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Chicken Recipes

How a Captain Named Rodney Can Make Your Chicken Extraordinary….

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One of the things I often preach on the food blog (as well as in person, of course, but most of you will miss that rousing “in person” performance) is this:

If you want to be an extra special cook (and who would want to settle for okay when they can be extra special??), you need to get creative and step out of the ordinary. This means trying new kitchen tools and gadgets, cooking your favorite foods in new, exciting ways, and trying new sauces, seasonings, and ingredients. Not only is it a creative way to approach cooking… it’s a delicious way to approach life.

While there’ll be times you try something that makes you whisper to your cat, “That never happened,” other times you find something that’ll become a kitchen staple – something you’d no sooner allow yourself to run out of than you would salt and pepper. Captain Rodney’s Original Boucan Glaze (Amazon link) has been such a staple in our kitchen for many years.

It is OUTSTANDING. Sorry for yelling, but it is that extraordinary. Captain Rodney’s makes several seasonings, sauces, and glazes (click here to see their entire collection on Amazon).

The “set” pictured on the left is one I have my eye on – you get two bottles (which last quite a while, as only a little bit is necessary for the “rock your world” flavor) and a silicone basting brush. I’m a sucker for a basting brush.

How I Use Captain Rodney’s Original Boucan Glaze (sorry to keep using the full name, but I want to differentiate because there are several):

  1. This glaze is delicious when you add a little to cooked, hot rice. It takes it to the next level.
  2. I love to pour a little on top of a block of cream cheese and serve with crackers. Buttery Ritz or Ritz-type crackers are the best for this.
  3. Hamburgers – A little Captain Rodney’s on a burger with sauteed onions is out of this world good.
  4. It’s wonderful on pork chops. It just takes a little to get that wonderful, “I’ll never let myself run out of this stuff” flavor.
  5. Chicken. Chicken. Chicken. Chicken. Chicken.
  6. Chicken.

Continued Below…

Captain Rodney's Original Boucan Pepper Glaze

Captain Rodney’s Original Boucan Pepper Glaze

My favorite way to cook chicken is as follows:

I take chicken tenders, salt and pepper them, then marinate them in Italian Dressing (bottled or the kind you make with a mix) and a little honey. I try to let them marinate in the fridge in this mixture for at least 3 hours.

I heat my iron skillet on medium-high and add a mixture of butter and olive oil (the olive oil keeps the butter from getting too brown). Don’t use too much butter/olive oil – you want enough for the tenders to sizzle but you don’t want to drown them. When the skillet is hot, I cook each side for about 4 minutes (always use a meat thermometer when cooking chicken – you want 165 F).

When I put them on the serving platter, I go ahead and add a little Captain Rodney’s Original Boucan Glaze (Amazon link). Makes them feel good about themselves and makes the tenders disappear off of said platter likety split.

Skillet Chicken Tenders with Captain Rodney's Glaze

Mediterranean Diet Recipe: Chicken Parmesan with Fresh Basil Tomato Sauce and Polenta

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Mediterranean Diet Chicken Recipe
Most people have a favorite type of “diet” or style of cooking they prefer above the rest. I have always been drawn to the Mediterranean diet – the colors, the flavors, the healthiness, the variety of options… basically, I love everything about it.

The recipe below is one of the wonderful Modern Mediterranean Diet recipes, inspired by Greece, Spain and Italy, from Pangea Nutrition. Pangea Nutrition recently announced its new Modern Mediterranean Diet Program, where people can sign up to receive a month of groceries and recipes to set them on a path to eating the way people in the Mediterranean have eaten for centuries (which clinical trials have shown to prevent various health issues and promote longevity).

This makes life simpler for the home cook as well as healthier for his/her family.

Pangea would like to offer you an additional 10% off a month of the program, with the code MDM17 through mid-June. Act now to take advantage of the discount (Pangea Nutrition)!

I’ll have another Pangea Nutrition Modern Mediterranean Diet recipe tomorrow, but for today you’re going to LOVE this chicken recipe. To make it gluten-free, substitute gluten-free panko breadcrumbs and gluten-free flour.

