Pan Fried Panko Lemon Chicken

You know those meals that you feel like you could eat every night for a week, and never get sick of them? Well, this is one of them. I related it to my Crispy Chicken with Orange Dipping Sauce, which is equally as divine in an entirely different way! This recipe is so fresh and light, yet completely filling! The touch of lemon zest in the breading as well as the squeeze of lemon juice over the top of the finished meal is to die for. My mouth is watering just thinking about this meal...we had it last night and I have a feeling it will be back on the menu again very, very soon!

Pan Fried Panko Lemon Chicken

Printable Version

2 boneless, skinless chicken breasts, trimmed, halved horizontally*, and pounded to 1/2-inch thick

2 oz shredded Whole Milk Mozzarella cheese (1/2 cup)

2 oz shredded Provolone cheese (1/2 cup)

1 large egg

1 Tbsp all-purpose flour

1/2 cup Panko bread crumbs

1 1/2 oz fresh shredded parmesan cheese (1/2 cup)

1 Tbsp chopped fresh oregano

Zest of 1 lemon (2 tsp)

1/2 tsp garlic powder

Salt and freshly ground black pepper

4 Tbsp extra virgin olive oil

Lemon slices or wedges for serving (you can just use the one that was zested)

Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt and pepper. Combine Mozzarella and Provolone cheese in a bowl, set aside.

In a shallow dish, whisk together flour and egg until smooth. (yes in the same dish...I had never done this before but it worked great!)  In a separate shallow dish, toss together Panko bread crumbs, parmesan cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper.

Working with 1 chicken cutlet at a time, dredge chicken in egg mixture coating both sides and allowing excess to run off, then immediately transfer to panko and parmesan mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets.

Pour olive oil nto a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken.

Place cutlets on rimmed baking sheet, sprinkle tops with Mozzaralla cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometor, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.

Recipe from Cooking Classy

Serves 2-4

Chicken Quinoa Chili

We are loving this chili. I have made it 3 times this month! It is delicious is so many ways. We are quinoa addicts in this house, that’s for sure. I always use it in place of rice, always. We honestly don’t even have rice in our house anymore! This chili is a perfect way to introduce your family to quinoa if they have never had it before. They can still get used to the texture, while the flavor is mixed with a well-known white chili. Make this tonight!

Chicken Quinoa Chili

Printable Version

2 tablespoons olive oil

1 sweet onion, diced

1 red pepper, diced

2 garlic cloves, minced

1 1/4 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon pepper

1 pound boneless, skinless chicken thighs, cooked and shredded

2 cans, drained + rinsed cannellini beans

1 quart low-sodium chicken stock

1 cup cooked quinoa

1 cup half and half

4 ounces monterey jack cheese, freshly grated + more for topping

blue corn chips for crushing on top

lime wedges for serving

Heat a large pot over medium-low heat and add olive oil. Add in the onion, peppers and garlic and cook until softened, about 5 minutes. Add in the cumin, paprika, salt and pepper and stir. Add the in shredded chicken, beans and chicken stock. Increase the heat and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes.

Stir in the quinoa, half and half and grated cheese, stirring well until the cheese is melted. Reduce the heat to low and cook for another 5 to 10 minutes. Taste and season additionally if desired. Serve with extra cheese, chips and lime wedges.

Recipe from howsweeteats.com

Serves 4

Easy Roasted Chicken

My sister has been trying to get me to make this roasted chicken for almost 2 years. It is her husband’s favorite meal, and for some reason I just thought it was too difficult to make. I am a big fan of rotisserie chicken, the ease of it is almost priceless. I figured that was always the best way to go...I was so wrong. So. Wrong. Really, this meal is some the of juiciest chicken I have ever had. Not to mention it is super impressive looking and extremely delicious. I can’t wait to serve it to guests and knock their socks off...without even having to worry a second about if dinner will turn out!

