Marinated Chicken with Bacon and Cheese

Have you ever eaten a great dish somewhere and you liked it so much that you wanted to recreate it at home? Way back…..and I mean waaay back….when I was just starting to cook and experimenting in the kitchen (like my mom and dad would do) I had two great chicken dishes that I absolutely loved. One was the Alice Springs Chicken from Outback Steakhouse. Their famous (and still one of my favorites) chicken marinated in a honey mustard type sauce and topped with mushroom, bacon, Monterrey Jack and Cheddar cheese. The other was from Applebee’s, it was a grilled chicken breast topped with bacon and cheese (do you see a pattern here? Yes, I have a weakness for bacon and cheese). I wanted to combine the two and of course, put my own spin on it….as I still like to do. So with a lot of trial and error in the marinade, I finally came up with a version that not only did I enjoy, but my parents as well. I actually have not made this in years, but I thought about it recently and made it once again for my hubby, although he hates mushrooms (which saddens me to no end) so I left those out.

The chicken is marinated for a few hours or over night (it has a little wine in it so you know it has to be good) then pan fried and topped with crispy bacon and melted cheese. Feel free to add the mushrooms. This is also good baked or grilled. It’s easy to put together and will be great for a weeknight….or weekend…dinner. You know it has to be a winner with bacon and gooey cheese.

Here’s what you need to make your own:

For The Marinade:

*1/2 cup soy sauce

*2 TBS Sherry wine

*the juice of 1/2 lime

*2 tsp. Dijon mustard

*1 TBS. olive oil

*2 1/2 tsp. brown sugar

*2 large cloves of garlic grated or minced

*1/2 tsp. sweet paprika

*1/2 tsp onion powder

*1 tsp. dried tarragon

*boneless, skinless chicken breast (thighs are good too)

*2 TBS or more of canola oil for frying

*1 TBS butter

*Shredded cheese; I used a blend of Monterrey Jack and Cheddar

*2 slices of bacon per chicken breast cooked

*scallions for garnish (optional)

In a bowl or measuring cup, combine all of the ingredients for the marinade. Taste and add any more amounts of the ingredients if desired.

Place chicken breasts between two pieces of plastic wrap and pound to make them a little thinner and equal in size.

Place the chicken in a zip top bag and pour in the marinade.

Place in the refrigerator and marinate for at least 3 hours or over night.

Preheat oven to 400°.

Cook bacon and set aside.

Discard the marinade and pat the chicken dry with paper towels.

Pour the canola oil and add butter to a large cast iron pan or oven proof pan and heat to medium high heat.

When the butter melts and the oil is hot, carefully add the chicken breasts to the pan.

Cook chicken 2 to 3 minutes or until the chicken starts to turn golden; flip the chicken over and cook another 2 minutes.

Place in the oven and cook for 10 to 15 minutes or until the chicken reaches and internal temp of 165°.

Top the chicken with the bacon and cheese.

Place back into the oven for another minute or so until the cheese melts. Top with scallions and serve.

Enjoy!

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Chicken Black Bean and Cilantro Rice Burritos

These burritos are stuffed with delicious seasoned chicken, black beans, cheese and homemade cilantro rice all rolled in a soft tortilla. These are great for eating on the go, or pair it with some tasty sides to make a full meal. These are also good served with guacamole, sour cream or even some homemade salsa. These can also be frozen for if you want to make them a head of time and eat on another day.

I used rotisserie chicken seasoned with some tasty spices then tossed together with some black beans. The homemade cilantro rice is easy to prepare and even makes a great side.

You can get a little creative with these and make them your own by adding corn, tomatoes or anything else that your taste buds might be craving.

Here’s what you need:

*1 can of black beans drained and rinsed

*shredded cheese; I used a Monterey Jack and Colby blend

*8 to 10 large flour tortillas

*1 TBS olive oil

For The Rice:

*1 cups of long grain rice (once cooked it will yield 2 cups) I have used instant rice when I want the rice cooked a little faster

*Chicken stock

*2 tsp. lime juice

*1 TBS dried cilantro or 2 TBS fresh cilantro

For The Chicken:

*1 rotisserie chicken removed from the bones and the skin taken off

*2 garlic cloves minced

*1/4 tsp. chili flakes or more to taste

*1/4 tsp. salt or more to taste

*1 tsp. onion powder

*1/2 tsp cumin

*1/ 2 tsp. coriander

*1/2 tsp dried oregano or more to taste

*juice of 1/2 of a lime

Cook the rice according to the package, but omit the water and replace with the chicken stock instead.

When the rice is cooked gently stir in the lime juice and the cilantro; set aside.

Heat a large skillet to medium high heat and add the olive oil. Add in the chicken and the rest of the ingredients for the chicken. Stir and cook for about 5 to 10 minutes.

Stir in the beans and cilantro rice and cook another 5 minutes.

Preheat oven to 400°.

