Category: Chicken


Jun
2014

Chicken Marsala

categories: Chicken, Italian, Main Dishes
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Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers dish in about 30 minutes!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

Time for another chicken dish…today’s recipe is Chicken Marsala, and let me tell ya… it is GOOD!! This recipe is a ridiculously EASY Weight Watcher’s version that I made several times while following a WW program.

The recipe takes just  a little over half an hour to prepare! How’s THAT for a quick and easy meal!? This dish is a lightened up version of this very popular Italian main course.  Cooked chicken breasts are covered with a delicious mushroom and Marsala wine sauce

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

Chicken Marsala is Named After The Italian Wine Used In Recipe

According to Wikipedia, Marsala wine is produced in the region surrounding the Italian city of Marsala, in Sicily. It was originally made, and got it’s name as a simple table wine. Marsala wine was later fortified, and produced to endure long ocean voyages (several hundred years ago) to other countries in Europe. That was how this humble Italian table wine became known throughout the world.

How To Serve Chicken Marsala

Chicken Marsala can be served over rice or noodles. The mushroom and Marsala wine sauce goes equally well with either. Here it is, served on top of cooked egg noodles. The chicken is added to top of rice or noodles. A mushroom/Marsala sauce is then spooned over chicken to serve.

Chicken Marsala is served on a bed of egg noodles, with green beans on the side.

The mushroom wine sauce is wonderful…so yummy. Chicken Marsala is really good served on a bed of rice…the rice is great to “sop up” that tasty sauce!

Chicken Marsala is served on a bed of rice, with mixed vegetables on the side.

This recipe for chicken Marsala makes 4 servings. If you follow a WW program, each serving (minus rice or noodles) has a value of 5 Points Plus. It also comes in under 250 calories! All that said, it is a pretty tasty chicken dish that I enthusiastically recommend, especially if you are trying to cut out extra calories, but want flavorful, easy dishes to eat and enjoy.

Hope you enjoy this simple, lightened up chicken Marsala! It really is delicious! I also have this dish prepared for people following the “21 Day Fix” eating program. You can find the “21 Day Fix” recipe (equally healthy) for chicken marsala here.

Looking For More CHICKEN Recipes?

You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken you’ll enjoy, including:

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 (1st and 15th) 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 Find Me On Social Media:

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

Author's signatureRecipe Source: http://www.weightwatchers.com/food/rcp/RecipePage.aspx?recipeId=93721

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken Marsala
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!
Category: Entree
Cuisine: Italian
Keyword: chicken marsala
Servings: 4 servings
Calories Per Serving: 228 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 teaspoons olive oil
  • 3 cups fresh mushrooms , sliced
  • 1 pound boneless , skinless chicken breasts (4 - 4 ounce pieces, uncooked)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black ground pepper
  • 1/2 cup Marsala table wine
  • 1 1/4 cups beef broth (reduced sodium), divided
  • 1 1/2 Tablespoons cornstarch
  • Rice or egg noodles, if desired
US Customary - Metric
Instructions

  1. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms to the skillet; saute them until they release liquid and are tender (about 5 minutes).

  2. While the mushrooms are cooking, season the chicken breasts (on both sides) with the thyme, salt and pepper.

  3. When the mushrooms are finished cooking, move them to the outer edge of your skillet. Put the chicken breasts into the middle of the skillet; cook chicken breasts until they are golden. This will take about 3 minutes per side.

  4. Add the Marsala wine to the skillet. simmer for 1 minute. Add only 3/4 cup of the beef broth (reserve the other 1/2 cup), and simmer (uncovered) until the chicken breasts are cooked through. this will take 8-9 minutes.

  5. In a separate bowl, dissolve cornstarch into remaining 1/2 cup of beef broth; add this mixture to skillet. Simmer all ingredients until sauce thickens (about 1 minute). Stir constantly and mix mushrooms into the sauce. Remove from heat.

  6. If desired, serve chicken on top of hot cooked rice or egg noodles. Serve the chicken breasts with the mushroom wine sauce spooned over the top. Use all the sauce. (There will be about 1/3 cup of the sauce per chicken breast. Garnish with additional dried thyme, if desired. Serve, and enjoy!

Recipe Notes

NOTE: Caloric calculation does not include optional rice or egg noodles.

Nutrition Facts
Chicken Marsala
Amount Per Serving (1 serving)
Calories 228 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 708mg31%
Potassium 716mg20%
Carbohydrates 9g3%
Sugar 3g3%
Protein 27g54%
Vitamin A 35IU1%
Vitamin C 2.9mg4%
Calcium 15mg2%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Marsala, is an Italian dish with chicken and mushrooms, in a Marsala wine sauce. Make this delicious Weight Watchers version in about 30 minutes!

 

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May
2014

Healthy Kung Pao Chicken

categories: Asian, Chicken, Main Dishes
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Healthy Kung Pao Chicken is easy to make, and low in calories, with snow peas, fresh ginger, red bell peppers, green onions, and dry roasted peanuts.Healthy Kung Pao Chicken is easy to make, and low in calories, with snow peas, fresh ginger, red bell peppers, green onions, and dry roasted peanuts.

I love Chinese Food, especially Kung Pao Chicken and Sweet and Sour Pork. I do NOT love all the calories those traditional Chinese dishes add to my body, as I eat bite after bite, however!  What’s a girl to do??? How about a recipe for Healthy Kung Pao Chicken?

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

Where Did Kung Pao Chicken Originate?

Wikipedia describes Kung Pao Chicken as “a classic dish in Szechuan cuisine”. The recipe for Kung Pao Chicken is thought to have originated in the Sichuan province of South-Western China.

This classic dish is commonly believed to have been named to honor Ding Baozhen, a governor of Sichuan Province during the Quing Dynasty. “Kung Pao” literally means “palace guardian”, which has absolutely nothing to do with chicken, but… whatever! All I know is it tastes GREAT!

Where I Found The Recipe For Healthy Kung Pao Chicken

I was determined to search for a slightly healthier version of Kung Pao Chicken…and I found one, in an old back issue of Cooking Light Magazine.  A few very minor changes were made to the recipe, then I prepared this “lighter” version for our dinner tonight. It was delicious!!!!

This healthy kung pao chicken version is not as spicy as some other traditional recipes, including my own recipe (here). If you like your kung pao chicken spicy, simply add additional red pepper flakes to the dish.

Why We Enjoy This Recipe

This healthy kung pao chicken is absolutely full of flavor, a cinch to prepare, and easy on the old wallet! You’ll think you are enjoying some good take out, because the sauce is wonderful, but you won’t be piling on those extra calories. Win-Win!!! I would encourage you to give it a try, and hope you enjoy it! We sure did. Here’s a few pics taken while cooking the dish:

Making Healthy Kung Pao Chicken

Chicken breast chunks, green onions and garlic are cooked together in a large skillet until fully cooked through.

Chicken, garlic and green onions are cooked through in a large skillet.

Add Veggies, Sauce and Dry Roasted Peanuts To The Skillet

Once the chicken is cooked through, add snow peas, red bell peppers, dry roasted peanuts and a simple Asian sauce to the chicken. Stir well, to fully combine the ingredients.

