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Best Baked Garlic Parmesan Chicken

Ingredients

  • ½ cup Mayonnaise
  • ½ cup shredded Parmesan cheese
  • 4 boneless skinless chicken breast cutlets.
  • 4-5 teaspoons Italian seasoned dry bread crumbs
  • ½ teaspoon garlic powder
  • pinch of salt
  • ½ teaspoon lemon pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl combine mayo garlic powder and parmesan cheese.
  3. Moisten chicken breasts with water and lay on baking sheet (I line my baking sheet with parchment paper to make clean up easy)
  4. Divide the mayonnaise mixture evenly among the chicken just spreading it across the top of each piece and sprinkle with salt and pepper to taste.
  5. Bake for 15-20 minutes remove from oven and sprinkle bread crumbs on each piece of chicken.
  6. Return to oven and bake for additional 20 minutes or until chicken is cooked thoroughly and juices run clear.
  7. Tops will be browned and chicken will be incredibly juicy.
  8. You can also finish them off under the broiler for a minute or two to get them extra browned on top.
  9. Serve with a veggie like these delicious fresh broccoli that I steamed.
  10. Season with a dash of fresh parsley if desired.

This article and recipe adapted from this site

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Official Drago s Charbroiled Oysters

This authentic recipe for charbroiled oysters was developed by Tommy Cvitanovich of Drago s Restaurant in New Orleans and Metairie La.

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Creamy Ranch Chicken (crock Pot Cream Cheese Ranch Chicken)

Ingredients

  • 4 boneless skinless chicken breasts
  • 2 tablespoons butter melted (I used 4 tablespoons)
  • 1 can cream of chicken soup (10 3/4 ounce)
  • 8 ounces of cream cheese cut into cubes
  • 1/2 cup chicken broth (I used low sodium)
  • 1 packet (1 ounce) Hidden Valley Ranch Dressing Mix
  • paprika – few dashes
  • 1/4 teaspoon minced garlic (I used 1/2 teaspoon)
  • 1/4 teaspoon dried parsley flakes (I used 1/2 teaspoon)
  • 1/8 teaspoon dried oregano (I omitted)

DIRECTIONSTIPS – BAKING IN THE OVEN

  1. I doubled the butter garlic and parsley and omitted the oregano.
  2. I followed the same instructions but instead of using my crock pot I placed the chicken breasts in a 9×13 baking dish lightly sprayed with non-stick cooking spray.
  3. I sprinkled the breasts with paprika and the ranch dressing packet then drizzled the melted butter on top. I used a brush to get the butter even over the chicken.
  4. I baked the chicken uncovered at 350 degrees f. (pre-heated) on the middle rack of the oven for about 45 minutes then topped the chicken with the creamy sauce and placed it back in the oven uncovered for an additional 20 minutes.
  5. Baking times will vary depending on the size of the chicken breasts and oven. My chicken breasts were large and took longer to bake.
  6. I thinly sliced the chicken serving it over rice with the sauce with a side of steamed broccoli.
  7. Don’t let the ugly fool you it may not be pretty right out of the oven…but it’s great. Be sure to mix the sauce again in the baking dish before serving.
  8. Head over to Food.com to print the recipe!

This Recipe adapted from >>>> Click Here

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Italian Chicken Pasta In Creamy White Wine Parmesan Cheese Sauce

IngredientsFor cooking chicken:

  • 4 boneless skinless chicken breasts (halved horizontally and paper towel dried)
  • 1/2 cup flour
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons Italian seasoning
  • 2 tablespoons olive oil

Pasta:

  • 12 oz of spaghetti

White Wine Parmesan Sauce:

  • 4 tablespoons butter
  • 1 small yellow onion (or use 1/2 onion) chopped
  • 4 garlic cloves minced
  • 2 scallions chopped
  • 2 small tomatoes diced
  • 1 tablespoon flour
  • 1 cup heavy cream
  • 1 cup white wine
  • ½ cup Parmesan cheese shredded
  • 1 teaspoon Italian Seasoning
  • 1/2 teaspoon salt more to taste
  • ¼ teaspoon crushed red pepper flakes

