Keyword: Chicken Breast

Oven Fajitas

Fajitas are one of those dishes that you can serve and even the pickiest of eaters can find something to eat. However, they can be intimidating to make at home. Now that Sheet Pan Meals are trending, it is so much easier and the clean up is cut in half.

This is an easy recipe to double or triple

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Half way to great Fajitas. Just turning the chicken and tossing the veggies one more time.
Oven Fajitas
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Servings
4
Servings
4
Oven Fajitas
Votes: 0
Rating: 0
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Servings
4
Servings
4
Ingredients
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Instructions
  1. Preheat your oven to 425° In medium bowl, stir together the 4 Tbs. olive oil, lime zest and juice, chipotles, cumin, about 1-1/2 tsp. salt and 1/4 tsp. pepper and smoked paprika. Toss chicken in marinade and set aside to marinate while prepping the rest of the recipe.
  2. On a sheet pan toss the pepper and onion with remaining 2 Tbs. olive oil, 1/2 tsp. salt and pinch pepper.
  3. Remove chicken from marinade and place on another sheet pan. You don't want it swimming in the marinade but don't be afraid of it. Discard remaining marinade. Roast Veggies and chicken in oven until cooked through and soft, 15-20 minutes.
  4. Remove chicken from oven and set aside. Turn broiler on and move sheet pan with veggies close to broiler. Broil for just a few minutes to get a nice char on it, 2 - 5 minutes. On a lower rack place tortillas right on the rack for a minute or two, too warm. Flip them once then wrap in a foil to keep warm.
  5. Layer veggies with chicken on a serving platter and serve with warm tortillas and toppings. I like avocado, salsa, beans, cheese and sour cream. I also love to serve extra lime wedges, on the side.
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Everything, Everything!

I remember when Everything Bagels first hit the scene. A New York bagel store employee was sweeping out the oven and instead of tossing the seeds and seasoning crumbs, he through them on top of a plain bagel. He thought he was being cute when he called it the “everything”.  They were amazing! All the bagel flavors you love were now in one bagel. Ahh, bliss! And if you toast them, forget it, HEAVEN! So imagine how excited I was when Trader Joes created Everything but the Bagel Seasoning. I love using this flavor blend and put it on, well, everything.

The blend is made up of sesame seeds, sea salt flakes, dried minced garlic, dried minced onion, black sesame seeds and poppy seeds. Some of the great ways I’ve used this blend are: stir it into cream cheese, salad topping, stirred into scrambled eggs, a small shake on top of sour cream in soup or a baked potato.

My two favorite ways to use this blend are to stir about 1/4 cup into latke (potato pancake) batter right before frying them up. We like our latkes extra crispy and this seasoning brings out all the best flavors of the potato.  If you do this adjust your salt down, or even none. This seasoning has plenty of salt. The other great recipe is to use it as a chicken coating.

Chicken is the great blank canvas of food.  I mean it was just made for sauces and anything that adds flavor. The recipe below is simple and quick.  I make a dredge tray of seasoned flour, egg white and Everything but the Bagel seasoning.  You can use your own recipe for the seasoned flour. Remember to use little or no salt.

One other little tip. Some of you struggle on knowing when chicken is done when you bake it. The best way is to use a meat thermometer to 160°. However, 20 minutes per pound at preheated 325° oven is a great rule of thumb. You can cover the chicken foil half way through if it is getting too brown.

 

Everything Seasoned Chicken

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Juicy, baked chicken with all your favorite tastes of an everything bagel.
Servings
4

Servings
4

Everything Seasoned Chicken

Votes: 0
Rating: 0
You:
Rate this recipe!

Print Recipe

Juicy, baked chicken with all your favorite tastes of an everything bagel.
Servings
4

Servings
4

Ingredients

Servings:

Units:

Instructions
  1. Preheat oven to 325°.

    Combine flour and all spices, except Everything Bagel, together in a zipped plastic bag. Give it a good mix now and right before you use it. You don't want all the flavors to settle to the bottom.

  2. Set up your dredging station (I use shallow soup bowls). You want the first one to be the seasoned flour. The second should be your egg whites and the third is the Everything seasoning.

  3. I get my chicken good and dry with paper towels and then let it sit out about 20 minutes before starting the dredging process. I also keep one hand for dry and one for wet.

  4. Start with dipping chicken in flour. Give it an even coat and shake off excess so you don't have clumps. Then a quick dip in egg whites and let excess drip off, then right into the everything seasoning and into a butter baking dish.

  5. Into the preheated, hot oven and bake for 20 minutes per pound. You are probably at just about a pound with 4 chicken breasts so check at 20 minutes. It's okay to cut into one breast, if you don't have a thermometer. You want the juices to run clear.

  6. Serve with a green vegetable and rice or potato. Enjoy!

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