Tag: Chicken

Dinners

Recipe—Cheesy Mexican Chicken

Diva di Cucina

Saucy and cheesy, I love almost any dish with those qualities. This recipe has both of those and is also delicious and low-carb. And best of all there are only 5 ingredients! Win, win, win! A working mom’s dream come true! My saucy chicken is great all on it’s own, served over rice, with some warmed tortillas, or even as burrito filler. I love how quick and easy it is to put together, perfect for a week night. While I love red sauce my husband is a big fan of green. Next time I may try this with green enchilada sauce and pepper jack cheese just for something different.

INGREDIENTS
1 lb boneless skinless chicken breasts
1 pack taco seasoning or a batch of my homemade taco seasoning
10 oz can red enchilada sauce, mild (I love Las Palmas!)
1 c cheddar cheese, shredded
3 green onions, chopped

STEPS

  • Preheat oven to 350º.
  • Cut the chicken into cubes and sprinkle with the taco seasoning.
  • Sauté the chicken in a skillet over medium high heat stirring occasionally until cooked through, about 10 minutes.
  • Place the cooked chicken pieces in a greased 8” x 8” baking dish.
  • Drizzle the enchilada sauce over the top of the chicken and toss to coat.
  • Sprinkle the cheese over the chicken.
  • Bake for 15–20 minutes or until it is bubbling.
  • Remove from oven and sprinkle with the green onions.
Sandwiches

Recipe—Chicken and Cheese Stuffed Sammy

Diva di Cucina

I am in love with almost any recipe that can be prepared in advance and then just tossed in the oven. This recipe is one of those! I recently made it when a couple of friends would be stopping by for lunch. It was a quick visit so I knew I didn’t want to be in the kitchen while they were there. I assembled the whole thing that morning and then just put it in the oven when they arrived. Not only is great if you are having a couple of guests over for lunch but it is perfect for a picnic or even camping. You can make the sandwich ahead of time and then just toss the foil wrapped sandwich on the grille and turn it once or twice to keep the bottom from getting too crisp.

This sandwich is made in one large sourdough loaf that can be cut into 3-5 individual servings. It is literally packed with delicious flavors that go together really well. There’s just something perfect about the combination of hearty chicken pieces and thinly sliced pastrami, especially when smothered with gooey melted Swiss cheese and pressed together with perfectly toasted bread. I promise that you won’t find anything like this is your local deli. De-lish!

INGREDIENTS
large sourdough loaf
Dijon mustard
mayonnaise
1 1/2 c Swiss, shredded
1/2 lb sliced pastrami
2 c shredded rotisserie chicken
1/2 c roasted red bell peppers
3 thin slices of red onion
salt and pepper

STEPS

  • Preheat oven to 400º.
  • Cut an oval out of the top of the loaf and remove it.
  • Tear out the inside of the bread leaving 1/2” thick bread shell.
  • Spread mayonnaise and Dijon mustard on the inside of the loaf and the underside of the lid.
  • Sprinkle half of the shredded Swiss in the bottom of the bread shell.
  • Layer in pastrami, shredded chicken, roasted red peppers, onions, and remaining cheese.
  • Season with salt and pepper.
  • Place the sandwich lid back in place and wrap tightly in foil.
  • Bake for 20–22 minutes or until the cheese is melted and all of the ingredients are warmed through.
  • Remove sandwich from foil and place on cutting board.
  • Cut into desired number of servings.
Dinners, Sauces

Recipe—Taco Seasoning

Diva di Cucina

We have all probably bought an envelope of premade taco seasoning at the store one time or another. I used to get it almost weekly being that tacos are a regular dinner item in our house. One night I was out of the conveniently prepackaged mix and went into panic mode. Then I realized I probably already have all those same ingredients in my pantry. It took some finagling but this recipe is what I came up with. It turned out great! It probably has less sodium and fewer preservatives than what I was buying at the store. Best of all, it is cheaper to make your own. And who doesn’t like saving money these days?

