Chopped Chicken Tacos

We love Mexican food in our house. When I say love, I mean LOVE. At least once, sometimes twice and even three times a week we will have some form of Mexican food. I'm not talking about Taco Bell either. I'm talking good homestyle tacos, burritos, and enchiladas. Fresh ingredients, prepared quickly and simply, and served with a side of guacamole. What could be better?

Chicken Milano

When it comes to cooking, I would have to say I cook more Italian food than anything else. Italian food, like American cuisine, is very diverse. Fresh salads, light pastas, creamy risottos, and beautiful tomato sauces are all part of the Italian experience, but this dish would have to fall under Italian comfort food. I mean, chicken breasts, topped with smoky ham, smothered in Alfredo sauce, and baked until lightly browned and bubbly. What else would you call it?

Chicken w/Tarragon and Mustard

Quick dinners are essential in our house. Weeknights are especially hectic. Between work, school, and extracurricular activities, dinner needs to be on the table as fast as possible so as not to interfere with anyone's schedule. This dish is perfect for those nights when food has to taste good and be ready in a short amount of time.

Skillet Chicken And Rice

One dish dinners are a staple in our household. This dish is one of those one-pot meals that was originally created out of necessity. In this case, necessity was created by not a lot of food in the house and not enough time to run to the store, get dinner made, and still get to Cub Scouts on time.

Red Chicken

Today I have been asked to not only share my recipe for Red Chicken with you, my loyal readers, but also with the followers of The Sexy Single Mommy. She has just re-launched her blog with a whole new format, so show her some love and visit her new and improved site.

In our house, weeknight dinners need to be fast. Between homework, extracurricular activities, and squeezing in time to relax, there just isn't a lot of time for cooking. This recipe is perfect for nights when dinner has to be on the table in a hurry. From start to finish, this chicken dinner can be prepared in under 30 minutes using fresh ingredients, rather than reaching for a box of Hamburger Helper or heading to the drive-thru.

I call this dish red chicken because everything that goes into the pan (with the exception of the chicken) is red. Red bell pepper, red onion, and red wine vinegar make a flavorful topping for the chicken, while the red pepper flakes add a little bit of heat in the background. Even my picky daughter likes this, and that says a lot. I like to serve this with buttered noodles or Oven-Roasted Potatoes and a green vegetable.


Red Chicken

1 1/2 lb boneless chicken tenders
2 Tbsp olive oil
3/4 cup red onion, sliced thinly
3/4 cup red bell pepper, sliced thinly
2/3 cup red wine vinegar
Pinch of red pepper flakes

In large skillet, heat olive oil over medium-high heat. Add chicken and brown on each side, about 3 minutes each.

Add onion, bell pepper, and red pepper flakes. Continue cooking over medium high until onions and peppers are softened, about 3 minutes.

Add red wine vinegar to pan and reduce heat to medium. Simmer until chicken is cooked through and vinegar is reduced and thickens to form a sauce. Serve immediately.

Chicken w/Smoked Ham and Parmesan

I originally found this recipe about 5 years ago in a cookbook about Italian cooking.  Since then, I have made this too many times to count.  It is one of the regulars in our dinner rotation due to its ease and quickness of preparation.  Additionally, we usually have the ingredients for this in our refrigerator at all times, so no special trips to the store are needed.  You can use whatever smoked deli ham ham you prefer for this (I like Boar's Head brand), and any leftover ham can be used for sandwiches for lunch the next day.  I have even tried prosciutto, but the flavor of the ham overpowered everything else, so I would not advise using it in this case.

We typically will have this with a side of pasta (one of our favorites can be found here) and some form of vegetable(s).  I particularly like to pair this with sauteed broccoli or roasted asparagus.  

Chicken w/Smoked Ham and Parmesan

4 boneless, skinless chicken breasts

4 thin slices smoked deli ham

1/4 cup grated Parmesan cheese

3 Tbsp olive oil
2 Tbsp butter, melted
Salt and pepper

Lightly pound chicken breasts to achieve a uniform thickness.  Season both sides of chicken with salt and pepper.  Heat olive oil in large skillet over medium-high.  Place chicken in pan and cook 7-8 minutes on first side.  Flip chicken.

Cook on second side for 3-4 minutes.  Lightly drape each piece of chicken with a slice of ham.  Divide Parmesan cheese evenly and sprinkle over each slice of ham.  Drizzle each piece of chicken with 1/2 Tbsp butter.  Continue cooking another 2-3 minutes, or until chicken is done and ham is warmed.  Serve immediately.

Chicken Piccata

Chicken is definitely king in our house.  My freezer usually has at least a half dozen packages of chicken in it at all times.  Boneless, skinless chicken breast is very easy to work with and cooks up tender if cooked correctly.  In this case, the chicken is browned to start, then simmered in a flavorful sauce to finish the cooking and ensure tenderness.

