Chicken

Ingredients

• 3-4 boneless, skinless chicken breasts
• 5 large carrots, or a few handfuls of baby carrots, chopped
• 1 large onion, chopped
• 1 large tomato, chopped
• 1 large russet potato, chopped
• 2 cloves garlic, minced
• ¹⁄₂ teaspoon parsley
• ¹⁄₂ teaspoon thyme
• 1 teaspoon seasoned salt of choice
• Freshly ground black pepper, to taste
• 32 ounces chicken broth
• 1 pound frozen cauliflower
• ¹⁄₂ teaspoon cayenne
• 1 ¹⁄₂ cup frozen fire roasted corn

Instructions

1. Place chicken, carrots, onion, tomato, potato, garlic, parsley, thyme, salt, pepper, and chicken broth into Dutch oven.  Bring to boil over high heat.  Reduce heat and cook until vegetables are tender.  
2. Remove chicken from pot.  Add cauliflower to pot and blend vegetables with immersion blender. (Or remove vegetables from pot and carefully blend, in batches, in blender or food processor.)  Once vegetables are smooth, shred chicken and return to pot.  
3. Add cayenne and corn.  Continue cooking, over low heat, until corn is thawed.  Serve with rice.  

Comments

This recipe is from Courtney’s Sweets.  I don’t remember making it at all, so that makes me wonder if it wasn’t super awesome.  But who knows.  Maybe some day I’ll be looking through my recipes and decide to make this again.  If that happens, I’ll of course update the comment.

Ingredients

• 2 tablespoons olive oil
• 3 boneless, skinless chicken breasts
• 9 slices deli ham
• 9 small slices deli swiss cheese, or 4 ¹⁄₂ larger slices, cut in half
• 1 pound mushrooms, sliced
• ¹⁄₂ teaspoon dried thyme
• 2 tablespoons butter
• 2 tablespoons flour
• ¹⁄₂ cup chicken broth
• ¹⁄₂ cup milk
• ¹⁄₂ cup parmesan cheese

Instructions

1. Heat broiler.  
2. Heat 1 tablespoon oil in large skillet over medium heat.  Cook chicken, turning as needed, until browned on the outside and cooked through, about 20 to 30 minutes, depending on thickness.  An instant read thermometer should read 165*F when inserted into the thickest breast.  Slice chicken breasts into three pieces lengthwise.  
3. Working one at a time, place 1 piece of ham on cutting board.  Top with 1 piece of cheese and 1 piece of chicken.  Roll up and transfer to shallow baking dish.  Repeat for remaining 8 rolls.  
4. Heat remaining tablespoon oil in now-empty skillet and sauté mushrooms, stirring occasionally, until liquid has been released and mushrooms are browned.  Add thyme, butter, and flour.  Stir and cook 1 minute.  Add broth and water and stir until bubbling and thickened.  
5. Pour sauce over roll ups and top with parmesan cheese.  Broil until golden and bubbling, about 5 minutes.  

Comments

This recipe is from The World According to Eggface and it was very tasty.  All the great flavors of chicken cordon bleu but in a much easier form.  Plus mushrooms!

Ingredients

• 4 teaspoons olive oil
• 2 large onions, chopped
• 2 tablespoons garlic, minced
• 2 teaspoons oregano
• 2 teaspoons creole seasoning
• 3-4 boneless, skinless chicken breasts, cut into pieces
• 40 ounces chicken Andouille sausage, cut into ³⁄₄-inch slices
• 2 jars (12 ounces each) roasted red pepper, drained and cut into bite-sized pieces
• 1 cup chicken broth
• 1 pound cream cheese, cut into pieces and softened
• 1 bunch green onions, thinly sliced

Instructions

1. Spray slow cooker insert with non-stick spray.   
2. Heat oil in medium skillet over medium-high heat and sauté onion until starting to brown, about 5 minutes.  Add garlic, oregano, and creole seasoning and sauté 1 to 2 minutes more, or until fragrant.  
3. Place chicken, sausage, roasted red pepper, and onion mixture in the slow cooker.  
4. Add broth to skillet and cook over high heat until reduced by half, about 6 minutes.  Remove from heat and stir cream cheese into broth until mostly melted.  Pour into slow cooker.  Cover and cook on LOW for 4 to 6 hours or until chicken is cooked through.  Stir stew in slow cooker and top with green onions before serving.  

Comments

This recipe is from Kalyn’s Kitchen.  The guys both enjoyed it, and all the leftovers were finished, but I couldn’t eat it.  It was much too spicy for my tastes, sadly.  If I were to make it again, I’d choose a much milder sausage.  I served this on top of rice.

