Hawaiian Chicken with Grilled Pineapple and Zucchini
Oh, and the sauce works great with shrimp too!
Hawaiian Chicken with Grilled Pineapple and Zucchini
1/2 cup unsweetened pineapple juice
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon Worcestershire sauce
1 teaspoon finely grated fresh ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Cooking spray
4 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1 pineapple, cored and sliced into rings
1 zucchini, sliced crosswise into 1/4-inch thick rounds
Cooking spray
In a small saucepan, whisk together the pineapple juice, ketchup, soy sauce, brown sugar, Worcestershire sauce, ginger, garlic powder, and onion powder. Set the pan over medium heat and bring to a simmer. Simmer for 10 minutes, until thickened.
Coat a stovetop grill pan with cooking spray and preheat to medium-high.
Season the pineapple and zucchini with salt and pepper and add to the hot pan. Grill for 2 to 3 minutes per side, until you have grill marks and the pineapple and zucchini are crisp-tender. Remove from the pan and cover with foil to keep warm.
Season the chicken with the salt and pepper and add to the hot pan over medium-high heat. Grill the chicken for 2 to 3 minutes per side. Brush with some of the sauce and grill for 2 to 3 more minutes per side, until cooked through.
Serve the chicken with the grilled pineapple and zucchini, and serve extra sauce on the side.
Serves 4
Hasselback Pizza Chicken
Hasselback is typically a technique for potatoes, where you make several crosswise slices in baking potatoes, fill the slices with cheese (and other goodies) and bake until the potatoes are tender. It's a beautiful presentation because, as the potatoes bake, the slices separate and fan out. Well guess what? Chicken works too - and, it stays incredibly moist as a result.
For this dish, I simply seasoned "hasselback" sliced chicken breasts with Italian seasoning, coated them with pizza sauce (marinara sauce works too) and filled the slices with cheese. In just 20 minutes, the chicken was moist, tender and ready to serve. In far less than 20 minutes, there was nothing left on our plates...
Hasselback Pizza Chicken
1 tablespoon olive oil
4 boneless skinless chicken breast halves, about 5 ounces each
2 teaspoons Italian seasoning
Salt and black pepper
3/4 cup pizza sauce or marinara sauce
1/2 cup shredded mozzarella cheese
4 teaspoons grated parmesan cheese
Preheat the oven to 400 degrees. Coat a shallow baking dish with the olive oil.
Using a sharp knife, make several crosswise slices in the chicken, cutting down about 3/4 of the way, without cutting all the way through to the bottom. Arrange the chicken in the prepared pan and season with Italian seasoning, salt and pepper.
Spoon 2 tablespoons of the sauce over each chicken breast. Fill the slices with the cheese (I used a spoon and allowed some of the sauce to slide into the slices too). Top the chicken with the remaining sauce (1 tablespoon per chicken breast) and parmesan.
Bake for 20 to 25 minutes, until the chicken is cooked through.
Serves 4
Sweet and Sour Chicken
Do you agree that sweet and sour sauce is incredible? I mean, sweet and sour ANYTHING is good, but chicken seems to reign supreme. Maybe it's because chicken is mild in flavor, so adding the strong flavors of sweet and salty to the tender bird creates a winning palette experience every time. Especially when you caramelize the chicken first.
When I served this to my boys, I said, "Here's sweet and sour chicken over rice". They both said, almost at the same time, "This is REALLY good; tastes like teriyaki chicken". I was happy, and they were too.
The sauce is made with pantry staples, such as honey, soy sauce, ketchup, sesame oil, and some dried spices (onion and garlic). You can toss this together in a snap and have dinner on the table in less than 30 minutes.
I'm 100% confident this will become a weeknight staple for us, and I think it might for you too. Oh, and make sure to serve the chicken and sauce over rice or noodles so you don't miss a drop!
