Chicken Archives

Category: Chicken

23
Mar
2017

Chicken and Asparagus Risotto

categories: Chicken, Italian, Main Dishes

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Creamy chicken and asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, “all in one” Italian inspired dish!

I recently made Chicken Asparagus Risotto for our dinner. And let me tell you… it tasted GOOD. Lip-smackin’ GOOD. Creamy Arborio rice, chicken breast, Parmesan cheese, asparagus and mushrooms all come together in this flavor-filled, delicious meal! We loved it!

I couldn’t get enough of this chicken asparagus risotto! Even the leftovers for lunch the next day were wonderful! If you love risotto, you might also enjoy my recipes for Pumpkin Risotto and Mushroom Risotto with Pan-Seared Shrimp!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

What Kind Of Rice Is Used To Make Chicken Asparagus Risotto?

Did you know that risotto is made with Arborio rice, which is shorter and fatter than most grains of rice? Arborio rice is almost exclusively used to make risotto, which is a Northern Italian classic dish.

To put it into very basic terms, risotto is rice which has been cooked in broth or stock with other ingredients to a creamy consistency. It is one of the most common ways of cooking rice, and let me tell you, risotto is DELICIOUS!

The recipe for making chicken asparagus risotto is pretty straightforward. If you do the prep work right at the beginning, then this chicken asparagus risotto is a breeze to put together. I used some baked chicken leftovers, which also saved some prep time!

Prepare The Asparagus

The first thing you will need to do is remove the woody ends of the asparagus stalks, and discard. Cut each of the stalks into 2″ pieces.

Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender, adding more water, if needed (about 10 minutes). Once cooked, you will need to drain the asparagus.

Prepare the Mushrooms And The Chicken

While the asparagus cooks, lightly sauté sliced the mushrooms in butter until tender, in a separate pan.

Cut the chicken into small bite sized pieces and cook. You can boil, broil, or grill it OR use rotisserie chicken or leftovers. I used leftover chicken from my recipe for Homemade Shake And Bake Chicken). Set aside the cooked asparagus, mushrooms and chicken pieces. See NOTES section of printable recipe (below)for a quick way to cook chicken for this recipe.

Make The Risotto

Start the risotto by melting butter and olive oil in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring the onions frequently.

Add the Arborio rice to the cooked onions; stir frequently and continue cooking until the rice begins to turn a light golden brown color.

Pour the white wine into the pan. Let this liquid come to a boil, then cook, stirring occasionally, until it has been absorbed into the rice.

“Building In The Flavor” To The Risotto

Yes… the flavor is slowly “built in” to the risotto! Pour 1 cup of chicken stock (or broth) into the pan. Stir the risotto frequently, and keep the heat at a medium simmer.

Continue cooking the risotto until almost all of the liquid has been absorbed, then add 1/4 cup more of the broth, stirring well. Repeat this process (rice absorbs liquid, add 1/4 cup more liquid) until all the broth is gone.

This should take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don’t rush this step!)

Finishing The Chicken Asparagus Risotto

After you’ve added the last portion of broth, but just before it is fully absorbed, add the cooked asparagus and mushrooms to the risotto.

Continue cooking the risotto, letting the liquid finish being absorbed into the rice. When finished, the risotto should be creamy and tender.

Remove the pan from the heat. Add the cooked chicken pieces to the creamy risotto. Now the chicken asparagus is looking good, and is close to being done!

Add the freshly grated Parmesan cheese to the chicken and asparagus risotto. Stir well, to combine all the ingredients fully. Take a bite, and lightly season with salt and pepper, to suit your taste.

Serve The Chicken and Asparagus Risotto!

Make sure everything is fully heated through, then dish up the chicken asparagus risotto onto individual plates or into bowls. Garnish each serving with some finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired.

There you have it… a nice serving of chicken and asparagus risotto! Grab a fork, and prepare to be delighted! I really think you will love this creamy, flavor-filled risotto!

Enjoy the creamy rice, chunks of chicken, Parmesan cheese, and the fresh asparagus in this comforting, filling dish. It truly tastes wonderful! Sure hope you will consider trying this recipe for chicken asparagus risotto. We LOVE it, and hope you will, too!

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a great day, and come back soon!

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Recipe Adapted From: http://www.thegratefulgirlcooks.com/mushroom-risotto-with-pan-seared-shrimp/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken and Asparagus Risotto

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Creamy chicken asparagus risotto, with Arborio rice, Parmesan cheese and mushrooms is a delicious, filling, "all in one" Italian inspired dish!

Category: Entree

Cuisine: Italian

Keyword: chicken asparagus risotto

Servings: 3 -4 servings

Calories Per Serving: 539 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Add-ins:

6-8 asparagus stalks (woody ends discarded, cut into 2 inch pieces), cooked until crisp-tender.
2 pre-cooked lightly seasoned chicken breasts (baked, boiled, grilled,rotisserie), cut in 1-2" cubes.
8 oz. package sliced mushrooms , (sautéed in 2 teaspoons butter)

For risotto:

2 Tablespoons butter
2 Tablespoons olive oil
1 cup diced white onion
1 cup Arborio rice (no substitutes)
1/3 cup dry white wine
2½ cups chicken stock (or broth)
3/4 cup finely grated Parmesan cheese
Salt and Pepper , to taste

For garnish:

Additional Parmesan cheese
Fresh chives , sliced thin (may substitute chopped parsley, if desired)

US Customary - Metric

Instructions

Do prep work first:

Remove woody ends of the asparagus and discard. Cut remaining stalks into 2 inch pieces. Place asparagus pieces into 1 inch of simmering water in skillet, and cook on medium high heat until asparagus is fork-tender (about 10 minutes). Drain.
While cooking asparagus, in separate pan lightly sauté sliced mushrooms in 2 teaspoons butter until tender.
Cut and cook chicken into small bite sized pieces (boil, broil, grill OR use rotisserie chicken or leftovers. Set aside asparagus, mushrooms and cooked chicken.

To Prepare Risotto:

Melt olive oil and butter in large saucepan over medium heat. Add chopped onion. Cook for 5 minutes, stirring frequently. Add Arborio rice to onions; stir constantly and cook until rice turns a light golden brown color. Add white wine. Let the liquid come to a boil, then cook until it has been absorbed into rice.
Pour 1 cup of chicken stock (or broth) into pan. Stir frequently, and keep heat at a medium simmer. Continue cooking until almost all of the liquid has been absorbed, then add 1/4 cup more broth, stirring well. Continue this process (rice absorbs liquid, add 1/4 cup more liquid) until all broth is gone. This will take between 20 and 25 minutes. (By adding the broth a little bit at a time then cooking until it has been absorbed, it allows the rice to get really creamy. Don't rush this step!)
After you've added the last portion of broth, but just before it's fully absorbed, add cooked asparagus and mushrooms and stir. Continue cooking, letting liquid finish being absorbed into rice. When finished, rice should be tender.
Remove pan from the heat. Add cooked chicken to rice. Add freshly grated Parmesan cheese to rice. Stir to combine all ingredients. Taste, and lightly season with salt and pepper.
Make sure everything is warm, then serve onto individual plates or bowls. Garnish with additional finely grated Parmesan cheese and chopped fresh chives (or parsley), if desired. Enjoy this chicken asparagus risotto!