At this point, everything is cooking away, and the healthy kung pao chicken is sure smelling good! Let the chicken, veggies and sauce cook for a few more minutes. The sauce will thicken as it cooks, and will coat everything in it’s deliciousness!

Veggies, sauce, and dry roasted nuts are added to healthy kung pao chicken in skillet.

Time To Serve The Healthy Kung Pao Chicken

Healthy Kung Pao Chicken can be served on a bed of rice (if desired), with additional fresh veggies on the side. Now it’s time to dig in!

Healthy Kung Pao Chicken can be served on a bed of steamed rice.

Hope you enjoy this recipe for healthy kung pao chicken. See the printable recipe below, for all the details! Have a great day, and come back soon!

Looking For More Chinese Food Recipes?

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

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 (1st and 15th) 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 Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Adapted From “Cooking Light Magazine”, December 2010 issue and posted at: http://tastykitchen.com/recipes/main-courses/healthy-kung-pao-chicken/

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Healthy Kung Pao Chicken
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Here's a healthy version of a favorite Chinese entree: Kung Pao Chicken, with a touch of "spicy" and a lot of "healthy"!
Category: Main Dishes
Cuisine: Chinese
Keyword: healthy kung pao chicken
Servings: 4
Calories Per Serving: 195 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons sesame oil
  • 4 Tablespoons green onion , sliced (white and green parts)
  • 3 cloves garlic , minced
  • 3 boneless chicken breasts , cut into 1" pieces
  • 3/4 cup water
  • 3 Tablespoons Low Sodium Soy Sauce
  • 1/2 -3/4 teaspoons red pepper flakes (If you like it with more "heat", use 3/4 tsp.)
  • 1 teaspoon granulated sugar
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon fresh ginger , minced (or finely grated with micro-plane)
  • 3/4 cup snow peas
  • 3/4 cup red bell pepper , sliced in thin strips
  • 2 Tablespoon dry roasted peanuts
  • Optional: Toasted sesame seeds and additional sliced green onion , for garnish)
US Customary - Metric
Instructions
  1. In a large skillet, heat the sesame oil on medium heat.
  2. When oil is hot, add the onion and cook for about a minute, then add the garlic and chicken.
  3. Saute until the chicken is cooked through (about 4-5 minutes).
  4. In a separate bowl, whisk together the water, soy sauce, red pepper flakes, sugar, cornstarch and ginger. Whisk this until the sugar has dissolved, then add this sauce to the chicken.
  5. Bring the sauce to a boil, then add the red bell pepper and snow peas.
  6. Cook for an additional 3-4 minutes (the sauce will thicken as it cooks). When chicken is heated through and sauce has thickened, remove it from heat.
  7. Serve this dish on top of white or brown rice.
  8. Garnish (if desired) with additional green onion slices and toasted sesame seeds. ENJOY!!
Nutrition Facts
Healthy Kung Pao Chicken
Amount Per Serving (1 (1/4 of total))
Calories 195 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 504mg22%
Potassium 384mg11%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 14g28%
Vitamin A 1190IU24%
Vitamin C 49.2mg60%
Calcium 22mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Healthy Kung Pao Chicken is easy to make, and low in calories, with snow peas, fresh ginger, red bell peppers, green onions, and dry roasted peanuts.

 

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Mar
2014

Chicken and Asparagus Lemon Stir Fry

categories: Asian, Chicken, Main Dishes
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Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.
Today’s post features one of my favorite veggies… asparagus! I love the changing of the seasons, and the distinct differences each one proudly displays. We are officially one week into Spring in the great Pacific Northwest. Tulips and daffodils are popping up everywhere, and the days are getting longer (yay).

We are seeing lots of rain as the weather begins to warm up, and asparagus has begun making it’s Spring appearance at the local grocery store! That’s right…you heard me. In Spring, fresh asparagus goes on sale! I love asparagus year round…but it just seems to TASTE better when it is priced right!

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

Why We Love This Recipe For Chicken Asparagus Stir Fry

What I also love is finding new recipes, giving them a try, and finding out they are DELICIOUS! Such is the case with this Chicken and Asparagus Lemon Stir Fry. Nice big chunks of chicken breast and crisp-tender asparagus, coated in a light lemon, soy, garlic and ginger sauce make this one delicious dinner. This recipe is a keeper!

I found the recipe online at Skinnytaste.com, a wonderful website where the recipes are low-fat, reflect Weight Watchers points, and are very creative! This chicken asparagus stir fry was very easy to make. My husband and I really enjoyed this meal and I will make it again, without hesitation. Hope you will give it a try!

Making Chicken Asparagus Stir Fry

Here’s the chicken and asparagus, prepped and ready to go. Chicken breasts are cubed, and the asparagus is sliced into pieces.

The chicken breast and fresh asparagus are cut into chunks before cooking.

A quick and easy to make stir fry sauce is mixed together. Sorry the photo is a bit blurry. This step is really easy!

Lemon sauce is mixed and ready to add to the chicken asparagus stir fry.

Minced garlic is cooking with the asparagus  in a large skillet, and this sure smells good while it is cooking!

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Cook The Chicken

Chicken breast chunks are cooked until they are cooked through and golden brown in color on the outside.

Chunks of chicken breast are cooked until golden brown.

Time To Add The Lemon Sauce!

Add the lemon sauce is to the skillet, and stir. This delicious sauce will coat all of the chicken pieces with LOTS of flavor.

Asian-inspired lemon sauce is added to the cooked, cubed chicken in skillet.

Now place the asparagus back into the skillet with the chicken and the lemon sauce. Give it all a good stir, and this dish is almost ready!

Asparagus is added to the lemon sauce and chicken in skillet to finish cooking.

Serve The Chicken Stir Fry

Once it’s finished cooking, the food is ready to serve! If desired, serve the chicken asparagus stir fry on top of a bed of steamed white or brown rice. The blandness of the steamed rice pairs great with the well-seasoned sauce. YUM!

Chicken and Asparagus Stir Fry is served on a bed of white rice.

Hope you enjoy this delicious chicken asparagus stir fry recipe just like we do! Have a great day, and thank you for stopping by.

Looking For More CHICKEN Recipes?

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

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 (1st and 15th) 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 Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: http://www.skinnytaste.com/2014/03/chicken-and-asparagus-lemon-stir-fry.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken and Asparagus Lemon Stir Fry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

