Chicken
This is a one pan dinner that comes together in no time. You can serve this over pasta, over rice, in a lettuce wrap or in a tortilla for a quick dinner. You can easily change up the vegetables to whatever your family enjoys. I love the one pan dinners, don’t you? Clean up is such a breeze!
INGREDIENTS
3 boneless skinless chicken breasts, cut into one inch pieces
1 onion, sliced
1 green pepper, sliced
1 red pepper, sliced
1 small head of broccoli, chopped
1/2 cup real maple syrup
3 Tablespoons low sodium soy sauce
Optional for serving
Cooked rice
Cooked pasta
Lettuce leaves
Tortilla’s
DIRECTIONS
Preheat your oven to 400 degrees. In a small bowl mix the maple syrup and soy sauce and set aside. In a large bowl combine your chicken pieces and all of your vegetables, add the maple syrup mixture and stir to coat all of the ingredients. Place all of the ingredients on a baking sheet in an even layer and bake for ten minutes. Stir and bake an additional ten minutes or until chicken is cooked through. Serve in a tortilla or anyway you choose!
Enjoy!
This recipe is so easy and delicious! Dinner came together so fast. I added a salad and dinner was done. You get nice flavor from the barbecue sauce and a great crunch from the fried onions. We really enjoyed this dish and I will be making it again! This is simple enough for your teen to make!
INGREDIENTS
1/2 cup of your favorite barbecue sauce
1 1/3 cup canned French fried onions, crushed
1/4 cup grated Parmesan cheese
1/2 teaspoon pepper
4 boneless skinless chicken breast
DIRECTIONS
Preheat oven to 400 degrees. Place the barbecue sauce in a shallow bowl. In another bowl combine the crushed fried onions, cheese and ground pepper. Dip both sides of the chicken in the barbecue sauce, then dip one side of the chicken in the onion mixture. Place chicken crumb side up on a baking sheet coated with non-stick spray and bake for 22-27 minutes or until chicken is cooked through.
Enjoy!
I made this sub sandwich for our daughter Amanda and her better half Steve…and of course for us. This recipe can be done on the stove top or on the grill. When I made them on this particular day I made them on the stove but in the summer I will be grilling them! This is a fast and easy dinner to get on the table and you could even pan fry or roast the pepper and onion in advance. We like our sandwich buns toasted so those are easy and fast to toast under the broiler. Just don’t walk away from them as they will burn really fast!
INGREDIENTS
1 1/2 – 2 pounds chicken tenders
2 Tablespoons Cajun seasoning (found in the spice aisle of your grocery store)
1 Tablespoon brown sugar
1/2 to 1 cup of honey barbecue sauce
2 green peppers, sliced into strips
1 sweet onion (Vidalia), sliced into strips
4 Tablespoons olive oil, divided
1/2 cup sharp cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
6 sub rolls
DIRECTIONS
Combine the Cajun seasoning and the brown sugar. Place the chicken tenders in a Ziploc bag and sprinkle the seasoning over the chicken. Mix the chicken around to coat the tenders with the seasoning. Once coated, add enough BBQ sauce into the bag to coat the chicken evenly. This can marinate overnight or for as little as 30 minutes.
To cook on the stove top:
Add two Tablespoons of oil into two large separate frying pans.
Add the peppers and onion into one of the pans and cook over medium heat.
Add the chicken tenders into the second pan with oil and also cook over medium heat. Cook the chicken, turning occasionally until completely cooked through and the vegetables are tender.
Combine both of the cheese together and set aside. If you want the buns toasted place them split side up under the broiler for just a couple minutes keeping the oven door open and watching closely!
To grill:
Follow the same steps except grill the chicken directly on the grill grates over medium heat. For the vegetables you can use a BBQ vegetable grill pan and roast over the grill until tender. Toast buns split side down until lightly browned and assemble the same way as stove top method.
To assemble:
Place the buns on a plate, divide the cheese between the buns, add the chicken on top of the cheese and finish by adding vegetables to the top.
Serve warm.
Enjoy!
I’m going to start by saying this was a really tough dish to get a good picture of. Lots of yellow happening in this dish with the chicken and lemon! But, if you like dishes with lemon and a good pucker, you will love this dish! The lemon flavor does mellow out the second day if you do have any left over! I liked this dish, but Jim REALLY liked this dish. The capers add a nice salty punch to the lemon flavor as well!
INGREDIENTS
4 boneless, skinless chicken breasts
2-3 Tablespoons extra virgin olive oil
Juice of one large lemon
Generous splash of white wine
3/4 cup chicken broth
1 lemon, thinly sliced
3 Tablespoons of drained capers
14 ounce marinated artichoke hearts (reserve marinade)
Pinch of salt
Pinch of pepper
2 Tablespoon of cornstarch plus 1/4 cup of cold water, mixed well.
DIRECTIONS
Heat olive oil in an 8 inch skillet over medium high heat, swirl to coat the bottom of the pan. Add the chicken breasts and sear until lightly browned, turn and brown the second side.
Remove the chicken from the pan setting aside on a plate. Increase the temperature to high heat and de-glaze the pan with the lemon juice and wine scrapeing any bits that might be on the bottom of the pan. Add the stock and bring to a simmer, add the lemon slices to the pan and reduce heat to medium. Place the chicken on top of the lemon slices. Add the capers and cover and continue to cook for ten minutes. Remove the lid and add the artichoke hearts and the marinade. Cover and cook for 5 more minutes or until the chicken is cooked through.
Remove the chicken to a plate and increase the temperature to high heat. Add the cornstarch and water mixture, season with salt and pepper. When the sauce thickens, add the chicken back in and warm through if needed.
Serve warm.
Enjoy!
This recipe comes from www.chindeep.com
This recipe comes from Chef Alex Guarnaschelli and it is so easy, moist and delicious! This will be making it on my dinner table many, many more times! The herb butter really keeps the chicken moist and gives such a nice flavor…not over powering at all! This is such a nice change from the usual chicken dishes! I should also mention our dog was going crazy while this was cooking and let me tell you she was dancing when it came out of the oven! She too enjoyed this dish!
INGREDIENTS
1 3 to 3 1/2 pound whole chicken
1 stick of butter
1 cup chopped parsley
1/2 cup chopped tarragon
DIRECTIONS
Bring your butter to room temperature. Preheat oven to 450 degrees. Mix the butter, parsley and tarragon together until well incorporated. Using your hand slightly push the top of the skin away from the meat of the chicken and add all of the butter under the skin patting it down to make an even layer of butter under the skin. Place chicken on a roasting pan and roast at 450 degrees for 20 minutes. After the 20 minutes turn the oven down to 350 degrees and continue to roast for another 35-45 minutes until cooked through. Remove from oven and serve warm.
Enjoy!
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