Tag Archives: chicken

Chicken Parmesan Salad

7 Jun

This is my new favorite salad!! I absolutely love everything about this! Ok, not quite everything, but almost. It was a little heavy on the breadcrumbs, so next time I will be cutting way back on those. I also like my salad dressing to have a bit more tang in it than this one creates, so I added a lot more vinegar and garlic than the recipe calls for. My suggestion would be to just taste it as you go. But seriously, if you love chicken parmesan you HAVE to make this salad!! I know the salad doesn’t look all that great, but I am telling you…it has everything there is to love in chicken parmesan, minus the grease and the pasta!

**Recipe from Food Network Magazine

Chicken Parmesan Salad

1 plum tomato, halved
4 sun-dried tomatoes packed in oil, plus 2 tablespoons oil from the jar
2 tablespoons red wine vinegar
1 clove garlic
1/2 teaspoon dried oregano
1 bunch fresh basil, torn
1/3 cup grated Parmesan
Kosher salt and freshly ground pepper
2 skinless, boneless chicken breasts (about 1 pound)
3 tablespoons extra-virgin olive oil
1 cup panko breadcrumbs
2 tablespoons chopped fresh parsley
8 cups Italian-blend salad greens or baby arugula
8 ounces bocconcini (small mozzarella balls), quartered (these are like ten bucks at publix…I just cut up regular mozzarella. Not quite the same, I know, but it got the job done.)

Preheat a grill to high. Puree the plum tomato, sun-dried tomatoes, vinegar, garlic, oregano, a few basil leaves and 2 tablespoons parmesan in a blender, drizzling in the sun-dried tomato oil until smooth. Add 2 to 3 tablespoons water, if needed; season with salt and pepper.

Halve the chicken breasts horizontally to make four 1/4-inch-thick cutlets. Brush with 1 tablespoon olive oil and season with salt and pepper. Grill the chicken until marked on the bottom, about 4 minutes, then turn and grill until cooked through, about 3 more minutes. Transfer to a cutting board.

Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the breadcrumbs, season with salt and pepper and cook, stirring occasionally, until golden, about 2 minutes. Add the remaining 3 tablespoons plus 1 teaspoon parmesan and the parsley and cook until toasted, about 1 more minute.

Toss the salad greens and remaining basil in a large bowl. Cut the chicken into pieces and add to the greens along with the mozzarella. Toss with the dressing, then sprinkle with the breadcrumb mixture.


Chicken and Corn Enchiladas

6 Jun

These were so good! For a really easy enchilada recipe, my husband and I really enjoyed these. They are so filling too! I made five out of this and I was only able to eat one! (Though I did alter my recipe a little bit, I did not use 2 pounds of chicken I think I used one good size breast and I just used a can of corn.)

**Recipe from Trim & Terrific

Chicken and Corn Enchiladas

4 cups shredded cooked chicken breasts (about 2 pounds skinless, boneless chicken breasts)
1 1/2 cups chopped red onions
1  (16-ounce) package frozen corn
1 cup nonfat sour cream
1 teaspoon ground cumin
1 teaspoon chili powder
2 cups shredded reduced fat Monterey Jack cheese
Salt and pepper to taste
2 cups mild salsa
3 cups canned enchilada sauce
16 (8-inch) flour tortillas
1 bunch green onions, chopped

1. Preheat oven to 350° F.  Coat two 13x2x9-inch baking dishes with non-stick cooking spray.  In a large bowl, mix together the chicken, red onions, corn, 1 cup of the cheese, sour cream, cumin, and chili powder.  Season with salt and pepper.  In another large bowl, mix together the salsa and enchilada sauce.

2. In a medium skillet coated with non-stick cooking spray, and set over medium heat.  Add 1 tortilla to the skillet and heat for about 10 seconds per side to soften.  Spoon a heaping 1/3 cup chicken filling into the center of each tortilla.  Roll up and place seam side down in baking dish.  Repeat with remaining tortillas.  Spoon the salsa enchilada sauce mixture over the filled tortillas.  Sprinkle with the remaining 1 cup of cheese.  Cover with baking dishes with foil and bake for 30 to 40 minutes, until heated through.  Uncover, sprinkle with the green onions, and serve immediately.  .

