Tag: Coat

Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

by Pam on June 17, 2013

I craving chicken for dinner and was inspired by a recipe I found on Skinnytaste.com^[1] that looked great. I adapted the recipe to use what I had on hand. I found some roasted red bell pepper, fresh baby spinach, and sharp cheddar in the fridge. I grabbed some Italian panko from the refrigerator along with some olive oil and a lemon. The chicken was easy to make, smelled great while it baked, and was a big hit with all my husband and I and our kids thought it was tasty except for the roasted bell pepper.

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. (Side Note: I used the convection bake setting on my oven but regular will work however you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading – watch carefully).

Slice each chicken breast in half lengthwise. Place all four pieces of chicken on a cutting board then cover with wax paper. Pound the chicken with a meat mallet until 1/4 inch thick. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. Carefully roll each piece of chicken as tightly as possible and place seam side down.

Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined.

Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down. Coat each chicken roll with cooking spray.

Place into the oven and bake 25-30 minutes. Let the meat rest for a couple of minutes before slicing and serving. Enjoy.

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Roasted Pepper, Spinach, and Sharp Cheddar Stuffed Chicken Breast

Yield: 4

Prep Time: 10 min.

Cook Time: 25-30 min.

Total Time: 35-40 min.

Ingredients:

2 boneless skinless chicken breasts, cut in half lengthwise
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
1/4 cup sharp white cheddar cheese, finely shredded
4 slices of roasted bell pepper
8 fresh baby spinach leaves
1/2 cup Italian seasoned panko
Juice of 1 lemon
1 tbsp olive oil

Directions:

Preheat the oven to 450 degrees. Coat a baking dish with cooking spray. (Side Note: I used the convection bake setting on my oven but regular will work but you may need to broil the chicken for a few seconds at the end of baking to get a golden color on your breading).

Slice each chicken breast in half lengthwise. Place all four pieces of chicken on a cutting board then cover with wax paper. Pound the chicken with a meat mallet until 1/4 inch thick. Season the pieces of chicken with sea salt, freshly cracked pepper, and garlic powder, to taste. Place some shredded cheese down the center followed by roasted bell pepper, and two spinach leaves on each piece. Carefully roll each piece of chicken as tightly as possible and place seam side down on a plate.

Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste; mix until well combined.

Place the breadcrumbs on a plate. Combine the lemon juice, olive oil, sea salt, and freshly cracked pepper, to taste in a small bowl; mix until well combined.

Dip the chicken in the lemon oil mixture followed by the breadcrumbs to coat evenly then place in the baking dish seam side down. Coat each chicken roll with cooking spray.Place into the oven and bake 25-30 minutes. Let the meat rest for a couple of minutes before slicing and serving. Enjoy.

References

^{^} Skinnytaste.com (www.skinnytaste.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Maple and Cinnamon Roasted Delicata Squash

by Pam on November 24, 2013

This is the perfect Autumn (or holiday) side dish. I wanted to try cutting the squash into slivers to roast this time because I heard that delicata squash skin is tasty. I drizzled olive oil, real maple syrup, and cinnamon together and tossed them with the squash slices then laid them out on the baking tray and seasoned with sea salt, to taste. I roasted them in the oven for about 20 minutes, turning them over a few times, to prevent burning because of the maple syrup. I loved the smell of this squash while it was roasting in the oven – delightful! My kids and I thought the squash was delicious. My husband isn’t a fan of squash so he thought it was just okay. I loved that it was a quick and simple side dish recipe – perfect for the upcoming holidays.

Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

Cut the delicata squash in half, scoop out the seeds with a spoon, then slice. Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined. Place the squash slices into a bowl and drizzle with the maple syrup mixture; toss to coat evenly. Place onto the baking sheet then season with a bit of sea salt, to taste.

Place into the oven and bake for 7 minutes, then flip the squash over. Continue to bake for about 10 minutes, then flip the squash over again. Continue baking for a few more minutes, until the squash is fork tender. Remove from the oven and let them cool a bit before transferring to a serving tray. Serve. Enjoy.

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Maple and Cinnamon Roasted Delicata Squash

Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:

2 Delicata squash, cut into slices
1/2 tbsp olive oil or melted butter
2 tbsp real maple syrup
Dash of cinnamon
Sea salt, to taste

Directions:

Preheat the oven to 425 degrees. Coat a baking sheet with cooking spray.

Cut the delicata squash in half, scoop out the seeds with a spoon, then slice. Combine the olive oil (or melted butter) with the maple syrup and a dash of cinnamon; whisk until well combined. Place the squash slices into a bowl and drizzle with the maple syrup mixture; toss to coat evenly. Place onto the baking sheet then season with a bit of sea salt, to taste.

Place into the oven and bake for 7 minutes, then flip the squash over. Continue to bake for about 10 minutes, then flip the squash over again. Continue baking for a few more minutes, until the squash is fork tender. Remove from the oven and let them cool a bit before transferring to a serving tray. Serve. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Greek Style Spatchcocked Chicken

by Pam on October 29, 2013

I was in the mood to roast a chicken and I was craving Greek flavors so this recipe was born. I decided to Spatchcock the chicken and cook the veggies with a bit of chicken broth together with the chicken which resulted in a moist and tender chicken, flavorful sauce, and delicious veggies. I served this chicken with my Garlic Rice^[1] and we spooned a bit of the sauce and the tomatoes, onions, garlic, and olives on top of the rice and it was AMAZING. I also paired this recipe with the Roasted Brussel Sprouts with Garlic, Lemon, and Feta^[2] and it was a delicious meal!

Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink^[3]. Coat your roasting pan with cooking spray.

Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of the bird so it’s evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.

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Greek Style Spatchcocked Chicken

Yield: 8

Cook Time: 60-75 min.

Ingredients:

1 5 lb whole chicken, giblets removed from cavity
2 cups of grape or cherry tomatoes
1/2 sweet yellow onion, sliced
Handful of kalamata olives, halved
10 cloves of garlic
Drizzle of olive oil
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Oregano, to taste
3/4 cup chicken broth

Directions:

Preheat the oven to 450 degrees. Prepare the chicken, spatchcocking instructions found at Cookthink. Coat your roasting pan with cooking spray.

Place the spatchcocked chicken in your roasting pan then add the tomatoes, onion, kalamata olives, and garlic around the sides of the chicken. Drizzle the chicken with a bit of olive oil. Rub the olive oil all over the top of the bird so it’s evenly coated. Season the chicken and tomatoes well with sea salt, freshly cracked pepper, garlic powder, and oregano, to taste. Pour the chicken broth in the bottom of the roasting pan.

Place a meat thermometer into the thickest part of the thigh without touching bone. Put the chicken into the oven and roast for 60-75 minutes or until the meat thermometer reads 170 degrees. Remove the chicken from the oven then add the parsley leaves to the vegetables and sauce. Remove the chicken from the pan and let it rest on a cutting board for 7-10 minutes before carving. Once the sauce has settled for a few minutes, remove as much fat from the top as possible. Using a slotted spoon, remove the veggies from the sauce and into a serving bowl. Serve veggies and sauce on top of rice, if desired. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Garlic Rice (www.gordon-ramsay-recipe.com)
^{^} Roasted Brussel Sprouts with Garlic, Lemon, and Feta (www.gordon-ramsay-recipe.com)
^{^} Cookthink (www.cookthink.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)