken on top.

Chicken Saag

Place a medium stock pot or large sauce pan over medium heat.

Add the olive oil and heat until warm.

Add the garlic and ginger. Cook for about one minute, stirring frequently.

Increase the heat to medium high, add the onion, and cook for about 4 minutes. Stir frequently.

Add the chicken and cook, stirring frequently, for 5 minutes until browned.

Add the cumin, paprika, garam masala, turmeric, red pepper flakes, salt, pepper, and water.

Reduce the heat to medium, cover, and simmer for 15 minutes.

Add the spinach in 3 to 4 batches. As each batch wilts and there is enough room in the pot for more, add more spinach. Stir frequently.

Reduce the heat to low and add the yogurt and sour cream.

Stir until blended and serve.

Gluten Free Chicken Pot Pie

Place the olive oil in a medium sauce pan over medium high heat. Add the onion and cook for about 4 minutes, stirring frequently.

Add the celery, carrot and potato. Cook for about 4 minutes, stirring frequently.

Add the chicken breast and cook for about 3 minutes, stirring frequently.

Add the chicken stock, rosemary, thyme, salt and pepper. Stir and cover. Reduce the heat to medium and simmer for about 25 minutes, stirring occasionally.

While the chicken is cooking, place two square sheets of aluminum foil on the counter. Spray lightly with oil.

Place the water in a small sauce pan pot over high heat.

While whisking, add the cornmeal. Whisk continuously over medium high heat for about 10 minutes or until thick.

When thick, pour the cornmeal onto the center of the foil. Make one small round on each sheet about 6 inches in diameter. Let cool.

When the potatoes are tender, add the peas. Stir.

Preheat the oven to 350°F.

Place the 3 tablespoons cornstarch in a small dish with two tablespoons of cold water. Stir until dissolved. Add that mixture to the chicken and stir well.

Reduce the heat to medium and stir for about 3 minutes while the sauce thickens.

Ladle the chicken mixture into two small bowls. Place the round of cornstarch topping on top and place the bowls in the oven. Bake for 15 minutes. Serve.

Chicken Pot Pie

Heat olive oil in a large non-stick skillet and add garlic and onion. Cook slowly so that the garlic and onion soften but don’t turn brown.

Add the carrots and cook until they are slightly soft. Add the flour and cook for about 3 minutes. Slowly add the chicken stock stirring constantly to keep any lumps from forming. Reduce heat to low.

Rinse the frozen peas and onions in a strainer under warm water. Drain well and add to the pan. Add the milk, chicken breast, salt, pepper and herbs to the pan. Cook over low heat stirring occasionally.

Microwave the potatoes for 5 minutes on high setting. Cut them into 1/2 inch cubes. Add to the sauce and cook for about 30 minutes Ladle into four oven proof bowls.

Preheat the oven to 300°F.

Lightly flour a chopping board and, using a rolling pin, roll the biscuit dough together and then roll out until 1/4 inch thick. Cut into 4 equal pieces and roll very thin. The biscuits should be slightly smaller than the bowl the pot pie will be cooked in. Place them on top of the chicken mixture in the bowl.

Place in the oven and cook for about 15 minutes until the top of the biscuit is brown. Let cool about 5 minutes before serving.

Gluten-Free Chicken Piccata

Preheat the oven to 200°F.

Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini).

Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.

Place the garbanzo flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken.

Put the olive oil and butter in a 10 inch skillet over medium heat and add the garlic.

Cook for about 1 minute. Stir frequently

Add the chicken and cook on one side for about 5 minutes.

Turn and cook for another 5 minutes.

Remove the chicken to a plate and place in the warm oven.

Add the chicken stock, white wine, lemon juice and capers to the pan and cook over medium heat scraping the bottom of the pan until it is clean.

Add the chicken back into the pan for about five minutes, turning frequently.

The sauce will thicken to a glaze. Place the chicken on a plate and top with the sauce. Serve.

Chicken Piccata

Preheat the oven to 200°F.

Using a very sharp knife, carefully slice chicken breast on the bias into 1/2 inch thick slices (meat cut this way is called scaloppini). Place the scaloppini between two sheets of plastic wrap and pound until they are about 1/4 inch thick.

Place flour, salt and pepper in a small brown paper bag. Add 1/2 of the chicken scaloppini and shake to coat well. Take the coated chicken from the bag and repeat with the other 1/2 of the chicken.

Put the olive oil and butter in a 10 inch non-stick skillet over medium heat and add the garlic. As the garlic begins to turn brown, add the chicken and cook until browned on both sides.

Remove the chicken to a plate and place in the warm oven.

Add the chicken stock, white wine, lemon juice and capers to the pan and cook over medium heat, scraping the bottom of the pan until it is clean.

Add the chicken back into the pan for about seven minutes, turning frequently. The sauce will thicken to a glaze. Place the chicken on a plate and top with the sauce.

Chicken Parmesan

Place the whole wheat bread in the oven and set the temperature to 300°F.

When the oven reaches 300° remove the bread and allow to sit for about 10 minutes.

Place a large skillet in the oven and increase the heat to 375°F.

Crumble the bread and place it in a mini chopper or blender with the oregano, basil, tarragon, marjoram and pepper.

Process until the toast becomes coarse bread crumbs.

Whisk the egg until frothy.

Dip the chicken breasts in the flour and then the egg to coat well and then the seasoned bread crumbs.

Coat the chicken well patting the bread crumbs in place.

Add the butter to the skillet.

When the butter is melted, place the breaded chicken breasts in the pan.

Return the pan to the oven and cook for 12 minutes.

Turn the chicken breasts over and top with the grated parmesan (half over each chicken breast).

Cook for two minutes and top each chicken breast with three tablespoons of tomato sauce.

Place 1 ounce of the mozzarella cheese on top of each chicken breast and return the pan to the oven for about 2 – 3 minutes until the cheese is just melted.

Serve.