Category: Chicken

Green Chile Chicken Crockpot Enchilada Soup

Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
I recently tried a new soup recipe… Green Chile Chicken Crockpot Enchilada Soup… and it was FANTASTIC!  The best part was that the soup cooks in a crockpot, for super easy preparation! Throw ingredients into crockpot in the morning… enjoy this yummy soup at night!

The flavors in this chicken crockpot enchilada soup are amazing. If you enjoy Southwestern flavors, and want to make a big batch of delicious soup, then you might need to check this one out. I found the recipe on Pinterest recently and decided to try it out.

This soup DID NOT disappoint! It was as easy as adding ingredients to crockpot, shredding chicken and adding it back in to crockpot… and then serving it up with some flavorful garnishes to finish it off! Super duper EASY!

How To Make Green Chile Chicken Crockpot Enchilada Soup

Place the chicken, green enchilada sauce, white and black beans, green chiles, canned tomatoes, chicken broth, cilantro and spices into a crockpot.

Cook the chicken crockpot enchilada soup on LOW for 5-7 hours, OR on HIGH for 3-5 hours.

The chicken crockpot enchilada soup is cooked for several hours to tenderize the chicken.
After the time you cooked it for is up, remove the chicken from the crockpot (and in my case, with a few straggler beans!). Place the chicken in a large bowl.

Shred the chicken with two forks. This part will be very easy, because the meat is so tender!

The chicken is removed from the crockpot after cooking, and is then shredded.

Shredding the cooked chicken to add back into the chicken crockpot enchilada soup.
Cut an 8 ounce block of cream cheese into chunks and add to the soup. Turn the heat to HIGH and cook the soup for another 30 minutes.

The cream cheese should be melted or easily stirred into the chicken crockpot enchilada soup at the end of the 30 minutes.

Eight ounces of cream cheese is cut into chunks to add to the enchilada soup.

Cream cheese chunks are added to the hot chicken crockpot enchilada soup, to melt.

The shredded chicken is then added back into the soup, and is heated another 10 minutes or so.  Once the soup is completely heated through, it’s ready to be ladled into serving bowls, garnished and served.

To Serve Chicken Crockpot Enchilada Soup

For BEST flavor, garnish each bowl with some chopped cilantro, a dollop of sour cream and a couple of lime wedges. The lime wedges will add even more flavor when squeezed over the chicken crockpot enchilada soup, before eating!

Green Chile Chicken Crockpot Enchilada Soup is garnished with sour cream, lime wedges and cilantro to serve.

There you have it! This soup recipe is perfect to make on a busy day! Make the soup (i.e. dump ingredients into crockpot) in the morning, and let it cook all day. Before serving, all you do is shred the chicken, add cream cheese & heat! It really is a super easy recipe… and it tastes FANTASTIC! Even the leftovers were perfect the next day!

Sure hope you will consider making this delicious, tasty green chile chicken crockpot enchilada soup! We absolutely LOVED it!  Have a great day.

Looking For More SOUP Recipes?

You can find all of my soup recipes in the Recipe Index, located at the top of the page. A few of these recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://www.chelseasmessyapron.com/crockpot-green-chicken-chile-enchilada-soup-video/

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Green Chile Chicken Crockpot Enchilada Soup
Prep Time
10 mins
Cook Time
5 hrs
Total Time
5 hrs 10 mins
 
Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!
Category: Soup
Cuisine: Southwestern
Keyword: chicken crockpot enchilada soup, chicken enchilada soup
Servings: 8 servings
Calories Per Serving: 358 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 10 ounces green enchilada sauce green enchilada sauce
  • 15.8 ounces canned cannelini beans (1 can), drained and rinsed
  • 30 ounces canned black beans , (2 cans),drained and rinsed
  • 1 pound boneless chicken breasts or thighs (I used a combo 2 breasts/3 small thighs)
  • 8 ounces diced fire-roasted green chiles + liquid (2 cans) (including liquid)
  • 10.5 ounces diced tomatoes + liquid (1 can) (including liquid)
  • 4 teaspoons ground chili powder
  • 1 Tablespoon ground cumin
  • 3/4 teaspoon paprika
  • Salt and Pepper (to taste)
  • 3 Tablespoons fresh chopped cilantro
  • 2 cups chicken broth (or stock)
  • 8 ounces cream cheese, softened
For garnish:
  • Sour cream, lime wedges, cilantro , optional
Instructions
  1. Into a large crock pot add green enchilada sauce, white and black beans, raw chicken, green chiles, diced tomatoes, chili powder, cumin, paprika, salt, pepper, 3 Tablespoons chopped cilantro, and chicken broth. Stir to combine.
  2. Put lid on crockpot. Cook on LOW for 5-7 hours OR cook on HIGH for 3-5 hours.
  3. When cooking time is finished, remove chicken pieces to a large bowl. Shred chicken using two forks. Set aside.
  4. Cut cream cheese into small chunks and add chunks into crockpot. Stir well. Put cover on crockpot. Cook on HIGH for 30 minutes. When time is up, stir or whisk the cream cheese. It should melt or easily blend into the soup at this point.
  5. Stir in the shredded chicken, and heat soup for another 10-15 minutes.
  6. Ladle hot soup into serving bowls. Garnish each bowl with additional chopped cilantro, a dollop of sour cream, and a couple lime wedges. Lime wedges should be squeezed over soup before eating!
Recipe Notes

NOTE: Caloric calculation is based on using chicken breasts, and does not include optional garnishes (sour cream, cilantro, etc.

Nutrition Facts
Green Chile Chicken Crockpot Enchilada Soup
Amount Per Serving (1 serving)
Calories 358 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 67mg22%
Sodium 1274mg55%
Potassium 1012mg29%
Carbohydrates 38g13%
Fiber 12g50%
Sugar 4g4%
Protein 26g52%
Vitamin A 1122IU22%
Vitamin C 22mg27%
Calcium 144mg14%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Creamy Green Chile Chicken Crockpot Enchilada Soup is an amazingly delicious Southwest inspired meal, conveniently made in a slow cooker!

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Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts

Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!
Today I am happy to share and recommend a unique and delicious recipe I found on Pinterest for stuffed chicken breasts. YUM.

How can you go wrong with Italian seasoned, pan-seared (then baked) chicken breasts, stuffed full of fresh baby spinach, sun-dried tomatoes, AND ooey, gooey mozzarella cheese? I mean, really… how could this NOT taste good? Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Stuffed Chicken Breasts

The first thing you will need to do is mix up the Italian “dressing” in a small bowl. This will only take a minute or less.

An Italian seasoned "dressing" is mixed together before applying to chicken.
This is what it will look like once combined… it’s a bit thicker than a normal dressing or sauce.

The seasoning sauce is fairly thick before it is brushed onto chicken.

Prepare The Chicken Breasts For Stuffing

Carefully cut a “pocket” into each of the chicken breasts. Slice deep into each chicken breast (horizontally), but DO NOT cut all the way through the chicken breast! After cutting, they should be able to open almost all the way (like this, shown below).

Boneless chicken breasts are cut almost all the way through, forming a pocket.
Cover the chicken breasts inside and out with the Italian “dressing”. A pastry brush works well for this.

