Baked Paprika Parmesan Chicken Recipe

Ingredients

• 4 skinless boneless chicken breasts, trimmed
• 1/2 cup Parmesan cheese, grated (Fresh is better but use pregrated if necessary)
• 2 teaspoons paprika
• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 2 eggs, beaten
• 1/4 cup butter, melted

Instructions

1. Preheat oven to 400°F.
2. Set up 2 medium sized bowls.
3. Beat 2 eggs in first bowl.
4. Mix flour, parmesan, paprika, garlic powder, salt, and pepper in a second bowl.
5. Place a wire rack on a large baking sheet and brush the rack with oil.
6. Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture,
7. turning to evenly coat both sides of each breast with each ingredient.
8. Place on prepared baking sheet, in a single layer.
9. Pour the melted butter evenly over the chicken.
10. Bake for about 40-45 minutes in the preheated oven, until the cheese has browned, and the chicken has cooked.
11. You can also finish them off under the broiler for a minute or two to get them extra browned on top.
12. Serve with a veggie like these delicious fresh broccoli that I steamed.
13. Season with a dash of fresh parsley, if desired.

Recipe source: sugarapron

TERIYAKI CHICKEN PINEAPPLE BOATS RECIPE

INGREDIENTS

• 1 pineapple

RICE

• 1 cup water
• ½ teaspoon kosher salt
• ¼ teaspoon chili flakes
• 1 tablespoon unsalted butter
• 1 teaspoon sugar
• 1 cup white rice, rinsed

CHICKEN

• 2 cloves garlic, minced
• ¼ cup soy sauce
• ¼ cup honey
• 3 tablespoons rice vinegar
• ½ teaspoon ground ginger
• 1-½ lb. chicken thighs, 1-inch dice
• 2 teaspoon olive oil
• 2 teaspoons sesame seeds

DIRECTIONS

1. Cut the pineapple in half lengthwise. Scoop out and reserve the middle of each half, leaving ½-inch to ¾-inch of flesh along the edges.
2. Finely chop the reserved pineapple. Combine the chopped pineapple with any juices released and place approximately 1 cup of it in a small saucepan.
3. Add the water, salt, chili flakes, butter and sugar to the saucepan, and bring to a boil over medium-high heat.
4. Add the rinsed white rice. Bring to a simmer, then reduce heat to low and cook for 15 minutes, or until the rice is fully cooked. Once done, fluff with a fork.
5. While the rice is cooking, combine the garlic, soy sauce, honey, rice vinegar, and ginger in a small bowl. Add the sauce to the chopped chicken and let sit while your pan heats up.
6. Heat the olive oil in a large sauté pan over medium-high heat.
7. Use a slotted spoon and drain the chicken from the teriyaki sauce, reserving the sauce. Add the chicken to the hot pan and brown on all sides.
8. When the chicken is fully cooked, add the reserved sauce to the pan and cook until the sauce has reduced and thickened. The sauce should evenly coat the chicken. Sprinkle with sesame seeds.
9. To serve, spoon about ½ cup of the pineapple rice into one half of each hollowed-out pineapple boat. Fill the remaining half with the teriyaki chicken. Garnish with cilantro, if desired.

Recipe source: tiphero

CURRY CHICKEN AND RICE RECIPE

Ingredients

• 1-3/4 cups water
• 1 tablespoon olive oil
• 1 package (7.2 ounces) rice pilaf mix
• 1 teaspoon curry powder
• 2 cups shredded rotisserie chicken
• 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
• 1 cup frozen peas (about 4 ounces)
• 1/2 cup chopped lightly salted cashews

Directions

1. In a large saucepan, bring water and oil to a boil. Stir in pilaf mix, the contents of its seasoning packet, and curry powder. Return to a boil. Reduce heat; simmer, covered, 15 minutes.
2. Stir in chicken, tomatoes and peas. Cook, covered, 8-10 minutes longer or until liquid is almost absorbed and rice is tender. Sprinkle with cashews.

