lemon oregano roasted chicken

After all of the fish and healthy vegetables I've been consuming lately, I was in the mood for something hearty, something with potatoes. Something completely not that healthy! I'd never made roast chicken before, nor have I ever made it with the skin on. I can safely say, it will not be my last. This was delicious. Here's what you'll need:

• 2 garlic cloves 
• 2 tablespoons olive oil, divided 
• 1 lemon, halved
• 2 chicken breasts with skin
• 2 tablespoons unsalted butter, divided 
• 1/2 cup chicken broth 
• 1 teaspoon dried oregano 

chicken scampi pasta

This might seem a little redundant, but if it's working for you, why stop? I actually found this recipe to be more successful than my previous scampi recipe. Here's what you'll need:

• 1/4 cup butter
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1 1/4 teaspoons salt
• 1/4 teaspoon black pepper
• 1/8 teaspoon red pepper flakes
• 1 lb. chicken breast, cut into small strips
• 1/3 cup fresh parsley
• Juice of 1 lemon
• Pasta of your choice

lemon herb chicken

Sometimes you're not in the mood to try something crazy and different. Sometimes you just want something simple, easy and good. This actually reminded me of a quick meal my mom used to make back home. She loved her some lemon chicken on the grill. Sadly, I don't have a grill, but this is just as good. here's what you'll need:

• 1 lb. chicken breast
• 1 lemon
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 pinch dried oregano
• 2 sprigs fresh parsley, for garnish

parmesan-crusted chicken

DELICIOUS! This dish is delicious. To be fair, I only post the recipes on here that I think are great. There's been quite a few doozies, but they don't make it to the blog. However, every once in awhile I get one that I don't just enjoy, I LOVE. This was one such dish. It actually reminded me a bit of the limehouse chicken - different ingredients, but similar idea. Really easy too. You can actually even make it easier than I did (as noted below). Here's what you'll need:

• Chicken breast (I, of course, just made this for myself, but the topping portion below is probably enough for 3-4 breasts).
• Dash of salt
• Sprinkling of black pepper
• 1/2 cup grated parmesan (pecorino would work too)
• 1/2 cup panko breadcrumbs
• 3 tbsp olive oil, divided
• 2 tbsp chopped fresh parsley
• 2 garlic cloves, minced, divided

chicken w/ tomato herb sauce

I feel like this is very Frenchish. It may not be. I have absolutely no knowledge of French cooking (sorry Julia). Whatever. It's delicious! Definitely make it with rice. Here's what you'll need:

• 2 tablespoons butter, room temperature
• 1 garlic clove, minced
• 1 1/2 teaspoons chopped fresh oregano (seriously, go fresh - this makes the dish)
• Salt and freshly ground black pepper
• Chicken breasts (this makes enough for about 2)
• 2 cups cherry tomatoes, halved
• 1 tablespoon chopped fresh parsley (optional)

asian chicken salad

It seems like lately I've been eating either pasta or chicken salad dishes a lot. No particular reason, I've just been craving them. It helps that both are capable of endless possibilities for variation. Last night I tried my own version of Brokeass Gourmet's Asian chicken salad. Here's what you'll need:

• 1/2 lb. chicken breast
• 2 cloves garlic, minced
• 2 tbsp sesame oil
• 1 tbsp olive oil
• 1 tbsp soy sauce
• Juice of 1 lime
• Dash of grated ginger
• 2 tsp honey
• 1 carrot, grated
• 1 apple, cored and diced (I used a Fuji)
• 1 dozen cherry tomatoes, halved
• 1 handful of green beans, ends trimmed
• Dash of black pepper
• Spinach for the salad

pasta w/ basil, chicken & diced tomatoes

As the recent wave of warm weather has hit NYC this week, I've found myself less enthusiastic about standing in front of a hot stove for any amount of time. Therefore, I've been playing around with some ways to "cheat" pasta - make it easy to make and still good tasting in even less time that usual. I've had a few misses, which I won't share with you here for obvious reasons. However, I struck a good on last night that I'd like to share. Here's what you'll need:

