Bacon-Wrapped Chicken Breast (Serves 2)
2 boneless, skinless chicken breasts, patted dry
1 tbsp mayo
2 tsp dijon mustard
salt and pepper
5-6 slices of bacon, depending on how big the breasts are
Preheat your oven to 365. In a foil lined baking dish, spray a little cooking spray to ensure nothing sticks. Mix mayo and dijon in a small bowl and season to taste with salt and pepper. Slather may mixture onto chicken breasts liberally. This will keep them moist and flavorful. On a clean surface, lay your bacon strips down horizontally, then put your chicken breast down over them perpendicular to the bacon. Wrap the strips around the chicken breast. You don't really need to put toothpicks through them to keep them in place, but if you want to, go ahead. Repeat for second chicken breast, or however many you're doing. Bake 30 minutes or until bacon is brown and crispy!
Ina Inspired Chicken Piccata with Lemon Wine Sauce, Grain-Free
2 chicken breasts, dried very well, and pounded out so they're equally thick, about 1/4 inch
2 cups almond flour
1 tsp each sea salt and pepper
1 room temp egg, beaten
2 tbsp water
2 tsp EVOO or butter
If you have any fresh herbs they'd be great too
Juice of one lemon
3/4 cup wine
Make sure your chicken breasts are the same thickness and very dry. Beat your eggs with the 2 tbsp of water in a bowl. On a plate, combine almond flour with salt and pepper. Get another plate to put the chicken on once they're coated. Dunk your chicken into the beaten egg and then coat it well on both sides with almond flour. You'll want the chicken to be nice and crispy so don't be stingy with the coating! Place the coated chicken breast on the empty plate, and repeat with second breast. In a large skillet or saute pan, melt your butter or oil until it's sizzling. Put both pieces of chicken in the pan, you want to hear it sizzle immediately. Cook your chicken breasts 3 or 4 minutes per side, until the it's nice and browned, then flip. Once the chicken is finished, remove it so you can start the sauce. Add your white wine (something dry) and lemon juice, then put the rinds in too. Cook for a few minutes until it starts to thicken, then spoon over chicken breasts. This is an easy recipe that seems quite complicated and fancy, but it's not! And for those of us who miss fried chicken, this is very slightly reminiscent. A great choice for little mouths too because the chicken gets very tender from pounding. With a salad, this was dinner done in less than 20 minutes.
GFG's Chicken Adobo
4 pieces chicken, split breasts, thighs, etc
1 cup water
1 cup soy sauce (if you have gluten sensitivities make sure you are using gluten free!)
1/2 cup rice wine vinegar (or white wine)
cracked pepper
3 bay leaves
1 tsp minced garlic
1/2 large onion, sliced
I marinated my chicken for a few hours in the fridge. Take them out 30 min before cooking to let them cook to room temp. Brown each piece of chicken in your skillet/dutch oven, about 4 min per side, and then pour marinade over and cover for about 20 minutes. To make life easier, I also through a bunch of frozen vegetables in the dutch oven. Use what you got! Simple and tangy!
Greek Herb Roasted Chicken
1 whole chicken, marinated in red wine vinegar, lemon juice, S&P, rosemary, and oregano for a few hours. (I cut out the backbone and butterfly it, roasting it on a cooling rack over a tin foil lined baking sheet to catch all the grease.)
1 tbsp EVOO
additional S&P to season the skin
1/2 tbsp dried oregano
1/2 tbsp dried rosemary
1/2 tsp garlic powder
Arrange your butterflied chicken on the rack and make sure legs are both facing outwards and wings are tucked under for more uniform cooking. Slather EVOO over skin then sprinkle with salt and pepper (I used sea salt) and rosemary, oregano, and garlic. I roasted mine for 50 minutes in a 425 degree oven. Make sure to let it rest for at least an extra 10 minutes! Serve with TJ's tzatziki!
Walnut Pesto Chicken Breast
2 boneless skinless chicken breasts
Marinade: (2 hrs in the fridge'll do it!)
juice of 1 lemon
1/4 cup red wine vinegar
2 tsp salt
1 tbsp Meyer Lemon Olive Oil (or reg EVOO)
Pesto:
1 cup basil
1/3 cup walnuts
2 tbsp EVOO
1 tsp minced garlic
2 tbsp grated parmesan
1/2 tsp sea salt
1/4 tsp black pepper
Pulse pesto ingredients in cuisi until a thick paste forms, you may need to scrape the sides down once or twice. If you want this to be more saucy, add more oil as you pulse the mixture until you reach the right consistency. You'll need to add more salt most likely. I wanted mine to be more spread-like than saucy. Remove marinated chicken and place in baking dish, pour remaining marinade over chicken. Spread pesto over chicken and bake at 415 for about 45 minutes or until cooked through and juices are clear. Let sit for 5 min before eating!
