Grilled Chicken With String Beans and Artichoke Hearts

Ingredients:

8 chicken cutlets (thinly sliced)

1/2 lb. string beans (ends trimmed and rinsed)

1 cup sundried tomatoes in olive oil (chopped)

1 (8 0z.) can of artichoke hearts (chopped)

1/3 cup olive oil plus 1 tbsp.

3 cloves of garlic (chopped)

sea salt and black pepper

Directions:

  1. In a large pot, boil string beans in boiling water for 12 minutes. Drain well. In a large skillet, put olive oil. Add garlic. Brown for a minute and then add string beans, artichoke hearts and sundered tomatoes. Stir well. Sprinkle with sea salt and black pepper. Cook for about 5 minutes (keep stirring) and remove from heat. Keep covered in a bowl.
    2. Use same skillet. Add a tablespoon of olive oil. Add cutlets. Sprinkle with a little sea salt and black pepper. Cook on both sides.
    When all cutlets are cooked add string bean mixture back to the skillet. Make sure all is heated well. Serve hot.

 

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Super Bowl Chicken Wings

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Ingredients:

2 dozen chicken wings

3/4 cup all purpose flour

1/2 tsp. cayenne pepper

1/2 tsp. paprika

salt and pepper (just a pinch)

olive oil

1/2 cup of butter or margarine

2 tsp. hot sauce

Directions:

1. In a bowl, mix flour, cayenne pepper, paprika, salt and pepper. Coat wings in flour mixture. Refrigerate for 2 hours.

2. In a skillet, put 4 tbs. of olive oil. When heated, add wings. Cook wings for 12-15 minutes. Turn wings over to cook evenly.

3. While wings are cooking, in a separate pan, add butter and hot sauce. Keep on a low heat and stir until butter is melted.

4. When wings are done, place on paper towels to absorb excess oil. Put wings in a bowl and pour butter sauce over them. Stir to coat them.

Serve hot.

Chicken Parmesan

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Ingredients:

8 thin slices chicken cutlets

2 cups tomato sauce

2 cups fresh ricotta cheese

1 lb. piece fresh mozzarella cheese (sliced into 8 thin slices)

sea salt

4 fresh basil leaves (chopped)

olive oil

Directions:

Preheat oven to 350 degrees.

In a large skillet put 2-3 tbsp. of olive oil. Cook chicken cutlets on both sides for about 3 minutes each.
In a large baking pan, coat the bottom with tomato sauce. Place cooked cutlets in pan. Put a little tomato sauce on top of each cutlet.
Put a dollop of fresh ricotta cheese on top of each cutlet. Spread the ricotta evenly on top.
Put a slice of mozzarella on top of each cutlet. Sprinkle with sea salt and basil. Bake for 8-10 minutes, or until mozzarella is melted.

Chicken Bruschetta

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Ingredients:

4 thick chicken cutlets (1/2 inch thick)

4 slices fresh mozzarella cheese

2 vine tomatoes (diced)

1 small red onion (chopped)

1 clove of garlic (chopped)

olive oil

balsamic vinegar

salt and pepper

Directions:

1. Put 2 tbs. of olive oil in a skillet. When oil heats, put in garlic. When garlic browns, add 1 tbs. of balsamic vinegar. Stir with a spoon. Add chicken cutlets to the pan. Cook on each side for 5-7 minutes. (depending on thickness of cutlets) You can cut the chicken to see that it is white in the middle. Remove chicken and keep covered.

2. In a bowl, add tomatoes and onions. Sprinkle with a pinch of salt and pepper. Add 1 tsp. of olive oil and 1 tsp. of balsamic vinegar. Mix well.

3. Preheat oven to 400 degrees. Get a baking pan. Coat the bottom of the pan with 1 tbs. of olive oil. Place chicken cutlets in pan. Put a slice of mozzarella on each cutlet. Spoon tomato mixture evenly on top of all cutlets. Bake in oven for 5-7 minutes until mozzarella melts.

Serve warm. Serves 2-4 people. (Depends how hungry you are.)

Spicy Barbecued Brown Sugar Chicken

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Ingredients:
1 whole chicken (cut up into pieces)
1/2 cup brown sugar
1/2 cup paprika
1 tbsp. ground black pepper
1 tbsp. sea salt
1 tsp. chili powder
1 tbsp. garlic powder
1 tbsp. onion powder
1 tsp. cayenne pepper (optional)
Directions:
1. Mix all spices in an a large Ziploc bag.
2. Add chicken pieces to Ziploc bag. Shake well.
3. Refrigerate for at least 4 hours. (Overnight is even better.)
Cooking Options:
1.) Barbecue on a grill. Turning frequently. About 20 minute cooking time. (Make sure chicken is well cooked.)    Or
2.) Preheat oven to 35o degrees and bake for 45 minutes.
*Note: Certain chicken pieces will cook faster than others. Make sure all chicken is cooked well.

Chicken and French Fry Parmesan

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Ingredients:

8 chicken cutlets

1/2 lb French fries (potatoes)

fresh mozzarella (8 slices)

tomato sauce

sea salt and black pepper

2 egg whites beaten

2 cups bread crumbs

olive oil

Directions:

1. Dip chicken cutlets in egg whites. Then coat cutlets with bread crumbs.

2. In a large skillet, put 1/4 cup of olive oil. Fry cutlets on each side for about 3 minutes each. Turn so they don’t burn. Remove and put to the side.

3. For the French fries, you can buy frozen and bake them. If not, get 4 large potatoes and slice into shape of fries. Sprinkle with sea salt and coat with olive oil. Put on a baking pan and bake in a 400 degree oven, and bake for about 25 minutes. (until crisp and tender) *Note: It’s faster to bake the frozen ones.

4. In a large baking pan, coat the bottom with tomato sauce. Put cutlets in pan. Put some sauce on each cutlet. Sprinkle with a pinch of sea salt and black pepper.

5. Layer five or six fries on each cutlet and top with a slice of mozzarella cheese. (see photo)

6. In a preheated 400 degree oven, put cutlets in oven for about 5-7 minutes to heat through. You also want the mozzarella well melted.

Chicken Stuffed With Ricotta and Spinach

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Ingredients:

4 large chicken cutlets (large enough for rolling)

1/2 lb. spinach

1/2 lb. fresh ricotta

2 cloves of garlic (chopped)

1 large egg (beaten)

1 cup of all purpose flour

olive oil

1/2 cup of white wine

1 cup chicken stock

2 lemons (juiced)

salt and pepper

Directions:

Preheat oven to 350 degrees.

1. In a skillet, put 2 tbs. of olive oil. Brown garlic. Add spinach and cook until soft. Remove and let cool.

2. In a food processor, add ricotta, spinach and a pinch of salt and pepper. Mix well.

3. Take chicken cutlets and lay flat on wax paper. Put 2 tbs. of ricotta spinach mixture. Roll chicken cutlets up and tie with a string.

4. Take rolled chicken cutlets and dip in egg and then flour.

5. In a skillet, put 3 tbs. of olive oil. Fry rolled cutlets on each side for 3 minutes so they become brown. Remove from heat.

6. In a baking dish, put browned rolled cutlets. Add wine, chicken stock and lemon juice. Bake in oven for 45 minutes. Remove string and serve.

Serve hot. Serves 4 people.

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