Mozarella Crusted Chicken Breast
This is what I am cooking for dinner later today. I tried it once and everyone liked it so I thought I’d give it another go. The idea is to make something a bit different from what we’re used to and still use a healthy cut, such as chicken breast. Here’s the recipe, straight from my kitchen.
Ingredients:
4 boneless chicken breasts
Salt
Pepper
Japanese bread crumbs
1 egg
Mozzarella cheese (sliced thinly)
Olive oil
Cooking instructions:
1. Wash the meat thoroughly and pat dry.
2. Season well with salt and pepper. It depends on how much flavor you want. Set aside for about 20 to 30 minutes.
3. Heat some olive oil in a thick pan – go round the pan 2 or 3 times.
4. Beat the egg and then dip the chicken breasts in it.
5. Roll the chicken breasts in the Japanese bread crumbs so that they are completely covered.
6. When the oil is hot enough, place the chicken breasts in the pan.
7. Fry on medium heat and get your mozzarella slices ready
8. After about 6 minutes, turn the chicken breasts over.
9. Place a slice of mozzarella on top of each chicken breast – you can add more if you want a cheesier piece.
10. Leave frying for another 6 minutes or so.
11. Serve hot with rice or any other favorite side dish.
I love how the Japanese bread crumbs give you that crunchy texture, which combines well with the gooey stickiness of the melted mozzarella. Another option for seasoning is to use a bit of fish sauce instead of salt. Try it!
Quick Dish: Paprika Cream Chicken
Here is another one of my concoctions. I actually got the idea from one of those recipe cards you get from the supermarket. They were promoting the use of McCormick spices and I thought I’d try them. I have never been one to follow a recipe to the letter, though, so I am sure that my version of this dish turned out differently. Anyhow, this dish is easy and quick to make, you will probably find yourself making it often.
Ingredients:
1 pound chicken breasts, sliced
1 small onion
4 tomatoes
½ cup light cream
Paprika
Salt
Black pepper
Olive oil
Preparation:
Wash the chicken well and then drain. Season with salt, pepper, and some paprika. It really is up to you how much of the seasoning you want to use – I just threw everything in there. Set aside for 10-15 minutes.
Heat some olive oil in a thick pan and then fry the chicken strips for about 5 minutes. Set aside.
Cook the chopped onion in the same pan until translucent. Add the diced tomatoes. Cook this for about 5 minutes, stirring all the while. You can also add more paprika at this point.
Put the chicken back into the pan and let it simmer until the chicken is cooked through. This took about 10 minutes. Make sure you stir every once in a while. You can add 1 to 2 tablespoons of water if you want.
Add the light cream slowly and simmer for about 2 minutes. Add salt and more pepper and paprika to taste. For garnish, you can throw in some parsley.
This dish can be served over cooked noodles or rice – I chose the former.
Honey mustard chicken
Ingredients
6 skinless, boneless chicken breast halves
salt and pepper to taste
1/2 cup honey
1/2 cup prepared mustard
1 teaspoon dried basil
1 teaspoon paprika
1/2 teaspoon dried parsley
What’s next
Preheat oven to 350 degrees F (175 degrees C).
Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9×13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Easy Skillet Chicken a la King
Serve on rice or bread.
Ingredients
1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
1 tablespoon olive oil
1 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh sliced mushrooms
2 tablespoons chopped pimento peppers
1 teaspoon onion powder
1/2 teaspoon ground black pepper
What’s next
In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepper. Bring all to a boil. Cover skillet and reduce heat. Let simmer for 2 to 3 minutes. Stir together and serve.
Easy chicken pot pie
Ingredients
1 cup cooked chicken
10 ounces frozen mixed vegetables
1 small potato, cooked & diced
2 tablespoons butter
2 tablespoons flour
2 cups chicken broth
1 cup Bisquick baking mix
1/2 cup milk
1 egg
What’s next
Melt butter in a medium size saucepan. Add flour and cook over medium heat, about five minutes. Add chicken broth and heat until mixture just begins to boil. Reduce heat; add chicken, potato and mixed vegetables until heated through. Pour into a 2 quart casserole dish. Combine Bisquick, milk, and egg; pour over chicken mixture. Bake at 400 F. for 30 minutes or until golden.
Serving Size: 4
Burmese chicken curry
Ingredients
1/4 cup vegetable oil
8 shallots, thinly sliced
1 pound skinless, boneless chicken meat, cut into large pieces
2 tablespoons red curry paste
1 tablespoon curry powder
1/2 cup coconut milk
1/4 cup pureed tomato
2 tablespoons fish sauce
1 tablespoon palm sugar
2 medium tomatoes, cut into wedges
1 bunch cilantro, chopped
What’s next
Heat the vegetable oil in a medium skillet over low heat, and stir fry the shallots until browned and tender. Drain, reserving the oil, and set aside. Place the chicken in the skillet with the reserved oil, and stir in the curry paste and curry powder to evenly coat. Pour in enough water to cover, and bring to a boil. Reduce heat, cover skillet, and simmer until the chicken is no longer pink and juices run clear.
Stir the coconut milk, tomato puree, fish sauce, palm sugar, and 1/2 the tomato wedges into the skillet. Cook and stir over low heat until the mixture is smooth and creamy. Mix in the remaining tomatoes, and continue cooking until tender. Top with cilantro and the fried shallots to serve.
Smoked Chicken Salad Croissant Sandwich Recipe
There’s nothing like a rainy Wednesday after dry, grass-crunching weather to get you in a good mood. It feels like the heat monster may have finally abated, thanks to those falling cats & dogs last night.