Asian Melting Pot Marinated Chicken
1/3 cup reduced sodium soy sauce
3 tbsp thai fish sauce
2 tbsp sriracha
1/3 cup rice wine vinegar
1 tbsp sesame oil
1 tbsp asian seasoning
3 green onions, sliced thinly
Mix all ingredients and then pour over chicken in ziploc bag and throw in the fridge for a few hours. I broiled the chicken for 30 minutes using my convection feature and it came out perfectly cooked. A dash of lime juice would be great, and a sprinkle of pepper.
Almond Flour Chicken adapted from Kalyn's Kitchen
2 boneless, skinless chicken breasts, pounded
1 egg, beaten
1-2 T olive oil (enough to generously coat the baking sheet)
1/2 cup almond meal
1 tsp. paprika (not smoked or hot)
1/2 tsp. poultry seasoning
salt and fresh ground black pepper to taste
Turn on the oven to 400. Brush a baking sheet liberally with olive oil and put the pan in the oven to heat as the oven preheats.
Trim all visible fat and tendons from chicken breasts, and pound out making everything the same thickness. Crack egg into bowl and beat with fork.
Combine the almond meal, paprika, poultry seasoning, salt, and pepper in a bowl, mixing together well. Dunk chicken in egg and then dredge each piece into the almond meal mixture, pressing on with your fingers so it coats the chicken. Coat all the chicken before you remove the baking sheet from the oven.
When all chicken is coated, lay them on the hot baking sheet and cook 12 minutes, or until the side touching the pan is lightly browned. Remove pan from oven, turn chicken, and bake 10 minutes more on the second side, until lightly browned and cooked through.
Moroccan Chicken with Green Olives and Lemon Bon Appétit | May 2009
2 regular lemons
1 tablespoon coconut oil
1 large onion, halved, thinly sliced
2 garlic cloves, pressed
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
2 cups low-salt chicken broth
1 4 1/2-pound chicken, cut into 8 pieces, skin removed
1/2 cup green olives
Cut 1 lemon into 8 wedges. Squeeze enough juice from second lemon to measure 2 tablespoons; set wedges and juice aside. Heat oil in large skillet over medium-high heat. Add onion and sprinkle with salt and pepper; sauté until golden brown, about 8 minutes. Add next 5 ingredients; stir 1 minute. Add broth; bring to boil. Sprinkle chicken with salt and pepper; add to skillet. Add lemon wedges. Cover, reduce heat to medium-low, and simmer until chicken is cooked through, turning occasionally, 25 to 30 minutes. Transfer chicken to platter. Add olives and 2 tablespoons lemon juice to skillet. Increase heat to high; boil uncovered to thicken slightly, about 5 minutes. Season with salt and pepper. Pour over chicken.
Baked Buttermilk Chicken
2 boneless skinless chicken breast tenders
1 cup low-fat buttermilk
1/2 cup almond flour
salt/pepper to taste
Marinate chicken for a few hours in buttermilk in fridge. Remove from fridge 20 min prior to cooking. Preheat oven to 400. Pour flour onto large plate and season with salt/pepper and anything else you like, like some cayenne! Dredge chicken in flour and place on greased baking dish. Bake 25 minutes (or longer depending on size of tenders) or until golden.
Coconut Flour Chicken Curry
- 1 whole chicken cut into 6-8 piece
- 3 Tablespoons coconut oil
- 2 Tablespoons coconut flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon ginger powder
- 1/4 cup chopped onion
- 1/2 teaspoon minced garlic
- 1 tablespoon curry powder
- 2 cups chicken stock
- 1/4 cup water
Grilled Raspberry Balsamic and Thyme Whole Butterflied Chicken
- 1 whole chicken, butterflied*
- 3/4 cup raspberry balsamic vinegar
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon pepper
Chicken with Citrus-Garlic-Ginger Sauce
- 3 1/2 lb. chicken, disjointed and breasts de-boned or 1 whole chicken
- kosher to taste
- black pepper freshly ground, to taste
- 3-4 tablespoons coconut oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh ginger, peeled and minced
- 1 tablespoon lemon zest
- 1 tablespoon lime zest
- 1 cup chicken stock, preferably fresh
1. Disjoint chicken thighs and legs and de-bone breasts, reserving carcass and wings for chicken stock, if using a whole chicken, or use pre-cut chicken; reserve wings and neck for broth
