Category: chicken

BBQ Chicken Wrap


It’s the end of the month and we’re are completely out of grocery money.  Therefore, there was no shopping this weekend and we’re eating whatever’s in the house.  Yesterday I made a whole chicken in the crockpot and we have two large breasts (hee hee) left over.  So we sauteed some onion and red peppers, put them in a wrap with chicken, bbq sauce, and cheddar cheese, and we had dinner.  So easy, and so good.  This is one of those meals we remember to do every once in a while when the planets align perfectly.

I didn’t measure how much we used, so the amounts are approximate.

(We were at the pool all day and I was too tired to actually take out the good camera. Please excuse the cell phone pic.)

BBQ Chicken Wrap


Ingredients:

  • 1 cooked chicken breast, sliced
  • 1/2 onion, sliced
  • 1/3 red bell pepper, sliced
  • 1 Tbsp oil, for sauteeing
  • 2 Tbsp barbeque sauce
  • 1/3 cup shredded cheddar cheese
  • 2 whole wheat tortillas

Directions:

  1. In a small skillet, heat the oil over medium heat.  Add the onion and saute about five minutes.  Add the red pepper and saute another few minutes.  Add the chicken to heat it through.
  2. Warm the wraps in the microwave for a few seconds to make it pliable.  Divide the chicken/vegetable mixture among the two wraps, drizzle each with bbq sauce and top with cheddar cheese.  Roll up like a burrito.

Prep ahead tips: It’s always a time-saver to have pre-cooked chicken available.

You can find this recipe and many more at these parties. 

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Cracker Barrel Chicken

I know I’m not alone when I say this:  My favorite part of road trips is having breakfast at Cracker Barrel.  You know you agree.  The cheesy potatoes, the sizzling bacon, the amazing biscuits.  Such a great treat once or twice a year.

But Cracker Barrel also serves real food, as in not-breakfast.  And they have these amazing chicken tenderloins that you dream about for days afterwards.  So when I found a recipe for their chicken tenderloins, I quickly made them.  And the best part?  The tenderloins were on sale, and I had a coupon (thanks Ginger!).

Here’s how I made them:

Cracker Barrel Chicken Tenderloins
Recipe from Mommy’s Kitchen

Ingredients:

  • 12 chicken tenderloins
  • 1 cup Italian dressing
  • 2 tsp fresh lime juice
  • 4 tsp honey
Directions:
  1. In a gallon-size Ziploc bag, add the dressing, lime juice, and honey.  Seal the bag and mix around to combine.  Then add the chicken, and mix around to coat all the pieces.  Marinate in the refrigerator for one hour.
  2. Empty the bag into a large nonstick skillet, heated over medium-high heat.  Once the mixture starts to boil, reduce the heat to medium and cook for about 45 minutes, until the sauce has drastically reduced to a lovely golden glaze, stirring occasionally.

I served it over brown rice, with mixed veggies on the side.  So delicious, even the next day.  Or should I say, ESPECIALLY the next day.  I love leftovers!

What’s your favorite copycat restaurant recipe?


Prep ahead tips:  You need to plan a little ahead on this one so you can marinate the chicken for an hour.

You can find this recipe and many more at these parties and Today’s Creative Blog.
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BBQ Chicken Stuffed Sweet Potatoes

This is easily one of the yummiest dinners I’ve ever made and needed to share it with you immediately.  You may have noticed the insanely gorgeous picture from my Menu Plan Monday post.  Mine looks nothing like that.
I made my menu plan, printed the recipe, and made it that night.  That RARELY happens.  The stars were just aligned perfectly with this one.  I had leftover rotisserie chicken breast and a sweet potato that my boss brought me because she bought a bazillion at Costco last week.  There’s always a bottle of Sweet Baby Ray’s in my fridge (fewer processed foods resolution be damned!).  I didn’t have any bacon, but it was absolutely fine without it.
My suggestion?  Make this tonight.  Seriously.  I had dirty dreams about this recipe, that’s how good it is.
Here’s how I made it.
BBQ Chicken Stuffed Sweet Potatoes
Ingredients:
  • 3 sweet potatoes
  • 1 1/2 boneless, skinless chicken breasts (cooked and chopped or shredded)
  • 1/2 cup Sweet Baby Ray’s (or your favorite bbq sauce)
  • 1/2 cup freshly grated sharp cheddar cheese
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/2 medium red onion, thinly sliced
  • 1 tsp olive oil, plus more for brushing
Directions:
  1. Preheat oven to 400 degrees.
  2. Cut sweet potatoes in half lengthwise, then lay them cut side down on a foil lined baking sheet.  Bake for 30-35 minutes, or until soft.  Let cool until you can touch them.
  3. While the potatoes are baking, heat a skillet over medium-low heat and add the 1 tsp olive oil.  Add the sliced onions and salt and cook until caramelized, stirring occasionally, for 15-20 minutes.
  4. Add chicken to a bowl and mix with bbq sauce.  Set aside.
  5. Once potatoes are cool enough to handle, scoop out the flesh, leaving a thin layer still in the skin (maybe 1/4 inch).  Mash the flesh with half of the cheddar cheese, and salt and pepper to taste.
  6. Take the potato skins and place them back on the baking sheet, cut side down.  Brush or spay with olive oil and sprinkle with salt and pepper.  Cook for 10 minutes, flip, then cook 3-4 more minutes.
  7. Remove skins from the oven and fill each with cheddar sweet potato mash, bbq chicken, and caramelized onion.  It depends on the size of your potatoes how much you fill it.  I just eyeballed it and divided the ingredients evenly.  (Side note: I also microwaved the chicken mixture for 30 seconds to warm it up before stuffing the potatoes.)
  8. Top with cheddar and bake 4-5 more minutes to melt the cheese.
Makes 6 potato skins.