Sauce is brushed onto all sides of the chicken breasts.

Creating The Stuffed Chicken Breasts

Stuff one half of each chicken breast with thinly sliced sun-dried tomatoes (oil-packed). I was lucky to be able to use the sun-dried tomatoes packed in olive oil that I grew in our garden, dehydrated, then packed in oil last Fall! You can find jars of sun-dried tomatoes (oil-packed) in most grocery stores nowadays.

Sun dried tomatoes are placed on one side of the chicken breast.
Place the slices of mozzarella cheese on top of the tomatoes.

Mozzarella cheese slices are placed on top of sun dried tomatoes.
Top the mozzarella slices with a handful of fresh baby spinach leaves. Whoo Hoo… they’re almost done now!

Baby spinach leaves are added to the stuffed chicken breasts.

Seal Up Then Brown The Chicken

Now close the chicken breasts up, stuffing as much as you can into each piece. Secure the chicken breast, top to bottom, with several toothpicks to hold it all together. I used 3 toothpicks for each one, putting them in at a diagonal.

Heat olive oil in an OVENPROOF skillet until really hot. Carefully add the stuffed chicken breasts and cook for 2-3 minutes per side, until each side is seared golden brown in color.

Secured with toothpicks, the stuffed chicken breasts are pan seared in hot oil.

Oven Time!

After browning both sides of the stuffed chicken breasts, place the skillet (and chicken) into a preheated 350 degree oven. Cook the chicken for 15-18 minutes for small and medium breasts.

Larger chicken breasts will need to cook a few minutes longer). This is what they will look like when you remove the skillet from the oven.  Lots of gooey cheese and juices!

After baking the stuffed chicken breasts are browned, and oozing with melted cheese.

Serve The Stuffed Chicken Breasts

Place the chicken onto individual serving plates, and for goodness sake… REMOVE THE TOOTHPICKS!!! (Just sayin’ – no one wants to bite into a toothpick now, do they?) Spoon a bit of the sauce and/or melted cheese over the top of each chicken breast, and SERVE!  Doesn’t that look GOOD?

A serving of the stuffed chicken breast, on a plate.

I cut this one in half so you can see what the inside looks like! Pretty sure that you’re gonna like this chicken dish. It is really good!

Once cut, you can see the layers of stuffing in each piece of chicken.

I hope you will consider trying this wonderful chicken recipe… we really enjoyed it!  Have a blessed day, and thank you for stopping by. I hope you will come back again soon.

Looking For More CHICKEN Recipes?

You can find all of my chicken recipes in the Recipe Index, located at the top of the page. I have LOTS of them you will enjoy, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://www.recipetineats.com/sun-dried-tomato-spinach-cheese-stuffed-chicken-breast/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts
Prep Time
15 mins
Cook Time
18 mins
Total Time
33 mins
 

Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!

Category: Dinner, Entree
Cuisine: American
Keyword: stuffed chicken breasts
Servings: 2 servings
Calories Per Serving: 439 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Italian "Dressing":
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon white wine vinegar (may substitute lemon juice, if desired)
  • 1/2 teaspoon sugar
  • 2 teaspoons olive oil
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
For Chicken:
  • 2 small or medium boneless , skinless chicken breasts
  • 1/2 cup sun-dried tomatoes (oil packed), drained and cut into thin strips
  • 4 slices mozzarella cheese (2 per chicken breast to cover)
  • Handful of fresh baby spinach leaves
  • 2 teaspoons olive oil (for pan-searing)
Instructions
  1. Preheat oven to 350 degrees F (180C).

  2. Mix Italian "dressing" ingredients in a small bowl until combined.
  3. Slice a pocket in each chicken breast. Cut far into each breast (horizontally), but do not slice all the way through. Cover the chicken breasts inside and out with the Italian "dressing". I used a pastry brush.

  4. Stuff one half of each piece of chicken with a layer of sun-dried (and drained) tomatoes. Cover tomatoes with mozzarella cheese slices, then cover cheese with baby spinach leaves. Try to get as much of the filling stuffed inside of the chicken as you can. Use toothpicks to hold each piece together. I used 3 toothpicks for each breast, and inserted them through at an angle.
  5. Heat oil on medium-high in an ovenproof skillet until very hot. Carefully place the chicken breasts into hot skillet. Sear them (without moving them) for 2-3 minutes, then carefully turn over and repeat with other side, until golden brown on both sides.
  6. Place skillet with chicken into preheated oven. Continue cooking for 15-18 minutes. Larger breasts may take a couple minutes longer (it may also take a bit longer if you are cooking more than 4 breasts at a time).
  7. Remove from oven. Place chicken onto individual serving plates. REMOVE TOOTHPICKS. Spoon up some of the juices, and melted mozzarella cheese; place on top of chicken. Serve & enjoy!
Recipe Notes

If you are using really large chicken breasts, you can cut them in half once done, and you will end up with 4 decent sized portions (budget stretcher 101)

Nutrition Facts
Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breasts
Amount Per Serving (1 piece)
Calories 439 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 117mg39%
Sodium 660mg29%
Potassium 1487mg42%
Carbohydrates 19g6%
Fiber 4g17%
Sugar 12g13%
Protein 41g82%
Vitamin A 2210IU44%
Vitamin C 16.3mg20%
Calcium 345mg35%
Iron 3.9mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Stuffed chicken breasts, filled with spinach, mozzarella cheese and sun-dried tomatoes are lightly seared, then baked, in this easy dish!

 

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Skillet Monterey Chicken

You’re going to LOVE this delicious Skillet Monterey Chicken, which can be made in 20 minutes, and features chicken breasts, bacon, BBQ sauce, and cheese!You're going to LOVE this delicious Skillet Monterey Chicken, which can be made in 20 minutes, with chicken breasts, bacon, BBQ sauce, and cheese!
I tried a new recipe for a quick dinner the other night… Skillet Monterey Chicken! This delicious one pan (copycat) dish features chicken breasts, bacon, BBQ sauce, cheddar and jack cheese, and can be prepared and on the kitchen table in 20 minutes! Yum… it was perfect!

I saw this recipe on Pinterest (thanks Trish, at Mom On Timeout) and knew I wanted to try it. Let’s be real… I mean, come on… chicken AND bacon AND BBQ sauce AND cheese? It’s true. This skillet Monterey chicken was calling to me!

Turns out, it was really good, and only took 20 minutes to prepare!  My hubby loved this dish, as well!  Now I know why it was such a popular menu item at Chilis restaurants for so long! Our local Chilis restaurant permanently closed, so I am really glad I can make this dish at home! Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Skillet Monterey Chicken

Using an oven-proof skillet, fry bacon until crisp. Once bacon has cooled, cut each piece in half.  Leave some of the bacon grease in pan (to cook chicken breast in), but discard the rest.

Cooking bacon to add to Skillet Monterey Chicken.

Brown The Chicken

While bacon is cooking, salt and pepper the chicken breasts. Once bacon has been removed from pan, add the chicken breasts cutlets to the hot skillet.  Cook about 3 minutes per side on medium-high, until golden brown.

