Showing posts with label shake and bake recipes. Show all posts
Showing posts with label shake and bake recipes. Show all posts

Thursday, November 6, 2014

Italian Chicken, Sausage and Peppers

Spice up boneless chicken breast by cooking with zesty Italian sausage, veggies and pickled cherry peppers. Deglaze with white wine and broth to get a flavorful sauce.


2 tablespoons unsalted butter
3/4 pound sweet or hot Italian sausage, cut into chunks
3/4 pound skinless, boneless chicken breasts, cut into chunks
Kosher salt and freshly ground pepper
1 tablespoon all-purpose flour
1 small onion, chopped
2 Italian green frying peppers, cut into 1-inch pieces
3 cloves garlic, roughly chopped
1/2 cup dry white wine
3/4 cup low-sodium chicken broth
1/4 cup roughly chopped fresh parsley
2 jarred pickled cherry peppers, chopped, plus 
2 tablespoons liquid from the jarred pickled cherry peppers


Heat 1 tablespoon butter in a large skillet over medium-high heat. 

Cook the sausage until golden, about 2 minutes. 

Season the chicken with salt and pepper, then toss with the flour in a bowl; add to the skillet and cook until browned but not cooked through, about 3 minutes.

Add the onion, peppers, garlic, 1/2 teaspoon salt, and pepper to taste and cook 3 minutes. 

Add the wine, scraping up any browned bits; bring to a boil and cook until slightly reduced, about 1 minute. 

Add the broth and bring to a gentle simmer. 

Cover and cook until the sausage and chicken are cooked through, about 5 minutes.

Transfer the chicken, sausage and vegetables to a platter with a slotted spoon. 

Increase the heat to high and stir the parsley and cherry peppers and their liquid into the skillet; boil until reduced by one-third, 2 to 3 minutes. 

Remove from the heat and stir in the remaining 1 tablespoon butter. 

Pour the sauce over the chicken mixture.

Wednesday, November 5, 2014

Pineapple Sweet and Sour Chicken

You can't top this Pineapple Sweet and Sour chicken recipes that just taste so good you will make it over and over again. 


1 10-ounce package frozen breaded chicken nuggets
1½ cups quick cooking rice
1 8-ounce canned pineapple chunks¼ cup vinegar
2 Tablespoons sugar
11/2 Tablespoons cornstarch
2 Tablespoons soy sauce
1/2 teaspoon instant chicken bouillon granules

Bake chicken nuggets according to package directions.
Prepare quick cooking rice according to package directions.
Drain pineapple, reserving juice.  

Add enough water to reserved juice to make 1 ½ cups liquid.
Pour pineapple juice mixture into a medium saucepan.   
Bring to boiling, and reduce heat.
Cover and simmer for 2 to 4 minutes.
Stir together vinegar, sugar, cornstarch, soy sauce, and bouillon granules and pour mixture into sauce pan.
Cook and stir over medium heat until thickened and bubbly, then cook and stir for 4 minutes more.
Gently stir in chicken and pineapple chunks.  
Stir and cook 3 minutes.
Serve chicken mixture over hot cooked rice. 

Saturday, January 4, 2014

Shake & Bake Crispy Chicken

"Shake & Bake Crispy Chicken" is has lots of flavor from the seasonings and lots of crunch from the corn flakes, you won’t miss the deep frying.


4 chicken breast, cut into nuggets
    OR 12 chicken tenders uncut
4 cup corn flakes crumbs (unsweetened)
1/2 teaspoon ground black pepper
1 teaspoon sea salt
1/2 teaspoon garlic powder
1 cup buttermilk
1 teaspoon onion powder
1 teaspoon paprika
1/8 teaspoon cayenne


Preheat oven to 350 degrees.
Remove skin, wash and pat dry with paper towel.
In a blender combine the cornflakes crumbs, salt, pepper, garlic powder, onion powder, paprika, and cayenne; blend until cornflakes are slightly course.
Pour ingredients into a medium Ziploc Bag.
Place buttermilk into a shallow bowl and dip the chicken in it,  then drop chicken into the bag of seasoned crumbs, close and shake gently.
Place chicken in a greased baking pan.
Bake uncovered for 1 hour, or until cooked thoroughly cook.