Macaroni Grill Chicken Milanese Copycat Recipe

I love the Chicken Milanese at Macaroni Grill so I had to figure out a way to make a copycat version of it!  This is pretty darn close.  I love this mix of the zippy lemon butter sauce and sweet balsamic glaze.  It's delicious served with a salad of baby greens and/or baby arugala with tomato, fresh basil, and a little fresh parmesan and then balsamic glaze over the salad as well.  This recipe will make 10-12 chicken tenders.

Chicken
10-12 chicken tenders
2 eggs
3 Tbsp. milk
Italian breadcrumbs
2 Tbsp. grated parmesan (optional)
Butter or olive oil
Balsamic Glaze

Pound the chicken tenders between two pieces of plastic wrap until it's about 1/4" thick.  With a fork, whisk together the eggs and milk.  Heat a large frying pan over medium to medium high heat.  Add 2 Tbsp. of either butter or olive oil to the hot pan just before adding the chicken to it.  Get out two shallow bowls or pie tins.  Add the egg mixture to one and fill the other with 1 to 1 1/2 c. Italian breadcrumbs.  Dredge the chicken in the egg mixture then in the breadcrumbs.  Brown the chicken well on both sides until well browned and cooked through.  Transfer the chicken to a glass dish in the oven and keep the oven on warm.  This will keep it warm while you finish all the chicken and the sauce.  While chicken is browning, cook the lemon butter sauce.

Lemon Butter Sauce
2 oz. lemon juice
1 oz. white cooking wine
2 oz. heavy cream
1/2 clove garlic
2 sticks butter (1/2 lb)
salt and pepper

Heat the lemon juice and white wine over medium heat.  Bring to a boil and reduce it by a third.  Add cream and 1/2 clove of garlic.  Simmer until it thickens about 3-4 minutes.  Slowly add the butter in pieces until it is completely incorporated.  Add salt and pepper to taste.  Remove from heat but keep it warm until you serve it (which should be right away).

SERVING IT
To serve the chicken, place 2 chicken tenders on your plate.  Then add 1-2 Tbsp. of the lemon butter sauce over it.  Then lightly drizzle the balsamic glaze over it.  Eat immediately!

This would also be good with just a little pasta or risotto and the above mentioned salad served with it.  Mmmm!

Basil Cream Sauce Chicken

My neighbor Dilene gave me this recipe this week and we tried it and LOVED it!  It is so good and so easy!  We served it with medium shell pasta so the extra sauce went over the shells and the boys thought it was like gourmet mac and cheese.  This will definitely be a keeper at our house!

Ingredients

• 1 cup milk
• 1 cup Italian bread crumbs
• 4 chicken breasts cut into halves (8 pieces)
• 1/4 cup butter
• 1 cup chicken broth
• 2 cups whipping cream
• 1 tsp dried basil
• 1/8 tsp pepper
• 1 cup grated parmesan cheese

Instructions

• Optional: I like to pound and flatten the chicken out a little so it cooks evenly throughout.
• Place milk and bread crumbs in seperate shallow bowls. Dip chicken in milk, then coat with crumbs. In a skillet over medium heat cook chicken in butter until browned on both sides. Remove chicken from skillet and keep in a 9x13 pan in the oven on warm.
• Add chicken broth to skillet and stir to loosen up browned bits from pan. Stir in cream, basil, and pepper and bring to a boil. Turn heat to low and whisk in parmesan cheese. Pour sauce over the chicken and serve.

Crock Pot Teriyaki Chicken

I got this recipe off of Pinterest.  I've actually gotten so many wonderful recipes from there!  This is a great recipe for Sundays--it's been a lifesaver for us with our 2:30 pm meeting time this year.  I published this in our Relief Society monthly newsletter and heard rave reviews from several sisters.


Ingredients

12 boneless, skinless chicken thighs (I use a mixture of thighs and breasts), about 3 lbs.
3/4 cup sugar
3/4 cup soy sauce (we use a gluten-free variety)
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked rice


Directions

1.  Place the chicken in a 4 qt. slow cooker.
2.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic, and pepper.  Pour over chicken.
3.  Cover and cook on low for 4-5 hours or until chicken is tender and cooked through.
4.  Remove chicken to a serving platter; keep warm.
5.  Skim fat from cooking liquid.
6.  Place cooking liquid in a saucepan and bring to a boil.
7.  Combine cornstarch and cold water until smooth.
8.  Gradually stir cornstarch/water mixture into the cooking liquid and stir until sauce is thickened.
9.  Serve sauce over chicken and rice.

Chicken Cordon Bleu Casserole

This is one of our current favorites.  It's quick, easy, and so yummy.  Of course, you can't go wrong with chicken, ham, and swiss cheese!

