Panang Curry

Panang Curry is a sweet red Thai curry, a rich broth enhanced with peanut and coconut flavors. Increase the red curry paste to intensify the flavor or to increase the heat in this delicious curry. Full of fresh veggies and tender chicken, it is ideal served with steamed rice.

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Panang Curry

Step 1: Chicken

Prepare:

1 lb chicken

Cook & slice thin. Select the cooking method that best fits your needs:

• Baked: Oven Roasted Chicken Breast

• Crockpot: Shredded Chicken

• Whole Chicken: Engagement Chicken

• Velvet Chicken:

  • Thinly slice raw chicken and toss with 1/2 tsp baking soda. Allow to rest 20 minutes, rinse thoroughly, and cook (sauté or steam).

Cover cooked chicken and set aside.

Step 2: Curry

• Start rice

To a large pot, heating over medium heat, add:

1 Tbsp oil

2 - 4 Tbsp panang paste*

Or substitute:

• 2 - 4 Tbsp red curry paste*

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1 tsp peanut butter

Stir while heating for 2 or 3 minutes to release the flavors. Add:

1 tsp garlic, minced

2 Tbsp onion, finely diced

Continue to stir as the ingredients sauté for ~1 minute. Then stir in:

1 Tbsp fish sauce

1 Tbsp sugar

2 Tbsp lime juice

2 (15 oz) cans coconut milk

Heat to simmering, cover and simmer for 10-15 minutes. Add vegetables:

1/2 cup carrots, julienned

1/2 cup bell peppers, julienned

1/2 cup frozen petite peas

Cover and cook for 3 minutes. Stir in:

Chicken, cooked & sliced thin

Serve hot with steamed rice.

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Brenda’s tips:

• Serving size: 4 servings

• Select your favorite method to cook the chicken and sub favorite veggies to make this dish uniquely yours

• * Panang paste or red curry paste is the flavor base for this curry. Adding more will increase the flavor and it will also bring the heat. Start with a small amount and increase if desired.

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Window to B’s kitchen . . .

Brown Sugar Chicken

As I truly enjoy cooking, I’m usually the one making dinner in our house, but sometimes John volunteers to take a turn and I thank him effusively. This is one of his recipes and it’s a family favorite.

Brown Sugar Chicken comes together quickly and hits all the notes of a sweet-savory dish. While it cooks, the brown sugar caramelizes on the chicken, creating a delicate sauce enhanced with garlic for exceptional flavor.

Brown Sugar Chicken

Serving tip: start a batch of steamed rice and then continue with preparing the chicken

Heat a large skillet over medium heat until hot, then add:

1 Tbsp oil

1 lb chicken, cut into 1” cubes

1/4 cup brown sugar

Season with:

Garlic salt

Allow the chicken to cook for about 3 minutes, then turn chicken pieces and cook 3 minutes. Repeat until all sides of the chicken pieces are browned. It total, the chicken will cook for about 20 minutes. The brown sugar will caramelize on the chicken as it cooks.

Serve hot over steamed rice.

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Brenda’s tips:

• Serving size: 4 servings

• Prefer spicy & sweet? Add 1 Tbsp hot sauce while cooking

• Pairs well with Vegetable Stir Fry

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Window to B’s kitchen . . .

Creamy Chicken Chili

Use great northern beans for this Creamy Chicken Chili as they are a small, mild bean that soaks up the delicious chili flavors. For the fastest version, use canned beans and cook this chili on the stove, or use pressure-cooked dry beans, or start it in the slow cooker in the morning and enjoy a perfect dinner.

