Lemon Chicken Breasts

This is another Barefoot recipe that is really easy to put together and tastes delicious.  If you’re looking to something light and summery – this is it! 

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Parmesan Crusted Chicken

These chicken tenders are the perfect accompaniment to a dish like the veggie lasagna or a great appetizer when entertaining. 

INGREDIENTS

  • 1 lb. – 1  1/2 lb. chicken tenderloins
  • 1 cup flour
  • 2 eggs, beaten
  • 1 cup Italian breadcrumbs (you can also use seasoned panko breadcrumbs for extra crunch)
  • 1 cup powdered parmesan cheese (if you have grated parmesan, just pop it in the food processor and process until it’s powdery)
  • Olive Oil

HOW TO MAKE IT

  • If you want to make chicken nuggets, cut each tenderloin in half – otherwise, just use the whole tenderloin as it is
  • Pour the flour, eggs, and breadcrumbs into three separate containers (I use these breading pans – they’re great)
  • Dredge your chicken it the flour (shake off any excess), then dip it in the egg, and finally coat it in breadcrumbs and parmesan
  • Continue this process with all of the chicken tenderloins
  • Brush a baking tray with olive oil and place the breaded tenders onto the tray
  • Generously brush the breaded chicken breasts with olive oil
  • Bake for 20 minutes (10 minutes on each side) at 350°F
  • Remove the chicken from the oven and layer the cutlets on a dish in between paper towels (to blot excess oil)
  • If you’re making nuggets, they’re great served with honey mustard, ketchup and BBQ sauce



Chicken Parmesan

I’m always in the mood for anything followed by … Parmesan.  Plus, baking the chicken cutlets instead of frying them makes this dish a healthier choice (bonus).

INGREDIENTS

  • 1 lb. chicken breasts (or veal), pounded fairly thin (about 1/3″ thick)
  • 1 cup flour
  • 2 eggs, beaten
  • 2 cups Italian breadcrumbs
  • Olive Oil
  • Robust Red Sauce (approximately 1-2 cups, depending on preference)
  • Mozzarella cheese, grated
  • Parmesan cheese (or Pecorino Romano), grated

HOW TO MAKE IT

  • Prepare your chicken breast by pounding it out and cutting into pieces of desired size (I typically get 7-8 cutlets per pound)
  • Pour the flour, eggs, and breadcrumbs into three separate containers (I use these breading pans – they’re great)
  • Dredge your chicken it the flour (shake off any excess), then dip it in the egg, and finally coat it in breadcrumbs
  • Continue this process with all of the chicken breasts
  • Brush a baking tray with olive oil and place the cutlets onto the tray
  • Generously brush the breaded chicken breasts with olive oil
  • Bake for 20 minutes (10 minutes on each side) at 350°F
  • Remove the chicken from the oven and layer the cutlets on a dish in between paper towels (to blot excess oil)
  • On a clean baking tray, spoon a bit of sauce where you plan on placing each cutlet.  Place the baked cutlets on top of the sauce, cover with desired amount of sauce and top off with equal parts mozzarella and parmesan (or pecorino romano) cheese
  • Put the cutlets back in the oven at 350°F for 10-15 minutes or until the cheese has melted



Rosemary Chicken Salad

This chicken salad is fresh and full of so many different flavors that blend together perfectly.  What’s better is that it’s the perfect solution for leftover roasted chicken.

INGREDIENTS

  • 3 cups chicken breast, roughly chopped (this can be oven-roasted, which is more flavorful, or poached)
  • 2 stalks of celery, chopped
  • 2 scallion chutes, diced
  • 1 sprig of fresh rosemary, chopped (or 1 tsp dried chopped rosemary)
  • 1/3 cup mayonnaise
  • 1 tbsp dijon mustard
  • 1/2 tsp garlic powder
  • Salt to taste
  • Pepper to taste

HOW TO MAKE IT

  • Combine the chopped chicken breast, celery, scallions and rosemary in a medium bowl
  • In a separate bowl, mix together  the mayonnaise, mustard, garlic powder and salt and pepper
  • Combine the mayonnaise mixture with the “dry” ingredients
  • Serve on fresh bread with lettuce for extra crunch

Chicken Marsala

This dish might sound daunting, but it’s actually really easy to make.  It pairs perfectly with wild rice and fresh veggies.

INGREDIENTS

  • 1 lb.  –  1   1/2  lb. boneless, skinless chicken breasts cut in half and pounded fairly thin (you can also substitute veal)
  • 1/2 cup flour
  • 3 cups sliced mushrooms (cremini, oyster, shitake)
  • 2 garlic cloves, pressed
  • 1 shallot, finely chopped
  • 3/4 cup Marsala wine
  • 1 cup chicken stock
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 3 tbsp butter

HOW TO MAKE IT

  • Pour the flour into a shallow bowl or plate
  • Season the chicken breasts (or veal) with salt and pepper and then dredge them in the flour, shaking off any excess flour
  • In a large saute or frying pan, heat the oil over medium-high heat until its very hot but not smoking and add 1 tbsp of butter
  • Cook the chicken breasts  (or veal) until golden brown on both sides (approximately 3 minutes per side) – transfer onto a plate and set aside
  • Add 1 tbsp of olive oil and add in shallot and garlic – saute until fragrant
  • Next, add in all of the mushrooms and 1 tbsp of butter
  • Cook, stirring often, until the mushrooms are tender and golden brown around the edges and have given off their liquid
  • Add the Marsala and bring to a boil, scrape the bottom of the pan to remove any browned bits from the bottom
  • When the wine has reduced by 1/2 add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly
  • Lower the heat to medium and return the chicken breasts (or veal) to the pan and continue to cook until they are cooked through and the sauce has thickened (approximately 5-6 minutes).  If you want a thicker sauce, sprinkle in flour one tbsp at a time and stir well to avoid clumps
  • Swirl in the remaining tbsp of butter and add salt and pepper to taste


Buffalo Chicken Dip

This dip is another perfect addition to your football game day lineup.  I don’t even like blue cheese and I can’t resist this dip…

INGREDIENTS

  • 1 – 8 oz. package of cream cheese
  • 1/2 cup ranch or blue cheese dressing (I use ranch… you now know why)
  • 1/2 cup Frank’s Redhot Buffalo Wing Sauce
  • 1/2 cup crumbled blue cheese
  • Chopped rotisserie chicken breast (I typically buy a whole rotisserie chicken and use all of the white meat; you could also use leftovers)
  • Round loaf of bread (i.e. boule) for serving
**I typically double this recipe when I make it**

HOW TO MAKE IT

  • Soften the cream cheese on low power in the microwave until it is very easy to work with but not melted
  • Place the softened cream cheese into a mixing bowl with the dressing and Frank’s Redhot and mix with a mixer on LOW speed  (hand held or standing)
    • I’ve mixed this on high and made an absolute DISASTER in the kitchen — now I mix this with the bowl in the sink
  • Fold in the crumbled blue cheese and chopped chicken breast
    • The amount of chicken in this dip is totally up to you – put as much or as little as you desire
  • Bake at 350°F for 20 minutes
    • I usually serve this dip in a cut out bread bowl
      • To do this, buy a crusty boule and cut large circle out of the top and dig out the middle
      • Then pour the dip into your bread bowl and serve with another cut up boule and chopped celery