Almond Crusted Chicken Breasts

Almond Crusted Chicken Breasts

Ingredients
1 1⁄2 cups sliced almonds
4 chicken breasts, boneless, skinless and cut in half
Salt
Freshly ground black pepper
1⁄4 cup flour
1 large egg, beaten
1⁄4 cup butter, melted
1 teaspoon fresh lemon juice
1 1⁄2 teaspoons fresh basil, chopped

Directions
Preheat oven to 425°F. 

Using your hands, lightly crush almonds into small pieces; set aside.

Place chicken breasts between two sheets of plastic wrap. Pound the chicken lightly with a mallet or meat pounder. 

Season with salt and pepper, and dredge chicken in flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well.

Place on buttered baking sheet.  Bake 12 to 15 minutes.

Meanwhile melt butter, add lemon juice and chopped basil leaves.  Drizzle over cooked chicken breasts.

Meanwhile heat butter, lemon juice and basil in a skillet. Drizzle over cooked chicken breasts.

Butter Chicken Soup

Butter Chicken Soup

One of the most beloved takeout dishes is reimagined as a comforting soup. Coconut milk keeps the soup creamy but light, while cauliflower makes it satisfying without being overly heavy. And by using a number of pantry ingredients, this dish will also keep your shopping list short.

Ingredients:
1 2/3 cups (400 mL) butter chicken sauce
1 2/3 cups (400 mL) coconut milk
2 1/4 cups (560 mL) low-sodium chicken broth
1/2 head cauliflower, cut into small florets
2 lbs (905 g) boneless, skinless, chicken breasts, cut into 1-inch (2.5-cm) chunks
4 tsp (20 mL) fresh lemon juice
1 cup (250 mL) cilantro leaves, roughly chopped, plus more for serving
Garam masala for serving

Directions:

In a large pot, bring sauce, coconut milk and chicken stock to a boil 

over high heat. Reduce heat to medium. Add cauliflower. Cook, 

stirring occasionally, until al dente, about 4 minutes. 

Add chicken.  Cook, stirring occasionally, until just cooked through,  

2 to 3 minutes.   Remove from heat and stir in lemon juice and half of cilantro.

Place a bowl and three 4-cup (1 L) containers on counter. Divide soup evenly. Top with some chopped cilantro and a pinch of garam masala.

Portions can be covered and refrigerated up to 5 days or frozen up to 1 month.  Serves 4

Rosemary Chicken Stew

Rosemary Chicken Stew

Serves 4.
1 pound boneless, skinless chicken breasts 
3 tablespoons unsalted butter
Salt and freshly ground pepper
1/2 cup chopped onions
1/2 cup diced celery
1 tablespoon minced fresh rosemary
1 small red bell pepper, cut into 3/4 inch squares 
1/4 cup flour
1 3/4 cup chicken broth
1-10 ounce bag of frozen baby onions, thawed
3 tablespoons dry sherry
2 tablespoons minced fresh parsley

Ruce or Mashed Potatoes
Directions:
Trim the chicken of all fat and cut into one inch cubes. Rinse the chicken and pat it dry. Drying the chicken pieces before sautéing encourages browning rather than steaming.

Melt 1 tablespoon of the butter in a 4-quart Dutch oven or saucepan over medium heat. Add the chicken and season with salt and pepper. Cook, stirring often, until chicken is very lightly browned on all sides, 3 to 4 minutes. It does not have to be cooked through at this point. Remove chicken to a plate and set aside. If the chicken is browned too much at this point, the stew will not stay a nice light creamy color.

Lower the heat to medium and add the 2 tablespoons remaining butter to the pot. Add the chopped onion, celery and rosemary to the melted butter and cook, stirring occasionally, until the vegetables are tender, about 3 minutes. Add the red bell pepper cubes and cook an additional minute.

Stir the flour into the vegetable mixture and continue to cook 1 minute, stirring constantly. Increase the heat to medium-high and stir in the chicken broth. Bring the mixture to a simmer; lower the heat, and simmer, covered, 10 minutes, stirring once or twice.

Return the chicken and any accumulated juices to the pot along with the baby onions and cook, uncovered, until the chicken is cooked through and the onions are hot, about 5 minutes. Taste and season with more salt and pepper. Just before serving, stir in the dry sherry and minced parsley. Serve with rice or mashed potatoes.   

