Chick-fil-a chicken strips

Chick-fil-a is one of my favorite places to eat. There isn't one in Idaho Falls, so I have been very excited to eat here in Texas.

1 boneless, skinless chicken breast
2 tsp. flour
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. ground black pepper
1/8 tsp. garlic powder
1/8 tsp. onion powder
1/8 tsp. cayenne
olive oil
1 egg white
1 1/2 tsp. milk
3 Tbsp. dry bread crumbs

pound the chicken flat and cut into 6 pieces. Combine flour, sugar, salt, paprike, ground black pepper, garlic powder, onion powder and cayenne in a small bag. Shake the chicken in the mixture. Place in refrigerator for 10 minutes. Preheat the oven to 450 and brush a baking sheet with olive oil.

Combine the egg white and milk in a bowl. Spread bread crumbs on wax paper. Dip chicken in egg and then in crumbs. Place on baking sheet. Lightly brush with olive oil. Bake until bo longer pink inside.

Wendy's Spicy Chicken Fillet

I've never actually had a spicy chicken fillet, but it is Samantha's favorite, so we tried making them and she said it tasted a lot like the real thing. Marshall thought it was a little too spicy. Either way it was quite a tasty meal, and since it's baked and not fried it is healthier too. Note that this recipe is only for one sandwich.


1 tsp. flour
1/4 tsp cornstarch
1/4 tsp paprika
1/4 tspcayenne
1/4 salt
pinch of garlic powder
pinch of turmeric
boneless, skinless chicken breast, pounded 1/2" thick
olive oil
1 egg white
1 tsp. milk
3 1/2 Tbsp. panko crumbs
ground black pepper
hamburger bun or kaiser roll
lettuce
tomato
mayo

combine flour, cornstarch, paprika, cayenne, salt, garlic powder, and turmeric in a small bag. Ske to mix and add chicken. Shake to coat. Place in the refrigerator for 10 minutes.

preheat oven to 450. Brush olive oil on a baking sheet. Combine egg white and milk in a small bowl. Spread the panko crumbs on wax paper. Dip chicken in egg and then in panko crumbs. Repeat dipping into egg and then in panko crumbs. Place on baking sheet. Lightly brush with olive oil on both sides and season with black pepper. bake until chicken is cooked through.

Toast the bun and spread with mayo, then chicken, lettuce and tomato.

Chicken Chili

We made this tonight for dinner and Amy was telling me she didn't want to eat it, then after she tasted it, she asked if she could take leftovers for her lunch tomorrow. (Barefoot Contessa Parties). We only made a 1/4 of it.
3 cups chopped yellow onions
1/4 cup good olive oil, plus extra for chicken
1/4 cup minced garlic (2 cloves)
4 red bell peppers, cored, seeded, and large-diced
4 yellow bell peppers, cored, seeded, and large-diced
2 teaspoon chili powder
2 teaspoon ground cumin
1/4 teaspoon dried red pepper flakes, or to taste
1/4 teaspoon cayenne pepper, or to taste
4 teaspoons kosher salt, plus more for chicken
4(28-ounce) cans whole peeled plum tomatoes in puree, undrained
1/2 cup minced fresh basil leaves
8 split chicken breasts, bone in, skin on
Freshly ground black pepper
Chopped onions, corn chips, grated cheddar, sour cream



Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Preheat the oven to 350 degrees F.

Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving.

