Archive for the ‘Chicken’ Category

PostHeaderIcon Chicken Enchiladas

These have been on my to-make list forever and I kept putting them off. Honestly, I read the recipe over and it looked a little time-consuming for me. I can be a very lazy cook (hey, it’s hard when you have an eight month old – that’s right, she’s 8 months already!) but I finally gave in and made them since my husband’s grandparents were visiting for the weekend. This was my first time making enchiladas at home and I was very impressed. Like I said, it was a bit time-consuming but not enough that I wouldn’t make them again.

The chicken cooks in the homemade enchilada sauce, which I found to be an interesting technique which gave fabulous results. The enchiladas can be assembled ahead of time and I’m sure they would freeze very well. However, I found it was easier to make the enchilada filling in the afternoon and then quickly assembled them right before popping them in the oven.  Our company LOVED them and even went back for seconds. I’m pretty sure that’s a compliment, but they’re so sweet I’m not sure if they were just being polite. :) In my defense, my husband liked them and he’s not a huge fan of mexican food.

Chicken Enchiladas


1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 cloves garlic, minced
3 Tablespoons chili powder
2 teaspoons cumin
1 Tablespoon sugar
1 (15 oz.) can tomato sauce
1 cup water
1 tomato, seeded and chopped
Salt and pepper
1 lb. boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
½ cup minced fresh cilantro
12 (6-inch) soft corn tortillas
Cooking spray


Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚ F. Oil a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚ F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.
Source: Annie’s Eats, originally from America’s Test Kitchen

PostHeaderIcon Crockpot White Bean Chicken Chili

Fall is by far my favorite season. Cool weather, comfy sweatshirts, pumpkin desserts, comfort food – what’s not to love? Since fall has arrived I decided to make some chili in my crock pot. This recipe could not have been easier……and tastier. It’s a simple four ingredient recipe that takes minutes to throw together. I have had this recipe saved for months and was thrilled to discover it was just as delicious as I had imagined. I garnished it with fresh tomatoes, avocados, and sour cream. Get creative and garnish it with whatever you’re craving. I made 1/2 the recipe and it made about four servings, it also made excellent leftovers. I will definitely be making this many more times this fall and winter. Fall, I’m glad you’re finally here.

White Bean Chicken Chili


4 cans white beans, drained and rinsed (I used cannellini white kidney beans)
3 boneless, skinless chicken breasts, trimmed of fat
8 ounces Pepper jack cheese
2 cups salsa


Combine the beans, cheese, and salsa in a crockpot. Nestle the chicken breasts into the mixture, and cook on low for 6-8 hours. Remove chicken breasts, shred with a fork, and return to crockpot. Stir to combine, and serve with desired garnishes.

Source: Pink Parsley


PostHeaderIcon Tequila Lime Chicken

Right now I’m all about super quick and easy meals. If I cook a nice dinner, which is rare at this point, the meal either has to be incredibly quick to make or I must be able to prepare it while Audrey is sleeping. I love this meal because it fits both those requirements. It takes minutes (if that) to prepare and should be prepared ahead of time so the chicken can marinate all day. This recipe is very similar to one of my favorite dinner recipes, island chicken. I will definitely be making this recipe again, however, I still think the island chicken recipe is my favorite. So go ahead and try both and let me know which is your favorite! :)

Tequila Lime Chicken

3 limes, juiced
1/3 cup vegetable oil
3 Tablespoons tequila
3 garlic cloves, minced or pressed
1 Tablespoon soy sauce
1 Tablespoon sugar
Freshly ground black pepper
2-4 chicken breasts

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag.  Whisk or shake well until the marinade is well mixed.  Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade.  If using a bowl, cover tightly with plastic wrap.  If using a plastic bag, press out all the excess air and seal the bag tightly.  Refrigerate and marinate up to 10 hours.

When ready to cook the chicken, preheat the oven to 350° F.  Place the chicken breasts in a baking dish and pour the excess marinade over them.  Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact time will vary).  Remove from the oven and let rest for 5 minutes before serving.


Source: Adapted from Peace, Love and French Fries and this island chicken recipe


PostHeaderIcon Chicken Parmesan

I always get excited when I find a new dinner recipe I can add to our rotation. I made this meal last Sunday and it was so darn good that I had to share it with you as soon as possible. The recipe is technically a “lighter” chicken parmesan since the chicken is baked and not fried, like the traditional version. The panko crumbs are toasted first on the stove with a little oil, then the breaded chicken is cooked at a very high temperature. I love this method for cooking the chicken, it’s very easy and the results are wonderful.

