Table of Contents
Tomato Basil Chicken Fettuccine
INGREDIENTS
8 oz. fettuccine
2 skinless, boneless chicken breasts
1 teaspoon of Italian seasoning
To taste, kosher salt and freshly ground black pepper
1 tablespoon extra virgin olive oil
2 minced garlic cloves
2 cups halved cherry tomatoes
1 cup chiffonade basil leaves
12 teaspoon optional crushed red pepper flakes
12 pounds of unsalted butter
14 cup Parmesan cheese, freshly grated
INSTRUCTIONS
- Cook pasta according to package directions in a large pot of boiling salted water; drain well.
- Season the chicken with Italian seasoning, salt, and pepper to taste.
- In a large skillet over medium-high heat, heat the olive oil. Cook, flipping once until chicken is cooked through, about 5-6 minutes on each side. Keep heated and set aside.
- Mix in the garlic, tomatoes, basil, and red pepper flakes, if used in the skillet.
- Cook, stirring periodically, for 5 minutes, or until the tomatoes begin to burst and soften.
- Stir in the pasta and butter for approximately 2 minutes, or until melted and well mixed; season with salt and pepper to taste.
- Serve immediately, topped with chicken and, if wanted, garnished with Parmesan.
Chicken Zoodle Soup
INGREDIENTS
2 tbsp olive oil (divided)
1 pound boneless, skinless chicken breast pieces
freshly ground black pepper and kosher salt
3 minced garlic cloves
1 chopped onion 3 peeled and diced carrots
2 celery stalks, chopped
12 tsp dried thyme
14 tsp dried rosemary
4 cup chicken broth
1 pound bay leaf 3 medium-sized spiralized zucchini* 2 tablespoons freshly squeezed lemon juice
1 fresh rosemary sprig
2 tbsp fresh parsley leaves, chopped
INSTRUCTIONS
- In a large stockpot or Dutch oven, heat 1 tablespoon olive oil over medium heat. Season the chicken to taste with salt and pepper. Cook the chicken in the stockpot until browned, about 2-3 minutes; leave aside.
- To the stockpot, add the remaining 1 tablespoon of oil. Combine the garlic, onion, carrots, and celery.
- Cook, stirring occasionally, until the vegetables are soft, about 3-4 minutes. Stir in the thyme and rosemary for 1 minute, or until aromatic.
- Bring to a boil with the chicken stock, bay leaf, and 2 cups water. Reduce heat to low and cook until zucchini noodles and chicken is soft about 3-5 minutes. Season with salt and pepper to taste after adding the lemon juice.
- Serve immediately, if preferred garnished with rosemary and parsley.
Chicken Lazone
INGREDIENTS
1 pound boneless skinless chicken breasts, sliced in half crosswise
1 tablespoon extra virgin olive oil
4 tbsp unsalted butter (divided)
Linguine 1 pound
2 minced garlic cloves
2 cups half-and-half* to taste Kosher salt and freshly ground black pepper
2 tbsp fresh parsley leaves, chopped
TO BE SEASONED
2 tsp. smoked paprika
12 tsp garlic powder
12 tsp onion powder
12 tsp cayenne pepper
12 tsp dried oregano
12 tsp dried basil
To taste, kosher salt and freshly ground black pepper
INSTRUCTIONS
- In a small bowl, add paprika, garlic powder, onion powder, cayenne pepper, oregano, and basil; season with salt and pepper to taste.
- Shake the chicken, olive oil, and paprika mixture in a gallon Ziploc bag to coat completely.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Cook, flipping once until chicken is cooked through, about 4-5 minutes on each side. Keep heated and set aside.
- Cook pasta according to package directions in a large pot of boiling salted water; drain well.
- In the skillet, melt the remaining 2 tablespoons of butter. Cook, stirring regularly, until the garlic is aromatic, about 1 minute. Whisk in the half and half gradually until somewhat thickened, about 4-5 minutes; season with salt and pepper to taste.
- Toss in the pasta carefully to mix.
- Serve immediately with chicken and, if wanted, garnished with parsley.
Honey Balsamic Chicken Breasts and Veggies
INGREDIENTS
16 ounces quartered baby red potatoes
2 cups fresh cherry tomatoes
2 tbsp of olive oil
To taste, kosher salt and freshly ground black pepper
1 pound trimmed asparagus
2 tbsp fresh parsley leaves, chopped
FOR THE CHICKEN
14 tbsp balsamic vinegar
2 teaspoons honey
1 tbsp. Dijon mustard
2 minced garlic cloves
12 tsp dried oregano
12 tsp dried basil
To taste, kosher salt and freshly ground black pepper
4 skinless, boneless chicken breasts
INSTRUCTIONS
- Whisk together the balsamic vinegar, honey, Dijon mustard, garlic, oregano, and basil in a medium mixing bowl; season with salt and pepper to taste.
