Posts Tagged ‘chicken’
I’ve been meaning to make this for awhile now. This turned out better than the restaurant version. Chicken came out tender and juicy.
2 chicken breasts (one per person)
2-3 pieces of cooked bacon per breast
Shredded monterey jack (or cheddar) cheese
Garlic powder, onion powder, and sweet paprika
Preheat oven to 350°
Place chicken breasts in a 9 x 13 oven proof baking dish (cookie sheet is fine too)
Sprinkle garlic powder, onion powder and paprika on the chicken.
Top each chicken breast with about a tablespoon of barbecue sauce. Cover with foil and bake for 2o minutes.
Fry bacon and drain and set aside.
After 20 minutes, top with a little more barbecue sauce, bacon strips, and a sprinkling of cheese. Return to oven for about 5 more minutes or until the cheese has melted and become bubbly.
I found this recipe posted in a cooking thread on Fark.com. With meat prices predicted to go up this year something inexpensive as chicken drums is something to stock up on. This wine and herbs permeated all the way to the bone. I loved this recipe and will be making it often. My 4 year old and I loved the taste and tenderness. My husband didn’t like it as much, it had too much wine flavor. To combat that you can always add less wine and more stock. As usual, use homemade stock if you can, store bought if you must.
Slow Cooker Chicken Drums in Wine Sauce
4-5 Chicken Drums
1 Cup stock
1 Cup white wine
1 tsp Lemon pepper
1 tsp Rosemary
Add all ingredients to crock pot. Cook on low for 4-6 hours.
Finally had a chance to try out this recipe. It’s a keeper! The chicken was moist on the inside and crispy on the outside. Please note, if using bone in thighs (which I did) up the temperature to 400 and the cooking time to 40 minutes.
Paprika Panko Crusted Chicken Thighs
5 chicken thighs
2/3 cup of low fat buttermilk
1 1/2 cups of panko crumbs
1 1/2 tbsp paprika
1 tsp garlic powder
1/2 tsp onion powder
Sea salt and freshly cracked pepper, to taste
Preheat the oven to 375 degrees.Line a baking sheet with tin foil then place two (oven safe)
cooling racks on the baking sheet. This will help the chicken “air bake” which means the thighs
cook evenly and will allow the chicken to be crispy on all sides.
Pour the buttermilk into a dish. In another dish, combine the panko, paprika, garlic powder,
onion powder, sea salt and freshly cracked pepper, to taste; mix until well combined. Dip the
chicken into the buttermilk then dip into the panko crumb mixture until evenly coated. Place
the coated chicken onto the baking rack lined baking sheet; repeat with the remaining chicken
thighs. Season the top of the crusted chicken thighs with a little more sea salt and freshly
cracked pepper, to taste, then spray with cooking spray.
Place into the oven and bake for 25-30 minutes or until 170 degrees and the juices run clear.
Remove from the oven and let the chicken rest for 5 minutes before serving. Enjoy.
I tried the new Kraft Fresh Take recently because I received a coupon for a free one from Kraft (it’s worth it to join Kraft email list to get tons of freebies and coupons). We tried the bacon and cheddar one. While we both liked it, I thought it was on the salty side. I knew I could make this myself and it is simple. You can make all of the flavors easily with what you have in your fridge and pantry.
Kraft Fresh Take Copycat Recipe
1/2 cup of seasoned breadcrumbs
1/4 cup of cooked bacon (about 2-3 slices cooked)
1/4 cup of cheddar cheese
1/2 tbsp garlic powder
1/2 tbsp onion powder
2-4 chicken breasts
1 egg beaten
Preheat oven to 375.
In a ziptop bag, combine all dry ingredients. Mix well.
Beat egg, dip the chicken one at a time in the egg, then into the dry mixture.
Place chicken breasts on a baking sheet. Sprinkle extra dry ingredients on top, as much as you wish.
Cook for 25-30 minutes
Do not save the mix after you have dipped your chicken in it. You must throw any leftovers away. Line your sheet with foil for easier clean up. This recipe can be doubled and any seasonings/cheese can be swapped out for something else.
Bone in split chicken breasts are normally expensive, but a couple of times a year they go down to .99 cents or less a pound. That’s when I buy a few packages. This is a simple recipe you can use with any part of the chicken as long as the bone is in it. These come out nice and juicy.
BBQ Split Chicken Breasts
2 split chicken breasts (or any bone-in pieces of chicken)
1/4 tsp each garlic powder, smoked paprika, and onion powder
Preheat oven to 350. Place foil on a cookie sheet. Place chicken breasts on the foil breast side up. Sprinkle with seasonings then place in oven for 40 minutes. Remove from oven and spread about two tablespoons or so of bbq sauce on each breast (more or less depending on the size of your chicken). Put in the oven for 20 more minutes. Remove from oven and let them rest for 5 minutes before eating
I served these tonight along with bacon cream cheese and chive crescents with our fun appetizer night. Taquitos are a blank canvas. You can add any cheese, meat, veggie…whatever you’d like. I think this would be great to use up leftover chicken with for a family Mexican night.
