You are here: Home / Chicken

BBQ Haystacks

May 22, 2011 By Kate 2 Comments

I first learned about haystacks a few years ago and I was instantly smitten. First of all, I love do-it-yourself meals like that where I can just set out several different bowls and let everyone build their perfect meal. Secondly, the meal is so versatile! I’ve seen haystacks written about at least a dozen times and every time, each meal is a little different. So when you combine both those points, how can you go wrong?

Since anything covered in barbecue sauce is always a huge hit at our house, I think these BBQ haystacks are my favorite version. Each step comes together quickly and can be made in stolen moments. I like to prepare everything as I have time, with the exception of the rice. Then, while the rice cooks just before we eat, I warm up everything and get it out on the table. It just couldn’t get easier.

The day I made this meal pictured here, I was out of  corn, which is one of my favorite ingredients to serve as a topping option. So I made a quick substitution and used sliced carrots instead. It turned out to be a great addition, although I personally still prefer corn. Feel free to use whichever you want.

BBQ Haystacks

  • 1 lb. boneless, skinless chicken breasts
  • 1 bottle barbecue sauce (or 1 1/2 c. homemade barbeuce sauce)
  • 1/2 lb. bacon, diced
  • 1 onion, diced
  • 2 c. frozen corn (or sliced carrots)
  • Salt & pepper, to taste
  • 1 c. shredded cheese
  • 2 c. rice

1. Place the chicken breasts in a casserole dish and pour the barbecue sauce on top. Cover dish and bake at 350 degrees for 35-45 minutes, until chicken is fully cooked. Shred or dice chicken. Set aside or keep warm until serving.

2. Heat a large skillet over medium heat and add bacon and onions. Cook until bacon is desired crispiness and onions are tender. Remove with a slotted spoon.

3. Add corn (or carrots) to the skillet. Season with salt and pepper to taste. Cook for about 5 minutes, until crisp tender.

4. Cook rice according to directions on the package.

5. Serve individual toppings and rice so that each person can build their own haystack to their liking. Enjoy!

  • Share/Bookmark

Chicken Francese with Bacon & Capers

April 20, 2011 By Kate Leave a Comment

Chicken is a great go-to option when you’re looking for a meal that will get you out of the kitchen in 1/3 less time. And it gets even easier and quicker when you combine it with a few stolen moments throughout your day.

When it comes to quick chicken dishes, I prefer meals where the chicken can simmer to cook, whether in stock or a sauce of some kind, or when the chicken is pounded flat. Sure, pounding the chicken takes times, but it cooks so much more quickly then a regularly sized chicken breast. I like to pound the chicken earlier in the day and just store it in the bag I pounded it in until I’m ready to cook it.

Chicken Francese is an easy 1/3 less time meal because it eliminates an entire step in the breaded chicken process while still cooking up just as crisp, tender and flavorful. The most widely method for Chicken Francese involves a lemon and wine-based sauce, but I decided to mix it up a bit to incorporate a few leftover items I had in the fridge that needed to be used up. (Remember that 1/3 less wasted food was also part of my challenge to myself this month? Well…there ‘ya go!)

Chicken Francese with Bacon & Capers

  • 1 lb. boneless, skinless chicken breasts, pounded flat
  • 1 c. flour
  • 1 t. salt
  • 1/2 t. pepper
  • 1/2 t. paprika
  • 3 eggs
  • 2 T. water
  • 1/4 c. butter
  • 2 T. olive oil
  • 1 small onion, sliced
  • 1 c. diced and cooked bacon
  • 2 T. capers

1. Combine flour, salt, pepper and paprika in a shallow dish. In a separate dish, whisk together the eggs and water. Meanwhile, heat butter and olive oil over medium-high heat. Dredge chicken in flour then dip in the egg mixture and coat completely. Add to the hot skillet and cook until browned, crisp and chicken is fully cooked,  about 3 minutes per side. Remove chicken from skillet and keep warm.

2. Add the onions to the skillet and cook until softened, about 5 minutes, stirring frequently. Stir in the bacon and capers and cook until heated through. Spoon over chicken and serve.

  • Share/Bookmark

Coconut Chicken with Pineapple-Curry Dipping Sauce

April 13, 2011 By Kate 8 Comments

I love coconut! I know it’s not a universal favorite, to which all I can say is “You don’t like coconuts! Say brainless, don’t you know where coconuts come from?” (Name that movie…)

Seriously though, coconut is a fantastic addition to both sweet and savory foods. It adds great flavor and texture. I’ve always loved coconut shrimp, but we’ve ditched seafood in our house due to my husband’s suspected allergy. So I opt to get that same flavor by making coconut chicken instead.

The chicken turns out great – it has a great crispy texture and an amazing sweet/savory flavor. The curry and pineapple in the dipping sauce blend perfectly with the coconut. If you’re not a fan of curry, you could also use this sweet dipping sauce with your coconut chicken.

Coconut Chicken with Pineapple-Curry Dipping Sauce

  • 3/4 c. flour
  • 1 t. salt
  • 1/2 t. pepper
  • 2 eggs
  • 2 t. water
  • 1 c. panko bread crumbs (or regular bread crumbs)
  • 1/2 c. shredded coconut
  • 1 lb. boneless, skinless chicken breasts
  • Oil, for frying
  • 1 15 oz. can diced pineapple, juice reserved
  • 2 t. cornstarch
  • 2 t. curry powder
  • 2 T. water
  • 1/2 t. salt
  • 1/4 t. crushed red pepper flakes

1. Combine flour, salt and pepper in a shallow dish or bowl. In a second dish, whisk together the eggs and water. In a third dish, combine the panko breads crumbs and coconut. Cut the chicken into “fingers” or bite-sized pieces.

2. Pour about an inch of oil into a large skillet and heat over medium-high heat. While oil heats, prepare the chicken. Dredge chicken pieces in flour, dip in eggs then roll in coconut mixture, pressing the mixture onto the chicken to coat completely. Cook the chicken in the oil in small batches until golden brown and fully cooked, about 3 minutes per side, depending on the size of you pieces.

3. While the chicken cooks, drain the pineapple juice into a small sauce pan and heat to boiling over medium heat. While juice is warming, combine the cornstarch and curry powder in a small bowl. Stir in water until smooth. Pour mixture into the boiling pineapple juice and cook for about 2 minutes, until thickened. Remove from heat and stir in 1/4 c. pineapple pieces, salt and crushed red pepper flakes. Serve warm or cold with the chicken.

  • Share/Bookmark
Blog Widget by LinkWithin