Chicken Broccoli Parmigiano

Chicken Broccoli Parmigiano

Ingredients:

4 6 oz. Chicken Breast

1/2  cup olive oil

1 tsp. salt

1 tsp. garlic powder

Dash Cayenne pepper

¾  cup white wine

Sauté chicken in olive oil for approximately 5 minutes per side over high heat. Slightly browned.

Add spices after 1st side is cooked.

When chicken browned on both sides: add white wine and cook for 2 minutes longer.

Broccoli and cheese blend

Ingredients:

14 broccoli florets

* Steamed or boiled until soft. Approx.8 minutes. Mix ingredients below while broccoli is still warm in a large bowl.

2 c of shredded mozzarella

1.5 cup Parmesan cheese

1/2 tsp. salt

1 tbsp. garlic powder

1 dash of Cayenne pepper

1 Casserole dish

Mix well with hands until consistency of mashed potatoes.

Assemble:

In a casserole dish, place the cooked chicken over the top, and add the broccoli blend evenly. Cook in a preheated oven for approx. 25 minutes, until top is slightly browned on top.

This is a twist on your regular chicken parmigiano without the red sauce . There is no cream added to make it saucy and runny. The broccoli gave the dish texture. If your child is not a fan of broccoli, it is still a favorite among kids and adults alike.

Enjoy my new parmigiano with chicken and broccoli.

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Chimichurri Vinegar Chicken

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This chicken dish has many layers. It will be everyone’s favorite chicken dish. The chimichurri sauce at the end just makes this dish even more delicious.

Ingredients:

  8  chicken thighs

  I cup of canola oil

  ½ cup of sherry wine

Marinade for Chicken:

  Marinade Chicken for 20 minutes in a plastic bag with rub below.

Rub Seasoning for Chicken :

  1 tsp.  coriander

  1 tsp.  kosher salt

  2 tbsp. paprika

  1/4 tsp. cayenne pepper

  1 tbsp.  garlic powder

Marinade chicken thighs for 20 minutes in a plastic bag with rub.

Can be done a few hours in advance.

 While chicken  marinates, make the vinegar onions.

Vinegar Onions.

  2  diced Spanish onions

  1/2 tsp. kosher salt

  1/2 cup canola oil

 1/2 cup cider vinegar

  Sauté onions in oil for about 2 minutes over high heat . Reduce heat to medium until caramelized for another 10 minutes stirring while cooking.

** Reserve 1/2 cup of vinegar onions for Chimichurri sauce.

Heat ½ cup of canola oil in fryng pan.  Add seasoned chicken to pan. Sear outside of chicken about 10 minutes each side over high heat until browned.

Add 1 cup of sherry. Let cook for 2 minutes longer then add onions to the sautéed chicken.

 Cook chicken over low heat for 20 minutes. Covered.

Chimichurri Sauce

   1/2  cup of chopped parsley

   1/2  cup of chopped cilantro

   1/2  green pepper diced fine – if you want more spice use

   1/2  fresh jalapeño pepper- remove seeds

   1/2 cup chopped scallion

   1/2  tsp. red crushed pepper

    1  tsp. kosher salt

    2  garlic cloves diced

    1  tbsp. oregano dried

    1  tbsp. garlic powder

    1 cup olive oil

    1/3 cup of red wine vinegar

    1/3 cup of cider vinegar

   ** Add the ½  cup of cooked onions in vinegar **recipe above

Pour chimichurri sauce over each individual chicken before plating.

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