Category: Dinner Recipes

This Olive Mozzarella Chicken Bake is a brilliant recipe that really elevates everyday ingredients. It is so flavorful; my whole family loves it.

We also loved the smell of it long before we even took a bite! Oh so yummy!

I have even made this using skin-on chicken thighs. It’s still wonderful, just make the same as directed only bake a bit longer. You will love this!

I served it over angel hair pasta with garlic toast on the side. I can’t wait to have the leftovers for lunch tomorrow. It is so tasty!

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Olive Mozzarella Chicken Bake

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

This Olive Mozzarella Chicken Bake is so easy to make and a great family dinner.

Course: Main Course

Cuisine: American

Keyword: Olive Mozzarella Chicken Bake

Servings: 6

Calories: 395 kcal

Ingredients

• 1/3 cup flour
• 1/2 teaspoon salt I use seasoned salt
• 1/4 teaspoon ground pepper
• 1/4 cup olive oil
• 2 tablespoons butter
• 6 boneless chicken breasts cut into large pieces
• 1 -2 tablespoon fresh minced garlic or to taste
• 1 medium onion chopped
• 1 8 ounce can sliced mushrooms
• 2 cups pasta sauce home-made or one 14-ounce jar store-bought
• 1/2 - 3/4 cup sliced pimento stuffed olive
• 6 ounces sliced mozzarella cheese

Instructions

1. Set oven to 350 degrees.
2. In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour).
3. In a fry pan heat the olive oil with butter. Brown the coated chicken pieces on all sides. Place into prepared 2-quart shallow baking dish.
4. In the same fry pan, saute the onion and garlic in the same drippings until tender. Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally.
5. Pour the sauce mixture over the chicken pieces. Top with mozza cheese.
6. Bake for about 30 minutes, or until chicken is done.

Enjoy!

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Smoky Chicken Chorizo Mexican Enchilada Baked Casserole

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Recipe based on one by Kittencal
Photo by Kittencal

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This Chicken Teriyaki with Cashew Pineapple Rice is a great recipe. The family loved this one hands down. The rice rated a *wow*! Great flavors.

I love that you can add all of the veggies you want. That makes this a great “meat stretcher” recipe!

I stir-fried a bag of oriental veggies to go along with it and we had a great meal!

One of my favorite meals. So much flavor, so little work!

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Chicken Teriyaki with Cashew Pineapple Rice

Prep Time

15 mins

Cook Time

25 mins

Total Time

40 mins

 

This delicious chicken recipe does not disappoint.

Course: Main Course

Cuisine: Chinese

Keyword: Chicken Teriyaki with Cashew Pineapple Rice

Servings: 4

Calories: 365 kcal

Ingredients

• 1 cup teriyaki sauce
• 3/4 cup pineapple juice
• 1/2 cup brown sugar
• 1/2 cup vinegar
• 1 teaspoon garlic powder
• 1/4 cup Worcestershire sauce
• 1/2 cup Italian salad dressing I use fat free
• 1 -1 1/2 pounds boneless chicken breast
• cooked rice 4 servings
• 1 4 ounce can crushed pineapple
• 3/4 cup cashew pieces
• various cooked vegetables your choice

Instructions

1. Mix the first 7 ingredients and bring to a boil. Cool; divide in half.
2. Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night.
3. Refrigerate other half to be used later.
4. Prepare white rice for 4 people, as instructed on bag.
5. Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking.
6. Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice.
7. Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snow peas, water chestnuts, cauliflower, broccoli and carrots.)

Enjoy!

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Blasted Rapid Roast Whole Chicken

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Recipe based on one by Marg
Photo by Diana Johnson

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This Blasted Rapid Roast Whole Chicken is fantastic! I made it for dinner at my house and it was SO GOOD. I love the bit of kick from the cayenne pepper.

Blasting with high heat will shrink the skin and seal in all the juices to create an extremely moist and tender chicken with lovely crispy skin – and it will be on your table in about an hour.

This method will also work with a larger chicken, or even a turkey, but cooking time will need to be increased. You may adjust all seasonings to taste.

