Southwestern Chicken Sandwich

May 20, 2013 by

Southwestern Chicken Sandwich

Summer is almost here! And with summer comes lots of BBQ’s and of course, picnics!! It’s been a long time since I’ve been on a picnic, but I have very fond memories of packing picnics to take the beach or out fishing with my dad. I also remember making picnic lunches for my mom. She would get home around lunch time and I made her go sit outside at the picnic table and then I made a menu with two options for sandwiches on it. I always wanted her to pick the tuna salad because that was all I knew how to make and she knew that, so of course, she always went for the tuna. I don’t think I will be enjoying many picnics living out in the desert this year, but perhaps a nice indoor picnic with lots of A/C would be nice! ;)

I was recently asked by the folks over at Kettle Brand Chips to be a part of their Perfect Picnic Pairings program. The task was simple: create a summer picnic menu and pair it with one of their flavors! I have been a big fan of Kettle Brand Chips for some time. When you open a bag, you know you are getting chips made with real ingredients and by real people! Kettle Brand Chips has been making great-tasting, all-natural chips since 1982.

One of my favorite things about Kettle Brand Chips (aside from all the great flavors) is that they have used all-natural, non-GMO ingredients since they started. Kettle Brand Chips do not contain any trans fats, MSG, or artificial flavors or colors! You have to love a company that insists on using only natural ingredients! You can actually pronounce the ingredients in their chips and that is something I really appreciate.

Southwestern Chicken Sandwich

So I happily accepted this task and set off on thinking what I wanted to pack in my picnic basket! It was a tough decision given all of the great flavors they make! You guys know I am obsessed with all things Mexican, and since I am now living in the southwest, I decided to go with the Jalapeño! It is truly one of my favorite flavors with their zesty, south of the border flavor. These chips definitely have a nice kick to them and I absolutely love it!

Southwestern Chicken Sandwich

Now, what else was I going to pack with these chips?! When it comes to picnics, I like to pack foods that are simple to make and that will travel well. Sandwiches and salads are the way to go! I decided to make a southwestern chicken sandwich with spicy chipotle mayo. You can never go wrong with spicy chipotle mayo, my friends. This spicy sandwich paired really nicely with the jalapeño chips!

Southwestern Chicken Sandwich

After all the spicy flavors you are going to get from the chips and the sandwich, you are going to want something cool and refreshing for dessert, so I mixed up some of my fruit salad with honey lemon dressing!

Southwestern Chicken Sandwich And to wash it all down, why not try my skinny strawberry or raspberry margaritas? This spring sangria would also be fabulous!

Drinks

This southwestern-inspired picnic was a big hit in this house and I think I will be making a lot of these sandwiches this summer along with a big bowl of Jalapeño Kettle Brand® chips!
Southwestern Chicken Sandwich

Southwestern Chicken Sandwich

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Southwestern Chicken Sandwich

Prep Time: 20 minutes

Yield: 2 sandwiches

Ingredients

    For the chipotle mayo:
  • 1 chipotle pepper in adobo sauce (you can use more if you want it to be spicier)
  • 1/2 cup mayo (I used reduced fat mayo with olive oil)
  • juice of 1 lime
  • 1/2 tsp. adobo seasoning
    • For the sandwich:
  • 4 slices of sandwich bread (I used sourdough, but you can use whichever kind you prefer)
  • 1 1/2 cups cooked chicken breast (I used shredded rotisserie chicken)
  • 4 slices of cooked bacon (optional)
  • 2 slices of pepper jack cheese
  • 1/2 tomato, sliced into 4 slices
  • 1 avocado
  • 1/2 lime

Instructions

  1. Add all of the mayo ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed. Set aside.
  2. In a small bowl, mash the avocado with a fork. Stir in the juice from the 1/2 lime.
  3. To build the first sandwich, place the bread down on a flat surface. Layer some of the chicken, followed by the cheese, bacon, and two of the tomato slices. Spoon half of the mashed avocado on top. Take the other piece of bread and spread as much of the chipotle mayo as you would like. Place the bread, mayo side down on top of the sandwich. Repeat the same steps to make the other sandwich.
http://eat-drink-love.com/2013/05/southwestern-chicken-sandwich/

Southwestern Chicken Sandwich

Giveaway

We’re giving away a $100 Visa gift card to one lucky reader! To enter for your chance to win, simply leave a comment telling me what YOU would include in your summer picnic basket!