Note:  This seasoning is great for chicken or beef. This proportion is for 1 lb worth of meat. Feel free to make a quadruple batch or more so that you have it ready to go in the future. If you make a large batch, use 3 heaping tablespoons of the premade seasoning per one pound of meat.

INGREDIENTS
1 tbsp dried minced onion
2 tsp chili powder
1 1/2 tsp kosher salt (or 1 tsp table salt)
1 tsp garlic powder
1 tsp cornstarch
1 tsp cumin
1 tsp paprika
1/4 tsp cayenne pepper (optional, add if you like it on the spicy side)

STEPS

  • Put all of the ingredients in a small bowl and stir to mix.
  • Cook one pound of meat in a large skillet until almost completely cooked.
  • Add in 1/4 cup of water and the mixed seasoning.
  • Continue to cook until meat is done and the liquid is cooked off.
Appetizers

Recipe—Chubby Chicken Taquitos

Diva di Cucina

This is one of the snacks I whipped up for my Super Bowl get together a couple weeks back and they turned out AMAZING! I find many of the store bought taquitos are too much tortilla, not enough meat. That is not the case with these, hence the name chubby chicken taquitos. These things are stuffed with all sorts of delicious flavors. In fact they were so filling I think they would even make an awesome meal. These aren’t spicy in the least so they are great for the whole family. Keep these in mind for a fun dinner or even your next fiesta!

Note: The recipe is written for baked taquitos but I fried half and baked half just to compare. They were equally good but the fried ones had a nice light crisp to them that was wonderful. Feel free to use your preferred cooking method.

INGREDIENTS
3 chicken breasts
3 oz cream cheese, softened
1/3 c green salsa
juice from 1/2 a lime
1/2 tsp cumin
1 tsp chili powder
1/2 tsp onion powder
2 cloves garlic, minced
3 tbsp chopped cilantro
2 tbsp sliced green onions
1 1/2 c jack cheese
10–12 soft taco sized flour tortillas
cooking spray
kosher salt

DIPPING SAUCES
salsa
sour Cream
guacamole

STEPS

  • Bring a large pot of water to a boil and add chicken breasts.
  • Boil chicken breast for 20–25 minutes.
  • While the chicken is boiling, combine the cream cheese, salsa, lime juice, cumin, chili powder, onion powder, and garlic in a large mixing bowl.
  • Stir in the cilantro, green onions, and cheese.
  • Set the filling mixture aside.
  • Remove chicken from pot and place on a large cutting board to cool.
  • Using a large fork shred the chicken breasts to pieces.
  • Preheat oven to 400º.
  • Heat 3–4 tortillas for 30 seconds in the microwave (This makes them soft and easier to work with.)
  • Spoon some of the chicken filling down the center of the tortilla and roll tightly.
  • Place the finished taquitos seam side down on a parchment paper lined baking sheet making sure they don’t touch.
  • Repeat with the remaining tortillas and filling until gone.
  • Spray the tops of the taquitos with cooking spray and sprinkle with salt.
  • Bake for 15–20 minutes or until crisp and golden.
  • Serve with your favorite dipping sauce.
Dinners

Recipe—Creamy Chicken Potpies

Diva di Cucina

This year one of the gifts I really wanted for Christmas was a set of large ramekins. I always wanted to make personal potpies, cobblers, and even soufflés. Thanks to my ultra fabulous sister now I can. (Thanks Jess!) With this cold winter weather I knew right away that the first recipe I would be using my new kitchen paraphernalia for had to be chicken potpies. One of my favorite comfort foods!

These creamy chicken potpies turned out to be the best I have ever had! No joke! They were perfect for a cold winter night. My husband, son, and I polished them off.  I like using the pre-cooked rotisserie chicken because it made it a realistic dinner to be able to pull off after a full day of work. The puff pastry is a wonderful change from your typical piecrust. Not only is it super easy to work with but it gives the crust this really great flaky quality that you don’t usually see in a potpie. And the tender chicken with classic veggies smothered in creamy sauce, mmmm… mmmm… mmmm… so good! Give this recipe a try. You won’t be disappointed!

