Category: Chicken

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Chicken Taquitos

Epicurious  | January 2011

by Chef Dave Northrup

Rush Street, Culver City, California

yield: Makes 12 servings

Ingredients

  • 1 store-bought whole roasted chicken
  • 1 cup favorite barbecue sauce
  • 1 (16-ounce) container sour cream
  • 1 (4 1/2-ounce) can chopped green chiles
  • 2 cups frozen corn, thawed
  • 1 small red onion, diced
  • 1 clove garlic, peeled, crushed, and minced
  • 1 cup shredded smoked Gouda cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 teaspoon cumin
  • 1 teaspoon chile powder
  • 1 tablespoon freshly ground black pepper
  • 24 flour tortillas
  • 1 cup vegetable oil, for frying
  • Favorite salsa and guacamole, for serving

Preparation

In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.

In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.

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Chicken With Bacon and Pepper Jack Cheese

Ingredients
  • 4 to 6 slices bacon
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 clove garlic
  • 4 boneless chicken breast halves
  • 4 tablespoons all-purpose flour
  • salt and pepper
  • chili powder
  • 4 tablespoons thick barbecue sauce
  • 4 to 6 slices pepper jack cheese
  • chopped fresh cilantro, for garnish, optional
Preparation

Grease a baking dish and set aside. Heat the oven to 375°.  Fry or bake* the bacon until almost crisp. Remove to paper towels to drain. Cook the bacon the day before and refrigerate for even quicker prep time.

Wash the chicken and pat dry. Put a chicken breast half between sheets of plastic wrap and pound to a uniform thickness of about 1/4 to 1/2 inch. Repeat with the remaining chicken breast halves.  Dredge in the flour to coat thoroughly.

In a large skillet over medium heat, melt the butter with the olive oil. Add the garlic half, stirring around in the butter mixture. Remove the garlic and discard after about 30 seconds.

Add the chicken to the skillet and cook for about 5 minutes on each side, until browned cooked through. It should register 165° on an instant read thermometer.

Arrange the chicken breasts in the baking dish. Spread about 1 tablespoon of thick barbecue sauce over each chicken breast half. Top with a slice or two of bacon. Cut bacon slices in half to cover the chicken. Top the bacon with a slice of pepper jack cheese.

Bake the chicken for about 5 to 6 minutes, until cheese is melted.

Sprinkle with cilantro just before serving, if desired.

*Baked Bacon: Line a large baking sheet or roasting pan with foil. Place a cooling or broiling rack in the pan. Arrange bacon slices on the rack. Bake at 375° for about 15 to 20 minutes, or until the bacon is as crisp as you like.

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Chicken with Goat Cheese Sauce

Ingredients

 

  • 4 (6-ounce) skinless, boneless chicken breast halves $
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon canola oil $
  • 2 tablespoons dry white wine $
  • 1 cup fat-free, less-sodium chicken broth
  • 4 thyme sprigs
  • 1/4 cup (2 ounces) soft (log-style) goat cheese
  • 1 teaspoon fresh thyme leaves

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken evenly with salt and pepper.

Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; keep warm.

Add wine to pan; bring to a boil, scraping pan to loosen browned bits. Cook until mixture is reduced to 1 tablespoon (about 1 minute). Add broth and thyme sprigs; cook until mixture is reduced to 1/2 cup (about 5 minutes). Remove from heat; discard thyme sprigs.

Add cheese to pan; stir with a whisk until smooth. Serve sauce over chicken; sprinkle with thyme leaves.

Wine note: While a wine lover might ask which wine goes best with chicken, in this dish, it’s the goat cheese sauce, more than the chicken breasts, that deserves most of your pairing attention. Goat cheese is an ideal partner for sauvignon blanc. Both goat cheese and the sauvignon blanc have clean, fresh, tangy, earthy flavors, so the food and wine mirror each other. A sauvignon blanc I love for the flavor: Tin Roof Sauvignon Blanc from the North Coast of California–about $9. -Karen MacNeil

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Creamy Chicken and Rice

Ingredients

Makes 6 servings

  • 4 cups cooked white rice
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 2 teaspoons chicken bouillon powder
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper
  • 5 cups cooked, shredded chicken breast meat
  • 12 ounces processed cheese food (eg. Velveeta), cubed
  • 2 cups sour cream
  • 1/2 cup butter
  • 2 cups crushed buttery round crackers

Directions

  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Spread rice in the bottom of a 9×13 inch baking dish; set aside.
  3. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice.
  4. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or until heated through.
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Baked Chicken Breast

Baked Chicken Breast

 

Prep and Cool time: 10 mins

Cook time: 20 mins

Total time: 30 mins

 

Author: Vered DeLeeuw

Recipe type: Entree, Gluten-Free, Low-Carb, Primal/Paleo

Yield: 2 servings

 

Ingredients

  • 2 large (8 oz each) boneless, skinless chicken breasts
  • Olive oil cooking spray, or 2 teaspoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon Freshly ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon dried oregano
  • ¼ teaspoon paprika

Instructions

  1. Preheat oven to 450 degrees F. Line a baking dish with foil.
  2. Spray or brush both sides of each chicken breast with olive oil, and sprinkle with the seasonings.
  3. Bake, uncovered, for 10 minutes, flip to the other side, lightly spray/brush again and bake for 8-10 more minutes, or until juices run clear when pierced with a fork (it’s fine to make a small slit in the thickest part and see if it’s done!).
  4. Transfer the baked chicken breasts to a platter. Loosely cover with foil and allow to rest 5 minutes before slicing and serving.

Notes

You’ll need to adjust the baking time to the size of your chicken breasts. This recipe is perfect for 8 oz, but if yours are much larger (say, 10 oz each), you might need to bake them for 12-15 minutes on each side, and if they’re smaller (6 oz each), 8 minutes per side will probably be just right. The best way to make sure they are done is to use an instant-read thermometer. It should read 165 degrees F when inserted into the thickest part. If you don’t have a thermometer, make a small slit in the center and peek to make sure it’s white and opaque, not pink.

 

Nutrition Per Serving

Calories: 272; Fat: 7g; Carbohydrates: 0g; Sugar: 0g; Sodium: 640mg; Fiber: 0g; Protein: 46g