Category: Entree
Cuisine: Asian
Keyword: chicken asparagus stir fry
Servings: 4 servings
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 pounds boneless , skinless chicken breasts, cut in 1-inch cubes (I used 2 breasts)
  • Salt , to taste
  • 1/2 cup reduced sodium chicken broth
  • 2 Tablespoons soy sauce. Can use Tamari for gluten-free.
  • 2 teaspoons cornstarch
  • 2 Tablespoons water
  • 1 teaspoon canola or grapeseed oil , divided (didn't have them...I used olive oil)
  • 1 bunch fresh asparagus , ends trimmed and cut into 2-inch pieces
  • 6 cloves garlic , chopped
  • 1 Tablespoon fresh ginger , finely grated
  • 3 Tablespoons fresh lemon juice
US Customary - Metric
Instructions
  1. Lightly season the chicken breast cubed pieces with salt. In a small bowl, mix the chicken broth and the soy sauce together and set aside.
  2. In a second bowl, mix the cornstarch and the water well until mixture is combined. Set bowl aside.
  3. Heat a large wok or skillet over medium-high heat. Once the wok or skillet is hot, add 1 teaspoon of the oil. Now add the asparagus pieces; cook, stirring often until tender-crisp (this took about 3-4 minutes). Add in the ginger and garlic; cook till golden (only about a minute-don't want to burn the garlic!). Empty the asparagus and garlic/ginger to a plate while you cook the chicken.
  4. Increase the heat under the wok or skillet to high. Add remaining 2 teaspoons of oil; when hot add the chicken pieces to the pan; cook until browned on all sides and cooked through (this took about 4 minutes for each side). When done, remove the chicken to a plate while you make the sauce.
  5. Once chicken has been removed from skillet, add the soy sauce mixture to the pan; bring it to a boil (this will be quick), then cook for about 1-1/2 minutes. Add the lemon juice/cornstarch mixture to the skillet and mix well. When it simmers, return the chicken and asparagus to the skillet; stir it into the sauce. Cook until chicken and broccoli are heated through again (only a couple minutes); remove from heat and serve.
  6. Enjoy! This stir fry tastes great served with brown or white rice on the side.
Nutrition Facts
Chicken and Asparagus Lemon Stir Fry
Amount Per Serving (1 serving)
Calories 120 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 36mg12%
Sodium 580mg25%
Potassium 510mg15%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 870IU17%
Vitamin C 12.7mg15%
Calcium 38mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

 

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Mar
2014

Chicken Pomodoro

categories: Chicken, Italian, Main Dishes
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Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

Here’s another simple, yet wonderfully flavored chicken and pasta dish! Chicken Pomodoro… a simple, yet flavorful meal, featuring chicken in a cream sauce with tomatoes and scallions, served over pasta.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Found This Recipe For Chicken Pomodoro

My husband and I had dinner at a friend’s home recently where we were served chicken piccata. Because our dinner was so delicious, I asked our hostess for the recipe. She graciously said yes.
 
When she printed a copy of the recipe and gave it to me, I noticed there were two recipes on the page. This recipe, for chicken pomodoro, is the OTHER recipe that was on the printed copy. Yum! I have made chicken pomodoro twice since I received the recipe from my friend. It is really delicious, and from start to finish only takes about 30 minutes to prepare. What could be easier than that?
 
The sauce for the chicken tastes very fresh and light, enhanced by the flavor of green onions and fresh tomatoes. The sauce adds lots of FLAVOR to the tender pan-seared chicken cutlets and pasta. I only took one picture of the finished chicken pomodoro dinner (my bad), but the directions are very easy to understand. Pretty confident that you will find cooking this meal is a breeze! Hope you will give it a try!

Are You Looking For More Chicken Recipes?

You can find all of my chicken recipes (there’s a LOT) in the Recipe Index, located at the top of the page. A few family favorites include:

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 (1st and 15th) 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 Find Me On Social Media:

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

Author's signatureRecipe Source: http://www.CuisineAtHome.com

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Chicken Pomodoro
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.
Category: Main Dishes
Cuisine: Italian
Keyword: chicken pomodoro
Servings: 4 servings
Calories Per Serving: 1134 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 chicken cutlets , lightly seasoned with salt and pepper, then dusted with flour. *Note: If not using cutlets, then cut 2 large chicken breasts in half (horizontally), place between sheets of plastic wrap and pound with meat mallet until thin.*
  • 2 Tablespoons vegetable oil
  • 1/4 cup vodka
  • 1/2 cup chicken broth
  • 2 Tablespoons fresh lemon juice
  • 1/2 cup fresh ripe tomatoes , chopped
  • 2 Tablespoons heavy whipping cream
  • 1/3 cup scallions or green onions , sliced (For Garnish)
  • 2 cups Linguine or Fettuccine pasta (cooked according to pkg. directions)
US Customary - Metric
Instructions
  1. Season chicken cutlets. Dust with flour.
  2. In a non-stick skillet, heat the 2 Tablespoons oil to medium-high. When oil is hot, saute the cutlets on both sides until golden brown (this only takes a few minutes on each side). Remove the chicken cutlets to a platter (and keep warm); drain the fat from the pan.
  3. REMOVE THE SKILLET FROM THE FLAME OR COOK TOP and add the vodka to "deglaze" the skillet (It is VERY important not to blow yourself up, so remember to do this off the heat!)
  4. After adding the vodka to the skillet away from the flame, put the skillet back on the stove.
  5. Continue stirring (to get any tasty bits up from the bottom of the skillet) and cook the vodka until it is nearly evaporated.
  6. Add the chicken broth and lemon juice to the pan.
  7. Add the chicken cutlets back into the pan. Cook on each side for another minute. Remove the cutlets; place them on top of hot pasta on the serving platter or individual plates.
  8. Finish the sauce by adding the chopped tomatoes and whipping cream. Heat through, then spoon the sauce over the cutlets.
  9. Garnish the chicken with the scallions. Serve and enjoy!
Recipe Notes

The calorie calculation includes half a cup of pasta per person, plus the chicken and sauce.

**Cook the pasta while making the chicken and sauce.

Nutrition Facts
Chicken Pomodoro
Amount Per Serving (1 cutlet + 1/2 cup pasta)
Calories 1134 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Cholesterol 109mg36%
Sodium 320mg14%
Potassium 1221mg35%
Carbohydrates 170g57%
Fiber 7g29%
Sugar 6g7%
Protein 65g130%
Vitamin A 290IU6%
Vitamin C 11.1mg13%
Calcium 62mg6%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Pomodoro is an easy 30 minute Italian meal, with pan-seared chicken cutlets in a simple tomato/cream sauce, served over linguine or fettucine.

 

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Mar
2014

Mom’s Grilled Chicken Basting Sauce

categories: Chicken, For The BBQ Grill, Main Dishes, Sauces and Dressings
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You’re gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We’ve used the same recipe for over 50 years to grill fantastic chicken.You're gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We've used the same recipe for over 50 years to grill fantastic chicken.

Who doesn’t love a great grilled chicken dinner (well…aside from vegetarians, vegans…and chickens)? I know we sure do! My favorite way to grill chicken includes using this EASY recipe for Mom’s Grilled Chicken Basting Sauce!  It’s the BEST!

Once it gets warm enough to stand outside and fire up our BBQ, we routinely grill chicken THIS WAY!  My mom used this simple (yet packed with flavor) basting sauce on grilled chicken when I was growing up. I love grilling chicken with it to this very day! It’s probably the recipe from her that I use the most!

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

How I Got This Simple Recipe

My Mom got the recipe from my Great Aunt a LONG LONG time ago (over 50 years ago), and who knows where my Great Aunt (a great cook) got the recipe from! You just need to know this recipe has been used faithfully by our family for well over 50 years!

Everyone seems to have their own favorite recipe for grilled chicken. This is mine, and it’s DELICIOUS!   This grilled chicken basting sauce is ridiculously EASY to make, completely FOOLPROOF, wildly INEXPENSIVE and completely LIP-SMACKIN’ DELICIOUS!

Does This Grilled Chicken Basting Sauce Have a LOT of Ingredients?

Thankfully, NO! The only spices you will need are celery salt, seasoning salt, coarse ground black pepper, and garlic powder. Once these common spices are mixed with melted butter… boom! You’ve got an absolutely incredible and EASY grilled chicken basting sauce!

