Posts Tagged ‘Chicken’

Chicken Gyros

Now that I have mastered pita bread, next step is to come up with new ways to use it!

These gyros were a big hit on the cooking board I frequent a few months ago and now I’m jumping on the bandwagon.  I used the recipe from Elly Says Opa! – it’s just wonderful!  So simple, but so incredibly flavorful!

I made my own version of ‘tzatziki sauce’ that would better suit our tastes and dairy-free life – it is listed below.  If you are looking for an authentic tzatziki sauce recipe, try this one (also from Elly Says Opa!).

For the chicken:
1lb. Chicken breasts (cut into pieces)
4 Cloves garlic, smashed
Juice of 1 lemon
2t. Red wine vinegar
2T. Olive oil
2T. Plain yogurt (I used dairy free sour cream)
1T. Dried oregano
Salt and pepper to taste

Bella’s ‘fake-out tzatziki sauce’:
1 Cucumber, peeled, seeded and squeezed dry
1/2C. Dairy free sour cream
2T. Fresh squeezed lemon juice
1T. Olive Oil
Salt and pepper to taste

To finish the gyros:
Sliced tomatoes
Sliced raw onions
Pita bread

Combine garlic, lemon juice, vinegar, oil, yogurt (or sour cream), and oregano in a bowl.  Add the chicken and rub the marinade in.  Cover and refrigerate for about an hour.

Preheat a grill pan on the stove over medium high heat.  Sprinkle the chicken with salt and pepper on both sides, and then broil until cooked through, about 5 minutes per side, depending  what size/type chicken you are using.  Allow the chicken to rest for a few minutes before slicing into strips.

Top the pita with the chicken, tzatziki, tomatoes and onions.  Enjoy!

Husband Rating – 4.5 out of 5 – “I love the Christopher-friendly tzatziki sauce!”


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Surprise, surprise…another Tyler Florence recipe!  These chicken legs were wonderful – super crispy, very moist and quite flavorful.

I do not own a mortar and pestle, yet, so I’m sure the garlic and rosemary could have been more powerful, but I really enjoyed the milder flavor (as rosemary isn’t one of my favorite herbs).

Note:  The cooled chicken makes awesome chicken salad the next day!

12 Chicken legs
2 Cloves garlic, minced
4 Stems rosemary, leaves picked and roughly chopped
4C. Panko bread crumbs
Kosher salt and freshly ground black pepper
2 Eggs
2C. Milk
3C. All-purpose flour
Extra-virgin olive oil

Preheat the oven to 350 degrees F.  Put a sheet tray in the oven to preheat.

Wash and trim the chicken legs of any excess fat.  Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper.  Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle.

Crack the eggs into a similar dish, add the milk and whisk to combine.  Season with salt and pepper, to taste.  In another dish add the flour and season with salt and pepper, to taste.

Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs.  Lay the chicken legs out on a tray lined with parchment paper, as you work.  Refrigerate the legs for about 15 to 20 minutes for the breading to set.

Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil.  Arrange the chicken legs carefully on the tray, spacing them out evenly.  Roast until the chicken legs are golden and crispy, about 35 to 40 minutes.  Remove the chicken from the oven to a serving platter.

Husband Rating – 3.5 out of 5 – Crispy and juicy!  Could be garlic-ier.

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Chicken Fajita Pizza

A few weeks ago my sister and I went to her friend’s Pampered Chef party.  While there, the consultant whipped up this pizza.  Unfortunately, I wasn’t taking notes and couldn’t find this on their website so I’m not sure if my recipe is right or not…but after tasting it I don’t really care.  It was so good!  We will absolutely be making this again soon!

Don’t mind the funny green pepper line down the middle of my pizza – that was just to separate Christopher’s soy cheese from mine.


1/2 Red pepper
1/2 Green pepper
1/2 Yellow pepper
1 Small Yellow Onion
1 Large Chicken breast
1 1/2T. Taco/Fajita Seasoning
2T. Choulula Hot Sauce
1 Batch Pizza Dough
Cheese of your choice
Fresh Cilantro for garnish

Preheat oven to 425 degrees.  Bake chicken until thoroughly cooked.  Shred and set aside.

While the chicken is cooking, thinly slice the peppers and onion.  Saute 5-7 minutes.  Add garlic and seasoning, saute another 3 minutes.  Remove from heat and add hot sauce.  Stir to combine.  Allow to cool slightly while the chicken finishes in the oven.

Roll out pizza dough and top with cheese, veggie mix, chicken and more cheese.

Bake 14-18 minutes or until the crust is crispy and the toppings are piping hot.

Top with fresh cilantro, slice and enjoy!

Husband Rating – 4 out of 5 – “Really, really good!”

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I have just recently started enjoying salsa.  I’m not sure why I didn’t like it before…the stuff is delicious!

So, to take advantage of my new found love, I decided to do some Googling and figure out how to cook with salsa.  I found a recipe for salsa chicken on Crockpot 365.  I didn’t feel like serving it over rice, and I had tortillas in the house, so I decided to shred the chicken and turn it into soft tacos.  These were delish!  We will absolutely be making them again!


