Grilled Tequila Lime Chicken

     Chicken, Lime, Tequila, and the perfect blend of seasonings yields moist, tender and flavorful chicken.   If you go out to dinner, you’ll pay a lot for a Mexican dinner like this.  You can serve your family the same meal at home pay way less and have a tastier homemade meal.  We love Mexican food and this meal did NOT disappoint.  The Mexican Style Beans and Rice complimented the chicken, the lime flavor was wonderful, and it was a nice change from lemon. To view the Mexican Style Beans and Rice, go to: https://wordpress.com/block-editor/post/chewwannaeat.wordpress.com/5892

     You could slice the chicken and pile it on a Taco Shell, Flatbread, or a Salad if you’d rather.  It would be great stuffed in an Enchilada or Burrito.  Top with the Rice or serve it on the side for a complete Mexican dinner your family is sure to love.

INGREDIENTS:

2 – 2 ½ lbs boneless chicken

1/3 cup Tequila

1/4 cup Orange Juice

1/3 cup Lime Juice

2 TBSP Lime Zest

3 TBSP Olive Oil

1 Jalapeno Pepper, chopped

5 – 7 Cloves Garlic, Minced

¼ tsp Cumin

½ – 1 tsp Sriracha Chili Powder

Salt and Pepper

PREPARATION:

      In a large bowl, combine all Ingredients except Chicken.  Whisk until combined.  Butterfly chicken, pierce with the tines of a fork and add to bowl with Marinade.  Cover and refrigerate a minimum of two hours.  I like to leave it overnight.

     Cook as desired.  Grilled, Baked, or Pan Fried.

Recipe Notes: Make sure you use an oven-safe skillet or pan before baking the chicken in the oven. You may also grill the chicken. For the chicken, you can use boneless and skinless chicken breast/chicken thighs or bone-in chicken thighs.

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By Tika for CHEW WANNA EAT? © 2019

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My Favorite Chicken Salad, Mediterranean Eating Friendly

Chicken, Fruit, Veggies, Greens, and a Balsamic Vinegar Reduction. What could be better?

   Have you ever eaten something with a Balsamic Vinegar reduction drizzled over it?  Fruit, Cheese, Tossed Salad, etc?  Have you ever ordered a Caprese Salad appetizer in a restaurant?  Very expensive for a few slices of Tomato, Mozzarella, Fresh Basil, and drizzled with Olive Oil and a Balsamic Vinegar Reduction.  SO easy to make your own.  Anyway, I made a Salad out of various Greens and Veggies.  I placed cut-up Fruit around the edge, and plopped a leftover grilled Chicken Breast on top.  I drizzled with a Balsamic Vinegar reduction, and dug in!!!  So healthy.  So good!

     Feel free to grill your Chicken just for this dish, but to me it makes sense when BBQing Chicken to grill a few extra pieces to save for this delicious Salad!  For an informal dinner, I think putting out various containers with all the Salad Ingredients and letting people make their own would be fun!

PREPARATION OF BALSAMIC VINEGAR REDUCTION IS SIMPLE:      Simply pour your favorite Balsamic Vinegar in a pan and let it simmer until it’s the consistency you want.  It only takes a few minutes, so don’t walk away.  (Some people like to add Honey, but I think the Vinegar reduction is sweet enough).

    Feel free to drizzle a little Olive Oil over the Greens also. 

Here’s what I put on my Salad:

Grilled Chicken, your choice of cut

Baby Spinach

Arugula

Fresh Basil

Romaine Lettuce

Onions, sliced

Green Olives

Kalamata Olives

Cherry Tomatoes

Cucumbers

Strawberries

Raspberries

Grapes

Watermelon

For Cheese, either sliced Fresh Mozzarella or Feta would be great.  Stop looking for the Cheese on my Salad.  There isn’t any ☹  I was out of both.  Yes, I cried a little.

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By Tika for CHEW WANNA EAT? © 2019

Vegan or Not, Spicy Noodle Soup

This noodle soup was outstanding.  It’s been changed more times than my socks. 

