Chicken
The heat and hot weather does not want to give us a break, so this is a recipe that I found on Pinterest and really liked the idea of a quick, one skillet dinner. Overall we enjoyed this dish and the fresh ingredients. I also LOVE anything with balsamic in it! I did this in a skillet, but I think it could easily be done in a wok, just as easy, if not faster!
INGREDIENTS
1/4 cup plus 2 Tablespoons of Italian salad dressing (I used Wishbone Robust)
3 Tablespoons of balsamic vinegar
1 1/2 Tablespoons honey
Small pinch of red pepper flakes
1 1/2 pounds chicken breast, cut into bite size pieces
2 Tablespoons olive oil
Salt
Pepper
1 pound fresh asparagus, trimmed and cut into bite size pieces
1 1/2 cups matchstick carrots
1 cup cherry tomatoes, sliced in half
DIRECTIONS
In a mixing bowl, whisk together salad dressing, vinegar, honey, and red pepper flakes. Set aside.
Heat olive oil in a large skillet over medium high heat. Season both sides of the chicken with salt and pepper and place the chicken in the skillet. Cook chicken about 6-7 minutes turning pieces half way through. Cook until chicken is done and no longer pink inside. Add half of the dressing to the chicken and stir to coat the chicken. Transfer chicken to a plate and set aside. Add asparagus, carrots and tomatoes to the same skillet, season with salt and pepper and cook until crisp and tender, about 4-5 minutes. Transfer veggies to a plate and set aside. Add remaining sauce into the skillet and cook for 5 minutes letting it reduce, add the chicken and veggies all back into the skillet and coat with the thickened sauce. Once everything is warmed back through remove from heat and serve warm.
Enjoy!
This is another fabulous Taste of Home Magazine recipe. I modified it slightly by using crispy chicken tenders instead of shredded chicken. Either way works perfectly for a quick and easy dinner! I will say I did like the crunch the crispy tenders gave to the dish. This is an adaptable dish, so make it your way!!!
INGREDIENTS
1 (8 ounce) tube of refrigerated crescent rolls
2 cups shredded Swiss cheese
2 cups cubed, cooked chicken (crispy or rotisserie)
3/4 cup mayonnaise
1/2 cup diced, fully cooked Canadian bacon or diced ham
2 Tablespoons honey mustard
DIRECTIONS
Preheat oven to 375 degrees. Unroll crescent dough and separate triangles onto an ungreased 12 inch pizza pan or stone. Arrange the triangles in a circle with the points toward the outside and the wide ends over lapping slightly. Press the over lapping dough together to seal. In a large bowl mix the mayonnaise and the honey mustard together to combine well. Add the remaining ingredients and mix until all ingredients are nicely coated with the honey mustard mixture. Spoon the chicken mixture across the wide ends of the triangles and fold pointed ends over the filling to form a ring. Bake for 15-20 minutes or until cooked through and golden brown. Serve warm.
Enjoy!
As I previously mentioned I have started with Taste of Home Magazine and part of what I do is to try some of their recipes and rate them. This is one of those recipes! I picked this recipe because you don’t always see orange and Gorgonzola together so I wanted to give it a try! Overall, we really liked the recipe and it is something a little different. I made two super simple changes to the recipe, one was just adding more orange marmalade as I wanted a little more “sauce” as I served this over white rice The second change was using Panko Japanese crumbs, just because I like the bit of crunch it gives! Overall I thought it was very good and I would make it again! If you like orange you are really going to enjoy this recipe!
INGREDIENTS
1 egg
1/4 teaspoon of salt
3/4 cup seasoned bread crumbs (or Panko)
1 pound chicken tenders
2 Tablespoons olive oil
1/4 cup orange marmalade preserves (or more), warmed
1/4 cup Gorganzola cheese, crumbled
Rice…cooked according to package directions (I served white rice)
DIRECTIONS
In a shallow bowl beat egg and add salt. Place bread crumbs in another shallow bowl. Dip chicken into the egg then into the bread crumbs one chicken piece at a time until you have them all coated. In a large skillet heat oil to medium heat, add chicken pieces, cook chicken 3-4 minutes per side or until cooked all the way through. Warm your marmalade in a microwave safe bowl and stir. Drizzle the marmalade over the chicken and top with crumbled Gorgonzola cheese. Remove from heat and cover the skillet to let the cheese melt, just a bit. Serve warm over rice.
Enjoy,
The sauce on this chicken is so good! Lick your fingers, lick the plate good! I made the sauce the day before I was going to grill the chicken, I let the sauce cool and marinated the chicken overnight and it was worth every bit of prep time! You could use boneless skinless chicken breasts but I highly recommend the thighs as they were incredibly tender and juicy. I will be making this often throughout the summer!
INGREDIENTS
6 boneless, skinless chicken thighs
2/3 cup ketchup
4 Tablespoons honey
4 Tablespoons low sodium soy sauce
2 limes zested and juiced
2 teaspoons fresh grated ginger
4 Tablespoons brown sugar
Skewers for grilling (soaked in water for at least 30 minutes)
DIRECTIONS
Place all of the ingredients except chicken into a small saucepan. Bring the sauce to a boil, reduce heat and simmer for two to three minutes while stirring. Remove from heat and let completely cool. Cut your chicken into bite size pieces and place in a Ziploc bag. Once the sauce has completely cooled add HALF of the sauce to the bag with the chicken and reserve the rest of the sauce for basting while grilling the chicken. Let marinate for a couple hours or overnight.
When you are ready to cook preheat your grill to a medium heat. Skewer your chicken pieces and place on the grill cooking and basting with the reserved sauce until chicken is completely cooked through.
Serve warm.
Enjoy!
This can be found on the website www.lovelauralee.com
I was a little concerned that this burger was going to be overpowering with the buffalo sauce, but I was pleasantly surprised as that was not the case. The chicken was so full of flavor and so moist! I was also a little worried when I was forming the patties that the mixture was too loose. I made the patties in the morning, put them in the fridge and cooked them in the afternoon. You cannot taste the grated zucchini at all! No joke… cannot taste it !! Don’t leave the frito’s out, you really need the texture and crunch on this burger! This burger gets a huge thumbs up from us! Healthy or healthier and full of flavor, juicy and oh so tasty! It’s a keeper!!
INGREDIENTS
1 pound ground chicken
1/2 cup grated zucchini
1 shallot, grated
1 cup Panko bread crumbs
1 egg, slightly beaten
1/4 cup buffalo hot sauce
Salt
Pepper
4 hamburger buns (toasted or not)
1 cup of corn chips
For the slaw
1 package already grated and mixed slaw mix (I used a little less than half the bag)
2 Tablespoons buttermilk
1 Tablespoon mayonnaise
1 Tablespoon white wine vinegar
1 Tablespoon buffalo hot sauce
2 Tablespoons blue cheese
DIRECTIONS
Preheat grill to medium heat. Place the mixed slaw in a large bowl. Then mix the remaining ingredients in a small bowl and mix well. Pour over the slaw mix and mix well coating all of the cabbage mixture.
To make the burgers add ground chicken, grated zucchini , shallot, panko, egg, hot sauce, salt and pepper into a large bowl and mix well. Form into four patties and grill over medium heat for five minutes per side. When the patties are almost done, top with a little bit of blue cheese and let melt. You can cover the burgers with foil to help the cheese melt. Takes about one minute.
To assemble the burgers place a chicken patty on top of a+ bun. Top with slaw and a handful of corn chips. Spread some mayonnaise on the top bun and place on top of the burgers.
Serve warm.
Enjoy!
This recipe is slightly adapted from Daphne Oz and the Chew Television Show.
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