 Chicken Parmesan with Fresh Basil Tomato Sauce and Polenta

1lb chicken tenders
1 cup panko breadcrumbs
1 cup flour
2 eggs
6 tablespoons extra virgin olive oil
1/4 cup cornmeal
1/4 cup parmesan cheese
12 cherry tomatoes (1/2 pint)
2 tablespoons of fresh basil

  1. For the polenta: Bring small pot filled with 1 cup of water to boil. Slowly add 1/4 cup cornmeal while stirring, until mixed well. Reduce to a simmer and cook for 30 minutes while stirring occasionally (every 5 minutes).
  2. Set up breading station with 3 shallow dishes: On dish 1: place 1/4 cup flour; on dish 2: whip 2 eggs; and on dish 3: spread 1/2 cup breadcrumbs. To bread the chicken: pat dry with a paper towel and coat each tender in flour, shaking to remove excess. Then dip in egg, making sure it covers completely, and then coat in breadcrumbs. Press down gently to adhere.
  3. Heat 6 tablespoons of extra virgin olive oil in a large pan. Place the breaded chicken tenders in the pan and heat for 4-5 minutes on each side, or until golden brown.
  4. Meanwhile, cut the basil into a chiffonade: stack the leaves and roll them, and then thinly slice.
  5. After removing the chicken, add to the hot pan 12 cherry tomatoes and 2 tablespoons basil chiffonade. Toss for 1-2 minutes, until the tomato skins blister.
  6. For the polenta: Now mix in 1/4 cup parmesan cheese. (Optional: add 1-2 tablespoons of water to reach desired thickness.)
  7. Serve each plate with the chicken on a bed of polenta, topped with fresh basil tomato sauce. Enjoy!

Thanks to Pangea Nutrition for sharing the wonderful recipe, picture and savings code!

Keli’s Teriyaki Sauces: Don’t Even Think of Going Into Grilling Season Without Them

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Keli's Gluten-Free Teriyaki Sauces
Keli’s Gluten-Free Teriyaki Sauces and Chicken

For some people, grilling season never officially ends – but for most of us, the weather dictates a clear-cut beginning and ending for the delicious season. Now that the weather has warmed up here in Kentucky, we’ve fired up our grill and are reaping the yummy rewards.

The first thing we usually grill is hamburgers and hot dogs, but this year chicken had Opening Day Honors. We used Keli’s  Hawaiian Luau Teriyaki on some of the chicken and Keli’s Ginger Garlic Teriyaki on the rest. Both of these Teriyaki sauces are gluten-free and both are out of this world delicious.

The reason I wanted to try both at once was simple – I couldn’t decide.  I did the “fingertip taste test” and couldn’t decide which to go with…. so they were both invited to lunch.

After sampling the chicken, we still couldn’t decide – they are very different in flavor, but are both simply out of this world delicious. So we’re going with a tie. In fact, when you buy your first bottle of Keli’s, I’d strongly suggest buying BOTH of these flavors.

Ironically, before I even read that Keli’s sauces originated in Polynesia, I immediately identified the Polynesian flavor. Foodies know the taste of Polynesia when they taste it!

Grilled Chicken with Keli's Gluten-Free Teriyaki Sauce

Grilled Chicken with Keli’s Sauces

To use either sauce on your chicken – simply baste during the last 5 minutes of grilling. You can serve the chicken over rice or cut it up and throw it into a fantastic salad. I’ve actually enjoyed it both ways – if you go the way of a salad, know this – honey mustard dressing is AMAZING with the flavors of either of these.

Keli's Sauces

About Keli’s Sauces

Taste the flavor of the Islands with the tasty ginger garlic Teriyaki from Keli’s Sauces! Whether you’re looking to boost your BBQ seasoning, craft a gourmet meal, or get the perfect present for Mom and Dad, this bold brand has got your back. Geared towards gluten-free products? Keli’s Sauces whips up gluten-free, vegan sauces with no MSG or preservatives so you can serve up hot, Hawaiian or BBQ classics for friends and family!

Originated in the Islands of Polynesia, Keli’s Sauces was a recipe passed down from generation to generation. Before settling down to their regular jobs, Jim and Terry Morrisey travelled to the Marshall Islands. With no radio, television, or phone service, they made close friends with the people on the island, particularly to one Hawaiian family whose daughter was in Terry’s Kindergarten class. During their time in the Islands, they shared a lot of meals and fell in love with the island inspired flavors and sauces. In 1989 Penny, one of the Hawaiian family’s children from the island of Molokai, took an adventure to meet Jim and Terry on the mainland working at their small deli on the Oregon Coast. Together, the dynamic duo created a recipe for the delicious sweet ginger Teriyaki that the islands are famous for. Encouraging them to market these savory sauces, Penny helped them design the very first label. Forever indebted to Penny, Terry named the company “IPO,” which is Penny’s middle name and means “Sweetheart” in Hawaiian. Penny named the sauce “Keli,” which is Terry in Hawaiian.

