Lasagna Stuffed Chicken Breasts Recipe

This recipe is compliments of The Stay at Home Chef but with some subtle modifications that I made to the original recipe. 

Ingredients

2 chicken breasts
1 cup whole milk ricotta cheese
1 egg
2 teaspoons Italian seasoning divided
2 cloves crushed garlic
½ teaspoon salt
2 cups shredded mozzarella divided
1 cup marinara sauce
Black Pepper

Instructions

Butterfly chicken breasts and place into a lightly greased baking dish.


In a small mixing bowl, stir together ricotta cheese, egg, 2 teaspoons Italian seasoning, garlic, salt, and 1 cup mozzarella cheese.


Spoon about 1/4 cup of sauce onto one half of each chicken breast. Spread ricotta mixture on top of the sauce and fold chicken breasts over to close.


Drizzle remaining marinara sauce over chicken. Top with remaining mozzarella cheese and black pepper. 


Bake in a 400 degree oven for 25-30 minutes, until the thickest part of the chicken reaches an internal temperature of 165 degrees F.

Chicken Provencal with Herbs de Provence Recipe

6 boneless, skinless chicken thighs 

3 tbsp extra virgin olive oil

1 small onion finely chopped

6 clove garlic minced 

1 anchovy fillet minced 

1/8 teaspoon cayenne pepper 

1 cup dry white wine 

One 14 ½ can diced tomatoes drained

1 cup low-sodium chicken broth

2 ½  tablespoons tomato paste 

1 ½ tablespoon chopped fresh thyme (1 Tbsp dried)

1 teaspoon chopped fresh oregano (½ tsp dried)

1 teaspoon Herbs de Provence 

1 Bay Leaf

1 teaspoon grated lemon zest (⅓ tsp dried) 

1/2 cup pitted Nicoise or Kalamata olives 

Season both sides of the chicken with salt.

Heat 1 teaspoon oil in a Dutch or large saute pan oven over medium-high heat until shimmering then add three chicken thighs and cook without moving until well browned, about 5 minutes.

Using tongs, flip the chicken and brown on the second side about 5 minutes longer. Transfer to a large plate repeat with the remaining three chicken thighs and transfer to plate, set aside and discard all but one tablespoon of fat from the pot.  

Add onion to the Dutch oven and cook stirring occasionally, over medium-high heat until browned about 4 minutes.

Add garlic, anchovy and cayenne and cook stirring constantly until fragrant about 1 minute, then add the wine. Scrape browned bits from the bottom of the pot and stir in tomatoes, chicken broth, thyme, tomato paste, oregano and Herbs de Provence (if using) and bay leaf. 

Remove and discard skin from the chicken thighs (optional) then submerge the chicken in liquid and any accumulated chooses to the pot. Increase heat to high, bringing the mixture to a simmer.

Transfer the chicken to the pot. Cover and simmer until chicken reaches an internal temp of 165 degrees.

Using a slotted spoon, transfer chicken onto a serving platter and tightly cover with aluminum foil. Discard the bay leaf.

Increase the temp to high heat stirring in the lemon zest and bring to a boil and cook stirring occasionally until slightly thickened, about 5 minutes. Add the olives and cook for 1 minute. 

Adjust seasonings for personal preference. 

Pollo a la Brasa (Peruvian Chicken) With Aji Amarillo Sauce Recipe

This is a wonderful recipe for Pollo a la Brasa and its mayonnaise-based dipping sauce made with Aji Amarillo paste. I found the sauce so delicious that I did not even include a pic of the whole chicken here but if you want to see it follow this LINK to the actual recipe and pic. I purchased the paste from Amazon. 

Prepare either a whole chicken as you normally would and brine in salted water for a few hours on the counter, not in the refrigerator. Or, you could do the same with chicken pieces and either grill or broil them. If you elect to use a whole chicken make sure you tie the legs together before you roast it.

Ingredients

Chicken

1 whole chicken

3 tablespoons olive oil

¼ cup lime juice (about 2 limes)

4 cloves garlic minced

1 tablespoon salt

1 tablespoon ground cumin

2 teaspoons paprika

2 teaspoons sugar

1 teaspoon black pepper

1 teaspoon dried oregano

Peruvian Green Dipping Sauce

1 cup fresh cilantro loosely packed or 2 Tbsp dried

1 to 2 jalapenos seeded

1 tablespoons aji Amarillo paste*

2 tablespoons grated Parmesan

1 clove garlic minced

1 tablespoon olive oil

1 tablespoon lime juice

1teaspoon white vinegar

½ cup mayonnaise

1/8 teaspoon salt

Instructions

For the Chicken

Preheat oven to 475 degrees. Place the chicken on a roasting pan rack.

