Grilled Bruschetta Chicken and Lemon Orzo

Presenting a cookbook mashup is such fun!

First up is Grilled Bruschetta Chicken from "Magnolia Table Vol. 2" by Joanna Gaines. This dish was so easy and full of flavor. I paired it with Lemon Orzo with Feta from "Modern Comfort Food" by Ina Garten. I received both books for Christmas from The Husband. I've really enjoyed checking them out.

These recipes were a perfect match together. They were united with a shared ingredient: feta. One of my faves, for sure. I did omit the dill from the orzo and replaced it with basil so that the herb situation between the two dishes didn't clash. Plus, like whoever has dill on hand? 

I hope you enjoy these dishes as much as we did!

Grilled Bruschetta Chicken

From "Magnolia Table Vol. 2"

By Joanna Gaines

Serves 4

Ingredients:

6 roma or 1 pint grape tomatoes, diced

1/2 cup crumbled feta cheese

1/4 cup chopped fresh basil leaves

1 tsp. Greek seasoning

3 Tbsp. olive oil

4 boneless, skinless chicken breasts (about 6 ounces each)

1/2 tsp. garlic powder

1/2 tsp. dried oregano

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Instructions:

1. Heat a grill or grill pan to medium-high heat (about 350 degrees F)

2. In a medium bowl, combine the tomatoes, feta, basil, Greek seasoning and 1 1/2 Tbsp. olive oil. Stir gently to mix. Set the bruschetta mixture aside to let the flavors meld.

3. Pat the chicken dry with paper towels and place it on a sheet pan.

4. In a small bowl, mix together the garlic powder, oregano, salt and pepper. Sprinkle evenly over the chicken. Drizzle the remaining 1 1/2 Tbsp. olive over the top. Use your hands to rub the mixture into the chicken breasts, coating well. Be sure to do both sides.

5. Grill the chicken until an instant-read thermometer inserted in the thickest part of the meat registers 165 degrees F, 8-12 minutes, turning halfway through the cooking time. Set aside to rest for 2 to 3 minutes.

6. Serve the grilled chicken hot, with the bruschetta mixture spooned on top right before serving.

7. Store in an airtight container in the refrigerator for up to 2 days.

Please note: The Jersey Girl used a grill pan on her stove. She used thin cut chicken cutlets, so they cooked just 2-3 minutes per side. She kept the feta cheese separate and sprinkled on top when serving just in case it wasn't desired by the diner. 

Lemon Orzo with Feta

From "Modern Comfort Food"
By Ina Garten

Serves 4

Ingredients:

Kosher salt and freshly ground black pepper

1 cup orzo

2 tsp. grated lemon zest

2 Tbsp. freshly squeezed lemon juice

2 Tbsp. good olive oil

1 Tbsp. minced fresh dill (The Jersey Girl used fresh basil)

1 cup small-diced feta, preferably Greek (4 ounces)

Instructions:

1. In a large saucepan, bring 2 quarts of water to a boil. Add 2 tsp. salt and orzo. Return the water to a boil and simmer uncovered for 9 to 11 minutes, until the orzo is al dente. Drain.

2. Transfer the orzo to a bowl and stir in the lemon zest, lemon juice, olive oil, dill or basil, 2 tsp. salt and 1 tsp. pepper. Fold in the feta and serve hot.

Please note: The Jersey Girl uses fresh basil instead of dill, and she adds 1/4. tsp of salt rather than 2 tsp. as listed in the second step. The lemon zest, juice, olive oil, fresh herb, salt and pepper may be whisked together and added all together after the orzo is cooked if you would like to prep ahead. 

Lipton Soup Chicken

Lipton Soup Chicken is a tasty and simple dish you can make any day of the week for your family. It uses chicken thighs, which are so delish. 

Chicken thighs are a versatile cut of meat that I always have in my freezer. And these days with grocery prices ticking up, you may find it more affordable to use this cut of meat.

This dish is by a wonderful cook I found online named Aisha Williams. I purchased her cookbook called "Homestyle Cooking Made Easy." It is such a wonderful cookbook, and I am excited to try even more recipes.

This dish is so good. The Lipton Onion Soup mix really adds a ton of flavor. This is perfect to make on these cold winter nights.

Serve with rice or mashed potatoes and your fav veg. I did a grilled asparagus.

Lipton Soup Chicken

From "Homestyle Cooking Made Easy"

By Aisha Williams

4-6 chicken thighs

1 package Lipton Onion Soup mix

3 Tbsp. Adobo seasoning

2 tsp. Greek all purpose seasoning

1/4 cup flour

4 Tbsp. unsalted butter

1/4 cup olive oil or grapeseed oil

2 cups chicken broth

1/2 cup water

3 Tbsp. green onions, chopped (optional)

Instructions:

1. Preheat oven to 350 degrees. Season chicken with Adobo seasoning. 

2. In a skillet on medium high heat, add oil and butter. Add in chicken and allow to cook 10 minutes per side. Your chicken should be nice and browned. (Transfer chicken to a lightly greased baking dish if using rather than the frying pan when baking the chicken in the oven.) 