Recipe Notes

If you do not have pre-cooked or leftover chicken, a quick way to get this done is to cut chicken breast into cubes, lightly season with salt and pepper, then quickly cook in a hot skillet (with a Tablespoon of olive oil) on medium-high heat. Will only take a few minutes.

Nutrition Facts

Chicken and Asparagus Risotto

Amount Per Serving (1 serving)

Calories 539 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 8g50%

Cholesterol 72mg24%

Sodium 623mg27%

Potassium 729mg21%

Carbohydrates 52g17%

Fiber 3g13%

Sugar 6g7%

Protein 29g58%

Vitamin A 535IU11%

Vitamin C 6.4mg8%

Calcium 230mg23%

Iron 3.7mg21%

* Percent Daily Values are based on a 2000 calorie diet.

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09
Mar
2017

Homemade Shake And Bake Chicken

categories: Chicken, Copycat Recipes, Main Dishes

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Homemade Shake and Bake Chicken is an EASY, flavorful chicken entree using a quick copycat spice mixture. Chicken pieces are coated with spices, then baked!

Anyone remember the catch-phrase “It’s Shake n’ Bake… and I helped!”? I sure remember those TV commercials for shake and bake chicken. Years ago, I used this mixture for baked chicken.

Today I’d like to share with you a copycat version of how to easily make your own Homemade Shake and Bake Chicken! This copycat recipe for the spice mixture uses ingredients you probably already have in your kitchen!

The original shake and bake chicken mix was a packet you could buy to help season chicken or pork. All you needed to do was shake it on the chicken, then bake it! Talk about convenience!

Well, why not make it yourself, and save some money? The spice mix is so easy to throw together, the chicken pieces are coated with it, then it’s baked until done. That’s it!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Spice Mix

To make the spice mix, flour, paprika, salt, garlic powder, thyme, and black pepper are mixed in a small bowl until combined.

The shake and bake chicken mix, as written, will coat 8 pieces of chicken. Once mixed, place the spice mixture in a gallon sized, resealable bag.

Prepare Homemade Shake And Bake Chicken For Cooking

Take the skin off the chicken (optional, but healthier). When I make the shake and bake chicken for these photos, I used chicken thighs and legs. Dip each of the chicken pieces, one at a time, in milk. Cover all sides with the milk.

After dipping the chicken piece in milk, shake the excess off. Place the chicken (one piece at a time) into the large resealable bag with the spice mix.

Close and shake until the piece of chicken is coated on all sides. Repeat this process for each piece of chicken.

Spray a 13×9 inch baking sheet with non-stick spray. Place each of the coated shake and bake chicken pieces onto the pan. Be sure to leave a bit of space between each of the pieces.

Time To Cook the Shake And Bake Chicken!

Cook the shake and bake chicken in a preheated 375 degree oven for 40 minutes. Large chicken breasts will need to cook a little bit longer to be fully cooked through.

When the chicken is finished cooking, remove the pan from oven. If any of the spice mix is still “dry” on top of the shake and bake chicken, simply brush some of the pan drippings onto the mix. This should wet the spice mix enough for a uniform look.

Serve, and enjoy this delicious shake and bake chicken with a side dish you enjoy! It’s a completely SIMPLE and flavorful way to serve those you love a tasty dinner without a lot of fuss! Have a wonderful day, and may God bless you!

Looking For More CHICKEN Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious chicken recipes, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
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Recipe Source: unknown (found on 3×5 index card written on years and years ago)

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 1 vote

Homemade Shake And Bake Chicken

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

Homemade Shake and Bake Chicken is an EASY, flavorful chicken entree using a quick copycat spice mixture. Chicken pieces are coated with spices, then baked!

Category: Entree

Cuisine: American

Keyword: shake and bake chicken

Servings: 8 servings

Calories Per Serving: 60 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Spice Mixture:

1 cup all purpose flour
2 teaspoons paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme

For Chicken:

8 pieces chicken (thighs and legs)
1/2 cup milk

US Customary - Metric

Instructions

Preheat oven to 375 degrees F.
Combine spice mix ingredients; stir well. Place into a plastic, gallon sized resealable bag.
Dip one piece of chicken in milk at a time, and fully coat on all sides. Let excess drip off.
Place piece of chicken into resealable bag with spice mix. Close top of bag and shake until chicken piece is completely coated. Place coated chicken onto a 13x9 inch baking sheet that has been sprayed with non-stick spray.
Repeat process for rest of chicken, leaving a bit of space between each piece on baking sheet.
Bake chicken at 375 degrees for 40 minutes (a bit longer if using chicken breasts-bone in). When done, remove from oven, and serve immediately.

Recipe Notes

NOTE: Caloric calculation is only for spice mix, since there are different pieces of chicken that may be used, all with differing caloric counts.

Nutrition Facts

Homemade Shake And Bake Chicken

Amount Per Serving (1 portion spice mix)

Calories 60

% Daily Value*

Sodium 291mg13%

Potassium 32mg1%

Carbohydrates 12g4%

Protein 1g2%

Vitamin A 245IU5%

Calcium 5mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Mar
2017

Chicken, Parmesan & Spinach Gnocchi

categories: Chicken, Italian, Main Dishes, Pasta

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Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian dish with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!
What do you get when you combine chicken, fluffy Italian potato dumplings, Parmesan cheese sauce and spinach into an easy meal? This recipe for Chicken Parmesan Spinach Gnocchi, that’s what… a simple, yet absolutely delicious entree! If you’re a Vegetarian, you can simply leave the chicken out and still enjoy this wonderful dish!

I found the original recipe on Pinterest, and decided to fix it for dinner recently. It was sooooo good! This chicken parmesan spinach gnocchi recipe serves 4, and only takes about 30 minutes to prepare, from start to finish!

Talk about Italian comfort food! Whoa… the potato gnocchi are a classic Italian pasta, and the chicken breast chunks provide protein. In addition, the creamy Parmesan sauce is amazing, and the fresh spinach used in the recipe would make Popeye proud!

Scroll Down For A Printable Recipe Card At The Bottom Of the Page

How To Make Chicken Parmesan Spinach Gnocchi

Here’s how simple this recipe is to prepare: Cut 2 boneless, skinless chicken breasts into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat.

Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet; keep warm.

Cook The Gnocchi

Prepare gnocchi according to package directions. Basically, you add them to boiling water, cook, and when they float to the surface they are done. This typically takes only a few minutes. Drain the gnocchi. Set aside.

Prepare The Sauce

Place the empty pan back on the stove. Add butter to pan and heat on medium until melted. Add minced garlic and cook for 1 minute, stirring well. Add flour; stir well to remove lumps and form a roux (thick paste).

Cook and stir for 30 seconds, just to “cook out” the raw flour taste. Add milk slowly to roux; stir or whisk it well to remove any remaining lumps. Cook this for 2-3 minutes only until the sauce has begun to thicken.

This is what the creamy sauce will look like, as it begins to thicken while cooking.

Time For Some “Add-Ins”

Stir in the chopped fresh spinach. Cook for 3-4 minutes until the sauce has thickened and spinach has wilted. Add Parmesan cheese and the cooked chicken into sauce. Stir well to combine.

