Chicken Archives - Page 2 of 7 - Recipes At My Table

White Chicken Chilli

white Chicken Chilli

Chilli con carne is a favourite at our house in the winter. I was looking to turn my red sauce into a bianca. White Chicken Chilli is not a new creation, but I took the liberty of playing with some ingredients. Growing up Italian we always ate “in bianco” when we wanted to give our stomach a break from sauce or we weren’t feeling well. LOL Today I cook this way to stay healthier.

We use a lot of beans in Italian cooking. Today I used cannellini beans as my mashed addition and chick peas as my whole beans. The mashed beans thicken your broth. You can use your favourite white beans. I decided to add the kale in for a pop of colour. Because it is Christmas, I chose red pepper and voila, my Christmas colours. The flavours of this chilli come alive with the red pepper chilli flakes and the oregano. Of course, I used my Calabrian oregano.

One of my favourite Italian white chicken dishes https://recipesatmytable.com/chicken-camerani/

If you are interested in the history of chillihttps://whatscookingamerica.net/History/Chili/ChiliHistory.htm

Ingredients

2 boneless skinless chicken breasts, cut into cubes
salt and pepper
1 medium onion, chopped
2 tablespoon olive oil
1 garlic cloves, minced
1 cup frozen corn
1/2 a finely chopped yellow, green or red pepper or a can of chillies
3 cups chicken broth
1 stalk chopped Clery
1 teaspoons ground cumin
1/2 teaspoons dried oregano
1/2 tsp red pepper flakes
1 tsp Italian seasoning
2 cans of white beans ( your choice) Mash one and keep the other whole I used white kidney beans today
1/4 cup of copped parsley
1 can sliced mushrooms (optional) I didn’t have any on hand, but usually add them
more chopped parsley for dressing
fresh lemon for a squeeze of juice to serve

Process

Salt and pepper the chicken. In a pot over medium heat cook the chicken until brown and remove. Sprinkle with the red pepper chilli flakes.

Now add the onion and and sauté the onion. Add the garlic.

Add the chopped celery, corn, pepper and mushrooms. Cook for another minute.

I’s time to add the chicken broth and the one can of mashed beans and the one can of whole beans. Simmer on low for 30 minutes.

Add the chopped parsley and simmer for a few minutes.

Serve with a fresh squeeze of lemon juice and some extra parsley if desired.

December 22, 2020

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Skillet Cranberry Chicken

It’s beginning to look like another cranberry recipe at our house. Skillet Cranberry Chicken offers another festive look at the table and it is easy to make on rushed evenings. The truth is that I have too many cranberries and I do love to cook with them There is enough baking in the house and so I am going for a sweet and sour sauce or agrodolce. The combination of the brown sugar and vinegar will compliment the cranberries.

This chicken is a comfort dish because it is sticky and finger-licking good. There is something about a good glaze on a chicken. Another one of my favourite sticky chicken dishes: https://recipesatmytable.com/baked-orange-chicken/

I love chicken and I could eat it every day. There are so many ways to cook it that there is no need to be bored with it. If you aren’t sure how to start, here is a good link with 65 more ways to cook your chicken and it also gives you a little history. I really have to try some of the Indian Recipes on this site. YUMM!!! https://food.ndtv.com/opinions/a-delicious-history-chicken-65-ultimate-recipe-776763

Ingredients

1/2 cup all-purpose flour
salt and pepper
4 boneless skinless chicken breast halves
2 tbsp butter
2 tbsp olive oil
1 cup fresh or frozen cranberries
1 cup water
1/2 cup packed brown sugar
1 large onion (diced)
2 tablespoon red wine vinegar
1/4 tsp each of ground nutmeg and cinnamon

Process

Mix the flour with the salt and pepper. Dredge the chicken in the flour.

Place the butter and olive oil in a skillet and cook until brown on both sides. Remove the chicken and set it aside.

In the same skillet brown the onion. Once browned add the cranberries, water, brown sugar, vinegar, nutmeg and cinnamon. Let this simmer for a few minutes.

Return the chicken breast to the skillet and cover and cook on medium-love for another 30 minutes.

Serve with some plain basmati rice. Plate and serve.

December 21, 2020

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Spaghetti Squash Bowls

Spaghetti Squash Bowls will impress your guests and keep your family at the table for more. I love vegetables and this is an easy way to change-it-up. Spaghetti squash is not something that we used a lot in our Italian kitchen, but I borrowed some of my nonna’s Italian zucchini hacks to dress this one up. In between all the Christmas baking, let’s make something healthy. lol

Nonna often sautéed zucchini with sauce and the list of add-ons is endless. Today I begin by roasting my spaghetti squash and then removing the golden threads. I toss everything together with cheese and our marinara sauce. There is such a wonderful aroma in the kitchen.

For another stuffed member of the squash family recipe https://recipesatmytable.com/zucchini-boats-with-rice-and-mushrooms/

For nutritional values of spaghetti squash https://www.verywellfit.com/calories-in-spaghetti-squash-and-health-benefits-4119937

INGREDIENTS

1 medium-to-large spaghetti squash
4 a few sprays of olive oil
Salt and pepper
1/2 tsp Italian seasoning
1/2 cup marinara sauce
!/4 cup grated Parmesan cheese
1/2 cup cubed mozzarella cheese
1/2 cup canned chicken
1 clove garlic
1 small onion diced
2 tsp olive oil

Process

Begin by cutting the spaghetti squash in half to create a bowl. Chop off the bottom of the squash so that the bowl sits. Scoop out the seeds and then sprinkle with salt and pepper. Sprinkle with the Italian seasoning and then give them both a good spray of olive oil. Place in a 375 F oven for 30 minutes.

Meanwhile sauté the onion until translucent and now add in the garlic.

Pour in your marinara sauce and let it simmer a few minutes.

Add in the chicken.

When the spaghetti squash is golden brown, scoop out its golden threads and add them to the sauce. Toss everything together.

Remove from heat and add in the parmesan cheese and mozzarella.

Return to a 375 F oven for 15 minutes.

Out of the oven.

Plated and ready to eat!!

December 3, 2020

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Sunday Cheesy Chicken Rolls

My mom always made Sunday special at our house. To this day, she makes the most amazing Sunday meals. At 86 I marvel at her attention to details and the love she puts forth. I think Nilde would love my Sunday Cheesy Chicken Rolls. These little packets stuffed with cheese and wrapped in bacon will dress any Sunday table.

Italians use a lot of chicken cutlets in the kitchen. I like to cut my own. The chicken breasts from our local butcher are huge, coming in at one pound each. Growing up in little Italy we always bought our meat from Mr. Greco the local butcher. I would encourage you to buy local and from your butcher https://www.accordingtoelle.com/5-good-reasons-to-get-yourself-a-butcher/ Slicing them and pounding them brings me back to helping my nonna Emilia. It was my job to pound. These days, it’s a great way to get rid of my Covid frustrations. LOL

You can remove the toothpicks before serving, if not inform you family or guests to remove them on the plate. LOL

Another one of my favourite chicken roll recipes :https://recipesatmytable.com/involtini-chicken-raisins/

Ingredients

2 large chicken breasts ( mine were 1 lb each)
salt and pepper
1 tbsp dijon mustard
3 slices of bacon sliced in half
6 long rectangles of sharp cheese
2 tbsp all purpose flour
1 tbsp polenta
2 tbsp butter
2 tbsp olive oil
1 cup beer
green or black olives
1 tsp Italian Seasoning
1/2 tsp hot pepper chilli flakes (optional)

Process

Slice the chicken breasts in half and lightly pound with mallet.

Season each breast with salt and pepper. Spread the mustard with a brush on the underside of each breast. Place the cheese in the middle of each roll and roll up the chicken breasts. Ensure that all sides are tucked in tightly.