I don’t eat any red meat, but I do eat chicken. So when it comes to recipes, I can never have enough for chicken! I make chicken at least once a week and I’m always looking for different ways to prepare it. I came across this recipe online and thought this sauce would be perfect to make some chicken in! Result — AWESOME! The chicken was juicy and loaded with flavor. My husband even had seconds; which tells me he loved it! You could really add this sauce to any dish, especially pasta!
1/2 cup extra-virgin olive oil
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
2 teaspoons sweet paprika
2 medium cloves of garlic, smashed into a paste
1 well-crumbled bay leaf
pinch of red pepper flakes
1/4 teaspoon + fine grain sea salt
1 tablespoon fresh lemon juice
3 chicken breasts
Gently warm the olive oil over medium-low heat in a skillet or pan, until it is just hot. When hot remove from heat.
While the oil is heating, lightly pound the rosemary, thyme, and oregano in a mortar and pestle.
Stir the paprika, garlic, bay leaf, red pepper flakes, and salt into the oil. Then add the bruised herbs and lemon juice.
Add the chicken breasts (season with salt and pepper) and cook about 10-15 minutes or until no longer pink in middle.
You can use the sauce now, but know – the oil just gets better as it ages over a few days. Keep it in a refrigerator for up to a week/ten days-ish. It thickens up when cold, so if you need it in a liquid state, place it in the sun or in a warm place for a few minutes.
Makes ~2/3 cup.
Prep time: 5 min – Cook time: 5 min
Magic Sauce Recipe: http://www.101cookbooks.com/archives/magic-sauce-recipe.html
This dish combines hot italian sausage, broccoli rabe, and lots of garlic to awaken your senses! I opted for hot italian sausage rather than chicken sausage because that’s what I had in my freezer, but certainly use whatever you have on hand.
This is a great Sunday afternoon meal that can be served with a salad and some garlic bread! Enjoy!!
- 1 large bunch broccoli rabe, washed and 2″ trimmed off stems
- 1 lb lean chicken sausage, removed from casing (I used hot italian sausage)
- 1 tsp olive oil
- 5-6 cloves garlic, chopped
- 10 oz orecchiette (I used a mixture of ravioli and cavetelli)
- 1 cup low sodium fat-free chicken broth
- 1/4 cup grated Parmigiano Reggiano
- crushed red pepper flakes (optional)
1. Cut broccoli rabe in quarters. Bring a large pot of water to a boil. When it comes to a boil, add broccoli rabe. Branch for about 2 minutes, drain, and set aside in colander. Re-fill pot with water and salt for the pasta and bring back to a boil. Add pasta and cook according to package directions for al dente.
2. In a large, deep saute pan, brown sausage on medium heat, breaking up into small pieces as it cooks. When completely cooked through set aside in a dish or bowl. Increase heat to medium-high, add olive oil to the pan, when hot enough add garlic and cook until golden (don’t burn).
3. Return broccoli rabe to the pan, mix well with garlic and oil, season with salt and pepper and cook about a minute.
4. Return cooked sausage to the pan and mix well.
5. Drain pasta and add to the broccoli rabe. Reduce heat and stir for about 30 seconds. Add chicken broth, parmesan cheese, and red pepper flakes. Add additional salt and pepper if needed. Toss well; serve with grated cheese.
Adapted from Skinny Taste – http://www.skinnytaste.com/2011/04/orecchiette-with-chicken-sausage-and.html
Lately, the grocery stores around here have had great deals on chicken. Buy 1 get 2 free on chicken breast is a great deal…so I have been stocking up. There are only so many chicken cutlets I can give my husband on a weekly basis! Whether baked or fried, my husband doesn’t like them too often. Besides not wanting to eat them all that often, they are a bit timely to make. Flour, egg mixture, breadcrumbs,….it takes some time to prepare these during the week. If I don’t get home from work until 7 and make chicken cutlets, we aren’t eating until 8…which on a weeknight is late to eat!
Last week I was looking for something different to make and realized I hadn’t made this chicken dish in a while. It was quick and get this…healthy! What can be better! The tomatoes, although summer is winding down, are still so juicy and flavorful. Tomatoes, balsamic vinegar, seasonings, and olive oil….this combination can be eaten by itself, but serve with some meat and it’s a complete meal! I served it was mashed potatoes and vegetables. Turned out yummy!
- 3 medium vine ripe tomatoes
- 2 small cloves garlic, minced
- 1/4 cup chopped red onion
- 2 tbsp fresh basil leaves, chopped
- 1 tbsp extra virgin oil
- 1 tbsp balsamic vinegar
- kosher salt and fresh cracked pepper to taste
- 3 oz part skim mozzarella, diced
- 1.25 lbs (8 thin sliced) chicken cutlets
1. Combine onion, olive oil, balsamic vinegar, salt, and pepper. Set aside for a few minutes.
2. Chop tomatoes and place in a large bowl. Combine with basil, garlic, onion-balsamic mixture, and additional salt and pepper to taste. Set aside and let sit for at least 10 minutes. Toss in the cheese when ready to serve.
3. Season chicken with salt and pepper. Grill the chicken cutlets on your indoor or outdoor grill, top with bruschetta, and serve.
Recipe from Skinny Taste “Grilled Chicken Bruschetta” http://www.skinnytaste.com/2011/05/grilled-chicken-bruschetta.html