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Creamy Chicken Chili

To a large pot, heated to medium, add:

1 tsp oil

1/2 cup onion, finely diced

2 tsp garlic, minced

Sauté for 2 minutes. Add:

1 lb chicken, cut into 1/2” cubes

1 tsp dried oregano

1 tsp ground cumin

1 tsp ground coriander

1 tsp chili powder

1 tsp salt

1/2 tsp pepper

1/4 tsp cayenne pepper

Cook for 5 minutes, stirring regularly. Pour in:

4 cups chicken broth

2 (15 oz) cans great northern beans, drained and rinsed

1 (4 oz) can diced green chilies

1 (15 oz) can corn

Simmer for 30-90 minutes. Stir in:

4 oz cream cheese

1/4 cup heavy cream

Serve hot with tortilla chips, garnish with:

• Avocados, diced

• Tomatoes, diced

• Cheese, shredded

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Brenda’s tips:

• Serving size: 4-8 servings

• Substitute: instead of using canned beans, pressure cook 1 1/2 cups dry great northern beans (drained & rinsed)

• This recipe can be prepared in the slow cooker. Simply add all ingredients to a slow cooker, cook on High for 3 hours or Low for 6 hours.

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Window to B’s kitchen . . .

Chow Mein

A perfect compliment to Sweet & Sour Chicken or Orange Chicken, or add Oven Roasted Chicken Breast and serve over rice for a complete dinner.

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Chow Mein

To a large skillet or wok, preheated over medium heat, add:

1 tsp oil

1/2 cup onion, slivered

Sauté for 2 minutes, then stir in:

1 cup celery, cut into 1/4” slices

2 cups celery, sliced thin

1/2 cup carrots, julienned

Cook for 2 minutes, stirring frequently. Stir in:

1 1/2 cup chicken broth

2 Tbsp soy sauce

1 Tbsp sugar

Simmer for 8-12 minutes, or until veggies are tender.

In a separate bowl, whisk together:

1 Tbsp cold water

1 Tbsp cornstarch

Whisk mixture into simmering veggies. Cook for one minute.

Serve hot over steamed rice or noodles.

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Brenda’s tips:

• Serving size: 4 servings

• Substitute vegetable broth for Vegetarian Chow Mein

• Add Oven Roasted Chicken Breast for Chicken Chow Mein

• Substitute other veggies such as broccoli, bean sprouts, bell peppers, etc.

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Window to B’s kitchen . . .

Honey Mustard Chicken & Potato Skillet

This creamy dijon sauce makes for a decadent dinner and it all comes together in a single skillet.

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Honey Mustard Chicken & Potato Skillet

Step 1: chicken & potatoes

• Preheat a large skillet* over medium heat for 3-5 minutes.

To the preheated skillet, add:

2 Tbsp butter

Swirl pan to melt butter, then place in a single layer:

~2 lbs chicken, divided into 4 portions

~1 lb potatoes, sliced into 3/4” medallions

Season everything with:

Garlic salt

Cook chicken & potatoes undisturbed, about 4 minutes then flip and cook on the other side for 4 minutes. Transfer chicken & potatoes to a plate, cover & set aside.

Step 2: sauce

• Preheat oven to 375F.

Continue with the same skillet, adding:

2 Tbsp butter

1 tsp garlic, minced

Stir while cooking for ~1 minute. Add:

2 Tbsp flour

Whisk together, then pour in:

1 cup chicken broth

2 Tbsp dijon mustard

1/2 tsp salt

1/4 tsp pepper

1 1/2 cup milk

Continue to stir while simmering for ~1 minute.

Step 3: roast in oven

Nestle in the warm:

Chicken & potatoes

Transfer filled skillet to hot oven and roast at 375F for 20 minutes.

• Potatoes should be fork-tender and internal temperature of chicken 160F.

Serve hot, be sure to drizzle potatoes & chicken in creamy dijon sauce.

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Brenda’s tips:

• Serving size: 4 servings

• *Potato lovers? Divide recipe between two skillets and double the potatoes.

Chipotle Chicken

This flavorful chicken is perfect in salads or rice bowls.

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Chipotle Chicken

Step 1: Marinade

To a resealable plastic bag, add:

1 T chipotle pepper pureé

1 T oil

1 tsp salt

1/2 tsp cumin

1/2 tsp oregano

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp pepper

Squish bag with hand to mix, then add:

1 lb chicken breast (boneless skinless)

Ensure chicken is covered with the marinade, place marinating chicken in the refrigerator and allow to marinate for at least one hour.

Step 2: Roast Chicken

Preheat oven to 400F.

