Skillet Chicken Tortilla Casserole

Perfect on a cold winter night, this dish is the ultimate comfort food. The chipotle peppers in adobo sauce give it a nice southwestern flair that reminds you of being in the south… for me that’s Texas!

Good news for those of you with picky husbands out there; Matt loved this! No complaints this time from the East-Texas country boy, who can be just a little too honest when it comes to food. 🙂

The chipotle peppers turn up the heat in this dish, combined with the tender chicken, melting cheese, and fresh tomatoes and herbs. Unlike some southwestern-inspired casseroles that call for cans upon cans of that sodium-engulfed cream of chicken or cream of mushroom soup, this casserole was light, relatively healthy, and comforting all at the same time.

Cooking doesn’t have to be hard, especially when you only need one skillet to do so! This casserole was just as good as it looked. Enjoy!

Saute onion, garlic, chipotle peppers. Stir in chicken broth. Simmer and add chicken and tortilla chips. Cook for 10-15 minutes.

Shred your chicken then add it back to the pan, along with the diced tomato, parsley, cheese and remaining tortilla chips. Sprinkle with cheese.

Place under broiler for 2 minutes or until cheese is melted and browned on top.

Skillet Chicken Tortilla Casserole
INGREDIENTS
2 boneless, skinless chicken breast
1 Tbsp. canola oil
3 Tbsp. minced red onion
2 garlic cloves, minced
2 Tbsp. minced chipotle peppers in adobo sauce
2 cups low-sodium chicken broth
4 1/2 cups tortilla chips, broken into pieces
1 tomato, cored, seeded, and chopped
4 oz low-fat Monterey Jack and Cheddar, shredded
2 Tbsp. chopped fresh parsley
salt and pepper to taste

DIRECTIONS
1. Add oil to a 10-inch oven-safe skillet and set over medium-high heat. When the oil shimmers, add the chicken breasts and brown well on both sides, about 6-7 minutes total (the chicken won’t be cooked through yet). Remove the chicken to a plate and tent to keep warm.
2. Add the onion, garlic, and chipotle peppers to the pan and cook until just fragrant, about 1 minute. Stir in 1 3/4 cups of chicken broth, scraping the bottom of the pan to release any browned bits. Bring the mixture to a simmer, then mix in half the tortilla chips.
3. Reduce the heat to medium and nestle the chicken into the pan. Cook for 10-15 minutes, or until the chicken is cooked through (160-165 degrees F on an instant read thermometer). Remove the chicken to a plate and allow it to cool slightly. When you can handle it, shred into bite-sized pieces.
4. Preheat your broiler and place an oven rack about 6 inches from it.
5. Add the shredded chicken, tomato, 1/2 cup of the cheese and 1 tablespoon of the parsley to the skillet, stirring to incorporate (if the mixture seems a little dry, stir in the remaining 1/4 cup chicken broth). Add the remaining tortilla chips and gently mix to combine.
6. Sprinkle the remaining cheese over the top of the casserole and place under the broiler for about 2-3 minutes, or until the cheese has melted and browned. Remove and let cool for 5 minutes then garnish with the remaining parsley and serve.

Yield: 3-4 servings

Ritzy Parmesan Baked Chicken

Looks like fried chicken right? Wrong. It’s baked, is semi-healthy and its my favorite version of Ritz cracker chicken.

My mother-in-law Paula is notorious for using butter. One time, she used 2 sticks of butter to sauté onions and celery for her Thanksgiving dressing…OMG (oh my goodness)!!!

The first time I tried Ritz cracker chicken was at Paula’s house. Her way of making it includes dipping the chicken in butter, then Ritz crackers, then more butter and more Ritz crackers and then drizzling some more butter on it. Tell me about fattening, but it sure was good!

My mission…to replicate Paula’s Ritz chicken without all that butter. I found a recipe from Southern Lady Cooks that was right up my alley. To cut back on all that butter, I dredged the chicken in plain Greek yogurt, which is similar to sour cream, except that it’s loaded with protein and is low-fat. I also jazzed up the Ritz cracker topping by adding a little Parmesan cheese. I still drizzled the chicken in butter, but used just a few tablespoons.

The chicken turned out great! My husband Matt loved it, and was shocked that I could imitate his mom’s chicken recipe so well. It was also fork-tender…no knife needed. Enjoy!

Dredge chicken in Greek yogurt, and then into crushed Ritz cracker and Parmesan cheese crumbs.

Place in a baking pan coated with non-stick cooking spray.

Drizzle with melted butter.

Bake for 35 minutes in a 400 degree F oven.

