Chicken with Garlic Parmesan Rice
1 lb. chicken tenders
Salt and pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
1/2 cup butter (1 stick)
2 tablespoons minced garlic
1/4 teaspoon red pepper flakes
1 teaspoons salt divided
1/2 cup dry white wine (such as Pinot Grigio)
1 1/2 cups white rice (uncooked)
3 cups chicken broth
1/2 cup Parmesan cheese (grated or shredded)
(If using chicken bouillon, omit salt)
Heat olive oil over medium heat in a large skillet. Season chicken with salt and pepper and garlic powder. Sauté chicken tenders until nicely browned and just cooked through. Remove from skillet and set aside.
Add uncooked rice to skillet with remaining butter sauce. Stir well – make sure it’s completely covered. Add chicken broth and remaining 1/2 teaspoon of salt. Bring mixture to a low boil then reduce heat to medium-low, cover pan and simmer for 20 minutes or until rice is tender. Stir several times while it’s cooking
Baked Parmesan-Crusted Chicken
not quite 1/2 cup butter
1 clove garlic
1/2 to 1 cup dry bread crumbs
1/3 cup grated parmesan cheese
1 Tbsp thyme
1 Tbsp basil
1 Tbsp oregano
1/8 tsp pepper
1/4 tsp salt
2 chicken breasts
Melt butter with garlic. When butter bubbles remove from heat and cool slightly. Stir together rest of ingredients. Dip chicken in butter, then press into seasoned bread crumbs. Place in pan. Bake 350° for 50 to 55 minutes until golden brown.
** Bread Crumbs
300° 10-15 minutes
Sweet Baby Ray’s Crockpot Chicken
4-6 chicken breasts
1 bottle Sweet Baby Ray’s sauce
¼ c vinegar
1 tsp red pepper flakes
¼ c brown sugar
1 tsp garlic powder
Mix everything but chicken.
Place chicken in crockpot.
Pour sauce mixture over chicken.
Cook on low 4-6 hours.
1 Tbsp butter
2 cloves garlic, minced
1/2 cup dry packaged sun-dried tomatoes, chopped
1 cup chicken broth, divided
1 cup heavy cream
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
2 Tbsp vegetable oil
2 Tbsp chopped fresh basil
8 ounces dry fettuccini pasta
In a large saucepan over low heat, melt butter; add garlic and cook for 30 seconds. Add the tomatoes and 3/4 cup of the chicken broth; increase to medium heat and bring to a boil. Reduce heat and simmer, uncovered, for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil; stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon.
Sprinkle the chicken with salt and pepper on both sides. In a large skillet over medium heat, warm oil and saute chicken. Press on chicken occasionally with a slotted spatula, Cook for about 4 minutes per side or until the meat feels springy and is no longer pink inside. Transfer to a board; cover and keep warm. Discard the fat from the skillet.
In the same skillet, over medium heat, bring 1/4 cup chicken broth to a boil; stirring the pan juices. Reduce slightly and add to the cream sauce; stir in basil and adjust seasonings to taste.
Meanwhile, bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain, transfer to a bowl and toss with 3 to 4 tablespoons of the sauce.
Cut each checken breast into 2 to 3 diagonal slices. Reheat the sauce gently if needed. Transfer the pasta to serving plates; top with chicken and coat with the cream sauce; serve.
From Cooking Light – November 2017
4 (6 oz.) skinless, boneless chicken breast halves
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3/4 cup unsalted chicken stock, divided
2 oz. all-purpose flour, divided (about 1/2 cup)
2 Tbsp. butter, divided
2 Tbsp. olive oil, divided
1/4 cup finely chopped shallots
Lemon slices (optional)
4 medium garlic cloves, thinly sliced
1/2 cup dry white wine
2 Tbsp. fresh lemon juice
1 1/2 Tbsp. drained capers
3 Tbsp. fresh flat-leaf parsley leaves
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken evenly with salt and pepper. Combine 1/4 cup stock and 1 tsp. flour in a bowl; set aside. Place remaining flour in a shallow dish. Dredge chicken in remaining flour, shaking off excess.
Heat 1 Tbsp. butter and 1 Tbsp. oil in a large skillet over medium-high; swirl until butter melts. Add chicken to pan; cook 4 minutes on each side or until done. Remove chicken from pan; keep warm.
Add remaining 1 Tbsp. oil to pan. Add shallots and lemon slices, if using; saute 3 minutes. Add garlic; saute 1 minute. Add wine; cook 2 minutes or until liquid almost evaporates, scraping pan to loosen browned bits. Add remaining 1/2 cup stock; bring to a boil. Cook 5 minutes or until liquid is reduced by half.
Stir in reserved stock and flour mixture; cook 1 minute. Remove pan from heat; stir in remaining 1 Tbsp. butter, juice, and capers. Place 1 chicken breast half on each of 4 plates; top each serving with 2 Tbsp. sauce and about 2 tsp. parsley leaves.
Crunchy Chicken Tenders
1/2 cup plain yogurt
2/3 cup cornmeal
1/8 teaspoon ground black pepper
8 chicken breast tenderloins (14 ounces total)
1/4 tsp. salt
Preheat oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
Meanwhile, place yogurt in a shallow dish. In another shallow dish stir together cornmeal, salt, and pepper. Dip chicken in yogurt and then dust with cornmeal mixture to coat. Arrange on prepared baking sheet. Bake 15 to 20 minutes or until no longer pink (165 degrees F).
Serve with cilantro pesto from sauces page, if desired.
Tip: Try adding spices or dried herbs like cumin or oregano to the cornmeal to boost flavor.
Southern Buttermilk Fried Chicken
1 cup all-purpose flour
1/4 cup fine cornmeal
2 Tbsp. paprika
1 Tbsp. garlic powder
1/2 tsp. cayenne pepper
1/4 to 1/2 tsp. onion powder
1/2 to 1 tsp. salt
1/4 – 1/2 tsp. pepper
3/4 cup lowfat buttermilk
Canola or vegetable oil, for frying
In a large resealable plastic bag, combine the flour, cornmeal, paprika, garlic powder, cayenne, onion powder, 1 tsp salt and 1/2 tsp pepper.
Transfer 1/4 cup of the mixture to a large bowl. Add the buttermilk and whisk to combine. Add the chicken to the bowl, toss to coat, and refrigerate for at least 1 hour and up to overnight.
Fill a large cast-iron or deep skillet with 3/4 in. canola oil and heat to 350°. Place a cooling rack in a rimmed baking sheet.
Transfer the chicken to the resealable plastic bag with the flour mixture, letting any excess buttermilk drip off first. Seal and shake the bag to coat the chicken in the flour mixture.
Working in two batches, place the chicken in the skillet and cook for 10 minutes. Turn, cover the skillet and cook until the chicken is golden brown and cooked through (it should register 165° F on an instant-read thermometer), 10 – 15 minutes more. Transfer to the prepared baking rack. Repeat with the remaining chicken.