Chicken

Ingredients

• 4 boneless, skinless chicken breasts
• ¹⁄₄ teaspoon salt
• 2 tablespoons olive oil
• 1 small onion, chopped
• 6 ounces baby spinach
• 2 teaspoons dried oregano
• ¹⁄₄ teaspoon pepper
• 1 cup soft goat cheese
• 4-8 slices thick bacon

Instructions

1. Heat oven to 400*F.
2. Butterfly chicken by slicing through the middle to open them into two halves, being careful not to cut all the way through the breast.  
3. Heat 1 tablespoon oil in large skillet over medium heat.  Saute onion and salt.  Cook until soft, but not brown, about 5 minutes.  Add spinach, oregano, and pepper and cook until spinach is wilted.  Transfer to medium bowl, add goat cheese, and stir until incorporated.  
4. Divide spinach mixture between chicken breasts and fold over to enclose filling.  Wrap each chicken breast with 1 or 2 strips of bacon and secure with toothpicks.  
5. Heat remaining oil in skillet over medium-high heat.  Saute chicken breasts until lightly browned on each side, about 6 minutes.  
6. Transfer chicken to oven safe disk and bake until thermometer reads 165*F, about 30 to 40 minutes.  

Comments

This recipe is from Run Fast. Eat Slow. We all thought it was tasty.  I actually used 5 chicken breasts because that’s how many were in the pack.  I think there probably would have been enough filling for 6 breasts.

Ingredients

For the pot pie

• 6 slices bacon, diced
• 3 handfuls of baby carrots, diced
• 1 medium onion, diced
• 2 stalks celery, sliced 
• 3 cloves garlic, minced
• 1 cup frozen peas
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups chicken broth
• ¹⁄₃ cup heavy cream
• 2 cups cooked, shredded chicken (I used leftover slow cooker chicken.)

For the biscuit topping

• 3 slices bacon, diced
• ¹¹⁄₂ cups all purpose flour
• ¹¹⁄₂ teaspoons baking powder
• ¹⁄₄ teaspoon salt
• 6 tablespoons butter, cut into small pieces
• ³⁄₄ cup shredded cheddar cheese
• ³⁄₄ cup heavy cream

Instructions

1. Heat oven to 400*F.  
2. Heat large skillet over medium heat.  Add bacon and cook until crisp.   (I recommend doing the bacon for the topping at the same time.)  Remove with slotted spoon to paper towel lined plate and drain.  
3. Remove all except 1 tablespoon bacon fat from skillet.  Return to heat and add carrots, onion, and celery.  Saute until softened, about 5 to 8 minutes.  Add garlic and cook until fragrant, about 30 to 60 seconds.  Stir in peas and cook an additional minute.  Season with salt and pepper then pour mixture into 9 by 12-inch baking dish.  
4. Return skillet to heat and add butter.  Once butter is melted, add flour and stir until combined.  Slowly pour in chicken broth and continue to cook, stirring, until mixture thickens and starts to bubble.  Add in heavy cream and continue stirring for one minute.  Add in bacon and chicken.  Pour mixture over vegetables and cover with foil.  
5. If you haven’t cooked the rest of the bacon, do so at this point and drain.  
6. Combine flour, baking powder, and salt in large bowl.  Add butter and cut butter into flour mixture using a fork, pastry blender, or your fingers.  Stir in cheese and bacon.  Add cream and stir until combined.  
7. Uncover baking dish.  Using a small ice cream scoop, scoop balls of biscuit dough on to the top of the pot pie mixture.  Bake until pot pie is bubbly and biscuits have started to brown, about 20 to 25 minutes.  Let rest for 5 minutes before serving.  

Comments

I made this in two 9 by 9-inch baking dishes and froze one for later use.  It was quite tasty and a nice variation on my standard pot pies.  The recipe is from Taste and Tell.

Ingredients

• 2 pounds chicken (mixture of boneless skinless chicken breasts and thighs)
• 1 can coconut milk
• 2 tablespoons tomato paste
• 3 cloves garlic, minced
• 1 tablespoon ground ginger
• 4-6 tablespoons curry powder
• 2 bell peppers, chopped into 1 inch cubes
• 1 yellow onion, thinly sliced
• salt and freshly ground black pepper, to taste
• 1 cup chicken broth

Instructions

1. Place coconut milk, tomato paste, garlic, ginger, curry powder, salt and pepper in slow cooker.  Stir to combine.  
2. Add in peppers and onions.  Top with chicken then pour broth over everything.  Stir to combine and ensure the chicken is covered. 
3. Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 5 hours.  