In a small bowl, combine the olive oil, lime juice, garlic, salt, cumin, paprika, sugar, pepper, and oregano. Use your fingers to loosen the skin around each end opening. Spoon some of the spice mixture under the skin so the flavors get in direct contact with the meat. Brush the outside of the chicken with some of the mixture as well.

Roast in the 475 degree preheated oven for 20 minutes.

After 20 minutes, reduce temperature to 350 degrees. Continue roasting until chicken reaches an internal temperature of 160 degrees, about 1 hour, 15 minutes.

Let chicken rest for 10 minutes before cutting and serving.

Serve hot with Peruvian Dipping Sauce.

Peruvian Green Dipping Sauce

Combine all ingredients in a food processor or blender and puree. Store in the fridge.

Tuscan Chicken Recipe

Looking for an authentic version of Tuscan Chicken then your search has ended with this recipe by Chef Gennaro Contaldo. I have provided his video at the bottom of this page.

I must admit that I was very hesitant to give it a try when I saw the copious amount of extra virgin olive oil that was the base for the sauce particularly since the vast majority of the online recipes were cream-based. But I threw caution to the wind and decided to make it knowing that I could make a chicken sandwich if it was a bust.

2 lbs bone-in, skin-on thighs and legs

Salt/Pepper

Flour for dusting/dredging

1 Cup extra virgin olive oil

1 Cup white wine

1 Head garlic cloves, whole

1 large bunch fresh rosemary or 1 Tbsp dried

1/2 tsp red pepper flakes 

Parmesan - Good Quality

8+ Ounces Farfalle Pasta (Bowties) 

Recipe Procedure

Trim the excess fat and skin from the thighs. Lay the thighs and legs on a cutting board skin side up and using your hand push down to flatten them somewhat. Season the very generously with salt and pepper. 

Place a small amount of flour on a plate, lightly dredge and shake off any excess. Then place the chicken skin side down in the pan and fry until the skin has crisped. Then turn them over and reduce the temp to a simmer.

Sprinkle with the pepper flakes and then place the garlic and rosemary on top of the chicken, cover the pan and cook for 30 minutes. After that, add the wine and continue simmering uncovered for an additional 15 minutes. Try to plan for your pasta to finish at the same time. 

Drain the pasta and return it to the pot and ladle in just enough of the sauce into the pan to coat the pasta. Add in a 1/4 cup or more of Parmesan and stir to combine.

Lay a portion of the pasta on serving plates followed by the chicken and spoon on the sauce and finish with a sprinkling of Parmesan. 

Enjoy! 

   

   

     

Creamy Garlic Chicken Recipe

This is really good and the more garlic the better. Compliments of Cafe Delites. 

Recipe Ingredients 

4-large boneless and skinless chicken breasts or thighs

4 tablespoons flour (all-purpose)

4 tablespoons finely grated fresh Parmesan cheese

2 teaspoon salt

1 teaspoon garlic powder

½ teaspoon black cracked pepper
8 oz mushrooms (optional) 

5 tablespoons olive oil

2 tablespoons butter

1 small onion finely chopped

1 whole head of garlic peeled and divided into 10-12 cloves

1 ¼ cup chicken broth (stock)

1 ¼ cup half and half or heavy cream 

½ cup finely grated fresh Parmesan cheese

2 tablespoons fresh parsley, to serve

Recipe Procedure 

Season the chicken with salt, garlic powder, and pepper.

In a shallow bowl, combine the flour, Parmesan cheese.

Dredge chicken in the flour mixture; shake off excess.

Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly.

Fry the chicken pieces until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.

Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter, and chicken breasts. When cooked, transfer the chicken onto the same plate.

Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.

Smash 6 whole cloves of garlic with the blunt edge of the back of a knife

Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves, the whole garlic cloves, and mushrooms if using until fragrant, about 2-3 minutes. 

Add the broth to deglaze the pan. Scrap up any browned bits and let simmer and reduce to half, about 5 minutes.

Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavors together.

Mix in the Parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.

Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavors.

Garnish with parsley and a little black cracked pepper.

Serve over pasta, rice or mashed potatoes.

Chicken Thigh Parmesan Recipe

Chicken Parmesan Thighs

I thought that I loved Chicken Parmesan but now I really do. What changed my opinion was a move from boring breast meat to flavorful boneless/skinless thighs.