Keli's Gluten-Free Teriyaki Sauces

A few ways Keli’s Sauces separate themselves from the rest:

  • Gluten-free
  • Vegan
  • Amazing flavor
  • No MSG
  • No preservatives
  • Low sodium
  • Low fat

Find great recipes on Keli’s website – there are recipes for chicken, ham, tofu, vegetables, sausage, shrimp, beef, fish, and even salad. Learn more about all of Keli’s sauces at https://shop.trykelis.com.

Keli’s Sauces are also on Amazon (see below). Click through any to find even more sizes and flavors.


Cookbook Review: 125 Best Chicken Recipes

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125 Best Chicken Recipes Cookbook

Seriously, don’t you wish you had a dollar for every chicken recipe you’ve ever searched for? Add a dollar for every chicken recipe you’ve ever made and you could have your own island in the pacific.

I was sent a great cookbook to review, 125 Best Chicken Recipes, and it provides over 100 great chicken recipes all in one place (125, to be exact). My searching days are over!

As is the case with most cookbooks, the number (125) can be kind of an understatement because after you’ve added your own personal spin to the already great recipes, you’ll end up with countless versions. For example, the Hoisin Orange Chicken on page 126.  You could (and should!) make it just as it’s written but you could also, on some occasions, go with lemon zest in place of orange zest and add cilantro in place of minced ginger root – changing the flavor for variety. You may grill it one time and make it on the stove stop, the next.

There are endless possibilities with each great recipe.

I also love that each comes with a “Suggested Menu.” Let’s face it, sometimes we very much want someone else to do all the brain work for us. I call these Mondays.

125 Best Chicken Recipes Cookbook

From the Back Cover

Back in print, this bestselling book on chicken illustrates just how versatile chicken can be.

In today’s busy households, chicken has become a standard meal for people who want good and healthy food in a hurry. With 125 Best Chicken Recipes, there are dozens of different ways to prepare delicious and inspired chicken dishes — all in record time.

Whether using a skillet, frying pan, oven or grill, most of these recipes can be prepared in 20 to 30 minutes. With just a few ingredients, chicken happily takes up flavors from all parts of the globe, whether it’s Coq au Vin from Europe or the savory curry flavors of Easy Tandoori from India.

Chicken Recipes Include:

  • Chicken Breasts with Wild Mushroom Sauce
  • Burmese Chicken Thighs
  • Tex-Mex Wings
  • Roasted Chicken Fajitas
  • Chicken Cheese Chowder
  • Hot and Sour Soup
  • Curried Chicken and Pasta Salad
  • Thai Chicken Noodle Salad
  • Chicken Caesar
  • Orange-Rosemary Glazed Chicken Breasts (a KNOCK OUT!)
  • Quick Coq au Vin
  • Braised Chicken with New Potatoes and Peas
  • Mediterranean Pasta
  • Penne with Herbed Chicken Sauce
  • Gremolata Grilled Chicken
  • Chicken and Summer Fruit Kabobs.
  • And A LOT More…

Find 125 Best Chicken Recipes on Amazon. If you love chicken, this is a cookbook you’ll definitely want in your collection.

Also See: More Cookbook Reviews


Basic Oven Baked Chicken Thighs Recipe

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Baked Chicken Thighs

Baked Chicken Thighs

When it comes to food preferences, one of my strongest has to do with chicken. To me, dark meat has tons more flavor than white meat. I’ve even heard a few chefs on tv say the same thing. Each time they do, I give them a mental high five.

Yes, experts say white meat is healthier. Yes, many people swear by white meat. But, it is what it is and, as far as I’m concerned, chicken thighs and legs are where it is.

You could use this baked chicken recipe for breasts, of course. Whatever floats your boat!

You can also use your herb of choice – I love rosemary with chicken, but feel free to use basil or thyme.