TIP: I cut two large chicken breasts in half lengthwise, so the pieces were fairly thin. This helps to cook them faster, and is still a good portion size. If using whole chicken breasts, make sure to pound them out thinner, between sheets of plastic wrap, before cooking.

Cooking chicken breasts for skillet Monterey chicken dish.

The little bit of bacon grease you left in the skillet when you cooked it really adds great flavor to the chicken.

Chicken breasts are cooked and browned on both sides for skillet Monterey chicken.

Once chicken has cooked on both sides, pour chicken broth over the chicken. Put a lid on the skillet, and continue to cook 4-5 more minutes (covered) or until the chicken is cooked through. The time will vary, depending on how thick the chicken breasts are).

Chicken broth is added to the skillet Monterey chicken while it cooks.

Once chicken is done, remove lid from skillet and remove skillet from heat. Before continuing, PREHEAT YOUR OVEN BROILER.

Skillet Monterey chicken finishes cooking in chicken broth.

Building The Layers On The Chicken

While broiler is pre-heating, spread BBQ sauce over each piece of chicken (1 Tablespoon on each piece).

BBQ sauce is spread over each piece of Skillet Monterey Chicken.

Place two (half) pieces of bacon on top of the BBQ sauce.

Two cooked bacon halves are added to the Skillet Monterey Chicken.

Divide the cheese evenly and place on top of the bacon, covering the entire piece of chicken.

Grated jack and cheddar cheeses are added to the skillet Monterey chicken.

Place the skillet and chicken (see why you need an oven-proof skillet?) on the middle rack of oven under the broiler. Keep an eye on it. Once cheese is fully melted (anywhere from 30 seconds to 1-2 minutes), remove the hot skillet Monterey chicken from the oven.

Garnish And Serve The Skillet Monterey Chicken

Top each piece of chicken with diced tomato and sliced green onions.  The skillet Monterey chicken looks and smells real good, right about now!

Chopped tomatoes and green onions are added to top the skillet Monterey chicken.

Transfer portions to individual serving plates, dig in, and enjoy delicious Skillet Monterey Chicken!

Skillet Monterey Chicken, served on a plate, with rice and string beans.

Hope you will consider making skillet Monterey chicken. It truly was very easy to make, and we loved it!  Have a fantastic weekend!

Looking For More CHICKEN Recipes?

You can find ALL my chicken recipes in the Recipe Index, located at the top of the page. A few favorites include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Skillet Monterey Chicken / The Grateful Girl Cooks!

Recipe Source: http://www.momontimeout.com/2016/02/20-minute-skillet-monterey-chicken/

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Skillet Monterey Chicken
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Easy to prepare and DELICIOUS, this one pan meal features chicken breasts, bacon, BBQ sauce, and cheddar and jack cheese!
Category: Entree
Cuisine: Southwestern
Keyword: skillet monterey chicken
Servings: 4 servings
Calories Per Serving: 380 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless , skinless chicken breasts, pounded thin (or use 2 large breasts, cut in half horizontally)
  • salt and pepper (to season chicken breasts)
  • 4 slices bacon
  • 1/2 cup chicken stock
  • 4 Tablespoons BBQ sauce
  • 4 ounces Colby Jack cheese (or a combo of cheddar and jack), grated
  • 1 medium tomato , seeded and diced (discard seeds)
  • 2 green onions , sliced
Instructions
  1. Fry bacon slices in a large oven-proof skillet until crispy. Remove bacon to paper towels, to drain. When cool, cut each piece of bacon in half. Leave about 2 Tablespoons bacon grease in skillet; discard the rest.
  2. While you are cooking bacon, pound the chicken breasts out until they are fairly thin so they will cook faster (I cut two LARGE chicken breasts in half horizontally, so I skipped this step). Season chicken with salt and pepper.
  3. Heat reserved bacon grease on medium-high. When skillet is hot, cook the chicken for 2-3 minutes per side, until golden brown (times may vary due to thickness of chicken).
  4. Pour the chicken broth over chicken. Put a lid on the skillet. Continue to cook chicken (covered) for 4-5 minutes. When done, turn off heat.
  5. Preheat your oven broiler.
  6. Spread 1 Tablespoon of BBQ sauce over the top of each piece of chicken. Place 2 bacon halves onto BBQ sauce covered chicken. Divide cheese evenly and cover top of chicken.
  7. Place skillet with chicken in the middle of the oven under preheated broiler. Broil only until the cheese is completely melted. Remove hot skillet from broiler.
  8. Garnish each piece of chicken with diced tomato and sliced green onions. Serve and enjoy.
Nutrition Facts
Skillet Monterey Chicken
Amount Per Serving (1 g)
Calories 380 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g56%
Cholesterol 114mg38%
Sodium 673mg29%
Potassium 659mg19%
Carbohydrates 10g3%
Sugar 7g8%
Protein 34g68%
Vitamin A 670IU13%
Vitamin C 6.7mg8%
Calcium 213mg21%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

You're going to LOVE this delicious Skillet Monterey Chicken, which can be made in 20 minutes, and features chicken breasts, bacon, BBQ sauce, and cheese!

 

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Teriyaki Chicken

Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice? It’s simple and delicious!Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice?

Do you enjoy Teriyaki Chicken? I sure do, so I wanted to share an easy and delicious recipe with you today, so you can make your own at home!  The taste is OUTSTANDING!

This really is one of my favorite dishes! There’s just something about the Asian teriyaki glaze that pushes all my buttons! I enjoy using this recipe (for the Teriyaki Sauce) to also make Teriyaki Chicken Rice Bowls. YUM.  I think you’ll be surprised at just how easy it is to make!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Teriyaki Sauce

Here’s what you do:  First make up the teriyaki sauce (don’t worry-it’s EASY). The ingredients are cooked until it becomes a thick and amazing sauce.

Whisking and cooking homemade teriyaki sauce in saucepan

Heat olive oil in a large skillet until it is hot, but not smoking. Cook the boneless, skinless chicken breasts in the hot oil until they are golden brown. Once the bottom side is golden brown, gently turn them over and continue cooking other side, until the chicken is fully cooked through.

Four chicken breasts cooking in skilletBrowned chicken breasts cooking in skillet.

Place the browned chicken breasts into an oven-proof baking dish. Pour the thickened teriyaki sauce on top and around the chicken breasts, to fully coat them.

Teriyaki sauce poured over cooked chicken breasts in white baking dish

Bake The Teriyaki Chicken

Once they are covered in that yummy teriyaki sauce, the chicken breasts are baked for 15-20 minutes. See how it gets the name teriyaki chicken? Chicken and teriyaki sauce… easy peasy!

Teriyaki chicken baked in sauce

To Serve Teriyaki Chicken

Once the teriyaki chicken is fully baked, remove the pan from the oven. Transfer the chicken breasts from the pan onto a cutting board. Slice each chicken breast into thin strips.

Serve the teriyaki chicken slices on top of a bed of rice. Drizzle the chicken with additional sauce, and garnish it with sliced green onions and sesame seeds.  That’s it! See how EASY it is to make delicious teriyaki chicken? Well, just wait until you TASTE it, because it’s absolutely delicious!

