Insanely-Easy Oven Fried Chicken

Easy, delicious and quick. This chicken was perfect.

Insanely-Easy Oven Fried Chicken

Ingredients

• 4 boneless, skinless chicken breasts, thawed
• 2 egg whites, beaten lightly
  
• 3/4 cup instant mashed potato flakes
• Salt (to taste)
• 1 tbsp Mrs. Dash seasoning
• 1/4 tsp black pepper
• Olive oil

Directions

• Pre-heat oven to 375 degrees
• Spread thin coat of olive oil in bottom of baking dish
• On one plate, place lightly beaten egg whites
• On a separate plate, mix potato flakes, salt, Mrs. Dash and pepper
  
• Dip chicken into egg whites and then into the dish containing the potato mixture.
• Place in the coated baking dish
• Using either a kitchen oil sprayer or simply a drizzling method, lightly spray the top of the chicken with a bit of olive oil (this helps it crisp and keep from burning)
• Place in the oven and bake for 25 minutes or until chicken is fully-cooked

Chicken Cordon Bleu

This is yet another divine recipe from Skinny Taste. I made this for a dinner party with friends and have now made it twice (making it into my meal rotation means high marks). When I first baked this, I was worried about it being cooked all the way through. If you use a meat thermometer, you shouldn't have any worries. I cooked mine for the allotted time and until the internal temperature reached 160 degrees and it comes out perfect every time.

Chicken Cordon Bleu
Gina's Weight Watcher Recipes
Makes: 12 pieces • Serving Size: 1 piece • Old Points: 5 pts • Points+: 5.5 pts
Calories: 222.7 • Fat: 9.3 g • Protein: 28.4 g • Carb: 5.2 g • Fiber: 0.6 g

* 4 chicken breast halves
* 2 large eggs
* 1 tbsp water
* 3/4 cup seasoned whole wheat breadcrumbs (I like 4C)
* 12 slices thin lean deli ham
* 12 slices reduced fat Swiss cheese (I used Sargento)
* salt
* spray oil
* toothpicks

Preheat oven to 350°.

Slice chicken breast halves into thin cutlets. I usually get 3 thin cutlets out of one breast half. Pound them to make them thinner if you wish. This helps when you wrap the cutlets.

Cut each slice of cheese into squares and stack on top of each other. Place a slice of ham on top of the chicken, top with cheese and wrap chicken around to completely cover cheese, using toothpicks to secure. (Make sure no holes so cheese doesn't leak out) Season with a little salt.

Whisk egg and water to make an egg wash. Dip chicken into egg wash, then breadcrumbs.

Spray cookie sheet with oil and place chicken on cookie sheet. Lightly spray chicken with oil and bake about 25 minutes, until cooked.

Asian-Glazed Chicken

This recipe comes from one of my all-time favorite websites: Skinnytaste.com. Not only is it healthy and simple, but it is absolutely delicious.

The only modification I made to the recipe was to add a bit of cornstarch (dissolved first in water) to the sauce to allow it to thicken faster at the end of the recipe.

I'd also love to try this with chicken breasts, rather than the drumsticks. It was divine.














Asian Glazed Drumsticks
Gina's Weight Watcher Recipes
Servings: 4 • Serving Size: 2 drumsticks • Points: 5 ww pts
Calories: 213 • Fat: 4.7 g • Protein: 27.5 g • Carb: 12.7 g • Fiber: 0.4 g

• 8 medium chicken drumsticks, skin removed
• Pam spray oil
• 1 cup water
• 1 tbsp Sriracha hot sauce (more or less to taste)
• 1/2 cup balsamic vinegar
• 1/2 cup soy sauce
• 4 tsp agave nectar (or sugar)
• 3 cloves garlic, crushed
• 1 tsp ginger, grated
• 2 tbsp chives or scallions, chopped
• 1 tsp sesame seeds

In a heavy large saucepan, brown chicken on high for 3-4 minutes with a little spray oil. Add water, balsamic, soy sauce, agave, garlic, ginger, hot sauce and cook on high until liquid comes to a boil. Reduce heat to low and simmer, covered for about 20 minutes. Remove cover and bring heat to high, allowing sauce to reduce down, about 8-10 minutes, until it becomes a thick glaze, turning chicken occasionally. (Keep an eye on glaze, you don't want it to burn when it start becoming thick) Transfer chicken to a platter and pour glaze on top. Top with chives and sesame seeds and serve.