Prep ahead tips: You can do Steps 1-5 ahead of time.  In fact, you could completely prepare the whole thing ahead of time, but the skins may not be as crispy as it would otherwise be.

You can find this recipe and many more at these parties and at Today’s Creative Blog.

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Honey-Balsamic Chicken Thighs with Cranberry Rice

Because I’ve been so lax in menu planning recently, I’ve also been lax in grocery shopping.  Our fridge and pantry is sad sad sad.  I should take a picture and show you guys.  But we do still have a little bit of chicken in the freezer so I pulled out a few thighs the other day and headed to my Pinterest boards.  I found this recipe that I pinned a few months ago, and it turned out really well.  The chicken was great, but the rice was my favorite part.  Yum!

Honey-Balsamic Chicken Thighs
From Join Us, Pull Up a Chair

Ingredients:

  • 4 bone-in, skin-on chicken thighs
  • 2 Tbsp olive oil
  • 1/4 cup honey
  • 2 Tbsp balsamic vinegar
  • 1 tsp minced garlic
  • salt and pepper
Directions:
  1. Preheat oven to 375 degrees.
  2. With skin sides up, put chicken in a small roasting pan (I used an 8×8 glass casserole dish).  Season with salt and pepper.
  3. Bake the thighs until the skin is crispy and the juices run clear, about 40 minutes.
  4. While the chicken is cooking, combine the olive oil, honey, balsamic and garlic in a small saucepan.  Bring to a simmer over medium heat and stir occasionally until the sauce is slightly thickened.  Remove from heat and season with salt and pepper.
  5. Allow to cool for 5 minutes and then pour over each thigh.
Cranberry Rice

Ingredients:
Directions:
  1. Prepare rice as directed on the package.  (I like to use chicken stock instead of water to give the rice more flavor.)
  2. After rice is finished, stir in cranberries and chopped pecans.  Season with salt and pepper to taste.

Prep ahead tips: Make the glaze and Cranberry Rice the night before.

You can find this recipe and many more at these parties.

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Teriyaki Chicken Thighs

Sometimes I really luck out and find the exact protein I’m looking for on clearance.  My supermarket marks their meat down 50% if the sell-by date is that day.  So I buy it and then either cook it that night, or freeze it right away.  Last week, I found a value pack of boneless skinless chicken thighs on clearance so I snatched it right up.  I knew what I wanted to make with it too.

I’ve had these oven-baked teriyaki chicken thighs pinned for a while, and I finally put it on my menu plan last week.  It was kismet that those thighs were on sale that day.  The stars aligned perfectly.

Here’s how I made them:

Teriyaki Chicken Thighs
From Dine and Dish


Ingredients:

  • 1 Tbsp cornstarch
  • 1 Tbsp cold water
  • 1/2 cup sugar
  • 1/2 cup soy sauce
  • 1/4 cup Roasted Garlic Seasoned Rice Vinegar 
  • 1/4 tsp ground black pepper
  • 12 skinless boneless chicken thighs
Directions:
  1. Preheat oven to 425 degrees.
  2. In a small saucepan over low heat, combine the cornstarch, water, sugar, soy sauce, vinegar, and black pepper.  Simmer, stirring frequently, until the sauce is thick and bubbly.
  3. Remove any excess fat from each thigh using kitchen scissors.  Place the thighs in a sprayed 9×13 baking dish and pour half the sauce over the chicken, brushing each piece to make sure it’s coated.
  4. Bake 30 minutes.  Flip thighs over, pour remaining sauce over them, and bake for 30 more minutes.

You can find this recipe and many more at these parties and Today’s Creative Blog.

Prep ahead tips: None!  This comes together so quickly and easily that there’s no need for prep.  The only thing that takes some time is the ACTUAL cooking time.

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