The teriyaki chicken is sliced and served on rice, with fruit on side.

A serving of teriyaki chicken with sliced green onions, on top of white rice.

Hope you’ll give this recipe for teriyaki chicken a try. I think you’re gonna LOVE it! Have a blessed day, and I sincerely hope you will stop by again soon.

Looking For More CHICKEN Recipes?

You can find all of my recipes (including chicken) in the Recipe Index, located at the top of the page. A few of these chicken recipes you might be interested in are:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source:  http://www.asweetpeachef.com/entrees/teriyaki-chicken/

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Teriyaki Chicken
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in a flavorful Asian inspired sauce, served on rice?

Category: Main Course
Cuisine: Asian
Keyword: teriyaki chicken
Servings: 4 servings
Calories Per Serving: 225 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Teriyaki Sauce:
  • 1/3 cup soy sauce (low sodium)
  • 2 Tablespoons honey
  • 1 Tablespoon brown sugar
  • 2 cloves garlic , minced
  • 1 teaspoon fresh ginger , finely minced
  • 1 teaspoon apple cider vinegar
  • 1/3 cup water
  • 1 Tablespoon cornstarch
For Chicken:
  • 1 Tablespoon olive oil
  • 4 boneless , skinless chicken breasts
  • Salt & Black Pepper (just a pinch of each)
For Garnish (optional):
  • sliced green onions and sesame seeds
Instructions
To Make The Teriyaki Sauce:
  1. Place soy sauce, honey, brown sugar, garlic, ginger and apple cider vinegar in a medium sized pan. Heat this mixture on medium-high; stir it frequently.
  2. In separate bowl, combine cornstarch and water. Stir until cornstarch has dissolved, then add it to the ingredients in the pan. Stir frequently and cook for 6-7 minutes, until the mixture has thickened. Remove from heat and set aside.
To Make The Chicken:
  1. Make sure your oven is preheated to 425 degrees F.
  2. Pour Tablespoon of olive oil into a large skillet Heat olive oil on high heat. Season the pieces of chicken with salt and pepper. Put the chicken into hot oil in skillet. Once you put chicken breasts into skillet, don't move them. Cook chicken for 4-5 minutes, then turn to cook other side for 3-4 minutes. Chicken should be golden brown in color. Remove and place in a baking dish that has been sprayed with non-stick spray.
  3. Pour the teriyaki sauce over the top and all around the chicken pieces.
  4. Bake chicken at 425 degrees for 15-20 minutes (or until no longer pink in middle). Sauce will be bubbly.
  5. When done, remove chicken from oven. Serve on top of a bed of rice, and garnish each piece with sliced green onions and sesame seeds. Enjoy!.
Recipe Notes

If you want to cook it all in one pan, make sure to cook the chicken in an oven-proof skillet.

Nutrition Facts
Teriyaki Chicken
Amount Per Serving (1 piece)
Calories 225 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 72mg24%
Sodium 1222mg53%
Potassium 459mg13%
Carbohydrates 15g5%
Sugar 11g12%
Protein 26g52%
Vitamin A 35IU1%
Vitamin C 1.8mg2%
Calcium 12mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Who needs takeout, when you can easily make this delicious Teriyaki Chicken, with chicken breasts baked in an Asian inspired sauce, served on rice?

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Santa Fe Chicken

You’ll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!Anyone out there love a good Tex-Mex kick to their chicken? We sure do, which is why this Santa Fe Chicken tastes fantastic!

This easy to prepare dinner dish features baked, seasoned chicken breasts with a crushed tortilla chip coating. the chicken is covered with salsa, melted Pepper Jack cheese, and avocados! Can you say “YUM”???!

The recipe is very simple to prepare. I used two large chicken breasts and cut them horizontally in half, which gave me 4 thin chicken breasts, for 4 servings! My husband and I loved the flavor of the finished Santa Fe Chicken, and I hope you will, too!

Scroll Down for A Printable Recipe Card At The Bottom Of The Page

How To Make Santa Fe Chicken

First, preheat your oven to 400 degrees F.  Finely crush tortilla chips in your food processor (or crush in a sealable plastic storage bag, using a rolling pin or mallet to crumble). These crumbs will be the coating for the chicken, so you want them to be in small pieces.  Place the crumbs onto a dinner plate, and set it aside.

Crushed tortilla chips ready to coat Santa Fe chicken.

 

Prepare The Chicken

Season the boneless chicken breasts with salt, pepper, and a light sprinkling of cumin and garlic powder.

NOTE: If using whole chicken breasts, be sure to pound out the chicken with a mallet until it is about 1/4-1/2 inch thick. You can place the chicken breasts (one at a time) between two pieces of plastic wrap to do this, which will help minimize splatters. If you are using very large chicken breasts like I did, slice them horizontally in half (then no need to pound them).

Chicken breasts, lightly seasoned with salt, pepper and spices are used to make Santa Fe Chicken.
Coat each piece of chicken on both sides with mayonnaise – I know… weird, right? The mayonnaise helps keep the chicken very moist as it bakes. It also holds the tortilla chip crumbs onto the chicken! I was able to use my homemade mayonnaise to do this, which is why it has a slight yellow hue in the photo below.

Mayonnaise is brushed onto seasoned chicken breasts, to coat

Dredge each chicken breast in the tortilla chip crumbs on BOTH sides. You can use your fingers to help pack down the crumbs, if necessary.

Santa Fe chicken breasts are dredged in crushed tortilla chips, to coat.

Spray a casserole dish with non stick spray, then place the coated chicken breasts in the pan.

Chicken breasts with tortilla chip topping in white baking pan

Bake The Santa Fe Chicken

Bake Santa Fe chicken, uncovered, at 400 degrees for 20-25 minutes (or until chicken reaches internal temperature of 165 degrees). I baked mine for a total of 25 minutes. When done, remove the pan from the oven. Top each piece of chicken with salsa. I used the homemade salsa I canned last summer!

Baked Santa Fe chicken breasts are topped with salsa after baking.

Sprinkle the grated Pepper Jack cheese on top of the salsa. Place the Santa Fe chicken back into the oven and continue cooking for 5 more minutes (until the cheese has melted).

Grated Jack cheese is added to the salsa on top of Santa Fe chicken.

This is how it looked, right when it came out of the oven. Not sure if you’ll agree with me or not, but I think Santa Fe Chicken looks like a Tex-Mex version of Chicken Parmigiana!

Santa Fe Chicken with melted jack cheese out of oven.

Serving Santa Fe Chicken

To serve, garnish each piece of Santa Fe chicken with a couple slices of fresh avocado and some chopped cilantro. Garnishing the dish is optional, but it really adds additional flavor AND beautiful color to each serving! Flavor and color is a winning combo!

That’s it! See how easy it is to whip up this delicious Santa Fe Chicken dinner for 4? I really believe you will love the Tex-Mex flavor (and the tortilla chip crust) on these baked chicken breasts! Sure hope you will give them a try… I KNOW I will be making these again!

Santa Fe Chicken, garnished with avocado slices and cilantro and ready to eat!

