recipecommunity | Entries tagged with chicken

Air Fryer Garlic Parmesan Chicken
Prep Time: 15 minutes Cook Time: 20 minutes Servings: 8

Ingredients

8 chicken thighs (or other cut of chicken similarly sized)
½ cup butter
3 cloves garlic minced
1 cup breadcrumbs
1 cup grated parmesan cheese
1 tablespoon dried Italian seasoning
salt & pepper

Instructions

Pat the chicken dry with paper towels and season with salt and pepper. Set aside.
In a small saucepan or skillet, melt the butter over very low heat. Add the garlic and continue heating on very low, stirring constantly, for several minutes making sure the butter doesn't brown and the garlic doesn't burn. Remove from heat, transfer the butter and garlic to a bowl and allow to cool slightly. (This can also be done in a microwave if preferred).
In a separate bowl, whisk together the breadcrumbs, parmesan cheese and Italian seasoning.
Dip each piece of chicken in the garlic butter, then transfer to the bowl with the breadcrumb mixture and turn to coat fully, gently pressing the crumbs onto the chicken.
Working in batches, place chicken in a single layer into the basket of your air fryer (we are ab le to fit 4 pieces of chicken at once).
Cook at 370℉ for 12 minutes, flip the chicken, then cook an additional 5 to 7 minutes, until chicken has cooked through to an internal temperature of 165℉.

nverland

Chicken Artichoke Pasta
Prep Time 10 mins Cook Time 20 mins Total Time 30 mins Servings 6

4 tablespoons olive oil
1/3 cup green onions chopped
1 tablespoon garlic chopped
1 pound boneless skinless chicken breast cut into bite size pieces
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/3 cup water
14 ounces artichoke hearts drained
1 cup heavy cream
1 1/2 teaspoons butter
10-12 ounces penne pasta cooked
3/4 cup fresh grated parmesan cheese

INSTRUCTIONS

Heat olive oil, onions, and garlic in a large skillet. Add chicken, salt, and red pepper flakes. Cook until chicken is cooked through.
Add water and scrape the bottom of the skillet. Add artichoke hearts and heavy cream.
Let reduce (cook 7 minutes until half as thick).
Remove from heat and stir in butter and parmesan cheese. Add pasta.
Serve with green onions, red pepper flakes, and parmesan cheese.

NOTES
Looking to mix it up? Try shrimp instead of chicken for a delicious alternative.
Or, for a vegetarian version, use mushrooms instead of chicken.
You can use marinated artichokes for even more flavor!

nverland

Apple-Mustard Chicken Tenders
Total Time Prep/Total Time: 30 min. Makes 6 servings

Ingredients

1-1/2 pounds chicken tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons butter
2 small Granny Smith apples, thinly sliced
1/2 cup packed brown sugar
1/4 cup stone-ground mustard

Directions

Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium heat. Add chicken; cook 4-6 minutes on each side or until no longer pink. Remove from pan.
Add apples, brown sugar and mustard to same pan; toss to combine. Cook, covered, over medium heat 3-4 minutes or until apples are tender. Stir in chicken; heat through.

nverland

Spicy coconut basil chicken curry with garden vegetables.
prep time 10 minutes cook time 20 minutes total time 30 minutes servings 4

INGREDIENTS

1 pound boneless skinless chicken thighs or breasts, thinly sliced
1 1/2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper using more or less to your taste
Kosher salt and black pepper
3 tablespoons sesame oil or extra virgin olive oil
2 zucchini or summer squash, diced
2 ears sweet corn, kernels removed from the cob
2-3 medium shallots, chopped
2 cloves garlic, minced or grated
1 inch fresh ginger, grated
1 pinch crushed red pepper flakes
1 can (14 ounce) coconut milk
Juice and zest from 1/2 a lemon
1/4 cup fresh cilantro, chopped
1/4 cup fresh basil, roughly torn
2 cups cooked basmati rice
Toasted sesame seeds for serving

Metric

453.59 g boneless skinless chicken thighs or breasts, thinly sliced
1 1/2 tablespoons yellow curry powder
1 teaspoon ground turmeric
1/4-1/2 teaspoon cayenne pepper using more or less to your taste
Kosher salt and black pepper
3 tablespoons sesame oil or extra virgin olive oil
2 zucchini or summer squash, diced
2 ears sweet corn, kernels removed from the cob
2-3 medium shallots, chopped
2 cloves garlic, minced or grated
1 inch fresh ginger, grated
1 pinch crushed red pepper flakes
1 14 ounce can coconut milk
Juice and zest from 1/2 a lemon
4 g fresh cilantro, chopped
6 g fresh basil, roughly torn
316 g cooked basmati rice
Toasted sesame seeds for serving

INSTRUCTIONS
1. In a medium bowl, toss together the chicken, curry powder, turmeric, cayenne, 1 tablespoon oil, and a pinch each of salt and pepper.

