Stuffed Chicken with Roast Peppers, Mozzarella and Basil

Chicken Breasts Stuffed with Roasted Peppers and Mozzarella

Chicken Breasts Stuffed with Roasted Peppers and Mozzarella

I’ve been away from my kitchen too long.   Recovery from knee replacement surgery is a slow process, one that must be taken seriously, if you expect to regain full use of the knee.  All that stretching, bending, walking, etc is hard work and very tiring.  I’m glad to report that I’m moving ahead at a steady pace, but in tiny steps.  During the past weeks, we’ve had some wonderful friends who stopped by with meals for us (they took pity on Mr. D.)  so we have enjoyed some great home cooking while I’m recuperating  but today I felt like getting my hands dirty in the kitchen.  So this is what I came up with.

Exploring my freezer, I found a package of boneless chicken breasts, and in my cupboard, a jar of roasted peppers.  What naturally came to mind to accompany these ingredients were mozzarella cheese and basil.  This meal is quick and easy-to-prep, just right for when you want to get out of the kitchen fast, but also elegant enough for a special meal. Keep the side dishes simple with a vegetable and a salad.

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Mr. D. loved it, commenting that it looks like pizza.   It really does because of the colors of peppers and cheese, plus the Italian seasoning.  It smells wonderful as it’s cooking also.  He said it’s become his new favorite way to have chicken.

This is my basic recipe, but it can certainly be changed or added to with some sautéed spinach, sliced fresh tomatoes, artichokes, mushrooms, etc.

STUFFED CHICKEN WITH ROAST PEPPERS, MOZZARELLA AND BASIL

Yield:  Serves 4

Ingredients:IMG_9274

  • 4 boneless, skinless, chicken breasts
  • 8 oz. fresh mozzarella, sliced into 8 slices
  • 1 12 oz. jar roasted red peppers, sliced into 1-inch pieces
  • 1 bunch fresh basil, whole leaves
  • 1/4 cup grated parmesan
  • 1 Tbsp. Italian seasoning
  • salt and pepper for seasoning

Directions:

1.  Preheat the oven to 400*F.  Grease a broiler-proof baking dish.

2.  Butterfly chicken breasts by cutting into the long side of the breast, stopping about 1/4-inch from the opposite side.  On your work surface, lay the chicken breasts opened up.  Sprinkle the exposed insides with 1/2 of the Italian seasoning, salt and pepper.

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3.  Stack the pepper, 1 slice mozzarella and basil on the bottom side of the chicken.  Fold the top flap of the chicken over, tucking in the contents as necessary.  Sprinkle with the remaining Italian seasoning.

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4.  Bake for 30 – 40 minutes (until chicken is no longer pink).  Take chicken out of the oven and turn on broiler.  Top each chicken piece with remaining slices mozzarella and sprinkle with Parmesan cheese.

 

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Broil until cheese is browned and bubbly, about 5 minutes.

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Serve with vegetable and a salad.

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SOURCE:  Food Network

Church Supper Chicken Casserole

Church Supper Chicken Casserole

Church Supper Chicken Casserole

Happy Spring, friends.  I do believe that Spring is finally starting to show signs of it’s arrival, and for me that means getting organized.  So this week has been a closet organizing, cob-web dusting, house cleaning kind of week.  This time of year always has me rearranging things for a fresh perspective, but this year I have an additional reason for doing so.

In just a few days I will be having surgery to replace the worn-out joint in my right knee.  Since I don’t know exactly what I’ll be capable of doing while healing and therapy take place, I’m doing some extra cooking (freezing meals),  clothes preparation (getting out the warm weather clothes), and trying to plan ahead for any events that may arise.    It will  be some time before I get back to my cooking adventures and writing to tell you about them.  In the mean time I have some posts ready to self-publish in my absence, but they will not be as frequent as you have been accustomed to.