Replacing half of the water with chicken broth adds another layer of flavor.  We ate it as it’s written below the first day.  Leftovers were reheated with leftover chicken.  Excellent!!  We’ll try pork another time.  I’m sure that will be awesome also!

Featured in: Inspired By Stone Soup, But More Delicious. Altered by  Alison Roman, and finally by Gail Westover for Chew Wanna Eat?

INGREDIENTS

8 oz Thai Kitchen Brown Rice Noodles or Spaghetti

1 tablespoon olive oil

1 tablespoon butter

8- 10 garlic cloves, thinly sliced

2 large shallots, thinly sliced

 Kosher salt and ground black pepper

1 ½ pounds mixed mushrooms, such as maitake, oyster, cremini or shiitake, torn into bite-size pieces

½ Serrano hot pepper, thinly sliced (or 3/4 teaspoon red-pepper flakes)

½ cup low-sodium soy sauce, plus more to taste

¼ cup unseasoned rice wine vinegar, plus more to taste

2 cups total of Greens, Cabbage, and/or Snow Peas (just a bit for color and extra nutrition),

4 cups Water and 4 cups Chicken or Vegetable Broth (or 8 cups water for Vegans)

Optional 4 Scallions, sliced

1 – 1 ½ cups leftover shredded chicken or pork (omit if cooking Vegan)

Optional 1-2 total cups herbs such as Cilantro, Mint, Chives, Parsley or a mixture of all

 Sesame seeds for serving (optional)

PREPARATION

  1. Heat oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add garlic and shallots, and season with salt and pepper. Cook, stirring occasionally, until shallots start to turn a nice golden brown, 3 to 4 minutes. Add mushrooms and half the Serrano, and season with salt and pepper.
  2. Cook, stirring occasionally, until the mushrooms have softened, released much of their water and turned a deep golden brown, 10 to 15 minutes. (A browned mushroom will have infinitely more flavor than an unbrowned mushroom, because the water inside it evaporates and the flavor concentrates. So do not skip this step.)
  3. Add 1/2 cup Low Sodium soy sauce, 1/4 cup Rice Wine vinegar and 8 cups of water (I like 4 cups Water, 4 cups chicken broth). Bring to a gentle simmer and season with salt and pepper. Add Scallions and Chicken.  Continue to simmer until the flavors have melded, 15 to 20 minutes. 
  4. Cook the noodles in a large pot of salted boiling water until just al dente. (The timing will depend on the type and brand of noodles, so consult the package.) Add the noodles to the pot with the broth, and let them finish cooking and soak up all the flavors.
  5. To serve, use tongs to divide the noodles and mushrooms among bowls, then ladle the hot broth over the top. Top each bowl with herbs, sesame seeds, extra sliced scallions or extra sliced hot peppers.

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By Tika for CHEW WANNA EAT? © 2019

Chicken Pot Pie

A Westover Leftover. Comfort food at it’s finest!



CHICKEN POT PIE

     Another Westover Leftover!  Remember the chicken soup I made a few days ago?  I cooked extra chicken in it to make the broth extra rich, and also to have leftover chicken and broth to make quick and easy meals.  You just can’t be that!  I began with 5 ½ lbs of bone-in chicken breast and 8 cans of chicken broth.  The magic continued from there.

     I ended up with one big bowl of soup which I photographed in one of my best bowls so it would look beautiful.  I was going to pour it back in the pot after taking pics, but I looked at it for so long, I ate it!  It was so good.  I have six small bags of soup in the freezer for future sickies.  I made three individual chicken pot pies.  I only intended to make two, but there was enough filling and pie crust to make one small one.  Can ya say, “Lunch?” I also made ten chicken, shrimp and black bean burritos.  Last night I made enough chicken and biscuits to serve four.  I made all this food with one big pot of chicken soup. What a deal, huh?

     Look at these beauties!!  Except for making homemade pie crust, the rest was a cinch.  If you just can’t make your own crust, use store-bought.  (Just don’t tell me.)