Easy Roasted Chicken

Printable Version

1 (4- to 5-pound) whole chicken, neck and giblets removed from the cavity

3 Tbs. butter, softened

Kosher salt

Freshly ground black pepper

(if desired, lemon and herbs such as rosemary or parsley)

1 Tbs. olive oil

1 medium onion, cut into six pieces

2 cups carrots, cut into 1” pieces

4 yukon gold potatoes, cut into 1” pieces

Heat the oven to 400°F and arrange a rack in the middle.

Rinse chicken and place it on a work surface and pat it dry with paper towels.

Rub butter on the chicken all over the skin. Season generously on the outside with salt and pepper. If desired, place the lemon and herbs inside the cavity. Tie the legs together with a piece of yarn. Place the chicken breast-side up in a large cast-iron skillet or dutch oven.

Combine all prepared vegetables into a bowl. Toss in olive oil, and season with salt and pepper. Scatter vegetables around the chicken in the dutch oven. Roast the chicken, uncovered, in the oven until the juices run clear and a thermometer inserted into the inner thigh (but not touching the bone) registers 165°F, about 60-80 minutes.

Remove the chicken from the oven and place on a cutting board. Let it rest at least 10 minutes before carving.

Recipe from Amanda

Serves 1 person per pound

BBQ Chicken Alfredo Pizza

How often are leftovers just as good, or better, than the original recipe? Not often...okay but this Lasagne is the exception:) This recipe is so yummy. I have had my share of BBQ pizza’s in the past, but this one is so original. The Asian flare from the BBQ marinade is so amazing when mixed with alfredo sauce. O jeez I just want to make it again tonight and it has only been a few days since I had it last!

BBQ Chicken Alfredo Pizza

Printable Version

½ cup alfredo sauce (THIS one is amazing)

¼ cup reserved Asian BBQ Marinade from THIS recipe (recipe below)

1 cooked, shredded chicken breast

1 ½ cups fresh mozzarella, shredded

3 Tbs. fresh cilantro

1 pizza crust

Cook pizza crust according to recipe directions. Mix alfredo sauce and Asian BBQ Marinade and spread evenly over crust.

Top with chicken and mozzarella and bake until cheese is melted and slightly browned. Top with fresh cilantro and serve.

Serves 3-4

Recipe from Our Best Bites

Asian BBQ Chicken Marinade

1/4 C packed brown sugar

1/4 C soy sauce

2 Tbs lime juice

1/4 tsp cayenne pepper

1/4 tsp curry powder

4 garlic cloves, minced

1 tsp grated fresh ginger

½ tsp cornstarch

Combine everything except the cornstarch in a saucepan. Add cornstarch to reserved marinade in saucepan, stirring constantly. Cook for 5 minutes or until slightly thickened.

Asian BBQ Chicken

You know those recipes you immediately call and tell your best friend to make? Well, this was one of them. Not only did I call my best friend, but I told my mom, sister, and sister in laws to make it! Honestly it’s a quick marinade and grilled chicken that you can use for 2 meals. I always double the marinade and grill an extra piece of chicken and use it on THIS BBQ Chicken Alfredo Pizza the next day. I promise you won’t regret it! It is beyond amazing.

Asian BBQ Chicken

Printable Version

1/4 C packed brown sugar

1/4 C soy sauce

2 Tbs lime juice

1/4 tsp cayenne pepper

1/4 tsp curry powder

4 garlic cloves, minced

1 tsp grated fresh ginger

2 boneless, skinless chicken breasts

½ tsp cornstarch

Combine everything except the chicken and cornstarch  in a small bowl. Whisk to dissolve the brown sugar. Place marinade and chicken in a zip-lock bag. Place in fridge for a minimum of 4 hours, or longer if you have it.

Preheat a grill. Remove chicken from marinade and pour reserved marinade into a saucepan. Cook chicken for 5-10 minutes on each side depending on the thickness.

While chicken is cooking, heat reserved marinade and add cornstarch to reserved marinade in saucepan, stirring constantly. Cook for 5 minutes or until slightly thickened.

Serve chicken over rice or quinoa with extra sauce.

