Posts Tagged Chicken

Corn-Tortilla-Crusted Chicken Tenders

This is a Martha Stewart recipe.

  • 10 corn tortillas roughly torn
  • Salt and pepper
  • 1/4 cup flour
  • 1 cup buttermilk
  • 1 1/2 pounds of chicken, cut into smaller pieces
  • 2 cups vegetable oil
  1. In a food processor, pulse the tortillas until they resemble coarse meal. Season with salt and pepper and transfer to medium bowl. Put the flour in one bowl and the buttermilk in another. Dredge chicken in flour, coat in buttermilk then dredge in corn tortilla crumbs.
  2. Heat oil in large skillet. Cook chicken in batches until crust is golden and chicken is cooked through.

Corn Tortilla Crusted Chicken

Verdict: In trying this recipe I have learned that I do not like corn tortillas. The chicken pieces were nice and crunchy, but they just weren’t for me.


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Chicken Cordon Blue

I found this recipe online.

  • 4 boneless, skinless chicken breasts
  • 4 thin slices of Black Forest ham
  • 1 cup shredded Gruyere or Swiss cheese (we used Swiss)
  • 8 teaspoons Dijon or honey mustard (we used Dijon)
  • 1/4 cup flour
  • 2 eggs, beaten
  • 1 cup seasoned bread crumbs
  • 1/4 cup vegetable oil
  1. Preheat oven to 350F.
  2. Place 1 chicken breast between 2 sheets of wax paper and pound to an even thickness of 1/4 inch thick. Repeat with remaining chicken.
  3. Spread 2 teaspoons of mustard on each piece. Then place 1 piece of ham  and 1/4 cup of cheese on each piece of chicken. Tightly fold and roll up the chicken pieces. Secure with toothpicks.
  4. Coat each chicken piece in flour, dip into eggs then coat with breadcrumbs.
  5. Heat oil in a skillet. Add chicken and brown, covered, cooking for 3 minutes. Flip and repeat on the other side. Transfer to baking dish and cook another 12 to 15 minutes or until chicken is cooked through. (We sprinkled more cheese on top of ours before baking.)

Chicken Cordon Bleu


Verdict: This was an easy and delicious dish to make. Then again, I like chicken and cheese, so it’s a winning combination for me!

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Currié’s Chicken Pot Pie

I found this recipe on another food blog. Though we used a store bought pie crust instead of making our own.

  • 1 pie crust
  • 2 tablespoons butter
  • 3 tablespoons flour
  • 1/4 cup milk
  • 4 cups chicken broth
  • 1/2 cup onion
  • 4-5 small red potatoes, diced
  • 1 cup of carrots, diced
  • 1 cup corn
  • 1 cup broccoli florets
  • Meat from one small roasted chicken, shredded
  • Salt and pepper to taste
  1. In a large skillet, over medium heat, melt the butter. Once melted, add the flour, stirring constantly for 1 minute. Slowly add milk, while whisking. Slowly add chicken stock, while still whisking. Add the onion, potatoes, carrots, corn, broccoli and chicken. Season to taste.
  2. Pour the pot pie mixture into a pie plate. Place pie crust on top. Cut 4 to 5 slits on top (I think we forgot this part).
  3. Bake 45-55 minutes, until crust is golden brown.

Curie Chicken Pot Pie

Verdict: This was a good but not great recipe. For some reason while it baked all of the liquid evaporated, so it didn’t really feel like a pot pie while eating it.

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Southwest Chicken with Honey Roasted Corn Salsa

This is a Pillsbury recipe.

  • 2 cups uncooked instant white rice
  • 2 cups water
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons taco seasoning
  • 2 tablespoons oil
  • 1 zucchini, chopped
  • 12 ounces of corn (we don’t have the honey roasted corn here, so I guess our recipe didn’t really turn out the same)
  • 1 1/4 cup salsa
  1. Cook rice.
  2. Coat chicken with taco seasoning.
  3. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Cook chicken until chicken is cooked through. Remove from skillet.
  4. Add the remaining oil to the same skillet. Cook zucchini in oil for 3 minutes, stirring occasionally. Add corn and salsa and cook 3 minutes or until heated through.
  5. Serve chicken over rice and top with rice.

