The Fitnessista shared a great slow cooker recipe not too long ago. San Marzano tomatoes, basil, red pepper- yum! And in the slow cooker, even better!
Ingredients:
1 large can of crushed San Marzano tomatoes (28oz)
1 pack of chicken breasts (3 medium), washed, pat dry, and seasoned with salt and pepper
1 red bell pepper, diced
2 cloves of garlic, minced
1/2 large sweet onion, minced
1 C fresh basil
1 t dried oregano
splash of balsamic
salt (about 1 1/2 t) and pepper (1/2 t)
2 T capers (I did not include these, I'm not a huge fan of capers)
Directions:
Put everything in the slow cooker, cook on high for 4-6 hours (or low, 6-8 hours)
Easy peasy! I served this with brown rice, it would also be great with pasta.
Showing posts with label Chicken. Show all posts
Showing posts with label Chicken. Show all posts
Monday, March 25, 2013
Thursday, February 7, 2013
Italian Chicken Bake
Nicole over at Prevention RD always posts the yummiest recipes. When this one popped up, I knew I had to make it soon! I got the ingredients during my grocery store trip on Saturday and put it on our menu for the upcoming week. We had plans to eat dinner with Michael's parents that Sunday night and his mom texted us Sunday afternoon with her planned dinner: baked chicken with tomatoes, artichokes and mozzarella! Her recipe turned out to be slightly different (no balsamic vinegar, much more cheese) but we got a good laugh about it.
This recipe was great, so easy to make and made delicious leftovers. Michael usually doesn't care for tomatoes but loved these after they were roasted. The basalmic vinegar added to the vegetables was a great touch. I used shredded part skim mozzarella because I had some I needed to use up, but of course it would be great with fresh as the recipe calls for.
Italian Chicken Bake
5 Roma tomatoes, diced
1 (14 oz) can artichoke hearts, drained and quartered
2 cloves garlic, minced
2 Tbsp olive oil
3 Tbsp balsamic vinegar
3/4 tsp salt, divided
1/2 tsp black pepper, divided
4 (5 oz) boneless, skinless chicken breasts
4 oz fresh mozzarella, sliced
10 basil leaves, chopped
Directions:
Preheat oven to 375 F.
In a medium bowl, combine the tomatoes, artichoke hearts, garlic, olive oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat and transfer to a 9 x 9-inch baking dish.
Arrange the chicken breasts on top of the tomatoes and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 28-32 minutes or until chicken is cooked through (165 degrees in the thickest part).
Remove from oven and set oven to broil. Top chicken breasts each with 1 ounce mozzarella and return to oven for 1-2 minutes or until cheese is melted. Remove chicken from oven and top with basil leaves. Serve hot.
Yield: 4 servings
Nutrition Information (per serving): 349 calories; 13.8 g. fat; 89 mg. cholesterol; 636 mg. sodium; 12.5 g. carbohydrate; 2.3 g. fiber; 40.8 g. protein
This recipe was great, so easy to make and made delicious leftovers. Michael usually doesn't care for tomatoes but loved these after they were roasted. The basalmic vinegar added to the vegetables was a great touch. I used shredded part skim mozzarella because I had some I needed to use up, but of course it would be great with fresh as the recipe calls for.
Italian Chicken Bake
5 Roma tomatoes, diced
1 (14 oz) can artichoke hearts, drained and quartered
2 cloves garlic, minced
2 Tbsp olive oil
3 Tbsp balsamic vinegar
3/4 tsp salt, divided
1/2 tsp black pepper, divided
4 (5 oz) boneless, skinless chicken breasts
4 oz fresh mozzarella, sliced
10 basil leaves, chopped
Directions:
Preheat oven to 375 F.
In a medium bowl, combine the tomatoes, artichoke hearts, garlic, olive oil, vinegar, 1/2 teaspoon salt, and 1/4 teaspoon pepper; toss to coat and transfer to a 9 x 9-inch baking dish.
Arrange the chicken breasts on top of the tomatoes and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 28-32 minutes or until chicken is cooked through (165 degrees in the thickest part).
Remove from oven and set oven to broil. Top chicken breasts each with 1 ounce mozzarella and return to oven for 1-2 minutes or until cheese is melted. Remove chicken from oven and top with basil leaves. Serve hot.
