Roasted Chicken Breasts with Brown Rice and Cherry Tomato Salad

Dishes like this are one of my most useful reasons for having a recipe blog. On the one hand, a meal like this is so simple you really don't need a recipe, but it is one that is so good, that when desire strikes to make it again, I would wonder, "How EXACTLY did I make that?" That's definitely happened to me more than once.

I am happy to share this delicious chicken and rice dinner with you. It's easy and healthy and full of flavor. We've been eating a lot of brown rice in my house lately and the one thing I am finding is that I really like to pair brown rice with something acidic. Mixing the salad with bites of rice is an amazing flavor combination. This is really my type of go-to dinner dish.

Roasted Chicken Breasts with Brown Rice and Cherry Tomato Salad

~serves 4~

What you need:

For the roasted chicken

4 bone-in skin-on chicken breasts, trimmed and patted dry

spices - whatever you prefer, I used salt & pepper, garlic powder and paprika

1 1/2 T. melted butter

For the cherry tomato salad

10.5 oz pkg. cherry tomatoes, halved

1/4 c. thinly sliced red onion

3 T. slivered kalamata olives

2 t. red wine vinegar

1 T. extra-virgin olive oil

salt & pepper to taste

1/3 c. torn, fresh basil 

1/3 c. crumbled feta cheese

cooked brown rice

What you do:

1. Preheat oven to 375. Place chicken on a baking sheet and season with spices, salt & pepper - how ever much or little you like. Place chicken skin-side up and brush with melted butter. Roast until internal temp. reaches 160 (somewhere around 35-40 minutes, depending on the size of the breasts).

2. While chicken is roasting, toss together tomatoes, onion, olives, vinegar, oil, salt & pepper in a medium bowl. Set aside til chicken is done.

3. When chicken is done, add the basil and feta to the tomato mixture. Serve the salad along side the chicken and rice.

Panko Crusted Chicken Fingers

 These chicken fingers are so, so good. They are super crunchy and delicious. Perfect for dipping in honey mustard (or your favorite dipping sauce). You just can't go wrong with this recipe.

Panko Crusted Chicken Fingers

~serves 4-6~

What you need:

For the chicken fingers

1 1/2 - 2 lb. chicken breast, dried with paper towels and cut into strips approximately 1/2 inch thick

salt, pepper & garlic powder

1 c. flour

3 c. panko bread crumbs

3 eggs

1 c. plus 1 T. canola oil

Honey Mustard

3 T. honey

4 T. yellow mustard

What you do:

1. Heat oven to 200 degrees (For keeping the chicken warm).

2. In 2 pie plates, spread the flour in one and the bread crumbs in the other. In a medium bowl beat together the eggs and 1 T. oil. Season chicken with salt, pepper & garlic powder (or any seasoning you like). 

3. Drop the chicken, a few pieces at a time into the flour to coat. Then, shaking off the excess flour, drop into the eggs. Using tongs, transfer the chicken to the breadcrumbs (letting excess egg drip back into the bowl). Coat with the breadcrumbs, pressing on each piece of chicken to be sure the breadcrumbs adhere well. Transfer to a baking sheet fitted with a wire rack. Repeat with remaining chicken pieces.

4. Meanwhile heat the remaining oil in a large nonstick skillet over medium-high heat until oil is shimmering (but not smoking).

5. Prepare a second baking sheet by lining it with a couple layers of paper towel.

6. When the oil is ready, fry the chicken in batches until golden brown, about 2 min per side. Drain on the paper towel lined baking sheet and keep the chicken warm in the oven while the rest cooks.

7. Mix the honey and mustard together for a tasty dipping sauce.

Recipe Source: Apapted from The Quick Recipe

Chicken Parmesan Casserole

A.K.A. "Pizza Chicken" in my house.

I'd been seeing this recipe for awhile on Pinterest and I finally decided to give it a try. Pizza reigns supreme with my youngest son, who also is a very (very) picky eater. So I though this recipe would be a great fit to try out on him especially. I made the original recipe once and it was a big hit with everyone in my family.