- Combine the balsamic vinegar mixture and chicken in a gallon Ziploc bag or large bowl; marinate for at least 30 minutes overnight, rotating the bag occasionally.
- Remove the chicken from the marinade and set aside.
- Preheat the oven to 400°F. Coat a baking sheet with nonstick spray or lightly oil it.
- Arrange the potatoes and tomatoes on the prepared baking sheet in a single layer. Drizzle with olive oil and season to taste with salt and pepper. Arrange the chicken in a single layer around the potatoes and tomatoes.
- Place the chicken in the oven and roast for 25-30 minutes, or until it reaches an internal temperature of 165 degrees F.
- During the last 10 minutes of cooking, stir in the asparagus.
- Serve immediately, if preferred garnished with parsley.
Lemon Chicken and Potatoes in Foil
INGREDIENTS
three tbsp olive oil
1 tbsp. Dijon mustard 1 tbsp. whole grain mustard
12 tsp dried thyme
14 tsp dried rosemary
1 lemon zest, Kosher salt, and freshly ground black pepper to taste
16 ounces baby red potatoes, to taste, halved Kosher salt, and freshly ground black pepper
4 skinless, boneless chicken breasts
1 finely sliced lemon
2 tbsp fresh parsley leaves, chopped
INSTRUCTIONS
- Preheat the oven to 375°F.
- 2 tablespoons olive oil, mustards, thyme, rosemary, and lemon zest in a small bowl; season with salt and pepper to taste. Place aside.
- Cut four 12-inch-long sheets of foil. Divide the potatoes into four equal amounts and arrange them in a single layer in the center of each foil.
- Each foil packet should be folded on all four sides. Drizzle with the remaining 1 tablespoon olive oil and season to taste with salt and pepper; toss lightly to incorporate.
- Chicken should be placed on top of each packet. Apply the mustard mixture to both sides of the chicken with your fingers or a brush. Serve with lemon slices on top.
- Fold the sides of the foil over the chicken, thoroughly enclosing it and sealing the packets shut. Place the foil packets on a baking sheet in a single layer. Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are soft.
Easy Grilled Chicken
INGREDIENTS
14 tbsp balsamic vinegar
1 lemon juice
2 tbsp of olive oil
2 teaspoon Dijon mustard
2 tbsp. brown sugar, packed
1 tsp. Worcestershire sauce
2 minced garlic cloves
12 tsp dried thyme
12 tsp dried oregano
14 tsp dried rosemary
To taste, kosher salt and freshly ground black pepper
4 skinless, boneless chicken breasts
2 tbsp fresh parsley leaves, chopped
INSTRUCTIONS
- Whisk together balsamic vinegar, lemon juice, olive oil, Dijon, brown sugar, Worcestershire, garlic, thyme, oregano, and rosemary in a medium mixing bowl; season with salt and pepper to taste. Set aside 1/4 cup of the mixture.
- Combine the balsamic vinegar mixture and chicken in a gallon Ziploc bag or large bowl; marinate for at least 1 hour overnight, rotating the bag occasionally. Remove the chicken from the marinade.
- Preheat the grill to medium-high. Cook, flipping once and basting with reserved 1/4 cup marinade until chicken is cooked through, about 5-6 minutes on each side.
- Serve immediately, if preferred garnished with parsley.
Honey Mustard Chicken Fingers
INGREDIENTS
2 pounds boneless, skinless chicken breasts, sliced
To taste, kosher salt and freshly ground black pepper
2 tbsp fresh parsley leaves, chopped
TO MAKE THE HONEY MUSTARD
14 cups of mayonnaise
14 cups plain Greek yogurt
14 cups of honey
2 teaspoon mustard
FOR THE PECAN CRUST, 2 TBS DIJON MUSTARD
1 cup pecan halves Fisher Nuts
1 cup Panko* 1 tsp Italian seasoning
12 tsp garlic powder
14 tsp onion powder
INSTRUCTIONS
- Preheat the oven to 375°F. Set aside a baking sheet lined with parchment paper or a silicone baking mat.
- To make the honey mustard, combine mayonnaise, Greek yogurt, honey, and mustard in a mixing bowl.