2. Season chicken pieces with salt and pepper on both sides to taste.
3. Heat two tablespoons coconut oil in sauté pan over medium-high heat until shimmering.
4. Brown chicken pieces on all sides until golden brown and set aside (chicken will not be done).
5. Add garlic, ginger, and citrus zests to pan, tossing until softened and fragrant.
6. Deglaze pan with chicken stock, scraping up browned bits in pan. Return chicken to pan, cover, and simmer over low heat until chicken breasts reach 165° F (75° C) and thighs and legs reach 175° F (80° C). Remove chicken to serving platter as pieces reach target temperature.
Mexican Spiced Chicken with Brown Rice and White Beans (for GFG version sub quinoa/lentils for rice)
-Two bone in skin on chicken thighs, or breasts, whatever you prefer, brined*
-1/2 cup white beans (I used dried, which I boiled for 2 min. first and then let sit in water for one hour)
-1/2 cup brown rice
-2 1/2 reduced sodium cups of chicken stock
-4 green onions, sliced
-4 or 5 tablespoons your favorite salsa
-1 teaspoon oregano
-1/2 teaspoon cumin
-1/2 teaspoon cayenne
-salt/pepper
-Optional: green veggie- green peppers, broccoli, green beans, whatever.
Preheat oven to 450. Spray inside of DO with canola spray. Layer in beans and rice, then pour in stock. Can use reduced fat and reduced sodium stock, or half stock half water if preferable. Stir, then sprinkle in green onions, or regular onions, whatever! Then place chicken skin side up over rice/bean mixture. The cooking liquid will steam the chicken and keep everything moist and yummy while it's in the oven. And all the flavors from the chicken will create a really good sauce for the rice/beans. Season chicken, then cover with salsa and sprinkle in more green onions. Add veg if using. Cover with lid and that's it! Cook 45 min or until you smell the food, plus 3 minutes. *How do you brine? Put your chicken in a large tupperware and cover with cold, salty salty water! How salty? Add kosher salt until it will no longer dissolve! Brine for a few hours. Big difference! Especially with boring dry boneless skinless chicken breast.
Chicken Cacciatore
- 2 1/2 pound whole chicken to 3-Pound Cut Up
- 2 tablespoons coconut oil
- 1 cup coconut flour
- 2 1/2 cups sliced onions, thinly Sliced
- 5/8 cup green pepper, chopped
- 2 1/2 cloves garlic, crushed
- 1 24-ounce jar strained tomatoes
- 4 jars 7 oz. tomato paste
- 7 1/2 ounces sliced fresh mushrooms, drained
- 1 teaspoons kosher salt
- 1/3 teaspoon oregano
1. Wash chicken and pat dry.
2. Heat Virgin Coconut Oil in large skillet until almost smoking.
3. Coat chicken pieces with coconut flour.
4. Cook chicken in Virgin Coconut Oil over medium heat 15 to 20 minutes or until light brown. Remove chicken. Set aside.
5. Add onion rings, green pepper, and garlic to skillet. Cook and stir over medium heat until onion and pepper are tender.
6. Stir in remaining ingredients.
7. Add chicken to sauce. Cover tightly. Simmer 30 to 40 minutes or until thickest pieces are fork-tender.
Dijon and Caper Dutch-Oven Chicken
- 2 bone in, skin on chicken breasts
-1/3 cup red wine vinegar
-2 tablespoons capers
-2 tablespoons dijon mustard
-1 teaspoon salt
-1/2 teaspoon pepper
-1 shallot, chopped
-2 cups vegetables (or more)- carrots and green beans, broccoli and cauliflower, zucchini and spinach...
-one can garbanzo beans, rinsed and drained, or white beans, kidney beans, etc
-2 cups stock, reduced sodium
Marinate chicken for a few hours in ziploc bag with red wine vinegar, 1 tablespoon capers, and 1 tablespoon mustard, and salt and pepper. Preheat oven to 450. Spray inside of DO with whatever spray you use. Layer in beans if using, then pour in half the chopped shallot. Place marinated chicken skin up on top of the beans. Spread remaining mustard and capers over chicken, then sprinkle remaining shallot. Place vegetables around the chicken and cover with lid. Bake 45 minutes or until you smell the food, plus 3 minutes.
