Category: Chicken


Homemade Mu Shu Chicken

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Ingredients:

2 tbsp. vegetable oil

2 large eggs whites (beaten)

2 tsp.  minced ginger

1 garlic clove (minced)

3 cups chopped cabbage’

1 cup shredded carrots

5 shiitake mushrooms (sliced)

2 tbsp. low sodium soy sauce

3 tbsp. hoisin sauce

1 tsp. sesame oil

3 cups cooked, shredded chicken

1/4 cup scallions (sliced)

Directions:

1. Heat 1 tbsp. vegetable oil in a large skillet over high heat.  Scramble the eggs. When done set to the side.
2. Heat 1 tbsp. vegetable oil in the skillet  Add ginger and garlic and cook for 1 minute.
3. Add cabbage, carrots and mushrooms. Cook for about 5 minutes. (add a drop more oil if needed)
4. Stir in the soy sauce, hoisin sauce, and sesame oil.
5. Add the cooked chicken an eggs to the skillet. Mix and cook for an additional 3 minutes.
*Serve in warm tortillas.

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Ingredients:

4 skinless boneless chicken breasts (1/4 in. thick)

8 slices munster cheese

1/2 cup sundried tomatoes (in olive oil)

1 cup fresh arugula (rinsed and drained well)

4 hero breads

sea salt and black pepper

Directions:

1. On a grill with a little olive oil, grill chicken breasts. Sprinkle sea salt and black pepper. Cook on both sides. Cook for about 8 minutes. (depends on the thickness of chicken) *Chicken should be well cooked.

Preheat oven to 350 degrees.

2. When chicken is cooked, place chicken on a baking pan. Place 2 slices of munster cheese on each chicken breast. Put in oven for about 5 minutes, until cheese is melted.

3. Slice hero bread. (see photo)

4. Drizzle a little olive oil on bread. Put some arugula on bread. Place chicken breast on bread and top with sundried tomatoes. (See photo.)

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Ingredients:

8 chicken cutlets
1 large eggplant (peeled and sliced thin)
1 large zucchini (sliced thin)
2 red peppers (sliced)
2 whole bulbs of garlic
4 tbsp. fresh parsley (chopped)
olive oil
1 fresh lemon (squeezed)
sea salt and black pepper
cooked rice (of your choice)
Directions:
Preheat oven to 400 degrees.
1. Take both whole bulbs of garlic and put on top of aluminum foil. Pour a tbsp. of olive oil on top. Wrap up the garlic and place in oven for 30 minutes.
2. Remove garlic from oven and cool.
3. Peel skin off of garlic. In a food processor put garlic, parsley and a pinch of sea salt and black pepper. Pulse to a slight paste. Then add fresh lemon juice and beat again.
4. Rub a little olive oil on a grill. Grill all vegetables on both sides. You can baste vegetables with garlic mixture. Remove vegetables and keep warm.
5. Grill chicken on both sides, until cooked. (Meat must be white on the inside.) Baste with garlic mixture, when chicken is almost cooked. Cook for additional 2 minutes. Sprinkle a pinch of sea salt and black pepper.
6. On a platter, place your favorite cooked rice. Top with chicken and grilled vegetables. (see photo)

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Ingredients:
4 large chicken breasts (boneless and skinless)
4 slices Swiss Cheese
2 cups of eggplant (peeled and cut into cubes)
4 cloves of garlic (chopped)
olive oil
balsamic vinegar
salt and pepper
Directions:
1. In a large Ziploc bag, add chicken breasts with olive oil and balsamic vinegar. Take half of the chopped garlic and add it to the bag. Refrigerate for at least 2 hours.
2. In a very hot skillet, remove chicken breasts from Ziploc bag and brown chicken breasts on both sides for a total of 5 minutes.
Preheat oven to 350 degrees.
3. Coat a large deep baking dish with 2 tbs. of olive oil. Add chicken breasts and bake for 40 minutes.
4. Meanwhile in a large skillet, add 3 tbs. of olive oil. Brown remaining garlic and add eggplant. Stir frequently. Cook until eggplant is crispy. When done, remove and set to the side.
5. After 40 minutes, remove chicken from oven. Put a slice of cheese on top of each chicken breast. Spoon eggplant on top of each chicken breast.
6. Return to oven for 3 minutes or until cheese has melted. Remove and serve hot.

Chicken and Rice

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Ingredients:

1 cooked Rotisserie chicken cut into bite size pieces (no skin or bones)
2 cups brown rice
1 small onion (chopped)
2 cloves garlic (chopped)
1/2 cup pitted salad olives (Goya)
1 8 oz. can Del Monte Sauce
3 cups water
1/2 cup olive oil
2 cups chicken broth
1 tsp. sea salt
1/2 tsp. oregano
pepper (to taste)

Directions:
1. In a large pot, brown the onion and garlic in the olive oil. Add sea salt, pepper, oregano and can of sauce. Next, add olives. Simmer for 5 minutes.

2. Add water, chicken broth and rice. The liquids should cover the rice.

3. Cook at a medium flame for about 40 minutes or until rice starts to dry and become fluffy.

4.  5 minutes before rice is done, add cooked chicken to rice. Make sure chicken is heated through.

Serve hot.