There’s not much else to say about this recipe except you must make it soon!

Lighter Chicken Parmesan

1 1/2 cups panko breadcrumbs
1 tablespoon olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
Salt and pepper
3 large egg whites
1 tablespoon water
Vegetable cooking spray
2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 total)
2 cups marinara sauce , warmed
1/2 shredded mozzarella cheese
1 tablespoon minced fresh basil

Adjust an oven rack to the middle position and heat the oven to 475 degrees. Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat, stirring often, until golden, about 10 minutes. Spread the bread crumbs in a shallow dish and cool slightly; when cool, stir in the Parmesan.

In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, and 1/2 teaspoon pepper together. In a third shallow dish, whisk the egg whites and water together.

Line a rimmed baking sheet with foil, place a wire rack on top, and spray the rack with vegetable oil spray. Pat the chicken dry with paper towels, then season with salt and pepper. Lightly dredge the cutlets in the flour, shaking off the excess, then dip into the egg whites, and finally coat with the bread crumbs, Press on the bread crumbs to make sure they adhere. Lay the chicken on the wire rack.

Spray the tops of the chicken with vegetable oil spray. Bake until the meat is no longer pink in the center and feels firm when pressed with a finger, about 15 minutes.

Remove the chicken from the oven. Spoon 2 tablespoons of the sauce onto the center of each cutlet and top the sauce with 2 tablespoons of the mozzarella. Return the chicken to the oven and continue to bake until the cheese has melted, about 5 minutes. Sprinkle with the basil and serve over noodles, with extra parmesan and marinara sauce.


Source: Brown Eyed Baker, originally from Cook’s Illustrated, October 2006


PostHeaderIcon Island Chicken

This island chicken recipe is a staple in our household. I usually make it once or twice a month and my husband and I enjoy it every time. I have no idea why it’s called “island” chicken but since it’s so darn good I don’t really care. :) Granted, this isn’t the most lavish dish but it’s definitely very delicious and super easy to prepare. The recipe is a simple marinade that uses pantry staples. I love how this recipe is so flexible, you can either marinate the chicken for a couple hours or all day – either way, the results are wonderful. You must try this recipe!

Island Chicken

½ cup vegetable oil
3 Tablespoons lemon juice
1½ Tablespoons soy sauce
2 cloves garlic, minced or pressed
½ teaspoon dried oregano
¼ teaspoon salt
Freshly ground black pepper
2-4 chicken breasts

Combine all ingredients except chicken in a mixing bowl or large airtight plastic bag.  Whisk or shake well until the marinade is well mixed.  Add the chicken breasts to the bowl or plastic bag so that they are covered by the marinade.  If using a bowl, cover tightly with plastic wrap.  If using a plastic bag, press out all the excess air and seal the bag tightly.  Refrigerate and marinate up to 10 hours.

When ready to cook the chicken, preheat the oven to 350° F.  Place the chicken breasts in a baking dish and pour the excess marinade over them.  Bake in the oven until cooked through and the internal temperature reaches 165° F, about 45 minutes (exact time will vary).  Remove from the oven and let rest for 5 minutes before serving.


Source: Annie’s Eats


PostHeaderIcon Baked Chicken Fingers

I’m still very much a kid at heart. I love meals that most children order at restaurants, including chicken fingers. I try to be mature and order something like salmon, chicken breast, a salad, etc. However, I still cave every now and then and order a cheeseburger or chicken fingers and french fries. I would probably order these dishes more often, but it’s the guilt factor that prevents me from doing so. That’s what I love about this recipe, since these chicken fingers are baked I can eat them for dinner without feeling guilty. How great is that?

Since these chicken fingers are baked they are so much healthier than the fried version at restaurants. Honestly, they are just as good as the fried version, if not better. It’s perfect that all of the ingredients are pantry staples so you can throw this meal together last minute if you have to. It’s also super easy to prepare; just toast the panko crumbs, cut the chicken in strips, coat them as directed, and bake on a wire rack for 10-12 minutes. I was a little hesitant thinking they might come out raw but since they are baked at such a high temperature they do not need to cook very long. Needless to say, I will definitely be making this dish again.

