Baked Double Cheese Chicken Roll-Ups

Delicious!!! This recipe is from An Italian in My Kitchen. The chicken was perfectly cooked.

Ingredients-

4 boneless, skinless chicken breasts
1 tablespoon butter, softened
1 tablespoon fresh Italian parsley
2-3 tablespoons of bread crumbs
1 tablespoon freshly grated Parmesan cheese
4 slices prosciutto
4  slices of Swiss cheese
1 tablespoon olive oil 

Method-

Preheat the oven to 350 degrees, and lightly grease (with olive oil) a 9-inch baking dish.

In a small bowl, mix together the butter and the fresh Italian parsley, and set aside.

In a small dish, mix together bread crumbs and Parmesan cheese set aside.

Tenderize the 4 slices of chicken.  (This is done using a meat tenderizer, banging on the meat 4-5 times on both sides). 

Lay out the 4 slices of chicken, spread the butter, and parsley mixture on the slices, and top with 1 slice of prosciutto and a slice of cheese (2 slices if necessary), roll up and secure with a toothpick or 2.

Then roll each one in the bread crumb & parmesan cheese mixture and place in the prepared baking pan. 

Sprinkle any leftover crumb mixture on top of the roll-ups. 

Sprinkle with a pinch or two of salt and drizzle with a little olive oil or a little butter. 

Bake for about 30-35 minutes. 

Serve immediately.

I picked up a new, or used Calphalon pan at the church's White Elephant Sale! It came with the cover for $1.00. I gave it a test run making the zucchini. Love it!

Air Fryer Orange Chicken

NO PHOTO!!!!

Too bad because this was really delicious. Plus, it was easy to prepare and fast to cook.

This recipe should be put under Air Fryer and 30 Minute Meals. 

I found this recipe on Lite Cravings.com

Air Fryer Orange Chicken

Prep Time 15 mins

Cook Time 15 mins

Ingredients-

FOR THE CHICKEN

1 lbs raw boneless, skinless chicken breast

1 large egg, whisked

2/3 cup cornstarch or potato starch (see blog notes)

FOR THE SAUCE

1/3 cup freshly squeezed orange juice, from about 2 medium oranges

1 tsp minced ginger

1 tbsp cornstarch

2 tbsp rice wine vinegar

2 tbsp oyster sauce 

3 tbsp soy sauce

2 1/2 tbsp honey

1 tbsp water

1/4 tsp red pepper flakes

Method-

Preheat air fryer to 375F.

Cut chicken into 1-inch cubes. Mix together with whisked egg until all chicken is coated.

In a large plastic bag, add the cornstarch. Using tongs, take the chicken pieces out of the egg mixture, allowing excess egg to drip off and add to the bag.

Close the bag and shake chicken pieces around until fully coated by the cornstarch. Remove pieces from the bag and place them on the cutting board that you used to cut up your chicken

Liberally coat the side of the chicken facing up with cooking spray. Add the chicken, sprayed side down, to the basket of your air fryer. Now spray the side facing up, so all sides of the chicken are coated.

Air fry at 375F for 10-15 minutes, or until chicken is slightly browned and cooked through

As the chicken cooks, make the sauce in a medium-sized skillet. Whisk sauce ingredients together and cook over medium heat, stirring constantly, until the sauce thickens–about 5 minutes.

Toss cooked chicken with sauce and serve immediately.

 

Chicken Cutlets with Sun-Dried Tomato Cream Sauce

The recipe is from EatingWell.com. A 20-minute meal. Gotta love it. The flavors were amazing and it was so easy!!!! Did I mention that the sauce was perfect?

20 minutes! Barely time to make the side dish (see below).

Ingredient-

1 pound chicken cutlets 

¼ teaspoon salt, divided

¼ teaspoon ground pepper, divided

½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar

½ cup finely chopped shallots

½ cup dry white wine

½ cup heavy cream

2 tablespoons chopped fresh parsley

Method-

Sprinkle chicken with 1/8 teaspoon of each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes total. Transfer to a plate.

Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken, and the remaining 1/8 teaspoon of each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.

The side dish was RIcotta Fritters from An Italian in My Kitchen.

Another well-received dish.  I think next time I will try them with homemade ricotta and add some spice. Not that I thought they were bland, but I could use a bit of kick to this. Of course, Chris did like them made according to the recipe...

Here is the link for the recipe. There is a lot of helpful hints for this recipe on the site.

Click Here.

 

Air Fryer Fried Chicken Again

Nailed it! This time I tried a different recipe for the Air Fryer Fried Chicken and was very pleased with the result.

