Tag Archive: 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.

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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.

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.

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)

Sesame Chicken

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Ingredients:

4 large boneless/skinless chicken breasts (cut in cubes/bite size pieces)

1/4 cup soy sauce

1/2 cup honey

1/2 cup water

1 1/2 tbs. cornstarch

1 tsp. of fresh ginger

2 tbs. of sesame seeds

1/4 cup sesame oil (olive oil if your prefer)

Directions:

1. In a skillet add sesame oil (or olive). Put in chicken pieces. Cook chicken for 5 to 7 minutes until chicken is white in color throughout.

2. In a bowl, mix honey, soy sauce, water, corn starch and ginger. Beat or mix until smooth.

3. On a medium heat, pour sauce over chicken. Sauce should begin to thicken a little. Sprinkle with sesame seeds.

4. Reduce heat and let simmer for 10 minutes. Stir occasionally.

Serve hot. Serves 4.

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.
  2. 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.
  3. Use same skillet. Add a tablespoon of olive oil. Add cutlets. Sprinkle with a little sea salt and black pepper. Cook on both sides.
  4. 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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Grilled Chicken With Tomatoes and Fresh Mozzarella

Ingredients:

4 thick boneless chicken breasts (thin enough for a sandwich)

2 large tomatoes (sliced)

1 lb. piece fresh mozzarella (sliced)

4 pieces of fresh basil

olive oil (to drizzle over tomatoes)

sea salt

Directions:

1. Marinate chicken breasts with your favorite marinade. (a simple olive oil and balsamic vinegar is always good)

2. Grill chicken on each side for 5-6 minutes. (Chicken should be white on the inside when cooked.)

3. On your favorite bread, layer tomatoes and mozzarella on the grilled chicken. Sprinkle with a little sea salt. Drizzle a little olive oil on the tomatoes. Put a basil leaf on top.

Makes 4 sandwiches.

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Turkey Munster Focaccia Sandwich

 

Ingredients:

focaccia bread (enough for 4 sandwiches)

1/2 lb. sliced ham

1/2 lb. sliced munster cheese

1/2 cup fresh spinach (rinsed and drained)

1/2 cup roasted red peppers (sliced)

2 tbs.olive oil

1 tbs. balsamic vinegar

salt and pepper

Directions:

1. Cut focaccia into thick slices.

2. In a small bowl, mix olive oil, balsamic vinegar and a pinch of salt and pepper. Stir well.

3. Drizzle a little oil on each slice of bread.

4. Layer ham, munster cheese, fresh spinach and roasted red peppers.

5. Put together and enjoy.

Makes 4 sandwiches.