Archives for category: Chicken

I have been pretty good about planning meals a week at a time recently, which has gone well so far.  Sometimes though, I forget about a meeting or get together and either don’t have time to make dinner or we are going to be eating at our meeting.  The night I had planned to make this meal (which sounded delicious), I forgot that our Alumni Association had a Happy Hour and I had a meeting to go to at 6:30.  The husband wanted to go to Happy Hour so when I got home from work I immediately started cooking so that at least I could eat before leaving and he could eat the leftovers.

This meal actually worked out really well for us eating at separate times.  I was able to put the whole meal together for myself and then keep the components refrigerated until the husband got home and he could assemble them all then.  Basically I cooked the orzo, the cream sauce, and the chicken all separately and then assembled.  For the husband I covered the chicken on a plate, put the orzo in tupperware, and the sauce in a separate tupperware.  That way nothing got soggy and he could use as much or as little sauce as he wanted.

As always with orzo, my eyes are bigger than my stomach.  But it was good – creamy, comforting, and faster than I thought.  The husband enjoyed it too, eating everything that was leftover before I got home.  I was so glad it was such a success.

Italian Chicken Over Orzo with Lemon Thyme Cream Sauce

Recipe #: 87

Saved Since: May 2010

Recipe Count: 16 down

Husband’s Rating: 5 out of 5

My Rating: 5 out of 5

Serves 2 to 3


  • 2 chicken cutlets
  • 1/2 c. flour
  • 1/2 Tbsp. salt
  • 1 tsp. pepper
  • 1 tsp. Italian seasoning
  • 1 & 1/2 Tbsp. olive oil
  • 1 c. uncooked orzo
  • Lemon Thyme Cream Sauce (see recipe below)


  1. Preheat oven to 350F.
  2. Boil orzo in salted water according to package directions and drain.
  3. Heat oil in a large skillet over medium-high heat.
  4. Mix flour, salt, pepper, and Italian seasoning in a shallow dish.
  5. Dredge chicken in the mixture, shaking off any excess.
  6. Cook chicken cutlets until golden brown and crisp, about 1 to 2 minutes.
  7. Place cooked chicken on a baking sheet and transfer to oven.
  8. Bake for 5 to 8 minutes or until cooked through.
  9. Remove from oven and cover tightly with foil until ready to serve.
  10. While chicken is baking, Make Lemon Thyme Cream Sauce.

Lemon Thyme Cream Sauce

Source: adapted from Joelen’s Culinary Adventures, originally from Food Network.


  • 1 Tbsp. unsalted butter
  • 1/2 medium red onion, finely chopped
  • 1/2 c. white wine
  • 3/4 c. whipping cream
  • 2 tsp. fresh thyme leaves
  • 1/2 Tbsp. freshly squeezed lemon juice
  • salt and pepper


  1. In a saucepan, melt the butter over medium heat.
  2. Add the chopped onion and cook, stirring often until translucent.
  3. Add the wine to the saucepan and cook over high heat until the wine is reduced by half.
  4. Add the cream and the thyme and reduce heat.
  5. Simmer until the sauce reduces by half.
  6. Add the lemon juice and salt and pepper to taste.
  7. Assemble the dish: Stir the sauce into the orzo and top with the chicken.

Source: adapted from Joelen’s Culinary Adventures.


I love fried chicken but I am too afraid to cook it the traditional way.  I love how cooks on TV have fryers right next to their toasters.  Doesn’t everyone?

If I did, I’d probably fry chicken (and just about everything else) all the time.  So, it’s probably a good thing we don’t have a fryer!  We’d be huge people.  You’d probably find us embedded in the couch.  You’d probably have to take a wall out to move us.

Anyway, so this recipe is “fried”, not fried, because it’s baked.  Makes sense right?  I really wanted this recipe to knock me out in the first bite.  It’s called fiery isn’t it?  Well, I wasn’t impressed.  I’m still posting this because we enjoyed eating it.  I just have a few thoughts on what to do next time and the recipe below reflects those.  I also substituted panko for bread crumbs because I think they taste better and crisp better.

Try this out and enjoy.  Hopefully my changes will make it truly Fiery “Fried” Chicken.

Fiery “Fried” Chicken

List #: 48

Saved Since: August 2007

Husband’s Rating: “where’s the spice?”

My thoughts: definitely needs more fire

Recipe Count: 12 down, 194 to go


Serves 2


  • 1 & 1/2 Tbsp. chili-garlic sauce
  • 3 Tbsp. pineapple juice
  • salt & pepper
  • 2 6 oz. boneless, skinless chicken breasts
  • 3/4 c. panko
  • 3 Tbsp. canola oil


  1. In a bowl mix together chili-garlic sauce, pineapple juice, and salt & pepper.
  2. Marinade chicken for at least an hour in the sauce mixture.
  3. Preheat the oven to 450F.
  4. In a bowl, combine panko, 1/2 tsp. salt, and the oil.
  5. Coat each piece of chicken in the bread crumb mixture and transfer to a baking sheet.
  6. Bake until cooked through, about 12 to 15 minutes.

