Posts tagged ‘chicken breast’

Quick and Easy Chicken and Sausage Jambalaya

This classic Louisiana dish has a thousand varieties, and everyone says theirs is the best and most authentic. While I won’t say that, I will say this recipe is easier than most of the cryptic ones I’ve found, and yields a delicious result which is what I’m after during a busy week. The leftovers reheat beautifully and are great for lunches.

Recipe: Chicken and Sausage Jambalaya


  • Difficulty: Easy
  • Serves: 4-6
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes


  • 1 3 lb. broiler chicken, cut up
  • 1 Tbsp paprika
  • 3 Tbsp. olive oil
  • 1 c. chopped onion
  • 1 c. chopped green bell pepper
  • 2 ribs celery, chopped
  • 2 cloves garlic, minced
  • ½ lb. smoked sausage, thinly sliced
  • 2 cans (14.5 ounces each) stewed tomatoes
  • 2 c. chicken broth
  • 1 c. long-grain rice
  • 2 tsp. leaf thyme, crumbled
  • 1 ½ tsp. salt, or to taste
  • ¼ tsp. pepper
  • ¼ tsp. hot pepper sauce such as Tabasco
  • 1 lb. shrimp, shelled and deveined


  1. Wash the chicken and pat it dry. Sprinkle the paprika over both sides of the chicken pieces and rub it in to distribute it evenly.
  2. Heat the olive oil in a large skillet over medium-high heat until it just shimmers. Add chicken and brown on all sides. Remove chicken from skillet and reserve.
  3. Add the onion, green bell pepper, celery, and garlic to the skillet. Reduce the heat to low and Sauté the mixture until the onion is tender, about 10 minutes.
  4. Stir in the sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Increase the heat to medium and bring to a boil.
  5. Reduce the heat, cover, and simmer for 30 minutes, or until the chicken is tender and the rice is fluffy.
  6. Stir in the shrimp and cook about 3 minutes longer, or just until the shrimp turn pink.

Tips, Tricks and Tweaks

  • If you don’t want to have to debone a chicken, you can shorten the cooking time on this recipe to about 20 minutes by just using 4 chicken breasts or chicken thighs.

March 24, 2010 at 9:04 am Leave a comment

Simple Boneless Skinless Chicken Breast Recipe: Chicken with Avocado Salsa

New Year’s resolutions. We all make them and losing weight or eating healthier is often near the top of everyone’s list. We all make them with the noblest of intentions, but by February most of us are staring at a juicy burger or a chocolate dessert. The hustle and bustle of everyday life, missed favorite foods, and a whole host of other factors make it hard to stick with our resolution. But, when you have a collection of easy and healthy recipes in your dinner arsenal, it’s easier to stick with your resolutions and turn them into reality. This recipe is one of my favorite light and healthy main dishes. It cooks quickly is a tasty twist on the typical healthy chicken breast.

Recipe: Marinated Cilantro Chicken with Avocado Salsa


  • Difficulty: Easy
  • Serves: 4
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes


For the chicken

  • 2 Tbsp. minced fresh cilantro
  • 2 ½ Tbsp. fresh lime juice
  • 1 ½ Tbsp. olive oil
  • 4 6 oz. boneless skinless chicken breast halves
  • 1/4 teaspoon salt
  • Cooking spray

For the salsa

  • 1 c. chopped plum tomatoes (about 2)
  • 2 Tbsp. finely chopped onion
  • 2 tsp. fresh lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh ground black pepper
  • 1 medium avocado, peeled and diced


  1. Combine the cilantro, lime juice, olive oil and chicken in a large bowl.
  2. Toss and let stand for 3-5 minutes while you prepare the ingredients for the salsa.
  3. Remove the chicken from the marinade and discard the marinade.
  4. Sprinkle chicken evenly on both sides with 1/4 teaspoon salt.
  5. Heat a grill pan over medium-high heat and coat with cooking spray.
  6. Add the chicken to pan and cook for 6 minutes on each side or until a thermometer inserted into the deepest part of the breast registers 160 degrees.
  7. Remove the chicken from the pan, tent with foil, and let sit for 5 minutes while you finish the salsa.
  8. To prepare salsa, combine all of the ingredients except the avocado in a medium bowl and stir to combine.
  9. Add the avocado and stir gently to combine.

Tips, Tricks, and Tweaks

  • While 3-5 minutes doesn’t seem like a long time, the acid in the lime juice is strong enough to quickly penetrate the chicken and infuse it with flavor.
  • You can serve the salsa as a topping on the chicken or on the side.
  • Sprinkle the cut avocado with lime juice the moment you cut it up to prevent it from turning brown.
  • Be careful when you stir the avocado into the salsa or it could get mushy.
  • This salsa also goes well with other light proteins like pork and fish.
  • If you’d like a little heat in your salsa, stir in a tablespoon or so of diced fresh jalapeno.
  • For a fruitier salsa, stir in a small can of drained pineapple tidbits.

January 20, 2010 at 8:57 pm Leave a comment

Easy Chicken Fingers Recipe: Pecan-Crusted Chicken Tenders

The benefit of cutting back on fried foods and bad fats is something we can all understand, but knowing and doing are two very different things. Let’s face it, fried food can be a hard habit to break, especially when you have kids who want chicken nuggets and they want them for every meal. To help my family continue to transition from bad food without facing rebellion, I use this incredibly simple recipe when we have that drive thru craving. These chicken tenders are baked instead of fried. Even so, the crunch of the toasted pecans is extremely satisfying, and the strips remain juicy.

Recipe: Pecan-Crusted Chicken Tenders


  • Difficulty: Easy
  • Serves: 4
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes


For the chicken:

  • 1/3 c. flour
  • Srinkling of salt and pepper
  • 2 lb. chicken tenders
  • ¼ c. honey
  • ¼ c. spicy brown mustard
  • 1 c. finely chopped pecans

For a dipping sauce:

  • ¼ c. honey
  • ¼ c. spicy brown mustard


  1. Preheat the oven to 350 degrees.
  2. Fill a shallow plate with the flour and a second one with the pecans. Mix the salt and pepper into the flour.
  3. Put the honey and mustard in a bowl and stir to combine.
  4. Roll the chicken tenders in the seasoned flour until they have a thin, dry coating.
  5. Dip the floured chicken tenders in the honey and mustard combination, shaking off any excess.
  6. Roll the chicken in the pecans, making sure to get an even coating.
  7. Place the strips an inch or so apart on a cookie sheet.
  8. Bake for 25 minutes.
  9. While the chicken cooks, mix the second batch of the honey and mustard for dipping.

Tips, Tricks, and Tweaks

  • Boneless, skinless chicken breasts cut lengthwise into thirds can substitute for the tenders.
  • Line your cookie sheet with foil to make cleanup easier.
  • Let the chicken strips rest for just a minute or two after pulling them out of the oven so the pecans can become wonderfully crunchy. If you dive in right away, they might seem slightly chewy because the nuts’ natural oils haven’t had a chance to recede back into them yet. Plus, the strips will still be really hot and you’ll burn your tongue.
  • Make sure that you don’t use the same honey mustard mixture that you dipped the raw chicken into as a dipping sauce!

January 7, 2010 at 8:00 am Leave a comment


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