Sauteed Shredded Chicken

A simple, sauteed, seasoned shredded chicken recipe, for use in other recipes. Image not mine.

Ingredients

• 1 1/2 lb Boneless Chicken Breasts, flattened to 3/4in
• 2 tbsp Olive Oil
• 1 cup Low Sodium Chicken Broth
• 1 tsp Salt
• 1 tsp Cumin
• 1 tsp Paprika
• 1/2 tsp Garlic Powder
• 1/2 tsp Black Pepper

Recipe

1. Heat 2 tbsp oil in a large skillet on medium heat

2. Place chicken breasts in the skillet and season with some salt and pepper. Cook for 5 minutes.

3. Flip the chicken. Add 1 cup chicken broth. Cover and cook for 10 minutes.

4. Remove chicken and shred with two forks. Toss with the spices and all of the remaining liquid.

Enjoy!

Breaded Pork Tenderloin

Source

Excellent Schnitzel-style breaded pork tenderloin. Coat with country gravy and serve with roasted potatoes. Serves four.

Ingredients

• 2lb Boneless Pork Loin Chops
• 1/2 cup flour
• 2 large eggs, beaten
• 2 cups Panko breadcrumbs
• 3 cups canola oil
• Salt
• Pepper

Recipe

1. Trim fat from pork. Carefully slice lengthwise most of the way through the loin chop, and fold open making a butterfly slice. Lightly and evenly pound the pork to uniform 1/4" thickness. Season with salt and pepper.

2. Fill three shallow bowls with flour, eggs, and Panko respectively. Optionally add grated parmesan to the Panko. Coat each pork slice lightly in flour, then in egg, lightly shaking to remove excess coatings, then finally in Panko, pressing the breadcrumbs into the pork to achieve a solid coating.

3. Heat canola oil in a large skillet over medium high heat until rippling hot. Gently lower pork slices into the oil in batches, laying them away from you to avoid splashes. Fry until the bottom side is golden brown and crisp, about 3 minutes. Flip and repeat. Remove to a paper towel to drain.

Enjoy!

Breaded Chicken Piccata

Source

Delicious fried Panko-breaded chicken cutlets with a lemon butter sauce. Makes 3-4 servings, or 6-8 servings if you're on a diet.

Ingredients

• 2lb Chicken Breasts
• 2 cups Panko breading
• 2 eggs
• 1 cup flour
• 2 oz Grated Parmesan
• Vegetable Oil, for frying
• 1/2 cup dry White Wine
• 5 tbsp Butter
• 2 tbsp Capers, drained
• 1 tbsp Parsley, minced
• 2 tbsp Lemon Juice

Recipe

1. Pound chicken breasts to a uniform thickness and cut them thickness-wise, resulting in 6-8 chicken cutlets. Season the cutlets with salt and pepper.

2. Retrieve three small bowls. Add flour to the first. Beat eggs into the second. Mix Panko and Parmesan in the third. Dredge the chicken cutlets in the bowls in that order, ensuring a good coating of each layer, and place the breaded cutlets aside.

3. Add 1/4" of vegetable oil to a large skillet. Heat the skillet until the oil is hot, being careful not to heat the oil so much as to burn the breading. Add one to three chicken cutlets, shaking frequently, until the underside has a golden brown color, about 3 minutes. Flip the cutlets and repeat. Remove the cutlets to a paper towel to drain and add salt immediately. Repeat for all cutlets.

4. Drain all but around 1 tablespoon of oil from the skillet. Add wine and boil on medium until the smell of alcohol is mostly gone. Add butter and capers and whisk constantly until a creamy sauce is formed. Remove from heat and add salt, pepper, parsley, and lemon juice.

5. Drizzle the sauce on the chicken cutlets.

Enjoy!

Garlic Cheddar Biscuits

Source

Red Lobster copycat biscuits. The flavor comes at a cost, they're not healthy. They are really easy to make though. Serves five. 480 calories per serving.

Ingredients

• 2 cups Flour
• 1 tbsp Baking Powder
• 1 tsp Salt
• 1/3 cup Shortening
• 1 cup Sharp Cheddar, grated
• 1/2 tsp Garlic Powder
• 2/3 cup Milk

• 2 tbsp Butter
• 2 tsp Oregano
• 1/4 tsp Garlic Salt

Recipe

1. Preheat oven to 400F

2. Combine flour, baking powder, and salt. Add shortening and mix with fork until you get a cornmeal texture. Stir in cheese, garlic powder, and milk.

3. Coat a baking sheet with cooking spray. Shape the dough into biscuit sized clumps on the sheet. Optionally form dough to a uniform shape for a less "fluffy" result

4. Bake until the edges brown slightly, about 10 minutes

5. Melt butter in a glass bowl using a microwave. Add oregano and garlic salt

6. Brush finished biscuits with the butter mix

Enjoy!

Chicken Enchiladas

Source

Pretty good chicken enchilada recipe. The shredded chicken and enchilada sauce are both excellent. The onion and pepper are my addition as the filling is plain otherwise. Serves five. 506 calories per serving.

Ingredients

• 10 8 inch flour tortillas
• 8 oz Mexican Cheese Mix, finely grated
  
  
• 1 1/2 lb Shredded Chicken, per linked recipe
• 2 tsp Salt
• 1 cup White Onion, diced
• 1 Red Bell Pepper, diced
• 2 Jalapenos, diced
  
  
• 2 tsp Minced Garlic
• 1/4 cup Canned Chipotle Chilis in Adobo Sauce
• 1 cup Low Sodium Chicken Broth
• 1 cup Crushed Tomatoes
• 3 tbsp Olive Oil
• 1 tsp Salt
• 1 tsp Cumin
• 1/4 tsp Black Pepper
• 1/2 tsp Chili Powder
• 1/4 tsp Cayenne Pepper

Recipe

1. Cook 2 tbsp oil, bell pepper, onion, with 2 tsp salt in a medium skillet over medium heat until soft and golden, about 7 minutes. Toss with chicken and jalapenos.

2. Heat 1 tbsp oil in a medium skillet on medium heat. Add garlic and saute for 30 seconds. Add chipotle chilis and cook for 1 minute. Add chicken stock, tomatoes, and spices. Bring to a boil, reduce heat to simmer until thickened, about 5 minutes. Transfer to a blender and blend until smooth.

3. Preheat oven to 400F with rack in center position.

4. Toast tortillas in a large skillet for 10 seconds on each side.

5. Oil a 13 by 9 inch baking dish. Spread 1/2 cup of enchilada sauce evenly on the bottom.

6. Lightly coat a tortilla in the remaining enchilada sauce. Fill the tortilla with 1/2 cup of the chicken mix. Roll it and add to the baking dish. Repeat for 10 tortillas.

7. Cover the enchiladas in the leftover enchilada sauce. Spread cheese on top. Cover with lightly oiled foil. Bake for 20 minutes.

Enjoy!