99 Types of Chicken: #2 Chicken Cordon Bleu

We eat a lot of chicken at our house, so it’s good to have a lot of chicken recipes on hand.  This is my version of Chicken Cordon Bleu, which is relatively simple.

First, I bread chicken cutlets and brown them in a cast iron skillet.

breaded chicken cutlets in cast iron

Next, I dot the chicken breasts with a pat of butter, so that the chicken doesn’t get too dry and the swiss cheese gets extra melty.

chicken cutlets dotted with butter

Swiss cheese, Canadian bacon, and more Swiss cheese top it off,

chicken cordon bleu pre-baking

A brief transfer to a hot oven and the cheese melts to blanket the chicken.

 

Chicken Cordon Bleu

 

Chicken Cordon Bleu

Chicken Cordon Bleu

  • Servings: 4
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Breaded chicken cutlets topped with Swiss cheese and Canadian bacon

Ingredients

  • 1 lb boneless, skinless chicken cutlets
  • 3 Tb butter
  • 2 Tb olive oil
  • 1/2 cup flour
  • 1 egg
  • 1 Tb milk
  • salt & pepper
  • 1 1/2 cups seasoned breadcrumbs
  • 4 slices Canadian bacon
  • 8 slices Swiss cheese

Directions

  1. Preheat oven to 400 degrees.  Season the chicken cutlets with salt and pepper.  In a shallow bowl, beat the milk with the egg.  Dredge the chicken cutlets in flour, then dip in the beaten egg, and then coat both sides with breadcrumbs.
  2. Heat 2 Tb butter and 2 Tb olive oil in a cast iron skillet over medium-high heat.  Add  the chicken to the  skillet.  Cook the chicken on both sides until browned, about 3 minutes per side.  Reduce heat to medium-low and continue cooking chicken on both sides until cooked through, about 10 minutes.
  3. While the chicken is cooking, cook the Canadian bacon in a small skillet over medium heat until slightly browned.
  4. Top each chicken cutlet with a small pat of butter.  Lay a slice of Swiss cheese on each cutlet, followed by a piece of Canadian bacon, and another piece of Swiss cheese.  Transfer the cast iron skillet to the oven and bake for 3-5 until the cheese has fully melted.  Remove from the oven and serve.

99 Kinds of Stir Fries: # 2 General Tso’s Chicken

Since my Sticky Garlic Chicken is my most popular post so far, I decided to share my version of General Tso’s Chicken.  Unlike the Sticky Garlic Chicken, which has a very balanced flavor, General Tso’s Chicken is spicy.  My version is coated in cornstarch and stir-fried in a small amount of oil, rather then deep-frying, which makes it healthier.  I also use reduced sodium soy sauce and chicken broth.

The smaller you make your pieces of chicken, the crispier and saucier they will be.

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Stir frying involves high heat, which creates the crunch of the coating.  You only need a small amount of oil and about 20 minutes total cooking time.cooked cornstarch coated chicken

I’ve fine tuned the sauce from multiple General Tso’s recipes.

General Tso's Sauce

This recipe is quick, easy, and one of our favorites.

General Tso's Chicken

General Tso's Chicken

  • Servings: 4
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Crispy coated pieces of chicken in spicy General Tso's sauce

Ingredients

  • 3 TB oil
  • 1.5 lbs boneless, skinless chicken breast
  • 1/3 cup cornstarch
  • 1/2 cup reduced sodium chicken broth
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup white sugar
  • 1/4 rice vinegar
  • 1 ts minced garlic
  • 1 Tb cornstarch mixed in ¼ cup water
  • 1 ts red pepper flakes
  • 2 green onions, sliced

