Pizza Inspired Chicken

I don't think I've ever met anyone who loves pizza more than my husband. I swear, he could happily eat it every day. But he only likes it one way: with pepperoni, which for me gets pretty boring. So I decided to try something a little different, keeping my fingers crossed that Eric would like it. He absoultely loved it. (I like it too.) It's definitely going into our meal rotation.

Recipe adapted from here.

Ingredients:
1 egg
1/4 cup milk
1/4 cup flour
1 cup Panko breadcrumbs
2 large boneless, skinless chicken breasts
salt
pepper
1 cup pizza sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 cup Parmesan, grated
1 cup mozzarella, shredded
10 pepperonis, chopped

Directions:
Preheat the oven to 350 degrees. Grease a baking dish with cooking spray.

In a shallow dish, combine flour with salt and pepper. In a bowl, beat egg and milk together. In a second shallow dish, combine breadcrumbs, basil, oregano, and parsley.

Dredge the chicken breast in the flour. Dip the breasts in the egg mixture and shake off excess liquid. Coat the chicken in breadcrumbs and place in baking dish.

Bake for 50 minutes or until chicken is thoroughly cooked. Remove from oven, pour pizza sauce over the chicken. Sprinkle with mozzarella, Parmesan, and pepperoni pieces. Turn oven to broil and bake for another 5 to 10 minutes or until cheese bubbles.

Enjoy!

~Krissy

More Pizza Recipes:
Buffalo Chicken Pizza
Cauliflower Pizza Crust
Homemade Pizza Rolls
Ricotta, Basil, and Sun-dried Tomato Pizza 
The Pizza Quiche
Pizza Zucchini Boats

Lime Mustard Chicken

Making candied citrus peels has quickly become a Christmas tradition. It's kind of a two for one deal. I get to made candy out of the peels then find tasty uses for the leftover fruit. I used the orange to make spiced cranberry juice. And I used the limes to make this chicken.

Kind of forgot to take a picture until the chicken was almost gone!

Ingredients:
4 boneless skinless chicken breasts
1/2 cup lime juice
1/4 cup honey mustard
1 tablespoon olive oil
2 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon pepper

Directions:
Preheat oven to 350 degrees.

Combine the lime juice, mustard, olive oil, chili powder, salt, pepper in a 7x11 baking dish. Marinate chicken breasts in the mixture, any where from 15 minutes to overnight. 

Bake for 40 minutes or until the chicken is thoroughly cooked and juices run clear.


I acutally made this back in early December for my future father-in-law's birthday (along with a decadant chocolate birthday cake). Though the flavors were more summery than wintery, it was a huge success. And sometimes you just need that hint of summer when it's snowing and below freezing outside.

Enjoy!

~Krissy

Chicken Enchiladas with Fire-Roasted Tomatoes

We love Mexican food. When we go out to eat, we almost always go to  Cancun's. But eating out gets expensive, so I've learned to make some Mexican dishes on my own. One of our favorites is chicken enchiladas. As I do with a lot of my recipes, I stole an idea or two from this recipes and an idea or two from that recipe until I came up with my own.

If you haven't had fire-roasted tomatoes before, you're missing out! They are the key to my chicken enchilada recipe. You should be able to find them with the other canned tomatoes in the grocery store.

Ingredients:

1 14.5-ounce can of fire-roasted tomatoes
2 tablespoons chili powder
1 tablespoon hot sauce
½ teaspoon granulated sugar
4 8-inch flour tortillas
2 5-ounce cans of canned chicken
(or about 1½ cups shredded cooked chicken)
Handful of green onions, chopped
½ teaspoon cumin
1½ tablespoons sour cream
½ cup shredded Mexican seasoned cheese, plus extra
            (cheddar and mozzarella work too)

Directions:

Heat oven to 350 degrees Fahrenheit.

Pour the can of tomatoes, chili powder, and hot sauce into a sauce pan, simmer, and stir. Add the sugar into sauce to help cut the acidity. Remove from heat.

In a medium-sized bowl, mix chicken, sour cream, green onion, cumin, cheese and ¼ cup of tomato sauce. Set aside.

Spray a skillet with cooking spray and heat over medium heat. Dip your tortilla in tomato sauce then fry it in the skillet. When the tortilla begins to bubble up, flip the tortilla over. It’s much easier to use a pair of tongs than a spatula. Repeat with the other 3 tortillas. 

Dip in tomato sauce

Air bubble beneath the tortilla

Spoon a little tomato sauce into a 9x9-inch glass dish so the bottom is coated. Divide the chicken mixture between the 4 tortillas (they will be very full). Place tortillas seam side down in the dish. Pour remaining sauce of them then generously sprinkle with cheese.

Seams down

Bake for 10 minutes or until the cheese is melted.

Update!
While making these for my parents over the Fourth of July weekend, I discovered that this recipe also works for steak enchiladas!

Enjoy!

~Krissy