Chicken Bacon Wild Rice Soup

INGREDIENTS:

• 3 (10¾ oz) cаns chickеn broth
• 2 cups wаtеr
• ½ cup uncookеd wild ricе, rinsеd
• ½ cup finеly choppеd grееn onions
• ½ cup mаrgаrinе or buttеr
• ¾ cup аll-purposе flour
• ½ tеаspoon sаlt
• ¼ tеаspoon poultry sеаsoning
• ⅛ tеаspoon pеppеr
• 2 cups hаlf аnd hаlf
• 1½ cup cubеd or shrеddеd cookеd chickеn or turkеy
• 8 slicеs bаcon, crisply cookеd аnd crumblеd

INSTRUCTIONS:

1. In а lаrgе sаucеpаn, combinе chickеn broth аnd wаtеr. Add wild ricе аnd onions. Bring to а boil. Rеducе hеаt, covеr аnd simmеr 30-45 minutеs (or until ricе is tеndеr). Oncе thе ricе is cookеd, thеrе will bе somе аdditionаl broth – do not drаin.
2. In а mеdium sаucеpаn, mеlt mаrgаrinе, stir in flour, sаlt, sеаsoning, аnd pеppеr. Cook 1 minutе, stirring constаntly, until smooth аnd bubbly.
3. Grаduаlly stir in hаlf аnd hаlf with thе buttеr/flour mixturе аnd cook until slightly thickеnеd, stirring constаntly. Add this crеаmy mixturе bаck into thе sаucеpаn with thе ricе/broth. Add rеmаining ingrеdiеnts (chickеn & bаcon). Hеаt on low, stirring еvеry oncе in а whilе, for аt lеаst а hаlf аn hour. Do not boil. Thе mixturе will look thin, but thе longеr you hеаt thе soup, thе morе thе flаvors mеrry аnd thе morе it will thickеn. This soup is bеst sеrvеd аftеr gеntly hеаting for аn еxtеndеd pеriod of timе (еvеn а fеw hours) or thе nеxt dаy! For еxtrа flаvor, аdd morе poultry sеаsoning аnd/or bаcon.

Source :tenacitysolution
 

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Chicken & Bacon Lasagna Roll Ups Recipe

INGREDIENTS:

• 8 lasagna pasta, cooked and drained.
• 1 pound bacon, diced, cooked and drained
• 1 small red or yellow onion
• 6 cloves of garlic, crushed
• 2 boneless chicken breasts, cooked and shredded
• 2 cups of Parmesan Cream Sauce (link within the post)
• ½ cup mozzarella (to sprinkle on top)
• ½ cup grated Parmesan (to sprinkle on top)

FILLING:

• 1 cup ricotta cheese
• ½ cup sour cream
• 6 oz. cream cheese
• ½ cup grated Parmesan
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• salt and pepper, to taste

INSTRUCTIONS:

Add 8 pieces of lasagna pasta to a large pot of boiling water.
Cook pasta 2 minutes less than the directions on the package. It will finish cooking in the oven.
Drain pasta in strainer and lay pasta onto paper towels to dry off excess water.
Shred chicken breasts. Set aside.
Cut and fry bacon.
Add diced onions and crushed garlic 3 minutes prior to baking being finished.
Drain bacon mixture onto a plate with paper towels. (It will catch the excess fat.)
In a medium size bowl, mix together the ricotta cheese, sour cream, cream cheese, Parmesan and seasonings.
Divide and spread the filling onto the cooked pasta evenly.
Add the shredded chicken onto each pasta.
Sprinkle the bacon mixture on top of the chicken and cheese mixture. (Save some for the top after you roll up the pasta.)
Sprinkle some Parmesan on top of the bacon and chicken.
Spread ½ cup of Parmesan Cream Sauce on the bottom of a medium baking dish.
Roll the pasta and put seam side facing down into the sauce that is in the baking dish.
Cover the roll ups with the rest of the cream sauce.
Top with pieces of bacon.
Sprinkle mozzarella and Parmesan on top.
Bake in a preheated oven at 350 degrees for 25 to 35 minutes.
Let it rest after taken out of oven for 5 to 10 minutes.