 

Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
a) Leave a comment in response to the sweepstakes prompt on this post
b) Tweet (public message) about this promotion; including exactly the 
following unique term in your tweet message: “”#SweepstakesEntry”"; and leave the URL to that tweet in a comment on this post”
c) Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
d) For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. You have 72 hours to get back to me, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 5/20 – 7/3.
Be sure to visit the Kettle Brand Chips brand page on BlogHer.com where you can read other bloggers’ reviews and find more chances to win!

This post is sponsored by BlogHer and Kettle Chips. While I was compensated for my time and efforts, all thoughts and opinions are my own.
Filed Under: Chicken, Dips/Sauces, Sandwiches · Tagged With: , , , , , 44 Comments

Parmesan Baked Chicken

May 8, 2013 by

Parmesan Baked Chicken

So, I have a problem. A Candy Crush problem. I started playing it this past weekend and now I can’t stop. I need a Candy Crush intervention. I was playing in bed last night and my husband had to actually yell at me to stop and go to sleep or I was going to be very grumpy in the morning from not getting enough sleep. He was right. I was in a seriously foul mood. Sometimes I feel like I am still like a baby when it comes to sleep. If I don’t get enough sleep, my day is miserable and my husband has to deal with it. Poor guy…

Parmesan Baked Chicken

Anyway, I did manage to pull myself away from all the candy crushin’ long enough to make this Parmesan baked chicken. We don’t ever have fried chicken in this house, it’s just not something I really want to make. Don’t get me wrong, who doesn’t love fried chicken?! This chicken is my compromise. It’s just crispy enough to satisfy any fried chicken craving, but without all the grease and heavy breading! The Parmesan cheese adds a nice flavor to the breading as well. This chicken is perfect for the whole family and you can serve it with pretty much anything you want! I served it with some creamy garlic shells and some veggies. We had leftovers so I brought a piece to work for lunch the next day and it was still really tasty, which is saying a lot for me because I tend to hate reheated chicken! If you are looking for a recipe that involves little prep work and that you can just throw in the oven, give this chicken a try!

Parmesan Baked Chicken

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Parmesan Baked Chicken

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings

Serving Size: 1 piece of chicken

Ingredients

  • 2 large chicken breasts, trimmed and cut in half
  • 3 tbs. unsalted butter, melted
  • 3/4 cup panko bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • cooking spray

Instructions

  1. Preheat oven to 400 degrees.
  2. Line a baking sheet with foil and spray with non-stick spray. Set aside.
  3. In a shallow bowl or pie dish, mix together the panko, Parmesan cheese, salt, and the garlic powder.
  4. One piece at a time, brush the chicken on one side with the butter. Place buttered side down into the bread crumb mixture. Brush more of the butter on the other side and flip to coat the other side with the mixture.
  5. Arrange the pieces of chicken on the baking sheet. Spray the tops with cooking spray. Bake for about 15-20 minutes. Gently flip the chicken over and bake for an additional 5 minutes or until golden and the chicken is cooked thoroughly.
http://eat-drink-love.com/2013/05/parmesan-baked-chicken/

Parmesan Baked Chicken

Filed Under: Chicken, Entrees, Kid-Friendly, Low-Fat · 19 Comments

Copycat P.F. Chang’s Chicken Lettuce Wraps

February 25, 2013 by

Copycat P.F. Chang's Chicken Lettuce Wraps

Who watched the Oscars last night? I have to admit that they usually bore me. I didn’t really tune in until it was towards the end. Here are some of my thoughts:

- Anne Hathaway, I adore you, but please grow you hair back out. Your mouth is entirely too big for short hair. Also, that dress was no good.
- Kristen Stewart, how many drugs were you on last night?
- Jennifer Lawrence, you tripped walking up the stairs and it made me love you even more.
- Daniel Day Lewis, you are the man. The lipstick stain on your cheek from your wife while you were giving your speech was adorbs.

Who were your favorites last night?

Copycat P.F. Chang's Chicken Lettuce Wraps

Ok, ok, enough Oscar talk. Let’s get to the food. Copycat P.F. Chang’s Chicken Lettuce Wraps. Let’s do this.

These lettuce wraps are probably one of the most popular dishes at P.F. Chang’s and it is certainly my favorite. I’ve been wanting to re-create them at home for some time and finally got around to it. I love the flavor of the chicken mixture and eating it with lettuce instead of rice is much healthier! The water chestnuts add a nice crunch. These wraps are just refreshing to me.

I had this dish ready to go in about 20 minutes. P.F. Chang’s serves these as an appetizer, but they are definitely filling enough for lunch or even dinner!

Copycat P.F. Chang's Chicken Lettuce Wraps

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Copycat P.F. Chang’s Chicken Lettuce Wraps

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4 servings

Ingredients

  • 1 tbs. vegetable oil
  • 1 lb. ground chicken breast
  • 1 large onion, chopped
  • 2 tbs. minced garlic
  • 1 tbs. low-sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tsp. minced fresh ginger
  • 1 tbs. rice wine vinegar
  • 3 tsp. sriracha (can adjust if you don't like spicy)
  • 1 can (8 ounces) sliced water chestnuts, drained, finely chopped
  • 1 bunch green onions sliced
  • 2 tsp. sesame oil
  • salt to taste
  • Iceberg, Bibb or butter lettuce leaves, rinsed and drained
  • cilantro (for garnish, optional)
  • soy sauce, hoisin, spicy mustard sauce (for dipping, if desired)

Instructions

  1. Heat the vegetable oil in a saute pan over medium heat. Add the chicken and cook for about 5 minutes, breaking it into small pieces as it cooks.
  2. Pour in the onion, garlic, ginger, soy sauce, hoisin sauce, soy sauce, and the sriracha. Toss the mixture to coat all of the chicken. Continue cooking until the chicken is thoroughly cooked (about 1-2 minutes).
  3. Stir in the water chestnuts and the green onions. Pour in the sesame oil, and add salt to taste.
  4. Transfer the chicken to a bowl or a large plate. Scoop the chicken mixture onto the lettuce leaves. Garnish with cilantro if desired and serve!

Notes

Slightly adapted from this recipe

http://eat-drink-love.com/2013/02/copycat-p-f-changs-chicken-lettuce-wraps/

Copycat P.F. Chang's Chicken Lettuce Wraps

Filed Under: Appetizers, Chicken, Entrees, Low-Carb, Low-Fat · Tagged With: , , , , , 25 Comments

Avocado Mango Chicken Salad

February 4, 2013 by

Avocado Mango Chicken Salad

I love chicken salad, but I am super picky about it and I have a couple of chicken salad rules. First, it can’t be drowning in mayonnaise. The second big rule is that I like for it to be chunky. I hate when the chicken is cut up or shredded so small that it is almost non-existent. This rule is especially important when coupled with Rule #1. I also like a little crunch or something to break up the chicken and mayo, whether it’s celery, onion, or in this case, mango!!

Given my craziness when it comes to chicken salad, I often just make my own. I have been on a huge mango kick lately. Putting it in salsas and smoothies. Why not put it in some chicken salad? So put it all together and you have some avocado mango chicken salad! And instead of mayo, I went for Greek yogurt. The Greek yogurt gives it that creamy texture and gives it a nice tang. I love the combo of the mango, chicken, and avocado. Of course there is avocado in this. Because you know I can’t be helped. This avocado mango chicken salad is creamy, it’s nice and chunky, and isn’t drowning in mayo. Yup, this meets all of my chicken salad requirements!

Avocado Mango Chicken Salad

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Avocado Mango Chicken Salad

Prep Time: 15 minutes

Yield: 2 servings

Ingredients

  • 1 cup cooked chicken, cut into bite-sized cubes
  • 1 avocado, diced
  • 3/4 cup diced mango (fresh or frozen will work)
  • 3 tbs. diced red onion
  • 2/3 cup plain non-fat Greek yogurt (can adjust depending on how creamy you want it to be)
  • 1/2 lime, juiced
  • 1/4 tsp. garlic powder
  • salt to taste

Instructions

  1. Mix together all of the ingredients in a bowl.
  2. Serve over greens, in a wrap, or on some bread or a croissant.
http://eat-drink-love.com/2013/02/avocado-mango-chicken-salad/

Avocado Mango Chicken Salad

Filed Under: Chicken, Low-Fat, Salads, Sandwiches · Tagged With: , , , , , 23 Comments

Slow Cooker Chicken Teriyaki

January 30, 2013 by

Slow Cooker Chicken Teriyaki

After making honey sesame chicken last spring, I have been determined to make more take-out recipes. And if I could make them in the slow cooker, that’s even better!

Slow Cooker Chicken Teriyaki

Chicken Teriyaki is another one of my favorite take-out dishes, so I wanted to give it a try. I’m pretty happy with the way it turned out. Make sure you use low-sodium soy sauce, otherwise the chicken will be very salty (and not in a good way).

Slow Cooker Chicken Teriyaki

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Slow Cooker Chicken Teriyaki

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 4-6 servings

Ingredients

  • 3 lbs. chicken breasts
  • 3/4 cup low-sodium soy sauce
  • 1/3 cup apple cider vinegar
  • 1/3 cup light brown sugar
  • 1/4 cup honey
  • 3 tbs. orange marmalade
  • 1 tsp. ground ginger
  • 2 garlic cloves, minced
  • 1 1/2 tbs. cold water
  • 1 1/2 tbs. corn starch
  • cooked rice
  • sliced green onion and/or sesame seeds (for garnish)

Instructions

  1. Place the chicken breasts in the slow cooker.
  2. In a bowl, whisk together the soy sauce, cider vinegar, honey, ground ginger, garlic, brown sugar, and the orange marmalade. Pour the mixture over the chicken and cook on low heat for 5-6 hours.
  3. Remove the chicken and shred with a fork. Set aside.
  4. Dissolve the corn starch in a small bowl with the cold water. Pour the sauce from the slow cooker into a sauce pan. Heat on medium heat. Stir in the corn starch mixture. Bring the sauce to a light boil, whisking constantly until the sauce thickens. Remove from the heat.
  5. Place the shredded chicken back into the slow cooker (now turned off or on warm) or into a bowl, Pour the sauce over the chicken and mix until the chicken is covered in the sauce.
  6. Serve over rice and/or veggies. Garnish with green onion or sesame seeds.

Notes

Slightly adapted from Cooking Classy

http://eat-drink-love.com/2013/01/slow-cooker-chicken-teriyaki/

Slow Cooker Chicken Teriyaki

Filed Under: Chicken, Entrees, Low-Fat · Tagged With: , , , , , 13 Comments

Baked Buffalo Chicken Taquitos

January 18, 2013 by

Buffalo Chicken

I’m tossing another Super Bowl dish at ya. Baked Buffalo Chicken Taquitos. Go long.

I’m so lame.

My darling husband isn’t much for appetizer or snack-type foods. Is he crazy?!! I know a few things that he can’t resist though and one of those things is buffalo chicken. The man loves all things buffalo chicken. Last year, I made these buffalo chicken bites. This year, it’s buffalo chicken taquitos. Because my man also loves taquitos. And well, so do I.

Buffalo Chicken

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Baked Buffalo Chicken Taquitos

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: About 12 taquitos

Ingredients

  • 4 ounces reduced-fat cream cheese
  • 1/3 cup buffalo sauce (can add more if desired)
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 2 1/2 cups cooked chicken, shredded
  • 1 cup shredded cheddar cheese (colby and monterey jack cheese also works well)
  • 12 6-inch flour tortillas
  • cooking spray
  • ranch dressing, blue cheese dressing, sour cream (for dipping)

Instructions

  1. Preheat oven to 375 degrees. Prepare a large baking sheet with parchment paper or a baking mat.
  2. In a bowl, stir together the cream cheese and buffalo sauce. Then mix in the chicken, garlic and onion powders, and the cheese until everything is well-combined. If it seems dry, you can add in more buffalo sauce if desired.
  3. Place the tortillas on a microwavable plate. Place a damp paper towel on top and microwave for about 20 seconds.
  4. Spoon about 2-3 tablespoons of the chicken mixture down the middle of each tortilla. Roll it up nice and tight and place the on the baking sheet seam-side down. Spray the tops with some cooking spray.
  5. Bake for about 15 minutes. Flip over and spray with a little more of the spray. Bake for another 5 minutes or until golden brown.
http://eat-drink-love.com/2013/01/baked-buffalo-chicken-taquitos/

Buffalo Chicken

Filed Under: Appetizers, Chicken, Kid-Friendly, Snacks · Tagged With: , , , , , , , 21 Comments

30-Minute Chicken Tortilla Soup

October 24, 2012 by

Well, hey there Hump Day, where did you come from?! I’m sorry that I didn’t have a new post for you guys yesterday! But, we spent the weekend visiting my husband’s family because my sister-in-law, Carrie, just had a baby!

This is Owen and he is just a little piece of heaven! So you see, I have a good excuse for being a little off-schedule!

Ok, so let’s talk soup. Chicken Tortilla Soup. In 30 minutes. Sounds pretty darn good, right?! I think I could eat this soup every single day and be totally happy. It’s flavorful, comes together quickly, and will fill you up! With all the spices, it also has a nice kick. Throw some warm tortilla chips, diced avocado, cheese, cilantro, and sour cream on top and you will have yourself a bowl of my most favorite soup ever!!

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30 Minute Chicken Tortilla Soup

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 servings

Ingredients

  • 1 tbs. olive oil
  • 1/2 medium yellow onion, diced
  • 1 15-ounce can unseasoned black beans, drained and rinsed
  • 1 can (about 8 ounces) corn kernels, drained
  • 1 tsp. chili powder
  • 1/2 tsp. cayenne pepper
  • 1/4 tsp. paprika
  • salt to taste
  • 1 can (about 15 ounces) diced tomatoes
  • 4 cups chicken broth
  • 3 cups shredded chicken (I used rotisserie)
    • Garnishes
  • tortilla chips, broken into smaller pieces (I also like to warm mine in the oven)
  • shredded cheese
  • diced avocado
  • cilantro
  • sour cream

Instructions

  1. In a large pot, heat the olive oil over medium high heat. Add the diced onion and saute until the onion is translucent. Add the black beans and corn. Stir in the chili powder, cayenne pepper, paprika, and salt until the beans and corn are well-coated with the spices (about 1 minute).
  2. Pour in the broth and the entire can of the diced tomatoes (including the juice). Add the chicken and stir everything until well-combined. Lower the heat and let the soup simmer for about 20 minutes.
  3. While the soup is cooking, heat the tortilla chips in the oven and prepare your other toppings.
  4. Ladle the soup into bowls and top with desired garnishes and serve!

Notes

Feel free to play around with the spices in this soup. If you like more spice, add it! If you like less, then don't add as much!

http://eat-drink-love.com/2012/10/30-minute-chicken-tortilla-soup-2/
Filed Under: Chicken · Tagged With: , , , , 21 Comments

Crock Pot Ranch Chicken Tacos

October 19, 2012 by

Crock Pot Ranch Chicken Tacos

Fall= crock pot season. My crock pot has been living on my counter these last few weeks. I love how easy it makes my life! Throw a bunch of crap in the pot, turn it on, and come home to a delicious dinner. How awesome would it be if there were crock pots for other things in life? Like…cleaning your house, paying bills, jury duty, you know, pretty much one for everything you hate doing in this world.

Let’s talk tacos. Tacos are rad. I could eat tacos every day…maybe….

These ranch chicken tacos are pretty flippin’ awesome! The chicken is so flavorful, I could just eat it with a fork and totally skip the tortilla. Aside from tasting awesome, they are also low in fat! Choose your toppings wisely and you will have yourself a healthy and seriously tasty meal! We make this at least once a month in our house.

Crock Pot Ranch Chicken Tacos

The ranch flavor isn’t too overwhelming in these, but you can definitely taste it. If you want a stronger ranch flavor, you can use less of the taco seasoning and/or extra ranch seasoning. Or you could also drizzle some ranch dressing on your tacos in place of sour cream!

Crock Pot Ranch Chicken Tacos

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Crock Pot Ranch Chicken Tacos

Prep Time: 10 minutes

Cook Time: 3 hours, 45 minutes

Total Time: 3 hours, 55 minutes

Yield: 6 servings

Serving Size: 2 tacos

Calories per serving: about 250 calories per serving

Ingredients

    For the chicken:
  • 1 1/2 to 2 lbs. boneless chicken breasts
  • 2 cups low-sodium, fat-free chicken broth
  • 1 package taco seasoning
  • 1 package ranch seasoning mix
    • For the tacos:
  • Flour or corn tortillas
  • Suggested toppings: shredded cheese, salsa, sour cream, lettuce, diced avocado

Instructions

  1. Place the chicken into the slow cooker. In a bowl, whisk together the chicken broth, ranch seasoning mix, and taco seasoning. Pour the mixture over the chicken.
  2. Cook the chicken on low for about 3 1/2 hours. Remove the chicken and shred with a fork. Place the shredded chicken back into the slow cooker and cook for another 10 minutes.
  3. Spoon some of the chicken into a tortilla and top with desired toppings.
http://eat-drink-love.com/2012/10/crock-pot-ranch-chicken-tacos/

Crock Pot Ranch Chicken Tacos

Filed Under: Chicken, Entrees, Low-Fat · Tagged With: , , , , , , , 19 Comments

Lemon Chicken Saltimbocca

July 20, 2012 by

Traveling for 3 weeks is pretty exhausting. The hubs and I enjoyed our time visiting my family in Cleveland, but then we had to head up to Montreal because I had a conference for work. Unfortunately a few days before we left Cleveland, I sprained my ankle. My right ankle is totally shot. I’ve sprained it so many times. One wrong step and I am done! My dad put in some new flooring in the garage over the cement, but he had not yet cut through the new flooring where there is a drain. So if you step in that spot, it sinks down. Sooo yeah…I stepped in that spot, with my right foot. Dad, if you are reading this, I am going to sue you, k? K.

Since we drove all the way to Cleveland, we decided to just drive to Montreal, and by “we”, I mean my husband. I sat and played on my phone and iPad like the entire time until we reached Canada and I lost my phone service! Wahhhhhh!

After getting lost just one time, we finally made it to the Westin hotel in Montreal. It was a really nice hotel and we had a great room! When we walked in, they had this nice spa-like music playing. And we also got stuck with a room with separate beds, which was actually a good thing as I could stretch out more!

After the first night in the hotel, I then got sick. I know, wtf? I am a complete disaster. So now I was sick and hobbling around. So pathetic! Due to my ankle, illness, and the fact I needed to work on my dissertation, we didn’t really get to explore the city much which was really disappointing because it was really cool! I didn’t even manage to get some poutine! :(

I did my poster presentation which went really well! Going to conferences is a great way to meet new people to collaborate with and to get some new ideas! But, after being away from home and in my condition, I really just wanted to go home! But, of course, we drove, so we then had to drive all the way from Montreal to Florida! The first day of our drive was just awful. It rained the entire time and it took us an extra two hours to get to our first stop for the night. And it didn’t just rain, it poured! We could barely see out the window.

Two days later, we finally made it home and we couldn’t be happier! And now my poor husband is sick! This certainly was not the most exciting trip. We had hoped to make a lot of stops along the way and to make a really fun trip out of it, but we just couldn’t with my deadline. And let me tell you, it is not wise to spend so much time in the car with a sprained ankle! I was in so much pain from the lack of keeping it elevated and icing it.

So that was our trip. Kind of disaster, right?

Anyway, let’s talk about this chicken. Lemon Chicken Saltimbocca. Wow, this was really tasty! And even better it was super easy to make! I loved the tang of the lemon and the saltiness from the prosciutto. And with the sage leaves, it was so flavorful! I served it with some lemon orzo and steamed broccoli. Totally making this again…and soon!

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Lemon Chicken Saltimbocca

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 1 cutlet

Calories per serving: 202

Ingredients

  • 4 (4-ounce) chicken cutlets
  • 1/8 tsp. salt
  • 10-12 fresh sage leaves
  • 2 ounces thinly sliced prosciutto, cut into 8 thin strips
  • 4 tsp. extra virgin olive oil, divided
  • 1/3 cup fat-free chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 tsp. cornstarch
  • lemon wedges

Instructions

  1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, and secure the sage leaves in place.
  2. Heat a large skillet over medium heat. Add 1 tablespoon of the olive oil to pan and swirl to coat. Add the chicken to the pan. Cook for about 2 minutes on each side or until done. Remove chicken from pan; keep warm.
  3. Whisk together the broth, lemon juice, and cornstarch in a small bowl. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan and bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon the sauce over the chicken. Serve with additional lemon wedges, if desired.

Notes

Recipe from Cooking Light (Jan. 2011)

http://eat-drink-love.com/2012/07/lemon-chicken-saltimbocca/
Filed Under: Chicken, Entrees, Low-Carb, Low-Fat · Tagged With: , , , , , , , 25 Comments

Cashew Chicken

May 18, 2012 by

I think computers hate me. It’s been a long week with nothing but technical problems. First, my crappy work laptop decided to start acting up and I had to get a loaner. Earlier this week I was pulling my hair out trying to run my analyses for my dissertation because I couldn’t get my models to run. Finally I figured it out, got them to run and then realized that the version of the software I had is really old and it didn’t give me all of the information I needed. UGHHHHH!! So, ok, I can just run them on a computer that has the new version and I will get what I want, right? WRONG! I worked all yesterday on a different computer with the new version and the models won’t run. WAHHHHHHHH!! Someone, please, pass me a drink!!

All of these issues have not really made me want to get in the kitchen and cook a big meal. I’m all about quick meals right now. I’m also all about trying to make my own Chinese take-out meals. This cashew chicken recipe might be my new favorite. Seriously, we had it two days in a row. That’s pretty serious stuff, people.

I made some rice on the side, but really, I didn’t really want the rice. The chicken and veggies on their own are all you need which makes this a great dish to make for all you low-carbers. And for all your vegetarians, omit the chicken and use tofu or just load up on more veggies! The sauce is perfect, just a touch of sweetness from the honey with a little kick from the Sriracha. This one is definitely a keeper!

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Cashew Chicken

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 4 servings

Ingredients

  • 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
  • 2 tbs. cornstarch
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tbs. canola oil
  • 1 tbs. sesame oil
  • 2 cups broccoli florets, rinsed
  • 1 cup frozen shelled edamame (or regular green peas)
  • 2 garlic cloves, minced
  • 1 medium yellow onion, finely chopped
  • 1 red bell pepper, sliced
  • 1/2 cup dry-roasted cashews, unsalted
  • 1 tbs. rice vinegar
  • 3 tbs. honey
  • 2 tbs. low-sodium soy sauce
  • 1 tbs. Sriracha

Instructions

  1. In a bowl, combine the cubed chicken, cornstarch, salt and pepper. Toss until the chicken is well-coated.
  2. Heat a large skillet on medium heat. Add the canola oil and the sesame oil. Add the chicken and cook for approximately 5 minutes or until the chicken turns a light golden brown.
  3. Add the broccoli, red pepper, onion, and edamame (or peas) to the chicken and cook until crisp-tender and the chicken is cooked thoroughly.
  4. While the veggies and chicken are cooking, combine the rice vinegar, honey, soy sauce, garlic, and Sriracha in a bowl. Whisk together until well-combined. Pour the mixture on the chicken and veggies and toss to coat.

Notes

From Cooking Light

http://eat-drink-love.com/2012/05/cashew-chicken/
Filed Under: Chicken, Entrees, Low-Carb · Tagged With: , , , , 38 Comments
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