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    Recipes — chicken breasts

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    Creamy Cozy Chicken Pot Pie Soup with Egg Noodles

    What’s better than chicken pot pie? Chicken pot pie soup loaded with egg noodles, shredded chicken, lots of veggies all in a creamy, cheesy soup! It’s just the best kind of comfort food.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 30 minutes
        •    Yield: Serves 4

    Ingredients

        •   5 tablespoons butter
        •   1 ¼ cups medium yellow onion
        •   1 cup diced carrots
        •   1 cup diced celery
        •   4 teaspoons minced garlic
        •   6-8 mushrooms, diced
        •   6 tablespoons flour
        •   2 cup cold whole milk or half and half ( I use a combination of both)
        •   3-4 cups low sodium chicken broth
        •   2 tablespoons salt-free seasoning blend (Mrs. Dash or TJ’s 21 Seasoning Salute)
        •   2 ½ cups cooked, shredded chicken
        •   1 cup frozen peas
        •   1 ½ cups frozen corn
        •   2 cups shredded white cheddar
        •   salt and pepper to taste
        •   8 ounces egg noodles, cooked to package directions

    Method

    1. Heat the butter in a large pot or dutch oven over medium heat. Add the onions and sauté them for 5-7 minutes or until they start to soften and turn translucent. Add the carrots, celery, garlic, and mushrooms and cook for 3-4 minutes or until the mushrooms reduce in size a bit. Stir the veggies as you add the flour to coat everything evenly, let cook 1 minute.
    2. Stream in the cold milk and 3 cups of chicken broth while you whisk. This will help prevent any lumps. Allow the soup to reach a gentle simmer and start to thicken, about 5-7 minutes. Add the seasoning blend, shredded chicken, peas, and corn and season with a pinch of salt and pepper.
    3. Bring the soup back to a gentle simmer – you do not want it to boil. Cover, and reduce the heat to just above low and let simmer gently for 12-15 minutes.
    4. Remove the lid, stir in the cheese one handful at a time and allow each handful to melt in before adding the next. Season with additional salt and pepper to taste. You can add the cooked egg noodles into the soup at this point or place them in individual bowls. I like to keep them separate from the soup because we always have leftovers! Thin the soup with additional broth to desired consistency. You may need additional broth when reheating leftovers.

    NOTE: No need to defrost the peas and corn, you can add them in directly from the freezer.



    This great family recipe is thanks to Little Spice Jar Recipes at http://littlespicejar.com/chicken-pot-pie-soup/

    Cajun Chicken with Mardi Gras Salsa

    Cajun Chicken with Mardi Gras Salsa is a festive and flavorful chicken dinner recipe. Mardi Gras (or any night of the week!) ready!

    Prep Time

        •    Prep time: 10 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 4

    Ingredients

        •   4 chicken breasts
        •   Cajun seasoning (I used Emeril's Essence)

    For the Mardi Gras Salsa:

        •   2 cups chopped pineapple
        •   1/4 cup chopped red onion
        •   1/2 jalapeno, seeded & minced
        •   2 Tablespoons chopped cilantro
        •   juice of a lime
        •   salt & pepper

    Method

    1. Combine ingredients for Mardi Gras Salsa in a large bowl. Stir together then set aside.
    2. Brush both sides of chicken breasts with extra virgin olive oil then season with Cajun seasoning. Saute in a large skillet over medium-high heat for 4-5 minutes a side, or until cooked through. Top with Mardi Gras Salsa then serve.

    * I served my chicken and salsa with spicy Sweet Potato Fries on the side. That’s just 1 small sweet potato cut into fry shapes, tossed with extra virgin olive oil and more Cajun seasoning, then roasted on a foil-lined baking sheet for 20 minutes @ 425. Spicy and sweet, they were the perfect accompaniment. A feast for the eyes, AND the tastebuds! (Optional)



    This great family recipe is thanks to Yummly at https://www.yummly.co/recipe/Cajun-Chicken-with-Mardi-Gras-Salsa-475067?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Simply_The_Breast?prm-v1

    The Best Chicken Marinade Recipe

    Look no further for the Best Chicken Marinade recipe ever! This easy chicken marinade recipe is going to quickly become your favorite go-to marinade! This marinade produces so much flavor and keeps the chicken incredibly moist and outrageously delicious - try it today!

    Prep Time

        •    Prep time: 45 minutes
        •    Cook time: 10 minutes
        •    Yield: Serves 6

    Ingredients

        •  1/2 cup extra virgin olive oil
        • 
    1/2 cup balsamic vinegar or other vinegar
        • 
    1/4 cup soy sauce
        • 
    1/4 cup Worcestershire sauce
        • 
    1/8 cup lemon juice
        • 
    3/4 cup brown sugar
        • 
    2 tsp dried rosemary
        • 
    2 tbsp Dijon or Spicy Brown mustard
        • 
    2 tsp salt
        • 
    1 tsp ground black pepper
        • 
    2 tsp garlic powder
        • 
    6 chicken breasts or 3.5 lb chicken

    Method

    1. Combine all ingredients, except for chicken, in a large Pyrex measuring cup or mixing bowl and whisk together.
    2. Remove a half a cup of marinade and reserve for basting the chicken later.
    3. Place chicken in a large, ziploc bag and pour marinade over the top. Close securely.
    4. Marinate for at least 4 hours and up to 24 hours.

