chicken Archives - MomStart

Chicken Bread Pudding Recipe

July 18, 2017 by Momstart 7 Comments

This is a partnered post.

Chicken Bread Pudding Recipe

St Pierre Bakery is amazing. St. Pierre Bakery makes amazing French baked goods from brioche to crepes and they sent us a huge collection of what they make for us to create an out of this world recipe.

As soon as I saw the brioche I knew right away that I wanted to make bread pudding for this baking challenge. But then, I was looking through their recipes book to see what other people have made and there in the book was the exact recipe I came up with so I decided to make something savory instead. I decided to make a chicken bread pudding.

Chicken Bread Pudding Recipe

Brioche cut into squares

Ingredients:

2 Cups chopped St. Pierre Brioche Loaf
2 Cups chopped grilled chicken breast
1 Cup Sour Cream
1 Package Cream Cheese (softened)
2 Cups Heavy Whipping Cream
2 Tablespoons paprika
1 Tablespoon cumin
1 Teaspoon salt
1 Teaspoon pepper
5 eggs

Chicken Bread Pudding Step 10

Directions:

First you have to prepare you chicken. I used frozen ready to eat chicken and just heated it up in the microwave. Then I seasoned it with some salt and pepper. Then of course I chopped it up.

Preheat the oven to 350.

1. Mix the sour cream and cream cheese together

2. Heat the heavy whipping cream until just barely boiling. Be careful not to over cook it. Set aside.

ramekins

3. Evenly divide the sour cream mixture into six ramekins

4. Evenly divide the cooked/seasoned chicken into the ramekins

5. Evenly divide the brioche into the ramekins

Chicken Bread Pudding

6. Whisk the eggs, add cumin, paprika, salt and pepper, then slowly add the heavy cream to the eggs as you are still whisking. You don’t want the eggs to scramble from the hot heavy cream so do this step slowly.

7. Pour the egg/cream mixture over the bread in the ramekins and let sit for about 5 to 10 minutes

Chicken Bread Pudding Step 9

8. Cook for 20-30 minutes, then let cool for 10 minutes.

Chicken Bread Pudding Step 10

Lemon Scallion Chicken & Vegetable Kabobs

July 23, 2014 by Beeb 2 Comments

If you’re looking for some lighter grilling fare this summer, then you might enjoy this recipe from Medifast for yummy chicken and veggie kabobs:

Lemon Scallion Chicken & Vegetable Kabobs

Recipe by Medifast.

Ingredients:
24 oz raw, boneless, skinless chicken breast (should yield three 6-oz cooked servings)
2 cups (2 small) summer squash*
2 cups (18 medium) mushrooms, quartered
1-1/2 cups (1 small-medium) zucchini*
1 cup (8 medium) cherry tomatoes
*Half lengthwise, then cut into 1″ chunks

Lemon Scallion Sauce:
3/4 cup (4-6) scallions, chopped
1 Tbsp olive oil
1/2 tsp salt or salt substitute
6 Tbsp fresh lemon juice
1 Tbsp hot red pepper sauce
1/4 tsp freshly ground black pepper

Directions:

1. If using wooden skewers, soak in water 30 minutes.

2. In small bowl, combine scallion sauce; set aside. (You may wish to reserve part of this sauce for finished kabobs.)

3. Preheat grill to medium heat.

4. Thread kabobs with chicken, zucchini, squash, mushrooms, and tomatoes.

5. Brush kabobs before and during cooking with sauce.

6. Grill kabobs 10 minutes, turning once, until cooked through.

Prep time: 15-20 minutes + 30 minutes soak time for wooden skewers
Cook time: 10-15 minutes
Yields: 3 servings

Nutrition: Cal 380; Total Fat 11g; Sat Fat 2.5g; Chol 145mg; Sod 520mg; Total Carb 13g; Fiber 4g; Pro 56g

Chicken Cacciatore Recipe from @eMeals –An Easy, Healthy Dinner Dish

March 20, 2014 by momicles 3 Comments

Chicken Cacciatore Recipe from @emeals –An Easy, Healthy Dinner Dish

By: Ashley

I think chicken is one of those things that is awesome for dinner… but I always run out of things to do with it. Thanks to eMeals, my chicken recipe arsenal is always well stocked. The best part is that even when I’ve been trying to eat healthy, I can still find great recipes with my emeals subscription, which is provided for me since I’m part of the eMeals Blogger Network.

