Tag: Chicken

Cordon Bleu Casserole

Ingredients

  • 1 1/2 Cup Long Grain Rice – Uncooked
  • 2 1/2 Cup Water
  • 2 Cups Rotisserie Chicken – Skin removed and diced
  • 16 oz Ham Steak – Diced
  • 1 Can Cream of Chicken
  • 8 oz Sour Cream
  • 1/2 Cup Chicken Broth
  • 2 Tbs Dijon Mustard
  • 8 oz Swiss Cheese Block – Shredded
  • 2 Tbs Parmesan – Grated
  • 2 Tsp Ground Black Pepper
  • 1/2 Tsp Onion Powder
  • 1/4 Tsp Cayenne
  • 13 Ritz Crackers – Crushed

Directions

  1. Rinse the rice in cold water until clear.
  2. In a small pot, bring the water to a boil.
  3. Add the rice to the boiling water, stir, cover, reduce heat, and simmer for 18 to 20 minutes.
  4. Remove the cover and fluff the rice with a fork or spoon.
  5. Pre-heat the oven to 350 degrees (F).
  6. In a 9 x 13 casserole baking dish or 3-4qt corning-ware, spread the rice out and let the rice cool for 10 to 15 minutes.
  7. Add the remaining ingredients, less the ritz crackers, and stir to combine well.
  8. Spread the crushed ritz crackers on the top of the casserole and bake, uncovered, for 30 to 35 minutes.
  9. Remove from the oven and let the casserole rest for 5 to 10 minutes. Serve and enjoy!!

Chicken Tortellini Soup

Ingredients

  • 1 Rotisserie Chicken – Skin Removed and Chopped
  • 18 Oz Bag Cheese Tortellini
  • 3 Celery Stalks – Diced
  • 2 Medium Carrots – Peeled, Halved, and Sliced
  • 8 Cups Chicken Broth
  • 3 Garlic Cloves – Minced
  • 1 Tbs Fresh Basil – Chopped
  • 1 Tbs Italian Seasoning
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Onion Powder
  • 1 Tbs Olive Oil
  • 1 Lemon – Juiced

Directions

  1. In a large pot or dutch oven, heat 1 Tbs of olive oil.
  2. Add the carrots and celery. Season with a pinch of salt and ground black pepper and sauté for 6 to 8 minutes.
  3. Add the garlic, Italian seasoning, black pepper, onion powder, and basil. Sauté for another 1 to 2 minutes or until the garlic is fragrant.
  4. Add in the chicken broth, lemon juice, and the chopped chicken. Bring to a boil.
  5. Once at a rolling boil, add the chopped chicken and tortellinis. Cook for 4 to 6 minutes or when the tortellinis are soft. Remove from heat.
  6. Serve in a bowl by itself or with some crispy garlic bread.

Sloppy Alice

Ingredients

  • 1 Lb Ground Chicken
  • 10 Bacon Strips
  • 2 Cups Button Mushrooms – Chopped
  • 2 Cup Shredded Jack Cheese
  • 1 Cup Honey Mustard
  • 2 Tbs Ketchup

Chicken Seasoning

  • 1/2 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Paprika
  • 1/2 Tsp Dried Parsley
  • 1/4 Tsp Ground Garlic
  • 1/4 Tsp Ground Onion

Sandwich

  • 6 Potato Hamburger Buns

Directions

  1. Pre-heat your oven to 400 degrees (f).
  2. In an aluminum lined baking sheet, bake the 10 strips (or more) of bacon for 16 minutes or more to your desired doneness.
  3. Remove the bacon and place them on paper towels to drain the grease.
  4. Take 6 strips of the bacon, chop them up, and set aside. Take the other 4 strips and chop them into small pieces separately.
  5. In a medium sauté pan, heat 1 Tbs of oil over medium heat.
  6. Place the chicken to the sauté pan, add the seasonings to your ground chicken and break the chicken up into small pieces (like taco meat) while it cooks.
  7. While the chicken is cooking, add the mushrooms, and cook the chicken through, about 7 to 10 minutes.
  8. Once the chicken and mushrooms are cooked through, add the honey mustard, ketchup, 1/2 Cup of the cheese, and 4 chopped strips of bacon.
  9. Remove from the heat and stir to combine to melt the cheese.
  10. Once everything is combined and melted, toast your buns.
  11. Assemble your Sloppy Alice. Place a layer of the chicken, top with pieces from the other 6 strips of chopped bacon and remaining cheese.
  12. Serve and enjoy!

