Category Archives: Main Dish

Chicken, Main Dish

Crispy Sesame Chicken

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1 cup grated Parmesan cheese
1/2 cup fine, dry breadcrumbs
1/4 cup plus 2 tablespoons sesame seeds
1 (3 to 3 1/2 pound) broiler-fryer, cut up
1/2 cup butter, melted
Combine first 3 ingredients in small bowl. Dip chicken in butter; dredge in breadcrumb mixture. Place chicken in 13 x 9-inch baking dish. Bake at 350 degrees F for 1 hour or until done.
 6  Servings
Chicken, Main Dish

Crispy Fried Chicken Cutlets

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3 tablespoons honey
2 tablespoons Dijon mustard
1 tablespoon white wine vinegar
2 cups buttermilk
2 tablespoons hot pepper sauce
2 tablespoons Dijon mustard
1 egg
1 1/2 teaspoons dried oregano
1 1/2 pounds chicken breasts, cutlets – thinly sliced
2 cups bread crumbs, Panko Japanese bread crumbs
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/2 quarts vegetable oil, for frying
Sauce: 
Whisk together first 3 ingredients in a small bowl.  Set aside until serving.
Chicken:  In large glass bowl, whisk buttermilk, pepper sauce, mustard, egg and 1 teaspoon oregano.  Add cutlets; turn to coat with marinade.  Cover with plastic wrap.  Refrigerate 1 to 2 hours. 
In shallow dish, toss together bread crumbs, remaining oregano, salt and pepper.  Set aside mixture.  In deep pot, heat oil until 350 degrees on deep fat frying thermometer – or until crumbs sizzle when dropped into the oil.  One at a time, remove cutlets from marinade and coat with bread crumbs.  Fry until golden brown.  Drain on paper towels.
Serve with dipping sauce.
8  Servings
Asian, Chicken, Main Dish, Make Ahead

Spicy Sweet Glazed “Dump” Chicken

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Thumbs up for this easy recipe!  Served it with Jasmine rice and steamed broccoli.  I omitted the Tabasco for the sake of the kiddo and just sprinkled crushed red pepper on my serving.

1 pound boneless, skinless chicken breast, cubed
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Chicken, Main Dish, Make Ahead

Creole Dump Chicken

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1 1/2 Pounds Chicken Pieces
1 Tablespoon Olive Oil
1/4 cup Chopped Onion
1/4 cup Bell Pepper
1 Clove Minced Garlic
14 oz can Whole Tomatoes (Chopped and undrained)
2 Teaspoons Worcestershire
2 Teaspoons Red Wine Vinegar
1/2 Teaspoon Dried Basil
1/4 Teaspoon Salt
1/4 Teaspoon Pepper
1/4 Teaspoon Pepper Sauce (Optional)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.
To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).
6 Servings
Main Dish, Pasta, Vegetables, Vegetarian

Creamy Veggies with Spaghetti

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1/2 lb broccoli florets
1 cup sliced zucchini
1 cup sliced fresh mushroom
1 cup thinly sliced carrot
1 tablespoon olive oil
8 ounces spaghetti
1/4 cup chopped onion
3 cloves minced garlic
2 tablespoons butter
2 tablespoons flour
3 tablespoons chicken bouillon
1 teaspoon thyme
2 cups milk
1/2 cup shredded Swiss cheese
1/2 cup shredded mozzarella cheese
2 tablespoons grated Parmesan cheese
In large skillet, sauté broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender.  Set aside.  
Cook spaghetti according to package directions.  
In another saucepan, sauté onion and garlic in butter for 30 seconds. Stir in flour, bullion and thyme.  Slowly add milk, bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low; stir in cheeses.   Add vegetables; heat through.  Drain spaghetti; toss with vegetable mixture.
4  Servings