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Chicken
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SMOTHERED CHICKEN WITH CREAMED SPINACH, BACON, MUSHROOMS

You will need:

Chicken:

1.5-pound chicken breast skinless, boneless (4 small chicken breast or 2 large chicken breasts, halved)

¼ tsp lemon pepper seasoning

1 tbsp butter

¼ tsp paprika

salt

Creamed spinach:

1 tbsp vegetable oil

4 garlic cloves minced

⅔ c mozzarella cheese shredded

⅔ c half and half

10 ounces spinach fresh

4 slices bacon cooked, chopped

4 slices Pepper Jack cheese or Monterey Jack Cheese with Jalapenos

1 tbsp vegetable oil

                                                                            4 ounces mushrooms sliced

Directions:

Prepare the oven and preheat to 190 degrees C or 375 degrees F.

Brush with melted butter a 13×9-inch baking dish.

Season the chicken breasts, with salt, paprika, and lemon pepper. Make sure to coat each well.

Arrange the seasoned chicken breasts into the prepared baking dish with the fatty part facing down.

Place it inside the preheated oven and bake for about 20 minutes.

Remove from the oven and let it rest at room temperature.

For the Creamed Spinach:

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September 10, 2023
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Chicken
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How To Make Crispy Butter Chicken

Crispy butter chicken is an easy oven baked fried chicken with just a few ingredients in 30 minutes that your kids will LOVE!

There’s more than one way to fry a chicken. I’ve done Crispy Fried Chicken, Pioneer Take-Out Fried Chicken and Oven Fried Chicken, and crispy butter chicken is next in line.

This is an easy recipe to make on weeknights or when you don’t want to spend a lot of time cooking. Crunchy, crispy and with a rich taste you’d swear comes from a fancy restaurant, butter chicken is sure to be one of your new favorite recipes.

The thing I love about this recipe is the quick and easy dinner it makes. We keep the cracker crumbs ready ahead of time. If you want to crush a box of Ritz crackers ahead of time and keep them in your pantry, this recipe will take you less time to prepare than it takes for your oven to heat up!

I also use 6 ounce chicken breasts for this recipe, so if your chicken is much larger you may need to increase your cooking time. Some grocery stores sell chicken breasts that can weigh over 10 ounces each, so just be aware that you need to cook to doneness versus only following the time listed.

Ingredients:

2 large eggs beaten

1 cup Ritz cracker crumbs

1/2 teaspoon garlic salt

1/4 teaspoon black pepper

4 chicken breasts , boneless skinless (6 ounces each)

1/2 cup butter , cut into pieces

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September 5, 2023
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Chicken
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How To Make Stuffing Balls

Want an easy stuffing recipe that can be made ahead of time and takes just a few minutes? Try my delicious Easy Sage and Onion Stuffing Balls recipe that has been in my family for decades!

THE PERFECT ACCOMPANIMENT TO ROAST MEATS
This Easy Stuffing Balls recipe is the perfect accompaniment to roast chicken, roast turkey or roast duck. I love shaping this delicious stuffing mix into cute little balls and cooking them separately. Cooking them separately means they cook really quickly and go super crispy on the outside.

This is also perfect if you have vegetarian guests, as it means they can enjoy this gorgeous stuffing too.

If you prefer, however, you can of course use the Easy Sage and Onion Stuffing mixture to stuff the neck cavity of a turkey, or to stuff the main cavity of a chicken or duck. Do remember to weigh your bird once stuffed and calculate the cooking time based on the stuffed weight.

Ingredients:

1 cup Celery Finely Chopped

½ cup Parsley Chopped

½ tbsp Ground Sage

1 ½ tsp Dried Thyme Leaves

1 tsp Kosher Salt

1 tsp Black Pepper

6 cup Low Carb Bread Toasted /Chopped

6 cup Cornbread Stuffing

1 Large Egg Slightly Beaten

1 can Chicken Broth

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September 5, 2023
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Chicken
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Yummy Oven Baked Fried Chicken

The first two times I followed this recipe, the chicken tasted a little too greasy for us. I decided to give it one last try and substituted 1/2 cup butter for the oil. I also add a little milk to the beaten egg. It turned out delicious this time. We’ll definitely make it again!

My family loves this recipe. I make it with chicken drumsticks instead of thighs and the only change I make is spraying the pan with Pam instead of oil. We’ve tried this recipe several times and they are ALWAYS cooked in the allowted time and are ALWAYS moist and yummy. We even fight over the leftovers.

Easy, no-fuss fried chicken. The first batch I made was delicious and the family raved about it. I used baggies for the breading for easy cleanup. I also let the breading “rest” for fifteen minutes before putting the chicken in the oven, so the coating stayed on well and turned out nice and crisp. Will definitely make this again!

This recipe was really easy, and very good considering it was baked. I had too much chicken to put in one pan so I decided to do a little test and pan fry the rest of it the traditional way. The oven fried was better overall; it required less “work” because you only had to flip it once and didn’t have to “watch” it and oil didn’t pop out and burn me (as usual). I think the key to keeping the coating on is making sure you pat dry the chicken first, coat well with the flour, shaking off the excess, quickly drudging it though the egg, which I added about 4 tablespoons of standard hot sauce to my egg mixture just to give it a little kick, and then really roll it around in the bread crumbs to get a nice even coat. I added lemmon pepper seasoning after the chicken was in the pan right before it went into the oven and it really was delish. Will do this again for sure!

A nice recipe for “Fried” Chicken, it was crisp, delecious, great flavor, and the only thing I changed was using Pam instead of the half cup of olive oil. You don’t need a lot of it, just a light spray. Will definitely be making this again.

