HONEY GARLIC CHICKEN PIZZA!

This chicken was fabulous and made a ton! What to do with the leftovers? Make a pizza!!! I used a Schar gluten free crust, topped it with mozzarella, loaded on my chicken and baked it at 425 for 15 minutes!  Top with scallions and dig in!

Garlic Chicken Crockpot Recipe Here

CROCKPOT HONEY GARLIC PULLED CHICKEN

My husband surprised me at work today with a beautiful box of chocolates from the chocolatier.  I am pretty sure he was smitten by this chicken dinner!!!  Try it at home and see if it wins you some chocolates!!!! It is THAT good!!!  CROCKPOT HONEY GARLIC PULLED CHICKEN!!!

 

Crockpot Honey Garlic Chicken

Ingredients:

2-3 large bone-in, skinless chicken breasts (1 1/2 pounds total)
1 package chicken thighs (2 1/2 pounds)
1/2 cup honey
1/2 cup Tamari (or soy sauce)
1/4 cup blackberry jam
1/4 cup barbecue sauce
2 Tablespoons olive oil
3 cloves garlic, minced
1/2 cup diced onion
1 Tablespoon cornstarch mixed with 3T. water
Sliced scallions, for garnish

Instructions:

Place all the chicken in the crockpot.  In a bowl, whisk honey, tamari, blackberry jam, bbq sauce, olive oil, garlic & onion.  Pour the sauce over the chicken. Cover the crock pot and cook the chicken on LOW for 4 hours and on HIGH for the last hour for a total of  5 hours. Carefully remove all of the chicken to a plate.  Remove skin/bones and using 2 forks, shred the chicken.  Put the chicken in a bowl. Remove liquid from crockpot and put into a pot over medium heat.  Whisk in the cornstarch/water and boil a few minutes to reduce.  Strain this through a sieve.  Pour the sauce over the chicken, stirring to evenly mix.  Pour as much or as little as you'd like!!!  Top with scallions!! Serve over rice! Add some chopsticks for fun!
Recipe adapted from Just a Taste

JACK DANIEL'S BARBECUE CHICKEN PIZZA

Have leftover chicken from this awesome Jack Daniel's chicken recipe? Whip up a barbecue chicken pizza!  Use any crust you like.  I used Udi's gluten free.  Top with with mozzarella cheese and then your chicken/peaches.  Bake at 425 for 15 minutes and dig in!!  Top with scallions.

JACK DANIELS APRICOT-PEACH BARBECUE CHICKEN!!!!

• 2 split chicken breasts, bone in, skin on (3 pounds) *Note, this made so much sauce you could use more chicken than this!! Original calls for 12 bone in thighs so you could use that instead if you like!!!
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-1/2 cup Jack Daniel's
• 12 ounces, fluid Barbecue Sauce
• 1 jar (10 oz) Apricot Preserves
• 1/2 cup Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 16 ounce bag, frozen sliced peaches

Heat oil and butter in a heavy pot over medium-high heat. Salt and pepper the chicken and place chicken in the pot, skin side down. Brown both sides, then remove to crockpot, skin side down.  Add onions to pan and stir, cooking for 2 minutes. Remove from heat to be safe and pour Jack Daniel's into the pot.  Scrape the bottom of the pan, allowing Jack Daniel's to reduce for two mins . Pour in barbecue sauce, preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined and comes to a boil.  Cook just a few minutes to blend flavors.  Pour over the chicken. Top with the frozen peaches.  Cook on low for 8 hours.  Shred chicken and load up with sauce on top!!!! Serve over rice or quinoa!

 
ADAPTED FROM PIONEER WOMAN

MOST AMAZING CHICKEN FRANCESE

4 skinless, boneless, thin chicken breasts (about 1 1/2 pounds)
Cornstarch, for dredging (or use flour)
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup avocado oil or extra-virgin olive oil
1 lemon, with rind, cut in thin rounds
1/2 cup dry white wine

1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
sliced scallions for garnish

Directions

In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the cornstarch and sprinkle with s&p.  Dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some cornstarch or flour and add it to the skillet, this will thicken the sauce. Whisk to incorporate and dissolve the cornstarch/flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped scallions before serving.
Adapted from Tyler Florence

MOST AMAZING CHICKEN MARSALA

1 package chicken cutlets, thin
3 Tablespoons olive oil
1 1/2 cups cornstarch
1 small package sliced mushrooms
1 cup Marsala wine
2 tablespoons butter
1 cup chicken broth
1 Tablespoon cornstarch
1 Tablespoon heavy cream
salt/pepper to taste

Heat oil in a skillet on med-high.  Dredge cutlets in cornstarch and season with salt/pepper.  Pan fry to brown to both sides.  Add mushrooms to pan and brown.  Put heat on high and add marsala, butter and broth.  Add the 1 T. cornstarch and cook until liquid reduces by half.  Add cream, salt/pepper to taste and serve! Top with scallions for garnish, if desired!

