Category: <span>Main Dishes</span>

Parmesan Chicken Tenders

Parmesan Chicken Tenders

Adults and children will both love these crunchy, moist and perfectly-seasoned chicken tenders. If you are lucky enough to have leftovers, they are great for lunch.

1 cup panko (Japanese-style breadcrumbs)

2 oz. parmesan cheese, grated (about ½ cup)
½ cup mayonnaise
1 Tbsp. Dijon mustard
1½ tsp. finely chopped fresh flat-leaf parsley
1 tsp. kosher salt
1 tsp. black pepper
¼ tsp. smoked paprika
¼ tsp. garlic powder
¼ tsp. onion powder
Cooking spray
1 lb. boneless skinless chicken tenders (about 8)

  1. 1.Preheat oven to 425°. Stir together panko and parmesan in a shallow dish. Stir together mayonnaise, mustard, parsley, salt, pepper, paprika, garlic powder and onion powder in a separate shallow dish.
  2. Insert a rack in a large-rimmed baking sheet; spray with cooking spray. Coat chicken tenders in mayonnaise mixture; gently roll in panko mixture, pressing to adhere. Place coated tenders on rack. Spray tenders with cooking spray.
  3. Bake chicken until cooked through and golden, about 15 minutes.

Serves: 4

Recipe by Ayesha Curry in People Magazine 2019

 

 

Winter Chicken Bake

Winter Chicken Bake

 This is an easy one-dish recipe is warm, hearty, healthy, and colorful. The tartness of the cranberries compliments the sweetness of the barbecue sauce and the mellow sweet potatoes.

Ingredients

  • 1 sweet potato
  • 1/2 medium sweet onion, chopped
  • 1 medium apple – peeled, cored, and chopped (I used Fuji)
  • 3 carrots, peeled and chopped
  • 2 skinless, boneless chicken breast halves
  • ¼ cup barbecue sauce or more (I used Sweet Baby Ray’s Barbecue Sauce)
  • 1 cup dried cranberries

Directions

  1. Preheat oven to 375 degrees. Lightly grease a baking dish or line with non-stick foil for easy cleanup.
  2. Pre-bake the sweet potato in the microwave. After rinsing in water, pierce several times with a knife. Wrap in a paper towel. Bake in microwave on potato setting.
  3. Arrange the onion, apple, and carrots into the bottom of the prepared baking dish. Drizzle barbeque sauce over the mixture and stir to moisten.
  4. Brush barbecue sauce on both sides of the chicken breasts and lay atop the vegetables. Peel the sweet potato and cut into large chunks. Scatter into the baking dish. Sprinkle the cranberries over the dish.
  5. Bake in the preheated oven until the chicken is tender and no longer pink in the center, 45 to 55 minutes. Allow to cool 5 minutes before serving.

 

Adapted from Allrecipes.com  Recipe by Cageincali

 

Sheet Pan Vinegar Chicken

Sheet Pan Vinegar Chicken

 Perfect for an oven-roasted winter dinner. Smells wonderful while in the oven and the flavor combination is perfect.

1 medium red onion, cut into 1/4-inch-thick wedges
1 1/2 tablespoons olive oil
6 bone-in, skin-on chicken thighs
3/4 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/4 cup sherry vinegar or ¼ cup red wine
2 cups mixed color cherry tomatoes
3/4 cup pitted Kalamato olives
1 teaspoon chopped fresh rosemary
2 cloves garlic, sliced or minced
1/4 cup chopped fresh flat-leaf parsley

  1. Preheat the oven to 450 degrees.
  2. Toss the onions with 1/2 tablespoon of the oil on a large-rimmed baking sheet. Arrange the chicken thighs on top and sprinkle them all over with the smoked paprika, salt and pepper. Drizzle the vinegar onto the baking sheet, then roast in the oven about 15 minutes.
  3. Meanwhile, toss the cherry tomatoes, olives, rosemary and garlic with the remaining 1 tablespoon oil, a big pinch of salt and pepper to taste. Add the mixture to the baking sheet with the roasted chicken and continue to roast until the chicken is golden brown and cooked through, 10 to 15 minutes more.
  4. Sprinkle with the parsley and serve the chicken with the vegetables and juices from the baking sheet.

Please note: I’ve modified the original recipe from Valerie Bertinelli’s Food Network home-cooking site. The episode containing her original recipe is It’s Cat-urday

Steelhead Trout Bake

Steelhead Trout Bake with Dijon Mustard

This is one of our favorite baked fish recipes. Very flavorful with the mustard, dill weed, and lemon-pepper combination.