Basic Oven Baked Chicken Thighs Recipe

Category: Chicken Recipes, Quick and Easy Recipes

Baked Chicken

Ingredients

  • 8 boneless skinless chicken thighs
  • 1 tablespoon vegetable oil
  • 1 -1/2 teaspoons parsley flakes
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • freshly ground black pepper
  • 1 teaspoon dried rosemary

Instructions

  1. Heat oven to 400° F.
  2. Spray 13x9-inch glass baking dish with cooking spray.
  3. Lightly rub both sides of chicken thighs with oil.
  4. Season both sides of each chicken thigh with parsley, seasoned salt, garlic powder, black pepper, and rosemary.
  5. Place in baking dish.
  6. Bake uncovered until thermometer (inserted into the middle of each thigh) registers 165 degrees F or 74 degrees C. (25 to 35 minutes),

My husband ran to the store and grabbed us some baking potatoes and asparagus to go with supper – I had to take a picture of the huge potatoes he found. When your potato is even bigger than your chicken thigh, you sent the right person to shop for your potatoes!

Casserole Dish Shown: Rachael Ray Oval Bubble & Brown Baker


French’s Flavor Infusers Add A LOT to Chicken

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Chicken with French's Flavor Infuser

As a matter of fact… yes… the baked chicken above was even more delicious than it looks!

I was sent a few of French’s wonderful new Flavor Infusers to review on the food blog.  I received the following flavors (click the links to find the infusers on Amazon):

French’s also makes these promising sounding other flavors of Infusers:

I knew that French’s (makers of the mustard and Crispy Fried Onions we all swear by!) would be launching these new products in April, so I held on to them for a while – planning to use them when we whipped out the grill when the weather warmed up.  I figured that the products coming out right at grilling season would be a perfect fit for a post featuring grilled meat.

Ah, the best laid plans.

Needless to say, I didn’t make it. Each time I fixed chicken, beef, or pork, I’d pick up one of the infuser bottles and flirt with the idea of going ahead and trying it out.  New food products and kitchen gadgets are toys in the playground I call a kitchen and me… well, I’m just a little girl who forgot to grow up.  I always figured it wasn’t quite what it was cracked up to be.

Suffice to say, they didn’t stay in the Spice Cabinet long.  The first to disappear was the Teriyaki Flavor Infuser.  I used it to add an uncommon amount of flavor and unexpected sassiness to baked ribs.  I HATE that I forgot to take pictures of the ribs before they disappeared. They were juicy, flavorful, and amazingly delicious.

French's Flavor Infusers

I did, however, learn my lesson when I used the second Flavor Infuser to disappear – The Classic Steakhouse. I took several pictures before they disappeared!  Although I had huge plans for using it on the first grilled steaks of the grilling season, the temptation was just too much for me.  One evening, as I was getting ready to bake chicken for supper, I found myself deciding on a marinade. Why even bake chicken if you don’t marinade it for an hour or two, right?  When I went to the cabinet to begin retrieving ingredients for a marinade concoction I saw the French’s Classic Steakhouse Flavor Infuser sitting there looking all enticing.  I tried  to tell it about my grilled steak plans… but, as the words were coming out of my mouth, my hand was reaching for the bottle.

What will power?

If the chicken hadn’t been so uncommonly delicious (best baked chicken I’ve ever had), I’d feel a little remorseful.  But, as it is, I just feel peachy.

The French’s Flavor Infusers are a cinch to use.  You simply open the bottle and insert the tip into your meat – then you squeeze the desired amount of magical goodness right into the meat.  Not over the top, where you watch helplessly as it pours down the sides and runs all over the dish.  The French’s Flavor Infuser tip gets to the heart of the matter and you LITERALLY taste the difference with each bite.

I’ll be buying these up by armfuls as soon as I see them in my local store. My mouth is watering thinking of ways to use them with the grill – hamburgers, steaks, chicken, pork, hot dogs…  I also can’t wait to experiment with them with Boca Burgers and Black Bean Burgers.

The possibilities are as endless as they are delicious.

Baked Chicken with French’s Classic Steakhouse Flavor Infuser

Preheat oven to 400 degrees F. Rinse chicken pieces in water and pat them dry with paper towels – then toss the paper towels.  Infuse some of the Classic Steakhouse Flavor Infuser (or any flavor you choose) into each piece of chicken.  A little will run out, which is perfectly fine.  Infuse the flavor into several different parts of each piece of meat.

