chicken recipes – My World (and recipes too)

Jalapeño Popper Stuffed Chicken Breasts.

If you can’t have comfort food during the Apocalypse, when can you have it?

Do I really need to write something descriptive about chicken breasts stuffed with ooey gooey cheese and yummy jalapeño? Let’s talk instead about how long it took me to figure out how to get that little squiggley accent mark (it’s called a tilde, by the way) over the “n” in jalapeño. Good grief, and I have a degree in Spanish?

Anyway, this recipe was born out of a deep need for something yummy and different for dinner. Although this recipe is far from “different”, it’s not in our usual repertorio, so I am allowed to act like it’s brand new. It’s also great for people who are limiting carbs. I paired it with spaghetti squash mixed with peppers and onions and served it with a side of avocado (aguacate is one of my favorite Spanish words. Ask my husband.) and sour cream.

The instructions for this are very simple so I didn’t take photos of the process. Here is what ours looked like before it went into the oven. They remind me of little mummies:

I did these in a square baking dish but hind site tells me they would have done better on a rack over a sheet pan. Next time, grasshoppah…..next time.

At the last minute I decided to drizzle maple syrup over the bacon to add a little bit more flavor.

After they come out of the oven, let them rest before slicing, otherwise you will have cheese oozing out all over.

Hungry yet? (¿Tienes hambre todavia?)

I intentionally bought more jalapeño’s than I needed and I doubled my stuffing mixture so I could make some actual jalapeño poppers at the same time. When they were all made, I put them on a sheet pan and froze them over night. This morning I took them out and put them in a freezer bag so we’ll have them when we want them later.

Adios Amigos!

Jalapeño Popper Stuffed Chicken for Two

Ingredients:

Two large chicken breasts

Stuffing mixture:
4 oz. softened cream cheese
¼ cup sour cream (optional)
2 large jalapeno’s, diced
¾ cup grated Cheddar Cheese
¼ cup chopped cilantro (fresh)
1 garlic clove, grated
S & P to taste
2 Tbsp. taco seasoning (Use what you like)

1 lb. bacon (Use what you like although thin slices work best)
Maple Syrup (Optional)

Directions:
Preheat oven to 375 degrees

Rinse and the chicken breasts dry. Cut a deep slit in each one to make a pocket for the cheese mixture. Salt and pepper the inside and outside of each breast. Set aside.

In a bowl, combine all of the stuffing mixture ingredients. I usually microwave the completed mixture and stir well to combine. If it’s too runny, put it in the refrigerator before trying to stuff the chicken with it. You want it to be pliable but not loose.

Stuff the breasts liberally with the cheese mixture but do not over-stuff. You want to be able to close them.

Wrap each breast tightly with as many strips of bacon needed to cover. (It’s bacon! Use a LOT!)

Brush maple syrup over all over the bacon. (You’re welcome in advance.)

For best results place the breasts on a greased rack over a sheet pan. IF you don’t have this, use a baking dish.

Bake for 30 minutes, then flip and bake 15 minutes more. If you are using a baking dish, you may want to use a turkey baster to suck out excess juices.

Finally, if you want the bacon to be very crispy, flip the chicken back over and broil it on high for 2-3 minutes. WATCH CAREFULLY so it doesn’t burn.

Let rest 10 minutes or more before slicing.

Chicken Charlie Alfredo w/ Bacon & Sun-dried Tomatoes!

The recipe has ruined me for all other Alfredo dishes!

Okay people prepare to be dazzled. Prepare to have your spouses and your family and friends drop to their knees and bow their heads in your presence. This dish delivers everything but dollar bills from your Grandma’s purse. I promise!

By the way. Meet Charlie Alfredo. He really has nothing to do with this recipe. I just like to call him, “Charlie Alfredo” and share this photo whenever possible. (hee hee. HI CHARLIE!)

This recipe starts off in the most delicious way possible! Let’s fry some bacon! Six pieces will definitely do!

While the bacon is cooking, I grate almost a full cup of Asiago cheese and chop up about 1/4 cup of sun-dried tomatoes. You may wish to add more tomatoes, but they have carbs, so I limited them in my recipe.

Once this bacon has delivered on making your home smell delightful and it’s reached the desired brownness, remove it from the pan and set aside but do NOT do a THING with that bacon grease! You want that!

Here are my ingredients (bacon, cheese & sun-dried tomatoes) getting ready to be added to the pan. This is prior to my crumbling the bacon. I find if I do this at the last minute, it keeps the bacon crumbles from detouring to my mouth.