Recipe source: tasteofhome

CREAMY CHICKEN WITH CRESCENT ROLLS

INGREDIENTS

• 1 Tablespoon olive oil
• 1/2 cup chopped celery
• 1/4 cup chopped green onions
• 2 – 3 cups shredded Rotisserie chicken
• 2 cans refrigerated crescent rolls
• 1 can cream of chicken soup
• 1 (8oz) package cream cheese, softened
• 1 packet ranch dressing mix
• chicken with crescent rolls

DIRECTIONS

1. Preheat oven to 375 degrees.
2. In a medium saucepan, sauté onions and celery for 2 to 3 minutes in olive oil until slightly tender. Add cream cheese, soup, and the packet of dressing mix until well combined and heat over low heat.
3. Add the chicken and mix together. Remove from the heat and set aside.
4. Separate each of the crescent rolls and place on a large cookie sheet. 
5. Add a spoonful of the chicken mixture at the large end of the dough triangle and roll up, folding the crescent roll on both sides.
6. Bake chicken with crescent rolls for 10 – 12 minutes or until golden brown. Enjoy!

Source : writtenreality

Broiled Chicken & Artichokes

Ingredients

• 8 boneless skinless chicken thighs (about 2 pounds)
• 2 jars (7-1/2 ounces each) marinated quartered artichoke hearts, drained
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup shredded Parmesan cheese
• 2 tablespoons minced fresh parsley

Directions

1. Preheat boiler. In a large bowl, toss chicken and artichokes with oil, salt and pepper. Transfer to a broiler pan.
2. Broil 3 in. from heat 8-10 minutes or until a thermometer inserted in chicken reads 170°, turning chicken and artichokes halfway through cooking. Sprinkle with cheese. Broil 1-2 minutes longer or until cheese is melted. Sprinkle with parsley.

Recipe source: tasteofhome

The Best Recipe of Oven Fried Chicken

Prep Time : 5 mins
Cook Time : 35 mins
Brining Time : 30 mins
Total Time : 40 mins

Crispy, with a perfect crust, and juicy meat. This Oven Fried Chicken is my go-to. Perfect for family dinners, or bringing to a pot luck!

Course: Dinner, Lunch, Picnic
Cuisine: American
Servings: 4
Calories: 430 kcal
Author: Kylee

Ingredients
For the Marinade

• 1 cup plain greek yogurt
• 1 Tbs Dijon mustard
• 2 cloves garlic minced
• 2 tsp kosher salt
• 1 tsp ground black pepper
• 5-8 chicken pieces

For the Crust

• 1/2 cup whole-wheat flour
• 1/4 cup all purpose flour
• 1 1/2 tsp sweet paprika
• 1 tsp dried thyme
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp ground black pepper

Directions
1. Combine yogurt, mustard, garlic, pepper in a bowl, add mixture to a Ziploc bag. Add chicken pieces and turn to coat.

2. Zip the bag closed, and refrigerate for at least 30 minutes, up to 12 hours.

3. Preheat oven to 425°F

4. Line a rimmed baking/cookie sheet with foil, add a wire rack and spray with olive oil (lightly)
Blend together the flour, paprika, thyme, baking powder salt and pepper in a large Ziploc bag.

5. Take the chicken out of the marinade bag, shake off excess marinade, and add a piece to the flour bag.

6. Shake each piece until fully coated, then remove and shake off excess coating and place on an oiled rack set over a baking sheet.

7. Repeat with remaining chicken. Throw out the remaining marinade and flour mixture.

8. Lightly spray chicken with olive oil (using a mister) and bake until golden brown and when you get a reading of 160°F on a digital thermometer (test the thickest part of the meat).  It will take around 45-60 minute for thighs, around 30-35 for drumsticks

9. Remove from oven, and allow to cool a little.

10. Devour.



Source : kyleecooks

Sheet Pan BBQ Blue Cheese Chicken Pizza Recipe

The key to this sheet pan pizza is a second rise of the crust in the pan for an easy, fool-proof, crowd favorite.

Ingredients
1 recipe pizza dough
4 tablespoons olive oil
1/2 cup yellow onion minced
2 cloves garlic minced
1 cup ricotta cheese
2 tablespoons heavy cream
1/4 teaspoon oregano
kosher salt and freshly ground black pepper
2 cups shredded mozzarella cheese about 8 ounces
3 cups cooked chicken shredded
1/2 cup store-bought sweet and spicy barbecue sauce
3/4 cup sliced banana peppers drained
3/4 cup crumbled blue cheese about 3 ounces
3 green onions chopped
Red pepper flakes optional


Instructions
1. Bring your store-bought or risen pizza dough to room temperature if it has been refrigerated. Drizzle 2 tablespoons of the olive oil in a 17" X 11.5" jelly roll pan or baking sheet. Gently press and poke the dough into the pan with your fingers, working it into the corners. if the dough springs back, let it rest for about 10 minutes for the gluten to relax. Cover with plastic wrap and set in a warm area of the kitchen to rise for another 30 minutes or until it has doubled in height.