The recipe I followed was from Fabulessly Frugal,https://youtu.be/50lBseukzPg.

I did make some changes. 

I did not add the spice mix to the marinade. I marinated in only buttermilk (Milk and Lemon Juice) and the hot sauce.

For the spice mix, I left out the onion powder. But other than that I followed the video. 

It was the double-dipping of the chicken that made the difference here.

And the chicken was crispy and tender and the breading was not too spicy. Loved it!!!

This will be the house Fried Chicken Recipe. Click YouTube Link above for the recipe.

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Air Fryer Orange Chicken

Yes, I do love the Air Fryer!  

For dinner tonight we made Air Fryer Orange Chicken. Quite good. The only change I would make is to make the pieces a little bigger. The chicken had a nice coating on it and the sauce was perfect.

Orange Chicken

Ingredients-
1/2 lb boneless Chicken Breast, cubed
3 egg, beaten
1 cup cornstarch
1 tsp salt
1/4 tsp black pepper

Sauce-
1 cup of orange juice
2 tbsp butter
2 tsp brown sugar
1 tsp grated ginger
1 tsp rice wine vinegar
1 tbsp finely chopped scallion
1 pinch crushed red pepper
zest of 1 orange
White Rice for serving

Method-
Toss the chicken with the egg in a bowl.

Combine the cornstarch, salt, and pepper in a separate small bowl and mix.

Coat the chicken with the cornstarch mixture. Shake off any excess cornstarch.

Insert the Fry Tray into the Basket. Insert the Basket into the air fryer.

Press the French Fry button, 400˚F, and set the cooking time for 15 minutes.

Combine all the sauce ingredients in a pan and bring to a boil on the stovetop. Then, lower the heat to simmer. Cook until reduced by half.

Trhasfer the cooked chicken toa bow.

Add the sauce and toss to coat.

Serve the chicken over white rice with a drizzle of orange sauce.

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Roman-Style Chicken

Today I was looking for a recipe that Chris had posted on my Facebook page. Of course, I could not find it so I checked his page to see if it was on there. It was not but I did find this recipe.  Roman-Style Chicken from Giada De Laurentiis.

I made a couple of changes. No garlic was used, I used crushed tomatoes and did not add the chicken broth. Rave reviews were received!!

My version of Roman-Style Chicken

Ingredients-

2 skinless chicken breast halves, with ribs

1/4 teaspoon salt, plus 1 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1 teaspoon

2 tbsp olive oil

1 red bell pepper, sliced

1 1/2 ounces prosciutto, chopped

2 cups crushed tomatoes

1/4 cup white wine

1 tablespoon fresh thyme leaves

1 teaspoon fresh oregano leaves

1 tablespoon capers

2 tbsp cup chopped fresh flat-leaf parsley leaves

Method-
Season the chicken with salt and pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. 

Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.

Add the capers and the parsley. Stir to combine and serve. 

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Crispy Mustard-Roasted Chicken

Finally making this recipe from the Ina Garten Barefoot Contessa Foolproof cookbook. Chris gave this to me for Christmas and I have been wanting to make this. This was really good. The coating was crispy but the meat was very moist.

The original recipe can be found at this link - Crispy Mustard-Roasted Chicken.

Here is my version of the recipe. I cut the amounts in 1/2 and still have leftovers.

Ingredients-
1/2 tablespoon minced fresh thyme leaves, I used dried thymecKosher salt and freshly ground black pepper

• 1 cups panko (Japanese bread flakes)
• 1 tablespoon grated lemon zest (2 lemons)
• 1 tablespoon good olive oil
• 1 tablespoon unsalted butter, melted
• 1/4 cup Dijon mustard, such as Grey Poupon
• 1/4 cup dry white wine
• 2 boneless and skinless chicken breast and 2 chicken thighs

Method-Preheat the oven to 375 degrees.

In a bowl mix thyme, 1 teaspoon salt, and 1/2 teaspoon pepper with the panko, lemon zest, olive oil, and butter to moisten the bread flakes. 

In a shallow bowl, whisk together the mustard and wine.

Pat the chicken dry with paper towels. Sprinkle generously all over with salt and pepper. Dip each piece in the mustard mixture to coat on all sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up. Press the remaining crumbs on the chicken pieces.

Bake the chicken for 50 minutes, until the crumbs are browned and the chicken is cooked through. Serve hot, warm, or at room temperature.

Monday Night Chicken

Are you ready for some chicken? I came up with this recipe as I was driving home tonight.