To the grease, add in a couple of garlic cloves, minced. They will sizzle quickly, so be prepared to add the chicken almost immediately. Prior to cooking this chicken, you will want to rinse it and pat it dry, then season liberally with Salt and pepper and I also used Trader Joe’s “21 Season Salute” (I adore that stuff!), but you don’t have to. Here you are just aiming to brown the chicken on both sides. No need to try to cook it through. This takes about 2 or 3 minutes on each side. When it’s brown, remove it and set it aside.

When the chicken is removed from the pan, add in 1/2 cup of chicken stock and with a wooden spoon or whisk, scrape up all the lovely bits of flavor. Here is where I cheated and used store-bought Alfredo sauce rather than make my own. Hey. This is a week night dish. Cutting corners is totally acceptable except for one thing. IF you are keto or low carb, you will want to read the label of your preferred sauce. Most of them have too many carbs for my taste, so I choose to use Rao’s because it doesn’t. (It’s not cheap, but it’s worth it to me.)

Whisk continually while you add in the sauce and then keep whisking as you add in the cheese, sun-dried tomatoes and all but one piece of chopped bacon. IF the sauce appears to be too thick, add in some more chicken stock. Bring up to a slow simmer.

While your chicken is simmering, spiralize three zucchini. I pulled out another large cast iron skillet and sauteed the zoodles in butter, olive oil, salt, pepper and granulated garlic. Just as they were getting tender, I sprinkled in half a cup of Parmesan cheese to give it body.

Lastly, season again with salt and pepper. Add the chicken back, cover and let simmer for twenty minutes. When you are ready to serve, stir in one Tablespoon of butter (use the real stuff!), sprinkle the remaining bacon and whatever fresh herb you prefer. Here I have added basil and parsley.

All that’s left is to dish up your zoodles and top it with a piece of chicken and lots of sauce. I don’t add my zoodles to the sauce prior because I feel the zoodles get soggy. By all means, do what you like to do here. This would be delicious over Alfredo noodles, too.

Bonus: If you eat bread, a nice, crusty piece of garlic bread would be wonderful!

Chicken Charlie Alfredo with Bacon & Sun-dried Tomatoes

Serves 4

Ingredients:
4 large boneless, skinless chicken breasts.
3 cloves garlic, chopped
6 pieces of bacon, crumbled
1 15oz jar of Rao’s Alfredo Sauce
¾ cup freshly grated Asiago cheese
¼ cup sun-dried tomatoes (more if you don’t care about carbs)
1 cup chicken stock (possibly more if your sauce is too thick)
1 teaspoon freshly cracked pepper
½ teaspoon salt (Asiago cheese is very salty)
2 Tablespoons freshly chopped Basil
1 Tablespoon freshly chopped parsley
1 Tablespoons butter

Optional: If you have it, you can add additional seasoning your chicken with Trader Joe’s “21 Season Salute”, but it’s not necessary.

For the zoodles:
3 medium zucchini spiralized
2 Tablespoons butter
2 Tablespoons olive oil
1 Teaspoon granulated garlic
¼ cup freshly grated Parmesan

Directions:

Prepare the chicken by rinsing, patting dry and seasoning both sides with salt and pepper. Set aside.

Assemble the ingredients: grate the Asiago cheese, chop the sun-dried tomatoes, chop the garlic, chop the herbs and then set aside.

In a large cast iron skillet set to medium heat, cook the bacon until crispy, then remove and set aside. Quickly stir in the chopped garlic letting it sizzle only for about 30 seconds, then add in the chicken.

Cook until browned on both sides (about 2-3 minutes per side). No need to cook the chicken all the way through at this step. Brown it and remove it from the pan. Do NOT drain the bacon fat.

Deglaze the pan by whisking in ½ cup of chicken stock making certain to pick up the brown bits from the bottom of the pan. Whisk in the jar of Alfredo Sauce, then whisk in the cheese, tomatoes and all but one piece of the crumbled bacon. Bring up to a simmer and then add the chicken back to the pan making sure to coat both sides. Cover and let simmer for 20 minutes.

When the chicken is cooked through, just prior to service, stir in 1 tablespoon butter and the fresh herbs and then top it with the remaining bacon.

Serve over zoodles or pasta or alone with a side of lovely Asparagus!