Let me first admit that this isn’t exactly the super traditional Italian dish. First of all, it’s served over rice. It’s also missing some of the extra veggies that a lot of Italian recipes call for. I still absolutely LOVE it though and will make it again for my family. So without further ado, here is the chicken recipe.

Chicken Cacciatore Over Rice Recipe

You will need:

1 c. uncooked brown rice

½ teaspoon salt

¼ teaspoon pepper

1 T olive oil

2 lb boneless skinless chicken breast, cubed

8 oz sliced mushrooms

14 oz can stewed tomatoes (I actually made this with diced tomatoes instead and added a little extra)

¼ teaspoon dried oregano

1 T minced fresh garlic

Cook rice according to package directions to yield 3 c. cooked rice.
Salt and pepper chicken and cook in olive oil in a large skillet over medium heat, covered for 4 to 6 minutes.
Remove chicken and set aside.
Add mushrooms to hot skillet and sauté until tender.
Reduce heat to low and add remaining ingredients except rice then simmer 10 minutes.
Return chicken to skillet and cook 5 minutes more or until done and heated throughout.
Divide into 6 servings; serve each over ½ c brown rice.

Check out eMeals for more delicious and healthy recipes. I love having my weekly meal plan pop into my email once a week!

Ashley is a mom, wife, sister, daughter, friend, and former teacher working to navigate through the mysterious world of Mommyia. Read more about her adventures at @Momicles2010.

Avocado Chicken Salad Sandwich Recipe

July 24, 2013 by Momstart 2 Comments

My husband and I love to have chicken salad sandwiches and I’m always trying to make it in a new way. I had some tomato bread from Panera, which is my favorite by the way, and some avocados. I was in the mood for chicken salad and just got a little creative here. I cooked the chicken by boiling it and then I shredded it with about a 1/2 cup of sour cream, 1 avocado and some chili and cumin spices and viola, I had just created an Avocado Chicken Salad Sandwich Recipe, perfect for a picnic.

Avocado Chicken Salad Sandwich Recipe

Ingredients:

1 LB Chicken Breasts
2 Avocados
1/2 cup sour cream
2 cups Chicken Broth
1 TSP salt
1 TBSP Garlic
1 TBSP Cumin
1 TSP Chili

Directions:

Bring the chicken and 2 cups Chicken Broth to a boil

Then turn it down to low and cook for about 20 minutes making sure all the chicken is covered, if you need to be sure and add some more broth to keep the chicken moist

Drain the chicken and let cool

Then Throw in the cooked chicken, and all the spices, sour cream, and avocados into a food processor and pulsate until the ingredients are well mixed. Don’t over pulsate if you want some texture to your salad.

Heart Healthy Cilantro Lime Chicken Salad Recipe

February 12, 2013 by Momstart 2 Comments

Some good news for American Heart Month, Sara Lee has recently announced that it’s taken additional steps to further improve and build upon there deli product offerings as they now contain:

· No added hormones

· Zero grams trans fat

· No MSG

· No gluten

· No fillers

· No artificial flavors

Here is another recipe they created using their Chicken.