Spray the bottom of a roasting pan with Olive Oil Spray (or use Olive Oil straight from a bottle – just be sure to coat the entire pan lightly).

Arrange the pieces skin-side up in the roasting pan, being careful not to over-crowd the pieces. Salt and pepper the pieces of chicken at this point. Be sure to get the bottom sides as well as the top sides.

Cook for 30 minutes at 400 degrees, then lower the temp to 350 degrees and cook for 10-30 minutes more (about 14 to 15 minutes per pound total cooking time) until juices run clear (as opposed to pink) when you gently poke the chicken with a sharp knife – or the internal temperature of the chicken breasts is 165 degrees F and the thighs are 170 degrees F.

This last part can be a little risky, but I like the effect.  During the last 5 minutes of cooking, you can turn put your chicken under the broiler.  Don’t even think of walking away, though, or your entire meal will be a hot mess.  Putting it under the broiler for the last 3-5 minutes gives it a cool brown color on top that reminds me of grilled chicken.  You just have to be very careful not to overdo it – dried, overly browned chicken is darn near sinful.

Click the links at the top of the post to find French’s Flavor Infusers on Amazon.  Be sure to check your grocery store as well, they may be there on the shelf – just waiting to rock your culinary world.  These, honestly, are amazing.

Chicken with French's Flavor Infuser

Giada De Laurentiis Chicken Recipe

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Giada De Laurentiis Chicken Recipe

Chicken with Tarragon and White Wine

As a Giada De Laurentiis fan, I’m excited to tell you that she has a new cookbook on the market, Weeknights with Giada (click the link for more information or to order your copy from Target.com today!).  Below is a great recipe from the cookbook.  Like ALL Giada De Laurentiis recipes, this one’s a winner.

Chicken with Tarragon and White Wine Recipe

Serves 4

1/4 cup vegetable oil
2 (8-ounce) boneless and skinless chicken breasts
4 (4-ounce) boneless and skinless chicken thighs
Kosher salt and freshly ground black pepper
4 tablespoons flour
1 large yellow onion, chopped
4 garlic cloves, chopped
1 cup dry white wine, such as Riesling
2 1/4 cups low-sodium chicken broth
1/2 cup plus 2 tablespoons chopped fresh tarragon leaves
1/2 cup Dijon mustard
2 tablespoons unsalted butter

In a Dutch oven or large saucepan, heat the oil over high heat. Season the chicken with 2 teaspoons salt and 1 teaspoon pepper and dust with 2 tablespoons of the flour. Cook the chicken, turning occasionally, until browned on all sides, about 5 minutes. Remove the chicken and set aside on a large plate.

Heat the same pan used for the chicken over medium-high heat. Add the onion and season with 1 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring frequently, for 4 minutes, until softened. Add the garlic and cook for 30 seconds, until aromatic.

Increase the heat to high. Add the wine and scrape up the browned bits that cling to the bottom of the pan with a wooden spoon. Return the chicken pieces to the pan.

Add 2 cups of the chicken broth and 1/2 cup of the tarragon. Bring the mixture to a boil. Reduce the heat, cover the pan, and simmer for 30 minutes, until the chicken is cooked through. Remove the chicken pieces to a platter and tent with foil to keep warm.

In a small bowl, whisk together the remaining 1/2 cup chicken broth and the remaining 2 tablespoons flour until smooth. Whisk the flour mixture into the simmering cooking juices. Whisk in the mustard. Bring the mixture to a boil and cook for 5 minutes. Remove from the heat and stir in the butter until smooth. Season to taste with salt and pepper.

Serve the sauce over the chicken and garnish with the remaining tarragon.

Reprinted from Weeknights with Giada by Giada De Laurentiis. Copyright © 2012. Photos copyright © 2012 by Amy Neunsinger. Published by Clarkson Potter/Publishers, a division of Random House, Inc.

Photo Credit: A Bullseye View

Weeknights with Giada Cookbook

For an interview with loveliness personified (aka Giada) on A Bullseye View, click here!