 The second time I made it (which is pictured here) I decided to make a few changes.

 The original recipe calls for using a bag of seasoned croutons for the topping, which I thought made the casserole a bit salty for my taste, so I opted to make my own croutons. The other major change I made was to cut the chicken up into smaller pieces, instead of leaving the chicken breasts whole.

Chicken Parmesan Casserole

~serves about 6~

What you need:

2 T. extra virgin olive oil

2 garlic cloves, minced

sprinkle of red pepper flakes

about 2 lbs. boneless skinless chicken breast, cut into approximately 2-3 inch chunks

salt & pepper

2 1/2 - 3 c. tomato sauce

1/4 c. chopped fresh basil

8 oz. mozzarella cheese, shredded

2 oz. fresh grated Parmesan cheese (about a cup)

about 4 c. homemade croutons, or your favorite store bought brand (I've included my recipe below)

What you do:

1. Preheat oven to 350.

2. Pat chicken dry with paper towels and season with salt & pepper.

3. In a 13 x 9 inch baking dish, add chicken, olive oil, garlic and a sprinkle of red pepper flakes. Toss well, spread out in an even layer. Spread tomato sauce evenly over chicken and sprinkle with chopped basil.

4. Sprinkle half the mozzarella and half the Parmesan over the sauce layer. Spread the croutons over the cheese. Then sprinkle the remaining cheese over the layer of croutons.

5. Bake for 35 minutes.

*To make homemade croutons: 
2 cloves garlic minced to a paste
3 T. extra-virgin olive oil
1/4 t. salt
4 c. fresh bread cubes (1/2 -3/4 inch cubes)

Combine oil, garlic, and salt in a large bowl. Add bread cubes and toss until well coated. Spread onto a baking sheet. Bake at 350 for about 15 -20 minutes, until golden brown.

Recipe Source: Adapted From Food Wishes

Creamy Chicken Enchiladas

This recipe is an oldie. I started making it about 10 years ago when I was a new mom and still kinda a newly-wed. It was fun as a new cook to throw together these kind of simple recipes. I went through a long  phase where I was always on the lookout for a good casserole. Eventually as my cooking skills improved I made recipes like this less and less. Now I rarely make these kind of canned soup concoctions.  And I didn't make this recipe in particular for at least 4 or 5 years. But it's turned out to be a perennial favorite, for my oldest son in particular, who loves it!

Let's face it, this is grub food. It's not fancy, it's not complex (and it didn't photograph very well). But it's a great recipe that can be quickly put together that will fill up the hungry bellies in your family.

Creamy Chicken Enchiladas

~serves 6-8~

Note* This recipe calls for 4 cups of cooked chicken. I usually use 3 large chicken breasts (about 1 3/4 lb.), which I season with salt and pepper and then poach in about 2 cups of water in a large skillet (covered) for about 20 minutes over medium heat, turning once halfway through the cooking (first I bring the water and seasoned chicken to a simmer over medium high heat). You could also use leftover chicken from another recipe or even leftover turkey.

Ingredients: 

10 flour tortillas

4 c. coarsely chopped chicken 

1 can cream of chicken soup

1 (7 oz.) can chopped green chiles

4 oz. softened cream cheese

1/2 c. plus 1 c. sour cream

8 oz. (2 c.) package shredded mexican cheese blend 

Salsa, for serving (optional)

Instructions:

1. Move oven rack to the middle position and preheat oven to 350 degrees. Spray a 13x9 inch baking dish with cooking spray, set aside.

2. In a large bowl mix together soup, chiles (I don't bother draining the chiles), cream cheese and 1/2 c. sour cream. Mix in the chopped chicken. Using a half cup measure, portion out the filling between the tortillas. Roll up and place seam-side down in the baking dish.

3. In a medium bowl, mix together remaining 1 c. sour cream and the cheese. Evenly spread this over the enchiladas. Bake, uncovered 30-35 minutes, or until bubbly and slightly browned. Sometimes I will put the casserole under the broiler for a couple minutes to brown the top a little more. (Careful if using a pyrex pan under the broiler.)