The recipe that I’m sharing with you today is one that goes back quite a few years and was introduced to members of our church by our pastor, the first woman to be ordained in our church.  She always made this chicken and broccoli dish for our church suppers, and it became known as “Rosemary’s Chicken Casserole”.   Over the years I’ve taken a few liberties with the recipe and adapted it to use leftovers whenever I have some cooked chicken or rotisserie chicken on hand.

Chicken and Broccoli casserole with mashed sweet potatoes and salad.

Chicken and Broccoli casserole with mashed sweet potatoes and salad.

I include here the original recipe if you would like to make it the way it was intended, plus some notes on how I modify it to use leftovers.

Rosemary’s Church Supper Chicken Casserole

Yield:   Makes 8 servings

Ingredients:

  • 2 large chicken breasts ( or 3-4 cups cooked chicken or rotisserie chicken)IMG_9482
  • 2 packages frozen broccoli (or 1 large head fresh broccoli)
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 cup milk
  • 1/2 – 3/4 cup mayonnaise
  • 2 cups shredded cheddar cheese
  • 1 cup stuffing mix ( Pepperidge Farm or other)

Note:  the recipe can be easily halved for a smaller quantity.  If you do this, use only one can of soup, (Here, I’ve used cream of celery).   1/2 cup milk, and 1/4 cup mayonnaise.

Directions:

1.  Simmer chicken breasts in a small amount of water until cooked.  Cool and debone.

2.  Cook frozen broccoli, or fresh broccoli, if using.

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Place broccoli in a large casserole that has been prepared with cooking spray.  For half the recipe use an 8″ or 9″ square baking dish.  Cover with pieces of cooked chicken.

Cover broccoli with pieces of cooked chicken.

Cover broccoli with pieces of cooked chicken.

Preheat oven to 350*F.

3.  Make the sauce by whisking together the soups, milk and mayonnaise.

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Pour over the chicken and broccoli.

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4.  Sprinkle the cheese over the sauce,

Add grated cheese over sauce.

Add grated cheese over sauce.

then place the stuffing mix on top.

Top with stuffing mix.

Top with stuffing mix.

5.  Bake at 350*F. for 25 – 30 minutes until top is browned and bubbly.

Hot and bubbly.  Yum, so good!

Hot and bubbly. Yum, so good!

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SOURCE:  Recipes From the Heart

Mustard Chicken Thighs with Rosemary Potatoes

Mustard Chicken Thighs with Rosemary Potatoes

Mustard Chicken Thighs with Rosemary Potatoes

Man, was this ever good!

Perhaps I should back up and start at the beginning.    This is pretty much a pantry meal.  That is, with a couple of substitutions, I had everything on hand to make it.  And in spite of the substitutions, it was delicious.  Well, that’s what this blog is all about…..cooking as economically as possible, and making it taste fantastic.

First off, I discovered a package of chicken thighs getting dangerously close to their blast off date, ahem, I mean expiration date.  You can use any chicken pieces that you have available, but I happen to love thighs so I keep several packages of them in my freezer at all times.

Whole grain mustard is called for and also peppercorns, crushed.  However in a gift package I received a jar of whole grain mustard that also contained whole peppercorns, so I used that.  The mustard really wakes up the chicken, so be sure to use it.  The seasoning on the skin and underneath it, really allows the chicken to brown up nicely, and smells heavenly.

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Instead of the fingerling potatoes, I used 2 medium-sized russets, cut into wedges, and I used dried chopped rosemary for the fresh.  If you do that, remember to use less of the dried, usually about 1/2 of the fresh herb that’s called for.

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You know, I really like making dishes using whole pieces of chicken, especially the dark meat.  There’s just something about tender chicken falling off the bone, that’s so je ne sais qua.

