Chicken with Tomato Pan Herb Sauce

I'm so excited to share with you today one of my absolute FAVORITE weeknight chicken dishes. This chicken with cherry tomato pan herb sauce is delicious, simple and relatively healthy.


If you are bored with the same old chicken dishes, give this one a try. I know you won't be disappointed :)


I served this up with some roasted asparagus and my better brown rice.




Ingredients:

For the chicken:
2 boneless, skinless chicken breasts, butterflied and halved (4 halves total)
Salt and pepper
¾ cup flour

For the sauce:
3 tbsp. unsalted butter, softened
1 clove garlic, minced
1½ tsp. fresh oregano, minced
½ tsp. sweet paprika
Salt and pepper
2 tsp. olive oil
2 cups cherry or grape tomatoes (about 12 oz.)
1/2 cup dry white wine or chicken broth
1 tbsp. minced fresh parsley

Directions:

Season both sides of the chicken breasts with salt and pepper. Lightly dredge both sides of the chicken in the flour, shaking off the excess. Set aside.

In a small bowl, combine the butter, garlic, oregano, and paprika. Season with salt and pepper to taste. In a large skillet over medium-high heat, melt 1 tablespoon of the oregano butter with the olive oil. Place the chicken breast halves in the skillet and cook until golden brown on each side and cooked through, about 3-4 minutes per side. Transfer to a plate, cover loosely with foil, and set aside.

Increase the heat to high and add the tomatoes to the skillet. Cook, stirring occasionally, until the tomatoes begin to char and burst, about 5 minutes. Add the remaining butter mixture to the pan. Crush the tomatoes slightly to release their juices and continue stirring until the butter is melted. Add the wine or broth to the pan, scraping the bottom to loosen the browned bits. Cook for a minute more until well blended.

Transfer the chicken to serving plates, and top with the pan sauce. Sprinkle with parsley and serve.

Source: Adapted from Annie's Eats

Slow Cooker: Mushroom Chicken (#2)

OK folks, here it is the recipe for that other slow cooker mushroom chicken. This is probably coming at good time too, since I know most of us are looking for quick, fix-it and forget dinners after all that holiday cooking we've been doing.

This recipe really fits the bill but you may be wondering what the big difference is between mushroom chicken #1 and #2. Mushroom chicken #2 starts with cubed chicken. It also does not use any "cream of ____" soup, which a lot of folks prefer to do without (me, I'm OK with it once in a while).


So the other big question....Which was my favorite? I honestly don't know. I made this one some time ago, so it's hard to compare the two but they were BOTH great. I don't think you could go wrong with either recipe. Enjoy!

Ingredients:

1 tsp. salt
1/2 tsp pepper
1/4 tsp paprika
3 boneless,skinless chicken breasts cut into cubes
1/2 cup green onions, sliced
1 1/2 cups sliced mushrooms
1 3/4 tsp chicken bouillon granuales
1 cup dry white wine
1/2 water
1 can evaporated milk (5oz)
5 tsp cornstarch

Directions:

1. Combine salt, pepper and paprika in small bowl; sprinkle over chicken

2. Layer chicken, mushrooms, green onions and bouillon in a 4 1/2-quart slow-cooker. Pour wine, water over top. Cover and cook on high for 3 hours or 5-6 hours on low. Transfer chiken and vegtables to platter; cover with foil to keep warm.

3. Combine evaportaed milk and corn strach in small pan, stir until smooth. Add 2 cups of cooking liquid from slow-cooker; bring to a boil. Boil for 1 minute or until thick, stiring constantly. Serve over chicken.

I served this over brocolli rice.

Source: Betty Crocker

Slow Cooker: Mushroom Chicken (#1)

A few weeks ago, I posted about a great slow cooker mushroom chicken recipe I had made. I actually have two different slow cooker mushroom chicken recipes to share. This first recipe, I made more recently and really loved it. The mushroom gravy was soooo delicious!! I could have eaten that by itself-Ha!

While dinner cooked in the slow cooker, I took the kids out for a long bike/scooter ride. They sure worked up an appetite!



