Chicken – Page 5 – Rants Raves and Recipes

August 17, 2015

Chicken Margherita Fra Diavolo

Chicken Margherita Fra Diavolo is an offshoot of another recipe with many mythologies as to its invention. the most popular being that of an Italian pizza maker who made a number of different pizzas for Queen consort Margherita. The story goes that she prefered the one with tomatoes, basil and mozzarella the red green and white of the Italian flag.

There probably as many variants of the recipe as there are cooks preparing it, the main focus being on the red green and white or tomatoes basil and a white cheese or sauce.. This one goes for a little heat and untraditional ingredients. If you don’t like it hot, omit or lessen the pepper flakes.

Most recipes call for skinless chicken breasts, but I find that thighs that have been boned and skinned work just as well, and since there is only one bone in the thigh it is a very easy chore for even the novice cook to perform

Ingredients for Chicken Margherita Fra Diavolo

6-8 Chicken thighs skinned and boned
3-4 cloves of garlic finely diced
1 shallot or small onion diced
2 Tbs hot pepper flakes
2 Tbs butter
2 Tbs Olive oil
1 pint cherry or grape tomatoes cut into 1/2 or 1/3’s
1/2 to 1 cup Fresh basil coarsely chopped
4 oz cream cheese diced
salt & pepper to taste
1-2 cups pasta water
1 lb pasta

Directions for Chicken Margherita Fra Diavolo

Skin and bone the chicken thighs.

Start to heat water for the pasta.

In a large sauté pan place the butter and oil and once melted, cook the chicken ( that has been lightly salt and peppered) on medium high heat. When the chicken is nearly cooked through, begin cooking the pasta.

Lower the temperature of the chicken to medium and now add the tomatoes, garlic, onion, pepper flakes, basil and cook for a few minutes until the onion begins to soften. Add the cream cheese and about 4 oz of pasta water, cover the chicken and allow it to finish cooking.

Once the pasta is done, reserve about 2 cups of the pasta water, then drain the pasta and reserve.

Uncover the chicken and check the sauce, you may have to stir the cheese to complete its melting. If the sauce is too thick add more pasta water until you reach a consistency of a good pasta sauce. Taste and adjust seasoning.

Place the pasta on a plate with chicken on top and spoon the sauce over the chicken.

Here are a few items to help make this recipe:
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover
Cuisinart 733-30H Chef’s Classic Stainless 5-1/2-Quart Saute Pan with Helper Handle and Cover

Just a little too hot for a delicate S.A.P.P. like me, lucky there was a little left over chicken from the other night for me!

Yum

Chicken Margherita Fra Diavolo

Ingredients

6-8 Chicken thighs skinned and boned
3-4 cloves of garlic finely diced
1 shallot or small onion diced
2 Tbs hot pepper flakes
2 Tbs butter
2 Tbs Olive oil
1 pint cherry or grape tomatoes cut into 1/2 or 1/3's
1/2 to 1 cup Fresh basil coarsely chopped
4 oz cream cheese diced
salt & pepper to taste
1-2 cups pasta water
1 lb pasta

Instructions

Skin and bone the chicken thighs.
Start to heat water for the pasta.
In a large sauté pan place the butter and oil and once melted, cook the chicken ( that has been lightly salt and peppered) on medium high heat. When the chicken is nearly cooked through, begin cooking the pasta.
Lower the temperature of the chicken to medium and now add the tomatoes, garlic, onion, pepper flakes, basil and cook for a few minutes until the onion begins to soften. Add the cream cheese and about 4 oz of pasta water, cover the chicken and allow it to finish cooking.
Once the pasta is done, reserve about 2 cups of the pasta water, then drain the pasta and reserve.
Uncover the chicken and check the sauce, you may have to stir the cheese to complete its melting. If the sauce is too thick add more pasta water until you reach a consistency of a good pasta sauce. Taste and adjust seasoning.
Place the pasta on a plate with chicken on top and spoon the sauce over the chicken.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/chicken-margherita-fra-diavolo/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

May 2, 2015

Chicken Alfredo

This is not a true Alfredo sauce more like a mornay in that I use a roux to thicken the sauce, but with an abundance of Parmesan it has the great taste of an Alfredo. With the addition of the chicken it make a most satisfying and filling main course of Chicken Alfredo and pasta.

Ingredients for Chicken Alfredo

2 Chicken Breasts cooked & cut into pieces
2 Tbs butter
2Tbs flour
2 cloves garlic minced
2 shallots finely diced
1½ pints ½ & ½ warmed
¼ cup Parmesan grated
Salt & pepper to taste
1 pound pasta

Directions for Chicken Alfredo

Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.

In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.

Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.

Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.

Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.