2. Heat the remaining 2 tablespoons of oil in a large skillet over medium heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Add the zucchini, corn, shallots, garlic, and ginger. Season with crushed red pepper flakes, salt, and pepper. Cook the veggies another 5-10 minutes or until they just begin to soften.

3. Stir in the coconut milk and 1/3-1/2 cup water. Stir to combine, bring the mixture to a simmer over medium heat, cook 5-10 minutes or until the sauce thickens slightly. If the sauce thickens too much, add additional water to thin. Remove from the heat and stir in the lemon juice and zest, cilantro, and basil.

4. To serve, divide the rice among bowls and spoon the curry overtop. Top with sesame seeds and fresh herbs. Enjoy!

ysabetwordsmith

We made this tonight. It turned out quite well. :D

"Chicken Stir-Fry with Mushrooms and Swiss Chard"

Ingredients:

For the stir-fry:
1 tablespoon sunflower oil
half a sweet onion, diced
half a 1.25 pound package of boneless chicken thighs
a handful of baby 'Bright Lights' Swiss chard
6.6 ounce can of mushrooms
a pinch of sea salt

For the sauce:
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1 teaspoon Bragg Organic Sprinkle 24 Herbs and Spices
1 teaspoon tapioca starch

Directions:

Put 1 tablespoon light olive oil in a wok or electric skillet and turn it on.

While the olive oil is heating, dice half a sweet onion. Save the other half for a different recipe. Put the onion bits in the wok. Stir to keep the bits from sticking.

Separate the stems from the leaves of the baby Swiss chard. Cut the stems into bite-sized pieces and add them to the onions. Cut the leaves into bite-sized strips and set them aside.

Chop the chicken thighs into bite-sized pieces. You need 1-2 thighs per person. I made this as a 2-person recipe, so half of a 1.25 pound package is about right.

When the onion bits are translucent, scrape them toward the sides of the wok and dump the chicken chunks in the middle. Stir the chicken around the middle until it's mostly white on the outside. Then mix it into the vegetables. Keep stirring until the chicken is close to done.

Drain the can of mushrooms and add the mushroom pieces to the onions and chicken. Sprinkle a pinch of sea salt over everything.

In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon Bragg Organic Sprinkle 24 Herbs and Spices, and 1 teaspoon tapioca starch.

Pour the sauce over the chicken and vegetables. Stir everything together and keep it moving while the sauce thickens. When the chicken is cooked through, scoop everything out and serve it hot. You can put it over pasta or rice if you wish, but I felt that it worked fine by itself. This recipe makes 2 servings.

Notes:

Sunflower oil is a neutral cooking oil with a high smoke point. It works well for stir-fry recipes.

Sweet onions such as Walla Walla or Vidalia have lots of fiber and vitamins, but little or no heat. They work great in stir-fries.

Chicken thighs are richer and juicier than chicken breast, but you can use breast meat if you prefer. Vegans may use tofu or more vegetables instead.

'Bright Lights' Swiss chard comes in multiple colors including pink, red, orange, yellow, and white. It has a mild taste when young. The stems take longer to cook than the leaves, so separate them before cooking. If you don't have Swiss chard, you can use beet tops or another leafy green.

Mushrooms have many benefits. Here I used canned ones because that's what I had. If you want to use fresh ones, add them when the onions just start to turn translucent, because mushrooms take a while to cook down.

Sea salt has far more minerals than table salt. If you can't find sea salt, then table salt or kosher salt will do.

Soy sauce makes a good all-purpose base for stir-fry sauce. One teaspoon to one tablespoon is usually enough, depending what else you include. Look for a lower-sodium brand; we like Kikkoman.

Rice wine vinegar is often used in stir-fry recipes. It has a bright, sweet-tart flavor.

Bragg Organic Sprinkle 24 Herbs and Spices is a salt-free seasoning blend. It works much like a European version of garam masala: when you combine a whole bunch of different things, they create an intense merged flavor rather than individual notes.

Tapioca starch forms a slightly sweet, glossy goo when wet and makes an excellent thickener. It lacks the pasty flavor of corn starch or wheat flour. Suit the consistency to your preference, usually 1-2 teaspoons.

