Mushroom, Spinach and Gouda Stuffed Chicken

Serves: 2

Ingredients:
2 chicken breasts (approx. 1/2 lb each)
olive oil
2 cloves garlic, minced
10 crimini mushrooms, sliced
1 cup fresh spinach (remove any large stems)
4 thin slices of smoked Gouda

Directions:
1. Slice your chicken breast in half, at a downward angle about 1" from each end to create a pocket.

Note: If you're not seasoned at slicing a chicken breast to be stuffed (and I'm not--my husband did it for me since he was a butcher for a while), then I recommend watching this youtube video which offers a nice explanation of how to do it. (This is not my video. I don't know the person who made it, but I think it shows how to cut well.) There are a few different ways to cut the breast, and as you can tell from my picture, we did it a little differently, but it's the same outcome!



2. Stuff the cheese in the breast first, laying it as flat and evenly spread as possible. Set chicken aside.

3. In a small saute pan, heat your olive oil and saute your garlic and mushrooms for approximately 3 minutes. You want your mushrooms to be cooked, but not overly cooked and mushy.

4. Set mushrooms aside. In the same pan, saute your spinach.

5. Spoon your spinach evenly into each chicken breast. Then add mushrooms.

6. Season with salt and pepper. Bake for 45 minutes at 350* or until chicken reaches 165*.

Nutritional Info: 564 calories per chicken breast

Bon Appetit!
The Food Whore

Asian Chicken Lettuce Wraps

I have to admit, I was pretty proud of myself for how these turned out. I know I'm a good cook, but I am not one of those badass food stylist/photographers who makes food look stunning. But I was quite pleased with how these looked on the plate, as well as with how delicious they tasted. I made Mr. FoodWhore just sit and admire them with me for a minute before we dug in.

I made these for dinner one night, served with some fried rice on the side, but they given their single-serving, finger-food capabilities, I think these would be great as an appetizer or for entertaining too.

Ingredients
juice of one orange
1/2 tsp corn starch
2 tbsp soy sauce
olive oil
1 bunch pea shoots
2-3 green onions, sliced
1 carrot
1 large chicken breast, cooked and pulled
boston lettuce
sesame seeds (optional)

Directions
1. Mix the orange juice, corn starch, soy sauce and 1 tbsp olive oil to make a marinade for the chicken. We used a chicken breast from a roasted chicken the night before. If you're using single chicken breasts, you may want to use two. Cook and pull the chicken and toss it in the marinade and set aside for now.

2. In a small skillet, heat some olive oil and sautee the green onions. As they become softer, add the pea shoots. Sautee for 2-3 more minutes. Don't overcook the pea shoots...they are better when still crispy.

Note: Pea shoots were a food I had never cooked with before. Recipes online were not very clear on what part of the shoots you ate. We received the pea shoots in our Fresh Picks box, with roots and all. Finally, I made a decision and cut off the peas and roots at the bottom and we just used the actual stems/shoots and leaves. Delicious!

3. While the onions/peas are cooking, rinse 6-8 Boston lettuce leaves and arrange on a plate.

4. Using a vegetable peeler, slice off 3-4 pieces of carrot for each piece of lettuce.

5. In the final minute of cooking the pea shoots, add in the chicken and marinade and mix well.

6. Scoop chicken and pea shoots onto the lettuce leaves. Sprinkle with sesame seeds and serve.

Note: we had extra chicken that I served alongside the wraps. We ate this with the rice and piled the wraps a little higher than pictured.

Bon Appetit!
The Food Whore

Chicken and Dumplings Pot Pie

Mr. FoodWhore and I both love chicken pot pie.  It's a great winter meal and great for freezing leftovers. I also like that it's really easy to make this a healthy meal.  I've made chicken pot pie the traditional way, with pie crust, and in less-traditional ways, topping it with corn bread.  This time I wanted to try topping it with biscuits.  This was equally delicious, and turned out to be a little more like chicken and dumplings, hence the name: Chicken and Dumplings Pot Pie!