Ingredients

2 cups cooked rice
3 cups cooked shredded chicken (I use a Costco rotisserie chicken)
6 slices Swiss cheese
10 slices of ham, chopped
2 cans cream of chicken soup (I use a gluten-free brand)
1/2 cup milk
1/2 cup sour cream
approx. 10 saltine crackers (I use rice or corn Chex)
1/2 teaspoon paprika
1/4 teaspoon garlic salt
1/2 teaspoon parsley

Directions

1.  Preheat oven to 350 degrees.  Coat a 9x13 inch baking dish with cooking spray.
2.  Spread the rice over the bottom of the baking dish.
3.  Arrange the cooked chicken over the rice.
4.  Lay the swiss cheese slices evenly over the chicken.
5.  Spread the cut up ham over the top of the cheese.
6.  Mix the cans of soup, the milk, and the sour cream.  Then pour this mixture over the ham and spread              evenly.
7.  Crush the crackers (or Chex) and mix the seasonings into it.  Sprinkle on top of soup mixture.
8.  Bake for 30 minutes and ENJOY!

Caribbean Jerk Chicken

I don't remember where I got this recipe years ago but it's good eating.  This is the jerk chicken you can make to go over the Rumbi's VooDoo Salad as well.  Adding one whole jalapeno, even deseeded, gives this a lot of kick.  If you want it less spicy cut down on the jalapeno.  The allspice and cinnamon give it an interesting flavor.  This marinade can be used for grilled chicken breasts instead of bone-in meat and are good used as a sandwich with some melted provolone and other condiments and toppings on them.

1 bunch scallions, chopped (1 ½ c.)

2 garlic cloves, chopped

1 jalapeno chile, chopped with seeds and ribs removed for less heat

2 Tbsp. fresh lime juice

2 Tbsp. olive oil, plus more for grates

1 Tbsp. light-brown sugar

1 ½ tsp. ground allspice

1 tsp. dried thyme

½ tsp. ground cinnamon

Coarse salt

8 pieces bone-in chicken, skinned and trimmed of excess fat

To make marinade:  In a blender, combine scallions, garlic, jalapeno, lime juice, oil, sugar, allspice, thyme, cinnamon, 1 teaspoons salt, and 2 tablespoons water.  Blend until smooth.  Set aside ¼ cup for brushing on meat.

Place chicken in a shallow dish; season all over with salt.  Pour remaining marinade over chicken; toss to coat.  Cover; refrigerate, turning once or twice, for at least 2 hours or up to overnight.  Heat grill the medium-high and oil grates.  Lift chicken from marinade, letting excess drip off.  Discard marinade.  Place on grill and cover.  Cook, turning occasionally, until chicken is blackened in spots, about 10 minutes.  Move chicken to a cooler part of the grill and brush with reserved marinade.  Grill, covered, until chicken is cooked through, 10 to 15 minutes more.  Serve immediately.  Makes 4 to 8 servings.

Nutrition Facts Calories – 249,Protein – 27.3 g, Fat  -11.8 g, Carbohydrate – 8.4 g, Fiber – 1.6 g

Chicken with Bacon, Mushrooms & Onions

This is a recipe from Krista and is really yummy!  She got the recipe from her friend Maralyn Belgique.  The sauce is delicious over mashed potatoes.  You can cook it in the crock pot or oven.  Krista made it for me once (and I don't even like dishes with a lot of mushrooms) and I loved it!!

½ lb. bacon, cut up

4-6 lbs. chicken, cut into pieces

½ c. white wine

½ lb. small white mushrooms

1 c. frozen small white pearl onions

6 cloves garlic

3 sprigs fresh rosemary

1 tsp. salt

¼ c. water

2 Tbsp. corn starch

Fry bacon in pan.  Remove from pan and pour off excess bacon grease.  Brown chicken pieces in bacon drippings.  Remove chicken pieces from pan and put with bacon in a crock pot.  Deglaze pan with white wine.  Add to crock pot.  Then add mushrooms, onions, garlic and rosemary.  Cook on low for 6 hours or on high for 3 hours.  When done, remove chicken pieces and thicken the drippings with water, cornstarch and salt to make the gravy.

Mom's Chicken Salad

This recipe comes from Mom (Tauna).  Who doesn't love cold chicken salad on a croissant in the summertime??

1 (20 oz.) can crushed pineapple

1 (11 oz.) can mandarin oranges

2 c. diced, cooked chicken  (about 3 ½ breasts)

½ c. mayonnaise

¼ tsp. salt

½ c. sliced celery

1 c. slivered almonds

1 Tbsp. minced green onion

Drain fruit well.  Combine all ingredients except fruit and almonds and chill.  Add fruit last.  Toast almonds 20 minutes at 300°.  Add fruit and almonds before serving.   Makes 6 servings.

