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 . . .

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 . . .

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

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.

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

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 . . .