Pecan-Crusted Chicken

This is another recipe I found on Pinterest. It came from Betty Crocker's website and we really liked it! It was fairly easy to make. The only thing I did different from the original recipe was that I seasoned the chicken with salt and pepper before dipping into the yogurt and pecan/panko crumbs. The family really liked this one! I had to double the recipe for my family so that is what I'm going to post. Click the link for the original recipe.

4 boneless, skinless chicken breasts split lengthwise to make 8
1 1/2 c. panko bread crumbs
1 c. pecans, chopped fine
4 tbsp. chopped fresh Italian parsley
1 large container (12 or 16oz) greek fat free plain yogurt
extra virgin olive oil for frying

I split my chicken breasts lengthwise or you can use a meat mallet or rolling pin to pound chicken to 1/2 inch thick placing chicken in between waxed paper. Place yogurt in shallow dish and mixture of panko crumbs, pecans and parsley in another shallow dish. Season chicken with salt and pepper on both sides. Heat olive oil in large skillet over medium heat until hot.  Dip chicken in yogurt and then dip in panko crumb mixture until chicken is coated. Cook chicken in oil 8-10 minutes, turning once, until chicken is no longer pink in center and coating is golden brown.

*I'm a weirdo about cooking chicken on the stove...I always move the chicken from the skillet after frying to a baking sheet and place in oven at 350F for about 10 minutes just to make sure it's cooked through. I let it cook while I finish up my side dishes. I served with wild rice and broccoli.  My kids don't like wild rice so they had mashed potatoes with brown gravy as a side. They liked the chicken with just a drizzle of gravy on it but the chicken had enough flavor without. You could do either way.

Double Crunch Honey Garlic Chicken Breasts

I saw this recipe on Pinterest and thought I'd share it. I didn't take a pic and don't want to steal their picture so here's the link and it will take you to the original post and recipe. It was really good and all of my family really liked it!

http://www.nlrockrecipes.com/2012/04/doube-crunch-honey-garic-chicken.html

Chicken Florentine Alfredo

There is a restaurant here in Maine that we really, really like. And every time we go there I get the same thing...their Chicken Florentine Alfredo. It. is. so. good.  The other day we were trying to figure out what we were going to make for dinner with the thawed chicken we had...so we thought we'd try to mimic the recipe. It turned out almost exactly the same! I was really easy and super good!

-3 boneless, skinless chicken breasts split lengthwise to make 6 pieces (or amount you need, I need 6)

-cajun spice mix (recipe below or you can use store bought)

-1 small package linguini (I used a 1lb box) cooked according to directions on package al dente

-Alfredo sauce (store bought or homemade if you have a recipe, I don't have a recipe I like)

-handful of baby spinach, chopped fine

-1 tomato, chopped for garnish

-grated parmesan to top if desired 

I found this recipe for blackened seasoning on Allrecipes.com. I really liked it although it was a bit spicy for my kids. I think next time I will reduce the amount of cayenne pepper I use for them. (*We did find that as we ate and the chicken was kind of mixed in with the noodles and sauce that the sauce tamed the spicy-ness of the chicken) This spice mix tasted very much like the chicken I had at the restaurant.  You can also just buy a cajun spice mix at the store if you would like.

Tom's Blackened Seasoning

1 tbsp. paprika
4 tsp. dried thyme
2 tsp. onion powder
2 tsp. garlic powder
1 tbsp. white sugar
2 tsp. salt
1 1/2 tsp. black pepper
1 tsp. cayenne pepper, or to taste
1 tsp. dried oregano
1/2 tsp. ground nutmeg
3/4 tsp. ground cumin

Mix all spices in a container that has a lid and shake vigorously until well combined. This makes enough to coat six chicken breasts (or fish if you prefer).

This is where I cheated...I don't have a recipe for Alfredo sauce that I like. I like the Classico jar of Alfredo sometimes but didn't think it would be good for this recipe. So we just picked up a pint of Alfredo sauce from Olive Garden. I think it was less than $5...about the same as a jar at the store. But better... :) Anyone have a really good recipe for Alfredo? Send it to me!

Start with preparing chicken; clean it, split lengthwise, sprinkle with spice mixture on both sides to coat then set aside. You can blacken your chicken but we just grilled it on the grill until it was cooked through.  Start your grill heating (unless you are blackening chicken on stove and using oven). Boil water to start cooking noodles according to directions on package. While noodles are cooking,  warm Alfredo sauce in sauce pan and add chopped baby spinach to sauce to warm and soften. It doesn't take long and you don't want the spinach too soggy. When noodles are almost al dente put your chicken on the grill. Because they are split they will cook very fast.  I think ours was done in less than 10 minutes. While chicken is grilling, drain noodles and place in large mixing bowl. Add Alfredo sauce and toss to coat all noodles. I didn't use all of the pint...use what you like for your taste . Remove chicken from grill. Serve linguini and Alfredo on large plate, place scored blackened chicken on top and garnish with chopped fresh tomatoes. YUM!

This recipe made 6 servings.

Peanut Butter Bars

(click on picture to enlarge)

I'm sure everyone in the west has this recipe (or one similar to it) but we found out last week when we made them here in the east not many people had ever heard of them...I was really surprised. We took some bars to some friends that had never heard of them, my hubby took some to work and the girls there had never heard of them either and my girls took some to school; same thing! ...but everyone that tried them loved them! They are SOOO yum!  Just be sure you don't over bake them or you will have to call them "the most disgusting peanut butter bars"...lol... family joke.

Cream together:
1 c. brown sugar
1 c. white sugar
1 c. butter, softened
1 c. peanut butter, creamy
2 eggs
1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda

Add:
2 c. flour
2 cups quick oats

Pat out on large cookie sheet sprayed with cooking spray. Bake at 350F for 15 minutes (I take them out at 14 minutes). While still warm, spread layer of peanut butter and let cool completely. I sometimes put the cookie sheet in the freezer to help peanut butter to set up faster. It will be easier to spread the chocolate frosting if peanut butter is set.  When pan is completely cool spread layer of chocolate frosting and enjoy! These are very rich so I cut the bars very small.

Chocolate Frosting:
1 c. butter, softened
8 c. powdered sugar
1/4-1/2 c. milk (depending on how thick you like your frosting)
1 tsp. vanilla
1/2 c. cocoa
1 c. chocolate chips, melted

Cream butter and sugar, adding milk 1 tbsp. at a time until desired consistency. Mix in vanilla. Melt chocolate chips in microwave, 20 seconds at a time, then stir, then 20 seconds again etc. until chocolate is just melted. Do not let chocolate get too hot; only microwave until barely melted. Drizzle chocolate into icing mixture and continue to mix. Add 1/2 c. cocoa and mix well. Spread on peanut butter bars.