Ingredients

• 3-4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper, to taste
• 4 teaspoons olive oil
• 1 cup chicken broth
• 2 teaspoons flour
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh lemon juice
• ¹⁄₄ cup onion finely chopped
• 3 cloves garlic, minced

Instructions

1. Season chicken on both sides with salt and pepper.  Heat 2 teaspoons oil in large skillet over medium-high heat.  Add chicken and sear until well browned on both sides, about 3 to 5 minutes per side.  Transfer chicken to a plate and tent with foil.  
2. Combine chicken broth, flour, dill, and lemon juice in a measuring cup.  
3. Reduce heat to medium.  Add remaining 2 teaspoons oil to the pan.  Add onion and garlic and cook, stirring, for 1 minute, or until fragrant.  Add broth mixture and continue cooking, stirring often, until slightly thickened, about 3 minutes.  
4. Return chicken and any accumulated juices to the pan and reduce heat to low.  Simmer until chicken is cooked through, 10 to 20 minutes depending on thickness of chicken.  
5. Season with additional salt and pepper, if desired.  Serve chicken with sauce.  

Comments

This recipe is from Eating Well.  I actually made it quite some time ago and never got around to posting it, but it turned up in my meal plan again recently as it’s a great way to use up fresh dill.  It’s very tasty.

Ingredients

• 1 tablespoon lemon zest
• ¹⁄₃ cup fresh lemon juice (about 2 lemons)
• ¹⁄₄ cup fresh oregano, finely chopped
• 2 tablespoons olive oil 
• Salt and freshly ground pepper
• 3-4 boneless, skinless chicken breasts
• 4 lemons, halved 

Instructions

1. Whisk lemon zest, juice, oregano, oil, 2 teaspoons salt, and 1 teaspoon pepper together in small bowl.  Place chicken in large zip-top bag, add marinade, and seal.  Marinate at room temperature for 30 minutes, turning bag halfway through to ensure even coverage.  
2. Heat grill to medium and lightly oil grates.  Remove chicken from marinade, pat dry with paper towels, and place chicken on grill.  Cover and cook until lightly browned and cooked through, 5 to 10 minutes per side depending on the thickness of the breasts.  An instant read thermometer should register 165*F.  
3. Remove chicken to plate and cover with foil.  Meanwhile, place lemon halves on grill, cut side down, and cook until slightly charred, 8 to 10 minutes.  Serve chicken breasts with lemons.  

Comments

I picked this recipe to use an abundance of fresh oregano that I’d picked up at the farmers market.  Art did the grilling and the chicken was very tasty and moist.  The grilled lemons definitely added a nice punch to the recipe.  The recipe is from Recipe Girl.

Ingredients

• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₂ teaspoon adobo seasoning
• ¹⁄₂ teaspoon cayenne pepper
• ¹⁄₄ teaspoon smoked paprika
• ¹⁄₄ teaspoon ground mustard
• 3-4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 tablespoon butter
• 2 tablespoons heavy cream
• ¹⁄₄ cup milk
• ¹⁄₄ cup cream cheese

Instructions

1. Combine salt and spices in small bowl.  Sprinkle seasoning onto both sides of all chicken pieces and rub it into the meat to adhere.  
2. Heat butter and olive oil in large skillet over medium-high heat.  Add chicken and cook 8 to 10 minutes per side, or until golden brown.  
3. Reduce heat to medium-low and add cream, milk, and cream cheese.  Stir to combine and turn chicken to coat in sauce.  Cook until chicken is done and sauce has thickened.  
4. Serve chicken topped with sauce.  

Comments

This recipe is from Running to the Kitchen.  It was very simple and came together quickly.  It was also tasty!

Ingredients

• 3-4 boneless, skinless chicken breasts, cut in half to make strips
• 2 squares Italian Herb Sauté Express Sauté Starter 
• 2 teaspoons olive oil
• ¹⁄₂ yellow onion, diced
• 3 cloves garlic, minced
• 12 ounces mushrooms, sliced
• 2 zucchini, chopped
• ²⁄₃ cup sundried tomatoes
• 2 (15 ounces each) cans fire roasted diced tomatoes
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• 1 teaspoon balsamic vinegar

Instructions

1. Melt sauté starter in large skillet over medium heat until it begins to bubble.  Pat chicken dry and cook in skillet for 5-7 minutes on each side, or until well browned.  Remove chicken to plate.  
2. Add oil to pan and sauté onion for 3 minutes.  Add mushrooms and continue to cook for 5 more minutes.  Add garlic, zucchini, and sundried tomatoes.  Cook 2 more minutes.  Add diced tomatoes, italian seasoning, salt and pepper to taste, and balsamic vinegar.  
3. Return chicken to pan, spoon some of the sauce over chicken and cook, covered, until chicken is heated through and sauce is bubbling.  

Comments

This recipe is from Good Life Eats and the only way I know I made it is because I’ve got that sauté starter remaining in my fridge.  Sauté starter?  Seriously?  Why does this need to exist?  Why are there so many processed foods even in aisles of the grocery store that always used to free of that stuff?  Argh.  I’ll get off my soapbox now.  I’m sure this was a tasty recipe and Art likes using the leftover not-butter stuff for grilled cheese sandwiches.

