Tag Archives: Chicken/Turkey

Sheet Pan Chicken Parmesan

March 29, 2017

chicken parmesan

I made this sheet pan chicken Parmesan multiple times this past year. I like that it’s not fried but still crisp. You wait to add the sauce and cheese until the last few minutes in the oven so the panko coating stays nice and crusty. Line your sheet pan with foil and clean-up is easy.

The marina sauce you use here makes a huge difference so choose your favorite. We love Rao’s Homemade Marinara but it’s expensive ($8-10 full price depending on the size of the jar) so I buy it when I find it on sale and savor every drop. And then I freeze leftover sauce and use it as pizza sauce, make turkey meatballs subs, etc.

This chicken parm can be served with pasta (my kids’ and husband’s preference) or with crusty bread (my choice) or just as is, with a side of veggies or salad. We were having the leftovers for lunch today and Clara told me that when she grows up she would like me to give her the recipe. Hopefully it’ll still be right here for her when that day comes!

Sheet Pan Chicken Parmesan

INGREDIENTS

1  1/2 cups panko breadcrumbs
2 tsp. garlic powder
2 tsp. dried oregano
2 tsp. smoked paprika
1 tsp. kosher salt
1/2 cup all-purpose flour
1/2 tsp. freshly ground black pepper
2 large eggs
4-6 boneless, skinless chicken breasts or cutlets, each about 1/2 inch thick (about 1 1/2- 2 lbs. total)
1 jar (24 oz.) good-quality marinara sauce (our favorite is Rao’s)
6-8 slices provolone cheese (I love smoked provolone, mozzarella will also work)
1/4 cup grated Parmesan (or Pecorino) cheese

DIRECTIONS

1. Preheat oven to 400 F with a rack in the upper third. Generously mist a sheet pan with cooking spray.

2. Stir together the panko, garlic powder, oregano, paprika, and 1/2 teaspoon of the salt in a large bowl to combine. In another bowl, whisk together the flour and remaining 1/2 teaspoon salt, and the pepper. In a third shallow bowl, whisk together the eggs.

3. Dip each chicken cutlet first in the flour mixture, shaking off any excess, then in the egg, and finally in the panko mixture, patting to coat thoroughly on both sides. Place the breaded chicken cutlets on the prepared pan. Mist the chicken with cooking spray to lightly coat.

4. Bake the chicken until the panko has browned and the cutlets are almost entirely cooked through (they’ll no longer feel squishy when you poke them), about 12-15 minutes.

5. Remove the baking sheet from the oven. Top each chicken cutlet with about 1/2 cup marinara sauce (use up the jar),  the provolone and the Parmesan, and return to the oven. Bake until the cheese is melted and bubbly, an additional 5-10 minutes. Serve hot.

Serves 4-6.

(Adapted from Shutter Bean, originally from Sheet Pan Suppers)

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Middle Eastern Chicken Kebabs

April 22, 2015

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As I sit here and type this I’m wishing we were having these kebabs again for dinner tonight. They were so so good. Even with chicken breast which can be dry and boring. But no! So tender and juicy and flavorful. Chicken thighs would be amazing. I’ll be sharing the recipe for the basmati rice pilaf next but if you just can’t wait, it can be found right here (I only made slight modifications).

Middle Eastern Chicken Kebabs

INGREDIENTS

1 cup plain whole milk Greek yogurt (I used Fage 2%)
2 Tbsp. olive oil
2 tsp. paprika
1/2 tsp. cumin
1/8 tsp. cinnamon
1/2 tsp. crushed red pepper flakes (more if you like it hot)
zest of one lemon
2 Tbsp. freshly squeezed lemon juice, from one lemon
1 3/4 tsp. salt
1/2 tsp. freshly ground black pepper
5 cloves garlic, minced
2-1/2 lbs. boneless skinless chicken thighs (or 2 lbs. boneless skinless chicken breasts- I used breasts), trimmed of any excess fat and cut into large bite-sized pieces

for skewers:
1 large red onion, cut into wedges
bell pepper, seeded and chopped
other veggies of choice

DIRECTIONS

1. In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.

2. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating occasionally with the red onions/peppers. Place the kebabs on a baking sheet lined with aluminum foil. Spoon or brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight. (I marinated the chicken cubes in a bowl for about 6 hours and then threaded them on the skewers right before grilling.)

