Category : Chicken
Fellow Basketball wife, Anadia, shares this recipe with us. She tells me that she merged several recipes and adapted until it worked for her family. I’m so glad she is sharing, as I know she has some skills-in-hiding. 
The Players
5 skinless, boneless chicken breasts
2 cups frozen spinach cubes
2 tablespoons sour cream
1/2-1 cup shredded mozzarella (depends on your cheesy level, ours is fairly low)
5 slices bacon
Salt, pepper and garlic powder to taste
5 toothpicks
The Fun
1. Preheat oven to 375.
2. Clean, butterfly cut (carefully as not to slice completely through) and season-to-taste chicken breasts.
3. Warm spinach over low-heat, thawing but not completely cooking, three to four minutes. Mix-in sour cream and mozzarella.
4. Spoon two-four (depending on breast size) tablespoons of spinach mix into each breast, securing with a toothpick.
5. Wrap each chicken breast with a slice of bacon. Bake covered for an hour. Uncover and bake another 10-15 minutes to crisp bacon.
*Ricotta may be substituted or replace one spoonful of mozzarella.*
I am back with another Pioneer Woman recipe this week: Chicken Spaghetti. She just plain knows how to cook and comes up with some really yummy things, so I have to share the ones I have tried and liked (I actually don’t have any of her recipes that I haven’t liked yet). This casserole is yummy and pretty easy. It makes a lot, so I often make it in two smaller pans and freeze one while we eat the other for dinner. I also have used different cheeses at times and it still tastes good.
Enjoy,
This recipe is super easy. My four year old made it tonight for our family. I prepared the rice, and pre-measured the ingredients, as I thought I was going to be making it. When it came time to cook, however, he was ready to do it, so I allowed him to saute the chicken, mix the sauce, and then combine the chicken with the sauce and nuts. One thing that is important to me is that TB know how to cook more than macaroni and cheese. I do not know if his future spouse will cook or how long he will be alone, so this is a life skill I hope he embraces.
The Players
2 chicken breasts, cut to bite size pieces
1/4-1/2 cup flour
2-3 tablespoons olive oil
1/3 cup sweet soy sauce
1/3 cup orange juice
1 (11 ounce) can mandarin oranges
1/4-1/2 cup chopped cashews
1/2 teaspoon red pepper flakes (optional)
The Fun
1. Place flour in a bowl. Add chicken and toss to coat.
2. Heat olive oil in wok or skillet. Add chicken and saute until cooked through. Set aside and keep warm.
3. Stir orange juice and soy sauce in to skillet. Add red pepper flakes if you desire. (We ended up adding them later, so TB would eat the sauce.) Heat until warm and thickening, then add mandarin oranges and cashews. Finally, return chicken to the wok or skillet and heat until all ingredients have been heated thoroughly.
4. Serve over brown rice.
This time of the year brings long sunny days. As such, we spend more time away from our home exploring playgrounds, parks, and nature. We ride bikes and take walks. In my case, I love to hit the pavement for a good run. This leaves less time for tasks like cooking. While I am a big fan of make ahead meals, I hope to share some truly quick healthy meals.
One way I meet our need for something quick is to use my steamer. I know. I know. Steamers are for vegetables. A couple of years ago, I read somewhere about putting an entire meal in there, and I instantly fell in love. 15-20 minutes and a couple of chicken breasts are moist, juicy, and ready to eat. I use a divider to make it an all-in-one kind of meal. The photo above is of steamed carrots and chicken breasts. (Only one breast is visible, because I already served up TB’s plate!) You can use whatever seasoning or marinade for the chicken you would like. Above is a salt-less seasoning I found at Costco.
Happy eating. Tomorrow, I will share an easy way to take green smoothies on the go!
Posted in Chicken on March 16, 2011
When Joe and I first got married, I used to scour the cookbooks I received as gifts for recipes that sounded like they were doable with my limited cooking skills. The Betty Crocker cookbook became on of my favorites to try recipes from. Early on, I discovered the Crunchy Garlic Chicken recipe and it has stuck around over the years. The chicken stays moist, while the outside has a crunchy, garlic flavor.
Ingredients:
2 tablespoons butter or margarine, melted
2 tablespoons milk
1 tablespoon fresh chives, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder, smashed or 2 fresh garlic cloves, smashed
2 cups corn flakes, crushed, about 1 cup
3 tablespoons fresh parsley, chopped
1/2 teaspoon paprika
6 boneless skinless chicken breast halves, about 1 3/4 lbs
2 tablespoons butter or margarine, melted
I use olive oil in place of butter and rice milk in place of regular milk. I also have never used fresh chives and use dried parsley.
Directions:
1. Heat oven to 425°F degrees.
2. Spray rectangular pan (9x13x2-inch) with cooking spray.
3. Mix 2 tablespoons butter, the milk, chives, salt and garlic powder.
4. Mix crushed cereal, parsley and paprika.
5. Dip chicken into milk mixture, then coat lightly and evenly with cereal mixture.
6. Place in pan.
7. Drizzle with 2 tablespoons butter.
8. Bake uncovered 20 to 25 minutes or until chicken is no longer pink when centres of thickest pieces are cut.
We like to eat it with mashed potatoes and green beans, but it would be a good main dish for a variety of side dishes.
Enjoy,
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