Baked Chicken Fingers

2 cups panko breadcrumbs
2 tablespoons canola oil
½ cup all-purpose flour
1 teaspoon garlic powder
½ tsp. salt
¼ teaspoon cayenne pepper
3 large egg whites
1 tablespoon water
1 tablespoon Dijon mustard
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1½ lbs. boneless, skinless chicken breasts, cut into ¾-inch wide strips
Salt and pepper

Preheat the oven to 475˚ F.  In a large skillet, combine the panko and the oil.  Toast over medium-high heat, stirring often, until golden, about 8-10 minutes.  Transfer the toasted crumbs to a shallow dish and let cool slightly.

In another shallow dish, combine the flour, garlic powder, and cayenne. In a bowl, whisk together the egg whites, water, mustard, and thyme.

Lightly spray a wire rack with cooking spray and place over a rimmed baking sheet (I lined my baking sheet with tin foil for easier clean up). Lightly season the chicken with salt and pepper. Working with one piece of chicken at a time, dredge each in the flour, then dip into the egg whites, and finally, coat with the toasted panko crumbs, pressing on them to adhere. Lay the breaded chicken on the prepared wire rack and repeat with the remaining chicken.

Lightly spray the tops of the chicken with cooking spray. Bake until the chicken is cooked through, about 10-12 minutes.


Source: America’s Test Kitchen Healthy Family Cookbook


PostHeaderIcon Slow Cooker Chicken Tortilla Soup

After my weekend on the Amtrak I just wanted a nice home cooked meal. Don’t get me wrong, the food on the Amtrak was surprisingly good, but there’s nothing better than a meal at home after you’ve been traveling. I choose this meal for many reasons: (1) the weather this week is cold and rainy so I wanted a comforting meal, (2) this recipe makes a nice amount, perfect for leftovers during the week, and (3) it’s DELICIOUS.

I had most of the ingredients on hand so it was super easy to whip up and throw in the slow cooker. The recipe calls for 1 teaspoon chili powder, I used 1/2 teaspoon hot chili powder and 1/2 teaspoon regular chili powder and the heat was perfect! I served the soup with homemade tortilla chips, sour cream, shredded cheese, avocado, and limes – it was literally the perfect meal! My husband even gave it 6 out of 5 stars! Pretty impressive, huh? :)


2 frozen chicken breasts
1 can (15 oz) diced tomatoes, undrained
1 can (10 oz) enchilada sauce
1 whole yellow onion, chopped
1 can (4 oz) chopped green chiles
1 can (15 oz) corn
1 can (15 oz) black beans, drained and rinsed
3 cloves garlic
1 cup water
3 cups low sodium chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoons black pepper
2 tablespoons cilantro
1 whole bay leaf, optional
Tortilla chips
2 limes
Low fat sour cream
Low fat cheddar cheese


Place chicken, tomatoes, enchilada sauce, onion, green chiles, corn, beans, garlic, water, chicken broth, seasonings, cilantro, and bay leaf into the crock pot. Stir and cover. Put on low setting for 7-8 hours.

Remove chicken breasts and shred with 2 forks. Place back in the crock pot and stir.

Serve with tortilla chips, avocado, low fat sour cream, lime wedges, and a sprinkle of cheese!

Source: adapted from Tasty Kitchen


PostHeaderIcon Chicken Lo Mein

I love going out to eat at Chinese Restaurants but my waistline and wallet do not like it as much. Since I love trying new recipes I figured it was worth it to try some good copycat Chinese recipes at home. My two top dishes so far have been this amazing sweet and sour chicken and now this chicken lo mein. I love both recipes but if I had to pick my favorite I think it would be this chicken lo mein dish. I crave this dish all the time (pregnant or not)!

The most challenging part of this recipe is probably finding lo mein noodles. I would not recommend using spaghetti noodles or any other type of noodle – the lo mein noodles truly complete this dish. I searched high and low trying to find these dang noodles and I finally found them at Whole Foods! Most larger cities have Whole Foods but if you don’t I would look at a specialty store in your area.

Now go find some lo mein noodles and make this awesome dish!