CHICKEN WITH MUSHROOMS IN AN ASIAGO CREAM SAUCE!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
2 garlic cloves, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
salt & pepper to taste
Marcona almonds (I bought mine at whole foods)

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in seasoned flour.  Add to hot oil and sprinkle with salt & pepper.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet.  Return the chicken to the pan.  Bring to a boil, then reduce to a simmer and cover for 15 minutes. 

Remove the chicken again from the pan.  Add the cream and cheese and heat them through, stirring to melt cheese.  Once all combined and reduced a bit, add the chicken to the pan for a minute or two.  Sprinkle almonds on top! Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

CHICKEN WITH MUSHROOM & ONIONS IN AN ASIAGO CREAM SAUCE...LIGHTENED UP!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
1 large onion, sliced
1 cup white wine
1/2 cup cornstarch
1 Tablespoon butter
3 Tablespoons olive oil
1/4 cup heavy cream
1/4 cup shredded Asiago cheese
salt & pepper to taste

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in cornstarch.  Add to hot oil and sprinkle with salt & pepper.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet.  Saute mushrooms and onoins until mushrooms begin to brown.

Add white wine to skillet, return the chicken to the pan.  Bring to a boil, then reduce to a simmer and cover for 15 minutes. 

Remove the chicken again from the pan.  Add the cream and cheese and heat them through, stirring to melt cheese.  Once all combined and reduced a bit, add the chicken to the pan for a minute or two.  Sprinkle with salt and pepper.  Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

CHICKEN & MUSHROOMS IN AN ASIAGO CREAM SAUCE TOPPED WITH BACON & MARCONA ALMONDS! AHHHHHH-MAZING!

This dinner is nothing short of spectacular.  Certainly something you would be served in a gourmet recipe.  Go ahead and try this and "WOW" your family tonight!

Recipe:

1 1/2 lb boneless skinless chicken breast, cut into pieces
2 cups sliced mushrooms
2 garlic cloves, sliced
3 springs fresh thyme
1 cup white wine
1/2 cup flour or Cup4Cup gluten free flour
1 Tablespoon butter
3 Tablespoons olive oil
1/2 cup heavy cream
1/2 cup shredded Asiago cheese
salt & pepper to taste
4 slices bacon, cooked and chopped
Marcona almonds (I bought mine at whole foods)

Heat 2 Tablespoons olive oil in deep skillet over medium.

Dredge chicken in seasoned flour.  Add to hot oil and sprinkle with salt & pepper.  Saute until golden on each side, about 5 minutes per side.  Remove from pan.

Add the other Tablespoon olive oil and 1 Tablespoon butter to the hot skillet.  Saute mushrooms and garlic until mushrooms begin to brown.

Add white wine to skillet along with the fresh thyme (pulled off the stem).  Return the chicken to the pan.  Bring to a boil, then reduce to a simmer and cover for 15 minutes. 

Remove the chicken again from the pan.  Add the cream and cheese and heat them through, stirring to melt cheese.  Once all combined and reduced a bit, add the chicken to the pan for a minute or two.  Sprinkle bacon and almonds on top! Serve over brown rice or pasta.
This amazing recipe was adapted from The Midnight Baker!

JERK SPICED CHICKEN STUFFED WITH SPINACH & MOZZARELLA

  

 This is where I bought my jerk seasoning...at Chelsea Market, NYC! How cool is this spread!!!!!!!!!

Ingredients:

• 4 chicken cutlets
• 3 cups spinach
• 1 cup mozzarella cheese, shredded
• avocado or olive oil
• jerk seasoning
• salt
• panko crumbs (just enough to sprinkle on each chicken roll)

 Directions:

1.  Steam 3 cups spinach, drain very well and chop.
2.  Combine spinach with 1 cup shredded mozzarella

3.  Pound 4 chicken cutlets thin.
4.  Divide spinach/cheese mix and place on top of each cutlet.
5.  Roll up the cutlets and insert toothpicks to help prevent the filling from leaking out. (Expect a bit to still come out when baking.)
6. Drizzle cutlets with avocado or olive oil and heavily sprinkle on jerk seasoning and a few panko breadcrumbs.
7.  Bake on a nonstick foil lined baking sheet (with sides) at 350 for appox 40 minutes or unti the chicken is cooked through.

CHICKEN & ONIONS IN A LIGHT BALSAMIC CREAM SAUCE

Ingredients:

4 chicken cutlets

Avocado or olive oil

2 onions, sliced

2 Tablespoons flour (I used "Cup 4 Cup" gluten free brand)

4 garlic cloves, crushed

1 1/2 cups chicken broth

1 Tablespoon Balsamic Vinegar

3 T. "half and half" cream

Directions:
Season chicken with salt, pepper and garlic powder on both sides.  Heat oil in a deep skillet and pan fry chicken cutlets until browned on both sides.  Place on a plate.  Add onions to the skillet and more oil if needed.  Cook about 5 minutes adding garlic, too.  Sprinkle in flour and cook 1 minute.  Add broth and bring up to a simmer.  Add vinegar, cream, salt and pepper.  Return the chicken to the skillet and cook on low until chicken is cooked all the way through.

