Tag Archives: chicken

Lemon Parmesan Chicken Cutlet

We are all looking for new ways to cook chicken! I love working with chicken cutlets because they are thinner which means your cooking time will be less and they are also great for dredging in flour and having a finished dish packed with flavor! This dinner is satisfying and NOT deep fried, so you can feel good about that!

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Lemon Parmesan Chicken Cutlet

4 Chicken Cutlets ( They sell these but you can also take a chicken breast and cut horizontally to have 2 thinner pieces.)

4 Tablespoons extra virgin olive oil

1 cup flour

1 teaspoon garlic salt

1 teaspoon salt and pepper, each

3 teaspoons grated Parmesan

1/2 a lemon, cut into 6 wedges

1/4 cup fresh chopped basil

Pat chicken dry with a paper towel. In a pie dish or deep plate mix together flour, garlic salt, salt, pepper, and grated Parmesan. Take chicken and press into the flour coating both sides well. Keep doing this to each side until flour is completely coated on chicken. This process is called dredging.

Next, heat olive oil nice and hot over high heat in a large sauté pan. Place chicken down in hot oil. Once set down do not move in order to achieve a hard brown crust on each side. Cook for 6 minutes on medium high heat then flip the chicken and cook for another 5-6 minutes on the second side. Squeeze 2 lemon wedges over the chicken and sprinkle some more Parmesan over the top. Transfer to serving plate. Garnish with chopped fresh basil, more Parmesan, and a lemon wedge for each piece.

Serves 4

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Balsamic Glazed Chicken

You can not deny the importance of a healthy meal. You feel different when you get up from eating. Your energy filled and not weighed down. This dinner is just that. It’s healthful, light, packed with flavor and color! I’ll be honest, I used to be kind of intimidated by balsamic vinegar. I’ve studied chefs working wonders with it but never felt brave enough to give it a go in a meal, until now. I’m SO glad I took the leap and tried it out. It makes a beautiful glaze in this recipe. Please join me and give it a try…so deliciously good!

4 chicken cutlets ( or 2 thick boneless chicken breast cut length Wise to make 4 thin cuts)
1 lb asparagus
1 pint heirloom cherry tomatoes
1 tablespoon olive oil
Coarse sea salt
Pepper
1 cup rice
2 cups chicken broth

For Balsamic Glaze:
1 cup aged balsamic vinegar
3 tablespoons honey
1 tablespoon teriyaki sauce
1 clove fresh garlic, minced fine
Salt and pepper

Boil 2 cups chicken broth in a medium saucepan add in 1 cup rice. Bring to a boil. Then turn on low to simmer and cover. ( about 40 min)
Heat olive oil in a large skillet on medium high heat. Quickly snap the ends of asparagus, and halve the cherry tomatoes, toss them in a little salt and pepper and set aside. Pat chicken dry, salt and pepper each side and lay them down in the hot oil. 4 min on each side. When you flip them for side number two add in asparagus and tomatoes around the chicken in the skillet. Let the veggies soften for about 5 minutes turning stove heat down.

For the glaze…put aged balsamic in a small sauce pan on medium heat and let reduce down by half. Add in honey, teriyaki, and garlic then whisk it we’ll. (this process takes about 20-30 min) you can start it before you cook the chicken.

Serve chicken over rice. Pour glaze over chicken in small amounts. Enjoy! Serves 4

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Asparagus and Cheese Stuffed Chicken Breast

These appear fancy and are great to entertain with but the ingredient list is simple! You can so do this! The payoff is worth it as you bite into succulent tender chicken stuffed with yummy goodness inside!

Asparagus and Cheese Stuffed Chicken Breast

6 chicken breasts

10 stalks asparagus, chopped small

6 oz crumbles Feta Cheese

salt and pepper

1/4 cup breadcrumbs

paprika

2 cloves garlic, minced

Heat oven to 375*. Slice chicken breasts horizontally (this will make them thinner so you can roll them). Set them on a glass cutting board, cover the top of them with plastic wrap and pound with a wooden spoon or meat mallet until very thin) season with salt and pepper. Chop, asparagus into small pieces, mince garlic and toss with asparagus and salt. Spoon mixture into each chicken breast, then…add feta cheese into the center of each chicken breasts on top of the asparagus mixture. Roll up chicken breasts and secure with a toothpick in each. Roll the top in breadcrumbs and sprinkle with paprika! Set in baking dish sprayed with a nonstick spray and bake for 35 minutes.

30 min Homemade Chicken Noodle Soup

Our sweet friends, Emily, Colston and their sis Kelli got hit with the flu this week. Their whole house was down for the count, even the dog. I made this real quick today not thinking it would be blog worthy but Emily just text me while eating and said it was the best chicken soup she’s ever had! Wow! I’m super happy when my food makes others happy. So, before I forget what I did to make it I better jot it down below for you guys! Fall is coming and warm soups are a must =)

Tip: When in a rush with soup and you don’t have all day to let it simmer, saute the chicken and veggies first, let them get nice and brown. This flavor will go a long way for your quick soup stock.

FYI: I’m happy to announce, not too many dishes to do tonight, this recipe is a one pot wonder!

30 Min Homemade Chicken Noodle Soup

6 chicken thighs, deboned (They sell it at the store just ask)

olive oil

2 teaspoons poultry seasoning

salt and pepper

5 long carrots, peeled and rinsed

3 cloves garlic, minced

1 large red onion

1/4 cup fresh parsley, chopped

8 cups water

3 chicken bouillon cubes

1/2 box Rotini (spiral) noodles

Directions:

Heat a few tablespoons olive oil in your stock pot over medium heat. Meanwhile, chop chicken into bite sized pieces, sprinkle with poultry seasoning. Throw chicken in hot pot and let saute and get brown before using spatula to flip over pieces. Chop onion and add in as well. Add Salt and pepper to the carrot and chicken cooking. Chop carrots and add in as well. Saute 3-4 minutes. Add in chopped parsley and garlic. Here’s what it should look like so far…

Next add in water (hot water) and chicken bouillon cubes. Stir for 2 minutes so cubes dissolve and flavor releases. Add some more salt and pepper to taste. At this point bring the soup to a boil and add in noodles. If you’d like a less hearty soup try adding in a little less that half the box of noodles. let cook another 7-8 mintues. Remove from heat. Enjoy!!