Spices needed for grilled chicken basting sauce

Melt the butter on low heat, and then add the spices, and stir, to combine. See how incredibly FAST that was? Grab a pastry brush to apply the sauce to the meat, and you’re ready to BBQ! See how easy that is? Easy is GOOD. This grilled chicken basting sauce is GREAT!

Spices added to melted butter to make easy basting sauce for chicken

Cooking With The Grilled Chicken Basting Sauce

We like to cook our poultry using this grilled chicken basting sauce on our trusty Weber charcoal grill. The flavor from the sauce AND the briquettes are a winning combo!

Brush the pieces with the grilled chicken basting sauce (all sides of the chicken). Turn the chicken several times while it cooks! Continue to baste the chicken pieces with the sauce as they cook. The chicken will begin to have a lovely brown color on the outside as it grills!

Grilling chicken with easy basting sauce on Weber BBQ .

Once the chicken is fully cooked, remove it from the grill.  See the lovely color on those pieces of chicken? That is because of the butter in the grilled chicken basting sauce! You really cannot believe how simple this is to make and how absolutely DELICIOUS the chicken tastes!

This poultry, seasoned with the grilled chicken basting sauce, is cooked and ready to eat!

Serve The Chicken – You’re Gonna LOVE It!

Now it’s time to serve a great tasting dinner! We had fresh asparagus and a nice baked potato with this delicious chicken dish. The chicken has tons of flavor, thanks to the yummy basting sauce, and pairs well with most side dishes!

Grilled chicken basting sauce covered chicken breast, served with baked potato and asparagus!

I really hope you will give this grilled chicken basting sauce a try. It’s fantastic (and did I mention just how easy it is)? Umm yeah, I did. Trust me…your grilled chicken dinner will be the better for it!

Looking For More Recipes For GRILLED MEAT?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few grilling recipes you might be interested in include:

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 (1st and 15th) 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 Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Have a fantastic day! Make the most of each minute!

Author's signature

Recipe Source: My Mom

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Mom's Grilled Chicken Basting Sauce
Prep Time
5 mins
Cook Time
0 mins
Total Time
5 mins
 
Absolutely fantastic grilled chicken basting sauce! This recipe has been used by our family for over 50 years for perfect grilled chicken.
Category: Grilling Sauce
Cuisine: American
Keyword: grilled chicken basting sauce
Servings: 8 servings (coats 8 pcs. chicken)
Calories Per Serving: 75 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 Tablespoons butter (3/4 stick) , melted
  • 1/4 tsp. garlic powder
  • 1/4 tsp. celery salt
  • 1/4 tsp. seasoned salt
  • 1/4 tsp coarse grind black pepper
US Customary - Metric
Instructions

  1. Melt butter in small sauce pan (on low heat) until butter melts. Add remaining spices and stir until combined. Remove pan from heat.

  2. Using a pastry brush, spread sauce evenly over chicken pieces.

  3. Cook chicken pieces on grill, turning chicken and basting several times throughout the grilling process. Baste all sides of the chicken . Use all the sauce. Grill chicken until done. ENJOY!

Recipe Notes

The amount of sauce (as written) will coat approximately 8 pieces of chicken. The caloric calculation is for 1/8 of the total sauce (only).

Nutrition Facts
Mom's Grilled Chicken Basting Sauce
Amount Per Serving (1 serving)
Calories 75 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 5g31%
Cholesterol 22mg7%
Sodium 194mg8%
Vitamin A 260IU5%
Calcium 3mg0%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You're gonna LOVE this EASY grilled chicken basting sauce (only a few ingredients)! We've used the same recipe for over 50 years to grill fantastic chicken.

 

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Mar
2014

P.F. Chang’s Ginger Chicken With Broccoli

categories: Asian, Chicken, Copycat Recipes, Main Dishes
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You’ll love PF Chang’s Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!
Oh my goodness…this copycat recipe for PF Chang’s Ginger Chicken With Broccoli was so good! The Asian inspired ginger sauce tastes amazing with the broccoli and chicken breasts!

I found this recipe in one of my cookbooks called “More Of America’s Most Wanted Recipes” and decided to fix it for my husband and I last night for dinner. WOW! We both loved it! It’s a “copycat” recipe of a beloved PF Chang’s China Bistro entree.

The meal is described as “Chicken Served Cantonese-Style On A Bed Of Steamed Fresh Broccoli”. It sure sounded good to me, so into the ol’ kitchen I went yesterday afternoon to give it a test run.  YES! -this is an amazingly delicious entree! The flavors are phenomenal and the directions are very easy to follow. This will be a recipe we enjoy…often! Hope you like it, too! Here’s some picture to show how to make this great dish:

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

How To Make PF Chang’s Ginger Chicken With Broccoli

Slice boneless, skinless chicken breasts into thin strips before being marinated.

Chicken breast slices, with knife on red cutting mat.

Mix up the very simple “marinade” for the chicken. The chicken will need to marinate in the refrigerator for for 3 hours. Plan ahead!

Marinade for P.F. Chang's ginger chicken, in metal bowl

Chicken breast slices for P.F. Chang's ginger chicken, marinading in metal bowl

Make The Delicious Asian Sauce

Make the simple Asian stir fry sauce for PF Chang’s ginger chicken, by blending ingredients together in a bowl. It’s so quick and easy! When done combining the ingredients, set the sauce aside until later.

Stir fry sauce for P.F. Chang's ginger chicken.

Drain the chicken breast slices after marinating.

Chicken pieces for P.F. Chang's ginger chicken drains after marinating.

Cooking The Chicken And the Broccoli

The chicken pieces are cooked in chicken broth mixture until they are 2/3 of the way done. Remove the chicken from the broth and drain on paper towels. Save the broth in the skillet.

Cooking boneless chicken breast slices in broth, for P.F. Chang's ginger chicken.

Cooked chicken, draining on paper towel.

Cook the broccoli florets in the reserved chicken broth.

Broccoli florets for P.F. chang's ginger chicken with broccoli are cooking in broth.

Preparing the Sauce

Cook minced garlic, green onions, and ginger in oil in a large skillet. Boy does it smell good while they are cooking! Add the Asian stir fry sauce to the skillet.

Garlic, green onions and ginger, cooking in skillet for P.F. Chang's ginger chicken.

Asian stir fry sauce for P.F. Chang's ginger chicken cooking in skillet.

Place the marinated chicken pieces  back into the skillet with the green onions and stir fry sauce. Cook the chicken for several minutes until it is fully cooked through.

Mix up the cornstarch mixture that will help to thicken the stir fry sauce for PF Chang’s ginger chicken and broccoli. Once fully mixed, add it into the skillet with the chicken and sauce. Stir until all the cornstarch slurry is fully blended with the stir fry sauce. The sauce will thicken as it cooks.

Mixing up cornstarch in measuring cup to make thickened sauce for P.F. Chang's ginger chicken.

To Serve PF Chang’s Ginger Chicken with Broccoli

Once the sauce has thickened and is heated through, PF Chang’s Ginger Chicken and the sauce are ready to be served. Arrange the cooked broccoli in a ring around the outside of a serving dish. The steaming hot ginger chicken and sauce is then piled into the middle. Serve this delicious dish up, and enjoy!

