Recipe: Chicken, Onion, & Olives

 

4 Skinless Boneless Chicken Breasts – halved

2 med. yellow onions

1/4 cup canola oil

1/4 cup balsamic vinegar

3 Tbsp Montreal Steak Seasoning

10 oz. Spanish olives with pimentos – drained

6 oz. Black olives

 

1.  Preheat oven to 425. 

2.  Cut onions in half and then slice. 

3.  Place chicken and onions on baking sheet and coat with oil, vinegar, and seasoning. 

4. Bake for 20 min.  

5.  Remove from oven to flip chicken and add olives. 

6.  Bake another 15 to 20 minutes.

Recipe: Chicken Salad Melt with Homemade Garlic Lemon Mayo

Ingredients:

3 Skinless Boneless Chicken Breasts (Grilled or baked & seasoned with salt & pepper)
1 cup Red Cabbage (sliced thinly)
1 med Vidalia Onion (halved and sliced thinly)
2 stalks Celery (halved and sliced thinly)
2 egg Yolks (I use Jumbo eggs)
1 tsp Dijon Mustard
4 tsp Lemon Juice
1 cup canola oil
2 tsp sugar or splenda
1 Tbsp garlic (minced)
Salt and pepper
4 slices of your favorite cheese (I used baby swiss)
4 large wheat buns

Directions:

1.    Preheat broiler

2.    Cut chicken into bite size pieces

3.    In large bowl add chicken, cabbage, onion, and celery

4.    In food processor or blender add yolks, mustard, juice, sugar, garlic, salt, and pepper and blend well and begin to add oil in slowly.  Blend until thick.

5.    Mix mayo with chicken and veggies

6.    On bun place large amount of chicken salad and top with a slice of cheese

7.    Put under broiler and wait until cheese is melty and bubbly.

Recipe: Chicken & Pasta with Pan Sauce

Ingredients:

4 Skinless Boneless Chicken Breasts (pounded thin)
1/2 cup Flour
1 Lemon (zested and juiced)
1 Tbsp White Wine Vinegar
2 cups Chicken Stock
3 Tbsp Extra Virgin Olive Oil
1 Tbsp Butter
4 Tbsp Garlic (minced)
1/3 cup Parsley (chopped)
16 oz. Angel Hair (I was out this time so I used Linguine)
Salt and Pepper

Directions:

1.     Make pasta according to directions.

2.    Pound chicken flat ( you just want it to be the same thickness)

3.    In a shallow dish place flour, 1/2 tsp salt, and 1/4 tsp pepper mix with fork

4.    Heat large skillet and oil on med/high

5.    Lightly bread chicken with flour

6.    Fry chicken until golden brown on both sides

7.    Place chicken on platter and cover with foil

8.    Deglaze pan with chicken stock

9.    Add garlic, salt, pepper, zest, juice, and vinegar

10. Simmer about 10 min. (until it reduces about 1/2)

11.  Add butter and half of chopped parsley

12. Layer Pasta, chicken, and pour sauce over both and top with rest of parsley.