CHICKEN WITH FORTY CLOVES OF GARLIC

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CHICKEN WITH FORTY CLOVES OF GARLIC

Do not fear the large amount of garlic in this recipe. Garlic cloves are nutty and mellow when cooked whole. Once you try it, you may end up adding even more garlic, because they are so delicious. This classic chicken recipe includes vegetables for a meal in one pot. Prep time for this dish is 20 minutes and cook time is 1 hour and 15 minutes, there’s also pre-soak time of 15 minutes, so total time is 1 hour and 50 minutes but it does yield 6 servings.

Ingredients for CHICKEN WITH FORTY CLOVES OF GARLIC:

2 Tablespoons olive oil

1/2 teaspoon dried rosemary leaves, crumbled

1/2 teaspoon dried thyme leaves 1/4 teaspoon crumbled dried sage leaves

2 Tablespoons fresh lemon juice

40 cloves garlic, whole, peeled (about 2 to 3 heads)

3 carrots, cut into 4-inch lengths, large ends halved lengthwise

6 baby new potatoes, scrubbed, skins on

1/2 pound pearl onions, blanched and peeled

1 whole large grain-fed chicken (4 to 4-1/2 pounds)

Sea salt and freshly ground black pepper

How to prepare CHICKEN WITH FORTY CLOVES OF GARLIC:

 Soak top and bottom of 3-1/4-quart (3.25 L) clay cooker in water for 30 minutes; drain.

 Line bottom and sides of cooker with parchment paper.

 Combine olive oil, rosemary, thyme, sage, and lemon juice in a large zip-top bag. Squish to combine.  Add garlic cloves, carrots, potatoes, and pearl onions.

 Seal bag and turn until all vegetables are coated.

 Scoop out the vegetables (reserving the marinade) and place them around the outer edge of the clay cooker, leaving room for the chicken in the center.

 Use the remaining marinade to coat the chicken, rubbing it into the skin. 91

 Place the chicken in the center of the clay cooker, breast-side up.

 Sprinkle chicken and vegetables generously with salt and pepper. Cover.

 Place in a cold oven and set temperature to 475 degrees F. (250 degrees C.).

 Bake until chicken is tender and juices run clear when thigh is pierced, about 1-1/4 hours.

 Remove cover and bake an additional 5 to 10 minutes until chicken is crisp and brown.

 Carve chicken and drizzle with pot gravy.

 Serve with the whole garlic cloves and vegetables

CHICKEN CACCIATORE RECIPE

An Italian favorite, this version of cacciatore uses a quick homemade marinara sauce, mushrooms, garlic, and olives for a hearty chicken dish. Prep time of 15 minutes and cook time of 1 hour and 30 minutes for a grand total of 1 hour and 45 minutes to make this tasty dish. This recipe shall provide you with 4 servings.

Ingredients for CHICKEN CACCIATORE:

Marinara Sauce:

1/4 cup olive oil

8 cloves garlic, chopped

1 teaspoon chopped fresh parsley

2 Tablespoons chopped fresh basil

1/2 teaspoon crushed red pepper flakes

2 (28-ounce) cans whole Italian tomatoes

Chicken:

1 whole 3- to 4-pound grain-fed chicken

Salt and black pepper to taste

1/4 cup olive oil (do not use extra-virgin olive oil)

1 medium onion, thinly sliced

3 cloves garlic, sliced

1/3 cup dry sherry 2 to 4 cups

Marinara Sauce from above

1/2 to 3/4 pound sliced fresh mushrooms

15 to 20 pitted gaeta olives (substitute kalamata olives if gaeta are unavailable)

4 fresh basil leaves, chopped

How to prepare CHICKEN CACCIATORE:

To make sauce:

 Heat the oil in a large saucepan over medium heat.

 Add the garlic and cook until soft.

 Add the parsley, basil, and red pepper flakes and heat to release flavors, about 10 seconds.

 Drain the liquid from the canned tomatoes and reserve.

 Crush the tomatoes with your hands and add to the garlic mixture.

 Add the reserved juice and bring to a simmer.

 Simmer gently for 30 to 40 minutes, but do not let the sauce reduce or overcook.

 Refrigerate until needed. Makes 6 cups.

To make chicken:

 Cut the chicken into 8 pieces and season with salt and pepper.

 Over medium-high heat, heat the olive oil in a skillet large enough to hold the chicken pieces without crowding.

 When the oil is hot, carefully add the chicken pieces, being careful as it will splatter.

