Tag Archives: chicken

Chicken Cutlets with Mushrooms

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We tried a new recipe from Cooking Light.  The name of the recipe was Chicken Cutlets with Mushrooms recipe.  It was very tasty and easy to make.  The only substitution I made was to use a chopped onion instead of the pearl onions.  This would be great to have with pasta, garlic bread and a nice salad.

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Coq au Vin with Gourmet Mushroom Risotto

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jillpickle: After watching an episode on PBS of Martha Stewart making stews, I knew I had to try one.  I tried this recipe – Coq au Vin. It turned out very well!  A good ‘comfort’ meal!  I also made  Gourmet Mushroom Risotto to serve under or with the stew as recommended by Martha.  It was a great choice!

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Chicken Parmesan with Oven-Roasted Tomato Sauce

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jillpickle: I decided to make a Chicken Parmesan with Oven-Roasted Tomato Sauce Recipe from this month’s Cooking Light.  It was a little time consuming and resulted in lots of dirty dishes (which is not bad if you live in a house where someone else likes to wash dishes).  One of the reasons that this turned out so well was that we used organic cherry tomatoes, home-grown garlic, home-grown lemon thyme and organic onion.  It turned out to be the best Chicken Parmesan I’ve ever eaten.  Modifications I made were few: I used a small onion in place of the shallot and instead of cutting the chicken through the middle, I flattened the chicken with a mallet and cut the cutlets in half.  I had more chicken that the recipe called for so I used more bread crumbs.  Really yummy!!!

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Chicken Marsala

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Katie:  This was a great weeknight meal!  Ken happened to have couscous and asparagus, and I brought over a few extra ingredients to make this delicious Chicken Marsala recipe from Cooking Light, with a side of steamed asparagus.  The combination of mushroom-garlic couscous, topped with tender chicken breast, mushrooms, peas, and a savory marsala sauce was perfect!  We had to cook the chicken longer than called for, since a frying pan wasn’t quite as effective at flattening chicken as a rolling pin, but otherwise we didn’t make any major changes.  It was a nice meal to enjoy on a busy Monday!

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Parmesan chicken with orzo with a side of Swiss Chard

Jill Pickle:  I wanted to make a quick and easy recipe so I tried Parmesan Chicken and Rice from the Cooking Light, Dinner Tonight Cookbook.  I made a few changes.  I added orzo instead of rice and added the whole can of chicken broth.  It was really good!  The wine, mushrooms and Parmesan cheese added so much flavor!  I also used thyme and Italian parsley from my herb garden.  As a side, I made Swiss Chard.  In my garden, I’m also growing lovely Rainbow Swiss Chard and it was surprisingly good!!

Strawberry and Balsamic Grilled Chicken Salad

Katie:  On the hottest and most humid days, the thought of standing in front of a hot stove isn’t always very appealing.  Salads are a good alternative, especially with the perfect combination of sweet and savory flavors. So when I spotted this recipe for Strawberry and Balsamic Grilled Chicken Salad on Closet Cooking, I quickly remembered the huge box of strawberries sitting in the refrigerator.  I knew it would be the perfect light meal for a sticky day.  I followed the recipe as written.  First, I mixed together the homemade Balsamic Vinaigrette and marinated the chicken for awhile, before grilling it on the Panini grill.  I also made the homemade Strawberry Vinaigrette Dressing with roasted strawberries.  The remaining ingredients included a mixture of greens, chopped pecans, bacon, (peppers), and goat cheese.  It was pretty simple to prepare, and I really enjoyed the flavors!

Chicken Parmesan Pockets

Katie:  I’ve thought about making calzones, but have been intimidated by the amount of prep work required just to prepare the pizza dough.  So when I spotted this recipe for Chicken Parmesan Wraps from Can You Stay for Dinner?, I was excited at the possibility of a quicker version of calzones.  Rather than using homemade or even store-bought pizza dough, Andie used egg roll wrappers.  Great idea!

I prepared the pockets as written, except I cooked the chicken breasts in a panini grill.  I made a few adjustments to the marinara sauce, including adding balsamic vinegar, which really enhanced the flavor.  The sauce took a little while to simmer, but otherwise these were pretty simple to prepare.  The pockets were crispy and tasted great with the flavorful marinara sauce.  These would probably be great with other fillings too, like mushrooms or ricotta cheese.  Now I just need to decide what to make with the leftover egg roll wrappers!

Chicken Parmesan Pockets (slightly adapted from Can You Stay for Dinner?)

makes 6

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3-4 cloves garlic, minced
  • 1 28 oz can crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 tablespoon dried Italian herbs
  • 1 tablespoon sugar
  • 1/2 teaspoon ground sea salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons balsamic vinegar
  • 8 oz boneless, skinless chicken breast
  • 6 egg roll wrappers (each 7 inches squared)
  • 1 cup baby spinach leaves
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 1 tablespoon olive oil

Sauce:

Heat a large pot over medium heat. Add one tablespoon olive oil.  Add the onion and garlic and saute, stirred frequently, for about 5 minutes, until lightly browned.  Lower the heat if necessary to prevent the onion and garlic from burning.

Add the crushed tomatoes and tomato paste and stir until the mixture is smooth. Add the remaining sauce ingredients (Italian herbs through balsamic vinegar), stir, and bring the mixture to a simmer.  Lower the heat to the lowest setting, cover and simmer for 30 minutes, stirring occasionally so that the bottom does not burn.

Chicken Parmesan Pockets:

Cook the chicken in a panini press or pan until lightly brown and thoroughly cooked.  Let cool, and then shred with two forks (or your fingers), pulling against the grain of the meat.  Mix the shredded chicken with one cup of the marinara sauce in a small bowl.

Preheat the oven to 400 degrees F.  Cover a cooking sheet with parchment paper.  Lay the egg roll wrappers on a clean work surface.  Layer each with a few leaves of spinach, then the chicken mixture, and top with the cheeses.

Lightly brush two adjacent sides of the wrapper with water and fold the upper left corner downward, covering the filling and forming a triangle, and press to seal on the bottom right corner. Press to seal each of the sides. Repeat with remaining wraps.

Place all 6 filled wraps on the baking sheet without touching each other, brush lightly with the remaining tablespoon olive oil, and bake for about 12 minutes, or until the edges begin to turn golden brown. Serve with warmed marinara sauce for dipping.