Hearty White Bean Chili

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White Bean Chili Recipe

I’m always in the mood for great chicken recipe and I’m always on the hunt for chili recipes. So, when chicken meets chili, I’m not only on board, I’m on board with spoon in hand.  The following recipe for white chili calls for some of the ingredients that make white chili (or chicken chili as some call it) so spectacular – but it also calls for one of the most unexpected… yet tempting… ingredients you’ll ever find in a chili recipe. Nielsen-Massey Pure Chocolate Extract!  I’m entirely intrigued because one of the things I”m even more in love with than chicken or chili is chocolate.

Enjoy!

 

Hearty White Bean Chili Recipe

2 tablespoons olive oil
3 boneless skinless chicken breasts, medium dice
1 cup finely diced onion
4 garlic cloves, minced
1 cup organic chicken stock
1 (28-ounce) can diced tomatoes
1 (29-ounce) can tomato sauce
1 (7-ounce) can diced green chiles
2 teaspoons ground cumin
2 tablespoons dried organic parsley
1 tablespoon dried organic oregano
1/4 teaspoon cayenne pepper
1 teaspoon kosher salt
2 teaspoons Nielsen-Massey Pure Chocolate Extract
1 (15-ounce) can white kidney beans, drained
1/2 cup (2 ounces) freshly grated Parmesan cheese

Heat the olive oil in a medium sauté pan over medium-high heat. Add the chicken and cook for 4 to 5 minutes or until brown. Remove the chicken from the pan with a slotted spoon and set aside. Add the onion to the sauté pan and cook until caramelized, stirring occasionally. Add the garlic and cook for 1 to 2 minutes. Pour in the chicken stock, scraping the bottom of the pan with a wood spoon to deglaze.

Pour the stock mixture into a large saucepot and add the cooked chicken, tomatoes, tomato sauce, chiles, cumin, parsley, oregano, cayenne pepper and salt. Cover and simmer for 30 minutes, stirring occasionally. Add the chocolate extract and white kidney beans. Cook for 10 minutes.

Ladle the chili into soup bowls and garnish with the Parmesan cheese.

Serves 6.

Note: Caramelization cooks the naturally occurring sugars in food and improves their flavor and appearance.

Deglaze means to stir a liquid, usually wine, in a sauté pan to loosen the cooked food particles from the pan.

Nielsen-Massey Vanillas on Amazon:

About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.

Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.

Chicken-Broccoli Casserole

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It seems like most budget-friendly recipes and meals involve ground beef, don’t they? I love when chicken recipes play by the penny-pinching rules. This casserole is also a quick and easy recipe, so basically there’s nothing you won’t love about this Chicken Broccoli Casserole!

Piggy Bank

4 chicken breasts
2 pkg. frozen broccoli
1 cup grated swiss cheese
1 stick margarine
5 Tbsp. flour
1-1/2 cup chicken broth
1 cup whipping cream
3/4 cup bread crumbs
Salt and Pepper, to taste

Cook chicken thoroughly and discard all bones (be sure to get them all!). Cut chicken into bite-size pieces and place in a baking dish. Cook broccoli in salted water and drain well. Place broccoli on top of chicken.

Melt margarine in saucepan over medium heat. Blend in flour. Add cheese and broth and cook until thickened. Add whipping cream, stir until smooth.

Pour the creamy mixture over the chicken and broccoli. Cover with bread crumbs and bake for 25 minutes at 350 degrees.

Photo Credit: Carters Smiley Happy Piggy Bank, Silver

Bruschetta Chicken with Mozarella Cheese

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Bruschetta Chicken Recipe

Chicken Bruschetta with Mozzarella Cheese and Balsamic Vinegar

I cook chicken fairly often. It’s a favorite of two of my daughters (the vegetarian has little use for it) and my husband and I like chicken just about any way it’s fixed.  I’ve found that cooking chicken on a George Foreman Grill is about as effortless and healthy as it gets.  Best of all, the chicken is juicy and perfectly cooked each and every time.

You can, of course, change the flavor of the chicken (and even its nationality) with different marinades, seasonings, cheeses, and toppings.  During the summer, when our garden is getting its splendor on, I use tomatoes, peppers, fresh herbs, and onions on a daily basis.  When it comes to Chicken Night, this kicks things up to a whole new level.  There are endless ideas for cooking chicken if you experiment with ingredients.