Have a wonderful day, and may you KNOW today just how much you are loved by the One who created you! May God bless you in all you do today.

If you’re looking for additional chicken recipes with a Southwestern taste, you might want to check out my recipes for Chicken Enchilada Mole Casserole, Chili’s Chicken Enchilada Soup (a copycat recipe), or a delicious Layered Chicken Enchilada Casserole. I have LOTS of chicken recipes (of all kinds) on this blog. You can find them all, listed in the Recipe Index at the top of the page.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted From:  http://www.cinnamonspiceandeverythingnice.com/santa-fe-baked-chicken/

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Santa Fe Chicken
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 

You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!

Category: Entree
Cuisine: Southwest
Keyword: Santa Fe chicken
Servings: 4 servings
Calories Per Serving: 691 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless skinless chicken breasts (or 2 large breasts, cut in half horizontally!)
  • Salt and black pepper
  • Cumin (to sprinkle on chicken breasts)
  • Garlic powder (to sprinkle on chicken breasts)
  • 1/2 cup mayonnaise (can substitute olive oil, if necessary)
  • 1 + 1/2 cups tortilla chip crumbs (chips processed in food processor or pounded in plastic sealable bag)
  • 1 + 1/3 cups salsa
  • 1 + 1/3 cups grated Pepper Jack Cheese (may substitute sharp cheddar)
  • 1/3 cup chopped fresh cilantro
  • 1 ripe avocado , peeled and thinly sliced
Instructions
  1. Preheat oven to 400 degrees F. Spray a casserole dish with non stick spray (or use parchment paper on bottom of pan).
  2. Finely crush tortilla chips by processing them in a food processor (or in large plastic sealable bag using a meat mallet or rolling pin) until they are small crumbs. Place crumbs onto a dinner plate. Set aside.

  3. If using 4 chicken breasts, pound them down to about 1/4-1/2 inch thickness by placing them between sheets of plastic wrap. Use a meat mallet to pound them out. If using 2 large breasts, cut them in half horizontally (no need to pound them down thinner). Lightly season each piece of chicken with salt, pepper, cumin, and garlic powder.

  4. Spread mayonnaise onto both sides of each piece of chicken (one at a time), then dredge mayonnaise coated chicken in tortilla chip crumbs, turning to coat both sides. Use your fingers to press on additional crumbs, if necessary.

  5. Bake chicken (uncovered) in 400 degree oven for 20-25 minutes. When done, chicken should have reached an internal temperature of 165 degrees.

  6. Remove pan from oven. Spoon salsa over top of each chicken breast, followed by grated Pepper Jack cheese. Place chicken back in oven for an additional 5 minutes, until cheese has melted. Remove from oven. Serve chicken with a garnish of avocado slices and chopped cilantro. Enjoy!

Recipe Notes

To thinly slice avocado... cut in half, remove seed. Run a large spoon under and around avocado half and remove entire half of avocado in one piece. Thinly slice. Caloric calculation does NOT include avocado garnish.

Nutrition Facts
Santa Fe Chicken
Amount Per Serving (1 piece)
Calories 691 Calories from Fat 405
% Daily Value*
Fat 45g69%
Saturated Fat 12g75%
Cholesterol 116mg39%
Sodium 1283mg56%
Potassium 781mg22%
Carbohydrates 34g11%
Fiber 3g13%
Sugar 4g4%
Protein 37g74%
Vitamin A 830IU17%
Vitamin C 3.3mg4%
Calcium 380mg38%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love Santa Fe Chicken, with Tex-Mex seasoned baked chicken breasts and a crushed tortilla chip crust, salsa, avocados and Pepper Jack cheese!

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Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

I had the best salad the other day for lunch! I was intent on making a healthy lunch, and I came up with this Grilled Chicken & Spring Greens with Raspberry Balsamic Dressing! And let me tell you… I loved every single bite (and crunch, thanks to the sunflower seeds)!Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

This was such an easy salad to put together! I pre-grilled the chicken early in the morning (on my handy-dandy indoor grill… Thanks, George Foreman!), so all that was involved at lunch time was to assemble the salad and whip up some dressing (under a minute).

I used some Raspberry Balsamic Vinegar that I had previously purchased at a specialty shop on the Oregon coast, but in case you don’t happen to have any just laying around waiting to be used, I have seen numerous “flavored” balsamic vinegars at local grocery stores.

Here’s a picture I took at a Flavored Olive Oil and Balsamic Vinegar tasting shop I visited with a friend, in downtown Seattle last summer (so fun to sample different flavors!). I left there with bottles of dark chocolate balsamic vinegar and blood orange olive oil- put the two together…oh my crazy goodness!

Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

It’s fun to experiment with different flavored balsamic vinegars…they are slightly thick and sweet! I have several flavors, including peach & cinnamon, dark chocolate, and my beloved raspberry! YUM.  If you don’t have access to “flavored” balsamic vinegar, rest assured…you can easily substitute regular aged balsamic vinegar in the dressing, and it will still taste great!

I like to make extra and keep grilled chicken on hand for last minute salads, quesadillas, tacos, etc., but if you don’t, here’s what you do. Slice a large chicken breast in half horizontally, then sprinkle it lightly on one side with garlic powder, coarse black pepper, celery salt, and seasoning salt.  Then grill it, bake it or broil it… whatever technique you prefer, and let the chicken cool down a bit (so it’s warm) before slicing it into thin strips and adding it to your salad.

Make The Salad Dressing

To make the salad dressing, mix equal parts balsamic vinegar and olive oil until completely blended, then add a tiny bit of salt and pepper, to taste. For one salad, I mixed 2 teaspoons olive oil and 2 teaspoons balsamic vinegar (& had some leftover!)

Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

I assembled chilled Spring Greens on a plate, added fresh raspberries, then sprinkled it with roasted sunflower seeds. I thinly sliced the warm grilled chicken breast, placed it on the top of the salad, then lightly drizzled the Raspberry Balsamic dressing over the top.

I am not posting an official “printable recipe”, because it’s really a simple salad to prepare, especially if you want to add other ingredients to make it “your own”.   I have highlighted the directions in blue (see above), for your convenience, however.

Be creative!  I’ve even used a Peach/Cinnamon balsamic to make this salad, as well. Just substitute fresh peach slices for the raspberries! Just arrange the salad, then drizzle with the dressing!

Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

I truly LOVE this salad (contemplating just how many times I can eat this before I ever get tired of it…), and hope you will consider making it. It’s a very healthy salad (protein, veggies, healthy oil, and fruit!)… and I trust you will LOVE it, too!

Have a fantastic day… may God bless you, and the work of your hands.