On the stove-top, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

To preheated skillet, add:

1-2 tsp oil

Marinated Chicken Breast

1. Brown on first side, ~3 minutes.

2. Turn over and brown on other side, ~2 minutes.

3. Put skillet, including chicken, into preheated oven (400F).

4. Roast for 20 minutes:

   • Using an instant read thermometer, check chicken temperature 

   • Food safety tip: 165F internal temp for boneless chicken

   • Cook longer if necessary, checking temp every 2-3 minutes

5. Remove cooked chicken from hot skillet. Set aside to rest 10 minutes, slice.

Serve hot.

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Brenda’s tips:

• Serving size: 4

• Chipotle Chicken is perfect for Chipotle Rice Bowls, simply replace the beef with this chicken

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Window to B’s kitchen . . .

Spinach Stuffed Chicken

Extra garden-fresh spinach inspired a search to incorporate it with baked chicken. The result is tender chicken wrapped around a nutmeg-infused creamy spinach filling, pan fried and baked to delicate perfection.

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Spinach Stuffed Chicken

Step 1: Prepare each of the following

1. Grease a 9”x9” glass baking dish, spritzing with non-stick cooking spray. Set aside.

2. Filling

   To a mixing bowl, add:

   1 cup raw spinach, chopped

   3 oz cream cheese

   1/4 cup parmesan cheese, grated

   1/4 cup mozzarella cheese, grated

   1/4 tsp garlic powder

   1/4 tsp salt

   1/4 tsp pepper

   1/8 tsp ground nutmeg

   Stir together until well combined, set aside.

3. Egg wash

   In a small bowl, whisk together:

   1 egg, beaten

   1 Tbsp water

   Set aside.

4. Breading

   To a pie plate, add:

   1/4 cup flour

   1/4 cup parmesan cheese, grated

   1/4 tsp garlic salt

   Sift together, set aside.

5. Chicken

   Prepare:

   2 chicken breasts, cut in half to create 4 flat pieces

   Following the method here, tenderize each piece of chicken.

Step 2: Assemble chicken rolls

On a clean plate, layer:

1 chicken breast, tenderized

1/4 of the filling

1. Roll up the chicken breast

   • Repeat until all chicken is filled & rolled

2. Dunk each chicken roll in the beaten egg

3. Dredge it in breading

Step 3: Pan fry & bake

Caution: always be careful when frying - even in shallow oil.

Preheat skillet over medium heat, add:

1/4 cup oil

Heat to simmering.

Using heat-proof tongs:

1. Carefully add the breaded chicken rolls to the hot oil

2. Cook for ~2 minutes, or until golden

3. Using tongs, turn chicken to uncooked side

4. Repeat with all sides until the full roll is golden brown

5. Transfer to prepared baking dish

Bake at 400F for 15-20 minutes, or until instant read thermometer inserted to center of chicken roll tests 165F. Remove from oven and allow to rest 5 minutes.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• An ovenproof skillet can be used to pan fry the chicken and then the skillet + chicken can be transferred to the oven to finish cooking

• Frozen spinach can be substituted, simply squeeze out the excess moisture

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Window to B’s kitchen . . .

Chicken Cordon Bleu

Back in college, my dear friend Carla made homemade Chicken Cordon Bleu for me and it was life changing. This is her brilliance, written in my words.

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Chicken Cordon Bleu

Step 1: Prepare each of the following

1. Grease a 13”x9” glass baking dish, spritzing with non-stick cooking spray. Set aside.

2. Cracker crumbs

   Crush in package*:

   1 package Ritz crackers

   Pour into a pie plate, add

   1/2 tsp garlic salt

   1/2 tsp pepper

   1/4 tsp dried rosemary, crushed

   Sift together, set aside.

3. Egg wash

   To a small bowl, add:

   1 egg, beaten

   1 Tbsp water

   Set aside.

4. Gather

   8 slices deli ham

   8 slices Swiss cheese

   Set aside.

5. Chicken

   Prepare:

   4 chicken breasts, cut in half to create 8 flat pieces

   Following the method here, tenderize each piece of chicken.