1. Slice boneless chicken breast into strips. 
2. Toss chicken strips in a bowl with a beaten egg.
3. Coat the egg coated chicken strips with flour.
4. Put chicken in saute pan with hot olive oil. Season chicken with salt and pepper. Cook the chicken through browning all sides.
5. Add a knob of butter and about a half cup of white wine, pinot grigio. Let the wine cook off.
6. Add fresh chopped parsley, thyme and oregano.
7. Cover the pan and simmer on low for 4 minutes. 
8. Adjust salt and pepper.

This got rave reviews. And dinner was on the table in less than 30 minutes. Not bad for a Monday night.

Slow Cooker General Tso's Chicken

I am not sure how I found this recipe. I get a number of food-related emails with lists of the best recipes, the easiest dinner recipes, slow cooker recipes, chicken recipe, to name a few.  Remember when you had to read cookbooks to find recipes?!

The recipe is from Chef Savvy. Only 3 hours in the slow cooker set on low. The aroma was amazing. The taste was as good as take-out. Take out still has the advantage of fewer dishes to wash!

Slow Cooker General Tso's Chicken from Chef Savvy -

Ingredients-
3 chicken breasts, cut into bite sized pieces
¼ cup cornstarch
2 tablespoons vegetable oil
1 cup hoisin sauce
4 tablespoons rice wine vinegar
4 tablespoons light brown sugar
2 teaspoons sesame oil
green onions for serving, if desired 
     
Method-
Add chicken and cornstarch to a large ziplock bag. Toss to coat the chicken with the cornstarch.

Heat oil in a large skillet or wok.

Saute chicken until golden brown on both sides about 2 minutes on each side. (Note the chicken will not be fully cooked and that is ok)

Add the chicken to the slow cooker.

Add hoisin sauce, vinegar, sugar and sesame oil to a medium bowl and whisk until combined.

Pour the sauce onto the chicken and stir to coat the chicken.

Cook on low for 2-3 hours.



Serve over rice with sauteed Broccoli or Zucchini. Sprinkle with green onions.

Five Ingredient Sage Butter Roasted Chicken Again

 

Gosh, I love this recipe! I worked from home today and I had dinner on the table by 6:30. The chicken is so moist and the skin is crispy and the sage adds the perfect flavor. The potatoes, well if you have to ask... The times in the recipe are not set in stone. I check the temperature of the chicken to be sure it is done. The temperature you want is 165˚.

 

Five Ingredient Sage Butter Roasted Chicken for Two-
 
Ingredients-
1 bone-in, skin-on chicken breasts, set out at room temperature for 20 minutes
2 bone-in, skin-on chicken thighs, set out at room temperature for 20 minutes
4 tbsp softened unsalted butter
1 tbsp + 2 tsp chopped sage
1 lbs russet potatoes cut into a ¼-inch dice
1 tsp olive oil

Method-
Preheat oven to 300 degrees.

In a small bowl, combine butter and 1 tablespoon sage. Use your hands to run half of butter under the skin of the breasts and thighs. Spread the other half of the butter on the outside of all the chicken pieces.

In a bowl, toss remaining sage with potatoes oil, and a liberal amount of salt. Toss until combined.

Spread potatoes on a large sheet pan. Place chicken pieces on top. Liberally season chicken with salt. Place chicken in the oven for 25 minutes. Turn the heat up to 450 degrees. Roast until skin is golden brown and crispy, another 15 minutes. If potatoes aren't crispy yet, remove chicken from the pan and the potatoes a toss, place the potatoes back in the oven. Roast until crisp.

 

 

And now about the veggie. Do you have a cat? Do you have a cat that wakes you up at 3 AM? This morning I was wide awake. Thank you, Lucy. I reached for the tablet and started checking out Facebook. Lucy is asleep next to me on the couch as I am typing, so peaceful... Anyway earlier, much earlier, I found a video of Oven Fried Vegetables. The video showed oven fried carrots and asparagus and green beans and a lot of others but the one I remembered was the zucchini. And naturally, I could not find the video again.

The zucchini is cut into spears and dredged in egg then tossed in a blend of breadcrumbs, cheese, salt, pepper and oregano. I think there were other ingredients in the video but that is what I used. I do remember it said to bake at 400˚ for 20 minutes. I also turned them at 10 minutes. Nice flavor. Will definately make again. Just wish I could remember the other vegetables... 

