Category: chicken

Chicken Burgers with Basil & Dried Tomatoes

1 Comment

Part 2 of my recipes from Great American Grilling cookbook. Easy and healthy burgers! They can be a bit sticky, I would oil the grill before placing the burgers. The recipe called for flat bread such as focaccia, but I was able to find flat bread for burgers at the market.

 

Chicken Burgers with Basil & Dried Tomatoes

  • Servings: 6
  • Difficulty: easy
  • Print

IMG_0587

 

Ingredients

  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt and pepper
  • 2 pounds lean ground chicken
  • 1 egg white
  • 1 medium red onion finely chopped
  • 1/2 cup minced fresh basil
  • 1/3 cup drained dried tomatoes, minced
  • 2 cloves garlic minced
  • 6 pieces flat bread
  • arugula or other salad greens

 

Directions

  1. Combine vinegar, oil, salt, and pepper in a small bowl, set aside.
  2. Ina large bowl, combine the chicken, egg white, onion, basil, tomatoes and garlic. Shape into 6 equal-size patties, about 3/4 -inch thick. Cook, turning once halfway through cooking time 10 to 12 minutes.
  3.   Brush one side of the bread with the oil mixture, place the chicken patties on bread an top with salad greens.

 

IMG_0692
IMG_0693
IMG_0587

Advertisements

Chicken Cassoulet

2 Comments

Chicken Cassoulet

  • Servings: 2
  • Difficulty: easy
  • Print

IMG_0501

I love these one pan recipes!  This is easy and quick, and  great for a weeknight dinner .  Adapted from a health care magazine .

Ingredients

  • 2 boneless, skinless chicken breasts, cut into bite-size pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 slices bacon, chopped
  • 1/2 cup carrots, chopped
  • 1/2 cup onion, chopped
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon dried thyme
  • 1 can (14.5 ounces) cannellini beans, drained (reserve liquid) and rinsed
  • 1 medium tomato, seeded and diced
  • 1/2 cup chicken stock
  • 1/4 cup panko bread crumbs
  • 1 tablespoon melted butter

 

Directions

  1.  Season the chicken with salt and pepper. Heat oil in a skillet over medium high heat and add the chicken. Cook stirring, until lightly browned, about 2 minutes. Transfer to a plate.
  2. Lower the heat to medium and add the bacon, carrots and onion. Cook stirring until the bacon has begun to brown and the vegetables have softened, about 5 minutes. Add the garlic and thyme, and cook for another 1 minute.
  3. In a small bowl, add the 1/4 cup of beans and 2 tablespoons of its liquid and mass into a paste. Add the bean paste, beans, tomato and chicken stock to the skillet and cook for about 10 minutes or until the sauce has thickened. Add the reserved chicken and cook through for another 3 minutes.
  4. Set the broiler on high.
  5. In a small bowl mix together the bread crumbs and melted butter. Sprinkle the bread crumbs over the cassoulet and broil un til the bread crumbs are golden, for 2 to 3 minutes.

 

 

IMG_0462
IMG_0463
IMG_0465 2
IMG_0501

 

Spartan Chicken over Noodles

2 Comments

This is an easy chicken recipe that can be easily doubled, depending on the number of people. The red onions gives it a bit of sweetness while, the feta gives it a creamy texture which goes nicely with  pasta noodles. This was on Diane Kochilas’s new show My Greek Table.  I found a similar recipe on her website but it looks like she made some changes.   Here is that website..  Diane Kochilas

There’s not a lot of measurements given on the show, so I  tried to provide you with some as best as I could.   Enjoy!

 

Spartan Chicken over Noodles

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

IMG_0438 2

 

Ingredients

  • 1 whole chicken, cut into pieces or thighs and legs
  • 3 large red onions, finely chopped
  • salt and pepper
  • 3 to 4 cloves of garlic
  • 1/4 cup of water
  • 1/2 cup white wine
  • Feta cheese, crumbled
  • 1 tablespoon red wine vinegar
  • 1 tablespoon of dried oregano
  • 3 tablespoons Greek extra-virgin olive oil
  • 1/2 cup Kalamata olives
  • 1/2 cup fresh or canned tomatoes, chopped

 

Directions

  1. Heat the oil in a large pan over medium-high heat. Season the chicken with salt and pepper. Place in the pan and brown the chicken pieces on each side.  Set aside.
  2. Add the red onions and cook until translucent. Add garlic, and cook for another minute or two.
  3. Place the chicken back into the pan. Add wine, tomatoes, and water. Lower the heat to low and cover. Simmer for 40 to 50 minutes. Checking for tenderness.
  4. Meanwhile, cook the noodles in salted boiling water.
  5. Once the chicken is tender, add vinegar, cheese, oregano and olives.  Cover and simmer for a few minutes more.
  6. Serve over the noodles.

 

 

 

IMG_0141
IMG_0142
IMG_0143 2
IMG_0162
IMG_0163 2
IMG_0438 2

Save

Save

Skillet Chicken Breasts with Olive Oil and Garlic

6 Comments

Great recipe for anyone who doesn’t have time to cook dinner. This takes about 30 minutes, just make the chicken is cooked through. The ingredients are also basic and probably already exist in your pantry. It’s a one skillet from stove top to table! Recipe adapted from Lidia’s Family Table by Lidia Bastianich.

Skillet Chicken Breasts with Olive Oil and Garlic

  • Servings: 4 to 6
  • Difficulty: easy
  • Print

Ingredients

  • 6 boneless skinless chicken breasts
  • 3/4 teaspoon of salt, more if needed
  • 1/2 cup of flour
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons of butter
  • 8 or more large garlic cloves, sliced
  • 1/4 teaspoon of hot pepper flakes
  • 3 tablespoons of capers, drained
  • 2 tablespoons red wine vinegar
  • 1 cup of turkey broth or vegetable broth
  • 1 tablespoon of dry bread crumbs

 

Directions

  1. Season the chicken on both sides with salt. Dredge into the flour , shake off excess.
  2. Heat 2 tablespoons of olive oil and 2 tablespoons of butter in the skillet over medium heat. Place the chicken, let them cook for a about 4-5 minutes on each side or till lightly browned.
  3. Scatter the garlic all around the spaces in between the chicken and turn up the heat slightly, shake the pan. Add the red pepper flakes, wait a couple of minutes. Then add the capers. Shake the pan to distribute the seasonings and juices.
  4. Raise the heat a bit more and pour in the red wine vinegar. Shake the pan again and let the vinegar reduce for about a minute.
  5. Pour the broth and bring to a full boil. Drizzle 2 tablespoons of the oil around the pan and some salt. Let it bubble for a few minutes to reduce, shaking the pan again. Add the bread crumbs around the chicken not on the chicken and let the sauce thicken.
  6. Take the pan off heat and add parsley.