Ingredients

• 3-4 boneless, skinless chicken breasts, sliced about ¹⁄₈ inch thick
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon sugar
• ¹⁄₄ teaspoon ground white pepper
• 1 teaspoon Shaoxing wine or sherry
• 1 teaspoon soy sauce
• 2 teaspoons plus 6 tablespoons vegetable oil, divided
• 1 teaspoon cornstarch
• 20 thin slices julienned ginger, plus 2 ¹⁄₄-inch-thick slices
• 8 green onions, cut into 2-inch segments
• 2 medium onions, sliced into half moons
• 6 medium cloves garlic, finely minced (about 2 tablespoons)
• Steamed rice, for serving

Instructions

1. Place the sliced chicken in a large bowl and add salt, sugar, ground white pepper, Shaoxing wine, soy sauce, 2 teaspoons oil, and cornstarch. Mix well and marinate for 30 minutes in the refrigerator.
2. After 30 minutes, take the chicken out of the refrigerator. Heat 4 tablespoons of oil in a wok, or large skillet, over high heat until smoking. Add the ¹⁄₄-inch-thick slices of ginger. Cook, stirring, for 30 seconds, then remove and discard the ginger.
3. Add the chicken to the wok. Spread the chicken out with the spatula and cook without moving until slightly browned, about 1 minute. Continue to cook while stirring regularly until nearly cooked through, about 2 minutes longer. Transfer to a bowl and set aside.
4. Heat remaining 2 tablespoons oil in wok over high heat until smoking. Add the green onions and onions. Season with salt and cook, stirring, until the onions are tender, another 2 minutes. Return chicken to the wok along with julienned ginger and minced garlic. Cook, stirring, until fragrant, about 1 minute. Transfer to serving platter and serve with rice.

Comments

This recipe is from Serious Eats and, like all of their recipes, it was delicious.  Lots of great flavors from the ginger and the two different types of onions.

Ingredients

• 3-4 boneless, skinless chicken breasts
• chicken broth, enough to cover chicken breasts
• ¹⁄₄ teaspoons dried sage
• ¹⁄₄ teaspoon dried thyme
• ¹⁄₄ teaspoon onion powder 
• 2 teaspoons olive oil
• 1 pound mushrooms, sliced
• 6-8 ounces bacon, cut into pieces
• 1 14-15 ounce jar alfredo sauce 
• ¹⁄₄ cup sour cream
• ¹⁄₂ cup mozzarella cheese, shredded
• ¹⁄₄ cup Mexican cheese blend, shredded

Instructions

1. Heat oven to 375*F.  Spray three-quart casserole dish with non-stick spray. 
2. Place chicken breasts in large skillet, add enough broth to cover and bring to a simmer.  Add thyme, sage, and onion powder and simmer until chicken is cooked through, about 15-20 minutes.  Let chicken cool briefly, then pull apart or cut into small pieces.  Layer chicken in casserole dish. 
3. Empty and wipe out skillet and return to medium heat.  Add oil and sauté mushrooms until beginning to brown.  Layer mushrooms over chicken.  
4. Add bacon to now-empty skillet and cook over medium heat until crisp.  Drain on paper towel-lined plate then spread bacon over mushrooms.  
5. Whisk together alfredo sauce and sour cream in small bowl then pour sauce into casserole dish.  Sprinkle cheeses over top and cover with foil or lid.  
6. Bake 20 minutes until cheese is melted then uncover and bake for 20-25 more minutes until cheese is slightly browned and casserole is bubbling.  

Comments

This recipe is from Kalyn’s Kitchen and is originally named after one of my favorite Outback entrees - Alice Springs Chicken.  I changed the name since Art can be really picky about how things are named and I didn’t want to give him false expectations.  However, after he ate it, he said, “Wow, this tastes like Alice Springs Chicken!”  So that’s a win!

Ingredients
3-4 boneless, skinless chicken breasts
Garlic salt
Freshly ground black pepper
6 slices bacon, cut into pieces
¹⁄₄ cup Dijon mustard
1 tablespoon yellow mustard
1 tablespoon spicy brown mustard
¹⁄₄ cup sugar or honey
¹⁄₄ teaspoon onion powder
8 ounces mushrooms, sliced
1 cup Monterey Jack cheese, shredded
1 cup cheddar cheese, shredded

Instructions
1. Season the chicken with garlic salt and pepper.  Refrigerate for 30 minutes.  

2. Cook bacon in skillet over medium heat until crisp.  Drain on paper towel lined plate.  

3. Cook chicken about 4-5 minutes per side or until nicely browned.  You can do this on your grill or in the skillet you used for the bacon.  

4. Heat oven to 350*F and spray 12 by 9-inch baking dish with cooking spray.  

5. Mix mustards, sugar or honey, and onion powder together in a small bowl until combined.  Place chicken in baking dish and brush with half of mustard mixture.  Turn the breasts over and brush with remaining mustard mixture.  Top chicken with mushrooms, bacon, and cheese.  

6. Cover baking dish with foil and bake 30 to 45 minutes.  Chicken is done when it reaches 165-170*F and cheese has melted.  

Photo

Comments
This recipe is from Little B Cooks.  It’s an Outback copycat recipe.  I used to order this dish whenever I went to Outback, but now it’s a pass due to the honey that the dish includes.  It was nice to revisit an old favorite with my own ingredients in my own kitchen!  This is a super flavorful dish and I love the way all the mustards combine.