Roman-ish Chicken

If you are like me and are not a fan of dark meat, this recipe will convert you. I promise.

My poor husband has to live with all of my silly food likes and dislikes. He is a guy who really loves all types of food and though I love to cook, I confess that I’m not a fan of some of the things he really loves. Dark meat happens to be one of his favorites. Each time we’re at the store together he gravitates to chicken thighs and suggests we make them. Stubbornly, I refuse because I hate dark meat. (Well I used to refuse until I found this recipe!)

Just look at that photo up there! With this cast of characters, how can anyone not like this recipe! The bonus is that it’s super easy (and cheap) to make!

First you lay out your chicken pieces making sure to pat them dry. After seasoning them with salt and pepper, brown them on both sides in a dutch oven. It isn’t necessary that they cook all the way through at this point. You are just looking for a nice color on both sides. When this is to your satisfaction, remove the pieces and set aside.

Using the same pan, cook the bacon three quarters of the way to crisp, then add in the rest of the vegetables to saute until soft. Don’t forget to season and reseason every step of the way!

Once your veggies have reached the desired consistency, add in a can of diced tomatoes, half of a cup of dry white wine, half of a cup of chicken stock, half of a cup of your favorite marinara (I use only Rao, because it’s Keto-approved. You may also make your own fresh marinara if you choose.) Here I threw in a whole bunch of fresh herbs from my garden and also more fresh cracked pepper and salt.

I let this simmer for a few minutes to allow the flavors to marry and then I add back in the chicken. It’s not a beautiful picture, from here I let the chicken and the sauce simmer for about twenty minutes to allow the chicken to cook through. Charlie suggested last time that olives would be great in this. I agree. I also think artichokes would be tasty as well.

Once it’s all cooked through, all that remains is to serve it over whatever your heart desires OR to serve it alone with a side of green vegetables. This will do well over rice, pasta, zoodles and even quinoa.

Roman-Ish Chicken
Serves 6

Ingredients:
4 boneless, skinless chicken thighs (you may use bone in, skin on if preferred)
2 boneless, skinless chicken breasts (you may use bone in, skin on preferred)
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil
1 medium onion, chopped or sliced (however you prefer)
1 red bell pepper, sliced
1 yellow bell pepper, sliced
6 pieces of bacon, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Optional Ingredients:
¾ cup thinly sliced eggplant (I grow Japanese eggplant, so that’s what you are seeing in the photo)
½ cup sliced olives (whatever type you like)
¾ cup jarred quartered artichokes

Directions:
Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Using the same pan over medium heat, add the bacon & cook it until it’s just about crisp, then add the onions and peppers (and whatever other fresh veggies you may decide to add), and cook until tender (about five minutes or so). Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Add the stock. Stir. Return the chicken to the pan and bring the mixture to a boil. IF you are adding jarred olives and/or artichokes, you would add them here. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Just prior to serving, stir in the parsley and capers.

Just Wow -One Skillet- Creamy Lemon-Garlic Chicken Over Zoodles

Budget friendly, beautiful & delicious; make this dish your weeknight wonder and wow your family!

I say it all of the time but it bears repeating: most often the best recipes are born out of necessity. I knew I had too much zucchini sitting in the refrigerator; I knew I wanted to make something very low carbohydrate; and I knew I wanted to make chicken. Charlie and I both are citrus and garlic lovers, so this dish was almost a no-brainer, except for the sauce. We are both attempting to limit carbs, so I needed to improvise the sauce in order not to have to use flour for a roux.

First order of business was to assemble my ingredients.

If the photo below looks familiar, it’s because I’ve used it before. I didn’t photograph the zucchini last night (whoops). This is how we like to make our zoodles. To me, the texture is better than spiralizing. If you like spiralized zucchini, by all means do that. Prepare the zucchini and then set aside for cooking later.

I like a mixture of olive and avocado oil, so this is what I put in my pan. (I also add about a Tbsp. of butter if I’m being honest.) I prepared the chicken with my favorite new seasoning from Trader Joe’s. By all means go get this if you haven’t tried it! If you don’t have this on hand, just use salt and pepper (or whatever you really like using.)

The chicken only stays in the pan for about 3 minutes each side. You are not trying to cook it through in this step. You only want to brown it. When it’s a nice color on each side, remove it to another plate. Add a little bit of butter to the pan, then the diced shallots. Cook the shallots for a minute or two, then add the broth mixture. Bring this to a simmer and then go watch TV (or drink wine) for about 10-12 minutes while it reduces.

