arabic desserts: chicken

Showing posts with label chicken. Show all posts

Chicken Parmesan Wraps

Wrap up some garlic-grilled chicken, smother it with your favorite marinara sauce and cheese, and you have a delicious chicken Parmesan wrap.

You will enjoy it, and your family will too!

Chicken Parmesan Wraps – Inspired by a recipe I saw on Candace Cameron Bure’s Blog

Ingredients

2 chicken breasts, cut into 1 1/2 inch slices
Olive oil
Salt & Pepper
1/4 tsp. minced garlic
1 C tomato sauce
2 tsp. minced onion
1 tsp. basil
1 tsp. oregano
4 T Parmesan cheese
Mozzarella cheese
6-8 tortillas

Directions

Begin by cooking your chicken in a little olive oil seasoned with salt, pepper and 1/8 tsp. minced garlic. Brown on all sides, about 3-4 minutes/side and then cook until internal temperature reaches 180 degrees.

Meanwhile, heat 1 C tomato sauce, 2 tsp. minced onion, 1/8 tsp. minced garlic, 1 tsp. basil and 1 tsp. oregano, in a small saucepan until warmed throughout. Heat on low to avoid splattering of tomato sauce. Trust me, not fun.

Then, pre-heat your griddle to about 250 degrees. Place your tortillas on the griddle. Top each with 1/8 C tomato sauce mixture (more or less to taste) right down the middle. Top with 1 T Parmesan cheese and allow the cheese to get a little melty.

Take your cooked chicken strips and place them down the center of each tortilla. Top with sliced Mozzarella cheese.

Wrap up the tortillas and use a toothpick to hold them together.

Serve warm.

If you are serving less than 4-5 people, we recommend only making up enough wraps to serve your family. Save the ingredients in the refrigerator for leftovers, but they are best prepared right before you eat them!

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Crockpot Beer Can Chicken Legs

With fall in full swing, nothing is better than a crockpot meal.

This dinner is tasty and easy to toss together, and goes well with potatoes or winter squash.

Crockpot Beer Can Chicken Legs – Adapted from Lovely in Pink

Ingredients

6-8 chicken legs
1 can of beer
1 garlic clove, minced
1 T minced onion
1/2 tsp. basil
1/2 tsp. parsley
1/4 tsp. paprika
salt & pepper, to taste

Directions

Place the chicken legs in the crockpot, and sprinkle with minced garlic, onion, basil, parsley, paprika and salt & pepper.

Pour the beer over the top.

Cover and cook on low for 6-8 hours. In the last half hour of cooking, crack the lid open a bit.

Serve warm.

Enjoy!

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Grilled Chicken with Summer Vegetables

There is something about grilled chicken that I love. I’ve been tempted to grill up tons of chicken before it snows so we have delicious grilled chicken during the winter. But, that just seems strange.

Grilled chicken is for summer.

I can’t believe I’ve waited as long as I have to pair it with sautéed summer vegetables.

I was inspired by Erin at $5 Dinners; her pork chops with zucchini and tomatoes looked delicious and that planted the seed.

I am thankful because this dinner was delicious.

Grilled Chicken with Summer Vegetables – Inspired by $5 Dinners

Ingredients

4 chicken breasts, or 8 chicken tenders
Montreal Chicken Seasoning, low-sodium preferred
2 medium zucchini
1 medium summer squash
4 oz. baby bella mushrooms
1/2 C cherry or grape tomatoes, halved

Directions

Preheat your grill to medium, then place the chicken breasts onto the grill. Sprinkle the Montreal Chicken seasoning (by McCormick) over the top. Grill over medium heat, 4-5 minutes, and then flip over. Season the other side and cook for 4-5 minutes.

Cook the chicken for 20 minutes, turning every 5-10 minutes, until the chicken reaches an internal temperature of 180 degrees.

Meanwhile, wash and quarter your zucchini, summer squash and bella mushrooms. Place them in a large skillet and sauté with a spray of olive oil and dash of salt & pepper.

Sauté them over medium heat for 5-7 minutes, until veggies are crisp-tender and mushrooms have released their liquid.

Add in the tomato halves. Continue cooking for an additional 5 minutes.

Serve the summer veggies over the chicken (and brown rice, if interested).

Enjoy!

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Crockpot Italian Chicken Sandwiches

This is a simple sandwich, great for summer, because you don’t have to turn the oven on, or even use the griddle or stovetop.

