Chicken with Herbs, Prosciutto and Fontina Cheese

I made a version of this dish several years ago when I discovered my love of prosciutto and fontina cheese. Since then I’ve tweaked it a bit….well ok a lot. My original version I stuffed the cheese inside the chicken, which was good, but most of the cheese ran out. This time I melted the cheese on top of the prosciutto. I really liked it better this way, not to mention it’s way easier. This chicken packs a lot of flavor. It’s seared with herbs, wrapped in prosciutto and topped with fontina cheese then cooked in a white wine lemon sauce. This dish is great when you want to serve a little something special or you just want something a little different than your everyday chicken dinner.

Here’s what you need:

This Makes 3 Servings

*3 Boneless, skinless chicken breasts

*1 1/2 tsp. dried sage +1/2 tsp

*1 1/2 tsp. dried oregano

*1 tsp. dried Thyme

*2 TBS butter divided

*2 TBS olive oil

*Thin sliced prosciutto; 1 or 2 slices per chicken

*Fontina cheese, sliced

*1/2 cup white wine or you can use chicken stock

*1/3 cup chicken stock

*the juice of 1/2 of a lemon

Preheat oven to 400°

Pat the chicken dry with paper towels.

Mix together 1 1/2 tsp sage, oregano and thyme. Season the chicken on both sides with the herb mixture.

and yes, that is one extreme close up of the chicken. I don’t know if I was really hungry or just really getting into the beauty of that chicken.

Take one slice of the prosciutto and wrap it around the chicken.

It’s ok if the prosciutto does not completely cover the back, it will stay once seared.

Heat a cast iron skillet on medium high heat and add 1 TBS of butter and the olive oil. When the oil and butter mixture is very hot, add the chicken. I start with the side where the prosciutto may not fully cover the chicken into the pan first.

Cook for about 3 minutes and then turn them over. If the oil and butter mixture seems to get too hot, turn the heat down to medium. Turn the chicken over and cook another 3 minutes.

Remove the chicken from the pan and set aside.

To the pan add the remaining butter, white wine, chicken stock, lemon and 1/2 tsp. sage. If the heat was at medium, turn it back up to medium high heat until the sauce starts to lightly bubble. Stir with a spoon or whisk making sure to scrape up all of those delicious bits stuck to the skillet that the chicken left behind.

Cook until sauce is slightly reduced and starts to thicken, about 3 minutes.

Add the chicken back to the skillet and place into the oven. Cook about 15 minutes or until the chicken reaches an internal temp of 165.

Top the chicken with the fontina cheese.

Place under the broiler until cheese is melted.

Take out of the skillet and spoon some of the sauce over the chicken.

Enjoy!

Chicken Paprikash

This is a dish that I learned to cook way back when I started cooking. I’ve tweaked it a bit over the years, but it’s still that same comforting dish that reminds me of the days when I would cook dinner for my mom and dad. They would come home from work and dad or mom would help out in the kitchen if I needed some finishing touches on the meal. We would all sit at the table together and just enjoy the moment of simply being together at the end of the day.

This is not authentic, but it still has that same rich flavorful sauce. I usually use boneless chicken breasts, but this time I used boneless, skinless chicken thighs instead. I also added bacon, which is not in a traditional Chicken Paprikash, but I wanted that smokiness that you can get from the bacon….. not to mention….well…I love bacon in just about anything. This is great served with rice on the side to soak up all of that delicious sauce, or even pasta.

Here’s what you need:

*Boneless, skinless chicken thighs

*4 slices of bacon, cut into pieces

*3 TBS flour divided (2 TBS to coat the chicken and 1 TBS for the sauce)

1/2 tsp salt or more to taste

*2 TBS butter

*1 small onion, chopped

*1 small green bell pepper, seeded and chopped

*1 TBS olive oil or canola oil if needed

*2 large garlic cloves, minced

*2 TBS paprika; I recommend using a good quality, nothing expensive, but the better the quality, the better the flavor

*1 3/4 cups chicken broth; I used Better Than Bullion

*1/3 cup sour cream or more to taste

*Parsley to garnish; I used dried because it was what I had on hand, but you can use fresh

30 minutes before cooking, take chicken out of the refrigerator and dry with paper towels; set aside.