Ingredients
4 potatoes, chopped
olive oil
1 medium white onion, chopped
4 carrots, sliced
3 1/2 cups skim milk
mushroom soup mix
2 large chicken breasts, chopped
1/2 cup frozen peas (no need to thaw)
1/2 cup frozen corn (no need to thaw)
1 tube of ready-to-bake biscuits
salt and pepper
paprika
parsley

Directions
1. Bring a pot of water to boil and add the potatoes. Cook until softened, but not mushy.

2. While the potatoes are boiling, heat a small amount of olive oil in a large skillet. Add the onions and sautee until soft.

3. Add the carrots to the skillet and continue to cook for about five minutes.

4. Add the milk and soup mix to the skillet, stirring to mix well.

5. Add the chicken pieces, corn and peas and cook for five more minutes.

6. Add in the potatoes and mix.

7. Pour the entire mixture carefully into a greased 9 x 13 pan.

8. For the top layer, you'll need to pull apart seven raw biscuits. There should be a bit of layers to the biscuit to guide this. I used my hands, but you could try a knife too. It was relatively easy. Most tubes have eight biscuits. I only used seven.

9. Season the top of the biscuits with salt, pepper, paprika and parsley.

10. Bake at 350* for approximately 15 minutes or until the tops of the biscuits are a light golden brown.

This recipe yields 8 servings at 360 calories each.

Bon Appetit!
The Food Whore

Garlic Chicken Pasta Bake

I have to give myself mixed reviews on this one. I was going for a lighter pasta dish (without a heavy sauce). That's what I got, but it was definitely lacking something. I think next time I would definitely add more veggies--the proportion of veggies to pasta was not as high as I would like. For the leftovers, we poured on some spaghetti sauce to add a little more flavor and to prevent the pasta from drying out.  For those of you attempting to make this recipe yourselves, I would suggest mixing in a jar of pasta sauce instead of just the juice from the tomato can. And perhaps increasing the portion of veggies.

Ingredients

3 large garlic cloves, chopped

olive oil

2 large chicken breasts

1 bag  fresh spinach

1 box your favorite pasta

2 cups shredded mozzarella

1 medium floret of broccoli

1 can whole tomatoes (and juice)

garlic powder

salt and pepper

fresh parmesan

Directions

1. Heat oven to 350*.  Cut broccoli pieces into small florets without much stem.  Toss in olive oil and season with salt, pepper and garlic powder. Roast in the oven for 20 minutes.

2. While broccoli is roasting, in a large skillet, heat the olive oil and sautee garlic until tender.

3. Chop chicken into bite-sized pieces.  Add the chicken to the skillet and cook until done.

4. While chicken is cooking, boil pasta to al dente, approximately 7 minutes. Drain, toss in olive oil to prevent sticking and set aside.

5. Add spinach to the chicken mix and cook until wilted. Remove from heat.

6. Chop the tomatoes and add to chicken mix.

7. Stir in pasta and broccoli and mix well.

8. Grease a 9 x 13 pan. Pour 1/2 of the pasta mix into the pan. Pour half of the juice from the canned tomatoes over the pasta. Sprinkle on half of the cheese. Repeat layer with the other half of pasta, cheese and juice.

9. Top with salt, pepper, fresh parmesan and oregano (optional).

10.  Bake immediately (30 minutes at 350*), refrigerate to bake the next day (45 minutes at 350* if cold) or freeze for another time. Let thaw for 24 hours in the frige before baking.

Bon Appetit!

The Food Whore

Chicken Enchiladas

Mr. FoodWhore is always requesting Mexican food. I think it's because it gives him yet another excuse to use his beloved Cholula hot sauce.  He's addicted to it. Seriously. I can't keep enough of it in house. 

I'm also trying to make one meal a week that will yield a lot of servings (casseroles, etc), so we can eat a few meals and then freeze leftovers for later.  One of my food goals for 2011 is to eat out less and stick to a budget, so this really helps. 