Golden Chicken Noodle Soup

Golden Chicken Noodle Soup

When you’re under the weather, there’s nothing more soothing than a bowl of chicken noodle soup. This one gets its bright hue from turmeric, an ingredient known for its anti-inflammatory properties. Also redolent with ginger and a healthy dose of black pepper, this soup will help get you feeling better in no time.   Serves 4 to 6

Ingredients:
2 tbsp (30 mL) canola oil
1 medium onion, finely chopped
2 tbsp (30 mL) minced ginger
8 garlic cloves, thinly sliced
1 bunch scallions, thinly sliced, whites and greens separated
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) freshly ground black pepper
6 cups (1.5 L) water
1 bay leaf
Fine sea salt to taste
2 skin-on, bone-in chicken breasts, about 1 1/2 lbs (680 g) total
1/4 lb (115 g) thin, round rice noodles, broken into 1-inch (2.5-cm) 

   pieces
4 stalks celery, chopped
1/3 cup (80 mL) finely chopped dill

Directions:
Heat oil in a large Dutch oven over medium-high heat. Add onion, ginger, garlic and scallion whites. Cook until softened, about 3 minutes. Add turmeric and black pepper and stir until fragrant, about 30 seconds. Add water and bay leaf. Lightly season with salt. Bring to a simmer, then add chicken and reduce heat to low. Cover and cook until chicken is cooked through, about 20 minutes.

Using tongs, transfer chicken to a cutting board. Let rest until cool enough to handle. Remove and discard skin and bones. Shred meat or cut into bite-size pieces.

Raise heat to medium and add noodles to pot. Cook, uncovered and stirring occasionally, until springy but still slightly firm, about 8 minutes. Return chicken to pot along with celery. Cook until celery is bright green and noodles are fully cooked, 3 to 5 minutes more. Remove from heat. Stir in half the scallion greens and the chopped dill.

Divide between warmed bowls, top with remaining scallion greens.
Serves 4 to 6

Celery, Chicken. Chive, and Bean Salad

Celery, Chicken, Chive & Bean Salad

For the longest time I didn’t think I liked bean salads, and then I tried one made with soft navy and soy beans. Now I love them, and I think you’ll love this lemony, colourful version, too. The chicken breast is brined overnight, so begin a day ahead; otherwise it’s all very easy, super-satisfying stuff that can be eaten as a main. If you have chives growing in your yard, use the flowers as a tasty garnish.
Serves 4

Ingredients:
1½ cups (375 mL) buttermilk
½ white onion, thinly sliced
1 tsp (5 mL) celery salt
½ tsp (2 mL) coarsely ground black pepper
4 stalks celery, divided
2 boneless skinless chicken breasts, about 1 lb (500 g) total weight
⅓ cup (80 mL) olive oil
¼ cup (60 mL) lemon juice
1 tbsp (15 mL) lemon zest
1 clove garlic, finely chopped
1 tsp (5 mL) salt
1 can (398 mL) navy beans, drained and rinsed
2 cups (500 mL) shelled soy beans, cooked according to package directions
½ cup (125 mL) finely chopped chives, about 1 bunch
Chive flowers to garnish (optional)

Directions:
In a medium resealable bag, combine buttermilk, onion, celery salt and pepper. Thinly slice 1 stalk of celery and add to bag along with chicken breasts. Seal and massage contents briefly to dissolve salt and coat chicken thoroughly. Refrigerate overnight.

Preheat barbecue to medium and oil grill. Remove chicken from brine, pat dry and cook for 6 to 7 minutes per side, until juices run clear or internal temperature reaches 165°F (74°C). Remove to a board and let rest while preparing remaining ingredients.

In a large serving bowl, whisk together olive oil, lemon juice, lemon zest, garlic and salt. Cut remaining 3 stalks of celery in half lengthwise and thinly slice on the bias; add to bowl along with navy and soy beans. Sprinkle chives over. Slice chicken into bite-sized pieces, add to salad and gently toss to combine.

If using chive flowers, separate individual flowers from 4 or 5 ball-shaped heads and sprinkle over salad before serving.