Chicken piccata is a classic Italian dish.  Piccata is Italian for "to be pounded flat".  Here the chicken is lightly pounded out, dredged, and sauteed.  It is then finished in a white wine and lemon sauce that adds a lot of flavor.  I added mushrooms to this dish a few years ago as a way to increase the visual appeal of the dish.  They soak up the flavor of the sauce perfectly and complement the chicken beautifully.  A little sprinkle of Parmesan cheese over this dish finishes it.


Chicken Piccata

2 boneless, skinless chicken breasts (about 20 oz total)
3 Tbsp flour
4 Tbsp olive oil, divided
8 oz mushrooms, sliced
2 cloves garlic, minced
1/3 cup white wine
Juice of two lemons
3/4 cup chicken stock
2 Tbsp butter
2 Tbsp capers (optional)
Parmesan cheese

Cut each chicken breast in half and pound out slightly.  Place flour in a zip top bag with chicken breasts and shake to coat.  Heat two tablespoons olive oil in a large skillet over medium high heat.  Add chicken and brown on both sides (about 4 minutes on each side).  Remove from skillet and cover with aluminum foil to keep warm.

In same skillet, heat remaining two tablespoons olive oil.  Saute mushrooms in olive oil until lightly browned (about 4 minutes).  Add garlic and cook another 30 seconds.

Remove pan from heat and pour in white wine.  Let reduce slightly, then add lemon juice and chicken stock. Return chicken to pan and place over medium heat.  Simmer chicken five minutes in sauce.  Remove chicken to plate and stir butter into sauce.  Add capers just before serving (if using).  Serve chicken and sauce over pasta if desired.  Sprinkle with Parmesan cheese.

Apricot Chicken

Recently my wife and I went out to lunch.  She decided to order the Apricot Chicken, mainly because she likes asparagus (which came with the chicken), but also because she thought the flavor of cooked fruit would go well with the chicken.  She was right, and really enjoyed the dish.

She asked me to try to make the dish for her at home, so this is my version.  I left out a couple things from the original, and added some dried apricots to the sauce to give it a little more texture.  She was very pleased with the end result, and told me she preferred my version to that of the restaurant (I think she was just trying to be nice).  Either way it goes, this one is going into the regular rotation.


Apricot Chicken

2 lbs boneless, skinless chicken breast
1/2 tsp garlic powder
1 tsp kosher salt
1 Tbsp olive oil
1 lb asparagus
1 lb broccoli florets
2/3 cup chicken broth
3/4 cup apricot preserves
8 dried apricots, diced

Preheat oven to 400 degrees F.  Cut chicken breasts in half, if desired.  Sprinkle chicken with garlic powder and salt.  Heat olive oil in oven-proof skillet over medium high heat.  Place chicken in skillet and sear one side (about 2 minutes).  Turn chicken over and immediately place in oven.  Roast in oven for 13-16 minutes, or until chicken reaches 180 degrees F on an instant read thermometer.

While chicken is in oven, place broccoli and asparagus in steamer over boiling water and steam for 4-6 minutes, or until broccoli is bright green and asparagus is soft but not mushy.

Meanwhile, in a small saucepan, stir together apricot preserves, chicken broth, and chopped apricots.  Slowly bring to a simmer and cook for 5 minutes.  Remove from heat and let set 5 minutes before serving.

To serve, top chicken and vegetables with the apricot sauce.  This is also good over noodles, rice, or couscous.

Herb-Roasted Whole Chicken

Sunday dinners are special.  Think about the crazy week you've had and try to remember how hard is was to have dinner as a family (no, leaving a pizza on the counter to . With everyone's busy lives, it can be difficult to find the time for the entire family to sit down together, but Sunday afternoon is usually the best option.

My Herb-Roasted Whole Chicken is a great centerpiece for the meal.  You can use the herbs I have listed below, or you can leave out anything you don't like or add to the spice mixture to suit your tastes.  The important thing to remember, though, is to make sure you thaw the bird thoroughly and remove the giblets before roasting the chicken (you can use the giblets to make gravy if you wish, mine usually just end up in the trash).  I usually try to give the bird at least 48 (but no more than 72) hours in the fridge to thaw before cooking.  If not thawed completely, some parts of the chicken will be fully cooked while others will be cold and undercooked.  I don't know about you, but spending the rest of the day at the hospital with Salmonella poisoning just doesn't sound near as much fun as watching Sunday Night Football.

For ideas of what to serve with the chicken, head over to my Meal Ideas page.


Herb-Roasted Whole Chicken

1 3-1/2 to 4 lb whole chicken, giblets removed
2 Tbsp vegetable oil
1/2 onion, cut into 4 pieces
1 stalk celery, cut into 2-inch lengths
1 carrot, peeled, cut into 2-inch lengths
1 Tbsp kosher salt, divided
1 tsp ground black pepper, divided
1 tsp dried basil
1 tsp celery flakes
1 tsp dried parsley
1/2 tsp dried oregano
1/2 tsp garlic powder

Preheat oven to 375 degrees F.  Rinse chicken and pat dry with paper towels.  Rub outside of chicken all over with oil.  Season inside of chicken with 1/2 Tbsp of salt and 1/2 tsp pepper.  Stuff onion, celery, and carrot into chicken.  In small bowl, mix together remaining salt and pepper, basil, celery flakes, parsley, oregano, and garlic powder.  Sprinkle over skin of chicken and rub to ensure herbs stick to chicken.  Place chicken in roasting pan and cover with aluminum foil.

