Chicken Recipes

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Mozzarella Pesto Chicken

March 23, 2014 by Kay 9 Comments

Are you looking for a new way to cook with chicken breasts? Try this quick and flavorful recipe, Mozzarella Pesto Chicken.

Chicken breasts are sauteed on top of the stove and to them you add pesto, tomatoes and mozzarella. I used some Kale Pesto that I had in my freezer or you can use store bought. I made this recipe with fresh mozzarella and shredded mozzarella. My husband, Mr. B doesn’t care for fresh mozzarella and I love it, so I decided to use both in this recipe.

The layers of flavor come alive with every bite you take. The saltiness of the pesto and the sweetness of the grape tomatoes are a great combination in this recipe.

You can serve the chicken by itself or serve it on top of buttered noodles. This recipe would also be great with my recipe for Roasted Asparagus.

Saute the chicken breasts.

Add pesto after you have flipped the chicken breasts.

Layer the tomatoes on top of the pesto.

Add the mozzarella cheese.

Cover the pan and the cheese will melt.

Mozzarella Pesto Chicken

Serve with buttered noodles.

Tasty!

Lots of flavor!

Enjoy!

Mozzarella Pesto Chicken

Rating: 41

Yield: 4 Servings

Mozzarella Pesto Chicken

Ingredients

4 boneless, skinless chicken breasts
Salt & Pepper
1 tbsp. olive oil
4-6 tbsp. pesto, I used my Kale Pesto or you can use store bought
1 cup grape tomatoes, cut in half
Mozzarella, sliced, I used fresh mozzarella and some regular

Instructions

If needed, use a mallot and flatten the chicken breasts so they cook faster. Lightly salt and pepper the chicken breasts.
In a large sauce pan over medium high heat add the olive oil, place the chicken breasts in the pan. Cook for 4-5 minutes until browned on the one side. Flip the chicken breasts over, they should cook another 4-5 minutes or until cooked through.
After you have flipped the chicken breasts, spoon and spread the pesto over the four chicken breasts. Add the tomatoes cut side down on top of the pesto. Now you can add the mozzarella, either fresh or shredded. Place a cover on the pan and let the chicken finish cooking and to melt the cheese.
I served this dish over buttered pasta.

http://www.lovefoodwillshare.com/mozzarella-pesto-chicken/

Cashew Chicken Stir Fry

March 20, 2014 by Kay 11 Comments

Cashew Chicken Stir Fry is packed full of fresh vegetables & chicken and bathed in a rich sauce that is served over a bed of rice.

I know it’s easy to order Chinese, but I need to tell you, it’s easy to make Chinese dishes at home. Give it a try, you won’t be disappointed.

The sauce for the Cashew Chicken Stir Fry has chicken broth, molasses and soy sauce as the base with some spices thrown in for added flavor.

I used onion, pepper, carrots and asparagus for the vegetables. You can easily switch up the vegetables if you’d like. Broccoli, pea pods, zucchini or celery would work as well.

I topped off this dish with salted cashews. My hubby, Mr. B doesn’t care for nuts in his Chinese dishes, so I add them on top to my serving. You can easily add them in with the vegetables if you like.

Cashew Chicken Stir Fry

I love the crunch of the cashews.

Asparagus in a stir fry is delicious.

The bright color of the peppers really stand out.

I use Basmati rice.

Enjoy!

Cashew Chicken Stir Fry

Rating: 51

Yield: 4 Servings

Cashew Chicken Stir Fry

Ingredients

For the Sauce:
1 1/2 tbsp. cornstarch
1/2 cup chicken broth
1/4 cup molasses
1/4 cup soy sauce
2 tbsp. red wine
1/4 tsp. cayenne
4 tbsp. olive oil, divided
1/4 tsp. garlic powder
For the Chicken & Vegetables:
1 cup cashews, lightly salted
1 lb. boneless skinless chicken breasts cut into 1 inch chunks
1 large onion, chopped
2 medium sweet peppers, chopped
6 - 8 asparagus spears, cut into 2 inch pieces
2 carrots, sliced

Instructions

Add the cornstarch to the chicken broth and whisk to combine. Add in 2 tbsp. olive oil and the rest of the sauce ingredients, whisk to combine and set aside.
In a large saucepan over medium high heat add 2 tbsp. olive oil. Add in the chicken chunks, lightly salt & pepper and cook until cooked through, approx. 7-9 minutes. Remove from the pan and set aside.
Add the vegetables to the pan and stir fry for 3-4 minutes. Return the chicken to the pan and stir to combine. Add in the sauce, bring to a boil and boil for 1-2 minutes or until the sauce has thickened.
Serve over rice. Add cashews to the top.