3. In a cup or bowl, add Lipton soup mix, flour, Greek seasoning and 1/2 cup water. Blend together well using a fork or whisk. Pour mixture over chicken. Add in chicken broth and green onions. 

4. Cover and place skillet (or baking dish) in oven. Cook for 60 minutes. Serve this delicious chicken over rice or mashed potatoes. Enjoy!

Please note: The Jersey Girl recommends to not overcrowd the pan when browning the chicken thighs. This means, you may need to work in batches. She also used a baking dish for the oven portion of the recipe. Be sure your skillet is oven safe if you are just using a skillet for the stovetop and oven. She also only uses 1 Tbsp. butter and 1 Tbsp. of olive oil when browning the chicken.

Chicken Tenders Done Right

 These are officially my go-to for chicken tenders effective immediately. Parmesan Chicken Sticks are superb. They are crispy and juicy and well absolutely perfect. Thanks, Barefoot Contessa.

Her recipe calls for placing the chicken on a stick, but I omit that step. I also place my cooked chicken on a dish with paper towels to soak up excess butter/oil. I use Cento seasoned bread crumbs.

As always, when making cutlets of any kind work in batches and DO NOT overcrowd the pan. 

Serve with marinara, ketchup, mustard, wing sauce, ranch. Whatever your heart desires.

I'm definitely making this for our upcoming Halloween festivities.

Yay!

Here's the recipe:

Parmesan Chicken Sticks

Makes 14-16 sticks

From "Barefoot Contessa: Family Style"

By Ina Garten

1 1/2 lbs. skinless boneless chicken breasts (3-4)

1 cup all purpose flour

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 extra large eggs

1 cup seasoned bread crumbs

1/2 cup grated Parmesan cheese

Unsalted butter

Good olive oil

Bamboo skewers (6 to 10 inches long) or ice cream sticks

Lay the chicken breasts on a cutting board and slice each diagonally into four or five large strips.

Combine the flour, salt and pepper on a dinner plate. Beat the eggs with 1 tablespoon of water on a second plate. Combine the bread crumbs and Parmesan cheese on a third plate. Dredge the chicken breasts on both sides in the flour mixture, then dip both sides into the egg mixture and roll in the breadcrumb mixture, pressing lightly to coat.

Heat 1 Tbsp. of butter and 1 Tbsp. of olive oil in a large saute pan and cook the chicken strips on medium-low heat for about 3 minutes each side until just cooked through. Don't crowd the pan. Add more butter and oil and cook the rest of the chicken breasts. Serve each strip on a skewer or stick.

Please note: The Jersey Girl does not serve the chicken on a stick. 

Citrus Mexican Chicken

My Citrus Mexican Chicken is so delish. It lets you have a Mexican night without all of the extra calories from taco shells, nacho chips and sour cream. 

Made with fresh zest and juice from orange and lime, the marinade is packed with flavor. I grill the chicken so it cooks quickly! Serve with rice, beans, shredded lettuce, salsas and shredded cheese if you desire. Look at those colors!

You can totally use the chicken it to fill a taco shell, too. Ask my son. Ha.

He really loves this dish, and he requests it often. He says it is super yummy. Telling no lies.

The freshness of the citrus and the punch of the spices takes this marinade to the next level. It is better than anything from a packet or a jar. For reals.

For my black bean recipe, click here.

Citrus Mexican Chicken

Makes 5-6 servings

Zest and juice of half an orange

Zest and juice of 1 lime

2 Tbsp. canola oil

2 Tbsp. Chili powder

1 tsp. cumin

1 tsp. garlic powder

1/2 tsp. ground coriander

2 Tbsp. fresh cilantro, chopped

Salt and pepper to taste

2 pounds chicken tenders or thin chicken breasts

In a large glass bowl combine orange zest and juice, lime zest and juice, canola oil, chili powder, cumin, garlic powder, coriander, cilantro and salt and pepper. Whisk together. Add chicken. Massage marinade into chicken. Cover and let marinate in the refrigerator for at least 30 minutes or up to 4 hours.

Preheat grill pan over medium high heat. Cook chicken in batches, being sure to not overcrowd the pan. Thin chicken breast slices will cook 3 minutes per side. Chicken tenders will cook about 4-5 minutes per side. 

Remove to a covered dish and repeat until all chicken is cooked.

Chicken and Shrimp Fajitas

 Mexican Night is always a win at mi casa. While tacos are our standby, I decided to shake things up recently with Chicken and Shrimp Fajitas.

Gorgeous!

My marinade below makes enough for 2 pounds of protein. I did 1 pound chicken and 1 pound shrimp. The chicken can marinate from 1 to 6 hours, while the shrimp marinates for just 30 minutes. So plan accordingly!

Mexican Night is a great way to get your kids to try new things. Building their own tortilla gives them a sense of control,  and they get to see a table filled with different colors and textures which can really awaken a palate, no matter what age we are. I served beautiful fajitas with Goya yellow rice and my awesome black beans. Click here for the black bean recipe.

And now for the main event. This is so simple to make!

Fajitas

(Makes 8 servings)

1 lb. chicken breast cut into strips

1 lb. shrimp, peeled and deveined, tails removed

Fajita Marinade (see below)

1-2 red bell peppers, cut into strips

1-2 green bell peppers, cut into strips

1 large onion, cut into strips

1- 2 Tbsp. vegetable oil for the veggies, depending on how many you cook

Salt and pepper to taste

To serve: flour tortillas, warmed; salsa fresca, sour cream, guacamole, cilantro, chopped jalapenos, chopped scallions, and shredded cheese (not traditional, but I like cheese on mine!). I also have some shredded romaine on the topping list, since I love my leafy greens.

For the veggies:

Spread cut veggies on a baking sheet. Drizzle with oil. Season with salt and pepper. 

To cook veggies, heat a large grill pan over medium high heat. Grill the veggies until tender, stirring occasionally. Cook in batches if using 2 of each pepper. About 5-8 minutes.

Fajita Marinade (Makes enough for 1 lb. chicken and 1 lb. shrimp)

Juice from 3 limes, about 1/4 cup

2 scallions, chopped into 1-inch long pieces

4 garlic cloves

Handful of fresh cilantro

2 Tbsp. vegetable oil

1 tsp. cumin

2 Tbsp. chili powder

1/2 tsp. salt

Combine all ingredients into the bowl of a blender. Puree until smooth. Set aside until ready to marinate your protein. Divide into two equal portions: one for the chicken, one for the shrimp.

Pour half of the marinade over chicken. Toss and rub marinade into chicken.  Cover and refrigerate for 1 to 6 hours until ready to cook.

Pour the remaining half of marinade over shrimp. Toss shrimp to fully coat. Marinate for 30 minutes.

To cook the chicken, preheat the grill pan (I use the same one I use for the veggies) over medium high heat. Cook the chicken about 4-5 minutes per side. Your chicken should have beautiful grill marks. To achieve this, don't overcrowd the pan. Cook in batches if necessary.

To cook the shrimp, preheat a skillet over medium heat. Add shrimp and marinade. Saute until opaque and pink. 

Serve on warmed tortillas with your favorite toppings. Suggestions are listed with the ingredients above. 

Super Easy Baked Garlic Butter Chicken

 Oven dinners are the best. Especially this Baked Garlic Butter Chicken. 

The prep is super duper easy. Melt a stick of butter in a saucepan. Add garlic. Add rosemary. Pour that sauce over your boneless chicken and bake until cooked through. I love the rosemary in this dish. It's such a nice flavor;

I serve this with rice and a salad. I often make this baked chicken in the morning  before I start work, and my husband and son reheat it at dinner time. However, I can see this being a really easy dinner to rock out when you are off the clock if you work a regular 9-5. While it's doing its thang in the oven, you can help with homework, look through the mail, etc. 

This dish  is nice to make when you need some plain eats. Which often hits me after the holidays.  Ha.

I totally use grated parm instead of the cheese suggested in this recipe. You could do a shredded mozzarella, too. 

Baked Garlic Butter Chicken

From www.diethood.com

Makes 4 servings

4 (16 ounce) boneless skinless chicken breasts

Salt and pepper to taste

1 stick (1/2 cup) unsalted butter

6 cloves garlic, minced

1 Tbsp. fresh rosemary leaves (you can use dried if that's all you have. Just cut it to 1 tsp.)

1/2 cup shredded reduced fat 4-cheese Italian

Preheat oven to 375 degrees Fahrenheit.

Lightly grease a baking dish with a pat of butter.

Season chicken breasts with salt and pepper. Arrange chicken in a single layer in prepared baking dish and set aside.

Add butter to a skillet and melt over medium heat.

Stir in garlic and cook over medium heat for 4 to 5 minutes or until lightly browned, stirring very frequently. DO NOT burn the garlic.

Stir in the rosemary and remove from the heat.

Pour the prepared garlic butter over the chicken breasts.

Bake for 30 to 32 minutes, or until chicken's internal temperature is 165 degrees Fahrenheit.

Sprinkle with cheese and cook for an additional 3 minutes or until cheese is melted.

Remove from oven and let stand for a couple of minutes.

Transfer chicken to plates; spoon a little bit of garlic butter sauce over the chicken when serving. 

Please note from The Jersey Girl: If using dried rosemary in lieu of fresh rosemary, use about 1 tsp. Parmesan cheese or shredded mozzarella may be used in lieu of 4-cheese Italian.

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