I refer to this dish as the “Get Yo Man Chicken”. Simply because my Sweetie has been loving on the dish ever since the first time I made it for him. I have truly made this recipe so many times, I can actually fix it with my eyes closed. It’s truly a Porter House staple. #SoGood
White and/or Dark Chicken
Chopped Parsley (optional)
1. Preheat oven at 350
2. Rinse chicken and pat dry
3. Generously seasoning chicken with salt, pepper, garlic powder, onion powder and adobo seasoning.
4. Place seasoned chicken in baking dish and place a small pat of butter on top of each piece of chicken.
5. Place chicken in pre-heated oven and cook uncovered for 1 1/2 to 2 hours or until juices run clear.
6. When chicken is fully cooked, take out of the oven and let it set for 5 mins.
7. Sprinkle chicken with chopped parsley (optional). Serve with your favorite side dish and Enjoy!
Work. Meetings. Appointments. Playing Taxi Cab. Taking the kids to soccer practice. Helping with Homework. Choir Practice. The list just goes on and on. And after all that who has time for some quiet alone time with your spouse or significant other? Let alone stand over a hot stove and cook a gourmet meal. But don’t fret; Sunshine is here to save the day or night in this case. I’ve discovered 15 Easy One-Pot Recipes that you can re-create together for a special date night in. So light some candles, turn on some slow jams and open up a bottle of your favorite wine. It’s time to unplug and connect with some good food & adult conversation!
1. Baked Chicken with Tomatoes & Garlic: Get the recipe on Brooklyn Supper
2. Skillet Chicken & Zucchini Parmesan: Get the recipe on Simple Bites
3. Potato, Kale & White Bean Hash: Get the recipe on Beard & Bonnet
4. Creamy Baked Millet w/ Butternut Squash: Get the recipe on Autumn Makes And Does
5. Barbeque Shrimp – New Orleans Style: Get the recipe on Wonky Wonderful
6. Mushroom Skillet Lasagna: Get the recipe on Savory Simple
7. Crispy Chicken Legs and Brussels Sprouts: Get the recipe on So Let’s Hang Out!
8. Saffron Shakshouka: Get the recipe on Brooklyn Supper
9. Spicy roast chicken with Carrots, Olives & Lemon: Get the recipe on The Crumb Blog
10. Slow Cooker Tuscan Tortellini Soup: Get the recipe on Nosh & Nourish
11. Sriracha Lime Chicken Skillet: Get the recipe on Running To The Kitchen
12. Chicken & Eggplant Sauté: Get the recipe on Lexi’s Clean Kitchen
13. Skillet Spaghetti: Get the recipe on Julie’s Eats & Treats
14. Thai Basil Cashew Chicken Skillet: Get the recipe on Running To The Kitchen
15. Saucy Chicken: Get the recipe on Diethood
Photo Credits: Simple Bites, Wonky Wonderful & Nosh and Nourish
As the saying goes BACON makes everything better. Who doesn’t love a nice, big crispy strip of bacon? Lord knows I do but with a healthier leash on life I have traded that oh so love of bacon with turkey bacon. Well that’s what I thought until I read this here article. And boy was I surprised! I must admit I don’t always thoroughly look at labels. I know, I know Bad Sunshine. But after reading this I will most definitely be on my pees and ques. Besides knowing is half the battle. To read this eye opening article by Zakia Hassan please click on the link below.
Let me set the scene. It’s Valentine’s Day 2005 and I am hard at work turning our apartment into a restaurant before my Sweetie comes home from work. From the decor, to the lighting, to the music, the printed menus and made from scratch dinner I thought I had it going on. I was ALL IN & loving every minute of it. The night was magical, memorable and one for the record books. But who knew that the main course “Chicken Parmesan” would become a Porter House Original & Fave. 8 years later we are still in love with the original recipe but when we want to take it to the next level this Stuffed Chicken Breast recipe is our go to. It’s like having Chicken Parm and Stuffed Chicken Breasts all rolled up into one. Try it today! You’ll be so glad that you did.