This recipe is pretty flexible. It should work with a variety of alliums or mushrooms. You could use turkey or diced pork instead of chicken. To go vegan, omit the chicken and use tofu or extra vegetables.

The result was a savory dish that capitalized on the spices. We enjoyed eating this and will likely make it again.

Current Mood: accomplished

ysabetwordsmith

Yesterday we found patty pan squash, which I've been wanting to try. So today we made this. :D It turned out delicious.

"Santorini Stir-Fry with Chicken and Patty Pan Squash"

Ingredients:

For the stir-fry:
2 patty pan squashes (about palm size)
half a sweet onion, diced
half a 1.25 pound package of boneless chicken thighs
1 tablespoon light olive oil
a pinch of sea salt

For the sauce:
1 teaspoon Santorini Citrus Seasoning
1-2 teaspoons tapioca starch
1 teaspoon Worcestershire sauce
1 tablespoon lime juice
1 tablespoon full-flavor olive oil

( Read more... )

Current Mood: accomplished

nverland

Apricot-Glazed Chicken with Spring Vegetables
Total: 35 min Active: 35 min Yield: 4 servings

Ingredients

1 1/2 pounds skinless, boneless chicken breasts (about 4)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
4 carrots, cut into 1/2-inch pieces
1 bunch asparagus (about 1 pound), ends trimmed, cut into 2-inch pieces
12 ounces snow peas, trimmed (about 2 1/2 cups)
3 tablespoons apricot preserves
4 teaspoons dijon mustard
4 scallions, chopped
1 tablespoon chopped fresh tarragon
1 teaspoon finely grated lemon zest

Directions

Cut each chicken breast into 4 or 5 large chunks; season with salt and pepper. Heat a large nonstick skillet over medium-high heat. Add the olive oil. Add the chicken and cook, turning, until browned on all sides and almost cooked through, 4 to 6 minutes. Remove to a plate.
Add 1 tablespoon butter to the skillet and reduce the heat to medium. Add the carrots and 1/2 cup water. Cover and simmer until the carrots are crisp-tender, 3 to 4 minutes. Uncover and increase the heat to medium high. Cook until the water evaporates, 1 minute.
Reduce the heat to medium and melt the remaining 1 tablespoon butter in the skillet. Add the asparagus, snow peas and 1/4 teaspoon salt. Cover and cook until the vegetables are crisp-tender, about 3 minutes. Return the chicken to the skillet along with the apricot preserves, mustard, scallions, tarragon and lemon zest. Simmer, tossing, until the preserves are melted and the chicken and vegetables are glazed; season with salt and pepper.

nverland

Dill Pickle Chicken Salad
Prep Time: 20 minutes Total Time: 20 minutes Servings: 4 servings

Ingredients
US

Dressing
1/2 cup sour cream
3/4 cup mayo
1/2 teaspoon garlic powder
1 tablespoon lemon juice
1-1/2 teaspoon Dijon-style mustard
Salt and Pepper
Chicken Salad
3 cups diced rotisserie chicken
1 cup finely diced dill pickles
1/4 cup pickle relish
1/3 cup thinly sliced green onions
2 tablespoons finely diced parsley
2 tablespoons finely diced dill

Metric

Dressing
120g sour cream
180g mayo
1.5g garlic powder
15g lemon juice
7.5g Dijon-style mustard
Salt and Pepper
Chicken Salad
450g diced rotisserie chicken
130g finely diced dill pickles
60g pickle relish
25g thinly sliced green onions
8g finely diced parsley
6g finely diced dill

Instructions

In a large bowl, combine all the dressing ingredients. Add salt and pepper to taste (I add 1/4 teaspoon each). Whisk until smooth.
Add all chicken salad ingredients to the bowl with the dressing. Gently stir until everything is well coated. Taste and adjust seasonings as needed.
Choose your favorite way to serve this chicken salad (see note).

Note:
On a croissant with a few pieces of lettuce.

