Archive for ‘Chicken’

September 2, 2011

Chicken Sliders with Sundried Tomato Mayo


Chicken Sliders are great as an appetizer, a snack or even a meal.  They would be an excellent treat for tailgating!  The sundried tomato mayo makes the sliders extra tasty.  This is a great recipe to use with leftover chicken and could be very easily doubled or even tripled for a crowd.     


Chicken Sliders 

(makes 6 sliders)

2 chicken breasts, seasoned and grilled

1 cup arugula

6 mini wheat buns

sundried tomato mayo (recipe below)


Season chicken breasts to your liking and grill.  Cut each chicken breast in half, then again lengthwise.  (If smaller side is already thin, use it, don’t cut it again)

Spread the sundried tomato mayo on both sides of each roll.  Place one chicken piece on each roll.  Top with a pinch of arugula and your slider is ready!


Sundried Tomato Mayo

3 T. light mayo (I always use Hellmans)

1 1/2 T. sundried tomatoes in oil, chopped

1/2 tsp. sundried tomato oil (from the jar)

1 tsp. garlic powder


Combine all ingredients.  Stir unil blended.


I hope you like these!

July 12, 2011

Rosemary Chicken Breasts


We always love a new chicken recipe!  And we love to grill.  Chicken breasts are one of Brad’s favorites!  (That makes things easy.)  I always choose all-natural chicken with no added preservatives.  In this recipe, we marinated the chicken and then grilled it.  It was great!  While the chicken was finishing up on the grill, we threw on a few green onions.  The onions tasted great while also adding a litte extra color and  flavor.             


Rosemary Chicken Breasts

1/3 c. olive oil

1/4 c. balsamic vinegar

2 T. honey

1/4 tsp. thyme

1 T. rosemary

2 T. lemon juice

1 T. dijon mustard


In large bowl, combine olive oil, balsamic vinegar, honey, thyme, rosemary, lemon juice and dijon mustard.  Add chicken breasts and coat with the marinade mixture.  Cover bowl, refrigerate, and let marinate at least 4-6 hours before cooking. 

When ready to cook, remove chicken from refrigerator and let sit at room temperature.  Heat grill to high heat.  Remove chicken from marinade and cook over direct heat on grill for 10-15 minutes, depending on thickness.  Flip breasts and continue grilling for another 10-15 minutes.  Remove chicken when cooked thoroughly. 

I served the chicken breasts with grilled green onions.  Just throw the onions on the grill for about 5 minutes, flipping once.  The onions add color and a great touch of flavor when served alongside the chicken.



June 30, 2011

Chicken Roll-Ups


This dish is quick, easy and delicious!  I used store bought thin sliced chicken breasts.  When buying chicken, I always choose the all-natural with no added preservatives.  By using the thin sliced breast, the chicken was so moist and so easy to roll up with a stuffing.  If you cannot find the already sliced chicken at the grocery, you can slice chicken breasts to about 1/4 inch thickness.  I served the chicken with spaghetti squash and a salad. 


Chicken Roll-Ups  

2 lbs. thin sliced chicken breasts

1 lb. part-skim ricotta cheese

1 (10 oz) package of frozen chopped spinach, thawed and drained

1 tsp. salt

1/2 tsp. pepper

1 T. garlic

1 tsp. basil

2 T. sundried tomatoes in oil, drained and chopped

1 cup marinara sauce, your choice (I used Bertoli)

Parmesan cheese, enough to sprinkle on top


Combine spinach, ricotta, salt, pepper, garlic, basil and sundried tomatoes.  Lay chicken flat.  Spoon about 1 T. of spinach  mixture onto each breast.  Spread mixture evenly onto breast.  Roll the chicken and place seam side down into baking dish.  Pour marinara over the top of the chicken rolls.  Cover with foil and bake at 400 for 30 minutes.  Remove foil, sprinkle parmesan cheese over chicken and bake for about 15 minutes.

Try serving it with spaghetti squash.  (read below)


Spaghetti Squash is such a great alternative to pasta.  And a much healthier choice!  Try it!  If you have never bought one before, look for the large, yellow, oval shaped squash.

Cut the squash lengthwise down the center.  Spoon out seeds and lay cut side down on a jelly roll pan.  Put water in the bottom of the pan just to cover the bottom.  Bake at 450 for 45-55 minutes.  Be sure the squash feels tender before removing it.  Let the squash cool.  Once cool, use a fork to scrape out the squash.  It will form spaghetti like strings.  Put those in a bowl and season with a little oregano, salt/pepper, olive oil, and  a sprinkle of parmesan. 

Serve along side of the chicken and enjoy!!






June 16, 2011

Chicken Pineapple Kebabs


Kebabs are so much fun to make and so healthy too!  The pineapple gives these kababs a sweet, juicy flavor.  I served these Chicken Pineapple Kebabs with couscous and grilled eggplant.  The leftovers are delicious tossed in a salad or reheated for fajitas the next night! 


Chicken Pineapple Kebabs

1  lb. boneless, skinless chicken breasts, trimmed and cut into 1 in. cubes

2 medium vidalia or purple onions

1 tsp. ginger

1/2 tsp. salt

1/4 tsp. pepper

1/2 tsp. cumin

3 T. olive oil

1 lb. pineapple, cut into bite size chunks


Peel onions and cut into wedges.  In bowl, combine chicken, onion, ginger, salt, pepper, cumin and olive oil.  Toss to coat and let marinate for at least 2 hours.  Thread the chicken, onion, and pineapple onto skewers.  Heat grill to medium high heat and grill kababs for about 15 minutes, turning occassionally, until chicken is cooked through. 


For the grilled eggplant, slice an eggplant lengthwise into 1/4 in. slices.  Season with salt and pepper and drizzle with olive oil.  Place on grill for about 12 minutes. Flip and continue grilling until tender.   

Serve the kababs with a side of couscous and grilled eggplant. 

***Try this with a lemon garlic sauce.  Mix 3 T. mayo, 2 chopped green onions, 2 T. lemon juice and 1 tsp. garlic.


April 9, 2011

Goat Cheese and Parsley Stuffed Chicken Breasts

I got this idea from reading Cooking Light magazine, my favorite!  I changed the recipe just a bit to make it easier for me and more to our liking.  It was even easier than I expected.

Goat Cheese and Parsley Stuffed Chicken Breasts
1/3 c. panko breadcrumbs
2-3 Tbl. chopped fresh flat-leaf parsley
4 oz. goat cheese
4 bonless, skinless chicken breasts
1 tsp. kosher salt
1/2 tsp. black pepper
2 tsp. olive oil
Heat oven to broil.  Combine first three ingredients.  Cut a horizontal slit through side of each chicken breasts. (start a thickest end)  Stuff each breast with 2 Tbl. of cheese and parsley mixture.  Close chicken breast.  Hold together with toothpick if needed.  Sprinkle chicken with salt and pepper.  Heat a nonstick skillet over medium-high heat.  Add olive oil, heat.  Add chicken cook each piece for about 2 minutes or until browned (only on one side)  Place chicken breasts on baking sheet with browned side up.  Broil until done.
These chicken breasts look great sliced.  The center is the focal point so slice each breast evenly and arrange alongside some vegetables and couscous.