Step 2: Assemble chicken rolls

On a clean plate, layer:

1 chicken breast, tenderized

1 slice Swiss cheese

1 slice ham

1. Roll up the chicken breast

   • Repeat until all chicken is filled & rolled

2. Roll in the beaten egg

3. Dredge in cracker crumbs

4. Arrange in prepared baking dish, leaving a minimum of 1/2” between chicken rolls

5. Sprinkle any remaining cracker crumbs over the chicken

Step 3: Bake & serve

Bake at 400F for 25 - 35 minutes, or until instant read thermometer inserted to center of chicken roll tests 165F. Remove from oven and allow to rest 5 minutes.

Serve with Instant Pot Rice Pilaf.

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Brenda’s tips:

• Servings: 4

• *Recommended way to crush Ritz crackers:

  • Carefully ease the plastic package open slightly at the top, about 1/2”

  • Pressing directly down from the top, compress the crackers together, which will cause many to crush

  • Turn the package on the side (being sure not to spill any crumbs out the top) and press down to crush any remaining crackers

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Window to B’s kitchen . . .

Crushing the Ritz crackers

How to make Chicken Cordon Bleu

HOW TO: Tenderize Chicken

HOW TO: Tenderize Chicken

Note: When dealing with raw chicken it is recommended to contain the preparation area so as to ensure complete decontamination afterwards

1. Prepare chicken breasts: ensure all bones, skin, and tendons have been removed

2. If the breasts are thicker than 1” then slice in half (aka butterfly), creating two flat pieces

3. To contain the mess, use two sheets of plastic wrap. Layer:

   • Plastic sheet

   • Chicken breast

   • Plastic sheet

4. Pound with tenderizer across the full surface until evenly ~3/8” thick

   • Consistent thickness is recommended

5. Use tenderized chicken breasts in recipes as needed

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Brenda tips:

• Shopping for a good tenderizer? Look for one shaped similar to a mallet with a comfortable handle, like this one

• No tenderizer? Use a rolling pin

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Window to B’s kitchen . . .

Turkey Pot Pie

Extra turkey? This is the recipe for you! An incredibly savory pot pie. The recipe is written to make 2 pies, bake one immediately and freeze the other for an easy meal in a week or two. No leftover turkey, simply substitute roast chicken.

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Turkey Pot Pie

Step 1: Prepare Crust

Make dough for two - 9” top and bottom pie shells (uncooked), select recipe 1, 2 OR 3 for the pie crust based on your preference (Brenda uses the Pie Crust for High Elevation). Roll out dough and place in a regular depth pie plate.

• Do not bake or poke with a fork.

• Cover & set aside.

Step 2: Chicken & Veggies

To a large pot, add:

1 cup water

2 cup carrots, peeled & diced 1/4”

1 tsp salt

Bring to a boil over high heat, cover and reduce heat to medium.

Simmer for 5 minutes, then add:

2 cups potatoes, peeled & diced 1/4”

Simmer for 15 minutes, until just fork tender. While it cooks, prepare the gravy in Step 3.

Step 3: Gravy

To a large skillet, add the following to make a roux:

1/2 cup butter

1/2 cup flour

Cook for 2-4 minutes on medium heat, until mixture just begins to brown.

Whisking continuously, add:

3/4 cup milk

2 cups chicken broth

Once smooth, also add:

1 tsp salt

1 tsp ground thyme

1/4 tsp garlic powder

1/4 tsp pepper

Continue to cook at a low simmer. Once thickened, cook an additional 1-2 minutes.

Step 4: Assemble

To the pot of cooked potatoes & carrots, stir in:

1/2 cup frozen petite corn

1/2 cup frozen petite peas

Allow to rest for 1 minute, then drain completely.

Stir in:

2 cups leftover turkey, cut into 1/2” cubes

Fold in:

Sauce (Step 3)

Fold together until just combined.

• Divide between the two prepared bottom crusts

• Cover with prepared top crust

• Crimp edges together by pressing thumb from right hand between thumb & forefinger of left hand, catching both the top and bottom crust in the middle

• Brush top with:

heavy cream (or milk)

Bake at 350F for 50 minutes. Allow to rest for ~10 minutes and serve hot.