Sweet and Sour Chicken
1 cup chicken broth or water
3 tablespoons honey
3 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon cornstarch
1 teaspoon rice vinegar, regular or seasoned
1 teaspoon rice vinegar, regular or seasoned
1/2 teaspoon sesame oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon peanut oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and ground black pepper
In a medium bowl, whisk together the broth, honey, soy sauce, ketchup, cornstarch, vinegar, sesame oil, garlic powder, and onion powder. Set aside.
Heat the peanut oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently. Season with salt and pepper.
Add the broth mixture and bring to a simmer. Reduce the heat to medium and simmer for 10 minutes., until the sauce thickens and reduces.
Serves 4
Skillet Balsamic Chicken and Pasta
I adore skillet dinners - they allow you to toss a variety of ingredients into one hot pan and, when everything is ready and gorgeous, you can bring the skillet right to the table. In this case, I pan-seared cubed chicken breasts until the pieces were golden brown. Next, I seasoned the chicken with garlic, onion, and Italian seasoning - that's all you need herb- and spice-wise. The sauce is a light, broth-based blend of chicken broth, balsamic vinegar and sundried tomato paste and it thickens beautifully when combined with the pasta. The sauce might sound simple, but flavors soar thanks to the balsamic and tomato (flavors that also partner perfectly with garlic, onion and Italian seasoning). Grated parmesan cheese, served at the table, finishes the dish with a bang.
Skillet Balsamic Chicken and Pasta
12 ounces penne, or any pasta shape
1 tablespoon olive oil
1 pound boneless skinless chicken, cubed (breasts, thighs, or a combination)
2-3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 cups chicken broth
1/4 cup balsamic vinegar
2 tablespoons sundried tomato paste
10 ounces baby spinach leaves
Salt and ground black pepper
Grated parmesan cheese for serving
Cook the pasta according to the package directions. Drain and set aside.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Add the garlic, onion powder, and Italian seasoning and stir to coat. Cook for 1 to 2 minutes, until the herbs are fragrant.
Whisk together the broth, balsamic and sundried tomato paste. Add the mixture to the skillet and bring to a simmer. Simmer for 2 minutes. Add the pasta and spinach and stir to combine. Cook for 1 to 2 minutes, until the spinach wilts, stirring frequently. Remove from heat and season to taste with salt and pepper.
Serve the pasta and chicken with the parmesan sprinkled over top.
Serves 4
Cheese Stuffed Buffalo Chicken with Ranch
Buffalo chicken is fantastic as it is, so imagine how incredible it would be to combine Buffalo sauce, mozzarella cheese and ranch, all together in one happy chicken breast. No need to imagine, it's here. First, I nestled a mozzarella cheese stick down the center of four chicken breasts (cheese sticks are great because they hold their shape when baking, melting just enough without bubbling up and out of the chicken). Then I seasoned the chicken with powdered ranch dressing/dip mix; powdered mix gives intense flavor, more than you would get with bottled dressing. The Buffalo sauce is a creamy, dreamy blend of hot sauce and mayonnaise (if you haven't tried brushing chicken with mayo before roasting, that alone will knock your socks off - now I've added hot sauce!).
This super simple dish has so many flavors going on, you'll be making it again and again.
Cheese Stuffed Buffalo Chicken with Ranch
4 boneless skinless chicken breast halves, about 4-5 ounces each
Salt and ground black pepper
4 mozzarella cheese sticks
4 teaspoons powdered ranch dressing or dip mix (I used Hidden Valley)
4 tablespoons hot sauce (I used Frank's)
4 tablespoons mayonnaise
Preheat the oven to 400 degrees. Coat a large baking sheet with parchment paper or foil (for easy clean up).
Arrange the chicken on the prepared pan and season with salt and pepper. Using a sharp paring knife, slice a straight line from one end of each chicken breast to the other, about the length of the cheese stick (don't cut all the way through to the bottom of the chicken). Insert the cheese sticks into the slices. Sprinkle the ranch over the chicken and cheese.
In a small bowl, whisk together the hot sauce and mayonnaise. Spoon the mixture all over the chicken.
Roast for 20 to 25 minutes, until the chicken is cooked through.
