Chicken Parmeasn

 

Ingredients

3 tablespoons olive oil
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups Simple Tomato Sauce, or  marinara sauce
1/2 cup shredded mozzarella
1/2 cup shredded provolone
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Directions

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.
Spoon the marinara sauce over and around the cutlets. Sprinkle cheese over each cutlet. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes. Serve with your favorite pasta!

Print Page

Chicken Marsala

Ingredients:

2 lbs chicken breasts, pounded thin
2 tbs butter
2 tbs olive oil
1 cup sliced mushrooms
1 bottle (8oz) marsala wine
½ cup flour
1 tbs dried parsley
Salt and pepper to taste
Angel Hair pasta.


Directions:

Combine the flour, parsley, salt and pepper in a shallow plate.  Ensure that the chicken breasts are dry, then dredge the chicken in the flour mixture.  Melt the butter and olive oil together in a large sauté pan and brown both sides of the chicken, about 2 minutes each side. Turn heat down to simmer and add wine and mushrooms.  Cover and simmer for up to an hour.  Serve over pasta!


Print Page

Sarah's Mom's Chicken Paprikash

I have never had a more delicious chicken paprikash, and I assure you I've made an extensive search!

Ingredients
2-3 large chicken breasts, cubed and sprinkled with lemon juice
2 large onions, chopped
Butter 2-4 tbs to taste
16 oz carton sour cream
Paprika 2-3 tbs to taste
Spaetzle, Dumplings, Noodles or Rice

Directions
Melt the butter in the pan and saute onions until translucent.  Add the chicken and cook on medium until fully cooked.  Scoot the chicken and onions to the side and add the sour cream.  Stir in the paprika until everything is a light orange.  Mix thoroughly.  Add the spaetzle or dumplings and heat to warm all ingredients, or spoon over noodles or rice.  Serve and enjoy! Buon appetito!

Print Page

Enchiladas Verde con Pollo

I started making these when I was diagnosed with gestational diabetes. If you choose the correct tortillas, each enchilada can have only 17 grams of carbs. Don't be scared off by the thought of "diabetes food", though. My baby is almost 11 months old, and I'm still making them. Low on carbs, high on flavor!

Ingredients:

1 c. mild green salsa

1/4 c. cilantro

1/4 c. parsley

1 T. lime juice

2 garlic cloves

2 c. chopped cooked chicken

3/4 c. shredded mozzarella cheese

6 flour tortillas (or any tortilla of your choice, as long as it's 6 to 8 inches in diameter)

1 medium lime, cut into wedges

How:

Preheat to 350. Spray 11x7 baking dish with cooking spray. Place green sauce, cilantro, parsley, lime juice and garlic in blender or food processor. Cover and blend on high speed about 30 seconds or until smooth.

Mix half of the sauce mixture, the chicken, and 1/4 cup of the cheese. Spoon about 1/4 c. chicken mixture onto each tortilla. Roll around filling and place the seam side down in the baking dish.

Pour the reserved sauce mixture over the enchiladas. Sprinkle with remaining 1/2 c. cheese. Bake, uncovered 20 minutes or until hot. Serve with lime wedges.

~If you are not watching your carbs, I recommend using a little extra sauce on top. Instead of 1 cup of salsa, I would use 1 and 1/4 cups to make the sauce, so you'll have a little extra to go around.

~Original recipe from Betty Crocker's Diabetes Cookbook by Richard Bergenstal, Diane Reader and Maureen Doran
Print Page

Easy Roast Chicken

I vowed that I would never in my life make a chicken, turkey, quail, or any kind of bird that would require me sticking a hand inside of it. Luckily for me, my husband doesn't mind doing that and I now have a new favorite dinner. Roast Chicken. It's easy to prepare and even easier to eat. What's even better is all of the leftovers you can get out of it.

I forgot to take the picture when the chicken was fresh out of the oven, so half of it is missing. Also, don't mind the bottles in the background!

Ingredients:

1 5-6 lb. roasting chicken

salt and pepper

1 large bunch of fresh thyme

1 lemon, halved

1 head of garlic, cut in half

4 T. butter, melted divided

1 yellow onion, thickly sliced

1 c. chicken stock

2 T. all purpose flour

How:

Preheat the oven to 425.

Remove the giblets(or have your significant other do this). Rinse the chicken inside and out. Remove any excess fat and leftover pinfeathers and pat the outside dry. Place the chicken in a roasting pan. Stuff the cavity with the thyme, both halves of the lemon, and the garlic. Brush the outside of the chicken with 2 T. of melted butter and sprinkle with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Scatter the onion slices around the chicken

Roast the chicken for 1.5 hours or until the juices run clear. Remove to a platter and cover with aluminum foil while you prepare the gravy.

Remove all the fat from the bottom of the pan (my chickens never seem to leave any fat). Add the chicken stock to the pan and return to the oven for 3-4 minutes and scrape the bottom of the pan. Combine the 2 T. flour with the remaining 2 T. melted butter and add to the pan. Return to the oven for 2-3 minutes to cook the flour. Strain the gravy into a small saucepan and season it to taste. Keep it warm over a very low flame while you carve the chicken.

Slice the chicken onto a platter and serve immediately with the warm gravy.

Original recipe can be found in The Barefoot Contessa Cookbook by Ina Garten.

