Tag: Chicken

Fried Chicken Breast Nuggets

My initial idea was to deep fry an entire chicken breast, but when I was thinking about the logistics, I figure it would be easier for my first time deep frying meat to fry smaller pieces of meat to see how that goes first. I’ve never deep fried at all, so my post yesterday of donuts was the first thing I’ve ever successfully fried. I did these chicken nuggets the same day, and my post tomorrow of french fries, I also made this day. I hope you consider trying this recipe! They turned out really well, just be careful not to microwave more than 45 seconds when reheating, because they will become really dry and tough.

  1. Heat 3 cups of oil in a large dutch oven. Heat to 350 F.
  2. Take one chicken breast, and dice up to desired size. In one bowl place bread crumbs (I used shake ‘n bake), in another bowl place 1/4 cup milk and 1 egg, and in the last bowl add 3/4 cup flour, 1 Tbsp garlic powder, 1 tsp Marjoram, and 2 tsp Paprika. Mix the contents of the flour bowl, then mix the milk bowl until the egg is fully scrambled.
  3. Bread the chicken: Take the chicken in a few pieces at a time. Dip into the milk bowl, coat in the flour bowl, return to the milk bowl, then add to the bread crumbs bowl and cover. Place on a side plate. Coat all of the chicken before frying.
  4. Add 1/2 the chicken one piece at a time and move to prevent them from sticking together. Fry for 5 minutes, then flip the chicken and cook for another 5 minutes, when they have an internal temperature is over 165 F. Remove chicken and place on cookie sheet. Keep warm in a 250 F oven until other half is done, or you are ready to serve. Best served with a side of dipping sauce.
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Sous Vide Chicken Breast with Lemon and Rosemary

This was a really delicious meal. I usually cook chicken with little to no seasoning, because I like the taste of normal chicken, however, I wanted to do something special for the first time I sous vide a chicken breast. I usually just bake my chicken breasts in the oven, however, I really enjoy using my sous vide, and I was curious how a different type of meat would cook. It was very juicy and fully cooked. The rosemary flavor penetrated more than the lemon did. The outside was a bit tougher than my usual oven baked chicken, but it was very good ant the flavor definitely penetrated more with the sous vide than normal flavoring does in the oven.

  1. Set your Sous Vide to 150F. Place your chicken breast into a freezer bag/vacuum seal bag, add 1 Tbsp lemon juice and 1 1/2 Tbsp rosemary. Vacuum seal/use water displacement to remove air, and place in heated bath for 1 hour if chicken is about 1 inch thick, and 2 hours if it is up to 2 inches thick.
  2. The last 5 minutes of cooking, heat a large skillet over high heat. Once finished cooking, remove chicken from bag, pat dry, and add to frying pan with 1 Tbsp oil. Cook for 1 minutes on each side or until enough color is added. Do not over cook! Let rest for 5 minutes, cut, then serve!
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Chicken Fajitas

A history of my life and Fajitas:
I was in love with McDonald’s Chicken Fajitas when I was a young child. I loved the flavors, and remember being filled up on one most of the time, but occasionally being able to eat two; they were so good. I went without another fajita until I was in my mid-teens when I stopped at a rest stop and the Quizno’s had a chicken fajita sub with lime. I had to get it, and it was so good. It tasted just like my childhood. I wasn’t able to have another Fajita until my Senior year of college when my then fiance had an apartment with a kitchen. In that kitchen I cooked many dinners. I cooked Easter dinner, steaks, a giant pot of mac & cheese, fry bread, granola bars, lemon mousse, and so much more. I got to borrow his kitchen every Friday night. That day when we were roaming around Dollar General, I found all the ingredients I had needed to make them, Chicken Fajitas. I bought everything frozen back then and only got the chance to make them two to three times, but that is the bases of what I’ve made today.