Chicken Corn Salsa

Verdict: This was an easy dish to make and very tasty. Because we didn’t have the honey roasted corn ours probably didn’t taste the same as the original recipe would have but as I was eating it I didn’t feel like there was anything missing to the flavor.

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Mascarpone Chicken Pasta Bake

I found this recipe online.

  • 1 cup mascarpone cheese, at room temperature
  • 1 lemon, zest and juice
  • 1 teaspoon black pepper
  • 3 chicken thighs, boneless and skinless, cut into 1 inch diced pieces (we used chicken breasts instead
  • 1 1/2 tablespoon olive oil
  • 2 cloves garlic, peeled and minced
  • 16 ounces stewed tomatoes, undrained
  • 1 package of pasta of your choice
  • Salt and pepper to taste
  1.  Preheat oven to 350F.
  2. Mix zest, juice, mascarpone cheese and pepper in a bowl. Whisk to combine. Set aside.
  3. Cook pasta, al dente. Drain, reserving 1/2 cup of the pasta water.
  4. Meanwhile, heat oil in skillet and add chicken. When the chicken begins to brown add the garlic. Cook until chicken is cooked through. Add salt and pepper.
  5. Return pasta to pot (if oven proof, if not place in a baking dish). Stir in mascarpone, chicken and tomatoes. Loosen the sauce with 1/4 cup of the reserved pasta water, adding more if needed (we didn’t have to). Top with additional cheese of your choice, if desired (we used Parmesan).
  6. Bake 15 to 20 min or until cheese is browned.

Mascarpone Chicken Bake

Verdict: I tried this recipe mainly because I wanted to see what mascarpone was like. Happy to find out that it’s another new ingredient for me that I kind of like. It gave the sauce a creamy texture but it didn’t have a taste like cream cheese, which I am still not overly fond of. I kind of didn’t like the large tomatoes in this recipe and wished we had chopped them up more.


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Chinese Style Chicken

This is a Minute Rice recipe (I think I found it on the back of one of their boxes of rice).

  • 1 pound chicken breasts, cut into pieces
  • 1 garlic clove, crushed
  • 2 tablespoons oil
  • 3 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 13 3/4 ounces of chicken broth
  • 2 large carrots, cut into rounds
  • 1 cup snow pea pods (we used 1 cup of broccoli florets, which was a suggested alternative in the recipe)
  • 1 14 ounce can of corn, drained
  • 2 scallions, cut into pieces
  • 3/4 teaspoon ginger
  • 1 1/2 cup rice
  1. Cook chicken and garlic in heated oil in a skillet until chicken lightly browned.
  2. Mix soy sauce and cornstarch in a small cup. Stir in with the chicken. Add broth, all vegetables and the ginger. Cook until liquid thickens and comes to a full boil.
  3. Stir in rice. Cover and remove from heat. Let stand 5 minutes (we let our stand for 15 because the rice didn’t look cooked after 5).

Chinese Style Rice

Verdict: This was a very quick, easy dish to make and it was delicious!


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Sticky Chinese Chicken

I found this recipe online.

  • 1 cup finely crushed garlic and onion flavored croutons
  • 1/4 cup cornstarch
  • 2 tablespoons soy sauce
  • 2 pounds boneless, skinless chicken thighs, cut into 1 inch pieces (we used chicken breast pieces)
  • 1/4 cup canola oil
  1. In a large bowl, mix together the crouton crumbs and the cornstarch. Stir in the soy sauce. Add the chicken and toss to coat completely. Cover and refrigerate at least 30 minutes.
  2. Heat the oil in a large non-stick skillet. Add the chicken and cook between 20 to 25 minutes, until the chicken is cooked through.

Sticky Chicken

Verdict: This was a good but not spectacular dish. The dry rub for the chicken didn’t really have a lot of depth to the flavor.

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