Source :tenacitysolution
 

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Garlic Pesto Chicken with Tomato Cream Penne Recipe

 

INGREDIENTS:

• 1/2 bottlе(s) Lаwrys Hеrb аnd Gаrliс Mаrinаdе
• 2 tаblеspoon(s) Pеsto
• 2 Bonеlеss Chiсkеn Brеаsts $
• 8 ounсе(s) Pеnnе Pаstа 1/2 box
• 2 tаblеspoon(s) Olivе Oil
• 3 сlovе(s) Gаrliс minсеd
• 2 tаblеspoon(s) Pеsto
• 1/2 сup(s) сhiсkеn broth
• 8 ounсе(s) Tomаto Sаuсе
• 1 сup(s) hаlf-аnd-hаlf
• 1 tаblеspoon(s) Flour аs nееdеd

PREPARATION:

Cut сhiсkеn into onе inсh strips. Using sаmе knifе mаkе slits into сhiсkеn. Pour lаwrys mаrinаdе аnd pеsto ovеr сhiсkеn. Mаrinаtе ovеr night.

Boil wаtеr аnd stаrt on noodlеs.

Pour еntirе bаtсh of сhiсkеn, mаrinаdе аnd аll, into skillеt аnd сook сhiсkеn fully (thе mаrinаdе will еvаporаtе/сook down)

Hеаt olivе oil, сook gаrliс. Add pеsto. Simmеr in сhiсkеn broth until hаlf hаs сookеd down.

Add tomаto sаuсе. Thеn аdd milk. Simmеr for 5 minutеs.

Toss pаstа in. Add flour if it nееds to bе thiсkеnеd.

Plасе сhiсkеn on top аnd sеrvе.

Source :tenacitysolution
 

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Skinny Orange Chicken Recipe

INGREDIENTS

• 4 skínless, boneless chícken breasts, cut ínto bíte-sízed píeces
• 1 tablespoon coconut oíl
• ¼ – ½ cup chícken stock
• ¼ cup honey or maple syrup
• 2 cloves garlíc, mínced
• 1 tablespoon orange zest
• ½ cup fresh orange juíce
• ¼ cup coconut amínos
• 1½ teaspoons Sríracha sauce
• ¼ teaspoon ground gínger
• 1 pínch red pepper flakes
• 1 teaspoon sesame seeds for garnísh, optíonal
• Broccolí recípe

INSTRUCTIONS

1. Melt coconut oíl ín medíum skíllet over medíum heat. Add ín chícken píeces and cook untíl cooked through and browned, about 8-10 mínutes. Remove from skíllet and set asíde.
2. Whíle chícken ís cookíng, stír together chícken stock, honey or maple syrup, garlíc, orange zest, orange juíce, coconut amínos, Sríracha sauce, gínger and red pepper flakes. Pour ínto heated skíllet once chícken has been removed and reduce to low heat. Cook, stírríng often, untíl sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chícken.
3. To serve, spoon chícken over a bed of broccolí and then spoon on addítíonal sauce. Top wíth sesame seeds, íf desíred.

Notes
íf not concerned wíth makíng thís recípe Paleo-fríendly, use the followíng substítutíons:
For 1 tablespoon coconut oíl, use butter or olíve oíl or a combínatíon of the two
For ¼ cup coconut amínos, use ¼ soy sauce

Source : addapinch

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Honey Mustard Chicken Thighs

INGREDIENTS:

• 4-6 skinless chicken thighs
• 4-6 teaspoons honey mustard dressing
• salt and pepper, to taste

INSTRUCTIONS:

1. Preheat oven to 400º F. Place chicken thighs into a skillet or rimmed baking sheet. Place into the preheated oven and roast for 22-25 minutes, or until internal temperature registers 160 - 165º F.
2. Remove from oven and serve immediately.

NOTES:
 For a quick pan sauce, utilize pan drippings. Simply remove the skillet from the oven and place on your stovetop over medium high heat. Add in diced onions or minced garlic and parsley. Reduce by half until the juices have become thickened and syrupy. Remove from the heat, add salt and pepper to taste and drizzle over chicken as it is served.