Here’s one more to pin on your Pinterest boards!Grilled Chicken & Spring Greens w Raspberry Balsamic Dressing / The Grateful Girl Cooks!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Grilled Chicken & Spring Greens w/ Raspberry Balsamic Dressing

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Chicken Marsala – “21 Day Fix” Recipe

I recently found this recipe for Chicken Marsala that is compliant with the “21 Day Fix” clean eating program. I found it to be full of flavor, easy to prepare, and a dish I would make again.Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!
This recipe features sautéed baby portabella mushrooms, with shallots and garlic, served alongside pan browned chicken breast slices, in a light, slightly creamy sauce. Here’s how you make it:

Melt a small amount of coconut oil in a medium skillet on low to medium heat. Add sliced baby portabella mushrooms and sauté them for about 8 minutes, stirring occasionally.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

Once mushrooms are cooked, add Marsala wine, chopped shallots and minced garlic. Let this mixture simmer for about 15 minutes, until the wine reduces quite a bit. Stir the mixture occasionally.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

It will look like this when it’s just about done.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

While the mushrooms are cooking, prepare the chicken. Slice chicken breasts thinly, then place chicken strips in a large bowl or ziploc bag, along with wheat flour and spices. Mix well, to fully coat the pieces of chicken.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

This is what the chicken pieces will look like, once coated.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

Shake off excess flour. In a large skillet, melt coconut oil and heat on medium. Once skillet is hot, add chicken pieces, and cook for 2-3 minutes per side, until the chicken is lightly browned on both sides.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

Once the chicken is cooked through and lightly browned, add the mushrooms and sauce.  Sprinkle with 1 teaspoon wheat flour and stir (nominal amount added to thicken sauce).

Add chicken broth and almond milk. Stir again, to fully combine. Let this simmer until fully heated through.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

Once heated through, sprinkle with chopped fresh parsley or dried parsley flakes, and serve!

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

If following the 21 Day Fix Plan, the counts for this chicken dish is 1 Red, 1 Green, and 1 tsp. (The count for the wheat flour divided between 4 servings is so nominal it is not included).

I served the chicken with sides of green salad and quinoa. If NOT following this eating plan, just go right ahead and enjoy this dish! It really is quite tasty.

Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

Enjoy this delicious chicken dish. I know my husband and I sure did!  Don’t ya just love it when a “lighter” version of a classic dish also tastes just as great? Have a great day… look around… “there is ALWAYS something to be thankful for”!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!Recipe Source:  http://www.fitmomangelad.com/21-day-fix-chicken-marsala/

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Chicken Marsala - "21 Day Fix" Recipe
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Enjoy this "lighter" version of Chicken Marsala, featuring baby portabella mushrooms, chicken, shallots, garlic and Marsala wine.
Category: Entree
Cuisine: French
Keyword: chicken marsala 21 day fix
Servings: 4 servings
Calories Per Serving: 316 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
Cook mushroom sauce:
  • 1 Tablespoon coconut oil
  • 8 ounces baby portabella mushrooms (Baby Bella), sliced
  • 1/4 cup shallots , diced
  • 3 cloves garlic , minced
  • 3/4 cup Marsala wine
For chicken:
  • 1 pound boneless , skinless chicken breast, thinly sliced
  • 1/4 cup wheat flour
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • 1 Tablespoon coconut oil
  • 1 teaspoon wheat flour
  • 2 Tablespoons almond milk
  • 1/2 cup chicken broth
  • Salt and pepper , to taste
  • Fresh parsley , chopped OR dried parsley flakes
Instructions
  1. Melt coconut oil in a medium skillet. Add chopped mushrooms and sauté for about 8 minutes. Add minced garlic, chopped shallots and Marsala wine. Let this mixture simmer for about 15 minutes, or until the wine has reduced quite a bit, stirring occasionally.
  2. While the mushrooms are cooking, place the chicken slices, along with 1/4 cup wheat flour, onion powder, garlic powder, and oregano into a large bowl or ziploc bag. Stir or shake to fully coat the chicken pieces with spices.
  3. Heat 1 Tablespoons coconut oil in separate large skillet on medium heat. Shaking off excess flour, place chicken pieces into skillet. Cook for 2-3 minutes per side, until lightly browned and cooked through.
  4. Once chicken is cooked through, add the mushrooms and sauce. Sprinkle mixture with 1 teaspoon wheat flour. Stir to combine. Add almond milk and chicken broth; let this simmer for a few minutes until fully heated through.
  5. Garnish with fresh chopped parsley, or dried parsley flakes. Serve and enjoy!
Recipe Notes

21 Day Fix counts: 1 Red, 1 Green, 1 teaspoon (wheat flour is so nominal once divided into 4 servings, that is is not added to count).

Nutrition Facts
Chicken Marsala - "21 Day Fix" Recipe
Amount Per Serving (1 serving)
Calories 316 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g38%
Cholesterol 72mg24%
Sodium 269mg12%
Potassium 708mg20%
Carbohydrates 16g5%
Fiber 1g4%
Sugar 5g6%
Protein 26g52%
Vitamin A 35IU1%
Vitamin C 4.1mg5%
Calcium 30mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Marsala - "21 Day Fix" Recipe / The Grateful Girl Cooks!

 

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Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken

We’ve been having record-setting heat here in Portland this week. It was too hot for a heavy meal the other evening, so I made a Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken for our dinner. It was easy, delicious, light but filling, and PERFECT on a hot day!Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!
I found the recipe in one of my cookbooks… a Cooking Light cookbook (such good recipes)! This entree salad has it all! Crispy chunks of oven-baked chicken breast on a bed of chilled, mixed greens, and drizzled with a vinaigrette that is slightly tangy (but good) due to the addition of hoisin sauce, fresh ginger and Dijon mustard. I loved every bite (shocker, huh?)

Here’s how easy it is to make this yummy salad (start to finish took only about 25 minutes):

I first preheated my oven, then mixed up panko, salt, chili powder, and black pepper.

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

I tossed the chicken pieces, a few at a time, in the panko mix to fully coat all sides.

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

Place chicken in a single layer on a baking sheet coated with non-stick cooking spray.

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

Bake chicken at 375 degrees for a total of 15 minutes. Turn the chicken pieces over halfway through the cooking time. When done, they will be golden brown and crispy on the outside.

MIxed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

While chicken is baking, quickly blend together the vinaigrette, using a food processor or a blender. It will look like this once fully blended. Set aside.

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

Arrange the chilled salad greens onto serving plate or into bowl. Add chopped green onions, blueberries, and tomatoes. (If it is easier, you can add the vinaigrette at this point, and mix greens, then top with chicken. OR you can add chicken, then top with vinaigrette (my plan).

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

I chose to add chicken to top of salad, THEN drizzle with vinaigrette, cause I think it looks better for serving. Whatever is easiest for you works for me. Once that’s done, all that is left for you to do is EAT!

Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

See how easy that was? Sure hope you enjoy this fantastic main dish salad. It truly was perfect for a hot April night! Glad I stumbled upon the recipe in one of my cookbooks (and adapted it just a smidge). Can’t wait to make this again. Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken / The Grateful Girl Cooks!

Recipe Adapted From: The Cookbook “Cooking Light-Annual Recipes 2007, page 103, published 2006 by Oxmoor House, Inc.