I think that I won't be alone when I say that I judge an Italian restaurant by their chicken Parmesan. It's a relatively simple dish to make so I have to wonder what these folks are thinking when they set the plate in front of you and much to your surprise there is as much breading as meat. And with little doubt, was probably prepared by a food distributor, thawed (maybe), fried, a ladle of tomato sauce poured over the breast, topped with some Mozzarella cheese and popped under the broiler to melt. And if you're wondering, I'll just say that you'll be hard pressed to find any Parmesan incorporated in their method. So what you get is a soggy top crust which raises the question, Why would any self-respecting chef do this?

Forget that nonsense of pounding chicken breasts or slicing them horizontally to ½ an inch. Buy some boneless/skinless chicken thighs and leave them alone.

In contrast to my previous posts, and for the most part I'm not going to be showing any measurements because I think that you should decide on the quantities depending on the number of portions you're going to make whether it for one or four or more.

Recipe Ingredients
Large eggs beaten – start with 2

Plain bread crumbs – start with 1.5 cups

Flour

Good quality Parmesan cheese, not that stuff in the green tubes

Sliced fresh Mozzarella

olive oil

salt and pepper

Marinara Sauce 

baking sheet with a wire rack

12 inch skillet

A corded oven thermometer

My classic Italian marinara sauce can be found here.

Recipe Procedure
Beat the eggs in a high plate or bowl. Place the chicken on a dinner plate and salt and pepper both sides, then lightly flour until all of the meat is covered. Put the bread crumbs in another high sided plate or bowl and add some of the Parmesan into the crumbs and stir to combine. Deep pie plates work splendidly.

Remember you're making Chicken Parmesan so don't be judicious in the amount but don't go nuts either.

Preheat your oven to 425 degrees, use center rack

Dip the floured chicken into the egg and let the excess drip off, place the meat into the bread crumb mixture until all is covered, press the crumbs into the meat to ensure that the breading has adhered. Place on a wire rack on a baking sheet. Proceed until all of the chicken pieces are ready to be fried.

Fill a skillet with enough oil to come ½ up the sides of the chicken pieces. This doesn't mean that you measure the thickness of the thighs and divide by 2 simply because once you put in the meat the level of the oil will rise. Since you are using thick thigh meat you should be able to fry all at once but regardless, don't crowd the pan.

Fry the chicken until they are golden brown and remove to the wire rack. Sprinkle some Parmesan on the thighs followed by the Mozzarella.

Place the tip of the probe into the center of the thickest thigh and set the alarm to sound when the internal temp registers 160 degrees. Remove and plate as pictured above and then ladle your sauce around the cutlet not under or over it. This ensures that each and every bite is crisp and not soggy. All you have to do is dip the pieces into the sauce. Or you could have a small dipping bowl filled with the sauce. Hey, it's all about how you roll.

A side of pasta is mandatory; I suggest thin spaghetti.

Buon Appetito

Easy Roast Chicken with Pan Gravy Recipe

One of the easiest meals to prepare is roasted chicken with homemade gravy.

What you'll need:

1 Whole Chicken

1/2 Small onion

2 Small carrots

Seasoning salt or plain salt

Pepper

1 Tbsp and 1 tsp dried Rosemary leaves

Chicken stock

Flour

1 Tbsp butter

Butchers twine

Remove the giblets from the cavity of the chicken and discard. Season the cavity generously with seasoning salt, pepper and 1 tsp rosemary and stuff with the onion and carrot.

Season the outside of the entire bird with the seasoning salt, pepper and 1 Tbsp of the rosemary. Then truss the chicken with butcher's twine.

Put the chicken in a roasting pan and insert a corded digital thermometer into the thickest part of the breast making sure not to let the tip of the probe touch any bone.

Put the chicken into a preheated 375 degree oven and cook until the thermometer reaches 160 degrees.

Remove from the oven. Place the bird on a cutting board to rest - the internal temp will naturally rise to 165. If there are accumulated juices in the cavity pour into the roasting pan.

On medium-low heat, add a 1/4 cup flour to the fat in the pan and stir until blended. Add some chicken stock (or water), or additional flour and stir until you have reached the desired consistency. Adjust seasonings for taste and then add a 1 Tbsp of cold butter, stir until melted.

Carve the bird and pour the gravy on the chicken (or under it as shown) and your side dish which could be rice, mashed potatoes or wide egg noodles.

Enjoy!

Note: If you want chicken breast to be juicy the two things that you must do, first is to truss the chicken and use a corded digital thermometer as instructed above.