Note: This recipe is written to make four individual pot pies in ramekins but you can also follow the same instructions and make one family size potpie in a large pie dish. Baking time will remain about the same. Also, in place of a rotisserie chicken you can boil 2 chicken breasts for 20 minutes and then cube those up instead.

INGREDIENTS
1 rotisserie chicken, meat removed and chopped
6 tbsp butter, divided
1 medium yellow onion, chopped
2 tsp garlic, minced
2 carrots, chopped
3 celery ribs, chopped
1 tsp fresh thyme
1 c frozen green peas
salt and pepper
4 tbsp flour
1/2 c chicken broth
1 1/2 c heavy cream
1 tsp Tabasco
1 1/2 tsp Worcestershire sauce
1 sheet frozen puff pasty (I use Pepperidge Farm), at room temperature
1 egg

STEPS

  • Preheat oven to 425º.
  • Place your chopped chicken in a large bowl.
  • In a large skillet melt 2 tbsp of butter over medium heat.
  • Add onions and garlic and cook for 4 minutes.
  • Add carrots, celery, and thyme and cook for 5 minutes.
  • Stir in frozen peas and heat through.
  • Season veggies with salt and pepper.
  • Transfer veggies to the bowl with the chicken.
  • Add the remaining 4 tablespoons of butter to the skillet and melt over medium-high heat.
  • Stir in the flour and heat for 1 minute mixing constantly.
  • Add the chicken broth and cream and continue stirring constantly until the liquid begins to boil and thicken.
  • Reduce heat to medium and cook for 2 minutes.
  • Remove the creamy mixture from the stove and stir in Tabasco and Worcestershire sauce. Season with salt and pepper.
  • Pour your creamy sauce into the bowl with the chicken and veggies. Stir to combine.
  • Transfer the potpie mixture to four large ramekins. (Mine are 5” in diameter and they were filled perfectly.)
  • Lay the puff pastry out flat on a cutting board and cut into four even squares.
  • Cut a hole in the middle of each or make a couple of slits. (This allows the steam to escape.)
  • Place the puff pastry squares over the top of each.
  • In a small bowl whisk the egg and then brush over the puff pastry.
  • Transfer the ramekins to a large cookie sheet. (The potpie filling may bubble over so this helps in keeping the oven clean.)
  • Bake until the puff pastry is a golden brown and the filling is nice and bubbly, about 20–25 minutes.
  • Allow finished potpies to sit for 5 minutes before serving.
Dinners, Soups

Recipe—Creamy White Chicken Chili

Diva di Cucina

Chili is one of my favorite comfort foods and I love that this is a fun twist on the classic bean based dish, and the fact that it is super easy is a huge plus too. I took several different recipes I found online and mixed them all together and came up with this one for creamy white chicken chili. I think it turned out pretty darn fabulous! I used green chilies keeping it really mild so that everyone in the family would eat it but you can substitute jalapeños to give it a good kick. The mild heat is really balanced out nicely with the creaminess of the cheese and the sweetness of the corn. I served it up with some cut up tortillas on the side but a quesadilla would be great too. If you have any chili cook offs coming up give this recipe a shot. You may just get some extra points for thinking outside the box.

Note: To simplify this recipe and shave off some time, pick up a rotisserie chicken at the store and skip the first four steps. You can chop it up while the veggies are cooking.

