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    Recipes — Chicken

    Caprese Chicken Pasta

    Perfect Mother's Day meal.

    Prep Time

        •    Prep time: 5 minutes
        •    Cook time: 20 minutes
        •    Yield: Serves 4


        •    kosher salt
        •    1/4 cup sugar
        •    2 tbsps honey
        •    1 tsp garlic powder
        •    1/2 cup balsamic vinegar
        •    freshly ground black pepper
        •    1 cup cherry tomatoes, halved
        •    2 tsps Italian seasoning, divided
        •    2 oz. fresh mozzarella, thinly sliced
        •    4 tbsps extra-virgin olive oil divided
        •    11 oz. boneless skinless chicken breast
        •    12 oz. cooked short pasta noodles (such as penne or spiral)


    1. Make balsamic glaze: In a medium saucepan, add balsamic vinegar, sugar, and honey and whisk to combine. Bring to a boil over medium-high heat, then reduce heat and simmer until reduced by half. Remove from heat and transfer to a heatproof bowl to cool.
    2. Meanwhile, in a large skillet over medium-high heat, heat 2 tablespoons oil. Add chicken and cook until warm. Remove from skillet and set aside.
    3. Add cooked pasta to skillet and drizzle with remaining 2 tablespoons oil. Season with remaining 1 teaspoon Italian seasoning and salt and pepper and stir to combine. Stir in tomatoes and cook until pasta is hot throughout and tomatoes are tender, 2 to 4 minutes.
    4. Add chicken and mozzarella, then cover and cook until cheese is melty. Drizzle with balsamic glaze and serve.

    This great family recipe is thanks to delish Recipes at https://www.delish.com/cooking/recipe-ideas/recipes/a52046/caprese-chicken-pasta-recipe/

    Home-Style Chicken Curry

    A rustic and authentic quick Indian one-pot packed with tonnes of hot Asian spices and fragrant coriander.

    Prep Time

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


        •    1 large onion
        •    1 tsp turmeric
        •    1 tsp chilli flakes
        •    1 tsp caster sugar
        •    1 tsp fennel seeds
        •    2 tsps cumin seeds
        •    1 tsp garam masala
        •    5cm cinnamon stick
        •    4 tbsps vegetable oil
        •    250ml hot chicken stock
        •    2 tbsps chopped coriander
        •    50g ginger, roughly chopped
        •    400g can chopped tomatoes
        •    6 garlic cloves, roughly chopped
        •    8 chicken thighs, skinned, boneless (about 800g)


    1. Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

    2. Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

    3. Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

    4. Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

    5. Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.

    6. Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

    7. Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

    8. Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

    9. Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

    10. Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

    11. Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

    12. Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

    This great family recipe is thanks to BBC Goodfood Recipes at https://www.bbcgoodfood.com/recipes/home-style-chicken-curry

    Chicken Milanese with Spaghetti

    Prep Time

        •    Prep and cook time: 45 minutes
        •    Yield: Serves 2


        •    olive oil
        •    100g plain flour
        •    2 cloves of garlic
        •    100g breadcrumbs
        •    150g dried speghetti
        •    30g parmesan cheese
        •    2 large free-range eggs
        •    1/2 a bunch of fresh basil
        •    1 x 400g tin of plum tomatoes
        •    2 x 150g skinless free-range chicken breasts


    1. Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.

    2. Heat a splash of oil in a medium saucepan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.

    3. Tip the tinned tomatoes into the pan and squash them down with the back of a spoon. Fill the empty tomato tin with water and pour this in too. Season and simmer for 30 minutes, or until reduced, glossy and thick.

    4. Place the chicken breasts on a board and cover with a double layer of clingfilm. Bash with a saucepan to flatten them to 5mm thick.

    5. Tip the flour into one bowl, then crack and beat the eggs in a second bowl. Add the breadcrumbs to a third, finely grate in half of the Parmesan, then shake to combine.

    6. Coat the chicken in the flour, then the egg and finally in the cheesy breadcrumbs, until thoroughly coated.

    7. Heat a lug of oil in a large frying pan over a medium heat and cook the chicken for 3 to 4 mins on each side, or until golden and the meat is cooked through.

    8. Cook the spaghetti according to the packet instructions, then drain and add to the tomato sauce, loosening with a little of the cooking water if needed.

