Tag: Chicken

Soups

Recipe—Crock-Pot Chicken Enchilada Soup

Diva di Cucina

Today is day 4 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! 

This is everything you could ever hope for in a soup recipe. Quick, easy, and delicious! I love using my crock-pot. Not only because it makes dinner a total breeze but also because the house smells so incredibly good when you get home from work. If you are a fan of Mexican food then you will enjoy this. It’s not too mild, and it’s not too spicy, it’s just right. This soup is thick and creamy and warms you from the belly out. Try it with some of my jalapeño cheddar corn bread muffins for a perfect dinner. Heck now that I think about it, it would be perfect for some Monday night football this fall!

Note: If the soup is too thick for your liking add a splash of milk to the crock-pot before serving. If you have leftovers put it in a freezer safe container and save it for a rainy day. It reheats great!

INGREDIENTS
15 oz can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
15 oz can whole kernel corn
1/2 yellow onion, chopped
1/2 red bell pepper chopped
1 jalapeño, deseeded and chopped
2 chicken breasts
10 oz can enchilada sauce (I’m a fan of Las Palmas)
10.75 oz can condensed cream of chicken soup
1 1/2 c milk

GREAT GARNISHES
shredded cheese
sliced avocado
sour cream
crushed tortilla chips

STEPS

  • In a large crock-pot combine black beans, tomatoes, corn, onion, and peppers.
  • Place chicken breasts on top of veggies.
  • In a medium-mixing bowl whisk together enchilada sauce, soup, and milk.
  • Pour sauce mixture into the crock-pot.
  • Cover and cook on low heat for 7–8 hours or on high for 3–4.
  • Remove chicken and using 2 forks shred into bite size pieces
  • Add chicken back into soup and continue to cook covered on low heat for another 25–30 minutes.
  • Serve in large soup bowls and top with some of the suggested garnishes.

Salads, Sandwiches

Recipe—Classic Chicken Salad

Diva di Cucina

Trying to figure out what to make for your next luncheon or picnic? Search no further! This classic chicken salad recipe is perfect for these warm summer months. During the summer I like cool refreshing sandwiches and chicken salad is always at the top of the list. This recipe is simple, delicious, and a classic. It is perfect in sandwiches or served in a tomato over a bed of lettuce. Heck, I’ve even just gone at it with a fork, I won’t lie. I will say this is better than anything you will find at the deli counter and it is so easy to make. The inclusion of lemon juice and parsley gives this chicken salad a certain freshness that others don’t have.  This is one of those recipes that just gets better over time. I ate this three days after I had made it and it was amazing how much the flavors all intensified. It’s good stuff, Maynard!

Note: This calls for boiled chicken breasts but I have also made it with leftover grilled chicken and it gave the salad a really nice flavor and texture.

INGREDIENTS
4 boneless skinless chicken breasts
1 stalk celery, sliced
1 c mayonnaise
1 tsp mustard
2 tsp lemon juice
1 green onion, thinly sliced
2 tbsp fresh parsley, chopped
1 tsp salt
pepper

STEPS

  • Bring a large pot of water to a boil and add chicken breasts.
  • Boil chicken for 20–25 minutes.
  • Remove chicken from pot and place on a large cutting board to cool.
  • Dice chicken into small pieces.
  • In a large bowl combine chicken and celery.
  • To make your dressing mix together the mayonnaise, mustard, lemon juice, green onion, parsley, salt and pepper.
  • Pour the dressing over the chicken and celery and stir to coat.
  • Refrigerate until ready to serve.
Dinners

Recipe—Creamy Mushroom Artichoke Chicken

Diva di Cucina

This is a quick and simple chicken recipe that is easy enough to enjoy mid-week after work and impressive enough to serve up at a dinner party. Every time I have made this, my guests and family have “cleaned” their plates. It is a lovely creamy comfort dish that has loads of flavor. The Italian dressing from the marinated chicken and the capers give the dish a nice little zest and goes with the earthy mushroom flavor nicely. I love it served with rice or potatoes. You just will want to put this rich sauce over everything on your plate. Mmmmmm… If you actually have any leftovers they are great for lunch the next day! My work days always seem better when I know I will have a yummy lunch to enjoy later.

Note: If you are short on time you can cut the chicken into 1” cubes and it will cook much quicker.