Chicken with White Beans and Brown Rice

This has been--by far--one of the best Mexican-inspired dishes I've made in a while. I made the recipe for two, but it can easily be doubled or tripled to serve more. I highly recommend topping it with the sour cream, which added a cool, creamy element to the dish's spice. Enjoy.

Chicken with White Beans and Brown Rice
Servings: 2

Ingredients
2 tablespoons olive oil
1 pinch crushed red pepper flakes
1 small onion
2 cloves garlic, chopped
1 large (or two small) boneless skinless chicken breasts, cut into chunks
1 teaspoon oregano
1 teaspoon ground cumin
1 (16 ounce) can Northern beans (drained)
salt & pepper
2 tablespoons balsamic vinegar
1 cup chicken broth
1 cup brown rice (cooked according to package—enough to make two servings)

Directions
1. In a large skillet, heat olive oil and add red pepper flakes.
2. Next, add onion and garlic, cooking until onion is tender.
3. Add chicken and stir until cooked.
4. Lower heat to medium, and add oregano and cumin. Cook for about one minute.
5. Add beans, chicken broth, balsamic vinegar and salt and pepper. Use a spatula to scrape all the bits off the bottom of the skillet (this will give your bean mixture flavor!)
6. Heat through, stirring occasionally.

Serve over the rice you pre-prepared. Eat as-is or top with a dollop of sour cream and some green onions.

Chicken Piccata with Pasta

Chicken Piccata with Pasta
Recipe courtesy Allrecipes.com

Ingredients

• 1/3 cup all-purpose flour
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon paprika
• 1 pound skinless, boneless chicken breast halves, pounded thin and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1/4 cup butter, divided
• 1 cup dry white wine
• 1/3 cup chicken broth
• 1/4 cup fresh lemon juice
• 2 tablespoons capers
• 2 tablespoons chopped fresh parsley
• 1 (8 ounce) package angel hair pasta, cooked and drained

Directions

1. Whisk together flour, black pepper, and paprika in a shallow dish. Dredge the chicken pieces in the flour mixture, coating evenly; set aside. Heat olive oil in a large skillet over medium-high heat; stir and cook the garlic until light brown, about 1 minute. Remove the garlic from the skillet and set aside.
2. Place 2 tablespoons of butter into the skillet with the olive oil. Cook the chicken pieces in the oil and butter over medium-high heat until brown, about 5 minutes per side. Remove the chicken from the pan and set aside.
3. Pour the wine into the hot skillet and bring to a boil over high heat, scraping the browned pieces from the bottom and sides of the pan. Boil the wine until it is reduced by half, about 5 minutes. Whisk in the chicken broth, reserved garlic, lemon juice and capers. Cook for 5 minutes over medium-high heat. Stir in the remaining 2 tablespoons butter and parsley. Return the chicken pieces to the skillet and continue cooking over medium heat until the sauce thickens, about 15 minutes.
4. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well.
5. Remove the chicken pieces to a serving dish and drizzle with a few tablespoons of the sauce and capers. Place the cooked angel hair pasta into the skillet with the remaining piccata sauce and toss to coat.

Chicken Caprese (Restaurant-Inspired!)

Have you ever dreamt of a re-creating a delicious dish you enjoyed at a restaurant only to find yourself doubting your culinary ability to make a knockout knock-off? Don't doubt yourself for a second--with a little research, some fresh ingredients and (totally optional) a glass of wine, you can have your [insert fabulous dish here] and eat it too.