Here are a few items to help make this recipe:
Excelsteel 8 Quart 18/10 Stainless Steel 4 Piece Muti-Cookware Set With Encapsulated Base
Cuisinart 619-16 Chef’s Classic Nonstick Hard-Anodized 1-1/2-Quart Saucepan with Lid
Rosanna Pasta Italiana Pasta Bowls Set of 4

Chicken, cream sauce, and pasta how can you possibly go wrong I’ll be a ardent “Scotti” tonight. 5 paws and keep it coming!

Yum

Chicken Alfredo

Ingredients

2 Chicken Breasts cooked & cut into pieces
2 Tbs butter
2Tbs flour
2 cloves garlic minced
2 shallots finely diced
1½ pints ½ & ½ warmed
¼ cup Parmesan grated
Salt & pepper to taste
1 pound pasta

Instructions

Cook 2 lightly seasoned chicken breast by what ever method you are comfortable with. Once cooked set aside to rest. You can, in a pinch, substitute 2 cans of chicken breast well drained.
In a sauce pan on medium heat place the butter to melt. When melted add the shallot and garlic and cook until slightly softened. Add the flour and stir to combine until all raw flour is gone.
Add the ½&½ and bring heat up to a boil. You can also substitute heavy cream for a very rich sauce or milk for a slightly lighter one. As the mixture reaches boiling point it will begin to thicken. When it begins to thicken remove from heat add the Parmesan and stir to combine.
Dice the chicken and add to the sauce. Taste and adjust seasoning if necessary. If too thick add more liquid either the dairy or a little pasta water, and if too thin cook a little longer to get the roux working and reduce the sauce.
Boil pasta in highly salted water to your desired state of doneness, Plate and spoon sauce over pasta. Serve extra sauce in gravy boat on side and extra Parmesan.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/chicken-alfredo/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

April 13, 2015April 14, 2015

BBQ Chicken Cordon Bleu

The other night produced a dilemma. I had a request for chicken cordon bleu and I also had no desire to go through all the work necessary, the breading and baking .

So I thought why not try to BBQ a chicken breast stuffed with ham and cheese. It came out great .

Long ago I found one little trick to making cordon bleu that’s quite simple. Instead of wrapping the ham and cheese in a butterflied and pounded chicken breast, cut a pocket into the breast and using a piece of very thinly sliced ham that will be large enough to completely envelope the cheese. Wrap it around the cheese and then fold the open ends in so the cheese cannot seep out and insert into the pocket.

Ingredients for BBQ Chicken Cordon Bleu

1 Chicken breast per person
1 thin slice ham
1 wedge swiss cheese
BBQ sauce
Chili powder

Directions for BBQ Chicken Cordon Bleu

Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.

Cut a piece of cheese approximately ½” X ½” X 2″ from a 8 oz wedge of cheese.

Wrap the cheese in the ham and fold over the open ends to create a sealed envelope of ham.

Carefully insert the ham & cheese into the pocket you created in the chicken breast.

Dust all sides of the chicken breast with chili powder and allow to marinate for 1 – 5 hours in the refrigerator.

Just before placing on the grill, brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how hot your grill gets.

Brush more sauce on as necessary. Once cooked remove from the grill and allow to rest for 5 – 10 minutes, then serve.

Here are a few items to help make this recipe:
Weber 46110001 Spirit E210 Liquid Propane Gas Grill, Black
Zwilling J.A. Henckels Four Star 5-1/2-Inch High Carbon Stainless Steel Boning Knife

Finally a dish I can sink my teeth into. Chicken, Cheese and Ham how can you possibly go wrong with that! 5 paws and keep it coming!

Yum

BBQ Chicken Cordon Bleu

Ingredients

1 Chicken breast per person
1 thin slice ham
1 wedge swiss cheese
BBQ sauce
Chili powder

Instructions

Take each chicken breast and with a boning knife cut a hole in the thick end of the breast and work the knife around to create a pocket in the breast.
Cut a piece of cheese approximatley ½" X ½" X 2" from a 8 oz wedge of cheese.
Wrap the cheese in the ham and fold over the open ends to creat a sealed envelope of ham.
Carefully insert the ham & cheese into the pocket you created in the chicken breast.
Dust all sides of the chicken breast with chili powder and allow to marinate for 1 - 5 hours in the refrigerator.
Just before placing on the grill brush on, or dip the breast into BBQ sauce and place on the grill on medium heat and cook until done. Times will vary depending on how your grill gets.
Brush more sauce on as neccessary. Once cooked remove from the grill and allow to rest for 5 - 10 minutes, then serve.

Schema/Recipe SEO Data Markup by Yummly Rich Recipes

https://www.rantsravesandrecipes.com/bbq-chicken-cordon-bleu/

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.