Posts tagged chicken

Baked Chicken Roll Ups with Mozzarella and Ricotta Cheese

Nom nom! This is easy to make and it never fails my family. And what’s to love?! The cheese! I *LOVE* anything that has cheese in it!


Ingredients:

  • 5 oz baby spinach leaves, coarsely chopped
  • 2 garlic cloves, minced
  • drizzle of olive oil
  • 1/2 cup Ricotta cheese 
  • 5 tablespoons grated Parmesan cheese (divided)
  • 3 eggs, beaten (divided)
  • salt and pepper to taste 
  • 3/4 cup Italian bread crumbs
  • between 1 1/2 to 2 lbs of thin chicken breasts
  • 1 cup of tomato sauce (it can be any kind, I personally use mariana sauce for this one)
  • 3 to 4 oz of Mozzarella cheese, sliced (I bought the ball kind but you could probably use the shredded kind if you prefer 

Directions:

  1. Preheat the oven to 450 degrees. 
  2. Place the chopped spinach leaves in a large pan. Add in the minced garlic and drizzle olive oil over it. Cook over high heat for 2-3 minutes. The spinach leaves will wilt and shrink in size. 
  3. Place the spinach mixture in a bowl. Add Ricotta cheese, 3 tablespoons of grated Parmesan cheese, 1 egg and season with salt and pepper. Mix all of this together well. 
  4. In a separate bowl, whisk two eggs. 
  5. In another bowl, mix 3/4 cup of Italian bread crumbs with 2 tablespoons of grated Parmesan cheese. 
  6. Grease a 13″ by 9″ glass baking dish with olive oil spray and set aside. 
  7. Lay your chicken breast flat and start with the smaller end. Scoop a small amount of filling and roll towards the bigger end of the chicken breast. Take the rolled up piece and dip into the egg bowl then dip into the bread crumb mix. You’ll want to make sure it’s fully coated before placing it seam down in the baking dish. 
  8. Bake in the oven at 450 degrees for between 20 to 25 minutes. 
  9. Take dish out of the oven and pour tomato sauce on top of the roll ups. 
  10. Place the sliced Mozzarella pieces on top of the chicken roll ups and bake again for 5 minutes or until the cheese melts. 
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Roasted Chicken Breasts with Caramelized Shallots

You can’t ever go wrong with caramelized onions especially SHALLOTS!! They’re so good. This recipe takes very little prep time and is ready in approximately 20 minutes. It’s a great recipe for one of those busy week nights. 


Ingredients:

  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1 tablespoon soy sauce
  • 4 large shallots, peeled and diced
  • salt and pepper
  • 4 thick chicken breasts (make sure they’re all of the same thickness for even cooking)

Directions:

  1. Preheat the oven to 450 degrees. 
  2. In a large baking dish (I used the 13″ by 9″ glass baking dish), mix in the olive oil, red wine vinegar, soy sauce, diced shallots, salt and pepper. 
  3. Toss the chicken in the mixture. Flip them over. Make sure they’re coated in this sauce and the shallots. 
  4. Roast for about 20 minutes. Halfway through the roasting time you should flip the chicken breasts over. 
  5. When 20 minutes is up, I continue to cook the chicken breasts under the broiler for 2-3 minutes to give it a nice color. 
  6. Serve with caramelized shallots on top of each chicken breast. 

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Panda Express’ Mushroom & Zucchini Chicken

My husband loves Panda Express and this is his favorite out of all their dishes. Why waste money on takeout when you can make it at home? And it’s much more healthier as well.

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Chicken Lombardy

This chicken will quite possibly be the BEST you’ve ever eaten. First of all, I love cooking chicken with wine. For this specific recipe, we use Marsala wine. And who doesn’t like cheese? This recipe is worth the try and you will not regret it!

chicken-lombardy

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Crispy Buttermilk Chicken Breasts

I cannot believe I forgot to take pictures of this when I made this yesterday! I’ll have to remember to take pictures the next time I make this. I had leftover buttermilk when I made banana bread over the weekend. I hate the thought of wasting food and I had wanted to find ways to use up the rest of the buttermilk. I came across this recipe and modified it to what I had on hand. It was a smashing delicious success! Marinating the chicken in this buttermilk mixture makes the chicken moist and tender. Sautéing the chicken seals the juices and develops a nice crispy crust just before transferring to the oven. It’s a must try! Read the rest of this entry »

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Grilled Chicken Dinner Foil Packs

More foil packs on the grill! I love doing foil packs. So easy and foolproof! Here’s a good and a simple one.

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