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Grill the chicken kebabs until golden brown and cooked through, turning skewers occasionally. Transfer the skewers to a platter and serve.

Serves 6-8.

(Adapted from Once Upon a Chef)

Teriyaki Chicken Stir Fry with Pineapple

March 13, 2015

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Clara and I are in Virginia visiting my parents this week and because my mom LOVES Chinese food we decided to try out this new recipe. Well, I’m sharing it here so obviously it was a success! (Despite some pretty awful iPhone photos. I wanted to bring my camera in case a delicious meal needed photographing but after squeezing both of our belongings into one bag there wasn’t an extra ounce of space. Blankie, pillow, lambie, lambie’s blankie, video monitor, alarm clock that lights up when it’s time to wake up in the morning and on and on- nothing must be left behind if we want to get any sleep!) I could write a lengthy essay about traveling with a toddler, but back to the recipe. I’m not an expert stir-frier. But this recipe fooled me into thinking so. It doesn’t take much skill and the result is A++!

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Thinly (very thinly) sliced chicken breast is stir-fried with fresh veggies (I chose broccoli, carrot, mushrooms, and red pepper), fresh pineapple (use canned in a pinch but fresh, yum!), and a pineapple juice- based sweet and sour teriyaki sauce. I blanched my carrots and broccoli before they went into the pan so they’d cook quicker (we don’t like them too crunchy). And served it all over steamed white rice with some peas and green beans on the sides.

Teriyaki Chicken Stir Fry with Pineapple

INGREDIENTS

stir fry:
1 1/2 lbs. boneless skinless chicken breast
1 Tbsp. cornstarch
1 tsp. salt
1/2 tsp. freshly ground black pepper
~2 Tbsp. canola, grapeseed, peanut, or coconut oil
3 cups broccoli florets
1 cup chopped carrot
1 cup sliced mushrooms
1 red bell pepper, seeded and sliced
1/4 cup pineapple juice
~2 cups chopped fresh pineapple (or a 20-oz. can pineapple chunks, drained and juice reserved)

sauce:
1/2 cup pineapple juice
1/3 cup low-sodium soy sauce
1 Tbsp. molasses
2 Tbsp. brown sugar
1 Tbsp. rice vinegar
1 clove garlic, minced
1 tsp. freshly grated ginger
2 tsp. cornstarch

steamed white or brown rice, for serving

DIRECTIONS

1. Very thinly slice the chicken breasts, pat them dry, and toss them in a medium bowl with the cornstarch and salt and pepper. Let the chicken sit for about 10-15 minutes while whisking the sauce and prepping vegetables.

2. For the sauce, combine all the ingredients together in a bowl or liquid measuring cup and whisk until smooth.

3. Heat about 1 Tbsp. oil in a large, 12-inch nonstick skillet over medium-high heat until rippling and hot. Add half of the chicken to the skillet in a single layer without overlapping and let it cook until nicely browned, about 30-45 seconds. Flip the chicken and let it cook through on the other side, 1-2 minutes. If your chicken is sliced super thin, it won’t take long to cook through. Remove the chicken to a plate and repeat with the remaining chicken.

4. Add another tablespoon or so of oil to the pan if needed and heat again until hot and rippling. Add all of the vegetables to the hot skillet and cook, stirring often, until the vegetables are bright in color and barely tender. Add about 1/4 cup of the reserved pineapple juice to the skillet and cover (you can add water here instead of the juice, if desired). Cook, letting the vegetables steam for 2-3 minutes until crisp-tender (add more liquid, if needed, if it dries up). (NOTE: I blanched my broccoli and carrots in boiling water for 2 minutes and then cooled them under cold water before stir-frying, so they would cook quicker. If you like your veggies super crisp don’t bother blanching.)