Source: adapted from

I love margaritas so anything with ‘Tequila’ in the title always catches my eye.  Hello Tequila Lime Chicken.  You look pretty darn tasty. 

I was surprised at how easy this recipe was considering it comes from Barefoot Contessa.  I always expect her recipes to be long, involved, and require at least one homemade ingredient.  Not the case here.  I guess even Ina Garten can slum it a little when tequila is involved.

I made a few changes to this because I didn’t buy enough limes and I didn’t read ahead so instead of refrigerating overnight, I refrigerated for 5 hours.  Still delicious and I can’t wait to try some variations in the near future.  We also sprinkled cilantro over it when it was done.  But you don’t have to.  You can do whatever you want.  Tequila makes me very agreeable.

Tequila Lime Chicken

List #: 71 (Full list on the About page).

Saved Since: April 2010

Husband’s Rating: Very tasty, chicken was moist and flavorful

My thoughts: Darn good; good enough to make again and again

Recipe Count: 6 down, 199 to go


Serves 2


  • 1/4 c. gold tequila (or Montezuma’s gold if that’s what you happen to have.  Don’t judge.)
  • 1/4 c. fresh lime juice
  • 1/4 c. margarita mix
  • 1/4 c. fresh orange juice
  • 1/2 Tbsp. chili powder
  • 1/2 jalapeno pepper, minced (use gloves people!)
  • 2 cloves garlic, minced
  • 1 tsp. salt 
  • 1/2 tsp. black pepper
  • 1 boneless, skinless chicken breast, sliced length-wise into 2 chicken breasts


  1. Combine tequila, lime juice, margarita mix, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a large bowl.
  2. Add the chicken breasts and cover.
  3. Refrigerate for 5 hours (or however long you can wait after you realize you need to refrigerate this)
  4. Heat a grill pan over medium high heat and drizzle with a little bit of oil (olive, vegetable, canola, whatever)
  5. Remove chicken breasts from the marinade and sprinkle with salt and pepper.
  6. Grill them for about 7 to 8 minutes on each side until chicken is cooked through.
  7. Remove to a plate and cover tightly with foil for about 5 minutes.
  8. Serve hot or at room temperature.  Sprinkle with cilantro.  Or don’t.

 Source: adapted from Barefoot Contessa Family Style, 2002


I have had a chicken burger only once before that I remember (yes that’s an old blog of mine) and it was pretty good. So I felt another chicken burger was in order.  Let me tell you something about a chicken burger with some garlic-rosemary mayonnaise.  It’s delicious.  I never would have thought I would really enjoy this recipe.  I saw Giada make them on TV and the burgers looked tasty so I added them to my list.  But I didn’t expect to really, really like them.

I liked this recipe because it has 4 main ingredients and I am of the school of thought that burgers should ultimately be simple.  Hello chicken, mayo, rosemary, and garlic.  It doesn’t get much simpler than that.  And prep was a snap too.  Hello mixing the four ingredients and forming patties to grill.Our only issue was the amount of rosemary.  I mean yes, it’s a garlic-rosemary burger, but holy rosemary batman!  Next time, I’ll cut that back a bit but we’ll definitely have thesea gain sometimes.  And per the husband’s request we will have lettuce and tomato toppings. (If you read a bit in my blog entry from the first chicken burger I ate, you’ll learn I am a burger minimalist.)

PS the original recipe left us with quite a bit of mayo leftover so the recipe below reflects a reduction in the amounts for the mayonnaise.


Chicken Burgers with Garlic-Rosemary Mayonnaise

List #: 73 (You can see the full list on the About  page).

Saved Since: April 2010

Husband’s Rating: Delicious; “Less rosemary, more toppings”.

My thoughts: A surprising success; my kind of burger: simple and minimal.

Recipe Count: 3 down, 202 to go


(ingredients listed are for 2 servings; originial recipe written for 4)


   For mayonnaise:

  • 1/4 c. mayonnaise
  • 1 Tbsp. chopped fresh rosemary leaves
  • 1/2 clove garlic, minced

   For burgers:

  • 1/2 lb. ground chicken
  • 1/4 tsp. salt
  • 1/8 tsp. pepper
  • 2 burger buns
  • olive oil


  1. Mix mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary.  Set aside.
  2. For the burgers: Heat a grill pan over medium-high heat.  In a large bowl, mix together the ground chicken, salt, pepper, and most of the mayonnaise mixture (leave aside about 2 tsp. for later).
  3. Form the mixture into 2 patties and place the burgers on the grill.
  4. Cook for about 7 minutes on each side.  Transfer to paper towels and let rest for a few minutes.
  5. Brush the cut side of each bun with the olive oil and a small amount of the mayonnaise.  Grill buns for 1 to 2 minutes until slightly golden.
  6. Assemble burgers: spread some of the remaining mayonnaise on the buns and build your burger.

 Source: adapted from Giada De Laurentiis.