nicoleandgreg.net » chicken

Stuffed Chicken Caprese

greg — Mon, 27 Jun 2011 23:29:01 +0000

A classic Italian salad gets re-imagined as a tasty and light dinner. Super simple to prepare and it packs loads of fun flavor.

Just the stuff you need

4 boneless skinless chicken breast halves
4 (1-oz.) slices reduced-fat mozzarella cheese
8 large fresh basil leaves
1/4 teaspoon salt, divided
1/8 teaspoon pepper
2 teaspoons olive oil
2 cups cherry tomatoes, halved
1/2 cup torn fresh basil

What to do with that stuff

With small knife, make horizontal slit in chicken breasts to create pockets, being careful not to cut all the way through. Sandwich 1 cheese slice between 2 basil leaves; stuff into pockets. Secure with toothpicks.

Sprinkle chicken with 1/8 teaspoon of the salt and pepper.Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook chicken 5 minutes; turn. Scatter tomatoes over chicken; sprinkle with remaining 1/8 teaspoon salt. Reduce heat to medium-low.

Cook, covered, 4 to 5 minutes or until chicken is no longer pink in center. Sprinkle chicken with torn basil. Remove toothpicks before serving.

source: cooking club of america

Grilling some chicken

greg — Mon, 06 Jun 2011 20:36:27 +0000

Saturday afternoon. Day one of the two-day Weber Weekend was here. A friend Adam was stopping by on his way to camping so it seemed like a good time to start grilling on the Webers. The best thing to grill for fun – for me its chicken. There is so much you can do and a lot of things you can use the leftovers for… later.

This was a great warmup. Done in the middle of my Fiesta gas grill – this is the easiest way to get that BBQ chicken taste in a fraction of the BBQ time. Now, thats BBQ time which is of course much much longer so in essense – this recipe still takes 40+ minutes of cooking.

Simple Smoked Chicken Mojo Criollo

greg — Mon, 20 Apr 2009 13:11:29 +0000

Just the stuff you need

A whole chicken. Split into two.
16 ounces (2 cups) of Goya Mojo Criollo
lemon
Olive Oil
Ziploc bags, one gallon

What to do with that stuff

Pleace one whole chicken – split in half – in a large one gallon Ziploc. Boom! easy… Now pour in the Mojo Criollo, 1/4 cup of Olive Oil and the juice of 1/2 a lemon. Let that marry in the bag for 6-8 hours. That’s it!

Smoke it. I did.

source: lowslowbbq.com

Tuscan Chicken

greg — Mon, 09 Feb 2009 02:59:47 +0000

Just the stuff you need

1/2 c. mayonnaise
4 T. fresh lemon juice, divided
5 T. olive oil, divided
1/3 c.chopped shallots
3 garlic cloves, minced
Pinch of dried crushed red pepper
1/2 c. dry white wine
2 (14 1/2 ounce) cans diced tomatoes with basil, garlic, and oregano
1/2 c. all-purpose flour
Pinch of Cayenne pepper
3 large eggs
1 c. grated Romano or Parmesan Cheese, divided
2 T. thinly sliced fresh basil leaves
3 T. butter
4 large skinless, boneless chicken breast halves, cut horizontally in half
2 (4-inch) pieces baguette, halved horizontally (sour dough Baguette)
4 c. fresh spinach (about 2 ounces)

What to do with that stuff

Whisk mayonnaise and 3 T. lemon juice in small bowl.

Heat 3 T. oil in large skillet over medium-high heat. Add shallots, garlic, and crushed red pepper; saute until shallots are translucent, about 2 minutes. Add wine; simmer until reduced by half, about 1 minute. Add tomatoes with juice. Simmer until thick, stirring frequently, about 10 minutes.

Season tomato confit with salt and pepper. Cool.

Note: Lemon mayonnaise and tomato confit can be made 1 day ahead.

Cover separately and chill.

Preheat oven to 250 degrees F. Set rimmed baking sheet (jelly roll pan) in the oven to wam. Whisk flour and pinch of cayenne pepper in wide shallow bowl. Sprinkle with salt and pepper. Whisk eggs, 3/4 c. cheese, and basil in medium bowl. Sprinkle with pepper. Melt butter with remaining 2 T. oil in large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Working in batches, dredge chicken breasts in flour, shaking off excess. Dip into egg mixture to coat. Transfer chicken to skillet and cook until browned and cooked through, about 3 minutes per side. Place on prepared rack. Transfer to oven to keep warm while cooking remaining chicken.

Place baguette slices, cut side down, in any remaining butter-oil mixture in skillet and cook until toasted, about 1 minute. Transfer to work surface; spread toasted baguette slices with the tomato confit. Place 2 chicken cutlets in each of 4 shallow bowls. Drizzle with some of lemon mayonnaise. Top with spinach, drizzle with remaining 1 T. lemon juice, olive Oil, and any remaining lemon mayonnaise. Sprinkle with remaining 1/4 cup cheese; season with salt and pepper. Tuck 1 baguette slice inside each bowl. Extra Virgin Olive Oil (for drizzling)

source: Bon Appetit