Cooking spray or non-stick foil

1 pound skinless steelhead trout fillets (or salmon fillets)
¼ cup dry white wine
2 ½ tablespoons Dijon mustard
2 cloves garlic, pressed
1 tablespoon lemon juice
1 teaspoon dried dill weed
1 teaspoon lemon-pepper seasoning

  • Preheat oven to 400 degrees. Spray a 9×13-inch baking pan with cooking spray or line with non-stick foil.
  • Arrange trout fillets in the baking dish. In a bowl, mix white wine, Dijon mustard, garlic, lemon juice, dill, and lemon-pepper seasoning. Spread over the fillets letting some run underneath the fish.
  • Bake in oven until the fish is opaque and flakes easily. About 15 minutes depending on the density of the fillets.

Visit allrecipes.com for the original recipe and nutrition information.

Instant Pot Beef Stew

Instant Pot Beef Stew from The Salty Marshmallow by Nichole

 This mouthwatering and easy to make Instant Pot Beef Stew is sure to become one of your favorite Instant Pot recipes!  Tender beef is simmered in a super flavorful and hearty broth that’s packed with veggies!

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes

Ingredients

  • 1 1/2 Pounds Beef Stew Meat
  • 1 Tablespoon Olive Oil
  • 1 Teaspoon Salt
  • 1 Teaspoon Pepper
  • 1 Teaspoon Italian Seasoning
  • 2 Tablespoons Worcestershire Sauce
  • 3 Cloves Garlic, Minced
  • 1 Large Onion, Chopped
  • 1 16 Ounce Bag Baby Carrots, Cut in Slices
  • 1 Pound Peeled Potatoes, Cubed
  • 2 1/2 Cups Beef Broth
  • 1 10-Ounce Can Tomato Sauce
  • 2 Tablespoons Cornstarch
  • 2 Tablespoons Water

Instructions

 Add the olive oil to the instant pot and turn on the sauté function. When the oil starts to sizzle add the meat and season with the salt, pepper, and Italian seasoning.

  1. Cook the meat until browned on all sides.
  2. Add the beef broth to the instant pot and use a spoon to scrape the brown bits from the bottom of the pan.
  3. Add the Worcestershire sauce, garlic, onion, carrots, potatoes, and tomato sauce.
  4. Close the lid and steam valve on the instant pot.
  5. Cook on high pressure for 35 minutes, then allow the pressure to release naturally for 10 minutes before doing a quick release.
  6. Mix together the cornstarch and cold water in a small bowl and stir into the stew until thickened.

Crock Pot Maple Dijon Chicken Drumsticks

Crock Pot Maple Dijon Chicken Drumsticks

 Crock Pot Maple Dijon Chicken Drumsticks is an EASY slow cooker chicken dish made with only 6 ingredients, including the salt and pepper! Kid-friendly and delicious – the chicken literally falls off the bone!

Ingredients:

  • 8 skinless drumsticks
  • 1/4 cup pure Maple syrup
  • 2 tbsp balsamic vinegar
  • 1/4 cup Dijon mustard
  • 3/4 tsp garlic salt
  • Fresh cracked pepper

Season chicken with garlic salt and pepper and place in slow cooker. Combine maple, balsamic, and Dijon in a small bowl and whisk until smooth. Pour over the legs, making sure the chicken is covered. Set a 6-quart slow cooker to HIGH and cook 4 hours, or until cooked through and tender.

Recipe from www.skinnytaste.com

One-Pan Moroccan Spiced Chicken

One-Pan Moroccan Spiced Chicken

This dish has everything we like including easy-to-assemble and quick clean up! We served it for a dinner party and everyone wanted the recipe. That’s success!

1½ pounds carrots, peeled if you like
1 large onion, halved and sliced
¾ cup pitted green olives
1 tablespoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
Salt and pepper
8 bone-in, skin-on chicken thighs (about 1½ pounds)
2 lemons, halved
¼ cup chopped fresh cilantro, for garnish

Instructions: Heat the oven to 425 degrees and position a rack near the top. Cut the carrots diagonally into 1-inch pieces. Put them in a 9-by-12-inch baking pan and scatter the onion and olives on top.

Combine the cumin, cinnamon and turmeric in a small bowl with a generous sprinkle of salt and pepper; toss to combine. Sprinkle half the spice mixture over the vegetables. Put the chicken on top of the vegetables and rub all over with the remaining spices; turn them skin side up. Tuck the lemons here and there. Pour 3 cups water into the pan.

Transfer the pan to the oven and bake until the chicken skin is browned and crisp and the meat is no longer pink at the bone, 30-40 minutes. Garnish with the cilantro and serve hot directly from the pan with a big spoon to get all the juices.

Makes 4 servings

From “Dinner for Everyone” by Mark Bittman

 

Artichoke Chicken

Artichoke Chicken

I had a can of artichokes ready to expire and chicken breasts in the freezer. What could I make?  I found this recipe on my go-to source  www.allrecipes.com. The seasonings shown were adjusted from the original recipe. Easy and delicious!

15-ounce can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
½ tsp garlic powder
½ tsp lemon pepper
4-6 skinless, boneless chicken breast halves

  1. Preheat oven to 375 degrees.
  2. In medium bowl, mix artichoke hearts, mayonnaise and seasonings.
  3. Place chicken in greased or no-stick foil lined baking pan. Cover chicken with artichoke mixture. I had enough mixture for six chicken breasts.
  4. Bake uncovered for 30-40 minutes depending on thickness of the chicken breasts. Bake until chicken is no longer pink in the center and juices run clear.

