Almond Crusted Chicken Breasts

This kid-friendly chicken also works well for an elegant meal.

Prep: 10 minutes

Cook: 15 minutes

Total: 25 minutes

Ingredients:

• 1 ¹/₂ cups sliced almonds
• 4 each chicken breasts, boneless, skinless and cut in half
• sea salt
• freshly ground black pepper
• ¹/₄ cup flour
• 1 each large egg, beaten
• ¹/₄ cup butter, melted
• 1 teaspoon fresh lemon juice
• 1 ¹/₂ teaspoons fresh basil, chopped

Directions:

STEP 1 

Using your hands, lightly crush almonds into small pieces; set aside. Place chicken breasts between two sheets of plastic wrap. Pound the chicken lightly with a mallet or meat pounder. Season with salt and pepper. Dredge chicken in flour. Dip chicken in beaten egg. Press each chicken breast in almonds, covering chicken well. Place on buttered baking sheet. Bake at 425°F for 10-15 minutes, until chicken is just firm and almonds are golden. Internal temperature should be at 165. Meanwhile heat butter, lemon juice and basil in a skillet. Drizzle over cooked chicken breasts.

 
Source: kroger.com

Greek Marinated Chicken

Have you discovered the incredible flavor combination that is Yogurt and Chicken? You are going to be bowled over by just how good this Greek Marinated Chicken tastes and there are a number of ways you can cook it.

We have found you an incredible recipe that will tantalize your taste buds and is budget friendly. In fact we bet that this Greek Marinated Chicken will be on the menu weekly when you taste it. This particular version that we found on one of our favorite sites ‘Budget Bytes’ only requires 30 minutes marinading time. It uses  Greek Yogurt, Olive Oil, Garlic, Lemon and Herbs. 

You can grill or BBQ it and it’s equally mouthwatering when you bake it. Either way, you’ll get a deliciously moist chicken that is really inexpensive and will literally melt in your mouth. Of course you can marinade for longer, many of the recipes we have seen suggest between 2-4 hours so it will depend on what time frame you have. Be sure that you scroll our page for all the details, we have even included a very short video that shows you how quick this popular dish is to make.

Prep time: 45 minutes

Cook time: 60 minutes

Total time: 1 hour 45 minutes 

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Ingredients:

• 1 cup plain yogurt 
• 2 Tbsp olive oil
• 4 cloves garlic, minced 
• ½ Tbsp dried oregano 
• 1 medium lemon 
• ½ tsp salt 
• freshly cracked pepper 
• ¼ bunch fresh parsley 
• 3½ to 4 lbs chicken pieces

Directions:

1. To make the marinade, combine the yogurt, olive oil, minced garlic, oregano, salt, and some freshly cracked pepper in a bowl. Use a fine holed cheese grater or a zester to scrape the thin layer of yellow zest from the lemon skin into the bowl. Also add the juice from half of the lemon (about 1-2 Tbsp). Stir until the ingredients are well combined. Roughly chop a big handful, or about ¼ bunch, of parsley and stir it into the marinade.
2. Add the chicken pieces and marinade to a gallon sized zip top bag. Remove as much air as possible, close the bag tightly, and massage the bag to mix the contents and make sure the chicken is well coated. Refrigerate the bag for 30 minutes.
3. After marinating for 30 minutes, either cook the chicken on a grill OR preheat the oven to 375 degrees in preparation to bake the chicken.
4. To bake the chicken, place the chicken pieces in a large casserole dish (9x13). Bake the chicken in the preheated 375 degree oven for 45-60 minutes, or until golden brown on top.

Notes:

 

This recipe is extra garlicky. If you're not into heavy garlic, try starting with two cloves instead of four.

 

Click Here for Step By Step Tutorial.

Source: budgetbytes.com

Super Simple Chicken Cacciatore

Watch Video Below

Ingredients:

• 6 large or 12 small skin-on, bone-in chicken pieces
• 2 tablespoons Mezzetta Extra Virgin Olive Oil
• 1 medium yellow onion, sliced thinly
• 1 cup Mezzetta Pitted Kalamata Olives, drained
• 1 cup Mezzetta Roasted Bell Peppers, drained and roughly chopped
• ¼ cup red wine
• ½ cup unsalted chicken stock
• 1 jar (16-oz) Mezzetta Napa Valley Homemade Marinara Pasta Sauce
• 2 tablespoons minced fresh flat-leaf Italian parsley

Directions:

Season the chicken with salt and pepper. In a large skillet, heat the olive oil over medium high heat. Place the chicken in the pan and cook until golden brown, about 5 minutes per side. Add the onion and cook until translucent. Add the olives, peppers, wine, chicken stock and pasta sauce and bring to a boil. Reduce the heat to low, cover and simmer until the juices run clear when the chicken is pierced with a knife, about 30 minutes. Season with salt and pepper. Transfer chicken to plates and sprinkle with the parsley.


