Category Archives: Poultry

Parmesan Chicken

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parmesanchicken

Parmesan Chicken

This is a really quick and easy meal to make.  I got a lot of oohs and aahs on this one.  I served this with Amish Broccoli / Cauliflower Salad.  Simple and so delicious!!

  • 6 boneless, skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 2 eggs
  • 1 1/4 cups seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoons olive oil

Pound chicken breasts until they are 1/4 inch thick.

Combine flour, salt and pepper on a plate.  On a second plate, beat the eggs with 1 tablespoon water.  On a third plate, combine the bread crumbs and 1/2 cup Parmesan cheese.  Coat the chicken breast on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture; pressing lightly.

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.  Add more butter and oil and cook the rest of the chicken breasts.

Keep the chicken breasts warm for about 15 minutes on a sheet pan in a 200 degree oven while you are preparing the rest of the breasts.

Serves 6.

“We best pursue the wisdom of God when we pursue it together.”

Bacon & Cheddar Chicken

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Bacon & Cheddar Chicken

This is so delicious and so easy to make.  Start to finish: 30 minutes.

  • 4 bacon strips, chopped
  • 4 boneless skinless chicken breast halves (6 oz. each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2/3 cup barbecue sauce, divided (We like Bull’s Eye)
  • 1/2 cup shredded cheddar cheese

Preheat oven to 350 degrees.  In an ovenproof skillet, cook bacon over medium heat until crisp, stirring occasionally.  Using slotted spoon, remove bacon to paper towels; reserve drippings.

Sprinkle chicken with salt and pepper.  In same pan, brown chicken in drippings over medium heat, 3-4 minutes per side.

Put chicken into a 11 x 7 casserole dish and brush with 1/3 cup of barbecue sauce.  Transfer dish to oven and bake 8 minutes.  Take out of oven and spoon the remaining sauce over the chicken; sprinkle with cheese and bacon.  Bake until the cheese is melted and a thermometer reads 165 degrees, 4-6 minutes.

Makes 4 servings.

“Keep your eyes fixed on the prize.”

BBQ Pulled Chicken Sliders

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BBQ Pulled Chicken Sliders

This is a super easy meal to fix in a hurry.  You can make this BBQ sauce pretty quickly, or you can certainly use your favorite store bought BBQ sauce instead.  Having the rotisserie chicken on hand is the key to quick.

  • 1 cup ketchup
  • 2 tablespoons dark brown sugar
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dry mustard
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/4 teaspoon allspice
  • 4 cups shredded rotisserie chicken
  • 12 slider buns
  • Bread and butter pickles

Combine first 10 ingredients in a medium saucepan over medium heat.  Bring to a simmer; cook 5 minutes or until slightly thickened.  Add chicken.  Cook 2 minutes or until heated through.  Spoon onto slider bun half, top with pickles and then top with bun.  Serves 6.

“God will either spare you from suffering or give you the grace to bear it.”

Chicken Alfredo Pasta Skillet

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Chicken Alfredo Pasta Skillet

I love skillet meals.  They are so quick and easy to get your dinner on the table in a hurry.  This was very flavorful and we all just loved it.

  • 1 tablespoon canola oil
  • 2 large boneless chicken breasts, cut into 1 inch pieces
  • 1 tablespoon minced  garlic
  • 6 tablespoons butter
  • 1 1/2 cups heavy cream
  • 1 1/2 cups water
  • 1 teaspoon chicken bouillon
  • 1 teaspoon Italian seasoning
  • 1/2 lb. short pasta noodles
  • 1/2 cup bacon bits
  • 1 cup shredded Parmesan cheese

Add oil and chicken pieces to a large skillet and cook over medium-high heat.  Sprinkle chicken with salt and pepper while cooking.  Allow chicken to brown.

Add garlic and saute with chicken 1 to 2 minutes.  Add butter and let it melt before adding cream, water, bouillon, herbs and pasta and then bring to a boil.

Once boiling, reduce to a simmer and allow to simmer for 15 minutes until noodles are tender.  Stir every few minutes.