 Brown the chicken on both sides and remove from the pan.

 Add the onion and cook for 1 to 2 minutes, or until soft.

 Add the garlic and cook for 1 minute more.

 Drain off the oil and add the chicken back to the pan.

 Add the sherry and cook over high heat, scraping any browned bits from the bottom of the pan, until reduced by half.

 Add 2 cups of the Marinara Sauce.

 Use 4 cups if needing extra sauce for a side dish of pasta. (Freeze any remaining sauce.)

 Reduce heat and gently simmer for about 30 minutes, turning chicken pieces once or twice.

 Add the mushrooms, olives, and basil.

 Continue simmering for 15 minutes more.

 Turn off heat and let rest for 15 minutes. Skim fat from the surface. Taste and adjust seasoning. Serve hot.

CHICKEN BREASTS ROASTED WITH HONEY, PINE NUTS AND THYME

CHICKEN BREASTS WITH HONEY, PINE NUTS AND THYME

Honey, thyme, and pine nuts make chicken breasts shine in this dish. The breasts are browned in a heavy skillet and finished in the oven for a moist and flavorful result. Take care not to overcook the chicken or it will become dry and chewy. Your prep time for this dish is only 15 minutes and only 30 minutes to cook it for a total of 45 minutes of your time. This dish makes 6 servings.

Ingredients for CHICKEN BREASTS ROASTED WITH HONEY, PINE NUTS AND THYME:

3 Tablespoons honey
4-1/2 Tablespoons olive oil
2 Tablespoons freshly squeezed lemon juice
3/4 teaspoon Worcestershire sauce
3/4 teaspoon dried thyme
3/4 dried oregano
1/4 teaspoon ground mace
4-1/2 Tablespoons pine nuts, somewhat finely chopped Salt and freshly ground pepper
6 split grain-fed chicken breasts on the bone, each about
3/4 pound (4-1/2 pounds total), excess skin trimmed
1/2 cup dry vermouth or dry white wine

How to prepare CHICKEN BREASTS ROASTED WITH HONEY, PINE NUTS AND THYME:

 Preheat the oven to 400 degrees with the rack in the center and a heavy roasting pan large enough to hold all the chicken pieces with plenty of room around each piece.
 Mix the honey, 3-1/2 tablespoons of the olive oil, the lemon juice, Worcestershire sauce, thyme, oregano, and mace in a medium bowl until smoothly combined.
 Stir in the pine nuts, season with salt and pepper, to taste.
 Dry the chicken breasts with paper towels and season them generously with salt and pepper.
 Set a large, heavy skillet over medium-high heat with the remaining 1 tablespoon olive oil.
 When it's hot, brown the breasts in batches, skin side down, adding more oil if needed, until they are golden and the fat from the skin is rendered, 3 to 5 minutes per batch.
 When all the breasts are browned, transfer them to the roasting pan, skin side up, and coat each with the honey mixture, spreading it with the back of a spoon (some will drip in the pan).
 Pour the vermouth around the breasts and place the pan in the oven.
 Roast until the chicken is just cooked through, 15 to 18 minutes (to check, make a cut in the thickest part of one breast to see if it's white in the center).
 If at any time the juices threaten to evaporate and burn, add a little more wine or water.
 Transfer the chicken to a warm platter or plates and reserve the roasting pan.
 Set the pan directly over low heat (or transfer the juices to a small saucepan) and cook the juices down with any accumulated platter juices, stirring, until it becomes a flavorful, light syrup.
 Season with more salt and pepper if you like, spoon the juices over the breasts, and serve hot.

Chicken Dry Rub recipes

Chicken Dry Rub: A great rub for chicken, plus one more that is pure "KC"

The recipe below for chicken dry rub can be used on any meat, but is really good with chicken. And if you are doing "on the grill chicken" the bird will need even more flavor enhancing than if you were to smoke it, so this rub is ideal.

If you have the time, I highly recommend using a brine and then the seasoning. Be careful, however: since this rub contains sugar, you will need to use indirect or low heat.

Typically, I like to smoke chickens at about 235 degrees- a bit hotter than say brisket or pulled pork. For the grill, gas or charcoal, I have grown to like the heat nice and low to prevent flareups and to help render the fat and make the skin crispy.

Recipe:

2 Tb. Sugar

2 Tb. Salt

2 Tb. Lemon Pepper

1 tsp. cayenne pepper

2 Tb. Chili Powder

2 Tb. Garlic Powder

Mix all ingredients and store in an airtight container.