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Brenda’s tips

• Serving size: 2 - 9” pies, 6-8 servings each

• Insert uncooked pot pie into a freezer-safe resealable bag. Seal shut and freeze for up to one month. Remove from bag and bake at 340F for 70 minutes.

• Substitute cooked chicken for the leftover turkey:

  • Oven roast 1 lb chicken breast and cut into 1/2” cubes

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Window to B’s kitchen . . .

Crispy Chicken Tacos

Perfect for a weekday dinner, these delicious Crispy Chicken Tacos are amazing!

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Crispy Chicken Tacos

Step 1: Chicken

Prepare one batch of Crispy Chicken Bites.

Once transferred to the hot oven to finish cooking, continue prep in Step 2. Don’t forget to set the timer and return to the chicken when it rings.

Step 2: Toppings

Wash and prepare:

Lettuce, shredded

Tomatoes, diced

Assemble:

Cheese, shredded

Flour tortilla (optional: homemade)

Step 3: Assemble Tacos

Heat a non-stick skillet to medium-low. Once hot, drizzle with:

1 tsp oil

Add:

1 flour tortilla

Heat for ~1 minute, flip, and sprinkle with shredded cheese. Fold tortilla in half.

Continue to heat until lightly browned, flip and lightly brown other half.

Remove from skillet, immediately dress:

• Sour cream

• Salsa

• Tomatoes

• Lettuce (fill it full!)

• Crispy Chicken Bites

Fold and serve immediately.

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Brenda’s tips:

• Serving size: 4

• Mission brand flour tortillas are strongly recommended

• Other great toppings to add:

  • Sour cream

  • Salsa

  • Guacamole

  • Refried Beans

• Timesaver tip: cooking for a hungry horde?

• Preheat oven 200F

  • Heat each tortilla and fill with cheese

  • Transfer to sheet pan in the oven

  • Repeat until enough tortillas prepped for everyone

• Guests can dress taco with desired topping

Garlic Chicken Pasta

Garlic Chicken Pasta

Step 1: Chicken

Following these directions, oven roast:

1 lb chicken, boneless skinless breast recommended

• Once chicken tests done (~165F), remove from heat

• Once cool enough to handle, chop into bite-size pieces, set aside

Optional: While chicken is roasting, continue to step 2.

Step 2: Pasta

To a large pot (6-8 qt), add:

~2 qts water

Turn heat to High. Bring to rolling boil, add:

1 tsp salt

8 oz pasta (penne recommended)

Reduce heat slightly to Med-High, retaining a rolling boil until pasta is cooked to desired texture.

• Follow the package recommended time for best results

• Once cooked, remove from heat, drain water, and set aside

Optional: While pasta cooks, continue with step 3.

Step 3: Veggies

Preheat large skillet over medium heat, add:

~1 Tbsp oil

1/2 cup carrots, julienned

Sauté until crisp-tender, transfer to a separate bowl.

Return pan to heat, add:

~1 Tbsp oil

1 cup mushrooms, peeled & sliced

Sauté for 2 minutes, add:

1 cup zucchini, sliced

Sauté for 1 minutes, add:

1/2 cup asparagus, cut into 1” pieces

Sauté for 1 minute, then remove pan from the heat.

Step 4: Sauce

Make a double batch of:

Brenda’s Creamy Garlic Sauce

Once prepared, continue to step 5.

Step 5: Assemble

To a large bowl, add:

Pasta (Step 2)

Creamy Garlic Sauce (Step 4)

Mix together until pasta is evenly sauced, then add:

Veggies (Step 3)

Chicken (Step 1)

Toss lightly, serve hot.

Recommended to garnish with:

• Tomatoes, diced

• Parmesan cheese

• Blue cheese crumbles

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Brenda’s tips:

• Serving size: 4

• This Saunders family favorite was inspired by a visit to Johnny Carino’s when Brenda was attending college. On the menu it was called Penne Gorgonzola …. sadly it’s no longer on Carino’s menu, but you can make this instead! Perhaps you’ll also find it: “Better than Johnny’s Penne Gorgonzola”

Tuscan Style: One Pot Pasta & Chicken

Tuscan Style: One Pot Pasta & Chicken

To a large pot heated to medium, add:

1 Tbsp oil

1 lb chicken, cut into 1/2” pieces

Season with:

1 tsp Italian seasoning

Cook chicken, stirring regularly, until just cooked through. Transfer chicken to a small bowl and set aside.