Makes 16 tortillas

Rosemary Scented Chicken

5 Jun

For me, there was just too much rosemary in this recipe. The idea was good, but if I make this recipe again I will probably cut the rosemary in half. To me it’s just one of those herbs that is good in moderation but not so good that I want to only taste that. My problem also could be that I did not use fresh, so if you’re thinking about making this…definitely go fresh!

Rosemary Scented Chicken

1/4 cup chopped rosemary
2 large garlic cloves
1 teaspoon salt/pepper
2 tablespoons olive oil
2 tablespoons balsamic vinegar
4 boneless skinless chicken breasts

1. Combine and mash rosemary, garlic, salt and pepper. Stir in oil. Spread over both sides of the chicken.

2. Grill chicken until cooked through

3. Transfer to a platter and drizzle with balsamic vinegar and serve.

Lemon Herb Chicken

2 Jun

For me, this dish was just okay. I think because of the name of it, I was expecting something entirely different from what this is. I am not a huge fan of mint in my food. I feel like the flavor overwhelms whatever else it is cooked with. I probably should have thought about that before cooking this, but since I use it so rarely, I tend to forget that I don’t like it. So…fair warning this is not your typical lemon-herb dish. It doesn’t really taste lemony at all actually. And to be honest, if I make it again I will omit the mint and probably substitute parsley or another herb I enjoy. I served this dish with steamed asparagus (which I typically can’t stand, but lightly drizzled with balsamic vinegar it’s delicious!) and Jasmine rice. I was super nervous about the rice because I’ve only ever really had white rice or yellow rice unless it was something flavored out of a box. But to my surprise it was really good. The combination had the chicken been more lemony would have been fantastic as well.

**Recipe from Men’s Health Magazine

Lemon Herb Chicken

2 Tbsp + 4 tsp olive oil
2 large chicken breasts
Juice and zest of 1 lemon
1/3 cup each fresh parsley, mint, and basil
Salt and pepper
1/3 cup white wine

1. Heat 2 Tbsp olive oil in an ovenproof skillet on high heat. Place the chicken in the skillet and sear for 2 minutes per side.

2. While the chicken cooks, put the remaining 4 tsp oil, along with the lemon juice, zest, and herbs, into a blender or food processor and pulse until well mixed. Place the skillet with the chicken in a 400°F oven to roast for 8 minutes.

3. Remove the skillet from the oven and place the chicken on a plate. Season with salt and pepper, then pour the wine into the skillet, scraping up any brown bits from the bottom of the pan.

4. Add the herb sauce to the skillet and cook on the stove top for 1 minute, stirring frequently. Pour the sauce over the chicken. Makes 2 servings

Per serving 398 calories, 28 g protein , 6 g carbs, 24 g fat (4 g saturated), 2 g fiber, 93 mg sodium

Chicken Cacciatore

1 Jun

Ok, so I found this recipe for Chicken Cacciatore and it really was the first time I have ever tried to make it before. Turns out the recipe I found is not for a traditional Cacciatore, but it was so good. I personally have never had Chicken Cacciatore period, so it didn’t make a difference to me that it wasn’t a traditional recipe. But if you are looking for a traditional recipe, I am not sure this one is going to be for you. If you’re feeling a little more daring then go for it! I enjoyed this a lot. The recipe itself doesn’t call for pasta at all…but I couldn’t imagine eating this any other way.

Recipe from Men’s Health Magazine

**I used chicken breasts, not thighs

Chicken Cacciatore

2 Tbsp olive oil
8 boneless chicken thighs (or a combination of thighs and drumsticks)
Salt and freshly ground black pepper
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
4 cloves garlic, minced
1 tsp crushed red-pepper flakes
10-12 green or black olives, pitted and roughly chopped
1/2 cup dry red wine
1 1/2 cups chicken stock
1 lb roma tomatoes, coarsely chopped
2 Tbsp chopped flat-leaf parsley

1. Heat the olive oil in a large sauté pan on high. Season the thighs with salt and pepper and add them to the skillet, skin side down. Cook, turning occasionally, until they’re deeply brown and crisp on all sides, about 8 to 10 minutes. Remove them from the pan.

