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Archive for the ‘Chicken’ Category

Chicken Sandwich with Sauteed Basil

In Chicken, Sandwiches on November 11, 2011 at 4:29 pm

SO sweet and delicious...and check out that phosphorus content!


Omigod. Don’t you just want to take a huge bite out of that picture? I can still taste the sandwich right now. Possibly because it’s been a couple of hours since I’ve eaten (starving!), but more likely because it was just that good.

My thing about this sandwich is the basil. We’ve all used basil as a seasoning and a garnish, but have you ever just cooked it as a vegetable? Thought not.

And what about balsamic glaze? Oooohhh yeah. Not the homemade kind, either. I’m usually all about the making-from-scratch, but not when it comes to balsamic glaze. See, when you make it at home, it usually just involves reducing regular balsamic vinegar. Not only does it produce fumes that will stink up your house and make your eyes water like your cat just died, but you miss out on the true flavor.

See, real balsamic glaze is the result of reduced balsamic vinegar, yes, but also grape concentrate. The end product has just the right balance of sweet and tart that your tastebuds will  start squirting saliva before it even gets to your mouth. Even if you don’t like balsamic vinegar, you’ll like balsamic glaze. Promise.

Then you combine the glaze and basil with tender, moist grilled chicken and a thick, juicy slice of tomato, and you’re in heaven. So why don’t I shut up and just tell you how to make the darn thing? It couldn’t be easier.

Makes two sandwiches:
Pound 2 chicken breasts to even thickness, and rub with salt, pepper, dried basil and oregano.

Sear them on high, then reduce heat to medium until they are cooked through. Do this on a grill instead of in a pan for extra yum.

While that’s happening, saute 2 handfuls of fresh basil over low heat with a tablespoon of olive oil and 1 clove of pressed garlic. Just keep swishing everything around until the leaves are wilted and tender.

Put the finished chicken on buns (because raw chicken would be gross, and I already told you to cook them. keep up.), and  divide the basil equally between the two sandwiches. Top each sandwich with a thick slice of tomato, and drizzle with a tablespoon of balsamic glaze.

See? Simple. Easy. Not easy peasy, because I loathe that term. Unless you’re three years old — then it’s cute. If you have the ability to speak clearly, please don’t ever say “easy peasy”. I would have to ban you from polite society. Thank you.


Nutrition Facts
Amount Per Serving


Total Fat
4.2 g

Saturated Fat
1.0 g

Polyunsaturated Fat
1.2 g

Monounsaturated Fat
1.0 g

136.9 mg

310.4 mg

700.1 mg

Total Carbohydrate
16.2 g

Dietary Fiber
1.1 g

0.5 g

57.6 g

Vitamin A
8.8 %

Vitamin B-12
14.9 %

Vitamin B-6
66.5 %

Vitamin C
9.6 %

Vitamin D
0.0 %

Vitamin E
2.5 %

6.2 %

8.6 %

10.7 %

16.0 %

20.0 %

13.3 %

139.0 %

Pantothenic Acid
21.1 %

49.9 %

19.2 %

76.1 %

21.0 %

14.8 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Chicken Teriyaki

In Chicken on June 2, 2010 at 5:47 pm

A simple solution to Asian cravings.

Omigod don’t lick the screen! It’s just pixels. I know, you can taste it from there.

I’m a HUGE fan of all kinds of Asian food, but takeout can get expensive. Especially when you crave it at least four times a week. A few nights ago, I got one of those salty-sticky-sweet cravings that only a good teriyaki can satisfy, but it was way too late in the evening to place an order.

Left to my own lazy devices, I came up with the simplest thing ever, that yields the best, tenderest result. Nothing ruins a good teriyaki like dry chicken and no juice, and this method solves both problems – follow me:

Lay 8 chicken tenderloins on a solid cutting board and pound to about 1/4 inch thickness.

Dump them into a Ziploc bag and add about 1/3 of a bottle of teriyaki baste and glaze. This stuff rocks. It does it all. Regular teriyaki sauce won’t give you that thick stickiness you’re looking for.

Let them marinate for at least a half hour, but as long as you can. While that’s happening, soak 8 bamboo skewers in a tub of water.

When you start getting hungry, preheat the oven to 350, and line a rimmed baking sheet with foil.

Thread each tenderloin onto a skewer so that it’s secure, and lay the skewers on the baking sheet, balancing the ends on the rims. If you’ve threaded appropriately, the chicken itself should not be resting on the baking sheet.

