Chicken Recipes

Scroll down to see our tastiest chicken recipes!

Rum Marinated Chicken Breasts

July 21, 2014 by Kay Leave a Comment

Rum Marinated Chicken Breasts is a quick & easy way to add flavor to an ordinary chicken breast.

Did everyone have a great weekend? I sure did. I had brunch with some of my family on Sunday. By some, I mean there were 13 of us. I come from a large family. I have 9 brothers and sisters, most of who are married and 12 nieces and nephews.

Brunch was at SAP in Appleton and let me say, it was fantabulous! (I made that word up, in case you are wondering.) I had Gulf Shrimp on top of Cheese Grits with Chorizo and a poached egg. Other items that the family enjoyed were Chorizo Benedict, Brioche French Toast and Chicken & Waffles to name a few.

They also have a bake shop and for $8.00 you can get a sampler box which includes 5 different desserts from the bakery. I got this to go and I will be honest, I had a Chocolate Shortbread with Pistachios and 1/2 of a Cinnamon Cupcake with Maple Cream Cheese Icing & Crispy Bacon for dinner. I can’t decide which one I liked more. I definitely will be going back to SAP!

Now, on to today’s recipe, Rum Marinated Chicken Breasts. Any time I make chicken, I like to marinade the meat first. Rum Marinated Chicken Breasts is a new favorite of mine. The nice thing with the marinade is you only need as little as 30 minutes for the chicken to sit in the marinade.

I grilled the Rum Marinated Chicken Breasts and the chicken was very moist. I like to double this recipe and have extra chicken on hand for the week. It’s an easy go to for a quick dinner…on a salad, in a wrap or use it in your favorite pasta dish.

Enjoy!

Rum Marinated Chicken Breasts

Rating: 51

Yield: 4 Chicken Breasts

Rum Marinated Chicken Breasts

Ingredients

¼ cup rum
1 lime, juiced and zested
½ tsp. salt
¼ tsp. pepper
½ tsp. garlic powder
2 tbsp. olive oil
4 boneless skinless chicken breasts

Instructions

In a glass bowl, whisk together the rum, lime juice & zest, salt, pepper, garlic powder and olive oil. Add the chicken breasts to the bowl and make sure they are covered with the marinade. Cover the dish and refrigerate for a minimum or 30 minutes up to 2 hours.

Notes

Adapted from The Talking Kitchen.

http://www.lovefoodwillshare.com/rum-marinated-chicken-breasts/

Marinate for the chicken.

They are best grilled.

Love the grill marks.

The chicken is very juicy.

They can be used in many different recipes.

I like the rum & lime flavor.

I like to double this recipe and have chicken on hand.

Lettuce Wraps

July 8, 2014 by Kay Leave a Comment

Lettuce Wraps are filled with ground turkey and doused in an Asian inspired sauce and tossed with water chestnuts, sweet pepper and green onions.

This recipe was inspired by my nephew Jacob. He made a similar Lettuce Wrap when we were on vacation in the Outer Banks. They were so delicious I vowed to recreate the recipe. Jacob used a bottle sauce but I decided to come up with my own sauce and I think I replicated his sauce to the tee.

Jacob used ground chicken in his version and I wanted to do the same, but the grocery store had something else in mind when I went grocery shopping, they were out of ground chicken so I opted for ground turkey. Either one will work fine in this recipe for Lettuce Wraps.

I used Butterhead lettuce for the Lettuce Wraps and topped them with green onions and cashews. I also made a Soy Ginger Sauce for dipping and recommend Sriracha for those of you who like things a bit spicy!

Enjoy!

Lettuce Wraps

Rating: 51

Yield: 8 - 10 Wraps

Lettuce Wraps

Ingredients

1 lb. ground turkey or ground chicken
6 green onions, chopped (plus more for serving)
1 small can water chestnuts, drained and chopped
1 red bell pepper, chopped
2 garlic scapes, chopped (optional)
¼ cup hoisin sauce
1 tbsp. soy sauce
2 tbsp. vegetable oil
1 tbsp. freshly grated ginger
2 tbsp. water
1 head of butterhead lettuce
Salted cashews
Dipping Sauce:
¼ cup soy sauce
2 tbsp. rice wine vinegar
1 tbsp. sugar
1 tsp. freshly grated ginger
1/2 tsp. sesame oil

Instructions

In a large saucepan, over medium high heat brown the turkey until cooked through, about 6-8 minutes. Add in the green onions, water chestnuts, pepper and garlic scapes. Reduce the heat to medium and let cook while you mix the sauce.
In a bowl, whisk together the hoisin, soy sauce, oil, ginger and water. Pour over the meat mixture and stir to combine. Continue to cook until the mixture comes to a boil, then remove from the heat.
While the meat mixture is coming to a boil, whisk together the ingredients for the dipping sauce: soy sauce, vinegar, sugar, ginger and oil.
Rinse the lettuce leaves with water, pat dry with paper towel.
To serve; spoon some of the meat mixture onto a lettuce leave and “wrap” it together. Serve with green onions, cashews and the dipping sauce.

