Tag Archives: chicken

Almond-Crusted Chicken

11 Jan

Super great alternative to breaded chicken! My kiddos loved these chicken nuggets! ;o) They asked me when I would be making them again!


Almond-Crusted Chicken


¾ cup almonds, coarsely chopped
2 teaspoons Jamaican jerk seasoning or favorite seasoning
¼ teaspoon kosher salt
1 teaspoon grated lime rind
1 ½ pounds skinned and boned chicken breast cutlets
1 tablespoon olive oil, divided


1. Process  almonds and next 3 ingredients in a food processor or blender 45 seconds or until finely ground. Place almond mixture in a shallow bowl.

2. Brush chicken evenly with ½ Tbsp. olive oil. Dredge chicken in almond mixture.

3. Cook chicken in remaining ½ Tbsp. (or more if needed) hot olive oil in a nonstick skillet over medium-high heat 4 minutes on each side or until done.

Makes about 5 servings



Balsamic Chicken with Rosemary and Garlic

3 Jan

Inspired from the “Make it Paleo” Cookbook. I served this to my family and dinner guests last night. A huge hit!

Balsamic Chicken with Rosemary and Garlic


6 boneless, skinless chicken breasts (organic free range is best choice)
2 tbsp extra virgin olive oil
½ cup balsamic vinegar
4 cloves garlic, minced (or all ready minced in the tub from Costco. makes it faster)
4 tbsp fresh rosemary
salt and pepper to taste


Rinse chicken breasts and place in baking dish. I used my stoneware bar pan.

Drizzle olive oil over chicken breasts.

Sprinkle salt and pepper over chicken.

Press fresh garlic and rosemary into chicken breasts.









Bake at 400 for about 25-30 minutes, or until thermometer reads 165°F.

Remove chicken from oven and pour ½ cup balsamic vinegar over fully cooked chicken breasts.










Easy Breezy Roast Chicken

5 Nov

Easy Breezy Roast Chicken

No leg tying twine fuss or anything of the sort. Wash it, butter it, season it and pop it in the oven!


1 Organic Free Range Whole Chicken
Garlic powder
4 tbs butter (Ghee or clarified butter for 21DSD)


Preheat oven to 375. Wash chicken and remove inside packet of gizzards. Rub the butter all over the outside of the chicken. You can tuck some under the skin of the chicken too. Coat whole chicken on all sides by sprinkling your seasonings on the whole chicken. Place lid or foil over chicken and bake. Baste at least twice while cooking. Cook until your thermometer reads done. ;o) About an hour and a half.

Here I went ahead and baked two so we had enough for dinner guests and left overs. ;o)








You can fry up the gizzards too. If someone in your family likes them. Sprinkle them with salt and pepper, roll them in your favorite flour





and fry in hot oil until golden brown.

Crock~Pot Coconut Chicken Curry

9 Sep

Crock~Pot Coconut Chicken Curry


2 lbs chicken whole legs including thigh (you can request these from your butcher)

2 13.5oz cans Coconut Milk

2 14.5 oz Stewed Tomatoes

2 Small Eggplants

2 Red Bell Peppers

2 Green Bell Pepper

2 Sweet potatoes

1 large sweet onion

3 minced garlic cloves

2TBS Curry Powder

2tsp Salt

2 tsp Coriander

2 tsp Cumin

Sprinkle pepper


Cut off the peel on the eggplants and sweet potatoes. Chop all veggies into chunks.  Fill Crock with veggies and garlic.






Pour 1 can of tomatoes over top. Sprinkle all seasonings over top except pepper. Pour in 2 cans of Coconut Milk. Place Whole Chicken pieces on top. Sprinkle the chicken with black pepper. Pour 1 can of tomatoes over top of the chicken pieces.






Let cook on High for 5 hours.  Remove chicken, shred meat off the bones and place meat back into the crock.

If it seems too juicy mix in 1 tablespoon of cornstarch into a small puddle in the center of the crock. Let it sit simmering for at least 20 minutes.

Serve with Brown rice.  I made this with no extra chili so Lottie would eat it. 😉 She doesn’t like spicy. If you want spicy add some chili sauce. Or Cayenne pepper. ;o) Jeremy added those to his.  I used dark because it is Jeremy’s favorite.  It made the whole meal SO D-Lish! He loved it! More calories with dark meat, but the flavor the dark meat adds is worth it!

Chicken Mole`

7 Sep

Chicken Mole`


8 bonelss, skinless chicken breast halves
¼ cup vegetable oil
1 onion, chopped
2 garlic cloves, minced
4 oz chopped green chilies
1 cup chicken broth
8 oz tomato sauce
1 tsp. salt
2 tsp. chili powder
2 tsp. sugar
2 cloves
1 oz unsweetened baking chocolate
2 tbs, creamy peanut butter
¼ tsp. Tapatio sauce optional


Brown the chicken breasts in the oil and set aside.

Saute the onion and garlic in the pan you used for the chicken. Add the green chilies.

Add the rest of the ingredients, and stir until the chocolate is melted.

Add the browned chicken breasts, cover, and cook over low heat for 30 minutes. Remove cloves before serving.

If you like, serve with rice and beans, guacamole and tortillas.

Chicken Panini with Fig Jam

6 Sep

Chicken Panini with Fig Jam


* ¼ cup fig jam
* 1 (8-ounce) ciabatta, cut lengthwise
* ¼ cup crumbled blue cheese
* 2 tablespoons butter, softened
* 8 ounces sliced cooked chicken breast
* 1/4 teaspoon freshly ground black pepper
* 2 cups arugula leaves
* 1 teaspoon fresh lemon juice



Spread jam over cut side of top half of bread. Combine cheese and butter in a bowl, stirring until smooth. Spread cheese mixture over cut side of bottom half of bread. Arrange chicken evenly over cheese mixture; sprinkle with pepper. Place top half of bread, jam side down, over chicken.

Heat a large nonstick skillet over medium heat, and add sandwich to pan. Place a heavy cast-iron skillet on sandwich; cook 5 minutes or until both sides are browned, turning once.

Place arugula in a bowl. Drizzle juice over arugula; toss gently. Remove top bread half from sandwich. Arrange arugula mixture over chicken. Replace top bread half.

Not Toasted:

Leave out the butter, build the sandwich. Do not toast in pan. Serve.