- 4 boneless skinless chicken breast, pounded thin
- 1/2 cup Italian breadcrumbs
- 1 cup parmesan cheese, divided
- 2 large eggs, divided and beaten
- 1 clove garlic, minced
- 1 (4 ounce) jar of sliced mushrooms, drained
- 1 (4 ounce) jar of marinated artichoke hearts, drained and chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 (15 ounce) container ricotta cheese
- 2 cups shredded fresh mozzarella cheese, divided
- 1 (16 ounce) jar spaghetti sauce
- salt, pepper, onion powder, garlic powder to taste
- Preheat oven to 425 degrees F
- In a medium bowl mix the 1/2 cup of breadcrumbs together with 1/3 cup of parmesan cheese, set aside. Beat one egg in a small bowl, set aside.
- In another medium bowl, combine the ricotta, spinach, artichokes, garlic, one beaten egg, 1/3 cup of parmesan cheese and 1/2 cup of mozzarella cheese. Mix well and set aside.
- Season chicken breasts with salt, pepper, onion powder and garlic powder to taste. Lay each chicken breast on a cutting board and spread with 1/4 of the ricotta mixture; Roll each chicken breast up and secure with toothpicks. Now dip the cutlets in the egg and then in the breadcrumb mixture. Place each breast seam side down in a lightly greased 9X13 baking dish. Bake in oven for about 25 minutes.
- Remove baking dish from oven and pour the spaghetti sauce over the chicken breasts. Top with the sliced mushrooms and remaining mozzarella and parmesan cheese.
- Bake for another 5 minutes or until the cheese is melted. Serve & Enjoy!
- 1 pound lean ground turkey
- 1 package McCormick Mild Chili Seasoning Mix
- 1 (26 – 28 ounce) can of Rotel diced tomatoes, undrained
- 1 (26 – 28 ounce) can of tomato sauce
- 1 (8 ounce) can seasoned black beans, drained
- 1 (8 ounce) can mild chili beans, undrained
- Salt, Pepper, Garlic Powder & Onion Powder
- Toppings (Fritos, shredded cheese, chopped onions and sour cream)
1. Season ground meat with salt, pepper, onion powder and garlic powder. Brown meat in large pot on medium-high heat. Drain fat. Return drained meat back to pot and add chili seasoning. Stir to coat meat evenly.
2. Stir in diced tomatoes, tomato sauce and beans. Bring to boil. Reduce heat to low; cover and simmer for 15 – 20 minutes, stirring occasionally. Serve with assorted toppings.
- 3 tablespoons butter
- 1 teaspoon minced garlic
- 1 medium onion, finely chopped
- 2 tablespoons all-purpose flour
- Three 14-ounce cans chicken broth
- 4 cups half-and-half
- One 10.75-ounce can cream of chicken soup
- 1 cup prepared salsa, mild or spicy
- 4 boneless, skinless chicken breasts, boiled, drained and shredded
- One 15-ounce can black beans, drained
- One 15-ounce can kidney beans, drained
- One 15-ounce can whole kernel corn, drained
- 2 teaspoon ground cumin
- One 1.27-ounce packet fajita seasoning
- One 16-ounce bag tortilla chips
- 8 ounces Monterey Jack, grated
- 8 ounces sharp Cheddar, grated
- 1/2 cup sour cream
1. Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes.
2. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
3. Serve & Enjoy!
Recipe Adapted From: Trisha Yearwood Southern Kitchen
- 4 boneless, skinless chicken breasts
- 1/4 c. bar-b-que sauce
- 1/4 c. real bacon bits
- 1 c. colby and jack cheese, shredded
- 1 (14 oz.) can Rotel tomatoes, drained (canned with green chilies added)
- sliced green onions
1. Preheat oven to 400 degrees. Pound out chicken breasts to flatten. Season with pepper. Grill chicken until no long pink (we used our George Foreman grill) and place on baking sheet covered with foil. Top each chicken breast with one tablespoon bar-b-que sauce, 1/4 c. cheese, 1/4 c. tomatoes, green onions and one tablespoon of bacon bits. Place in oven and bake until cheese is melted (about 5 minutes).
