Tag: Chicken

Zupa’s Chicken Pesto Sandwiches

Zupa’s makes amazing sandwiches, salads, and soups–and we even served Zupa’s at our wedding lunch. My favorite sandwich is the chicken pesto sandwich, but of course I couldn’t ever have it again with their bread. So I searched out a copycat recipe from Baking with Blondie and altered it a little to use jarred pesto. You can serve it cold instead of as a panini, but it’s so much better as a panini. Also, it’s a bit messy and not as great as a leftover, so eat it all in one sitting.

If you’re making it gluten free, make sure your almonds are gluten free and don’t say “May contain wheat”–I accidentally made myself sick that way. Also, use gluten free bread and make your sandwiches first. We have a George Foreman grill with removable plates that we can put in the dishwasher, so it’s much safer.

Make it a meal with:

  • Tomato or Tomato Basil Soup
  • Spinach Berry Salad with Cinnamon Almonds
  • Chocolate Strawberry

Zupa's Chicken Pesto Sandwiches

  • Servings: 4 sandwiches
  • Difficulty: easy-medium
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Best served as a hot panini.

Ingredients

  • 1 large Chicken Breast, cubed

  • 1/4 c. Roasted Red Pepper from jar, chopped

  • 1/2 c. Slivered Almonds, toasted (or gluten free almond slices)

  • 3 Tbsp. Pesto from jar

  • 3/4 c. to 1 c. Mayo

  • 4 Ciabatta Rolls (or Kaiser Rolls), split in half (or gluten free bread)

  • 1 large Tomato, sliced
  • 1 c. Alfalfa Sprouts
  • 4 slices Muenster Cheese

Directions

In a frying pan, cook the chicken then place in a bowl (leaving in pan melts the mayo to oil). To the chicken, add the red pepper, almonds, pesto, and mayo, and mix until combined. If you’re not making a panini, place your bread on a cookie sheet and broil slightly before assembling the sandwich. If you are making a panini, preheat your machine while you assemble. On the bottom half of the ciabatta roll, layer on your muenster cheese, chicken mixture, tomato (seasoned with salt and pepper), and alfalfa sprouts. Top with the other half of the roll, then carefully place in the panini maker or George Foreman and cook for a few minutes until the bread is toasted.

 


 

Hawaiian Chicken Skewers

This is adapted from a Pioneer Woman recipe. She made it using mini skewers as an appetizer, but I’ve mostly made it as a main course on full-size skewers. It’s fun for a Hawaiian luau date night or summer grilling. We’ve cooked it on the stove top, in an electric skillet, and on a grill. You don’t even necessarily need skewers–it can just be chunks like a stir fry. It does have a tiny bit of heat from the chili flakes, but you can leave them out if you prefer. Also, if you want the easiest recipe, refer to the original Pioneer Woman recipe that uses thick teriyaki sauce. I wanted this to be gluten free from the start, so I made my own.

If you’re making it gluten free, make sure to use a gluten free soy sauce like La Choy or a tamari.

Make it a meal with:

Hawaiian Chicken Skewers

  • Servings: about 15 large skewers
  • Difficulty: medium
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A bit time-consuming, but great as a main course or appetizer, warm or room temperature.

Ingredients

Sauce:

  • 1/3 c. Soy Sauce (or tamari or gluten free soy sauce like La Choy)
  • 1/2 c. Water
  • 1/2 c. Orange Juice
  • 4 tsp. Minced Garlic
  • 1/2 tsp. Ginger
  • 1/4 c. Brown Sugar
  • 1/4 tsp. Red Pepper Flakes
  • Juice of Half a Lime
  • 2 Tbsp. Corn Starch mixed with 2 Tbsp. Water

Skewers:

  • Wooden Skewers, large or mini (optionally soaked in water to prevent burning)
  • 1 20 oz. can Pineapple Chunks
  • 2 Large Red Bell Peppers, cut into squares about the size of pineapple chunks
  • About 2.25 lb. Chicken, cut into chunks about the size of pineapple chunks
  • Olive Oil for pan
  • Sliced Green Onions (optional)

Directions

For the sauce: Mix all ingredients in a sauce pan and heat until it simmers and thickens.