• 1/3" fresh pasta (you can go with boxed, but for this both tastes WAY better and cooks in under 3 minutes)
• 1/2" chicken breast
• 1 small can diced tomatoes (I used Contadina with Roasted Garlic, low sodium. If you don't go low sodium, that can is more than 100% of your daily intake. Read the labels!)
• Bunch of basil leaves (maybe 10ish)
• 2 garlic cloves, minced
• 1 tablespoon EVOO
• Pepper to taste (again, with all that sodium, you don't need salt!)

southwestern chicken casserole

While most people aren't so thrilled with the end of Summer, I really don't mind it. I love the chilly weather, the layers and the coats, the return of hot coffee, and the change in seasonal cuisine. I've said it before and I'll say it again - casseroles are one of my all-time favorites. You really can't screw them up, and they're almost always delicious. I tend to make the same ones over and over (ahem, tuna noodle), but I do like to brand out. For my first new casserole of the season, I made a Southwestern version. Is there anything Southwestern about it? I have no idea. Readers from New Mexico - feel free to weigh in! It has salsa, and I think to those of us out on the East coast, anything with salsa in it is "Southwestern." Whatever. It's good, try it out. Here's what you'll need:

• 2 servings rice, cooked
• 1 large chicken breast
• 1 clove garlic, minced
• 1 tablespoon extra virgin olive oil
• Dash of black pepper and salt
• 1 package cheddar/monterey jack shredded cheese
• 1 can cream of mushroom soup (or chicken, your choice)
• 1 small onion, chopped
• 1 jar medium, chunky salsa

sautéed chicken & radishes w/ mustard & tarragon

Longest post title yet? Possibly. Best new meal in a month or two? Definitely! Last night was a happy blend of known deliciousness (as evidenced by my oft-referenced dijon salmon w/ tarragon recipe) and new surprises. With the exception of a random salad here and there, I don't think I've really ever had a radish before tonight. I also don't think I've ever had sautéed spinach. Both are going to be new staples, along with the delicious chicken I had for the main course. Here's what you'll need:

• Skinless, boneless chicken breast
• Black pepper
• 2 1/2 tablespoons butter, divided
• 3 tablespoons olive oil, divided
• 2 tablespoons shallot, minced
• 1 cup chicken broth
• 2 teaspoons dijon mustard
• 2 teaspoons chopped fresh tarragon
• 1/2 dozen radishes, halved lengthwise
• 1 bunch fresh spinach
• 2 cloves garlic, minced

limehouse chicken

You seriously can't go wrong with some well-made chicken. It's not the craziest dish in the world, but done right, it can be incredibly tasty. I tried a new one a few nights ago with ingredients I'd never used with chicken - mint, lime, brown sugar. It turned out great, a definite addition to my permanent rotation. Here's what you'll need:

• Chicken breast
• 1 lime, zested and juiced
• 3 tablespoons all-purpose flour
• 3/4 teaspoon salt
• A few shakes of red pepper flakes
• 2 tablespoons olive oil
• 2 tablespoons brown sugar
• 1/4 cup chicken broth
• 1 sprig fresh mint, chopped

chicken w/ fontina & prosciutto

I love a good stuffed chicken. I tried a new one last night with fontina and prosciutto, and I mean, with those ingredients, how could it not turn out to be a simply delicious dish? Here's what you'll need:

• 1/2 cup coarsely grated Fontina cheese
• 1/3 cup (packed) soft garlic-herb cheese (such as Boursin)
• 1/3 cup chopped prosciutto
• 2 tablespoons chopped basil
• Chicken breasts
• 2 tablespoons butter, divided
• 3/4 cup chicken broth
• 1/2 cup dry Marsala

california chicken panini

Like many people, I tend to be a creature of habit. My habit as of late has been being entirely too busy to cook elaborate dinners (not that they're ever really elaborate, but roll with it) and constantly going to the local market for sandwiches for dinner. Granted, they make amazing sandwiches. However, it's recently gotten to the point that they actually know my order when I walk up to the counter. Not good.