Recipe adapted from Center Cut Cook
*The original also calls for mushrooms. You would add them in with the onions.  I didn't have any on hand this time.

CRISPY ROASTED CHICKEN WITH BRANDY GRAVY!

I Baked my chicken covered in my Pampered chef dish at 400 for 60 mins and then uncovered for another 35 minutes.  I seasoned it with White truffle oil, herbs de provence, smoked paprika, turmeric, salt and pepper.

Gravy:
In a small pot combine with whisk:
2T. drippings from the chicken dish
2T. flour (I used gluten free)

Pour in:
1 cup chicken broth
1-2 Tablespoons Brandy and whisk
Cook at a low boil until reduced and thick, 5-7 mins.

Season with salt and pepper

YOU NEED THIS BRAND OF GLUTEN FREE BREAD CRUMBS IN YOUR LIFE

WE WERE SO EXCITED TO TRY RUSSO'S GLUTEN FREE BREAD CRUMBS AND EVEN MORE EXCITED ABOUT THE RESULTS!  

The chicken fried up beautifully with these bread crumbs!  You can't even taste that they are gluten free!  Russo's also sells mozzarella sticks that are fabulous!!! Check out their website and tell them I sent you!!!

CHIA SEED CHICKEN FRIED IN AVOCADO OIL!

HAVE YOU VISITED THE CHOSEN FOODS WEBSITE YET?  THEIR PRODUCTS ARE FABULOUS AND I COOK WITH THEIR AVOCADO OIL SEVERAL TIMES A WEEK! VISIT THEM HERE OR ON FACEBOOK AND TELL THEM I SENT YOU!

CHICKEN:
1. DREDGE IN EGG
2. DREDGE IN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND CHIA SEEDS
3. PAN FRY IN AVOCADO OIL UNTIL GOLDEN

CHICKEN PAN FRIED IN COCONUT OIL

Did you know that coconut oil is a healthy choice for pan frying? Yup!  It also adds a delicious flavor-go ahead and try it!

Heat 2T. coconut oil.
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. 
PAN FRY UNTIL GOLDEN.  
Sprinkle with sea salt.
Top with scallions.
LAY ON A RACK UNTIL READY TO SERVE.

CHICKEN PAN FRIED IN AVOCADO OIL TOPPED WITH PESTO AND SERVED OVER A SALAD WITH STRAWBERRIES

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN.  LAY ON A RACK UNTIL READY TO SERVE.

PESTO: In a food processor, chop 

2 cups basil and 6 garlic cloves. 

 Stream in 3/4c. olive oil. 

Add 1c. parmesan cheese and 2 ounces pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER!

MAKE A SALAD WITH YOUR FAVORITE GREENS, STRAWBERRIES, CASHEWS, PARMESAN CHEESE AND WE USED ANNIE'S HONEY MUSTARD DRESSING! TOP WITH YOUR CHICKEN CUTLETS AND A DOLLOP OF PESTO!

CHICKEN FRIED IN AVOCADO OIL & TOPPED WITH PESTO SERVED WITH ROASTED BRUSSEL SPROUTS

BEST AVOCADO OIL EVER? CHOSEN FOODS AVOCADO OIL !
COAT CHICKEN IN EGG, THEN A COMBO OF BREAD CRUMBS (I USED ALEIA'S GF) AND PARMESAN CHEESE. PAN FRY UNTIL GOLDEN.  LAY ON A RACK UNTIL READY TO SERVE.

We have a new favorite veggie here...brussel sprouts!!!  Trim off the bottoms and peel off the outer few leaves.  Toss with avocado oil, salt & pepper and roast at 400 for 30-45 mins.

PESTO: In a food processor, chop 

2 cups basil and 6 garlic cloves. 

 Stream in 3/4c. olive oil. 

Add 1c. parmesan cheese and 2 ounces pine nuts. 

ADD 1 TSP SALT AND SOME FRESH PEPPER! 

serve chicken topped with pesto!  Brussels on the side!

EXTRA CRISPY, DOUBLE DIPPED, HONEY GARLIC GLAZED CHICKEN

Prepare ziploc bag with:
2c. flour
1 Tablespoon salt
few shakes of pepper
2 Tablespoons paprika
 
Prepare a bowl with 4 eggs and a splash of water


Sprinkle salt and pepper on chicken cutlets (1 used 1 1/2 pounds thin cutlets) and dredge in the flour mix.  Then dip in egg, back in flour and pan fry in some avocado oil until crispy on both sides.  Remove to a rack. 

Honey Garlic Sauce

In a pot add:

2 Tablesoons olive oil
3 cloves minced garlic

Cook over medium until fragrant but do not brown garlic.  

Add:
1 cup honey  (I used orange blossom from Williams Sonoma)
¼ cup Tamari

Simmer on low 5mins.  Then dip each cutlet into the sauce and top with sliced scallions.  

Adapted from Rock Recipes