Ritzy Parmesan Baked Chicken

Ingredients

1 to 2 pounds boneless, skinless chicken breasts

1 sleeve Ritz crackers, crushed

1/4 cup Parmesan cheese

1 cup plain Greek yogurt

4 Tbsp. butter, melted

Directions

1. Put the Ritz crackers in a plastic ziplock bag and finely crush with a rolling pin. Add cheese to the bag and mix well.

2. Dip chicken pieces in yogurt and then in the crumb mixture.

3. Place chicken in a sprayed casserole dish, drizzle melted butter over the chicken and bake in preheated 400 degree F oven for 35 minutes or until chicken is done inside.

Yield: 4 servings

Recipe adapted from: Southern Lady Cooks

Tortilla Chicken Chili and Color in Motion 5k Winner

You know you’re in Dallas when the temperature drops 18 degrees in just one hour. On Thursday afternoon it was 80 degrees F and 50 minutes later, it had dropped to 62 degrees. It didn’t stop there. Friday morning started out cold, but just seemed to get colder. This morning we saw our first freeze. (If you’re from the northeast or somewhere that has cold weather, you’re probably laughing at us Texans. Sorry, but when it gets cold here, we get excited!!)

Since it is chilly, this tortilla chicken chili should be perfect for your lunch or dinner today. I was looking for something quick to make for dinner, and while the sauce is not homemade (it’s a packet of McCormick Original Chili Seasoning mix), it was pretty good.

Did I mention this chili was super easy to make? It takes less than 30 minutes (including prep and cook-time) and would be a great meal if you’re pressed for time but want something quick. The chili almost tastes like a chicken enchilada since the addition of tortilla chips gives this chicken chili a traditional cornmeal flavor.

But before I get to the recipe, I want to announce the winner of my Color in Motion 5k Giveaway. Congrats to Liz N, who has won a free registration for her and a friend!

If you didn’t win, I still have some good news… just for reading this blog, you will get 15% off the price of registration for the Color in Motion 5k. Simply enter the promo code DALLASDUO15 to save 15%. You can register here: http://colorinmotion5k.com/

Color in Motion 5k

Alright; now back to the tortilla chicken chili. Step-by-step instructions and pictures begin. Enjoy and I hope everyone stays warm!

Cook chicken in large skillet over medium-high heat for 5 minutes.

Stir in seasoning, beans, tomatoes, corn, water and tortilla chips.

Bring to a boil.

Simmer for 10 minutes, stirring occasionally.

Serve with shredded cheese, if desired.

Tortilla Chicken Chili
Ingredients
1 pound boneless chicken breast halves, cut into 3/4-inch cubes
1 package McCormick Original Chili Seasoning Mix
1 can (14 1/2 oz.) diced tomatoes, undrained
1 can (15 oz.) pinto beans
1 can (11 oz.) Mexican-style corn or whole kernel corn, drained
1/2 cup water
1 1/2 cups broken tortilla chips (bite-sized pieces)
Shredded Cheddar cheese, sour cream and chopped cilantro (optional)

Directions
1. Heat lightly oiled large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 minutes or until lightly browned.
2. Stir in Seasoning Mix, tomatoes, beans, corn, water and tortilla chips. Bring to a boil. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
3. Serve with shredded cheese, sour cream and chopped cilantro, if desired.

Yield: 6 (1-cup) servings
Recipe from: McCormick

Quick and Lean Chicken Mushroom Stroganoff

Hopefully you like mushrooms because it’s time to celebrate National Mushroom Month! For those of you who didn’t know, September is the month to give a shout out to mushrooms as fans let their friendly fungi flags fly (I’m kidding), and cook up all sorts of delicious recipes. Do you think I’m kidding? I’m not… just check out the following website devoted to mushrooms, the mushroom story, mushroom recipes, mushroom events, and more at www.mushroominfo.com.

I sound like a huge fan myself, when in fact I just discovered National Mushroom Month! Kitchen Pride Mushroom Farms (KPMF), a Texas mushroom farm, contacted me back in August about spreading the news for this special occasion. They sent me quite a few packs of homegrown mushrooms to try out for myself, and boy were they tasty!

Considered “The Mushroom of Texas”, KPMF is a family-owned and operated Texas-based mushroom farm located in a zip code full of history – Gonzales, Texas. They have been in the business for 23 years and have established themselves as one of the nation’s premier mushroom farms as they have the most modern mushroom growing facility in the United States. You can learn by visiting the KPMF website here.

As far as taste, fresh mushrooms make all the difference in world. I made KPMF’s Quick and Lean Chicken Mushroom Stroganoff recipe, which was outstanding. The dish was healthy, low-in-fat and packed rich in antioxidants from all the mushrooms. It’s very similar to Williams-Sonoma Steak & Mushroom Stroganoff except with chicken instead of meat and the addition of chicken broth.