NOTE: Double the marinade and grill an extra piece of chicken and use it on THIS BBQ Chicken Alfredo Pizza the next day. I promise you won’t regret it! It is beyond amazing.

Recipe from Our Best Bites

Serves 2

Sweet Mango Slaw

Okay, really. I make slaws quite often because my husband is always smoking meat, and it seems to be a great topping and/or side dish to his delicious creation. This has been BY FAR my favorite creation yet! I usually try to spice up my slaws, but the meat my hubby made had quite a bit of kick, so I wanted to counteract it with sweet and tang. I could eat the entire bowl plain!!! But it was also the perfect topping for his brisket sandwiches. We also have eaten this on top of chicken sandwiches and burgers...give it a shot on your next BBQ’d meal!

Sweet Mango Slaw

Printable Version

Slaw

6 oz broccoli slaw

1 1/2 c. fresh diced mango

1 avocado, dliced

Dressing

1/3 c. rice vinegar

1/4 c. honey

1 tsp. extra virgin olive oil

1 tsp. sesame seeds

2 Tbsp. fresh chopped cilantro

1 lime, juiced (About 2 Tbs. juice)

In a large bowl, toss together the broccoli slaw, mango and avocado.

In a medium size bowl, whisk together the dressing ingredients.

Gently stir the dressing into the salad and refrigerate until ready to serve. Do not add the avocado earlier than 30 minutes prior to serving or it will brown!

Recipe adapted from favfamilyrecipes.com

Serves as a topping for about 6 sandwiches

Easy Pad Thai

For a few months now, my husband and I have been addicted to our Thai Peanut Noodles if you haven’t tried them, PLEASE, PLEASE do! Really they are a go-to meal for us. So simple and a ton of flavor...well, we now have a rival! This Pad Thai is equally as delicious, just without the peanut flavor, and a little more sweet. We gobbled up every last bite. I know it will also make it into our quick, easy, and scrumptious meal rotation!

Easy Pad Thai

Printable Version

8 ounces Pad Thai noodles (thick, flat rice noodles)

2 eggs

3 Tbs. soy sauce

1-2 tsp. sriracha

1 tsp. garlic, minced

2 Tbs.  lime juice

1 tsp. vegetable oil

2 Tbs.  brown sugar

2 cooked chicken breasts, diced or shredded

bean sprouts, to garnish

1/4 cup cilantro

½ cup chopped peanuts

Prepare noodles according to package instructions.

Meanwhile, scramble or cook eggs over-easy (depending on your preference) and set aside. In a small bowl, whisk soy sauce, sriracha, garlic, lime juice, vegetable oil, and brown sugar together.

Once noodles are cooked and sauce is mixed, combine noodles, chicken, and sauce.

Top with bean sprouts, cilantro, scallions, and peanuts.

Recipe from http://rachelschultz.com

Serves 2-3

Lime Coconut Chicken

I have been in a food slump...well, maybe not quite a slump, but we have had so much going on in the past 6 weeks of our lives I have barely entered my kitchen let alone tried to whip up a new recipe. We found out that we are expecting another BOY into our family! My twin boys will be 19 months when our next little dude comes along, so our lives are about to change significantly! I wouldn’t have it any other way. We love crazy!

Next. my AMAZING husband just graduated from dental school!  I couldn’t be more proud of his accomplishments. It has been a long 4 years and a ton of hard work, but it will pay off before we know it.

The day after graduation we took off for our new adventure in a new city...45 minutes away! My husband is doing a post-graduate oral surgery fellowship that we are both so excited about.

A few days after moving we headed on a big vacation to Lake Tahoe and Puerto Rico! WHEW...long explanation to my absent recipies...but the important thing is that we had a lot of fun in the past month and a half, and that...

I’M BACK!!!!!

I asked my best friend for a few delicious recipes she has found in the past few weeks, and she gave me quite a few to try. She claimed this was her all-time favorite, and I KNOW WHY! These bold flavors pop out in every single bite. Both my husband and I were loving every single bite. It is amazing how different flavors can all come together and create such a perfect blend on your palate. AND, And...it is so easy! One quick marinade and cook the chicken and you are ready. I love meals that I can think of that day, and I have all the ingredients on hand.