Cilantro-Lime Chicken Salad

Prep Time: 20 minutes

Makes: 4 servings (about 2-1/2 cups each)

Ingredients:

Cilantro Lime Vinaigrette:

1/4 cup fresh lime juice

1 tablespoon canola oil

1/4 teaspoon ground cumin

1/8 teaspoon ground red pepper

Salad:

8 cups fresh baby mixed salad greens

1 cup frozen corn, cooked, drained

2 medium tomatoes, seeded, chopped

1/2 cup black beans, rinsed, drained

1/2 lb. piece sliced-to-order Sara Lee^® Lower Sodium Oven Roasted Chicken Breast, cut into thin strips

2 corn tortilla, cut into 1-inch strips

Cooking spray

1/4 cup reduced fat Mexican cheese blend

Directions:

1. For dressing: Combine lime juice, oil, cumin and red pepper; mix lightly. Set aside.

2. For salad: Combine salad greens, corn, tomato, black beans, green onion and chicken; toss lightly.

3. Spray small fry pan with cooking spray. Cook and stir tortilla strips over medium heat until crispy.

4. Toss salad with dressing; sprinkle with cheese and tortilla strips, before serving.

Nutrition per serving: serving size:1/4 salad, Calories: 280, Fat: 9g, Sat Fat: 2g, Cholesterol: 35 mg, Carbohydrates: 29g, Fiber: 8g,Sodium: 620 mg,

Protein: 21 g

Heart Healthy Sara Lee Chicken Gyros Recipe

February 11, 2013 by Momstart 3 Comments

In time for this monthly call-to-action to pay attention to heart health, Sara Lee Premium Meats has JUST announced that its turkey, ham and chicken deli meats, found at the deli counter, now feature the American Heart Association Heart-Check Mark and they have created some recipes using their products. Try this Chicken Gyros recipe for example:

Chicken Gyros

Prep Time: 15 minutes

Makes: 4 servings

Ingredients:

1 container (6 ounces) plain no-fat Greek Yogurt

1/4 cup finely chopped onion

2 tablespoons reduced fat feta cheese crumbles

1 teaspoon fresh lemon juice

1 garlic clove, minced

1/4 teaspoon dried oregano leaves

2 whole wheat pita bread, cut in half

4 torn Romaine lettuce leaves

1/2 lb. piece sliced-to-order Sara Lee^®Deli Oven Roasted Chicken Breast, cut into thin strips

1/2 cup chopped cucumber

1/2 cup chopped seeded tomato

Directions:

1. Combine yogurt, onion, feta cheese, lemon juice, garlic and oregano; mix lightly.

2. Fill pita bread halves with lettuce, Chicken breast, cucumber, tomato and yogurt mixture.

Nutrition per serving: serving size: 1 filled pita bread half, Calories: 180, Fat: 1.5g, Sat Fat: 0.5g, Trans Fat: 0g, Cholesterol: 30 mg, Carbohydrates: 24g, Fiber: 3g, Protein: 19g, Sodium: 260 mg

SunChips Harvest Cheddar Fried/Baked Chicken #SunChipsForALL

October 12, 2012 by Momstart 20 Comments

I’m really enjoying coming up with recipes and since I found out how much I like traditional fried chicken I wanted to use the SunChips to make my fried chicken with. I actually made this recipe twice, once I fried and and the second time I baked it in the oven. I found that it really came out better baked because the chips cooked really fast in the oil and butter. The flavor of the chips and crunchiness was better maintained too in the oven than in the grease. Both were still very good and the family liked it, I just recommend baking verses frying.

Baked on Foil covered cookie sheet

This plated version was fried which is they the chicken is browner than the baked chicken.

SunChips Harvest Cheddar Fried/Baked Chicken Recipe:

Ingredients:

1 lb chicken strips (breasts cut into strips will work too)|
1 package of SunChips Harvest Cheddar
2 eggs
pinch of salt
Oil

Directions:

Place your chicken strips in a sealed bag
Beat the chicken until it’s flat
Crack the eggs into a bowl, whisk the eggs and add a pinch of salt
Pour oil in a skillet 1/4 of an inch deep and then heat over medium heat
Dip each strip one at a time into the eggs then into the crackers
Make sure chicken is fully covered with crackers
Place cracker covered chicken in the hot oil
Cook until brown and then flip the chicken to make sure both sides are cooked

OR Bake it in the oven at 350 degrees for 20-25 minutes.

We received samples and I’m a SunChips brand ambassador.