Bruschetta Chicken with Mozzarella and Balsamic Vinegar

CHICKEN
4 Chicken Breasts (boneless, skinless)

MARINADE: DRY INGREDIENTS
1 TBS Garlic salt
1 TBS onion powder
1 TBS white sugar
1 tsp black pepper
1 tsp dried basil

Combine the dry ingredients. Of course, you can add other seasonings if you desire – thyme, rosemary, parsley… Whenever I’m cooking, I usually have two or three (sometimes even one) primary flavor that I want to shine through. In this meal, I focus on the balsamic vinegar and basil – with the mozzarella chiming in. If there’s another herb you’d rather spotlight, go for it! Thyme and rosemary are also wonderful co-stars for chicken and mozzarella.

MARINADE: WET INGREDIENTS
1/4 cup balsamic vinegar
2/2 cup olive oil
2 TBS water

Combine the wet marinade ingredients and 2 TBS of the dry ingredients. You’ll have some left over which you can use again (on chicken, fish, eggs…).

Pour the marinade over the chicken, either in a bowl where you’re certain everything’s covered or you can do as I do: Use a large ziploc bag. You’ll want the chicken to marinade for about an hour. Be sure to reposition the pieces several times to make sure everything’s getting a chance to bathe in the flavors.

While the chicken’s marinating, make your Bruschetta.

THE BRUSCHETTA

2 firm tomatoes, diced (Roma Tomatoes are the Jillian Michael’s of the tomato world… firm, much?… so go with them if possible)
1/2 cup fresh basil, coarsely chopped (Not too tiny, it looks extra impressive when it’s coarser)
3 cloves garlic minced – fresh garlic, jarred garlic is a no-no (Use more or less garlic, your choice)
1 TBS olive oil
1 tsp sugar
salt and pepper to taste

Optional: 1/4 of a red onion, minced (some people love onion in their Bruschetta, other’s think it’s a crime against humanity – last night, I took my chances with the law and added some red onion – my defense? I love the color)

Combine all of the Bruschetta ingredients.

Fire Up the Grill or the Oven!

After the chicken has soaked up all the marinade goodness for at least an hour, it’s time to Get Cooking! Heat your George Foreman Grill (or outdoor grill). Cooking times vary greatly, so keep a close eye on everything. If you’re using a George Foreman Grill (or other indoor grill), check the cooking chart that’s included. For boneless chicken breasts, the time is usually between 11 and 13 minutes. Outdoor, or stovetop grills, usually take about 7 minutes each side.

Fresh Mozzarella BallBring on the cheese!

I use fresh Mozzarella balls when cooking and/or making snacks.  The taste is beyond comparison – so fresh and delicious.  It’s Heavenly sliced on top of pizza in place of Parmesan or shredded mozzarella.

Slice the cheese ball and lay slices on top of the chicken.  Most cooks say to remove the chicken from the heat, then add the mozzarella cheese, but… ever the odd duck… I put my cheese on the chicken during the last 1/2 or full minute of cooking.   I want it to really melt down into the chicken breasts.

Optional, but delectable: On a platter, drizzle a little Balsamic Vinegar, then place the chicken breasts on the platter. Top each with a little Bruschetta.   As I said before, I really want the Balsamic Vinegar to be front and center, so I even drizzle a little more on top of the whole production before placing it on the table.  Well, yes, I am obsessed with Balsamic vinegar, how could you tell?

How About Pico de Gallo Chicken?

Here’s something pretty cool: You can change this chicken’s nationality simply by switching up a few things.  When I’m making Pico de Gallo Chicken, I follow the above steps except…

  1. I coat the chicken breasts with olive oil, then season them with salt, pepper, onion powder, and garlic powder before grilling.
  2. During the last minute of cooking, I place thinly sliced provolone or Monterrey Jack cheese on each breast.
  3. I re-work the Bruschetta mixture by substituting cilantro for the basil.  I either use a sweet onion or a red onion, whichever one I have on hand. I also add a little lime juice to the Pico de Gallo mixture.

Needless to say, the Balsamic vinegar stays in the pantry when I’m making Pico de Gallo Chicken.

Want to cheat BIG TIME?! Simply grill the chicken as directed, add the cheese of your choice, and top each chicken breast with store-bought picante sauce. Pace is excellent!

Vegetarians: Use Imitation”Chicken Patties” to make delicious recipes like the ones above.  Don’t marinade, however, it’ll only break your heart. Grill your chicken-friendly patties, then top with cheese and the tomato mixture of your choice.