Posts Tagged ‘Chicken’


6 tablespoons olive oil
2 tablespoons of Lemon Pepper granuals sprinkled generously
1 small lemon sliced very thinly
4 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts
Preheat oven to 400°F ( 180). Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, garlic, salt, and lemon pepper; add the chicken, green beans and potatoes and toss to coat. Pour this mix into the pan and spread around evenly.
Roast for 50 minutes or until cooked through!

BLT Chicken Salad


3 cups Chopped cooked chicken
5 slices of bacon
2 stalks of celery chopped
1 cup chopped fresh tomato
3/4 cup mayo (I’d use Greek Yogurt)
1 TBS chopped fresh parsley
2 TBS chopped green onion
1 tsp lemon juice
1 dash Worcestershire sauce
salt & pepper to taste

Cook bacon until nice and crisp, Drain, crumble and set aside
Prepare the dressing by mixing together the mayo, parsley, green onions, lemon juice, Worcestershire sauce, celery, and salt & pepper

In medium bowl stir together the chicken, tomatoes and bacon, mix in dressing until well coated. Cover and refrigerate until chilled. Serve in lettuce wrap, Low Carb wrap, or eat it as is!

Chicken Parmigiana on Casarecci Pasta

Recipe and Photo by Carolyn Davidson Hicks

Recipe and Photo by Carolyn Davidson Hicks



1/2 large yellow onion grated

1/4 cup olive oil

2 medium garlic cloves, peeled and minced

1 can (14.5 oz) Salsa Styled diced tomatoes or (regular stewed tomatoes)

Pinch of red pepper flakes (optional)

Pinch of sugar


4 chicken breast cutlets (1 1/4 to 1 1/2 pounds total)


2 eggs

1 cup breadcrumbs

1 cup freshly grated Parmesan cheese

1/4 cup olive oil

2 Tbsp fresh basil leaves, thinly sliced

8 ounces mozzarella cheese, shredded


Casarecci Specialty Pasta from Puglia Italy (or your favorite pasta)

How to prepare:

1 Preheat oven to 375. Prepare the sauce. Coarsely grate half of an onion. Heat olive oil in a saucepan on medium-high heat. Add the onions and sauté for 2-3 minutes. Add the minced garlic. Cook for about a minute more. Then add the tomatoes, oregano, red pepper flakes, and sugar. Bring to a simmer, reduce the heat to maintain the simmer. Cook, uncovered.

2 Working one at a time, place a chicken cutlet between two layers of wax paper (or plastic wrap). With a meat pounder, pound the chicken pieces to flatten them to an even thickness – between 1/4 – 1/2 inch. (If you don’t have a meat pounder, you can use a rubber mallet,  or a heavy rolling pin.) Sprinkle a little Salt on each piece of chicken.

3 In a small bowl, mix together the breadcrumbs, 1/2 cup of the Parmesan, and pinch of salt. In separate shallow bowl, whisk together the eggs.

4 Heat 1/4 cup of olive oil in a large sauté pan on medium-high heat. Dip the chicken pieces 1 piece at a time, and on both sides first in the egg mixture, then in the breadcrumbs. Then lay the pieces in the hot sauté pan. Turn the heat to medium, then gently fry the cutlets until they are golden brown, about 3-4 minutes per side. You can also bake them if you prefer! (see alternate method below)

5. Cook pasta according to directions in a separate pan. Drain and set aside.

6  Place cooked pasta in your dish. Place a cutlet or two on top. Spoon out a hefty amount of sauce. Add shredded Mozzarella! If you do this while everything is steaming hot, your cheese will melt perfectly! Garnish with chives, etc.

Alternate Method: Bake cutlets in the oven at 350 degrees until Chicken Cutlets reach an inside temp of 165. Place cooked pasta in a bowl. Top with cutlets, sauce and cheese!

“Left Overs” Soup!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

“Left Overs” Soup! Anything in your fridge and freezer! We cleaned ours out and came up with 2 slices of meatloaf, 1 chicken thigh, 1 serving of grilled pork tenderloin! Used the last batch of Kale we had, 1 can of stewed tomatoes, 1 serving of mixed mushrooms, 1 cup of chopped onions, celery, bell pepper blend and some chicken broth for an awesome “Left Overs” Soup!

Garlic Onion Orange and Herbal Blend Baked Chicken

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

Garlic, Onion, Orange and Herbal Baked Chicken with Green and Yellow Beans with Pine Nuts and Baby Red Potatoes! We topped the chicken with an herbal blend and fresh Orange peel! Pile your onions and garlic in the bottom of the pot. Layer the Chicken. Top with herbal blend of your choice, Orange zest and a few pieces of Orange too! Very tasty and simple to do. Bake at about 350 degrees until chicken is done!

Street’s Chicken Salad

Street’s Seafood Restaurant

251 Highway 31 South

Bay Minette, Al 36507

4 cups cooked, finely shredded fresh chicken breast

2 hard-boiled eggs, chopped

3 ribs celery, chopped

1 cup mayonaise

Salt and  pepper to taste

Combine all ingredients and mix well. Refrigerate overnight or until ready to serve. Serve over a lettuce leaf with grapes, strawberries and a apples on the side!


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