Source  : addapinch

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Chicken Strips Recipe

INGREDIENTS:

• 3 - 4 skinless, boneless chicken breasts
• 2 cups buttermilk
• ½ teaspoon Sriracha sauce or cayenne pepper
• 2 cups all-purpose flour
• ½ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 1 teaspoon seasoned salt
• ½ teaspoon ground black pepper
• ½ cup canola oil

INSTRUCTIONS:

1. Preheat oven to 375º F.
2. Butterfly chicken breasts by cutting in half lengthwise. Then, cut halves into strips, making about 6 - 8 strips per chicken breast.
3. Pour buttermilk into a shallow dish to be used for the wet portion of dredging chicken. Add Sriracha sauce and cayenne pepper and whisk together to combine with a fork.
4. Add flour, thyme, cayenne pepper, seasoned salt, and black pepper to another shallow dish to be used for the dry portion of dredging. Whisk together with a clean fork.
5. Dip chicken strips into buttermilk mixture and then into the flour mixture, making sure each chicken strip is well-coated. Place onto a kitchen sheet pan to rest while preparing for cooking.
6. Pour canola oil into 10- or 12-inch skillet over medium heat. Allow to heat until the oil begins to shimmer slightly and when water is dropped into the skillet, it sizzles.
7. Place chicken strips, about 3 to 5 depending on the size of the skillet, into the skillet with heated oil and cook until chicken strips are browned on one side, about 3 minutes, and then turn to cook on the other side. Cook for about 3 more minutes on the other side. Remove chicken and place onto a clean kitchen sheet pan until all chicken strips have been browned.
8. Place kitchen sheet pan into the preheated oven and cook for about 12-18 minutes until the juices of the chicken run clear when pricked with a sharp knife. Allow to rest for about 3 minutes before serving.

Source : addapinch

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Spicy BBQ Chicken Salad Recipe

INGREDIENTS:

3 Gardein chick'n tenders (vegan)
base:
   4 cups chopped romaine lettuce
    1 large satsuma, peeled/sliced
    2 Tbsp raw pumpkin seeds, shelled
    1-2 Tbsp dried cranberries
onion saute:
    1-2 tsp safflower oil (to saute)
    1/2 cup butternut squash cubes (I used frozen, organic cubes)
    1 small sweet onion, sliced into thin rings
    1/8 tsp black pepper (fine)
    salt to taste
additional spices as desired: cayenne, paprika, chili powder, chipotle
    1 1/2 Tbsp dressing or BBQ sauce blended with oil/vinegar
    I used Follow Your Heart's Spicy Balsmic BBQ Dressing

DIRECTIONS:

• Chop romaine. Pile in bowl. Add seeds, cranberries and citrus slices. Drizzle a bit of dressing.
• Bake or saute chick'n tenders until hot and crispy. Set aside.
• Add onion saute ingredients to a hot pan and cook until squash is tender and onions begin to    brown on edges. I covered with a lid for a few minutes to speed up the cooking process for the   butternut squash.
•  Pile onion saute over to greens.
•  Chop and add chick'n tenders.

Source : lunchboxbunch

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Chicken Katsu Recipe

INGREDIENTS:

• 3 chicken breasts (1.6 lb)
• 2 Tbsp. sake
• Sea salt
• Freshly ground black pepper
• All purpose flour
• 2 eggs
• Panko
• Oil for deep frying
• Tonkatsu Sauce

INSTRUCTIONS:

1. Rinse the chicken and pat dry with paper towel. Slice the chicken diagonally.* This cutting technique is called “Sogigiri” in Japanese. Each piece will have more surface area so it will cook faster.
2. Put the chicken in a bowl and add sake, salt, and pepper. Set aside for 15 minutes.
3. Dust the flour on the chicken and remove excess flour.
4. Then dip it in beaten egg.
5. Lastly, dredge the chicken in panko and remove the excess. If you have time, let the chicken sit in the refrigerator for 15 minutes.
6. Heat ½ inch of oil in the cast iron skillet.* Here I dropped a piece of panko to see if the oil is ready. If you are new to deep frying, use a thermometer to check the temperature of oil . Deep frying oil for Chicken Katsu should be 350F (180C) degree.
7. Put 2-3 pieces of chicken in at a time. If you put too many chicken pieces, the temperature of oil will drop too quickly and the chicken will end up absorbing too much oil.
8. Deep fry until both sides are golden brown, about 5-6 minutes. Then transfer to a wire rack or paper towel-lined tray to remove excess oil.
9. Between batches, make sure to pick up breadcrumbs. When you don’t pick them up, the breadcrumbs will get burnt and the oil will get darker. Make sure to keep the oil clean throughout deep frying.