Next, here is a great Kansas City inspired dry rub. Use it on all of your favorite KC inspired meats- especially brisket, pork shoulder and pork ribs.

Recipe: KC Dry Rub

4 Tb. paprika (smoked even better!)

4 Tb. Brown Sugar

2 Tb. garlic powder

1 Tb. cayenne

4 Tb. salt

4 Tb. medium grind black pepper

Mix all ingredients and store in an airtight container.

How to bbq chicken

How to bbq chicken : some tips and thoughts before you start...

An extremely common question or topic: how to bbq chicken. Part of this I'm sure, is that a well-made bbq chicken recipe is fantastic. But also, chicken, especially breast meat, is prone to drying out, the fat under the skin can cause flare-ups, and often leg and thigh meat can be, or appear to be under done or bloody.

So, many people think it's a mystery how to bbq chicken. It's not.

Another reason for this page, is that since chicken is such a popular menu item in households, it deserves a page on how to cook it properly.

Also, chicken is easy on the budget, but many people unnecessarily make it more expensive by buying the wrong cuts!

If its polite to say please, I will say it twice in hopes you follow these chicken tips:

Please Please #1 Depending upon what you are using the bird for, please please buy a whole chicken and cut it up.

At the time of this writing, we are in a bit of a financial mess. It is no coincidence that chicken is on more family menus because of this.

If you learn how to cut a chicken, you will save a ton of money.Typically, up to about $1 per pound.

Also, If you cook the whole chicken on the bone, it is much more flavorful and juicy. This is probably the most important reason to buy the whole bird.

But, let's say you only like breast meat. Fine. Save the rest of the chicken for a stock to make soup, beans, or sauces.

Or, save just pieces for later use as well- like buffalo wings. (Have you noticed how expensive those little buggers have gotten? Used to be throw aways until the Anchor restaurant in Buffalo taught us all about addicting wings!)

But an added bonus is that if you cut it, you can actually increase the number of pieces to stretch Mr. chicken for your budget.

Please Please #2: Please please brine your chicken. When asked how to bbq chicken, I tell people this is the most important step for juicy flavorful meat.

Or at least, if you have time, pre-season the chicken. With just kosher salt rubbed on, I let a whole chicken season for 48 hours. With a brine, I brine the whole bird for 24 hours if it is whole. If the chicken is cut up, I typically brine for 10 hours.

Please Please #3: For the most part, please please cook your chicken low and slow.

Sure, if you're doing chicken al mattone (Italian-style, under a brick) or roasting the chicken, you might stray from this.

But, for a great bbq bird I go low and slow on a smoker using hickory, oak, pecan, or other hardwood as a seasoning.

How slow? Typically I like 225 degrees for about 4 hours for a 1/2 chicken. Boneless skinless breasts will only take 2 hours or so.

But if it's a weeknight and you are using your gas grill, I still put all burners on low and put the chicken up above the fire as high as possible.

The backs (I love them, but most don't) which are really fatty, and the thighs and legs go on first.

Then I cover the grill to squelch flareups. After about 20 minutes, turning every 10 minutes or so, I put on the breasts and wings.

Again covered.

Timing depends on how hot your grill is, but gas grills are typically hotter than a slow smoker so cook times are: approximately 45 minutes or so for dark and backs and 25 - 30 for breasts.

This method gives the best chance for crispy skin, lower fat and great flavor.

Please Please #4: Please please don't overcook your birdy.

If you read the health department literature for chicken, (or for pork for that matter,) you will literally torch your meal.

I look for dark meat to be done in the 165 degree range, and 140 ish for white meat.

But, it's your bird, so if you're a bit squeamish, and I know people like this, then go ahead, cremate it.

This leads directly to my next plea:

Please Please #5: Please please don't worry about pink meat if you are using a brine and/or smoker! BBQ chicken recipes often leave the meat pink.

This is the natural reaction to the salt and the smoke. It's cooked. I promise.

Please please #6: Watch kitchen sanitation!

Learning how to bbq chicken, and even before that, how to cut chicken, should start with proper sanitation.

Because, for my money, chicken is one of the "dirtier" meats in the kitchen. A little spilled blood in the fridge will smell bad soon, I assure you.

And, so as not to worry about things like salmonella, do these things:

Use a different cutting board for chicken and other meats. If you do not have this luxury, sanitize your boards with a bleach water solution. Yep, it dries your hands, but it's a great kitchen sanitizer.