Warm the tortillas in the microwave. This will help make them more pliable.

They them flat on a good work surface. Place some of the chicken rice mixture on the tortilla and sprinkle on a desire amount of cheese.

Fold in the sides

Then roll up tightly.

I must say this was quite challenging trying my best to show you this with one hand and taking pictures with the other. Because I was alone…why…because I made these on a Sunday and hubby was no where to be found because….Football. That’s all I’m sayin.

Repeat with the remaining burritos.

Spray a baking sheet with non stick spray and place the burritos seam side down.

Bake for about 10 minutes or until tortillas become a little crispy and heated through.

Serve with a side, guacamole, sour cream or your favorite burrito sauce.

*How To Freeze*

Wrap each burrito in waxed paper and foil tightly then place in a zip top bag. Make sure to label and date.

These can be frozen up to 3 months.

*To Reheat From Frozen*

On wrap and remove the waxed paper. Wrap the burrito back in foil and bake in a 350° oven for 40 minutes or until heated through.

Enjoy!

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Chicken Parmigiana

One of my favorite Italian dishes is chicken parmigiana. Ok, so it’s not true Italian, but rather American Italian, but it’s still delicious. The original dish originated in Southern Italy, but eggplant was used rather than chicken. It wasn’t until Italian immigrants here in the U.S. found that chicken was more affordable here than back in Italy so it was used in place of the eggplant. The dish became quite popular. It was later found in many restaurants and then in 1962 it was featured as a recipe in the New York Times. It was and still is one of the most popular American Italian dishes around.

It can seem a little intimidating at first to make, but it is really quite easy. I find that using a good quality jar of marinara sauce makes it even easier to prepare. You can use your favorite homemade marinara recipe if you prefer. I also like to use chicken thighs because it has more flavor and it can be a little cheaper than the traditional chicken breast that is usually used in this dish, but it is definitely not cheap on taste. I do still use chicken breasts at times so feel free to use either. Either way, the end result is still delicious. The chicken thighs are breaded and lightly fried until nice and crispy and topped with fresh basil leaves (I like to add this for a little more layered flavor). A tasty marinara sauce is gently spooned over the chicken like a hug followed by a nice, healthy mound of fontina (or mozzarella if you like) and parmesan cheese that’s melted on top. All of that tasty goodness is then nestled on a bed of spaghetti to complete a comforting, satisfying meal.

Here’s what you need:

*4 boneless, skinless chicken thighs or boneless, skinless chicken breasts; pounded thin if desired.

*canola oil

*3/4 cups flour

*2 eggs, beaten

*1 1/2 cups panko bread crumbs

*1 TBS Italian seasoning or more to taste + more for the chicken

*1 tsp salt + more for the chicken

*1/2 tsp. or less to taste cracked pepper +more for the chicken

*1/2 cup grated parmesan cheese for the bread coating; for this I like to use the kind that comes in shakable containers that are sand like in texture. It seems to blend and stick better to the chicken.

*fresh basil leaves

*shredded fontina cheese to taste

*shredded parmesan

*jar of good quality marinara sauce + more for the spaghetti if desired

*spaghetti

Preheat oven to 400°

Sprinkle the chicken on both sides with the Italian seasoning, salt and pepper to taste.

In a shallow dish combine flour, salt and pepper.

Pour the whisked eggs into another shallow bowl.

Mix together the bread crumbs, Italian seasoning and the grated parmesan cheese (the one that is sand like in texture) and place into another shallow dish.

Press both sides of the chicken into the flour, then shake off any excess.

Coat the floured chicken on both sides in the egg.

Place the chicken into the bread crumb mixture pressing down slightly to make sure the breading adheres to the chicken.

Transfer to a plate or baking rack and repeat with the remaining chicken.

In a large skillet, add enough canola oil to cover the bottom in a thin layer and heat to medium high heat. Place chicken in the skillet making sure not to over crown the pan. Cook 2 to 3 minutes or until the chicken is golden and crispy, turn the chicken over and cook for another 2 minutes.

If the chicken is not cooked through, that is ok because it will finish cooking in the oven.

Spray a baking dish or tray with no stick spray and place the chicken onto the dish.

Place basil leaves on top of each piece of chicken.

Spoon the marinara sauce over the chicken but not entirely covering the whole chicken.

This helps keep some of the edges crispy.

Pile on the fontina and freshly shredded parmesan cheese on top.

Bake for 15 minutes or until the cheese is melted and the chicken is cooked through.

If the chicken is not pounded thin and is a little on the thicket side, cook for about 20 minutes.

While the chicken is cooking, prepare the spaghetti according to the package directions.

Heat up any additional marinara sauce as well.

Remove the chicken from the dish and serve with spaghetti.

Enjoy!

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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!

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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!

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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.

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Slow Cooker Cheesy Chicken Hashbrown Casserole

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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!

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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.

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