Chicken Recipes /Mandy in the Making

 Creamy Chicken Gloria

Ingredients 

  • 3 large chicken breasts cut in half lengthwise
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 4 tablespoons butter (1/2 stick) divided
  • 8 ounces cremini mushrooms sliced
  • 2 cloves garlic minced
  • Flour for dredging + 2 tablespoons flour
  • 1/2 cup sherry dry
  • 1.5 cups heavy/whipping cream
  • 6 slices Muenster cheese see note

Instructions 

  • I recommend prepping all ingredients prior to getting this recipe started. Preheat your oven to 375F and position the rack in the top third of the oven.
  • Cut the chicken breasts in half lengthwise so you've got 6 thinner cutlets. Generously season both sides of each piece with salt & pepper and coat each piece in flour. Shake off any excess flour.
  • Add the oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken in two batches, lightly browning each piece of chicken for about 3-4 minutes per side (don't cook them completely or they'll overcook in the oven). Transfer the chicken to a 9×13 casserole dish as you finish browning each batch. You will likely need to add a splash more olive oil (about a tablespoon or less) to the second batch if the pan is dry.
  • Add 1 tablespoon of the butter to the same skillet you cooked the chicken in. One it melts, add the mushrooms and cook them until they're seared and their water is released and cooked off (about 5 minutes). Take the skillet off the heat and transfer the mushrooms to the casserole dish (add them around and on top of the chicken as desired).
  • In the same skillet, over medium heat, add the remaining 2 tablespoons of butter. Once it melts, add the flour and garlic. Cook for about a minute, stirring nearly constantly.
  • Pour in the sherry and then slowly whisk in the cream until the flour has dissolved and you've got a smooth sauce (and scrape up any brown bits from the bottom of the pan). Cook it for a few minutes (continue whisking) so it thickens up a bit (don't let it get too thick because it'll reduce more in the oven). Add in a bit of salt & pepper to the sauce.
  • Pour the cream sauce over the chicken and mushrooms.
  • Top the chicken with the cheese slices.
  • Cover the casserole with foil and bake for 20 minutes.
  • Take the foil off and broil for a few minutes until the cheese has browned (watch it carefully).
  • Let the chicken rest for a few minutes and then serve.

Notes

  • You may sub the sherry for marsala. 
  • You may swap the Muenster cheese for Swiss cheese or something else that melts well like Gruyere or even mozzarella. 

Pollo Loco – Mexican Chicken and Rice with Queso

Pollo Loco is delicious rice and tender chicken served with queso on top.
Prep Time5minutes 
Active Time25minutes 
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken and rice, chicken breast, pollo loco, queso, rice
 
Yield: 
 
Author: Star @ the skinny-ish dish

Materials

  • 2 tsp olive oil
  • 1.5 lbs uncooked boneless skinless chicken breast cut into small bite size pieces
  • 1 tsp Goya Adobo Seasoning
  • 1 10 oz pkg Vigo Saffron Yellow Rice (Arroz Amarillo) (these packages are easy to find, but sometimes different sizes. Just weigh out 10 ounces if you can only find the family size package and use the rest later)
  • 1 cube Knorr Tomato Bouillon (optional)
  • 2½ cups water
  • 3 oz White Queso Dip *see notes
  • 2 tbsp milk skim, 1%, 2%, or whole all work
  • cooking spray

Instructions

  • If the chicken seems "wet" pat it dry with a paper towel and then sprinkle with the adobo seasoning and rub it in all over.
  • Heat oil in a large dutch oven or non stick large deep skillet with tight fitting lid over medium heat. Add diced chicken breast and cook on one side for about 3 minutes and then turn and continue to cook for a few minutes.
  • When the chicken is cooked and browned add in the package of rice, crushed up tomato bouillon, and water. Stir and bring to a boil for one minute. Reduce heat to a simmer. Cover and let cook for at least 20 minutes before checking the rice for doneness. It should be done between 20-25 minutes.
  • When rice is cooked add in queso and milk then fluff all together with fork. Serve warm!
    *see notes about rice cooking*

Notes

serving size based on nutritional details and ww points: 1.5 cups

WW Points: 8

369 Calories, 5.8g fat, 1.2g saturated fat, 1000mg sodium, 43.3g carbohydrates, 0g dietary fiber, 1g sugar, 0g added sugar, 0g sugar alcohols, 43g net carbs, 34g protein

note: since posting the recipe I’ve gotten some feedback saying the rice remained crunchy no matter what. I realized that this has to do with the lid on the pot that you use. If there is a small hole on your lid (steam vent) this will cause your rice to not cook properly. Adding more water/cooking longer will not fix this. people with this problem have said they stick a peice of foil in the hole or cover it with tape and this resolves the issue. my pans don’t have that hole so this isn’t a issue everyone will have.

tip: when cutting chicken into small pieces make sure to cut against the grain. 