Pop those suckers in the oven, and start the rice.

Cook the chicken for about 25 minutes or until cooked through, basting with the teriyaki glaze and turning as often as you have patience for.

The chicken and the rice should be done about the same time, so put one on top of the other. Doesn’t matter which. You’ll probably have a good bit of glaze drippings in the pan, so drizzle it over the rice, and serve a small dish of teriyaki glaze for dipping.


MexiGreek Phyllo Wraps

In Breads / Grains, Chicken, Uncategorized on May 26, 2010 at 4:31 pm
phyllo wrap

Betcha never heard of MexiGreek food before!

Okay, I totally made this one up. Even the name. MexiGreek. What the bleep is that? I’m so goofy. This dish is almost totally Mexican, but because of the phyllo dough, I couldn’t just call it a burrito. I had to acknowledge the Greekness somehow. So, MexiGreek.

It’s a lighter, healthier version of a burrito, made from the leftovers of a couple of previous dinners. They taste great, and there light enough that you can even serve them as a side dish if you make them smaller. Know what? You could even make them like little eggrolls, and they would be MexiGreekese.

Phyllo Wraps


16 sheets phyllo dough

cooking spray

2 tablespoons olive oil

2 cups shredded chicken

4 diced Roma tomatoes

1/2 cup chopped onion

2 cloves garlic, pressed

2 cups chopped polenta

1 cup tomatillo sauce or salsa verde

1 roasted pepper (bell or poblano work), chopped

1/4 cup cilantro, chopped

guacamole, sour cream, and chopped cilantro for garnish


Preheat oven to 350, and spray a cookie sheet with cooking spray. Set aside.

Saute the onion in the oil over medium heat until tender.

Add the tomatoes, garlic, chicken, and pepper, and cook until tomatoes are soft, about 7 minutes.

Tranfer mixture to a large bowl, and add polenta, tomatillo sauce, and cilantro. Mix well.

Stack 4 sheets of phyllo dough, spraying each sheet with cooking spray and pressing down to form a seal. Spoon about 1/4 of the mixture onto the dough, towards one end.

Roll up the sides of the dough, then begin rolling like a burrito, finishing seam side down. Repeat the process until you have four wraps.

Place the wraps carefully on your prepared cookie sheet, and bake for about 20 minutes, or until heated through.

Garnish with cilantro, guacamole, and sour cream.

This is what they look like all rolled up. Pretty!

Stacked Green Chile and Chicken Enchiladas for the Daring Cooks!

In Chicken, Daring Cooks, Vegetables on May 17, 2010 at 12:00 pm
stacked chicken enchilada

Okay, so it's not pretty. But you only see it until it goes in your belly. Which is quickly.

Oh my good were these good!!!!! I love Mexican food, first of all, but really, anything layered with melted cheese is heaven on a plate, am I right? Yes, I am. The sauce is to die for, and has a lovely smoky flavor that makes it a great dip for tortilla chips.

I used Poblano peppers because my stupid grocery store was out of Anaheims the very day I needed them, but it was still really good, and the heat was not a problem. I substituted Colby Jack cheese simply out of personal preference, and to be honest, I probably used a ton more than was necessary. I like cheese.

Don’t get freaked out by the length of the recipe – you can always buy tostada shells pre-fried, and the rest of it doesn’t take much time at all, especially if you use leftover chicken. In fact, It’s a great way to use up extra chicken! You only need a little, and it feeds a bunch of people!

A word of advice – try to bake the enchiladas in individual serving pans if at all possible, because they are very difficult to transfer once they are done. I did mine in cake pans, and just brought those to the table. We don’t put on airs around here.

Okay, kids – go to it!

Blog-checking lines: Our hosts this month, Barbara of Barbara Bakes and Bunnee of Anna+Food have chosen a delicious Stacked Green Chile & Grilled Chicken Enchilada recipe in celebration of Cinco de Mayo! The recipe, featuring a homemade enchilada sauce was found on www.finecooking.com and written by Robb Walsh.


1. Roasting the Anaheim chiles is a critical part of the Green Chile sauce. More information about how to do this is included below, but please resist the temptation to rinse the chiles to remove the skin or seeds. You will lose lots of flavor if you do this!!
2. If using a broiler to roast the chiles, lining the broiler pan or baking sheet with foil greatly simplifies the clean-up process!
3. You may want to consider using gloves when peeling and removing seeds from the chiles. I keep a set of gloves in the kitchen for just that purpose. All it takes is one hand to the eye or nose for a lot of pain to set in!