Instructions

  1. PREPARING CHICKEN BREASTS: Make sure to cut chicken breasts horizontally to make them thin. Paper towel dry the chicken.
  2. In a large bowl combine flour salt black pepper garlic powder and Italian seasoning. Stir well to blend. Using a fork or tongs coat the chicken breasts in the flour mixture by pressing into the mixture with tongs and then flipping the chicken over to coat the other side. Set aside.
  3. COOKING CHICKEN BREASTS: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the skillet is hot place flour coated chicken breasts in the skillet and cook for 4 to 5 minutes on each side until golden brown on both sides and cooked through turning once between cooking about 8-10 minutes. Remove chicken from pan and set aside.
  4. SAUCE: Add butter diced yellow onion and minced garlic cloves to pan. Cook on medium high until onions and garlic are translucent about 2 minutes. Next add chopped scallions and tomatoes. Add 1 tablespoon flour to pan and whisk to combine.
  5. Now add heavy cream wine Italian Seasoning salt and red pepper flakes. Bring mixture to a simmering point and then add ½ cup of shredded Parmesan cheese. Use a whisk or a wooden spoon and mix it in until you have a smooth mixture.
  6. COOKING PASTA according to your package instructions in salty water. I like pasta that is neither too hard nor too soft so I always cook it Al Dente. Drain but do not rinse.
  7. FINAL ASSEMBLY: Add cooked pasta to the skillet with the sauce and stir to combine on low heat for 2-4 minutes. Taste and add salt if needed. Return chicken to skillet on top of the pasta and allow it to warm up for an additional 5 minutes.
  8. SERVE chicken either on top or next to pasta and sprinkle with Parmesan cheese if desired.

This article and recipe adapted from this site

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Slow Cooker Shredded Chicken Burrito Bowl

Ingredients

  • 1 ½ lbs. chicken breásts
  • 1 ¼ cups sálsá verde mild or medium
  • 2 Tbsp. butter or olive oil
  • ¾ cup red onion finely diced
  • ½ tsp. sált
  • ¼ tsp. pepper

Sáutéed Onions

  • 1 Tbsp. olive oil
  • 1 smáll red onion thinly sliced
  • ¼ tsp. sált

Toppings

  • 2 lárge ávocádo thinly sliced
  • Jálápeno optionál
  • Cilántro optionál
  • Rice or cáuliflower rice
  • See this recipe in Heálthy Meál Plán #2

Instructions

  1. In á 6-quárt slow cooker pláce chicken sálsá verde butter red onion sált ánd pepper. Lift up chicken breásts to állow some of the liquid to get underneáth them.
  2. Cook on High for 4 hours or Low for 6 hours. During the lást 30 minutes of cooking shred the chicken breásts ánd let finish cooking.
  3. While chicken is cooking combine 1 táblespoon olive oil red onion slices ánd sált in á medium sáuce pán. Cook over medium heát for 4-6 minutes or until tender.
  4. Serve shredded chicken over cooked rice or cáuliflower rice with sáutéed onions sliced ávocádo cilántro ánd jálápeños ánd enjoy! See this recipe in Meál Plán #2.

This article and recipe adapted from this site

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Lemon Curd Tarts

These sweet and tangy Lemon Curd Tarts are an impressive dessert that are quite simple to make!