Do not mix cooked chicken with raw, and make sure the containers you store food in are covered and don't leak. If you are using a marinade, do not use it to baste cooked meats.

Sure, these are relatively simple. But nothing ruins a good party like food poisoning.

Now you know how to bbq chicken and are ready to tackle your favorite recipe!

How to cut chicken

How to cut chicken is an easy guide to help you save money by cutting your own bird!

How to cut chicken? Easy Peasy. And the same method can be applied to cooked chicken (duh) for any other bbq chicken recipes..

First, remove the leg.

Cut through the leg joint. To find the joint bend the leg and look to see where the "knee" joint is (for lack of a better term!)

If you miss the joint, no big deal. Just look where you have cut and find the joint. The leg should come right off.

Now, remove the wings. Flip the chicken onto the breast (I find it easier this way) Again, move the wing and zero in on the joint to where it connects to the body. Cut through.

Now, remove the thighs. Move the thigh to find the joint and bend it as far from the body as possible. This will expose the joint more. You can see the knife tip pointing at the joint. Cut through to remove:

Now, you should have the central breast and back piece:

To separate, you can cut through the two with kitchen shears, but I prefer a heavy chef's knife as shown. Hack down between the two pieces separating from the ribs:

Now, separate the back into two pieces. Many people don't like the back: it has a bit of fat. But, if cooked properly, the fat will render and leave a lot of skin with unctuous meat.

Perfect for me. Simply cut through. If you need a bit of help you can use a rubber mallet or shears.

To split the back, again, you can use shears or a knife. I like to cut trough the meat to the "keel bone" first and then cut through the bone. This gives more control and a more uniform piece:

Almost there! Now split the breasts further into quarters. Although optional, this extends the chicken into more pieces, and makes them easier for people if they want a bit of this and a bit of that. You can use a hacking motion to break the bone or shears, or a mallet as in the picture:

Voila! 12 pieces of chicken. And, it's at a cheaper price per pound than cut chicken or specialty packs. Plus, if you buy a few whole birds on special you will be even more thankful you know how to cut chicken!

BBQ pizza recipe

BBQ pizza. In most cases chicken is easy and addictive. This bbq pizza recipe uses the oven, but you can easilyuse a bbq grill. Also, this barbecue pizza uses a fresh dough as seen in the pictures below, but if you don't have timeor you are just that lazy, use a pre-packaged pizza shell like Boboli, or foccacia.

If you use a pre-packaged shell, this recipe can be done in as little as 15 minutes. No matter which dough you choose, you will still have that kitchen pizza smell thatwill get the kids running.

Plus, this bbq pizza uses a secret ingredient- a creamy garlic sauce that blends with the bbq sauce- really, really, good.

**If you do not have one, I highly recommend a pizza stone - they really improve the finished product.

Recipe: Pizza Dough (skip down if using a pre-done shell)

8 oz. warm water (100 degrees)

1 package yeast

1 tsp kosher salt

1 Tbs. olive oil

1 tsp sugar or honey

3 cups flour

Mix yeast and water ans sugar together until dissolved. Let the mixture sit for about 10 minutes until a froth forms.

Put the rest of the ingredients in a food processor bowl. Process while pouring in the water.The mixture should form a sticky ball that pull away from the sides- this should take about 30 seconds. Remove the dough to an oiled bowl and let rest in a warm place for 30-45 minutes.

Remove and cut the dough into to equal pieces. Work the dough in your hands to form a ball. Set balls again to rest for 20 minutes.

Preheat oven to 500 degrees. If your oven goes higher, do it! The pizza below was cooked at 550 degrees.

On a floured surface roll the balls into approximately 12" discs, or ovals, or amoebas. Who cares? It's your pizza..

Now let's top the bbq pizza:

Barbecue Pizza toppings:

1.5 cups cooked bbq chicken or any leftover cooked chicken, mixed with approximately 1/2 cup of your favorite bbq sauce

Sliced red onions (very thin)

2 cups mozzarella or jack cheese

BBQ sauce ( approx 2/3 cup)

Garlic Sauce (optional)

(For garlic sauce, mix 3 cloves crushed garlic with about 1 cup mayonnaise. Thin out with about 2-3Tb. water)

As seen above, put about 2/3 cup of bbq sauce on the shell and follow with about 1/3 cup of the garlic sauce. I use squeeze bottles as they make it easier, but you can use a spoon or your fingers. It should look like a Jackson Pollack painting.

