CHICKEN AND VEGGIE WRAPS WITH HERBED GOAT CHEESE SPREAD
This wrap is packed full of grilled balsamic-marinated chicken and colorful veggies. Paired with a creamy homemade herbed goat cheese, it's an amazing, easy sandwich to take on a picnic or for lunch at the office, since it can be made ahead.
Provided by Kardea Brown
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 22
Steps:
- For the chicken: Combine the vinegar, honey, olive oil, mustard, garlic powder, basil, salt and pepper in a medium bowl. Place the chicken in a shallow dish or large zip-top plastic bag. Pour the marinade over the chicken and refrigerate for 30 minutes.
- Meanwhile, make the goat cheese spread: Place the garlic in a food processor and pulse until minced. Add the goat cheese, chives, parsley, olive oil and lemon juice. Process until fluffy. Season with salt and pepper.
- For the wraps: Heat a grill pan (or outdoor grill) to medium-high heat.
- Remove the chicken from the marinade and grill until cooked through, 3 to 4 minutes on each side. Remove the chicken from the grill. Add the eggplant, bell peppers and onion. Sprinkle with salt and pepper and grill, turning occasionally, until crisp-tender, 3 to 5 minutes.
- To assemble the wraps, spread the goat cheese spread on the tortillas. Top evenly with the chicken and vegetables. Roll up, burrito-style, and cut in half.
HERBED CHICKEN WITH SPRING VEGETABLES
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F. In a small bowl combine the thyme, parsley, garlic, fennel seeds, red pepper flakes, and a pinch of salt and pepper. Stir to combine. Place the chicken pieces on a work surface. Gently loosen the skin of the chicken and push the herb mixture under the skin. Season the chicken all over with salt and pepper.
- Warm the olive oil in a large skillet over medium-high heat. Place the chicken in the pan, skin side down, when the oil is hot. Cook until the skin is crispy and golden, about 5 minutes. Turn the chicken and cook the same way on the other side. Turn the heat off the pan and reserve. Transfer the chicken to a baking dish, skin side up again, and finish cooking in the oven, about 15 minutes.
- Meanwhile return the same pan to medium heat. Add 1 tablespoon of the butter. When the butter has melted add the cipollini onions and carrots. Sprinkle with salt and pepper. Cook until tender and golden in places, about 7 minutes. Add the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon. Add the snap peas
- and mushrooms. Simmer over low heat until the vegetables are tender and the liquid has reduced by half, about 5 minutes. Season with salt and pepper, if necessary.
- Remove the chicken from the oven. Spoon the vegetables onto a serving platter along with the chicken. Spoon the sauce over the chicken. Serve immediately.
CHICKEN WITH HERBED GOAT CHEESE
Provided by Ina Garten Bio & Top Recipes
Categories main-dish
Time 50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees.
- Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving one side attached.. Cut 12 thick slices of the Montrachet and place 2 slices plus a large basil leaf under the skin of each chicken breast. Rub each piece with olive oil and sprinkle generously with salt and pepper. Bake the breasts for 35 to 40 minutes, until just cooked through. Serve hot or at room temperature.
DEES CHICKEN AND DUMPLINGS
I've been cooking this a long time. I don't know where the recipe came from, but it's good with big fluffy dumplings. It's really easy to make and extends the chicken.
Provided by Dienia B.
Categories Chicken
Time 3h30m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Boil chicken with water covering chicken in soup pot with tight lid.
- Add carrots and celery and bullion cook until chicken is falling off bone, about 2 hours; take chicken out and debone.
- Chop chicken in bite size pieces.
- Add back to soup pot with onion, peas, salt and pepper.
- Add 2 more cups water.
- Bring back to boiling.
- In another bowl, mix flour, baking powder, milk, salt and oil and drop by teaspoon in boiling chicken stock. You can add 1 tablespoon parsley or finely chopped chives if you want.
- Cover pot with lid and cook about 20 minutes on a low simmer so it doesn't burn.
- Don't lift lid in the 20 minutes that dumplings are cooking cause the steam cooks the dumplings.
Nutrition Facts : Calories 494.5, Fat 27.2, SaturatedFat 7.2, Cholesterol 106.8, Sodium 817.3, Carbohydrate 29.8, Fiber 2.2, Sugar 2.1, Protein 30.9
DEES PINEAPPLE CHICKEN BREAST
Make and share this Dees Pineapple Chicken Breast recipe from Food.com.
Provided by Dienia B.
Categories Chicken
Time 1h10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Put bell pepper slices in the bottom of glass baking pan.
- Pour one half of the can of pineapple over the bell pepper sliced.
- Put the frozen chicken on top; you can add more chicken if you need to.
- Sprinkle with soy sauce.
- Pour rest of pineapple over.
- Cover with tin foil.
- Bake at 425 degrees Fahrenheit for 1 hour.
DEES OVEN FRIED CHICKEN
Make and share this Dees Oven Fried Chicken recipe from Food.com.
Provided by Dienia B.
Categories Chicken Thigh & Leg
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Dredge chicken pieces well.
- Put skin side down on cookie sheet.
- Bake at 425 degrees Fahrenheit for 40 minutes.
- Flip over and bake 40 minutes skin side up.
- I like chicken well done; you may not have to cook it as long.
Nutrition Facts : Calories 346.4, Fat 15.5, SaturatedFat 4.4, Cholesterol 75, Sodium 559.8, Carbohydrate 28.3, Fiber 1.1, Sugar 0.1, Protein 21.5
DEE'S SPECIAL CHICKEN (EDIETS.COM BY DENISE)
Make and share this Dee's Special Chicken (Ediets.com by Denise) recipe from Food.com.
Provided by brittano_13
Categories Chicken Breast
Time 3h5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Salt and pepper the chicken breasts and broil them until golden brown.
- 2. Place the chicken in a slow cooker with the rosemary, sage, thyme, garlic and beer. Cook on high for 3 to 4 hours. Remove the chicken breasts, garnish with parsley and serve.
Nutrition Facts : Calories 177.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 68.4, Sodium 81.7, Carbohydrate 5.2, Fiber 0.4, Sugar 0.1, Protein 28
DEE'S HERBED CHICKEN
Greek-inspired, over-abundance of fresh herbs-inspired, and just good. The mint does not overpower the chicken as I thought it might. The marinade is also good brushed on zucchini or red peppers to grill with the chicken.
Provided by DeeCooks
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Puree everything except the chicken in a blender.
- Slash across breasts several times halfway.
- through to the bone.
- Marinate chicken breasts for at least an hour, preferably more.
- Grill chicken, basting with extra marinade til done.
- I serve this with tzatziki sauce, hummus, and pita bread. Give an extra squeeze of lemon over the chicken before you serve it.
Nutrition Facts : Calories 231.2, Fat 18.7, SaturatedFat 3.4, Cholesterol 34.8, Sodium 38.5, Carbohydrate 4.8, Fiber 1, Sugar 0.8, Protein 12
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