 

Where to find queso dip? I find mine in two different areas usually. The “fancy cheese” section in the store may have a couple different types. I tend to find it in the refrigerated section near dairy where you can find fresh tortillas, chorizo, crema etc. I’ve always been able to find it in in grocery stores all over the Midwest and here in the South. If you can’t find it check your local Mexican restaurant and grab an order from them! I would stay away from the shelf stable cheese dips. They just don’t taste as good in this recipe. 


Chicken Bacon Ranch Casserole with Rice

Ingredients

  • 1 (1.5 LB) bag of Baby Boomer Little Potatoes (or Yukon Gold Yellow Potatoes)
  • 2 lbs skinless boneless chicken breasts cut into 1-inch cubes
  • Salt and pepper to taste
  • ½ cup prepared ranch dressing divided
  • 2 cups Mexican Cheese Blend
  • 1 cup cooked and crumbled bacon
  • ½ cup diced green onion

Instructions

  • Preheat oven to 450F
  • Grease a 9x13 inch casserole dish with oil spray
  • Cut potatoes into one-inch dice
  • In a large mixing bowl, mix potatoes with ¼ cup ranch dressing. Add salt and pepper to taste
  • Transfer potatoes to the greased casserole dish
  • Bake potatoes for 30 minutes, mixing one time through cooking to ensure they all cook evenly.
  • Meanwhile, mix chicken with ¼ cup ranch dressing and marinate while potatoes cook
  • When potatoes are done, place chicken on top of potatoes and bake 20 mins more (covered with aluminum foil) or until chicken is done. Take the casserole dish out of the oven and top chicken and potatoes with crumbled bacon, cheese, and green onions
  • Bake for 10 more minutes, uncovered until the cheese is melted and bubbly.

Salsa Chicken Ranch Wraps recipe

ngredients

  • 4 flour tortillas (9-10 inch)
  • 1 1/3 cups cooked shredded chicken (can also used canned chicken)
  • 4 Tbsp. Ranch dressing
  • 4 Tbsp. salsa
  • 1/3 cups shredded cheese
  • dried basil
  • garlic powder or granulated garlic
  • butter (about 2 Tbsp.)

Instructions

  • Spread 1/3 cup shredded chicken down the center of each tortilla.
  • Top the chicken with Ranch dressing and salsa, 1 Tbsp. per tortilla.
  • Sprinkle with shredded cheese, dried basil and garlic powder.  (I’m pretty liberal with the basil and garlic powder- it’s what gives it a good flavor!)
  • Fold each tortilla by bringing the two sides in over the filling. Then bring the bottom end up tightly over the filling and roll to the top, ending with the seam side of the wrap down.
  • Melt butter in skillet.  Place folded wraps in skillet, seam side down.
  • Cook over medium heat for 3 to 4 minutes on each side or until lightly browned and cheese is melted.

Notes

Make it spicy! Use jalapenos, a dash of cayenne pepper, or canned green chilis for more heat.
GREEK CHICKEN RECIPE (from @shesinherapron ) 4 boneless, skinless chicken breasts 1 tbsp olive oil 1/4 cup Greek Vinaigrette dressing 1/4 cup chicken broth 1 onion, chopped 1 red bell pepper, seeded and sliced 1 tsp dried thyme small can sliced black olives, drained 1/4 cup feta cheese Season the chicken however you like. Heat oil in pan over medium-high heat. Add chicken and cook until browned on both sides. Add in Greek dressing and chicken broth. Blend and simmer for 3 minutes. Add onion, thyme, red pepper, olives and feta. Cook until veggies are tender and chicken is done. Serve over rice!