Anyway, this week I opted for Chicken Enchiladas. And since I was feeling ambitious (and had all the ingredients in-house), I decided to make the sauce from scratch too.  The sauce was a bit hotter than I would like, although it was quite tasty.  Next time, I will cut back a bit on the chili powder.  In the end, this got two thumbs up from the FoodWhore household and will definitely be a recipe we make again and again. 

Ingredients:
sauce:
1 tbsp vegetable oil

1 cup diced onion
3 cloves garlic, chopped
1 tsp oregano
1 tsp ground cumin
1/4 tsp cinnamon
3 tbsp all-purpose flour
3 tbsp chili powder
1 tbsp crushed red pepper
1 tbsp chipotle powder
4 cups chicken broth
1 oz square semi-sweet chocolate

enchiladas:
2 bone-in chicken breasts
8-12 whole wheat tortillas
3 cups shredded white cheese (I used mozzarella, but use your favorite)
1 1/2 cups shredded cheddar cheese
1 can diced tomatoes
1 green bell pepper, diced

Directions:
1. Salt and pepper the chicken breasts. Drizzle lightly with olive oil (optional) and bake on a cookie sheet for 45 minutes at 350* or until they reach an internal temperature of 175*.

2. While the chicken is cooking, prepare the sauce.  Heat the vegetable oil in a large skillet over medium heat and cook the onions and garlic until soft and transulcent.

3. Add in the spices and herbs. Mix well until onions are coated.

4. Stir in chicken broth and reduce to medium low heat.  Stir in the flour and continue to simmer until sauce reaches desired consistency. Mix in chocolate until melted. Remove sauce from heat and let sit.

*Note: I added about 2 more tbsp of flour here. The sauce thickened a bit, but it thickens much more when the enchiladas bake, so don't worry if it's thin.

5. When chicken is done cooking, allow it to cool for a few minutes. Then remove chicken from bone and pull or chop to bite-sized pieces.

6. Heat the tortillas (nuke in a microwave with a damp paper towel). And prepare to assemble the enchiladas.

7. Grease a 9 x 13 pan. 

8. In each tortilla, sprinkle a small handful of chicken, about 1/4 cup of the sauce and a 1/4 cup of white cheese. Roll tightly and place in the pan. Repeat until the chicken, tortillas and white cheese are gone.

9. Pour remaining sauce over the tortillas.

10. Sprinkle with diced tomatoes, peppers and shredded cheese.

11. Bake enchiladas in the oven at 350* for 30 minutes. If you refrigerate the enchiladas before baking, they will need to bake for about 45 minutes. 

Bon Appetit!
The Food Whore

Chicken Sausage Pasta

Mr. FoodWhore works a couple nights a week, so that leaves me on my own for dinner.  This was one of those nights when I had no set plan, and I turned to the fridge for some inspiration.  I was going to just make pasta and veggies when I remembered I had found some chicken sausage in the freezer the day before.  This was a great, easy meal for a weeknight. And so full of flavor too!

Ingredients
2/3 cup penne pasta (or your favorite kind)
6 asparagus stalks (ends chopped off, cut in small pieces)
1 carrot, shredded
1/4 cup red onion, chopped
1-2 cloves of garlic, diced
1 tbsp sun-dried tomatoes, chopped
1 chicken sausage, sliced thinly
1/4 tsp red pepper flakes
1/4 tsp oregano
salt and pepper to taste

Directions
1. Boil water and cook your pasta; When done, drain and set aside to keep warm.

2. In a large skillet (or grill pan), heat non-stick spray to medium high and toss in the garlic and onions. Cook until slightly softened/browned. 

3. Add the carrots, tomatoes, and asparagus. Cook for 2-3 minutes.

4. Add the sausage and the herbs and spices and continue to cook for 3-4 minutes, or until sausage is done. (My sausage was pre-cooked and just had to be heated through. Cook times may vary if your sausage is uncooked.)

