Grilled Lemon Chicken with Thyme

I got this recipe from my friend Julie, who had it at her son’s wedding.  We grilled this for our 4th of July barbecue one year and it turned out so moist and delicious!

  • 1/4 cup olive oil
  • 3/4 cup fresh lemon juice (about 4 lemons)
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • 1 Tablespoon minced fresh thyme leaves (or 1/2 teaspoon dried)
  • 2 lbs (or slightly more, if needed) boneless chicken breast

Whisk together oil, lemon juice, salt, pepper and thyme.  Pour over the chicken, either in a non-reactive bowl or a zip-top bag and marinate in the fridge for 6 hours or overnight.

Grilled Chicken Teriyaki

“Not trying is the greatest failure, it robs you of the life you’re meant to live” –Rodger Halston

From http://allrecipes.com/recipe/easy-grilled-chicken-teriyaki/

Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 cup teriyaki sauce
  • 1/4 cup lemon juice
  • 2 teaspoons minced fresh garlic
  • 2 teaspoons sesame oil

Directions

  1. Place chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large resealable plastic bag. Seal bag, and shake to coat. Place in refrigerator for 24 hours, turning every so often.
  2. Preheat grill for high heat.
  3. Lightly oil the grill grate. Remove chicken from bag, discarding any remaining marinade. Grill for 6 to 8 minutes each side, or until juices run clear when chicken is pierced with a fork.

Balsamic Chicken and Vegetables

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Recipe and photo source: http://www.bhg.com/recipe/chicken/balsamic-chicken-and-vegetables/

Ingredients

Directions

  1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
  2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
  3. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
  4. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.

Lightened Chicken Alfredo

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Lightened Chicken Alfredo

I found this quick, easy and delicious recipe at My Fitness Pal. Click here for site:   http://blog.myfitnesspal.com/lightened-chicken-alfredo/

Sunday Chicken with Chipped Beef

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  • 8 boneless, skinless chicken breasts
  • 1 (4-oz.) package chipped beef, rinsed OR thinly sliced ham
  • 4 strips bacon
  • 1 (8-0z.) carton sour cream
  • 1 (10 ¾-oz.) can cream of mushroom soup.

Line oblong baking dish with chipped beef.  Arrange chicken pieces on chipped beef and top each with a strip of uncooked bacon.  Bake at 325 degrees for 45 minutes.  Remove from oven.

Mix soup with sour cream.  Fifteen minutes before serving, pour soup mixture over meat.  Return to oven and bake at 400 degrees for 15 minutes.  Makes 8 servings.

Buffalo Chicken and Potato Casserole

You’re never too old, too wacky, too wild, to pick up a book and read to a child.  –Dr. Seuss

Original recipe source, click here / SERVES 4-5

INGREDIENTS

  • 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 8 -10 medium potatoes, cut into 1/2-inch cubes (can leave skin on)
  • 1cup olive oil
  • 1teaspoons salt
  • 1 tablespoon fresh ground pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 6 tablespoons hot sauce
  • Topping
  • 2 cups fiesta Mexican blend cheese (or Monterey Jack and Cheddar)
  • 1 cup crumbled cooked bacon
  • 1 cup diced green onion

DIRECTIONS

  1. Preheat oven to 500F (This is NOT a typo)
  2. In a large bowl mix together the olive oil, hot sauce, salt, pepper, garlic powder & paprika.
  3. Add the potatoes and stir to coat.
  4. Add the potatoes to a greased baking dish.
  5. When scooping the potatoes into the baking dish, leave behind any extra olive oil/hot sauce mix.
  6. Add the diced chicken to the “left behind” olive oil/hot sauce mix and stir to coat all the chicken. Allow to marinate as the potatoes bake.
  7. Roast the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and nice and crispy on the outside.
  8. Once the potatoes are fully cooked add the marinated chicken.
  9. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400°F.
  10. In a large bowl mix all the topping ingredients together.
  11. Top the raw chicken with the topping.
  12. Bake 15 minutes or until until the chicken is cooked through and the topping is melted and bubbly delicious.
  13. Serve with extra hot sauce and/or ranch dressing.

 

 

Creamy Noodles and Malibu Chicken

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“Kindred spirits alone do not change with the changing years.” –L. M. Montgomery, Anne of the Island

Recipe source, click here

Creamy Noodles

• 8 ounces Neufchatel cream cheese (room temp)
• ¼–½ cup fresh basil leaves, finely chopped
• 1/8–¼ cup fresh parsley leaves, chopped
• ½ cup grated Parmesan cheese
• ¼ cup butter or margarine (room temp)
• 1 medium clove garlic, crushed
• ¼ cup olive oil
• ½ teaspoon pepper
• 1 teaspoon salt
• cup boiling water
• 16 ounces vermicelli or thin spaghetti, cooked and drained

Make ahead: Using a mixer, beat together first 7 ingredients. Place this mixture in a freezer-safe container and freeze for future use.

Day of: Thaw cream cheese mixture and add in final 3 ingredients. Toss with hot noodles. Serve immediately or noodles will clump.

