Primavera Stuffed Chicken | Delish
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INGREDIENTS
4 boneless skinless chicken breasts
2 tbsp. olive oil
kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
1 zucchini, halved and thinly sliced into half moons
3 medium tomatoes, halved and thinly sliced into rounds
2 yellow bell peppers, thinly sliced
1/2 red onion, thinly sliced
1 c. shredded mozzarella
DIRECTIONS
1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits into each breast, being careful not to cut through completely. Drizzle olive oil over chicken and season with salt, pepper, and Italian seasoning.
2. Stuff each chicken breast with zucchini, tomato, bell pepper, and red onion.
3. Sprinkle each chicken breast with mozzarella.
4. Bake until chicken is cooked through and no longer pink, 25 minutes.
5. Serve.
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Crock-Pot Chicken & Dumplings | Delish
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INGREDIENTS
1 onion, chopped
1 1/4 lb. Boneless Skinless Chicken Breast
1 tsp. oregano
kosher salt
Freshly ground black pepper
2 cans cream of chicken soup
2 c. low-sodium chicken broth
4 sprigs thyme
1 bay leaf
2 stalks celery, chopped
2 carrots, chopped
1 c. frozen peas, thawed
3 cloves garlic, minced
1 tube refrigerated biscuit dough
1/2 c. freshly grated Parmesan, for garnish optional)
2 tbsp. chopped parsley
DIRECTIONS
1. To the bowl of a large slow cooker, add onion in an even layer in the bottom of the bowl and place chicken breasts on top. Add oregano and season with salt and pepper.
2. Pour soup and chicken broth on top then add the thyme and bay leaf. Cover and cook on high for 3 hours, or until the chicken is cooked through.
3. Discard thyme and bay leaf, then shred the cooked chicken with two forks. Stir in celery, carrots, peas and garlic.
4. Cut biscuits into small pieces. Top the chicken mixture with the biscuits and cook on high for another hour, until the vegetables are tender and the biscuits are cooked through and chicken reaches an internal temperature of 170° F.
5. Garnish with Parmesan and parsley and serve.
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Sticky Orange Chicken | Delish
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INGREDIENTS
2 large eggs, beaten
1/2 c. plus 1 tbsp. cornstarch, divided
1/4 c. all-purpose flour
kosher salt
Freshly ground black pepper
2 lb. boneless skinless chicken breasts, cut into 1” pieces
canola oil
2 cloves garlic, minced
1/2 tsp. minced ginger
1/2 tsp. red chili flakes
2/3 c. freshly squeezed orange juice
2 tbsp. soy sauce
1 tbsp. apple cider vinegar
1 tbsp. sweet chili sauce
1 tbsp. brown sugar
2 green onions, chopped
cooked white rice, for serving
DIRECTIONS
1. Set up dredging station: In one bowl add eggs, and in a second bowl mix together 1/2 cup cornstarch, flour, salt, and pepper. Coat chicken pieces in egg, then toss in cornstarch mixture, making sure to tap off any excess.
2. In a large, deep skillet over medium-high heat, heat 1/4” oil. Once oil is shimmering, fry chicken in batches until golden and crispy, 4 to 5 minutes. Drain on paper towels.
3. In a small saucepan over medium heat, heat 1 tablespoon canola oil. Add garlic, ginger, and chili flakes and cook until fragrant, about 2 minutes. Whisk in orange juice, soy sauce, apple cider vinegar, chili sauce, and brown sugar. Bring to a simmer.
4. Meanwhile, in a small bowl, make cornstarch slurry: Mix remaining tablespoon cornstarch with 2 tablespoons water. Slowly whisk slurry into sauce to thicken, and bring back to a simmer. Once sauce starts to look syrupy, about 5 minutes, remove from heat.
5. Toss chicken with sauce and green onions. Serve over white rice.
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Garlic Rosemary Chicken | Delish
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INGREDIENTS
1 tsp. plus 2 tbsp. extra-virgin olive oil, divided
1 head garlic, top sliced off
4 chicken breasts, pounded 1/2 thick
kosher salt
Freshly ground black pepper
4 oz. cremini mushrooms, sliced
2 tbsp. unsalted butter, divided
1/4 c. white wine
3/4 c. chicken broth
2-3 sprigs fresh rosemary
5 oz. baby spinach
Juice of 1/2 a lemon
Mashed potatoes, for serving
DIRECTIONS
1. Preheat oven to 400°.
2. Drizzle a teaspoon of olive oil over garlic and wrap in foil. Bake until golden and soft, about an hour. Set aside to cool, then pick out cloves. Set aside.
3. In a large skillet over medium-high heat, heat remaining 2 tablespoons oil. Season chicken breasts with salt and pepper, then sear until golden, about 8 minutes per side. Transfer to a plate.
4. Return skillet to medium heat, add more oil if necessary, then add mushrooms. Season with salt and pepper and cook until slightly wilted, 5 minutes.
5. Add butter and let melt, then stir in the garlic cloves, white wine, chicken broth, and rosemary. Bring to a simmer, nestle back in chicken, and let simmer until sauce has reduced slightly, 6 to 7 minutes. Stir in spinach and lemon juice and let cook until spinach is slightly wilted, about 2 minutes more.
6. Serve with mashed potatoes.
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How To Make Pizza Chicken | Delish
Pizza chicken is here to spice up dinner!
DIRECTIONS
1. Preheat oven to 350 degrees F. In a large skillet over medium-high heat, heat oil. Add chicken and sear until golden, 2 minutes per side. Transfer to a plate.
2. Reduce heat to medium-low and add garlic to skillet. Cook until fragrant, 1 minute. Add crushed tomatoes, crushed red pepper flakes, and parsley. Bring to a simmer and let cook 5 minutes.
3. Return chicken to skillet and arrange in sauce. Top chicken with mozzarella and pepperoni and bake until chicken is cooked through, 15 minutes. (Broil for last 2 minutes if you want more golden cheese.)
4. Garnish with parsley and serve.
INGREDIENTS
1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
3 cloves Garlic, Chopped
1 15-ounce can crushed tomatoes
1/2 tsp. crushed red pepper flakes
1 tbsp. chopped fresh parsley, plus more for serving
1 c. shredded mozzarella
1/4 c. mini or regular pepperoni
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Chicken Cheesesteaks | Delish
Anything steak can do...you know the rest. Get the full recipe here:
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