Provincial Chicken

This is all I have to say about this recipe: one pan, eight ingredients, tasty, filling, and easy.

All in one deep skillet

Ingredients:
4 slices of bacon (or turkey bacon)
1 tablespoon of minced onion
1 garlic glove, minced
1 pound boneless, skinless chicken breast, cut into bite-size pieces
1 can (15.8 ounce) of Great Northern beans, drained and rinsed
1 can (14.5 ounce) diced tomatoes with garlic and basil seasoning, undrained
1/4 cup water
a dash of pepper

Directions:
Cook bacon in a deep skillet for about 5 minutes or until it is brown and crisp. Remove from the pan, cut into 1-inch pieces, and set aside.

Saute the garlic and onions in the bacon grease until they turn a golden brown, roughly 3 to 5 minutes.* Add the pieces of chicken. Cook for about 5 to 6 minutes or until the chicken is lightly brown on both sides.
Stir in the beans, tomatoes, water, and pepper and then bring it to a boil. Reduce heat to low, cover, and cook for 10 minutes.

Take the lid off the pan, add the bacon pieces and cook for another 5 to 10 minutes or until the chicken is thoroughly cooked and the sauce thickens.

*If you use turkey bacon en lieu of regular bacon, you will need to add a tablespoon or two of olive oil to the pan in order to cook the chicken. Turkey bacon just doesn't give off enough grease. I prefer the recipe with turkey bacon. Eric likes it best with regular bacon.

Enjoy!

~Krissy

Parmesan-Seared Chicken Recipe

This recipe belongs to Eric. We both love to cook and to cook together. One summer we were up north for the weekend at my parents' cabin, and he showed me how to make Parmesan-seared chicken with twice baked potatoes. They both became two of our favorite dishes, and we’ve made them many times over the last couple years. The Parmesan-seared chicken is one of the two recipes Eric feels he has completely mastered (the other is fried rice). If you're looking for a new and easy chicken recipe with a lot of flavor, you've got to try out this one. 

Parmesan-seared Chicken

Ingredients:

2 boneless, skinless chicken breasts, cut into bite sized pieces
1 tablespoon honey mustard

½ cup Parmesan cheese
1 tablespoon olive oil

Directions:

In a bowl, coat the chicken pieces with the honey mustard and marinate for at least two hours. In a separate bowl pour in the Parmesan. Add olive oil to a skillet and heat over medium heat. Dredge the chicken pieces in the Parmesan. Cook the meat in the pan over medium heat for about four minutes on each side or until the outside is a golden brown and the inside is white. 

Tips

You can use both grated and shredded Parmesan cheese for this recipe. If you don’t have time to marinate the chicken, you can just coat the chicken with the mustard, dredge in the cheese then cook. It still tastes delicious. The marinate just gives it some extra flavor. And if you don’t want to dredge the chicken, you can always do the shake and bake method—put the chicken and Parmesan in a plastic bag to coat it. Eric did this for a long time until he discovered that dipping the chicken in Parmesan coated it better.

Enjoy!

~Krissy