Serves 4
Grilled Chicken with Cherry BBQ Sauce
Yay! It's almost cherry season! Celebrate summer produce with this sweet and smoky barbecue sauce - I think it's great on chicken, but it also works with pork, beef and hearty seafood, like tuna and swordfish.
No cherries at the market? No problem, just use frozen, pitted sweet cherries. Thaw the cherries before chopping (I probably didn't need to tell you that).
Too much work? No way. Making your own barbecue sauce from scratch is super easy, and there's a freshness you simply can't recreate with store-bought, bottled sauce. Plus, once you're enjoyed this version, you can create variations with other fruit, such as peaches, blackberries and plums.
Why the extra sauce? I like to serve extra BBQ sauce on the side, so folks can dip their chicken in the sauce. Just make sure you don’t place the spoon that’s touched raw chicken back into the sauce.
Grilled Chicken with Cherry BBQ Sauce
1 tablespoon butter
1/4 cup minced white onion
2 cloves garlic, minced
1 cup fresh or frozen dark sweet cherries, pitted and coarsely chopped
1/2 cup ketchup
1/4 cup packed light brown sugar
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon Dijon mustard
1/2 teaspoon liquid smoke
Cooking spray
4 boneless, skinless chicken breast halves, about 5 ounces each
Salt and ground black pepper
2 tablespoons chopped fresh chives
To make the barbecue sauce, heat the butter in a medium saucepan over medium heat until bubbly. Add the onion and garlic and cook for 2 minutes, until soft. Add the cherries, ketchup, brown sugar, vinegar, Worcestershire sauce, mustard, and liquid smoke and bring to a simmer. Reduce the heat to low, partially cover and simmer for 10 minutes.
Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
Season both sides of the chicken with salt and pepper and add to the hot grill. Grill 3 minutes per side, until almost cooked through. Spoon the cherry barbecue sauce all over the chicken (to prevent cross-contamination, spread the sauce on the chicken with a spoon that won’t be going back into the sauce). Grill for 1 to 2 more minutes per side, until cooked through (an instant read thermometer will read 165 degrees). Serve the chicken with extra barbecue sauce on the side and chives on top.
Serves 4
Cheesy Skillet Chicken and Rice with Broccoli
I adore skillet dinners. Everything happens at the stove and there's usually just one dish to clean. For dishes like this, I often start on the stove and finish things in the oven. Ten to 15 minutes is all you need, and while the oven works, you can set the table and get everything else together.
Prep ahead if you want: For this dish, I actually prepped ahead for later tonight (band concert!). Everything is ready to go, so when we get home, I'll reheat the dish in a 300 degree oven for about 15 minutes - that's about 15 times longer than it will take for my son to get out of his tuxedo!
About the rice: This dish calls for cooked rice, so I had it cooking while the chicken was cooking (creating one more pot to clean). If you want, you can choose the precooked, 90-second rice (sold in pouches) and skip the cooking step. Just reheat that rice in the microwave as directed.
About the broccoli: I chose not to blanch the broccoli before baking for this dish. The time in the oven (when the dish is covered with a lid or foil) is enough for the florets to get crisp-tender. For more tender broccoli, immerse the florets in boiling water for 1 minute and then drain before using as directed below.
Cheesy Skillet Chicken and Rice with Broccoli
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups cooked rice (1 cup uncooked)
1 cup shredded cheddar cheese
1/2 cup milk
2 cups fresh broccoli florets
Preheat the oven to 350 degrees.
Heat the oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until golden brown on all sides, stirring frequently. Add the onion powder, garlic powder, oregano, salt, and pepper and stir to coat. Cook for 1 minute, until the spices are fragrant. Stir in the rice, the cheese and milk. Stir until the cheese melts.
Remove the pan from the heat and arrange the broccoli on top of the rice. Cover with a lid or foil and bake for 10 to 15 minutes, until the cheese melts.