Source : justonecookbook

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Poppy Seed Chicken Dip

INGREDIENTS:

• 3-4 boneless, skinless chicken breasts, cooked
• 1 8-ounce package cream cheese
• ½ cup mayonnaise
• 2 teaspoons poppy seeds
• ¼ teaspoon garlic salt
• ¼ teaspoon sea salt

INSTRUCTIONS:

Mix all ingredients together until well-combined. Place into an airtight container and chill until ready to serve.

NOTES:
An easy way to prepare the chicken is to make-ahead in the slow cooker or to roast in the oven.

Source : addapinch

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Simple Chicken Nuggets

INGREDIENTS:

• 1½ - 2 pounds chicken tenderloins (about 12)
• ¼ cup all-purpose flour
• 1 teaspoon thyme
• 2 teaspoons paprika
• 1 teaspoon salt
• 1 tablespoon butter, melted

INSTRUCTIONS:

1. Preheat oven to 425 degree Fahrenheit.
2. Mix together flour, thyme, paprika, and salt in a medium bowl.
3. Cut chicken tenderloins into 1"-2" pieces depending on preference.
4. Spray baking dish with butter flavored non-stick cooking spray. Pour melted butter into baking dish.
5. Dredge chicken in flour mixture and place into baking dish. Bake for 25 minutes, turning about halfway through cooking.

Source : addapinch

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BBQ Chicken Bites

 

INGREDIENTS:    

• 4 boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 pound bacon, cut in half
• ½ cup BBQ sauce, your favorite
• toothpicks or skewers

INSTRUCTIONS:

1. Preheat oven to 275 degrees.
2. Wrap each cube of chicken with a piece of bacon. Secure with toothpick or skewer and brush with BBQ sauce.
3. Bake for 20 minutes. Turn chicken skewers and brush other side with more BBQ sauce. Bake another 20 minutes.
4. Remove from oven and serve warm.
5. Make-ahead Tip: BBQ Chicken Bites can be made ahead and stored in the refrigerator in a ziptop bag for up to 3 days. To reheat, remove from the plastic bag, place onto a baking sheet and reheat in a 275 degree oven for 15-20 minutes until completely warmed. 

Source  : addapinch

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Pan-Roasted Chicken With Lemon-Garlic Green Beans Recipe

INGREDIENTS:

• 6 tablespoons olive oil
• 2 lemons, 1 thinly sliced, 1 juiced
• 4 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 pound trimmed green beans
• 8 small red potatoes, quartered
• 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

DIRECTIONS:

1. Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3. Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Source  : realsimple

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Citrus and Herb Roasted Turkey Recipe

INGREDIENTS:

• 1 18 pound turkey, thawed if frozen
• 8 tablespoons unsalted butter
• Grated zest of 1 lemon
• 2 handfuls of fresh flat-leaf parsley
• 2 handfuls of fresh thyme leaves
• 2 handfuls of fresh sage leaves
• 3 teaspoons coarse salt, plus more for seasoning
• 2 teaspoons freshly ground pepper, plus more for seasoning
• 2 lemons, each cut into halves

INSTRUCTIONS: 