P.F. Chang's Ginger Chicken With Broccoli, on serving platter.

Here is my version of PF Chang’s Ginger Chicken with Broccoli, served steaming hot, on top of a bed of white rice. It is DELICIOUS!

P.F. Chang's Ginger chicken and broccoli are served on top of white rice.

Hope you will give this recipe for PF Chang’s Ginger Chicken with Broccoli a try! It tastes fantastic!  Have a great day, and please come back again soon.

Looking For More Asian Inspired Chicken Recipes?

You can find many more chicken recipes in the Recipe Index, located at the top of the page. A few Asian inspired chicken recipes are there, including these favorites:

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 (1st and 15th) 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 Find Me On Social Media:

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

Author's signatureRecipe Adapted from the book: “More of America’s Most Wanted Recipes”, by Ron Douglas, page 215 (published 2010)

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PF Chang's Ginger Chicken With Broccoli
Prep Time
3 hrs
Cook Time
25 mins
Total Time
3 hrs 25 mins
 

You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

Category: Entree
Cuisine: Asian
Keyword: P.F. Chang's ginger chicken
Servings: 4 servings
Calories Per Serving: 377 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Chicken:
  • 2 large eggs , beaten
  • 2 Tablespoons cornstarch
  • 2 Tablespoons vegetable oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 large boneless , skinless chicken breasts, thinly sliced
For the Stir-Fry Sauce:
  • 1/2 cup soy sauce
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons granulated sugar
  • 1/2 cup chicken broth
For the rest of the recipe:
  • 3 cups chicken broth
  • 8 oz. fresh broccoli florets
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons minced , peeled fresh ginger
  • 2 Tablespoons minced green onion (green and white parts)
  • 1 teaspoon minced garlic
  • 1/4 cup cornstarch
  • 1 teaspoon sesame oil (found in Asian section of most grocery stores)
  • Steamed rice , for serving
US Customary - Metric
Instructions
  1. At least 3 hours ahead of serving time: Marinate the chicken: Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 3 hours. When ready to use, drain the chicken well (I used a sieve-dump the chicken in it over a bowl to drain...don't rinse...just drain as much of the slimy egg mixture as you can off of the chicken).
  2. Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use. Sauce can be made ahead.
  3. Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about 3/4 of the way done - just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm.
  4. After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top.
  5. Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic... saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes.
  6. Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix 1/4 cup cornstarch with 1/2 cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens.
  7. Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy!
Recipe Notes

Please take note that the long prep time is inactive prep time. The length of prep time includes 3 hours of marinade time for the chicken.

Nutrition Facts
PF Chang's Ginger Chicken With Broccoli
Amount Per Serving (1 serving (without rice))
Calories 377 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 15g94%
Cholesterol 118mg39%
Sodium 2078mg90%
Potassium 654mg19%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 7g8%
Protein 19g38%
Vitamin A 520IU10%
Vitamin C 66.4mg80%
Calcium 58mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

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Mar
2014

Copycat Applebee’s Oriental Chicken Salad

categories: Asian, Chicken, Copycat Recipes, Main Dish Salads, Main Dishes, Salads
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Make a copycat version of Applebee’s Oriental Chicken Salad in the comfort of your own home. You’ll love this delicious main course salad!Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!Applebee’s Restaurant describes their signature salad as “Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds and crispy rice noodles, tossed in a light Oriental vinaigrette”.

Over the years I have enjoyed finding “copycat” recipes from restaurants and then challenging myself to see if I can duplicate the same thing at home. I have found that sometimes you can make the recipe for half the price of what a restaurant charges. This copycat recipe for Applebee’s Oriental Chicken Salad is a definite keeper! It’s so good, and I have made it countless times!

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

How I Got This Recipe

I love the “Top Secret Recipe” cookbook series, by Todd Wilbur. My sons gave me a couple of his books for Mother’s Day years ago. I’ve bought a couple of others, and they are wonderful. Basically, the author tries to identify what ingredients are in a restaurants food (he orders it, then “dissects” it in his lab to determine the ingredients.

Then he experiments to re-create the recipe until it is as close to the original as he can get. I love this because HE does all the dirty work, and I benefit from his efforts. Awesome! It works for me (heh heh heh)!

Making The Salad Is Fairly Simple

I have never taken a lot of photos of making this salad, unlike my other recipes. But the salad is fairly easy to make. An Asian-inspired salad dressing is whisked together, chicken is breaded, fried and cut into pieces, and the green salad is assembled, then topped with the chicken and the salad dressing..

Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!
Making the delicious Asian-inspired salad dressing is easy!
Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!
Cooking the chicken… easy!
Copycat Applebee's Oriental Chicken Salad / The Grateful Girl Cooks!
Grab a fork and dig in… you will LOVE the flavors in this salad!

I’ve Made This Applebee’s Oriental Chicken Salad SO MANY Times

This is a salad I have made MANY times over the past 15 years. I’ve made it for my husband and I, AND for as many as 25 hungry co-workers at a staff retreat, all with great results and compliments each time. Honestly, this entree salad is fairly easy to make. It just takes a bit of time to do the “prep” work. My tip: Do the prep work early, then after school or work, cook the chicken and throw it all together. Boom!

I hope you like it!  If you want to serve 4 with this recipe, just split all the ingredients into 4 smaller sized servings (including the chicken… just cut it into chunks and divide it on 4 salads!) We love this filling salad’s great flavor, and think you will, too! Enjoy!

Looking For More MAIN DISH SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious entree salads you’ll enjoy, including:

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 (1st and 15th) 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 Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signatureRecipe Source: The book “Top Secret Restaurant Recipes”, by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32

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Copycat Applebee's Oriental Chicken Salad
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
 

Make a copycat version of Applebee's Oriental Chicken Salad in the comfort of your own home. You'll love this delicious main course salad!