Serves 4
Tostadas with Refried Black Beans, Chicken and Cheddar
Think of a tostada as a Mexican open-faced sandwich. The Spanish word "tostada" means toasted, and it refers to the base of the "sandwich", a deep fried tortilla. Once crispy, the tortilla is topped with ingredients similar to those found in tacos - beef, chicken, shrimp, beans, salsa, avocado, tomato, onion, sour cream, and so on. This is a staple meal in Mexico and Central America, and it's a great way to use up tortillas that aren't quite soft enough to work for tacos anymore!
Healthy tostadas: In my version, I toast the corn tortillas in the oven - not the deep fryer. I first coat them with a little cooking spray and taco seasoning and then crisp them in a hot oven. The cooked chicken is simmered in a simple mixture of chicken broth and more taco seasoning (we're building layers of flavor here). My refried beans are also healthy, and you need just 1 tablespoon of butter for the whole batch (I eliminated the bacon because the flavor is amazing without it) and seasoned the mashed legumes with onion, garlic, oregano, and chili powder.
For the cooked chicken: For this dish, I roasted 2 large, bone-in, skin-on chicken breast halves. I simply put the halves on a baking sheet, seasoned them with salt and pepper, and roasted them at 400 degrees for 25 minutes, until they were cooked through. Once they were cool enough to handle, I pulled the meat from the bone and shredded it with my fingers. I got about 4 cups, just what you need. You can also purchase cooked chicken from your favorite grocery store, shred a rotisserie chicken, or use leftovers from a previous meal.
Tostadas with Refried Black Beans, Chicken and Cheddar
8 corn tortillas
Cooking spray
2 teaspoons taco seasoning, divided
1 tablespoon butter
1 teaspoon chili powder
1/2 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
15-ounce can black beans, rinsed and drained
1 cup chicken or vegetable broth, divided
Salt and ground black pepper
4 cups shredded or diced cooked chicken
2 cups shredded cheddar cheese, plus more for sprinkling over top if desired
2 cups shredded lettuce
Optional toppings:
Diced tomato
Diced avocado
Guacamole
Salsa
Hot sauce
Sour cream
Preheat the oven to 400 degrees.
Arrange the tortillas on a baking sheet in a single layer. Spray the surface with taco seasoning. Bake for 5 minutes, until crisp. Set aside.
To make the refried beans, melt the butter in a large skillet until bubbly. Add the chili powder, oregano, onion powder, and garlic powder. Cook and stir for about 1 minute, until the seasonings are fragrant. Add the black beans and 1/2 cup of the broth and bring to a simmer. Simmer for 3 minutes - and while the mixture simmers, mash the beans with a fork (once the beans are mashed, the flesh will absorb the broth). Simmer until the liquid is absorbed. Note: You can mash the beans completely, or leave some larger pieces.
To prepare the chicken, in a medium skillet, combine the remaining 1/2 cup broth and remaining teaspoon of taco seasoning. Set the pan over medium-high heat and bring to a simmer. Add the chicken and simmer until the liquid is absorbed, stirring occasionally (it only takes a few minutes).
To assemble the tostadas, spoon the refried beans on the tostadas. Top with the cheese, chicken, and lettuce. Top with desired toppings and more cheese.
Serves 4
Mini Chicken Caesar Melts
These make an excellent appetizer for all types of gatherings - from casual game viewing to more elegant dinner parties. They also make a great after-school snack - they're super satisfying but they won't ruin dinner!
About the chicken: I used leftover chicken from a previous meal (my Grilled Chicken with Cherry Barbecue Sauce), so consider raiding your fridge like I did. You can also use rotisserie chicken from the grocery store.
About the Caesar dressing: I made a homemade dressing, and I encourage you to try it (it's easy and egg-free). You can also substitute your favorite store-bought Caesar.
Need more melts? This recipe makes 12 melts, so adjust accordingly if you want/need more.