Yield: 4 servings
Nutrition Information (per serving): 349 calories; 13.8 g. fat; 89 mg. cholesterol; 636 mg. sodium; 12.5 g. carbohydrate; 2.3 g. fiber; 40.8 g. protein
Monday, August 27, 2012
Chicken and Black Bean Burritos
Another recipe I tore out of Cooking Light several months ago and put in my "to-try" notebook. Then a friend mentioned she had made it and loved it so I decided to grab the ingredients and give it a try!
I decided it needed a boost of veggies, so I added some zucchini to the filling. I loved the addition, but Michael is not a squash fan so next time I would leave it out for him.
Ingredients
3/4 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup chopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup lower-sodium canned black beans, rinsed and drained
1 garlic clove, minced
2 (10-inch) flour tortillas
1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
Cooking spray
1/2 cup pico de gallo (I swapped this for some spicier salsa)
1/4 cup reduced-fat sour cream (we left this out, not huge sour cream fans in this house)
Preparation
1. Combine first 6 ingredients in a bowl; toss well.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic (this is when I also added the chopped zucchini); cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.
3. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. (I don't know what my malfunction was, but I could not get the burritos to brown without tearing the tortilla! My friend did not have a problem, so I really think it was just me. Anyway, they were still really good not browned.) Cut burritos in half. Top with pico de gallo and sour cream.
I decided it needed a boost of veggies, so I added some zucchini to the filling. I loved the addition, but Michael is not a squash fan so next time I would leave it out for him.
Ingredients
3/4 pound chicken breast tenders, cut into 1-inch pieces
1/2 cup chopped onion
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup lower-sodium canned black beans, rinsed and drained
1 garlic clove, minced
2 (10-inch) flour tortillas
1 ounce preshredded Monterey Jack cheese (about 1/4 cup)
Cooking spray
1/2 cup pico de gallo (I swapped this for some spicier salsa)
1/4 cup reduced-fat sour cream (we left this out, not huge sour cream fans in this house)
Preparation
1. Combine first 6 ingredients in a bowl; toss well.
2. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally. Add beans and garlic (this is when I also added the chopped zucchini); cook 2 minutes or until heated, stirring frequently. Divide chicken mixture evenly among tortillas. Top each burrito with 2 tablespoons cheese. Roll up each burrito jelly-roll fashion.
3. Heat a large skillet over medium-high heat. Coat both sides of burritos evenly with cooking spray. Place burritos in pan; cook 2 minutes on each side or until browned. (I don't know what my malfunction was, but I could not get the burritos to brown without tearing the tortilla! My friend did not have a problem, so I really think it was just me. Anyway, they were still really good not browned.) Cut burritos in half. Top with pico de gallo and sour cream.
Sunday, May 6, 2012
Salsa and Black Bean Chicken
I decided to try this recipe because I needed something easy and I had all of these ingredients on hand. Honestly, I didn't have high hopes for this, but it turned out really good! Michael's review: "This is fucking delicious!" That's high praise in this house.
I served this with lime-cilantro rice and some steamed broccoli.
Ingredients
1 1.3 lb package chicken breasts
1 1/2 cups salsa (I used Safeway brand chunky habanero salsa.)
2 cups cooked black beans (I used 1 can, rinsed and drained.)
1 teaspoon ground cumin
1 teaspoon garlic powder (The first time I made this, I minced a clove of garlic. The second time, I left it out and didn't notice the difference)
Salt and pepper to taste
Directions Place the chicken breasts into an 8×8 inch glass baking dish. Pour the salsa over the top and then stir in the black beans, cumin and garlic powder.
Sprinkle with a little salt and pepper. Bake at 350 for 55-60 minutes, or until chicken is no longer pink in the middle. Dice the chicken and mix it all up with the salsa and black beans.
I served this with lime-cilantro rice and some steamed broccoli.
Ingredients
1 1.3 lb package chicken breasts
1 1/2 cups salsa (I used Safeway brand chunky habanero salsa.)
2 cups cooked black beans (I used 1 can, rinsed and drained.)