2. Preheat the oven to 425 degrees F.

3. While the dough is rising, heat the remaining tablespoon of olive oil in a sauté pan over medium heat. Cook the onion until translucent, about 4 minutes, stirring occasionally. Add the garlic to the pan and cook for 1 minutes, stirring so the garlic doesn't burn. Remove from the heat and transfer to a medium size bowl to cool. Stir in the ricotta cheese, heavy cream, oregano and 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper.

4. Within a 1-inch border of the edge, gently press the middle of the dough down a bit. Spread the ricotta cheese mixture on the dough leaving a 1-inch border. Top with the mozzarella cheese.
Toss the chicken breast with barbecue sauce in a small bowl. Distribute the chicken, banana peppers and half of the blue cheese evenly over the pizza.

5. Bake for 20-25 minutes or until the bottom of the pizza is crisp and the cheese has melted. Top with the rest of the blue cheese and garnish with chopped green onion. Cut and serve.



Source : foodiecrush

Sweet And Sticky Chicken With Vegetables Dinner Recipes

Serves: 4
INGREDIENTS
- 2 carrots, cut into 1" pieces
- 2 medium potatoes, cut into 1" pieces
- 1 onion, cut into 1" pieces
- 1 bell pepper, cut into 1" pieces
- 4 pieces chicken
- 2 Tbsp molasses
- 2 Tbsp ketchup
- 2 Tbsp honey
- 2 Tbsp maple syrup
- ½ Tbsp Italian seasoning
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp garlic powder
- ¼ tsp onion powder
- 2 Tbsp butter, cut into small pieces
- 1 Tbsp cornstarch + 3 Tbsp water (optional)


INSTRUCTIONS
1. Preheat the oven to 350 degrees. In an 8x8 oven-proof dish, layer the vegetables.

2. Combine molasses, ketchup, honey, maple syrup and all seasoning in a medium bowl. Place chicken in a separate bowl.

3. Add about ¼ cup of liquid mixture to the chicken and stir to coat well. Place chicken and the sauce it was in on top of vegetables. Place butter on top of chicken.

4. Bake for 25 minutes. Meanwhile, heat remaining sauce in a saucepan and bring to a simmer.

5. Combine cornstarch and water in a small bowl.

6. Add cornstarch slurry to sauce and stirring constantly bring to a boil, then reduce to a simmer.

7. Add this thickened sauce to the top of the chicken and continue to bake for another 20-25 minutes, or until the chicken is cooked through. You might need to remove the chicken so it doesn't overcook, yet continue to bake the vegetables until they're done.

8. Enjoy the sweet and sticky chicken!



Source : dontwastethecrumbs

GROUND PHILLY CHEESESTEAK GRILLED CHEESE

GROUND PHILLY CHEESESTEAK GRILLED CHEESE MADE WITH BELL PEPPERS, ONIONS AND AMERICAN OR PROVOLONE CHEESE.

Ground Philly Cheesesteak Grilled Cheese is my second favorite grilled cheese behind the Fig and Pig Grilled Cheese from yesterday. And oh yeah, Happy National Grilled Cheese Day!

I use two slices of the provolone in the sandwich to make protect the meat and hold the sandwich together. You can also (and I definitely do from time to time) use American Cheese. If you use one slice of cheese the bottom half of your sandwich won’t stay together, so don’t be afraid to add that second slice.

RECIPES BY dinnerthendessert [THANK YOU]

Finally got to make these! Will definitely be making again! I didn't so much get the "philly cheesesteak" feel off of these but they were definitely delicious and very filling!

Always delicious! Love this recipe. I usually use whatever cheese I have on hand but I prefer Monterey Jack. I like adding mayo to it as well. Simple and filling dinner.

This was an amazing spin on a grilled cheese. Next time I will definetly make thin patties with the meat, peppers, and onions because they were a little messy with the taco style meat scooped on.