Comments

This recipe is from PaleOMG and it was super disappointing.  There weren’t enough spices and all the flavors were very dull and diluted as a result.  I definitely will not be revisiting this recipe - but if you make it successfully please let me know what tweaks you made!

Ingredients

• 2 tablespoons cooking fat, such as coconut oil
• 4 medium potatoes, scrubbed and shredded
• 2 teaspoons garlic powder
• 9 eggs
• 1 cup coconut milk
• 1 ¹⁄₂ cups zucchini, chopped
• 1 ¹⁄₂ cups rotisserie (or slow cooker) chicken, shredded
• 2 teaspoons dried thyme
• salt and freshly ground black pepper
• 4 small onions, cut in half then thinly sliced into half moons

Instructions

1. Heat oven to 375*F.  
2. Grease 9 by 12-inch baking dish with 1 tablespoon cooking oil.  
3. In large bowl, beat two eggs with 1 teaspoon garlic powder and salt and pepper to taste.  Add potatoes to egg mixture and toss to coat.  Pour mixture into baking dish and press down to form crust.  Bake for 15 minutes, or until hardened.  
4. Mix remaining ingredients, except for onions and remaining cooking oil, in now-empty bowl.  When crust is done baking, pour egg mixture into baking dish and return to oven for 20 to 30 minutes, or until almost set.  
5. While quiche is baking, heat remaining tablespoon oil in large skillet on medium low.  Add onions and cook, stirring often, until tender and brown. 
6. Top quiche with onions then return to oven and bake 10 more minutes or until quiche is completely cooked and set.  Let quiche rest 10 minutes before cutting and serving.  

Comments

This recipe is from Paleo Parents and I thought it looked amazing when I first saw it.  It was fairly tasty but, sadly, the timing was bad for me to make it so it didn’t really get appreciated as much as it should have been.  I also think that I made the potato layer a bit too thick, so it didn’t get crispy like I wished it had.

Ingredients

• 3 large red bell peppers, or 6-8 small ones, cut into quarters with seeds and stems removed
• 1 pound ground chicken, turkey, or beef
• 1 tablespoon coconut oil
• 1 small red onion, chopped
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon ground cumin
• 2 teaspoons chili powder
• 1 cup frozen corn kernels
• 12 ounces salsa
• 3 tablespoons mexican cheese blend
• fresh cilantro, chopped

Instructions

1. Heat oven to 350*F.  
2. Spread pepper pieces in 9 by 12-inch baking dish and bake 15 minutes or until peppers are starting to brown and soften.  
3. Heat oil in large skillet and cook chicken until browned.  Add spices and corn and continue cooking until corn is hot.  Stir in salsa.  
4. Spread meat mixture over peppers then top with cheese.  Bake 20 to 30 minutes or until cheese is melted and bubbly.  Sprinkle with cilantro before serving.  

Comments

This recipe is from The Gracious Pantry.  I’ve been getting really small sweet bell peppers from the farmers market so they’re not really stuffable but they work really well spread out in a baking dish and topped with delicious things.

Ingredients

• 2 tablespoons olive oil
• ³⁄₄ cup red onion, diced
• 1 tablespoon garlic, minced
• 2 pounds chicken cutlets
• 1 ¹⁄₂ pounds cherry tomatoes
• 1 ¹⁄₂ teaspoon fresh basil, minced
• salt and freshly ground black pepper, to taste

Instructions

1. Heat oil in large skillet over medium heat.  Add garlic and onion and cook, stirring, 5 minutes.  
2. Season chicken with salt and pepper then add chicken to skillet and cook 3 to 4 minutes per side, or until nicely browned.  
3. Place cherry tomatoes in food processor and process until still a bit chunky.  Pour tomatoes and basil into skillet and stir well.  Season with salt and pepper.  Increase heat to high and bring to boil.  Reduce heat to low and simmer 25 minutes or until chicken is cooked through and sauce has thickened.  

Comments

This recipe is from Perchance to Cook and while it was tasty, it was nothing amazing.  I’m not sure this is the recipe that would come to mind if I had a few pounds of cherry tomatoes to use up!