Add Parmesan cheese and bacon bits and stir together.  Serve hot.

Makes 4 servings.

“To master temptation, let Christ master you.”

 

 

 

Copycat Broccoli Cheddar Chicken

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Copycat Broccoli Cheddar Chicken

Cracker Barrel copycat.  I think they only have this on their menu for their Wednesday special.  It was sooo delicious, I had to try it at home.  Both my husband and daughter say this is a keeper.  Mouth watering delicious!

  • 4 boneless skinless chicken breasts
  • 1/2 teaspoon salt
  • 1/4 – 1/2 teaspoon pepper
  • 1 cup milk (I used whole milk)
  • 1 can cheddar cheese soup
  • 1/2 teaspoon paprika
  • 6 oz. shredded Cheddar cheese
  • 8 oz. frozen chopped broccoli, defrosted
  • 1 1/2 – 2 cups crushed pieces Ritz crackers

Preheat oven to 350 degrees and lightly grease a casserole dish.  Season chicken with salt and pepper and place in prepared dish.

In a medium bowl, mix together milk, soup, paprika and cheddar cheese.  Pour half of the cheese mixture over chicken.  Scatter broccoli pieces over cheese mixture.  Top with Ritz cracker pieces and remaining cheese mixture.

Place in oven and bake for 45 minutes.

(I use the smallest chicken breasts that I can find, but if you need to use larger ones, I cut them in half horizontally.  If you use the larger and don’t cut them in half, they will need to cook longer by at least 10 minutes.)

Also, if you like a crunchy topping, mix 1/2 cup of the crumbs and a tablespoon of melted butter and sprinkle on top.

Serves 4.

“With God, all things are possible.”

 

 

Chicken Potato Chowder

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Chicken Potato Chowder

This chowder is thick and creamy and just delicious!

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 3 cups chicken stock
  • 3 medium-size potatoes, peeled and cut into medium dice
  • 3 medium carrots, peeled and cut into medium dice
  • 2 tablespoons dried parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 cup whole milk
  • 8 oz. cream cheese (room temperature) or 4 oz. softened cream cheese plus 4 oz. shredded cheddar cheese
  • 2 large chicken breast halves, cooked and cut into medium dice (about 2 cups)

Melt butter in a stockpot over low heat.  Add the onion and cook until soft, about 5 minutes.  Add the chicken broth, potatoes, and carrots.  Bring to a boil, then decrease heat and simmer until potatoes and carrots are fork-tender, about 20 minutes.  Add the parsley flakes, salt, and pepper.

Stir the flour and milk together in a small bowl until smooth, add the flour mixture to the soup, and bring the soup to a boil.  Stir the soup until it begins to thicken.  Add the cheese and mix until the cheese has melted into the soup.  Stir in the chicken and continue cooking until the chicken is heated through, but do not boil.

Serves 4 to 6.  (I would double this recipe it is so good.)

“Witnessing isn’t a job to be done but a life to be lived.”

Baked Chicken Breasts

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Baked Chicken Breasts

This is my go to recipe now when I need cooked chicken for another recipe.  Although you can make and serve these in a short time as your main entree.  They are so juicy, tender and flavorful!!

  • 4 boneless skinless chicken breasts, pounded thinner or not, brined
  • 1 tablespoon melted butter or olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika

To brine your chicken breasts, fill a large bowl with 1 quart water and 1/4 cup kosher salt.  Stir to combine until most of the salt is absorbed.  Add the chicken breasts and let them sit in the mixture to brine for 15 minutes.  Or you can also cover the bowl and refrigerate for up to 6 hours.  No longer than that.  Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels.

Preheat oven to 450 degrees.

Place the chicken breasts in a single layer in a large baking dish.  Brush on both sides (turning once) evenly with the melted butter or olive oil.

In a separate small bowl, whisk salt, pepper, garlic powder and paprika until combined.  Then sprinkle mixture evenly over chicken on both sides.

Bake 15 to 18 minutes, or until chicken is cooked through and no longer pink.  Chicken should read 165 degrees on your thermometer.  Check temperature in the thickest part of the breast.