To the same pot, heated to medium, add:

1 Tbsp oil

1/2 cup onion, finely diced

Sauté for 2 minutes, then stir in:

1 tsp garlic, finely minced

Sauté for an additional 2 minutes, then stir in:

1 (15 oz) can diced tomatoes

1 1/2 cups chicken broth

1/2 cups milk

1/4 cup apple juice

1/2 tsp salt

1/4 tsp crushed red pepper flakes

Increase heat to high, bring to boil. Stir in:

8 oz pasta (penne recommended)

Reduce heat to medium-low, cover. Simmer 10 minutes, stirring occasionally.

Shut off heat. Add:

Chicken

2 oz cream cheese

Cover for 5 minutes. Add:

2 cups fresh spinach, chopped

Stir until well mixed. 

Serve hot, garnished with:

Parmesan cheese

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Brenda tips:

• Serving size: 4 servings

• For extra spice, increase the crushed red pepper to ~1 tsp, and conversely, if you prefer extra mild, leave out the red pepper.

• Garlic toast (made with Brenda’s French Bread) makes the perfect side dish with this pasta.

Chef Salad with Roasted Chicken

Chef Salad with Roasted Chicken

Thoroughly wash & prep:

Lettuce, chopped

Spinach, torn

Favorite veggies, sliced & diced

Layer in 4 individual serving bowls.

Prepare:

1 lb chicken, cooked & chopped

1/2 lb bacon, cooked & chopped

4 eggs, boiled & peeled

Croutons

Cheese, shredded

Arrange over the top of the 4 prepared bowls.

Drizzle with Homemade Ranch Dressing. Serve immediately.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store in an airtight container.

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Window to B’s kitchen…

Chinese Chicken Salad

Brenda was introduced to this Chinese Chicken Salad by her college roommates. The recipe has stayed in her repertoire and is a fabulous use of garden-fresh lettuce. Go ahead, grab a fork and eat this right out of the serving bowl.

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Chinese Chicken Salad

Step 1: Dressing

To a small pot, add:

2 Tbsp oil

2 Tbsp vinegar

2 Tbsp sugar

1/4 tsp pepper

1/2 tsp salt

Place over high heat, stirring carefully. Bring to a boil and boil for 1 minute. Set aside to cool.

Step 2: Fried Wontons

1. Begin heating oil to deep-fry the wonton strips*

   • Note: It can take approximately 10-15 minutes for the oil to heat to 350F.

     While oil heats, prepare:

     1 pkg wonton wrappers, sliced into 1/4-1/2” strips

     • OR make wrappers from scratch, and slice into 1/4-1/2” strips

2. Line a 13”x9” pan with paper towels or a clean paper bag, this will be used to drain the fried strips.

3. Fry wonton strips in batches:

• Add only enough strips to allow easy movement

• Wontons will quickly puff up and float to the top

• Use a heat-proof slotted spoon to gently stir the strips for even cooking

• Wontons will quickly brown, indicating that they are done

• Remove using the slotted spoon, transferring fried wontons to prepared pan to drain

• Repeat with next batch until all strips are fried

Step 3: Salad

To a large bowl, add:

1 head lettuce, chopped or torn into bite-size pieces

1 lb. chicken, cooked & chopped**

1 cup carrots, julienned

1 cup vegetables of choice, chopped

Toss with:

Dressing (Step 1)

Toss using tongs until well dressed, top with:

Wonton Strips (Step 2)

Serve immediately.

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Brenda’s tips:

• Serving size: 4

• *Methods for heating oil:

1. Deep fryer

   • Fill with oil to the fryer-specified level

   • Turn on fryer and set temperature to ~350F

2. Deep pot on stovetop

   • Place a deep pot on the stovetop

   • Add ~2” of oil to the pot

   • Turn heat to medium and allow to heat to ~350F

• **Cook the chicken using one of Brenda’s favorite methods:

  • Oven Roasted Chicken

  • Crockpot Shredded Chicken

Oven Roasted Chicken Breast

This is the best way to prepare a chicken breast for tender, juicy meat. Add any combination of seasonings desired. This is a basic skills recipe, and this recipe can be used anytime “cooked chicken” is listed in a recipe.