Serves 4

Healthy Vegetables and Roast Chicken

Healthy Vegetables and Roast Chicken

Ingredients:

2 chicken breasts, cut into 1-inch pieces
¾ cup yellow onion, chopped
1 small zucchini, chopped
1 ½ cups multicolored bell peppers, chopped
1 cup broccoli florets
1 cup tomatoes, chopped
2 tablespoons of olive oil
½ teaspoon paprika
2 teaspoons Italian seasoning
½ teaspoon of salt
½ teaspoon black pepper

Directions:

Preheat the oven to 400*

Spray a rimmed baking sheet with nonstick spray

Place the cut chicken on the baking sheet

Place all the cut vegetables on the baking sheet with the chicken

Sprinkle seasonings over cut vegetables and chicken

Mix chicken and vegetables to combine all ingredients and seasonings

Put in the oven and cook for 25 to 30 minutes.

Check that the chicken is well cooked, if not, roast it for another 5 to 10 minutes  Test vegetables for doneness.

Enjoy!

Chicken Panang Casserole

Chicken Panang Casserole

Ingredients
3 cups canned coconut milk, well shaken
2 cups chicken stock
2 tablespoons red curry paste (such as Thai Kitchen)
1 tablespoon fresh lime juice (from 1 lime)
1 tablespoon tamarind paste 

2 teaspoons grated (with a Microplane) lemongrass 

2 teaspoons fish sauce
1 teaspoon granulated sugar
3 kaffir lime leaves
1 Thai basil sprig, plus more for garnish
1 garlic clove, smashed
5 tablespoons (2 1/2 oz.) unsalted butter
4 tablespoons all-purpose flour
2 cups quick-cooking white or brown rice
1 white onion, sliced lengthwise (about 1 cup)
1 red bell pepper, sliced lengthwise (about 3/4 cup)
3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

Ingredient Checklist
3 cups canned coconut milk, well shaken

2 cups chicken stock

2 tablespoons red curry paste (such as Thai Kitchen)

1 tablespoon fresh lime juice (from 1 lime)

1 tablespoon tamarind paste

2 teaspoons grated (with a Microplane) lemongrass

2 teaspoons fish sauce

1 teaspoon granulated sugar

3 kaffir lime leaves

1 Thai basil sprig, plus more for garnish

1 garlic clove, smashed

5 tablespoons (2 1/2 oz.) unsalted butter

4 tablespoons all-purpose flour

2 cups quick-cooking white or brown rice

1 white onion, sliced lengthwise (about 1 cup)

1 red bell pepper, sliced lengthwise (about 3/4 cup)

3 boneless, skinless chicken breasts, butterflied and sliced into 2-in. pieces

Directions:

Combine coconut milk, stock, red curry paste, lime juice, tamarind paste, lemongrass,fish sauce, sugar, kaffir lime leaves, Thai basil sprig, and garlic in a medium saucepanover medium-high; bring to a boil, stirring occasionally. Cover, and remove from heat; letstand 30 minutes. Pour through a fine wire-mesh strainer into a bowl; discard solids.

Melt butter in a saucepan over medium-high. Gradually whisk in flour, whiskingconstantly until no lumps remain. Slowly whisk in strained coconut milk mixture; cook,stirring often, until thickened, 5 to 7 minutes. Remove from heat.

Preheat oven to 400°F. Scatter rice evenly on bottom of a buttered 9- x 13-inch bakingdish. Top with sliced onion, bell pepper, and chicken.

Pour coconut milk mixture evenly over chicken-rice mixture. Cover with aluminumfoil, and bake in preheated oven until rice is tender and chicken is cooked through, about1 hour. Garnish with Thai basil leaves.

Chicken Breasts With Mushroom Cream Sauce

Chicken Breasts With Mushroom Cream Sauce

Ingredients 
1 1/2-2 pounds boneless skinless chicken breasts, trimmed
5 tablespoons butter, divided
1 teaspoon fresh lemon juice
kosher salt
ground black pepper
8 ounces sliced mushrooms
2 tablespoons minced shallot
1/4 cup beef broth
1/4 cup cognac
1 cup whipping cream 

Directions:
Pound chicken breasts lightly to about 1/2-inch thickness.

