Chicken Scampi with Garlic Parmesan Rice

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INGREDIENTS:

• 1 lb. chicken tenderloins
• Salt and pepper
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 1 stick butter (1/2 cup)
• 2 tablespoons minced garlic*
• 1/4 teaspoon red pepper flakes
• 1 1/2 teaspoons salt, divided
• 1/2 cup dry white wine
• 1 1/2 cups uncooked white rice
• 3 cups chicken broth
• 1/2 cup fresh grated parmesan cheese

INSTRUCTIONS:

1. Season chicken with salt and pepper to taste and garlic powder. Heat olive oil over medium heat

in a large nonstick skillet. Sauté chicken tenderloins until nicely browned and just cooked

through. Remove chicken from skillet, cover chicken then set aside.

2. Add butter, garlic, pepper flakes and 1/2 teaspoon of salt to the skillet then sauté garlic for 3

minutes (do not let the garlic burn or become too brown).

3. Increase skillet temperature to medium-high then add white wine. Stir vigorously with a wooden

spoon to emulsify the wine into the butter. Cook and stir for approximately 5 minutes or until

mixture is reduced by half. Remove and set aside 2 tablespoons of pan sauce to use later.

4. Add rice to skillet with remaining butter sauce then stir and cook for 3-4 minutes or until rice

starts to brown just a little. Add chicken broth and remaining 1 teaspoon of salt. Bring mixture to

a low boil then reduce heat to medium-low, cover pan then cook for 20 minutes or until rice is

tender. Stir once or twice the first 15 minutes of cooking but not more than that.

5. Sprinkle parmesan over rice then arrange chicken tenders in skillet over rice. Drizzle reserved 2

tablespoons of pan sauce over chicken tenders. Cover, remove from heat then let stand for 5

minutes. Garnish dish with more parmesan and chopped fresh parsley if desired.

NOTES:

• Definitely use FRESH minced garlic in this recipe. The stuff in the jar just isn’t the same.
• I really don’t think you should substitute anything for the white wine but if you must, combine 1
• tablespoon lemon juice with additional chicken broth to measure 1/2 cup.
• 11/2/2019
• 2/2
• Feel free to use shrimp instead of chicken!
• Since folks often ask, I don’t use any particular brand or variety of wine. I most often use chardonnay
• because that’s what I tend to have but pinot grigio and sauvignon blanc are great too.
• Don’t use a “cooking wine” (the saying that you shouldn’t cook with wine that’s not good enough to
• drink is great advice) but you don’t need to break the bank either. I usually spend about 10 bucks a
• bottle for the wine I keep around. If you don’t drink wine, consider buying a 4-pack of mini bottles
• (save the remaining bottles for future recipes or give them away to friends).

This article and recipe adapted from this site

BALSAMIC BAKED CHICKEN BREAST WITH BALSAMIC TOMATO SAUCE AND MOZZARELLA CHEESE

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INGREDIENTS

• 4 skinless chicken breasts (around 9oz | 250g each breast)
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 teaspoon salt
• cracked black pepper, to taste
• 1 1/2 tablespoons minced garlic, (5-6 cloves garlic)
• 2 cups grape or cherry tomatoes, halved
• 1/4 red onion, peeled and sliced
• 1/4 cup balsamic vinegar
• 1 tablespoon packed brown sugar
• 3/4 cup fresh shredded mozzarella cheese
• 2 tablespoons fresh chopped parsley or basil, to garnish

INSTRUCTIONS

1. Preheat oven to 220°C | 430°F.
2. Place chicken breasts in a baking dish and drizzle with olive oil. Season with oregano, basil, salt, pepper and 1 tablespoon of minced garlic. Rub seasoning all over each breast. Arrange the tomatoes and red onion around the chicken in the dish.
3. Whisk together the balsamic vinegar, sugar and remaining garlic in a jug to combine. Pour over the chicken breasts, flip each breast in the sauce to evenly coat.
4. Bake in preheated oven for 20-25 minutes (depending on the thickness of your chicken breasts), or until no longer pink in the middle. Sprinkle with cheese and broil (or grill) for 4-5 minutes, or until cheese is melted and golden.
5. Garnish with parsley, and serve with rice or pasta drizzled with the pan juices.