Today we’re doing a salad croissant, which is one of my favorite ways to spend a lunch. Enjoy this Smoked Chicken Salad Croissant Sandwich Recipe as I enjoy eating one right now, though it’s a little early yet!
Ingredients:
1 chicken breast or leg quarter, boneless, skinless
Salt and pepper, to taste
a few drops Liquid Smoke
1 tablespoon butter
2 tablespoons celery, finely chopped
4 tablespoon green onion, thinly sliced
4 tablespoons mayonnaise
Zest from one lemon
2 teaspoons fresh lemon juice
Salt to taste
1/8 teaspoon freshly ground black pepper
2 tablespoons almonds, chopped and toasted
4 large croissants
mayonnaise for croissant sandwich buns
curly leaf lettuce or arugula
What’s Next:
Season chicken with salt, pepper and Liquid Smoke; saute with butter in a skillet until thoroughly cooked; cool and dice finely; combine in a small bowl with celery, onion, mayonnaise, lemon zest, lemon juice, salt, pepper and almonds.
Cut croissants in half horizontally, spread mayonnaise on each half. Divide smoked chicken mixture between each sandwich; add leaf lettuce or arugula and serve.
Chicken Pot Pie Recipe
Morning, all. I’m in a rather comfort food kind of mood today & I don’t think anything will fill the spot unless it’s bready & hot.
That’s why I’ve chosen this delicious Chicken Pot Pie recipe to sink my teeth into. This is going to hit the spot quite nicely. Lemme know what you think & enjoy!
Ingredients:
1 10 oz. pkg frozen, mixed vegetables
1/2 c. chopped onion
1/2 c. sliced mushrooms
1/4 margarine
1/3 c. flour
1/2 tsp. salt
1/2 tsp. ground sage
1/8 tsp. pepper
2 c. milk
1 Tbsp. instant chicken granules
3 c. cubed, cooked chicken
What’s Next:
Cook frozen vegetables according to package and drain. In a saucepan, cook onion and mushrooms in margarine until onion is tender. Stir in flour, salt, sage and pepper.
Add water, milk and chicken bouillon all at once. Cook and stir until bubbly. Stir in cooked vegetables and chicken. Heat through. Turn in to a 9 x 13 pan or large casserole dish. Top with pie dough, crimp edges and bake in a 450 degree oven until crust is golden brown, about 15 minutes.
For Pie Crust:
1 1/4 c. flour
1/2 tsp. salt
1/3 c. shortening
3 - 4 Tbsp. cold water
Combine flour and salt. Cut in shortening until crumbly. Stir in cold water until just combined.
Fantastic Chicken Tikka Masala Recipe
Good morning, folks! Let me start by saying that I love Chicken Tikka Masala, especially with some garlic naan. Ooo, it’s just delicious, thought sometimes a little too rich.
This recipe I stumbled upon a few weeks ago & now swear by is the best Chicken Tikka Masala recipe I have found yet. I dare you to compare your fave recipe with this one. And if you find yourself wanting, please do share! Enjoy.
Ingredients:
- 1 cup yogurt
- 1 tablespoon lemon juice
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons cayenne pepper
- 2 teaspoons freshly ground black pepper
- 1 tablespoon minced fresh ginger
- 4 teaspoons salt, or to taste
- 3 boneless skinless chicken breasts, cut into bite-size pieces
- 4 long skewers
- 1 tablespoon butter
- 1 clove garlic, minced
- 1 jalapeno pepper, finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 3 teaspoons salt, or to taste
- 1 (8 ounce) can tomato sauce
- 1 cup heavy cream
- 1/4 cup chopped fresh cilantro
What’s Next:
In a large bowl- combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
Preheat your grill for high heat.
Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
Melt butter in a large heavy skillet over medium heat.
Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
Kung Pao Chicken Recipe
We can’t let the AIC’s have all the fun in the kitchen! Let’s take on a spicy little dish today, the Kung Pao Chicken. This recipe is delicious and it’s really quite easy to prepare. Trust me & enjoy!
Ingredients:
- 2 boneless skinless chicken breasts, halved and cut in 1/2″ cubes
- 1/3 cup peanut oil
- 4 -6 dry chilies, cut in half
- 2 T soy sauce
- 2 T dry sherry
- 4 T water
- 2 T cornstarch
- 2 T rice vinegar, or white vinegar
- 1 tsp sugar
- 2 garlic cloves, minced
- 6 scallions, sliced. You can julienne the greens for color.
- 1 inch ginger peeled, sliced thin
- 1/3 cup shelled unsalted or lightly salted roasted peanuts
- Wok or large skillet, bowl for sauce.
What’s Next:
In a bowl- mix the soy sauce, water, vinegar, sherry, sugar, and 1 T cornstarch, set aside.
Toss the cubed chicken in 1 T cornstarch (you can put the cornstarch in a paper or plastic bag, add the chicken, shake).
Heat the oil in a wok or a deep large skillet.
Add the hot chilies and sauté till chilies begin to darken.
Remove chilies with a slotted spoon - save if you want to add them at the end (we do). Add cubed chicken.
Cook over high heat, stirring, until browned, about 4 minutes. Remove with a slotted spoon and set aside. Reduce heat to medium.
Pour off the oil, leave about 1 T in the pan. Add scallions, ginger and garlic, sauté for 1 - 2 minutes, stirring occasionally.
Reduce heat, stir in your soy sauce mixture, cook, stirring occasionally till sauce thickens; about 1 minute.
Add 1 - 2 T water, sherry or vinegar (or mix) if you want a more liquid dish.
Add chicken and peanuts (and chilies if you wish), heat through.
Then serve with white rice. Great with stir fried vegetable, broccoli, snow peas.
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