NOTE: You can always add or subtract the amount of bacon and honey mustard!!

Spicy Korean Chicken

Ingredients

  • 2 lbs Chicken breasts – thin cut (butterflied in half)
  • 4 Tbs Gochujang (Korean red pepper paste)
  • 4 Tbs Mirin
  • 4 Tbs Soy sauce
  • 2 Tbs Brown sugar
  • 2 Tbs Garlic – minced
  • 2 Tbs Ginger – minced
  • 2 Tbs Korean red pepper flakes
  • 1 Tsp Onion powder
  • 1 Tsp Black pepper

Directions

  1. Combine all of the ingredients besides the chicken in a bowl and mix well.
  2. Place the chicken in a large zip lock bag and cover with the marinade. Close the bag and mix to ensure all of the chicken is coated.
  3. Place in the refrigerator for at least 30 minutes or up to overnight.
  4. Place the top rack in your oven about 4 inches from the heating element. Set the oven to broil and preheat it on high.
  5. Cover a baking pan with aluminum foil.
  6. Place the marinated chicken on the aluminum foil and broil for 3 to 5 minutes per side, until the internal temperature reads 165 degrees (F). Keep an eye on the chicken because it will not take long to cook. Broiling time will vary depending on your oven.
  7. Serve it with rice, kimchi, kimchi fried rice (in photo), whatever else you would like. Don’t forget the fried egg!

Chicken Caesar Sandwich

Ingredients

  • 4 Ciabatta rolls
  • Garlic butter spread
  • 1/2 Cup Mayo
  • 3 Tbs Calabrian chili – chopped in oil
  • Baby Arugula
  • Caesar dressing
  • 8 Slices Prosciutto
  • Parmesan cheese – shaved
  • 2 Chicken breasts (large) – butterfly and cut in half (4 thin breasts)

Fried Chicken

  • 1 1/2 Cup All-purpose flour
  • 1 Tsp Salt
  • 1/2 Tsp Ground black pepper
  • 2 Eggs
  • 1 Tbs Water
  • 1 1/2 Cup Panko
  • 1/2 Cup Italian breadcrumbs
  • 16 Oz Vegetable or Canola oil

Directions

Fried Chicken

  1. Prepare your fried chicken station with 3 pans. In the first pan mix the flour, salt, and ground black pepper. In the second pan, mix the eggs and water. In the third pan, mix the panko and breadcrumbs.
  2. One by one, take your chicken and coat in the flour mixture, move it to the egg mix and ensure you cover the chicken with the egg mix. Place in the panko and press down, get a good coating of mix on both sides of the chicken. Place the chicken on parchment paper as you repeat for the other pieces of chicken.
  3. Add the oil to high-sided pan and heat over medium heat to 350 degrees (F).
  4. Place the chicken, away from you, in the pan and cook in batches of one or two. Fry for 3 minutes and then flip the chicken and continue to fry for another 3 minutes.
  5. Remove the chicken and place on a wire rack over paper towels to cool.

NOTE: You can choose to pan sear or grill your chicken as well. Ensure that you sear or grill the chicken to an internal temp of 165 degrees (F)

Sandwich

  1. Pre-heat your oven to 375 degrees (F).
  2. In a small bowl combine your mayo and Calabrian chili and oil.
  3. Place your prosciutto on a baking pan covered with aluminum foil and bake for 7 to 8 minutes. Or until crispy.
  4. Pre-heat your oven to high broil. Slice your Ciabatta rolls in half and spread the garlic butter on both sides.
  5. Toast your rolls under the broiler for 2 to 3 minutes, keep an eye on them so they don’t burn.
  6. Build your sandwich by spreading the Calabrian chili mayo mix and the bottom, top with arugula, parmesan, prosciutto, the chicken (either fried, grilled, or pan seared), and Caesar dressing. If you want more parmesan you can add more. Adjust to your liking.

