Category: Chicken


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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.

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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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Ingredients:
8 chicken cutlets
3 large zucchini (cut into small pieces)
1 package small baby carrots
1/2 cup pecans
1 stick of butter plus 1 tbsp
flour
2 tbsp. brown sugar
1 cup vegetable stock
sea salt and black pepper
2 tbsp. olive oil
Directions:
*Note: At one point, you will have two skillets working at the same time.
Boil carrots until tender and drain. (about 10-12 minutes)
In a skillet, put 2 tbsp. olive oil. Cook zucchini until browned and tender. Set to the side.
Flour cutlets. Sprinkle with sea salt and black pepper.
In another skillet, put 1 tbsp. butter. Add pecans. Melt butter. Stir pecans for about a minute and remove.
Add 1/2 stick of butter. Cook cutlets on both sides until brown and well cooked. Then remove.
Add remaining butter to skillet. Melt. Add vegetable stock, brown sugar and pecans. Stir well.
Add carrots to zucchini skillet. Heat through.
Place carrots and zucchini on a platter. Place chicken on top. Pour pecan sauce on top of chicken.

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.

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Ingredients:

2 cans red kidney beans

5 boneless chicken breasts (cut into bite size pieces)

1 green pepper (seeds removed and diced)

1 small sweet onion (chopped)

2 tbs. olive oil

1 clove of garlic (chopped)

1 tsp. chili powder

1 (28 oz). can of crushed tomatoes

1 (6 oz.) can of tomato paste

1 cup of water

1 tsp. of sugar

Directions:

1. In a deep pot, put olive oil. Cook chicken pieces on all sides. Stir frequently and cook for 4-5 minutes until cooked. Remove chicken and refrigerate. In the same pot, add another tbs. of olive oil. Cook peppers, onions and garlic until soft.

2. Add chili powder and stir. Add beans, crushed tomatoes, tomato paste, water and sugar. Over a high heat, bring to a boil. Reduce heat to a low simmer. Leave pot uncovered for 25 minutes. Stir occasionally. Add the chicken. Let simmer for an additional 5 minutes for chicken to heat through.

Serve hot. Serves 4 people.

Ingredients:
6 chicken cutlets (sliced into pieces)
1/2 lb. medium size shrimp (tails removed and cleaned)
2 cups carrots (sliced thin)
2 cups zucchini (sliced thim)
2 cloves of garlic (chopped)
4 tbs. olive oil
salt and pepper
Directions:
1. In a skillet put 2 tbs. of olive oil. Cook chicken pieces and remove to the side.
2. Next, add 2 tbs. of olive oil to the skillet. Cook garlic for a minute and then add carrots and zucchini. Sprinkle with salt and pepper. Stir frequently.
3. When carrots and zucchini appear tender, remove from skillet.  Add shrimp to same skillet. Stir and cook for about 3 minutes. Return chicken and vegetables to skillet and cook for an additional  minute to heat through.
*optional: add 1/4 cup of white wine when you add in cooked chicken
Serve hot.

Stuffed Chicken

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Ingredients:

4 large boneless chicken breasts

1 lb. of broccoli (broken into pieces)

2 cloves of garlic (chopped)

1/2 cup cheddar cheese (shredded)

1/2 cup fresh mozzarella (shredded)

1 1/2 cups chicken stock

3/4 cup white wine

3 tbsp. olive oil

sea salt and black pepper

Directions:

1. In a large pot of boiling water, boil broccoli for 15 minutes. Broccoli should be soft. Drain broccoli well and let cool for 15 minutes.

2. When broccoli is cool, chop into small pieces. Add broccoli to a bowl. Add cheddar cheese, mozzarella cheese, garlic, olive oil and a pinch of sea salt and  blackpepper.

3. Preheat oven to 400 degrees.

4. Cut chicken breasts on the side to make a large stuffing pocket.

5. Stuff each chicken breast with broccoli mixture. Stuff as much as you can. Using string, wrap the the chicken breast tightly. (This will prevent mixture from coming out while baking.)

6. In a large baking dish, place chicken breasts. Sprinkle with salt and pepper. Pour chicken stock and wine into baking dish. Cover dish with aluminum foil. Cut some small holes in the foil. Bake in oven for 45-50 minutes. Chicken should be white and moist. You can remove the aluminum foil 5 minutes before done to brown the chicken a bit. Remove string before serving.

Serve hot. Serves 4.

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:

1 lb. ground chicken

2 tsp. sea salt

1 tsp. black pepper

1 cup fresh basil (packed into cup)

1 clove of garlic

1/4 cup pignoli nuts

1/4 cup parmesan cheese

3 tbsp. olive oil

2 avocados (sliced)

a bunch of red leaf lettuce (rinsed, drained and torn)

Directions:

1. In a food processor, put basil, garlic, pignoli nuts, parmesan cheese and olive oil. Pulse until smooth. If you need a little more oil, add a drop more. Leave pesto to the side.

2. Mix ground chicken with sea salt and black pepper. Form into 4 burgers.

3. Grill burgers for at least 10 minutes. (Turn over after 5 minutes.)

4. On ciabatta bread or a roll, put a tbsp. of pesto on inside of roll. Place burger. Put lettuce and slice avocado on top.

*Serve with french fries. (Optional)

Chicken Lettuce Wraps

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Ingredients:
2 boneless chicken breasts (cut into bite size pieces)
1 red bell pepper (seeds removed and diced)
1/2 cup zucchini (diced)
2 cloves of garlic (chopped)
2 scallions (chopped)
2 1/2 tbs. olive oil
2 tbs. soy sauce                                                                                                                                                                10 lettuce leaves (cold and crisp)

Directions:
1. In a large skillet, put 1 tbs. olive oil. Add garlic, zucchini and red bell pepper. Brown for two minutes. Stir frequently. Remove and set to the side.

2. Add a tbs. of olive oil to skillet. Cook chicken. Stir frequently for about 5-6 minutes. Make sure chicken is cooked.

3.  Add scallions, soy sauce and remaining 1/2 tbsp. olive oil. Stir well.  Add cooked zucchini and peppers.

4. Cook for additional 3-5 minutes. Chicken should be white/cooked on the inside.

5. Wrap chicken in pieces of lettuce. (See photo.)

 

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