Chicken Smithfield Bacon Broccoli Alfredo Recipe

September 7, 2012 by Momstart 25 Comments

By: Ashley

Hopefully you had a chance to check out my post all about National Bacon Day. I was a day late celebrating, but it was still tasty! J If you haven’t checked it out, you really should. There’s a great Smithfield giveaway going on… but back to the matter at hand.

Before I really get into this recipe, I want to say that it is “semi-homemade.” I use a jarred Alfredo sauce, but you could definitely follow the recipe and just use your own Alfredo sauce. Now… let me tell you how I baconized this family favorite.

Chicken Bacon Broccoli Alfredo Recipe

Ingredients:

– 2 chicken breasts (meat cut into small 1” cubes)

– 6 pieces of Smithfield Hometown Classic bacon

– 1 jar Alfredo Sauce

– 1 package frozen broccoli, steamed

– 1 T minced garlic

– Pepper

Directions:

Start by cooking your bacon. Put cooked bacon to side until later. Save the bacon grease in a separate container.

Heat 2-3 tablespoons of bacon grease in a skillet along with 1 T of minced garlic over medium-high heat. Once the grease is hot, add cubed chicken. Add pepper. Let the chicken cook for 10 minutes (or until done) stirring frequently.

While chicken is cooking, crumble bacon into small bits.

Once the chicken has cooked through, add the jar of Alfredo sauce. Continue stirring mixture and turn heat down to medium. Continue stirring and add the steamed broccoli, then add the bacon. Once all of the ingredients are combined, pepper to taste.

You can serve this dish over pasta, or on its own. It was SO delicious! The bacon really added some depth to the flavor of a usually bland meal.

I will definitely be making Chicken Bacon Broccoli Alfredo again sometime… and now I’m going to see what other recipes I can baconize! 😉

About Ashley (Managing Editor at MomStart): Ashley is a mom, wife, sister, daughter, friend, and former teacher working to navigate through the mysterious world of Mommyia. Read more about her adventures at Momicles and follow her @Momicles2010 .

A Quick and Easy Bourbon Chicken Recipe

March 16, 2012 by Momstart 24 Comments

Working with Sun-Bird Seasonings inspired me to check out what my local store carried. One of the spice packets that caught my eye was the Sun-Bird Bourbon Chicken Seasoning packet. I purchased it, took it home and made it for dinner one night. It was a family hit that my husband told me to add to our regular menu.

Bourbon Chicken Recipe:

Ingredients:

Sun-Bird Bourbon Chicken Seasoning
1lb chicken breast strips
2 tablespoons of soy sauce
1/3 cup brown sugar
1 cup water

Directions:

Mix the seasoning packet with the soy sauce, sugar, and water heat until boiling.

lower the temp to medium heat

Add the chicken and cook for 8 minutes

Then simmer and cook for 20 minutes making sure the chicken is fully cooked

Serve over rice.

This post was created as a Sun-Bird Seasoning Brand Ambassador, it is a paid post.

Baked Bacon Cracker Chicken Recipe

March 7, 2012 by Momstart 14 Comments

I finally feel comfortable making fried chicken and a friend told me that she bakes her so it’s healthier. Well I baked it but I doubt it any healthier because I also wrapped it in bacon. YUM!

Here’s How to make Baked Bacon Cracker Chicken Recipe

Beat the chicken with hands or a mallet.

Cover it in eggs and then dip it into the crackers

Then wrap each piece in bacon.

Baked Bacon Cracker Chicken Recipe:

Ingredients:

1 lb chicken strips (breasts cut into strips will work too)|
2 packages of Saltine crackers or cracker of your choice
2 eggs
pinch of salt
8 pieces of bacon

Directions:

Heat oven to 400 degrees
Place your chicken strips in a sealed bag
Beat the chicken until it’s flat
Crack the eggs into a bowl, whisk the eggs and add a pinch of salt
Pour oil in a skillet 1/4 of an inch deep and then heat over medium heat
Dip each strip one at a time into the eggs then into the crackers
Make sure chicken is fully covered with crackers
Place bacon around cracker covered chicken and place on cookie sheet
Cook until brown and then flip the chicken to make sure both sides are cooked about 10 minutes on each side.