Category: Salad or Main Dish
Cuisine: Asian
Keyword: oriental chicken salad
Servings: 2 large servings
Calories Per Serving: 1431 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Oriental Dressing:
  • 6 Tablespoons honey
  • 3 Tablespoons white vinegar
  • 8 teaspoons mayonnaise
  • 2 Tablespoons Grey Poupon Dijon mustard
  • 1/4 teaspoons sesame oil (find this in the Asian food section of the grocery store)
For the Chicken:
  • 1 cup vegetable oil , for frying (you want the skillet to have about 1/2 inch deep of oil)
  • 2 eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1 cup Panko breadcrumbs (or you can substitute crushed cornflake crumbs)
  • 2 teaspoons salt
  • 1/2 teaspoons black pepper
  • 2 (3 oz.) boneless, skinless chicken breasts
For the salad:
  • 6 cups chopped romaine lettuce
  • 2 cups chopped purple cabbage
  • 2 cups chopped napa cabbage
  • 1 carrot , julienned or shredded (I grated mine)
  • 2 green onions , sliced (use entire stalk-green and white parts)
  • 2 TBSP sliced , toasted almonds (saute them on low in dry skillet for 3-4 minutes to toast-stir to prevent burning)
  • 2/3 cup chow mein noodles
US Customary - Metric
Instructions
  1. Prepare the salad dressing and chicken: Using a whisk or an electric mixer, blend together the dressing ingredients in a small bowl. Cover and refrigerate until it is well chilled and you are ready to serve the salad.
  2. Preheat the oil in a skillet over medium heat. The temperature of the oil should be around 350 degrees before cooking the chicken (an electric skillet or a temperature gauge is helpful to get the oil at the right heat). The right amount of heat is necessary for a crispy brown crust!
  3. In a small bowl, mix together the eggs and milk until well combined.
  4. In another bowl, mix the panko crumbs (or cornflake crumbs) with the flour, salt and pepper.
  5. Cut the chicken breasts into 4 or 5 long strips. Dip each chicken strip into the egg mixture first, then into the flour mixture, coating each piece completely. Carefully place chicken pieces into the hot skillet (remember, you preheated it, right?) Fry the chicken fingers for approximately 5 minutes, turning and cooking until the coating on all sides has darkened to a golden brown.
  6. Assemble the salad: Prepare the salad by tossing the romaine lettuce with the purple cabbage, napa cabbage and shredded carrot. Place on individual serving plates.
  7. Sprinkle the green onions on top of the lettuce mixture.
  8. Sprinkle the almonds over the salad, then the chow mein noodles.
  9. Cut the chicken into bite sized chunks (that's the authentic way)...sometimes (like in the picture) I just leave the strips on top and let everybody cut up their own...whatever- I'm usually in a big hurry to eat the salad, and don't want to bother cutting it all up into chunks!) Anyways...back to the recipe: Place even amounts of the chicken on top of each salad, placing the chicken in a pile in the middle. Serve the salad dressing on the side. Enjoy!
Recipe Notes

You can easily make this salad into 4 smaller sized portions. Just cut the chicken into chunks, divide the chicken chunks and salad into 4 portions, and you're good to go!
Recipe Source: The book "Top Secret Restaurant Recipes", by Todd Wilbur, published 1997, by The Penguin Group, pages 31-32)

Nutrition Facts
Copycat Applebee's Oriental Chicken Salad
Amount Per Serving (1 large salad)
Calories 1431 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 22g138%
Cholesterol 232mg77%
Sodium 3612mg157%
Potassium 1657mg47%
Carbohydrates 204g68%
Fiber 15g63%
Sugar 70g78%
Protein 56g112%
Vitamin A 19190IU384%
Vitamin C 82mg99%
Calcium 423mg42%
Iron 11.4mg63%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Make a copycat version of Applebee's Oriental Chicken Salad in the comfort of your own home. You'll love this delicious main course salad!

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Feb
2014

Tuscan Garlic Chicken

categories: Chicken, Italian, Main Dishes
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This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.
This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.
“Winner, Winner…Chicken Dinner”! I might have said these words after making this amazing recipe for Tuscan garlic chicken last night for dinner.
 
I love to search for new recipes and try them out for my husband and myself, and when I find a great one, like Tuscan garlic chicken, it’s a “Christmas miracle”, as I like to say!  I made a few small changes to the original recipe, utilizing ingredients I had on hand. The end result? We totally enjoyed this dish.
 
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

About This Recipe For Tuscan Garlic Chicken

The Italian flavors of lightly seasoned chicken, spinach, red peppers, garlic and Parmesan cheese on a bed of fettuccine pasta are wonderful! As I made the sauce, I kept tasting it. Yes, it’s a tough job, but “someone” has to do quality control, right?
 
The original recipe calls for 4 chicken breasts, but I only used 2 for this recipe. After pounding them out thinner and cutting them in half (total of 4 pieces of chicken breast), my husband and I ended up having 1 half piece each (with 2 pieces leftover for “leftovers”).That portion size of chicken was more than enough, so that cut the already inexpensive price of this delicious meal way down!
 
I’m very glad I tried this recipe, and look forward to making it again. This would be a great meal to cook when company comes over for dinner! I hope you will give it a try – AND I hope you enjoy it! Here are a few pictures taken while cooking Tuscan garlic chicken:

Some Photos Of The Process

Pounding the chicken breasts between plastic wrap with a meat mallet is good, cheap therapy! Keep pounding until the chicken breasts are fairly flattened.
 
Pound the chicken breasts with a meat mallet, to flatten them.

You will cook red peppers and garlic together in a large skillet, before adding the rest of the ingredients needed to make a colorful, creamy sauce for the chicken.
 
Red bell peppers and garlic cook in skillet before adding more sauce ingredients.
 

The Sauce For Tuscan Garlic Chicken Is Very Colorful!

This is what the sauce for Tuscan garlic chicken will look like once all ingredients are added. It is very creamy and full of flavor.
 
The creamy sauce for Tuscan garlic chicken is very colorful in the skillet.

Serving Tuscan Garlic Chicken

And that’s it! The Tuscan garlic chicken is wonderful, served on top of fettucine pasta. Doesn’t it look good? Well, let me tell you, it IS absolutely DELICIOUS!

Tuscan Garlic Chicken, served on a bed of fettucine noodles.

This chicken dish really is a simple meal to prepare, and it tastes wonderful! Sure hope you will consider making this Tuscan garlic chicken! Thank you for stopping by, and I hope you will come back soon. Have a great day.

Looking For More CHICKEN Recipes?

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

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 (1st and 15th) 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 Find Me On Social Media:

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


Author's signature

 Adapted From: http://www.tastesbetterfromscratch.com/2014/01/tuscan-garlic-chicken.html 

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Tuscan Garlic Chicken
Prep Time
30 mins
Cook Time
15 mins
Total Time
45 mins
 

This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.