Next lay down the cheese, sprinkle the chicken on top and finish with the onions. The onions will cook and not be very sharp, but put as much as you'd like. Slide your pizza into the oven and bake.

For raw dough: Bake 12 minutes at 550 degrees.

For a pre-cooked shell, Bake about 8 minutes.

It's your pie, so let it go as long as you'd like.

Remove and sprinkle on cilantro!

Mangia, mangia!

Turkey Hoagies Recipe

Turkey Hoagies

Whether you call them hoagies, subs or grinders, these hot sandwiches are just right for a quick meal when you want something warm and yummy without a lot of work.

* 1 Tbsp olive oil

* 1 large onion, sliced

* 1 large green pepper, sliced

* 1 cup chopped cooked turkey

* 1/8 cup Italian salad dressing

* 4 hoagie rolls, split

* 1 cup mozzarella cheese

Saute onions and green pepper in pan with olive oil until they begin to soften. Add turkey and Italian salad dressing to the onion and pepper mixture and heat through. Divide onion, pepper and turkey mixture between the hoagie rolls and top each with the mozzarella cheese.

This year, give your family an extra reason to be thankful by cooking something new with your Thanksgiving turkey leftovers.

Easiest Turkey Pot-Pie Recipe

This pot-pie is very easy and results in a dinner the whole family will love. My family is partial to this recipe because they prefer the pie crust to the biscuit topping that is commonly used in pot-pies. If you don't have frozen soup vegetables, regular mixed vegetables are fine as a substitution.

* 2 cups chopped cooked turkey

* 1 16-oz pkg frozen soup vegetables

* 1 12-oz jar turkey gravy

* 1/4 cup water

* 2 refrigerated pie crusts

Preheat oven to 400 degrees.

Combine turkey, vegetables, gravy and water in a mixing bowl. Set aside.

Place one of the pie crusts in a 9-inch pie pan. Add the turkey mixture. Place the remaining pie crust on top. Seal the edges of the pie crusts. Cut slits in the top pie crust to vent.

Bake in the oven for 1 hour, until crust is golden and filling is bubbly.

CHICKEN CUTLETS KIEV RECIPE GUIDE

Rich and Russian (White Russian, obviously!), these are deep-fried buttery chicken breasts.

2 whole chicken breasts, split bread crumbs in half hot frying fat

4 T very cold sweet butter 4 wooden skewers

2 beaten eggs bling drumsticks)

Remove skin from chicken and take the meat from the bone. Flatten severely with the flat side of a meat cleaver.

Place a tablespoon of very cold butter at one end of the chicken fillet and roll slightly; insert a skewer and continue rolling to the end of the slice, securing firmly with thread.

Heat the frying fat to 370.

Slightly beat eggs, and dilute with 1 scant T water; dip the rolled cutlet in egg and in bread crumbs. Fry in the hot fat.

Unless the chicken cutlet is very thick, 5 minutes should be sufficient cooking time.

Fry chicken strips in olive oil over high heat, stirring constantly for 5 minutes.

Add everything else but cornstarch mixture, cover the pan and steam over medium heat for 5 minutes.

Stir in the cornstarch-water paste, using high heat and stirring vigorously and constantly to thicken the dish. Cook for 5 minutes. Serve at once with plenty of boiled rice.

ROAST CHICKEN STUFFINGS RECIPE GUIDE

Roast chicken is always roast chicken, unless you spend your ingenuity on a basting sauce—but the plainest little pullet can rise to great heights by its stuffing.

A roast chicken, however small, will still take most of an hour, and there is nothing to do about this—aside from offering guests an extra drink and special canapes.

To cut cooking time slightly, however, you should choose two very small chickens rather than the elegant capon; make the stuffing beforehand and leave the birds ready to GO.

If time will really be at a premium, you may dare to precook your birds for 10 or 15 minutes—in which case, wrap them in aluminum foil to prevent over-browning of the skin before final cooking.

Directions

Saute shallots in butter, add sausage meat, parsley and chives.

Cook 5 minutes gently, stirring with a fork to keep sausage crumbs separate.

Coarsely chop half the chestnuts; grind the other half.

Combine all ingredients and mix well, adding the brandy last to moisten the stuffing.

Chicken Soup Recipe

Nutritious, Easy Homemade Chicken Soup by just some handful ingredients but taste so great.