Fajita Seasoning

Ingredients

  • 2 Tsp Chili powder
  • 1 Tsp Cumin
  • 1 Tsp Paprika
  • 1 Tsp Dried oregano
  • 1/2 Tsp Salt
  • 1/4 Tsp Garlic powder
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Cayenne

NOTE: This is per 1 lb of protein.

Chicken Tikka Masala Meatball Wrap

Ingredients

Meatball

  • 1 lb Ground chicken
  • 1 egg
  • 1/2 Cup Panko breadcrumbs
  • 2 Tbs Greek yogurt
  • 2 Tsp Salt
  • 1 Tsp Tumeric
  • 1 Tsp Cumin
  • 1 Tsp Coriander
  • 1 Tsp Chili powder
  • 1/4 Tsp Ground black pepper

Finishing Simmer Sauce

  • 1 Jar Favorite Tikka Masala sauce

Raita

  • 1 Cup Greek yogurt
  • 1/4 Cup Mint
  • 2 Garlic cloves
  • 1 Tsp Salt
  • 1 Tsp Cumin

Cucumber and Onion Salad

  • 1 English cucumber – peeled, seeded, and diced
  • 1/2 Red onion – diced
  • 1 Lemon – juiced
  • 1 Tbs Mint – finely chopped

Additional Items

  • 4 to 6 Servings of Naan
  • 1 Cup Tomatoes – Plum finely diced or cherry tomatoes halved
  • Lettuce – shredded

Directions

Meatballs

  1. Preheat your oven to 400 degrees (F).
  2. Combine all ingredients for the meatballs and mix well.
  3. Line a baking pan with aluminum foil.
  4. Roll the mixture into 1.5 oz meatballs, makes approximately 20, and place them on the baking pan.
  5. Bake for 16 to 18 minutes.
  6. While the meatballs are baking warm the jar of tikka masala sauce in a sauce pan over medium heat. Stirring occasionally to avoid burning. Bring to a simmer and lower heat to medium low.
  7. Remove the meatballs from the oven and place in the sauce pan to finish.
  8. Finish the meatballs in the tikka masala sauce for 5 to 7 minutes to incorporate some of the sauce into the meatballs.

Raita

  1. Blend all ingredients together for 10 to 15 seconds.
  2. Place in a jar and refrigerate until needed.

Salad

  1. After dicing the ingredients, place in a bowl and add the juice of a lemon.
  2. Add the chopped mint, stir to combine, and chill until needed.

Assembly

  1. Warm the Naan in the microwave or over a medium heat stovetop for 1 minute flipping frequently to avoid burning.
  2. Place some shredded lettuce on the Naan. And then top with an amount of meatballs that is preferred for the eater and add a couple of spoons of the tikka masala sauce. Or as much as the eater would like.
  3. Top with the salad, raita, and tomatoes.
  4. Wrap the Naan and enjoy!!

Creamy Lemon Chicken and Asparagus with Dill

Ingredients

Creamy Lemon Chicken

  • 4 Chicken Breasts
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Tbs Butter
  • 3 Garlic Cloves – Minced
  • 1 Tsp Lemon Zest
  • 1 Tbs Lemon Juice
  • 1 Tsp Fresh Dill – Chopped
  • ¾ Cup Chicken Broth
  • 1 Cup Heavy Cream
  • Salt
  • Ground Black Pepper
  • Fresh Dill to top

Asparagus

  • 1 to 1 ½ Lbs Asparagus – Washed and Trimmed
  • 1 Tbs Butter
  • 1 Garlic Clove – Minced
  • 1 Tsp Lemon Zest
  • 1 Tbs Lemon Juice
  • Salt
  • Black Pepper

Directions

  1. In a medium sauce pan over medium heat, add 1 Tbs of Olive oil and butter. Salt and pepper both sides of the chicken breast and then place the 4 chicken breasts in the pan and cook for 5 to 7 minutes (if you have very thick chicken breasts the time may be increased just ensure that at the end of the process it is cooked to at least 165 degrees F).
  2. Flip the chicken breasts and cook covered for another 5 to 7 minutes.
  3. Remove the chicken and place on a plate to the side.
  4. Add the chicken broth to the pan and scrape the fond (crispy bits) from the bottom of the pan.
  5. Add the heavy cream, garlic, chopped dill, lemon zest and juice and stir.
  6. Continue to slowly stir over medium heat to ensure that it doesn’t burn. Once it reaches a simmer, reduce your heat to low and keep uncovered. Add the chicken breasts back to the pan and periodically spoon the sauce over the chicken. Reduce the sauce until it coats the back of your spoon.
  7. In a separate pan, over medium heat, add 1 Tbs of butter and the trimmed asparagus.
  8. Top the asparagus with the remaining garlic, a pinch of fresh dill, and squeeze the second half of lemon on top. Season with salt and ground black pepper.
  9. Continue to toss and cook the asparagus for another 3 to 4 minutes.
  10. When serving, plate the chicken and asparagus, and then add sauce and fresh dill on top of each.

