Jenns Favorite Chicken Recipes

MEGHAN AND JENN'S VEGGIE, CHICKEN AND HERB SOUP

Steps:

• In a large pot, combine bell pepper, onion, celery (reserve leaves for garnish), broccoli, corn, chicken and garlic. Season with basil, oregano, rosemary, parsley, salt and pepper. Stir bouillon into mixture and pour in enough water to cover by 2 inches. Bring to a boil, then reduce heat and simmer 2 hours, stirring occasionally.

JENN'S FAVORITE PINEAPPLE SALSA CHICKEN

Steps:

• Using either a sealed plastic freezer bag or two sheets of waxed paper, pound each chicken breast out to about a 1/4 inch thickness with a meat mallet or rolling pin.
• Combine dry ingredients with a whisk in a shallow dish.
• Dredge the chicken breasts in flour mix to coat and set aside on a clean plate.
• In a large sautee pan heat the olive oil over medium heat until the surface shimmers slightly.
• Carefully lay chicken breasts into the pan. Do not overcrowd the pan; you may have to cook one or two breasts at a time depending on the size of your pan.
• Cook each breast for 3 minutes per side or until the flesh feels firm.
• Remove cooked breasts to a clean plate and loosely cover with foil or another clean inverted plate until all the breasts are cooked.
• When done cooking chicken, slowly add broth to the pan CAREFULLY! The pan will steam up, so keep back to avoid burns.
• Deglaze the pan by gently scraping the bottom of the pan as the broth warms. This releases the yummy brown caramelized bits from cooking the chicken.
• Bring broth to a simmer and let go for about 5 minutes to reduce slightly.
• Stir in salsa to create your sauce. This usually comes out brownish because of the caramelized bits :)
• Lay the chicken breasts back in the pan with the sauce & let simmer for a minute.
• Turn the chicken and let simmer another 2 minutes.
• Remove chicken from pan and serve with 2-3 tablespoons of sauce on top.
• This is yummy with steamed broccoli with a squeeze of lemon juice or over rice.

JENN'S CHICKEN SKEWERS

Steps:

• Mix all of the ingredients for the chicken skewers in a large freezer bag and marinate over night or at least 3 hours. Thread Chicken pieces onto 6 wooden skewers that have been soaked. Grill 10 to 15 minutes on medium heat or until no longer pink.

JENN'S FAVORITE CHICKEN

Steps:

• In a plastic freezer bag, or between 2 sheets of plastic wrap, pound each halved chicken breast until about 1/4 inch thickness.
• (It helps to sprinkle the chicken or the plastic wrap with a little water so you don't tear the meat).
• Mix together the flour, pepper, ginger, and salt on a shallow dish.
• Dredge the chicken breasts in the flour mix to coat.
• Heat the olive oil in a sautee pan over medium heat.
• Place 1 breast at a time in the pan and cook about 3 minutes per side, or until the meat feels firm.
• Keep chicken in a covered dish to warm until all the chicken is finished cooking.
• Add the broth to the pan slowly.
• The pan will steam up so be careful.
• Deglaze the pan by gently scraping up any browned bits and let the liquid simmer for about 5 minutes until reduced slightly.
• Add your salsa and stir until you have a nice thick sauce.
• It will come out to be a bit brownish in color.
• Take the pre-cooked chicken breasts and place back into the pan and reduce heat to medium-low.
• Turn chicken once after 2 minutes and cook an additional 2 minutes.
• Remove chicken from pan and serve with 2-3 Tblsp of sauce over each breast.