Who doesn’t love Chicken Nuggets?! My brother ate so many as a kid, you’d expect him to be walking around clucking. Seeing as we don’t eat much processed food around here, I came up with a simple homemade chicken nuggets recipe that will win over Ronald McDonald!
1/2 cup all purpose flour
1 cup plain yogurt OR 1 egg, lightly beaten
1 cup panko breadcrumbs
2 tbsp finely grated, fresh parmesan cheese
1 tbsp minced rosemary
salt & freshly ground pepper
1 pound chicken breasts, cut into nugget size pieces
olive oil cooking spray
Place yogurt or egg in a flat dish, suitable for dipping.
In a similar dish, combine breadcrumbs, cheese, rosemary, salt, & pepper.
In another dish, place flour.
Dredge chicken pieces in flour, then egg or yogurt, then coat with breadcrumb mixture.
Lightly spray a foil lined baking sheet with olive oil spray. Place nuggets on sheet and lightly spray the tops of nuggets with spray. This will allow the breading to “crisp up.”
Bake in a preheated oven at 350 for 15-20 minutes.
I came across this recipe in a magazine. We’re big fans of anything cinnamon, so I thought it’d be worth a try. After making it, I wouldn’t say that cinnamon is the primary flavor, but it’s nonetheless a delicious and easy dish!
Cinnamon-Stewed Chicken with Spicy Roasted Coriander Rice
Adapted from McCormick
Makes 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
2 teaspoons McCormick® Gourmet Collection Roasted Saigon Cinnamon
1 1/2 teaspoons McCormick® Gourmet Collection Sicilian Sea Salt
1/2 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
3 pounds chicken breast, cut into pieces
2 cups water
1 can (6 ounces) tomato paste
2 teaspoons McCormick® Gourmet Collection Oregano Leaves, Mediterranean
Spicy Roasted Coriander Rice:
1 teaspoon McCormick® Gourmet Collection Roasted Ground Coriander
1/2 teaspoon McCormick® Gourmet Collection Roasted Ground Ginger
1/8 teaspoon McCormick® Gourmet Collection Red Pepper, Crushed
2 cups water
1 cup brown rice
1/2 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
In a mixing bowl, combine roasted cinnamon, sea salt, pepper, water, tomato paste, and oregano. In a 9×13 baking dish, coat chicken evenly with mixture. Bake at 350 for 45 minutes or until chicken is cooked through.
Meanwhile, for the Rice, combine roasted coriander, roasted ginger, red pepper, rice and water in a saucepan. Bring to a boil, cover and let simmer 45 minutes or until water is absorbed.
Serve chicken over rice with juices.
Yet another go-to from my early, learning to cook days! I can still remember buying a single-mini bottle of white wine from Food Lion back when I only knew cheap beer!
4 boneless skinless chicken breasts
1 tbsp EVOO
8 oz dry white wine
8 oz chicken stock
2 tbsp lemon juice
2 tbsp lime juice
Heat wine, stock, and juices over low heat.
In a saute pan, heat oil over medium heat. Lightly flour chicken and saute in the heated pan until browned on both sides. Remove from pan and keep warm.
Add liquid mixture to the saute pan and glaze over medium heat.
Pour glaze over chicken breasts and garnish with a lemon twist.
Here’s a quick and easy variation on lasagna.
Chicken Lasagna Roll Ups
adapted from Kraft Foods
6 lasagna noodles, uncooked
8 oz boneless skinless chicken breasts, cooked & diced
1 cup Ricotta Cheese
1/4 cup freshly Grated Parmesan Cheese
1 egg, lightly beaten
1/2 tsp. Italian seasoning
2 cups spaghetti sauce
1 cup Mozzarella Cheese
PREHEAT oven to 375°F. Cook noodles as directed on package. Rinse with cold water; drain well.
MIX chicken, ricotta cheese, Parmesan cheese, egg and seasoning; spread 1/3 cup of the chicken mixture onto each noodle. Roll up tightly; place, seam sides down, in 9-inch square baking dish. Pour spaghetti sauce over roll-ups; sprinkle with mozzarella cheese.
BAKE 30 minutes or until heated through
We don’t eat nuts as often as we used to, but here’s a tasty simple weeknight entree.
Honey Dijon Almond-Crusted Chicken
2 tbsp butter
1/2 cup plain yogurt
2 tbsp honey
1 tbsp dijon mustard
1/3 cup flour
1/3 cup finely chopped unsalted raw almonds
1/2 tsp paprika
fresh ground pepper
4 boneless skinless chicken breast halves
1/4 cup whole unsalted raw almonds
Preheat oven to 350. Place butter in 13×9 inch baking dish in oven while preheating. Remove when butter is just melted; set aside.
In a small bowl, combine yogurt, honey, & mustard, mixing until smooth; set aside.
In another bowl, combine flour, chopped nuts, paprika, salt & pepper. Coat the chiken in the yogurt mixture, covering both sides. Then dredge in flour mixture.
Place chicken in prepared dish, turning to coat with melted butter. Scatter whole nuts over chicken.
Bake 30-35 minutes.
Here’s another classic favorite from my recipe archive!
Chicken Cordon Blue
4 boneless, skinless chicken breasts
1/2 cup diced ham
1/2 cup shredded swiss cheese
1/8 tsp minced fresh garlic
2 tbsp dry white wine
salt and pepper
8 oz plain yogurt
1 tbsp milk
Preheat oven to 350.
Rinse chicken with cold water and pat dry. Cut a slit in the side of each breast to form a pocket. In a small bowl, combine ham, cheese, garlic, wine, salt and pepper. Stuff each pocket and secure with a toothpicl. In a flat dish, combine yogurt and milk. Dip each breast into mixture, turning to coat well. Roll in bread crumbs and place in well greased baking dish.
Bake for 45 mins.
When I first started cooking, this was one of my favorite recipes to make.
Baked Chicken with Peaches
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches- peeled, pitted, and sliced
1/8 tsp ground cloves
1/8 tsp ground ginger
2 tbsp fresh lemon juice
Preheat oven to 350. Lightly grease a 9×13 inch baking dish.
Place chicken in the prepared dish and sprinkle with 1/2 cup brown sugar. Place peach slices over chicken, then sprinkle with the remaining ingredients.
Bake for about 30 mins, basting often with juices.