     I’ve seen lots of recipes for chicken pot pie baked and served in a pie pan.  I don’t care for that, because even if you let it sit for ten minutes after baking, I think everything slides out into the middle of the dish once you’ve cut it.  Hence the individual pies that I make.  Trust me, they are easier, because working with a small piece of dough is easier than a big piece.

     One thing I’ve learned over the years is to add more gravy than you think you might want.  You don’t want to end up with just chicken and veggies.  Between the holes you must put in the top crust so the steam can escape and what bubbles up around the edges of the crust you lose precious gravy.  Steam is part of your gravy!  No!  Not my gravy. Say it ain’t so. Make it on the wet side. I don’t know about you, but the gravy is a big part of the deliciousness of a chicken pot pie. I should have added a little extra to this batch.

PIE CRUST INGREDIENTS:  (This is for a double crust pie)

2 cups unbleached AP flour

1 tsp salt

2/3 cup Crisco

7 TBSP iced water

PREPARATION:

     In a large mixing bowl, whisk flour and salt together.  Cut in Crisco with a pastry blender until mixture is pea sized.  Add your iced water one teaspoon at a time, stirring with a fork each time. Test it by picking up a small hunk and pinching it into a small ball.  If it sticks together smoothly, you’re good.  If it feels dry and crumbly, add another ½ teaspoon of water.  The texture is important.  It won’t roll out correctly if it’s too dry.

     Form dough into a ball and then cut it in half.  Depending on the size dish you’re using, you may want to cut it in half again so you have four pieces.

     On a lightly floured surface, roll dough with a floured rolling pin until it’s the shape you want.  Pick rolled dough up with a spatula or wrap it around the rolling pin to transfer it to the dish.

FILLING INGREDIENTS:

Pastry for double pie crust

1 can chicken broth

3 TBSP flour

2 TBSP corn starch

2 or 3 cups of chicken stock from your soup pot

1 chicken bouillon cube

2 carrots, peeled and diced

1 rib celery, diced

½ tsp poultry seasoning

½ tsp thyme

1 tsp garlic powder

1 tsp parsley

Pepper to taste

½ cup milk

½ – ¾ cup frozen peas, rinsed in water to remove ice

1 large chicken breast (about 2 cups), cooked and cut into big chunks

PREPARATION:

In a 3 quart saucepan, add chicken broth, flour, corn starch, and bouillon.  Over medium heat, bring to a simmer while whisking lumps out. Add 3 or 4 cups of chicken stock from your soup pot. (or a jar of chicken gravy). Once it’s come back to a simmer, add the carrots and celery.  Turn heat down to low. Cover pot with cover askew and let it simmer, stirring with whisk once in a while.

When vegetables are tender add the seasonings and peas.  When peas are done, add the chicken and milk. Ladle into prepared crusts.  Top with crust and poke holes in it with a fork.

Bake at 425°F for 30 – 40 minutes or until crust is golden brown.

To reheat any leftovers, it does fine in the microwave.  You’ll probably need to add extra gravy because the pastry soaks it up.

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By Tika for CHEW WANNA EAT? © 2019

Best Buffalo Chicken Dip

Best Buffalo Chicken Dip with Scallions


     I’ve had lots of Buffalo Chicken Dip at parties and most were just meh. I’ve added some additional ingredients to kick up the flavors, and although it isn’t burn your tongue off, it is nice and spicy (I’d say Medium).  This is perfect not just for parties, but as an Appetizer, Game Day Snack, Back Yard BBQ, Movie Night or Game Night at home, etc.  If you’re serving a crowd, better at least double it.  Try a plate of French Fries with this dip poured in the center.  VERY GOOD!