Category: Entree
Cuisine: Italian
Keyword: Tuscan garlic chicken
Servings: 4
Calories Per Serving: 540 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 large chicken breasts
  • 2 Tablespoons olive oil
For the chicken coating:
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
For the sauce:
  • 1/2 large red bell pepper , diced
  • 1 Tablespoon minced garlic
  • 1 1/2 Tablespoons olive oil
  • 1/2 cup chicken broth
  • 1/2 Tablespoon flour
  • 3/4 cup milk
  • 1 1/4 teaspoon corn starch
  • 1/4 teaspoon garlic powder
  • salt & pepper , to taste
  • 1/2 small box frozen chopped spinach (cooked according to pkg. & drained well) You can also substitute 2 cups of chopped fresh baby spinach, if desired)
  • 1/2 cup shredded Parmesan cheese (I used the real stuff!)
For the pasta:
  • 1/2 lb. fettuccine noodles , cooked according to pkg. directions)
  • * Note: I'm sure any pasta would work great...the fettuccine noodles were fantastic though; they really handled the sauce well!)
US Customary - Metric
Instructions
  1. Preheat oven to 375 degrees.
  2. Cut the chicken breasts in half. Place each piece between two pieces of plastic wrap and pound with a meat mallet until much thinner (think of this as good therapy...pound, pound, pound!). You can also cut the chicken breasts in half horizontally, if desired. I pounded away!
  3. On a large plate, mix together the chicken coating ingredients (flour, salt, pepper, basil, oregano, onion powder and garlic powder). Dredge the chicken in the mixture, coating both sides.
  4. Heat 2 TBSP olive oil in a non-stick skillet on medium high. When the oil is really HOT, add the chicken. Brown the chicken on both sides (approx. 1-2 minutes per side-till golden brown), then remove chicken from skillet and place in a baking dish and bake at 375 degrees for 15 minutes (or until fully cooked). Keep chicken warm.
  5. While the chicken is in the oven, whip up the sauce. (Easy so far, right?)
  6. To make the sauce, start by sauteing the diced red peppers in just a touch of olive oil for about 5 minutes. Then add the minced garlic and saute for another minute or two (being careful NOT to burn the garlic!). Once done, remove from skillet to a small plate and set aside.
  7. Add the 1 1/2 TBSP olive oil to the warm skillet. Add in the flour and whisk into the oil to blend. Add the chicken broth to this mixture and whisk until smooth. Slowly bring this sauce to a boil.
  8. In a small bowl, combine the milk and the cornstarch until dissolved. Add this to the boiling sauce, then reduce the heat to a simmer.
  9. Stir in the cooked, well-drained spinach (or 2 cups fresh chopped baby spinach), the peppers and garlic mixture, the Parmesan cheese and garlic powder. Season with a touch of salt and pepper (to taste).
  10. Simmer the sauce until it thickens, stirring occasionally. If sauce is too thick, you can always add in several tablespoons of the starchy hot pasta water. (I added 3-4 TBSP of pasta water)
  11. Place fettuccine noodles on plates, top with the sauce and then place the chicken on top. Garnish with a bit of fresh, chopped basil (optional) and some additional shredded Parmesan cheese. ENJOY!
Nutrition Facts
Tuscan Garlic Chicken
Amount Per Serving (1 serving)
Calories 540 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 5g31%
Cholesterol 97mg32%
Sodium 1000mg43%
Potassium 584mg17%
Carbohydrates 59g20%
Fiber 2g8%
Sugar 4g4%
Protein 28g56%
Vitamin A 2120IU42%
Vitamin C 26.6mg32%
Calcium 235mg24%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!This easy, stove top Tuscan Garlic Chicken features lightly seasoned chicken, with a spinach, red pepper, garlic and Parmesan cheese sauce, on fettuccine pasta.

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Jan
2014

Honey Lime Chicken Skewers

categories: Chicken, For The BBQ Grill, Main Dishes
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Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!

As I write this post for honey lime chicken skewers, it is the middle of winter in the Pacific Northwest…cold and overcast. Sigh. I find myself longing for more hours of sunlight, warm weather, and the smell of smoke coming from our hard-working BBQ grill, as another delicious chicken dinner is prepared.

We grill as soon as is it warm enough to hang around outside without getting frozen or pelted with rain; I can hardly wait for warm weather and Daylight Savings Time to arrive!

There’s nothing better than sitting outside, sipping iced tea on a warm evening and watching my husband (“The Grill Master”) help me cook dinner, armed with charcoal briquets, charcoal lighter, and kitchen tongs! Yay for BBQs and honey lime chicken skewers!

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

Weber grill is fired up to cook honey lime chicken skewers!

This recipe for honey lime chicken skewers is one I found on Pinterest last year. I added skewers of summer veggies to the dish (grilled separately, but basted with the honey lime marinade), and we really loved it! Honey lime chicken skewers (with yummy grilled veggies) is definitely one of those “Perfect For Those Lazy Days Of Summer” meals.

How To Make These Chicken Skewers (it’s easy)

Boneless, skinless chicken breasts are cut into chunks, then marinated, threaded onto skewers, and grilled. TIP: Marinade the chicken early in the day, throw it in the refrigerator before you head to work or go have some summer fun, then skewer and grill it later for an amazing dinner!

Chicken breasts are cut into chunks for honey lime chicken skewers.

I used zucchini, yellow squash, red and orange bell peppers and button mushrooms. If you want to add your own veggies (such as onions, tomatoes, etc.), please do! Make this honey lime chicken skewers recipe your own!

Zucchini squash and bell peppers, sliced for honey lime chicken skewers.

The chicken pieces are marinated in an amazing honey lime sauce. Marinated chicken cubes are then evenly divided between two skewers.

The veggies are cut, then threaded (alternating veggies), onto two additional skewers. Note: I used metal skewers. If you will be using wooden skewers, remember to soak them in water for approximately 15 minutes. This will help to prevent them from burning on the grill.

Marinated honey lime chicken skewers and veggies ready to grill.

Grilling Honey Lime Chicken Skewers

The kabobs (also known as skewers), are grilled (turning occasionally) until done. They are brushed with some of the reserved honey lime marinade, while they cook. When fully cooked through, the honey lime chicken skewers and grilled veggies are removed from the grill.

The chicken and veggies are slid off their skewers onto individual plates. We served the grilled chicken and veggies with a side of steamed rice. Honey lime chicken skewers (along with the veggies) are very quick, tasty meal. It’s a real “no-brainer” recipe that is easily doubled or tripled, if you’re feeding a few people. I hope you enjoy it as much as we do!

Honey lime chicken skewers (kabobs), after grilling. Ready to eat!

Hope you will consider trying these honey lime chicken skewers! They have wonderful flavor! Have a great day, and remember… be kind to those you meet today. They may need a kind word from a stranger to make their day a little brighter.

Looking for More KABOB Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious kabob recipes you might enjoy, including:

Interested In More Recipes?

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Author's signatureRecipe Source: http://kitchenmeetsgirl.com/honey-lime-chicken-skewers/  

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Honey Lime Chicken Skewers
Prep Time
1 hr
Cook Time
15 mins
Total Time
1 hr 15 mins
 
Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!
Category: Entree
Cuisine: American
Keyword: honey lime chicken skewers
Servings: 2
Calories Per Serving: 445 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless skinless chicken breasts , (cut into large chunks)
  • 2 Tablespoons cilantro , chopped (for garnish)
For Marinade:
  • 3 Tablespoons soy sauce
  • 2 Tablespoons honey
  • 1 Tablespoon vegetable oil
  • Juice of 1 lime
  • 2 garlic cloves , minced
  • 1-2 teaspoons Sriracha sauce
  • ⅛ teaspoon Red pepper flakes
For Veggie Skewers (alternate these on separate skewers):
  • 1 small zucchini , sliced
  • 1 small yellow squash , sliced
  • 6 button mushrooms , rinsed
  • 1/2 red / orange bell pepper
US Customary - Metric
Instructions

  1. Cut boneless, skinless chicken breasts into 1-2" chunks. Set aside while you make the honey lime marinade.

  2. In a small bowl, combine soy sauce, honey, oil, lime juice, minced garlic, Sriracha sauce and red pepper flakes, to make the marinade. Mix thoroughly.
    NOTE: Measure out 3 Tablespoons of marinade and set aside for later. Pour the remaining marinade over the chicken chunks. Marinate the chicken (covered) in the refrigerator for a minimum of 1 hour. The longer you let the chicken marinate, the better the flavor.

  3. Thread marinated chicken onto skewers, dividing evenly. It is BEST to thread the veggies onto separate skewers, since the meat and the veggies tend to cook through at slightly different times. It's easier to cook them on separate skewers.

  4. For veggie skewers: Alternate veggies onto 2 skewers. Place on grill and occasionally brush with the reserved honey lime chicken marinade. Cook veggies, turning skewers occasionally to cook all sides. They will probably take a bit less time to grill than the chicken. Plan accordingly.

