Bored Cook In The Kitchen

Tried and true recipes, new twists on old favorites, and new dishes to expand my family's palate.

Tag Archives: chicken

Rainbow Chicken Roll

Chicken is a popular dish in our home and I’m always looking for new ways to make it.

  I was watching Sandra Lee’s Semi-Homemade Cooking the other day when she prepared this dish.  It looked simple and delicious and I decided to give it a try.  One thing that intrigued me about this dish was that it was something I could throw together early in the day, refrigerate and then pop in the oven just before I was ready to start dinner.  I love dishes like that!

I followed the recipe except for one small change.  Sandra’s recipe called for the addition of green beans.  Since there are fewer people in the family that like green beans I opted to switch out the green beans for chopped fresh broccoli instead.  It worked out perfectly.

RAINBOW CHICKEN ROLL

Recipe from Sandra Lee’s Semi-Homemade Cooking

  • 4 Boneless, Skinless Chicken Breasts
  • 1 tsp. Seasoned Salt
  • 1 tsp. Salt-Free Italian Seasoning
  • 8 to 10 String Beans (*I used about 1/2 – 3/4 cup fresh chopped broccoli)
  • 1 Small Carrot, julienned
  • 1 Red Pepper, julienned (*I used a small red pepper & had some left over)
  • 1/2 Cup Shredded Mozzarella
  • 2 Cups Marinara Sauce (*You can used jarred or homemade)

Preheat oven to 350 degrees.

Trim chicken breasts of any fat.  Lay flat on a cutting board and butterfly each breast 3/4 of the way through.  Lay each chicken breast on a cutting board, cover with a piece of plastic wrap, and pound to 1/4″ thickness.

Lay chicken breasts flat on a cutting board and sprinkle with seasoned salt and Italian seasoning. Place 3 to 4 strips each of the string beans, carrots and red pepper leaving 1/2-inch on the side furthest from you. Sprinkle each with 2 tablespoons cheese.  Roll chicken breast up and place seam side down in a medium baking dish.

Pour marinara sauce over chicken and place in oven. Bake 30 minutes basting with the marinara sauce halfway through cooking.

Remove breasts from pan. To serve slice each breast into 4 or 5 slices and fan on the plate with additional marinara sauce on the side.

**Note:  I did this early in the day, covered and refrigerated the dish, and then took it out when I was getting ready to start making dinner, preheated the oven and baked it. 

And additional note:  this dish took just slightly over one hour to cook in a covered casserole dish, so I would adjust the cooking time from the original recipe provided.

Enjoy!

Delicious Sticky Chicken

Sometimes I feel overwhelmed by all the fantastic food blogs on the web.  So much talent and so many delicious ideas.  There are some that I visit often, and the blog at Southern Plate has now become a fast favorite. 

If you are not familiar with this blog you need to visit it soon.  It’s run by Christy Jordan the author of The Southern Plate.  It’s a blog filled with great family recipes, followed up with some great family values and memories. 

The recipe I’m sharing with you today I saw at Christy’s blog and knew I had to try it.  It has a total of four ingredients and just looked too simple to pass up.  It’s easy and delicious and has quickly become a family favorite.  There were no complaints on our dinner table the night I served this.

You can find the recipe here .  Christy calls these “Grilled Chicken Tenderloin – Without the Grilling.”  My family refers to them as sticky chicken because that’s how they turn out.  Deliciously sticky!

This is a great meal for a hot summer night.  I can see myself making extra and then using some sliced cold over some lettuce.  Yum!

Check out Christy’s site and some of her other fantastic recipes.  You won’t be disappointed!

Chicken & Rice

 

I have made and eaten a number of different versions of Chicken and Rice.  Some I’ve loved and some I’ve never made again. 

After trying so many different versions of this dish, I finally came up with a version of my own that I fell in love with and that my family enjoys as well.   It’s a perfect dish to throw together when you are pressed for time, and is versatile enough that you can add anything else to it you may like.  I’ve made it in both the oven as a casserole and in a slow cooker.  Both turn out a great result.

CHICKEN & RICE:

  • 3 lbs. Boneless, Skinless Chicken Breasts, cubed.
  • 2 Tbsp. Butter
  • 1 tsp. Olive Oil
  • 2 Cups Uncooked White Rice (not instant)
  • 2 – 14.5 oz. Cans Low Sodium Chicken Broth
  • 1 – 7 oz. Can Chopped Green Chilis
  • 3 Tbsp. Goya Sofrito (tomato based cooking sauce found in the ethnic food section)
  • 2 packets Goya Sazon (I use the one in the orange & yellow box)
  • 1 tsp. Ground Cumin
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Paprika
  • 1 Small Yellow Onion, chopped
  • 2 – 3 Cloves Garlic, minced
  • 1 Lime, juiced
  • 1/2 Cup Fresh Cilantro, chopped
  • Salt & Pepper, to taste

Cut up chicken and place in a large bowl.  Add all dry ingredients, including 1 packet of the Goya Sazon to the chicken and stir well.  Transfer to a Ziploc bag and refrigerate for a couple of hours, or overnight.