Lime and Coconut Chicken

Printable Version

2 boneless, skinless chicken breasts

3 tbsp oil, for cooking

Marinade

zest of 2 limes

2 tsp ground cumin

3 tsp ground coriander

4 Tbs soy sauce

3 tsp kosher salt

4 Tbs sugar

4 tsp curry powder

1 cup coconut milk

pinch cayenne (optional)

Garnish

1/4 cup chopped fresh cilantro

Fresh limes, cut into wedges

Trim fat from chicken breasts.  Starting on thick side of the breasts slice the chicken breasts almost in half, then open each like a book.

Place each open breast between two pieces of plastic wrap and lightly pound out each breast into even thickness.

Mix all remaining ingredients, except the garnish, in a large bowl.

Add chicken to the marinade and chill in the refrigerator for up to two hours. (Really 2 hours is all you need, I did 1.5 hours and it was plenty!)

Remove each breast from the marinade, making sure to get off as much excess marinade as possible. When sauteing, extra marinade will burn a little. (It’s not a huge deal, just the less marinade in the pan the better!)

Pour the remaining marinade into a small saucepan and bring to a rolling boil.  Boil continuously for at least 2 minutes, stirring constantly so it doesn’t burn.

In a heavy skillet or grill pan, heat olive oil over medium high heat and cook the chicken for about 4 minutes on each side, or until slightly golden.

Remove from the skillet, sprinkle with fresh lime juice and cilantro. Serve over rice or quinoa topped with the extra sauce.

Recipe from Chaos in the Kitchen

Serves 4.

Chicken Paillard

I’ve raved about my husbands cooking before, but this really deserves some huge props. I especially love his Homemade Gnocchi, and his Feta Avocado Dip. We probably make this chicken at least 2-3 times a month, with all different sides. This time we chose to add some fresh Parmesan to the chicken and serve it on top of a caesar salad. The chicken has a perfect crisp coating and is extremely juicy, it will make any dinner a treat!

Chicken Paillard

Printable Version

2 boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

Wondra flour or all-purpose flour

3 tablespoons unsalted butter

Preheat oven to 400°. Place chicken between 2 sheets of plastic wrap; using a mallet or heavy skillet, pound chicken until 1/2-inch thick (which will help it cook evenly and stay juicy). Season chicken with salt and pepper. Dust with flour; shake off excess.

Melt butter in a medium size saucepan. Spoon off milk solids (the white foam that separates from the butter) to make clarified butter. (It has a high smoke point and won't burn over high heat.)

When butter begins to shimmer, place chicken in skillet. Cook until starting to brown, 5-6 minutes.

Transfer skillet to oven; roast until chicken is just cooked through, 3-4 minutes. Remove skillet from oven; turn chicken breast over. Let stand in skillet for 1 minute. Transfer chicken to a plate and serve..

Recipe from Bon Appetit Magazine

Serves 2

Bachelor Pizza

It’s not very often, or EVER, that I get an email from my brother with step-by-step instructions on how to make his new favorite meal. Really, imagine a photo of every. step. He went all out! It was such a fun surprise, so I had to give his awesome recipe a try-and guess what? It was a total success! I even made it for company and they complimented the delicious mini-pizzas! Feel free to use any toppings that you choose, we just love our chicken alfredo mixture!

Bachelor Pizza
Printable Version

1 can jumbo biscuits

¾ cup alfredo pizza sauce

1 cup shredded mozzarella cheese

1 cooked, shredded chicken breast

2 slices bacon, cooked and minced finely

Heat oven to 400°F. Lightly grease muffin tins.
Separate dough into 16 biscuits. (The tin that I bought had 8 jumbo biscuits, I sliced them in half to make 16). Flatten each biscuit to fit into a muffin tin, pressing tightly against the edges. Spread each biscuit with 1 teaspoon pizza sauce. Top with chicken, bacon, and cheese until it is flush with the top of the tin.
Bake at 400°F. for 7 to 9 minutes or until biscuits are golden brown.