You can add a bit more milk if the sauce is too thick. Taste the finished sauce, then season with additional salt and pepper, if necessary, to suit your personal taste preference.

Add The Gnocchi And Serve

Remove the pan from the heat, and add cooked, drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve the chicken parmesan spinach gnocchi immediately once it reaches the desired heat.

Serving Chicken, Parmesan & Spinach Gnocchi

I dish up the gnocchi onto individual serving plates, then garnish with a bit more grated Parmesan cheese (can never have too much Parmesan, right?). Serve, and enjoy this wonderful chicken dish! It’s creamy, has great flavor, and is delicious and filling!

If you enjoy this chicken parmesan spinach gnocchi, you will LOVE my “copycat” recipe for Olive Garden’s Chicken Gnocchi Soup or a recipe for Creamy Italian Sausage Gnocchi. They are both delicious, also!

I really hope you will consider making this chicken parmesan spinach gnocchi recipe. I think you will be surprised at just how simple it is to make, in such a short time. Have a wonderful day… and be KIND as you journey through this 24 hours you’ve been given!

Be sure and check out ALL my recipes in the Recipe Index, which is located at the top of the page. I have a LOT of delicious, family-friendly recipes I’m confident you will enjoy

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted From: http://www.lifeasastrawberry.com/parmesan-spinach-gnocchi/

0 from 0 votes

Chicken, Parmesan & Spinach Gnocchi

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Chicken Parmesan Spinach Gnocchi is an easy to make, 30 minute Italian entree with chicken, fluffy potato dumplings, Parmesan cheese sauce and spinach!

Category: Entree

Cuisine: Italian

Keyword: chicken parmesan spinach gnocchi

Servings: 4 servings

Calories Per Serving: 478 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 chicken breasts (boneless, skinless)
Salt , pepper and garlic powder (to lightly season chicken)
1 Tablespoon olive oil
16 ounces potato gnocchi (found in pasta section)
2 Tablespoons butter
1 clove garlic , minced
2 Tablespoons all purpose flour
1¼ cups milk
3 cups fresh spinach , chopped
Additional salt/pepper and milk , if necessary
1 cup finely shredded Parmesan cheese (plus more for garnish, if desired)

US Customary - Metric

Instructions

Cut chicken into bite sized pieces. Lightly season with salt, pepper, and garlic powder. Heat olive oil in skillet on medium high heat. Once oil is hot, add chicken and cook 3-4 minutes, turning occasionally until cooked through. Remove chicken from skillet and keep warm.
Prepare gnocchi according to pkg. directions (add to boiling water, cook, and when they float to surface they're done - 3-4 minutes). Drain gnocchi. Set aside. Place empty pan back on stove.
Add butter to pan; heat on medium until melted. Add minced garlic; cook for 1 minute, stirring well. Add flour; whisk well to remove lumps and form a roux (thick paste). Cook and stir for 30-60 seconds to "cook out" flour taste. Add milk slowly to roux; stir well. Cook for 2-3 minutes only until sauce has begun to thicken.
Add chopped spinach; stir well. Cook for 3-4 minutes until sauce has thickened and spinach has wilted. Add Parmesan cheese, then add cooked chicken to sauce. Stir well. Add a bit more milk if sauce is too thick. Taste sauce; season with additional salt and pepper, if necessary.
Remove pan from heat; add cooked and drained gnocchi. Gently stir until all ingredients are combined. If necessary, reheat through on low. Serve immediately upon reaching desired heat.
Serve, garnishing each portion with grated Parmesan cheese. Enjoy!

Nutrition Facts

Chicken, Parmesan & Spinach Gnocchi

Amount Per Serving (1 serving)

Calories 478 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 9g56%

Cholesterol 71mg24%

Sodium 950mg41%

Potassium 468mg13%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 4g4%

Protein 29g58%

Vitamin A 2640IU53%

Vitamin C 7.3mg9%

Calcium 436mg44%

Iron 5.3mg29%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Feb
2017

Teriyaki Chicken with Homemade Sauce

categories: Asian, Chicken, Main Dishes

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Teriyaki Chicken with Homemade Sauce is a simple, yet delicious recipe! Marinate chicken in an Asian-inspired sauce, then grill to perfection!
We’re in the middle of a freezing winter in Oregon. However, one cold evening last week, we grilled teriyaki chicken with homemade sauce outside on our BBQ! It was fun, and made us anticipate the hot days of summer which are coming SOON!

I got this simple recipe for an “enhanced” Teriyaki marinade from my sister Julie many years ago. Typically I cut the chicken into cubes, marinate them, then place the cubes on skewers and grill. This time, I left the chicken breasts whole, marinated then grilled them. It was less prep work (no cubing), but with the same delicious results! Hooray!

The teriyaki sauce sauce is really easy to make, and the finished chicken pieces is full of flavor. If you’re interested in using the sauce to marinate steak, see the Tips section of my printable recipe. Here’s how to make teriyaki chicken with homemade sauce.

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

Make The Teriyaki Sauce To Marinate The Chicken

Mix teriyaki sauce, sugar, cooking sherry, ground ginger, and minced garlic together in a medium bowl. Stir well, until these ingredients are fully combined.

Marinate The Chicken

Lightly season the chicken pieces you are using with salt. Place the chicken into a covered container (or heavy duty gallon-sized resealable bag). Pour the marinade over the chicken.

Turn the chicken in the bag or container to ensure all pieces are coated with the teriyaki sauce. Cover the container (or seal the bag) and place it in a refrigerator to marinate at least 6 hours for best flavor. Turn chicken over occasionally, so that it remains covered with the sauce.

Time To Grill The Teriyaki Chicken

Once the chicken has finished marinating, remove it from the container. Place the marinated teriyaki chicken onto a hot BBQ grill and cook until done. Chicken is considered fully cooked when it reaches an internal temperature of 165°F.

If desired, baste the chicken with the sauce while it cooks. Do NOT use the leftover sauce to serve, because it was exposed to raw chicken. Discard it.

Who Wants Some Teriyaki Chicken with Homemade Sauce?

That’s it! See how very easy it is to prepare this chicken? The teriyaki chicken with homemade sauce has wonderful flavor, and can be served hot as a main dish.

You can also use the meat to make teriyaki chicken sandwiches (with grilled pineapple rings). Grilled teriyaki chicken is delicious when used in salads or teriyaki rice bowls. The possibilities are endless, and the chicken flavor is wonderful!

I love recipes like this that can be made up ahead of time (marinating), then cooked at the last minute without a lot of fuss. It sure makes an easy main dish for the family! I hope you enjoy this recipe for teriyaki chicken with homemade sauce as much as we do!

May you have eyes to see beauty all around as you go through your day. Whether it’s a stunning sunset, a friend or family member, or a kindness shared or observed, be the person that finds beauty in it all.

Thanks for stopping by today. I invite you to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious chicken recipes to check out, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My sister Julie M.

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Teriyaki Chicken with Homemade Sauce

Prep Time

5 mins

Cook Time

22 mins

Marinating (inactive time)

6 hrs

Total Time

6 hrs 27 mins

Teriyaki Chicken with Homemade Sauce is a simple, yet delicious recipe! Marinate chicken in an Asian-inspired sauce, then grill to perfection!