Roast chicken, covered for 1 hour and 10 minutes.  Remove foil and roast another 30-45 minutes, or until temperature of thigh reads 180 degrees F on an instant-read thermometer (make sure tip of thermometer does not touch bone).  Discard vegetables in cavity of chicken.  Cover chicken with aluminum foil and let rest for 10 minutes before carving.

Green Chicken Enchiladas

Back when my wife and I were still dating, we used to go to this little Mexican restaurant in Indiana.  Every time we would go there, she would order the green chicken enchiladas.  Their version was chicken and cheese rolled into flour tortillas and topped with a green chile sauce and sprinkled with cheese.

Once we moved away from Indiana, I decided to try making these myself.  The basics of their recipe are still there, but I have added a few things that make mine different.  The addition of mushrooms, garlic, and green chiles to the filling definitely raises the flavor to a whole new level.  To make the dish easier, you can use a rotisserie chicken, which will save you the step of having to cook the chicken ahead of time.  Paired with refried beans and Mexican rice, this is a restaurant quality meal that you can make at home in about 40 minutes.

One additional note, the resting time after baking is extremely important.  If you try to plate these too soon, they will fall apart on you, leaving your hard work all over the counter.

Green Chicken Enchiladas

2 Tbsp vegetable oil
1 package (8 oz) sliced mushrooms
2 cloves garlic, minced
1/2 can (2 oz) chopped green chiles
3 cups chopped cooked chicken
8 oz cream cheese
8 flour tortillas
2 cans (10 oz each) green enchilada sauce
3/4 cup shredded Monterey Jack or cheddar cheese
Sour cream, if desired

Preheat oven to 375 degrees F.  In large skillet, heat oil over medium heat.  Add mushrooms and saute 2-3 minutes, or until lightly browned.  Add garlic and chiles.  Cook 30 seconds more.

Add chicken and stir to mix.  Cut cream cheese into cubes and add to pan.  Reduce heat to low and stir constantly until cheese is melted and thoroughly incorporated.  Remove from heat and let cool about 5 minutes.

Pour 1/2 can of enchilada sauce into bottom of 9x13 inch baking dish.  Place 1/8 of filling mixture down the center of a tortilla.  Starting at one side, roll tortilla up and place in pan, seam side down.  Repeat with remaining tortillas.  Pour remaining sauce over top of enchiladas.  Top with shredded cheese.

Bake at 375 degrees for 20 to 25 minutes, or until sauce is bubbly and cheese is melted.  Remove from oven and let stand 5 minutes before serving.  Top with sour cream, if desired.

Chicken Saltimbocca

When I first mentioned this dish to my family a few years ago, the reactions were mixed ("Really?", "Sounds good", "Can I just have a TV dinner?").  However, once I made the dish, everyone liked it and has asked for it on numerous occasions.  My daughter even asked for it for her birthday dinner last year.

The Italian word saltimbocca literally means "jump in the mouth", and this dish does that.  The sage gives the chicken an earthy flavor, but at the same time the lemon gives it a very fresh flavor.  The prosciutto crisps up and takes on a whole new flavor, while the wine gives the chicken an acidic flavor that brings the flavors all together.  In the end, you are left with a variety of flavors competing for your attention and seemingly dancing across your taste buds.

Chicken Saltimbocca
2 boneless, skinless chicken breasts
4 slices prosciutto
8 sage leaves
1/3 cup flour
Olive oil, for sauteing
1/2 cup white wine
Juice of one lemon
3/4 cup chicken broth or stock
2 Tbsp chopped parsley

Cut each chicken breast in half.  Using mallet, pound each piece of chicken to approximately 1/4-inch thickness.  Lay 1 slice prosciutto over each piece of chicken. pound lightly to ensure prosciutto and chicken are attached.  Lay two sage leaves on top of each slice of prosciutto.

Heat large skillet over medium high heat. Add enough oil to lightly cover bottom of pan.  Dredge chicken lightly in flour (if desired, you can use toothpicks to hold sage in place, just remember to take them out when chicken is finished cooking).  Place chicken in skillet prosciutto side down and saute for 2-3 minutes (work in batches if necessary), or until prosciutto is crisp and golden brown.  Flip and cook two minutes more.  Add more oil to pan if needed.  Remove chicken from pan and drain all but one tablespoon of oil from pan.

Over medium heat, add wine to pan.  Stir to deglaze pan, then quickly add lemon juice.  Add chicken broth and bring to a boil.  Let boil for two minutes, then return chicken to pan, prosciutto side up.  Reduce heat and simmer for 5 minutes.

To serve, drizzle some of the pan sauce over the chicken and serve with pasta and a green vegetable.