Heat a large skillet over medium heat. Add 3 tablespoons of butter; allow to melt.

Add chicken breasts in a single layer. Sprinkle with lemon juice, salt and pepper. Brown on each side for 3 minutes. Transfer to a plate and cover.

Add remaining 2 tablespoons of butter to pan; allow to melt. Add mushrooms and minced shallot, plus a pinch or two of salt. Cook, stirring occasionally, for 5 minutes.

Stir in beef broth and cognac, scraping up any brown bits from the bottom of the pan. Bring to a steady simmer. Simmer, stirring occasionally for 2-3 minutes.

Stir in cream, bring back to a steady simmer. Bring to a low simmer. Simmer, stirring occasionally, until thickened slightly, about 2 minutes.
Reduce heat to low. Season to taste. 

Return chicken breasts to pan, turning to coat in sauce. Cook on low until chicken is done through.

Serve warm garnished with fresh parsley.

Market Chicken With Vegetables

 

Market Chicken with Vegetables

You can adjust the vegetables depending on what you like and what is in season. The sauce is light and the dish is easy to prepare. If you want to make it ahead of time, cook until the stock is added. When cool, place chicken breasts on top and bake when needed. Cavolo nero is also known as Tuscan cabbage and dino kale. The long dark green leaves have a strong but not bitter flavor.

Ingredients:

2 tbsp (30 mL) olive oil 
4 chicken breasts, boneless but with skin on 
Salt and freshly ground pepper 
2 leeks, cut in ½-inch (1-cm) pieces (white and light green parts only) 
1 yellow zucchini, cut in 1-inch (2.5-cm) pieces 
1 green zucchini, cut in 1-inch (2.5-cm) pieces 
1 head garlic, broken into cloves, peeled, and root end removed 
4 radishes, cut in quarters 
1 bunch cavolo nero, sliced (Tusdcan Cabbage)
1 cup (250 mL) chicken stock 
1 tbsp (15 mL) fresh chopped tarragon 
2 tbsp (30 mL) chopped chives

Directions:

Preheat oven to 450°F (230°C). 

Heat oil on high heat in an ovenproof skillet large enough to hold the 4 chicken breasts (or use 2 skillets). Season chicken with salt and pepper on both sides. Place chicken in skillet, skin side down, and sear for 2 minutes or until skin is golden. Turn over and sear second side for 2 minutes or until browned. Remove from skillet and set aside. 

Add leeks and zucchini to skillet and sauté for 2 minutes, then add garlic cloves, radishes and cavolo nero. Stir everything together and cook another 2 minutes. Season with salt and pepper. Pour over stock and tarragon, scraping the bottom of pan for any sticky bits. 

Place chicken on top and place in oven. Bake 20 to 30 minutes or until chicken juices run clear. Sprinkle with chives before serving. 

Serves 4

Chicken Marinade ~ Essential Oil

 Chicken Marinade  ~  Essential Oil

Whether you use essential oils or not, this is an adaptable marinade using lime juice and fresh ground black pepper.

Ingredients:

1 lemon, juiced

2 tablespoons olive oil

1 clove garlic, chopped

1 teaspoon salt

1/4 to 1/2 teaspoon fresh ground black pepper

2 drops Lime essential oil

2 drops Black Pepper essential oil

2 to 4 boneless skinless chicken breasts.

Directions:

Prepare the marinade by adding the lemon juice, olive oil, garlic, salt, and pepper, and Lime and Black Pepper essential oil in a large bowl or food storage container.  (If you do not have essentials oil which are highly concentrated, add plenty of both but taste as you add.)

Add the chicken to the marinade and and shake to complwetely cover the chicken.

Place in the refrigerator to marinade occasionally shaking the ontainer.  Let the chicken marinade at least three hours and up to twelve hours in refrigerator.

Remove from refrigerator 5 to 15 minutes before grilling.

Grill the chicken on medium or medium-high temperature for about 5 to 7 minutes on each side or until cooked through.

Consider serving with quinoa, brown rice, or roasted vegetables.  Enjoy! 

Chicken And Rice Casserole

Chicken and Rice Casserole

It is a quick and easy dish, one to keep the recipe handy!