If you want the chicken to be a little bit more browned and crispier on top, you can turn the broiler on high for the final 3 – 5 minutes and broil until golden.  Keep a close eye on it.  Do not overcook it!

Once cooked, remove pan from oven and transfer chicken to a clean plate and loosely tent plate with foil and let it rest for 5 to 10 minutes.

Serve warm.

“Trials can be God’s road to triumph.”

 

 

 

White Chicken Chili

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White Chicken Chili

This recipe makes a large pot of soup.  I like to make big batches of soup, even though it is just the two of us, but I freeze it and take it out for a quick meal.  Or else my grandkids raid my freezer and take it out.  Fine with me.  It warms my heart they like my food.

This is also very quick easy to make as it uses most everything in a can.  Just stock up your pantry.

  • 2 onions, chopped
  • 1 tablespoon oil
  • 6 cups chicken stock
  • 6 (15.5-oz.) cans Great Northern beans, drained and rinsed
  • 3 (5-oz.) cans chicken, drained
  • 2 (4-oz.) cans diced green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons dried oregano
  • 1/4 teaspoon white pepper
  • 12-oz. container sour cream
  • 3 cups shredded Monterey Jack cheese

In a large stockpot over medium heat, saute onions in oil until tender.  Stir in remaining ingredients except sour cream and cheese.  Simmer for 30 minutes, stirring frequently, until heated through.  Shortly before serving time, add sour cream and cheese.  Stir until cheese in melted.

Serves 16 to 20.

222 calories per 1 cup

“Our actions speak louder than our words.”

Grilled Chicken Burgers

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Grilled Chicken Burgers

These burgers were so easy to put together.  I grilled them in a cast iron skillet, but if you prefer, put them on your grill. I was a little worried they would come out dry, but they were moist and delicious.  Just be careful you don’t cook them too long or they might get dry.  Cook to 165 degrees.  I used an instant read thermometer.

And to make them a little healthier, I served them on an oatmeal thin.  They are less calories than a bun.

  • 1 tablespoon olive oil
  • 1 lb. ground chicken
  • 1/3 cup Panko crumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
  • Salt and pepper, to taste

In a large bowl, combine ground chicken, Panko, Parmesan, oregano, basil, parsley, and garlic powder.  Season with salt and pepper, if using.  Stir until loosely combined.  Make into 4 patties.

Heat olive oil in your skillet over medium heat.  Add burgers to skillet and cook 3 to 4 minutes on each side or until instant read thermometer reads 165 degrees.  (Put instant read thermometer into the side of burgers half way.)

Makes 4 burgers.  (273 calories) (Burger/oatmeal thin)

“Live to leave a legacy for God’s glory.”

 

Chicken Pot Pie Soup

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Chicken Pot Pie Soup

I made this for me and my grandson today.  We both love chicken pot pie and we both loved this soup.  Really easy to make too.  Yummy!

  • 1 disk, refrigerated pie dough
  • 1/2 teaspoon plus a pinch of poultry seasoning
  • 2 tablespoons unsalted butter
  • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
  • 2 stalks celery, chopped
  • 1 medium onion, chopped
  • 1/4 cup all-purpose flour
  • 3 cups low-sodium chicken broth
  • 1 cup half-and-half
  • 3 medium Yukon gold potatoes, chopped
  • 1 (10-oz.) package frozen mixed peas and carrots

Preheat oven to 425 degrees.  Unroll pie dough onto a baking sheet and sprinkle with a pinch of poultry seasoning; cut into quarters.  Bake until puffed and golden, about 10 minutes.

Meanwhile, melt butter in a large pot over medium-high heat.  Add chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute.  Transfer to a bowl.  Add celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute.  Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer.  Reduce the heat to medium and simmer, partially covered, 10 minutes.  Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes.  Return the chicken to the pot and simmer until cooked through, about 1 minute.

Divide among 4 bowls and top with the crust.

“When we feel weak in our prayers, God’s Spirit helps us in ways we can’t imagine.”