Recipe from my stud brother
Serves 4, 4 pizzas each

Cream Cheese Stuffed Crunchy Chicken

I LOVE it when my friends and family give me their favorite recipes. We all have our go-to meals, and I would love to try anything that my friends, or YOU, my readers, suggest! This was a great recommendation for a chicken dish, which we all know, chicken is almost always a winner in my kitchen! The creamy inside made the crunchy coating even more enjoyable. Another plus of this meal is that I always have the ingredients on hand! Thanks, Tennille, for the delicious meal!

Cream Cheese Stuffed Crunchy Chicken
Printable Version

2 boneless, skinless chicken breasts
4 ounces softened cream cheese
1 tablespoon of chopped parsley
1 tablespoon of onion, minced
1/2 teaspoon garlic salt
1/8 teaspoon pepper
2 teaspoons of lemon juice
1/2 cup flour
1 egg, beaten
1 cup corn flake crumbs

Pre-heat oven to 350. Place chicken breasts between sheets of saran wrap. Flatten to around 1/4 inch thick. Cut a pocket in the chicken breast, horizontally. The easiest way to do this is to lay the chicken on a flat surface, with one hand flat on top. Take the knife and cut into the chicken breasts, horizontally between your hand and flat surface. Do not cut all the way through to the other side, there must be a “pocket” to stuff your filling in to.

In a bowl, beat cream cheese, parsley, onion, garlic salt and pepper and lemon juice until blended. Spoon ½ of the cream cheese mixture into the pocket of each piece of chicken.

Put flour, eggs, and cornflakes on 3 separate plates. Coat stuffed chicken with flour, dip in egg mixture, then corn flakes. Drizzle some olive oil in a large skillet. Cook over medium heat, browning on both sides, about 2 minutes per side. Place chicken in a baking dish and bake for 15 minutes or until chicken is cooked through.

Recipe from Tennille
Serves 2.

Pan Fried Chicken with Prosciutto Cream (and Potatoes!)

Need an impressive dish to make this weekend? This is our new favorite meal. Enough said! No, really, this meal is SO BEYOND delicious. Every time we whip this up...which MIGHT be about 6 times in the past 2 months...we are once again floored at how good it is. The chicken is crunchy, the potatoes are chewy, and the cream sauce; O the cream sauce. It combines all of the components of this dish in a beautiful way. My mouth is watering right now. Maybe this is what can be for dinner tonight! (Side note, if I have extra cream sauce I use it as a type of “alfredo” on our chicken pizza the following night!)

Pan Fried Chicken with Prosciutto Cream (and potatoes!)
Printable Version

Chicken
3 tablespoons vegetable oil
4 boneless, skinless chicken breasts, pounded flat
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 cups panko
1/2 teaspoon dried oregano
1/4 teaspoon paprika
4 eggs, lightly beaten

Cream Sauce
6 ounces prosciutto, diced small
1/2 medium size white onion, pureed
2 cloves garlic, thinly sliced
3 cups heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped sage leaves

Potatoes
1 pound fingerling potatoes, sliced into 1/4-inch disks
6 cloves garlic
2 sprigs rosemary
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2-3 Tbs. Extra-virgin olive oil

Chicken
Season the chicken with salt and pepper, to taste. Put the flour, panko and eggs in separate bowls. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.

In a deep saute pan, heat the vegetable oil over medium heat.

Put the chicken  in the hot oil and cook on first side until golden brown, then turn on the other side. Cook about 4 to 5 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.

Cream sauce
In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the onion and garlic and cook until translucent, about 2 minutes.

Stir in the heavy cream and let simmer until reduced by half, stirring occasionally. Season with salt and pepper, to taste, and stir in the chopped sage.

Potatoes
Preheat the oven to 350 degrees F. In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes.

To serve: Divide the potatoes between 2 plates and top each with 2 chicken breasts. Spoon some of the cream sauce over the top and serve.

Serves 2
Recipe from Food Network