Frankenmuth Chicken

One of my favorite places in the world is Frankenmuth, MI. It just feels like you aren't even in Michigan, the sights, smells, and locals are just fabulous. I haven't been there in years, but I remember their CHICKEN! There are a few restaurants (The Bavarian Inn and Zehnders) known for their famous chicken dinners. This seasoning is SO similar to what they make that when I whipped it up for dinner one night with some hollandaise sauce, it was literally a memory in my mouth! I seasoned chicken breast cutlets with this mixed with a TB of flour to "dredge" it, and then pan-fried them in a few TB of oil. Buttered egg noodles were made, with a TB of the frankenmuth chicken seasoning mixed in, parmesan cheese put on top, and then placed into a 350 oven for about 15 minutes to help it all get together! PS- Knorr's makes a fantastic hollandaise packet mix ;)

 

I will be posting recipes more often on Tuesdays now, so keep your eye out! I've
joined up with 33 Shades of Green's TASTY TUESDAYS 



Grilled Bruschetta Chicken (Balsamic Marinade)

A savory and slightly tangy main dish that is perfect for a weekday! I love how everything just whips together quickly!

MARINADE:

1 C zesty italian dressing, your choice of brand ;)

1 TB balsamic vinegar

Throw 4-6 chicken breasts in a bag, pour marinade over... keep in the fridge all day/overnight ontop of either a cookie sheet or in a bowl (in case the bag leaks). Or if you're lucky enough to come across a Tupperware Marinator Container (link here), use it!

TANGY BRUSCHETTA:

6 roma tomatoes (or if you were really pressed for time, like I was, 2 cans petite diced tomatoes, drained well)

3 cloves minced garlic (use 2 if you're not a strong garlic fan)

1/2 a yellow onion, diced (try to keep it the same size as tomatoes)

2-3 tsp balsamic vinegar (honestly, I just did a few quick splashes, so that's a guesstimation)

1/4 C olive oil

Cracked Black Pepper & Salt, to your tasting

Throw everything into a bowl and mix. Let sit for at least 30 mins, or all day! =)

Come dinner time all you need to do is fire up your indoor or outdoor grill, throw the chicken on and cook (usda's reccomended cooking temps here). I've seen some versions of bruschetta chicken where they put the bruschetta ontop of the chicken during the last few minutes of cooking. However, if you're like me and DISPISE when veggies fall between the grill grade... let's learn from other's mistakes: heat your brushetta in the microwave for about a 1:30-2:00, then everyone can spoon their desired amount onto their chicken. If you wanted to you could put shredded mozerella on top! Cheese makes everything better for my toddler ;)

Pirate Jack Chicken

Last year I started eating healthier, and trying to cut some of the processed foods from our lives. In the summer I looooove bbq like no other, but realize some of the sauces aren't the greatest for you. Somehow I stumbled up this marinade from Eating Well, and as I tasted it thought "hmm, pepper jack cheese would be awesome on this" so melted some ontop of the breasts for and it added a whole new dimension to this dish. My husband claims to not like fruit mixed with his meat, but he thought this was good--so it's a keeper in our house! This isn't always our "go-to" alternative for bbq sauce but it's a freqeunt flyer on our grill during summer.

Ingredients
4-6 chicken breasts (steak would also be awesome)
1oz slices of pepper jack cheese per breast
MARINADE:
1/4 cup canola oil
1 medium onion, chopped
2 tablespoons chopped garlic
1/2 cup reduced-sodium soy sauce
1/4 cup red-wine vinegar
1/2 teaspoon freshly grated orange zest
1/4 cup orange juice
3 tablespoons packed brown sugar
2 teaspoons ground allspice
3/4 teaspoon freshly ground pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
5 dashes hot sauce

1. Mix up the marinade, and let the meat soak 2hrs to overnight. My sweet spot for this marinade was about 6hrs, I didn't want to let the orange overpower for my husband.
2. Over medium heat, grill, or pan cook 6-12 minutes per side, depending on the thickness of meat. During the last minute of cooking, throw on the pepper jack cheese to get it all nice & melty!
3. Serve with whatever sides you wish, the tex-mex kind pair nicely with this! =)

Thanks to Eating Well for this fabulous marinade *here*

Tuscan Chicken Recipe

This is my most requested dinner from family & friends. Something about it is so unique. The first time I made it, I was quite nervous. My husband isn't a fan of beans unless they're baked or in ham soup, and my son is the typical picky toddler. I made it under 45 minutes before I left for zumba one night, and had it warm for when they were ready to eat. I came back home that night to only half a thigh left for me, I had made 4 for us. My son & husband both had second helpings they love it that much! Hopefully you love it as much we do!

INGREDIENTS (serves 3-4, depending on how many thighs you make)

3-4 chicken thighs, skinned

1 TB olive oil

1 onion, thinly sliced

1 red bell pepper (or half large one), seeded and sliced thin (you want all veggies sliced same size roughly)

1 green bell pepper (or half large one), seeded and sliced thin

1 garlic clove, crushed&minched (or 1 heaping TB jarred minced garlic is just fine)

1/2 C chicken broth

1-3 tsp dried oregano

1 tsp dried parsley

1/2 can cannellini beans, drained (white kidney beans, if you make more than 4 thighs use whole can)

Adobo seasoning and pepper to season chicken

DIRECTIONS

1. Heat oil in a large non-stick skillet over med-high. Season chicken with adobo (little goes a long way) and pepper and fry chicken until golden brown and done (if they're thicker thighs put a lid on the skillet to help them cook). Remove and keep warm. Add the onion and peppers to the pan and gently saute until softened, but not brown. Stir in the garlic.

2. Add the chicken broth, oregano, parsley. Taste, season with S&P if desired. Stir in the beans and Re-add the chicken, heat through. Serve & Enjoy.