Great served with rice pilaf and a mixed green salad.  Enjoy!

Instant Pot Chicken Piccata

Instant Pot Chicken Piccata is an easy and quick recipe in the one-pot cooker. Chicken breasts are coated in parmesan and pressure cooked in lemon butter sauce. Delicious!

Ingredients

2 large chicken breasts, skinless and boneless

1 tsp salt

½ tsp black pepper

¼ cup flour

¼ cup finely grated parmesan cheese

3 T olive oil

3 T unsalted butter

1½ cup chicken stock

¼ cup capers

¼ cup fresh lemon juice

3 T cornstarch

2 T fresh parsley

Instructions

  1. Butterfly the chicken breasts and cut them in half. Pound them with a meat tenderizer or a rolling pin. Season them on both sides with salt and pepper.
  2. In a wide plate/bowl combine the flour and parmesan. Now dredge each chicken piece in flour mixture.
  3. When done, turn on the sauté function on your Instant Pot and add the oil. When hot, place the chicken breasts in and brown on each side. When ready, take them out and deglaze the pot with chicken stock. Add butter, chicken breasts, capers and freshly squeezed lemon juice.
  4. Lock the lid and pressure cook on manual for 4 minutes. Wait until the pressure is released naturally (this will take about 4 minutes in this case).
  5. Remove the lid and take out the chicken pieces. Turn on the sauté function and thicken the sauce with cornstarch that has been dissolved in little water plus a bit of the piccata sauce (Add 2-3 tablespoons of the sauce into the cornstarch mixture first, stir it and only then pour the mixture into the Instant Pot.) Let it cook for 1-2 minutes to thicken before turning off the pot.
  6. Finally, add chopped parsley and the chicken pieces.
  7. Serve with a side of your choice.

Recipe Notes

  1. This recipe was developed for a 6-quart/6-liter Instant Pot electric pressure cooker.
  2. The cooking time does not include time needed for the pot to come to pressure and time needed to release the pressure. Add extra 8 minutes in this case.
  3. Tenderizing– place the chicken pieces between 2 sheets of baking parchment or plastic wrap before you start pounding them with a rolling pin/meat tenderizer.
  4. Browning– the Instant Pot is not wide enough to hold all the chicken pieces so you will have to do it in 2 batches.
  5. Deglazing– adding the chicken stock to the hot pot will remove all the pieces that are stuck to the bottom of your pot so they will become part of the sauce. Some might not go easily so use a wooden spoon to scrape them off.
  6. The amount of capers/lemon juice/corn starch can be adjusted to your liking.
  7. Sides– rice, orzo, couscous or pasta are some great options.
  8. Serves 4.

Adapted from happyfoodtubes.com

 

Yogurt, Lemon and Mint Grilled Chicken

Yogurt, Lemon and Mint Grilled Chicken

This Yogurt, Lemon and Mint Grilled Chicken recipe yields the moistest, most tender and juicy chicken I’ve ever made! Delicious on its own or as a base for salads and sandwiches.

Ingredients

  • 2 cups Lemon Greek yogurt
  • 1/3 cup extra virgin olive oil (I use canola oil)
  • 2 Tablespoons grapeseed or vegetable oil for the grill
  • 2 1/2 – 3 Tablespoons fresh lemon juice
  • 6 garlic cloves mashed to a paste
  • 2 Tablespoons fresh parsley finely minced plus 1 Tablespoon for garnish
  • 2 Tablespoons fresh mint finely minced plus 1 Tablespoon for garnish
  • 1 teaspoon salt
  • 6 chicken breasts
  • 1 lemon sliced for garnish

Instructions

  1. In a large mixing bowl, whisk together the yogurt, 1/3 cup olive oil, lemon juice, garlic, parsley, mint and salt. Transfer half the mixture to another bowl, cover and refrigerate.
  2. Add the chicken breasts to the bowl and toss the coat thoroughly with the yogurt mixture.
  3. Cover with plastic wrap and refrigerate for 2 to 3 hours or overnight.
  4. Remove the chicken and the reserved marinade from the refrigerator.
  5. Pre-heat the grill to medium high heat. When the grill is hot, brush the grill with the 2 Tablespoons of oil.
  6. Remove the chicken breasts from the marinade, letting the excess drip off.
  7. Add the breasts to the grill and cook, turning often, until the breasts are evenly grilled on both sides and the internal temperature is 160 degrees.
  8. Remove the chicken from the grill to a clean platter, cover with foil, and allow to rest for 5 to 10 minutes.
  9. Serve with the reserved marinade and enjoy!

Cuisine: Lebanese

Servings: 6 servings

Calories: 364 calories

Author: Julie Ann Sageer from A Communal Table