1lb. Boneless Skinless Chicken Thighs
1C. Salsa
1C. Frozen corn
1 15oz. Can Black Beans, rinsed
8 Tortilla Shells (hard or soft)
Your favorite taco toppings – cheese, sour cream, fresh cilantro

Add chicken, salsa, beans and corn to crock pot.  Cover and let cook 6-8 hours on low.

Remove chicken and shred with two forks.  Ladle out some of the liquid from the crock pot and discard.

Return chicken to the crockpot and keep warm while preparing tortilla shells and toppings.  Assemble and devour!

Husband Rating – 4 out of 5 – “Very tasty!”

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Yes, yes, I know, the dish should be Chicken with 40 Cloves, but the heads of garlic I had in the house weren’t that great and only yielded 32 good cloves.  So, here you have Crock pot Chicken with 32 Cloves (recipe from A Year of Slow Cooking).

I thought this dish was very tasty!  The chicken was so tender, perfectly flavored and the big hunks of soft garlic were perfect smeared on crusty bread.  Unfortunately, Hubby thought it was a little overpowering for his tastes.


1 Whole roaster chicken, cut up into pieces
1 Large yellow onion
40 Cloves garlic, paper removed
1T. Olive Oil
2t. Salt
2t. Pepper (original recipe called for 1t.  I like pepper, so I added more)
2t. Paprika

If using a whole roaster chicken, break it down into smaller, usable pieces – 2 breasts, 2 legs, 2 wings, 2 thighs.

Cut onion into half rounds and add to the bottom of empty crock pot.

In a separate bowl, combine chicken, garlic, spices and oil.  Toss to coat and add to crock pot.

Set crock pot to low and let it do its thing.  I had mine on the lowest setting for 10 hours, while at work, and kept it on warm for another hour before eating.

Husband Rating – 1 out of 5 – “I didn’t really care for this one.”

Now, onto the giveaway.  Today marks my one year blog-iversary!  I’m so proud of myself for sticking with it and trying so many new recipes in the last year!

Those of you that read this blog often know that I love garlic.  Love, love, love it!  So, for my giveaway, I’m going to share one of my favorite garlic tools…a terra cotta garlic roaster.

315PKE6V45L._SL500_AA280_This baby can be used in the oven or microwave and produces the most wonderful roasted garlic!

So, to win this garlic roaster, leave a comment below with your favorite ingredient and why you love cooking with it – doesn’t have to be garlic. Don’t forget your email address so I know how to contact you if you win.

I will leave the comments open for 1 week and will draw a random number on Friday, August 21, 2009.  Good Luck!!

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Every summer our butcher shop makes heaps of their own BBQ sauce.  We, of course, head down and buy a giant vat of sauce and cook with it all summer long – and sometimes into the winter.  So, I’m always looking for new ways to use it up.

We all know how great pulled pork is, but Christopher and I had never tried pulled chicken before tonight.  It’s not nearly as moist as pork (I’m sure using chicken thighs instead of breasts would solve that problem), but slathered with sauce and topped with onions, it was quite good.  We’ll definitely make this again!

1lb. Chicken breasts
1 Onion, cut into half rounds
1 1/2C. BBQ Sauce
Salt, pepper and granulated garlic
Buns of your choice

Slice onion and add to empty crock pot.  Place chicken on top and season with salt, pepper and granulated garlic (to taste).

Add 1C. of BBQ sauce and stir to combine.  Set slow cooker to 6-hours (med-high).  Cover and do not peek!

After 6 hours, drain out most of the extra liquid, shred chicken with 2 forks and add in the other 1/2C. BBQ sauce.  Keep warm in crock pot until ready to use.

Husband Rating – 3 out of 5 – “A little dry, but tasty!”

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Chicken Francaise

I used to eat chicken francaise a lot.  Every time my husband’s family and I went to one of their favorite restaurants for dinner I’d order it.  That is, until I had chicken francaise at a friend’s Junior prom.  It made me so sick and I haven’t had it since.

This week I decided that almost 9 years is long enough to be scared to eat something.   So, I went to my old stand-by, Tyler Florence for a recipe.  As usual, it did not disappoint.  It was just as good as I remember, if not better.

It was so quick and easy – this will definitely be in the regular household dinner rotation from now on.


4 skinless, boneless, chicken breasts
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 Large eggs (I only had 2 in the fridge, but this was plenty)
3T. Water
1/4C. Extra-virgin olive oil (I halved this amount and it was just fine)
1/2 Lemon, with rind, cut in thin rounds
1/2C. Dry white wine, such as Pinot Grigio
1C. Chicken broth
1/2 Lemon, juiced
2T. Unsalted butter
1/4C. Chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them.  Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick.  Skip this step if you are using thin cut breasts, like I did.

Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash.

Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.  When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once.  Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.  Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.  Roll the butter in some flour and add it to the skillet, this will thicken the sauce.  Stir to incorporate and dissolve the flour.

Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets.  Simmer gently for 2 minutes to heat the chicken through.  Garnish with chopped parsley before serving.

Husband Rating – 5 out of 5 – “Delicious, my wife is a genius!”

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