Rumbi's VooDoo Chicken Salad

This is a copycat recipe from Rumbi's restaurant.  Their salads are so yummy and unusual!  I always have to eat at Rumbi's when I'm in Salt Lake or Arizona, just like Cafe Rio.  You can also make homemade caribbean jerk marinade from a recipe I will post at another time if you don't want to use the KC Masterpiece premade marinade.  This is the quick way to do it!

Sesame Ginger Vinaigrette:

3 tsp. chili garlic sauce

2 tsp. lime juice

2 tsp. Dijon mustard

2 tsp. fresh minced ginger

2 tsp. freshly chopped garlic

2 Tbsp. white sugar

¼ c. mayonnaise

¼ c. soy sauce

½ c. rice vinegar

¼ c. sesame oil

Blend all ingredients except sesame oil in blender.  While blender is on low speed, slowly drizzle in sesame oil until incorporated.  Set aside.

Each Salad:

4 oz. spring lettuce mix

1 Tbsp. crumbled feta cheese

1 ½ Tbsp. diced tomatoes

2 Tbsp. sesame ginger vinaigrette

            (make above recipe or use Litehouse sesame ginger dressing)

1 c. cooked jerk chicken strips (use KC Masterpiece Caribbean jerk marinade)

2 Tbsp. tortilla strips

4 Tbsp. Jamaican jerk sauce (KC Masterpiece Caribbean Jerk marinade)

Sprinkle of sesame seeds

For each salad, place lettuce mix, feta, tomatoes, vinaigrette and chicken strips in a cold bowl.  Toss to combine, making sure not to crush lettuce leaves.  Place tortilla strips on top.  Drizzle with jerk sauce and sprinkle with sesame seeds.  Makes 1 serving.

Buttermilk Chicken with Sweet Corn Sauce

April Lowe


Today I thought I would share with you one of my  favorite chicken recipes!  This recipe comes from the Canyon Ranch Spa and is not only a healthy choice, but delicious!   Canyon Ranch has some of the most mouth-watering lower-calorie, low-fat recipes I’ve ever tried.  They know how to make a dish healthy without sacrificing taste. 

This chicken recipe has only 260 calories, 7 grams of fat, and 30 grams of protein per serving.  And if you are not a corn sauce fan, then it can have even less calories without the sauce.  Those of you who like corn chowder (Aaron) may like the corn sauce!  I personally love to make a batch or double batch of this chicken without the sauce and slice it up, refrigerate it, and use it throughout the week for salads and other meals.  The seasoning is so flavorful and it is a good substitute for crispy breaded chicken.  Here it is.  Bon Appetit!

• 4 skinless, boneless chicken breast halves (if you get bone-in then de-bone them) – trim fat
• 1/4 c. low fat buttermilk
• pinch black pepper

Batter:

• 3/4 c. all-purpose flour
• 1 1/4 tsp. paprika
• 3/4 tsp. salt (I  like sea salt)
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. celery seed
• 1/2 tsp. dry mustard
• 1 tsp. olive oil

Sweet Corn Sauce:

• 1/2 c. fresh or frozen corn kernels
• 1 Tbsp. fresh minced garlic
• 1/4 c. diced onion
• 1 1/4 tsp. olive oil
• 1 tsp. minced jalapeno pepper
• 2 Tbsp. minced red bell pepper
• 1 1/2 c. chicken stock (homemade if possible)
• 1 Tbsp. honey
• 1/2 tsp. salt
• pinch black pepper
• 1/4 tsp. chopped fresh thyme
• 2 tsp. fresh lemon juice

1. With a meat mallet, pound chicken breast on a flat surface between 2 sheets waxed paper until about 1/2 inch thick.  In shallow glass baking dish combine chicken with buttermilk and black pepper.  Cover and refrigerate at least 2 hours.
2. In a medium saute pan, saute corn, garlic and onions in olive oil over medium heat until onions begin to turn translucent.  Add jalapeno and red bell pepper and cook for 30 more seconds.  Add chicken stock and cook until you reduce liquid by half.  Season with honey, salt and pepper, thyme, and lemon juice.  Transfer to blender and puree briefly.  Set aside.
3. In medium bowl, combine all ingredients for the batter except olive oil.  Dredge each marinated chicken breast (marinated in the buttermilk and black pepper) in the seasoned flour batter mixture until all sides are coated generously.
4. Heat olive oil in large saute pan and add chicken breasts.  Over medium heat, cook chicken for 3-5 minutes on each side until golden.  When chicken is fully cooked, juices run clear when meat is pierced with a fork.  Serve each chicken breast with 1/4 c. sweet corn sauce.  Makes 4 servings.  It’s good served with sauteed mustard greens.