1 teaspoon ground cumin
1 teaspoon garlic powder (The first time I made this, I minced a clove of garlic. The second time, I left it out and didn't notice the difference)
Salt and pepper to taste
Directions Place the chicken breasts into an 8×8 inch glass baking dish. Pour the salsa over the top and then stir in the black beans, cumin and garlic powder.
Sprinkle with a little salt and pepper. Bake at 350 for 55-60 minutes, or until chicken is no longer pink in the middle. Dice the chicken and mix it all up with the salsa and black beans.
Friday, November 11, 2011
Provençale Chicken Supper
I came across this recipe while looking for slow cooker recipes to try out. I followed the recipe almost exactly and it turned out so good! The chicken was so tender that it fell apart.
Ingredients
4 (6-ounce) skinned chicken breast halves (I used boneless)
2 teaspoons dried basil (I used Italian seasoning)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup diced yellow bell pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14 1/2-ounce) can pasta-style tomatoes, undrained
Preparation
Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.
Ingredients
4 (6-ounce) skinned chicken breast halves (I used boneless)
2 teaspoons dried basil (I used Italian seasoning)
1/8 teaspoon salt
1/8 teaspoon black pepper
1 cup diced yellow bell pepper
1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
1 (14 1/2-ounce) can pasta-style tomatoes, undrained
Preparation
Place the chicken in an electric slow cooker; sprinkle with basil, salt, and black pepper. Add the bell pepper, beans, and tomatoes. Cover with lid; cook on low-heat setting for 8 hours.
Saturday, April 23, 2011
Chicken Enchilada Casserole
I got this recipe from Cooking Light and made a few minor changes. It turned out delicious! It was a little time consuming but I took a few shortcuts.
Ingredients
Cooking spray
4 bone-in chicken thighs, skinned (I used boneless skinless chicken breasts)
1/3 cup chopped fresh cilantro, divided
1 cup frozen corn kernels, thawed
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chopped onion, divided
6 garlic cloves, minced and divided
1 cup fat-free, lower-sodium chicken broth
2/3 cup salsa verde
1/4 cup water
2 tablespoons chopped pickled jalapeño pepper (I used fresh jalapeno, about 1.5 peppers chopped)
9 (6-inch) corn tortillas
1/4 cup (1 ounce) shredded sharp cheddar cheese
1. Preheat oven to 425°.
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. (I skipped this multi-step process and just boiled the chicken breasts in water before shredding.) Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth. (I didn't blend the salsa mixture)
5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.
Julianna Grimes, Cooking Light
MARCH 2011
YIELD: 4 servings (serving size: about 1 3/4 cups) We got more like 6 servings out of this
Ingredients
Cooking spray
4 bone-in chicken thighs, skinned (I used boneless skinless chicken breasts)
1/3 cup chopped fresh cilantro, divided
1 cup frozen corn kernels, thawed
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1/2 teaspoon ground red pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups chopped onion, divided
6 garlic cloves, minced and divided
1 cup fat-free, lower-sodium chicken broth
2/3 cup salsa verde
1/4 cup water
2 tablespoons chopped pickled jalapeño pepper (I used fresh jalapeno, about 1.5 peppers chopped)
9 (6-inch) corn tortillas
1/4 cup (1 ounce) shredded sharp cheddar cheese
1. Preheat oven to 425°.
2. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. (I skipped this multi-step process and just boiled the chicken breasts in water before shredding.) Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.
3. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine.
4. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth. (I didn't blend the salsa mixture)
5. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters.
6. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.
Julianna Grimes, Cooking Light
MARCH 2011
YIELD: 4 servings (serving size: about 1 3/4 cups) We got more like 6 servings out of this
Thursday, September 16, 2010
Chicken stuffed with spinach, feta and pine nuts
I came across this recipe on CookingLight.com. It turned out really delicious and was very quick and easy to put together!
I only made minor changes to the recipe. Instead of thyme, I used fresh parsley because that's what I had on hand. We don't have an oven-proof skillet, so I just transferred the chicken to a baking dish, poured the broth over it and put it in the oven. I didn't secure the chicken with toothpicks like the instructions suggested and I will definitely do that next time in order to keep less of the delicious filling from escaping!
