Chicken Breast with Capers and Artichoke Hearts

I love artichokes! Artichokes are a very useful food.  They lend flavor and texture to a variety of different dishes.  One of my absolute favorite recipes is the Spinach and Artichoke dip that I got from the Olive Garden website.  I have since modified that recipe so that I do not have to buy Marscarpone Cheese, but still very delicious.  In this recipe, the artichokes add more than texture to the dish.  They had a very distinct flavor. I also love how the capers interact with the artichokes to give flavor.  In some previous recipes, I have substituted chopped green olives for capers, but I wouldn't make that substitute for this one.  They're just too important to the overall flavor of the dish.  This dish isn't for everyone, but we really loved it.

Chicken Breast with Capers and Artichoke Hearts

1 cup whole wheat or white flour

½ tsp. salt

1/8 tsp. white pepper, or to taste

1/8 tsp. black pepper, or to taste

2 lbs chicken breast tenderloins or strips

2 Tbs. canola oil

2 Tbs. extra-virgin olive oil

2 cups chicken broth

2 Tbs. fresh lemon juice

1 12 oz jar quartered marinated artichoke hearts, w/liquid

¼ cup capers

2 Tbs. butter

¼ cup chopped flat-leaf parsley

Combine flour, salt, and white and black peppers. Dredge chicken in seasoned flour and shake off excess. Heat canola oil and olive oil in a large skillet over medium-high heat. Add chicken breasts and cook until golden brown on both sides, and no longer pink on the inside; set aside. Pour in chicken broth and lemon juice. Bring to a simmer, scraping the bottom of the pan to dissolve the caramelized bits. Add artichoke hearts and capers, return to a simmer, and cook until reduced by half. Whisk butter into sauce until melted. Place cooked chicken back into pan, and simmer in the sauce for a few minutes to reheat. Serve on a platter sprinkled with chopped fresh parsley.

If you think you might be interested, give it a shot.  I wish I would have used angel hair pasta or rice, but Spaghetti was all I had on hand for some reason.  Maybe next time.  I hope you enjoy!!

Italian Crusted Chicken with Tomatoes and Mozzarella

This dish is sort of inspired by an appetizer. It's a mixture between bruschetta and caprese. Instead of toasted bread I used breaded chicken tenders.  It's a great way to stretch a few chicken breasts between some additional people.  If you find yourself with only three chicken breasts, but four people to feed, pound out those chicken breasts and cut them into strips.  Sliced mozzarella might be easier than shredded.  It would probably stay put on the chicken slightly better. The fresher the mozzarella, the better. If, for some reason, you decide to make this recipe (and you definitely should because it's delicious) do not put the prepared baking sheet into the oven until just before you're ready to serve.  You want them to be fresh right out of the oven.

Italian Crusted Chicken with Tomatoes and Mozzarella

1 cup all-purpose flour

1 ½ tsp. salt

1 tsp. ground black pepper

½ tsp. cayenne pepper

1 egg

1 cup bread crumbs

2 Tbs. olive oil, or as needed

1 pound chicken tenders

2 Tbs. olive oil

1 can stewed tomatoes (w/ liquid)

4 cloves garlic, chopped

10 fresh basil leaves

1 small onion, chopped

salt and black pepper to taste

mozzarella cheese

Preheat oven to 350 degrees F. Whisk together the flour, salt, black pepper, and cayenne pepper in a bowl. In a separate shallow bowl, beat the egg. Place the bread crumbs into a third bowl.

Heat olive oil in a skillet over medium heat. Dip each chicken tender into the seasoned flour, then into the egg; roll in crumbs. Pan fry the chicken tenders until golden brown on both sides, about 4 minutes per side. Transfer the chicken pieces to a baking sheet.

Heat 2 Tbs. olive oil in a skillet over medium heat, and stir in the tomatoes, garlic, basil, onion, and a pinch of salt and black pepper. Reduce heat and simmer the tomato sauce until it starts to thicken, stirring often, about 10 minutes. Spoon about 1 Tbs. of sauce over each chicken piece; top with a half piece of mozzarella cheese.

Bake in the preheated oven until the cheese is melted and bubbly, 8 to 10 minutes.

Definitely try this recipe!  It was very delicious.  I think this recipe could also make a great appetizer.  Cut the chicken breasts into smaller bits and cut your tomatoes up just a little.  Enjoy!!

Chicken Scarpariello

It's been a while since I've cooked or posted any new recipes.  When I went looking for something to post as I return from my little 'blogging vacation' I wanted to find something that didn't have a high fat content.  While this dish isn't really healthy, it definitely isn't laced with cheese and other fatty foods that I love. I felt this dish was very tasty.  I would've made a few changes, however.  I would have pounded out the chicken breasts.  I also would have browned them on a higher temperature before first removing them from heat.  I would then cut the temperature down while reducing the wine sauce.  I feel that chicken is much better when cooked at a lower temperature for a longer period of time.  I'll adjust the recipe that I post to reflect the changes that I would make.

Chicken Scarpariello

1 ¼ lbs skinless, boneless chicken breasts

3 Tbs. all-purpose flour

2 Tbs. olive oil

2 tsp. butter

2 Tbs. shallots, minced

2 cloves garlic, minced

1 cup water

½ cup white wine

1 cube chicken bouillon

½ tsp. dried rosemary, crushed

¼ tsp. salt

1 pinch ground black pepper

Cut chicken breasts into 1 x 3 inch strips, and dredge in flour. In 10 inch skillet, heat oil and butter (on medium-high heat). Add chicken. Cook, turning occasionally, until lightly browned on all sides (3 to 4 minutes). Using tongs, remove chicken from skillet and reduce heat to medium. Set aside and keep warm. Add shallots and garlic to the skillet. Sauté until softened (1 minute). Add water, wine, bouillon, and seasonings. Mix well. Cook, stirring frequently, until liquid is reduced by ½ (3 to 4 minutes). Return chicken to skillet, and cook until sauce is thick and chicken is heated through (2 to 3 minutes).

Add a delicious side of green beans and pasta and enjoy!

Hiatus

I'm really sorry that I haven't been posting lately. I have been involvednwith two musicals that have been taking up a large portion of my time. I will give you something to look forward to, though. I am hoping to find some great recipes for the outdoor chef. See you soon!!