Serves 6-8.

Malibu Chicken

• Boneless, skinless chicken breasts
• Sliced deli ham
• Sliced Swiss cheese

Make ahead: Cut each chicken breast horizontally into two flat pieces and cook as desired. (I like to sauté my chicken in garlic and olive oil and season with salt and pepper.) Cool and freeze in Ziploc freezer bags. Use within two weeks.

Day of: Allow chicken to defrost in fridge overnight. Place the chicken in a single layer close together on a foil-lined cookie sheet. Top each piece with a slice of deli ham, then Swiss cheese. Bake at 350 F just until chicken is heated through and cheese is melted, or heat on the stove top using a frying pan with a lid. Serve with honey mustard.

½ chicken breast (about 5 ounces) per person.

Onion Bread

• 1½ sticks (3/4 cup) margarine or butter, melted
• One envelope onion soup mix
• 2 loaves French or Italian bread, sliced ¾-inch thick

Make ahead: Mix together melted butter and dry onion soup mix. Spread onion butter generously on each slice. Wrap each loaf in foil, then plastic, and freeze. Can be refrozen if necessary upon arrival at reunion to maintain freshness.

Day of: Allow bread to thaw at room temperature. After removing plastic, heat in 350 F oven for 20-30 minutes until heated through.

Variation: For a small group, try laying out buttered side up on a cookie sheet and broil (about 1 minute) until edges are crisp brown. Serve immediately.

Serves 16.

Caesar Salad

This salad goes fast at every gathering because it has simple ingredients to suit those picky eaters and the dressing is tossed throughout it, making for fast dish up lines. If you want something more unique, try the Greek salad instead. It’s perfect for a summertime meal.

• Romaine lettuce
• Caesar salad dressing
• Caesar croutons
• Shredded parmesan cheese

Make ahead: Rinse the romaine lettuce and allow it to dry spread out on dishtowels. Tear or slice lettuce with plastic knife into bite-size pieces. Put into Ziploc bags (make sure lettuce is completely dry first or it will go bad quickly). Bring along your favorite Caesar dressing (ours is Girard’s), Caesar croutons, and shredded parmesan.

Day of: Just before serving, toss lettuce and dressing in large serving bowl. Sprinkle croutons and parmesan on top.

One large Romaine will need about ½ cup dressing and serves 12+.

Ann Romney’s Parmesan Chicken

 

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Recipe source: https://www.ldsliving.com/Romney-Family-Favorites/s/73822

Parmesan Chicken

•    4 to 6 boneless, skinless chicken breasts, uniform in size
•    ¾ cup flour
•    1 ½ teaspoons salt
•    ½ teaspoon black pepper
•    2 eggs
•    1½ cups seasoned breadcrumbs
•    ½ cup grated Parmesan cheese
•    4 tablespoons salted butter
•    4 tablespoons olive oil

Using a sharp knife, carefully slice chicken breasts in half, cutting parallel to the cutting board. Cover the top and bottom of the chicken with plastic wrap and flatten with a meat mallet or rolling pin to ¼-inch thickness.

In a shallow bowl, combine flour, salt, and pepper. Beat eggs in a separate shallow bowl. In a third bowl, stir together bread crumbs and Parmesan cheese.

Preheat oven to 325 degrees F. Dip chicken in flour, then egg, then bread crumbs. Melt 1 tablespoon butter with 1 tablespoon olive oil in a sauté pan over medium-low heat. Add 2 or 3 chicken breasts to pan and brown nicely on both sides (approximately 5 or 6 minutes total time). Continue to brown remaining chicken in batches of 2 or 3 pieces at a time, adding 1 tablespoon butter and 1 tablespoon olive oil for each new batch. Place browned chicken in 9×13-inch glass dish and finish cooking 15 to 20 minutes or until juices run clear.

Variation for Lemon Chicken

Eliminate Parmesan cheese from bread-crumb mixture. While chicken is baking, wipe out sauté pan and melt 4 tablespoons butter. Add ½ cup white wine or chicken stock, 1 tablespoon capers, and the juice of 3 lemons. Simmer until sauce thickens. Serve over baked chicken. Slice fresh lemons on top.

 

Cilantro Lime Roasted Chicken

“Your time is limited so don’t waste it living someone else’s life.” — Steve Jobs

Ingredients

Cooking spray
2½ pound whole chicken, cut into 8 pieces
2 tablespoons chopped cilantro
1 lime, zested and juiced
1 tablespoon honey
2 cloves garlic, minced
½ teaspoon ground black pepper
½ teaspoon salt (optional)

Directions

1. Preheat oven to 375 degrees F. Coat a baking dish with cooking spray.

2. Remove the skin from the chicken and arrange in a single layer in the baking pan.

3. In a small bowl, whisk together the cilantro, lime zest, lime juice, honey, garlic, ground black pepper and salt (optional). Pour the mixture evenly over the chicken and bake for 45-50 minutes or until the internal temperature of the largest piece of chicken is 165
degrees.

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