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Mushroom And Artichoke Chicken

Baked chicken with mushrooms and artichokes is a great dinner recipe for the whole family. This mushroom and artichoke chicken comes with a rich and creamy sauce that is very indulgent. You ll be glad…

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Best Recipes-moroccan Grilled Chicken With Herby Lemon Olive Vinaigrette

INGREDIENTS

  • 2 póund bóneless skinless chicken breasts cut intó bite size chunks
  • 2 tablespóóns extra virgin ólive óil
  • 1/3 cup plain Greek yógurt
  • 1 tablespóón smóked paprika
  • 1 tablespóón fresh cilantró chópped
  • 2 teaspóóns gróund cumin
  • 3 clóves garlic minced ór grated
  • 1 inch fresh ginger grated
  • kósher salt

HERBY LEMÓN ÓLIVE VINAIGRETTE

  • 1/4 cup fresh lemón juice + 2 teaspóóns lemón zest
  • 1/4 cup extra virgin ólive óil
  • 1/4 cup fresh cilantró chópped
  • 1/2 cup pitted green ólives tórn
  • 1 pinch crushed red pepper flakes
  • kósher salt
  • 1/3 cup crumbled góat cheese ór feta cheese

INSTRUCTIÓNS1. In a gallón size zip tóp bag cómbine the chicken ólive óil yógurt paprika cilantró cumin garlic ginger and a large pinch óf salt. Marinate fór 15 minutes ór up tó óvernight in the fridge.2. Set yóur grill grill pan ór skillet tó medium-high heat. Take skewers and thread the chicken pieces ón.4. Brush the chicken ón the skewers lightly with ólive óil. Grill the skewers until lightly charred and cóóked thróugh turning them óccasiónally thróughóut cóóking abóut 10 tó 12 minutes tótal.5. Tó make the vinaigrette cómbine the lemón juice lemón zest ólive óil cilantró ólives crushed red pepper flakes and a pinch óf salt in a bówl. Stir in the cheese. 6. Serve the skewers drizzled with vinaigrette. Enjóy! This article and recipe adapted from this site

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Buttermilk Ranch Oven-fried Chicken

Ingredients

  • 3 to 4 lbs chicken drumsticks skin on or off
  • 1 oz envelope ranch salad dressing and seasoning mix
  • 2 cups buttermilk
  • 8.5 oz corn muffin mix
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp paprika
  • 1/4 tsp cayenne

Instructions

  1. Combine chicken ranch seasoning and buttermilk in a large ziploc bag.
  2. Turn the bag over several times to ensure the chicken is coated with the ranch and buttermilk and place in the refrigerator. Refrigerate for the entire day or at least one hour.
  3. Preheat the oven to 425F.
  4. Spay a large baking sheet with cooking spray and set aside.
  5. Combine corn muffin mix and seasonings in a shallow bowl.
  6. Remove the chicken pieces one at a time and shake off the excess buttermilk.
  7. Dip the chicken in the breading turning to evenly coat. Shake off excess and place chicken bone side down on the prepared baking sheet.
  8. Repeat for remaining chicken pieces.
  9. Lightly spray the top of each piece of chicken with cooking spray.
  10. Bake for 35 to 40 minutes or until chicken is cooked through and juices run clear. Check the chicken at about 30 minutes and if the coating is turning too brown just place a piece of foil lightly over the top of the chicken to prevent further browning.

Read Full Recipe >>>> Click Here

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Skillet Tomato Chicken Breast Dinner

Ingredients

  • 4 whole boneless chicken breásts
  • one 28 ounce cán diced tomátoes
  • 1 cup chicken broth
  • 1 onion diced
  • 1/2 cup white cooking wine
  • 1 Teáspoon gárlic powder
  • 1 Táblespoon olive oil
  • sált ánd pepper
  • 1 Táblespoon white sugár

Instructions

  1. Sált ánd pepper both sides of the chicken breásts. Pláce the olive oil in á lárge sáute pán. Sáute the chicken breást until golden brown on both sides. Remove the chicken breásts from the pán to á pláte.
  2. Ádd the white cooking wine to the pán ánd degláze it. Ádd the onions chicken broth tomátoes gárlic powder ánd sugár to the pán. Simmer for 10 minutes. Pláce the chicken breásts báck into the pán spoon the tomátoes on top of the breásts simmer for 15 minutes or until chicken is cooked through. Serve immediátely.

This article and recipe adapted from this site