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MUSTARD CHICKEN THIGHS  W/ROSEMARY POTATOES

Yield:  Serves 4

Ingredients:IMG_8724

  • 1/4 cup whole grain mustard
  • 3 Tbsp. Olive oil
  • juice of 1 lemon
  • 2 tsp. mixed peppercorns, crushed
  • 2 cloves garlic, grated
  • kosher salt
  • 8 skin-on, bone-in chicken thighs
  • 1 1/2 pounds fingerling potatoes, halved lengthwise( ( used russet potatoes, cut into wedges)
  • 2 tsp, chopped fresh rosemary, or 1 tsp. dried rosemary
  • 1 red or green pepper, cut into strips, optional

Directions:

1.  Position racks in the upper and lower thirds of the oven; preheat to 450*F.

2.  Whisk 1/2 cup water, the mustard, 1 Tbsp. olive oil, the lemon juice, peppercorns, 1/2 the garlic and 1/4 tsp. salt in a large bowl.  Add the chicken and toss, loosen the skins and rub some of the mustard mixture underneath.  Transfer to a rimmed baking sheet, skin-side up.  Roast on the upper rack until golden and crisp, 25 minutes.

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2.  Meanwhile, put the potatoes and 1/2 cup water in a microwave-safe bowl.  Cover with plastic wrap; pierce in several places with a knife to vent.  Microwave until just tender, 10 minutes.  Drain and pat dry.

3.  Combine the remaining garlic, 2 tablespoons olive oil, the rosemary and 3/4 tsp. salt in a bowl.  Add the potatoes and bell pepper strips (if using), and toss.  Transfer to a separate rimmed baking sheet.  Roast on the lower rack until the vegetables are tender and golden, about 20 minutes.

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4.  Remove the chicken from the oven and let rest.  Move the vegetables to the upper oven rack and continue roasting until browned, 5 more minutes.  Serve with the chicken and any pan juices.

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Treat your sweetie to this meal for Valentine’s Day.

 

SOURCE:   Food Network Magazine

Wicked Chicken

Wicked Chicken

Wicked Chicken

Wicked Chicken is wicked good and wicked easy to make.  Seriously!  It’s made with just 3 ingredients plus seasonings, so this chicken dish is a piece of cake to put together.   You can make it as spicy as your taste buds will allow, or go the milder route if you are feeding childen or anyone who cannot tolerate too much heat.

I was in need of a super simple meal to make as we had just come home from our holiday trip, I was faced with unpacking, doing laundry and trying to get over a cold that I picked up somewhere along the way.  Without much effort, I was able to whip up this easy dish.   When you’re faced with the need to get a meal together this recipe  will save you on a busy day.

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This is the easiest meal you will ever make, and your family will love it.

WICKED CHICKEN

Yield:   Makes 4 servings

Ingredients:

Roasted Garlic Alfredo Sauce and pasta twists.

Roasted Garlic Alfredo Sauce and pasta twists.

  • 4 skinless boneless chicken breasts (I used bone-in thighs.)
  • 1/2 box any shaped pasta
  • 1 jar Alfredo sauce ( I used roasted garlic, but if you like spicy, use one with green chiles in it.)
  • salt, pepper, garlic powder, red pepper flakes to taste.

Instructions:

1.  Cook and drain the pasta.   Lightly spray a baking dish with non-stick cooking spray.

2.  Season the chicken pieces with salt, pepper and garlic powder to your liking.  Brown in a hot skillet for 3 minutes on each side.  Sprinkle the chicken with red pepper flakes, if using.

3.  In the baking dish layer the pasta,  spoon on about half of the Alfredo sauce and mix to coat the pasta.  Place chicken pieces on top of the pasta.

Layer pasta, sauce and chicken in the baking dish.

Layer pasta, sauce and chicken in the baking dish.

Pour the remaining Alfredo sauce over the chicken.

Pour remaining sauce over the top.

Pour remaining sauce over the top.

4.  Bake at 350*F for 30 minutes.  If using chicken with bone -like thighs-, bake  until cooked through, about 45 minutes.

Bake till chicken is browned and tender.

Bake till chicken is browned and tender.

Serve with a green vegetable or a salad, and garlic bread sticks.

