Foodie Friday: Chicken Recipes
|Lemon Pepper Ranch Chicken|
Via Betty Crocker
What's for dinner? More often than not, the answer is chicken! But what to do with that chicken? We've found some great chicken recipes for you to add to your rotation. There is something easy, something hearty and something rich and delicious. Enjoy!
|Italian Skillet Chicken with Tomatoes and Mushrooms|
Via The Mediterranean Dish
Italian Skillet Chicken with Tomatoes and Mushrooms
Yields: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
4 large chicken cutlets (boneless skinless chicken breasts cut into 1/4-inch thin cutlets)
1 tbsp dried oregano, divided
1 tsp salt, divided
1 tsp black pepper, divided
1/2 cup all-purpose flour, more for later
8 oz Baby Bella mushrooms, cleaned, trimmed, and sliced
14 oz grape tomatoes, halved
2 tbsp chopped fresh garlic
1/2 cup white wine
1 tbsp freshly squeezed lemon juice (juice of 1/2 lemon)
3/4 cup chicken broth
Handful baby spinach (optional)
Pat chicken cutlets dry and season on both sides with 1/2 tbsp dried oregano, 1/2 tsp salt and 1/2 tsp black pepper. Coat the chicken cutlets with the flour; dust off excess. Set aside briefly.
Heat 2 tbsp olive oil in a large cast iron skillet with a lid like this one . Brown the chicken on both sides (3 minutes or so). Place the chicken cutlets to a plate for now.
In the same skillet, add more olive oil if needed. Add the mushrooms and saute briefly on medium-high (about 1 minute or so). Then add the tomatoes, garlic, the remaining 1/2 tbsp oregano, 1/2 tsp salt, and 1/2 tsp pepper, and 2 tsp flour. Cook for another 3 minutes or so, stirring regularly. Add the white wine, cook briefly to reduce just a little; then add the lemon juice and chicken broth.
Bring the liquid to a boil, then add the chicken back in the skillet. Cook over high heat for 3-4 minutes, then reduce the heat to medium-low. Cover and cook for another 8 minutes or until the chicken is fully cooked and its internal heat registers a minimum of 165 degrees F.
If you like, stir in a handful of baby spinach just before serving. Enjoy hot with your favorite small pasta like orzo and a crusty Italian bread!
|Chicken & Broccoli Alfredo Stuffed Shells|
Via Life in the Lofthouse
Chicken & Broccoli Alfredo Stuffed Shells
Prep Time: 30 minutes
Cook Time: 25 minutes
1 (12 oz.) box Jumbo Shells
2 cups cooked, shredded chicken
1/4 teaspoon garlic powder
Salt and pepper, to taste
1 (12 oz.) bag frozen broccoli florets (steamed then chopped)
1 (16 oz.) jar Alfredo sauce OR use the homemade Alfredo recipe below
1 cup shredded Mozzarella cheese
1/2 cup grated Parmesan cheese
3 tablespoons unsalted butter
3 cloves garlic, minced
1 cup heavy cream
1 1/4 cups whole milk
2/3 cup freshly shredded Parmesan
3/4 cup freshly shredded Mozzarella cheese
Salt and pepper, to taste
Cook pasta shells according to package instructions, just until al dente. Drain water and lay shells out on a large cookie sheet lined with parchment paper. Let shells cool completely.
For Homemade Alfredo Sauce ~
Combine butter, garlic, heavy cream and milk in a saucepan over medium heat. Bring to a simmer. Remove from heat and stir in Parmesan and Mozzarella cheese. Season with salt and pepper, to taste.
For Stuffing Shells ~
In a large bowl add chicken, garlic powder, salt and pepper and chopped broccoli. Toss to combine. Pour in 1 cup Alfredo sauce and stir together. Add a spoonful of Alfredo sauce to the bottom of a greased 9x13-inch baking pan. Fill shells with a large spoonful of chicken and broccoli mixture and place in prepared pan.
Pour remaining Alfredo sauce evenly over the shells. Sprinkle tops with Mozzarella and Parmesan cheese.
Bake, uncovered, at 350 degrees F. for 25 minutes or until warm and bubbly. Serve and enjoy!
By Holly from Life in the Lofthouse - Adapted from Tastes Better From Scratch
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