I served this over mashed potatoes and sauteed spinach (Pictured here with a salad. These are actually my leftovers). This dinner was so easy to prepare and so were the sides. I used Oreida Steam n' Mash potatoes. To make them extra creamy and yummy, prepare the potatoes according to directions on the bag and then add 4oz of onion and chive cream cheese. For the spinach, simply sautee in large pan with a little butter,olive oil and garlic. So good, so easy!



Ingredients:

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)
1 8-oz. pkg. fresh button mushrooms, quartered
1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced
1/4 cup butter
1 0.7-oz. pkg. Italian dry salad dressing mix
1 10-3/4-oz. can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-oz. tub cream cheese spread with chives and onion

Directions:

Melt butter in a saucepan. Then add the salad dressing mix. Stir in soup, wine and cream cheese until it combines and melts. Add all the mushrooms to your slow cooker. Place chicken on top and pour sauce over chicken. Place lid on slow cooker and cook on low for 5 hours. Serve over rice, pasta or mashed potatoes.

Source: Cleverly Inspired

Cashew Chicken

OK, time to post a few more recipes. It's been awhile, I know :)

This recipe for cashew chicken is really terrific. It tastes just like it came from your favorite Chinese take-out restaurant--only better! It's comes together fairly quickly and I'm sure is a healthier version too. The only change I would make next time, would be to add some red or orange bell pepper for color and more crunch. Other than that, it is really spot on!


If you are going to serve a small side salad with this (like your local Chinese place might), it's usually just romaine lettuce and some shredded carrots with a soy-ginger dressing. This Trader Joe's Goddess dressing is perfect for such a salad. My son and I are slightly OBSESSED with this dressing....it is that good!



Ingredients:

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry (or cooking wine, or leave out)
2 tsp. minced, peeled, fresh ginger
3 1/2 teaspoons cornstarch
coarse salt
1/2 cup chicken broth
2 tablespoons soy sauce
1 tablespoons rice vinegar
2 teaspoons sugar
1 tablespoons plus 2 teaspoons vegetable oil
2 garlic cloves, chopped
2/3 cup unsalted cashews, toasted
2 green onions, white and green parts separated and thinly sliced

Directions:

In a medium bowl, toss chicken with sherry, ginger, and 1 1/2 teaspoons cornstarch; season with salt. Refrigerate 30 minutes. In another bowl, combine broth, soy sauce, vinegar, sugar, and 2 teaspoons cornstarch. Set sauce aside.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken and cook until golden and cooked through, about 5 minutes. Transfer chicken to a covered plate. Add 1 teaspoon oil to skillet and cook remaining chicken (reduce heat if chicken is over-browning). Transfer to plate.

To same skillet, add 1 teaspoon oil, garlic, cashews, and green onion whites. Cook, stirring constantly, until garlic begins to soften, about 30 seconds. Whisk sauce and add to skillet along with chicken. Cook until sauce thickens, about 30 seconds. Top with green onion greens and serve with rice or noodles.

Source: The Bitten Word, originally from Everyday Food (September 2009)

Easy Chicken Enchiladas

Is it just me or are enchiladas a hard food to photograph? I feel every picture I've ever taken of enchiladas does not do the dish justice. That is the case here too. So, please excuse the less than stellar photo because this dish was terrific!


I adapted this recipe that was titled "Easy Enchiladas" from Woman's Day. The recipe is easy,mainly because it uses a prepared green salsa but it is still a very from scratch dish too thanks to the fresh veggies and poached chicken. You could of course make things easier by using prepared cubed chicken or even rotisserie chicken in place of the poached chicken.


Ready for the oven!!

Ingredients:

salt and pepper
2 6-oz boneless, skinless chicken breasts
1 cup chicken broth
2 Tbsp olive oil
1 onion, chopped
1 poblano or green bell pepper, thinly sliced crosswise
1 cup fresh or frozen corn kernels
1/4 cup lowfat sour cream
1/4 cup 1/3 fat cream cheese, softened
1/2 cup fresh cilantro, chopped
4 oz Muenster or Jack cheese, shredded (1 cup)
1 cup mild salsa verde (green salsa)
6 6-in. corn tortillas, microwaved on high until pliable

Directions:

1. Heat oven to 450°F. Fill a medium saucepan halfway with water and broth. Bring to a boil; add 3/4 tsp salt. Add the chicken, reduce heat and simmer until cooked through, 10 to 12 minutes. Transfer to a plate and let cool; shred.

2. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion, pepper, and 1/4 tsp each salt and pepper; cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in the corn, cream cheese and sour cream. Fold in the chicken, cilantro and 1/2 cup of the cheese.

3. Spread 1/2 cup of the salsa in a 13 x 9-in. baking dish. Roll the chicken mixture in the tortillas (about 1/2 cup per tortilla) and place seamside down in the dish. Top with the remaining salsa and cheese. Bake until beginning to brown, 8 to 10 minutes.

Source: Adapted from Woman's Day

Buffalo Chicken Dip

My daughter has a typical picky preschooler palette but my six year old is the complete opposite. He is quite adventures with foods. He's been know to order salmon instead of chicken fingers at restaurants, enthusiastically tries all ethnic foods and recently fell in love with spicy Buffalo wings.

He loved when I made these for a Super Bowl party. Of course, I can't make Buffalo wings all the time (plus, cutting apart the wings is not exactly my idea of fun) so I decided to make him this (new) classic Buffalo style dip.


Serve it up with crisp celery, carrots or tortilla chips...your guests will love it!

Ingredients:

2 cups shredded or chopped,cooked chicken
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (such as Frank's Red Hot®)
1 1/2 cups shredded Cheddar cheese
2 Tbsp blue cheese crumbles

Directions:

Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with crumbled blue cheese on top carrot, celery sticks and tortilla chips.

Source: Adapted from All Recipes.com

Salsa Chicken (Slow Cooker)

I know this dish probably doesn't look that appetizing but you have trust me on this one. In fact, I think you should bookmark this page if you like the following: chicken, Mexican flavors and your slow-cooker. This is the very popular (at least in the food blog world) SALSA CHICKEN!

Who knew chicken breasts + can of cream of chicken soup+ taco seasonings + sour cream could be so good. I know I sure didn't. I had seen this recipe so many times but it just did not sound that appealing. Of course, everyone raved about it, hence it's popularity.


Well, I'm so glad I tried it too b/c it really is so tasty....and easy!! If you have already made this dish, please feel free to leave your review below. THANKS!

Ingredients:

1 pound boneless skinless chicken breasts
1 can cream of mushroom or cream of chicken soup (I used the cream of chicken)
1 cup salsa
1 package taco seasoning (I used 1 Tbsp of my homemade taco seasoning)
1 cup sour cream
cilantro, for serving (optional) (I also added a little shredded cheddar-jack, black beans and scallion on top)

Directions:

Put chicken, soup, and salsa in slow cooker. Sprinkle taco seasoning over everything. Cook on low for 6 hours. If shredding the chicken, pull the breasts out and shred; return back to slow cooker. Stir in sour cream and heat just until everything is combined.

Source: Fake Ginger

Baked Chicken with Mushroom Sauce

Earlier in the week, I really wanted to make baked chicken with some sort of a mushroom sauce. I started searching online but was dissapointed to find almost all the recipes started with a can of soup:( Now, I'm OK with using a can of soup from time to time but for this recipe I really thought I could do without.

So, since I couldn't find a recipe I liked, I just made my own. It turned out just as I had hoped. This dish was so warm and inviting. The mushroom sauce was creamy and a little tangy....so good over mashed potatoes. The chicken inself was tender and flavorful. YUM!


I think this dish is nice enough to serve to company and it comes together relativly quickly too. I served this with mashed potatoes and green beans but it would would also be perfect over egg noodles.

Ingredients:

4 boneless skinless chicken breast halves
salt
pepper
1 cup all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon of garlic salt
2 tablespoons butter
1 tablespoon of olive oil

1 tablespoon butter
4 cups sliced fresh mushrooms
1 cup chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
1 tablespoon of fresh lemon juice
1/4 teaspoon of lemon zest
2 tablespoons all-purpse butter
2 tablespoons fresh parsley, chopped

Directions:

Preheat oven to 375°. Lightly, spray a 11-in. x 7-in. baking dish with cooking spray, set aside.

Flatten each chicken breast half to 1/2-in. thickness. Season chicken with salt and pepper.
Place flour, paprika and garlic powder in a resealable plastic bag; add chicken, a few pieces at a time. Seal and shake to coat.