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SOURCE:   My Casserole Connection

Onion Chicken in Balsamic Sauce

Onion Chicken in Balsamic Sauce

Onion Chicken in Balsamic Sauce

It’s been snowing here all day and the inches are accumulating.  A good day for staying indoors.  My oven was already warmed up from having baked a dessert, so I decided to put together a meal that would be mostly cooked/baked in the oven with only a short period on the stove top for some pre-browning.  I love it when the whole meal is in the oven, and I can set the table and relax while its cooking, don’t you?

This chicken dish was served with stuffed acorn squash.  I thought that chicken would be good with the squash, but wasn’t sure how I wanted to prepare it, so I went looking on the all recipes.com web site and came up with this recipe.  Everyone who had made it rated it very highly for ease of preparation and outstanding flavor.  So I decided to give it a try.  I’m sure glad I did, because I have joined the ranks of all those other folks who made it and loved it.  Although I was missing one of the ingredients, I substituted roasted red peppers for the sun-dried tomatoes with equally tasty results.  I don’t think that I would ever have made a sauce from chicken broth and balsamic vinegar, but here it works and the aroma of this dish while it’s cooking will certainly get your taste buds salivating.

Roast red peppers were a tasty addition.

Roast red peppers were a tasty addition.

ONION CHICKEN IN BALSAMIC SAUCE

Yield:  serves 2  Adjust amounts accordingly to serve more.

Ingredients:

  • 1 Tbsp. olive oil
  • 1 onion, chopped
  • 1 chicken leg quarters
  • 3 cloves garlic, chopped
  • 1  1/2 cups chicken stock
  • 1/2 cup balsamic vinegar
  • 1/2 cup chopped sun-dried tomatoes
  • salt and pepper to taste

Directions:

1.  Preheat oven to 350*F.   Lightly spray a 9-inch baking dish or 13 x 9-inch pan.

2.  In a large skillet, heat oil over medium heat.  Add onion and reduce heat to low.  Allow onion to caramelize, stirring only enough to prevent sticking and to be sure that all sides are fully cooked.  Add garlic and sauté briefly.  Transfer to prepared baking dish.

3.  Increase heat to medium.  Add chicken pieces to skillet and brown on both sides.  Remove chicken and place in baking dish.

Pre-browning the chicken before baking.

Pre-browning the chicken before baking.

4.  Combine the chicken stock and vinegar.  Deglaze the skillet with this mixture, then bring to a boil and continue to simmer, stirring occasionally, until the mixture has thickened.  Add in the sun-dried tomatoes, or in this scenario, roast red peppers.  Pour mixture over chicken.  Cover dish tightly with foil and bake in the preheated oven for 45 – 50 minutes, or until chicken is cooked through and juices run clear.

This chicken went very well with the stuffed squash.

This chicken went very well with the stuffed squash.

Note:  Some modifications can be made to this recipe such as using chicken breasts or thighs instead of leg quarters, add sliced mushrooms to the onion/garlic mixture, serve over pasta of some sort to take advantage of the great sauce.  These are all suggestions by others who made this dish.

SOURCE:   Allrecipes.com

Chicken Fajita Pizza

Chicken Fajita Pizza

Chicken Fajita Pizza

We first tasted Chicken Fajita Pizza at Uno’s Restaurant.  After that first time we ordered it every time we went there.  But then  for unknown reasons the Uno’s nearest to where we live closed, so I was forced to make it at home if we were ever going to enjoy it again.  And that is the story of how this recipe came to be.  It may not be an exact copy of the original, but we like it a lot, and its one of several pizza flavors that I make on a regular basis.

When I first attempted to make it I was experimenting with the seasonings, trying to recapture that fajita flavor.  Then I discovered that Lowry’s makes a Fajita Seasoning Mix, so now I cheat and use that, and we are happier with how it tastes.