Asian Chicken and Spinach Salad

The summer months are just around the corner. Which means it's time to exchange some of those heartier meals for some lighter more refreshing ones. I love main dish salads. They are filling without being heavy. As is the case with this Asian Chicken and Spinach Salad. Loaded with fresh, vibrant veggies, tender poached chicken and a flavorful dressing, this salad makes for a satisfying meal.

Asian Chicken and Spinach Salad

~serves 4~

Note* If your family eats in shifts like mine often does, or you aren't planning to eat it all at once, keep the salad components separate until your are ready to eat it.

Ingredients:

For the dressing (makes just over a cup)

6 T. rice vinegar

3 T. creamy peanut butter

1 1/2 T. hoisin sauce

1 T. low-sodium soy sauce

1 T. toasted sesame oil

3/4 t. chili-garlic paste (or you could substitute with your favorite hot sauce)

1 garlic clove, minced

3/4 t. grated fresh ginger

1/3 c. canola oil

1 1/2 T. toasted sesame seeds

For the chicken

1 c. water

1/4 c. low-sodium soy sauce

1/4 c. mirin (sweet rice wine)

4 (1/8 inch thick) slices of ginger 

3 garlic cloves, peeled and smashed

1 lb. boneless, skinless chicken breasts

Remaining salad ingredients

6 oz. package baby spinach

1 large carrot, peeled and shredded (about 1 c.)

4 scallions, thinly sliced

1 red bell pepper, cut into matchstick pieces

3/4 c. shelled edamame

11 oz. can mandarin oranges, drained

1/3 c. sliced almonds, toasted

Instructions:

1. Make the dressing. In a blender combine all the dressing ingredients except for the sesame seeds. Blend until well combined. Add the sesame seeds, pulse two or three more times. Pour into a small bowl and set aside until ready to use.

2. Poach the chicken. In a large skillet combine all the ingredients for the chicken. Bring to a simmer over medium heat. Turn the chicken over, cover and gently simmer for about 10-15 minutes or until chicken is cooked through. (Adjusting heat as necessary to keep the chicken at a gentle simmer, a hard boil will produce tough chicken.) Remove chicken from poaching liquid and let rest for 5 minutes. Slice thinly. Toss with a spoonful or two of the dressing.

3. Finish the salad. Combine all the vegetable components in a large bowl, add the dressing and toss gently to combine. Divide salad onto individual plates, top with chicken and toasted almonds.

Pretzel Chicken

I have had a real thing for pretzels lately. Ever scince I tried this recipe for Chocolate Chunk Pretzel Cookies from The Naptime Chef. I discovered and was impressed by the way that pretzels could hold their crispy texture after being baked in a cookie (even after a few days). So I started to think about what else I could do with a pretzel, and I came up with this recipe for pretzel chicken.

And what goes beautifully with savory pretzels? Mustard of course. But I wanted something a little more tame than just putting straight mustard on my chicken, so I created this sauce with sour cream, a little mayo and just a touch of sugar to smooth the whole thing out. And let me just say, if you are a mustard lover like myself, this sauce is BONKERS!

All that was needed to make this a complete meal was some simply cooked green beans and it was good to go. And just a little side note, the mustard sauce is amazing with the green beans too.

Pretzel Chicken

~serves 4~

Ingredients:

For the mustard sauce

1/3 c. lowfat sour cream

2 T. spicy brown mustard

1 T. mayonnaise

1/2 t. sugar

For the chicken and green beans

4 chicken cutlets, or 4 small chicken breasts

6 oz. pretzels (I used regular standard size twists)

1 T. canola oil

1/8 t. garlic powder

1/8 t. onion powder

2 egg whites, lightly beaten

1 T. spicy brown mustard

1/3 c. all-purpose flour

1 lb green beans, trimmed

cooking spray 

salt and pepper

minced fresh chives (optional)

Instructions:

1. Make the mustard sauce. Mix together all the ingredients for the sauce. Refrigerate while preparing the chicken and green beans.

2. Preheat the oven to 475 degrees with the oven rack in the middle position. Spray a wire rack with cooking spray and place over a large, rimmed baking sheet.

