Spicy (as you like it) Yogurt marinated Chicken

 

Spicy (as you like it) Yogurt Marinated Chicken.

 

 

 

In a bowl add this much Turmeric

 

This pic is hard to figure out but it's red pepper flakes. (My chicken wasn't that spicy so if you want you can add more than this) Or add some hot sauce or something.

 This much Paprika

This much garlic powder

Mix together with Plain Greek Yogurt. I used the whole 6oz cup

It will look like this.

Season with plenty of salt and pepper.

 Cut up your chicken into big bite sizes

 Combine chicken with yogurt mixture and chill for at least 15 min or so. It's not gonna be a disaster if it's already 6:00 and your family is hungry and you throw this in the oven right away.

 

I spread the chicken out on a foil lined cookie sheet and cooked at the highest my temp my oven would go. I had it on 500 but it started smoking so I lowered it to 450. I cooked it for about 12min or so. But depending on how big your pieces are and how hot your oven is your time will vary. Set your timer for 10-12 min and then test a piece to see if it's ready or if you need a few more minutes.

 

I served this with lemon and parsley couscous. No recipe, just cook your couscous, or rice or quinoa and add lemon zest, lemon juice, and chopped parsley. Something with citrus and lite tasting goes well with this.

Alternatively, You could leave the chicken whole, grill it, or skewer it. 

Festa Chicken Bowl

 

 

Fiesta Chicken Bowl

 

 

Place 4 chicken breasts in a crock pot

 

Add this much Chili Powder

Add this much Cumin Powder

Add this much Garlic Powder

Add half a jar of your favorite Salsa, or make your own

Add half a jar of salsa verde

This is what it will look like

Cook on low for about 5 hours and then shred chicken

I was so hungry that I forgot to take pictures until we made up our plates.

 

I made some Guacamole, black beans, rice, cheese, and I think sour cream.

The pictures don't do it justice...it was really, really good!

 

 

Hubby put his in a big tortilla

 

 



Parmesan Crusted Chicken

Parmesan Crusted Chicken

 

Start by creating your breading station.

 

Parmesan Cheese (You can also use Romano, Asiago or something like that)

This is probably about 2 cups

 



 

I added about 4 handfuls of PANCO bread crumbs IT's probably about the same amount as the cheese.

About 1TBLS of Garlic Powder

About 1TBLS of  dried basil or Italian seasoning

**** I didn't take any pics of this but you need to butterfly you chicken and or pound it out so it's relatively thin and even in thickness.

 

Your breading station should be set up as follows:

Flour (Salt and Pepper)

Eggs

Seasoning Breading mixture

Flour

EGG

Cheese and Panko As you flip the chicken breast use a fork to lightly press the mixture in the chicken

 

Heat some olive oil in a hot sauté pan and place the chicken breast in the pan

 

Flip it once it's browned, be gentle so you don't pull off the cheese breading

 

I always lower the heat when I flip so that it finished cooking gently. Should take about 5 min use a meat thermometer to make sure it's done and not over done.

 

I served this with blanched green beans and the PIONEER WOMANS Crash Potatoes.

I've been making these potatoes for several years and they are so yummy.

Basically boil small potatoes till tender (red, or baby Yukon). Then gently smash them on a foil lined sheet pan. You can use a masher or a fork like I did. Drizzle olive oil and generously sprinkle salt and pepper then top with fresh chopped rosemary and roast at 400 for about 30-40 min until crispy and delicious.

Picture is before roasting

 

 

 

Mustard & Sage Chicken

Mustard & Sage Chicken

 

Salt and pepper your chicken breast on both sides





 

Meanwhile mix together chopped fresh sage with a couple TBL of either Dijon or coarse grain mustard.

 

 

Flip the chicken once it's nice and brown

 

Then top it with some of the mustard sauce and continue cooking for about 3-4min until it's done. (Internal Temp 165 or a few degrees lower cause it the heat retained will get it up to 165)

 Add just a drizzle of chicken stock to deglaze the pan and get up all the good stuff.

 

I served this with chickpeas with a drizzle of truffle oil. You can find this at Sprouts, or WholeFoods if you don't have it or don't want to spend the money on it don't worry about it. It's not a disaster but it does taste really good!

 

Add the chickpeas to the pan with whatever mustard sauce is left

 

Toss them around for a couple minutes and then drizzle some truffle oil and you are done.

 

Chicken and Rice (not your mamma's)

Chicken and Rice

This is an adaptation from of all things a Paula Dean Recipe I read about 3 years ago!

Unfortunately, I don't have the tada picture for this one. I made it to bring to someone who just had a baby so it was just poured into a casserole dish at the end.

 

Start by cutting up about 2pounds of chicken breast or tenders and salt and pepper liberally. 

 

Saute' your chicken in a little olive oil

 

When your chicken is about done you can add about 1/4 cup or less of chicken stock to deglaze the pan and scrape up all the little bits of goodness that will be stuck to your pan. It will steam up, this is a good thing.

 

Add about 4 cups of cooked rice. Looking back the chicken to rice ratio probably would have been better if I used 3 cups of rice but I had 4 cups so I went with it.

 

Then add about 2 cups of half and half. IF you are concerned about fat you could use 1 cup half and half and 1 cup chicken stock.

 

Then add goat cheese

 

 

As the half and half starts to simmer it will melt the cheese. Also add this much shredded Parmesan, Romano, or Asiago cheese. It's about 1 1/2 cups or so. Whatever add some and taste it and if you like it more cheesy add more.

 

Then add about 1 cup of dried cranberries and the zest of 2 oranges

 

Stir to combine, taste and adjust seasoning to your taste.

You can eat it now or put it in a casserole dish to bring to someone or to keep it warm in the oven until you are ready to eat.