CHICKEN FAJITA PIZZA

Yield:   Makes 1  10-inch pizza,  serves 2

Ingredients:IMG_5762

  • 1  1-pound package pizza dough, thawed if frozen
  • 1  pound skinless, boneless, chicken breasts, or chicken tenderloins
  • 1 Tbsp. vegetable oil
  • 1/2 cup water
  • 1 pkg. Fajita Seasoning mix
  • 1 medium pepper, any color, cut into strips
  • 1 medium onion, cut into wedges
  • 2 cups shredded Mexican Blend cheese

Directions:

1.  On a 10-inch pizza baking pan, or baking stone,  roll or stretch the dough to fit the pan/stone.  If the dough resists stretching, let it rest for 5 minutes and continue, repeating if necessary.    Preheat oven to 425*F.

2.  Spread 1 cup of the shredded cheese over the dough.

Spread some of the cheese over the dough.

Spread some of the cheese over the dough.

3.  In a large skillet, over medium-high heat,  add the vegetable oil and get it hot, then add the chicken and sauté quickly,  just to brown lightly.    Don’t crowd the pan, do it in two batches if necessary.  Remove chicken to a platter and set aside.

4.  In the same skillet, add a drizzle more oil if needed.  Add the peppers and onion, and sauté them lightly.

Sautéing peppers and onions.

Sautéing peppers and onions.

They should not be thoroughly cooked.  Add the chicken back into the pan.

Chicken with seasonings sprinkled over it.

Chicken with seasonings sprinkled over it.

Everything mixed together.

Everything mixed together.

5.  Sprinkle Fajita Seasoning over all, then add the water.  Cook uncovered over medium heat for about 5  minutes, stirring occasionally, until vegetables are crisp-tender.  Remove from heat.

6.  Spoon chicken mixture over the dough and cheese.   Sprinkle remaining cheese over the top.

7.  Bake at 425*F. for 15 minutes, checking  that it is not getting over browned.  Crust edges should be lightly brown, and topping melty and gooey.

Tastes just like chicken fajita without the tortilla.

Tastes just like chicken fajita without the tortilla.

Note:  for a crispier crust, dust the pizza pan or baking stone with cornmeal before laying out the dough.

SOURCE:   a Carolyn Original

Chicken Maque Choux

Chicken Maque Choux

Chicken Maque Choux

Here it is at the end of summer and today I’m making a meal that I tend to make every year right about now.  I saw it in a magazine several years ago and once having made it, it has become a summer standard.  The dish changes from year to year depending on what vegetables I have on hand or what’s plentiful at the farmer’s market, making it a super versatile dish, with zucchini and other sumer vegetables making their way into the corn mixture.

Bone-in chicken thighs get rubbed with a savory mixture of cinnamon, cumin, garlic and onion powders, then they are sautéed  until crispy brown.  Fresh corn (or when out of season, canned or frozen corn), onions, tomatoes and bell peppers are added to the skillet to soak up the crispy brown bits in the pan, then the chicken is nestled in the mixture, covered and baked.  The vegetables soak up the yummy chicken juices for an easy dish that pleases and impresses everyone who tastes it.  Be sure to serve it with a baguette to soak up all those wonderful juices, or as I did today, serve with Israeli couscous, or rice.

Served with Israeli couscous, and heirloom tomato salad.

Served with Israeli couscous, and heirloom tomato salad.

So here’s my rendition of Maque Choux (pronounced mock-shoe).  This braised chicken dish is of French Acadian and Native American origin, popular in Louisiana.

CHICKEN MAQUE CHOUX

Yield:    4 servings

Ingredients:

  • 1 Tbsp. garlic powder

    The veggie component plus the spice rub.

    The veggie component plus the spice rub.

  • 1 Tbsp. onion powder
  • 1 tsp. cumin
  • 1 tsp. cinnamon
  • 1 tsp. sugar
  • 1/2  tsp. salt
  • 1/2 tsp. pepper
  • 8 bone-in chicken thighs
  • 1 Tbsp. cooking oil
  • 1 cup chopped green onions
  • 4 cups fresh corn kernels  (about 6 large ears)
  • 1 large tomato, chopped
  • 1 red bell pepper, chopped

Instructions:

1.  Preheat oven to 375*F.

2.  Combine the first 7 ingredients in a small bowl.  Rub on chicken thighs.

3.  Heat oil in a large ovenproof skillet.  Add chicken and cook until browned, about 5 minutes per side.  Transfer to a plate.

