Tag Archives: chicken

Tomato-Herb Chicken

19 Jan

Source: PhotoXpress

 

It should be no secret that my favorite kitchen tool is the slow-cooker. Is there a Crock-Pot Anonymous, because I may need a 12 step program here.

This is a yummy twist on all the flavors of tomato-based vegetable soup and basic baked chicken. It’s an ideal dish for one of those cold, wintry days were just have no time to slave over the stove. (Again, I really do love the slow cooker.)

Things You’ll Need:

1 32 oz can of tomato sauce
4 large potatoes
5 large carrots
4 medium onions
Garlic salt
Parsley
Oregano
Basil
Boneless, skinless chicken breasts (4 to 5)

Step One:

Cut all of the vegetables into large chunks, about an inch and a half wide.

Step Two:

Layer the veggies in the bottom of the crock pot. Cover with tomato sauce. Turn the crock pot on and allow the veggies to cook on low for about two hours.

Step Three:

Make a mixture of parsley, oregano and basil in a wide bowl. Add 2 pinches of garlic salt to the bowl.

Step Four:

Put a piece of chicken in the bowl and coat with the herb blend. Repeat with the additional pieces of chicken.

Step Five:

Layer the chicken on top of the veggies (which have been cooking for about 2 hours). Ladel some tomato sauce on to the chicken. Allow the mixture to cook for about 3 hours on low.

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Peanut Chicken

22 Aug

Back from my weekend trip, my body was definitely feeling the effects of bad food. Maybe that’s why I loaded up on the fresh fruit and salad fixings this week. I certainly think so. Still, as always there was some lean protein to be found in my fridge. I actually took pictures of this recipe, but my brother’s computer seems to hate my SD card. Go figure. I really can’t wait to have my little netbook back.

Peanut Chicken

Ingredients:

Boneless, skinless chicken breasts (this recipe makes five easily)
1/4 tbs. of chili lime paste
2 tbs of low-sodium soy sauce
3 tbs of low-sodium teryaki sauce
4 tbs of natural or reduced fat peanut butter

1. Combine the soy sauce, teryaki sauce, chili lime paste and peanut butter in a mixing bowl.
2. Stir vigorously until all of the ingredients have been combined to the consistency of paste.
3. Rub the paste-like marinade over all sides of the chicken breast (yes, this is a “get your hands messy” recipe)
4. Bake in a 350 degree oven for 30 minutes or until juices run clear.

Do you ever go a bit Asian in the kitchen?

Balsamic Chicken leftovers?

11 Aug

Okay, so if you are anything like me, there are probably some leftovers from that yummy Balsamic Chicken.  Today I discovered a simple, sandwich recipe to use up the leftovers.

Place ranch salad dressing on two pieces of whole wheat bread.

Add some sliced tomato and some lettuce

Slice the chicken thin and add it to the sammie.

There you have it: a quick and easy left over lunch.

A good bread really makes this wonderful.

Balsamic Chicken

8 Aug

Tonight I was in the mood for something using Italian flavors, but I wasn’t in the mood for pasta. Also, I have had a million and one bills to pay this week, so I haven’t really been to the grocery. I actually look forward to nights like this because it gives me no choice but to be Little Miss Creative in the kitchen. My only regret, my brother borrowed/hid my camera batteries, so this post is going to be picture less.

Things Needed:

Boneless, skinless chicken breasts
Garlic Salt
Italian Seasoning
Bay Leaf
Balsamic Vinegrette Salad Dressing

1. Season the chicken with garlic salt and Italian seasoning.
2. Marinate the seasoned chicken in balsamic salad dressing for about 30 minutes.
3.  Add a bay leaf to the marinade.

Transfer the marinated chicken to a glass baking dish and bake in the oven for 30 minutes or until juices run clear.

This recipe turned out tasting much like a Chicken Marsala and was really very good. Chicken Marsala is one of my favorite dishes, so I felt very happy when I discovered my made up little bit of kitchen creativity had a similar flavor profile. All in all, I will definitely be trying this simple chicken dish again.  I paired it with steamed, fresh green beans tossed in Chicago steak seasoning and a bit of butter. I could have eaten two plates, but I forced myself to act like a normal person and only eat one plate.

What are your favorite Italian flavors?