Notes

Sauce was adapted from Skinny Taste.

http://www.lovefoodwillshare.com/lettuce-wraps/

Chop garlic scapes, water chestnuts, pepper and green onions.

The ground turkey and fixings.

Lettuce Wraps

Serve on Butterhead Lettuce.

Top with green onions and cashews.

Serve with dipping sauce and Sriracha

Lettuce Wraps

Chicken Parmesan Casserole

May 28, 2014 by Kay Leave a Comment

All the flavors of Chicken Parmesan are found in this comforting Chicken Parmesan Casserole that is filled with chicken, pasta, marinara and three kinds of cheese.

I love Chicken Parmesan but it is time consuming to make. To get all the flavors of Chicken Parmesan I came up with Chicken Parmesan Casserole. Onions, peppers, chicken and spices are sauteed and added to marinara sauce and pasta. The pasta mix is then layered with ricotta and mozzarella cheese. This casserole is then topped with parmesan cheese and is baked until golden brown.

The casserole comes together in a jiffy and will be well liked by everyone who eats it! Serve with a green salad for a quick week night meal. Having Chicken Parmesan Casserole as a left over in my opinion is even better than straight out of the oven.

Enjoy!

Chicken Parmesan Casserole

Rating: 51

Yield: 6 Servings

Chicken Parmesan Casserole

Ingredients

12 ounces pasta, cooked to package directions
2 tbsp. olive oil, divided
1 small sweet pepper, chopped
1 small onion, chopped
1 lb. boneless/skinless chicken breasts, cut into small chunks
Salt & Pepper
1 tsp. basil
1 large jar marinara
1 cup ricotta cheese
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese

Instructions

Preheat your oven to 375 degrees.
While the pasta is cooking, heat 1 tbsp. olive oil in a pan over medium high heat. Add the pepper and onion and sauté for 3-4 minutes, until softened. Set the peppers and onions aside in a bowl.
Add 1 tbsp. olive oil to the pan and add in the chicken chunks. Lightly salt and pepper the chicken and add the basil. Saute the chicken for 7-10 minutes, until the chicken is cooked through.
Add the peppers and onions back into the pan with the chicken. Pour in the marinara sauce and stir to combine.
Spray a 9 x 13 baking dish with cooking spray. Pour half of the pasta mixture into the pan. Dollop the ricotta cheese over the pasta mixture. Spread 1 cup mozzarella cheese evenly over the top. Add the rest of the pasta mixture and add the last cup of mozzarella cheese over the top. Lastly, sprinkle the parmesan cheese evenly over the top of the pasta mixture.
Bake for 20 minutes uncovered.

http://www.lovefoodwillshare.com/chicken-parmesan-casserole/

Saute onion and peppers.

Saute chunks of chicken with herbs.

Add marinara sauce.

Toss everything together.

Layer half of the pasta mix and add dollops of ricotta cheese and mozzarella.

Add a second layer and top with parmesan cheese.

Bake until golden brown.

Each bite has lots of cheese.

Pasta Goodness!

Chicken Parmesan Casserole

Chili Lime Chicken Fajitas

April 30, 2014 by Kay Leave a Comment

Chili Lime Chicken Fajitas start with marinated chicken breasts, peppers and onions that are stuffed into a flour tortilla and end with fresh toppings.

The fajitas get there flavor from the marinade I use on the chicken breasts, Chicken Fajita Marinade Mix. You marinade the chicken breasts for 3 hours or more, then they are grilled to sear in the flavor and juices.

Along with grilling the chicken, you grill peppers and onions on high heat. I think this is a very important step, having a high enough temperature to cook the vegetables quickly so they still are a little firm when you add them to your fajita.

For toppings, I use avocado, limes and cheese. Feel free to add in guacamole, sour cream or fresh tomatoes. Add your favorite toppings, the possibilities are endless.

I hope you have enjoyed my week of Mexican recipes to celebrate Cinco de Mayo, which is celebrated on Monday, May 5th. Mexican food ranks high on my list of favorites, I hope you enjoy the recipes as much as I do.

Enjoy!

Chili Lime Chicken Fajitas

Rating: 51

Yield: 4 Servings

Chili Lime Chicken Fajitas

Ingredients

Chicken Fajita Marinade Mix (my recipe)
4 boneless, skinless chicken breasts
2 tbsp. olive oil, divided
1 large onion, sliced
1 large sweet pepper, sliced
Flour tortillas
Avocado, cheese, limes for toppings

Instructions

Add the chicken breasts to the marinade and let marinade for a minimum of 3 hours.
Heat a grill pan or frying pan on medium high heat, add 1 tbsp. of olive oil. Add the chicken breasts and grill approximately 6-8 minutes per side or until cooked through. The time will depend on the thickness of your chicken. When the chicken is done, set it aside.
Add 1 tbsp. of olive oil to the pan and add the onion and peppers, cook for approx. 3 minutes until the peppers and onions start to brown.
To serve, take a flour tortilla and fill with chicken, peppers and onions and top with your favorite toppings.

http://www.lovefoodwillshare.com/chili-lime-chicken-fajitas/