Easy Cheese Taquitos
12 corn tortillas
1 cup shredded cheese (whatever you have on hand)
salsa for serving
Preheat oven to 400 degrees.
Lay tortillas on two baking sheets in a single layer. Depending on your size of baking sheet, you
may need to use 3 sheets.
Sprinkle cheese on tortillas.
Bake for 2-3 minutes or until cheese is starting to melt and tortillas are softened.
Remove from oven and carefully roll each tortilla up. These are hot so be careful.
Return to oven and bake for 6-8 minutes or until crisp.
Parmesan Chicken Nuggets
1 pound boneless, skinless chicken breasts, cut into bite-size cubes
1 cup Panko bread crumbs
1/2 cup Parmesan cheese
1/2 tsp each garlic powder, onion powder, sweet paprika and cayenne pepper
Preheat oven to 350. Line a baking sheet with parchment.
In a medium bowl, mix together Panko, Parmesan, and seasonings; set aside. Beat egg and put it in a bowl.
Dip chicken into egg and then coat with Panko mixture. Place on baking sheet in a single
layer. Bake for 25 – 30 minutes or until chicken is cooked through.
I pick the bird clean after I make a roast chicken. The bones are frozen and used to make stock at a later date and the leftover bits of meat are used for chicken teriyaki or chicken tacos. You can use any leftover meat for this, or purchase a rotisserie chicken, shred the meat, and use it.
shredded chicken, beef, or pork
Taco seasoning pack (or a mix of cumin, garlic powder, onion powder, cayenne pepper, and salt)
8-10 soft or hard tacos
cheese, lettuce, sour cream, and salsa if desired
In a pan add the meat, seasonings, and about a tablespoon or two of water. Cook until warm. Add to soft or hard tacos and add any cheese, lettuce, sour cream, or salsa if desired. Serve with Mexican rice and beans.
Split chicken breasts go on sale every few months or so for .99 cents a pound. I picked up two packs of them the last time they went on sale. This recipe calls for Boursin cheese, but you can easily replace it with cream cheese mixed with herbs. Just do a Google search and you’ll find plenty of recipes to replace the Boursin.
Pan Roasted Chicken with Cheesy Herb Mashed Potatoes
2 pounds small red potatoes, scrubbed and cut into 1 inch pieces
1 ¼ low sodium chicken broth (or homemade broth)
1 (5 oz) package Boursin cheese
¼ cup minced fresh chives
4 (12 oz) bone in split chicken breasts, trimmed and halved crosswise
Salt and pepper
1 Tbsp vegetable oil
1 shallot, minced
¼ cup dry white wine
Microwave potatoes and ½ cup broth in large covered bowl until potatoes are tender, 10-12
minutes. Add 1/3 cup Boursin and 2 Tbsp chives and, using potato masher, mash mixture.
Meanwhile, pat chicken dry with paper towels and season with salt and pepper. Heat oil in
skillet over medium high heat until just smoking. Cook chicken, skin side down, until well
browned, 5-10 minutes. Reduce heat to medium, cover, and cook until meat registers 160
degrees, 12-15 minutes. Transfer chicken to platter and tent loosely with foil.
Pour off all but 1 Tbsp fat from skillet. Add shallot and cook until softened, about 1 minute. Add
remaining ¾ cup broth, wine, and any accumulated chicken juices and simmer until slightly
thickened, about 3 minutes. Off heat, whisk in remaining 2 Tbsp Boursin and remaining 2 Tbsp
chives. Season with salt and pepper to taste. Pour sauce over chicken and serve with potatoes.
I found this recipe over at Budget Bytes. She has a ton of great stuff, I highly recommend subscribing to her blog. I put off making this because my hubby is a very picky eater. Turns out he loved it and wants it in the monthly rotation. Just the honey mustard sauce itself is damn good. I served it with corn and homemade fries. You can easily adjust the amount of chicken, I ended up using three pieces and there was plenty of sauce left.
Honey Mustard Chicken Strips
2 Chicken Breasts
1 cup mayo
1/3 cup honey
¼ cup mustard (any variety)
¼ tsp garlic powder
¼ tsp paprika
Salt and pepper to taste
2 cups panko bread crumbs
In a bowl, combine the mayo, mustard, honey, garlic powder, paprika, and some pepper. Stir
until combined and season with salt to your liking. Divide the sauce into two portions, half will
be for the marinade and half for the dipping sauce. Refrigerate sauce until ready to use.
Trim the chicken breasts of excess fat and slice diagonally into ½ inch thick strips. Place sliced
chicken in a bag or bowl with half of the honey mustard sauce. Stir to coat. Refrigerate for at
least 30 minutes or overnight.
Preheat the oven to 400 degrees. Line a large baking sheet with foil then place a wire cooling
rack on top. Pour panko crumbs into a bowl. You can season the panko with some salt and
pepper as well.
Coat the chicken strips with the panko. Do not wipe any excess honey mustard off. Place strips
on wire rack as they are breaded. Discard the leftover honey mustard sauce that the chicken
was marinating in.
Bake the chicken strips in the oven until the crumbs have turned golden brown, about 20-30
minutes. Serve with reserved half of honey mustard sauce.