If you want to have a soup simple but tasting, this will definitely an easy- to- follow homemade Chicken soup to serve in freezing cold days. What could be more comforting!

Ingredients:

Original recipe makes 10 servings

4 carrots, halved

4 stalks celery, halved

1 large onion, halved

water to cover

salt and pepper to taste

1 teaspoon chicken bouillon granules (optional)

Directions:

1. In a large pot, put the chicken, carrots, celery and onion. Cover with cold water, bring to a boil then simmer over low heat for ½ to 1 hours, uncovered until the chicken meat is tender and falls off of the bones.

2. Carefully take everything out of the pot. Strain the broth. Discard the meat and bones. Chop the carrots, celery and onion. Season the broth with salt, pepper and chicken bouillon to taste, if desired. Return the chicken, carrots, celery and onion to the pot, stir together over low heat, and serve.

Easy Chicken Parmesan Recipe

This is a perfect recipe for the most amazing chicken Parmesan you ever had.

That’s wonderful. I’m a fan of Italian food. I love the recipes you are sharing. It would be great to show some of your Italy photos in your kitchen as well.

Ingredients:

6 Tbsp Extra Virgin Olive Oil, divided

4 Garlic Cloves, thinly sliced

2 28oz Cans of Crushed Italian Tomatoes

2 Tbsp Fresh Chopped Basil

2 Tbsp Fresh Chopped Parsley

1 Cup White Wine

½ Cup Kalamata Olives, pitted and roughly chopped

4 Boneless Skinless Thin Chicken Breast, (there are usually called chicken cutlets, or you can get 6 ounce pieces of chicken breast and pound them thinly with a meal mallet) about ½ pounds in total

1 ½ cup Plain Bread Crumbs

2 Tbsp Granulated Garlic Powder

½ cup All Purpose Flour

3 Eggs

1 Tbsp of Milk

1 8oz Ball of Fresh Mozzarella Thinly Sliced

8 Slices of Provolone Cheese

Fresh Parmiggiano Cheese, about ¾ cup

1 Pound Box of Spaghetti

Salt and Pepper, to taste

½ tsp Hot Pepper Flakes

Process:

1) Preheat oven to 425 degrees.

2) Bring a large pot of salted water to a boil for the spaghetti.

3) Preheat a medium non stick sauté pan over medium high heat. Add 3 Tbsp of extra virgin olive oil then add in the garlic. Sauté for a couple minutes until lightly golden. Add hot pepper flakes and cook for a few seconds. Add wine and cook about 4 to 5 minutes to let the alcohol cook out and the wine reduce by half. Add the tomatoes then season with salt and pepper to taste, stir for a seconds (but not too much salt because the olives itself are very salty.) Place a lid on the pan over medium heat and cook for more 25 minutes.

4) While the sauce cooks, get the ingredients together for the chicken so you have a little assembly line. Season the flour by salt and pepper in a shallow platter; use a fork to mix well. In a wide bowl, put the milk with the eggs and season with salt and pepper, beat until nice combine. On a plate, put in the bread crumbs and add the garlic powder and also season with salt and pepper.

5) Dredge lightly both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off, then dredge in the bread crumbs.

6) In a large non stick skillet, heat 3 tablespoons of olive oil over medium-high flame in a large non stick skillet. When the oil is nice and hot, add the cutlets and fry for 4 minutes on each side until golden and crusty.

7) When the sauce has cooked for 25 minutes, add the chopped olives, parsley and basil. Ladle 1 cup of sauce in a 9 by 9 non stick baking dish and place the chicken cutlets on top. Ladle some of the sauce (reserve a good amount of sauce for the spaghetti) over the chicken breast and top them with 2 slices of provolone each, a couple slices of the fresh mozzarella and a equal amount of fresh parmiggiano cheese.

8) Bake in the preheated oven until golden brown and bubbly, the chicken breasts are no longer pink in the center, about 10 to 15 minutes.

9) While the chicken bakes cook the spaghetti according to package directions. Drain and toss with some of the sauce and a good amount of cheese.

10) Serve the chicken along side the hot spaghetti. Serve immediately!

Once you make this dish you will be instantly addicted, Forget about that boring piece of chicken with tasteless marinara sauce. This is absolutely the most amazing chicken parm you will ever have! The sauce is spicy, full of wonderful flavors and the chicken is crispy and juicy and the 3 different cheeses are total perfection!