Chicken thighs nicely browned.

Chicken thighs nicely browned.

4.  Combine onions, corn, tomato and bell pepper in the skillet.  Stir to blend.

Add all the vegetables to the fry pan and mix to coat with drippings.

Add all the vegetables to the fry pan and mix to coat with drippings.

Place chicken on top of corn mixture.

Nestle the chicken pieces on top.

Nestle the chicken pieces on top.

Cover and bake 15 minutes.  Uncover and bake 15 minutes more or until chicken is tender and juices run clear.

Chicken Maque Choux

Chicken Maque Choux

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SOURCE:  Gourmet magazine, old edition

Prosciutto-Wrapped Chicken Breasts

Prosciutto-wrapped chicken breasts.

Prosciutto-wrapped chicken breasts.

It seems we can never get enough recipes for chicken dishes.  Chicken breasts are the most popular cut of chicken on the market, but because there is little to no fat on chicken breasts, you must be watchful when cooking them or they will be dry.  This is a recurring problem especially when cooking in dry heat, baked for instance.  That’s why when I saw this recipe I was eager to try it, because of the prosciutto that is used to wrap the chicken.

This recipe dresses up boneless chicken breasts by topping them with thinly sliced tomatoes, basil, prosciutto, and melted cheese.  Prosciutto is a very thin cut of Italian ham, that can be cooked crisp like bacon.  When used to wrap a piece of chicken breast, it bathes the meat with its juicy saltiness, and keeps the chicken moist.  The added tomato slices add to that juiciness, basil contributes fresh flavor with melted cheese on top.  Well, what I can I say about melted cheese that I haven’t already said a million times.  You know what I mean, and I know you love it as much as I do!!!

  YUM!

YUM!

This is such an easy, satisfying entree.  The combination of flavors seemed just right.  It can be served with a side of pasta with marinara sauce and a tossed salad, or as I have done, with a veggie casserole, and some pasta with marinara sauce.

PROSCIUTTO-WRAPPED CHICKEN BREASTS

Servings:   4

Ingredients:

3 large pieces of chicken, so I cut 2 of them in half.

3 large pieces of chicken, so I cut 2 of them in half.

  • 4  boneless, skinless, chicken breasts halves (about 1 pound) My package of chicken contained 3 large chicken breasts, so I cut 2 of them in half for this dish.
  • 1/4 cup flour
  • 1 tsp. salt
  • 1/2 tsp. garlic powder
  • freshly ground black pepper
  • 2 Tbsp. olive oil
  • 4  thin slices prosciutto
  • 8  large basil leaves
  • 2  plum tomatoes, very thinly sliced
  • 4  thin slices Asiago ( or provolone or mozzarella ) cheese  ( I used provolone.)

Preparation:

1.  Preheat the oven to 375*F.  Prepare a shallow baking dish – large enough to hold the chicken in a single layer–with non-stick spray.

2.  Combine the flour, salt, garlic powder and a few grinds of black pepper in a shallow dish.  Lightly dredge the chicken in the mixture.  Shake off the excess and set aside.

3.  Heat the olive oil in a large skillet over medium heat.  Add the chicken in a single layer and cook until light golden brown and just cooked through, 2 – 3 minutes per side (don’t over cook).  Remove from the heat.

4.  Separate the slices of prosciutto and lay them out on a flat surface.  Center a piece of chicken crosswise over each slice.  Arrange several slices of tomato on each chicken breast, then add 2 basil leaves.  Wrap the ends of the prosciutto up around the chicken and toppings and press gently to seal.

Place tomato slices and basil on top of chicken, then wrap prosciutto over the top.

Place tomato slices and basil on top of chicken, then wrap prosciutto over the top.

