Harvest Chicken Casserole

Ingredients

  • 2 tbsp. extra-virgin olive oil, plus more for baking dish
  • 2 lb. boneless skinless chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 onion, chopped
  • 2 medium sweet potatoes, peeled and cut into small cubes
  • 1 lb. brussels sprouts, trimmed and quartered
  • 1 tsp. dried thyme
  • 1/2 tsp. paprika
  • 1/4 c. low-sodium chicken broth
  • 6 c. cooked wild rice
  • 1/2 c. dried cranberries
  • 1/2 c. sliced almonds

Directions

  1. Preheat oven to 350o and grease a 9″-x-13″ baking dish with oil. In a large, deep skillet over medium-high heat, heat 1 tablespoon oil. Season chicken with salt and pepper. Add chicken to skillet and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces.
  2. Heat remaining tablespoon oil over medium heat. Add onion, sweet potatoes, and Brussels sprouts and season with thyme, paprika, salt, and pepper. Cook until softened, 5 minutes. Add broth, bring to a simmer, and cook, covered, 5 minutes.
  3. Stir in cooked rice, chicken, and cranberries. Transfer mixture to baking dish, top with almonds, and bake 20 minutes.
  4. Let cool 5 minutes before serving.
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Lemon Pepper Chicken

Ingredients

  • 1/2 c. all-purpose flour
  • 1 tbsp. lemon pepper seasoning
  • 1 tsp. kosher salt
  • 2 lemons, divided
  • 1 lb. boneless skinless chicken breasts, halved
  • 2 tbsp. extra-virgin olive oil
  • 1/2 c. low-sodium chicken broth
  • 2 tbsp. butter
  • 2 cloves garlic, minced
  • Freshly chopped parsley, for garnish

Directions

  1. Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
  2. In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
  3. To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, 15 minutes.
  4. Spoon sauce on top of chicken and garnish with parsley.

Caprese Chicken Stuffed Peppers

Ingredients

  • 1 tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts
  • 1 tsp. Italian seasoning
  • Kosher salt
  • Freshly ground black pepper
  • 2 c. cherry tomatoes, halved
  • 2 1/2 c. shredded mozzarella, divided
  • 3/4 c. ricotta
  • 1/3 c. shredded fresh basil, plus more for garnish
  • 2 cloves garlic, minced
  • 4 bell peppers, halved (seeds removed)
  • 1/2 c. low-sodium chicken broth
  • Balsamic glaze, for drizzling

Best Grilled Chicken Breast

Ingredients

  • 1/4 c. balsamic vinegar
  • 3 tbsp. extra-virgin olive oil
  • 2 tbsp. brown sugar
  • 3 cloves garlic, minced
  • 1 tsp. dried thyme
  • 1 tsp. dried rosemary
  • 4 chicken breasts
  • Kosher salt
  • Freshly ground black pepper
  • Freshly chopped parsley, for garnish

Directions

  1. In a medium bowl, whisk together balsamic vinegar, olive oil, brown sugar, garlic, and dried herbs, and season generously with salt and pepper. Reserve ¼ cup.
  2. Add chicken to the bowl and toss to combine. Let marinate at least 20 minutes and up to overnight.
  3. Preheat grill to medium high. Add chicken and grill, basting with reserved marinade, until cooked through, 6 minutes per side.
  4. Garnish with parsley before serving.

Bruschetta Grilled Chicken

Ingredients

  • 4 tbsp. extra-virgin olive oil
  • Juice of 1 lemon, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 tsp. Italian seasoning or dried oregano
  • 4 boneless skinless antibiotic free chicken breasts, pounded to even thickness
  • 3 slicing tomatoes, chopped
  • 2 cloves garlic, minced
  • 1 tbsp. freshly chopped basil
  • 4 slices mozzarella
  • Freshly grated Parmesan, for serving

Directions

  1. In a small bowl, combine oil, half the lemon juice, 1 teaspoon salt, 1/4 teaspoon pepper, and Italian seasoning (or oregano) and whisk to combine. Transfer to a large re-sealable bag along with chicken; seal and refrigerate for 30 minutes.
  2. Heat grill over medium-high then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165°, about 5 to 7 minutes per side.
  3. Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice, and season with salt and pepper. While chicken is still on grill, top each breast with 1 slice mozzarella and cover until cheese is melted, 2 to 3 minutes. Top chicken with tomato mixture.
  4. Garnish with Parmesan and serve.

Cajun Stuffed Chicken

Ingredients

  • 3 boneless skinless chicken breasts
  • 2 tbsp. Cajun seasoning
  • 2 garlic cloves, minced
  • 1 green bell pepper, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 white onion, thinly sliced
  • 9 slices pepper jack cheese, halved
  • 2 tbsp. olive oil
  • 1 tbsp. parsley, for garnish

Directions

  1. Preheat oven to 400º.
  2. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken, sprinkle with minced garlic and season with cajun seasoning.
  3. Stuff each chicken breast with red and green peppers, onion and pepper jack cheese.
  4. Bake until chicken is cooked through and no longer pink, 25 minutes.
    Garnish with parsley and serve.

Cuban Stuffed Chicken

Ingredients

  • 3 boneless, skinless chicken breasts
  • 2/3 c. yellow mustard
  • 2 tbsp. honey
  • 1 tsp. garlic powder
  • Kosher salt
  • Freshly ground black pepper
  • 6 slices ham
  • 6 Slices swiss cheese
  • 2/3 c. dill pickle chips, halved

Directions

  1. Preheat oven to 400º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely.
  2. In a medium bowl, whisk together mustard, honey, and garlic powder. Season with salt and pepper and rub all over chicken breasts.
  3. Place breasts on a medium cooking tray and stuff each with ham, cheese, and pickle chips.
  4. Bake until chicken is cooked through and no longer pink, 25 minutes. Serve.