Mini Chicken Caesar Melts
1/2 cup mayonnaise, regular or light
2 tablespoons grated parmesan cheese
1 tablespoon fresh lemon juice
1 teaspoon anchovy paste, optional
1/2 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
Salt and ground black pepper
2 cups diced cooked chicken
3 small flour tortillas (fajita size), quartered to make 4 wedges each
1 cup shredded Romaine lettuce
1 cup shredded mozzarella cheese
To make the dressing, in a small bowl, whisk together the mayonnaise, parmesan, lemon juice, anchovy paste, Dijon mustard, Worcestershire sauce, and garlic powder. Season to taste with salt and pepper. Stir in the chicken.
Arrange the tortilla wedges on a baking sheet (for easy clean-up, line the baking sheet with parchment paper or foil).
Place the lettuce on top of the tortillas. Top the lettuce with the chicken and then the mozzarella.
Preheat the broiler.
Place the baking sheet under the broiler and broil for 2 to 3 minutes, until the cheese melts (keep going if you want golden brown bubbles on the cheese).
Serve warm.
Serves 4 (3 wedges each)
Barbecued Chicken and Cheese Pockets
How fun are these? A savory combination of tangy barbecued chicken and gooey mozzarella nestled into a soft flour tortilla. A quick bake in the oven and the cheese melts while the tortillas toast. It's a small bite of culinary heaven. I served the pockets as an appetizer, but they would make an excellent main dish; just round out the meal with a green salad or veggies & dip on the side.
Leftover Chicken? This recipe requires 1 cup of cooked chicken, making it the perfect home for leftover chicken from a previous meal. You can also use shredded and diced rotisserie chicken (that's what I used and the rotisserie flavor was a great addition).
Want to prep ahead? You can assemble the pockets up to 24 hours in advance and refrigerate them until you're ready to bake. I suggest you cover the baking pan with plastic wrap to keep the tortillas from drying out (the fact that they're brushed with oil will help too).
Barbecued Chicken and Cheese Pockets
1 cup shredded and/or diced cooked chicken
2 tablespoons barbecue sauce, any variety - pick your favorite
1/2 cup shredded mozzarella cheese
8 fajita-size soft flour tortillas
Wooden picks
1 tablespoon olive oil
Kosher salt
Preheat the oven to 350 degrees. Line a baking pan with parchment paper or foil.
In a small bowl, combine the chicken and barbecue sauce and toss to coat the chicken.
Arrange the tortillas on a flat surface. Spoon an equal amount of the chicken onto one half of each tortilla. Top the chicken with the cheese, about 1 tablespoon per tortilla.
Fold over the un-topped side of the tortilla to cover the filling. Fold in half again, forming a pocket. Secure the pockets with wooden picks and transfer to the prepared baking pan.
Brush the tops of the pockets with the olive oil and season with salt.
Bake for 10 to 15 minutes, until the tortillas are golden brown and the cheese melts.
Makes 8 pockets
Garlic Chicken and Potatoes with Parmigiano Reggiano
I love this recipe for many reasons, but most importantly:
- It's all assembled and baked in the same dish, so it makes for easy prep and even easier cleanup.
- You can use any cut of chicken you want - breast, thigh, a combination.
- You can use any potato you want - Russet, gold, red, purple. I chose Yukon gold because that's what I had on hand.
- The garlic cloves are WHOLE, so you can leave them off the plates of any finicky eaters (the whole roasted cloves are delicious for everyone else).
- The blend of olive oil, balsamic vinegar and honey mustard is about as simple as it gets - almost like a salad dressing.
- The balsamic vinegar adds both sweetness and acidity, in ONE handy ingredient.
- The Parmigiano Reggiano adds a wonderful nuttiness at the end, AND/BUT you can save money by using a domestic parmesan.
See what I mean? It's a dream dish for a busy night.
Garlic Chicken and Potatoes with Parmigiano Reggiano
1 pound boneless skinless chicken, cut into bite-size pieces
4 whole garlic cloves, peeled
1 pound cubed potatoes, any variety, peeled or unpeeled (cut into bite-size pieces, just like the chicken)
4 tablespoons olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey mustard
Salt and freshly ground black pepper
Piece of Parmigiano Reggiano for grating over top
Preheat the oven to 400 degrees.