Ingredients
2 Tablespoons butter
2 boneless skinless chicken breasts or 2 cups diced rotisserie chicken
Salt/Pepper to taste
½ teaspoon garlic powder
½ teaspoon onion powder
2 1/2 cups chicken broth
1 tablespoon olive oil
1 1/4 cups white long grain riceuncooked
16 oz bag frozen broccoli floretsthawed
10.5 oz Condensed Cream of Chicken Soup
½ cup milk
½ cup sour cream
2 cups shredded cheddar cheese separated
Casserole Topping
1 cup Ritz crackers crushed
2 tablespoons melted butter

Directions:
Preheat oven to 350*F.

Cut chicken into bite-sized pieces and season with salt, pepper, garlic powder, and onion powder.

Heat butter in a large pot over medium heat until melted. Add the chicken and cook until golden brown on all sides, about 5 minutes.

Remove and set aside. Note: This step is not needed if using a cooked rotisserie chicken.

Add the chicken broth, olive oil, and rice to the pot and bring to a boil, then reduce heat to a simmer.

Cover tightly and cook for 7 minutes.

Add the broccoli to the rice and turn off the heat. Cover and let stand for 10 minutes, do not stir.

Add the cooked chicken, soup, milk, sour cream, and half of the cheddar cheese. Stir only to combine.

Add to a lightly greased 9 x 13 casserole dish and top with remaining cheese.

Cover and bake for 15 minutes.

Melt the butter and crumble up the crackers. Combine to form the topping for the casserole.

Top the casserole with the crumbled cracker topping and bake uncovered for 10 additional minutes.

Let the casserole sit for 5 minutes prior to serving.

 

Chicken And Rice Soup

 

Chicken And Rice Soup

Ingredients:
2 pounds boneless skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil divided
1 medium white onion, diced
1 cup sliced carrots
1/2 cup sliced celery
1 cup white rice
1 tablespoon freshly grated ginger
1 tablespoon minced garlic
8 cups low sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano

1 bay leaf
1 cup heavy cream (optional)
1/4 cup lemon juice

Directions:

Season chicken breasts with salt and pepper. Heat a large soup pot over medium high heat. Add in 1 tablespoon olive oil. Sear chicken breasts in olive oil for 2 minutes per side until golden brown, but not cooked through. Remove from pot and set aside.

Season chicken breasts on both sides with salt and pepper.

Add onion, celery and carrots. Saute and cook until the vegetables are lightly browned, 3 minutes.
Add the garlic, thyme, salt and pepper, saute for 30 seconds.

Add the rice, stir and cook for 2 minutes to toast the grains.

Add the chicken, water, chicken broth, and bay leaf.
Bring the broth to a boil, cover the pot and reduce to a simmer over medium-low heat.

Simmer the soup until the rice is tender and the internal temperature of the chicken reaches 160 to 165ºF (71 to 74ºC), about 20 minutes. Check after 10 minutes, adjusting the heat as needed.

Turn off the heat and remove the bay leaf and chicken from the pot. Once the chicken is cool enough to handle, shred into smaller pieces then add back to the soup.

The rice may absorb water as it sits, add more chicken broth if needed. Taste the soup and season with more salt and pepper as desired.

Serve each bowl topped with chopped parsley.

Asiago-Crusted Chicken and Creamy Tomato Angel Hair Pasta

Asiago-Crusted Chicken And 

Creamy Tomato Angel Hair Pasta

Ingredients:
4 oz. Cremini Mushrooms
1 oz. Light Cream Cheese
2 Tbsp. Italian Panko Blend
2 Garlic Cloves
5 oz. Angel Hair Pasta
1 oz. Shredded Asiago Cheese
6 fl. oz. Marinara Sauce
2 Green Onions

Options

13 oz. Boneless Skinless Chicken Breasts

12 oz. Filets Mignon

13 1⁄2 oz. Organic Boneless Skinless Chicken Breasts

12 oz. Antibiotic-Free Boneless Skinless Chicken Breasts

12 oz. Sirloin Steaks

You will need:

Olive Oil, Salt, Pepper

Colander, 2 Medium Non-Stick Pans, Medium Pot

Directions:

Prepare Ingredients and Toast Panko

Cut mushrooms into 1⁄4” slices.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

Mince garlic.

Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and half the garlic (reserve remaining for sauce) to hot pan. Cook until fragrant, 30-60 seconds.

Add panko and stir often until golden brown, 2-3 minutes.

Remove from burner and remove garlic-panko mixture to a plate. Season with a pinch of salt. Wipe pan clean and reserve.

Customize It Instructions

If using steaks follow same instructions as chicken in Step 3, cooking until steaks reach minimum internal temperature, 5-7 minutes per side. Rest at least 3 minutes.

If using filets mignon follow same instructions as chicken in Step 3, cooking until filets reach minimum internal temperature, 4-6 minutes per side. Rest at least 3 minutes.

Cook the Pasta:

Once water is boiling, add pasta and cook until al dente, 3-5 minutes.

Reserve 1⁄2 cup pasta cooking water. Drain pasta in a colander. Set aside.

Cook the Chicken:
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.

Place another medium non-stick pan over medium heat and add 1 tsp. olive oil. Add chicken to hot pan. Cook undisturbed on one side until browned, 4-6 minutes.

Flip, and top with Asiago cheese. Cover and cook until cheese is melted and chicken reaches an internal temperature of 165 degrees, 5-7 minutes.

Remove from burner.

While chicken cooks, make sauce.

Return pan used to cook panko to medium heat and add 2 tsp. olive oil. Add mushrooms, remaining garlic, white portions of green onions, and 1⁄4 tsp. salt to hot pan. Stir occasionally until browned, 4-6 minutes.

Add half the pasta cooking water, marinara sauce, and cream cheese. Stir until cream cheese is melted and combined. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached.

Stir the pasta in sauce and stir for 1 1/2 to 2 minutes until heated through.

Finish the Dish:

Plate dish as pictured garnishing each chicken breast with 1 Tbsp. panko, and topping pasta with green portions of green onions.  Bon appétit!

Easy Creamy Mushroom Chicken

Easy Creamy Mushroom Chicken

This recipe is great for nights when you need dinner on the table fast.   Serve over rice, pasta or with crusty bread to mop up the sauce, this recipe is what easy dinner dreams are made of.

Ingredients

4 chicken breasts Halved into two thin cutlets each
1-2 tbsp olive oil
2 tbsp butter
2 cups portabellini/Cremini mushrooms Sliced (approximately 250g or 1 lb.)
2-3 garlic cloves crushed
1 tsp dried oregano
½ tsp dried thyme
juice of ½-1 lemon to taste
1½ cups cream (heavy/whipping)
salt and pepper to taste

Instructions
Heat olive oil in a large frying pan.

Season chicken breasts generously on both sides with salt and pepper then place in the frying pan. Cook until golden on sides and Cooked . Remove from the pan and set aside.

Melt the butter in the pan then add the mushrooms. Cook until golden brown all over.

Add the garlic and herbs and allow to cook for 30 seconds before adding the cream.

Add lemon juice, salt and pepper to taste and allow to come to a simmer. Simmer 5 minutes then add the chicken breasts back to the sauce. Simmer for another 5 minutes until the sauce has thickened and can coat the back of a spoon.

Sprinkle over chopped parsley (optional) and serve. 

Feta And Spinach Stuffed Chicken Breast

Feta and Spinach Stuffed Chicken Breast

Ingredients:

1 tablespoon olive oil
1 cup chopped yellow onion
2 tablespoons chopped fresh dill
5 ounces baby spinach
2 ounces crumbled feta cheese (about 1/2 cup)
4 (6-ounce) skinless, boneless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons olive oil

How to Make It

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.

Avocado Chicken Salad

Avocado Chicken Salad

Ingredients:

2 or 3 boneless chicken breasts

1 avocado 

1/4 red onion, chopped

1/2 lime, juiced

2 tablespoon cilantro

Salt and pepper to taste

Directions:

Cook chicken breasts, when done cool and shred.  Mix with other ingredients.  Serve also on toasted bread slices.

Cobb Salad

Cobb Salad 

Named for Bob Cobb who made it for his original Brown Derby Restaurant in Los Angeles Restaurant where the chain began. 