Seafood Gumbo Recipe

Learn how to cook seafood gumbo with chicken wings good recipe for seafood gumbo that contains shrimps, craps, chicken. This is an excellent gumbo recipe! A little time consuming but well worth it!

Prep Time: 20 minutes

Cook Time: 1 hour, 30 minutes

Ingredients:

1 lb of chicken wings

4 beef smoked sausage links

2 cups of cut okra

1 lb of jumbo peeled shrimp

1 lb crab( legs and shoulders)

1 1/2 cup of canola oil

1 1/2 cup of all purpose flour

1 bell pepper- chopped

1 medium sized yellow onion- chopped

15 oz can Fire Roasted Diced Tomatoes (optional)

1 tbsp of minced garlic

1 tsp of onion powder

1 tsp of garlic powder

1 1/2 tsp of seasoning salt

15 oz of chicken broth

4 cups of water

2 tsp of gumbo file

Instructions:

1. Over medium heat, pour your oil into a large pot, swirl to coat.

2. Add flour in the pot and stir constantly to make sure not to make any burning at the bottom of the pot.

3. Cook the flour mixture until it turns brown, then turn the heat down to medium low. Add in green onions, bell peppers, smoked sausage, keep stirring, then put in chicken.

4. Add in rest of your seasons, garlic, red pepper and Roasted Diced Tomatoes, chicken broth and a little water. Continue stirring and let it simmer for 40 minutes.

5. Add in your okra and put in the crabs one by one . Simmer for about 20 minutes.

6. Add in your peeled shrimp. Stir and cover. Cook over low heat for 5 more minutes until everything’s just tender.

7. Add in the gumbo file, and serve hot with white rice!

How To Make Gumbo

Asian-Glazed Chicken Thighs Recipe

This Asian-Glazed Chicken Thighs Recipe is an Asian-inspired tasty glaze gives these chicken thighs a mahogany sheen. Rich thigh meat is higher in fat than lean white meat, so the thighs stay moist even when they’re roasted without skin. Garnish with fresh cilantro and sliced green onions, if desired.

Prepare time: 15 min

Cook time: 20 min

Servings: 6

Ingredients: 9

– 1/3 cup rice vinegar

– 1/4 cup lower-sodium soy sauce

– 3 tablespoons honey

– 2 tablespoons dark sesame oil

– 1 1/2 tablespoons chile paste (such sambal oelek)

– 10 garlic cloves, minced

– 12 bone-in chicken thighs, skinned

– Cooking spray

– 1/2 teaspoon salt

Steps:

1. Combine vinegar, soy sauce, honey, sesame oil, chile paste, and garlic, stirring until honey dissolves. Pour vinegar mixture into a zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove chicken from bag, reserving marinade.

2. Preheat oven to 425°.

3. Place reserved marinade in a small saucepan over medium-high heat; bring to a boil. Cook for 2 minutes or until syrupy, stirring occasionally. Place chicken on a rack coated with cooking spray, and place rack in a roasting pan. Baste chicken with reserved marinade; sprinkle evenly with salt. Bake at 425° for 10 minutes; baste. Bake an additional 10 minutes; baste. Discard remaining marinade. Bake an additional 10 minutes or until done. Let stand 5 minutes before serving.

Spicy Honey-Brushed Chicken Thighs Recipe

Spicy Honey-Brushed Chicken Thighs Recipe

The flavor in this Spicy Honey-Brushed Chicken Thighs recipe is unparalleled with just the right amount of heat and sweet. Serve with rice and grilled vegetables to cool the plate down.

Prepare time: 10 min

Cook time: 15 min

Servings: 4

Ingredients: 10

– 2 teaspoons garlic powder

– 2 teaspoons chili powder

– 3/4 teaspoon salt

– 1 teaspoon ground cumin

– 1 teaspoon paprika

– 1/2 teaspoon ground red pepper

– 8 skinless, boneless chicken thighs

– Cooking spray

– 6 tablespoons honey

– 2 teaspoons cider vinegar

Steps:

1. Preheat broiler.

2. Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

3. Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Chicken Thighs with Olives and Tomato Sauce

The Chicken Thighs Olives and Tomato Sauce is a delicious dish with beautiful color and easy to make. Add capers along with the olives, parsley, and seasoning for a more briny flavor, if you like. The parsley goes in last to keep its flavor and color intense.