Enjoy!

MUSHROOMS!

Saute chicken in skillet over medium heat.

Cook 7-10 minutes or until golden brown. Remove from pan.

Add mushrooms and sliced onions to saute pan with 1 tsp. oil.

Saute for 5 minutes or until tender.

Reduce heat to low. Add sour cream, chicken broth, salt and pepper. Add chicken and cook until heated through.

Serve over egg noodles.

Quick and Lean Chicken Mushroom Stroganoff
Ingredients
2 tsp. vegetable oil, divided
1 pound boneless, skinless chicken breast halves
12 ounces (about 3 1/2 cups) fresh white mushrooms, sliced
1 cup thinly sliced onion
1/2 cup reduced-fat sour cream (I used fat-free)
1/4 cup chicken broth
2 Tbsp. chopped fresh dill or 2 tsp. dried
1 tsp. salt
1/4 tsp. ground black pepper
Optional: cooked rice or egg noodles

Directions
1. In a large nonstick skillet over medium heat, heat 1 teaspoon of the oil. Add chicken; cook until golden brown and cooked through turning once, 7 to 10 minutes. Remove chicken; cover to keep warm.
2. In same skillet heat remaining 1 teaspoon of oil. Add mushrooms and onion; cook, stirring occasionally, until tender, about 5 minutes.
3. Reduce heat to low; stir in sour cream, chicken broth, dill, salt and pepper. Add reserved chicken; cook until heated through, about 5 minutes.
4. Serve over rice or egg noodles, if desired.

Yield: 4 servings
Recipe from: Kitchen Pride Mushroom Farms

Parmesan Chicken and Rice

Looking for a one-pot-meal? In this dish, rice and broth are added to sauteed chicken, onion, garlic and mushrooms for a simple entree using only one pan.

I made this Parmesan chicken and rice recipe for my husband and myself just a few weeks ago, and we really enjoyed it. It was quick, easy and savory. Plus, who doesn’t like chicken and rice? If you’re not a fan of mushrooms, you could probably substitute artichoke hearts or perhaps broccoli. If you have a really picky eater, you can leave out all the vegetables to accommodate them. (However, if that were me, I would make the picky eater eat around it! Haha.)

Although I would not classify this meal as “Italian”, the Parmesan cheese really gives this dish a complexity of savory flavors. Plus, the dish is pretty healthy since it’s under 400 calories and less than 10 grams of fat.

Enjoy!

Saute onions, garlic, thyme and mushrooms in skillet over medium-high heat for 5 minutes.

Add chicken and saute for 4 minutes or until lightly browned. Add wine, salt and pepper.

Stir in rice and broth. Bring to a boil and simmer 5 minutes.

Stir in cheese and parsley.

Serve immediately.

Parmesan Chicken and Rice

Ingredients

1 Tbsp. olive oil

1/2 cup chopped onion

1 tsp. bottled minced garlic

1/2 tsp. dried thyme

1 (8 oz.) package presliced mushrooms

3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces

1/2 cups dry white wine

1/2 tsp. salt

1/4 tsp. freshly ground black pepper

1 cup uncooked instant rice

1 cup fat-free, less sodium chicken broth

1/2 cup (2 oz.) grated fresh Parmesan cheese

1/4 cup chopped fresh parsley

Directions

1. Heat oil in a large nonstick skillet over medium-heat. Add the onion, garlic, thyme, and mushrooms; saute 5 minutes or until onion is tender.

2. Add chicken; cook 3 minutes or until liquid almost evaporates.

3. Stir in rice and broth. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley.

Yield: 4 servings (serving size: about 1 cup)

Recipe from: Cooking Light

Chicken & Sun-Dried Tomato Orzo

If you’re looking for something healthy AND tasty, look no further than this chicken and sun-dried tomato orzo dish. Matt and I both loved it and the dish is actually pretty simply to make!

The sun-dried tomatoes combined with Parmesan cheese pack a flavorful punch along with the Italian aroma of the fresh marjoram and mushrooms. Serve with a side a green vegetables or salad and you’ve got a complete meal. Enjoy!

Chicken & Sun-Dried Tomato Orzo

Serves: 4

Adapted fro Eating Well

Ingredients

8 oz orzo, preferably whole wheat
1 cup water
1/2 cup chopped sun-dried tomatoes, (not oil-packed), divided
1 plum tomato, diced
1 clove garlic, peeled
3 tsp. chopped fresh marjoram, divided
1 Tbs. red-wine vinegar
2 tsp. plus 1 Tbsp. extra virgin olive oil, divided
4 boneless, skinless chicken breasts, trimmed (1 – 1 1/4 pounds)
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 oz. mushrooms
1/2 cup finely shredded Parmesan cheese, divided

Instructions

Cook orzo in a large saucepan of boiling water until just tender, 8-10 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 heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3-5 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, mushrooms and 6 tablespoons of cheese. Cook, stirring, until heated through, 1-2 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.

Chicken Tacos with Charred Tomatoes

If you are looking for a flavorful and healthy meal, you’ve found the perfect one: Chicken Tacos with Charred Tomatoes. With less than 300 calories and only 9 grams of fat, you’re on the fast-track for either losing weight or staying fit! I found this recipe while browsing though Eating Well. I love their website. I can find healthy meals relating to just chicken, pasta, beef, desserts, and more. I can also find meals for two, meals in under 30 minutes, or meals on a budget.

Tacos are one of Matt and my favorite dinner items. We love the spicy, Mexican-flavored spices, and I am a huge fan of Central Market’s flour tortillas and in-house, fresh pico de gallo. Centered on this “taco/spicy” flavored-theme, I found Eating Well’s recipe for Chicken Tacos with Charred Tomatoes.

I love how fresh and organic this dish is! Nothing is “bottled” or in a package. The chicken is fresh, as are the plum tomatoes, jalapeno pepper, cilantro, scallions, and onions. There is no chicken broth; instead the juices come from freshly squeezed limes and plump tomatoes. The cilantro and jalapeno pepper provide a spicy “kick,” and the chicken provides for the healthy amount of protein you need. Roll up this chicken mixture in a warmed corn tortilla, or as I mentioned before, a freshly made Central Market flour tortilla.

Enjoy!

Chicken Tacos with Charred Tomatoes
Ingredients
2 plum tomatoes, cored
8 ounces boneless, skinless chicken breasts, trimmed of fat
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeno pepper, seeded and minced
2 tsp lime juice, plus lime wedges for garnish
2 tsp chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas (I used flour tortillas), heated

Directions
1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionaly with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Nutrition per serving:
297 calories; 9 g fat; 63 mg cholesterol; 27 g carbohydrate; 0 g sugar; 27 g protein; 2 g fiber; 415 mg sodium; 463 mg potassium.

Yield: 2 servings
Eating Well

Panko-Crusted Chicken with Mustard-Maple Pan Sauce

I love Panko crumbs! I love the crunch, I love the flavor, I love the ease of cooking with panko, and I love how I always have these staple ingredients in my pantry. Normally I make panko chicken or shrimp with egg, flour and a little salt and pepper. In this new recipe, the addition of parsley and Dijon mustard takes plain ‘ole panko chicken to a whole new level! The flavors were outstanding. The panko chicken looks the same as my old recipe, but my husband even commented that it tasted better than usual!

Bon Appetit is where I found this recipe. I must admit, I did not like the mustard maple pan sauce. In my opinion, it had a weird flavor and was too watery (that could be my fault, having not boiled the sauce long enough.) If you think the combination of mustard, maple syrup, and chicken broth sounds good, then by all means try it…

The “chicken” part of Panko-Crusted Chicken with Mustard-Maple Pan Sauce is excellent! Let me know what you think; I definitely plan on making it again. I served the chicken with brown rice, green beans, biscuits and fruit. Enjoy!

Panko-Crusted Chicken with Mustard-Maple Pan Sauce
Ingredients
2 (8-ounce) skinless, boneless chicken breast halves, cut crosswise in half
1 large eg
1 Tbsp finely chopped fresh Italian parsley
2 tsp plus 2 Tbsp Dijon mustard
1 cup panko (Japanese breadcrumbs)
2 Tbsp olive oil
1 cup low-salt chicken broth
3 Tbsp pure maple syrup
2 Tbsp plus 1 tsp coarse-grained mustard
1 Tbsp chilled unsalted butter

Directions
1. Using a meat mallet or rolling pin, pound chicken in resealable plastic bag to 1/3-to 1/2-inch thickness. Whisk egg, parsely, and 2 teaspoons Dijon mustard in large bowl. Place chicken in egg mixture; turn to coat. Sprinkle chicken with salt and pepper. Dip each piece in panko; turn to coat.
2. Heat oil in large nonstick skillet over medium-high heat. Add chicken; cook until brown and cooked through, about 4 minutes per side.
3. Meanwhile, whisk broth, syrup, coarse-grained mustard, and remaining 2 tablespoons Dijon mustard in glass measuring cup.
4. Transfer chicken to plates. Add broth mixture to skillet; boil until reduced to 3/4 cup, stirring occasionally, about 4 minutes. Add butter; whisk until melted. Spoon sauce alongside chicken.

Calories: 390

Fat: 15.3g

Cholesterol: 158mg

Carbohydrates 21g

Total Sugars: 9.3g

Fiber: 0.5g

Protein: 39.3g

Yield: 2 servings

Bon Appetit | October 2009

Mexican Chicken Crescent Squares

These Mexican Chicken Crescent Squares are a new recipe that I just discovered and loved! They are from The Gathering of Friends cookbook by Michelle Huxtable and Alyse Christensen. I was so impressed by the bold, slightly spicy flavor from the green chilies and chili powder. The cream cheese is subtle, yet insures that the chicken remains moist and juicy, and who doesn’t love crescent rolls topped with crunchy seasoned stuffing?

My cousin in Houston makes a similar chicken square recipe for her family and her three kids love them! The only difference in her recipe is that she used pimentos instead of red peppers and seasoned croutons instead of seasoned stuffing.

Enjoy and let me know what you think!

Combine chicken, cream cheese, green chilies, green onions, chili powder, red peppers, and cumin.

Roll out crescent rolls and press seams together to form a rectangle. Place equal amounts of chicken in each roll.

Roll up edges and seal.

Dip in melted butter and roll in crushed stuffing.

Bake for 20 minutes in a 350 degree F oven.

Serve hot.

Mexican Chicken Crescent Squares
Ingredients
2 cups chicken, shredded
1/4 cup red peppers, diced
6 oz. cream cheese, softened
1/8 tsp cumin
1/2 cup butter, melted
2-8 oz. cans refrigerated crescent rolls
1 can green chilies, diced
1 cup dry seasoned stuffing, crushed
1 tbsp. green onions, chopped
1/8 tsp chili powder

Directions
1. Mix together cream cheese, green chilies, green onions, chili powder, red peppers, and cumin. Add chicken and combine.
2. Separate crescent rolls to form 8 rectangles, pressing seams together. Place an equal amount of chicken mixture in the middle of each rectangle and roll up ends. Seal edges. Dip each square in melted butter and then roll in crushed stuffing.
3. Place on baking sheet and bake for 20 minutes at 350 degrees F.

Yield: 8 servings
The Gathering of Friends, (Volume 1) by Michelle Huxtable and Alyse Christensen

Grilled Tomato Basil Chicken

I made this Grilled Tomato Basil Chicken a few weeks ago for girls night with my mom, sister and me. My dad was at a church meeting, and my husband was at dinner with work, so with the men out of the picture, us girls had a lovely evening at my house. This chicken recipe serves two, but since we all “eat like birds” (which I hear from time to time), it was plenty of food for us.

If you’re trying to eat healthy, this grilled chicken recipe would be right up your alley. It has an Italian twist with a flavorful and tasty homemade basil-pesto sauce, fresh Parmesan cheese, juicy red tomatoes, and extra fresh chopped basil to top it off. The aroma of this dish is detectible and makes you feel like you really are sitting in a fine Italian food restaurant. A slice of Garlic Ciabatta Bread, and you’ll have a complete meal.

This recipe is from a new food blog I just discovered, How Sweet It Is, along with some other sinfully sweet looking desserts that I’ll have to try!

Enjoy!

Grilled Tomato Basil Chicken
Ingredients
2 boneless, skinless chicken breasts
2 large tomatoes
1/4 cup fresh chopped basil
1 tablespoon olive oil
1 clove garlic, chopped
2 tablespoons parmesan cheese

for Marinade:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 tablespoon dried basil
1 tsp dried mustard
2 cloves garlic, minced
2 tablespoons parmesan cheese

Directions
1. 2-24 hours before cooking, tenderize meat (with a meat tenderizer or frying pan), season generously with salt and pepper, and place in a ziplock bag. Add marinade ingredients and make sure all chicken is covered. Store in the refrigerator, flipping occasionally, until 30 minutes before grilling.
2. Preheat oven to 375 degrees F.
3. Preheat grill, grill pan, or skillet on medium heat (I used a cast iron Le Crueset grill pan) and add 1 tablespoon olive oil. Grill chicken 2-3 minutes on each side, until just cooked. Place in a baking dish and bake at 350 degrees for 20 minutes, or until chicken is cooked through.
4. While chicken is baking, chop one tomato and slice the other into thick rounds. Lay slices of tomato on a platter. When chicken is done, slice and lay on top of tomato. Cover with basil, chopped tomato, garlic and parmesan.

Yield: 2 servings
How Sweet It Is