This article and recipe adapted from this site

CREAMY GARLIC CHICKEN BREAST RECIPE

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INGREDIENTS

For The Chicken:

• 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
• 4 tablespoons flour (all purpose or plain)
• 4 tablespoons finely grated fresh Parmesan cheese
• 2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon Black cracked pepper

For The Sauce:

• 5 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion finely chopped
• 1 whole head of garlic peeled and divided into 10-12 cloves
• 1 1/4 cup chicken broth (stock)
• 1 1/4 cup half and half or heavy cream (or evaporated milk)
• 1/2 cup finely grated fresh Parmesan cheese
• 2 tablespoons fresh parsley, to serve

INSTRUCTIONS

1. Season the chicken with salt, garlic powder and pepper.
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.
4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
12. Garnish with parsley and a little black cracked pepper.
13. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

This article and recipe adapted from this site

Marry Me Chicken

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Ingredients

• 1 Tablespoon Olive Oil
• 3-4 Large Chicken Breasts
• Salt
• Pepper
• 2 cloves Garlic (minced)
• 1 teaspoon Thyme
• 1 teaspoon Red Pepper Flakes (may add only 1/2 teaspoon for less spice)
• 3/4 cup Chicken Broth
• 1/2 cup Heavy Cream
• 1/2 cup Sundried Tomatoes (chopped)
• 1/4 - 1/2 cup Freshly Grated Parmesan Cheese
• Fresh Basil

Instructions

1. Preheat oven to 375 degrees.  In a large oven-safe skillet heat oil over medium-high heat.  Season chicken generously with salt and pepper and sear until golden, about 4-5 minutes per side.  Transfer chicken to a plate.
2. Return skillet to medium heat.  Add garlic and cook for 1 minute. Stir in thyme, red pepper flakes, chicken broth, and heavy cream.  Cook for 5 minutes, stirring often.  Stir in sundried tomatoes and parmesan cheese. 
3. Return chicken to skillet and spoon sauce all over the chicken breasts.  Bake until chicken is cooked through -- about 15-18 minutes.  Garnish with basil and grated parmesan cheese, if so desired.

This article and recipe adapted from this site

NASHVILLE CHICKEN IN THE AIR FRYER

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INGREDIENTS

• 2 pounds boneless chicken breast tenders
• 2 tsp. salt
• 2 tsp. coarsely ground black pepper
• 2 tbsp. hot sauce
• 2 tbsp. pickle juice
• 3 cups all purpose flour
• 3 large egg
• 1½ cups buttermilk
• 1/2 cup olive oil
• Olive cooking spray

SAUCE:

• 6 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup olive oil

INSTRUCTIONS

1. In a large bowl, toss together the chicken, salt, black pepper and 1 tablespoon hot sauce, 1 tablespoon of pickle juice until well combined.
2. Cover with plastic wrap and refrigerate for at least 3 hours.
3. Pour the flour into a bowl.
4. Whisk the eggs, buttermilk, and tablespoon of hot sauce in a separate bowl.
5. To dredge the chicken, first place it in the flour toss each piece to evenly coat.
6. Then place it into the buttermilk mixture, and then back into the flour.
7. Place the breaded chicken on a baking sheet in a single layer.
8. Continue to finish the other tenders.
9. Let air dry for 10 minutes.
10. Set your Air Fryer to the chicken setting or 380 degrees
11. Place your tenders in the Air Fryer dish in a single layer.
12. Cook for 10-12 minutes or as your Air Fryer sets on its chicken settings.
13. Continue to cook all of the tenders.