Directions

  1. Cut chicken breast into small bite-size pieces.  Pour cornstarch into a plastic gallon bag. Add chicken pieces and shake to coat.
  2. In a bowl, combine all of the sauce ingredients: chicken broth, soy sauce, sugar, rice vinegar, and garlic.  Stir until sugar has dissolved.  In a separate bowl, stir 1 Tb of cornstarch into ¼ cup cold water. Add the cornstarch mixture to the sauce, stir,  and set aside.
  3. Heat the oil in a large skillet or wok.  When the oil is hot, add the chicken pieces. Cook on high about 10 mins, stirring and flipping the chicken often, until the coating is browned and crispy.  Reduce heat to medium-low and continue cooking another 10 mins until chicken is cooked through.
  4. Remove the chicken from the skillet.  Turn heat back to high and add the sliced green onions and red pepper flakes.  Cook, while stirring, for about 30 seconds, until green onions are wilted and red pepper flakes are fragrant.  Pour the sauce into the skillet. Cook on medium-high for about 3 minutes, until sauce just begins to thicken.  Add the chicken pieces back into the skillet and stir to coat.  Cook for another 2 minutes or so until sauce has thickened.  Serve with cooked white rice or fried rice.

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99 Kinds of Stir Fries: # 1 Sticky Garlic Chicken

I love stir fries because they come together quickly enough to be made on a weeknight, they are relatively healthy, and they can be made in a lot of different variations.  Sticky Garlic Chicken has a very balanced flavor – not overly salty, spicy, sweet, or vinegary.  The sticky sauce coats the chicken nicely and the cornstarch coating provides wonderful crispiness.

The smaller you make your pieces of chicken, the crispier and saucier they will be.

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Stir frying involves high heat, which creates the crunch of the coating.  You only need a small amount of oil and about 20 minutes total cooking time.cooked cornstarch coated chicken

My family loved that the sauce was not over-powering, but still flavorful.

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To finish the dish, I garnished with green onions.

Sticky Garlic Chicken

For a milder Asian tasting dish, give this one a try.

Sticky Garlic Chicken

  • Servings: 4
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Cornstarch coated chicken pieces tossed with a sticky, garlic sauce

Author: 99Taste original by Leslie

Ingredients

  • 3 TB oil
  • 1.5 lbs boneless, skinless chicken breast
  • 1/3 cup cornstarch
  • ¾ cup chicken broth (I use reduced sodium)
  • ¼ cup soy sauce (I use reduced sodium)
  • 3 Tb dark brown sugar
  • 1 ts sesame oil
  • 2 ts sriracha sauce
  • ¼ ts salt
  • 1 Tb cornstarch mixed in ¼ cup water
  • 2 green onions, sliced
  • 2 ts garlic, minced

Directions

  1. Cut chicken breast into small bite-size pieces.  Pour cornstarch into a plastic gallon bag. Add chicken pieces and shake to coat.
  2. In a bowl, combine all of the sauce ingredients: chicken broth, soy sauce, brown sugar, sesame oil, sriracha, and salt.  In a separate bowl, stir 1 Tb of cornstarch into ¼ cup cold water. Add the cornstarch mixture to the sauce and set aside.
  3. Heat the oil in a large skillet or wok.  When the oil is hot, add the chicken pieces.  Cook on high about 10 mins, stirring and flipping the chicken often, until the coating is browned and crispy.  Reduce heat to medium-low and continue cooking another 10 mins until chicken is cooked through.
  4. Add the minced garlic.  Cook and stir until the garlic is fragrant, about 30 seconds.  Pour the sauce into the skillet. Stir until all chicken pieces are coated.  Continue cooking on medium-low until sauce has thickened, about 3 mins. Add the sliced green onion and cook until slightly tender.  Serve with cooked white rice or fried rice.

99 Ways with the Instant Pot: # 3 Instant Pot Southwest Chicken

This Instant Pot Southwest Chicken is great because it can be made in 30 minutes, plus it’s healthy and only 305 calories per serving.

Every part of this recipe is done in the instant pot, including browning the tortilla strips.

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First the chicken is seasoned and saute’d for a few minutes, before adding the flavorful sauce that will create the liquid for pressure cooking.

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The pressure cooking for this recipe only requires 8 minutes.  Even the time for the pressure to build up wasn’t long (about 10 mins), since the pot was already heated from the sauteing.  Then a final saute’ to thicken the sauce and a little cheese and the crispy tortilla strips are added to the top, resulting in a flavorful and tender chicken dish.

Instant Pot Southwest Chicken

Instant Pot Southwest Chicken

  • Servings: 4
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Moist and flavorful chicken cooked in the instant pot topped with crispy tortilla strips and cheese

Credit: 99Taste original by Leslie

Ingredients

  • 1 Tb oil
  • 2 flour tortillas, cut into strips (easiest with a pizza cutter)
  • 2 large boneless, skinless chicken breasts (about 1 lb.), sliced horizontally
  • ½ ts salt
  • ½ ts garlic powder
  • 1 ts chili powder
  • ¼ ts paprika
  • ½ cup water
  • ½ cup salsa or picante sauce
  • 2 Tb apricot preserves
  • ¼ cup shredded Colby and Monterey jack cheese

Directions

1. Combine salt, garlic powder, ½ ts of the chili powder, and paprika. Rub each side of chicken breast with spice mixture.
2. Mix water, salsa or picante sauce, apricot preserves, and ½ ts chili powder. Set aside.
3. Turn instant pot on to sauté mode. Add oil and heat for 1 minute. Add tortilla strips and cook 1-2 minutes on each side until crispy. Remove tortilla strips and set aside. Add chicken to instant pot. Sauté on each side until browned, about 3 minutes per side.
4. Pour sauce mixture over chicken in instant pot. Put on the lid and make sure the steam release valve is set to “sealing.” Cancel sauté mode and set instant pot on pressure cook for 8 minutes. Once cooking is complete, quick release the steam valve. Open the lid and set the instant pot back to sauté mode. Cook until the sauce has thickened slightly, about 5 minutes. Change to the “warm” setting and sprinkle cheese and tortilla strips on top of chicken. Serve.

 

 

99 Ways with the Instant Pot: # 2 Fall-off-the-bone Honey Sriracha Chicken Wings

These chicken wings literally slide right off the bone.  I mean, your bone will be totally clean and bare.  The sauce is finger lickin’ good too!  Sweet with just a hint of heat.

Since the pressure cooking makes the chicken wings super soft and tender, I followed the pressure cooking with a brief broiling in the oven to crisp them up.  Then they were tossed back in with the thickened sauce.  They were amazing!

The sauce creates the liquid needed to pressure cook the wings.  If your wings are partially frozen, you can increase the cooking time by 5 minutes.  I used a 6 qt instant pot and 2 lbs of chicken wings for this recipe.

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It only took 15 minutes to achieve fall-off-the-bone status.  Of course, first you have to wait for the pressure to build up, so that took about 15 minutes first.

I only broiled each side for 3 minutes.  I didn’t want the wings to burn!

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The final results were finger-licking amazing good!

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Instant Pot Honey Sriracha Chicken Wings

  • Servings: 4-6
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These pressure cooked chicken wings fall off the bone and have a sweet, slightly spicy sauce

Credit: 99Taste original by Leslie

Ingredients

  • 2 lbs chicken wings & drummies
  • 1/2 cup water
  • 1/4 cup plus 2 Tb honey
  • 1/4 cup reduced sodium soy sauce
  • 2 Tb sriracha sauce
  • cooking spray
  • 1/4 cup cold water mixed with 1 Tb cornstarch

Directions

1. Place chicken wings in a 6 qt instant pot.  Mix 3/4 cup water, 1/4 cup honey, 1/4 cup soy sauce, and 2 Tb sriracha.  Pour all over chicken wings.

2. Set steam release valve to “sealing,” place on the lid, and turn the instant pot on to pressure cook for 15 minutes.  While the pressure cooking is taking place, prepare the broiling pan by lining a large sheet with aluminum foil.  Place a wire rack on top and spray with cooking spray.

3. When the instant pot is finished with the pressure cooking, make sure the pressure valve has gone down and quick release the steam.  Remove the chicken wings with tongs and place on the prepared pan.  Place the oven rack to the second highest position and broil wings in the oven on high for 3 minutes on each side.

4. Meanwhile, set instant pot to saute mode.  Add 2 Tb honey and the cornstarch mixed with water.  Cook the sauce on saute mode for about 10 minutes or until thickened.  Add chicken wings back to the pot to cover in sauce.  Enjoy!

 

 

99 Types of Chicken: # 1 Pepperoni Pizza Chicken

Chicken: one of the most versatile and economical of the meats.  So it’s only fitting the first post of ninety-nine of ninety-nine is chicken.

Pepperoni Pizza Chicken has tender chicken in the middle, coated by a tasty, crunchy crust made of crushed Cheez-it crackers, and topped with sauce, mozzarella, and pepperoni to imbue an over-all amazing taste of pepperoni pizza.  Look at this amazing, cheesy, goodness.

Pepperoni Pizza Chicken

First, slice your chicken horizontally (or you can use chicken cutlets) and pound to your desired thickness.  Prepare Cheez-it crumbs by processing them in a food processor or crushing them in a bag with a rolling pin.  The finer you make your crumbs, the better they will stick to the chicken.  I really wanted to use Pizza flavored Cheez-its for this recipe, but my store didn’t have them at the time (so disappointed!), so I used Pepper Jack, which still tasted amazing.  Make an assembly line of the flour, egg, and cracker crumbs.  Dredge each piece of chicken in the flour, then dip in egg, then coat each side with the crushed Cheez-its.  Let your chicken rest for a few minutes while heating the butter and olive oil in a cast iron pan (this will help the coating stick to the chicken).  Here is my coated chicken resting – doesn’t it look beautiful?

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This dish is best cooked in a cast iron skillet.  Cast iron cooks the chicken evenly, makes a wonderful crunchy crust, and can be placed directly in the oven to broil the cheese.  If you don’t have a cast iron skillet, you can transfer the chicken to another pan to put under the broiler, or simply leave the cheese covered chicken in your pan for several minutes on low heat to melt the cheese.

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I only added a small amount of sauce because I didn’t want it to over-take the rest of the taste.  A light smear across the top of the chicken sprinkled with basil adds just the right amount of pizza taste.

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Finally, the mozzarella and pepperoni are added and the whole thing is popped in the oven under the broiler to melt the cheese.  My family loved this chicken dish and I hope yours will too.

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Pepperoni Pizza Chicken

  • Servings: 4
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Tender chicken with a crunchy Cheez-it crust, topped with marinara, mozzarella, and pepperoni.

Calories per serving = 453

Ingredients

  • 1 lb boneless skinless chicken breasts or cutlets
  • 1 Tb butter
  • 1 Tb olive oil
  • 1/2 cup flour
  • 1 egg, beaten with 1 Tb water
  • salt & pepper
  • 2 cups crushed Cheez-it crackers, pizza or pepper jack flavor
  • 4 Tb spaghetti or marinara sauce
  • 1/4 ts basil
  • 4 slices mozzarella
  • 8 slices pepperoni
  • 1/4 cup shredded mozzarella

Directions

  1. If using chicken breast, slice horizontally and flatten to desired thickness (if using chicken cutlets, skip this step).  Season chicken with salt and pepper, then dredge in flour.  Next, dip the chicken in beaten egg mixed with 1 Tb of water.  Finally, dip both sides of the chicken in the crushed Cheez-it cracker crumbs.  Let coated chicken rest while preparing pan.
  2. Heat 1 Tb butter and 1 Tb olive oil in a cast iron skillet over medium-high heat.  Add chicken to skillet.  Cook chicken on both sides until browned, about 3 minutes per side.  Reduce heat to medium-low and continue cooking chicken on both sides until cooked through, about 10 minutes per side.
  3. Slather the top of each piece of chicken with 1 Tb of marinara sauce.  Sprinkle basil on top.  Lay one slice of mozzarella on each followed by two pieces of pepperoni, and a sprinkling of shredded mozzarella.  Transfer the cast iron skillet to oven under broiler on high.  Broil until cheese is melted and slightly browned, 2-3 minutes.

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