Tag: chicken

One Pan Baked Parmesan Chicken and Vegetables

Ingredients

  • 6 Tablespoons butter
  • 1 cup Italian seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • 6 boneless, skinless chicken breasts
  • 8 baby red potatoes diced
  • 1 pound asparagus cut into bite-sized pieces
  • 2 Tablespoons olive oil
  • salt and pepper to taste
  • 1 Tablespoon fresh parsley chopped


Instructions

Preheat oven to 400 degrees F.
Spray a baking sheet pan with nonstick cooking spray; set aside.
In a shallow dish, melt butter.
In another shallow dish combine breadcrumbs, Parmesan cheese, and garlic powder.
Dip chicken into butter and coat in crumb mixture; place in prepared pan.
In a large bowl, toss red potatoes and asparagus in olive oil and spread loosely around chicken in pan. Add salt and pepper to taste.
Bake for 20 minutes, or until chicken is cooked through and vegetables are tender.
Garnish with fresh parsley, if desired.

Notes

If you are not a green bean and red potato fan, you could easily replace them with any of the following:
Carrots
Mushrooms
Zucchini
Sweet potatoes
Squash
Broccoli
Cauliflower

https://www.sixsistersstuff.com/recipe/one-pan-baked-parmesan-chicken-and-vegetables/

Chimichangas

  • 1-2 lbs of chicken (breast or thighs)
  • Taco skillet sauce packet
  • burrito sized flour tortillas
  • 1 can Black beans or refried beans
  • Shredded cheese (cheddar or mexican blend)

Sear salted and peppered chicken (2 breasts or 4 thighs) until nicely colored. Add 1 ½ cups of red taco seasoning sauce (we use frontera taco skillet sauce), cover, let it lightly simmer for about 30 minutes. Remove the lid and let the sauce cook down until thickened.  Shred the chicken and toss to ensure pieces are evenly coated. 

Fill tortillas with shredded chicken, beans, and shredded cheese and roll into a burrito (use less filling than you think until you get an idea of how much to use). A slurry made from 1 tablespoon of flour to 3 tablespoons of water can help glue the burrito closed during frying.

Frying is done in 350 degree vegetable oil, a couple minutes on each side until golden brown.

Serve with hot sauce/salsa, sour creme (Mexican crema), and guacamole to taste.

Inspired by https://basicswithbabish.co/basicsepisodes/chimichangas
His video is an excellent tutorial and includes more scratch-made components if you want to up your game.

Chicken Tortilla Pie

1.5 lbs. fresh chicken breast

Salt and pepper, to taste

2-3 Tbsp. prepared taco seasoning

2 Tbsp. vegetable oil

cooking spray

4 burrito-size tortillas

2 cups finely shredded mexican cheese

1 can (14.5 oz.) black beans, drained and rinsed,

1 can (14.5 oz.) sweet corn, drained

Fresh salsa, cilantro, green onion and sour cream for garnish (optional)

  1. Preheat oven to 375 F.
  2. Season chicken with salt and pepper. Sprinkle chicken on all sides with taco seasoning.

    ChickenTortilla Pie2

  3. Add oil to a nonstick skillet over medium heat. Cook chicken on both sides until juices run clear, about 8-10 minutes. Remove from pan and slice into pieces.
  4. Spray bottom and sides of a 10” spring-form pan with cooking spray. Place a tortilla on the bottom and sprinkle with cheese. Add chicken, black beans, corn and sprinkle with a little more cheese. Repeat these layers two more times, ending with a tortilla on top. Spray the top tortilla with cooking spray.

  5. Place in the oven for 20 minutes. Let sit for 5 minutes before unmolding the spring-form pan and slicing the pie. Serve with your garnish of choice.

– See more at: http://smithsfoodanddrug.inspiredgathering.com/recipes/chicken-tortilla-pie#sthash.zBNM6dUk.dpuf

Japanese Salad

chicken; diced: 2 cups

almonds; slivered: 2 tablespoons

cabbage; chopped: 0.5 head

top ramen: 2 packages

sesame seeds: 2 tablespoons

sugar: 1 tablespoon

salad oil: 0.5 cup

salt: 1 teaspoon

pepper: 0.5 teaspoon

vinegar: 3 tablespoons

combine dry ingredients and 1 seasoning packet from ramen noodles

combine wet ingredients and pour over cabbage and chicken

put in fridge and let stand 1-2 hours

Poppy Seed Chicken

ritz crackers; crushed: 60

chicken; cubed: 4 cups

sour cream: 2 cups

cream of chicken soup: 2 cans

margarine: 1 stick

poppy seeds: 1.5 tablespoons

Mix crackers, margarine, and poppy seeds and place half on the bottom of a baking dish

mix chicken, sour cream, and cream of chicken soup and pour over crackers

cover with the rest of the crackers

bake, uncovered, at 350 degrees for 1 hour

Parmesan Chicken

french fried onions: 1 can

bread crumbs: 0.25 cup

parmesan cheese: 0.75 cup

paprika: 1 teaspoon

salt: 0.5 teaspoon

pepper: pinch

eggs; beaten: 1

milk: 1 tablespoon

butter; melted: 0.25 cup

mix dry ingredients

dip chicken in egg and milk, and roll in bread crumbs

place in baking dish and pour melted butter over the top

bake at 350 degrees for 1 hour

Honey Lime Chicken Enchiladas

honey: 0.33333 cup

lime juice: 0.25 cup

chili powder: 2 teaspoons

garlic; chopped: 2 cloves

garlic powder: 0.5 teaspoon

chicken breast: 1

corn tortillas: 12

cheese; shredded: 2 cups

green enchilada sauce: 14 ounces

red enchilada sauce: 14 ounces

Marinate cooked chicken breast in honey, lime juice, chili powder, and garlic. Shred the chicken and place with cheese and red enchilada sauce in warmed corn tortillas. Place a small amount of green enchilada sauce in bottom of baking dish and then lay filled enchiladas on top. Pour the rest of the sauce over the top and bake at 350 degrees for 30-35 minutes, uncover halfway through cooking.