INGREDIENTS:    YIELDS ABOUT 3 CUPS

2 ½ cups leftover shredded Chicken (Rotisserie works great)

1 TBSP Butter

1/3 cup Celery, diced fine

3 cloves Garlic, minced

¼ cup sweet Onion, diced

¾ cup Frank’s Hot Sauce

¼ cup Water *

Black Pepper (A few dashes)

5 TBSP Cream Cheese, cut in chunks

5 TBSP Sour Cream or Prepared Ranch Dressing

1 tsp Parsley

¾ cup Shredded Cheddar or Colby Monterey Jack Cheese

1/3 +/- cup Blue Cheese, crumbled

Extra Parsley to garnish.  Thinly sliced Green Onions are very nice also.

* The water keeps the dip from becoming too thick as it cools.  Most of the water simmers out while you’re cooking.  I find that it will become thick enough to break your crackers without the water.

PREPARATION: 

     In an oven-proof skillet, melt the Butter.  Add Celery, Garlic, and Onion.  Cook over medium heat for 2 minutes. 

     Add the Hot Sauce, Water, Pepper, and Chicken.  Cook until it begins to simmer.  Stir, and add the Cream Cheese, and 1 tsp Parsley.  Keep stirring, because the Cream Cheese is going to melt.  Once it is melted, remove from heat and add Sour Cream.  Stir until blended.

     Sprinkle the Shredded Cheddar on top.  Pop pan under a preheated broiler for just enough time for the cheese to melt.  It will only take a few minutes.  (Is your mouth watering yet?)

     Sprinkle about 1/3 cup Crumbly Blue Cheese on top.  You can add extra Parsley now if you wish, but not necessary and it has plenty of color.  The Blue Cheese is going to become soft and blend with the top layer of Dip.  It might be a little tacky, but I like to serve it right in my little cast iron pan (As long as children aren’t eating it.  Cast iron stays hot for a long time.  That’s why I like to serve the Dip this way.  It helps retain the heat of the Dip).

Serve with Vegetable Sticks, Assorted Crackers, Toasted Pita Chips, Melba Toast or serve over French Fries!

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By Tika for CHEW WANNA EAT? © 2018

After broiling, add Blue Cheese crumbles and serve!

Cheesy Broccoli and Rice with Chicken and Bacon

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     My newest Westover Leftover was created with one piece of leftover Chicken, a little Rice, some crumbled Bacon, and all the Vegetables that I thought sounded good.  It was a “raid the refrigerator and pantry day!”  If you’d like to prepare this without the Chicken and Bacon, feel free.  I think leftover Pork would also be very good.

 

INGREDIENTS:  YIELDS 5-6 PORTIONS

1 piece of Chicken, cooked (about 2 cups)

½ cup Jasmine Rice (or other rice)

2 Carrots, thick sliced

½ cup Mushrooms, sliced

½ cup Snow Peas

½ cup frozen Broccoli (rinsed to remove ice)

¾ cup Onions, sliced

3 slices Bacon, cooked and crumbled

1 can Chicken Broth (divided)

Drizzle of Olive Oil

1 ¼ cup Cheese, shredded (I used Sharp, Cooper, Havarti, Muenster)

 

PREPARATION:

Preheat a large skillet (one with a lid) and drizzle a little Olive Oil in the bottom.  Cook the rice for a few minutes over low/medium heat, stirring constantly.

Add the vegetables that will take the longest to cook.  You’ll see that I added the carrots first, and 2 minutes later I added the mushrooms.  Cook 2 minutes.  Add 1 cup Chicken Broth, cover, reduce heat to low and cook for 10-12 minutes.

Add Snow Peas, Onions, and Broccoli.  Cover and simmer 2 minutes.  Add chopped Chicken.  Add remaining Chicken Broth and begin to slowly add Cheeses.  I love using a variety.  Stir constantly.  Once the Cheese is melted and you have a smooth sauce, it’s done.

Place in a serving bowl, garnish with Crumbled Bacon and serve.