Ingredients

For the chicken

• 1 egg
• 2 tablespoons cornstarch
• Salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken breast, cut into pieces
• 2 tablespoons vegetable oil

For the sauce

• 2 tablespoons soy sauce
• 1 tablespoon water
• ¹⁄₂ tablespoon sesame oil
• 1 ¹⁄₂ tablespoon brown sugar
• 1 ¹⁄₂ tablespoon rice vinegar
• 1 inch fresh ginger, minced
• 1 clove garlic, minced
• 2 tablespoons sesame seeds
• 1 tablespoon cornstarch

For serving

• green onions, chopped
• rice

Instructions

1. Whisk egg, cornstarch, salt and pepper together in large bowl.  Toss chicken in egg and cornstarch mixture.  
2. Heat oil in large skillet over medium high heat.  Once oil is hot, add chicken and egg mixture.  Cook chicken, stirring infrequently, until it is golden brown and cooked through, about 7 to 10 minutes.  
3. Meanwhile, mix soy sauce, water, sesame oil, brown sugar, rice vinegar, ginger, garlic, cornstarch, and sesame seeds together in small bowl. 
4. Pour sauce over top of chicken and toss to coat.  Once chicken is coated and sauce has thickened slightly, remove skillet from heat.  Serve with rice and green onions.  

Comments

This recipe is from Budget Bytes and it’s another one that I don’t remember, sadly.  I’m sure it was tasty since the ingredients look like it should be.

Ingredients

• 2 cups white rice
• 2 ¹⁄₂ cups cooked, shredded chicken breast
• 1 (15 ounces) can mild green enchilada sauce
• 1 (15 ounces) can diced tomatoes
• ¹⁄₂ cup sour cream
• 1 teaspoon kosher salt
• ¹⁄₂ teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1 (15 ounces) can black beans, rinsed and drained
• 2 cups cheddar cheese, shredded

Instructions

1. Heat oven to 350*F and spray 9 by 13-inch baking dish with nonstick cooking spray.  
2. Cook rice according to package directions, or pop in rice cooked with appropriate amount of water.  
3. Place chicken, enchilada sauce, tomatoes, sour cream, salt, pepper, and cumin in large bowl.  Stir well to combine.  Place cooked rice into baking dish and spread to cover entire dish.  Top evenly with beans.  Pour chicken mixture evenly over beans then top with cheese.  
4. Bake 30 to 35 minutes, or until cheese is melted and rice is hot.  

Comments

This recipe is from Picky Palate.  I don’t remember it at all, but it definitely looks like it should have been tasty.  I’m sure I used a Rick Bayless sauce for the enchilada sauce, since those pouches of sauce are fantastic.

Ingredients

• 3-4 boneless, skinless chicken breasts
• 6 ounces prepared pesto
• 1 package ranch dressing seasoning mix
• ¹⁄₂ cup chicken broth

Instructions

1. Place all ingredients in slow cooker and stir to combine.  Cover and cook on HIGH for 3 to 4 hours or LOW for 6 to 8.  

Comments

This recipe is from Picky Palate and it’s another one that I don’t remember.  Which is sad because slow cooker recipes can be so variable.

Ingredients

• 3-4 boneless, skinless chicken breasts
• 2 egg whites
• 2 tablespoons cornstarch
• 1 lemon, zested and juiced
• 1 cup dry bread crumbs
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon kosher salt
• ¹⁄₄ teaspoon black pepper
• 3 tablespoons olive oil

Ingredients

1. Heat oven to 450*F.  
2. In shallow dish, combine egg whites, cornstarch, and lemon juice
3. In a second wide dish, mix together bread crumbs, parsley, salt, pepper, and lemon zest.  
4. Pound chicken breasts to obtain equal thickness for each.  
5. Coat chicken in egg white mixture, then bread crumb mixture.  Place on a plate or serving platter and rest, refrigerated, for 20 minutes. 
6. Spray 9 by 12-inch baking dish with cooking spray.  
7. Heat oil in large skillet and brown chicken on both sides, about 3 to 5 minutes per side.  Transfer chicken to baking dish and bake 10 to 20 minutes or until chicken is cooked through.  An instant read thermometer should read 165*F in the thickest part of the chicken.   

Comments

This recipe is from Cully’s Kitchen and I don’t remember it at all.  But it sure does look and sound tasty!