Notes

You can add the cashews to the stir fry when you add the sauce.

http://www.lovefoodwillshare.com/cashew-chicken-stir-fry/

Chicken Tortellini Casserole

March 17, 2014 by Kay 14 Comments

I have combined chicken with cheese tortellini and a creamy sauce with lots of cheese and turned it into Chicken Tortellini Casserole.

This is purely a comfort food that will make you feel good from your head to your toes. And in case the pasta and cheese were not enough to make it a comfort food, I added in some bacon for safe measure. The sauce is a mixture of cream of chicken, cream of mushroom soup, milk and spices.

For the tortellini, you will want to buy tortellini from the dairy section. You can use frozen tortellini, but you will need to cook the pasta before adding it into the recipe.

You may notice that I only put bacon on half of the casserole, I did that on purpose. My hubby, Mr. B brought me home some smoked bacon bits, it had a very strong smoke flavor to it which I don’t care for, so I gave all the bacon to Mr. B!

Lots of bacon!

Chicken Tortellini Casserole

Lots of cheese!

Creamy Goodness

Chicken Tortellini Casserole

Enjoy!

Chicken Tortellini Casserole

Rating: 51

Yield: 4 Servings

Chicken Tortellini Casserole

Ingredients

6 slices of bacon cut into bite size pieces
2 chicken breasts, about 1 lb., cut into chunks
1 can (10 ¾ ounce) cream of chicken soup
1 can (10 ¾ ounce) cream of mushroom soup
½ cup milk
½ tsp. garlic powder
1 tsp. onion powder
½ tsp. paprika
1, 10-12 package fresh cheese tortellini, uncooked
½ cup Monterey jack cheese, shredded
½ cup cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees. Spray a 2.5 quart baking dish with cooking spray.
In a frying pan over medium high heat cook the bacon until crisp. Remove from the pan and set aside. Leave the bacon grease in the pan and add the chicken, cook for 7-8 minutes or until the chicken is cooked through. Remove from pan and set aside.
In a bowl, combine the two cans of cream soup, milk and spices, stir to combine. Add in the chicken, tortellini and chicken, stir to combine. Pour the mixture into the baking dish. Sprinkle the bacon crumbles over the top and then do the same with the cheese.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes and it’s ready to serve.

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

Honey Mustard Chicken Thighs

March 4, 2014 by Kay 6 Comments

It seems these days everything is made with chicken breasts. I feel that chicken thighs get lost in the mix. So, to change that, I bought chicken thighs and I made Honey Mustard Chicken Thighs.

I love anything that has honey mustard involved in the recipe and this recipe is no exception. The chicken thighs are slowly cooked in a river of honey mustard sauce. The meat comes out very tender and very tasty, a definite winner!

Mix up the honey mustard sauce.

Mix the chicken in the sauce.

Add the chicken to the pan and pour the extra sauce over the top.

Yumminess!

Honey Mustard Chicken Thighs

Scrumptiousness!

Enjoy!

Honey Mustard Chicken Thighs

Rating: 51

Yield: 4 Servings

Honey Mustard Chicken Thighs

Ingredients

3 tbsp. grainy mustard
1 ½ tbsp. yellow mustard
1/3 cup honey
1 tsp. Worcestershire
2 tsp. dried tarragon
1 tsp. rosemary powder
4 – 5 boneless, skinless chicken thighs

Instructions

Preheat the oven to 350 degrees. Spray a baking dish and set aside.
Trim any excess fat or skin from the chicken thighs, rinse with cold water and pat dry with paper towels then set aside.
Combine the grainy mustard, yellow mustard, honey, Worcestershire sauce, tarragon and rosemary in a large bowl. Add the chicken thighs and toss to coat.
Place the thighs and sauce in a roasting dish, spooning sauce over the thighs.
Bake for 45 minutes or until the thighs register 175 degrees and the juices run clear. Spoon sauce over the thighs and serve.

http://www.lovefoodwillshare.com/honey-mustard-chicken-thighs/

Adapted from Foodie Crush

Chicken Recipes

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