INGREDIENTS

• 1 pound ground beef
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 tablespoons Worcestershire sauce
• 2 tablespoons butter
• 1 onion , chopped
• 1/2 green bell pepper , chopped
• salt and pepper to taste
• 8 slices American or Provolone Cheese
• 8 slices white bread
• 4 tablespoons butter

INSTRUCTIONS

1. Start by browning the beef in the skillet. Try to brown without breaking up the meat too much. Get a nice brown sear on the beef, then break apart as little as possible. You want the meat to resemble a pea in size [you want to avoid taco meat consistency]. Add the salt, pepper and Worcestershire sauce. Stir gently, then remove from pan.
2. Visit GROUND PHILLY CHEESESTEAK GRILLED CHEESE By https://dinnerthendessert.com/ For Full Instructions

CREAMY LEMON CHICKEN WITH ASPARAGUS AND MUSHROOMS

This delicious Creamy Lemon Chicken is prepared in a skillet and sautéed with mushrooms and asparagus. Full of flavor, but also dairy free using coconut milk as the cream base. Serve with rice, pasta, or zoodles for a complete healthy dinner that the whole family will enjoy!

INGREDIENTS

•  3-4 large chicken breasts
•  2 tbsp coconut oil
•  3 garlic cloves crushed
•  8 medium sized asparagus spears cut into 1 inch pieces
•  8 oz sliced mushrooms
•  3/4 cup coconut milk the canned stuff, you can use light or full fat
•  Juice of 1 lemon
•  Zest of 1 lemon
•  Salt to taste

INSTRUCTIONS

1. Begin by heating up a large skillet to medium-medium high heat. Once hot, add 1 tbsp coconut oil.
2. Place chicken in pan, heat about 3 minutes per side, and set aside (chicken will not be cooked through).
3. Visit CREAMY LEMON CHICKEN WITH ASPARAGUS AND MUSHROOMS By http://www.wholesomelicious.com/ For Full Instructions

MEAL PREP – HEALTHY ROASTED CHICKEN AND VEGGIES

Seasoned with olive oil and italian spices then roasted to perfection, this sheet pan chicken and rainbow veggies is great for meal prep and makes a healthy lunch or dinner too! Meal prepping is a must if you go to work, school or like to have healthy meals on hand at all times. 

Having healthy meals on hand will make your day and week run a lot smoother.  This means you wont end up needing to purchase last-minute un-healthy fast food. You can prep the entire weeks meals on the weekend so you’ll always have tasty healthy food at reach. I assure you it’s well worth the extra effort and will also save you a lot of money.

RECIPES BY gimmedelicious [THANK YOU]

I loved how easy this recipe was and amount of veggies but spice mix wasn't to my taste, would definitely make again, just with other spices sprinkled on Easy, tasty, great for weeknights! 

The zucchini causes both of us digestive problems and neither of us like tomato, so swapped other veggies there.OMG this is so yummy. Everyone has to try this. I used brussle sprouts and green beans too. Definitely going to start cooking this on a weekly basis

Ingredients

• 2 medium chicken breasts boneless skinless cut into 1/2 inch pieces
• 1 cup broccoli florets frozen or fresh
• 1 small red onion chopped
• 1 cup grape or plum tomatoes
• 1 medium zucchini chopped
• 2 cloves garlic minced
• 1 tablespoon italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper optional
• 1/2 teaspoon red pepper flakes optional
• 1/2 teaspoon paprika
• 2 tablespoons olive oil
• 2-4 cups cooked rice of choice optional
• 4 meal prep containers

Instructions

1. Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside. 
2. Visit MEAL PREP – HEALTHY ROASTED CHICKEN AND VEGGIES By https://gimmedelicious.com/ For Full Instructions

Slow Cooker "Melt in Your Mouth" Pot Roast

This recipe has proven to produce thee best pot roast I've ever made.  Every component is pure perfection.  The meat is juicy and fall-apart tender.  The vegetables are cooked just right and are full of flavor.  The seasonings are simply spot on and the broth yields a fabulous gravy-like sauce that is divine when poured over everything prior to serving.

We usually have leftovers of this, so we often make hash the following day.  The leftover roast is, also, fabulous utilized in a hot roast beef sandwich for lunch.

Yields 4 - 6 servings.

Slow Cooker "Melt in Your Mouth" Pot Roast 

Ingredients:

• 1 chuck roast (mine was 3 pounds)
• Olive oil
• 1 pound carrots, peeled and cut into large chunks
• 2 pounds potatoes, peeled and cut into large chunks
• 1 onion, peeled and cut into large chunks
• 2 stalks celery, cut into large chunks (optional)
• 1 cup beef broth
• 1 tablespoons corn starch

SEASONING MIX :

• 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
• 1 tablespoon kosher salt
• 1 tablespoon dried thyme
• 1 tablespoon dried rosemary

Directions:

Combine together seasoning mix in a small bowl.  Set aside.

Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.

Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker.

Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.

Cook on low for 9 hours or on high for 6 hours.

Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.

Transfer the roast and vegetables to a large platter.  Ladle the gravy over.  Serve immediately.

Crock Pot Creamy Ranch Chicken

This Creamy Ranch Chicken is a crock pot favorite of ours. It’s dinner all in one! You’ve got your meat, potatoes and veggie cooked and ready to eat once the time is up!

RECIPES BY life-in-the-lofthouse [THANKS YOU]

SOURCE= https://life-in-the-lofthouse.com/

I love my crock pot. I use it ALL the time and year round. Crock pots are little life savers, especially on busy days! It’s such a good feeling to get dinner prepped and out of the way first thing in the morning. The extra bonus is smelling it cook all day. 

This Creamy Ranch Chicken is a new crock pot favorite of ours. It’s dinner all in one! You’ve got your meat, potatoes and veggie cooked and ready to eat once the time is up. I love that! Not only is this recipe super convenient it is delicious. The ranch flavor is just perfect. Not too overpowering at all. 

INGREDIENTS

1. 4 boneless skinless chicken breasts
2. 6 medium Russet potatoes, cut into 2-inch pieces
3. 2 cups baby carrots
4. 1 large (23 oz.) can condensed cream of chicken soup
5. 1 (1 oz.) packet dry ranch dressing mix (or use my homemade recipe below)
6. 1/2 cup milk
7. fresh chopped parsley (optional)

   INSTRUCTIONS

1. Spray a large crockpot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crockpot. Lay chicken breasts over the top.
2. Visit Crock Pot Creamy Ranch Chicken By https://life-in-the-lofthouse.com/ For Full Instructions

15 MINUTE SESAME GINGER NOODLES

15 minute sesame ginger noodles are a favorite in my home! Quick, easy, and so delicious! This noodle recipe is also completely vegan and gluten-free! If your looking for a quick 15 minute dinner tonight look no further! These sesame ginger noodles with bok choy will be your new favourite go-to dish. 

This recipe came together when I was standing in my kitchen, starving, and thinking…what can I make that I can eat ASAP?! I found some bok choy in the fridge, some brown rice noodles in the cabinet, and that’s where the magic happened. Rice noodles are a wonderful staple to keep stocked in your kitchen.

RECIPES BY choosingchia [thank you]

They’re gluten-free, easier to digest than wheat noodles, and cook up in no time.These sesame ginger noodles are bursting with bold ginger flavour, and loaded with veggie goodness from the bok choy. If you don’t have any boy choy available, you can feel free to use broccoli, or even any other green vegetable you have in your fridge.

INGREDIENTS

• 1/2 pack brown rice noodles (or regular rice noodles)
• 3 cups of baby bok choy
• thinly sliced green onion
• sesame seeds to top (optional)

SAUCE

• 2 garlic cloves, finely chopped
• 2 tbsp ginger, finely chopped
• 2 tbsp soy sauce (gluten-free if needed)
• 2 tbsp maple syrup
• 1 tsp sesame oil
• 1 tsp crushed red chillies

INSTRUCTIONS

1. Wash your bok choy, and chop into quarters. Set aside.
2. Visit 15 MINUTE SESAME GINGER NOODLES By https://choosingchia.com/ For Full Instructions

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

Here is my version of this classic dish – not that I have any claim to being an authority on what is “authentic” Chinese food. I am an authority, however, on what is super incredibly yummy.  This rice gets my stamp of approval, with honors. It is better than takeout, and you can enjoy skipping all the mysterious, unhealthy parts of fast food.

BETTER-THAN-TAKEOUT CHICKEN FRIED RICE

INGREDIENTS

• 1 cup rice
• 3 chicken breasts, cooked and shredded (I recommend slow cooker chicken teriyaki)
• 1 onion, diced
• 2 cloves garlic, minced
• ½ cup frozen peas
• 4 carrots, diced
• 2 eggs
• 3 tablespoons sesame oil (or you can substitute butter!)
• ¼ cup soy sauce
• Optional: sesame seeds

INSTRUCTIONS

1. Prepare 1 cup rice with two cups water in a rice cooker or on the stovetop.
2. Visit BETTER-THAN-TAKEOUT CHICKEN FRIED RICE By https://rachelschultz.com/ For Full Instructions