As you can see by the video (below), my sauce is a funny looking color. This is because I used organic bone broth. (It’s what I had on hand.) By all means use what you have on hand. If you prefer chicken broth or vegetable broth, that will work as well.

Once the sauce has reduced, the next step is fairly easy. Remove the pan from heat, whisk in 1 Tbsp of butter until it melts, then whisk in the cream until it’s incorporated. Put the pan back on the heat for about 2 minutes to allow it to heat through, then add the chicken back to it. I have no idea why it didn’t occur to me to photograph this step, but oh well. After this, stir in the capers and then the whole pan goes into the oven for about 5 – 10 minutes to cook through.

While this is happening, saute the zucchini noodles. (This is what it looks like.)

To the zoodles, I added another one of my current favorite spices: Cilantro lime seasoning blend. I also added the zest of two lemons.

Once the zoodles are the consistency of egg noodles, I take them off the heat. Then pull the chicken out of the oven, stir in the chopped herbs and plate it up. I garnished with fresh lemons.

BTW: If you are not a fan of zoodles, this chicken dish stands on it’s own. You could serve it alongside some freshly steamed broccoli or asparagus would be lovely as well! Any type of pasta would work, too!

PS- If you are counting carbs, the chicken and the sauce come to about 4.3 g net carbs, 16 g fat & 33 g protein; one serving of the zoodles is about 4 g net carbs.

I guestimate the calorie count of just the chicken and sauce is around 305 per serving.

JUST WOW, Creamy Lemon Garlic Chicken (over zoodles)

Ingredients: (Yields 4 servings)

4 chicken breasts. (I saved time by buying mine already thinly sliced)

2.5 c. bone broth

1/3 c. Cream

2 Tbsp lemon juice

Zest of 2 lemons

1/2 tea. Red pepper flakes (optional)

3 garlic cloves smashed then chopped

1/2 c. Chopped parsley (any freshly chopped herb would work well.)

1 shallot finely minced

2 Tbsp. Butter

3 Tbsp. Olive oil

4 zucchini, (transformed into noodles using a vegetable peeler)

S & P

1-2 Tbsp. Seasonings to taste (see above for what I used.)

Directions

Preheat oven to 375 degrees

1. Create the zucchini noodles using a vegetable peeler (use a spiralizer if you like that texture better.) Set aside.

2. Zest the lemons and set the zest aside for later. Then slice the lemons and squeeze the juice into a strainer to catch the seeds & pulp. Into a larger measuring cup or bowl, add two cups of broth, 2 Tbsp. lemon juice, red pepper flakes and garlic. Stir and set aside.

3. Pound your chicken breasts to the same thickness. Mine were 1/2″ thick. Season with salt and pepper. (I also used a good amount Trader Joe’s: “21 Seasoning Salute”-use what you like)

4. Over medium high heat, sauté the chicken in olive oil, about 2 -3 minutes per side. No need to cook all the way through, as it will be going into the oven later. You are just looking for good color on both sides. Remove to a plate. Reduce heat to medium.

5. Put 1 Tbsp. Butter into the hot pan, swirl around, then add the shallots. Cook about 2 minutes, then add the broth mixture. Bring up to a simmer. Let it reduce to about a half cup. (Took about 12 minutes)

6. When the sauce has reduced, remove from the heat, whisk in 1 Tbsp. Butter, then whisk in the cream until it’s fully incorporated. Return to heat for about a minute or two to reheat. Stir in the capers if you are using them. (Do NOT allow the sauce to boil.) Add the chicken back to the pan; turning it in the sauce to coat both sides; then put it into the oven for 5-10 minutes.

7. In a separate skillet, over medium heat, add 1 Tbsp. Olive oil, 1/3 c. Broth, zoodles, lemon zest and seasonings. Toss in the oil and broth until fairly wilted. (I hate soggy zoodles, so watch this carefully. It only takes about 3 minutes.) Season with salt and pepper and 3/4th of the lemon zest.

8. Once the chicken is finished, stir in the chopped parsley (basil would be great in this). Here you can plate the noodles and the put the chicken and sauce on top OR you can remove the chicken from the pan, toss the noodles in the sauce and then add the chicken back. I tend not to toss the noodles in the sauce because it can make the zoodles mushy.

9. Garnish with fresh lemon, more parsley and the last bit of lemon zest.

Gimmee that Bacon Roasted Tortellini!

