Chicken
My family gets very tired of chicken and this dish brought everyone back to enjoying chicken again. There were no complaints from anyone about this dinner. And it was super easy for me too as I made this in the air fryer, but this can be baked as well. This picture does not do the dish justice. The chicken is filled with spinach and cheese, then coated in panko for the crunch factor and served with warm marinara sauce. Simple and delicious!
INGREDIENTS
- 4 chicken breasts, pounded thin
- 5 ounces of baby spinach leaves, about 1/2 a bag
- 1 cup shredded sharp cheddar cheese
- 2 Tablespoons garlic infused oil
- 2 eggs
- 1 1/2 cups panko crumbs
- Warm marinara sauce to serve
- Pinch of salt
- Pinch of pepper
DIRECTIONS
In a medium fry pan over medium heat add the garlic infused oil and the baby spinach. Sauté until wilted. Remove from heat and let cool. Pound the chicken breast until thin. When the spinach has cooled divide the spinach between each of the chicken breasts making a layer over the chicken. Top the spinach with the cheese, again divided between all of the chicken. Fold the chicken over so the spinach and cheese are in the middle of the pounded chicken. Secure the folded chicken with 2-3 toothpicks keeping the stuffing in the chicken the best you can.
Whisk the two eggs and place them in a dish large enough to be able to coat the chicken. Place the panko in another dish also large enough to fit the chicken. Mix in salt and pepper to the panko.
Taking the chicken one at a time, dip the chicken into the eggs then into the panko to
Place the chicken in your air fryer and fry at 375 degrees for 25 minutes or until the chicken is cooked completely through. Top with warm marinara sauce.
Enjoy!
There is no question chicken wings in the air fryer are amazing. I have to say these chicken tenders are a very close second with just the right amount of parmesan and garlic. Jim and I ate these in no time! Jim was checking the fridge for more chicken so I could make more! We are not huge ranch dressing fans over here but these would be great dipped in it. I think the pickiest of eaters would enjoy these and so much better than those fast food places!
INGREDIENTS
8 raw chicken tenders
1 egg
2 Tablespoons of water
Spritzer with olive oil
1 cup panko breadcrumbs, I used gluten free so Robby could enjoy them too!
pinch is salt
pinch of pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup grated Parmesan cheese
ranch dressing-optional
DIRECTIONS
Whisk the egg and water in a bowl big enough to dip the chicken tenders in. In a second bowl also big enough for the chicken, combine the breadcrumbs, salt, pepper
Enjoy!
I love quick and easy dishes that are not only good for you but have great flavor too! This is one of those dishes. I actually made this dish twice, once with the chicken as pictured above, but also with large peeled and deveined shrimp. A
INGREDIENTS
2 Tablespoons garlic infused olive oil.
3/4 lb. green beans, washed and trimmed
1 lb. chicken cut into bite-size pieces (or s
2 Tablespoons soy sauce
1/2 teaspoon red pepper flakes
salt to taste
cooked white rice for serving
DIRECTIONS
Heat oil in a large skillet or wok over
Add the chicken into the same pan you had the green beans in and cook the chicken until fully cooked through and there is no pink. Add the green beans back. Add the soy sauce and red pepper flakes stir and cook for just another minute. Season with salt and serve warm over your cooked rice.
Enjoy!
We all love Asian flavors in our house, but don’t always want to go out to get it especially this time of year when I just don’t feel like I have much time. This dish was simple to make and had much of the flavors of the Kung Pow Chicken you would get going out to eat. I did not add the zucchini as that ingredient somehow did not make it on my shopping list…I did mention it’s a little crazy this time of year right? But in all honesty, there are very few recipes that I make that don’t get changed in one way or another, if not by accident, but by my families taste. So if you forget something or your family prefers a different vegetable, give it a try!
INGREDIENTS
1 pound ground chicken
2 Tablespoons vegetable oil, divided
1 red bell pepper, minced
1 large zucchini, minced
1/4 cup diced scallion, 1/2 inch pieces
1 teaspoon ground ginger
1 teaspoon ground garlic
1 teaspoon crushed red pepper
1 teaspoon sesame oil
1 teaspoon white wine
2 1/2 Tablespoons soy sauce
1 Tablespoon cornstarch, mixed with 4 Tablespoons water
2 ounces dry roasted peanuts, crushed
Cooked white rice for serving
DIRECTIONS
Heat wok or skillet on high heat for just a minute or so, just enough to heat the skillet or wok.
To the wok or skillet, add 1 tablespoon Of canola oil and add the ground chicken. Cook the chicken until nice crust forms before breaking apart. Then finish cooking and breaking it apart while it finishes cooking through. Once the chicken is cooked through, remove the chicken from the pan and add the other tablespoon of oil. Add the red bell pepper and the zucchini to the pan, cook on high for 1-2 minutes until just caramelized and just slightly cooked.
Add the red pepper, scallion, ginger, garlic, crushed red pepper, and sesame oil. Add the cooked ground chicken back into the pan, stir and combine all of the ingredients. Add the wine, soy sauce and water mixed with cornstarch. Bring to a boil for a minute or so or until the sauce has thickened.
Garnish with the peanuts. Serve warm over rice.
Enjoy!
This is such an easy lunch or dinner dish that is packed with flavors. I made this for a lunch and put the chicken slaw in a wrap to make sandwiches with it. This dish is great to make ahead as the flavors do need time to come together, perfect for those busy weeknights or nights when you are on the go with activities!
4 servings
INGREDIENTS
1/4 cup fresh lime juice
1/4 cup reduced sodium soy sauce
1/4 cup creamy peanut butter
2 Tablespoons honey
1 Tablespoon sriracha sauce
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon sesame oil
SALAD
1 14 ounces coleslaw mix
1 1/2 cups shredded rotisserie chicken
1/4 cup chopped fresh cilantro and or peanuts- optional
DIRECTIONS
For the dressing whisk the first eight ingredients until blended.
Place the first four salad ingredients in a large bowl and toss with the dressing. Cover and refrigerate for 1 hour before serving. If desired sprinkle with cilantro and peanuts.
Enjoy!
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