Ingredients:

6 oz bacon (6 slices) chopped and browned
1 medium head romaine lettuce 5 cups chopped, rinsed and dried
2 cooked chicken breasts from a cooked chicken
2 hard-boiled eggs
1 large avocado sliced
1 cup cherry tomatoes halved
1/2 cup red onion thinly sliced
1/2 cup blue cheese crumbled (or feta cheese)
2 Tbsp parsley finely chopped

Cobb Salad Dressing:
3 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 garlic clove pressed and minced
1/3 cup extra-vrigin olive oil
1/4 teaspoon salt
1/8 teaspoon fresh ground black pepper

Directions:

Sautee chopped bacon on a skillet until browned and crisp (5 min), then transfer to a paper-towel-lined plate to cool. Cook 2 hard-boiled eggs then peel and quarter.

Chop, rinse and spin dry romaine lettuce and arrange on a platter. Arrange remaining salad ingredients (chicken, eggs, avocado, tomatoes, onion, blue cheese, and bacon) in rows over salad then sprinkle the finely chopped parsley over the salad.

Transfer dressing ingredients to a mason jar and shake like crazy. Drizzle over salad just before serving or let guests add their own dressing to taste.

Chopped Chicken And Bacon Ceasar Salad Topped White Pizza With Creamy Ceasar Dressing

Chopped Chicken And Bacon

Caesar Salad Topped White Pizza

With Creamy Caesar Dressing

Dressing:

1/2 cup freshly grated Parmesan cheese 
1/3 cup mayonnaise
1/4 cup fresh lemon juice
2 T. extra-virgin olive oil
2 tsp. Dijon mustard
1 tsp. Worcestershire sauce
2 cloves garlic, finely minced,
1 T. capers rinsed and drained 
Salt and pepper to taste

Pizza:
2 small boneless skinless chicken breasts 
4 slices thick bacon, diced and cooked
1 pkg. prepared pizza dough
Olive oil for brushing the crust
2 cups freshly grated mozzarella cheese 
1/2 cup freshly grated Parmesan cheese
plus a small chunk for shavings
2 romaine hearts, cut into 1/2-inch pieces 
1/2 cup diced seeded tomatoes
Salt and pepper to taste

Directions:
1. For the dressing, place all the ingredients in the blender or food processor and process until smooth. Remove 1/2 cup and refrigerate for the salad. Place the remaining dressing in a shallow casserole.

2. Trim chicken breasts and pound to an even 1/2-inch thickness. Add chicken to the dressing in the casserole, turning to coat well. Cover and refrigerate for 4 hours. Remove chicken and grill 4 to 5 minutes per side or until cooked through. Cool chicken a bit and then dice or slice into small pieces; set aside.

3. About 20 to 30 minutes before cooking time, remove the pizza dough from the refrigerator and stretch dough into a round or oval shape on a Silpat or parchment-lined baking sheet. It may take a couple of tries at stretching to form a thin crust; let the crust rest about 10 minutes between stretchings. Brush the dough with olive oil.

4. Preheat the oven to 450 or 500 degrees. Sprinkle the mozzarella cheese over the crust and bake the pizza until the dough crisps up and the cheese is melted and the pizza crust is brown and crisp, 15 to 18 minutes. Remove pizza from the oven and sprinkle with 1/2 cup grated Parmesan, the diced or sliced chicken, and the bacon. Toss the lettuce with tomatoes and enough of the reserved dressing to coat well. Top the pizza with the Caesar salad and shave some Parmesan over the top. Cut into wedges or fingers to serve.   Serves 4

Chicken Korma

CHICKEN KORMA RECIPE

Chicken Korma recipe is a Muglai speciality. Chicken Korma Curry has pieces of boneless chicken cooked with almond sauce and spices and garnished with roasted almonds. Serves 2  Cooking time 30 mins

Ingredients:

400 grams chicken breasts, chopped in large pieces

1 tablespoon ground almonds

1 tablespoon lemon juice

1/2 teaspoon black pepper

1 teaspoon garlic paste

2-3 oil or clarified butter (ghee)

1 medium onion chopped fine

1/4 teaspoon turmeric powder

150 ml curd (dahi)

2 green chilies 

4 pods cardamom 

3 cloves

2 medium sized cinnamon sticks

1 bay leaf

1/2 teaspoon garam masala

1 tablespoon chopped green coriander

1/2 tablespoon roasted chopped almonds

salt to taste

Directions:
Marinate the chicken pieces with lemon juice, pinch of salt, black pepper and garlic paste. Rub the mixture thoroughly to the pieces and keep it aside for 1/2 an hour.