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Source: mezzetta.com

One Pot Chicken Spaghetti

We’re big fans of One Pot Meals and this quick and easy Chicken Spaghetti Casserole is one of our favorites. You literally throw it all in a dish and let the ingredients work their magic. The dried spaghetti is broken in half and covered with a little Marinara sauce, then add Mushrooms, fresh or frozen Spinach and Chicken. Finish off with the rest of the spaghetti, more Marinara sauce and top with grated cheese.

Ingredients:

* 8 oz (half a box) dried spaghetti, broken in half
* 8 oz (package) sliced mushrooms
* 14 oz chicken breast (two breast halves), diced
* 2 tsp dried oregano
* 1 (10 oz) package frozen spinach, thawed and squeezed of excess liquid
* 42 oz (one 26 oz jar + one 16 oz jar) of your favorite marinara
* 1 (8 oz) block mozzarella cheese, shredded
* 1 pinch salt and pepper

Directions:

Preheat your oven to 350.

Season the diced chicken with the dried oregano, salt and pepper.

Pour about a cup of the marinara in the bottom of a 9×13 baking dish. (an 8×12 dish works great, too) Layer half of the spaghetti along the bottom of the dish. Layer with half the sliced mushrooms, half the chicken and half the spinach. Arrange a few more dried noodles on top, then follow with the rest of the mushrooms, chicken and spinach. Layer the remaining broken spaghetti on top and cover the entire dish with the remaining marinara. Make sure every noodle is covered with sauce. Sprinkle the dish with the mozzarella cheese.

Cover and bake for 30 minutes. Uncover and bake an additional 15 to 20, or until the cheese is melted and bubbly.

Source: bevcooks.com

Spinach Chicken Parmesan Meatballs

If you’re looking for a quick and easy delicious family meal you can’t go past this Spinach Chicken Parmesan Meatballs in Creamy Tomato Sauce. It’s cooked in one pot and ready in 30 minutes. 

Ingredients:

For the sauce:
 
• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 tablespoon tomato paste
• 1 clove garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 (28 ounce) can crushed tomatoes
• 1/4 cup heavy cream
•  
For the meatballs:
 
• 1 1/2 pounds ground chicken
• 3 ounces organicgirl baby spinach, chopped into small pieces
• 1/3 cup dried panko bread crumbs
• 1/4 cup diced onion
• 1/3 cup + 2 tablespoons freshly grated Parmesan cheese, divided
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 3 cloves garlic, minced
• 1 egg, lightly beaten
• 2 tablespoons olive oil
• 4 ounces shredded mozzarella
• minced fresh basil, for garnish 

Directions:

1. To make the sauce, heat olive oil in a large skillet pan over medium heat. Add onion and cook 1 minute. Stir in the tomato paste, garlic, parsley, basil, oregano and red pepper flakes and mix until fragrant, about 30 seconds. Add the crushed tomatoes, stir, lower heat to simmer and cook about 6 to 8 minutes, or until the sauce is thickened. Remove from heat and stir in the cream.
2. To make the meatballs, preheat the oven to 400 degrees F. In a large bowl, combine the ground chicken, spinach, bread crumbs, onion, 1/3 cup Parmesan cheese, salt, pepper, garlic and egg. Stir together with a fork then knead gently with your hands until evenly combined. Form the mixture into meatballs about 1 1/2 inches in diameter.
3. Heat olive oil in another medium or large skillet pan over medium-high heat. Add the meatballs to the pan in a single layer. Let cook, turning occasionally, until all sides are browned. (They will not be cooked all the way through because they will finish cooking when baked.) Place the meatballs in the pan with the tomato sauce. Sprinkle mozzarella and remaining 2 tablespoons Parmesan cheese over the top. Bake until the cheese is melted and the meatballs are cooked through, about 15 minutes. Remove from oven, garnish with fresh basil and serve.

Source: spoonfulofflavor.com/category/travel/

Million Dollar Lemon Garlic Chicken

This Million Dollar Lemon Garlic Chicken is stuffed with lemons, thyme and garlic and roasted on top of slices of crusty bread which soak up all the juices and turn into amazing croutons. It’s glazed with Creme Fraiche or light Sour Cream and is super moist and full of flavor.

Ingredients:

3 1/2 pound whole chicken, preferably organic

Kosher salt

Freshly ground black pepper

3 to 4 garlic cloves, lightly smashed

1 lemon

1 bay leaf

5 sprigs fresh thyme

Olive oil

1 slice sourdough, cut 3/4-inch thick (day old bread is perfect!)