Buffalo Chicken Cheeseburger

Ingredients

  • 1 Lb Ground Chicken
  • 1 Tbs Chopped Parsley
  • 1 Tbs Frank’s RedHot Wings Sauce
  • 1 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Ground Onion
  • 1/2 Tsp Ground Garlic
  • Frank’s RedHot Wings Sauce
  • 4 Slices Pepper-jack Cheese
  • 1 Cup Chopped Lettuce
  • 2 Roma Tomatoes – Sliced
  • Dill Pickle Slices
  • Ranch or Blue Cheese
  • Hamburger Buns

Directions

  1. In a bowl, combine the ground chicken, parsley, Frank’s RedHot Wings Sauce, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 4 – 4 oz chicken patties.
  2. Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
  3. Toast your hamburger buns until golden brown and set aside.
  4. Cook the chicken patties two at a time, if space is available, for 4 to 5 minutes. Place a spoonful of Frank’s on top of the burger while it is cooking. Flip the patties and cook for an additional 4 to 5 minutes. Again, place a spoonful of Frank’s on top of the burger. Ensure you cook the chicken past an internal temperature of 165 degrees.
  5. Flip one last time, place another spoonful of Frank’s on the burger and top with a slice of pepper-jack cheese.
  6. Cook an additional 30 seconds to minute to help melt the cheese.
  7. Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
  8. Assemble your burger by first spreading some Frank’s on the top and bottom buns. Next, starting from the bottom, place a layer of pickles and then some of the shredded lettuce. Follow that with a couple slices of tomato. Add the chicken burger and top with either ranch or blue cheese. Get a napkin, a beer, and enjoy!!!

Chicken Green Chili Cheeseburger

Ingredients

  • 1 Lb Ground Chicken
  • 1 Tbs Chopped Cilantro
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • ½ Tsp Ground Black Pepper
  • 1/2 Tsp Ground Onion
  • 1/2 Tsp Ground Garlic
  • 8 oz Diced Green Chilis (2 – 4 oz cans)
  • 4 Slices Pepper-jack Cheese
  • 1 Cup Chopped Lettuce
  • 2 Roma Tomatoes – Sliced
  • Hamburger Buns
  • Chipotle Mayo (Kraft, Taco Bell, McCormick, or whatever is your favorite)

Directions

  1. In a bowl, combine the ground chicken, cilantro, cumin, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 3 oz balls (approximately 5 or 6 patties).
  2. Place the chicken between parchment paper and press down to flatten into a thin patty. You can use a plate or alternate flat object to press out the chicken. Repeat until all of the chicken has been pressed and formed into a patty.
  3. Sauté the green chilis in a small pan over medium/low heat. About 12 to 15 minutes.
  4. Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
  5. Toast your hamburger buns until golden brown and set aside.
  6. Cook the chicken patties two at a time, if space is available, for 3 to 4 minutes. Flip the patties and cook for an additional 3-4 minutes. If you made a larger patty instead, ensure you cook the chicken past an internal temperature of 165 degrees.
  7. Place a spoonful of the sautéed green chilis on top of the patty and cover with one slice of pepper-jack cheese. Cook an additional 30 seconds to minute to help melt the cheese.
  8. Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
  9. Assemble your burger by first spreading the chipotle mayo on the top and bottom buns. Next, starting from the bottom, place a layer of the shredded lettuce, followed by either one or two chicken patties depending on how much you want. Top with tomatoes and enjoy!

NOTE: You can also place the tomatoes between the lettuce and the first chicken patty as well. Or leave the lettuce and tomatoes out completely. After all, it is your burger!