Busy…and running out of options

Last week, I had an extremely busy week at work, and with yoga class after work, I did not have much time to spend in the kitchen.  When this happens, I am normally at a loss of inspiration until I decided to take a package of boneless, skinless chicken breasts and make baked chicken fingers.  I paired this with kale chips, and it was pretty remarkable by the healthiness of the meal.  In a pinch, try the Kale Chips I featured in an early post.

Baked Chicken Fingers

1 1/2 c. Panko Bread Crumbs

1 tbsp. Buttermilk Ranch Seasoning  (The one I used was from Penzey’s)

1 tsp. Smoked Paprika

1/2 tsp. Chipotle Tabasco Sauce

2 eggs

1/2 c. buttermilk

2 tbsp. grated parmesan reggiano cheese

Salt and Pepper for the chicken breasts

2 Boneless Skinless Chicken Breasts, cut into strips

In a medium bowl, beat eggs, buttermilk, chipotle tabasco sauce together.  In a 8 x 8 baking dish, combine the panko, spices, and grated cheese.  Dip the chicken strips in the egg mixture, then take each strip and transfer to the panko mixture.  Make sure that the panko mixture coats the chicken strip.

Bake in a 350 degree oven for 20 minutes or until the chicken temperature reaches 180 degrees and when cut shows no pink.

Since this dinner was made for two people, it can be easily doubled for a family of four.

Lazy Evenings

Normally, I make a conscientious attempt to cook, but lately, traveling for work and other events has kept me out of the kitchen.  However, I do have to say there are a few things that I have fell in love with in the kitchen lately.  One is Trader Joe’s Pumpkin Pancake mix.  It’s good stuff and a life saver for those lazy weekend mornings, when you want a home cooked breakfast or for a quick dinner.

Another thing is my hopeless addiction to the George Foreman Grill.  I love grilling.  The taste of charcoal marks on chicken or cedar plank salmon on the grill always reminds me of summer.  Since I have to wait for cedar plank salmon, I keep the summer tradition going with marinated chicken on the indoor grill.  So, I am sharing my favorite recipe for marinated chicken and it just requires a bottle of vinaigrette.

Marinated Chicken Breasts with Polenta

1 tube of Italian Herb Polenta (sliced and fried in olive oil)

1 package of chicken tenderloins (boneless, skinless and thawed)

1 bottle of  Sun Dried Tomato Vinaigrette or Greek Vinaigrette

In a glass dish, place chicken tenderloins then cover with vinaigrette.  Let chicken set for a couple of hours to develop a great flavor (as soon as I woke up this morning, I did this and let the flavor soak in while at work) in the fridge.

Once flavor develops and seeps into the chicken, place on the hot indoor grill.  Grill until light goes off.  Then, place chicken tenderloins over 2-3 polenta slices.

It was quite yummy and a healthy departure from the fattening pasta I had planned to fix.

Stay tuned for some holiday cooking starting this weekend.  I should have some good baked goodies planned.

Easy, Breezy Chicken Pot Pie

Over the weekend, I did not have much time to spend in the kitchen as planned.  One of the things I do every Sunday is cook meals for the week, so I have lunch and dinner every night.   However, since the weather was so beautiful, I focused on utilizing chicken as the key ingredient.  The first dish I made was a Mango Chutney-Greek Yogurt Marinated Chicken paired with Vegetable Medley rice.  I love mango chutney, and greek yogurt is becoming a staple in my kitchen, as it is healthier than sour cream.

Are you Mango for the Chicken?

1 package boneless chicken tenderloins (4 tenderloins)

2 tbsp. Cumin

4 tbsp. Mango Chutney

1 container (8 oz.) Stonyfield Farms Oikos Plain Greek Yogurt

In a small bowl, combine all four ingredients.  Add salt to taste.  Then in a glass casserole dish, spoon marinade over chicken.  Refrigerate for one hour, then grill.

Next dish I made was a scrumptious chicken pot pie.  You would have thought I spent all day in the kitchen slaving over this dish. In all honesty, I spent 5 minutes assembling this dish. The total cook time was 40 minutes.

Easy, Breezy Chicken Pot Pie

1 can of Crescent Rolls
2 tbsp. Cumin
1 can of Cream of Potato Soup
1 pkg of Frozen Mixed Vegetables
1 pkg of chicken tenderloins (cooked…I grilled mine without the marinade)

In a medium bowl, combine cream of potato soup, cooked chicken, frozen vegetables, and cumin. Then pour in a greased casserole dish, and then place crescent roll dough on top (do not separate into triangles). Bake in a 375 degree oven for 40 minutes. Remove from oven, cool slightly, then serve.