Grilled Chicken with a Raspberry Vinaigrette Glaze, Over a Bed of Greens

Who says you can’t have fancy food at home?? I love being able to elevate simple everyday ingredients and turn them into something you wouldn’t expect.

This 5 ingredient recipe, is sure to be a great starter for any meal you plan to serve, this coming season. It’s packed with scrumptious flavor, while not being too heavy.

So here’s what you’ll need.

 

• Raspberry Vinaigrette Glaze

(the vinegar I used was mentioned in my previous post click here)

• Sauteed Red Onion

• Asparagus, cut into small rounds

• Arugula

(the exact set of prep bowls are linked here)

• Grilled Chicken

Directions:

1. Once all ingredients are prepped. Start layering the ingredients.
2. Lay down your arugula on your serving platter/plate/bowl.
3. Sprinkle asparagus rounds.
4. Drizzle with Raspberry Vinaigrette Glaze.
5. Place grilled chicken down and top with sauteed onions.
6. Serve and Enjoy!

 

 

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Bacon Wrapped, Tomato and Cream Cheese Stuffed Chicken

Yes, I realize that this title is a mouth full. But you will understand when you have a mouth full of this delicious goodness that consists of bacon and chicken. I mean how could you go wrong??

I know on social media a few years ago bacon was a huge craze. Bacon flavored everything. Bacon decals on everything from socks to key chains and of course bacon wrapped anything was a huge hit at the state fairs, local stores, and restaurants.

Recently I got inspired to try and come up with my own version of a bacon wrapped dish. I knew I wanted to pair it with chicken, but the question was, “what to stuff the chicken with?”

That’s where I got the idea to create a recipe that required only two other ingredients and also two common ingredients that most people already have on hand. Cream cheese and diced tomatoes.

So let’s get into my recipe:

 

Ingredients:

• 4 slices of bacon
• 2 chicken breasts ( make sure they are thick so you can butterfly them)
• diced tomatoes (amount varies but plan for 1/2 tbsp per breast)
• cream cheese (1/2 oz per chicken breast)
• tooth picks (not for eating, just for holding the bacon secure while cooking)

 

 

Directions:

1. Preheat oven to 350 degrees
2. Start by butterflying your chicken breast. (This technique is done by laying your chicken down flat and slicing horizontally into the chicken, as if to cut the breast into two thin slices. But you don’t want to cut them all the way through. You want to cut as if to make a pocket in the chicken breast.)
3. Next you will lay a thin slice of cream cheese on one half (one side of the butterfly) of the chicken.
4. Then you’ll spoon about 1/2 a tbsp of the diced tomatoes on top of the cream cheese and fold the chicken over itself, to “pocket” the cream cheese and tomatoes.
5. Lay out the two slices of bacon parallel to each other and place the chicken breast at one. Roll the chicken up in the bacon and secure ends with toothpicks.
6. Repeat process for as many chicken breasts as you plan to make.
7. Place on a baking sheet. and bake 25-30 minutes.
8. Remove from oven, serve and enjoy.

 

 

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Lemon, Herb and Garlic Chicken

Before I get into the recipe, I want to share with you one of my favorite kitchen ingredients (used in this recipe).

 

Chicken flavor “Better Than Bouillon”

 

This ingredient is literally, as it says, better than bouillon and even better than chicken broth! It’s something that’s always in my pantry (well, really my fridge due to the fact that it needs refrigeration after opening). But it’s something so easy to keep on hand and that’s one thing I love about it, besides the fact that it also has amazing flavor.

This is definitely an item I believe everyone should have in their pantry.

 

 

I know, I know, you all came on here to get the recipe to this delicious Lemon, Herb and Garlic Chicken, not to hear me ramble on, so here it is!

 

 

Ingredients:

• 8 drumsticks & 6 thighs (chicken)
• salt and pepper to taste
• 2 tbsp olive oil
• 8 cloves of garlic (minced)
• 2 tbsp fresh thyme (chopped)
• 2 tbsp fresh oregano (chopped)
• 3/4 cup dry cooking sherry
• 2 tbsp chicken “better than bouillon”
• 1/4 cup water
• 2 lemons (1 for juicing and 1 for slices as garnish)

 

 

Directions:

1. Season both sides of chicken with salt and pepper
2. Heat olive oil in large skillet, add chicken, and cook 5 minutes on each side (or until chicken is golden brown)
3. Remove chicken and set aside
4. In same pan add garlic, thyme, and oregano and cook until aromatic. Then add the sherry, lemon juice, better than bouillon and water to deglaze the pan. Bring to boil.
5. Add chicken to pan, reduce heat to simmer and cover. Let cook 20 minutes or until chicken is tender. (flip chicken in pan halfway through to make sure sauce coats both sides)
6. Garnish with fresh herbs and lemon slices.

 

 

My Tips:

• Serve with sides of garlic and chive mashed potatoes (comment below if you want my super simple recipe!) and asparagus.
• When serving chicken, WOW your guests by displaying chicken on a platter.  Chop up some extra thyme and sprinkle it over the chicken and arrange lemon slices on top.

 

Hope you enjoyed this recipe and I look forward to cooking the next one with you!