After finding myself with a strong craving for the Olive Garden's Chicken Caprese, I decided to research similar recipes on the web. I came across an Olive Garden-inspired recipe on CDKitchen, read others' reviews of the recipe and decided to put the recipe to the test.

What did I end up with? Only one of the most delicious restaurant-quality meals I've ever enjoyed...at my dining room table. Fresh plum tomatoes and fresh basil made this chicken a stand-out. This recipe would be perfect for an intimate evening with guests. You (and the Caprese) will be the stars of the show.


Ingredients (Serves 6)

2 pounds plum tomatoes
30 medium fresh basil leaves
2 teaspoons black pepper
6 boneless skinless chicken breasts or chicken breast fillets
4 tablespoons extra-virgin olive oil, divided
1/2 cup white wine
3 tablespoons garlic, minced, divided
1 1/2 cup heavy cream
3 1/2 teaspoons Italian seasoning, divided
1 cup Parmesan cheese, grated
1 1/2 teaspoon salt PLUS 1 tablespoon salt, divided
1 cup vegetable oil
2 cups mozzarella cheese, shredded
1 1/2 cup flour PLUS 1 tablespoon flour, divided
1 pound dry capellini pasta (I chose to use whole wheat angel hair pasta)

Directions

Core and cut tomatoes into 1-inch pieces . Chef's Note: To preserve juices and seeds, use a paring knife to remove just the top of the core on each tomato . Cut basil leaves into 1-inch pieces . Combine Roma tomatoes, basil, 2 tablespoons olive oil, 2 tablespoons minced garlic, 1 1/2 teaspoons Italian seasoning and 1 1/2 teaspoons salt in a large bowl and blend thoroughly . Cover, set aside and refrigerate for at least 1 hour.

Preheat oven to 350 degrees . Coat a large, non-stick skillet with vegetable oil and heat over medium-high heat . Combine 1 1/2 cups flour, 1 tablespoon salt, black pepper and 2 teaspoons Italian seasoning in a shallow dish . Dredge chicken in the mixture, shaking off any excess . Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches . When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees.

Cook pasta according to package directions . Drain and set aside until needed.

While pasta is cooking, heat 2 tablespoons olive oil in a medium sauce pan over medium heat . Add 1 tablespoon minced garlic and saute for approximately 1 minute . Do not brown . Slowly add 1 tablespoon flour and stir to combine . Add white wine and bring to a boil . Boil for approximately 1 minute.

Remove marinated tomato and basil mixture from refrigerator . Drain tomatoes and basil from liquid and set aside until needed . Add 1/2 cup of the marinade liquid and saute for approximately 1 minute . Add heavy cream . Lower heat and bring to a simmer . Add grated Parmesan cheese.

Preheat broiler . Remove chicken from baking dish and set aside until needed . Transfer pasta to baking dish and partly coat with sauce . Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta . Place chicken on top of pasta . Sprinkle shredded mozzarella cheese evenly over chicken . Place baking dish under broiler for approximately 2-3 minutes or until mozzarella cheese has melted.

Chicken Stuffed with Cream Cheese and Chives

Finding yourself stuck in a rut when it comes to preparing chicken breasts? Shake up your routine with this simple recipe. Cream cheese can be found in many of our kitchens, but if you don't happen to have chives, simply switch it up. Try dried seasoning such as Italian dried herbs, garlic powder, chopped onion or whatever sounds delicious to you. Serve with your favorite vegetable, potato, rice or a side of crusty French bread.