Chicken Arrabiata

Not the usual Memorial Day menu. I am sure it will warm up soon. Tonight we had my version of Chicken Arrabiata that I found on Saveur. I did not add the fresno chile or the garlic. The sauce was perfect. Definitely have bread with this one!

Ingredients-
1 (3-4 lb.) chicken, broken down into 8 pieces
Kosher salt and freshly ground black pepper
2 tbsp. olive oil
1 1/2 lb. multicolored cherry tomatoes
2 tsp. granulated sugar
1 red onion, thinly sliced
Salad, crusty bread, or pasta, for serving

Method-
Season chicken with salt and pepper. Heat oil in a 12-inch skillet over medium-high; working in batches, cook chicken, turning as needed, until browned, 12-15 minutes. Transfer to a plate and add tomatoes to skillet; season with salt, pepper, and sugar. Cook tomatoes, shaking the skillet, until they just begin to burst, about 5 minutes. Add the onions and cook until onion is soft, about 6 minutes more. Return chicken to pan and cook, covered, 5-7 minutes. Remove lid and cook, stirring and breaking up tomatoes, until the chicken is cooked through and the sauce has thickened slightly, about 18 minutes more. Serve with a salad, crusty bread, or pasta.

Cooking With Nonna

I bought my brother-in-law the cookbook, Cooking with Nonna, for his birthday. I have been following the Cooking with Nonna blog for awhile. This is where you can find those recipes that your grandmothers and aunts cooked when you were growing up. When I purchased the book for Ralph I got myself the Kindle version. This week we had 3 meals from the book. I will not be putting the recipes on my blog because I think you should buy the book. Sorry, but it is filled with recipes you will want to try. Trust me.

Pasta Fagioli. The recipe in the book called for dried beans. Well, of course, I did not have time to soak and cook the beans so I used canned beans. Wow, this is the recipe I have been searching for. This may be my go to Pasta Fagioli recipe.

Lemon Chicken. I can not even attempt to describe how moist and delicious this was. The recipe is similar to the chicken cutlet recipe I have been using but the cutlets are fried. The sauce of chicken broth, white wine, and lemon juice so light and flavorful.

And the Stuffed Artichoke. Wow! The recipe in the book instructs you to scoop out more of the inside of the artichoke than other recipes I have used. The bread crumbs are toasted, yes I used fresh breadcrumbs.  An absolutely perfect dish and Chris ate more of the artichoke than he usually does.

Thank you to all the Nonnas that helped write this book.

Chicken Piccata

Tonight I made one of our favorite chicken recipes. Chicken Piccata was from Giada De Laurentiis. Easy and fast and most importantly - delicious! The vegetable was our go to winter vegetable, Roasted Acorn Squash.


Ingredients-

2 skinless and boneless chicken breasts, butterflied and then cut in half

Sea salt and freshly ground black pepper

All-purpose flour, for dredging

6 tablespoons unsalted butter

5 tablespoons extra-virgin olive oil 

1/3 cup fresh lemon juice 

1/2 cup chicken stock 

1/4 cup brined capers, rinsed 

1/3 cup fresh parsley, chopped 



Directions- 

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium-high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. 

When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other the side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate. 



Into the pan add the lemon juice, stock, and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to a platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Hello 2017 and #cook90

It is not like I don't have enough things going on. I am now taking part in a challenge. The #cook90 challenge is found on Epicurious. The idea is that you cook all you meals, breakfast, lunch and dinner for the month of January. Okay we do that every day anyway, not counting Chris's sandwiches for lunch. Well I do make those but the cold cuts are store bought...
Anyway, it seemed like a good thing to take part in.

Breakfast! Pumpkin Cinnamon Chip Scones.

I bought a can of Pumpkin Puree at Thanksgiving and thought I would make these scones at that time. Well here it is New Years Day and I finally made them. I was really not crazy about them. Not the usual texture of scones. They were not bad they just were not up to our scone standards. Yeah we are scone snobs. You see I am not even sharing the recipe!

Lunch! We had a late breakfast so Day One of the #cook90 and already not following the rules.

Dinner! (Almost forgot to take a photo!) Another slow cooker recipe, I have no time to cook today! Went back to a post from last January. Lemon Pepper Roast Chicken in a Slow Cooker.  The recipe is from The Little Kitchen site. Easy as pie and we all, including a certain black cat, love this dinner.

Winner Winner Chicken Dinner*

Last night we went into New York to see our favorite band, The Smithereens. We did not get in until after 2AM. Needless to say I needed a easy recipe for dinner. Enter Lemon Pepper Roast Chicken in a Slow Cooker. I found the recipe on The Little Kitchen site.