In a large pan over med-high heat, add the butter and olive oil. Once pan is very hot, add the chicken (make sure to shake off excess flour!) and brown for 2 minutes on each both side. Transfer to the baking dish.

In the same skillet, add the rest of the butter and saute mushrooms for about 3 minutes.

Meanwhile, in a seperate bowl combine the broth,sour cream, lemon juice, lemon zest, 2 Tbsp flour, salt and pepper, whisk to combine. Add the mixture to the saute pan with the mushrooms and stir to combine. Cook the mushroom mixture for 2-3 minutes or until the sauce thickens slightley.

Then add the mushroom mixture to the top of the chicken and bake, uncovered, at 375° for 20-30 minutes or until chicken is no longer pink. Serve with a little parsley and fresh cracked pepper on top.

Source: Chef Mommy Original

Slow Cooker Creamy Chicken and Wild Rice Soup

**UPDATED ON 1/22/12 based on comments left**

Last week we had 2 days with the temperature in the high 60's. Then this week starts out with the temperture in the 30's and a small amount of snow. Honestly, I didn't mind it a bit because it gave me the excuse to make this wonderful soup that I've had bookmarked for a while.

This soup is of course easy (as most slow cooker meals are) but also really delicious. It was creamy, flavorful and loaded with fresh veggies. The best part.... BOTH of my kids eagerly ate it up.

The base for this soup is this package of Rice-A-Roni Long Grain and Wild Rice. This is easy to find in almost all major grocery store's rice aisle.


Serve this up with a crusty roll...can we say comfort food?




Ingredients:

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery

Directions:

Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

Source: 365daysofcrockpot

Buffalo Wings

I know that this post is a little after the fact but I just have to share it. These are the ultimate, perfect Buffalo wings!! Even if your not going to be making these soon, bookmark this recipe because it is simple, authentic and makes unbelievably good wings!!

My son has recently become obsessed with Buffalo wings and when we got invited to my neighbor's annual Super Bowl party, I quickly volunteered to bring the wings.

I got the instructions and recipe for one of my favorite video food blogs, Food Wishes. Chef John is a genius!!


These wings are oven fried to perfection and then coated in an authentic Buffalo sauce recipe. I served these along with celery, carrot sticks and blue cheese dressing for dipping.

The blue cheese dressing was just a store bought bottled brand (Ken's to be exact) but I did sprinkle in a little bit of fresh blue cheese crumbles because....well, I love my blue cheese crumbly :)


I am not even going to post the recipe here because Chef John's videos are so well done and I think you really need to view them to make these correctly. The video was especially helpful in explaining how to cut apart the wing pieces. I would never have figured it out on my own.

So....
Click HERE for the basic chicken wing recipe and click HERE for the buffalo sauce recipe.

Source: Food Wishes

Chicken Nuggets...McD's style (sort of)

When I first saw this recipe for McDonald's style chicken nuggets, I knew I had to try them. While I'm not a huge fan of Mickey D's, my kids, of course love it and on the rare occasion that we do go, they always order the chicken McNugget Happy Meal.

As I read through the recipe though, I realized that I didn't want to make such an "authentic" version and decided to omit the deep frying for a quick pan fry and oven baking. I'm not sure that made them all that much healthier but in my mind it seemed like the right thing to do.

Since I wasn't going to deep fry them but I still wanted them to have a really crispy coating and came up with the idea of breading them with finely ground Panko crumbs. I really loved the texture of the ground up Panko and plan to try this on other "faux fry" recipes.

So, how did they turn out?.....Honestly, the finished product didn't really resemble what you would find in a Happy Meal but they were very, very good. These nuggets turned out perfectly golden, tender and flavorful. I'll definitely be making these for the kids again....I just won't be calling them McNuggets :)

The nuggets get a quick pan fry for some color, then it's off to the oven to finish cooking.


Golden brown and delicious!


My daughter and her friend enjoying the real deal. We went to McDonald's to celebrate their first day of toddler preschool.


Ingredients:

2 boneless skinless Chicken Breasts (that’s 4 breast fillets)
3/4 teaspoon of Salt
1/2 teaspoon of Parsley flakes
1/2 teaspoon of Oregano
1/4 teaspoon of Onion powder
1/4 teaspoon of Pepper
2 Eggs, beaten
1 Cup of Flour
1 Cup finely ground Panko breadcrumbs
1/4 Cup Canola oil (for frying)

Directions:

Preheat oven to 375 degrees.