5.  Carefully transfer the chicken to the prepared baking dish.  Top each piece of chicken with a thin slice of cheese.

6.  Bake for 7 to 8 minutes, or until the cheese is nicely melted.

Bake till cheese is nicely melted.

Bake till cheese is nicely melted.

Remove and serve with side dishes as desired.

Served with pasta and a vegetable casserole.

Served with pasta and a vegetable casserole.

Note:  For best results, choose relatively small chicken breasts and be sure that you don’t overcook them initially because the extra time in the oven could make them a little dry.

For the cheese:  Asiago is the favored choice for this dish because its tangy flavor complements the saltiness of the prosciutto very nicely, but don’t hesitate to substitute  with mozzarella or provolone.

SOURCE:  My Gourmet Connection

Grilled Chicken and Vegetable Quesadillas

Grilled chicken and vegetable quesadillas.

Grilled chicken and vegetable quesadillas.

As much as we like to eat grilled chicken, there are just so many ways to season it, or baste it with BBQ sauce, so when I come across a different way to fix it that is quick, tasty and healthy, I’m willing to try it out.  Such is the case with this recipe.  Chicken wrapped up in a package that you eat with your hands is fun to eat.

While your grill is preheating you season the chicken with a rub-on spice mixture, and slice up the onions and peppers.  Cook everything all together on the grill, then wrap it in a flour tortilla with some cheese, and toast it till the cheese melts.  Now, with dinner in hand, grab something cold to drink along with it, and enjoy your meal on the deck or patio.  Pretty simple, yes?   And diet friendly besides. A serving is one filled flour tortilla.  Calories: 310, Fat: 13 g., Carbs: 20.4 g.  You could even add a tomato and avocado salad and still keep the calories under 500 for a whole meal.

GRILLED CHICKEN AND VEGETABLE QUESADILLAS

Servings:   4

Ingredients:

Season the chicken with a rub made from these herbs and spices.

Season the chicken with a rub made from these herbs and spices.

  • 1 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. dried oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp.  salt
  • 1/4 tsp. black pepper
  • 2  ( 6-oz.) skinless, boneless chicken breast halves
  • 1 onion, cut into 1/2-inch thick slices
  • 1 orange or yellow bell pepper, cut into 1/2-inch thick wedges
  • cooking spray
  • 3 oz. Monterey Jack cheese, shredded – about 3/4 cup
  • 4  (6-inch) flour tortillas
  • 1/4 cup reduced fat sour cream

1.  Preheat grill to medium-high heat.

2.  Combine paprika, garlic powder, oregano, cumin, salt, and black pepper in a small bowl.  Rub this mixture evenly over chicken; let stand 10 minutes.

Coat the chicken pieces well with the rub mixture.

Coat the chicken pieces well with the rub mixture.

3.  Arrange chicken, onion, and bell  pepper on grill rack coated with cooking spray.

Prepare the vegetables for the grill.

Prepare the vegetables for the grill.

Cook vegetables 4 minutes on each side or until tender.  Cook chicken 6 minutes on each side or until done.  Remove chicken and vegetables from grill;  coarsely chop vegetables.  Let chicken stand 5 minutes, thinly slice chicken.

Chicken and vegetables all cooked.

Chicken and vegetables all cooked.

4.  Sprinkle about 3 Tablespoons cheese over half of each tortilla;  divide vegetables and chicken evenly over cheese.  Fold each tortilla in half over filling; lightly coat tortillas with cooking spray.

Sprinkle grated cheese on half of each tortilla.

Sprinkle grated cheese on half of each tortilla.

Divide the chicken and vegetables between the flour tortillas.

Divide the chicken and vegetables between the flour tortillas.

5.  Heat a large nonstick skillet over medium heat.  Place 2 quesadillas in pan;  cook 2 to 3 minutes on each side or until cheese melts and tortillas are lightly browned.  Repeat procedure with remaining 2 quesadillas.

Place two quesadillas at a time in a large fry pan, and toast to melt the cheese.

Place two quesadillas at a time in a large fry pan, and toast to melt the cheese.