2. Lower the heat. Add the bell pepper, onion, garlic, pepper flakes, and olives. Cook until the vegetables soften, about 10 minutes. Pour in the wine; simmer, stirring occasionally, until the wine nearly evaporates, about 5 minutes.

3. Add the stock, tomatoes, and chicken, tucking it skin side up into the vegetables. Bring to a simmer and cook over medium heat for another 20 minutes, until the chicken is nearly falling off the bone and the sauce is reduced by half. Add salt and pepper to taste. Sprinkle on the parsley. Makes 4 servings

Per serving: 490 calories, 35 grams (g) protein, 15 g carbohydrates (3 g fiber), 29 g fat, 360 milligrams sodium

Moroccan Stewed Chicken

29 May

This meal was not what I expected at all. By the title I was thinking it was going to be like a soup or a stew. In reality it was not soup like at all. I served the stew over couscous and there was just enough sauce to keep it from being dry. The only thing I would change next time would be to cut back on the amount of chickpeas in the stew.

Recipe from Men’s Health Magazine

Moroccan Stewed Chicken

1 lb boneless, skinless chicken thighs
1 large zucchini, cut into cubes
1 can (16 oz) garbanzo beans
1 can (14.5 oz) diced tomatoes
Chopped fresh cilantro for garnish
1/2 Tbsp olive oil
Salt and pepper to taste
1 cup chicken stock or water
1/2 tsp cayenne pepper
1 tsp ground cumin
1/2 tsp ground cinnamon

1. Heat the oil in a large sauté pan or a wide pot over medium-high heat.

2. Season the chicken thighs with salt and pepper, place them in the pan, and cook them for 2 to 3 minutes on each side, until they brown thoroughly. Add the zucchini and continue cooking, stirring occasionally.

3. When the zucchini pieces have browned lightly, add the garbanzo beans, tomatoes, chicken stock, cayenne, cumin, and cinnamon. Turn the heat to low and simmer for 10 to 15 minutes, until the chicken is tender and cooked through. Season to taste with more salt and pepper and garnish with chopped cilantro.

Makes 4 servings

Per serving 420 calories, 31 g protein, 41 g carbs, 15 g fat (3 g saturated), 7 g fiber, 610 mg sodium

Tuscan Chicken Pasta

28 May

This was a really filling dish. I made it for my husband and the guys he works with and they pretty much demolished it, though they’re men so I would expect nothing less. For me, the recipe as it sits is pretty bland. To add to the flavor a bit I added sun-dried tomatoes and red pepper flakes. I also used more garlic than it calls for, but then I typically do that in any recipe. I personally felt like the beans were a bit much too, I could have done without them, but the guys enjoyed them.

Recipe from Men’s Health Magazine

Tuscan Chicken Pasta

2 oz Barilla Plus penne pasta
2 chicken breasts, pounded to 1/4-inch thickness
Salt and pepper
1 tsp olive oil
1 clove garlic, crushed
1/2 tsp dried rosemary
1 cup cannellini beans, rinsed
2 Tbsp diced roasted red pepper
4 cups baby spinach leaves
2 Tbsp grated Parmesan

1. Cook the pasta according to the package directions. While the pasta is boiling, season the chicken on each side with a pinch of salt and pepper, and sear it in a skillet over medium-high heat for 3 to 4 minutes a side. Remove from the skillet and set aside.

2. Add the oil, garlic, rose-mary, beans, red pepper, and spinach to the skillet. Cook, turning frequently, until the spinach wilts (1 to 2 minutes).

3. Slice the chicken and drain the pasta; toss them with the bean mixture. Spoon the pasta into two bowls and top each with 1 tablespoon of Parmesan. Makes 2 servings

Per serving: 412 calories, 42 g protein, 45 g carbs, 7 g fat (2 g saturated), 9 g fiber, 423 mg sodium