INGREDIENTS
1 c Italian dressing
4 boneless skinless chicken breasts
3 
tbsp butter, divided
8 oz white mushrooms, sliced
3 
tbsp rice vinegar
1 pt whipping cream
3 
tbsp capers, drained
1/4 
teaspoon freshly ground black pepper
6.5 oz jar artichoke hearts, drained

 STEPS

  • Marinade your chicken breasts in the Italian dressing for at least 1 hour.
  • Using a large skillet melt 1 tbsp of the butter over medium-high heat and cook mushrooms until brown and tender, about 5–10 minutes.
  • Remove mushrooms from skillet and place to the side.
  • Add the remaining 2 tbsp of butter to the skillet and add the chicken breasts.
  • Cook the chicken for 10–18 minutes or until no longer pink, turning occasionally.
  • Transfer chicken to a serving dish and cover with foil to keep warm.
  • Remove skillet from heat and add the vinegar, stirring to loosen all the browned bits in the bottom of the skillet.
  • Return skillet to low heat and stir in cream, capers, and pepper.
  • Bring sauce to a boil and cook uncovered until thickened, about 4–6 minutes.
  • Return mushrooms to skillet and add artichoke hearts heating through.
  • Pour the creamy sauce over your chicken breasts and serve immediately. 
Dinners

Recipe—Mediterranean Chicken Stackers

Diva di Cucina

Mediterranean chicken stackers are one of the more complex recipes that I have shared. It’ not necessarily complicated, it’s just lots of little steps. It’s certainly worth it though if you like Mediterranean inspired food. I love this served over noodles that have been tossed in garlic and olive oil. There are so many flavors in the chicken stacker itself, that you really don’t need a sauce for your noodles. Think of this as a play on chicken and eggplant parmigiana in one. What’s not to love?!?!

Note: If you aren’t a fan of goat cheese then I recommend using mozzarella instead. Mozzarella has a much more mild flavor.

INGREDIENTS
1 eggplant, cut into 1/2 inch slices (you will need one slice per chicken breast)
salt and pepper
olive oil
1 c croutons, coarsely crushed
1 tsp garlic, minced
3 oz herb goat cheese at room temperature or sliced mozzarella
4–5 thin sliced chicken breasts
1 beefsteak tomato (you will need one 1/4″ thick slice per chicken breast and the rest of the tomato finely diced)

STEPS

  • Lightly sprinkle the eggplant slices with salt and allow them to sit for 15 minutes.
  • In a large skillet heat 2 tbsp of olive oil over medium-high heat.
  • Add the crushed croutons and minced garlic to the pan and cook until lightly toasted, about 6­–8 minutes.
  • Transfer the cooked croutons to a small bowl and set aside.
  • Pat your eggplant dry.
  • In that same skillet heat 2 tbsp of olive oil over medium heat.
  • Add the eggplant and cook until golden and tender only turning once or twice, about 6­–7 minutes.
  • Transfer the eggplant to a large plate and spread an even layer of goat cheese over each slice (1–2 tbsp), or add a slice of mozzarella to each if you opted for that.
  • Lightly cover the eggplant with a sheet of foil to keep warm.
  • Season your chicken breast with salt and pepper.
  • Using the same skillet add 2 tbsp olive oil and heat over medium-high heat.
  • Put your chicken in the skillet and cook turning once or twice for 8–10 minutes or until cooked through.
  • Add a chicken breast to each slice of cheese covered eggplant and again cover with foil to keep warm.
  • Place the tomato slices in the skillet and cook turning once to warm through.
  • Add the tomato slices to the top of each chicken breast and again cover with foil to keep warm.
  • Add the diced tomatoes and 1/4 cup of water to the pan and scrape up all the bits in the pan using a spatula. Bring to a boil
  • Cook stirring occasionally until thickened, about 3 minutes. Lightly season with salt and pepper.
  • Add your previously cooked croutons to the tomatoes and stir together.
  • Plate your chicken stacker and top with the crouton and tomato mixture.
Dinners

Recipe—Limoncello Chicken

Diva di Cucina

After making two batches of fresh squeezed lemonade with lemons from my sister’s garden I still had some leftover. Lucky for you I made my limoncello chicken and decided to share the recipe. This recipe is so refreshing and light, perfect for summer.

Limoncello is a sweet and citrusy Italian liqueur. When you heat the liqueur the alcohol is cooked off and you are left with a sweet sauce that compliments the basil perfectly. Whatever you do, do not skip the fresh basil! Something about the flavors of the lemon and basil just work together perfectly. This dish pairs wonderfully with cooked rice. Limoncello chicken and rice was actually one of my son’s first non-pureed foods that he ate as an infant. He gobbled every bite of it up. Even the basil! Since then we have called him our little gourmet. It is still to this day one of his favorites. This recipe will be a hit with the whole family so don’t be surprised if they ask you to make it again, and again, and again. Good thing limoncello comes in such big bottles! In Italy limoncello is commonly served after dinner because it supposedly aids in digestion so pour yourself an after dinner sipping shot, kickback, and enjoy. Bottoms up!

