Recipe Tag: Chicken

Chicken Mac & Cheese

Place the water in a medium stock-pot over high heat and bring to a boil. Add the pasta and cook until done. Do not overcook – the pasta should be cooked al dente.

While the pasta is cooking place the olive oil in a large sauce pan over medium heat. Add the onions and cook, stirring frequently, for about 5 minutes until slightly soft.

Add the chicken thighs and cook for about 10 minutes, stirring frequently, until the chicken is cooked through. Reduce the heat to low.

When the pasta and chicken are done combine the eggs and milk in a small bowl. Whisk until smooth. Add the reduced-fat cheddar cheese, salt and pepper.

Drain the pasta and add it to the pot with the chicken.

Add the cheese mixture and the peas to the pot. Stir well until the cheese is completely melted and creamy. Cook slowly for about 2 to 3 minutes over low to medium heat. Don’t let the mixture boil and but when the sauce is very thick remove from the heat.

Add fresh ground black pepper to taste, stir and serve immediately.

Chicken Fra Diavolo

Heat the olive oil in a large sauce pan over medium heat.

Add the garlic and onion and cook, stirring frequently, until the onions are softened. Do not let the onions or garlic brown.

Add the tomatoes, water, wine, oregano, marjoram cayenne pepper, salt and black pepper.

Cook over low-medium heat for about 30 minutes until the tomatoes are soft.

Add the parsley and basil and stir. Reduce the heat to low.

Heat the water in a large stock pot over high heat. When the water comes to a boil add the pasta.

While the pasta is cooking add the chicken strips to the pan with the sauce.

Cook for about 4 minutes on one side and stir gently.

Using tongs, remove the angel hair allowing it to drain slightly and then add to the tomato sauce and chicken.

Toss well and divide between 4 plates.

Top with the grated parmesan and serve.

Chicken a la King

Place the water in a large stock pot over high heat.

When the water is boiling add the pasta.

While the pasta is cooking place a large skillet over medium high heat.

Add the olive oil and butter and when hot add the onion and celery. Cook for about 2 minutes. Stir frequently.

Add the mushrooms and cook for about 4 minutes. Stir frequently.

Add the red and green bell peppers and cook for about 2 minutes. Stir frequently.

Add the diced chicken breast and cook for about 10 minutes. Stir frequently and cook until the chicken is firm to the touch.

Add the thyme, paprika and sherry.

Combine the cornstarch with chicken stock. Whisk until smooth.

Add the mixture to the pan and then add the milk, salt and pepper.

Stir continuously until the sauce begins to thicken.

Add the parsley and stir until the sauce is thick.

Drain the pasta and serve topped with the chicken in sauce.

Coumadin Safe Chicken a la King

Place the water in a large stock pot over high heat.

When the water is boiling add the pasta.

While the pasta is cooking place a large skillet over medium high heat.

Add the olive oil and butter and when hot add the onion and celery. Cook for about 2 minutes. Stir frequently.

Add the mushrooms and cook for about 4 minutes. Stir frequently.

Add the red and green bell peppers and cook for about 2 minutes. Stir frequently.

Add the diced chicken breast and cook for about 10 minutes. Stir frequently and cook until the chicken is firm to the touch.

Add the thyme, paprika and sherry.

Combine the cornstarch with chicken stock. Whisk until smooth.

Add the mixture to the pan and then add the milk, salt and pepper.

Stir continuously until the sauce begins to thicken.

Add the parsley and stir until the sauce is thick.

Drain the pasta and serve topped with the chicken in sauce.

Coumadin Safe Chicken Cacciatore

Trim any excess fat from the chicken. Cut into pieces no larger than about 1 inch on a side.

Place 1 teaspoon of olive oil in a large skillet over high heat. When the oil is hot, add the chicken. Cook, turning occasionally, until all sides are lightly browned. Remove the chicken to a plate.

Preheat the oven to 350°F.

Add the second teaspoon olive oil to the pan. Add the sliced onion and cook for about 5 minutes, stirring frequently.

Add the peppers and cook for about three minutes.

Add the tomatoes, salt, pepper, basil, oregano, garlic, white wine and chicken. Stir well.

Cover and place the pan in the oven. Cook for about 15 minutes and stir. The chicken should cook for a total of 30 minutes in the oven. Before serving, fold the parsley into the chicken and sauce.

While the chicken is cooking, place the water in a medium stock pot over high heat. When it boils, add the pasta and cook until the pasta is done (about 12 – 15 minutes). Drain the pasta and divide among four plates, then top with the chicken and sauce.

Sprinkle with the grated parmesan and serve.

Chicken Ballotine with Mushroom Mousse

Place 1 teaspoon of the olive oil in a large skillet over medium high heat.

Add half of the minced shallot and cook for about 1 minute. Stir frequently.

Add the sliced mushrooms and sage.

Cook for about 20 minutes until the mushrooms are browned. Stir frequently.

Remove from the heat and let cool slightly.

Place the shallot and mushroom mixture in a blender or food processor.

Add the goat cheese and dried porcini dust. Process until smooth.

Remove to a bowl and fold the pine nuts until blended.

Place in the refrigerator and chill thoroughly.

Place each chicken breast between two sheets of plastic wrap.

Pound lightly with a meat mallet or the bottom of a small sauce pan until the chicken breast is about 1/8 inch thick.

Remove one side of the plastic wrap and the slices of prosciutto on the chicken breast starting at the center with the ham covering only half of the chicken breast and the other half of the ham overlapping onto the plastic wrap with no chicken underneath. The result should look something like two circles intersecting. This is so the ham will overlap the line where the chicken comes together when you roll it to help seal the ballotine.

