Chef Boy I Be Illinois Pumpkin Chicken Chowder Recipes

PUMPKIN CHICKEN CHILI

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the onion and Fresno and cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, chili powder, cumin and bay leaf and cook until the spices are fragrant, 1 to 2 minutes. Add the pumpkin puree, then stir and cook until it starts to bubble and brown a bit, 2 to 3 minutes. Add the shredded chicken and season with salt and pepper. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, then reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and corn and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Cut pumpkins out of the cheese slices with a pumpkin-shaped cookie cutter. Using a paring knife, give each pumpkin eyes, a nose and a mouth to resemble a jack-o'-lantern. Ladle the chili into bowls and top with the cheese pumpkins. Serve with the Greek yogurt, scallions and tortilla chips.

CHEF-BOY-I-BE ILLINOIS' SAUCY CHICKEN CUTLETS

Steps:

• Pound chicken breasts to 1/4 inch thickness.
• Brown on both sides in olive oil.
• Add remaining ingredients and simmer for 15 to 20 minutes for flavors to meld.
• Remove cutlets to warm serving tray.
• Add 2 tablespoons corn starch mixed with 1/2 cup water to mixture in pan to thicken. Add slowly and allow to thicken. Add only as much to thicken to your taste.
• Serve the sauce over the breasts and rice, potatoes, or noodles.
• Enjoy!

CHEF-BOY-I-BE-ILLINOIS' BAKED CHICKEN PARMESAN

Steps:

• Preheat oven to 450°F.
• Whisk together the sour cream, Dijon, Worcestershire sauce and anchovy paste in a wide, shallow bowl (a pie plate works perfectly). The mixture will be quite thick, but that helps it adhere to the chicken and for the crumbs to adhere as well.
• Combine breadcrumbs, cheese, 1/2 teaspoon salt, pepper, and oregano in another wide shallow bowl.
• Season both sides of breasts with remaining salt and pepper.
• Coat both sides of each breast first in the sour cream mixture, then in the bread crumb mixture.
• Place on a wire rack that is over a foil lined baking sheet that will accommodate the size of your rack.
• Spray both sides of each breast with olive oil cooking spray.
• Bake for 30 minutes at 450F until coating is nicely browned, then turn down to 400F and continue baking for approximately 30 minutes until a meat thermometer registers 165°F.
• You can use the time your chicken is baking to make some polenta to go along with it, and maybe some nice cauliflower gratin Recipe #360354.