Tag: Chicken

Grilled Chicken Breast

Grilled chicken has such a unique flavor. It reminds me of Memorial day, because every year there would be a chicken BBQ in our town to support the little league teams. Tough this chicken isn’t bone in with skin, the flavor of this chicken reminds me so much of that small town tradition. I didn’t do much to flavor this chicken, I just cracked fresh pepper over the top. I cleaned my grill, but I didn’t spray or use any non-stick on my grill. The chicken did stick a bit, but for the most part it was fine. I also cooked the chicken on my grill for about 40 minutes, and my grill was between 375 – 400 F. If i could have controlled it a bit more, I would have liked the 400 – 425 F range better. This chicken was very good, juicy with lots of flavor, but it would have been nice to have a bit more char to the chicken.

  1. Heat your grill with all burners on high for 5 minutes. Reduce the heat on half the grill to low. Heat until grill reads about 400 F with the lid closed.
  2. Prep your chicken by transferring it onto a small plate. Coat the top with pepper. Transfer onto heated grill and cook on first side for 25 minutes.
  3. Flip the chicken and cook for an additional 10-20 minutes until internal temperature of 165 F is reached. Let cool for 5 minutes before cutting and serving.
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Buffalo Chicken Sandwich

I used leftover chicken from my buffalo chicken salad to make this sandwich. I toasted my bread, chose to add blue cheese sauce, and I added diced chives. However, a buffalo chicken melt sounds pretty good too in retrospect. Also, as you can see Newman was very interested in this dish, and he approved.

  1. Heat your oven to 400 F. Place a chicken breast on a baking sheet and bake for 30-45 minutes (45 minutes if the chicken is thicker than an inch).
  2. In a ramekin, mix 4 Tbsp melted butter and 6 Tbsp hot sauce. This is a mild sauce. Once the chicken has an internal temperature of 165 F, tear your chicken with 2 forks, or beat with an electric mixer.
  3. Place into a bowl, add the buffalo sauce, and toss until coated.
  4. Place shredded buffalo chicken on toast, add ranch/blue cheese, and other desired topping such as diced chives, lettuce, diced onion, or cheese.
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Buffalo Chicken Salad

Spicy foods are eaten in moderation at our house. Josh and I are pretty wimpy when it comes to spicy foods like hot wings, but we still love the flavor, so when we do get a craving for something buffalo, I just mix up this sauce and we enjoy some controlled spice. The chicken breasts I use in almost every post are a 1 lb chicken breast, that are usually about 1 1/2 inch thick. So, I usually bake my chicken for at least 40-45 minutes. I’ve used the electric beater before to shred my chicken and also forks to pull it apart. The mixer takes less effort, but the shreds aren’t as clean and there is fat evenly distributed into the mix that you would pull out with a fork otherwise.

  1. Heat your oven to 400 F. Place a chicken breast on a baking sheet and bake for 30-45 minutes (45 minutes if the chicken is thicker than an inch).
  2. In a ramekin, mix 4 Tbsp melted butter and 6 Tbsp hot sauce. This is a mild sauce. Also tear your lettuce for your salads, and add to dishes.
  3. Once the chicken has an internal temperature of 165 F, tear your chicken with 2 forks, or beat with an electric mixer. Place into a bowl, add the buffalo sauce, and mix until coated.
  4. Place you torn buffalo chicken over your lettuce, then top with blue cheese or ranch.
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Frozen Chicken Cordon Bleu Review

Walking through the frozen food aisle during this pandemic, we saw this fun little meal. We usually buy one frozen meal whenever we travel to the store because everyone has a day when they don’t want to cook. When we were split between frozen pizza, frozen burgers, and frozen chicken, Josh chose this and we ate it later that night.

The chicken did burst, however the cheese volcano far from emptied these stuffed chicken breasts. The chicken was deliciously juicy and the breading was very tasty. The cheese was a full sauce that wasn’t too thin or too thick. The ham was tasty, thick, and needing a knife to cut it. These chickens were very small though. These were small potatoes, and the chicken was nearly the same size. Each chicken was only about 4 inches long and 2 inches wide.

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Baked Chicken Breast

This was one of my favorite recipes to make for my husband and I after we got married. It was a simple healthy meal that just takes the time to bake. My chicken breasts I get at Aldis, and they are so thick. My chicken breasts are usually 1-2 inches thick, which is more than enough for my husband and I to share. You can also add some seasoning before you bake, or add it during the last 10 minutes of cooking, if you want additional flavoring, but I’ve found I have to add a lot (several Tbsp) to get significant flavor, so keep that in mind. The chicken also has a natural roasted flavor to it when baked this way. I’ve also decided to serve this meal with mashed potatoes. I still have so many potatoes, since I bought 25lbs a month and a half ago, however, I was able to make enough mashed potatoes to use these up!

  1. Heat your oven to 450 F.
  2. Prepare your chicken breast by removing it from the container, and placing it on a baking sheet.
  3. Bake it for 30-45 minutes until an internal temperature of 165 F. Remove from oven and let rest for 5 minutes before serving.
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