1. If you are using a frozen turkey, remove the turkey from the freezer a few days before Thanksgiving and let it thaw.
2. Remove the turkey from the refrigerator and rinse turkey with cool water, and pat dry with paper towels. Let it rest on a baking sheet for 2 hours until it comes to room temperature.
3. In a food processor, combine the butter, lemon zest, 1 handful of parsley, 1 handful of thyme and 1 handful of sage leaves and pulse for 1-2 minutes until everything is evenly incorporated. Add 1 teaspoon of salt and 1/2 teaspoon of pepper and pulse for a few seconds more. Remove the compound butter from the food processor and set aside.
4. Truss the turkey using the photo step by step guide above.
5. Once the turkey is prepared, place it in a large roasting pan, breast side up on a metal rack. It's important to use a metal rack so the turkey is lifted from the bottom of the pan so there is room for the juices to hang out and not make the bottom of the turkey soggy.
6. Using your hands, smear the butter all over the turkey. Liberally season the bird with salt and pepper and use your hands to pat everything down onto the skin.
7. Preheat oven to 450 degrees F, with rack on lowest level.
8. Fill the inside of the bird with the remaining handfuls of herbs and the halved lemons, making sure everything is stuffed inside the bird.
9. Place the bird into the oven and roast for 30 minutes at 450 degrees F.
10. Then, reduce the oven temperature to 350 degrees, and continue to cook for about 2 more hours, basting turkey with drippings from the bottom and rotating the pan every 30-45 minutes.
11. After 2.5 hours of cooking time, use a meat thermometer and check the thickest part of the turkey so make sure the internal temperature is 175 degrees. The turkey should be golden brown at this point. If the turkey is not done, continue to cook it until the thermometer registers at 175 degrees F.
12. If the turkey is done but isn't quite golden brown yet, crack the heat up to 450 degrees and blast it for 15 minutes to crisp up the skin.
13. If the turkey is done and is beautiful and golden brown, carefully remove it from the oven and tent it with some foil while you prep the gravy and the rest of Thanksgiving dinner!

Source : whatsgabycooking

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Chicken Schnitzel Recipe

INGREDIENTS: 

• 4 4-6 ounce skinless, boneless chicken breasts
• Kosher salt and freshly ground black pepper
• 1 cup all-purpose flour
• 1 lemon, zested
• 1 teaspoon garlic powder
• 2 large eggs
• 2 cups panko breadcrumbs
• 4 tablespoons olive oil
• Freshly chopped chives
• Lemon wedges

INSTRUCTIONS:

1. Place the chicken breasts in a plastic bag, one at a time, and pound them so they are about 1/2 inch thick throughout its entirety.
2. Prepare 3 bowls, one with flour, salt, pepper, lemon zest and the garlic powder, one with whisked eggs and the last with Panko bread crumbs.
3. Place each piece of chicken in the flour, coating both sides, and shaking off any excess.
4. Next dunk it into the whisked egg – let any excess liquid drain off.
5. Next, coat it with the Panko breadcrumbs.
6. Place a large skillet over medium high heat and add the olive oil. Once the oil is hot, carefully place one piece of Chicken Schnitzel into the pan and let it cook for 3-4 minutes and then flip it over to finish cooking. Each piece should be golden brown on both sides.
7. Remove the chicken to a paper towel lined plate and repeat the process with the remaining chicken. Once all the chicken is cooked, give it all a generous squeeze of lemon, a sprinkle of freshly chopped chives, and season with more salt as needed.

Source : whatsgabycooking

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Honey Glazed Crockpot Chicken Adobo Recipe

INGREDIENTS:   

• 3 lbs. or more boneless skinless chicken thighs
• 1 cup soy sauce (Silver Swan is the Filipino brand I use)
• ½ cup white cane vinegar
• 8-10 cloves garlic, peeled and smashed
• 3 bay leaves
• ½ teaspoon whole black peppercorns
• ¼ cup + 2 tablespoons honey
• 2 tablespoons cornstarch
• lime or calamansi for topping
• rice for serving

INSTRUCTIONS:      

1. Place the chicken, soy sauce, vinegar, garlic, bay leaves, peppercorns, and 2 tablespoons honey in a large plastic ziplock style bag (or divide between two bags). Store in the refrigerator for a few hours or overnight to let the chicken marinate.
2. Pour the ingredients in the bag directly into the crockpot. Cook on high for 3-4 hours or until the chicken is cooked. Remove the chicken, shred with two forks, and set aside.
3. Drain the sauce to remove bay leaves, peppercorns, and garlic. Transfer to a saucepan, stir in ¼ cup honey, and bring to a low simmer. Whisk the cornstarch with ¼ cup water and pour into the warm sauce. Simmer until thickened slightly into a glaze. Serve as an additional topping for the chicken.
4. Top the chicken with a squeeze of lime juice if you want, fresh herbs if you want (I like cilantro even though that's not really Filipino) and serve the whole thing over steaming hot white rice.

NOTES:

I do not recommend using boneless skinless chicken breasts for this recipe because they will be too dry. I've made chicken adobo many times and it's always always always best when I use chicken that is either dark meat (like thighs) or has some fat on it (like skin). 

Source : pinchofyum

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