2 large boneless/skinless chicken breasts, cut into 6 strips
6 oz asiago cheese (or any good italian cheese), cut into 6 (2-inch) cubes
1/2 C high-quality olive oil
2 C italian seasoned bread crumbs
3 dried bay leaves - cut into halves
1 large white onion, sliced thickly lengthwise
Preheat oven to 350 degrees. Spray a baking pan lightly with cooking spray. Wrap each chicken strip around each cheese cube and secure with a toothpick. Dip chicken in olive oil then roll into bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions.
Bake for approx 20 minutes, or until chicken is fully cooked through, and cheese has melted and bread crumbs are golden brown.
3 - 4 pkg Chicken Drumettes
16 oz bottle of Catalina French Dressing
8-10 oz jar of Apricot Preserves
1 pkg Dry Onion Soup Mix - I use Lipton
Mix all ingredients well and bake uncovered in a 325 degree oven for 2 hours.
***These delicious, sticky drumettes are so good! My mom used to make them for me as a kid - I love you mom!
1 lb. ground chicken
1 bag (16 oz) coleslaw mix (shredded cabbage & carrots)
5 cloves garlic - minced
1 tsp ginger
1/3 C soy sauce
2 Tbsp sesame oil
green onions - sliced, for garnish
In a small bowl, combine the garlic, ginger, soy sauce and sesame oil. Set aside.
In a large skillet, brown the chicken over medium-high heat.
Add the coleslaw mix, stir until combined.
Add the sauce mixture to the meat and veggies. Stir and cook for about 3-5 minutes, just until the cabbage has begun to wilt but is still crunchy.
Drain sauce out of pan and add some hoisin sauce to the mixture until well combined.
Serve over rice, garnished with green onions.
1 lb. Boneless, Skinless Chicken Breasts
1 lb. Bacon (Hormel Center Cut works best)
2/3 C Brown Sugar - firmly packed
2 Tbsp Chili Powder
Preheat oven to 350 degrees.
Cut chicken into chunks.
Cut bacon slices in half.
In a bowl, combine brown sugar and chili powder.
Wrap each chicken chunk with bacon, insert a toothpick and cover completely with brown sugar mixture.
Place in a greased pan.
Bake at 350 degrees for 30 minutes.
Broil until brown.
14 oz. can artichoke hearts in water - drained & chopped
1/2 C grated parmesan cheese
3/4 C mayonaise
1 tsp garlic powder
4 boneless, skinless chicken breasts
Preheat oven to 375 degrees.
Spray a 13" x 9" baking dish with cooking spray.
In a medium bowl, combine chopped artichokes, parmesan cheese, mayonnaise & garlic powder.
Place chicken in baking dish and spread artichoke mixture over top.
Bake for 30-35 minutes, or until no pink remains in chicken and juices run clear.
Chicken and Stock:
1 (3 to 31/2 pound) whole organic chicken
2 bay leaves
6 sprigs thyme
4 to 5 black peppercorns
1 head garlic, split through the equator
2 tablespoons salt
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup chopped chives
3/4 to 1 cup buttermilk
2 bay leaves
2 tablespoons butter
2 tablespoons oil
2 carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1/4 cup all-purpose flour
6 cups chicken stock
1 cup frozen peas
1 cup frozen pearl onions
1/4 cup heavy cream
Freshly ground black pepper, for garnish
Chopped chives, for garnish
For the stock:
Place the chicken and all stock ingredients in a large Dutch oven and cover with water. Set over medium-high heat and bring to a boil. Reduce heat to a simmer and cook for 1 hour until the chicken is tender. Skim the surface of fat and scum as it cooks.
When done remove the chicken to a cutting board. Strain the stock and shred the meat into big pieces - the stock will be used for the sauce and the chicken will be folded into it.
For the dumplings:
Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.
To prepare sauce:
In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste. Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition. Add frozen peas and pearl onions.
Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
Fold the reserved shredded chicken into the sauce and bring up to a simmer. Using 2 spoons, carefully drop heaping tablespoonfuls of the dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded. Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
Remove and discard the bay leaves.
Season with freshly cracked black pepper and garnish with chopped chives before serving.
***Recipe courtesy of Tyler Florence
1 lb chicken breasts, boneless/diced
3/4 cup mayonnaise or Greek yogurt
1 cup Parmesan cheese, shredded
1/2 tsp seasoned salt
1/2 tsp ground black pepper
4 garlic cloves, minced
1/2 tsp red pepper flakes
1/2 cup Italian bread crumbs
Grease a 9 x 13 baking pan and place diced chicken on the bottom.
In a small bowl, combine the mayonnaise (or yogurt), Parmesan cheese, seasoned salt, pepper, garlic, and red pepper flakes.
Spread mixture evenly on top of chicken.
Sprinkle bread crumbs on top of mayonnaise mixture.
Place pan in preheated oven, 375 degrees, and bake for about 30-35 minutes, or until chicken is cooked through.
Remove pan from oven and use a slotted spoon to serve chicken on top of pasta, rice, or by itself.