On a thick sliced cucumber with microgreens
On toasted bread
In lettuce wraps with butter or Romaine lettuce
Spooned into halved avocados
Over mixed greens or arugula
Straight from the bowl or with crackers

nverland

Brown Sugar Lemon Chicken Skillet
Yields: 4 servings Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour

Ingredients

4 chicken thighs, bone in skin on
4 garlic cloves, minced
1 cup chicken broth
1 lemon
Olive oil or cooking spray
Fresh parsley to garnish

Spice Mix:
3 teaspoons brown sugar
1 teaspoon paprika
½ teaspoon salt
1 teaspoon pepper

Instructions

Preheat oven to 375 degrees F.
In a small bowl, combine the spice mix.
Season each chicken thigh on both sides.
Gently lift the skin and rub the spices underneath as well.
Heat a cast iron skillet on medium-high heat.
Allow the skillet to get hot by waiting about 5 minutes before adding two tablespoons of olive oil. After the oil is hot, place the chicken thighs in the skillet top down.
Allow the chicken to cook for about 4 minutes without touching.
They should turn a nice golden-brown color.
Flip the chicken and allow them to cook on the bottom side for about 4 minutes.
Remove the chicken thighs and place on a plate.
Pour one cup of chicken broth in the hot skillet to deglaze the pan.
Use a wooden spoon to scrape off any brown bits.
Add minced garlic and the juice of 1 lemon to the pan, stir.
Place the chicken back in the skillet and allow the sauce to simmer for 5 minutes.
Turn off the heat and place the skillet in the preheated oven for 35 minutes to finish the cooking process.
Remove from the oven and allow the chicken to rest for 5 minutes.
Garnish with fresh parsley and serve warm.

nverland

CROCK POT INDIAN BUTTER CHICKEN
PREP TIME 10 mins COOK TIME 3 hours TOTAL TIME 3 hours 10 mins Serves: 4-6 servings

INGREDIENTS
2½- 3 lbs. boneless skinless chicken, cut into 2" pieces (breasts or thighs) (I prefer thighs for this dish but either will work)
1 onion diced
3 cloves garlic, chopped
2 tsp curry
2 tsp garam masala (found in most grocery store's spice section)
½ tsp cayenne powder
½ tsp ground ginger (or 1"inch knob fresh ginger, minced)
1 14 oz. can light coconut milk
1 6 oz. can tomato paste
½ cup low-fat plain yogurt (optional)
1 head cauliflower, cut into florets- for cauliflower "rice" (optional) you could also serve over jasmine white or brown rice.
Cilantro, chopped (for garnish) (optional)
Lime (optional)

( Read more... )

nverland

Baked Caprese Chicken
10 Minutes Prep Time, 25 Minutes Total Time, 4 Servings

Ingredients

No-Stick Cooking Spray
1 can (14.5 oz each) Petite Diced Tomatoes, drained
1/4 cup chopped fresh basil
3/4 teaspoon garlic salt, divided
1/4 teaspoon ground black pepper
4 boneless skinless thin-sliced chicken breast fillets (4 breast fillets = about 1 pound)
3 tablespoons balsamic glaze, divided
1/4 teaspoon dried oregano
8 ounces fresh mozzarella cheese, cut into 8 slices

Directions

Step one - Preheat oven to 375°F. Line shallow baking pan with aluminum foil; spray with cooking spray. Stir together drained tomatoes, basil, 1/4 teaspoon garlic salt and pepper in medium bowl; set aside.
Step two - Place chicken in pan. Brush both sides of chicken evenly with 2 tablespoons glaze; sprinkle with remaining 1/2 teaspoon garlic salt and oregano.
Step three - Top chicken evenly with tomato mixture and mozzarella slices. Bake 10 to 15 minutes or until chicken is no longer pink in centers (165°F) and cheese melts. Transfer to serving dish; drizzle evenly with remaining 1 tablespoon glaze. Serve immediately.

nverland

Chicken Saltimbocca
Prep Time 25 minutes Cook Time 30 minutes Chill Time: 1-hour Servings 6 servings

Ingredients

ROLLED CHICKEN:
Six 4-ounce chicken cutlets
1 tablespoon minced fresh sage
1/4 teaspoon salt
6 slices (2 ounces) prosciutto
6 thin slices (4 ounces) provolone cheese
toothpicks or sandwich picks

THE REST:
1 tablespoon olive oil
1 tablespoon butter
1 medium sweet onion, finely chopped or sliced
1/3 cup Marsala wine

Instructions
PREPARE THE CHICKEN ROLLS:
Lightly pound the cutlets between 2 sheets of wax paper with a mallet or rolling pin until thin but not torn. Sprinkle with sage and salt. Top with prosciutto and cheese slices. Roll up cutlets from short sides and secure with toothpicks. Refrigerate, covered, for 1 hour or overnight.