INGREDIENTS
4–5 thin sliced chicken breasts
salt and pepper to taste
flour for dredging
1 tbsp butter
1 c chicken broth
1/2 c limoncello (lemon liqueur)
1 lemon, sliced and seeds removed
fresh basil leaves

STEPS

  • Season your chicken breasts with salt and pepper.
  • Dredge the breast with flour giving them a nice even coating.
  • Melt the butter in a large skillet and add chicken.
  • Cook over medium heat until both sides are a golden brown.
  • Add chicken broth, limoncello, and lemon slices.
  • Cook for an additional 5 minutes or until chicken is cooked through.
  • Using the back of a spoon gently press the lemon slices to release any extra juices and remove from the pan. (Or you can save the cooked slices to serve with the chicken for an extra touch.)
  • Remove the chicken breasts from the skillet.
  • Turn heat up to medium-high and allow the sauce to simmer and thicken for a couple of minutes.
  • Remove pan from heat.
  • Spoon the limoncello sauce over the chicken (and rice if you made it) and top with fresh-snipped basil.
Dinners, Sandwiches

Recipe—Crock-Pot Pale Ale BBQ Chicken Sandos

Diva di Cucina

It can be hard finding recipes for the crock-pot that are appealing during the warm summer months. Most of my crock-pot recipes are really rich comfort foods that I think of more as cool weather food. Well here is a perfect recipe to try out this summer. Not only will your house stay cooler not having the oven on, but it also allows you to enjoy more time to play outside since dinner will be a breeze! While these were great as they were, I think next time I might melt some cheddar cheese over the top just to finish them off. Yummmm! Be sure to have lots of napkins on hand because these saucy sandos are sure to get messy.

INGREDIENTS
4 boneless skinless chicken breasts
salt and pepper
2 c of your favorite bbq sauce
8 oz of Sierra Nevada Pale Ale
sandwich rolls (I used small ones to make sliders)

STEPS

  • Season the chicken breast with salt and pepper.
  • Mix the bbq sauce and beer in the crock-pot.
  • Add in the chicken.
  • Cook on high heat for 3–4 hours or on low heat for 7–8.
  • Remove the chicken from crock-pot and place on cutting board.
  • Using a fork, shred the chicken and toss back into the crock-pot.
  • Allow chicken to sit in sauce for an additional 20–30 minutes to soak up some extra flavor.
  • Place the saucy meat on a roll and enjoy!
Appetizers, Dinners, Sauces

Recipe—Chinese Chicken Meatballs with a Sesame Garlic Hoisin Sauce

Diva di Cucina

I saw a recipe for Asian meatballs made with pork and beef the other day and I thought that a great way to cut some of the calories would be to make something similar but with ground chicken. Two of my son’s favorite meals are chicken teriyaki and spaghetti with meatballs. You should have seen the size of his eyes when I told him we were having Chinese chicken meatballs. His eyes got really big and his mouth dropped open. I think he was excited for the marriage of two of his fave dishes. He really liked the sauce and gobbled dinner up. I served these over rice with steamed veggies but they would also make an excellent appetizer. I must admit the sauce really makes this recipe. It has so many different flavors in it. It really gets your taste buds going. This recipe is fairly quick and very easy. With the number of meatballs it makes it ended up being enough for two dinners so I have some in the freezer ready for a quick and easy dinner in a few weeks.

Note: Toss the cooked meatballs in a crock-pot and double up the sauce, heat on low and you have an awesome and healthy appetizer that will stay warm for hours.

MEATBALL INGREDIENTS
2 lbs ground chicken
2 tsp sesame oil
2 c panko breadcrumbs
1/2 tsp ground ginger
2 eggs
3 garlic cloves, minced
1/2 c green onions, thinly sliced
salt
sesame seeds and sliced green onions for garnish

SAUCE INGREDIENTS
2/3 c hoisin sauce
1/4 c rice vinegar
2 garlic cloves, minced
2 tbsp soy sauce
1 tsp sesame oil
1 tsp ground ginger

STEPS

  • Preheat oven to 400º.
  • In a large bowl, mix together all meatball ingredients until well combined.
  • Using an oversized spoon scoop about a ¼ cup worth of the meat mixture and shape into round meatballs. (Mine end up being about 1 1/4″ in diameter. This will yield about 28–32 meatballs.)
  • Place the formed meatballs in a large lightly greased baking dish.
  • Bake for 20–25 minutes or until balls are lightly browned on the outside and no longer pink on the inside.
  • While your meatballs are baking put all your sauce ingredients in a small bowl and whisk together until well blended.
  • Pour the sauce over the hot meatballs and garnish with additional sliced green onions and sesame seeds if desired.
Dinners, Side Dishes

Recipe—Buffalo Baked Chicken with Blue Cheese Slaw

Diva di Cucina

When it comes to spicy foods buffalo chicken has got to be one of my favorites. I just can’t get enough of those delicious little wings drenched in buffalo sauce especially when served with a side of cool blue cheese dressing and celery. Mmmmm…  my mouth is now watering.