A lot of times I adapt recipes that I have made at home in order to serve for a large crowd. This tortellini casserole is a showstopper every time!

By day, I do the finances for a very large, beautiful Baptist church here in Louisville. (Not that it matters, but hubs and I are Catholic and we joke with the members of this church all the time that, “We are the heathen Catholic couple!”) Every Wednesday afternoon I knock off at 1:30 to meet Charlie at the door and walk down to the church kitchen where together, we prepare their Wednesday Night Fellowship meal. This is our fifth year of doing that walk.

I think it’s worth noting here that I haven’t always been a good cook, let alone someone who was trained in feeding the masses! Raising my daughter alone, I remember a very limited scope of what I actually made from scratch. There for a while, we ate almost all of our meals out at Applebee’s. (Yes, it’s true. If I could do that over, I certainly would.) When Charlie came along ten years ago, he came with the experience of not only being a retired Firefighter, but his firehouse’s cook. Soon enough, he was preparing all of our meals.

That is, until we moved to a new condo that had a wonderful kitchen. It was there, two years prior to my being hired at the church, that I discovered my absolute love of cooking. Turns out, I not only love cooking, I’m told my food is worth eating! (That’s a total plus!)

Just after I was hired, I learned of an opening to aid in the Wednesday Fellowship Meal prep. I am ALWAYS and I mean ALWAYS on the hunt for side job experiences, so I immediately signed us up! (Poor Charlie. He’s sooo stuck with “a joiner”.)

Long story short, after the first season, we ended up taking over the entire meal preparation. That means we decide what to make, we shop for our ingredients, we prepare the food, we help to serve the food and do the dishes and it’s darned hard work. I joke all the time that,”It’s ALWAYS Wednesday in our life”. I feel like it’s true! It’s also true that it’s like planning a huge party once a week and for this reason, I adore it!

A lot of times, I adapt recipes that Charlie and I make at home in order to share with the church. This tortellini casserole is something I saw on TV long ago. It seemed so easy. I made it for us and we loved it, so I figured out an easier way to make if for the church.

I will give you the original recipe and then I will tell you how to tweak it for a crowd! But first, meet my hubs, Charlie Alfredo! LOL!

Bacon Roasted Chicken Tortellini

Makes 8-10 servings.

Ingredients:

½-20 oz. pkg. Hardwood Smoked Bacon

1 pkg. Chicken Breast (about 1 ¾ lb.)

½ tsp. Kosher Salt

½ tsp. Garlic Italian Seasoning

1/2 tsp. Dried basil

¼ tsp. Coarse Ground Black Pepper

2-19 oz. pkgs. Frozen Cheese Tortellini (I always go for the tri-color variety. It’s just prettier)

1-12 oz. pkg. Frozen Peas

2-16.9 oz. pkgs. Alfredo Sauce (at home, I make my own, but use jarred if you are scared!)

6 slices Provolone Cheese

Directions:

Preheat oven to 375° & lightly spray a 9″X13″ casserole dish with pan release.

Layout bacon on a baking sheet & bake until crisp (about 15 minutes or so).

Remove bacon from baking sheet & move onto a paper towel lined plate to drain. Do not discard the grease from the baking sheet.

Season both sides of the chicken breast with salt, Italian seasoning & black pepper. Place directly on the already hot baking sheet. Flip chicken so that bacon grease is now on both sides of the chicken. Roast chicken for 10 minutes & then flip. Roast another 10 minutes & check for doneness. The chicken should read 165 degrees on an instant-read thermometer. Remove from oven & let rest on your cutting board for 3-5 minutes before slicing into thin strips.

In a large mixing bowl, combine sliced chicken, uncooked, frozen tortellini, frozen peas & both jars of Alfredo. Crumbled the bacon over top & toss well to combine.

Pour mixture into your prepared casserole dish. Cover top with sliced provolone cheese. Bake for 25 minutes covered with foil & then 10 minutes uncovered. The casserole should be hot, bubbly, and browned on top.

Yeah okay, that’s how we made it at home.

For church (or a large group), skip frying the bacon and doing the chicken in the bacon fat. Instead, go to the market and buy prepared chicken. You can find frozen chopped chicken as well OR buy a rotisserie chicken OR boil some chicken tenders. AND for the bacon, buy frozen, chopped bacon OR buy already prepared bacon and chop it up. Skip the entire part about cooking all this stuff and just add it in with the other ingredients.