Cut each quesadilla into 2-3 wedges, serve with sour cream.

Cut the quesadillas in wedges to serve.

Cut the quesadillas in wedges to serve.

In my photos you may have noticed that I had 3 large pieces of chicken that I cooked this way.  The next day I used the extra chicken for a chicken caesar salad for our lunches.  Mr.  D. said he got looks of envy from office co-workers.  But it is nice treat when you have a great lunch made from last evening’s dinner and you really appreciate your efforts to plan for extra.

SOURCE:   Cooking Light

Hoisin Barbecued Chicken and Broccoli

Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

Hoisin BBQ Chicken and Broccoli with Rice Pilaf.

This holiday weekend is pretty well accepted as the start of the summer cook-out season, and we are no exception.  On Saturday we cooked out at home, and on Sunday we attended a family cookout.  After the parade today there will be another cookout.  Of course I always bring along a variety of goodies to these events.  This week I’ll be telling you about my contributions, but to start the week off I’d like to share with you this recipe for Hoisin Barbecued Chicken and Broccoli.

The flavors in this dish will remind you of Chinese takeout, but my goodness, so much better!.  But you’ll have to make it to believe it.  The Hoisin Barbecue Marinade is addictive, it will have you licking your fingers.  You may want to double it to serve as a dipping sauce on the side or to drizzle over some rice.  I’m sure it would also be delicious with grilled pork or shrimp.  The chicken cooks quickly because you pound boneless chicken breasts out to about 1/2-inch thickness.  In my version I used skinless, boneless thighs and just pounded them a little for uniform thickness.

HOISIN BARBECUED CHICKEN AND BROCCOLI

Yield:   Makes about 1 1/2 cup marinade,   serves 4

Boneless thighs, broccoli and all the seasonings for the marinade.

Boneless thighs, broccoli and all the seasonings for the marinade.

Ingredients for marinade:

  • 1/2 cup hoisin sauce
  • 1/4 cup barbecue sauce (any kind you like)
  • 2 Tablespoons low-sodium soy sauce
  • 2 Tablespoons rice vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons grated fresh ginger
  • 4 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 4  cups broccoli florets
  • 4 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1 teaspoon toasted sesame seeds

1.  In a small bowl, combine all of the marinade ingredients and whisk to blend.

2.  Place the broccoli florets in a zip-top plastic bag and add 1/2 cup of the marinade.  Seal the bag, toss to coat, and set aside to marinate.  Place the chicken in another zip-top bag and pour in remaining marinade.  Seal the bag, toss to coat, and marinate at room temperature for about 15 minutes.

3.  Prepare a hot fire in your grill.  Spray a grill wok or other grill pan with cooking spray.

4.  Place the wok in the kitchen sink.  Pour the broccoli and sauce into the grill wok and let drain.  (You can reuse the marinade from the broccoli, if desired.)  Place the grill wok on a foil-lined baking sheet.  Remove the chicken from the marinade and place on the baking sheet beside the wok.  Discard the chicken marinade.  Take the baking sheet out to the grill.

Broccoli goes on first to get a head-start on cooking.

Broccoli goes on first to get a head-start on cooking.

5.  Place the wok on the grill and close the lid for about 2 minutes.  Open the grill and toss the broccoli with wooden paddles or tongs  several times while grilling, for a total of 12 – 15 minutes.   Place the chicken on the grill and cook for  2 1/2 to 3 minutes per side.

Chicken pieces browning up nicely.

Chicken pieces browning up nicely.

This is Mr.D. doing his "grill" thing.

This is Mr.D. doing his “grill” thing.

When everything is done, place the food on the baking sheet and bring into the kitchen to serve.

6.  Place broccoli in a bowl, sprinkle with the toasted sesame seeds and toss.  Arrange the chicken on a platter around the broccoli.  This meal is nice with a serving of lemon rice, or other kind of rice pilaf.

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SOURCE:  Weeknight Grilling with the BBQ Queens