Leftover ideas: chicken pot pie, chicken enchiladas, chicken salad sandwiches, chicken tamale casserole

Print Page

Chicken with Lemon Leek Linguine

6 oz. linguine

4 chicken breast halves

1/2 t. salt

1/4 t. pepper

1/4 c. flour

3 T. butter

3 garlic cloves, thinly sliced

1 1/2 c. leeks, trimmed, cut in half and sliced

2 T. lemon juice

1/2 c. chicken broth

2 T. chopped parsley

Cook pasta, drain, and keep warm.

Pound chicken to an even thickness. Sprinkle with 1/4 t. salt and pepper. Dredge in flour.

Heat 1 T. butter in non-stick skillet over medium high heat. Add chicken. Cook about 5 min. per side until done. Remove from pan and keep warm.

Melt 1 T. butter in skillet over medium high heat. Add garlic, leek, and 1/4 t. salt. Saute.

Add lemon juice and chicken broth. Cook until reduced by half. Add 1 T. butter. Add pasta to leek mixture. Serve chicken over pasta. Sprinkle with parsley. Makes 4 servings.

Adapted from Cooking Light
Print Page

Crock Pot Chicken Paprikash

Ingredients:

6 boneless skinless chicken breasts
1 medium onion, chopped
1 tablespoon Hungarian paprika
1 (14 ounce) can chicken broth
1 cup sour cream
4 cups spaetzle

Technique:


Combine the chicken, onion, paprika and chicken broth.  Cook in the crock pot on low for 6-7 hours.  Before serving, shred the chicken and mix in the sour cream.  Saute the spaetzle with a small about of butter in a pan and serve with the chicken on top!  Buon appetito!


Print Page

Chicken Wraps

Ingredients

1 Burrito wrap
1/2c.  Cooked chicken
1/2c. Greens or Lettuce
1/4c.  Chopped Carrots
1/4c. Shredded Cheese
2tsp  Ranch Dressing


Technique
Stack all ingredients on top of the burrito wrap.  Roll up the wrap and wrap in saran wrap.  Enjoy all Week!   Buon appetito!


Print Page

Chicken and Roast Veggie Stew over Polenta

From Whole Foods...it was delicious!!

Ingredients for Roasted Vegatables

3 packages (12 cups) pre-cut broccoli, cauliflower, bell peppers and red onion
3 tablespoons  Olive Oil
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh sage leaves

Technique

Heat oven to 450°F. Place vegetables on a large baking sheet and toss with olive oil, salt and pepper. Roast until vegetables are just beginning to brown, stirring occasionally, about 15 minutes. Stir in sage and cook 2 more minutes. Cut chicken into serving pieces, place on a platter, and surround with half the vegetables.

Chicken and Roast Veggie Stew over Polenta

This dish calls for sage-roasted vegetables, but you can also use your favorite roasted vegetable mix from our prepared foods department.

Ingredients

1 (28-ounce) can crushed tomatoes
1/2 cup chicken broth or water
1 tablespoon balsamic vinegar
4 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1 rotisserie chicken
4 cups sage-roasted vegetables, large pieces chopped
1 tube (1 pound) pre-cooked polenta, cut into 12 slices
Grated Parmesan Cheese

Technique

In a large saucepan, stir together tomatoes, broth, vinegar, garlic, pepper flakes and salt. Simmer 5 minutes.

Meanwhile, remove wings and drumsticks from chicken and set aside for lunch. Discard skin; pull meat from breast and thighs and chop it. Add to pan along with roasted vegetables. Stir and cook until heated through, 3 to 4 minutes.

Brown polenta slices in an oiled skillet or microwave until heated through and soft, 2 to 3 minutes. Place 3 slices on each plate, top with chicken stew, and sprinkle with Parmesan. Buon appetito!



Print Page

Lemon Chicken Stir Fry

1 lemon
1/2 c. chicken broth
3 T. low sodium soy sauce
2 t. cornstarch
1 T. vegetable oil
1 lb. chicken breasts, cut into 1" pieces
1/2 lb. mushrooms, quartered
1 c. sliced carrots
2 c. snow peas, strings removed
1 bunch scallions, cut into 1 " pieces ( keep whites and greens separated)
1 T. chopped garlic

Grate 1 tsp. lemon zest. Set aside. Combine 3 T. lemon juice, broth, soy sauce and cornstarch.

Heat oil in skillet. Add chicken and cook about 5 min. , until cooked through. Transfer to a plate. Add mushrooms and carrots to pan and cook about 5 min., until carrots are tender.
Add peas, scallion whites, garlic and lemon zest. Cook about 30 sec. Whisk broth mixture and add. Cook until slightly thickened. Add the rest of the scallions and chicken. Heat through, about 2 min.

Adapted from Eating Well 500 Calorie Dinners
Print Page

Chicken Mushroom Quesadillas

This is light dinner fare that is quick and easy!

1 T. oil
1 large onion, chopped
8 oz. mushrooms, chopped
3 cloves garlic, minced
2 cups cooked diced chicken
1 t. cumin
1 t. chili powder
1 t. oregano
2 cups baby spinach, coarsely chopped
salt and pepper
4 10" tortillas
1 c. shredded sharp cheddar cheese

Cook mushrooms and onions in oil, about 5 min. Add garlic, cook and stir about 1 min. Add the chicken and seasonings, until all is well mixed in. Stir in the spinach and cook until wilted, about 2 min.

Lay out the tortillas. Spread half of each tortilla with about 2 T. of cheddar cheese. Spoon 1/4 of chicken mixture on top, then cover with 2 more tablespoons of cheese. Fold over tortillas.

Place in nonstick pan sprayed with cooking spray, and cook for about 3 min. on each side, until browned and cheese is melted. Serve with sour cream.

Adapted from So Easy by Ellie Krieger
Print Page