In a heavy bottom pan, heat the oil/ghee and when it is medium hot add the chopped onions and turmeric.

Fry till the onions are light golden and then take them out and keep aside. Leave the oil behind for further use.

In a mixer make a fine paste of fried onions, curd, almonds, green chillies. Pour this mixture on the marinated chicken pieces.

Now reheat the oil in the pan on medium flame and then add cardammom, cloves, cinnamon and bay leaf. Stir them for 30 secs and then add the marinated chicken along with leftover paste.

Let the chicken cook on low flame while stirring occasionally till it boils. Then cover the pan with a lid and let it simmer till the chicken is cooked properly.
Finally add garam masala and chopped green coriander.

Add the salt according to taste and garnish with roasted almonds and some cream

Easy Chicken Madeira Recipe

We made a copycat Chicken Madeira, except I love the homemade version even better! And, when you make it at home, you can feed a family of 4 for the cost of 1 serving at the restaurant. This is why we love copycat recipes so much!

Prep Time: 15 minutes  Cook Time: 45 minutes   Total Time: 1 hour

Juicy chicken and mushrooms in creamy sauce under melty cheese... This creamy Chicken Madeira is a copycat recipe of the most popular dish at the Cheesecake Factory.

 Ingredients:

• 1 lb Chicken Breasts (2 large) , halved lengthwise and pounded to an even 1/4" thickness
• 1 lb asparagus blanched*
• 3/4 tsp sea salt, divided and black pepper to taste
• 3 Tbsp Unsalted Butter divided
• 2 Tbsp Olive Oil divided
• 16 oz button mushrooms thickly sliced
• 1 small or 1/2 medium yellow onion finely diced
• 2 large garlic cloves minced
• 2 Tbsp fresh parsley finely chopped, plus to garnish
• 1 1/2 cups Madeira Wine sweet white wine*
•      OR substitute Marsala Wine.
• 1 1/2 cups low sodium beef stock or broth
• 1/2 cup Whipping Cream heavy or regular
• 1 cup mozzarella cheese shredded.

Directions:

1. To blanch asparagus: Remove fibrous stems from asparagus by snapping them off. Fill a medium pot with 6 cups water, bring to a boil and add 1 Tbsp salt. Add asparagus and boil uncovered until crisp tender and bright green (2-3 minutes then remove from hot water and set aside).
2. Place a large heavy (oven-safe) pan over medium/high heat and melt in 2 Tbsp butter and 1 Tbsp oil. Add sliced mushrooms and cook 5 min until soft. Stir in diced onion and cook 3 min. Add minced garlic cloves then season with 1/4 tsp salt and 1/4 tsp black pepper and 2 Tbsp parsley. Cook another 2 min then remove mixture to a plate and wipe skillet clean with wet paper towel.
3. Slice chicken breasts in half lengthwise and pound each cutlet between plastic wrap until no more than 1/4" thick. Season chicken all over with 1/2 tsp salt and 1/4 tsp black pepper. Place same pan over medium/high heat and add 1 Tbsp butter and 1 Tbsp oil. When butter is finished foaming, add chicken breasts and sauté 3 to 4 min per side or until golden and cooked through. Remove chicken from pan to the same plate with mushrooms.
4. In the same pan, add 1 1/2 cups Madeira and boil until reduced by half (5 minutes vigorous boiling), scraping the bottom of the pan to deglaze. Add 1 1/2 cups beef broth and boil until 2/3 cup liquid remains or about 1/4 of it's original volume (10 min). Reduce heat to medium, add 1/2 cup cream and simmer until sauce thickens (2 min). Season with salt and pepper to taste.
5. Return chicken to the pan, turning it to coat in the sauce. Top with mushrooms, asparagus and sprinkle with 1 cup of mozzarella cheese over the top. Broil 3-4 minutes or until cheese is melted. Remove from oven, garnish with fresh parsley.