Maldon salt

For the Creme Fraiche Glaze:

1 cup creme fraiche

1 lemon, zested and juiced

1 tablespoon shallots, grated on a fine zester

1 teaspoon Aleppo pepper

- See more at: http://www.servingseconds.com/2013/09/million-dollar-chicken.html#sthash.SStFFsaN.dpuf

Directions:

1. The day before you plan to cook the chicken, season it well inside and out with salt and pepper. Stuff the cavity of the chicken with the garlic, 1 of the lemons, the bay leaf and thyme. Refrigerate. (The bird can be trussed with butcher twine if you are so inclined, but it is not necessary.)
2. On the day/night you plan to cook the bird, take the chicken out of the refrigerator 30 minutes before you plan to roast it. Preheat the oven to 425 to 450 degrees.
3. In a pan large enough to accommodate the chicken, oil the pan lightly with olive oil, place the piece of sourdough in the center of the pan and then put the chicken on top of the bread.
4. Drizzle the bird with olive oil or brush with butter (we use olive oil at the Grill).
5. Place the pan in the oven and roast for 40 to 50 minutes, basting it every 12 to 15 minutes with the fat and drippings that render from the bird.
6. While the chicken roasts, assemble the glaze by combining all of the ingredients and whisking them together.
7. When the chicken is almost done (the juices are running pink and/or the legs are beginning to wiggle a bit when you give them a shake), take a pastry brush and slather on a bit of the creme fraiche glaze. The glaze will begin to caramelize. Brush on another layer and let this last glazing caramelize.
8. At this point the chicken should be cooked through and nicely golden brown. The sourdough underneath the chicken will be nicely browned and crisped on the side in contact with the pan, and moist and juicy on the side in contact with the chicken. Let the chicken rest for 10 minutes before cutting it into serving pieces. Cut the sourdough into 2 to 4 pieces and serve with the chicken.
9. Garnish with lemon wedges and sprinkle it with Maldon salt.

(Alternatively, you can roast the chicken almost entirely through. Let it rest, split it in half and then glaze it with the creme fraiche under the broiler, brushing with the creme fraiche until you achieve golden brown, crackling skin).

Source: servingseconds.com

Upside Down Tomato Basil And Chicken Tartlets

Tomatoes, basil, cheese and olive oil partner with chicken and turn crescents upside down into deliciousness.

Ingredients:

1/3

cup Crisco® 100% Extra Virgin Olive Oil

4 1/2

teaspoons crushed red pepper and garlic seasoning blend

1/2

cup finely chopped deli rotisserie chicken breast

3

sticks (1 ounce each) mozzarella string cheese or tomato basil string cheese, finely chopped

8

thin plum (Roma) tomato slices (1 medium)

1

can Pillsbury™ Place 'n Bake® refrigerated crescent rounds 

1

tablespoon finely chopped fresh basil leaves

Directions:

• Heat oven to 375°F. In small bowl, mix olive oil and 2 teaspoons of the seasoning blend. Let stand 5 minutes to blend flavors. In another small bowl, mix chicken, cheese and 2 teaspoons of the seasoning blend. Generously grease 8 nonstick regular-size muffin cups with 2 teaspoons of the olive oil mixture.
• Blot excess liquid from tomato slices with paper towels. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon of the seasoning blend. Place one tomato slice, seasoned side down, in bottom of each muffin cup.
• Remove dough from can but do not separate. With serrated knife, cut dough evenly into 16 rounds. Press each into 3-inch round. Sprinkle remaining 1/4 teaspoon seasoning blend over 8 of the rounds.
• Press seasoned rounds, seasoned side down, over tomato slices and partially up sides of muffin cups. Evenly divide chicken mixture into each cup. Top each with remaining crescent rounds. Press rounds so tops are even and tartlets will sit flat when removed from muffin cups.
• Bake 13 to 16 minutes or until deep golden brown. Let stand 5 minutes. Run knife around edges to loosen. Invert muffin pan onto heatproof platter to remove tartlets. Sprinkle with chopped basil. Drizzle with remaining olive oil mixture or use for dipping.

Source:  pillsbury.com / Julie Beckwith

Parmesan Chicken Mini Pies

Italian flavored mini pies made easy with frozen chicken bites.

Ingredients:

1

can (8 oz) Pillsbury™ refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 

12

Tyson® frozen popcorn chicken pieces

1 1/4

cup tomato pasta sauce

3/4

cup shredded Parmesan cheese

Directions:

• Heat oven to 375F. Grease 12 regular size muffin cups with cooking spray.
• Remove dough from can; press to 8x18 inch rectangle. Cut dough evenly into 12 squares. Press dough squares into muffin cups.
• Microwave chicken pieces on microwavable plate 1 minute on High. Place chicken pieces in muffin cups; top each with 2 tablespoons sauce. Sprinkle with cheese. Bake 15 to 18 minutes of until golden brown.

Source:  pillsbury.com