Category: Dinner, Entree

Cuisine: Asian

Keyword: teiyaki chicken with homemade sauce

Servings: 6 servings

Calories Per Serving: 226 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 cup teriyaki sauce
1 cup sugar
1/4 cup cooking sherry
1/4 teaspoon ground ginger
4 minced garlic cloves
1 pinch salt (to season meat with)
6 boneless skinless chicken breasts or thighs

US Customary - Metric

Instructions

In medium bowl, combine teriyaki sauce, sugar, sherry, ginger, and minced garlic. Stir until sugar has dissolved and sauce is fully combined.
Season chicken lightly with salt. Place chicken pieces into a large covered container (or gallon sized resealable plastic bag). Add marinade. Turn to fully cover all pieces of chicken with sauce. Cover container and place in refrigerator for at least 6 hours (overnight is the best!) to marinade.
Once meat is done marinating, grill (on outdoor or indoor grill) until cooked to an internal temperature of 165°F.. Serve, and enjoy!

Recipe Notes

NOTE: Caloric content calculated using 6 boneless, skinless breasts.
TIPS:Chicken can also be cut into 1-2 inch chunks, marinated then placed on skewers for grilling (kebabs).
Top sirloin steak can also be used if sliced very thin, then marinated. Place strips onto skewers, then grill. If you use round steak, meat must be marinated for a longer amount of time.

Nutrition Facts

Teriyaki Chicken with Homemade Sauce

Amount Per Serving (1 breast)

Calories 226 Calories from Fat 18

% Daily Value*

Fat 2g3%

Cholesterol 72mg24%

Sodium 1058mg46%

Potassium 487mg14%

Carbohydrates 21g7%

Sugar 20g22%

Protein 25g50%

Vitamin A 35IU1%

Vitamin C 2mg2%

Calcium 15mg2%

Iron 0.9mg5%

* Percent Daily Values are based on a 2000 calorie diet.

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12
Dec
2016

Alice Springs Chicken (Outback Steakhouse Copycat)

categories: Chicken, Copycat Recipes, Main Dishes

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Alice Springs Chicken is pan-seared chicken with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce. This copycat recipe is delicious!

Do chicken breasts, covered with bacon, mushrooms, Jack and Cheddar cheese in a honey mustard sauce sound good? If so, you will enjoy this Alice Springs Chicken (Outback Steakhouse Copycat) recipe, a popular menu item at this nationally known restaurant.

I found the recipe for Alice Springs Chicken in a cookbook I have had for years, which features kitchen clones from famous restaurants, and decided to make this one. It really tastes wonderful! The recipe itself is very easy to prepare, and the end result is fantastic! Here’s how to make this dish at home:

Scroll Down For A Printable Recipe Card At The Bottom Of Page

Make Sauce To Marinate Chicken

Combine Dijon mustard, honey, oil, and lemon juice in a small bowl. Blend well with a fork until combined. Place chicken breasts in a resealable plastic food storage bag.

Pour about 2/3 of the sauce over the chicken. Make sure chicken gets coated with sauce, then place in refrigerator and let marinate for 2 hours. Cover and refrigerate the remaining 1/3 of the sauce until time to serve the meal.

In a small skillet, sauté sliced mushrooms in butter until cooked through (approx. 4-5 minutes). Set aside.

Time To Cook The Chicken

Heat oil in a large OVENPROOF skillet (If you don’t have an ovenproof skillet, sear the chicken breasts as directed in regular skillet, then transfer them to a baking dish). When oil is hot, add the chicken breasts.

Cook them for 3-4 minutes per side. until golden brown. Once done, move the skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).

***Here’s my TIP... make SURE the chicken breasts are thin. I took 2 really thick chicken breasts and sliced them horizontally when I made this dish. The very first time I made this recipe, I was cooking this for 6 people and used a couple large/thick chicken breasts in the mix.

Even with the pan-searing AND the baking time in the recipe, the really thick ones did not fully cook all the way through (about 85 percent), so I had to take their plates back and microwave the chicken for our good friends who were over for dinner. Ugh. That sure was embarrassing. We laughed about it, but I was mortified! Have not ever repeated THAT mistake since, thankfully!

Assembling The Alice Springs Chicken

Brush each chicken breast with a bit of the reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle the chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast (can cut to fit).

Evenly place cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about 1/4 cup of each type of cheese onto each piece of chicken).

Cook the chicken breasts, uncovered, in a preheated 375 degree oven for 9-10 minutes. When done, the cheese should be fully melted and should have begun to bubble.

Garnish And SERVE!

Remove the hot skillet from the oven. Top each chicken breast with a sprinkle of fresh chopped parsley.

Serve the reserved honey mustard sauce in a bowl on the side, OR place a spoonful onto the dinner plate and place the chicken on top of the sauce (that’s how I serve it!).

Serve while hot, and enjoy this delicious restaurant-cloned Alice Springs Chicken dish!

At times it’s fun and economical to be able to re-create popular restaurant menu items in the comfort of your own kitchen. Sure hope you will consider trying this one for Alice Springs Chicken… and sincerely hope you and your loved ones enjoy it! Have a wonderful day.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have a LOT of them you’re gonna love, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur. Pages 200-202. Published by The Penguin Group. Published 1997

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Alice Springs Chicken (Outback Steakhouse Copycat)

Prep Time

2 hrs

Cook Time

10 mins

Total Time

2 hrs 10 mins

Alice Springs Chicken is pan-seared chicken with bacon, mushrooms, and melted cheeses, in a honey-mustard sauce. This copycat restaurant recipe is delicious!

Category: Entree

Cuisine: American

Keyword: Alice springs chicken

Servings: 4 servings

Calories Per Serving: 785 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For the Honey Mustard Marinade:

1/2 cup Dijon mustard
1/2 cup honey
1 1/2 teaspoons vegetable oil
1/2 teaspoon lemon juice

For Chicken:

4 chicken breasts , boneless, skinless (or slice 2 thick breasts in half horizontally lengthwise)
1 Tablespoon vegetable oil
2 cups sliced button mushrooms (approx. 10-12 mushrooms)
2 Tablespoons butter
Salt , Pepper, Paprika (to lightly season chicken with)
8 slices bacon , cooked
1 cup grated Jack cheese
1 cup grated Cheddar cheese
2 teaspoons fresh parsley , finely chopped

US Customary - Metric

Instructions

Combine Dijon mustard, honey, oil, and lemon juice in small bowl. Blend well with fork until combined. Place chicken breasts in a resealable plastic food storage bag, Pour 2/3 of the sauce over chicken. Make sure chicken gets coated with sauce, then place bag in refrigerator; marinate for 2 hours. Cover and refrigerate remaining sauce until later.
In a small skillet, sauté sliced mushrooms in butter until cooked (approx. 4-5 minutes). Set aside.
Heat oil in large OVENPROOF skillet (If you don't have an ovenproof skillet, sear chicken breasts in regular skillet, then transfer to baking dish). When oil is hot, add chicken breasts. Cook for 3-4 minutes per side. until golden brown. Once done, remove skillet off the heat, but leave chicken in skillet (unless transferring to baking dish).
Brush each chicken breast with a bit of reserved honey mustard sauce. Do NOT use the sauce the chicken was marinated in!). Sprinkle chicken with salt, pepper, and paprika. Place two pieces of bacon on top of each chicken breast. Evenly spoon cooked mushrooms on top of the bacon, then cover with Jack cheese, followed by cheddar cheese (about 1/4 cup of each type of cheese onto each piece of chicken).
Cook chicken, uncovered, in a preheated 375 degree oven for 9-10 minutes. When done, cheese should be fully melted and should have begun to bubble. Remove skillet from oven. Top each chicken breast with a sprinkle of fresh chopped parsley.
Serve with reserved sauce on the side, or place a spoonful of sauce onto dinner plate, top with chicken. Enjoy!