Cube chicken and place in a food processor. Blend chicken until it has all been taken apart and is well ground. Add the spices and blend a little more.

Pour out flour on a plate and have your beaten eggs in a small bowl ready to work with.

Roll the chicken paste mixture into small "nugget" balls (smaller than a golf ball). You should coat your hands with a little flour during this step because the ground chicken will be sticky.

Roll the nugget in flour, then in egg, and then in the Panko. Then, press the ball down to make it more of a nugget shape. Set nuggets aside.

Heat the oil in a heavy duty skillet until it becomes very hot. Place as many nuggets as possible in the oil, and fry for just 2-3 minutes until the bottoms are golden, turn and fry until the other side is golden. Remove and place on a foil lined baking sheet. Bake nuggets for approximately 10-12 minutes or until thoroughly cooked through. Remove to a towel-lined plate (to catch any excess oil).

Source: Inspired by For The Love of Food

Chicken Francese

Chicken Francese...it's one of those dishes that you always see on a wedding menu or just about any other catered event. However, it's something that I rarely make at home...until this week. For some reason, I was totally craving chicken francese!

When I found this version by Tyler Florence, I thought "perfect!". It was exactly what I was looking for. Simple ingredients and it had a five start rating, so I knew this would be good...and it was.

The chicken was moist and the sauce flavorful with out being too lemony (though I like lemon, so a little more wouldn't have bothered me). The one thing I would change next time is to add a bit more flour (maybe 1 tbsp.) because the sauce was a bit thin. Overall, this is a great recipe for this classic dish.

Here it is....almost ready...just simmering away...


Dinner Time! I served this up with a simple thin spaghetti (tossed with a little olive oil and fresh parsley) and a salad.


Ingredients
4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Source: Tyler Florence

Sweet and Sour Chicken

I had this recipe from My Kitchen Cafe saved for a while and ended up making it last Friday. I was craving Chinese food but didn't really want to order take-out, so I decided to give this a shot.

The first thing I loved about this dish, is that it all of the ingredients are pantry staples (ketchup,soy sauce,vinegar). So, I didn't have to make a special trip to the store which is great. Secondly, this tastes FANTASTIC! Just like it came from our local Chinese restaurant, only better!

The one negative thing about this recipe, is that it is not exactly figure friendly thanks to all the sugar. So, if you are watching your weight, pay attention to your serving size and pair it with healthy sides like brown rice and steamed veggies. Definitely give this recipe a try though, you won't be disappointed.

My son and I loved this dinner. My daughter loved the chopsticks!


Ingredients

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stove top. Stir constantly and let cook over medium heat until thickened and reduced – about 6-8 minutes.

Source: My Kitchen Cafe

Basic Grilled Chicken

It's funny how sometimes the easiest things to cook are the most challenging. Case in point....basic grilled chicken. For many years, I could not cook a decent piece of grilled chicken to save my life! My chicken would always come out too dry and not very flavorful.

Countless cutlets later, I finally I discovered the secret to cooking flavorful and moist grilled chicken. The trick is really just two simple but important steps.

The first step is trimming the chicken well and pounding them down to about 1/2 inch thickness. In the past, I would just take the chicken right out of the package and use it that way. The cutlets were too thick and would take forever to cook. So, I would end up with tough, dry cutlets...blah!

The second important step, is making sure to use a very hot grill pan (or outdoor grill) that is lightly brushed with oil. Let the chicken cook about 3-4 minutes before turning over. If you turn it too soon the chicken will stick to the pan. I then cook them an additional 1-2 minutes per side to ensure the chicken is very thoroughly cooked (I have nightmares about undercooked chicken...anyone else?) and to get those pretty grill marks.

This chicken does not need to marinate and is simply seasoned. It comes out flavorful and is perfect by itself or served as part of another dish. This chicken is so versatile, that I always end up making more cutlets than I need and refrigerate the leftovers to use later in the week.

Basic grilled chicken on top of a salad.