CHICKEN BACON RANCH CASSEROLE WITH POTATOES

Comments

Post a Comment

Popular posts from this blog

Freezer Meals with Little Village Homestead

 I talian Meatballs 1/2 C. Panko Crumbs 1/2 C. Milk 1 lb. Ground Beef 1 lb. Ground Pork 1 Egg 1/2 Tbsp. Parsley 1 tsp. Italian Seasoning Salt & Pepper Bake 400° 20 Minutes Beef, Bean & Rice Burritos 2 Lbs. Ground Beef 2 Tbsp. Taco Seasoning 1 tsp. Cumin 1 Can Black Beans (rinsed & drained) 1 Can Corn (drained) 6 C. Cooked Rice 12 Large Tortillas 3-4 C. Shredded Cheese Breaded Pork Loin Chops 6 -8 Pork Chops 1 Egg 1/2 C. Panko Crumbs 1/3 C. Corn Flake Crumbs 2 Tbsp. Parmesan Cheese 1-1/2 tsp. Paprika 1/2 tsp. Garlic Powder 1/2 tsp. Onion Powder 1/4 tsp. Chili Powder Salt & Pepper Air Fry 400° for 5 minutes each side. Oven Bake 425° 20 minutes Spicy Mexican Chicken 4 Chicken Breast 1/4 C. taco Seasoning 1(14oz.) Jar Salsa 1/2 C. Shredded Pepper Jack Cheese Bake 350° 45 Minutes Sweet & Sour Chicken 4 Chicken Breast La Choy Sweet & Sour Sauce 1 Can Pineapple Chunks, Drained 1/2 C. Sweet Peppers, Chopped 1/2 C. Onions, Chopped Bake 350° 30 Minutes Sticky BBQ...
Read more

CopyCat Meals // Tales from an Empty Nest

  Copycat Arby’s Roast Beef Roast Beef: Thinly sliced roast beef (several slices for each sandwich you are making) Beef broth (use as much as you need to cover the amount of roast beef you have) Arby's Sauce: 1⁄2 cup ketchup 2 Tbsp brown sugar, packed 1 Tbsp apple cider vinegar 1 Tbsp Worcestershire sauce 1⁄2 tsp garlic powder 1⁄2 tsp onion powder Cheese Sauce: 1 Tbsp butter 1 Tbsp flour 1 cup milk 6 oz sharp cheddar cheese, shredded Instructions: Bring the broth to a boil. Add in the roast beef slices. Bring back to a boil. Cover and simmer  until you’re ready to put your sandwich together.  For the sauce, mix the ingredients together in a  small bowl. For the cheese sauce, melt the butter. Add in the flour. Stir for a minute or two. Add  in milk and mix well. Simmer for about 5 minutes to let it thicken. Remove from head and add in  shredded cheese. Stir until melted. Copycat Oatmeal Cream Pie Ingredients: For the cookie: 1 1⁄4 cups all purpose flour 2⁄3 ...
Read more

10 Seasoning Mixes // Tales From an Empty Nest

TACO Ingredients: 4 Tbsp chili powder 2 Tbsp cornstarch 2 Tbsp cumin 2 Tbsp smoked paprika 1 Tbsp salt 2 tsp garlic powder 2 tsp onion powder 2 tsp oregano 1 tsp pepper 1⁄4 tsp cayenne Instructions: I add 2-3 Tbsp homemade taco seasoning in place of 1 pkt of store bought taco seasoning. Italian Ingredients: 2 Tbsp oregano 1 Tbsp garlic salt 1 Tbsp sugar 1 Tbsp onion powder 1 Tbsp parsley 1 tsp pepper 1⁄4 tsp Italian seasoning Instructions: Whisk everything together in a bowl. Use 2-3 Tbsp in place of 1 pkt of store bought Italian Rib Rub Ingredients: 3⁄4 cup brown sugar, packed 2 Tbsp onion powder 2 Tbsp garlic powder 2 Tbsp Tony’s Creole Seasoning (or your favorite Cajun or Creole seasoning) 3 tsp pepper 2 tsp salt 5 tsp paprika 1⁄2 tsp cumin 1⁄2 tsp chili powder Instructions: Whisk everything together in a bowl. Apply liberally to ribs. (I’ve also used this on burgers.) This should be enough for 2-4 slabs of ribs depending on how much you use. Ranch Ingredients: 1⁄2 cup buttermilk po...
Read more