1½ pounds Fresh Anaheim chiles (about eight 6 to 8 inch chiles) 24 ounces 678 grams – roast, peel, remove seeds, chop coarsely. Other green chiles (NOT bell peppers) could probably be substituted but be conscious of heat and size!)
7-8 ounces Tomatillos (about 4-5 medium)212 grams – peel, remove stems
4 cups Chicken broth (32 ounces/920 grams)
1 clove Garlic, minced
2 teaspoons yellow onion, minced
1 teaspoon dried oregano
½ tsp Kosher salt (add more to taste)
¼ tsp Black Pepper (add more to taste)
2 tablespoons Cornstarch (dissolve in 2 tablespoons water, for thickening)
Hot sauce, your favorite, optional
2 Boneless chicken breasts (you can also use bone-in chicken breasts or thighs)
3 tablespoons Olive oil or other neutral vegetable oil (use more as needed)
Kosher salt and pepper
12 Small Corn tortillas (5-6 inch/13-15 cm). (you can also use wheat tortillas or other wraps)
6 ounces grated Monterey Jack, 170 grams (other cheeses (cheddar, pepper jack, Mexican cheeses) can be used. Just be sure they melt well and complement the filling)
Cilantro for garnish, chopped and sprinkled optional


Roasting Fresh Chiles

1. Coat each chile with a little vegetable oil. If you are doing only a couple chiles, using the gas stove works. For larger batches (as in this recipe), grilling or broiling is faster.
2. Lay the oiled chiles on the grill or baking sheet (line pan with foil for simpler clean-up). Place the grill or broil close to the element, turning the chiles so they char evenly. They should be black and blistered.
3. As they are completely charred (they will probably not all be done at once), remove them to a bowl and cover with plastic, or close up in a paper bag. Let them rest until they are cool.
4. Pull on the stem and the seed core MAY pop out (it rarely does for me). Open the chile and remove the seeds. Turn the chile skin side up and with a paring knife, scrape away the skin. Sometimes it just pulls right off, sometimes you really have to scrape it.

Green Chile Sauce

1. Put a medium saucepan of water on to boil and remove the papery outer skin from the tomatillos. Boil the tomatillos until soft, 5 to 10 minutes. You can also grill the tomatillos until soft.
2. Drain and puree in a blender or food processor.
3. Return the tomatillos to the saucepan along with the chicken broth, chopped green chiles, minced onion, oregano, garlic, salt and pepper.
4. Bring to a boil over medium-high heat and then reduce the heat and simmer for 10 minutes.
5. Add the cornstarch/water mixture and stir well. Simmer, stirring occasionally, until the sauce is thickened and reduced to 4-5 cups, another 10-15 minutes.
6. Adjust seasonings and add hot sauce if you want a little more heat.

Stacked Green Chile and Grilled Chicken Enchiladas

1. Heat a gas grill to medium high or build a medium-hot charcoal Coat the chicken with olive oil and season well with salt and pepper. Preheat oven to 450 degrees.
2. Grill the chicken until just cooked through, 4-5 minutes a side for boneless chicken breasts.
3. Cool and then slice into thin strips or shred.
4. In a small skillet, heat 3 tablespoons oil over medium-high heat until very hot. Dip the edge of a tortilla into the oil to check – it should sizzle immediately.
5. Using tongs, put a tortilla into the pan and cook until soft and lightly brown on each side, about 15-20 seconds per side (at the most).
6. Drain on paper towels.
7. Add oil as needed and continue until all 12 tortillas are done.
8. In a baking dish large enough to hold four separate stacks of tortillas, ladle a thin layer of sauce.
9. Lay four tortillas in the dish and ladle another ½ cup (4 ounces/112 grams) of sauce over the tortillas.
10. Divide half the chicken among the first layer of tortillas, top with another ½ cup of sauce and 1/3 of the grated cheese.
11. Stack another four tortillas, top with the rest of the chicken, more sauce and another third of the cheese.
12. Finish with the third tortilla, topped with the remaining sauce and cheese.
13. Bake until the sauce has thickened and the cheese melted, about 20 minutes. Let rest for 5-10 minutes.
14. To serve, transfer each stack to a plate. Spoon any leftover sauce over the stacks and sprinkle with cilantro, if you wish. The stacks may also be cooked in individual gratin dishes.

Chicken Caesar on a Bread Platter

In Breads / Grains, Chicken, Salads 'n' Stuff on March 4, 2010 at 6:44 pm

Who needs bread with their salad if the darn PLATE is made of bread?

