Chicken Recipes

Chicken:

• 4 large chicken breasts, pounded thin
• 3-4 cups panko breadcrumbs
• 1-2 cups grated parmesan
• Flour for dredging
• 1 lemon, zested and cut in half
• 4 eggs
• A lot of olive oil, enough to coat the bottom of your pan by 1/2 inch 
• Salt and pepper

Salad:

• Carton of baby arugula
• Few handfuls of cherry tomatoes, sliced in half
• 1/2 shallot, sliced thin
• Good amount of shaven and grated parm
• Toasted pine nuts or croutons
• Juice of 1/2 lemon
• 1/4 cup olive oil
• Garlic
• Parm cheese
• Salt &. Pepper

• Bread the chicken - flour, egg, then panko
• Let the chicken rest in the fridge for 30 minutes - 1 hour
• Add olive oil to a pan - let it heat up on medium heat
• Fry both sides of the chicken until golden, 3-5 minutes per side 
• Once the chicken is browned on both sides, place on a paper towel to remove excess oil and sprinkle with flakey salt and a squeeze of lemon
• Arugula salad: toss all salad ingredients together in a large bowl and whisk the dressing together in a bowl - pour on top and toss the arugula.

• 2 tablespoons butter
• 3 boneless, skinless chicken breasts, cut into small cubes
• 3 celery stalks, finely diced
• 2 carrots, peeled and finely diced
• 1 large onion, finely diced
• Kosher salt and freshly ground black pepper
• 2 sheets frozen puff pastry, thawed
• 1 large egg, whisked with 1 teaspoon water
• 1/4 cup all-purpose flour
• 1/8 teaspoon turmeric
• 3 cups low-sodium chicken broth, hot
• 2 cups half-and-half
• 2/3 cup frozen peas (If you like peas!)
• 2 sprigs fresh thyme, leaves 
• 1 small sprig fresh rosemary, leaves chopped

• Preheat the oven to 425 degrees F.
• Melt the butter or olive oil in a large skillet over medium heat. Add the chicken, celery, carrots, onion, and some salt and pepper. Cook until the vegetables begin to soften and the chicken is cooked.
• Sprinkle the flour over the chicken and vegetables, then add turmeric; cook for 2 minutes. 
• Pour in the hot chicken broth, add the half-and-half, peas, thyme, and rosemary. Cook until the sauce thickens, another 3 minutes. 
• Put in individual cornware dishes or a 9x13 glass pan.
• Place the puff pastry over the mixture, poke holes all over the top with a fork and brush with the egg wash. Sprinkle over some salt and pepper. 
• Bake until the crust is golden brown, about 35-45 minutes.

• 3 lbs chicken wings - thawed
• 1/2 Tbsp ancho chile pepper
• 1/2 Tbsp smoked paprika
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 1/2 Tbsp seasoned salt
• 3/4 Tbsp brown sugar, packed
• 3/4 tsp chili powder
• 1/2 tsp cayenne pepper 
• 1/2 tsp dried mustard powder
• 1/4 tsp black pepper
• 1/4 tsp dried oregano

• Mix all seasonings in a bowl.
• Preheat oven to 400 F degrees. 
• Prep a sheet pan with cooking spray.
• In a large bowl, add the chicken wings and seasonings. Coate the chicken with the dry rub.
• Add chicken wings to the prepared baking sheet and bake for 50 minutes.
• Halfway through, I like to flip the wings.

• 2-4 chicken breasts
• Salt, pepper, garlic powder, paprika
• 1 TBSP olive oil
• Buffalo Wild Wings Garlic Parmesan Sauce
• Shredded parmesan cheese for topping

If making it into a sandwich:

• 4 Buns
• 8 pieces of cooked bacon

• Cut each chicken breast in half lengthwise to make them thinner. 
• Season with salt, pepper, garlic powder, and smoked paprika on both sides.
• Heat the skillet with 1 TBSP of oil and quickly sear the chicken in the skillet on both sides.
• Turn the heat off and brush on some of the Garlic Parmesan Sauce on top of each piece of chicken. 
• Bake in the oven at 400 degrees for about 10-15 minutes or until it reaches an internal temp of 165 degrees.
• Top cooked chicken with shredded parmesan cheese and broil on high for a few minutes. 
• If having sandwiches - Cook bacon and toast buns. Build sandwiches by adding chicken and bacon to the buns.

• 2 skinless and boneless chicken breasts, cut in half if too thick
• Sprinkle salt and freshly ground black pepper
• All-purpose flour for dredging
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed

• Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
• In a large skillet over medium-high heat, melt 3 tablespoons of olive oil. When oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. 
• In the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor.  
• Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter.
• Pour sauce over chicken and garnish with parsley.

Chicken Momo:

• 1 lb ground chicken
• ½ red onion, finely chopped
• ½ cup green onions, finely chopped
• ½ cup fresh cilantro, finely chopped
• 1 tablespoon garlic, minced
• 1 tablespoon ginger, grated
• ½ teaspoon turmeric
• 1 teaspoon red chili powder
• ½ teaspoon garam masala
• 2 tablespoons ghee or butter
• 2 tablespoons olive oil
• 80 small dumpling wrappers

Chutney:

• 1/4 c sesame seeds
• 1 tablespoon olive oil
• 5 garlic cloves
• 1/2 inch ginger, roughly chopped
• 2 serranos, cut in half
• 1 medium red onion, roughly chopped
• 3 large tomatoes roughly chopped
• 1 tsp salt
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp chili powder
• 1/2 cup water
• handful of cilantro

Chicken Momo:

• In a large bowl, combine the ground chicken, red onion, scallions, cilantro, garlic, ginger, turmeric, chili powder, garam masala, ghee, and olive oil. Mix well with your hands.
• Place a tablespoon of filling in the middle of a dumpling wrapper. Using your finger, lightly wet the outer rim with water.
• Pinch the top of the wrapper, using your fingers to pleat and tighten as you close so it looks like a little pouch. Repeat with the remaining wrappers and filling.
• Bring a large pot filled a third of the way with water to boil over high heat and top with a dumpling steamer basket. Line the basket with cabbage leaves or parchment paper. Steam the momos in batches for 20 minutes, until the wrapper becomes slightly translucent.
• Serve the momos with the dipping chutney.

Chutney:

• Toast sesame seeds, set aside
• Saute garlic and ginger for 2 minutes
• Add Serranos and cook for 2 minutes
• Add red onion and cook until they are light brown
• Add tomatoes, cover, and cook for 2 minutes
• Stir and add seasonings
• cover and cook until everything is soft. Stir often.
• In the blender, blend toasted sesame seeds.
• Add water and tomato mixture, blend
• Add cilantro, blend