Recipe Notes

PREP TIME reflects 2 hours for marinating chicken breasts.
Recipe Source: The book "Top Secret Restaurant Recipes", by Todd Wilbur. Pages 200-202. Published by The Penguin Group. Published 1997

Nutrition Facts

Alice Springs Chicken (Outback Steakhouse Copycat)

Amount Per Serving (1 serving)

Calories 785 Calories from Fat 450

% Daily Value*

Fat 50g77%

Saturated Fat 25g156%

Cholesterol 171mg57%

Sodium 1156mg50%

Potassium 773mg22%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 36g40%

Protein 46g92%

Vitamin A 745IU15%

Vitamin C 3.3mg4%

Calcium 441mg44%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Nov
2016

Chicken Divan

categories: Casseroles, Chicken, Main Dishes

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Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.
Over 39 years ago, just before getting married, a friend gave me this recipe for Chicken Divan. At this point in my life it would be difficult to count how many times I have made this fantastic casserole recipe over the years. It has been a family favorite!

According to Wikipedia, Chicken Divan was named after the Divan Parisienne Restaurant in New York City where it was created for a contest their Chef entered. His recipe for a chicken casserole, with broccoli, in a creamy Mornay sauce won the contest and became the restaurant’s signature dish!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Received This Recipe For Chicken Divan

Many years ago I was given the recipe by my friend Elnora when I was getting married. I worked for Elnora’s husband in the Music Department at the church I attended, and that is how we met. Now, over 40 years later, I am so grateful she gifted me with her recipe, because we truly LOVE this chicken divan.

The recipe makes a phenomenal tasting casserole that serves 8-10 people, and is VERY easy to prepare! Here’s how you make this: (by the way… when I took these photos I only made HALF the recipe, which is reflected in the photos).

Making Chicken Divan

Before assembling the casserole, cook boneless chicken breasts in boiling water until done. You can add onion, celery, and carrots to water for additional flavoring if desired. Remove the chicken pieces when done, and let them cool. Once chicken is cool, cut it into bite-size pieces, and set aside.

Spray a 9×13 baking pan with non-stick spray. Arrange thawed broccoli across bottom of baking pan. Sprinkle generously with grated Parmesan cheese.

Arrange the chicken cubes on top of the broccoli. Sprinkle the top of the casserole again with Parmesan cheese.

In a medium bowl, combine cream of mushroom soup, sour cream, mayonnaise, grated Cheddar, lemon juice, curry powder, salt and pepper. Mix these ingredients until they are fully combined. The sauce will be fairly thick.

Spoon or pour the sauce evenly over the top of the casserole, spreading it out, to cover. Generously sprinkle the top with additional Parmesan cheese, then lightly sprinkle with paprika.

Time To Bake The Chicken Divan!

Place several small pads of butter on the top of the chicken divan casserole. Bake, uncovered, in a 350 degree oven for 35-40 minutes, until golden in color. The cheese sauce should be bubbly around the edges of the pan.

When the chicken divan is done, remove the pan to a hot pad, and let it sit for 5-6 minutes. This will allow the casserole time to firm up a bit (the sauce is VERY hot!).

Time To Serve It And Eat!

When ready, serve hot over fluffy rice, and ENJOY this delicious chicken divan casserole! It’s wonderful, because you’ve got chicken, rice AND broccoli all in one dish. The leftovers are fabulous, as well.

Chunks of chicken breast taste magnificent with the sauce and broccoli. Placing it on a bed of rice provides a great medium to soak up some of the delicious sauce! It’s SOOOO delicious!

While I know this is not the most “health-conscious” or calorie-conscious meal, sometimes ya just gotta go for it and enjoy a great meal! Everything in moderation, right? Sure hope you will try this recipe… it’s a definite KEEPER!

Looking For Other CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. You might also enjoy my casserole recipes for:

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You can also follow me on social media:

Facebook page: The Grateful Girl Cooks!
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Have a wonderful day, friends.

Recipe Source: Elnora Hall

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Chicken Divan

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 10 mins

Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.

Category: Entree - Casserole

Cuisine: American

Keyword: chicken divan

Servings: 10 servings

Calories Per Serving: 482 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 boneless , skinless chicken breasts
2 small packages frozen broccoli spears
2 cans cream of mushroom soup
1 cup mayonnaise
1 carton (8 ounces) sour cream
1 cup grated sharp cheddar cheese
1 Tablespoon fresh squeezed lemon juice
1 teaspoon curry powder
Salt and pepper , to taste
Parmesan cheese (fresh grated OR can use "green shaker can")
Paprika (to sprinkle on top of casserole prior to baking)
Butter (enough for small pads of butter on top of casserole)
Rice , prepared according to instructions on package

US Customary - Metric

Instructions

Cook chicken breasts in water (enough to cover); bring to a low boil, cook until chicken is done (about 25-30 mins.). See *NOTES. When done, remove chicken from water. Let cool, then cut into bite-sized cubes.
Spray a 9x13 baking pan with non-stick spray. Place thawed broccoli evenly on bottom of baking pan. Sprinkle generously with Parmesan cheese. Evenly arrange the chicken pieces over the broccoli. Sprinkle again with Parmesan cheese.
In a medium bowl, fully combine (with a spoon) cream of mushroom soup, sour cream, mayonnaise, grated cheddar cheese, lemon juice, curry powder, and salt and pepper (to taste). Pour or spoon sauce evenly over top of casserole. Spread out, to cover entire casserole. Generously sprinkle with Parmesan cheese, then lightly sprinkle with paprika. Dot the top of casserole with small pads of butter.
Bake casserole, uncovered, at 350 degrees for 35-40 minutes, until casserole is bubbling all around the edges and is golden brown in color. Remove casserole. Let it sit for 5-6 minutes to allow time to firm up just a bit.
Serve casserole hot over a bed of fluffy rice... and ENJOY!

Recipe Notes

Original recipe says to cook chicken with onion, celery & carrots for flavor. I have never done this, but include it in case you wish to do so. The original recipe also said to cook the frozen broccoli, but I find that if I thaw it out completely, then pat it dry, there is no need to cook it.

Nutrition Facts

Chicken Divan

Amount Per Serving (1 serving)

Calories 482 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 9g56%

Cholesterol 61mg20%

Sodium 734mg32%

Potassium 433mg12%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 1g1%

Protein 17g34%

Vitamin A 605IU12%

Vitamin C 41.7mg51%

Calcium 156mg16%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Nov
2016

Honey BBQ Chicken Strips

categories: Chicken

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Fantastic tasting honey BBQ chicken strips are marinated, seasoned & browned chicken breast tenders, covered with a sweet/sticky honey BBQ sauce and baked.
My husband and I really enjoyed a new (to us) recipe for Honey BBQ Chicken Strips that I made recently. Sweet and slightly sticky from a Honey/BBQ sauce, these nicely seasoned, browned, then baked chicken strips were fantastic!