*CHEF”S TIP – Wanna take this dish to the next level? How about marinating the chicken with this simple recipe.
Marinade: 1/4 c. olive oil, 2 T. soy sauce, 2 tsp. McCormick Montreal Steak Seasoning. (Only marinade for about a half hour or the meat gets too salty.)
- 3-5 chicken breast
- salt and pepper
- 1 cup cornstarch
- 2 eggs, beaten
- 1/3 cup canola oil
1. Rinse chicken, trim off fat or extras and then cut into 1 inch cubes. season with salt and pepper. Dip chicken into cornstarch and coat all the way and then into eggs. Heat oil in large skillet. Cook chicken until browned. Place in baking dish. 3 chicken breasts can be in a 9×9 but 5 chicken breasts fits better in a 9×13.
- 3/4 cups sugar
- 4 Tablespoons ketchup
- 1/2 cup white distilled vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon garlic salt
1. Whisk until smooth. Then pour evenly over chicken. Turn chicken so the sauce gets on both sides and then put in the oven at 350 degrees for 15 minutes. turn chicken and then cook for 15 more minutes.
- 3 cups cooked chicken, cut up
- 1 pkt. taco seasoning (chicken or beef)
- 1/2 cup Ranch dressing
- taco shells
- taco fixin’s (lettuce, cheese, tomatoes, sour cream, ranch dressing, etc.)
1. Heat a skillet over med-high heat. Add chicken & warm it for a few minutes. Sprinkle on the dry taco seasoning. Do not add any water! Heat for 5-7 minutes until heated thoroughly & seasoning is stuck to the chicken.
2. Add Ranch dressing and heat for an additional 2-3 minutes.
3. Serve in taco shells with all the fixin’s you love & ENJOY!
Recipe & Photo Credit is courtesy of http://www.pedersenfood.blogspot.com
I’m not a big drumette person but when I do indulge I prefer bar-b-que wings over buffalo wings. Here’s a recipe that is to be a sure crowd pleaser. Buffalo wings, all grown up!
for Bourbon-Glazed Chicken:
- 2 tablespoons (1/4 stick) butter
- 1 cup chopped onion
- 3 garlic cloves, peeled, thinly sliced
- 1 cup bourbon, divided
- 1 cup ketchup
- 1/2 cup hot pepper sauce (such as Crystal)
- 1/4 cup tomato paste
- 3 tablespoons (packed) brown sugar
- 30 chicken drumettes (about 4 pounds)
- onion powder
- garlic powder
- black pepper
- Celery and carrot sticks, for serving
for Blue Cheese Dipping Sauce:
- 1 ounce Roquefort cheese, crumbled
- 1/3 cup nonfat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons chopped scallions
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon white wine vinegar
- Juice of 1 lemon, fresh squeezed
- Juice of 1 lime, fresh squeezed
1. For the blue cheese dip: Cream the Roquefort until smooth in a medium bowl. Mix in the yogurt, mayonnaise, scallions, salt, pepper, vinegar, lemon juice and lime juice until well blended. Chill for 2 hours or overnight.
2. Melt butter in heavy large saucepan over medium-high heat. Add onion and garlic; sauté until golden, about 5 minutes. Add 3/4 cup bourbon; boil until most of liquid is absorbed, 6 to 8 minutes. Whisk in 1/4 cup bourbon, ketchup, hot pepper sauce, tomato paste, and brown sugar. Bring to boil. Reduce heat and simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Season marinade with salt and pepper. Remove marinade from heat; cool to room temperature.
3. Place chicken drumettes in 15 x 10 x 2-inch glass baking dish. Pour marinade over and turn drumettes to coat. Cover and refrigerate overnight.
4. Preheat oven to 375°F. Line baking sheet with foil or parchment paper. Place cooling rack atop prepared baking sheet. Arrange drumettes on rack, spacing slightly apart. Spread any remaining marinade from dish over drumettes. Sprinkle with onion powder, garlic powder, salt and pepper.
5. Bake drumettes (still on cooling rack) until cooked through and brown in spots, about 45 minutes. Transfer drumettes to serving platter. Serve Blue Cheese Dipping Sauce alongside.