Bacon-Wrapped Chicken Bites

Ingredients

2-3 pounds boneless, skinless, chicken breasts or chicken tenders
1 package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon black pepper
1/4 – 1/2 teaspoon dried oregano
1/4 – 1/2 teaspoon thyme
1/4 – 1/2 teaspoon garlic powder
1/8 – 1/4 teaspoon crushed red pepper flakes

Directions

Preheat oven to 350 degrees F. If you have it, place an uncoated metal cooling rack inside a foil-lined large rimmed baking sheet and lightly coat with cooking spray. If not, line a baking pan or broiling pan with foil and lightly grease with nonstick cooking spray. Cut the chicken breasts into large bite-sized pieces. If using chicken tenders, cut them in half (you can fold over the chicken tender pieces when wrapping so they’ll be thicker).

Place the chicken pieces in a medium bowl and toss with the salt, pepper, oregano, thyme, garlic powder and red pepper. Let it hang out while preparing the rest of the ingredients (you can cover and refrigerate up to a day).

In a small bowl, mix the brown sugar and chili powder together. Cut the entire slab of bacon into thirds. Wrap each chicken piece with small strip of bacon and holding tightly, dredge them in the brown sugar/chili powder mixture.

Place the chicken pieces in a single layer on the baking sheet (or rack set inside the baking sheet). If the bacon isn’t staying put, you can secure with a toothpick.

Bake for 20-25 minutes or until the bacon is crisp and the chicken is cooked through. Flip it once if the chicken is laying directly on the baking sheet. Serve immediately.

Adapted from Mel’s Kitchen Cafe

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Chicken Enchiladas

Ingredients

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoon cumin
1 tablespoon sugar
1 can (15 oz.) tomato sauce
1 cup water
1 tomato, seeded and chopped
salt and pepper
1 pound boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1/2 cup fresh cilantro, minced
12 (6-inch) soft corn tortillas
cooking spray

Directions

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚F. Spray a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

From Annie’s Eats

Chicken with Pesto Mushroom Cream Sauce

Ingredients

4 boneless, skinless chicken breasts
salt & pepper to taste
3 tablespoons vegetable oil
1-2 large portobello mushroom heads, sliced in bite sized pieces
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low sodium chicken broth
1/4 cup prepared basil pesto (homemade or store bought)
2 tablespoons lemon juice

Directions

Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium high heat until just smoking. Cooking chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds, add cream, broth and chicken to skillet, scraping up any browned bits, and bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 15 minutes.

Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes, Off heat, stir in pesto and lemon juice and season with salt & pepper. Serve sauce on the side or over chicken.

From What’s Cookin, Chicago?

Chicken Chow Mein

Ingredients

1 tablespoon oil
2 chicken breasts, diced
2 cloves garlic, finely chopped
1 onion, thinly sliced
2 carrots, sliced into matchsticks
1 red pepper, diced
2-3 blocks egg noodles
100 g beansprouts
3 tablespoons soy sauce
1 tablespoon sugar
1/2 teaspoon salt
1 teaspoon sesame oil

Directions

Cook the noodles as directed on the pack, rinse and drain well. Heat the oil in a wok or deep-sided frying pan. Stir-fry the chicken for 4 minutes. Add the garlic, onion, carrots and red pepper and cook for a further 2-3 minutes. Add the beansprouts, soy sauce, sugar, salt, sesame oil and noodles. Mix the ingredients well, heat through and serve.

From Sharwood’s

Fettucine Alfredo

Ingredients

pasta
1-2 chicken breasts, diced
1 tablespoon olive oil
salt and pepper, to taste
3 tablespoons butter
2 cloves garlic, smashed
1 1/2 cups heavy cream
1 1/2 cups Parmesan cheese, freshly grated
salt and pepper, to taste

Directions

Bring a large pot of water to boil for cooking the pasta. While you are waiting, dice and cook the chicken. Heat the oil in a skillet over medium high heat. Season both sides of the chicken with salt and pepper. Add to the skillet and cook until brown on one side, 3-5 minutes. Then flip and cook until browned on the other side and cooked through, an additional 3-5 minutes. Remove to a plate and let rest for a few minutes. Cover with foil to keep warm while you prepare the sauce.

Once the pasta water is boiling, cook the pasta until al dente.

To make the sauce, melt the butter in a medium saucepan over medium heat. Add the garlic and cream, and bring to a simmer. Reduce the heat to medium-low and continue to cook until thickened, about 5 minutes. Mix in the Parmesan cheese and stir until completely melted. Season with salt and pepper to taste.

Serve pasta topped with the alfredo sauce and grilled chicken pieces. Garnish with chopped fresh herbs, if desired.

From Annie’s Eats

Breaded Parmesan Chicken Strips

Ingredients

1/4 cup butter, melted
2-3 chicken breasts
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese
2 tsp. parsley
1 tsp. salt
1 tsp. pepper
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. garlic salt

Directions

Preheat oven to 350°F. Cut chicken breasts into strips. Melt butter and mix all of the other ingredients together in a separate bowl. Dip chicken strips into melted butter then coat with bread crumb mixture. Bake for 30-45 minutes or until cooked through and crispy.