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Oven Roasted Chicken Breast

Preheat oven to 400F.

On the stove-top, preheat a cast-iron skillet (or other oven-safe skillet) over medium heat.

To preheated skillet, add:

1-2 tsp oil

1 lb. chicken breast, boneless skinless

1. Brown on first side, ~3 minutes. Season as desired.

2. Turn over and brown on other side, ~2 minutes. Season as desired.

3. Put skillet, including chicken, into preheated oven (400F).

4. Roast for 20 minutes:

   • Using an instant read thermometer, check chicken temperature 

   • Food safety tip: 165F internal temp for boneless chicken

   • Cook longer if necessary, checking temp every 2-3 minutes

5. Remove cooked chicken from hot skillet. Set aside to rest 10 minutes, chop as desired.

Serve hot, or add as needed to other recipes.

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Brenda’s tips:

• Serving size: 4 servings

• Timesaver tip: Chicken can be prepared up to 3 days in advance and refrigerated until use. Make sure to store properly.

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Window to B’s kitchen…

Instant Pot Rice Pilaf

This is a delicious rice dish, great for accompanying Parmesan Chicken, Chicken Cordon Bleu, or any chicken dinner. Preparing it in the Instant Pot makes it foolproof and fast, so you can devote your attention to the other elements of your dinner.

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Instant Pot Rice Pilaf

*Prepare the 3/4 cups broken angel hair pasta before continuing recipe (technique recommended in Brenda’s tips below)

Select the “Saute” function on the Instant Pot (it will immediately begin to heat)

To the removable pot, add:

2 Tbsp butter

Melt butter, then add:

3/4 cups angel hair pasta, broken into ~1” pieces

Stir regularly as pasta begins to toast (~2 minutes), then add:

1 1/2 cups rice (uncooked)

Continue to stir for 2 minutes.

Pasta will begin to brown lightly, add:

2 1/4 cups water

2 tsp chicken bouillon

3/4 tsp salt

Select “cancel” to end the sauté cycle.

Cover with pressure lid, locking in place.

• Ensure it is set to “sealing”

Select the "Rice" cycle. Once complete, allow the natural release for 5 minutes. Release remaining pressure (carefully) and fluff rice pilaf with a fork.

Serve hot.

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Brenda’s tips:

• Serving size: 4 servings

• Technique recommended to break pasta:

  • Holding a small bundle of angel hair pasta, use your fingertips to break into 1” pieces:

    • Hold bundle firmly with non-dominant hand

    • Grasp pasta about 1” from other end with dominant hand, with the forefinger and middle finger cradling the pasta

    • By pressing the thumb into the gap between the forefinger & middle finger, the pasta held between will break but will be prevented from ricocheting

    • Continue until 3/4 cup broken angel hair is prepared, set aside

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Window to B’s kitchen . . .

How to break the noodles . . .

Vivan helping break the noddles . . .

Cooking Rice Pilaf in the Instant Pot . . .

Baked Parmesan Chicken

Baked Parmesan Chicken

Step 1: Prepare Breading

To a pie plate, add:

1/2 cup bread crumbs

~1 tsp oil

Cut together with a fork, then add:

5 Tbsp grated Parmesan cheese

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp paprika

1/4 tsp pepper

Mix together and set aside.

Step 2: Chicken Prep

Select (and defrost if needed):

1 lb chicken breast, boneless & skinless

• Trim fat & anything else undesirable

• Slice breast in half lengthwise (see Window into B’s kitchen . . . below for illustration)

• Cut each half in half (resulting in 4 flat pieces)

• Tenderize (optional)

Add chicken pieces to a bowl with:

1 Tbsp oil

Stir around until each piece is lightly coated, set bowl aside.