Barr's Texas BBQ Sauce Recipe

Ingredients:
2 Cups apple cider vinegar
3 Cups water
2 Cups sugar
1 Cup honey
1/4 Cup yellow mustard such as French's
2 Tsp black pepper
2 Lemons (juice of) or 6 Tbsp bottled lemon juice
4 Clove garlic minced
1/4 Cup freeze-dried or 1 1/2 cups diced onion
1/2 Stick butter
1/4 Tsp cayenne
1/4 Cup chili powder
2 Tbsp table salt
1 Tbsp cumin
1/2 Tbsp paprika

5 Cups (40 ounces) of store brand ketchup
3 Tbsp Worchester sauce
1/4 Cup liquid smoke

Procedure:
Combine all of the ingredients in the first group of ingredients a large pot and stir to combine at medium heat to dissolve the sugar and until the onions are tender. About 20 minutes.

Add 5 cups (40 ounces) store brand ketchup, 3 Tbsp Worchestire sauce and 1/4 cup of liquid smoke.

Stir well and bring to a boil and then back off and simmer for about 45 minutes stirring frequently. Let stand to cool.

For best results once at room temp put the pot in the fridge overnight.

If my memory serves me right, this recipe makes about a gallon of sauce and it freezes very well although it really doesn't freeze solid.   

Cajun Gumbo Base

Who said that good Gumbo has to be made with a homemade roux. Well I'm here to tell y'all that it isn't necessary and this alternative actually has zero fat and zero cholesterol with only 30 calories per serving.

So why put yourself through all the fuss and mess when you can have great tasting Gumbo with little work in minutes vs. hours.

1 Lbs Cooked Chicken
1 Packet Louisiana Fish Fry Cajun GUMBO Base
1 Lbs. Andouille Sausage
1 cup diced Onions
1 cup diced Green Bell Pepper
2 Celery stalks diced
2 Tbsp Butter
2  Quarts Chicken Broth
Cajun/Creole Seasoning

Cut the chicken into 1 inch pieces and the sausage into 1/3 inch thick  rounds. Fry the sausage to get some nice color.

Place the diced onions, bell peppers and celery and butter into a pot and saute until the veggies are tender and then add 1 1/2 quart of chicken broth and the packet of the Gumbo base and stir to combine.

Add the sausage, bring to a boil and simmer for 20 minutes. Adjust for flavor and thickness and then add the chicken and simmer for an additional 10 minutes.

Add in more seasoning if needed based on personal preference.

If you really want the best, let the pot of Gumbo cool and then refrigerate for 8 hours or overnight but if you do this do not add the chicken until after reheating with 10 minutes to go otherwise the chicken will over cook.

Serve over rice in bowls with a ratio of gumbo to rice 2:1

Blackened Chicken or Fish Recipe

This is a really tasty, fast and easy blackened chicken or fish recipe. 

2 Chicken Breasts 
2 Tbsp butter 
1 Tbsp Olive oil (not Virgin) 
Spices 

Spice Blend: All amounts are in Teaspoon amounts. (Note: 3 tsps = 1 Tbsp)

2 Salt
3 Oregano
3 Thyme
1 Black Pepper
1 White Pepper
1 Granulated Onion 
1 Paprika
1 Cayenne
1 Granulated Garlic

Pound the chicken breasts until 1/2 inches thick. But if nothing else, make sure that both breasts have the same thickness from stem to stern otherwise one will be finished before the other or one end of the chicken will be done long before the other end.  

Pat the chicken dry and on a plate, sprinkle the spice mix on all sides of the chicken and don't be skimpy. Place in the refrigerator for a few hours.  

Melt 1 Tbsp of the butter.

Remove breasts from the fridge and brush 1 Tbsp of melted butter on the top side. 

Add the remaining butter and oil to a metal skillet on your stovetop set at medium-high. Flick a little bit of water from your fingers into the pan and when it sizzles add the chicken buttered side up. 

One of the things that I found is cooking the meat too quickly which results in a blackened exterior and a raw interior. Adjust the heat accordingly. 

Check the bottom the breasts for that blackened look and when you got it, flip the breasts. If you think that the pan needs more oil  remember that you have the melted butter on the other side so no more is needed. If you think that more is needed, add more oil or butter but it's a good indication that the heat is too high.

The chicken is done when it's internal temp is 160 degrees and the best way to determine that is with a digital temperature probe. Just make sure you insert the tip of the probe in the middle of the meat and not through to the pan. 

When done plate and add your side dishes.  

