Today I am on the road and on my way up north to spend time with friends and family at a wedding this weekend.
Chicken is the go-to meat at our house. There is so much you can do with it and most people like it. I have been cooking a ton of meals with chicken lately and thought I would share some of my chicken favourites.
1. Pecorino Crumbed Chicken:
4 large chicken breasts
3 eggs, beaten (I used egg whites as I had used the yolks to make mayonnaise)
2 cups breadcrumbs
1 cup finely grated Pecorino cheese (or Parmesan)
1 tsp salt
1/2 tsp paprika
fresh lemon to serve
– Place a large frying pan over a medium heat.
Place the chicken breasts between two sheets of cling-wrap and thin out with a rolling pin or mallet.
Combine the breadcrumbs with the cheese, salt and paprika. Place this in a shallow, wide bowl.
Place the beaten eggs in a similar bowl (big enough to dunk the chicken into).
To coat the chicken, dunk it first into the egg mixture and then place into the crumbs, coating the chicken well and patting down the crumbs.
Place the chicken in the frying pan and allow to fry for 2 minutes per side until the crumbs are crispy and the chicken is cooked through but still moist. Serve hot with fresh lemon.
Recipe Courtesy of: http://simply-delicious.co.za/2011/07/15/pecorino-crumbed-chicken/
2. Creamy Chicken Marsala Pasta recipe adapted from America’s Test Kitchen
2 large boneless, skinless chicken breasts; cut into bite sized pieces
10-12 ounces sliced mushrooms
1 small onion,
diced 3 cloves garlic, minced
3/4 cup Marsala cooking wine
1/2 cup chicken broth
1/2 cup heavy cream 1 pound dry pasta + water for cooking (I used penne, rigatoni is also good) 1 cup Parmesan cheese + more for serving
5 tablespoons unsalted butter
salt and pepper to taste
minced, chopped fresh parsley for garnish
Season chicken with salt and pepper. Melt 1 tablespoon butter in a large skillet until foaming. Cook chicken until lightly browned. Transfer to plate when done. Boil water and cook pasta according to the directions. Melt additional 1 tablespoon of butter in skillet, add garlic, mushrooms and onion and cook for about 6 minutes. Add cooked chicken back into the skillet. Add the Marsala, chicken broth and cream and bring to a boil. Simmer until sauce is is slightly thickened. Drain pasta and reserve 1/2 cup cooking water. Return the pasta to the pot with the remaining 3 tablespoons of butter. Add the mushrooms and chicken mixture and 1/2 cup of Parmesan cheese and cook until the pasta has absorbed some of the sauce, about 1 minute, adding the reserved cooking water as needed. Season with salt and pepper and serve with additional Parmesan cheese and a garnish of chopped parsley.
3. Buffalo Chicken Dip
1 8oz. package cream cheese, softened
½ cup sour cream
2 cups cooked and cubed chicken
½ cup hot sauce
½ cup shredded Monterey jack cheese
Preheat oven to 350. In a 4-cup baking dish, spread cream cheese evenly over bottom of dish. In a separate bowl mix chicken, sour cream and hot sauce – spread this mixture over cream cheese. Top with cheese. Bake for 20-25 minutes until cheese is bubbly and golden brown. Serve with tortilla chips, crackers, and/or celery.
I found this recipe at http://www.partybluprintsblog.com/the-menu/appetizer-recipe/the-best-buffalo-chicken-dip/
4. Slow Cooker Chicken Gyros
1 lb boneless, skinless chicken breasts
3 cloves garlic, minced
1/4 cup fresh lemon juice
1 onion, diced
1/4 cup water
1 tablespon olive oil
2 Tablespoons red wine vinegar
1 teaspoon oregano
1/4 teaspoon allspice
1 teaspoon lemon pepper
Spray crock pot with non-stick cooking spray. Place chicken breasts inside slow cooker. Mix remaining ingredients together in a bowl and pour over chicken breasts. Cook on HIGH for 3-4 hours or LOW 6-8 hours. Shred chicken and serve with pocketless pita bread, sliced tomatoes, sliced onions, sliced cucumbers, lettuce, and Tzatziki sauce (I highly recommend making it! It’s very simple and adds so much to the chicken!).
See more at: http://www.sixsistersstuff.com/2013/03/slow-cooker-chicken-gyros.html
5. Chicken Empanadas
1 1/2 teaspoon salt
1 tablespoon ground cumin
1 jalapeno, seeded and chopped
1/4 cup chopped red bell pepper
4 ounce cream cheese, softened
1 (8-ounce) package shredded Colby and Monterey Jack cheese blend
3 cup chopped, cooked chicken
1/2 teaspoon pepper
1 (15-ounce) package refrigerated pie crusts
Preheat oven to 400 degrees F. Lightly grease a baking sheet. In a large bowl, combine chicken and next 7 ingredients. Unroll 1 piecrust onto a lightly floured surface. Roll onto a 15-inch circle. Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining piecrusts. Arrange 1 piecrust round on a clean, flat surface. Lightly brush edges of crust with water. Place 1 heaping teaspoon of chicken mixture in center of the round. Fold dough over filling, pressing edges with a fork to seal. Repeat with remaining rounds and chicken mixture. (Up to this point, the recipe can be made ahead and frozen for up to 1 month). Arrange empanadas on prepared baking sheet. Bake for 15 minutes.
Recipe Courtesy of: http://www.pauladeen.com/recipes/recipe_view/chicken_empanadas/
a few dream kitchens for inspiration.
wishing you all a wonderful day!