The only thing I didn't like about this recipe was that the leftovers were not as good as the original. The chicken was still nice and tender but the filling didn't reheat well. But it would be very easy to halve the recipe and just not have leftovers.
Ingredients
5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth
Preparation
1. Preheat oven to 350°.
2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.
Nutritional Information
Calories:297
Fat:11.6g (sat 3.4g,mono 4.4g,poly 2.4g)
Protein:43.3g
Carbohydrate:3.4g
Fiber:1.2g
Cholesterol:111mg
Iron:2.7mg
Sodium:493mg
Calcium:131mg
I only made minor changes to the recipe. Instead of thyme, I used fresh parsley because that's what I had on hand. We don't have an oven-proof skillet, so I just transferred the chicken to a baking dish, poured the broth over it and put it in the oven. I didn't secure the chicken with toothpicks like the instructions suggested and I will definitely do that next time in order to keep less of the delicious filling from escaping!
The only thing I didn't like about this recipe was that the leftovers were not as good as the original. The chicken was still nice and tender but the filling didn't reheat well. But it would be very easy to halve the recipe and just not have leftovers.
Ingredients
5 ounces fresh spinach, chopped
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons pine nuts, toasted
1 teaspoon fresh thyme, minced
2 teaspoons fresh lemon juice
2 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1/2 cup fat-free, lower-sodium chicken broth
Preparation
1. Preheat oven to 350°.
2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.
Nutritional Information
Calories:297
Fat:11.6g (sat 3.4g,mono 4.4g,poly 2.4g)
Protein:43.3g
Carbohydrate:3.4g
Fiber:1.2g
Cholesterol:111mg
Iron:2.7mg
Sodium:493mg
Calcium:131mg
Tuesday, June 1, 2010
Chicken with 40 cloves of garlic
My favorite food group is garlic.
There are several versions of this recipe out there. This is the version I used, using skinless boneless chicken breasts. When I seasoned the chicken, I added some red pepper as well as dried Italian herbs. I served it with rice and steamed broccoli, the rice really soaked up the sauce, but I would definitely love to try it with baguette for the garlic cloves. Mmmm...
From Cooking Light:
Yield: 8 servings (serving size: about 4 ounces chicken, 2 tablespoons sauce, 5 garlic cloves, and 3 bread slices)
Ingredients
2 (3-pound) whole chickens
1 tablespoon butter
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled
1 1/4 cups fat-free, less-sodium chicken broth
1 cup dry white wine
24 (1/4-inch-thick) slices diagonally cut French bread baguette
Chopped fresh flat-leaf parsley (optional)
Preparation
Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Trim excess fat; remove skin. Cut each chicken into 8 pieces. Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan; keep warm. Repeat procedure with remaining chicken.
Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine; cover and cook 25 minutes or until chicken is done.
Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.
Nutritional Information
Calories:343 (36% from fat)
Fat:13.7g (sat 3.6g,mono 4.9g,poly 3.4g)
Protein:29.6g
Carbohydrate:24.2g
Fiber:2g
Cholesterol:111mg
Iron:2.3mg
Sodium:468mg
Calcium:58mg
There are several versions of this recipe out there. This is the version I used, using skinless boneless chicken breasts. When I seasoned the chicken, I added some red pepper as well as dried Italian herbs. I served it with rice and steamed broccoli, the rice really soaked up the sauce, but I would definitely love to try it with baguette for the garlic cloves. Mmmm...
From Cooking Light:
Yield: 8 servings (serving size: about 4 ounces chicken, 2 tablespoons sauce, 5 garlic cloves, and 3 bread slices)
Ingredients
2 (3-pound) whole chickens
1 tablespoon butter
1 tablespoon extravirgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
40 garlic cloves, peeled
1 1/4 cups fat-free, less-sodium chicken broth
1 cup dry white wine
24 (1/4-inch-thick) slices diagonally cut French bread baguette
Chopped fresh flat-leaf parsley (optional)
Preparation
Remove and discard giblets and neck from chickens. Rinse chickens with cold water; pat dry. Trim excess fat; remove skin. Cut each chicken into 8 pieces. Combine butter and oil in a 12-inch nonstick skillet over medium-high heat. Sprinkle salt and pepper evenly over chicken. Add half of chicken pieces to pan; cook 2 minutes on each side or until golden. Remove chicken from pan; keep warm. Repeat procedure with remaining chicken.