White Rice With Butter and Soy Sauce

I love white rice but quite frankly I sometimes get bored with it.

Scouring the internet I came upon an "improvement" that I thought I'd try which was simply adding butter and soy sauce to the rice.

I tried it and I simply loved it. In the pic above I could have done a better job of stirring but it tasted really good.

Beside it are grilled chicken parts that I seasoned with Jake's Boss BBQ Rub over some Sweet Baby Ray's BBQ sauce. Better than Sweet Baby Rays you might want to try my Texas BBQ sauce recipe.

I stopped drowning my meats with sauce. Now I just add some to the plate and then put the meat on top. This way you can actually taste the spices and enjoy crispy chicken or that beautiful steak or pork chop but with  just enough sauce to add another dimension without being overpowering. Afterall, there is s reason that they (whomever "they" are) refer to sauces as condiments and not the whole enchilada.

Creamy Chicken Milano With Sun Dried Tomatoes Recipe

Click on Image to Enlarge

First let me say that this photo does not do this meal justice. In short, it is a simply wonderful dish and to quote Chef Joel Mielle "It's an explosion of Italian flavors."

4 chicken thighs, bone-in and skin on

Half cup fresh basil leaves (2 Tbsp dried)

Half tsp cayenne pepper

2 sprigs of fresh thyme (1 tsp dried)

2 sprigs of fresh oregano (1 tsp dried)

3 tbsp olive oil

1/4 cup Parmesan cheese (medium grate)

1/3 cup sun-dried tomatoes

3 peeled cloves of garlic

1 cup dry white wine

1/4 cup flour

1 cup chicken stock

1 cup heavy cream

Half teaspoon kosher salt

Sprinkle some cayenne pepper on both sides of each thigh and season both sides with kosher salt.

Place the flour on a plate, dip each thigh in flour, coating each end too. Pat off any excess flour.

Place a frying pan on medium to low heat with the olive oil. Once the oil is hot, place each thigh skin side up and cook gently for approx 5 minutes or until golden brown.

Once thighs are golden brown, turn over skin side down for another 5 minutes or until golden brown. Turn thighs back skin side up and set aside on a plate.

Turn the heat to low and add the three grated garlic cloves, sweat gently.

Slice the sun-dried tomatoes and add to the frying pan. Add the oregano and add the thyme. While stirring add the white wine and chicken stock.

Add the cream and Parmesan cheese, mix and reduce the sauce for 3 minutes.

Shred the basil leaves using a knife and add half to the sauce.

Return the chicken thighs skin side up to the frying pan with the sauce. Bake in the oven at 350 for 20 – 25 minutes.

Place chicken thighs on hot serving plates.

Add the remainder of basil to the sauce, stir and pour over chicken. 

Check out the procedural video below.  

Chicken Francaise Recipe

This is delicious chicken recipe that only takes a few minutes to prepare.  

Crack the eggs into a large enough dish to fit chicken breast. Season eggs with salt and pepper, give them a light beat.

Chop the parsley finely (keep a few sprigs for garnish) and add half to egg mixture. 

Grate all the Parmesan cheese finely and add to egg mixture, mix well. Set aside.

Remove chicken skin if any, then butterfly cut your breast. Hold a long sharp knife along the thicker part of the breast, place your hand on top and slice through the breast almost until the end. Cut parallel to your cutting board, and open the breast like a book.

Place cling film on a board, add your breast spread open, sandwich it in cling film and flatten the thicker side using the flat side of a meat mallet or the underside of a saucepan.

Get your wine and chicken stock portions ready.

Add the plain flour to a plate, spread it out flat by shaking plate.

Peel the garlic and place in garlic press (or dice finely).

To a frying pan on moderate heat, add the olive oil and half the butter.

Coat the chicken in the flour, shake off any excess flour.

Dip the chicken in the egg wash, make sure it’s totally covered and place in hot oil.

Cook chicken for approx. 4 minutes each side (depending on thickness). Flip over once brown and cook the other side. Transfer chicken to a hot plate and rest.

To the same frying pan on full heat, add the white wine (alcohol can catch fire so be careful, turn off heat first if unsure). Add the chicken stock. Add the crushed garlic. Add the squeeze of half a lemon. And leave to reduce 2 minutes on high heat.

Add the remaining half of chopped parsley. Add the remainder of butter and mix until butter is melted on very low heat.

Return the chicken to the sauce and continue heating chicken on low heat no more than 30 seconds.

Serve the chicken on warm plates, garnished with parsley.

Chicken Francaise Recipe Link