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Ingredients:
1 (3 lb.) roasting chicken
1 large eggplant (peeled and sliced thin) *at least 8 slices
2 large tomatoes (sliced) *at least 8 slices
1 lb. piece fresh mozzarella (sliced) *you need 4 slices
1 jar of roasted peppers (drained and sliced)
2 cups of bread crumbs
2 eggs (beaten)
1 cup fresh ricotta
sea salt and black pepper
olive oil
Directions:
Preheat oven to 350 degrees.
1. Sprinkle sea salt and black pepper on whole chicken. Roast chicken for one hour and 20 minutes. Chicken should be well cooked. Let cool.
2. Dip eggplant slices in egg and then bread crumbs.
3. In a large skillet put 3-4 tbsp. of olive oil. Fry eggplant on both sides until tender. (about 4-5 minutes) Let dry on paper towels.
4. Slice the roast chicken breasts into thin slices.
5. In a baking pan, coat the bottom with a little olive oil. Put a slice of eggplant. Put a slice of tomato on top. Put a slice of fresh mozzarella on top. Put a slice of chicken and then top with another slice of eggplant. Put a dollop of fresh ricotta on top. Sprinkle a little sea salt. Top with roasted peppers. (see photo)
Preheat oven to 350 degrees.
6. Bake in oven for about 12-15 minutes. You want mozzarella cheese melted.

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Ingredients:
6 chicken cutlets
1 lb. fresh spinach
1 cup cherry tomatoes (cut in half)
1 cup black olives (pits removed and sliced)
1 clove of garlic (chopped)
3 tbs. olive oil plus 2 tbs.
2 tbs. balsamic vinegar
1 tsp. sea salt
1 tsp. black pepper
Directions:
1. In a Ziploc bag, add chicken cutlets, olive oil, balsamic vinegar, sea salt and black pepper. Let marinate in refrigerator for at least one hour.
2. Grill chicken cutlets on both sides until done. Keep warm.
3. In a large skillet, add 2 tbs. of olive oil. Add garlic. Let brown for a minute. Add tomatoes and spinach. Sprinkle a pinch of sea salt. Stir. Add cooked cutlets to the pan.
4. Cook for an additional 3 minutes. (heat through)
Serve hot.

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Ingredients:
2 lbs. chicken cutlets (thinly sliced)
1 lb. medium shrimp (tails removed)
1 lb. red roasted potatoes (cut into quarters)
1/2 lb. carrots (sliced thin)
4 cloves of garlic (chopped)
2 tsp. sea salt
1 tsp. black pepper
olive oil
1 tbsp. fresh chopped parsley (optional)
Directions:
Preheat oven to 350 degrees.
1. In a large baking pan, put potatoes, carrots and garlic. Sprinkle sea salt and black pepper on top. Add parsley.
2. Drizzle olive oil on top. (about 4 tbsp.) Stir together.
3. Bake in oven about 40 minutes or until potatoes and carrots are tender. (check at 30 minutes)
4. In a skillet, put 1 tbsp. of olive oil. Cook chicken cutlets on each side for a total of 6 minutes. (3 minutes on each side.) Sprinkle with a little sea salt and black pepper. (Keep cutlets warm when done.)
5. Boil shrimps for 5 minutes and drain well.
6. On a platter placed grilled cutlets. Put roasted potatoes, carrots and shrimp on top. (See photo)

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Ingredients:
8 chicken cutlets
2 cups roasted peppers
8 slices fresh mozzarella
8 large pita breads
1 cup fresh basil
1 clove of garlic
1/2 cup grated cheese
olive oil
sea salt
Directions:
1. In a large skillet put 1 tsp. of olive oil. Cook chicken cutlets for about 5 minutes. Sprinkle a little sea salt. (Turn over a few times.) Set to the side.
2. In a food processor, put basil, grated cheese, garlic and 3 tbsp. of olive oil. Mix well.
3. Take 2 pita breads. Put a teaspoon of pesto on both. Spread evenly.
4. Put 2 chicken cutlets on pita bread. Put 2 slice of mozzarella. Put a few roasted peppers on top. (Repeat and make 3 more paninis.)
5. Preheat oven to 400 degrees.
6. Put pitas on a baking pan and bake in the oven for about 12-15 minutes, until pita is crisp and mozzarella has melted.
*If you have a panini maker, use that. But for those who don’t, the oven is just as good.

Grilled Chicken Satay

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Ingredients:
6 skinless, boneless chicken breast halves (cut in strips) *see photo
3 tbs. creamy peanut butter
1/3 cup soy sauce (low sodium)
1/2 cup lemon juice
1 tbs. brown sugar
2 cloves garlic (chopped)
wooden skewers (2 dozen)
Directions:
1. In a bowl, combine peanut butter, soy sauce, lemon juice, brown sugar, and garlic.
2. Place the chicken breasts in the marinade and refrigerate. (at least 3 hours, overnight is better)
3. Preheat grill to a high heat.
4. Weave the chicken onto skewers.
5. Grill each side for 4-5 minutes. (Depends on thickness of chicken.)
*If you use a skillet, put about 2 tbs. of olive oil and then cook on each side.
*You can make extra sauce for dipping. Do not use the same sauce the raw chicken was marinating in.