 

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By Tika for CHEW WANNA EAT? © 2018

Cheesy Rice and Broccoli (4)

Cheesy Rice and Broccoli

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Cheesy Broccoli and Rice

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Cheesy Broccoli and Rice (2)

Cheesy Broccoli and Rice (3)

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Cheesy Rice and Broccoli (4)

 

 

 

 

 

Red Beans and Rice with Chorizo and Chicken

Red Beans and Rice with Chorizo and Chicken

     My husband loves Red Beans and Rice.  Until recently, he was eating it out of a can.  I had to put my foot down.  I want him to have the healthiest food possible, and that means cooking it myself.  Needless to say, he loved my version of a classic New Orleans dish.

     Here’s how I did it:

INGREDIENTS:  YIELDS 8-10 SERVINGS

3 cans Red Beans, drained and rinsed

1 lb +/- Chorizo or Andouille Sausage

3 TBSP Olive Oil

¾ cup Green Bell Pepper, chopped

1 large Rib Celery, chopped

¾ cup Onion, chopped

2-3 TBSP garlic, chopped

2-3 Bay leaves

4-5 Bone-in Chicken Thighs (Depending on size)

1 tsp Black Pepper

½ tsp Chipotle Chili Pepper

¾ tsp Salt

1 ½ tsp dried Basil

1 tsp Parsley

1 tsp dried Sage

2 cups reserved Broth from Chicken

Optional: Garnish with Green Onions

 

PREPARATION:

In a 4-6 qt pot, drizzle a little Olive Oil in the bottom.  Cut Sausage into 1” slices.  Cook until browned and slightly crispy.

While Sausage and Veggies are cooking, place chicken in a separate pot, cover with water and simmer for about 30 min.

To Sausage pot, add another drizzle of Olive Oil, Green Pepper, Onions, Garlic, Celery, and Bay Leaves.  Simmer for 5 minutes, stirring occasionally.

When chicken time is up, remove Thighs from their pot, RESERVING THE BROTH.  Add thighs and 2 Cups of the Broth to Sausage/Veggie Pot.  Cover and let simmer for 15-20 min.  Remove Thighs and debone.  Add meat back to Main Pot.  An old secret to creamier Red Beans and Rice is to remove a good cup of the Beans and mash with a fork.  Then add to the Main Pot.  Add all the Seasonings and remainder of Red Beans.  Simmer for another 10 min.  Remove Bay Leaves and serve with White Rice.

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By Tika for CHEW WANNA EAT? © 2018

Red Beans and Rice with Chorizo and Chicken

Red Beans and Rice with Chorizo and Chicken (9)

 

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Red Beans and Rice with Chorizo and Chicken

CHICKEN WITH CREAMY LEMON SAUCE (Mediterranean Style Friendly)

Chicken with Creamy Lemon Sauce

Dinner was out of this world and it was simple to make!  It’s been nearly two weeks since we began the Mediterranean style of eating.  This was the first new recipe I created and it is definitely a keeper!  I used my Greek Style Seasoning, dredged the chicken in flour, and made up this delicious lemon sauce.  I’ll be making it again soon.  The recipe calls for chicken breasts, but Bob prefers thighs, so I did some of them also.

INGREDIENTS:  (4 Servings)

2 whole skinless, chicken breasts, butterflied and then cut in half

Homemade Greek seasoning (recipe below)

1/3 cup AP flour, divided

Olive oil

4 TBSP butter, divided

½ an onion sliced

¼ cup Marsala wine

2 cups chicken broth

¼ cup fresh lemon juice

1 TBSP garlic, minced or chopped

OPTIONAL: Parsley, basil or finely chopped spinach for garnish

 

PREPARATION:

Season both sides of chicken with Greek seasoning. Dredge chicken in flour and shake off excess.

In a large skillet over medium heat, drizzle 2 – 3 TBSP olive oil in bottom of pan.  Add 2 TBSP butter.  When hot, add floured chicken and onion slices.  Cook until lightly browned.  Flip and cook the other side.  Remove to a platter.

Deglaze the pan with ¼ cup Marsala wine, scraping up any browned bits which will add a lot of additional flavor.  Add chicken broth, lemon juice, garlic, and approximately 2 TBSP AP flour.  Cook until slightly thickened.  Add remaining 2 TBSP butter.