For the skewers: Thread a piece of chicken onto a skewer, leave a small gap so the heat can surround each piece, then thread a piece of bell pepper, then leave a small gap, then thread a piece of pineapple. Repeat until the skewer is filled. Drizzle a small amount of sauce on one side of the skewer, being careful not to touch the skewers and cross contaminate the sauce with raw meat juice. Heat a heavy pan on medium-high heat and add olive oil to heat. Place the skewers, sauce-side down and grill about 3 minutes per side until the chicken is no longer pink in the middle. Remove to a platter and brush on remaining sauce. Optionally sprinkle green onions on top. Serve warm or room temperature.


Restaurant Fried Chicken

When I was diagnosed with celiac disease, fried chicken basically went out the window. You could get chicken fingers, but restaurant fried chicken with bones was pretty out of the question. Then I found this recipe on Food Network–a fried chicken recipe from an actual restaurant. I’ve made it twice with gluten free flour, and it’s VERY good–I just cut the dredge recipe in half because there was so much left over the first time, and gluten free flour is expensive. The only thing is that they call for using a giant pot of oil and cooking the chicken until it reaches 180°. I’ve just used my little deep fryer (you can only fit 4 pieces of chicken at a time, tops) and cooked until it reached 165° so it stays juicy. It does take a long time since you have to break down your own chicken and fry it in batches, so maybe I’ll consider the giant pot method at some point. Some people also just fry legs or thighs, so that would take much less time than breaking down a chicken.

I love that you don’t have to marinate in buttermilk like many fried chicken recipes, it’s nice and salty, and it has a tiny amount of heat that you expect in fried chicken. When it’s fresh, it’s crunchy, but the breading on leftovers gets soft like KFC. Both are great.

If you’re making it gluten free, just use a gluten free flour blend with xanthan gum.

Make it a meal with:

  • Mashed potatoes or coleslaw
  • Corn
  • Fresh fruit or salad
  • Corn bread or French bread

Restaurant Fried Chicken

  • Servings: 16-18 pieces
  • Difficulty: medium
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Makes tons and is VERY delicious, but takes a lot of time if you break down your chicken and fry in batches.

Ingredients

  • 2 Whole Chickens, broken down into pieces (may need to cut breast piece in half if it’s huge)
  • Vegetable Oil for frying
  • 3 c. Flour (or gluten free flour with xanthan gum)
  • 2 1/2 Tbsp. Salt
  • 2 Tbsp. Pepper
  • 1 Tbsp. Garlic Powder
  • 1/2 Tbsp. Onion Powder
  • 1 tsp. Cayenne Pepper
  • 2 c. Buttermilk (or 2 c. Milk with 2 Tbsp. Lemon Juice)

Directions

The chickens should be cut into 4 breasts (possibly cut the breasts in half if needed), 4 wings, 4 legs, and 4 thighs. Preheat oil in a heavy pan on the stove or in a deep fryer to 325°-340°. In a large bowl, combine the flour, salt, pepper, garlic powder, onion powder, and cayenne. In a separate bowl large enough to submerge pieces of chicken, place the buttermilk. Take the breast pieces and dredge them in the dry mixture, then dip in buttermilk, then dredge again in the dry mixture, aggressively pushing the dredge mixture into the wet chicken to make sure you get a good crust and crunch. If you’re frying in a big pot, place the breasts in first, then thighs, then legs, then wings. You may not have quite enough dredge for the last wing or two. The original recipe does say to cook for 15 minutes and check the temperature. If frying in a countertop deep fryer, only 4 pieces tops can fit. Check the temperature after 5 minutes, aiming for 165°. Once the chicken reaches the target temperature, place on a paper towel lined cookie sheet and keep warm in the oven.

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Fajitas

Fajitas are wonderful, whether made with steak or chicken. Haha, we usually opt for chicken because it’s cheaper. You don’t need a whole packet of taco seasoning–just enough to give it a little flavor. Serve with Spanish rice or cilantro lime rice, cheese, sour cream, maybe some salsa, and of course a tortilla.

If you’re making this gluten free, make sure to use gluten free taco seasoning and corn or other gluten free tortillas. You may also want to use a new or uncontaminated bag of cheese. Also, don’t use the Kroger fajita seasoning because it has gluten.

Make it a meal with:

Fajitas

  • Servings: 5?
  • Difficulty: easy-medium
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Don’t forget the Spanish rice or cilantro lime rice.

Ingredients

  • 2 Tbsp. Vegetable Oil
  • 1 Large Onion, chopped
  • 2 Green Peppers, cut in small strips
  • 1 1/2 – 2 lbs. Chicken breasts or beef sirloin, sliced thin
  • Salt and Pepper to taste
  • Taco Seasoning to taste (such as McCormick or homemade)
  • Salt and Pepper to taste
  • Spanish rice or cilantro lime rice
  • Flour or corn tortillas
  • Possible toppings: Cheese, sour cream, salsa, etc.

