Chicken Breasts
I’ve been watching a lot of America’s Test Kitchen and trying out some of their recipes. This one looked amazing, so I just had to try it. It was certainly impressive and something to make for company. You can enjoy the rest of the bottle of wine with dinner too!
Ingredients:
1 Tablespoon Butter
1 Tablespoon Olive Oil
4 Chicken Breasts (boneless/skinless)
Salt & Pepper
1 lb Mushrooms, sliced
1 Onion, chopped
1/4 cup White Wine
1 Garlic Clove, finely grated
1 Tablespoon Flour
1 1/2 Cups Low-Sodium Chicken Broth
1/3 Cup Sour Cream
1 Egg Yolk
2 teaspoons Lemon Juice
1/2 teaspoon Nutmeg
2 teaspoons Chopped Tarragon
Heat the butter and olive oil in a skillet over medium-high heat. Pat the chicken breasts dry with a paper towel then season with salt and pepper. Brown the chicken breasts, about 4 minutes on each side. Reserve on a plate.
Add the mushrooms, onions, and wine. Cook for 8-10 minutes to soften. Stir in the garlic and flour, cooking for 1 minute. Add the chicken broth and bring to a bubble. Return the chicken to the skillet along with any juices from the plate, cover and turn heat to medium. Simmer for 5-10 minutes to fully cook the chicken. The chicken should be at about 160°F. Remove the chicken to a plate and cover with foil.
Measure out 1/2 cup of the sauce into a bowl. Whisk the sour cream and egg yolk into the bowl. Pour back into the skillet and stir to combine. Stir in the lemon juice, nutmeg and tarragon.
Serve chicken with the mushroom sauce on top.
Serves: 4
-Recipe from America’s Test Kitchen-
Tags: Chicken, Chicken Breasts, Chicken Fricassee, Dinner, Fricassee, Mushrooms
It’s grilling season in Arizona! Summertime is just too hot here to stand outside in front of a hot grill. Here is a delicious citrus marinade for chicken. We also make grilled summer squash – Just toss with olive oil, salt and pepper and grill alongside the chicken. They will take less time to cook than the chicken, so wait until the chicken has been on the grill for several minutes.
Ingredients:
1/2 Cup Orange Juice
1/2 Cup Soy Sauce
2 Tablespoons Honey
Fresh Ground Black Pepper
2 Cloves Garlic, finely grated
4 Chicken Breasts
Whisk together the orange juice, soy sauce, honey, pepper and garlic together in a large bowl. Add the chicken breasts, cover and refrigerate for at least a couple hours, overnight is best.
Cook on an outdoor grill for about 8-10 minutes on each side or until it reaches and internal temperature of 160°F.
*Tip: You can add this marinade to a zip-top bag with chicken breasts and freeze. Just defrost in the refrigerator overnight and they will be ready to grill by dinnertime!
Tags: Barbeque, BBQ, Chicken, Chicken Breasts, Dairy Free, Dinner, Grilling, Zucchini
If you love almonds and cilantro, you will love this chicken!
Ingredients:
1 1/2 Cups Blanched Almonds
1/4 Cup Cilantro
2 Eggs
4 Chicken Breasts
Salt and Pepper
Preheat oven to 400°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Combine the almonds and cilantro in the bowl of a food processor. Pulse until the almonds are finely ground. Pour onto a plate.
On another plate, beat the eggs with a splash of water.
Season the chicken with salt and pepper. Dip in the egg, coat with the ground almonds and place on the prepared baking sheet.
Bake until the chicken is cooked thoroughly, about 20 minutes.
Serves: 4
Tags: Almonds, Chicken, Chicken Breasts, Cilantro, Dairy Free, Dinner, Gluten Free
Bacon wrapped chicken breasts stuffed with blue cheese and arugula. What a divine combination. Blue cheese and bacon were made to be together and they are just so delicious in this dish. Even if you don’t like blue cheese (or think you don’t like blue cheese) you should really try this…it might change your mind.
Ingredients:
4 Chicken Breasts
4 Slices Thick Cut Bacon
1 Container Blue Cheese Crumbles
A Large Handful Arugula (or Baby Spinach)
Preheat oven to 425°F. Cover a baking sheet with foil and spray lightly with non-stick cooking spray.
Cut open the chicken breasts to make a pocket for the stuffing. Be careful not to cut all the way through the chicken breasts.
Stuff with a large spoonful of blue cheese and some arugula.
Wrap tightly with one bac
on strip. You may need to carefully stretch your bacon strips before wrapping so they reach all the way around a couple times. Make it so the ends of the bacon are under the chicken breast so it doesn’t come apart. Place on the baking sheet.
Bake until bacon is crispy and chicken is cooked thoroughly, about 20 minutes.
Serves: 4
Tags: Bacon, Bacon Wrapped, Blue Cheese, Chicken, Chicken Breasts, Dinner, Gluten Free, Stuffed Chicken
Here are directions for turning chicken breasts into chicken cutlets. It’s super easy!
Cut your chicken breast in half lengthwise as shown in the above picture. Place in a zip top bag and pound it out with a skillet (cast iron works best since it’s heavier).
Tags: Chicken, Chicken Breasts, chicken breasts to chicken cutlets, How to make chicken cutlets, make chicken cutlets
Delicious spinach dip stuffed inside a chicken breast, coated with bread crumbs and baked. So good! Definitely try this one if you have leftover spinach dip. Here is a link to my spinach dip recipe.
Ingredients:
2-6 Tablespoons Leftover Spinach Dip
2 Chicken Breasts
1/4 Cup Flour
1 Tablespoon Garlic Powder
Salt and Pepper
1 Egg
1 Tablespoon Milk/Water
1/2 Cup Panko Bread Crumbs
Preheat oven to 425°F. Line a baking sheet with foil and spray with non-stick cooking spray.
Cut a slit in the chicken breasts to make room for the stuffing. Make sure you don’t cut all the way through the chicken breast. You just want a pocket.
Stuff each chicken breast with 2-3 Tablespoons of leftover spinach dip.
Set up a breading station with 3 plates. On the first plate, combine the flour, garlic powder and salt & pepper. On the second, lightly beat the egg and milk together. The third plate will have the bread crumbs.
Bread your stuffed chicken by dredging in the flour mixture, dipping in the egg mixture and finally coating with the bread crumbs. Place the coated chicken breasts on the prepared baking sheet.
Bake until chicken is cooked through, about 20 minutes.
Serves: 2
Tags: Bread Crumbs, Chicken, Chicken Breasts, Leftovers, Spinach, Spinach Dip, Stuffed Chicken, Stuffing