Ingredients
Four boneless, skinless chicken breasts (thawed)
1 1/2 tbsp. olive oil
Salt and pepper
1/2 cup cream cheese (I used light to save calories)
1 tbsp. fresh chives, finely-chopped
1/4 tsp. garlic powder

Directions

Preheat oven to 350 degrees . Using two sheets of wax paper or plastic wrap (one on top, one on bottom), cover chicken and pound until thin . Mix together cream cheese, chives and garlic powder . In the center of each chicken breast, place 1/4 the cream cheese mixture . Roll up the meat and secure with toothpicks . Salt and pepper the outside of each chicken breast . Heat oil in pan over medium heat . Place chicken in pan and cook for 3-4 minutes on each side (enough time to achieve a golden sear on each side) . Remove pan from burner and place inside oven . Bake at 350 degrees for 30 minutes or until chicken is cooked through . When finished, remove chicken and allow to rest 5 minutes . Serve with extra chives sprinkled on top for garnish, if desired

NOTE: Be sure to use a pan that is oven-safe. I chose to use a stainless steel pan with stainless steel handle. Please remember that the pan's handle will be HOT when removing it from the oven. (I know, I know, but grabbing the handle is a force of habit!)

Garlic Lime Chicken and Fresh Greens

This recipe gets a great review. From its simplicity to prepare to its full flavor and gorgeous color, it was an all-around star. I loved the caramel color the chicken took on after grilling and the aroma of limes was reminiscent of the shores of Mexico. Garlic Lime Chicken made me want to put on my chicest sundress and sip a Corona. I hope you enjoy this recipe as much as I did.

Ingredients

Serves two, but double the recipe for four

Two boneless, skinless chicken breasts (thawed)

1/4 cup soy sauce

4 tbsp. fresh or bottled lime juice

1/2 tbsp. ground mustard

1/2 tbsp. Worcestershire sauce

2 cloves garlic, roughly chopped

Directions

Mix soy sauce, lime juice, mustard, Worcestershire sauce and garlic . In a container with a lid (or plastic zipper bag), combine liquid with chicken breasts . Allow to marinade at least 30 minutes (I left mine 5 hours) . Remove chicken from marinade . Use a gas or charcoal grill OR a grill pan to cook chicken until no longer pink (approximately 6 to 8 minutes on each side depending on thickness)

Fresh Greens to Accompany Chicken

Ingredients

4 cups romaine lettuce, chopped

1 medium carrot, diced or cut into ribbons (using a peeler)

1/2 cup cooked corn (fresh, frozen or canned)

1/4 cup pepper jack cheese, shredded

Dressing of your choice (Note: pairs well with a Ranch-style dressing)

Garnished with lime wedges

Directions

Combine all ingredients . Enjoy

Simply Delicious Baked (Whole) Chicken

Ingredients
1 whole chicken
1 tbsp. olive oil/butter
4 garlic cloves
1 tbsp. dried sage
1 tsp. dried rosemary
1 tsp. kosher/sea salt (table salt will work, also)
½ tsp black pepper
1 cup water (chicken/vegetable broth can be used also)
Preparing the bird
First allow the chicken to defrost completely . Next, remove innards/giblets/etc. from the cavity of the bird . Rinse chicken (outside and in) with cool, tap water . Pat chicken dry with a paper towel
Baking the bird
Pre-heat your oven to 500 degrees. In a roasting pan, pour water and layer with vegetables (vegetables are optional) . Set aside . Cut several slits in the chicken skin and place garlic cloves in the slits (I like to distribute them in various places around the bird and even place one in the cavity) . Massage olive oil/butter into the skin of the chicken (yes, I said massage) . Evenly distribute sage, rosemary, salt and pepper on the outside of the bird . Place bird on top of vegetables in roasting pan . Turn oven temperature to 350 degrees and place chicken in oven . Cook for 1 and ½ hours (until internal temperature of bird reaches 165 degrees--using meat thermometer) . When chicken is thoroughly cooked, remove from oven and allow to rest for ten minutes . Savor the fruits (or bird) of your labor

A Simple Note Regarding Food Safety
Cooking and enjoying a delicious chicken dinner should be just that—enjoyable. To avoid any food safety kitchen conundrums, check out this extremely helpful website from the USDA. Whether you’re new to cooking or need to brush up on your knowledge of safe food handling, there is a plethora of great information to ensure a happy, healthy kitchen (and tummy).
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp