Chicken Parmesan baked penne

Chicken Parmesan baked Penne.

Ingredients:

Serving Size: 6-8

- 1 pound ziti *can substitute with penne*
- 2 chicken breasts
- 25 oz tomato sauce
- 2 cups mozzarella cheese
- 1 cup parmesan cheese
- 1/4 cup basil
- Salt to taste
- Pepper to taste

Preheat oven to 375 degrees F.

Boil pasta for 10 minutes, then drain. Dice chicken breasts and cook thoroughly. Add tomato sauce, then add cooked pasta and mix until the pasta is coated with sauce.

Pour half of the pasta into a greased 11x7-inch or 9x13 inch baking dish. Sprinkle evenly with 1 cup of mozzarella cheese, 1/2 cup of parmesan, 1/8th cup of basil. Layer the remaining half of the pasta evenly on top. Sprinkle evenly with the remaining cheese and basil.

Bake for 20 minutes, remove and sprinkle immediately with additional Parmesan cheese and fresh basil. Serve warm and enjoy!

Baked Parmesan Chicken Strips

Baked Parmesan Chicken Strips 

Ingredients

10 boneless skinless chicken tenders 1 cup buttermilk 1 Tablespoon Franks Hot sauce 1¼ cups flour 1¼ cups panko bread crumbs ¼ cup cornmeal ¼ cup Parmesan cheese 4 tablespoons butter 1 Tablespoon salt 1 teaspoon pepper 2 teaspoons garlic powder 1¼ teaspoons onion powder ¼ teaspoon Cayenne pepper

Method:

In a small zip-lock bag, mix together salt, pepper, garlic powder, onion powder, and cayenne pepper. In a large zip-lock bag mix together buttermilk, Franks Hot sauce, and 1 Tablespoon of spices from the small zip-lock bag. Add chicken tenders to the bag and zip tight. Make sure the chicken is well coated. (I then put this bag in a second zip-lock bag to make sure there is no leakage in my refrigerator.) Refrigerate for three to four hours or up to 24 hours. Preheat oven to 400 degrees F. Line a cookie sheet with parchment paper and place butter on it. Put it in the oven until the butter is melted. In a new large zip-lock bag mix together flour, breadcrumbs, cornmeal, Parmesan cheese and remaining spices. Pour half the mixture into a separate large zip-lock bag. Remove chicken tenders one at a time adding six chicken tenders to the first bag and six chicken tender to the second bag. Seal up bags tightly and Shake the bags until the chicken is evenly coated. (you can also use a giant dish or a pan and coat that way. I just like less dishes) Place chicken on top of the melted butter in the cookie sheet. Bake for at 400 degrees F for 13 minutes and carefully flip and bake another 5 to 8 minutes. Turn on broiler and broil until chicken becomes the crispness you like. Serve with ranch dressing. Enjoy!!

Chicken Meatballs with Hoisin Sauce

Chicken Meatballs with Hoisin Sauce.

Ingredients:

2 tablespoons hoisin sauce 1 tablespoon reduced-sodium soy sauce 1 teaspoon sesame oil 1/4 cup dry bread crumbs 3 tablespoons chopped green onions 3 tablespoons minced fresh parsley 2 garlic cloves, minced 1 teaspoon minced fresh gingerroot 1-1/2 pounds chicken mince

Sauce:

1/4 cup rice vinegar 1/4 cup hoisin sauce 2 tablespoons water 2 tablespoons sesame oil 2 tablespoons reduced-sodium soy sauce 1 tablespoon honey 2 garlic cloves, minced 1 teaspoon minced fresh gingerroot Thinly sliced green onions and sesame seeds for garnish

Method:

In a large bowl, combine the first eight ingredients. Crumble chicken mince over mixture and mix well. Shape into scant 1-in. balls. Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until meat is no longer pink. Meanwhile, in a small saucepan, combine the sauce ingredients; heat through. Serve with meatballs. Garnish with thinly sliced green onions n sesame seeds. Enjoy!!

Egg noodles with chicken and vegetables

Egg noodles with chicken and vegetables.

Ingredients:

8 ounces thin egg noodles
3 cups water 3 chicken bouillon cubes 2 boneless skinless chicken breasts 2 tablespoons olive oil 2 tablespoons sesame oil 1 onion, chopped 1 garlic clove, minced 1 celery rib, thinly sliced 2 cups cabbage, thinly sliced 2 stalks bok choy, sliced 1 carrot, shredded 1⁄4 cup frozen green pea 1 tablespoon cornstarch 2 tablespoons cold water 1⁄4 cup light soy sauce

Method:

Boil egg noodles in water adding bouillon cubes until al dente. Drain well reserving liquid. Cut chicken breasts into small shredded pieces. Sprinkle with salt to taste. In a large skillet or wok heat olive oil and saute chicken until done. Remove, set aside. Add 2 tablespoons sesame oil to skillet or wok and saute onion, garlic, celery, cabbage, bok choy, carrot and peas until crispy tender (approximately 5 minutes) adding more olive oil if needed. Dissolve cornstarch in cold water. Add cornstarch liquid and one-half of reserved broth. Stir in spaghetti noodles and chicken. Add remaining broth liquid. Add soy sauce and toss. On low heat cook just until noodles are nice and darken.

Teriyaki Chicken on Skewers

Chicken Teriyaki on Skewers.

Ingredients:

75ml teriyaki sauce 2 tbsp clear honey 1 tbsp soy sauce Colored peppers cut into cubes 4 chicken breasts, cut into chunks bunch spring onions, trimmed 1 tbsp vegetable oil

Method:

If using wooden skewers, soak them in water for 20 mins to prevent them from burning. Heat grill to high and line a baking tray with foil. Mix together the teriyaki sauce, honey and soy. Add the chicken pieces and mix to coat. Thread the chicken and peppers onto the skewers. Place on the lined baking tray and cook under the grill for about 15 mins until charred, turning and basting from time to time with any extra sauce. Check that the chicken is cooked through before serving. Meanwhile, heat a griddle pan until hot. Toss the spring onions in the vegetable oil and some seasoning, tip into the pan and cook for 3-4 mins until nicely charred and softened. Serve with the chicken skewers.

Kung Pao Chicken

Kung Pao Chicken.

Ingredients:

1 tablespoon Szechuan peppercorns 2½ tablespoons cornflour 4 skinless, boneless higher-welfare chicken thighs, (350g) groundnut oil, or vegetable oil 4 cloves of garlic 1 thumb-sized piece of ginger 2 spring onions 6 dried red chillies 2 tablespoons low-salt soy sauce ½ tablespoon rice wine vinegar 1 heaped tablespoon runny honey 50 g unsalted peanuts

Method:

Toast the Szechuan peppercorns in a dry frying pan until lightly golden. Transfer to a pestle and mortar, grind to a fine powder, then sieve into a large bowl, discarding any large, tough bits. Add 2 tablespoons of cornflour and stir to combine. Chop the chicken into bite-sized chunks, then toss in the cornflour mixture to coat.

Pour 2cm of oil into a large non-stick frying pan over a medium heat. Add the chicken and fry for 7 to 8 minutes, or until golden and cooked through. Meanwhile, peel and finely slice the garlic and ginger, then trim and finely slice the spring onions.

Using a slotted spoon, remove the chicken to a double layer of kitchen paper to drain. Carefully remove and discard most of the oil, leaving about 2 tablespoons in the pan, then return to a medium heat. Add the garlic and ginger and fry for 2 minutes, or until lightly golden, then stir in the spring onions and whole chillies and fry for a further minute.

Meanwhile, combine ½ tablespoon of cornflour and 2 tablespoons of water. Mix in the soy, vinegar and honey, then pour the mixture into the pan. Bring to the boil and simmer for a few minutes, or until slightly thickened. Lightly bash and add the peanuts, stir in the chicken, then toss well until warmed through. Snip the cress over the ribbon salad, scatter the reserved coriander leaves over the chicken, then serve.

Chicken Drumsticks with BBQ sauce

Chicken Drumsticks with BBQ sauce.

Ingredients

10 chicken legs For the marinade: 4 tbsp dark soy sauce Freshly ground black pepper 250ml sweet chilli sauce 250ml smoky barbecue sauce Micro coriander, to serve 4 spring onions, finely sliced, to serve Limes to squeeze, to serve

Method:

1. Preheat the oven to 200°C and lightly grease a roasting tin with oil or cooking spray. 2. In a large bowl mix together the marinade ingredients. 3. Add to chicken legs and mix until fully coated. 4. Transfer to the roasting tin and spread into one even layer. 5. Bake in the oven for 15-20 minutes until the legs are cooked through and golden. 6. Transfer to a large serving platter and garnish with the micro coriander, spring onions and lime wedges. (I used black sesame seeds for garnish.)