5. Place the pasta in a bowl and top with sausage and veggies.

Serving Suggestion: You could easily substitute the chicken sausage with shrimp or chicken breast or no meat at all.  Rice could also be used in place of the pasta. This is an easy dish that can be tweaked based on what's in your kitchen that night. I've made several variations over the past few weeks.

Makes 1 serving; Approximately 475 calories

Bon Appetit!
The FoodWhore

Chicken Taco Bowl

This recipe was born of a lot of leftovers in my fridge.  We'd had tacos earlier in the week and the shells had gone stale. So I ate my tacos naked (without the shell . . . I was fully clothed).

Ingredients
1 cup rice, 170
1/2 cup shredded chicken, 65
1/4 cup 2% shredded cheese, 80
2 tbsp low-fat sour cream, 40
3 tbsp salsa, 14
hot sauce, 0
1/3 cup avacado, 132

500 calories
*To cut down on calories, increase amount of chicken and decrease the amount of rice.

Bon Appetit!
The Food Whore

Chicken Pesto Flatbread Pizza

Yum, yum, yum!  A delicious and easy pesto pizza.

Ingredients:
1 chicken breast, cooked and shredded/sliced
1/4 red onion, sliced
1 red bell pepper, cut in half and seeded
2 cloves garlic, minced
ready-made pizza dough
sun-dried tomato pesto
4-6 fresh basil leaves, chopped
2-3 cups mozzarella

Directions
1. Grease and pre-heat grill to 350.  When it reaches temp, place the bell pepper and slices of onion on the grill.  Flip after 3 minutes and cook the other side.

2. When onions and pepper are done, sliced them into thin strips.



3. Roll out the pizza dough on a greased piece of tin foil.


4. Spread the pesto evenly onto the crust.  Make sure you don't have too much concentrated in the middle or it will sag a lot when you pull away the slices.


5. Sprinkle the crust with garlic and basil.



6. Top with mozzarella cheese. We usualy go with 2 cups since we like lighter cheese on the flatbread pizzas, but feel free to go for 3+ cups if you're a big cheese-lover.


7. Top with chicken, onions, and peppers. 


8. Transfer to grill to cook.  I slide the foil onto a large cutting board. I've found that's the easiest way to carry it from the counter and slide it on to the grill.  Cook for around 12 minutes.  It's done when the crust is a light golden brown and the cheese is bubbly and melted.




Bon Appetit!
The FoodWhore

Faux Chicken Alfredo

This is a delicious healthy version of alfredo. It's not going to take the place of real alfredo,  but it was quite tasty. Kudos to Ashlee at A Year in the Kitchen for coming up with this.  Note: This dish was not as good warmed up the next day (in my opinion), so next time I won't make enough for leftovers. But it was great the first night.

Ingredients
whole wheat rotini
1/2 head of cauliflower florets
2 c. vegetable stock
1/3 cup skim milk
1/2 cup parmesan cheese
Salt and pepper to taste
Crushed red pepper flake

Directions
1. Boil pasta, drain and set aside.

2. In a medium sized pot, bring vegetable stock to a boil. 

3. Add cauliflower and simmer covered for about 10 minutes.

4. In a  blender, combine the cauliflower, the parmesan cheese, and the milk.  If needed, add more stock to loosen.  Season with salt and pepper.  Garlic powder is also optional here.

5. Stir in sauce with the pasta.  Note: I added sun-dried tomatoes and grilled asparagus and chicken at this point, but you could add any of your favorite veggies/meat.

6. Top with parmesan cheese and red pepper flakes.

Bon Appetit!