5. Add the pineapple and chicken back to the skillet. Whisk the sauce to recombine and then stir the sauce into the skillet and simmer for 2-3 minutes until slightly thickened. Serve immediately over hot, cooked rice, if desired.

Serves 6.

(Adapted from Mel’s Kitchen Cafe)

Citrus Ancho Grilled Chicken or Pork

February 11, 2015

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This marinade is amazing. I’ve made it twice now- both times with chicken breast (although pork tenderloin would be fantastic) and served it as tacos. The citrus (orange and lime) + brown sugar + ancho chile powder works magic on a lean, boring cut of meat. This could also be prepared as kabobs, threaded with onions and peppers or pineapple and mango and served over a bed of rice or quinoa.

Ancho chili powder can be found at Whole Foods or in the Latin section of many grocery stores. It’s my favorite of all chili powders and I use it constantly. So stock up- you won’t be sorry. A few other recipes using ancho chili powder: Chicken Skewers with Ancho Sauce, Maple Ancho Grilled Salmon, and Slow-Cooker Carnitas.

Citrus Ancho Grilled Chicken or Pork

INGREDIENTS

1- 1 1/2 lbs. boneless chicken breast or pork tenderloin, cut into strips or cubed
1/4 cup fresh orange juice
2 Tbs. fresh lime juice
2 Tbs. canola oil
2 tsp. brown sugar
2 tsp. pure ancho chile powder
2 cloves garlic, minced
pinch crushed red pepper flakes
1/2 tsp. kosher salt
freshly ground black pepper

for serving as tacos:
corn or flour tortillas
cheese (Monterey or Pepper or Colby Jack)
lettuce
salsa (tomatillo highly recommended)
sour cream
diced avocado
chopped cilantro
diced white onion

DIRECTIONS

1. In a medium bowl, whisk the orange juice, lime juice, oil, sugar, ancho powder, garlic, pepper flakes, salt, and pepper.

2. Add the chicken or pork, toss to coat, cover, and refrigerate for at least 1 hour or up to 4 hours.

3. Preheat outdoor grill or indoor grill pan to medium-high heat. Lightly oil and grill the meat (if the meat is cubed, you’ll want to thread it onto skewers before grilling) until the juices run clear (time will depend on the size and type of meat). Let rest several minutes before slicing (if needed) and serving.

4. To serve as tacos, melt cheese on tortillas over medium heat on the stove or griddle. Fill with meat and toppings and serve.

Serves 4-6.

(Adapted from Fine Cooking)

Citrus Marinated Grilled Chicken

September 23, 2014

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Today two recipes we’ve enjoyed repeatedly this summer. (I just posted the yellow rice you see pictured here.) Summer might be officially over, but grilling season never ends around here. When it turns cold we’re still grilling indoors (with what is probably my favorite kitchen item), but this dish would also work in the oven (instructions found here– note that they used bone-in thighs so adjust accordingly). This chicken (or turkey, I bet pork would as well) is bursting with citrus juice and zest and just the right balance of salty and sweet. Our new favorite.

Citrus Marinated Grilled Chicken

INGREDIENTS

2 lbs. chicken breast (I’ve also used turkey tenderloin), cut into tenders or cubed for kabobs
small bunch green onions
handful cilantro
2 cloves garlic
1 tsp. lime or lemon zest
1 tsp. orange zest
1/4 cup lime or lemon juice
1/4 cup orange juice
1/4 cup low-sodium soy sauce
2 Tbsp. canola or grapeseed oil
2 tsp. sea salt
freshly ground black pepper
pinch red pepper flakes
2 tsp. honey

DIRECTIONS

1. Pulse onions, cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, peppers, and honey in a food processor or blender until a coarse purée forms. Place marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Marinate in the refrigerator at least 20 minutes, up to 8 hours.

2. Remove chicken from marinade and discard marinade. Grill until juices run clear (reaches an internal temperature of 165 F). Serve immediately.

Serves 6.

(Adapted from Bon Appetit)