Heat a large pan on medium high heat and add the bacon pieces.

Stir frequently until bacon browns. If the bacon starts to cook too quickly, turn the heat down to medium. With a slotted spoon, remove the bacon from the pan and onto a small paper towel lined bowl to drain; set aside.

Pour off the bacon fat from the pan except for 1 TBS; add butter to the pan and turn heat up to medium high once again.

In a large zip top bag, combine 2 TBS of flour and the salt. Add the chicken and shake to coat all sides. Take out the chicken one piece at a time, shaking off any excess flour and place into the pan, repeat with the remaining chicken that is in the bag.

Cook for about 3 minutes or until chicken turns a deep golden color, turn over and cook the other side until it browns.

You only want to sear the meat, not cook it. It will continue cooking in the sauce.

Remove the chicken and set aside.

Add the onions, bell pepper and garlic to the pan. If there is not enough oil in the pan to brown them, add in the olive or canola oil.

Turn the heat down to medium if the pan appears too hot. Frequently stir the vegetables until they are soft, about 3 minutes, be careful not to burn the garlic.

Add the bacon back to the pan and cook a few seconds more.

Add the paprika and the remaining flour, stir to combine for about 2 to 3 minutes.

Paprika can burn easily so be sure to keep stirring.

Slowly stir in the chicken broth.

Stir until the broth and the paprika flour mixture is well combined and the sauce slightly starts to thicken.

Place the chicken into the sauce.

Cover and simmer until chicken is cooked thru and the sauce has slightly thickened even more, about 20 minutes.

Take the chicken out of the pan. Remove the pan from the heat and stir in the sour cream.

Add the chicken back into the sauce and garnish with parsley.

Serve over rice or noodles.

Enjoy!

Mini Chicken Quesadillas

Hubby and I love quesadillas. They’re easy to put together and you can add just about anything you love. When I recently came across these mini street flour tortillas, I knew I had to try them out.

I filled these pillowy soft tacos with some leftover rotisserie chicken flavored with some herbs and spices then topped it with lots of shredded cheese. These are quick to put together, especially if you are in a hurry to get dinner on the table. Pair it with refried beans and rice and you have a full meal.

Here’s what you need:

*1 package of mini flour tortillas; I used Missions street tacos (flour tortillas)

*2 cups diced chicken such as rotisserie chicken; you can also use unccoked diced chicken

*1 TBS canola or olive oil

*1/2 tsp. onion powder, or more to taste

*1/2 tsp. garlic powder; or more to taste

*1/2 tsp. dried oregano, or more to taste

*1/4 tsp. chili powder, or more to taste

*1 tsp. dried cilantro

*1/8 tsp. salt or more to taste

*1 tsp. lime juice

*1 1/2 cups shredded cheese; I used a Monterrey Colby Jack blend

Preheat oven to 400°.

In a large pan, heat oil on medium high heat; add chicken. Cook for about 1 minute and add herbs and spices stirring frequently.

If cooking raw chicken, cook longer until the chicken is almost cooked thru, then add the herbs and spices. Cook another minute and add lime juice; set aside.

Place flour tortillas on a baking sheet. I chose not to fold these over, I wanted to encase the chicken cheese mixture in between the tortillas, so if you’re doing the same, keep enough tortillas that will become the top layer.

Spoon some of the chicken onto each tortilla.

Sprinkle on the cheese on top of the chicken.

Top with another tortilla.

Place into the oven for about 5 minutes or until cheese is melted and the tortillas start to lightly toast.

Serve while still warm.

Slow Cooker Cheesy Chicken Hashbrown Casserole

I first made this a few years ago. It was a huge hit with hubby, who then reminded me that I haven’t made this in a while and that I should make it again. It’s one of those meals that you can put together and forget about for a while and come back to a really hearty meal. It is a cheat day dish for sure, but I mean, who doesn’t love anything covered in cheese and bacon.