Best part? The honey bbq chicken strips were full of flavor… and didn’t take too much time to make! NOTE: I only made a HALF recipe since only two of us were eating, so that is reflected in my photos.

Scroll Down For A Printable Recipe Card At The Bottom Of the Page

How To Make Honey BBQ Chicken Strips

Cut boneless skinless chicken breasts into strips. Season the chicken strips with salt and pepper. Place the chicken in a medium sized bowl, cover with 2 cups of buttermilk, and stir to fully coat the chicken pieces.

Cover the bowl with plastic wrap, and refrigerate/marinate chicken for at least 2 hours. When chicken is nearly done marinating, preheat oven to 350 degrees and prep the remaining ingredients.

Make The Coating For Chicken and Mix The BBQ Sauce

Mix together 2 cups buttermilk and hot sauce in a small bowl. Set the bowl aside.
Stir together flour, salt, pepper, garlic powder and paprika in a second bowl. Set the bowl aside.
Mix together the BBQ sauce, honey and apple cider vinegar in a third bowl. Set the bowl aside.

Prepare The Chicken Strips For Cooking

Once the chicken is done marinating, remove the chicken strips from the buttermilk and let excess buttermilk drip back into bowl. Dip and fully cover the chicken strips (one at a time) in:

FLOUR MIXTURE (shake off excess), then
BUTTERMILK MIXTURE (letting excess drip off), then
Back in to the FLOUR MIXTURE. Set all the coated pieces of chicken on a large plate or platter until all pieces are finished being coated. It’s a tad messy, but keep going… it will be worth it!

Cook The Chicken Strips

Heat vegetable oil in large skillet. Heat oil to 350-360 degrees (use a thermometer if you have one). Once the oil is at the correct temperature and is really hot, gently place the chicken strips in the oil. Cook in batches, if necessary.

Fry the chicken strips until they are golden brown, and then flip them over and cook the other side. Once both sides are golden brown, remove to wire rack or paper towels. The chicken will be baked after this step, so strips don’t have to be fully cooked through.

Bake The Honey BBQ Chicken Strips

Using a pastry brush, cover the chicken strips with the BBQ/Honey mixture on both sides. Place the coated strips onto parchment paper lined baking sheet. Bake the honey bbq chicken strips at 350 degrees for 20 minutes, until fully cooked.

Time To Serve Honey BBQ Chicken Strips

When done, remove the chicken strips from the oven. Sprinkle each of the pieces with sesame seeds and/or parsley (fresh or dried) for a garnish (optional). Serve the honey bbq chicken strips while hot… and enjoy!

I served the honey bbq chicken strips for our dinner, with a small salad and rice on the side. The strips would also be a great “snack/appetizer” treat for munching on while watching football or a great game on TV with a friends or family! These delicious pieces of chicken have great flavor, and the sticky sweet BBQ sauce makes them “lip-smacking delicious”!

I sure hope you will consider making these delicious honey bbq chicken strips. I am thankful to have found the recipe from Trish, at “Mom On Time Out”. It’s a “keeper”. Have a blessed day!

Looking For More CHICKEN Recipes?

You can find all my recipes in the Recipe Index, located at the top of the page. I have LOTS of chicken recipes, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.momontimeout.com/2015/08/honey-bbq-chicken-strips-recipe/

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Honey BBQ Chicken Strips

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

Fantastic tasting honey BBQ chicken strips are marinated, seasoned & browned chicken breast tenders, covered with a sweet/sticky honey BBQ sauce and baked.

Category: Entree

Cuisine: American

Keyword: honey BBQ chicken strips

Servings: 6 -8 servings

Calories Per Serving: 553 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 pounds chicken tenders or boneless chicken breasts , cut into long strips)
1 teaspoon salt
1 teaspoon black pepper
Vegetable oil (for frying... at least 1 inch deep)
4 cups buttermilk (divided)
1 Tablespoon hot sauce
2 cups flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 cup barbecue sauce
1/4 cup honey
1 Tablespoon apple cider vinegar
Sesame seeds/parsley (Optional, for garnish)

US Customary - Metric

Instructions

Season chicken strips with salt and pepper. Place in a medium sized bowl, cover with 2 cups of buttermilk, and stir to fully coat chicken pieces. Cover bowl, and refrigerate/marinate chicken for at least 2 hours. When chicken is nearly done marinating, preheat oven to 350 degrees and prep the remaining ingredients.
In medium bowl, mix together 2 cups buttermilk and hot sauce. Set aside.
In small bowl, stir together flour, salt, pepper, garlic powder and paprika. Set aside.
In shallow bowl, mix together BBQ sauce, honey and apple cider vinegar. Set aside.
When chicken is done marinating, remove strips from buttermilk and let excess drip off. Place chicken strips (coating one at a time) in FLOUR MIXTURE, then BUTTERMILK MIXTURE, then put back in FLOUR MIXTURE to coat. I set all the coated pieces on a large platter until all were coated.
Heat vegetable oil in large skillet. Heat oil to 350-360 degrees (use a thermometer if you have one). Once the oil is at the correct temperature and is really hot, gently place the chicken strips in the oil. Fry until golden brown; flip over and cook other side. Cook in batches, if necessary. Once both sides are golden brown, remove to wire rack or paper towels (chicken will be baked, so strips don't have to be fully cooked through).
Using a pastry brush, cover the chicken strips with the BBQ/Honey mixture on both sides. Place the coated strips onto parchment paper lined baking sheet. Bake at 350 degrees for 20 minutes, until fully cooked. When done, remove from oven, sprinkle with sesame seeds and/or dried parsley for a garnish (optional). Serve and enjoy!

Nutrition Facts

Honey BBQ Chicken Strips

Amount Per Serving (1 serving (1.5 pieces))

Calories 553 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 4g25%

Cholesterol 114mg38%

Sodium 1667mg72%

Potassium 951mg27%

Carbohydrates 71g24%

Fiber 1g4%

Sugar 35g39%

Protein 42g84%

Vitamin A 580IU12%

Vitamin C 3.7mg4%

Calcium 214mg21%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Sep
2016

Green Chile Chicken Crockpot Enchilada Soup

categories: Chicken, Mexican / Southwestern, Slow Cooker Recipes, Soups

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Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
I recently tried a new soup recipe… Green Chile Chicken Crockpot Enchilada Soup… and it was FANTASTIC! The best part was that the soup cooks in a crockpot, for super easy preparation! Throw ingredients into crockpot in the morning… enjoy this yummy soup at night!

The flavors in this chicken crockpot enchilada soup are amazing. If you enjoy Southwestern flavors, and want to make a big batch of delicious soup, then you might need to check this one out. I found the recipe on Pinterest recently and decided to try it out.

This soup DID NOT disappoint! It was as easy as adding ingredients to crockpot, shredding chicken and adding it back in to crockpot… and then serving it up with some flavorful garnishes to finish it off! Super duper EASY!

How To Make Green Chile Chicken Crockpot Enchilada Soup

Place the chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices into a crockpot.