The FoodWhore

Jerk Chicken Burgers

Ingredients

1 lb ground chicken

1 tbsp Worchestshire sauce

2 cloves garlic, minced

1/2 cup chopped red onion

1 tbsp jerk seasoning (all-spice)

1/2 tsp nutmeg

1/4 cup soy sauce

1/4 cup red wine vinegar

2 tbsp brown sugar

salt and pepper to taste

sliced pinapple

Directions

1. Mix chicken, garlic, onion, jerk season, nutmeg and salt and pepper in a medium bowl and blend well.

2. In a shallow pan, combine the liquid ingredients.

3. Form the meat mix into 4 even patties and set in the liquid to marinade for 1-2 hours.

4. Preheat the grill to 350 and add the patties. Patties will need about 15 minutes to cook, flipping once. 

5. When patties are almost done, add the pineapple to the grill, and cook for 2-3 minutes on each side.

Note: this is great served with sweet potato fries/chips and grilled onions.

 

Bon Appetit!
The FoodWhore

*this recipe is adapted from Good Things Catered.

Tropical Chicken Salad

For most of the country, it's starting to get cold out and that means heartier, warm foods. Here in the south, it's still 90+ degrees all week.  So I'm still eating like it's summer time.  This is a great, tasty salad that is light in calories, but will fill you up.  I love the combinations of flavors: sweet fruit, tangy dressy, crunchy almonds!

Ingredients
2-3 cups of your favorite greens (I use spring greens and butter lettuce mixed)
1/2 chicken breast, grilled and sliced
1/3 cup red onion, diced
1/3 cup mandarin oranges
1/4 cup sliced almonds
1/4 cup craisins
2 tbsp goat cheese
your favorite dressing

Directions
This one's pretty easy. Toss it all in a bowl and serve immediately.  If you're feeling fancy, you can make it look all pretty like I did. 

The measurements are all pretty estimated...add more of what you like and less of what you don't.  It's not an exact science. 

For dressings, I used Kraft's Low-Fat Asian Sesame Ginger. Normally I like home-made, but this is a damn good dressing, and it does not taste low fat. (And no, Kraft didn't pay me to say that.  But if they'd like to, I'd be happy take their money!)

Note: Other great toppings for this salad are: grilled shrimp, granny smith apples, sunflower seeds, grilled pineapple, feta cheese, etc. . . .

BBQ Chicken Flatbread Pizza

Somehow I didn't end up with any pictures of this one.  Maybe because it was so delicious looking that I couldn't control myself long enough to find a  camera.  I just dove right in.  Trust me, this looked good.

Ingredients
pizza dough (I prefer the store-bought kind because it's easy)
your favorite BBQ sauce
1 chicken breast
1/2 red onion
1 4 oz can chiles
1 1/4 cup mozzarella cheese
1 1/4 cup cheddar cheese

Directions
1. Pre-heat the grill to 350. 

2. When grill reaches temp, cook the chicken (approx 4 minutes on each side depending on thickness).  Also add slices of red onion to the grill.  These grill better if you slice them thick, like 1/4"-1/2" thick and keep the rings all together.

3. While chicken and onions are cooking, roll out the pizza dough and place it on a greased piece of foil.

4.  When chicken is done, slice or shred it.  Also dice the onions.

5.  Spread a layer of BBQ sauce on the pizza dough. I used a mix of Carolina Gold and Sonny's BBQ Sweet Sauce. 

6. Top with mix of cheeses.

7. Add your chicken, onion and chiles.

8. Cook on the grill (on the foil)  for approx 10 minutes at 350.  You'll know it's done when the crust gets light brown and the cheese is bubbly.

Enjoy!

Bon Appetit!
The Foodwhore

Rosemary Roast Chicken Salad

Chicken salad is one of my favorite summer time lunches. Typically, I make my chicken salad with deli chicken. But I decided to go even more home-made this time around. And I had to incorporate Rosemary because I have it growing in my yard, and home-grown is always the way to go. For this recipe, I roasted 6 chicken breasts. This made a lot of chicken salad. Probably next time around I'd only use 4 breasts.