Directions

In a heavy pan, heat the oil then add the onion and green peppers. Cook until tender and maybe with a tiny bit of black for flavor. Salt and pepper to taste. Remove and place in a bowl. In the heavy pan, brown the chicken and then salt and pepper to taste. Add the onion and peppers back into the pan, then sprinkle all with taco seasoning. Serve on top of tortillas and rice, adding sour cream, salsa, or other toppings as desired.


Chicken Salad (Loaded)

Chicken salad is great when served of course as a sandwich, but it’s also great with crackers or sliced cucumber. Chicken salad is a nicer sandwich than just lunch meat, but it can also be slightly boring. So we loaded it up with pecans and grapes to make it more exciting and delicious. Note that it does take a fair amount of time to get the chicken off the bone, as well as pulling the grapes off the vine, and chopping everything. But they make great sandwiches for picnics.

If you’re making this gluten free, it’s naturally gluten free as long as you use a new jar of mayo or one that’s dedicated gluten free (so you don’t get crumbs from previous sandwich making).

Make it a meal with:

Chicken Salad (Loaded)

  • Servings: 8-9
  • Difficulty: easy
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Great served with crackers or cucumber slices, or of course as a sandwich.

Ingredients

  • 1 Rotisserie Chicken, pulled to bite-size pieces (Sam’s Club’s is nice and big)
  • 2 Celery Ribs, diced
  • 1 bunch Green Onions, chopped
  • 1 1/2 tsp. Garlic Salt
  • Pepper to taste
  • 1 c. Mayonnaise (or new jar/dedicated gluten free jar)
  • 2 c. Grapes, cut in half
  • 1 1/2 c. Pecan Halves

Directions

In a large bowl, combine chicken, celery, and green onions. Sprinkle with garlic salt and pepper, then stir to combine. Add remaining ingredients and mix well. Make a sandwich or serve with cucumbers or crackers.


Easy Chicken and Rice Soup

Great for cold weather or when your stomach is upset, especially if you need something gluten free. This is adapted from a great recipe on twopeasandtheirpod.com

And as previously mentioned, this one is naturally gluten free.

Make it a meal with:

Easy Chicken and Rice Soup

  • Servings: 4
  • Difficulty: easy-medium
  • Print


Mild and great for cold weather or upset stomachs.

Ingredients

  • 1 Tbsp. Olive Oil
  • 1 Onion, chopped
  • 2 Garlic Cloves, minced (abt. 1 tsp. minced)
  • 2 medium Carrots, chopped
  • 2 Celery ribs, cut into 1/2-inch-thick slices
  • 1 tsp. + Dried Thyme Leaves
  • 1 Bay Leaf
  • 2 qts. Chicken Stock or Broth (I often just do 3 Tbsp. chicken base and 9 cups water)
  • 1 c. Water
  • 1/2 c. Rice, uncooked
  • 2 c. Shredded Cooked Chicken (can use about 1/2 rotisserie chicken)
  • Salt and Pepper to taste

Directions

Place a large pot over medium heat and add the olive oil. Add the onion, garlic, carrots, celery, thyme and bay leaf. Cook and stir for about 6 minutes, until the vegetables are softened but not browned. Pour in the chicken broth and water and bring to a boil. Add the rice and chicken; season with salt and pepper.
Cook on medium-low until the rice is tender, about 25-30 minutes.


 

Chicken Bacon Ranch Quesadillas

Jeff and I had our first date at Chili’s, so it’s always had a special place in my heart. I used to love getting their quesadilla explosion salad before I found out I have celiac. One day for a date night, I looked up ideas of how to make those quesadillas, stuffed with cheese, chicken, bacon, and ranch. I didn’t find an exact copy, but I’m quite happy with how these turned out, and we’ve had them a lot. They’re pretty easy if you’ve got pre-cooked chicken (such as from rotisserie chicken) and bacon. And Chili’s would serve them with shredded lettuce, pico de gallo, and sour cream, so that’s what we try to do if we can.

If you’re making this gluten free, just use corn tortillas and make yours either in a separate pan or make yours first before making any with flour tortillas. They still turn out great.