When ready to assemble, remove chicken from the refrigerator.  In a large sauté pan, add the butter and allow to melt.  Add the chicken to the pan and allow to brown for a few minutes, stirring often so chicken does not burn.  Once done, remove chicken to a clean and large mixing bowl. 

Add olive oil to the sauté pan along with the onion and garlic.  Saute just until translucent. 

Add the onion, garlic, tomatoes, chilis, chicken broth, lime juice, cilantro, rice and the second packet of Goya Sazon to the bowl.  Stir together well.

If you are planning to cook this in the oven, add the mixture to a 13″ x 9″ greased baking dish.  I just spray the baking dish with some butter flavored non-stick cooking spray. 

Cover with aluminum foil and bake in a 350 degree oven for 1 hour to 1 hour 10 minutes, or until rice is tender.

If you prefer to make this in the slow cooker, follow the above instructions and add this to your slow cooker, set on low.  Cook on low for 4 to 5 hours, or until the rice is tender.

Serve up and enjoy!

I shared this recipe in the Saturday Swap over at Kim’s blog, Quit Eating Out

  

Sausage & Chicken Bake

The other day I decided to switch up my Sausage and Potatoes dish with a new twist.  I had some boneless chicken breasts waiting to be used and thought about what I could make with them.

I threw them all together with the sausage, potatoes, onions, and then added some roasted red peppers to the mix.  The final result was something my family truly enjoyed and a definite keeper.

Here is how to make it.

SAUSAGE & CHICKEN BAKE:

  • 8 Sweet or Hot Italian Sausage
  • 3 Boneless Chicken Breasts
  • 5 – 6 Red Potatoes
  • 1 Large Sweet Onion, cut into large pieces
  • 1 – 12 oz. Jar Roasted Red Peppers, with the juice
  • 3 Cloves Garlic, chopped
  • 2 – 3 Tbsp. Olive Oil
  • 2 tsp. Dried Basil
  • Salt & Pepper, to taste

 You will want to start the recipe a few hours before you are ready to bake it.  Overnight would work too. 

Begin cutting up the chicken breasts into equal bite size pieces.  Place the chicken in a large Ziploc bag.  Slice the roasted red peppers into strips and add this to the chicken.  To the chicken peppers, add olive oil, garlic, onion, basil and the roasted red peppers.  Allow to marinate for a minimum of 3 hours, or overnight.

When you are ready to bake, heat the oven to 350 degrees.  Leaving the skin on, cut each potato into equal size pieces and add to a large bowl and add salt and pepper to taste. 

Cut each sausage link into 3 pieces and add it to the potatoes.  Dump in the entire contents of the chicken mixture to the potatoes and sausage and mix well. 

Add the entire mixture to a 13″ x 9″ baking dish and cover with foil.  Bake for one hour.  After an hour, turn the oven to 400 degrees and remove the foil.  Allow to continue cooking, stirring occasionally, until the sausage browns somewhat. 

Once done, remove from oven and enjoy.  

Chicken Cordon Bleu – Inside Out & Easy

I learned early on in my marriage that one of my husband’s favorite dishes was Chicken Cordon Bleu.  I also learned early on that it’s a pain in the neck to make.  Getting everything rolled up inside the chicken just perfectly, making sure to bread it fully so that everything doesn’t seep out.  After awhile I just didn’t make it anymore.

A few years ago I came up with the idea of making it easier.  I had boneless chicken breasts, swiss cheese and ham in the fridge and asked myself why it had to be “inside” the chicken instead of on top of the chicken.  So I made it that way, it took minutes to do and tasted just as good, if not better.  In fact the chicken being cooked in a thin layer made it not only easier but kept the chicken more moist.

Give this a try on a night when you are pressed for time and want something delicious but easy!

CHICKEN CORDON BLEU – INSIDE OUT!

  • 4 Boneless, skinless chicken breasts, trimmed of all fat and filet so that you end up with 8 pieces of chicken.
  • 8 Thin slices of deli ham. (I use Boar’s Head brand since I think it’s best)
  • 8 Slices Finlandia Swiss Cheese (or your favorite swiss cheese)
  • 1 Cup Italian Seasoned Bread Crumbs
  • 2 Eggs
  • 2 Tbsp. Milk
  • Salt & Pepper to taste
  • Olive Oil for browning

Heat oven to 350 degrees.

Set up your station to dip and coat your chicken breasts.  Add two eggs to a shallow pie pan and the milk.  Beat together until well blended.

Trim chicken breast of all fat, then filet so you have 8 pieces of chicken.  Season chicken with salt and pepper.

Dip each chicken breast in the egg/milk mixture, than coat in the breadcrumbs.

In a large skillet heat a few tablespoons of olive oil.  Once hot, begin browning the coated chicken breasts.  Do this in batches of three or four at a time.  Once you have some nice browning happening, remove from the pan and place in a large casserole dish in a single layer.  I used a 13″ x 9″ baking dish.

Place in a hot oven, uncovered, and allow to bake for 15 minutes, or until you are sure the chicken is fully cooked.  If the breasts are no more than 1″ thick you should be able to achieve this in 15 minutes.

Remove from oven and place a piece of ham and top with a piece of swiss cheese.  Return to the oven uncovered and allow to bake until the cheese is melted.

Remove from oven and serve immediately.

Enjoy!

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