Chicken

Panko Crusted Chicken

categories: Chicken, Posts, Recipes

 

Panko crumbs have become the new trend lately. I’ve noticed it used more often than the traditional Italian breadcrumbs. For those of you unfamiliar with Panko, it is a thick, flaky Japanese breadcrumb used mostly for frying. The nice thing about Panko is that it’s crunchy even if you don’t fry it.

When my mom started using Panko, I knew I had to get on that bandwagon. So during one of my weekly grocery store escapades I picked up a package. I was so excited to use it in my cooking.

I’ve been trying to make healthier dinners. So instead of frying Panko chicken I decided I was going to “oven fry” it. I have a feeling I won’t be going back to Italian breadcrumbs for a while.

Panko Crusted Chicken

Ingredients

2 Chicken Breasts
Olive Oil Cooking Spray
1 cup Panko Breadcrumbs
Italian Seasoning
 

Directions

Preheat oven to 350
Generously spray each chicken breast with Olive Oil Cooking Spray
Dip each oiled chicken breast into the Panko crumbs until well coated
Place in a baking dish, sprinkle with Italian Seasoning
Bake for 23-25 minutes. 
Then, broil for 10-15 minutes (until browned)

Serve with Steamed Asparagus

Chicken and Rice Chile Verde

categories: Chicken, Posts, Recipes, Rice & Grains

 

 

I don’t do much cooking with rice, which is kind of ironic considering most Arabic dishes are stews that require rice on the side. I should be making more stews like Bamiya (okra and meat in tomato sauce), Fasoolia (string beans and meat in tomato sauce), and Sabanekh (spinach with rice) but those dishes take way too long on weeknights.

When I came across this Chicken and Rice Chile Verde recipe by Cooking on the Side, I was excited to try something new. Actually, it was delicious. I would definitely make it again.

Recipe adapted from Cooking on the Side.

 

Chicken and Rice Chile Verde Recipe

Ingredients

1-1/4 cup Chicken Broth
4 large Chicken Thighs (about 1-1/2 lb), skin and excess fat removed
1 medium Onion, chopped (about 1 cup)
1 clove Garlic, minced or pressed
3/4 cup Calrose Rice (short-grain sushi style rice) If you use other rice, you may need to adjust chicken broth accordingly
1 (4 oz) can Diced Green Chilies
1/2 teaspoon Oregano, dried
1 cup Frozen Peas, thawed
1/4 cup grated Monterey Jack cheese
 

Directions

Heat a large frying pan over high heat.
Lightly coat the inside of the pan with cooking spray.
Add chicken in a single layer.
Cook 3 to 4 minutes on each side, or until browned. Remove from pan.
Add onion and garlic to the same pan; sauté 30 seconds.
Mix in rice, chiles, oregano and chicken broth. Arrange the chicken, in a single layer, over the top. Bring the mixture to a boil. Reduce the heat to low.
Cover and simmer 25 minutes.
Sprinkle the peas over the chicken.
Cover and cook 5 minutes longer, or until the liquid is absorbed.
Remove from heat; let stand covered 10 minutes.
Sprinkle cheese on top. 

Servings = 4

Buffalo Chicken Bites

categories: Appetizers, Chicken, Posts, Recipes

Buffalo Chicken Bites

 

As I was browsing foodgawker a few weeks ago, I came across this recipe for Buffalo Chicken Bites on Sweet Pea’s Kitchen I was instantly in love. Healthy-ish boneless chicken wings? Is there such a thing? Yes, there is. These are super easy to make. It was a little bit messy because I used my hands to form the bites. But the outcome is absolute deliciousness. These bites are great alternatives to a deep-fried night at Buffalo Wild Wings. To complete the meal, I served them baked homemade fries and two side dips; marinara dipping sauce and spicy light ranch.

Print
Buffalo Chicken Bites

Yield: 4 servings

Ingredients

  • 3 cups Shredded Cooked Chicken
  • 1/4 to 1/2 cup Hot Sauce (to taste)
  • 3 1/2 ounces Light Cream Cheese, softened
  • 1 3/4 cups Sharp Shredded Cheddar Cheese
  • 1/4 cup chopped Green Onions
  • 1 cup All-Purpose Flour
  • 4 eggs, lightly beaten
  • 3 – 4 cups Corn Flakes cereal, crushed

Instructions

  1. Preheat oven to 350?F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine chicken, cream cheese and hot sauce, cheddar cheese and green onions.
  3. Roll a heaping tablespoon of mixture into a 1½-inch ball and place onto a plate or separate baking sheet. Repeat with the remaining mixture.
  4. Place flour in a shallow dish.
  5. In a second shallow dish, place eggs.
  6. In a third shallow dish, Place cornflakes.
  7. Dip each chicken ball first into the flour, then the egg and ending with the Corn Flakes. Place on the prepared baking sheet and bake for 20 to 25 minutes. Serve warm with ranch or blue cheese dressing.
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