0 from 0 votes
Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 
You'll love this entree salad...Spring greens, topped with crisp chicken breast chunks, tomatoes, green onions, and drizzled with a delicious Hoisin Vinaigrette.
Category: Main Dish Salad
Cuisine: American
Keyword: salad with hoisin vinaigrette
Servings: 2 servings
Calories Per Serving: 463 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For chicken:
  • 1/2 cup panko (Japanese breadcrumbs)
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon black pepper
  • 1 lb. chicken breast , cut in 1 inch pieces (I used one large chicken breast, cut horizontally then cubed)
  • Cooking spray
For Vinaigrette:
  • 2 Tablespoons white wine vinegar
  • 1 1/2 Tablespoons hoisin sauce (found in Asian section of grocery store)
  • 1 Tablespoon finely grated fresh ginger (peeled)
  • 1 Tablespoon Dijon mustard
  • 2 teaspoons canola or vegetable oil
  • 1 1/2 teaspoons soy sauce (low-sodium if you have it)
  • 1 teaspoon toasted sesame oil
  • 1 large clove garlic , minced
For Salad:
  • 1 8 oz. package mixed greens (or use a combo: I used mesculin, romaine, spinach)
  • 1 cup chopped tomatoes , seeded (or use cherry tomatoes, cut in half)
  • 1/2 cup fresh blueberries
  • 1/2 cup chopped green onions
Instructions
  1. Preheat your oven to 375 degrees.
  2. Mix panko, salt, chili powder and black pepper in small bowl. Add chicken pieces, a few at a time, tossing to fully coat with seasoned breadcrumbs. Set each piece in a single layer on lightly sprayed baking sheet; continue until all chicken pieces are coated. Bake chicken at 375 degrees for approx. 15 minutes (or until done and golden brown), turning chicken to other side halfway through cooking time.
  3. Blend the vinaigrette ingredients together, using a blender or food processor; blend until smooth.
  4. Place chilled salad greens, tomatoes, blueberries, and chopped green onions onto individual serving dishes. Top with a portion of the crisp panko chicken pieces, then drizzle with vinaigrette.
  5. Serve, and enjoy!
Recipe Notes

This makes enough for 2 main course servings. If smaller portions are desired (for side salad), it should serve 4.

Nutrition Facts
Mixed Salad with Hoisin Vinaigrette and Crisp Panko Chicken
Amount Per Serving (1 g)
Calories 463 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 2g13%
Cholesterol 145mg48%
Sodium 1540mg67%
Potassium 1191mg34%
Carbohydrates 30g10%
Fiber 4g17%
Sugar 11g12%
Protein 52g104%
Vitamin A 530IU11%
Vitamin C 22.6mg27%
Calcium 94mg9%
Iron 3.4mg19%
* Percent Daily Values are based on a 2000 calorie diet.

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Chicken Club Pasta Salad

Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.
The weather has finally warmed up here this week, so to celebrate the sunshine I made a Chicken Club Pasta Salad for dinner the other night. I served it with some fresh fruit on the side – and boy, was it good! It FELT like it was summer (at the end of March!)!

I found this recipe for a chicken club pasta salad on Pinterest, and decided to give it a try, because any salad with chicken and bacon in it has to be good! Add to that cheddar cheese, tomatoes, fresh herbs, and a creamy ranch dressing… and it sounded like a winner! And it was… we REALLY enjoyed this entree salad (and I got to use fresh parsley and chives from my garden in it, also!). If you like a more traditional pasta salad, check out my simple recipe for that here.

This is a very easy salad to prepare. Most of the prep work (and it’s not too tedious) involves cooking bacon, a piece of chicken, and some pasta (I like to call it “multi-tasking!”). The rest comes together quickly and with little to no fuss! My kind of meal! I made the entire salad in the early afternoon, tossed it with a bit of the dressing (to keep it from drying out) and refrigerated it until dinner time. Then I added more salad dressing right before serving!  Here’s how you make it:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Chicken Club Pasta Salad

First cook a large chicken breast. (Boil it, grill it, bake it… or use leftovers… just get enough cooked chicken for 2 cups, and cut it into 1″ cubes and set aside).  Next thing is to cook the bacon until fairly crisp. Drain and cool, then cut. I used kitchen shears to cut it into small pieces.

Cutting cooked bacon for pasta salad

Cut the bacon, cheddar cheese and tomato into small pieces. Set aside.

Cheddar cheese, tomatoes and cooked bacon for chicken club pasta salad

Add all dressing ingredients to a medium sized bowl. Whisk to fully combine. Refrigerate until ready to add to salad.

Ingredients for creamy pasta salad dressing, in metal bowl

Creamy salad dressing is mixed for chicken club pasta salad

Cook pasta according to package directions. Drain and rinse with cold water, until pasta is completely cooled off. (I used tri-color rotini pasta for the color it added, but you could also use shells, macaroni noodles or mini-penne pasta for this dish).

Cooked tri-color rotini pasta is drained, for salad

Add cooled pasta, bacon, chicken, cheddar cheese and tomato to a large salad bowl.

Pasta, bacon, tomatoes and cheese are mixed together for club salad
Time For The Salad Dressing

Pour some of the dressing over the salad and stir to combine. If making this up early in the day, add only enough dressing to cover the pasta so it won’t dry out in the fridge. When ready to serve later, add additional dressing, to taste.

If you are making and serving this salad immediately, add enough dressing to taste and coat all ingredients (there will be some leftover dressing no matter which way you choose to prepare this!)

Creamy dressing is poured over pasta salad
Serve the salad up, dig in, and enjoy this delicious, filling salad!  It tastes wonderful the next day, as well. Hooray for leftovers at lunchtime!

Chicken club pasta salad, on plate with fresh fruit
We really enjoyed this chicken club pasta salad. I think it would be perfect on a HOT summer’s night, or to serve at a luncheon or potluck with friends! Hope you will consider giving this a try!  You might also like this BLT Wedge Salad, or my recipe for Chopped Greek Chicken Salad

Be sure to check out ALL of my recipes in the Recipe Index, which is located at the top of the page. Have a fantastic day, and may God bless the work of your hands!

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Author's signatureRecipe Adapted From:  http://www.spendwithpennies.com/chicken-club-pasta-salad/

0 from 0 votes
Chicken Club Pasta Salad
Prep Time
20 mins
Cook Time
0 mins
Total Time
20 mins
 

Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.

Category: Entree
Cuisine: American
Keyword: chicken club pasta salad
Servings: 5 servings
Calories Per Serving: 674 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For The Salad:
  • 8 ounce pasta (I used rotini tri-color pasta)
  • 8 slices bacon , cooked crisp, then cut into small pieces.
  • 2 cups cooked chicken breast , cut into 1" cubes
  • 1 tomato , seeded and diced
  • 1/2 cup cheddar cheese , cut into 1" cubes
For The Ranch Dressing:
  • 1/2 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 Tablespoon fresh chives , chopped
  • 1 Tablespoon dried dill weed (or chopped fresh dill)
  • 1 Tablespoon fresh parsley , chopped
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • salt & black pepper , to taste
Instructions
  1. Prep ingredients (cook chicken and bacon / chop tomatoes, cheese). Set aside.
  2. Make the salad dressing. Set aside.
  3. Cook the pasta according to package directions. Rinse with cold water, until pasta has completely cooled off; drain well.
  4. Put salad ingredients into a large salad bowl (except for the salad dressing). Mix.
  5. Add salad dressing to taste. You will NOT have to use all the dressing. If eating salad immediately, just add enough to toss and coat all ingredients well. If making salad early in day, add enough salad dressing to lightly coat all ingredients, stir, then cover dish and refrigerate until ready to serve. At serving time, add additional salad dressing to taste (since pasta will absorb some of the dressing while refrigerated). Stir to combine. Serve, and enjoy!
Recipe Notes

Note: I used 1 really large chicken breast, which provided me with the 2 cups chicken.
Original recipe also called for 1/2 of an avocado, diced. Didn't have one when I made this, but I'm sure it would be great in this salad, as well.