Perfect Roast Chicken

From Barefoot Contessa. We really enjoyed this with mashed potatoes and gravy. YUM!
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions and carrots in a roasting pan. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Chicken Pot Pie

From "The Comfort Table" by Katie Lee Joel.

one 14-17 oz. puff pastry
1 qt. low sodium chicken broth
1 large onion, quartered
2 bay leaves
1 tsp. whole black peppercorns
3 sprigs fresh thyme, plus 1 Tbsp. chopped
4 boneless, skinless chicken breast halves
3 Tbsp. unsalted butter
1/2 c. peeled fresh pearl onions (I used frozen)
2 med. diced carrots
1 c. sliced white mushrooms
1 c. thawed frozen peas
5 Tbsp. flour
1 c. milk
1 tsp. kosher salt
1/2 tsp. pepper
1 large egg, lightly beaten

Combine broth, onion, bay leaves, peppercorns and thyme sprigs in a large pot over high heat. Bring to a boil, reduce heat and simmer 30 minutes. Add chicken breasts. Raise heat and return to a boil. Reduce and simmer until chicken is cooked through. Transfer to a plate. Strain stock and set aside 2 1/2 c. Cut chicken into bite size pieces. Preheat oven to 375. Melt butter in a large skillet over medium heat. Add pearl onions and carrots. Cook, stirring occassionally, for about 5 minutes. Stir in flour and cook 1 minute more. Add reserved stock and milk, stirring constantly. Cook until sauce begins to thicken, about 5 minutes. Remove from the heat and add chicken, chopped thyme, salt and pepper. Spoon into baking dish. Using a pie dish as a guide, cut the puff pastry in a circle and place over the filling. Cut a vent in the center and brush with beaten egg. Bake about 35 minutes.

Chicken Piccata

Adapted from Barefoot Contessa At Home. Really good. There is nothing more I can say.

4 boneless, skinless chicken breasts
salt and pepper
1 c. flour
2 eggs
1 1/2 c. seasoned dried bread crumbs
olive oil
3 Tbsp. butter
1/3 c. fresh squeezed lemon juice, lemon halves reserved
1/2 c. chicken stock

Preheat oven to 400. Place each chicken breast between 2 sheets parchment paper and pound it to 1/4" thick. Mix flour, 1 tsp. salt and 1/2 tsp. pepper on a shallow plate. Ina second plate, beat the eggs, and 1 Tbsp. water together. Place the bread crumbs on a third plate. Dip chicken in flour, then egg, then bread crumbs. Heat 2 Tbsp. olive oil in a pan over medium heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place on a sheet pan. Heat more olive oil and cook the other two breasts. Place on same sheet pan and allow to bake for 5-10 minutes.
For the sauce, wipe out pan with a paper towel and melt 1 Tbsp. butter over medium heat. Add lemon juice, chicken stock, reserved lemon halves, 1/2 tsp. salt and 1/4 tsp. pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 Tbsp. butter and swirl to combine. Discard lemon halves. Serve over chicken.

Chicken Club Salad

This is the one I told you about with a few minor changes.

4 chicken breast halves, cooked and cut into bite size pieces
4 slices bacon, cooked and crumbled
1 avocado, peeled and diced
3 Tbsp. fresh lemon juice
1/2 c. mayo
1/4 c. chopped scallions
2 tsp. dijon mustard
2 Tbsp. chopped flat leaf parsley
bibb or iceberg lettuce
2 tomatoes, cut into wedges

Combine avocado and lemon juice. Add chicken, mayo, scallion, mustard, parsley, salt and pepper, Stir until combined. serve on lettuce with tomatoes.

Brown Sugar Chicken

I got this off the What's Cookin? site linked on my other blog. My former neighbor Wendy Brinkerhoff contributes recipes. You should totally check it out. They have so much good stuff on there and it is updated all the time. i can't even keep up with it. Anyway, I thought this one looked good and decided to try it. I was right. It was good. Samantha loved it. I hope they don't mind me posting it here. We cut it up and served it over rice and it was just like a teriyaki bowl. Unfortunately, my picture is unappetizing, so I left it off.

6 boneless, skinless chicken breast halves
1 cup brown sugar
1/4 cup lemon-lime soda
2/3 cup vinegar
3 cloves smashed and chopped garlic
2 T soy sauce
1 tsp ground black pepper

Place Chicken in a crockpot. Combine all remaining ingredients in a bowl, mix together then pour over chicken in crockpot. Cook on low for 6-8 hours, or on high for 4-6 hours. Serve over rice with sauce.