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Blasted Rapid Roast Whole Chicken

Ingredients

• 1 whole chicken about 3 to 3-1/2 pounds
• 2 tablespoons oil
• 2 tablespoons melted margarine or 2 tablespoons butter
• 1 1/2 tablespoons lemon juice
• 1 1/2 tablespoons seasoning salt
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon cayenne pepper optional
• 1 whole lemon poked all over with holes using a fork

Instructions

1. Rinse the chicken inside and out well under cold water, then pat dry using a paper towel.
2. In a small bowl mix the lemon juice with oil and melted butter until blended, then rub all over the chicken.
3. Using clean hands rub the inside and outside of the chicken with seasoned salt, garlic powder, black pepper and cayenne (you can season the chicken under the skin also if desired).
4. Place the lemon/s inside the cavity.
5. Place the chicken into a baking dish (You may want to add in a little water to the pan to prevent smoking). Using cotton string tie the legs together tightly.
6. At this point you may cover and refrigerate for up to 6 hours (not more than that or the acid in the lemon juice will start to "cook" the chicken).
7. Set oven to 450 degrees F.
8. Roast the chicken at 450 degrees for 20 minutes, then reduce the heat to 400 degrees and continue roasting for about 40 minutes (or until the internal temperature reaches about 175 to 180 degrees F. about 1 hour or a little less).
9. Cover with foil and let sit for 15 minutes before slicing (do not slice before that time or the juices will flow out!).

Enjoy!

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Simple Caribbean Jerk Chicken

Recipe based on one by Kittencal
Photo by Gamer Gal

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The crust on Alton Brown’s Buttermilk Fried Chicken will really amaze you. Not only is it nice and crusty but Alton adds great seasonings also! It’s adapted from his Good Eats show.

Great tasting fried chicken! Alton’s technique of applying the seasonings keeps them from getting lost in the flour, but trapped just underneath the crust!

This will surely go into ‘my favorites’ cookbook!

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Alton Brown's Buttermilk Fried Chicken

Prep Time

25 mins

Cook Time

30 mins

Marinating Time

12 hrs

Total Time

12 hrs 55 mins

 

Alton Brown's Buttermilk Fried Chicken is absolutely the best fried chicken I've ever eaten!

Course: Main Course

Cuisine: American

Keyword: Alton Brown's Buttermilk Fried Chicken

Servings: 4

Calories: 365 kcal

Ingredients

• 1 broiler-fryer chicken cut into 8 pieces
• 2 cups low-fat buttermilk
• 2 tablespoons kosher salt
• 2 tablespoons Hungarian paprika
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• 1 cup flour for dredging
• vegetable shortening for frying

Instructions

1. Place the chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12-24 hours .
2. Drain the chicken in a colander.
3. Combine the salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture.
4. Then, dredge the chicken in the flour and shake off the excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).
5. Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.
6. Once the shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.
7. Place the chicken skin side down into the pan. Put the thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan. The oil should come half way up the pan once the chicken is added.
8. Cook the chicken until golden brown on each side, approximately 10-12 minutes per side. The internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes).

Recipe Notes

Drain the chicken on a rack over a sheet pan, NOT on paper towels or brown paper bags which just cause the chicken to soak in their own oil.

 

If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it's a gas oven, which is very moist and will ruin your beautiful chicken crust!

Enjoy!

Tips And Tidbits About Alton Brown’s Buttermilk Fried Chicken.

These are tips for most any fried chicken recipe. Not just Alton Browns Buttermilk Fried Chicken!

Set up a “dredging station” to minimize mess and make cleanup easy. Put your ingredients and mixtures into large shallow bowls or baking dishes. Then work in one direction (left to right, for example), moving from seasoned flour to egg batter over to bread crumbs/panko/coating mixture.

Have one “wet hand” and one “dry hand” — and use your “wet” hand to transfer chicken from the wet mixture to the coating bowl.

Gently shake off the excess flour and place the coated chicken on the parchment- or wax paper-lined baking sheet.

Before easing the coated chicken pieces into hot fat, allow them to rest, which will give the coating a chance to adhere. (Do this step in the refrigerator if you won’t be frying the chicken within half an hour.)

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Recipe based on one by Gay Gilmore
Photo by KK – Chef #426156

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