INGREDIENTS
1 lb boneless skinless chicken breasts
salt and pepper
2 tbsp butter
2 tbsp olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
1/2 tsp chili powder
1/2 tsp dried oregano
2-4 oz cans diced green chilies (use jalapeños if you like it hot)
15.5 oz can cannellini beans
1 1/2 c chicken broth
8.5 oz can corn
8 oz cream cheese, cut into a few pieces
1/4 c fresh cilantro, chopped

STEPS

  • Cut the chicken into bite size pieces and season with salt and pepper.
  • Melt the butter over medium heat in a large pot or saucepan.
  • Add the chicken and cook through stirring occasionally.
  • Transfer the chicken to a plate and cover with foil.
  • Heat the oil in the same pot and add the onion, bell pepper, garlic, chili powder, and oregano.
  • Season the veggies with salt and pepper and cook for 5 minutes stirring ever minute or so.
  • Add the green chilies and cook for another 3 minutes.
  • Add the can of beans and all the juices, the broth, corn, and cooked chicken.
  • Simmer for 25 minutes.
  • Reduce heat to medium-low and add in the cream cheese.
  • Stir the chili until the cream cheese is completely melted and smooth.
  • Allow the chili to simmer on low for 5 minutes.
  • Remove the pot from the stove and stir in the cilantro.
  • Taste and add more salt and pepper if needed.
Dinners

Recipe—Whole Chicken in a Crock-Pot

Diva di Cucina

I absolutely love roasting chicken in the oven but I just don’t usually have time during the workweek. Using a crock-pot is a wonderful alternative way to cook an entire chicken. This recipe is super easy and the chicken comes out incredibly moist and is pretty much falling off the bone. Just be sure to be very careful when removing the whole chicken from the crock-pot because it will be on the verge of falling apart. Serve this up with a side of mashed potatoes and your favorite veggie for a dinner made of comfort foods. I even used the drippings from the crock-pot to make a quick and easy gravy which went great with mashed potatoes and chicken.

Note: If you are really short on time in the mornings prepare the entire chicken in the ceramic crock-pot insert the night before and just place the entire thing with the lid on in the refrigerator. Then in the morning you just drop the insert into the crock-pot and turn it on. Wellah! Dinner really can be this easy!

INGREDIENTS
2 tsp paprika
1 tsp salt
1 tsp onion powder
1 tsp thyme
1/2 tsp garlic powder
1/4 tsp cayenne pepper
1/4 tsp black pepper
1 yellow onion, chopped
2 stalks of celery, chopped
1 large chicken

STEPS

  • Combine all the spices in a small bowl.
  • Place the chopped onion and celery in the bottom of the crock-pot.
  • Remove any parts from inside the chicken.
  • Rub the seasonings all over the chicken. (I like to rub some of the seasonings under the skin covering the breasts. This allows the flavors to really seep into the meat.)
  • Place the prepared chicken in the crock-pot on top of the onions breast side up.
  • Cook on high for 4–5 hours or on low for 8–10.
Dinners, Sandwiches

Recipe—Chicken Caesar Burgers

Diva di Cucina

Everything delicious about a chicken Caesar salad can be found in this chicken burger. It’s got the lemon zest, rich parmesan, and creamy dressing. Many people think of ground chicken patties as bland and dry. After trying these one’s opinion of them will completely change. These are not only really moist but they are also super tasty.  When I cooked these the other night I made my hubby the burger on the bun and I just enjoyed the patty along with a big side Caesar. This gave me a fabulous low-carb alternative. These sandwiches are incredibly quick and easy to make and give you a really great healthy alternative to a beef burger.

INGREDIENTS
1 lb ground chicken breast
2 tsp garlic, minced
1/3 c grated parmesan
salt and pepper
1 tbsp Worcestershire sauce
1/3 c fresh parsley, finely chopped
1 tbsp lemon zest
4 tbsp olive oil, divided
1/2 c parmesan, shredded
4 sandwich rolls
1/4 c Caesar dressing
8 large romaine leaves
1 large red tomato, sliced