I find this easy – use a large freezer bag for the flour (and salt and pepper), shake and remove the floured chicken and re-use same bag for the bread crumb coating (why use two bags?). I also left the coated chicken in the fridge for a while before placing into the glass roasting pan with the oil already heated. The finished coating is similar in texture to original recipe KFC, which is to my liking (chewy-crispy) but can easily be made more crispy by cranking the heat up for the last 5 min or so.

My grandma used to make us boneless chicken breast “patties” to take on vacation– we ate then cold out of the cooler or hot when we got there. It would take her all day to pound, bread and fry this juicy familiar family favorite. I have not had chicken like that since she passed away… that is, until now! This chicken tasted very very similar to hers, with half the work. I used boneless, skinnless chicken thighs (b/c that is what I had), and only about 1/2 cup oil. My only advice is that you don’t overcrowd the pan- maybe that is why some people’s took forever. The chicken has to have space between the pieces for oil and air to move or they will turn soggy. I had my pan too full and realized it in time to separate into two before any problems arose. Overall, great, easy, tasty and not greasy, if you go easy on the oil and blot on towels afterward. Loved it!!! Thanks. Grandma lives on!

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September 1, 2023
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Chicken
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How To Make Baked Sweet And Sour Chicken

The chicken coating:

3-4 boneless chicken breasts

salt + pepper

1 cup cornstarch

2 eggs, beaten

1/4 cup canola oil

The sweet and sour sauce:

3/4 cup sugar

4 tbs ketchup

1/2 cup distilled white vinegar

1 tbs soy sauce

1 tsp garlic salt

 

Instructions:

Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat then dip into the eggs. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.

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September 1, 2023
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Chicken
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How To Make Chicken Pot Pie Biscuits

Ingredients:

  • 6 tbsp butter
  • 1 onion, finely chopped
  • Salt and pepper
  • 5 tbsp plain flour
  • 1 sprig fresh thyme, leaves removed
  • 1 sprig rosemary, leaves removed
  • 3 cups chicken stock
  • 2 chicken breasts
  • 1 cup milk
  • 1 large potato, diced and blanched
  • 1 cup frozen peas, defrosted
  • 4 sheets puff pastry
  • 1 egg, beaten

Instructions :

Preheat oven to 375 degrees.In a frying pan over medium heat, melt the butter. Add the onion and cook for 10 minutes. Then add the salt, pepper, flour and herbs and cook for 3 to 4 minutes. Pour in the chicken stock and bring to a boil. Reduce to low heat and add the chicken, then simmer until the stew has thickened slightly and the chicken has cooked, about 15 minutes. Remove the chicken, add the milk, then cook for an additional 4 minutes. Shred the chicken.Remove the pan from the heat and split the sauce in half. To one half add the potatoes, peas and shredded chicken. Season with more salt and pepper, if desired, and then place into the fridge. Set the remaining half aside until needed.Cut 2-inch circles from a sheet of puff pastry and lay a spoonful of the stew on top. Cover with a second circle of pastry and press the edges together with a fork to secure. Repeat until all of the pastry and filling is used up.Brush pastry pie with egg wash, sprinkle with black pepper and salt and place in the oven for 20 to 25 minutes until puffed up and golden.Serve immediately with sautéed greens and the remaining gravy heated up on the side.

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September 1, 2023
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Chicken
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This Dish Has My Husband Hooked-He Pleads For It On A Weekly Basis

The magic that unfolds when juicy chicken meets the zesty tang of Caesar dressing and the delightful crunch of breadcrumbs is truly something special. Enter the world of Baked Caesar Chicken – a timeless favorite that never ceases to enchant. This isn’t just a meal for me; it’s a vessel of cherished memories, reminiscent of times when my family would come together, embracing moments of joy, shared stories, and undeniably scrumptious food. Each morsel teleports me to those heartwarming moments, when the world felt perfect.

Visualize this: A succulent piece of chicken, marinated with hints of garlic, graced with Parmesan cheese, and sprinkled with aromatic herbs, all crowned with a layer of golden breadcrumbs. As it bakes, the kitchen is filled with an aroma so captivating, it beckons everyone, evoking a collective sense of excitement. Your first encounter is a flavor explosion – the creamy Caesar dressing offering a tantalizing tang, harmoniously complementing the savory depth of the chicken. And just when you thought it couldn’t get any better, the breadcrumbs provide a delightful crunch, completing this culinary masterpiece.

In its essence, this dish captures the beauty of both worlds – a comforting embrace for those regular evenings and a show-stopper for special occasions. Dive in, savor, and let every bite take you on a beautiful journey.

Ingredients:

4 boneless, skinless chicken breasts
1 cup Caesar dressing
1.5 cups freshly grated Parmesan cheese
Seasoning: Salt and pepper, as per your preference
Optional for extra creaminess: 1/2 cup sour cream

Steps:

Begin by warming your oven to 375°F (190°C) and brush your chosen baking dish with a light coating of oil or non-stick spray.
To ensure an even cook and tender bite, use a meat pounder to gently flatten the chicken breasts to about 1-inch thickness. In a bowl, whisk together the Caesar dressing with sour cream (if you’re including it).

Delicately season each chicken breast. Top each piece with 1/4 cup of the freshly grated Parmesan cheese and nestle them into the baking dish.

Lavishly coat the chicken with the sauce. Scatter the leftover Parmesan cheese for a golden crust.
Transfer to the oven, letting it bake for about 25-30 minutes. Once the chicken is thoroughly cooked and has a golden hue, it’s ready.
Serving Tip:
Sprinkle some freshly chopped parsley for a dash of color and flavor. To elevate this meal, consider pairing with oven-roasted veggies or a crisp arugula salad.

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August 29, 2023
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