Reduce heat to medium. Add garlic; cook 1 minute or until garlic begins to brown, stirring frequently. Arrange chicken on top of garlic. Add broth and wine; cover and cook 25 minutes or until chicken is done.
Remove chicken from pan; keep warm. Increase heat to medium-high; cook 10 minutes or until liquid is reduced to about 1 cup. Serve sauce and garlic with chicken and bread. Garnish with chopped parsley, if desired.
Nutritional Information
Calories:343 (36% from fat)
Fat:13.7g (sat 3.6g,mono 4.9g,poly 3.4g)
Protein:29.6g
Carbohydrate:24.2g
Fiber:2g
Cholesterol:111mg
Iron:2.3mg
Sodium:468mg
Calcium:58mg
Wednesday, January 13, 2010
Roast Chicken with Potatoes and Spinach
I got this recipe from the Dallas Morning News food blog. It turned out pretty good! Next time I will slice the potatoes thinner or par-cook them. I didn't have any fresh rosemary so I used a dried Italian herb blend. I didn't have any lemon, but I will definitely use it next time. I also added a little garlic to the potato mixture.
1 ½ pounds medium Yukon Gold potatoes, sliced ¼ inch thick
1 (10-ounce) bag spinach
1 medium onion, thinly sliced
¼ cup extra-virgin olive oil
1 teaspoon salt (divided use)
½ teaspoon pepper(divided use)
4 (6-ounce) chicken breasts
1 teaspoon paprika
1 teaspoon fresh rosemary, chopped
Lemon wedges, for serving
Preheat oven to 450 F. In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
1 ½ pounds medium Yukon Gold potatoes, sliced ¼ inch thick
1 (10-ounce) bag spinach
1 medium onion, thinly sliced
¼ cup extra-virgin olive oil
1 teaspoon salt (divided use)
½ teaspoon pepper(divided use)
4 (6-ounce) chicken breasts
1 teaspoon paprika
1 teaspoon fresh rosemary, chopped
Lemon wedges, for serving
Preheat oven to 450 F. In a very large roasting pan, toss the potatoes, spinach and onion with the olive oil. Season with salt and pepper and spread in an even layer.
Monday, September 14, 2009
Herbed Chicken Parmesan
Another great Cooking Light recipe! The only thing I did differently was use olive oil instead of butter to cook the chicken, and melted mozzarella on top instead of provolone.
Yield
4 servings
Ingredients
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese
Preparation
Preheat broiler.
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.
Nutritional Information
Calories:308 (30% from fat)
Fat:10.4g (sat 5.7g,mono 3g,poly 0.6g)
Protein:35.9g
Carbohydrate:16.2g
Fiber:1.8g
Cholesterol:88mg
Iron:2.3mg
Sodium:808mg
Calcium:249mg
Yield
4 servings
Ingredients
1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese
Preparation
Preheat broiler.
Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.
Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.
Nutritional Information
Calories:308 (30% from fat)
Fat:10.4g (sat 5.7g,mono 3g,poly 0.6g)
Protein:35.9g
Carbohydrate:16.2g
Fiber:1.8g
Cholesterol:88mg
Iron:2.3mg
Sodium:808mg
Calcium:249mg
Monday, June 30, 2008
Yummy (and easy!) chicken recipe
I found this recipe on allrecipes.com a couple weeks ago while searching for something easy to make for dinner. It turned out really good, so I decided to make it again. But this time I got a little more creative with it.
I've been growing basil and rosemary on our little patio, so I added both of those, then topped with the tomato slices. When the chicken was about 15 minutes from being done, I added some mozzarella to the top.
Mmm, it turned out delicious! Kind of like a caprese salad on top of chicken. Caprese chicken, perhaps?
I've been growing basil and rosemary on our little patio, so I added both of those, then topped with the tomato slices. When the chicken was about 15 minutes from being done, I added some mozzarella to the top.
Mmm, it turned out delicious! Kind of like a caprese salad on top of chicken. Caprese chicken, perhaps?
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