Ingredients
chicken breasts, skinless
canola oil or olive oil
salt
pepper
seasoning salt (such as Mrs. Dash)
crushed red pepper flakes

Begin by rinsing the chicken breasts under cool water and pat dry with paper towels. On a cutting board, trim the chicken of any fat, skin or cartilage. Then place each breast between two pieces of plastic wrap (or inside of a gallon size Ziploc, my fav. method) and gently pound chicken with a mallet to 1/2 inch thickness. Trim any remaining fat, skin or cartridge from each breast that you see.

Lightly brush each breast with oil, then season both sides with salt, pepper, seasoning salt and a pinch of the red pepper flakes.

Brush oil on a grill pan and set over a med-high heat. Once the grill pan is very hot, add each chicken breast and cook for 3-4 minutes. Turn over each breast and cook for another 3-4 minutes. Turn over again and cook for 1-2 on each side, or until chicken is thoroughly cooked and juices run clear.

Remove from grill pan and serve or let cool and refrigerate. These grilled chicken breasts last in the refrigerator for 2-3 days.

WW Points= 4 ( 4oz chicken cutlet)

Source: Chef Mommy's Kitchen

Baked Chicken

I wasn't sure what to call this dish. It is a simple baked chicken but it starts off on the stovetop. I like to sear it for a minute or two to give it some color and to speed up the cooking time. So, it's technically not just baked...but don't let the extra step of searing scare you. This is still a one pan dish and cooks in about 20 minutes.

This chicken comes out incredibly moist and just flavorful enough. It an easy dish to make on a weeknight and pairs well with many sides. I do like to remove the sliced garlic before serving though. I'm just not a huge fan of chopping into a piece of garlic. Enjoy:)


Ingredients

4 skinless chicken breast halves
3 1/2 tablespoons extra virgin olive oil, divided
2 tablespoon fresh parsley, minced
1/2 teaspoon dried basil
2 cloves garlic, thinly sliced
1/4-1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried thyme leaves
salt and pepper

Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together 2 tbsp of olive oil, parsley, basil, red pepper flakes, garlic and thyme. Set aside.

Then, trim any fat on the chicken breasts and between two pieces of plastic wrap, pound the chicken to 1/3 inch thickness. Season both sides of the chicken with salt and pepper.

Heat an oven safe pan over med-high heat and add 1 1/2 tbsp. of olive oil. Once oil is hot, add the chicken breasts and cook for 1 1/2- 2 minutes on each side. Then brush the parsley oil mixture on both sides of the chicken. Pour any remaining sauce over the chicken. Place pan in the oven and cook for 10 minutes. Then turn chicken over and cook for an additional 5 minutes or until chicken is cooked through and juices run clear.

Source: Chef Mommy's Kitchen

Chicken, Mushroom and Spinach Quesadilla

Here is another fantastic recipe from Ellie Krieger. These chicken, mushroom and spinach quesadilas taste like something you might have in a restaurant....they are so good! I like them so much I've actually made these twice in one week!

This can be a great, quick weekday dinner if you do the prep work ahead of time. For me, I grilled up the chicken the night before (though you can use any kind of cooked chicken). I also prepped the veggies and measured out the spices. When it was time to cook the quesadillas, it only took about 15 minutes.

One more look...these were delish!


Ingredients

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin *
1 teaspoon chili powder *
1 teaspoon dried oregano *
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

*I used a little less b/c the kids aren't huge fans of spicy foods.

Source: Ellie Krieger, Food network

5 Healthy Lunch Ideas

The New Year is here and like so many, I am going to try to eat healthier. For me, lunch time is always a challenge. I always eat lunch after my daughter goes down for her nap (around 1:30) and by then I'm starving and don't usually have something ready to go. So many time what I make for lunch is not always the healthiest thing. Heck, it can be down right junky!! For example, last month I actually made myself a peanut butter, chocolate chip and mini marshmallow sandwich and washed it down with a diet coke...yeah, not good at all!

I decided to post these 5 healthy lunches to remind me of some better options. They only require a small bit of prep work the night before and pack well if I'm not eating at home. Please, feel free to share your favorite healthy lunches too. I need more ideas!!

#1: Turkey Roll-Ups, Melon and Apple

Make it: Mix together chopped romaine lettuce, tomatoes and ranch dressing. Place a few slices of lean turkey and the chopped veggies in a flour tortilla and roll up. Serve with melon and an apple.