    To Grill

    1. Preheat grill to medium high heat and lightly oil the grates.
    2. Remove the chicken from the marinade, letting the excess drip off.
    3. Grill chicken for 5 to 6 minutes on each side or until cooked through.
    4. Baste the chicken occasionally with the reserved marinade.
    5. Remove chicken from grill and tent with foil. Let chicken rest for at least 5 minutes before serving

    Optional: If you bring the reserved marinade up to a boil, let simmer until slightly reduced, it makes a wonderful sauce to go on top of the chicken.

    Recipe Notes: I've marinated my chicken for as few as 30 minutes and the chicken was still phenomenal. Basically, the longer you have to marinate the better but don't worry if you don't have a lot of time.



    This great family recipe was tested by a customer of ours Caroline who says it was amazing and is by far the best marinade she has ever had. To review this amazing recipe goes to Momontimeout at https://www.momontimeout.com/the-best-chicken-marinade-recipe/

    Cajun Chicken Gumbo

    An authentic Louisiana casserole with Creole spices, veggies, ham and a rich sauce - a one pot-with bite

    Prep Time

        •    Prep time: 20 minutes
        •    Cook time: 45 minutes
        •    Yield: Serves 6

    Ingredients

        •    4 tbsp olive oil
        •    5 skinless chicken breasts, cut into chunky pieces
        •    1 onion, chopped
        •    2 celery sticks, sliced
        •    3 bay leaves
        •    5 tbsp plain flour
        •    4 tsp Cajun spice mix (or 1 each paprika, ground cumin, ground chilli and dried basil)
        •    600ml chicken stock (made with 2 stock cubes)
        •    2 green peppers, deseeded and cut into chunks
        •    300g thickly sliced ham, trimmed of any fat and diced
        •    3 spring onions, sliced
        •    2 tbsp very roughly chopped parsley

    Method

    1. Heat 1 tbsp of the oil in a wide casserole or big frying pan and fry the chicken for a few mins to brown. Tip out onto a plate. Add the onion to the pan with 1 tbsp more oil and fry for 5 mins until almost softened. Add the celery and fry for another 2 mins, then tip out to join the chicken. Add the remaining oil, bay leaves and flour to the pan and cook into a paste. Carry on cooking, stirring constantly (with a splash of water if you need), until golden brown, then stir in the spices for 2 mins.
    2. Gradually stir in the stock until smooth and saucy. Return the chicken and veg to the pan, along with the peppers, cover and simmer gently for 15 mins. Stir in the ham, cover and simmer gently for 10 mins more. Check for seasoning, then serve, sprinkled with the spring onions mixed with the chopped parsley.

    Slow Cooker Pulled Chicken Sandwiches

    In an informal poll that I recently took on Facebook, I asked what kinds of recipes people wanted me to post.  The most popular response was slow cooker dishes.  It’s not surprising considering how convenient slow cooker recipes are. And now that I have a toddler, I appreciate these recipes even more!  With most slow cooker recipes, there’s minimum prep- you can simply toss all of the ingredients into the bowl of the slow cooker and turn it on in the morning.  When you get home in the evening, dinner is ready to serve.

    Prep Time

        •    Prep time: 5 minutes
        •    Yield: Serves 10

    Ingredients

        •    1 small onion, finely chopped
        •    3 cloves garlic, finely chopped
        •    1 can (8 ounces) tomato sauce
        •    ¼ cup tomato paste
        •    ¼ cup cider vinegar
        •    1 tablespoon Worcestershire sauce
        •    2 tablespoons light brown sugar
        •    2 tablespoons molasses
        •    2 tablespoons paprika
        •    2 tablespoons chili powder
        •    ¼ teaspoon cayenne pepper
        •    1 teaspoon kosher salt
        •    ½ teaspoon black pepper
        •    1 lb. boneless, skinless chicken thighs, trimmed of fat
        •    1 lb. boneless, skinless chicken breasts, trimmed of fat
        •    Optional: whole wheat rolls and Summer Coleslaw (see recipe below)

    Method

    1. Place all of the ingredients except the chicken in the bowl of a slow cooker. Add the chicken and turn to coat the pieces with the sauce.
    2. Cover and cook on low heat for 6 hours. Remove the chicken and place it on a cutting board. Shred the meat with two forks.
    3. Place the chicken in a large bowl and stir in enough sauce to coat all of the meat well (I ended up with about 2 ½ cups sauce and used about 1 ¾ cup to toss with the chicken). Save remaining sauce to serve on the side.
    4. Serve pulled chicken on whole wheat rolls with Summer Coleslaw (see recipe below) or other desired toppings.

    Summer Coleslaw

        •    Prep time: 5 minutes
        •    Yield: Serves 10

    Ingredients

        •    1 bag (1 lb.) tricolor coleslaw mix (red and green cabbage and carrots)
        •    2 tablespoons EVOO
        •    2 tablespoons lemon juice
        •    2 teaspoons honey
        •    Kosher salt and black pepper

    Method

    1. Mix all ingredients together in a large bowl. Season the coleslaw with a pinch of salt and pepper. Serve with Slow Cooker Pulled Chicken Sandwiches.


    Nutrition Information:

    • Serving size: One Calories: 32 Fat: 2.6g Saturated fat: 0.4g Carbohydrates: 2.4g Sodium: 32mg Fiber: 0.4g Protein: 0.2g



    This great family recipe is thanks to Yummly at https://www.yummly.com/recipe/Slow-Cooker-Pulled-Chicken-Sandwiches-2196059?prm-v1&utm_medium=email&utm_source=seasonal&utm_campaign=Low___Slow?prm-v1