Ingredients
6 bone-in chicken breasts
8-10 small Rosemary stalks
2 cups diced celery
1 cup dried cranberries
3 tbsp dijon mustard
1/2 cup sun-flower seeds
1/2 white onion, diced
1+ cup mayo
salt and pepper to taste

Directions
1. Slide the stalks of Rosemary under the skin of the chicken breasts. Season with salt and pepper.



2. Cook the chicken breasts on the grill at 250 degrees. This will take approx. 30 minutes, but use a meat thermometer to determine when they are done.



3. Allow the breasts to cool some, but while they are still warm, slide the bones out of the chicken breasts. If you do this while it's still warm, it's very easy.



4. In a medium sized bowl, combine all of the other ingredients, excluding the mayo. Mix well.



5. Chop the chicken into bite-sized pieces. In a large bowl, mix the mayo and chicken. I used only about a cup of mayo because I like it drier. Use as much mayo as you like, but I recommend adding it a little bit at a time. A little goes a long way, and you can't un-add it.

6. Mix in the other ingredients and stir well.



This chicken salad is great by itself, on a salad, or on a tortilla wrap with leaf lettuce!


Bon Appetit!
The FoodWhore

Game-Day Menu

This week my Gators play the Vols. I could go on and on about the rivalry and the expectations for this game, but I'll spare you. Instead, here's this week's Tailgate Menu. It includes breakfast and lunch since the game is at 3:30 p.m. and we'll be arriving at our tailgate spot at 7:30 a.m.!

Breakfast:
Mimosas
Bloody Marys
Cinnamon Rolls
Bacon, Cheese, and Sun-Dried Tomato Quiche
Pancakes

Lunch:
Whiskey
Beer
Spicy Cilantro-Lime Wings
Tangy Grilled Chicken Sandwiches
7 Layer Bean Dip
Pasta Salad

Stay tuned for reviews and recipes!

Bon Appetit!
The FoodWhore

French Rosemary Chicken

Ingredients:
3-4 chicken breasts
fresh rosemary
1/2 cup white wine
3 tbsp butter or margarine
1 cup flour
salt and pepper to taste

Directions:
1. Pound out the chicken breasts until evenly thin and approximately 1/2" thick. Salt and pepper generously.



2. Heat 1 tbsp of olive oil in a large skillet. Add in a few sprigs of rosemary to season the oil.

3. Toss the chicken breasts in flour, coating them well. Add the chicken to the skillet.

4. After 5 minutes, flip the chicken breast and cook until done, approximately 5 more minutes depending on thickness.


5. Remove the chicken from the pan and set aside, keeping warm. Remove the sprigs of rosemary. Don't worry if any little bits remain--just take out the large pieces.

6. Add the wine to the pan. Scrape up any bits leftover from the chicken and cook on medium high for a couple minutes.


7. Add in the butter and mix well. Continue to cook for another 2-3 minutes.

8. Pour the sauce over the chicken breasts and serve.

Bon Appetit!

The FoodWhore

Roasted Vegetable and Pesto Chicken Pasta

Well, it's been raining here for approximately 11 days straight, so the grill is currently out of commission. This weekend, I took my cooking back inside to the kitchen and roasted some veggies in the oven for a delicious and healthy pasta dish.

Ingredients:
2-3 cups chopped broccoli
1 cup grape tomatoes, halved
1/2 cup calamata olives, halved
1 green bell pepper sliced thinly
2-3 yellow squash, sliced and halved
1/3 cup olive oil
3 garlic cloves, minced
salt and pepper to taste
2 tbsp dried oregano
pesto (try this recipe)
1 box of your favorite pasta (I used fusilli because it reminds me of Seinfeld)
3 chicken breasts, skinless & boneless
lime juice
parmesan cheese

Directions:
1. Clean and prep all veggies, mixing them together in a large bowl.