In a shallow baking dish, combine the chicken, potatoes and garlic cloves. In a small bowl, whisk together the oil, vinegar and mustard. Add the mixture to the chicken and potatoes and toss to coat. Season with salt and pepper.
Roast for 45 minutes, until the potatoes are golden brown and tender.
Grate the cheese over top before serving.
Serves 4
Chicken and Rice with Molasses Barbecue Sauce
If you have a small amount of molasses left in that molasses jar, use it up here! Actually, this recipe is so amazing, you might want to buy a bottle just to make it.
I love how this BBQ sauce balances salty soy sauce, tangy-sweet molasses, vinegar, ketchup, onion, garlic, and smoked paprika. Everything you need for a stellar barbecue sauce.
Plus, all of the ingredients are pantry staples, so you can whip this up any night of the week. I love this homemade sauce with chicken, but you can also use it with pork, steak, tofu, and vegetables.
Note: For the rice, I instruct you to follow the package directions, but I often add 1 tablespoon of butter and a pinch each of garlic powder, onion powder, salt, and black pepper. You can stick to the package directions, or jazz it up like I do.
Chicken and Rice with Molasses Barbecue Sauce
1 cup rice
1/3 cup soy sauce
1/4 cup molasses (not blackstrap)
1/4 cup water
2 tablespoons ketchup
1 tablespoon cider vinegar
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons olive or vegetable oil
1 pound boneless, skinless chicken breast, cut into 2-inch pieces
Salt and ground black pepper
Cook the rice according to the package directions. Meanwhile, in a small bowl, combine the soy sauce, molasses, water, ketchup, cider vinegar, smoked paprika, onion powder, and garlic powder. Whisk until blended. Set aside.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring occasionally. Season with salt and pepper. Add the soy sauce mixture and bring to a simmer. Simmer for 5 minutes, until the sauce reduces and thickens and the chicken is cooked through.
Spoon the rice onto a serving platter and top with the chicken and sauce.
Serves 4
Spray Tan Chicken
So why did I call this "Spray Tan Chicken" - because the Asian-inspired sauce creates a beautifully tanned chicken breast! And the flavors are incredible. The sauce is a savory blend of soy, vinegar, brown sugar, garlic, and onion. Kind of like a teriyaki sauce, but better. And, it's the perfect coating for chicken. In fact, is the perfect sauce for fish, shellfish, steak, and pork too - anything that needs a flavorful golden glow.
Option to double the sauce: My kids love this sauce so much, I double the recipe and serve extra on the side. Feel free to do the same, just make sure you don't stir the sauce with any utensil used on the raw chicken.
Serving suggestion: I suggest serving the chicken and extra sauce over cooked rice - that way you soak up every drop of goodness. When I make rice, I add about 1/4 teaspoon each garlic powder and onion powder and about 1 tablespoon of coconut oil. Those flavors partner perfectly with the flavors in this dish.
Bone-in chicken: If you want to use bone-in chicken breast, add 5 to 7 minutes to the cooking time.
Spray Tan Chicken
1/4 cup water
3 tablespoons soy sauce
1 tablespoon coconut oil
2 teaspoons brown sugar
1 teaspoon rice vinegar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 boneless skinless chicken breasts, about 4-5 ounces each
Salt and ground black pepper
Preheat the oven to 400 degrees. Coat a shallow baking dish with cooking spray.
In a small skillet, whisk together the water, soy sauce, coconut oil, sugar, vinegar, onion powder, and garlic powder. Set the pan over medium heat and bring to a simmer. Simmer until the sauce thickens and reduces to the consistency of maple syrup, stirring frequently (this should only take about 3-4 minutes). Remove the pan from the heat.
Arrange the chicken in the prepared pan and season with the salt and pepper. Spoon the sauce all over the chicken.
Bake for 25 minutes, until the chicken is cooked through. Serve the chicken with extra pan juices spooned over top.
Serves 4
Chicken Parmesan Stuffed Baguette
Golden brown, fried chicken strips and gooey mozzarella, stuffed into a fresh baguette and brushed with marinara before baking. Can you imagine anything more divine? I certainly can't!