Okay – due to the OVERWHELMING response I got from the Eggs in Bread Bowls post, I felt I should expand the concept to the Bread Platter. It’s like a bread bowl, but it’s flat, you see, like a plate. A plate that you can eat! Awesome!

So, what does one serve on this edible plate? Well, it should be something with lots of drippy juices that doesn’t need to be cut. Juices because that way when the food’s gone, you have a nice juicy hunk of bread to eat. No cutting, because bread platters are not Chinette. They will not stand up to your steak knife. Of course, you can do like Mr. Gorilla did and cut it anyway, so you get a bite of bread in every mouthful, but most less-advanced folks tend to eat the food off of the plate, and then eat the plate. Kind of like a waffle bowl situation. Or a taco salad. Select your edible tableware of choice.

For this one, I made both the bread and the dressing myself. You need a very dense, heavy bread that won’t go to pieces. And fresh caesar dressing is always way better than bottled – this one is eggless, too, because raw chicken and raw egg is too high on the freak-out scale for one night. The whole recipe is very quick and easy, except for the bread. The bread can, however, be made the day before. Even the week before, if you freeze it. See? Awesome and convenient.

Chicken Caesar Salad on a Bread Platter


2 chicken leg quarters, skinless and boneless

1 large head Romaine lettuce

1 loaf bread (recipe below)

1 recipe Eggless Caesar dressing (recipe below)


Slice loaf of bread in half horizontally, and carefully scoop out the insides to form a hollow. It should look something like this:

Yeah, like this.

Set it aside.

Pound the chicken as thin as you can get it without totally destroying it, and put it in a Ziploc bag. Add 1/4 cup of the dressing, and marinate for about an hour.

While that’s happening, wash and chop the lettuce, and put it all in a large bowl. Set aside.

Grill the chicken about 5 minutes on both sides, or until done. Discard the marinade.

Pour the remaining dressing and the chicken into the bowl with the salad. Toss to coat, and sprinkle with grated parmesan.

Eggless Caesar Dressing


5 tablespoons Dijon mustard

3 tablespoons Worcestershire sauce

3 garlic cloves, peeled

2 tablespoons red wine vinegar

juice of 1/2 lemon

1 can anchovy fillets, drained (flat packed, not rolled) – I know you don’t like anchovies, but you’ll like them in the dressing, I promise.

1 cup olive oil

1/4 cup grated parmesan cheese

salt and pepper to taste


Combine the mustard, Worcestershire, garlic, vinegar, lemon juice, and anchovies in a blender or food processor, and pulse until smooth.

While blending, add the olive oil in a slow stream, and process until smooth.

Add the parmesan, and pulse until well mixed.

This dressing will keep for 3-4 days in the fridge, but you’ll eat it before then, I promise.

This boring-looking loaf is capable of great things!

Bread for Bread Platter


1 package active dry yeast

1 cup warm water

3 tablespoons sugar

1 1/2 teaspoons salt

2 tablespoons vegetable oil

4 cups bread flour


1 egg

1 teaspoon cold water


In a large bowl, combine the warm water and the yeast. Let sit for about 10 minutes, or until frothy.

Add the sugar, oil, salt, and 1/2 of the flour – mix well.

Stir in remaining flour to form a stiff dough.

Turn out onto a floured surface and knead for 10 minutes, or until smooth and elastic.

Place in a greased bowl, turning once to grease the top. Let rise in a warm place for 1 hour, or until doubled in bulk. I use my oven with the light on – it seems to work well.

Punch down, cover, and let rise for about 30 minutes.

Preheat oven to 375 degrees – if you have a pizza stone, put it inside the oven as it heats.

Remove the stone from the oven (once it’s hot, of course), and sprinkle with cornmeal. Or, if you are not lucky enough to have a stone, grease a baking sheet and sprinkle it with cornmeal.

Form the dough into a ball and place it on the stone or sheet. Using a sharp knife, make 3 slashes in the top of the loaf, cover with the bowl, and let rise for 30 minutes or until doubled.

Mix the egg and 1 teaspoon water in a small bowl. With a pastry brush, spread the mixture all over the loaf – don’t forget the sides!

Bake at 375 for 30 minutes, or until golden brown. Cool on a wire rack.

Darlings, I know it looks like a lot of work, but it’s really not. You could use store-bought bread and dressing, really. I won’t be mad. But try the bread platter thing – I promise it will be one of your new favorite things!