Step 3: Bread Chicken

1. Preheat oven to 375F

2. Prepare baking dish, spritzing lightly with non-stick cooking spray

3. Select one piece of chicken:

   • Dredge in the prepared breading mixture in the pie plate

   • Flip to coat other side

   • Remove and place coated chicken on prepared baking dish

   • Repeat until all chicken is coated

4. Sprinkle remaining breading over top of chicken

Step 4: Bake

Place pan of chicken into preheated oven. Bake for 20-25 minutes, until internal temp is 165F. Remove and serve hot.

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Brenda’s tips:

• Serving size: 4 (4 oz servings)

• Make your own bread crumbs: simply pulse a couple of slices of bread in a food processor (fitted with the bread attachment) until reduced to crumbs

• This can be made with any Parmesan cheese

• This recipe is delicious paired with Rice Pilaf

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Window to B’s kitchen . . .

Chicken Fajitas

If you are looking for a way to use up the extra peppers and onions you have, Brenda highly recommends making these chicken fajitas. It’s the perfect dish to share with friends and family.

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Chicken Fajitas

Prepare one batch of Tortillas: Tex-Mex style

• Follow directions to make twenty 5” tortillas

• OR use pre-packaged flour tortillas (Mission brand recommended)

Prepare one single batch of Fajita Seasoning

• OR if you’ve got some mix already prepared

• OR use a packet of Fajita Seasoning Mix

To a large [non-stick] skillet, heated to medium, add:

1 Tbsp oil

~1 cup red bell pepper, julienned

~1 cup green bell pepper, julienned

~1 cup onions, julienned

Sauté until crisp-tender. Transfer to serving dish & cover to retain heat. Set aside.

To that same skillet, heated to medium, add:

1 tsp oil

1 lb chicken breast, cut into 1/2” strips

Cook chicken, turning frequently, until it is evenly browned (~8 minutes). Reduce heat to medium-low and add:

1/4 cup chicken broth

~1 Tbsp fajita seasoning mix

Stir together well. Cover and simmer for ~2-4 minutes, stirring periodically, until chicken is cooked through.

While chicken cooks, prepare serving platter:

Tortillas, warmed

Sautéd onions & peppers

Sour Cream

Salsa

Guacamole

Tomatoes, diced

Lettuce, shredded

Cheese, grated

Transfer cooked chicken to serving dish* and serve hot.

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Brenda’s tips:

• Serving size: 4

• *Recommended to cook everything in a non-stick skillet and, while cooking, heat an empty cast iron skillet in the oven at 300F. Once chicken is cooked, remove cast iron skillet from oven, add ~1 tsp of oil to coat bottom. Pour cooked chicken into hot cast iron skillet to serve.

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Window’s to B’s kitchen . . .

Fajita Seasoning

We’ve written this recipe in two ways:

1. Single batch

2. Enough to fill a spice jar (6 batches)

If you’re making enough to fill a spice jar, we recommend reusing an empty one. You’ll be glad you’ve made extra when you’re looking for a quick lunch or dinner idea.

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Fajita Seasoning: Single Batch

*Recipe makes amount to season ~1 lb of chicken

To a small mixing bowl, add:

1 tsp corn starch

1 tsp chili powder

1/2 tsp salt

1/2 tsp sugar

1/4 tsp paprika

1/4 tsp ground cumin

1/4 tsp onion powder

1/4 tsp garlic powder

1/4 tsp chicken bouillon

1/8 tsp cayenne pepper

Sift together until evenly incorporated.

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Fajita Seasoning: Mix Ahead & Store

*Recipe makes amount to season ~6 lbs of chicken

To a small mixing bowl, add:

2 Tbsp corn starch

2 Tbsp chili powder

1 Tbsp salt

1 Tbsp sugar

1 1/2 tsp paprika

1 1/2 tsp ground cumin

1 1/2 tsp onion powder

1 1/2 tsp garlic powder

1 1/2 tsp chicken bouillon

3/4 tsp cayenne pepper

Sift together until evenly incorporated.

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Brenda’s tips:

• Serving size: 1 or 6 batches of fajitas

• Prefer spicier? Increase the cayenne pepper incrementally until desired spice level is reached

• Remove or adjust amounts of each ingredient for personal flavor preference