What does one do in this situation? You'd think I'd realize how lame I've been and get back to cooking. Not quite. I avoid the sandwich counter out of shame, but I still crave the sandwiches! Here's my attempt to recreate my favorite sandwich of late - the california chicken panini (panini = sandwich. Look it up). Here's what you'll need:

• 1 chicken breast
• 2 whole wheat pita
• 1 tomato
• 1 avocado
• 1 cup grated swiss cheese
• 1/2 teaspoon minced garlic
• 1/4 cup plus 1 tablespoon olive oil
• 1/8 cup balsamic vinegar
• Pinch of salt, sugar and pepper

Begin by heating the 1 tablespoon of oil over medium heat in a non-stick skillet. Add the garlic and simmer until it begin to brown. Add your chicken and lightly salt/pepper. Cook chicken until juices run clear, flipping only once or twice - about 5-6 minutes per side. Slice into 1/2" strips.

Lay out your pita, and cover 1/2 with chicken slices. Top each with 1/2 cup of the swiss and heat under a broiler in the oven for just a few minutes to melt the cheese.

While that goes, mix the remaining 1/4 cup of oil, 1/8 cup of balsamic, salt, sugar and pepper to make a nice little balsamic vinaigrette. (Why isn't that spelled "vinegarette?" English...)

Now you're ready to build the sandwich/panini. Layer tomato and avocado on top of the chicken and drizzle a little vinaigrette over top. Cut the pita in half, and place the empty half on top to finish your sandwich/panini.

Of course if you have a panini press, I'm sure you could use that. I've no experience with those, so I can' say for sure, though I'd think it would work by virtue of the name alone. If you try it out with one and have suggestions, feel free to leave it in the comments.

Bon chappétit!

chicken w/roasted grapes and shallots

Roasted grapes? You might think that equals raisins. I did. However, that was not the case. The case was that they baked with a chicken breast and some shallots to create a great tasting dish. Here's what you'll need:

• Chicken breast
• 2 shallots, peeled and halved
• A handful of seedless grapes, halved (I used a mixed of red and green)
• 2 teaspoons olive oil
• 1 teaspoon thyme, chopped
• 1/2 teaspoon garlic
• Salt and pepper

The recipe I based this on said to just straight-up bake the chicken. However, baking chicken always scares me. It always seems to take way longer than the recipe calls for, and even then, the chicken isn't quite done. Because of this, I decided to sauté the chicken for just five minutes or so with half the oil, the garlic, salt and pepper.

While that's going, cut up the grapes and shallots and chopped the thyme. Combine all three into a small both and mix with the remaining teaspoon of olive oil.

When the chicken is browned, place it in a piece of tinfoil in a glass baking dish and surrounded it with the grape mixture. Loosely cover and bake at 400 degree for about 30-40 minutes, or until the chicken is cooked through.

Super easy to prepare, and the flavors really complimented each other. I don't even normally like grapes that much, but I wish I'd put even more in because they were just that good. Give it a try.

Bon chappétit!

broccoli chicken casserole

I know many people dread the end of Summer. I sympathize with them to an extent, but come every September, I'm more than ready to trade in shorts for sweaters. I also get excited for meals that were simply too hot to make for the past 4 months. The temps finally dropped this week - into the friggid 70s - imagine! - so I broke out the casserole dish and threw together an old standby, straight from the back of the Stove Top box. Here's what you'll need:

• 1 package of Stove Top stuffing (chicken), made per the box directions
• 1 lb. chicken
• 1 bunch of broccoli
• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 1/2 cups shredded cheddar cheese

Begin by preheating the oven to 400 degrees. Cut the chicken into 1/2" cubes and sauté for just a few minutes in a non-stick pan with a little olive oil. You only have to get it about half way cooked, as the oven will take care of the rest.

In a casserole dish, combine the broccoli, chicken, soup, milk and cheese. Top with a heaping layer of stuffing, and bake for 30 minutes. I like to do 25 minutes covered, and 5 minutes uncovered. This will give the stuffing a nice, crispy toast at the end.

That's seriously it. That's the beauty of most casseroles - you seriously just toss everything together and throw it in the oven. Thirty minutes later  you get a delicious, Fall-appropriate meal.