3. In a food processor, grind the pretzels until coarsely ground. About 12-14 pulses. (Some of the pretzels will be finely ground, the larger pieces should be about the size of lentils.) In one of three shallow dishes (pie plates work well), add the pretzel crumbs along with the canola oil, garlic powder and onion powder. Mix well. 

4. In the second shallow dish, mix together the egg whites and 1 T. mustard. In the third shallow dish place the flour.

5. Meanwhile,cook the green beans. In a large pan, bring 6 c. of water to a boil. Add 2 t. salt and green beans. Cover and cook for 5 minutes (or until desired doneness). Drain and toss with a little olive oil and season to taste with salt and pepper. 

6. Pat the chicken dry and season lightly with salt and pepper. Dredge each chicken cutlet in the flour and tap off the excess. Using tongs, dip each piece of chicken in the egg mixture and transfer to the pretzel crumb mixture. Coat each piece of chicken well, pressing on the pretzel crumbs to make sure they adhere. Lay the chicken on the prepared wire rack. Spray each piece of chicken lightly with cooking spray. 

7. Bake the chicken until cooked through, (160-165 degrees) about 15 minutes. Serve chicken and green beans with the mustard sauce. Garnish with fresh chives, if desired. 

Broiled Chicken Thighs and Asparagus with Lemon and Garlic

This recipe is dear to my heart. I can't take any credit for it though. It comes from one of my all-time favorite cookbooks called, The Quick Recipe. I discovered it almost a decade ago, I was still fairly new to married life & I was all about learning how to cook exceptional food. For me this was one of those milestone recipes that really made me feel like I could cook. Every time I make it now, I get that nostalgic feeling I got the first time I made it when it smelled so good in my kitchen it made me think "it smells like a restaurant in here!". It's really, really good.

Broiled Chicken Thighs and Asparagus with Lemon and Garlic

~serves 4~

Ingredients:

For the Garlic-Thyme oil:

4 cloves of garlic, minced with a garlic press or grated using a microplane grater

1 t. minced fresh thyme

1/4 c. extra virgin olive oil

3/4 t. salt

1/4 t. pepper

For the Chicken:

8 bone-in skin-on chicken thighs, trimmed of excess fat

2 lemons, 1 trimmed and cut into 1/4 inch thick rounds, the other cut into wedges

2 lbs. asparagus, tough ends snapped off

nonstick spray

salt & pepper

Instructions:

1. In a small bowl mix together, garlic, thyme, olive oil, salt & pepper. Remove 1 1/2 T. of oil mixture into a separate bowl, set aside.

2. Adjust oven racks to lower-middle position (about 13 inches below heating element), and upper-middle position (about 5 inches from the heating element). Heat the broiler. Using a slotted broiler pan, lightly coat the top with nonstick spray.

3. Using a sharp knife, make 3 diagonal slashes through the skin of each chicken thigh. (This is done to help excess fat drain from the thighs and facilitate better browning.) Season with salt & pepper, place skin-side down on broiler pan rack. Place a lemon slice on top of each thigh.

4. Broil chicken on the bottom rack until just beginning to brown, 12-16 minutes. Using tongs flip the chicken skin-side up so it rests on the lemon slice. Continue to broil on the bottom rack until the skin is slightly crisp and meat registers 160 degrees in the thickest part, about 15 minutes. Brush chicken with the garlic-oil mixture, move to upper rack and broil until the chicken is crisp and dark brown in spots, 1-2 minutes. (Watch carefully that the chicken doesn't burn.) Transfer chicken and lemon slices to a serving platter.

5. Remove the broiler pan top, (careful, it's hot) pour off all but 1 t. chicken fat from the broiler pan bottom. Add asparagus. Broil, shaking the pan once or twice to turn the asparagus spears, until tender and lightly browned, 7-10 minutes. Remove the pan from the oven and while the asparagus is still in the pan, toss with the reserved 1 1/2 T. garlic oil mixture. Serve with the chicken, broiled lemon slices and lemon wedges.