Make it a meal with:

Chicken Bacon Ranch Quesadillas

  • Servings: 6?
  • Difficulty: easy-medium
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Chili’s flavors, delicious with shredded lettuce, pico, and sour cream.

Ingredients

  • 1 pkg. Bacon, cut into pieces with scissors
  • 1-1.5 lbs. Chicken Breasts, sliced thin or Rotisserie Chicken pieces
  • Taco Seasoning to taste (optional)
  • Flour or Corn Tortillas
  • Shredded Cheddar or Mexican Cheese
  • Ranch Dressing
  • Optional: Shredded lettuce, pico de gallo or salsa, sour cream

Directions

In a heavy frying pan, cook the bacon pieces until crisp and then place on a paper towel lined plate. Remove the grease, then cook the chicken on high heat, adding taco seasoning to taste. Set chicken aside in a bowl. Wipe out the pan, then cook one side of two tortillas (or alternately you can use one tortilla to make a quesadilla, but fold it in half). When the tortillas are crisp but not dark, flip one over and set one aside. Place a handful of cheese on the one in the pan, then squirt ranch dressing in a spiral on top of the cheese. Add several chunks of chicken, then sprinkle bacon pieces over top. Sprinkle another handful of cheese over all, then place the reserved tortilla with the uncooked side up. Then carefully flip the whole thing so the uncooked side of the tortilla cooks. When the quesadilla is done, place on a cutting board and cut into four pieces. Serve with shredded lettuce, pico de gallo, and sour cream.

 


 

Country Fried Chicken

Jeff prefers chicken without bones, so I searched out a country fried chicken recipe and found this one on favfamilyrecipes.com. I’ve made it several times, and it’s great. The breading does often fall off while you’re eating it. But it’s delicious. The gravy is also very good, but you need to incorporate every bit of brown that you can get out of the oil so that it has the most flavor. It takes a lot of time, but it’s nice to make every once in a while.

If you’re making this gluten free, of course just switch out the flour for gluten free flour. It turns out delicious. The picture below is gluten free. I’ve even made it dairy free by adding 2 Tbsp. lemon juice to 2 c. almond milk for the buttermilk and using almond milk in the gravy.

Make it a meal with:

Country Fried Chicken

  • Servings: 8
  • Difficulty: medium-hard
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Very delicious, but it takes a fair amount of time and milk.

Ingredients

  • 4 Chicken Breasts, halved
  • 2 c. Buttermilk (or 2 c. milk + 2 Tbsp. lemon juice)
  • 3 Eggs
  • 1/2 c. Milk
  • 2 c. Flour (or gluten free flour with xanthan gum)
  • 1 Tbsp. Paprika
  • 1/2 tsp. Cayenne Pepper
  • 1/2 Tbsp. Garlic Powder
  • Salt and Pepper to taste
  • Oil for frying

Gravy

  •  1/4 c. Reserved Pan Drippings (get every bit of brown that you can)
  • 1/4 c. Reserved Flour Mixture
  • 2 c. Chicken Broth or Stock (or 2 tsp. Members Mark Chicken Base and 2 c. water)
  • 1/2 c. Milk
  • Salt and Pepper to taste

Directions

Carefully pound each chicken breast half flat without tearing, with each chicken piece about the size of your hand or slightly smaller. Place chicken in a gallon bag and pour buttermilk over. Press as much air as you can out of the bag, seal, and place in refrigerator for at least 3 hours (or overnight).

In a shallow dish, whisk together eggs and milk, set aside. In a separate shallow dish, stir flour, paprika, cayenne, garlic powder, and salt and pepper. Set aside about 1/4 c. of this dry mixture for the gravy later.

Remove chicken from Ziploc, shake off excess buttermilk, and dredge each piece evenly with four mixture. Lightly shake off excess, dip in egg/milk mixture, then place back in flour mixture, giving it a double coating of flour. Place chicken on a cookie sheet until ready to fry.

Preheat 1/4 inch of oil in electric skillet until reaches 350. Add each piece of chicken to the oil without overcrowding (you may have to do this in batches) for about 3-4 minutes on each side or until crispy and golden. Place cooked chicken on a cooling rack on top of a baking sheet to catch excess oil. Place in warm oven (about 200-degrees) until ready to serve.

For gravy: Drain off all but about 1/4 c. of the oil from the pan. Whisk reserved flour mixture into the oil until the flour has absorbed the oil. Slowly whisk in the chicken broth and bring to a boil. Whisk constantly and reduce heat to a simmer. Once the gravy starts to thicken, slowly add milk (you may not need all of it) to thin to desired consistency, whisking constantly. Add salt and pepper to taste. Serve over chicken and mashed potatoes.