COOK THE CHICKEN:
Heat a large nonstick skillet over medium-high heat. Swirl in the oil and butter, then add the chicken rolls. Cook until lightly browned, about 2 minutes on each side. Transfer the rolls to a plate. Add the onion to the same skillet and cook, stirring occasionally, until golden 7 to 10 minutes. Add the Marsala and the browned chicken rolls to the skillet; bring to a boil. Reduce the heat and simmer, covered, until just cooked through, about 8 minutes.

nverland

Dreamy Chicken Francese
Prep Time: 15 mins Cook Time: 20 mins Total Time: 35 mins Servings: 3

Ingredients

3 (5 ounce) boneless, skinless chicken breasts
2 tablespoons tapioca starch
2 tablespoons all-purpose flour
¼ teaspoon salt
2 large eggs
3 tablespoons olive oil
2 tablespoons salted butter, divided
3 cloves garlic
1 cup whipping cream
¾ cup chicken broth
¼ cup Pinot Grigio wine (Optional)
½ medium lemon, juiced
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon ground black pepper

Directions

Preheat the oven to 200 degrees F (95 degrees C).
Use a sharp knife to cut each chicken breast horizontally into 3 thin pieces.
Combine tapioca starch, flour, and salt in a shallow dish and mix well. Place eggs in another shallow dish, and beat well.
Heat olive oil and 1 tablespoon butter in a skillet over medium heat. Dip chicken first in flour mixture, then into the eggs, coating completely. Cook chicken, in batches if necessary, until golden and no longer pink in the center, 2 to 3 minutes per side. Remove chicken to a rimmed baking sheet lined with a drip tray.
Place chicken in the preheated oven to keep warm.
Meanwhile, reduce heat to medium-low, and melt remaining 1 tablespoon butter in the skillet. Sauté garlic until fragrant, about 1 minute. Stir in cream, broth, wine, lemon juice, parsley, salt, and pepper. Cook, stirring constantly, until sauce has reduced. Sauce can break if the heat is too high and it's not stirred regularly. Serve chicken topped with sauce.

nverland

Hunter's Chicken with Tomatoes and Mushrooms
Prep: 15 mins Cook: 40 mins Total: 55 mins Servings: 4 servings

Ingredients

4 chicken leg quarters, about 3 pounds
salt and pepper
dried leaf thyme
1/4 cup extra-virgin olive oil or canola
1/4 cup onion (chopped)
8 ounces mushrooms (sliced)
1 clove garlic (minced)
1/3 cup dry white wine
1 can (14.5 ounces) tomatoes (diced)
1 cup chicken broth
3 tablespoons fresh parsley (finely chopped)

Steps to Make It

Sprinkle the chicken with salt, pepper, and thyme.

Heat the oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook, turning, to brown on all sides.

Remove the chicken from the pan and set aside. Leave about 1 tablespoon of the oil in the skillet and add the onion and mushrooms. Sauté, stirring, until mushrooms are tender.

Add the garlic and sauté for 1 minute longer. Add the wine and bring to a simmer. Simmer until tender.

Add the tomatoes and chicken broth, then return the chicken to the pan. Cover and simmer for 15 minutes. Remove the cover and continue cooking for 5 to 10 minutes longer.

Arrange the chicken on a platter, sprinkle with chopped parsley, and serve with oven roasted or baked potatoes or noodles.

nverland

Slow Cooker Crack Chicken and Rice
Serves-6 Prep time-5 minutes Cook time- 3 hours

Ingredients

3 boneless chicken breasts
1 pound thick cut bacon cooked and chopped
1/2 tsp black pepper
2 (10.75-oz) cans cream of chicken soup
1 (1-oz) package Ranch Dressing Mix
1 cup whole milk
1 cup heavy cream
1 cup regular white rice
2 cups shredded cheese (of your choice), divided

Instructions

1-Spray the insert of the slow cooker with cooking spray.
2-Place chicken in the bottom.
3-Mix together the cream of chicken soup, half of the bacon, ranch dressing mix, cream, pepper, half of the cheese, milk, and rice.
4-Pour over chicken.
5-Cover slow cooker and cook on high for 3.
6-Remove chicken from slow cooker and shred.
7-Place back in the slow cooker and stir to combine.
8-Top with remaining cheese and bacon.
9-ENJOY!

nverland

Crockpot Basil Butter Chicken
Prep Time 15minutes Cook Time 3hours Total Time 3hours hours 15minutes Servings: 6