THE BEST part about this recipe is that you NEVER have to cook the tortellini; just dump it in as is. Oh and…it’s DELICIOUS,too!!!

PS- Tomorrow’s recipe will be “Zucchini Leak Pie”! Don’t miss it!

Lemon-Basil Brown Butter Chicken

This was intended to be lemon chicken, but I goofed and let my butter get brown. Introducing Lemon-Basil Brown Butter Chicken ala Bobbe! It ended up being very tasty (and it smelled delightful too!)

At some point I will stop using my iPad to do my photos in favor of using the canon that just sits upstairs feeling lonely. Although most of the time I’m fine with my photos, the iPad just could not capture a great image of this dish. Trust me, it received rave reviews from the hubs and I actually loved it too. (I can always find some way to be critical of my creations, but not this time.)

This started out to be lemon chicken but I got lazy when it was time to make the sauce, so it became lemon-basil brown butter chicken because I let my butter get too brown. Happy accident.

The first step was to butterfly and pound the chicken breasts into about 1/4″ cutlets. Then I salted and peppered each side and dredged them in a seasoned flour mixture. (Lemon pepper & Italian seasoning.)

Once I had all of the cutlets dredged on both sides. I set them aside in order to assemble my sauce ingredients.

Cast of characters for the sauce: chicken broth, zest of three lemons, juice of three lemons (I didn’t cut or squeeze the lemons until I was sure I would need them all.), garlic, basil, olive oil, a little flour and BUTTER. (Butter was late for the photo-op. I trust everyone has seen butter before!)

Next I heated some butter and olive oil to medium high in my cast iron skillet and I added the first cutlet in. This guy was pretty large, so I didn’t try to crowd the pan with the other one. Instead, I did them in batches.

Once browned, I took them out and set them aside. At this point I added some more butter and a little flour and some chicken broth and started whisking away. Then came the lemon juice and zest, the basil and at the very end; the garlic.

Here is a video of what it looked like. I did add some more liquid to it after this because I didn’t want it to be too thick.

We served it over plain orzo with a side of delightfully perfect roasted Brussels sprouts and rainbow carrots.

And here you have it! I garnished mine with cilantro even though there isn’t cilantro in the dish. I failed to save some fresh basil leaves, so I improvised. LOL! This is a no-no in the real world; but since this is “Bobbe’s World”, I get to do what I want!

Ingredients:
2-4 chicken breasts, butterflied and pounded to ¼”
2 ¼ cups flour
1-2 Tbsp. lemon pepper (optional)
1-2 Tbsp. Italian seasoning (optional)
Salt & Pepper to taste
1-2 Tbsp. Olive oil
3-4 Tbsp. unsalted butter (use REAL full-fat butter, anything else is poison!)
3 cloves garlic slivered (can be chopped if you are lazy)
16 oz. Chicken broth
Zest & juice of three lemons
½ fresh chopped basil

Directions:

Create a flour dredge using 2 cups of flour mixed with 1-2 Tbsp. lemon pepper & Italian seasoning.

Butterfly the chicken and pound into ¼” cutlets. Salt & Pepper both sides.

Heat a cast iron skillet to medium high, add in 2 Tbsp. olive oil & 2 Tbsp. butter. Fry the chicken until golden brown on both sides (about 4-5 minutes per side).

While the chicken is in the pan, assemble the ingredients for the pan sauce:
Butter, Flour, Chicken broth, Lemon zest, Lemon juice, Chopped Basil, Garlic.

When the chicken has finished cooking, remove to a plate. Using the same skillet with the chicken drippings: whisk in 1-2 Tbsp. butter, then 1-2 Tbsp. flour, and the chicken broth. Continue whisking until the lumps are out and you have a smooth consistency. Reduce heat to medium and while still whisking, add the zest, juice, basil and lastly, the garlic. Continue whisking about 2 minutes more.

At this point, you may add the chicken back to the pan OR if you are serving it over rice or noodles, or in our case, orzo; you may want to wait and drizzle the sauce over the top. Anyway you do it will be the right way for you!

Chicken & Toasted Orzo with Spinach, Tomatoes & Goat Cheese!

For times that I feel uninspired I turn to my cookbooks to get the creative juices flowing. I adore the “America’s Test Kitchen” cookbooks. This recipe is adapted from one of theirs. Delish!