Bon chappétit!

bruschetta baked chicken

Tonight I was inspired by a recent post by Fooding with Emily and her bruschetta chicken. I picked up her recipe and tweaked it to my own style. It was a pretty great and easy dish. Here's what you'll need:

• Chicken breasts
• 1 bunch of cherry grape tomatoes
• 1/4 cup fresh basil, chopped
• 2 tablespoons olive oil
• Breadcrumbs (Italian style)
• 1 egg
• 1 ball bufala mozzarella 
• Salt, pepper and oregano to taste

Begin by preheating your oven to 350 degrees. Coat the chicken breasts in egg then breadcrumb, and place into a glass baking dish. Bake for 15 minutes.
Meanwhile, halve the tomatoes and place them into a bowl along with the basil, oil, salt, pepper and oregano.
After the first 15 minutes in the oven, remove the chicken, add the tomato mixture on top and finish it off with a few slices of mozzarella. Bake for another 15 minutes and serve. Done and done (and delicous).

Bon chappétit!

penne arrabiata

So the temperature finally seemed to drop last night. Either that, or I'm just completely used to 90+ degree heat...which is just sad. In any event, I got back to making meals that take more than 5 minutes - but not much more, so don't worry. I went for an old favorite - penne arrabiata. This is a pretty simple pasta dish that really packs a punch. If you like your pasta with a kick, this one's for you. Here's what you'll need:

• 1 lb. thin chicken
• 1 garlic clove, minced
• 2 tablespoons olive oil, divided
• 1 bunch fresh basil, chopped
• 1 cup breadcrumbs
• 1 egg
• 1 cup (small can) tomato sauce
• Salt/pepper
• 1 (28oz) can diced tomatoes
• Red pepper flakes
• 1/2 lb. penne

Heat olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally. 
While that's going on, cook the penne until al dente, then drain and add to the sauce and simmer as well.

Egg, breadcrumb and fry the chicken in olive oil until browned, about 5-10 minutes depending on the size of your chicken. I like to cut it into small strips when done and toss with the sauce and penne before serving. However if you'd really like to preserve the crispy breading, serve the chicken on top of the pasta. No matter how you serve it, it's going to be simply awesome.

Bon chappétit!

chicken pizza primavera

I know, I know...two primavera-titled meals in one week. It's craziness. It's also delicious, so why not?! Last night was another recipe madre keeps in her simply delicious arsenal - a quick and easy pizza that uses a lot of fresh ingredients along with one or two shortcuts. Here's what you'll need:

• Whole wheat ready-made pizza crusts
• Ranch dressing
• Chicken strips
• Chopped red pepper
• Onion slices
• Baby spinach leaves
• Mozzarella cheese

There's really no measurements up there, because it's all a handful of this, a shake of that. It also depends on the size of the pizza crusts you get. I made two 7" pizzas last night, so I'll advise on that quantity. Adjust yours accordingly.

One of mom's cheats that I chose to forego was the chicken strips. She sometimes uses the pre-cooked frozen strips. Last night however, I chose to go ahead and sauté a small chicken breast. If you go this route, breaded is nice. Simply whisk one egg, coat your chicken in it, then cover all over with Italian-style breadcrumbs and sauté in one tablespoon oil for a few minutes on each side, until it's no longer pink in the center. Then cut into small pieces and carry on.

Begin by layering the dressing on first. I only used about a tablespoon of Ranch per pizza - just enough the coat the crust. You don't need much, as this has quite a bit of flavor (but really makes the dish). Bake according to crust instructions. Next, layer the chicken, pepper (I used red and green), onion (I used red, but doesn't matter), a handful of spinach and another handful of cheese - in that order.

Cook the pizza per the package directions. Mine took about 10 minutes on 450 degrees. I left them under the broiler for just a minute or two more to get them nice and crispy. If you have the luxury of a grill and/or a pizza stone, you could definitely utilize those as well.