Nutrition Facts:  4 Servings

Each servings contains:  260 calories, 23 grams carbohydrates, 7 grams fat, 73 mg cholesterol, 30 grams protein, 496 mg sodium, 2 grams fiber

Grilled Cilantro Lime Chicken

April Lowe

This has become one of mine and Andy's favorite recipes.  It is fresh and flavorful.  We love to eat this with Krista's fresh salsa recipe I've also posted on the blog.  This is really flavorful and good over rice or on an entree salad with avocado, black beans, roasted corn, etc.  You can double or triple the marinade and freeze the rest to use on future batches.   When I have a bunch or two of cilantro or several limes, I make as many batches as I can in my blender and freeze it for up to a year.  Then just thaw the marinade and add chicken the day you want to cook it!

• 6 chicken breast halves
• ¼ c. fresh lime juice
• ¼ c. extra virgin olive oil
• 3 cloves minced garlic
• 2 Tbsp. fresh cilantro, chopped
• 1 ½ tsp. firmly packed brown sugar
• 1 ½ tsp. kosher salt
• 1 tsp. ground cumin
• 1 tsp. fresh ground black pepper
• Vegetable oil for brushing grill grates
• 1 ½ c. salsa
• 1 c. light sour cream (optional – leave out for lower calories)

Pound chicken to ½-inch thickness, so it’s evenly thick, between two sheets of plastic wrap.  Put chicken in a shallow dish or one gallon Ziploc bag.  Whisk all marinade ingredients until well blended.  Cover both sides of all chicken with marinade.  Marinate at least one hour.  Remove chicken from refrigerator 30 minutes before grilling.  Heat grill to medium.  Place chicken on grill and cook for 1 ½ minutes.  Rotate chicken 90 degrees and cook an additional 1 ½ minutes to get attractive grill marks.  Turn chicken over and cook, periodically rotating, until done and juices run clear.  Usually cooks about 8 to 10 minutes.  Serve with salsa, a tiny bit of sour cream, and cilantro garnish.  Makes 6 servings.

The BEST Lemon Chicken

April Lowe


A friend gave this recipe to me and we love it!  It's a yummy lemon chicken that's not too herby or lemony.  You can make the marinade ahead of time and freeze it as well.  I make a triple batch of marinade when I have fresh lemon and herbs for it and then freeze it.  Just defrost and marinade.


Ingredients:
2 tbsp. lemon zest
1/3 cup freshly squeezed lemon juice
2 cloves garlic, crushed
2 tsp. fresh thyme leaves
1 tsp. fresh rosemary leaves, finely minced
1 tsp. salt
1 tsp. black pepper
2-4 lbs. of bone-in, skin-on chicken thighs or drumsticks
2-3 tbsp. melted butter
Thinly sliced lemons, for garnished


Directions:
Combine the lemon zest, lemon juice, garlic, thyme, rosemary, salt and pepper in a large zipper-lock plastic bag.  Seal the bag and shake well to blend.  Place the chicken pieces in the bag with the marinade, pressing out excess air and sealing once more.  Refrigerate and let marinate for 2 hours.
Preheat the oven to 425˚ F.  Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up, reserving the leftover marinade.  Brush the top of each piece of chicken with melted butter.
Bake for 50-55 minutes, until the skins are crispy and well-browned.  Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.  Once fully baked, cover loosely with foil and let rest 10 minutes before serving.  Transfer to a serving platter, garnish with lemon slices and serve.

Grilled Cajun Chicken Salad

April Lowe

♥

This recipe comes from the Pendulum Court restaurant in the Eyring Science Center at BYU.  While  I was in the Dietetics program at BYU I was required to spend a year in the Pendulum Court restaurant so I learned most of their recipes during that time.  This was one of my favorites!

1 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

1 tsp. cumin

¼ tsp. pepper

¼ tsp. garlic in water

1 Tbsp. corn oil

6 boneless, skinless chicken breasts

2 heads Romaine lettuce

1 lb. salad mix

8 cherry tomatoes, or more if desired

2 red peppers

1 red onion

½ lb. mozzarella cheese

Croutons as desired

2 c. light ceasar dressing

Combine chili powder, Worcestershire sauce, cumin, pepper, garlic and oil in a bowl.  Spread mixture over chicken breasts.  Marinate for 30 minutes.  Cook chicken at 315° for 15 to 20 minutes.  Cut chicken into ½-inch strips.  Tear Romaine lettuce into bite size pieces and add to salad mix.  Cut tomatoes into halves.  Cut red peppers into strips.  Cut onion into slices.  Grate cheese.  Assemble salads with equal ingredients on each.  Add more tomatoes, onions and peppers as desired.  Top with a small amount of light Caesar dressing.