Here’s what you need:

*1 bag of frozen hashbrowns
*6 slices of bacon, cooked and crumbled
*1 Ib. boneless, skinless chicken breasts or tenders, cut into bite size pieces
*2 tsp. onion powder or more to taste
*2 tsp. garlic powder or more to taste
*1/2 tsp. salt or more to taste
*cracked pepper to taste

*1C. Milk
*2C. shredded cheddar cheese or any other desired kind

*Tip:

When cooking a lot of bacon, spray a baking/cooling rack with no stick spray and place on a baking sheet covered with foil. Place bacon strips on the baking rack. Cook at 400° for 15 minutes or until bacon is crispy.

Place chicken pieces in a large bowl and add all of the seasonings; toss to coat; set aside.

Spray the slow cooker with no stick spray. Place enough hashbrowns to cover the bottom.

Scatter 1/2 of the crumbled bacon pieces over the hasbrowns.

Add a layer of cheese over the bacon.

Next, add all of the chicken pieces on top of the cheese.

Add another layer of the cheese….

Then the rest of all that delightful bacon

Then another layer of hasbrowns.

Then top with the remaining cheese.

Pour the milk over the top of the cheese.

Cover and cook on low for 4 1/2 to 5 hours or until chicken is done.

Serve and enjoy!

Pan Fried Parmesan Chicken

Who doesn’t love pan fried chicken coated in a crispy, Parmesan crust. This is great for when you want something satisfying and quick. Heat up a quick side or two to go along with it and you have dinner. You can even make this into a tasty chicken sandwich, as my hubby loves to do.

Here’s what you need:

*1 C. flour

*1 tsp. salt

*1 tsp. cracked pepper

*2 eggs

*2 TBS water

*1 TBS hot sauce

*1 1/2 C. bread crumbs

*3/4 C. Parmesan cheese, finely grated

*2 tsp. onion powder, or more to taste

*2 tsp. garlic powder, or more to taste

*2 tsp. dried parsley or 1 TBS of fresh + more for garnish

*1 tsp. dried thyme, or more to taste

*1 tsp. dried majoram

*juice of 1 lemon

*3 garlic cloves, smashed

*canola oil

*3 or more boneless, skinless chicken breasts, pounded thin (about 1/4 inches thick)

In a shallow dish or bowl, mix together flour, salt and pepper.

In another shallow dish or bowl, lightly beat eggs, water and hot sauce until blended.

I know 1 TBS of hot sauce sounds like a lot, but it truly is not that hot because the chicken is coated in flour and bread crumbs later.

And yes, a third time is a charm, in another shallow dish or bowl, combine bread crumbs, onion powder, garlic powder, Parmesan cheese, parsley, thyme and marjoram.

Working with one piece at a time, dredge chicken in the flour mixture.

shake off any excess flour.

Then place in the egg mixture, coating both sides.

Then place in the breadcrumb mixture. As you will notice, there is not a lovely picture of the chicken in the breadcrumb mixture. By this point both hands were messy and the picture was forgotten….but I think you can get the hang of this step.

Set the chicken aside and do the same steps with the remaining pieces.

In a large pan, add enough oil to lightly cover the bottom. Do not turn on the heat yet. Place garlic cloves into the pan with the oil.

Turn the heat to medium and stir the garlic as the oil begins to warm. Do not walk away or the garlic may burn, burned garlic and oil do not mix…..trust me, I know. I still have flash backs.

When the garlic turns golden brown ( not dark brown or burnt)and is fragrant, take them out and discard or keep for other uses. Turn heat up to medium high heat. carefully add chicken to the pan. Cook chicken for 5 minutes and turn them over.

Continue to cook for approximately another 5 minutes or until chicken is no longer pink.

Place on a serving platter and squeeze the lemon juice over all of the chicken pieces. garnish with parsley and serve.