Nutrition Facts
Chicken Club Pasta Salad
Amount Per Serving (1 serving)
Calories 674 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 13g81%
Cholesterol 106mg35%
Sodium 536mg23%
Potassium 475mg14%
Carbohydrates 38g13%
Fiber 1g4%
Sugar 4g4%
Protein 32g64%
Vitamin A 670IU13%
Vitamin C 5.3mg6%
Calcium 165mg17%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Club Pasta Salad is a delicious, filling, chilled salad with rotini pasta, chicken, bacon, tomato, cheese, etc. in a creamy homemade ranch dressing.

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Easy Cashew Chicken

Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!
Do you like Chinese food? We sure do!  I really LOVE finding recipes for delicious dishes like Easy Cashew Chicken that are so simple to make at home.

I love to eat out, but also love saving money, especially when it’s easy to make this favorite Chinese meal in under 20 minutes!

It’s very easy to make this simple dish of cashew chicken at home. Really! And as an added bonus, IT’S QUICK TO PREPARE, AND TASTES FANTASTIC!!!!

Here’s what you do to make this Classic Chinese dish in under 20 minutes!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Sauce

Mix the ketchup, soy sauce, rice vinegar, sesame oil, garlic, brown sugar and ginger together in a small bowl, until fully combined. Set aside.

Sauce ingredients are mixed for cashew chicken.

Prepare The Chicken For Cooking

Cut two (large) boneless, skinless chicken breasts into 1″ cubes. Dry them with a paper towel, if necessary, to absorb juices.

Chicken breasts cut into cubes for cashew chicken.

Mix the flour, salt and pepper together. Add this mixture to the chicken pieces, then stir to coat chicken. I found it easiest to do this in a large bowl.

Chicken breast cubes are coated with flour and seasoning before cooking.

Be sure to get the flour coating onto all sides of the chicken. Shake off the excess flour.

Excess flour is shaken off chicken breast cubes before cooking.

Cook The Chicken

Heat a large non-stick skillet over medium-high heat. Drizzle a generous amount of canola or vegetable oil (approx. 3-4 Tablespoons) on bottom of skillet.

Once the oil and skillet are really hot (but not smoking!), add the chicken pieces. the chicken should sizzle when it hits the skillet!

Chicken pieces are cooked in very hot oil until browned.
Cook (without moving the chicken around) for 2-3 minutes, and then turn chicken to other side and cook for another couple minutes.

The chicken pieces should be light golden brown on all sides.

Cooked chicken is turned over so the other side is cooked until golden brown.

Add The Asian Sauce

Pour the Asian-inspired sauce over the chicken. Stir gently to combine and coat the pieces of chicken with sauce. Reduce the heat to medium-low.

Sauce is poured over the chicken pieces in skillet.

Cook for 2-3 minutes, stirring occasionally, until the chicken is cooked all the way through. It will start smelling really good right about now!

Chicken pieces are cooked in the Asian sauce for a few minutes until done.

Finish Making The Cashew Chicken

Add the cashews to the skillet, and stir gently to combine sauce, chicken, and cashews. Remove the skillet from the heat.

Cashews are added to chicken and sauce.

Time To Eat Some Cashew Chicken!

Serve the cashew chicken with a garnish of sliced green onions (if desired), and spoon it on top of a bed of rice!  That’s it, and now it’s time to enjoy this delicious meal.

Easy cashew chicken is ready to eat, on a bed of white rice!

I think you will find this is “restaurant quality” delicious! Since it only takes under 20 minutes to have cashew chicken on the table, who needs take-out?

Easy cashew chicken is served on a bed of rice.

I hope you will consider trying this recipe for cashew chicken. It truly tastes fantastic. If you enjoy chicken with an Asian twist, you might also enjoy my recipes for Asian Chicken Lettuce Wraps, P.F. Chang’s Ginger Chicken with BroccoliKung Pao Chicken or Asian Lemon Chicken Strips.

Be sure to check out ALL of my recipes, which are located in the Recipe Index at the top of the page. Have a wonderful day, and thanks for stopping by! Please come back again soon for more delicious recipes.

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Would you like to join our growing list of subscribers?

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Author's signature

Recipe Source: http://www.ohsweetbasil.com/quick-and-easy-cashew-chicken-recipe.html

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Easy Cashew Chicken
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!
Category: Dinner, Entree
Cuisine: Asian
Keyword: cashew chicken
Servings: 4 servings
Calories Per Serving: 282 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 Tablespoon ketchup
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • 1/8 teaspoon sesame oil
  • 1 clove garlic , minced
  • 1 1/2 Tablespoons brown sugar
  • 1/8 teaspoon ground ginger
  • 2 large chicken breasts , skinless/boneless (cut in 1" cubes)
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup roasted cashews (salted or unsalted, but not raw)
  • 4 Tablespoons oil (canola, olive, or vegetable) - enough to coat the bottom of large skillet (approx.3-4Tbl)
  • 1 Tablespoon Thinly sliced green onions , for garnish (if desired)
Instructions
  1. In a small bowl, mix together ketchup, soy sauce, rice wine vinegar, sesame oil, minced garlic, brown sugar and ground ginger. Once fully blended, set aside.
  2. Place flour, salt and pepper in large bowl. Toss the chicken cubes (a few at a time) in the flour, salt and pepper, turning until fully coated on all sides. Shake off excess flour from chicken pieces and place on plate. Repeat until all are coated.

  3. Heat oil on medium high in a large, nonstick skillet (approx. 4 Tablespoons-enough to coat the bottom of skillet). Once the oil is really hot, add the chicken pieces, keeping them separated as you add them to the skillet. Cook on medium high on each side for 2-3 minutes (until fully cooked and light golden brown). Discard any leftover oil from skillet.

  4. When chicken is done, pour the sauce over the chicken. Stir gently to combine and coat chicken pieces. Immediately turn heat to medium low. Let the sauce and chicken simmer until hot, and heated through (a couple minutes), then add cashews to skillet. Stir to combine.
  5. Serve the cashew chicken on a bed of rice. Garnish with thinly sliced green onions, if desired. Serve and enjoy!

Nutrition Facts
Easy Cashew Chicken
Amount Per Serving (1 servings)
Calories 282 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 7g44%
Cholesterol 36mg12%
Sodium 752mg33%
Potassium 336mg10%
Carbohydrates 17g6%
Sugar 6g7%
Protein 16g32%
Vitamin A 50IU1%
Vitamin C 1.2mg1%
Calcium 14mg1%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Your friends and family will love easy cashew chicken (a favorite Chinese dish) , that can be made in 20 minutes, for a fraction of the cost of takeout!

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