All posts filed under: chicken

roasted chicken legs with lemon & thyme

One of my cooking goals is to cook a whole chicken. I have yet to do so but for now, I will settle with roasted chicken legs. I just did my own thing by sprinkling the legs with salt and pepper and then searing them in a pan with olive oil. Afterwards, I put them in a baking pan and topped with sliced lemons, garlic and thyme. Then I let it cook in the oven for about 30 min. It came out juicy and flavorful.. perfect for a simple dinner. I think I will try the same thing with a whole chicken next time! 🙂 Ingredients: chicken legs olive oil salt & freshly ground pepper fresh thyme leaves lemon, sliced garlic clovers Directions: Preheat oven to 450°F. Pat the chicken legs dry with paper towels. Sprinkle salt & pepper on each leg. Add olive oil to a pan and sear the legs until they start to brown. Place the legs in a baking pan and top with sliced lemons, garlic clovers & thyme leaves. Bake …

baked chicken milanese with arugula salad + tomatoes

I usually fry my chicken when I make chicken milanese but decided to try baking it instead. Result: just as delicious as frying and the chicken was juicer! Instead of coating the chicken with flour and egg as I usually do to make milanese, I dipped each chicken breast into a mixture of olive oil and lemon juice. I felt better about myself knowing that it wasn’t fried (since it’s such a big different right? hehe). I made a simple salad of greens and put on top of the chicken… it was a great combination and was a light & fresh meal! Next time you are craving chicken milanese, try this recipe! 🙂 Recipe for baked chicken milanese with arugula salad & tomatoes courtesy of: http://www.skinnytaste.com/2008/04/chicken-milanese-with-arugula-and.html Ingredients: For the Salad: 1 tbsp olive oil 2 tbsp balsamic vinegar 5 medium ripe tomatoes, diced 1/4 small red onion, sliced thin 1 tbsp chopped fresh basil kosher salt and pepper to taste 6 cups baby arugula For the chicken: 24 oz (3) boneless skinless chicken breasts, sliced …

bread it, fry it, bake it, top it

The title sounds easy enough right? I’m talking about easy steps for making chicken milanese aka breaded chicken that is fried or baked or both! It can get messy but it’s a simple 3-step process to bread chicken: first you lightly cover the chicken with flour; then you dip it in egg; lastly, you coat it with bread crumbs. Once you finish breading and frying the chicken, you can get creative with your toppings. Take for example this delightful recipe from A Cozy Kitchen for Chicken Milanesa, Uruguayan Style. The breading has more of a kick and after the chicken is fried, it is topped with a slice of ham, shredded mozzarella & a fried egg. Can you say YUM! For the other half of my chicken breasts, I decided to add marinara & cheese aka chicken parmesan. Same breading process but after frying the chicken, I topped the chicken with grated parmesan cheese, marinara sauce & a slice of provolone. You can add as much cheese & marinara as you want. Pop the chicken …

Giada’s chicken piccata

Oh Giada, you never fail me with your recipes. I have liked every single recipe from Giada de Laurentiis that I have tried making. She always makes it look so easy on TV but her recipes are actually easy! Well maybe I have been picking the easier ones.. 🙂 But even so, her recipes are always simple, understandable & delicious. I can always count on her & Ina Garten. Maybe I will try Ina’s chicken piccata next time for a little piccata battle. This recipe is fairly quick and good for a dinner for one or a dinner party. Make sure to cook with thin chicken breasts.. it cooks more evenly. I butterflied my chicken breasts but didn’t cut it in half so they were a bit thicker. The lemon caper sauce is so good.. the tangy sauce goes well with the slightly crispy chicken. I feel like if you put this sauce on anything, it will taste good! I think it would be good to serve with angel hair pasta or mashed potatoes. I …