Bon chappétit!

chicken quesadilla

It's funny, everytime I write the word "quesadilla" I have flashbacks of Napoleon Dynamite. Anyways, I had a craving for them (no matter how you pronounce it) tonight. If you know me well, you know I have a not-too-secret love of Qdoba. However, I decided to be motivated and make my own tonight. I haven't made them in quite awhile, and forgot how easy they actually were. Here's what you'll need:

• 1 chicken breast
• 1 pack of large flour tortillas
• 1 jar of salsa (the chunkier, the better)
• 1 package of Mexican cheese (cheddar & monterey jack)
• Salt and pepper

Begin by seasoning the chicken breast with salt and pepper. Then sauté it in a medium non-stick pan over medium heat. I used olive oil and a little minced garlic for this part, but that's totally optional - I just always cook chicken like that. Once the chicken is cooked through, shred it into decently small pieces (the smaller the better - it'll make the quesadilla way easier to eat).

Now you're ready for the main show. In the same pan over medium heat, put a dollop of olive oil and place a tortilla in the pan. I like to swish it around with my hand real quick to spread out the oil. Quickly place 1/3 of your chicken in a line across the center (note: I get three quesadillas out of 1 average-sized chicken breast). Next, place a tablespoon (or two) of salsa over the chicken and cover everything completely with a handful of cheese. Fold the quesadilla over the contents, leaving a little bit of a lip (see picture). This will help when you flip to the other side, as the contents shift a bit.

Let this sit for just a minute or two, until the cheese begins to melt nicely. Flip the quesadilla with a large spatula and brown the other side. Remove from the pan and let sit for a few minutes to cool. Slice into quarters and serve.

I made the homemade guacamole recipe again with this for dipping, and it turned out to be a pretty freaking delicious little meal. I probably could've served it with rice or veggies, but I ate all of the quesadillas myself (they could easily feed three people).

Bon chappétit!

mexican baked chicken

I'm noticing a trend with my chicken recipes of late - I seem to REALLY be into stuffing chicken.  Or rolling it around vegetables.  Odd, right? Maybe not, because they all seem to be delicious.  Anyways, last night I tried a "Mexican" (I put that in quotes, in case it's not really very Mexican) chicken, and again, I loved it.  Here's what you'll need:

• Chicken breasts
• 2 cups Panko breading
• 1 package taco seasoning (I like Old El Paso's)
• Chopped peppers (I used red, green and yellow)
• Chopped mushrooms
• Cheddar cheese
• Salsa (I recommend medium-hot)

Start by cutting a nice slit into the chicken breast. You can also just completely butterfly it if you find that easier. Stuff inside a healthy dose of the peppers, mushrooms, cheddar and salsa. Close the chicken breast back up and secure with some toothpicks.

Next, combine the breadcrumbs and taco seasoning in a shallow dish. Evenly coat your chicken breast with the breading, patting it down to really make it stick.

Bake in a greased baking dish covered for 30 minutes at 350 degrees. Uncover and bake for another 5-10 minutes, or until the juices run clear.  Lastly, top with some additional cheddar, and bake for just a couple final minutes to let this melt.

This was a seriously awesome dish.  I ended up serving it with additional salsa on the side and some yellow rice, along with the leftover peppers.  Definitely a spicy change of pace for summer.

Bon chappétit!

artichoke & sun-dried tomato chicken pasta

Tonight I was in the mood for something a little traditional, a little salty.  Because really, who doesn't love that? I found a recipe for an artichoke and sun-dried tomato chicken, but decided to put my own spin on it. Here's what you'll need:

• Chicken breasts
• Salt and pepper to taste
• 2 cloves garlic, minced
• 2 teaspoons olive oil
• 1 (14.5 ounce) can diced tomatoes (I used a roasted garlic variety)
• 1/4 cup sun-dried tomato pesto
• 1 small jar of marinaded artichoke hearts
• A handful of kalamata olives (about a dozen, maybe?)

Begin by sautéing your chicken in the oil and garlic. I like to cook mine covered to given it an even heat and to retain a lot of the natural juices (ew, right? But delicious). Once the chicken is about 90% done, slice it up and add back to the pan. Add in the diced tomatoes (drained) and let that simmer for a few minutes, then add the artichoke, pesto, olives and salt and pepper to taste. Let this simmer for a good 10 minutes or so.

While that's going, I decided to boil a pot of pasta for some added carbs - because who doesn't love carbs? Exactly.

Once it's all done (per box directions), drain your pasta and top with the tomato/chicken sauce. It turned out to be a very flavorful little dish. Definitely a must-try.

Bon chappétit!