Ingredients

US Customary

2 pounds boneless chicken breasts or thighs, cubed
1/3 cup plain Greek yogurt
2 tablespoons red curry paste
4 cloves garlic, chopped
1 tablespoon grated ginger
2 tablespoons garam masala
1/2 teaspoon chipotle chili powder
1/2 teaspoon cayenne pepper
1-2 teaspoons chili flakes
1 yellow onion, chopped
1 can (6 ounce) tomato paste
1 can (14 ounce) coconut milk
4 tablespoons salted butter
2 zucchini, chopped
1/2 cup chopped fresh basil
1/4 cup chopped fresh cilantro

Metric

907.18 g boneless chicken breasts or thighs, cubed
78.86 ml plain Greek yogurt
2 tablespoons red curry paste
4 cloves garlic, chopped
1 tablespoon grated ginger
2 tablespoons garam masala
0.5 teaspoon chipotle chili powder
0.5 teaspoon cayenne pepper
1 teaspoons chili flakes
1 yellow onion, chopped
1 can (6 ounce) tomato paste
1 can (14 ounce) coconut milk
4 tablespoons salted butter
2 zucchini, chopped
12 g chopped fresh basil
4 g chopped fresh cilantro

( Read more... )

nverland

Chicken-n-Chips Casserole

Ingredients

4 chicken breasts, cooked and cubed
1 green bell pepper, diced
1 red bell pepper, diced
4 scallions, sliced – including green and white
1 can sliced water chestnuts
2 stalks celery, sliced
1/4 cup sour cream
1/2 cup mayonnaise
1 tablespoon sherry
1 teaspoon lemon juice
2 cups crushed potato chips
1 cup shredded cheese, divided

Instructions

In a bowl combine all ingredients except the chips and 1/2 cup of the cheese.
Place in a greased 9×13″ casserole dish and top with remaining chips and cheese.
Bake in a preheated 400 oven for 15-20 minutes, or until cheese is melted and casserole is bubbly.

nverland

Babushka's Slow Chicken

Ingredients

1/2 cup apricot preserves
16 ounces bottle of Russian salad dressing
1 1/2-pound boneless, skinless chicken thighs
1/2 onion, chopped
1/2 cup mushrooms, sliced
1/2 teaspoon garlic powder
salt and pepper

Instructions

In the bottom of your slow cooker, layer onions and mushrooms. Place chicken on top. Sprinkle with garlic powder, salt, and pepper.

Pour entire bottle of salad dressing over the top, and dollop with preserves.

Cover and cook on low for 8 hours.

Serve with rice.

ysabetwordsmith

I made this for supper today, using peppers that I've grown. It is splendid. \o/

( Read more... )

Current Mood: busy

nverland

Jalapeño Popper Chicken Casserole
Prep Time 25 minutes Cook Time 30 minutes Total Time 55 minutes Serves 6-8

Ingredients

1/2-pound thick cut bacon
6 jalapeño peppers, cut in half lengthwise (+1 extra jalapeño sliced for garnish)
2 (16 ounce) packages of frozen cauliflower florets
1/4 cup nutritional yeast
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
pinch of black pepper
2 eggs
1 rotisserie chicken, pulled
1 red bell pepper, diced
2 (8 ounce) containers of dairy-free cream cheese
1/3 cup avocado oil mayo
3 tablespoons hot sauce
salt and pepper, to taste
chives, for garnish

Directions

Preheat oven to 400 degrees F. Grease medium size baking dish.
Line a baking sheet with aluminum foil and place a wire rack on top. Spray with coconut oil spray. Place bacon and jalapeños on wire rack and spray jalapeños with the coconut oil spray, as well. Place in the oven to cook for 15 minutes, until bacon is crispy and jalapeños are blistered. Once slightly cooled, run jalapeños under cold water to remove the burnt skin. And if you prefer to a less spicy dish, remove the seeds from the jalapeños. Set aside.
While the bacon and jalapeños cook, steam cauliflower until fork tender. Add to a high-speed blender and blend to combined. Then add nutritional yeast, salt, garlic powder, onion powder, black pepper, and 1 egg and blend until super smooth. Set aside.
In a stand mixer, add the pulled chicken and turn on mixer to the lowest speed. This will shred the chicken. Then add red bell pepper, cream cheese, 1 egg, hot sauce and salt and pepper, turn on and mix until combined. Chop the bacon and jalapeños into tiny pieces. Add all the jalapeños along with most of the bacon, leaving some behind for topping the casserole. Mix once more to combined.
Place chicken mixture in to baking dish and smooth out. Then pour the cauliflower mixture on top and smooth out. Top with sliced jalapeños and bacon throughout.
Bake for 30 minutes. Top with chopped chives before serving!