    9. Serve the pasta alongside the crispy chicken, with the remaining Parmesan and basil leaves scattered over.

    This great family recipe is thanks to Jamie Oliver Recipes at https://www.jamieoliver.com/recipes/chicken-recipes/chicken-milanese-with-spaghetti/

    Sheet Pan Harvest Chicken with Vegetables

    Sheet Pan Harvest Chicken with Vegetables - an easy complete one pan meal with low carb autumn vegetables perfect for fall. Made with tender and juicy with Brussels sprouts, pumpkin, broccoli and yellow zucchini. Keto, paleo, gluten free and Whole 30 compliant.

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 22 minutes
        •    Yield: Serves 4


        •    1/4 tsp dried sage
        •    1/2 tsp dried thyme
        •    1 cup broccoli florets
        •    1/2 tsp garlic powder
        •    1/2 tsp dried rosemary
        •    2 tbsps olive oil, divided
        •    sea salt and pepper to taste
        •    1 yellow zucchini, quartered
        •    chopped fresh parsley or thyme
        •    1 1/2 tbsps balsamic vinegar, divided
        •    1 cup chopped pumpkin, or butternut squash if not low carb
        •    3-4 boneless, skinless chicken breasts, pounded to even thickness (can also use 5-6 chicken thighs and adjust cooking times as needed)


    1. In a small bowl, combine the salt, pepper, thyme, rosemary and sage. Place the chicken in a large resealable bag and add 1 tablespoon olive oil, 1 tablespoon of balsamic vinegar and half of the seasoning. Seal the bag then press to rub the oil and seasoning on the chicken. Set aside for 20 minutes or chill in the fridge for up to 24 hours.

    2. Preheat oven to 415 F.

    3. Chop your vegetables then place in a single layer on a large rimmed sheet pan lined with parchment paper or foil. Drizzle with remaining olive oil and seasoning.

    4. Nestle chicken in the middle of the pan, moving vegetables aside as needed.

    5. Place pan in preheated oven and roast for 12 minutes. Flip the chicken and toss the vegetables in pan. Return pan to oven and continue cooking for another 10 minutes, or until chicken is cooked through and internal temperature reaches 160 to 165 degrees F. You can remove the chicken to plate first if your vegetables are not done to your liking and continue cooking until the vegetables are cooked.

    6. Sprinkle with fresh parsley or rosemary and serve hot with your favorite sides.

    This great family recipe is thanks to Life Made Sweeter Recipes at https://lifemadesweeter.com/sheet-pan-harvest-chicken-with-vegetables/

    Bacon Wrapped Chicken Teriyaki Bites

    These Bacon Wrapped Chicken Teriyaki Bites are sure to be a huge hit on game day! Sweet and savory, packed full of flavor, and just 5 ingredients! Sure to be your new favorite appetizer! Score!

    Prep Time

        •    Prep time: 15 minutes
        •    Cook time: 25 minutes
        •    Yield: Serves 8


        •    1 lb. bacon
        •    3/4 cup brown sugar
        •    3/4 cup low-sodium teriyaki sauce
        •    1 lb. boneless skinless chicken breasts
        •    toothpicks soaked in water for at least an hour
        •    20 oz Dole pineapple chunks in 100% pineapple juice


    1. Cut chicken into bite-size pieces.

    2. Drain the juice from the can of pineapple chunks. Cover and refrigerate the pineapple chunks until needed.

    3. Combine the pineapple juice and teriyaki sauce in a large resealable plastic bag or bowl.

    4. Add the chicken pieces.

    5. Seal and refrigerate for one hour, turning the bag once.

    6. Preheat oven to 350F.

    7. Line a broiler pan with foil and spray with non-stick cooking spray.

    8. Cut the strips of bacon into thirds.

    9. Working in batches, wrap each piece of chicken with a strip of bacon and roll in brown sugar.

    10. Push a toothpick through a pineapple chunk and then through the bacon-wrapped chicken.

    11. Place on prepared broiler pan.

    12. Bake for 20 to 25 minutes or until chicken is cooked through, turning chicken bites once.

    13. Turn on broiler and broil for 2 to 3 minutes per side until bacon is nice and crispy. I left my pan on the middle rack so the toothpicks wouldn't burn. Always keep on eye on your food when using the broiler. Things happen fast!

    14. Serve immediately!

    This great family recipe is thanks to Mom-On-Timeout Recipes at https://www.momontimeout.com/bacon-wrapped-chicken-teriyaki-bites/