Tag Archives: chicken

Chicken Mammogram


Get your pitchforks and torches, you are about to become apart of an angry mob. Why? This is another chicken post. Before you click off this recipe has a big perk; you get the pound the snot out of chicken. It is just a fabulous way to vent out all the frustrations of the day/week/month, just be careful not to over do it otherwise instead of a nicely flattened boobie you might end up with mangled bits of meat that might be better suited for a Gwar concert or horror movie set. I enjoy this one again as instead of getting frustrated while I cook and end up swearing I get it all out before I even start cooking, it also requires very little prep which is a HUGE bonus in my books. Plus it makes you look like a savvy kitchen genius. Another gem from Mom edited and adjusted by me.

Mom’s Asparagus Pesto Chicken

AKA: The Chicken Mammogram

Kitchen stuff you’ll need:

  • Oven or convection toaster oven, 9×13 pan (best for 6 boobs…. an 8×8 would work for 4 boobs), a meat tenderizer (it looks like a mallet), a cutting board, sharp knife (whatever size you are comfortable with, you don’t need it for much), possibly a cheese grater unless you cut up bits of cheese with a knife instead. Oh and a large freezer bag, and 2 plates.

Ingredients:

  • Chicken Breasts (I use 6)
  • 5 Spears of Asparagus per piece of Chicken (in my case for 6 boobs = 30) with the hard bits snapped off and washed
  • 1/4 cup of mozza approx. per chicken breast (or provolone or your preferred cheese or blend of cheese)
  • 1 Jar of Basil Pesto sauce (I use Classico)
  • fresh parmesan cheese (optional)

Note: The pesto sauce comes in a small jar, do not be alarmed, this would cover 12 chicken breasts, I made the mistake of putting my spoon inside the jar after it touched raw chicken so I HAD to dump the whole thing on the boobs otherwise I could have made do with just half the jar.

Directions:

  • Preheat Oven to 375 degrees
  • Flatten the breasts one at a time inside the freezer bag using the FLAT end of the meat tenderizer mallet and a cutting board (to save your surface from oddly shaped divets from your tenderizer depending on how hard you pummel the chicken). They should be about 1/4″ thick all over by the time you are done. I do them all at once to get it out of the way & pile them on a plate. You can sprinkle them with your preferred seasoning or just salt & pepper. I keep it simple and leave them naked for the time being.
  • Shred your cheese and put your asparagus into groups of 5.
  • Put a flattened boob on your spare plate, top with 5 spears of asparagus almost centered, sprinkle with your cheese, and roll the breast over the cheese & asparagus encasing them. Place in your oven dish and repeat until all your boobs are stuffed.
  • Next drizzle the breasts with pesto sauce as much or as little as you like. At this point you can also sprinkle with parmesan cheese or more mozza or not. Make it yours, fiddle with it until you find your favorite.
  • Place in the oven for about 40 minutes (or more or less depending on your oven and quantity of breasts. Ensure that no pink juice runs out when you poke them with a fork. If you have an instant thermometer the centre should read about 165 degrees F. I don’t have one of those I just uses my e-balls to determine no pink.

Good luck and happy eating

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Chicken parm parm


Another Chicken  post, sorry. It’s a current trend and I’ll be posting some tips at a later time which are non-chicken related. I stumbled upon an easy way to make chicken parmesan that I don’t think is too bad for you besides the cheese. Added bonus is that it is baked not fried like it is traditionally served in restaurants. I’ve been serving it up beside spaghetti noodles & greens of some sort. I like it as it doesn’t require a lot of “prep” which is great for those who don’t have a lot of time (or for some of us patience) for that kind of thing. And it doesn’t require any fancy schmancy kitchen stuff either. Again another easy recipe to halve, or multiply. The topping turns into this awesome crunchy, chewy cheeziness I can’t get enough of…. yummm

So here it is…..Chicken Parm Parm

Kitchen stuff you’ll need:

  • oven
  • a way to mash up garlic either a press or one of those ceramic thingy’s or the fine grate on your cheese grater (the little tiny ones)
  • 9×13 dish
  • A cheese grater unless you are using pre-grated cheese

Ingredients

  • Chicken breasts (I serve 6)
  • 2 garlic cloves shredded or mushed or pulverized
  • Extra Virgin Olive Oil
  • a pinch of red pepper flakes (or more or less or omit)
  • Tomato sauce
  • Shredded Mozzarella cheese (I use about 2 cups… you can use more or less)
  • Shredded Parmesan Cheese  (I use about a cup total…again you can add more or less)
  • A package of croutons in your favorite flavor… I prefer parmesan…again make it to your taste

Note: the sauce can be a ready made flavored sauce like a parmesan, four cheese, or basic basil or you can use a large can of crushed tomatoes and season with fresh or dried herbs. I like to keep it basic as I am usually in a rush so I stick with a large jar of Parmesan Tomato sauce.

Directions:

  • Preheat oven to 350 degrees
  • Drizzle Extra Virgin Olive Oil over base of 9×13 pan
  • sprinkle mushed up/finely shredded garlic & red pepper flakes on bottom of pan, swirl around to spread it out evenly
  • Place chicken breasts nicely in pan, try not to crowd them too much
  • Pour jar of tomato sauce over breasts (or crushed tomatoes and then season with fresh or dried herbs to your taste) make sure all your boobies are covered
  • Sprinkle half your Mozza & Parm over the sauce try to get it evenly if you can, if not no big deal.
  • dump croutons and spread out over cheese/boobs evenly
  • Top the croutons with the remainder of your cheese.
  • Pop in the oven and for 6 boobs time would be about 40-45 minutes. If making this with 4 I would hazard a guess your boobs would be done in 30-35 minutes depending on their size. If making this recipe for 2 or less halve this entire recipe.

Happy Eating

Here we go again & Mom’s Jammy Jam Chicken


Well I assume it has been well over a year since I posted on here and since I am back on mat leave  cookin up some delicious things in my kitchen which are simple and super easy to make I thought I’d start sharing again.

Today I am cooking up the second set of this delicious chicken dish I received from my mom and no swear words were uttered as I prepared this dish. Its fairly economical to prepare as one 500mL jar of jam & one 473 mL container of salad dressing is enough for 2 dinners, plus it uses chicken thigh which is cheaper than breast however more fatty. So if you want to use only white meat purchase instead a package of 6 breasts and the sauce should cover it (I have yet to try since chicken boobies are pretty $$ still) This recipe can serve 5 adults and one toddler with 3 thighs each  & one for the toddler, 6 people if using 6 chicken breasts or just 4 people with 4 thighs each. Its also easy to reduce this to 2 servings or multiply for more so it will be good for pot lucks or serving for guests too.

Mom’s Jammy Jam Chicken

 

Things in the kitchen you’ll need: oven, 9×13 oven safe dish, bowl, something to mix with.

Ingredients:

1 package of chicken thighs or chicken breasts

1 cup of apricot jam (or peach jam)

1 cup of catalina dressing

1 pkg of onion soup mix

Directions:

Preheat oven to 350 degrees.

Mix catalina dressing, jam & onion soup mix together in bowl.

place chicken evenly in dish, try not to crowd the meat too much, pour mixture over chicken evenly. place in oven for 60 minutes, then pull out, flip chicken over and bake for another 20 minutes.

ding! chickens done.

Broccoli & rice make great sides for this. Highly unlikely you’ll have leftovers but it will reheat well on the rice the next day.

Happy eats!