SAUCE:

1. To make the hot spicy sauce, whisk together the spices, brown sugar, and 1 cup of olive oil until evenly combined.
2. Immediately pour it over the fried chicken tenders.
3. Serve with pickles.

This article and recipe adapted from this site

Creamy Cajun Chicken and Sausage Pasta

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Ingredients

• 3 Tbsp butter (unsalted and divided)
• 1 lb. chicken breasts
• 6 oz. smoked sausage (sliced into 1/4 inch pieces)
• 8 oz. baby Bella mushrooms (sliced)
• Cajun seasoning to taste
• Italian seasoning to taste
• Salt and pepper to taste

Creamy Parmesan Sauce:

• 4 cloves garlic (minced)
• 1 cup chicken broth (sodium free)
• 1 tbsp Worcestershire sauce
• 1 cup heavy cream
• 2 tsp Cajun seasoning
• 1 tsp Paprika
• 1/2 tsp garlic powder
• 3/4 cup Parmesan cheese (freshly grated for best results)
• sea salt (to taste)

Pasta:

• 8 oz. penne pasta

Instructions

Pasta:

1. Boil pasta in salty water according to the package instructions. Drain and set aside.
2. Chicken, sausage and mushrooms:
3. Generously season chicken with salt, pepper, Cajun and Italian seasonings. Do not slice it yet - you will be cooking it whole. Slice sausage into 1/4 inch circles and slice mushrooms.
4. In a large skillet, add 1 tbsp butter and melt it over medium high heat. When the pan is hot, add whole chicken breasts and cook for about 4-5 minutes on each side until browned for a total of 8-10 minutes. Remove chicken onto a plate and slice into strips.
5. Add sliced sausage pieces and brown them on medium heat for 2-3 minutes on each side until darker in color around the edges. Remove from the skillet onto a plate.
6. Deglaze the pan with a splash of water and add 2nd tbsp of butter and sliced mushrooms into the skillet (add more butter as well, if needed). Saute until your mushrooms should look nice and moist, and dark. Once cooked, remove them from the pan as well.

Sauce:

1. To make the sauce, add remaining 1 tbsp butter to the pan, allow it to melt and then cook garlic in it until slightly browned – only for a couple of minutes.  Next add chicken broth, Worcestershire sauce and heavy cream and bring to a light simmer. Add Cajun seasoning, paprika and garlic powder and mix into the sauce.
2. Add Parmesan cheese and whisk to blend for 2-3 minutes to thicken the sauce. Taste the sauce and add salt to taste.
3. Add cooked pasta into the sauce and mix in well. Next add the chicken, sausage and mushrooms back into the pan and allow them to reheat for 2-3 minutes. Close the lid to help the heat stay in. Serve immediately!

This article and recipe adapted from this site

CHURRO CHEESECAKE BARS

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INGREDIENTS

• 1/2 cup sugar
• 2 Tbsp ground cinnamon
• 2 (8 oz) packages cream cheese, softened
• 1/2 cup sugar
• 1 egg
• 1 tsp vanilla
• 2 (8 oz) cans Pillsbury crescent dinner rolls

INSTRUCTIONS

1. Combine 1/2 cup sugar and 2 Tbsp cinnamon in a small bowl. Set aside.
2. Beat the cream cheese till smooth. Add the sugar, egg, and vanilla and beat till smooth and creamy. Set aside.
3. Spray a 9x13" pan with non-stick spray, then sprinkle half of the cinnamon sugar mixture evenly in the bottom of the pan.
4. Unroll the dough onto a lightly floured piece of waxed paper and press all the seams together. Carefully lift into the pan on top of the cinnamon sugar. Press to the edges of the pan. 
5. Spread the cream cheese mixture evenly over the dough. Unroll the second can of dough and roll it out the same way as the first one. Place it on top of the filling.
6. Sprinkle the remaining cinnamon sugar on top of the dough. Bake at 350° for about 30 minutes or until light brown.

Base Recipe adapted from this SITE