Honey-Lime Chicken Skewers

I wanted to make something good for dinner tonight, so before work this morning I searched Pinterest in hopes to find something good to eat. Within minutes a tasty looking picture caught my eye so I instantly repined it and followed to the pin to the original site. The recipe was called Homey-Lime Chicken Skewers and the recipe looked extremely easy and I had most of the ingredients already. So I made a list of the things I did not have and  headed off to work, followed by the grocery store to pick up the needed items. As soon as I got home I got to marinating, because the chicken would need at least an hour to marinate, and I did not want to be eating dinner too late. Not knowing if we were going to like this recipe or not we gave it a chance and after first bite Tomas and I both agreed that this will definitely have to be made again. I especially knew it was a hit when I saw Tomas get up for seconds, that is usually a sign that what I made was good. :) On top of that it was gone in no time because his brother and sister loved it too. Unfortunately, for me there were no leftovers left for me to have for lunch tomorrow.  

Honey-Lime Chicken Skewers 

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

juice of one lime

2 garlic cloves, minced

1-2 teaspoon Siracha

red pepper flakes, to taste

2 tablespoon cilantro

1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

The website the recipe came from was Kitchen Meets Girl

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Chicken With Sun Dried Tomato Orzo

The other night I wanted to make something different for dinner. Therefore I started to do some research. I came across a wonderful recipe on EatingWell.com that I will definitely be making again. My boyfriend Tomas actually went back for seconds but unfortunately for him there was absolutely nothing left at all. That wonderful recipe I am talking about is Chicken with Sun Dried Tomato Orzo. Now I did make a couple of changes because I am not a fan of artichoke hearts and I tripled the garlic. So the recipe below will be the way I prepared it and if you want the original then you can follow the link I created above. Enjoy :)

Chicken with Sun Dried Tomato Orzo
8 ounces orzo
1 cup water
1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
1 plum tomato, diced
3 cloves garlic, peeled
3 teaspoons chopped fresh marjoram, divided
1 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1-1 1/4 pounds)
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup finely shredded Romano cheese, divided

Cook orzo in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse. Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons marjoram, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain. Season chicken with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the chicken and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm. Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes to the pan along with the orzo and 6 tablespoons cheese. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 4 plates. Slice the chicken. Top each portion of pasta with sliced chicken, 2 tablespoons of the reserved tomato sauce and a sprinkling of the remaining cheese and marjoram. Enjoy :)

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Parmesan Crusted Chicken Nuggets

So the other day I wanthed to have chicken nuggets for dinner, but I never like how when you buy them in store they are sponge like. Therefore, I decided I was going to make my own chicken nuggets. I am so glad I did because they came out absolutely delicious and they were very easy to make. I will definately be making these again in the near future. :)

Parmesan Crusted Chicken Nuggets

About 4 boneless skinless chicken breast cut into 1-inch chunks

1/2 cup Italian bread crumbs

1/2 cup parmesan cheese

1 egg beaten

About 4 Tbsp Herbs de Provence/ or Italian seasoning

4 Tbsp butter

In a large ziploc bag mix together the Italian bread crumbs, parmesan cheese, and herb de Provence. In a shallow bowl beat egg. Dip chicken chunks in egg mixture then drop into the ziploc bag and shake until evenly coated. In a large skillet melt the butter on medium high heat. Add the chicken to the skillet. Cook the chicken for about 10 minutes or until cooked thoroughly and no longer pink. Serve while warm. Enjoy.

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Garlic Lemon Chicken

I am always looking for easy and delicious chicken recipes that my boyfriend and I will love. I actually came across this one over a couple of years ago, but I do not remember exactly where I found it. Knowing me it probably came from allrecipes.com or possibly some magazine I browsed through one day. Now the original recipe was actually called Garlic Lime Chicken and I have always prepared it with lime, but when I made this the other day I was out of lime so I decided to try using lemon instead. It actually came out pretty good this way too. So you can try either way depending on what ingredients you have on you. Either way I hope you enjoy this easy and delicious chicken recipe as much as we do. :)

Garlic Lemon Chicken
1 cup all-purpose flour
1 tsp salt
½ tsp pepper
6 skinless, boneless chicken breast halves, cut into strips
½ cup butter
Desired amount of diced garlic
1 lemon

1. Mix flour, salt, and pepper together in a re-sealable plastic bag. Add chicken, seal bag and shake to coat. Set aside.
2. Melt butter in a large skillet over medium heat. Add garlic and sauté 3-4 minutes, until it starts to change color. Sauté coated chicken strips with butter and garlic for 10-15 minutes, until cooked through and juices run clear.
3. Squeeze lemon over chicken. Serve hot

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Chicken Marsala

A while back I was reading my e-mails and one of the things I received was this recipe for chicken Marsala from Eat Better America. I never made chicken Marsala before and thought it looked absolutely delicious, as well as easy to make. Also what made me want to make it was that it was low in calories, which I thought was wonderful. After making it my boyfriend Tomas and I decided that this recipe was a keeper, and since then we have made it for dinner quite a few times. I hope you enjoy it as much as we did. :)

Chicken Marsala
¼ cup all-purpose flour
1 tsp salt
1 tsp pepper
4 boneless skinless chicken breasts
2 tbsp olive oil
4 garlic cloves, minced
1 cup sliced mushrooms
¼ cup herb de province or parsley
½ cup dry Marsala wine or dry sherry

Mix together the flour, salt and pepper. Coat the chicken with the mixture and shake off the excess flour mixture. Heat the oil in a 10-inch skillet over a medium-high heat. Cook the garlic, mushrooms, and herb de province in the oil for about 5 minutes, stirring frequently. Add the chicken and cook uncovered about 8 minutes until the chicken is brown. Add wine and cook uncovered for 8-10 minutes until the chicken is no longer pink in the center.

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Almond Crusted Chicken

A long time ago I was searching for a new chicken recipe and I came across this almond crusted chicken recipe in a magazine while I was working. After I first made the chicken I felt it needed something more. The original recipe called for plain almonds, well I thought it would taste a lot better if I used a flavored almond. That's why I chose to add the Almond Accents Roasted Garlic Caesar. It made it taste a lot better and my boyfriend agreed. As years passed I lost the recipe for the chicken, therefore I had to recreate it to the best of my knowledge. So below is the recipe for how I make the chicken now. Enjoy.

Almond Crusted Chicken

3 chicken breast (cut in half)
½ cup flour
1 package All Natural Almond Accents: Roasted Garlic Caesar (crushed) or any almonds you desire
Dash of pepper
1egg
2 Tbsp butter

Combine flour, crushed almonds, and pepper in a shallow dish. Beat the egg in another shallow dish. Dip the chicken breast in the egg and then coat the entire chicken breast in the flour mixture. Heat a skillet to medium-high heat and melt the 2 tablespoons of butter in the skillet. Add the chicken and cook for 5 minutes on each side or until the chicken is cooked thoroughly. Serve with a nice side dish and enjoy.

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