- To prepare the pecan crust, in a food processor, combine pecans, Panko, Italian seasoning, garlic powder, and onion powder until the mixture resembles breadcrumbs.
- Season the chicken to taste with salt and pepper. Dip each chicken breast in honey mustard, then dredge in pecan mixture, pressing to coat.
- Bake for 15-20 minutes, or until the crust is golden brown and the chicken is completely cooked through, on the prepared baking sheet.
- Serve immediately, if preferred garnished with parsley.
Easy Lemon Chicken Piccata
INGREDIENTS
1 lb. spaghetti
1 pound boneless skinless chicken breasts, sliced in half crosswise
To taste, kosher salt and freshly ground black pepper
12 cups regular flour
4 tbsp unsalted butter (divided)
14 cups chopped shallots 2 minced garlic cloves
14 cups dry white wine 34 cup chicken broth
* 1 lemon juice
12 c. thick cream
14 cup drained capers
2 tbsp fresh parsley leaves, chopped
INSTRUCTIONS
- Cook pasta according to package directions in a large pot of boiling salted water; drain well.
- Season the chicken to taste with salt and pepper. Dredge the chicken in flour one at a time.
- In a large skillet over medium-high heat, melt 2 tablespoons of butter. Cook, flipping once until chicken is cooked through, about 4-5 minutes on each side. Place aside and keep it warm.
- In the skillet, melt the remaining 2 tablespoons of butter. Cook, stirring regularly, until the garlic and shallots are aromatic, about 2 minutes.
- Combine the chicken broth, wine, and lemon juice in a mixing bowl. Cook, stirring periodically, for 5 minutes, or until slightly reduced.
- Whisk in heavy cream gradually until slightly thickened, 3-4 minutes; season with salt and pepper to taste. Stir in the capers.
- Serve immediately with spaghetti and chicken, if preferred garnished with parsley.
Asian Lemon Chicken Tenders
INGREDIENTS
1 quart of vegetable oil
2 pounds boneless, skinless chicken breasts, sliced
To taste, kosher salt and freshly ground black pepper
1 12 cups regular flour
1-quart buttermilk
TO MAKE THE LEMON GLAZE
12 cups of honey
1 pound soy sauce
14 cups fresh pineapple juice
14 cups packed brown sugar
1 lemon juice
2 tbsp. apple cider vinegar
2 tbsp of olive oil
1 teaspoon black pepper, ground
12 tsp garlic powder
INSTRUCTIONS
- In a small saucepan over medium heat, add honey, soy sauce, pineapple juice, brown sugar, lemon juice, vinegar, olive oil, pepper, and garlic powder to form the glaze. Bring to a boil; decrease heat and simmer for 10-12 minutes, or until slightly thickened.
- In a large skillet over medium-high heat, heat the vegetable oil.
- Season the chicken to taste with salt and pepper.
- Working one at a time, dredge the chicken in flour, then dip it in buttermilk, then back in the flour, pressing to coat.
- Cook the chicken in batches, 3 or 4 at a time, until equally brown and crispy, about 3-4 minutes on each side. Transfer to a plate lined with paper towels.
- Serve immediately with a sprinkle of lemon glaze.
One Pan Honey Garlic Chicken and Veggies
INGREDIENTS
2 tablespoons melted unsalted butter 3 teaspoons olive oil
2 teaspoons honey
2 teaspoons brown sugar
1 tbsp. Dijon mustard
3 minced garlic cloves
12 tsp dried oregano
12 tsp dried basil
To taste, kosher salt and freshly ground black pepper
16 ounces halved baby red potatoes
4 skinless, boneless chicken breasts
2 teaspoons chopped fresh parsley leaves 24 ounces broccoli florets
INSTRUCTIONS
- Preheat the oven to 400°F. Coat a baking sheet with nonstick spray or lightly oil it.
- 2 tablespoons olive oil, butter, honey, brown sugar, Dijon, garlic, oregano, and basil in a small bowl; season with salt and pepper to taste. Place aside.
- Place the potatoes on the prepared baking sheet in a single layer.
- Drizzle with the remaining 1 tablespoon olive oil and season to taste with salt and pepper. Place the chicken in a single layer and brush each breast with the honey mixture.
- Place the chicken in the oven and roast for 25-30 minutes, or until it reaches an internal temperature of 165 degrees F. During the last 10 minutes of cooking, stir in the broccoli. Then broil for 2-3 minutes, or until the vegetables are caramelized and slightly browned.
- Serve immediately, if preferred garnished with parsley.
