Tag Archive: Chicken


img_1847

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.

img_2957

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.

img_4752

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)

IMG_4455

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.

Lemon Chicken Francaise

IMG_3373

Ingredients:
2 cups all-purpose flour
salt and ground black pepper to taste
1 lb. thinly sliced chicken cutlets
2 cups chicken broth
2 eggs (beaten)
1/2 cup butter
1/2 cup vegetable oil
1/2 cup lemon juice
2 tbs. all-purpose flour
fresh parsley sprigs
1 lemon cut (slices)
Directions:
1. Season ( 2 cups) flour with salt and pepper.
2. Coat chicken cutlets in flour and shake off excess. Then dip in egg.
3. Using a large skillet, heat vegetable oil.
4. Fry chicken until golden brown on both sides, 4 to 5 minutes. Remove and set to the side.
5. Melt butter in the same skillet. Stir in 2 tablespoons flour. Stir well.
6. Add chicken broth and lemon juice. Simmer (low heat) until thickened. (about 8-10 minutes)
7. Return chicken to the skillet. Continue simmering (low heat) until chicken is no longer pink in the center. (about 10-12 more minutes)
*Serve chicken with parsley sprigs and lemon wedges.

IMG_4789

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)

Spicy Brown Sugar Chicken

IMG_0021

Have You “Liked” “Cooking With Mr. C.” on Facebook?

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. 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 Shrimp With Vegetables

IMG_2229

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. In separate skillet add 2 tbs. of olive oil. Cook garlic for 2 minutes and then add carrots and zucchini. Sprinkle with salt and pepper. Stir frequently.
3. When carrots and zucchini appear tender, add shrimp. Stir and cook for an additional 3 minutes. Add chicken and cook for an additional 2 minutes.
*optional: add 1/4 cup of white wine when you add in cooked chicken
Serve hot.

IMG_3545

Set it up and let everyone help themselves.

Ingredients:
6 tortilla shells
6 chicken cutlets (grilled and cut into bite size pieces)
1/2 lb. shrimp (tails removed and boiled)
2 cups salsa
2 cups shredded cheddar cheese
2 cups sour cream
1 head of iceberg lettuce (shredded)
2 cups cherry tomatoes
Directions:
1. Fill each shell with lettuce and top with fillings of your choice.
Optional/Suggestions: red onions, guacamole, chick peas, black beans, sliced beef

IMG_3089

Have You “Liked” “Cooking With Mr. C.” On Facebook?

Ingredients:
8 chicken cutlets
2 cups fresh arugula
1 lb. piece fresh mozzarella ( 8 thin slices)
4 large vine tomatoes (16 thin slices)
4 tbs. olive oil
4 tbs. balsamic vinegar
2 tsp. sea salt
Directions:
1. In a Ziploc bag, put chicken cutlets, olive oil and balsamic vinegar. Refrigerate for 2 hours.
2. After 2 hours, grill cutlets in a skillet with a tbs. of olive oil. Sprinkle salt on both sides. Cook on both sides for about 3 minutes each. (Depends on the thickness of cutlets.) Make sure chicken is well cooked.
Preheat oven to 400 degrees.
3. In a large baking pan, put a little olive oil to coat the bottom.
4. Put chicken cutlet, arugula, a slice of mozzarella and 2 slices of tomatoes on top.
5. Bake in oven for 10 minutes, until cheese melts.
Serve hot. Serves 4. (2 cutlets each)