#2: Tuna Salad on Whole Wheat Bread, Carrots, Celery and Tangerines

Make it: Take a 3oz can of water-packed tune (drained) and add finely chopped, onion, carrots and celery. Add 1 Tbsp. of light or low cal mayo and mix everything together. Serve on whole wheat bread with romaine lettuce. Add carrots, celery and tangerines to complete meal.


#3 Fettuccine Alfredo with Vegetables

Make it: Cook one Lean Cuisine/Smart Ones frozen fettuccine Alfredo entree in microwave according to instructions. Cook one steam-in-a-bag (such as Bird's Eye)package of mixed vegetables according to directions. Combine fettuccine and vegetables.

#4 Grilled Chicken Salad with Vinaigrette
Make it: Rinse and dry 2 cup of mixed green salad. Add chopped cucumbers, carrots,onions,tomato and a 4oz piece of sliced grilled chicken on top. Serve with a homemade oil& balsamic vinegar or bottled low-fat vinaigrette. Season with salt and pepper to taste.

#5 Soup and Salad

Make it: Heat up homemade or canned (such as Progresso)vegetable soup and serve along side a simple garden salad with homemade or bottled light vinaigrette.

Chicken Parmesan (Giada's recipe)

I love one pot (or pan in this case)dishes! Less stuff to clean up afterwards is always a very good thing. The other great thing about this classic from Giada,is that it tastes a little lighter than traditional chicken Parmesan recipes that are dipped in egg and breaded.

This dish works well for a weeknight meal. Just be sure to check that your cookware is safe for high oven temps. I use Calphalon Tri-ply stainless steel, which are oven safe up to 500 degrees. If your cookware isn't rate for high oven temps, you can always transfer the chicken to a baking dish after cooking it on the skillet.

Click HERE to see video of this dish.

Ingredients
3 tablespoons olive oil
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh Italian parsley leaves
Salt and freshly ground black pepper
8 (3-ounces each) chicken cutlets
1 1/2 cups tomato sauce,homemade or purchased marinara sauce
1/2 cup shredded mozzarella
16 teaspoons grated Parmesan
2 tablespoons unsalted butter, cut into pieces

Preheat the oven to 500 degrees F.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.

Grilled Chicken with Mango Salsa

Since, my husband was home for dinner tonight,I decided to asked him what he wanted. He quickly replied with his usual "something light" and "something that doesn't make a big mess".

When I hear the "something light", I usually think of grilled chicken...or grilled fish, or a salad, or...well, anyway tonight I thought grilled chicken.

But, grilled chicken can get a little boring, so this mango salsa adds a nice splash of color and a fresh,crunchy taste. I paired it with some cilantro-lime rice and there you have a light and healthy dinner without a big mess.

Ingredients

Mango Salsa
1 cup diced fresh mango
1/4 large red pepper, chopped
1/3 cup diced red onion
1/3 cup fresh cilantro, chopped
1 tablespoon fresh lime juice

Marinade
1/4 cup olive oil
1/4 cup fresh lime juice
1 teaspoon finely chopped lime zest
salt & freshly ground black pepper
3 boneless chicken breasts

Directions
Prepare the salsa: In a small bowl combine all the ingredients. Season with salt and pepper to taste. Refrigerate for at least 1 hour to allow flavors to meld.

Prepare the marinade: In a small bowl, combine all the marinade ingredients and whisk to combine. Taste for seasoning and adjust if necessary.
Place the chicken breasts between two sheets of plastic wrap and pound to flatten slightly with a rolling pin. Arrange the chicken breasts in a large shallow glass dish and pour the marinade over, Turning to coat evenly. Cover and refrigerate for 30min to 4 hours, turning several times to make sure the marinade covers all the chicken.

Cook the chicken: Prepare a charcoal, gas grill or indoor grill such as the George Foreman for medium high heat grilling. Remove the chicken from the marinade and place on grill rack. Grill, turning once for 10 minutes on each side, or until juices run clear.

To serve, place the chicken on individual plates and spoon the mango salsa on top.

WW Points= 3.5 (1 chicken breast w/ 1/3 cup salsa)