STEPS

  • Preheat oven to 400º.
  • In a large bowl combine the chicken, garlic, parmesan, salt, pepper, Worcestershire sauce, parsley, and lemon zest.
  • Mix the meat and ingredients and form into 4 patties making sure they are the same shape and size as your rolls.
  • Heat 2 tablespoons of olive oil in a large non-stick skillet.
  • Add the chicken patties to the heated skillet and cook for 4–5 minutes per side.
  • While the patties are cooking place the buns cut side up on a cookie sheet and drizzle with the remaining 2 tablespoons of olive oil.
  • Flip the buns over so they are cut side down.
  • Remove the patties from the skillet and transfer them to the baking sheet if there is room, if not use a second baking sheet.
  • Top the chicken burger patties with the shredded parmesan cheese.
  • Bake the buns and patties in the oven for 5 minutes or until the cheese is melted and the buns are nice and toasty.
  • Spread each cut side of the buns with Caesar dressing.
  • Place 2 romaine leaves and two slices of tomatoes on each bun bottom.
  • Add the chicken patty and finish off with the top bun.

Recipe adapted from Rachel Ray.

Dinners, Sandwiches

Recipe—Chicken Pesto Panini

Diva di Cucina

I am on a total pesto kick after making my own. Just love the stuff! Especially when I can use it on one of my favorite paninis made with chicken, mozzarella, tomatoes, and of course some delicious pesto. The flavors of this sandwich all go together so perfectly! It’s crunchy, melty, flavorful goodness all in one simple sandwich. Make it for lunch or dinner and serve with an Italian green salad for one heck of an awesome meal.

Note: The recipe calls for grilled chicken breasts but you can also just go pick up a rotisserie chicken at the grocery store to save some time.

INGREDIENTS
4 large slices sourdough bread
2 tbsp butter, softened
1/3 c pesto
1 tomato, sliced
2 grilled chicken breasts, sliced in half lengthwise
6–8 slices fresh mozzarella (I recommend getting the good stuff from the deli)

STEPS

  • Heat a large skillet over medium-high heat.
  • Spread one side of each piece of the bread with butter and spread the opposite sides with pesto.
  • Place two of the slices of bread butter side down in the skillet.
  • Top the bread in the pan with the tomatoes, chicken, and mozzarella.
  • Add the last two slices of bread to the top of the sandwiches, butter side out.
  • Cook for approximately 3 minutes or until the bread is a toasty brown.
  • Flip and cook for another 3 minutes until cheese is melted and the other side is a nice toasty brown.
Dinners

Recipe—Jalapeño Popper Chicken

Diva di Cucina

Today is the 5th and final day of my hot & spicy week! My jalapeño plant has been giving me more peppers than I know what to do with so this week I will be featuring five different jalapeño based recipes. I hope you enjoy each and every one! 

One of my all time favorite appetizers has got to be jalapeño poppers. I pretty much like anything with jalapeños but when you combine them with cream cheese and cheddar, oh my, it is good! This dinner recipe combines this awesome appetizer with a meaty chicken breast that ends up being so moist and tender. For this recipe I used crushed Ritz because I really like the crunchy buttery exterior but I really want to try it with Cheez-Its instead next time. I think that would be pretty darn tasty giving it that extra layer of cheesy crispiness.

Note: As much as I like my fried chicken this recipe has you bake it. If you aren’t concerned about cutting the extra calories you can certainly fry it up and then finish it in the oven for an even crispier exterior.

INGREDIENTS
4 chicken breasts
salt and pepper
2 jalapeños, deseeded and chopped
1/4 c cream cheese, softened
1/2 c cheddar, shredded
1 egg
1 1/2 c crushed Ritz crackers

STEPS

  • Preheat oven to 375º.
  • Season chicken with salt and pepper and set aside.
  • In a small bowl combine the cream cheese, cheddar, and peppers.
  • Using a small sharp knife carefully cut a pocket into the side of the thickest part of the chicken breasts.
  • Using your fingers work the cream cheese filling inside each breasts until they are packed full.
  • Secure the opening in each breast with a toothpick
  • Using a shallow bowl beat the egg.
  • Dip the chicken pieces into the egg and then the crushed crackers making sure to cover the chicken completely.
  • Place the chicken breasts in a greased baking dish.
  • Bake for 30–35 minutes or until the chicken is cooked through.
  • Remove the chicken from the oven and allow it to sit for a couple of minutes before serving. The cheese filling will be very hot!