  5. Grill chicken skewers on medium-high heat for 6-8 minutes per side, or until the juices run clear. Turn chicken skewers occasionally to ensure they get browned on all sides. Remove skewers from grill, remove skewers from chicken and veggies. Serve, and enjoy!

Recipe Notes

The chicken skewers are best when served alongside grilled skewered vegetables like zucchini, onions, mushrooms and yellow squash. Use whatever veggies you enjoy!

*** I used metal skewers. If you will be using wooden skewers, remember to soak them in water for approximately 15 minutes (this will prevent them from burning on the grill...which would NOT be a good thing!)

Nutrition Facts
Honey Lime Chicken Skewers
Amount Per Serving (1 skewer (each-chicken and veggies))
Calories 445 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 145mg48%
Sodium 1127mg49%
Potassium 1444mg41%
Carbohydrates 29g10%
Fiber 2g8%
Sugar 23g26%
Protein 53g106%
Vitamin A 1265IU25%
Vitamin C 69.5mg84%
Calcium 35mg4%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Honey lime chicken skewers, with marinated chicken breast, zucchini, yellow squash, mushrooms and bell peppers are the perfect (yummy) kabobs for grilling!

 

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Jan
2014

Thai Chicken Linguini

categories: Asian, Chicken, Main Dishes, Pasta
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Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!
I have always loved the Thai Chicken Linguini at The Cheesecake Factory, however I don’t love the (sometimes) 1-2 hour wait for a table. When you’re hungry, you’re hungry!

Let’s just say I was shocked to find out this entree has been removed from their menu as of 2014. Sadness prevailed… until I found this recipe, and began making it myself, at home!

I began a search to find a good copycat recipe and found a wonderful recipe posted by Amy, at “Sing For Your Supper” that was absolutely perfect.

Now I’ve made this dish many times since then, and love the smooth and creamy Thai peanut sauce that coats the pasta, and the crunchy peanut garnish. This is such a delicious dish! Here’s how to make it.

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

Why NOT Make Thai Chicken Linguini At Home?

Seriously…why wait endlessly for a table when you can make Thai chicken linguini for much less $$, but with the same results at home? It’s really not that difficult at all!

You will need cooked chicken breasts, cooked linguini, julienned and blanched carrots, water chestnuts, cilantro and chopped peanuts (optional) for this dish.

These ingredients will be combined with a simple, flavor-packed peanut sauce before serving. Cilantro and chopped peanuts (optional) will garnish for each serving.

A portion of the Thai chicken linguini, garnished with cilantro and chopped peanuts.

Thai chicken linguini is very easy to make, the flavors and textures are magnificent, and any leftovers you may have are delicious when reheated.

Well, to be perfectly honest… you will ONLY have leftovers if you don’t polish all of it off in one sitting! Just sayin’.

Making The Creamy Peanut Sauce Is Easy!

The peanut sauce is made by combining the ingredients for the sauce in a small bowl. You simply stir the ingredients well, until the sauce becomes smooth and creamy.

Ingredients for the sauce are peanut butter, soy sauce, chili paste (or sriracha), brown sugar, lime juice, garlic, rice wine vinegar, ginger and sesame oil.

All ingredients for the peanut sauce are placed in a grey bowl and stirred to combine.Peanut sauce in grey bowl is beginning to become creamy by stirring ingredients.

Once the sauce is smooth and creamy, pour it over the hot cooked linguini, cooked chicken breast slices, julienned carrots, water chestnuts, and cilantro. Toss to combine.

The fully blended peanut sauce is smooth and creamy, in a grey bowl.

Grab some chopsticks or a fork and dig in! I really think you will love delicious Thai chicken linguini! It’s so good, and it’s hard to stop eating it, once you’ve started.

A dinner plate with Thai chicken linguini on it, ready to be eaten.

The creamy peanut sauce, chicken breast and the crunch of chopped peanuts, carrots and water chestnuts make this one wonderfully tasty meal.

I could spoon up the creamy peanut sauce and eat it all by itself, because it’s THAT good. Not that I’ve ever done that… wink, wink!

Hope you will give this Thai chicken linguini a try! The recipe makes 4 servings, and can easily be doubled, if necessary. Take care, may God bless you, and have a great day.

Looking For More CHICKEN AND PASTA Recipes?

You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes featuring chicken AND pasta for you to enjoy, including:

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Would you like to join our growing list of subscribers?

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Author's signature

Original Recipe Source: http://www.singforyoursupperblog.com/pasta/thai-chicken-pasta/

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Thai Chicken Linguini
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 

Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!

Category: Dinner, Entree
Cuisine: Thai
Keyword: thai chicken linguini
Servings: 4 servings
Calories Per Serving: 675 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the peanut sauce
  • 1 cup smooth peanut butter
  • 1/4 cup soy sauce
  • 3 tsp. chili paste (I usually substitute 2 tsp. Sriracha sauce)
  • 2 TBSP brown sugar
  • 2 limes , juiced
  • 1/2 cup hot water
  • 1 clove of garlic , minced
  • 1 tsp. rice wine vinegar
  • 1 tsp. ground ginger
  • 1/2 tsp. sesame oil
For the pasta
  • 1/2 lb. linguini (or spaghetti or fettucine), fully cooked and drained
  • 2 boneless , skinless chicken breasts, (seasoned w/ salt/pepper, fully cooked, and sliced diagonally)
  • 2 carrots , julienned (matchstick cut)
  • 1 small can water chestnuts , drained
  • 1/2 bunch of cilantro , chopped (stems discarded) Save small amount for garnish on top of dish.
  • 1 handful chopped peanuts (optional, but GOOD , for garnish (if desired)
US Customary - Metric
Instructions

  1. Cook chicken. (I usually grill it, or boil it for 45 minutes in large saucepan of water). Season with salt and pepper, then slice it thinly on a diagonal.

  2. Make the sauce: Put all sauce ingredients in a small bowl and whisk or mix until fully combined, smooth and creamy. Cover and store in the refrigerator until needed (can be made ahead).

  3. Blanch the julienned carrots (cut into matchstick sized slices) in boiling water for approximately 3 minutes, pulling them out while they are still bright and crisp.

  4. Cook linguini per package directions. Place drained, hot pasta in a large bowl with the carrots, sliced chicken, water chestnuts and cilantro (save a bit of cilantro for garnish!). Pour the peanut sauce over the pasta and toss to coat.

  5. Garnish dish with additional cilantro and chopped peanuts (if using). Serve and enjoy!

Recipe Notes

Note: Cook times for this recipe do not include time for cooking chicken breasts. Some may bake, boil, broil, etc. the chicken. It's up to you to choose the method you prefer.

Chopped peanut garnish is not included in caloric calculation, as this is an optional garnish.

Nutrition Facts
Thai Chicken Linguini
Amount Per Serving (1 serving)
Calories 675 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 4g25%
Trans Fat 0.01g
Polyunsaturated Fat 7g
Monounsaturated Fat 11g
Cholesterol 36mg12%
Sodium 1017mg44%
Potassium 984mg28%
Carbohydrates 79g26%
Fiber 6g25%
Sugar 16g18%
Protein 38g76%
Vitamin A 5144IU103%
Vitamin C 8mg10%
Calcium 64mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai Chicken Linguini (a Cheesecake Factory copycat recipe), with chicken breasts and pasta in a creamy Asian peanut sauce, is absolutely delicious!

 

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