Actual information and hints for when/if you make them:

Please use non-stick if you have it. Melted/burnt cheese is one of the worst things to have to clean off a pot. You can also use frozen veggies (that’s what I used), but you can also chop fresh. You can also buy frozen pre-sliced chicken and it is just as good, just a bit less juicy. I had used Tyson Fully Cooked Grilled Chicken Breast Strips when I used to make them. They are good because they have a bit of flavor to them already. I have also used prepackaged shredded cheese, usually a mild cheese mix, but today I decided to do it a bit different with other cheeses. You pick whatever flavors you like. If you want spice, pick a monetary jack or pepper jack cheese. Want a mild flavor, pick mozzarella and cheddar mix. Something bold, go with a Munster or a sharp cheese. Today I split it 1:2 mozzarella and extra sharp cheddar. I also prefer heating my tortillas in a pan. It’s one of my favorite ways to heat them, but feel free to heat them as directed on the packaging. My oil is also brown in the first photo because I had used some butter in the pan, and because I had just used the pan to finish making breakfast sandwiches for the week.

  1. Slice one chicken breast into 1/2 inch wide slices. Then, cut these strips into halves or thirds. If they chicken breast is really thick you will probably have to cut it in half that way too.
  2. Heat a skillet over medium heat. Half and slice 1 medium onion (1 cup). Half, clean, and slice 2 bell peppers (one green and red and about 2 cups).
  3. Once the skillet is heated, add your chicken and cook until browned. Add veggies, 3 Tbsp of oil, and 2 Tbsp of water if you are using all fresh ingredients. If using frozen do not add additional water. Continue to cook until all veggies are soft.
  4. Add 1/2 a cup of salsa, and 2-3 cups of cheese. Reduce heat to low and stir until combined and the sauce is thick. Turn to keep warm, or remain on very low heat.
  5. In a skillet, Heat one tortilla at a time over medium high heat. Heat one side for 1 minute until hot to the touch. Flip, fill 1/2 of the way with filling (add more cheese as desired), wrap, then transfer to serving plate. Wait 5 minutes before serving and have extra salsa available for serving.
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Game Appetizers & Sides

Mild Buffalo Chicken Nuggets

  1. On a baking sheet bake 1/2 a bag of chicken nuggets as directed on package.
  2. In a serving bowl, microwave 3 Tbsp of butter for 25 seconds.
  3. Add to melted/softened butter, 4 Tbsp of wing/hot sauce (Texas Pete, Frank’s), 1 Tbsp of worcestershire sauce, 1 tsp of cayenne, and 1 1/2 tsp of garlic powder. Mix and microwave for another 20 seconds.
  4. Once chicken is cooked, transfer into serving bowl. Toss until coated then serve with blue cheese.

Cheese, Sausage, Mustard, & Crackers

  1. Cut up your choice of meats and cheeses. Serve on crackers with mustard.

Cheesy Braided Bread

  1. Preheat oven to 400 F.
  2. Using 1/2 a pizza amount of dough, roll into a rectangle until about 1/4 inch thick.
  3. Place shredded cheese down the center 1/3 of bread. Place cuts down either side of the bread, even on both sides.
  4. Begin braiding by placing one piece from one side over one from the other. Continue until all pieces are tucked under.
  5. Place into a large baking sheet that is sprayed with cooking spray. Top with shredded cheese.
  6. Bake for 22 minutes. Let cool for 5 minutes, slice and serve with choice dipping sauce.

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Stuffed Chicken Breasts

This was my first time making a stuffed chicken breast, however, I know many people enjoy stuffed chicken breasts. I probably cut too far when i was butterflying the chicken, since a lot of the cheese leaked out of the tail of the breast. I also used this mixture, because I will be using the rest of the mozzarella and cottage cheese to make Lasagna later this week. I also chose cottage cheese for it’s nostalgia, but you can also use ricotta if that’s something you have. I served it with french cut green beans and Knorr’s Chicken Broccoli Fettuccine. Josh and I also split 1 breast since we get big chicken breasts from Aldi’s, and usually 1 breast is big enough to share when we have sides.

  1. Preheat oven to 425 F.
  2. Butterfly your chicken breasts by cutting them in half with a sharp knife. Open up the breast to stuff.
  3. Mix 1/2 a cup of cottage cheese, 1/2 of mozzarella, and 1 Tbsp of Italian seasoning. (This is enough to stuff 2 large breasts). Place 1/2 a cup of cheese mixture onto opened breast, then close.
  4. Place chicken in the oven and bake for 30 minutes or until the internal temperature is 165 F.

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