This recipe is a great way to turn a popular appetizer into a full dinner. The blue cheese slaw is a perfect complement to the buffalo baked chicken since the tartness of the lemon coupled with the creaminess of the blue cheese really balances out the spiciness of the sauce. Keep this nice light dinner in mind for these upcoming warm summer months. Enjoy!

Note: You can control the heat by using less sauce or getting a sauce that is milder in heat. If you are looking for a tasty finger food make this buffalo baked chicken recipe with breast tenders instead of the whole breasts.

COLESLAW INGREDIENTS
1 c blue cheese crumbles
juice from 2 lemons
1/2–3/4 c mayonnaise
4 celery stalks, sliced
2 cups shredded carrots
6 green onions, thinly sliced
3 c green cabbage, shredded
1 c red cabbage, shredded
OR
You can substitute 3–4 cups of Fresh Express 3-Color Deli Cole Slaw for the green and red cabbage to save some time. It is sold in bags in your store’s produce department.

STEPS

  • In a large salad bowl stir together blue cheese, lemon juice, and mayonnaise.
  • Add in the celery, shredded carrots, green onions, and shredded cabbage.
  • Mix thoroughly and if slaw seems dry add in more mayonnaise.
  • Cover and place in fridge to chill while preparing chicken.

BUFFALO BAKED CHICKEN INGREDIENTS
6 tbsp butter
3/4 c buffalo sauce (I love Frank’s Red Hot Buffalo Wings Sauce!)
4 boneless skinless chicken breasts
salt and pepper
2 c croutons
1/2 c flat leaf parsley, finely chopped

STEPS

  • Pre-heat the oven 400º F.
  • Melt butter over low heat in a small pot and stir in hot sauce.
  • Place chicken in a large bowl and season with salt and pepper.
  • Pour the hot sauce mixture over the chicken and toss the pieces to coat in the Buffalo sauce. Allow to stand for 10 minutes while the meat marinades.
  • Put your croutons in a one gallon Ziploc bag and crush using a rolling pin.
  • Add the parsley to your zip loc bag and toss to mix.
  • Place the hot sauce-coated chicken into the Ziploc bag and toss to coat with the breadcrumbs.
  • Transfer the breaded chicken breasts to a large baking dish.
  • Bake chicken uncovered for 25–30 minutes, or until a thermometer reads 160º when stuck in the thickest part of the chicken breast.
  • Remove the chicken from the oven and serve with your blue cheese slaw. I like to top mine off with a drizzle of the buffalo sauce and some blue cheese crumbles.
Soups

Recipe—Creamy Turkey Noodle Soup

Diva di Cucina

The other day my poor hubby was down with a nasty cold and I wanted to whip him up some sort of soup with my left over rotisserie turkey breast to make him feel better. (This recipe would be just as wonderful with cooked chicken if that’s what you have on hand.) Normally I just make my turkey soup with a broth base, some vegetables, and noodles but since it was a rainy day I thought something rich and creamy would hit the spot. This was sort of an experiment but it really turned out great! I went a little heavy on the cayenne pepper but it gave it a nice kick. The cream balanced out the heat very nicely. One thing I love about this soup recipe is that it was done in under a half hour. It is not one of those soup recipes that has to simmer for hours. Next time I think I might try to substitute the pasta for some homemade dumplings just to mix it up. Mmmmm…

Note: For a delicious turkey alfredo pasta bake, use 5 cups of uncooked noodles instead of 2 and follow the rest of the recipe as usual. The pasta will soak up most of the liquid. When your pasta is cooked al dente, probably about 10 minutes, remove from heat and put in a large baking dish. (The pasta will finish cooking while baking in the oven.) Top pasta with breadcrumbs and bake for 10 minutes at 350º. Wellah! We have a two for one recipe. Also, feel free to substitute the veggies for whatever you have on hand. I’m sure corn or green beans would be fabulous additions.

INGREDIENTS
1/4 c butter
2 large carrots, sliced
2 celery stalks, sliced
1 yellow onion, chopped
2 cloves garlic, minced
1/4 c flour
5 c chicken or turkey broth, divided
2 c cream
1 tsp salt
1/2 tsp white pepper
dash cayenne pepper
3 c chopped cooked turkey
2 c uncooked rotini noodles
1/4 c fresh chopped parsley

STEPS

  • Sauté carrots, celery, onions, and garlic in butter until soft.
  • Add flour and mix well.
  • Gradually add 2 cups of the broth and all of the cream.
  • Cook over medium high heat until it’s thick and bubbly, 12–14 minutes.
  • Stir in remaining 3 cups broth, and all remaining ingredients except parsley.
  • Simmer for 11–13 minutes stirring occasionally until noodles are tender.
  • Stir in chopped parsley and serve.