2. Drizzle veggies with olive oil and garlic. Season with salt and pepper and oregano. Mix well to coat all veggies.

3. Lay your veggies out on a baking sheet, making sure they are spread evenly for cooking.



4. Roast in the oven at 425 degrees for 25 minutes.


5. While your veggies are roasting, boil your pasta and prepare your pesto. When pasta is done, drain and toss with pesto until well-coated. Set aside.


6. In a large skillet, heat a bit of olive oil and add chicken breasts. Cook until the bottom is no longer pink, then flip. Cover and continue cooking for 5-7 minutes or until cooked all the way through.

7. When chicken is done, slice into thin strips.

8. Mix veggies in with pasta, stirring gently so as not to mush the veggies.

9. Spoon the pasta onto a plate and top with chicken strips.

10. Squirt with a bit of lime juice and parmesan, and enjoy!


This was a delicious, light, but filling dish. The lime juice gives it a boost of flavor and brings out the taste of the fresh vegetables. I can't wait to make this again.

*Note: you can make this dish vegetarian by simply omitting the chicken. If you do this, I suggest upping the amount of veggies used so there's more substance/flavor.

Bon Appetit!

The FoodWhore

Tequila Lime Chicken Soft Tacos

Easy, light and healthy...this meal was full of fresh flavor.

Ingredients:
2 chicken breasts, boneless & skinless
1 cup tequila
1/2 cup lime juice
chipotle powder
salt and pepper to taste
2 cups shredded lettuce
1 tomato diced
2 avocados, sliced
1/2 white onion, diced
1 cup shredded cheddar
1 cup fat free sour cream
4 whole wheat tortillas

Directions:
1. Over medium heat, combine tequila and lime juice. Bring to temp and add chicken.

2. Season chicken breasts with chipotle powder and salt and pepper.

3. Cook until bottom side is no longer pink (approx. 3 mins). Flip breasts, season and cook until done all the way through (approx 5-7 minutes).


4. While chicken is cooking, prep your veggies. Diced, slice and shred.

5. Remove chicken from the stove and slice into thin strips.

6. Heat the tortillas by placing them on a plate with a damp paper towel and nuking them in the microwave for about 30 seconds.

7. Top the tortillas with cheese, veggies, and chicken.


8. Use sour cream to hold the tortilla wrapped together.


*Note: serve with black beans and yellow rice to make a complete meal. This recipe will yield 4 soft tacos.

Bon Appetit!

The FoodWhore

Spicy Yogurt Chicken Sandwiches

I found this recipe for a spicy yogurt chicken on Good Things Catered and decided to take it one step further by making it into a grilled chicken sandwich. This marinade was quite tasty and not too spicy, as I feared it might be. The one thing I don't like about recipes like this is that they require marinading overnight and I often don't have the foresight to defrost and marinade chicken the night before.

Go gather up your ingredients...here's what you'll need:

Ingredients:
2 chicken breasts, skinless & boneless
1 1/2 cups plain fat free yogurt
2 tbsp lemon juice
5 garlic cloves, minced
1 tbsp fresh ginger, minced
1 tsp cumin
1 tsp paprika
1/4 tsp chipotle powder
1/4 tsp chili powder

buns for sandwich and other toppings

Directions:
1. Combine all ingredients, except chicken in a bowl. Stir well.

2. Add chicken breasts. Wrap tightly and marinade in the fridge overnight or for at least 4 hours.


3. Preheat grill to 350 or medium heat. Be sure to grease the grill first with non-stick spray.

4. Remove chicken breasts from marinade and pat off excess marinade with a paper towel.

5. Place chicken on grill and cook for 3-5 minutes or until bottom is no longer pink. Flip breasts and cook until done all the way through. This should be another 5 minutes or so.

6. While chicken is cooking, prepare the rest of the sandwich fixin's. Slice tomatoes, wash lettuce, toast buns (if desired).

7. When chicken is done cooking, slice into 1/2 inch thick slices and make your sandwiches.

*Note: we served this with the grilled vegetable salad and grilled sweet potato fries. Delicious, healthy and simple!


Bon Appetit!
The FoodWhore