Return chicken to pan and let simmer for about five minutes, flipping over once.  Taste the sauce, and adjust if necessary.

Place chicken back on the serving platter and pour the sauce on top.  Add any garnishes you choose.

GREEK SEASONING by Tika

     I started using this seasoning years ago for when we grilled vegetables.  Dummy me!  I should have been using it on everything.  Make some and put it in an empty seasoning jar.  You’ll find that you will use it often!

6 TBSP garlic powder

1 TBSP sea salt

4 ½ tsp crushed red pepper flakes

1 ½ tsp basil

1 ½ tsp parsley

1 ½ tsp oregano

1 TBSP black pepper

Mix all ingredients in a small bowl.  Add to an empty seasoning jar, label and use it on almost everything. (Fish, chicken, pork, lamb, vegetables).

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By Tika for CHEW WANNA EAT? © 2018

Chicken with Creamy Lemon Sauce

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Chicken with Creamy Lemon Sauce

 

 

 

 

 

CHICKEN PARMESAN, BAKED

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     I think chicken parmesan is one dish that everybody loves.  Breaded tender chicken, lots of homemade sauce and cheese . . . what’s not to like?   It’s one of Bob’s very favorite meals.  Here’s how to make it:

INGREDIENTS:

2 ½ lbs of chicken, boneless and skinless

2 cups seasoned breadcrumbs

1/3 cup fresh grated Parmesan

1/3 cup fresh grated Romano

2 eggs, beaten with 1 TBSP water

About 2 cups grated Italian cheese blend

 

PREPARATION:

You can either butterfly, pound your chicken until it’s about ½” thick, or leave it as it is.  Set out two bowls.  One with the beaten eggs, and the other with the breadcrumbs and Parmesan and Romano cheeses.  Dip the chicken in the egg, and then dip it in the breadcrumbs.

In a large skillet, drizzle olive oil over the bottom and preheat over low/medium heat.  While it’s browning, I normally sprinkle on a little pepper, onion powder, and garlic powder.  Brown the chicken until golden on both sides, and place in a casserole dish.  The pan will lose its oil as you’re frying, so you’ll have to add a bit here and there.  Pour your spaghetti sauce over the top, cover dish, and bake at 350°  F for about 30 minutes.

Remove the foil, and sprinkle cheese over the top.  I like to use the Italian four or five cheese pre-grated packages because it has everything in it.  You can use plain mozzarella if you’d rather.  Return to oven uncovered and bake for about 15 minutes until cheese is melted nicely and slightly browned.

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By Tika for CHEW WANNA EAT? © 2017

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CHICKEN BREASTS WITH CRAB STUFFING

crab-stuffed-chicken-yellow-squash-tikas-potatoes

     What is impressive, yet easy, as well as delicious?  It’s quick enough to make during the week, yet elegant enough to serve company?  Crab Stuffed Chicken is just the ticket!  

     Give this recipe a try.  You’ll note that the ingredients list is small.  Sometimes seafood stuffing has so many ingredients that it takes away from the seafood flavor.  I like it to come shining through, so I don’t put a whole lot of ingredients in my stuffing.  Stuffing can be made ahead of time and refrigerated.

 

INGREDIENTS: Yields four chicken breasts

½ lb crab meat

1 mini sweet pepper, minced

2 TBSP celery, minced

2 TBSP onion, minced

2/3 cup Ritz or Saltines, crushed

1 egg, beaten

3 TBSP mayo

Seasonings:  Parsley and Paprika

 

PREPARATION:

Mix all ingredients in a bowl.

Butterfly chicken breasts and season inside and out with Salt and Pepper.  Stuff, and place in baking dish.

Bake at 350° F for one hour or until chicken tests done.

NOTE:  If you want to make a sauce, the easiest thing to do is take a can of cream of chicken soup, mix in about 1/3 cup of white wine, add a generous amount of pepper, and pour it over the top.  Cover the pan and bake.

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By Tika for CHEW WANNA EAT? © 2017

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