Chicken Lo Mein

Serves 3 – 4


8 oz. lo mein noodles
1 tablespoon oyster sauce
3 tablespoons soy sauce
1/4 cup chicken broth
pinch of red pepper flakes
1 tablespoon canola oil
1 medium chicken breast, cut into strips or bite sized pieces
1/2 small onion, sliced or diced
1 bell pepper, seeded and sliced thin
1 large celery stalk, sliced
1 cup snow peas
3 cloves garlic, minced
1 teaspoon sesame oil


Bring a large pot of water to a boil. Add lo mein noodles and cook, then drain and rinse under cold water. In a bowl, make your sauce by combining the oyster sauce, soy sauce, chicken broth and red pepper flakes. Set aside.

Bring canola oil to just under a smoking point in a large nonstick skillet or wok over medium-high heat. Add the chicken and cook until done.

Add the vegetables, each a minute or so apart, starting with the onions and ending with the snow peas. Add the minced garlic.

Add the sauce, and then add the noodles. Mix everything together well. If the veggies need to cook longer, cover and steam until done. Drizzle with toasted sesame oil.

Source: adapted from Elly Says Opa!


PostHeaderIcon Slow Cooker Barbecue Pulled Chicken

I made this meal on a lazy Sunday afternoon using my crock pot. I absolutely love my crock pot – what an amazing invention! What else allows someone to throw raw chicken and a bunch of odds n’ ends in it that always results in a delicious meal (with super tender chicken)! I have a small crock pot, which I use constantly to make apple sauce and fun appetizers, and a large crock pot for dinners.

This is such an easy meal – just throw everything in the crock pot, let sit on low all day, shred chicken, serve on buns, and enjoy! I served this with cilantro potato salad and it complimented the sandwiches perfectly. My husband and I both really enjoyed these sandwiches and we will definitely have them again soon!

Slow Cooker Barbecue Pulled Chicken


6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbecue sauce

1/2 cup italian salad dressing

1/4 cup brown sugar

2 tablespoons worcestershire sauce


Place chicken in a slow cookier. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover and cook 6 to 8 hours on low. Shred chicken 15 minutes before serving and place back in slow cooker. Serve on buns and enjoy!

Source: All Recipes


PostHeaderIcon Sweet & Sour Chicken

I love going out to eat, especially to Chinese restaurants, but I hate the guilt that comes after eating all that grease. Don’t get me wrong, I still enjoy Chinese take-out but I’ve also been making this dish in hopes of eating out less. It’s a pretty good knock off to the sweet and sour chicken you find in restaurants. I love the bell peppers and pineapple in it. Since it includes fruit and vegetables it has to be healthy, right? :)

This is a great weeknight meal since it’s very easy to whip up. Make sure you have all your veggies chopped before you start because it cooks very quickly. This makes a delicious meal served with white or brown rice.

Sweet & Sour Chicken


1 egg white

2 teaspoons cornstarch

1/2 teaspoon salt, divided

1 lb. boneless, skinless chicken breasts, cut into 1-inch chunks

One 10-oz can pineapple chunks (reserve the juice)

1 teaspoon grated fresh ginger

1/4 cup white vinegar

1/4 cup ketchup

2 to 3 tablespoons brown sugar

2 tablespoons high-heat cooking oil, divided

1 red bell pepper, cut into 1-inch chunks

1 green bell pepper, cut into 1-inch chunks


In a bowl, whisk together the egg white, cornstarch, and 1/4 teaspoon of the salt. Add the chicken pieces and stir to coat evenly. Let sit for 15 minutes at room temperature or overnight in the refrigerator.

In the meantime, whisk together 1/4 cup of the reserved pineapple juice, ginger, vinegar, ketchup, brown sugar, and the remaining 1/4 teaspoon salt.

Set a wok or large saute pan over high heat. When a bead of water instantly sizzles and evaporates, pour in 1 tablespoon of the oil and swirl to coat. Add the red and green bell peppers and cook for 2 minutes. Remove from the wok onto a plate. Wipe teh wok or pan dry.

Return the wok to the stove on high heat. When a bead of water instantly sizzles and evaporates, pour in the remaining 1 tablespoon of oil and swirl to coat. Add the chicken, spreading it out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle.

Add the cooked bell peppers, pineapple chunks, and the pineapple juice mixture. Let simmer for 10 to 15 minutes, until the chicken is cooked through.

Serve with white rice.

Source: adapted from The Steamy Kitchen Cookbook by Jaden Hair