Prepare time: 15 min

Cook time: 10 min

Servings: 6

Ingredients: 11

– 12 chicken thighs (about 4 pounds), skinned

– 1 teaspoon kosher salt, divided

– 1/4 teaspoon freshly ground black pepper, divided

– 1 teaspoon olive oil

– 1 1/2 tablespoons minced garlic

– 1/4 cup dry white wine

– 3 tablespoons tomato paste

– 2 to 3 teaspoons crushed red pepper

– 1 (28-ounce) can diced tomatoes, drained

– 1/4 cup sliced pitted kalamata olives

– 2 tablespoons chopped fresh flat-leaf parsley

Steps:

1. Sprinkle chicken with 1/2 teaspoon salt and 1/8 teaspoon black pepper.

2. Heat oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes on each side or until browned.

3. Place chicken in an electric slow cooker. Add garlic to pan, and sauté 30 seconds, stirring constantly. Add wine, scraping pan to loosen browned bits; cook 30 seconds. Place wine mixture in cooker. Add tomato paste, crushed red pepper, and tomatoes to cooker.

4. Cover and cook on HIGH 4 hours. Stir in remaining 1/2 teaspoon salt, remaining 1/8 teaspoon pepper, olives, and parsley.

Jamaican-Spiced Chicken Thighs Recipe

Complete the menu with Jamaican-Spiced Chicken Thighs Recipe! This recipe is a tasty dish with mashed sweet potatoes and a mixed green salad. For more heat, leave the seeds in the jalapeño.

Prepare time: 15 min
Cook time: 10 min
Servings: 4

Ingredients: 12
– 1/4 cup minced red onion
– 1 tablespoon sugar
– 1 tablespoon finely chopped seeded jalapeño pepper
– 2 teaspoons cider vinegar
– 2 teaspoons low-sodium soy sauce
– 1/2 teaspoon salt
– 1/2 teaspoon ground allspice
– 1/2 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1/4 teaspoon ground red pepper
– 8 skinless, boneless chicken thighs (about 1 1/2 pounds)
– Cooking spray

Steps:
1. Combine first 10 ingredients in a large bowl; add chicken, tossing to coat.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
3. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.

Healthy Cilantro Lime Chicken Salsa Recipe

Keep your heart healthy with this main-dish chicken recipe. Cilantro-Lime Chicken with Avocado Salsa Recipe is low-fat, low-sodium, and low-cholesterol, but high in convenience and flavor.

A three-minute dip into a pungent, low-fat, low-sodium cilantro-lime marinade is all that’s needed to deliver big flavor to chicken breasts.

Prepare time: 10 min

Cook time: 15 min

Servings: 4

Ingredients: 12

Chicken:

– 2 tablespoons minced fresh cilantro

– 2 1/2 tablespoons fresh lime juice

– 1 1/2 tablespoons olive oil

– 4 (6-ounce) skinless, boneless chicken breast halves

– 1/4 teaspoon salt

– Cooking spray

Salsa:

– 1 cup chopped plum tomato (about 2)

– 2 tablespoons finely chopped onion

– 2 teaspoons fresh lime juice

– 1/4 teaspoon salt

– 1/8 teaspoon freshly ground black pepper

– 1 avocado, peeled and finely chopped

Steps: 2

1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

How To Cook Cilantro Lime Chicken Salsa

Healthy Grilled Chicken Recipes with Mint and Pine Nut Gremolata

Grilled Chicken with Mint and Pine Nut Gremolata Recipe cover your basic grilled chicken with a zesty herb topping for an anything-but-average meal. It also works well over steak or fish.

The Grilled Chicken with Mint and Pine Nut Gremolata Recipe is a low cholesterol chicken recipe with heart-healthy guidelines because they’ all have less than 10 grams of total fat and 3 grams of saturated fat per serving.

Prepare time: 10 min

Cook time: 15 min

Servings: 4

Ingredients: 10

Gremolata:

– 1 cup loosely packed fresh mint leaves

– 2 tablespoons pine nuts, toasted

– 2 teaspoons grated lemon rind

– 2 garlic cloves, minced

– 4 teaspoons extra-virgin olive oil

– 1/4 teaspoon kosher salt

Chicken:

– 2 teaspoons extra-virgin olive oil

– 4 (6-ounce) skinless, boneless chicken breast halves

– 1/2 teaspoon kosher salt

– 1/4 teaspoon freshly ground black pepper

Steps:

1. To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.

2. To prepare chicken, heat a large grill pan over medium-high heat. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; let stand 5 minutes. Serve gremolata with chicken.

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