 

Easy as pie! I had purchased the chicken on sale at Roberts for $1.98 a pound. Nice price for an organic chicken. Everyone loved this dinner. Even Archie.

I made a couple of changes to the original recipe. Here it is with my changes -

Ingredients:
3 teaspoons salt
2 pinches cayenne pepper
1/2 teaspoon freshly ground pepper
zest of one lemon, then take the lemon & cut in half
4 carrots, cut into thirds
4 celery, cut into thirds or quarters
1 lemon, quartered   
4 to 5 pound whole chicken, rinsed and patted dry with a paper towel, neck & gizzards removed (if any)

Gravy (optional but too good not to make!)
1 Tablespoon unsalted butter
2 Tablespoons all-purpose unbleached flour
1/4 white wine
salt & pepper

Method-
Mix salt, cayenne pepper, ground pepper and lemon zest together in a small bowl and set aside.

Chop vegetables and add to a 6 to 7 quart slow cooker.

Prep the chicken
Fold wings back below the chicken. Put lemon pepper spices inside and all over the skin of the chicken. Add the quartered lemon pieces to the inside cavity of the chicken. Taking the lemon you halved, squeeze one-half over the chicken and over the vegetables. Add the two halves on top of the vegetables in the slow cooker.
Lay the chicken inside the slow cooker on top of the vegetables. (No need to add water or broth). Turn slow cooker on high for 3 to 4 hours or on low for 4 to 6 hours until chicken is thoroughly cooked through to an internal temperature of 160 degrees F.

Remove chicken with turkey lifters and place into a baking dish and broil for 4 to 6 minutes or until the skin is crisp. Keep an eye on the chicken under the broiler it can brown up pretty fast!

Carve the chicken and serve with the vegetables from the slow cooker if desired.

Gravy
Remove vegetables and pour chicken broth from the bottom of the slow cooker into a fat separator or use a spoon to remove any extra fat. Strain the liquid.

In skillet, melt butter on medium heat. Add flour and mix with a wooden spoon to cook the flour.

Whisk in 1 to 1.5 cups of the strained chicken broth. Bring to a boil and allow to boil for 30 to 60 seconds. Add in white wine and stir. Simmer for 2 to 3 minutes and season to taste.

The next time I make this I will add potatoes to the Crock Pot. Then it will be a perfect one pot meal!


* From Ask.com
The phrase "winner winner chicken dinner" originates from 1970s casinos that were trying to attract players to underplayed tables. At the time, the most common casino bet was two dollars. Coincidentally, most casinos also offered a standard chicken dinner that was priced just under two dollars. "Winner winner chicken dinner" was called out by dealers when someone won at their tables, indicating that the player had just won the equivalent of a chicken dinner and attempting to attract others to come play at the table to have the chance to win the same thing.

Panko Coated Chicken Schnitzel

What a nice meal. The flavors from the sauce were a perfect blend. The chicken was easy to prepare. The cutlets were moist and with the crispy coating. Loved it!  I found the recipe on the Food and Wine site. The recipe is from Thomas Keller of the French Laundry.

Panko Coated Chicken Schnitzel

Ingredients-
1/2 cup all-purpose flour
3 eggs, beaten
2 cups panko
4 skinless, boneless chicken breast halves (about 6 ounces each), butterflied and pounded 1/4-inch-thick
Kosher salt and freshly ground pepper
1/2 cup canola oil
6 tablespoons butter
2 teaspoons capers
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley

Method-
Set the flour, eggs and panko in three separate shallow bowls. Season the chicken cutlets with salt and pepper. Dredge the chicken in the flour, shaking off any excess, then dip in the eggs and coat thoroughly with the panko, pressing lightly to adhere.

In each of 2 large skillets, heat 1/4 cup of canola oil. Add the chicken and cook over moderately high heat, turning once, until golden and crispy, about 3 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and sprinkle with salt, then transfer

Meanwhile, in a small saucepan, melt the butter and cook over moderately high heat until browned and nutty, about 4 minutes. Stir in the capers, lemon juice and parsley; spoon over the chicken and serve.

Herb-Crusted Chicken With Kale and Pan-Dripping Croutons

Wow. What a perfect Sunday dinner. The recipe is from RealSimple.com. The chicken was moist and the flavors of the rosemary and lemon were the perfect blend. And the baby kale and bread, wow. I did make a little sandwich out of the kale and bread. I was happy. Chris was happy and even a little black cat was happy. Archie loves when I make chicken!