I served this amazing meal for dinner, but you can slice the baguette into smaller pieces and serve the dish as an appetizer for a crowd. A happy crowd...
Chicken Parmesan Stuffed Baguette
1 large boneless, skinless chicken breast half (about 6 ounces)
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup Italian-style seasoned breadcrumbs
Salt and ground black pepper
Vegetable oil for frying
1 large baguette
10-12 slices mozzarella cheese
1/4 cup marinara sauce, plus extra for serving
Slice the chicken breast into 1-inch thick strips. Place the flour, eggs, and breadcrumbs in 3 separate bowls. Season each bowl with salt and black pepper.
Vegetable oil for frying
1 large baguette
10-12 slices mozzarella cheese
1/4 cup marinara sauce, plus extra for serving
Slice the chicken breast into 1-inch thick strips. Place the flour, eggs, and breadcrumbs in 3 separate bowls. Season each bowl with salt and black pepper.
Place each chicken strip in the flour and turn to coat. Shake off the excess flour and transfer the chicken to the eggs and then the breadcrumbs, coating the chicken strips completely. Repeat with remaining chicken strips. Here's what the process looks like:
Heat about 1 inch of oil in a large skillet over medium heat (oil should reach 350 degrees). Preheat the oven to 350 degrees.
Place the chicken in the hot oil and fry until both sides are golden brown.
Place the chicken in the hot oil and fry until both sides are golden brown.
Remove the chicken from the oil and drain on paper towels.
Slice the baguette into thirds or fourths and hollow the inside of each piece (I used my fingers to do the job).
Stuff the baguette pieces with the chicken and mozzarella.
Place the stuffed baguette slices on 1-2 large pieces of foil. Brush the marinara over top.
Wrap the slices in foil and bake for 20 minutes, until hot.
Serve the baguettes with extra marinara sauce on the side (the sauce can be warm or room temperature).
Serve the baguettes with extra marinara sauce on the side (the sauce can be warm or room temperature).
Serves 4
Grilled Chicken with Lemon Basil Linguine
I love the flavor combination of fresh basil and lemon. Add linguine and a little butter and you have a sensational, light summer dish that's perfect for any night of the week - whether it's a busy Tuesday, or casual Saturday. I topped the linguine with perfectly grilled chicken, but you could also do a seafood version with salmon, tuna or shrimp. And since the grill pan was out (and hot), I threw on some mini peppers too!
This is sure to become your go-to recipe for summer. You can grill the chicken while assembling the linguine, and everything will come together in less than 30 minutes.
Grilled Chicken with Lemon Basil Linguine
Note: After I seared the chicken on both sides, I sliced it and grilled the slices (for added grill flavor). That's why you see grill marks on the slices. You can keep the chicken whole and slice it just before serving.
Cooking spray
4 boneless skinless chicken breast halves, about 4 ounces each
Salt and ground black pepper
12 ounces linguine, or any pasta shape
2 tablespoons butter
2-3 cloves garlic, minced
1/2 teaspoon oregano
2 tablespoons fresh lemon juice
1 teaspoon fresh lemon zest
1/4 cup fresh basil leaves
1/4 cup grated parmesan cheese, plus more for serving
Salt and ground black pepper
Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Season the chicken with salt and pepper and add to the hot pan. Grill for 5 to 7 minutes, until cooked through (165 degrees). When cool enough to handle, slice crosswise into thin slices.
Meanwhile, cook the linguine according to the package directions. Drain and reserve 1 cup of the cooking liquid.
Melt the butter in a large skillet over medium heat. When the butter is bubbly, add the garlic and oregano. Cook for 1 minute. Add the 1 cup cooking liquid, lemon juice, and lemon zest and bring to a simmer. Add the linguine and toss to coat and heat through. Remove the pan from the heat and fold in the basil and 1/4 cup parmesan. Season to taste with salt and pepper.
Transfer the linguine to individual shallow bowls and top with the sliced chicken. Serve with extra parmesan cheese on the side.
Serves 4
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