 


Easy Chicken Parmesan

This comes from a recipe book that Jeff’s Mom put together, so I like to think of it as Grandma Marilyn Mitchell’s recipe–except I may have added a little more parmesan cheese. I love it so much. It’s easy, we basically always have the ingredients, it’s delicious, and it’s healthier than breaded chicken parmesan. In fact, I even prefer the flavor to breaded chicken parmesan. Also, this calls for parmesan cheese–don’t bother with the fancy shredded kind. The regular powdered Kraft kind works great.

Depending how thick the chicken is, if it’s still slightly frozen when you put it in the oven, or if you have lots of chicken in the pan, it generally takes 40-55 minutes. So of course check for doneness by checking for an internal temperature of 165°.

And luckily this one is naturally gluten free. I’ve also made it with dairy-free cheese instead of mozzarella on top, and it’s still delicious.

Make it a meal with:

  • Pasta
  • Corn or Green Beans
  • Garlic Bread

Easy Chicken Parmesan

  • Servings: 6
  • Difficulty: easy
  • Print


Great for weeknight meals or special occasions.

Ingredients

  • 1 jar Pasta Sauce
  • 1/2 c. + Parmesan Cheese
  • Salt and Pepper to taste
  • 3 Chicken Breasts, cut in half to make 6 (about 1 1/2 lb.)
  • 1 1/2. c. Mozzarella Cheese

Directions

Pour sauce into a greased 9×13″ pan. Stir in 6 Tbsp. parmesan cheese. Lightly salt and pepper the chicken breasts. Add the chicken to the sauce and turn over to coat both sides. Top with mozzarella and remaining parmesan cheese. Bake at 375° for 40-55 minutes or until the chicken’s internal temperature reaches 165° and the cheese is melted and slightly brown. Serve over pasta.


Chicken Gyros

We’ve made these several times, and they’re delicious. Especially with warm pitas. But I wouldn’t mind trying a new gyro recipe. If I find a new recipe that’s even better, I’ll update.

If you’re making this gluten free, you’ll need to find a substitute for pitas. I haven’t found gluten free pitas in my grocery store, but you could probably try making some. I’ve used gluten free tortillas and made it a wrap, but it wasn’t so great. I’ve made gluten free naan before, which was delicious and may make a good substitute. Even just a warmed up piece of gluten free bread works fairly well.

Make it a meal with:

  • Fries or Chips
  • Grapes or Dates

Chicken Gyros

  • Servings: 4
  • Difficulty: medium
  • Print


Make the tzatziki first so the flavors can meld, then do everything else.

Ingredients

Tzatziki

  • 1/2 c. Plain Greek Yogurt
  • 1/2 Cucumber, peeled and seeded
  • 2 tsp. Minced Garlic
  • 1 tsp. Lemon Juice
  • Salt and pepper to taste (need a fair amount)
  • Drizzle of olive oil

Marinade

  • 2 tsp. Minced Garlic
  • 2 Tbsp. Olive Oil
  • 1 Tbsp. Oregano
  • Salt and Pepper
  • 1 Tbsp. Lemon Juice
  • 1 1/2 lb. Chicken Breasts, cubed

Toppings and Bread

  • 1 Tomato, diced
  • 1/2 Red Onion, sliced thin
  • 1/2 Cucumber, diced
  • 3-4 Pitas (or gluten free bread)

Directions

For the tzatziki: Chop the cucumber in large chunks and place in blender with a little water. Blend until smooth, then pour the liquid through a paper towel and squeeze to remove as much water as possible. Place the remaining cucumber pulp from the towel in a bowl and mix with the rest of the tzatziki ingredients. Adjust flavors as needed. Refrigerate at least 30 minutes so flavors can meld.

For the marinade/chicken: Mix all marinade ingredients and chicken together in a Ziplock bag and let marinate for a few minutes while you chop the rest of the vegetables for the toppings. Once everything is chopped, heat a heavy frying pan over high heat, then add chicken and cook until it’s done, about 7 minutes or so. Warm the pitas in the microwave for about 30 seconds.

Assembling the gyro: Place a warm pita on a plate, then spoon chicken down the middle. Top with tzatziki, tomatoes, onion, and cucumber. You can either wrap it up or fold it slightly and eat like a taco.