Cook the chicken crockpot enchilada soup on LOW for 5-7 hours, OR on HIGH for 3-5 hours.

After the time you cooked it for is up, remove the chicken from the crockpot (and in my case, with a few straggler beans!). Place the chicken in a large bowl.

Shred the chicken with two forks. This part will be very easy, because the meat is so tender!

Cut an 8 ounce block of cream cheese into chunks and add to the soup. Turn the heat to HIGH and cook the soup for another 30 minutes.

The cream cheese should be melted or easily stirred into the chicken crockpot enchilada soup at the end of the 30 minutes.

The shredded chicken is then added back into the soup, and is heated another 10 minutes or so. Once the soup is completely heated through, it’s ready to be ladled into serving bowls, garnished and served.

To Serve Chicken Crockpot Enchilada Soup

For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges. The lime wedges will add even more flavor when squeezed over the chicken crockpot enchilada soup, before eating!

There you have it! This soup recipe is perfect to make on a busy day! Make the soup (i.e. dump ingredients into crockpot) in the morning, and let it cook all day. Before serving, all you do is shred the chicken, add cream cheese & heat! It really is a super easy recipe… and it tastes FANTASTIC! Even the leftovers were perfect the next day!

Sure hope you will consider making this delicious, tasty green chile chicken crockpot enchilada soup! We absolutely LOVED it! Have a great day.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of these recipes include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

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Green Chile Chicken Crockpot Enchilada Soup

Prep Time

10 mins

Cook Time

5 hrs

Total Time

5 hrs 10 mins

Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!

Category: Soup

Cuisine: Southwestern

Keyword: chicken crockpot enchilada soup, chicken enchilada soup

Servings: 8 servings

Calories Per Serving: 358 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 ounces green enchilada sauce green enchilada sauce
15.8 ounces canned cannelini beans (1 can), drained and rinsed
30 ounces canned black beans , (2 cans),drained and rinsed
1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
8 ounces diced fire-roasted green chiles + liquid (2 cans) (including liquid)
10.5 ounces diced tomatoes + liquid (1 can) (including liquid)
4 teaspoons ground chili powder
1 Tablespoon ground cumin
3/4 teaspoon paprika
Salt and Pepper (to taste)
3 Tablespoons fresh chopped cilantro
2 cups chicken broth (or stock)
8 ounces cream cheese, softened

For garnish:

Sour cream, lime wedges, cilantro , optional

US Customary - Metric

Instructions

Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
Stir in the shredded chicken, and heat soup for another 10-15 minutes.
Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!

Recipe Notes

NOTE: Caloric calculation is based on using chicken breasts, and does not include optional garnishes (sour cream, cilantro, etc.

Nutrition Facts

Green Chile Chicken Crockpot Enchilada Soup

Amount Per Serving (1 serving)

Calories 358 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 67mg22%

Sodium 1274mg55%

Potassium 1012mg29%

Carbohydrates 38g13%

Fiber 12g50%

Sugar 4g4%

Protein 26g52%

Vitamin A 1122IU22%

Vitamin C 22mg27%

Calcium 144mg14%

Iron 6mg33%

* Percent Daily Values are based on a 2000 calorie diet.

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15
Jul
2016

Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts

categories: Chicken, Italian, Main Dishes

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Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!
Today I am happy to share and recommend a unique and delicious recipe I found on Pinterest for stuffed chicken breasts. YUM.

How can you go wrong with Italian seasoned, pan-seared (then baked) chicken breasts, stuffed full of fresh baby spinach, sun-dried tomatoes, AND ooey, gooey mozzarella cheese? I mean, really… how could this NOT taste good? Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Stuffed Chicken Breasts

The first thing you will need to do is mix up the Italian “dressing” in a small bowl. This will only take a minute or less.

This is what it will look like once combined… it’s a bit thicker than a normal dressing or sauce.

Prepare The Chicken Breasts For Stuffing

Carefully cut a “pocket” into each of the chicken breasts. Slice deep into each chicken breast (horizontally), but DO NOT cut all the way through the chicken breast! After cutting, they should be able to open almost all the way (like this, shown below).

Cover the chicken breasts inside and out with the Italian “dressing”. A pastry brush works well for this.

Creating The Stuffed Chicken Breasts

Stuff one half of each chicken breast with thinly sliced sun-dried tomatoes (oil-packed). I was lucky to be able to use the sun-dried tomatoes packed in olive oil that I grew in our garden, dehydrated, then packed in oil last Fall! You can find jars of sun-dried tomatoes (oil-packed) in most grocery stores nowadays.

Place the slices of mozzarella cheese on top of the tomatoes.

Top the mozzarella slices with a handful of fresh baby spinach leaves. Whoo Hoo… they’re almost done now!

Seal Up Then Brown The Chicken

Now close the chicken breasts up, stuffing as much as you can into each piece. Secure the chicken breast, top to bottom, with several toothpicks to hold it all together. I used 3 toothpicks for each one, putting them in at a diagonal.

Heat olive oil in an OVENPROOF skillet until really hot. Carefully add the stuffed chicken breasts and cook for 2-3 minutes per side, until each side is seared golden brown in color.

Oven Time!

After browning both sides of the stuffed chicken breasts, place the skillet (and chicken) into a preheated 350 degree oven. Cook the chicken for 15-18 minutes for small and medium breasts.

Larger chicken breasts will need to cook a few minutes longer). This is what they will look like when you remove the skillet from the oven. Lots of gooey cheese and juices!

Serve The Stuffed Chicken Breasts

Place the chicken onto individual serving plates, and for goodness sake… REMOVE THE TOOTHPICKS!!! (Just sayin’ – no one wants to bite into a toothpick now, do they?) Spoon a bit of the sauce and/or melted cheese over the top of each chicken breast, and SERVE! Doesn’t that look GOOD?

I cut this one in half so you can see what the inside looks like! Pretty sure that you’re gonna like this chicken dish. It is really good!

I hope you will consider trying this wonderful chicken recipe… we really enjoyed it! Have a blessed day, and thank you for stopping by. I hope you will come back again soon.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of them you will enjoy, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: http://www.recipetineats.com/sun-dried-tomato-spinach-cheese-stuffed-chicken-breast/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts

Prep Time

15 mins

Cook Time

18 mins

Total Time

33 mins

Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!

Category: Dinner, Entree

Cuisine: American

Keyword: stuffed chicken breasts

Servings: 2 servings

Calories Per Serving: 439 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Italian "Dressing":

1 Tablespoon Dijon mustard
1 Tablespoon white wine vinegar (may substitute lemon juice, if desired)
1/2 teaspoon sugar
2 teaspoons olive oil
1/2 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes

For Chicken:

2 small or medium boneless , skinless chicken breasts
1/2 cup sun-dried tomatoes (oil packed), drained and cut into thin strips
4 slices mozzarella cheese (2 per chicken breast to cover)
Handful of fresh baby spinach leaves
2 teaspoons olive oil (for pan-searing)

US Customary - Metric

Instructions

Preheat oven to 350 degrees F (180C).
Mix Italian "dressing" ingredients in a small bowl until combined.
Slice a pocket in each chicken breast. Cut far into each breast (horizontally), but do not slice all the way through. Cover the chicken breasts inside and out with the Italian "dressing". I used a pastry brush.
Stuff one half of each piece of chicken with a layer of sun-dried (and drained) tomatoes. Cover tomatoes with mozzarella cheese slices, then cover cheese with baby spinach leaves. Try to get as much of the filling stuffed inside of the chicken as you can. Use toothpicks to hold each piece together. I used 3 toothpicks for each breast, and inserted them through at an angle.
Heat oil on medium-high in an ovenproof skillet until very hot. Carefully place the chicken breasts into hot skillet. Sear them (without moving them) for 2-3 minutes, then carefully turn over and repeat with other side, until golden brown on both sides.
Place skillet with chicken into preheated oven. Continue cooking for 15-18 minutes. Larger breasts may take a couple minutes longer (it may also take a bit longer if you are cooking more than 4 breasts at a time).
Remove from oven. Place chicken onto individual serving plates. REMOVE TOOTHPICKS. Spoon up some of the juices, and melted mozzarella cheese; place on top of chicken. Serve & enjoy!