Toss the ingredients in the crockpot in the morning, and 4-5 hours later, you can have a delicious lunch.

Crockpot Italian Chicken Sandwiches – Adapted from Shugary Sweets

Ingredients

4 Whole Wheat buns
2 Chicken Breasts
1 medium red bell pepper, diced finely
3 tsp. Italian seasoning
2 C fresh spinach (or 10-12 oz. frozen spinach)
2 garlic cloves, minced
Extra sharp cheddar cheese

Directions

Place the chicken breasts into a lightly greased crockpot. Season with 3 tsp. Italian seasoning and 2 minced garlic cloves. Cover and cook on high for about 4 hours, until chicken reaches 180 degrees.

About 20 minutes before the chicken is done, finely dice up the bell peppers. Sauté them in a skillet until crisp-tender.

Shred the chicken using two forks or your mixer.

Add in the spinach and bell pepper and cook on high for 30 minutes.

Sprinkle or layer cheese over the top of half of your whole wheat bun. Top with chicken mixture.

Serve warm.

Enjoy!

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Chicken Pesto Sandwiches

I love being home for the summer, but lunches can become a challenge! You want something that is summer-like, but you can only do cold cuts so many times. So, why not change things up with this delightful sandwich.

Whole wheat bread. Check.

Melted, gooey Mozzarella cheese. Check.

Sweet and tangy roasted tomatoes. Check.

Creamy pesto wrapped around shredded chicken. Check.

These sandwiches were a huge hit! The perfect thing to get us out of our summer sandwich rut.

Chicken Pesto Sandwiches – Adapted from Chung-Ah Rhee

Ingredients

1 (15oz) can cooked chicken, shredded
1/2 C creamy spinach pesto
Whole Wheat Buns
Mozzarella Cheese
Roasted Tomatoes

Directions

Begin by mixing together the shredded chicken with 1/2 C of the pesto. Set aside.

Next, slice open your roll/bun. On one half, place some mozzarella cheese slices, to taste.

Pop that bread into the oven, under the broiler and broil for about 5 minutes until cheese is melted and bread is slightly toasted.

Top with 4-5 T of the chicken mixture and roasted tomatoes.

Enjoy!

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Chicken Parmesan Burgers

After a week of rhubarb recipes, it’s time we change things up. If you love rhubarb, don’t worry – the best is yet to come! But, if you aren’t a fan of rhubarb, or don’t have it growing like a weed in your yard, then this is a recipe for you. A change of pace.

An amazing dinner – perfect for summer months. I recommend topping it off with rhubarb dessert. Sorry. Just couldn’t resist that chance.

The recipe comes from Iowa Girl Eats, an absolutely delightful blog. Do go visit, if you haven’t been there.

Krisitin’s original recipe was for a meatball sub, but as I was shaping the meatballs, I thought that burgers might be an even better option.

Turns out, they were a whole lot easier to eat! We also tossed in frozen spinach to the burgers and made our own buns and marinara.

Either way you make them, you’re bound to enjoy.

Chicken Parmesan Burgers – Adapted from Iowa Girl Eats

Ingredients

1 medium zucchini
1 1/2 tsp. minced garlic, divided
1 C spinach (fresh or frozen, torn)
1/3 C Panko bread crumbs
1/3 C shredded Parmesan cheese
salt & pepper
1 egg
2 tsp. basil, divided
1 lb. extra lean ground turkey or chicken
1 C tomato sauce
2 tsp. minced onion
1 tsp. oregano
Mozzarella cheese
Whole Wheat Buns

Directions

Begin by shredding the zucchini. Add to the shredded zucchini 1 tsp. minced garlic, 1/3 C panko bread crumbs, 1/3 C shredded Parmesan cheese, 1 C spinach (we used frozen), 1 egg, 1 tsp. of basil and a few pinches of pepper along with a dash of salt.

Mix in 1 lb. extra lean ground turkey or chicken. Use clean hands (or a fork if you don’t like touching raw meat) and mix the meat mixture together.

Shape the meat mixture into patties or meatballs, or a combination of both.

Place meatballs and patties onto a lightly greased, tinfoil-covered cookie sheet. Wash hands thoroughly after handling raw meat.

Bake at 400 degrees for 20 minutes, or until internal temperature reaches 180 degrees.

Meanwhile, prepare the marinara sauce by combining 1 C tomato sauce with 1/2 tsp. minced garlic, 1 tsp. basil, 1 tsp. oregano and 2 tsp. minced onion. Stir well.