Place the plastic wrap back on top of the chicken and ham, turn the chicken breast over and remove the other piece of plastic wrap.

Place half of the mushroom mixture in the center of each chicken breast in a log shape.

Roll the chicken breast around the mushroom mixture. Tuck the ends of the breast in to seal the leek mixture inside. The prosciutto will wrap around the chicken to seal the ballotine.

Roll plastic wrap around the chicken breast cylinder to seal tightly and twist the ends (like a Tootsie Roll).

Place the package inside a ziplock bag and then put the ballotines in the refrigerator to chill.

While the chicken is chilling place one teaspoon of olive oil in a small skillet over medium high heat.

Add the remaining shallot and saute for about 1 minute. Stir frequently.

Add the cranberries and saute for about 1 minute. Stir frequently.

Add the vegetable stock and salt and simmer until there is almost no liquid remaining.

Add the butter, stir until melted and reduce the heat to low to keep warm.

When ready to cook place the water in a large saucepan over high heat.

Add the ballotines inside the ziplock bags to the water and cook for 8 minutes. Remove and unwrap.

Heat the remaining 2 teaspoons olive oil over medium high heat and add the ballotine.

Cook for about 2 minutes on each side until the prosciutto is golden brown and serve with the cranberry compote.

Seared Chicken Breast with Apricot Sauce

Place the olive oil in a medium sauce pan over medium high heat.

Add the onion and cook for about 5 minutes until the onions are wilted. Toss frequently.

Add the apricots, water, tarragon, salt, vinegar and pepper to the pan.

Stir and bring to a low boil.

Reduce the heat and simmer for 45 minutes.

Stir occasionally.

Remove from the heat and let cool slightly.

Puree until smooth.

Return the sauce to low heat to keep warm for serving.

Place a large skillet over medium high heat. Add the remaining 2 teaspoons oil.

When the oil is hot add the chicken breast and cook for about 10 minutes on the first side. Turn and cook for 5 more minutes.

Serve the chicken with sauce.

Chicken and Sweet Potato Stew – Small Batch

Place the olive oil in a medium stock pot over medium-high heat.

Add diced chicken and cook for about 3 to 5 minutes until lightly browned.

Add the red bell pepper and cook for about 3 to 5 minutes. Stir frequently.

Add the sweet potato, tomatoes, tomato paste and stock.

Add the chili powder, cumin, oregano, cinnamon and salt.

Adjust the heat to medium-high heat and bring to a slight boil.

Reduce heat to medium-low, cover, and let simmer until potatoes are tender, about 20 minutes. Stir occasionally.

Add the zucchini and cook for 5 minutes.

Add the spinach and cook for 2 minutes to wilt spinach.

Remove from heat.

Top with cilantro and serve.

Sweet and Sour Chicken with Peppers

For the Chicken

Pat chicken dry with a paper towel. Trim away any excess fat. Cut into 1/2″ diced cubes.

In a medium sized bowl, whisk together the eggs.

Arrange an assembly line as follows: first a bowl with the chicken, second the bowl with the scrambled eggs, then third a bowl with the cornstarch.

Place the chicken into the egg mixture to fully coat the pieces. Then coat each piece of chicken in the cornstarch. Make sure all sides of the chicken have been coated and shake off any excess. Set the breaded chicken on a plate or a small baking sheet.

Preheat a large skillet over medium heat. Once the pan is hot, add in 2 Tablespoons of the canola oil.

Place the chicken pieces one by one into the hot skillet and allow the chicken to form a golden brown crust on the bottom before flipping it. Be sure to not crowd the pan – if the chicken pieces touch each other they will not get crispy. You will probably need to cook the chicken in multiple batches.

When chicken is crispy and reaches an internal temperature of 165F, remove and place the chicken on a plate or baking sheet lined with paper towels to absorb excess oil.

Repeat the last two steps to cook the remaining chicken. If needed, add the remaining oil to the pan.

Set aside (keeping warm).

For the Sautéed Vegetables and the Sweet & Sour Sauce

Add the onion and pepper to the pan. Cook until soft, about 5-7 minutes, stirring occasionally.

While the onions and peppers are cooking, make the sauce. In a small bowl combine the orange juice, soy sauce (or tamari), rice vinegar, tomato paste, brown sugar, ground ginger, garlic powder, and cornstarch. Whisk to combine very well.

When the onions and peppers are soft, add the pineapple and 1/2 cup of water. The water will help the vegetables to cook down more and provide some steam to your pan. Continue to cook until the vegetables are very tender and most of the water has evaporated.

Pour in the sweet & sour sauce and the cooked chicken. Stir to evenly coat chicken and vegetables in the sauce. Allow the sauce to come to a simmer and cook for about 3 minutes, or until the sauce has thickened.

Remove from the heat and serve over brown rice or enjoy on its own. Optional: Garnish with sliced green onions and toasted sesame seeds.

Chicken Tikka Masala

Place the oil in a large skillet over medium high heat.

Add the minced garlic and cook for about 2 minutes. Stir frequently.

Add the ginger and cook for about 2 minutes. Stir frequently.

Add the onion and cook for about 5 minutes. Stir frequently.

Add the chicken and cook for about 5 minutes. Stir frequently.

Add the coriander, cardamom, nutmeg, paprika, garam masala, turmeric, cayenne, salt, tomatoes, vegetable stock, lime juice, and water.

Stir and reduce the heat until the stew is simmering.

Cook, covered, for 45 minutes.

Let cool for about 5 minutes and fold in the yogurt.

Serve over brown rice.