Sort of like a Cordon Bleu, only minus the cheese, and made with Italian ingredients instead of French. Okay, so it’s nothing like a Cordon Bleu but it’s definitely delicious! 1 lb of scallopini style chicken breast (or, you can pound your own) 4 slices […]
1 lb boneless, skinless chicken breast 1 cup instant mashed potatoes 1 tsp garlic powder 1 tsp onion powder salt and pepper 2 eggs 2 tbs butter 1 pack of baby bellas 1/2 white onion, sliced 1/2 cup Merlot (or your favorite red wine) 1 […]
This dish is a feast for the senses! There are lots of flavors, colors and textures going on here.
- 1 lb boneless, skinless chicken thighs (Foreman)
- handful of fresh chopped mint
- 2 tbs whole grain mustard
- 3/4 cup apricot preserves
- 3 tbs cider vinegar
- 1/4 cup olive oil
- 1/2 tsp turmeric
- 1 clove garlic, minced
- salt and pepper
- 2 scallions, chopped
- 1/4 cup pistachios
- more chopped mint for garnish
- 2 apricots, halved
Start by marinating your chicken. In a large bowl, add mustard, chopped mint, apricot preserves, vinegar, olive oil, turmeric, garlic, salt and pepper. Stir to combine. Take half of this mixture and reserve in a separate bowl to use later on.
Add chicken to marinade and toss to coat. Cover and refrigerate about 3 hours.
We grilled our chicken on the Foreman but you could grill outdoors or on a stove top grill pan.
Add chicken to grill and cook about 4 minutes per side, or until juices run clear and internal temperature reaches 160. (Obviously, this will differ slightly if using the Foreman as there is no need to flip your chicken)
While your chicken is cooking, halve your apricots, rub them with a little bit of olive oil and season with salt and pepper. Once chicken is done, add apricots and grill, cut side down, until golden brown, about 2 minutes.
To serve, drizzle chicken and apricots with reserved sauce and garnish with pistachios, chopped mint and scallions.
I’m loving those store bought rotisserie chickens lately. They yield so much meat and are super moist and tender. The leftover possibilities are endless! 4 cups leftover chicken, chopped 1 15 oz. can of chickpeas, rinsed and drained 1 15 oz can of black beans, […]
I love me some falafels. Traditionally, they are a vegetarian dish but I added a can of chicken to these. No harm, no fowl right?
- 1 15.5 oz can of chickpeas
- 1 5 oz can of white chicken
- 1/4 small red onion
- 1/4 tsp tumeric
- 1/4 tsp ground Ginger
- 1/4 tsp cumin
- 1/4 tsp coriander
- Dash of nutmeg
- 1 clove of garlic
- 1 small handful of fresh parsely
- Small handful of cilantro
- 1 tbs sesame seeds
- 1 tbs water
- Salt and pepper
- 1/4 red onion, sliced
- 8 cherry tomatoes, sliced
- 1/2 cup kalamata olives, sliced
- 1/2 cucumber, sliced
- tahini (this is paste made from ground sesame seeds and can be found in the International aisle)
- 4 pita loaves
Combine all ingredients in food processor. Transfer to bowl and allow mixture to sit for about 20 mins then form into 4 patties.
Add olive oil to a medium skillet over medium heat. Cook about 5 minutes per side or until patties are browned.
To serve, spread pita with hummus, and top burger with olives, cucumber, red onion, tomato, and a dollop of tahini.
- 1 lb pack of chicken tenderloins cut into 2″ chunks
- 2 tbs flour
- 2 tbs olive oil
- 1 white onion, chopped
- 2 cloves garlic, minced
- 2 tbs minced ginger
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp smoked paprika
- 1 cup chicken broth
- 3 tbs apricot preserves
- 1/2 cup green olives, chopped
- 1 tsp lemon zest
- juice of half a lemon
- salt and pepper
- slivered almonds for garnish
Place chicken in a bowl with flour, salt and pepper and toss to coat.
Heat a large skillet over high heat and add in olive oil. Allow oil to heat up a minute and add in your chicken. Brown chicken on both sides to form a crust. This only takes about a minute on each side since since the tenderloins are so thin. Remove the chicken and set aside. (It won’t be cooked through yet but you’ll finish cooking it later.)
Reduce heat to medium and add in onion, garlic and ginger. Saute for about 3 minutes.
Stir in coriander, cumin, cinnamon, nutmeg and paprika and saute until aromatic, about 30 seconds or so.
Add your chicken back in along with the lemon zest, lemon juice, apricot preserves, chicken broth and olives. Cook down a few minutes until the chicken is cooked through, all the flavors marry, and the sauce begins to thicken.
To serve, top with slivered almonds.