Recipe Notes

If you are using really large chicken breasts, you can cut them in half once done, and you will end up with 4 decent sized portions (budget stretcher 101)

Nutrition Facts

Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts

Amount Per Serving (1 piece)

Calories 439 Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 9g56%

Cholesterol 117mg39%

Sodium 660mg29%

Potassium 1487mg42%

Carbohydrates 19g6%

Fiber 4g17%

Sugar 12g13%

Protein 41g82%

Vitamin A 2210IU44%

Vitamin C 16.3mg20%

Calcium 345mg35%

Iron 3.9mg22%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Jun
2016

Skillet Monterey Chicken

categories: Chicken, Main Dishes

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Yum

You’re going to LOVE this delicious Skillet Monterey Chicken, which can be made in 20 minutes, and features chicken breasts, bacon, BBQ sauce, and cheese!
I tried a new recipe for a quick dinner the other night… Skillet Monterey Chicken! This delicious one pan (copycat) dish features chicken breasts, bacon, BBQ sauce, cheddar and jack cheese, and can be prepared and on the kitchen table in 20 minutes! Yum… it was perfect!

I saw this recipe on Pinterest (thanks Trish, at Mom On Timeout) and knew I wanted to try it. Let’s be real… I mean, come on… chicken AND bacon AND BBQ sauce AND cheese? It’s true. This skillet Monterey chicken was calling to me!

Turns out, it was really good, and only took 20 minutes to prepare! My hubby loved this dish, as well! Now I know why it was such a popular menu item at Chilis restaurants for so long! Our local Chilis restaurant permanently closed, so I am really glad I can make this dish at home! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Skillet Monterey Chicken

Using an oven-proof skillet, fry bacon until crisp. Once bacon has cooled, cut each piece in half. Leave some of the bacon grease in pan (to cook chicken breast in), but discard the rest.

Brown The Chicken

While bacon is cooking, salt and pepper the chicken breasts. Once bacon has been removed from pan, add the chicken breasts cutlets to the hot skillet. Cook about 3 minutes per side on medium-high, until golden brown.

TIP: I cut two large chicken breasts in half lengthwise, so the pieces were fairly thin. This helps to cook them faster, and is still a good portion size. If using whole chicken breasts, make sure to pound them out thinner, between sheets of plastic wrap, before cooking.

The little bit of bacon grease you left in the skillet when you cooked it really adds great flavor to the chicken.

Once chicken has cooked on both sides, pour chicken broth over the chicken. Put a lid on the skillet, and continue to cook 4-5 more minutes (covered) or until the chicken is cooked through. The time will vary, depending on how thick the chicken breasts are).

Once chicken is done, remove lid from skillet and remove skillet from heat. Before continuing, PREHEAT YOUR OVEN BROILER.

Building The Layers On The Chicken

While broiler is pre-heating, spread BBQ sauce over each piece of chicken (1 Tablespoon on each piece).

Place two (half) pieces of bacon on top of the BBQ sauce.

Divide the cheese evenly and place on top of the bacon, covering the entire piece of chicken.

Place the skillet and chicken (see why you need an oven-proof skillet?) on the middle rack of oven under the broiler. Keep an eye on it. Once cheese is fully melted (anywhere from 30 seconds to 1-2 minutes), remove the hot skillet Monterey chicken from the oven.

Garnish And Serve The Skillet Monterey Chicken

Top each piece of chicken with diced tomato and sliced green onions. The skillet Monterey chicken looks and smells real good, right about now!

Transfer portions to individual serving plates, dig in, and enjoy delicious Skillet Monterey Chicken!

Hope you will consider making skillet Monterey chicken. It truly was very easy to make, and we loved it! Have a fantastic weekend!

Looking For More CHICKEN Recipes?

You can find ALL my chicken recipes in the Recipe Index, located at the top of the page. A few favorites include:

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Recipe Source: http://www.momontimeout.com/2016/02/20-minute-skillet-monterey-chicken/

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Skillet Monterey Chicken

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Easy to prepare and DELICIOUS, this one pan meal features chicken breasts, bacon, BBQ sauce, and cheddar and jack cheese!

Category: Entree

Cuisine: Southwestern

Keyword: skillet monterey chicken

Servings: 4 servings

Calories Per Serving: 380 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

4 boneless , skinless chicken breasts, pounded thin (or use 2 large breasts, cut in half horizontally)
salt and pepper (to season chicken breasts)
4 slices bacon
1/2 cup chicken stock
4 Tablespoons BBQ sauce
4 ounces Colby Jack cheese (or a combo of cheddar and jack), grated
1 medium tomato , seeded and diced (discard seeds)
2 green onions , sliced

US Customary - Metric

Instructions

Fry bacon slices in a large oven-proof skillet until crispy. Remove bacon to paper towels, to drain. When cool, cut each piece of bacon in half. Leave about 2 Tablespoons bacon grease in skillet; discard the rest.
While you are cooking bacon, pound the chicken breasts out until they are fairly thin so they will cook faster (I cut two LARGE chicken breasts in half horizontally, so I skipped this step). Season chicken with salt and pepper.
Heat reserved bacon grease on medium-high. When skillet is hot, cook the chicken for 2-3 minutes per side, until golden brown (times may vary due to thickness of chicken).
Pour the chicken broth over chicken. Put a lid on the skillet. Continue to cook chicken (covered) for 4-5 minutes. When done, turn off heat.
Preheat your oven broiler.
Spread 1 Tablespoon of BBQ sauce over the top of each piece of chicken. Place 2 bacon halves onto BBQ sauce covered chicken. Divide cheese evenly and cover top of chicken.
Place skillet with chicken in the middle of the oven under preheated broiler. Broil only until the cheese is completely melted. Remove hot skillet from broiler.
Garnish each piece of chicken with diced tomato and sliced green onions. Serve and enjoy.

Nutrition Facts

Skillet Monterey Chicken

Amount Per Serving (1 g)

Calories 380 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 9g56%

Cholesterol 114mg38%

Sodium 673mg29%

Potassium 659mg19%

Carbohydrates 10g3%

Sugar 7g8%

Protein 34g68%

Vitamin A 670IU13%

Vitamin C 6.7mg8%

Calcium 213mg21%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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How To Make Skillet Monterey Chicken

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You Can Also Find Me On Social Media:
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You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks