Chicken – J. Delawcious

Chicken Cordon Bleu

Chicken Cordon Bleu is Simple and Elegant

This simple and elegant dish can be put together in minutes. Using simple ingredients to make an amazing dishes. I am sure you have most of these items in your fridge right now to make this meal. Crunchy coated chicken filled with cheese, and ham with a delicious cream sauce is FANTASTIC!

What do I eat this with?

It’s simple whatever side you like! You can dress this dish up with some rainbow carrots, sauteed baby spinach, or asparagus. You could be more rustic with some homestyle mashed potatoes or rice. Chicken Cordon Bleu is one of those meals that everyone will love. Now if you don’t eat pork products you can easily substitute with turkey bacon. The turkey bacon has that smokey flavor ham has to give you that awesome flavor.

Let’s Cook!

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Chicken Cordon Bleu

by: Chef J

Chicken Cordon Bleu

Difficulty:Intermediate
Freezable:Yes

Nutrition per portion

Ingredients

2 Medium Beaten Chicken Breast
1/2 pound of thinly sliced Ham or Turkey Bacon
1/2 pound of thinly sliced Provolone or Swiss
1 tsp of Salt or to taste
1 tsp of Pepper or taste
1 tsp of Garlic
Dijon Mustard
1 Cup of Panko Bread Crumbs
2 Tbsp of Melted Butter
2 Tbsp of Parmesan Cheese
2 Tbsps of Flour
2 Tbsps of Butter
1 Cup of Light Cream
1/2 Cup of Parmesan Cheese
1 Tbsp of Dijon Mustard
1 Tsp of Salt or to taste
1 Tsp of Pepper or taste
1/4 Cup of Fresh Chopped Chives

Method

Prep

Preheat oven to 400F
Mix Panko breadcrumbs with butter until coated.
Spread panko breadcrumbs on a small baking tray a Bake for 3-5 minutes or until lightly golden. Remove and place into a bowl.
When breadcrumbs are cooled, add parmesan cheese and mix. Then sit aside.
On saran wrap, butterfly, and beat chicken breast to an even thickness (one inch thick).
Season chicken with salt, mustard, and pepper. (Brush a thin layer of dijon mustard on chicken)
Cut the provolone cheese and ham into halved pieces. Then place them into the center of the chicken.
Roll the chicken while tucking the ingredients.
With the saran wrap roll the chicken into a sphere. using the loose ends to tighten the sphere shape.
Place in the fridge for 30 minutes.

Dredge

In 3 separate medium sheet pans or shallow dishes place flour, beaten eggs, and lightly browned breadcrumbs.
Remove chicken from the saran wrap and lightly coat with flour all over. Shake off excess flour and then roll into the egg mixture. Shake excess egg mixture from rolled chicken and roll in panko. Then sit aside. Repeat for all remaining chicken rolls.

Cook

Preheat oven 400F
In a heatproof skillet add oil and a little butter. Once hot add rolled chicken but don't crowd. Cook on all sides to ensure even browning. If you can't fit all the chicken in the skillet at once while cooking sits aside on a wire rack to ensure crispiness.
Once all the chicken rolls are browned place them all in a heatproof skillet in the oven to cook for 10-12 minutes or until an internal temp of 165F.

Mustard Cream Sauce

Melt butter over medium heat in a small saucepan. Add flour and cook until you smell pie crust for about 2 minutes.
Add half the milk and whisk until the flour mixture is blended in.
Add remaining milk, mustard, and cheese.
Cook for 5 minutes, whisking constantly until thickened. It will thicken as it cools.
Remove from heat
add chives, salt, pepper, and serve with chicken

Happy Eating

Chef J

Stuffed Chicken Breast and Parmesan Sauce

Chicken J. Delawcious

My Free Virtual Cooking Class

I held my first virtual cooking course via Zoom. I’ve started a small community of food enthusiasts like myself to cook along with me for an hour. We talk about food, drink a little, and enjoy each other’s company.

If you missed it, no worries! I am having one every first Saturday of the month. In the first class we made stuffed chicken breast and parmesan sauce. It is an easy and satisfying weeknight dish that you can easily turn elegant with a cutting technique or a simple wrapping of prosciutto.

Here is the recipe from that course. Remember if you make it, tag @jdelawcious on Instagram. If you do I will reshare your creation.

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Stuffed Chicken and Parmesan Sauce

by: Chef J

Stuffed Chicken and Parmesan Sauce

Difficulty:Easy
Prep Time:10 mins
Cook Time:15 mins
Serves:2
Freezable:No

Nutrition per portion

Ingredients

2 Butterflied Chicken Breast
1/2 Onion Sliced into Half Moons
1/2 Red Bell Pepper Julienne
1/2 Cup of Sundried Tomatoes or Red Bell Pepper
4 Half Sliced Provolone Cheese
2 Cups of Spinach
1 Tsp of Salt or to taste
1 Tsp of Pepper or taste
1 Tsp of Garlic or taste
1 Tbsp of Olive Oil
2 Tbsp of Butter
2 Tbsp of Flour
2 Cups of Milk
1 Tsp of Salt or to taste
1 Tsp of Pepper or taste
1 Tsp of Garlic or to taste
1/2 cup of Grated Parmesan Cheese
3 Tbsp of chopped Parsley

Method

Preheat oven 425F

Chicken:

Cut chicken breast horizontally to split chicken in half. Do not cut all the way through as you will need to use the inside like a pocket to hold the ingredients. Place the chicken in a ziplock bag and beat with a rolling pin or meat mallet until about 1 inch thick. Focus on the top of the chicken breast to get an even thickness throughout. Season the inside with salt and pepper. Add the onions, spinach, red bell pepper, and provolone cheese. Close the chicken and used kitchen twine to tie it down. Take a piece of kitchen twine and slide it under the chicken. Slide it mid-way down. Then take both ends of the twine and tie them together. Secure it and cut the excess twine. Tie again at the top and bottom. The chicken breast should be closed and have three tied knots of kitchen twine to secure it. If you don't have kitchen twine you can use toothpicks. Add salt, pepper, and garlic to the front/back of the chicken. Then sit aside.

Cooking the Chicken Breast:

In a heat-proof medium-sized skillet drizzle a little olive oil into the pan on medium-high heat. Once the oil is hot, place the chicken into brown. About 4 minutes on each side. Place skillet in the oven and allow to cook until an internal temp of 165F (about 10 minutes). Remove from the oven and tent with foil and allow to rest for 10 minutes.

Sauce:

In a medium saucepan add butter. Allow butter to melt and then add flour. Whisk in flour until it smells fragrant (like pie crust). Then add milk 1/3 at a time and whisking until smooth. Once all the milk has been incorporated, remove the pan from the heat. Add the parmesan cheese to the milk sauce and stir. After the cheese mixed in add salt, pepper, and garlic powder. Taste and adjust for seasoning.

Serve:

Place a serving spoon size amount of cheese sauce on the plate. Remove the kitchen twine with kitchen shears. Slice the chicken horizontally and then lift to sit on top of the sauce. Drizzle a little more sauce overtop. Finish the plating with some fresh parsley. This can be served with pasta, rice, or vegetables.

Broccoli Chicken Cheddar Rice Bake

Chicken J. Delawcious

Broccoli chicken cheddar rice bake is one of those effortless and tasty meals that will make any family happy dinner a smash hit. With a few store-bought ingredients and seasonings it will make for a quick dinner option.

On a Sunday evening, this was exactly what I was looking for while trying to prepare for my work week. This recipe from start to finish took about 30 mins and will not let you down. Let’s get started!

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Broccoli Chicken Cheddar Rice Bake

by: J. DELAWCIOUS

Chicken

Difficulty:Easy
Serves:6

Nutrition per portion

Ingredients

4 Cubed Chicken Breast
1 Sliced Half Onion
2 Cups Of Broccoli Florets
1 Cup of Milk
1 Can of Cheddar Sauce (Campbells)
1 Can of Fiesta Cheese Sauce (Campbells)
1 Cup of Cheddar Cheese
2 Cups of Rice
4 Cups of Broth
1 Tbsp of Butter
1 Cup of Panko Bread Crumbs
2 Chopped Green Onions
1 Tsp of Canola Oil
2 Tsp of Complete Seasoning
2 Tsp of Pepper or taste
1 Tsp of Season Salt or taste
2 Tsp of Garlic Powder
1 Tbsp of Olive

Method

Preheat oven to 350F

Prep: In a large bowl, add the cubed chicken, onions, season salt, garlic powder, and complete seasoning. Mix the seasonings and chicken well. Set the chicken aside in the fridge for 15 minutes.

Cheddar Sauce: In a medium bowl pour both cans of cheddar sauce and milk. Whisk the ingredients until well combined. Then set aside.

Topping: In a medium bowl add panko bread crumbs, scallions, 1 tsp of garlic powder, and melted butter. Mix well and set aside.

Cook: In a large saucepan add chicken broth and rice. Cook rice as instructed and then let stand for 10 minutes.

Add oil to a large skillet and place cubed chicken inside. Cook chicken for about 3-5 minutes. Then remove from the skillet and set aside.

Bake: Add rice, broccoli, and chicken to a large baking dish. Mix until well combined. Then add cheese sauce until the mixture is well coated. Top the casserole with the shredded cheddar cheese. Lastly, wrap with foil and cook in the oven 20 minutes.

After 20 minutes remove from oven and top the casserole with the panko bread crumb topping. Put back in the oven for 15 minutes uncovered. Once the 15 minutes is up, allow standing for 10 minutes to cool. Then serve.

Chicken Pot Pie Recipe

Chicken, Soups J. Delawcious

Fall is here and the soup is on. There is nothing more relaxing to me than a cozy over-sized sweater at home with a bowl of hot soup.

Chicken pot pie soup is one of those warm hugs after a long day that’s full of flavor. This dish is quite simple to make and it is sure to make your family smile. I should know it is my husband’s favorite.

I sound like Ina Garten. However, my husband’s name is Jamison not Jeffrey lol. Close enough right? Just like Ina this recipe is full of chicken and veggies which is the ideal meal for her Jeffrey.

Pro Tip: I like to use a mix of chicken thighs and chicken breast chunks.

If your not in the mood for the deconstructed version of chicken pot pie I can give you a cool hack to make other’s think you’ve been making crust all day. It’s called store-brought.

As a working woman I just don’t have the time. I suggest keeping store-brought puff pastry or pie crust in the freezer to complete the meal quickly. We don’t have to be good at everything, we just need to be aware of our resources. The recipe below is printable and is meant to be shared. Please #jdelawcious on Instagram so I can see your creations.

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Chicken Pot Pie Soup

by: J. Delawcious

Difficulty:Easy
Prep Time:45 mins
Cook Time:10 mins
Serves:6
Freezable:Yes

Nutrition per portion

Ingredients

2 Skin On Chicken Breast
2 Chicken Thighs
1 Bag of Frozen Peas and Carrots
1 Bag of Frozen Pearl Onion
1 Cup of Milk
2 Cups of Light Cream
1 Tsp Salt
1 Tsp Black Pepper
1 Tsp of Garlic Powder
2 Tablespoons of Flour
2 Tablespoons of Butter
1 Tbsp of Olive Oil

Method

Preheat Oven 400F Place chicken breast and thighs on a baking sheet. Rub olive oil on chicken pieces. Then season chicken on both sides with salt, pepper, and garlic powder. Leave the chicken skin side up and cook in the oven until an internal 165F. Once the chicken is cooked discard the skin. Meaning eat it lol. Then shred the chicken and place into a bowl. Sit aside. In a large pot on medium heat place butter inside. Allow butter to melt then add flour. Allow the flour to cook until it smells like pie crust about 2 minutes. Add milk and cream slowly to the pot with continuous stirring. After milk and flour have been incorporated season with salt and pepper to taste. Let the sauce simmer for 5 minutes and it will thicken. Once thicken, add the peas/carrots, onions, and chicken. Cook for 8 minutes on medium low until vegetables are warmed through.

Want the pie crust with the filling? If you wanted to turn this filling into a pot pie, use the store brought crust and place in a heat proof bowl. Mold the dough inside the bottom of the heat proof dish. Prior to adding the filling wait for it to be cooled. Don't add hot soup to the raw pie crust. Then top the pot pie with the second piece of dough and cut small silts for ventilation. Place the pot pie on a baking sheet and allow to cook in a 350F oven for 30 minutes. Remove from the oven and wait about 10 minutes before eating to avoid mouth burns. Happy Cooking! J. Delawcious

No Carb Hibachi Dinner Under $30 for 2 (Keto- Friendly)

Chicken, Healthy Options, Seafood J. Delawcious

No Carb Hibachi? How? Cauliflower rice is the ticket. It will save you on calories and is also a really cool way to get more veggies in your diet. Going to the Hibachi restaurants can cost you anywhere up to $100 for two people including drinks. I always think to myself when I am sitting around that table full of strangers was it really worth it?

Today, I am going to show you how to make a chicken and shrimp hibachi dinner for under $30 for two people. This meal includes soup and a main entree. For the full $30 you can even add the side salad. I know what your thinking, I don’t have all those ingredients in my house to make all of that?

I am almost certain that you actually do! The main ingredients to get this meal going are soy sauce, salt, pepper, and garlic powder. These are basic home cook must-haves. Now that I have eased your worries, let’s get into this recipe!

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No Carb Chicken and Shrimp Hibachi

by: J. DELAWCIOUS

No Carb Hibachi Made Easy and Budget Friendly

Difficulty:Easy
Prep Time:10 mins
Cook Time:30 mins
Serves:2

Nutrition per portion

Ingredients

1 Pound of Peeled and Deveined Jumbo Shrimp
1 Chicken Breast Cubed
2 Green Zucchinis Chopped
1 Chopped Onion
1 and half Pints of PortaBella Mushrooms
2 Cups of Frozen Cauliflower Rice
3 Eggs
1 Tbsp Soy Sauce
1 Tsp Salt
1 Tsp Pepper
1 Tsp Garlic
1 Tsp of Oil
1 Package of White Miso Soup
3 Stalks of Chopped Green Onion

Method

Note:

Prior to starting this recipe make sure all ingredients are prepped. It will make the process easier and all the food will be hot at the same time.

Cooking:

In a large cast-iron skillet on medium-high heat, add oil. Allow the oil to either shimmer or slightly smoke prior to adding food. Once the oil is hot cook mushrooms. Don't season the mushrooms right away, cook until the mushrooms are golden brown in color. Then add salt, pepper, and garlic. Continue to sautee for another 2 minutes. Remove from skillet and set aside. In the same skillet add the same amount of oil. Then add the onions. Add salt, pepper, and garlic powder and stir to combine. Continue to cook onions until slightly brown and translucent. Remove from the skillet and set aside. You may need to clean the skillet to avoid burnt bits being on the food. Or you can just wipe away depending on how seasoned your cast iron is. Add more oil to the skillet, and then cook the zucchini. Cook for 2 minutes and then add salt, pepper, and garlic powder. Continue to cook for another 2 minutes and then remove. I like my veggies to still have a bite to them. If you like yours a bit softer continue to cook for another minute or until your desired textured. In the same skillet, we will repeat the oil process and add the cubed chicken. Allow the chicken to stand in a signal layer and don't disturb it. Season in the pan with salt, pepper, and garlic powder. After 2 minutes, flip the cubes and season the other side. Allow cooking for another 2 minutes to create browning on the other side. Remove and set aside. In the same skillet add oil and the frozen cauliflower. Sautee for 1 minute and then add soy sauce. Continue to cook for another 2 minutes and then remove from heat and set aside. Clean the skillet or wipe away. Then on medium-low heat add beaten eggs to the pan. Cook until scrambled and then sit aside. Add the eggs, half of the green onions to the cauliflower rice. Mix and then set aside.

Soup:

Simply add water as directed on the package and allow it to boil. Add mushrooms to the broth and boil for five minutes. Top with remaining green onions.

Needs:

You can buy yum yum sauce and ginger sauce to complete your meal.

Popeyes Spicy Chicken Sandwich

Chicken, DIY J. Delawcious

The internet has made the Popeyes Spicy Chicken sandwich go viral. This chicken sandwich has spawned countless Instagram and Twitter video post confirming it’s crispy deliciousness. The general public is shaken! Influencers and social media users have endured the long wait times that have been reported to be over an hour just to test the Popeyes Spicy Chicken sandwich against its competitor Chick-Fil-a.

The demand has had multiple Popeyes’ locations run out of sandwiches resulting in consumers being turned away. In some instances, customers would become irate and fight. This recipe I’ve created will allow you to skip the high cost and long lines. I have developed a delicious copycat recipe that is very satisfying. Following this recipe will leave you with a sandwich that includes a crispy spicy chicken breast, spicy mayo, and homemade dill pickles laid on top of a soft brioche bun without the hassle.

If you don’t like spicy chicken this fried chicken recipe will work for this sandwich as well.

Stop waiting in the Popeyes line and let’s get cooking!

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Popeyes Spicy Chicken Sandwich

by: J. DELAWCIOUS

Popeyes Spicy Chicken Sandwich Recipe

Difficulty:Easy
Prep Time:90 mins
Cook Time:15 mins
Serves:4
Freezable:No

Nutrition per portion

Ingredients

2 Chicken Breast (Halved)
1 Cup Buttermilk
1/4 Cup Hot Sauce
2 Cups Flour
1 Tbsp of Cajun Seasoning
1 Tbsp of Garlic Powder
1 Tbsp of Onion Powder
1 Tsp of Paprika
1 Tsp of Salt
1 Tsp of Pepper
1 Tsp of Hot Chilli Powder
4 Cups of Oil
4 Brioche Buns
1/2 Cup Tri-Color Cabbage
1 Large Pot
1 Rolling Pin
2 Pieces of Saran Wrap

Method

Take one piece of the halved chicken breast and place it in between the two pieces of saran wrap. With the rolling pin, gently beat the chicken breast until an even thickness about one inch and sit aside. Continue to beat the rest of the chicken pieces into the same thickness. Pour buttermilk and hot sauce in a large bowl. Mix until well combined. Add the chicken breast into the marinade. Allow the chicken to marinate for 2 hours or overnight.

Cook:

In another large bowl, add the flour. cajun seasoning, garlic powder, onion powder, paprika, salt, hot chili powder, and pepper. Mix well to combine. Remove chicken from the marinade and place onto a plate. Then coat the chicken in the seasoned flour evenly. Shake off any excess. Sit them on the rack and allow the coating to adhere. Let it stand for about 10 minutes. In a large pot, add oil and heat to 320 F. Place the chicken pieces in the pot laying them away from you in the oil and allow it to fry about 6-8 minutes. The chicken should be at an internal temp of 165F. Remove the chicken from the oil and place on a rack and sprinkle with a little salt. I pull mine at 162 F internal and allow the residual resting heat to cook the chicken the rest of the way. Allow the chicken to rest for about 3-5 minutes. The resting will allow the juiciness to lock back into the meat.

Build your sandwich:

Butter both brioche buns and allow to toast in a warm skillet for about 2 minutes or until golden brown. Remove from skillet and add spicy mayo, homemade pickles, and crispy chicken breast then enjoy. If you want to kick this sandwich up a bit, add some fresh cabbage on top of the chicken for freshness and a little more crunch.