Posts Tagged ‘chicken breasts’

Fettuccine Alfredo with Bacon

Friday, August 27th, 2010

This recipe is from Cooking Light magazine. I’m going to say that again, because you’d never expect it from the title, and it definitely bears repeating. This recipe is from Cooking Light magazine. It was very tasty, but somehow manages to be good for you (relative to other alfredo recipes, at least.

The sauce wasn’t quite as thick as I would’ve liked, so I may adjust the amount of flour next time. Using bacon drippings for a roux was a nice touch, as it added a smoky, salty flavor that wouldn’t have been included in the traditional butter. Normally, you don’t need a roux, of course, but it helps to compensate for the 1% milk in the place of the more traditionally heavy cream.

This wasn’t the best alfredo sauce I’ve ever had, but it was absolutely the tastiest “light” alfredo sauce I’ve ever tried. We’ll be making this again.

Photo from cookinglight.com

Fettuccine Alfredo with Bacon
Adapted from Cooking Light magazine, January 2010

Ingredients

  • 1  (9-ounce) package refrigerated fresh fettuccine (I substituted a high-quality dry pasta)
  • 2  slices bacon, chopped
  • 1  teaspoon  minced garlic
  • 1  tablespoon  all-purpose flour
  • 1  cup  1% low-fat milk
  • 2/3  cup  (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
  • 1/2  teaspoon  salt
  • 2  tablespoons  chopped fresh parsley
  • 1/2  teaspoon  freshly ground black pepper

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.

Note: Even with all that cheese, the sauce wasn’t terribly thick. The original recipe suggested using some of the starchy pasta-cooking water to make the sauce, but I skipped it because I was afraid the results would be too watery. I think that was the right call. We had some leftover grilled chicken, so I threw that on top, but it would be fine without the chicken. whatever you prefer.

Barbecue Chicken with Mustard Glaze

Monday, August 2nd, 2010

I was looking for grilling recipes and came across this chicken rub/glaze on the Cooking Light website. It looked promising, and the reviews were great, so I gave it a try.

The good news is, the ingredients were things I basically keep on hand. Sugar. Garlic Powder. Chili Powder. Vinegar. Mustard. Ketchup. I like when recipes can be made from the pantry staples that I keep on hand. (I also like stocking my pantry so I can make most things, but that’s another post). The other good news is that the recipe came out pretty tasty.

The not-as-good news was that it ended up tasting mostly like bottled barbecue sauce. That doesn’t mean it wasn’t good, but it’s probably more trouble than it’s worth if you’ve already got barbecue sauce on hand. Unless we’re out of our regular sauce or something, I don’t think I’ll be making this again.

The recipe called for bone-in chicken thighs, but I stuck with our standard boneless, skinless chicken breasts and everything turned out fine.

P.S. The tasty looking side dish you see with the chicken was an awesome two-corn polenta. Check back for that recipe tomorrow!

Barbecue Chicken with Mustard Glaze
Adapted from Cooking Light magazine, July 2009

Ingredients

  • 2  tablespoons  dark brown sugar
  • 2  teaspoons  garlic powder
  • 2  teaspoons  chili powder
  • 1  teaspoon  smoked paprika
  • 1/2  teaspoon  salt
  • 1/4  cup  ketchup
  • 1  tablespoon  dark brown sugar
  • 1  tablespoon  sherry or red wine vinegar
  • 1  tablespoon  Dijon mustard
  • 4  boneless skinless chicken breasts
  • Cooking spray

1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 5-7 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 5-7 minutes. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°.

Pretzel Crusted Chicken with Cheddar Cheese Sauce

Tuesday, July 21st, 2009

Pretzels and cheese…kind of a no-brainer, that one. This dish takes the salty crunch of pretzels as a breading for juicy chicken breast cutlets. The chicken’s finished with a creamy sharp cheddar cheese sauce, with a spicy note of mustard.

This was one of the first dishes to catch my eye flipping through my new Rachael Ray cookbook, 365: No Repeats.

I enjoyed cooking from this book. The recipe was easy to follow, and while I’ve heard that people take issue sometimes with the promise of a 30 minute meal, I think this chicken dish came together in about that time.

IMG_2178

Pretzel-Crusted Chicken Cutlets with Cheddar Cheese Sauce
Adapted from Rachael Ray’s 365: No Repeats.

  • 4 boneless, skinless chicken breasts, pounded to about 1/2 inch thin
  • 5 ounce bag of salted pretzels, any shape
  • 1 tablespoon fresh thyme leaves, chopped
  • freshly ground black pepper
  • 2 eggs
  • oil for frying
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups milk
  • 2 cups grated extra-sharp Cheddar cheese
  • 2 heaping tablespoons spicy mustard
  • kosher salt

1. In the bowl of your food processor (or if you don’t have a food processor, this can be done by hand in a ziploc bag), grind the pretzels into fine crumbs. Transfer the pretzels to a shallow dish or pie plate and add the thyme and cracked black pepper.

2. In a second shallow dish or pie plate, lightly beat the two eggs with a little bit of water. Working one at a time, coat the chicken breasts in the pretzel crumbs, then in the eggs, and then in the pretzels again.

3. Preheat a large skillet with 1/4 inch of vegetable oil. Add the breaded chicken breast cutlets to the hot oil and cook in a single layer about 3 or 4 minutes per side. You may need to fry the chicken in two batches to get it all to fit. When the chicken is cooked through, the juices will run clear and the breading will be evenly browned.

4. While the chicken is cooking, make the cheese sauce. In a medium sauce pan over medium heat, melt the butter and add the flour. Cook for one minute, to remove the raw taste of the flour, then whisk in the milk. Let it come to a bubble, then stir in the shredded cheese and mustard. Add salt and pepper to taste. Remove from heat.

5. Serve the fried chicken cutlets with a drizzle of cheese sauce.

Note: I liked this dish, but I screwed up and accidentally bought unsalted pretzels, which left the whole thing lacking in salt (duh!). Still, it was pretty good without the salt, and would’ve definitely been a keeper if it had been properly seasoned. Oops! I steamed some broccoli to go with the cheese sauce for David, and I suppose if you like broccoli, that was a real success. We had plenty of cheese sauce for the chicken, the broccoli, and even to dip some chips in later that weekend. :)