I am a huge fan of America’s Test Kitchen Cookbooks! They are beautifully illustrated and I love that each recipe starts with a forward that says, “Why This Recipe Works”. Lately I have been cooking so much that often, when it comes time to decide what’s for dinner, I am drawing blanks. Thankfully, these cookbooks live in my kitchen, so it’s easy to pop one open and find some inspiration. This recipe is adapted from their recipe entitled: “Chicken and Orzo with Spinach and Feta“. It’s from their cookbook: America’s Test Kitchen Cooking For Two.

After I refreshed my memory of the recipe, I decided to get completely organized before starting to cook. It’s much easier when the ingredients are all prepped and ready to go. I began by running out to my herb garden to get some fresh oregano. While I was there I noticed my sage plant is growing like crazy, so I picked a bit of that and I also snagged some baby kale. I wish I could take credit for growing those beautiful little tomatoes, but they came from Sam’s Club as did the baby spinach/kale mixture.

I removed the stems from the spinach (I hate stems), chopped my garlic and herbs, then measured out the red pepper flakes, the amount of orzo and the amount of chicken stock I would need.

The first step is to put the raw orzo into a skillet and toast it until it’s a little brown. Don’t skip this step because it really imparts a great flavor and a little bit better texture.

Then in the same skillet, I sauteed my chicken tenders in a bit of olive oil, salt and pepper and some granulated garlic. Not very interesting. It’s just chicken! LOL.

Once the chicken has browned on both sides and is barely cooked through, you remove it to another pan and then add in your stock and orzo. I put the stock in first to deglaze the pan. The recipe doesn’t actually call for tomatoes, but we like them so I added some in to let them cook with the orzo. Once you get it to a boil, you add the chicken back in, nestling it in the orzo until it’s cooked through. Since I used chicken tenders, it only took a few minutes. If you use breasts, it would be longer.

Once the chicken is cooked through, remove it again, to a plate tented with foil. Continue to cook the orzo until al dente, then start adding the spinach in small batches, stirring pretty continuously. I kept extra stock handy in case I needed it and I did need to add about a half cup before the orzo came together the way I wanted. The recipe calls for the juice of a lemon. I added the zest of a lemon and the juice and the taste was bumped up considerably!

Lastly, I removed it all, placed it in my serving dish, added the chicken and topped it with crumbled goat cheese and fresh oregano leaves…and of course, my beautiful tomatoes!

Winner winner, chicken dinner!

(Adapted from an original recipe from America’s Test Kitchen)

Ingredients:

3/4 c. orzo
2 T olive oil
4 boneless, skinless chicken breasts
salt and pepper
3 garlic cloves, minced
1 tsp fresh minced oregano
1 tsp fresh minced sage
1 tsp red pepper flakes
2 1/2 c chicken broth (more if needed)
12-15 cherry tomatoes
4 cups baby spinach
4 oz goat cheese, crumbled
Zest of 1 lemon
Juice from one lemon
Fresh oregano leaves for garnish (You could use basil or flat leafed parsley if you don’t have fresh oregano)

Directions:

Toast the orzo in a cast iron skillet over medium high heat (just until brown, stirring often.) Remove from skillet.
Using the same skillet, saute chicken in olive oil until brown and just barely cooked through. Remove to a plate.
Toss herbs and garlic into the same skillet, let it bloom 30-40 seconds
Add in chicken broth. tomatoes and orzo, season with salt and pepper. Bring to a boil. Reduce to simmer, add back the chicken and cover until chicken is cooked through. (10-15 minutes if using tenders, 15-19 minutes if breasts) Remove chicken to a plate and tent with foil.
Continue simmering the orzo, stirring and adding more stock.
Add in the lemon juice and zest. Season with more pepper and a little salt.
Add in the spinach, one handful at a time, continuously stirring.
Once your spinach has wilted and the orzo is cooked through, transfer it to a serving platter. Nestle the chicken into the orzo, garnish with crumbled goat cheese, fresh cherry tomatoes, fresh herbs.

Easy Chicken Enchiladas

One of my favorite recipes for feeding a crowd is enchiladas. They are simple, inexpensive, easy to make and they’re delicious. I have made them so many times I don’t even follow a recipe any more. These things are so forgiving, you can put anything in them. They are great to make when you want to make space in the fridge, which is how these happened. I had some onions and peppers I needed to use, so poof: enchiladas!

One of my favorite gifts to give are gifts of food. So we make a bunch of pans of these at least once per month and deliver them to friends and neighbors door-to-door. So fun and ALWAYS appreciated!