The Adventures of Kitchen Girl

Simple Shoyu Chicken Thighs. Chicken thighs about to become delicious. Simple Shoyu Chicken Ingredients: 3 pounds boneless, skinless chicken thighs (chicken breast pieces work well too) 2 cups lower sodium soy sauce 2 cups mirin 1 thumb sized knob of fresh ginger, peeled and cut into thin coins 2 tablespoons chili garlic sauce (I used Huy Fong available in most markets) 1 teaspoon ground black pepper Method: 1: In a large heavy bottom pot placed soy sauce, mirin, ginger, chili garlic sauce and pepper and simmer on medium heat for 5 mins. 2: Place chicken thighs into the cooking liquid in the pot and bring to a simmer. Simmer the chicken covered for 10 minutes. 3: After 10 minutes, turn off the heat and allow the chicken to sit in the cooking liquid in the covered pot for 20 minutes. 4: After 20 minutes, remove chicken from cooking liquid and serve over rice. 5: Enjoy! Makes 8-10 portions Kitchen notes: ~ I actually have cooked 2 batches of this chick...

  Feta and Spinach Stuffed Chicken with Bacon Ingredients: 6 boneless, skinless chicken breasts 6-12 slices bacon (depending on the size of your breasts, I used 2 on each serving) 1 cup crumbled feta cheese 10 ounces chopped spinach, thawed and squeezed to remove as much liquid as possible 1/2 cup mayonnaise 2 cloves garlic, minced 1/2 cup minced white onion 1/2 teaspoon black pepper Dash of salt, use restraint as feta and bacon will add some salt (optional) Toothpicks to secure bacon, if needed Method: 1: Preheat oven to 375*F. 2: Prepare chicken breasts by cutting a pocket into one side of each, using care not to cut all the way through. 3: In a bowl, combine feta, spinach, mayonnaise, garlic, onion, pepper and optional salt. 4: Stuff each chicken breast with feta mixture. 5: Carefully wrap each breast with 1-2 slices of bacon, securing with toothpicks, if needed. 6: Place each stuffed breast, pocket side up, on a li...

  Garlic Parmesan and Herb Crusted Chicken Thighs Ingredients: * 3 pounds boneless, skinless chicken thighs (breasts could also be used) * 1 cup grated Parmesan cheese (use 1/2 the amount of cheese to make it lighter) * 2 cups plain Greek yogurt (use a low or no fat version to make it lighter) * 3 cloves garlic, minced fine * 2 Tablespoons minced fresh thyme * 2 Tablespoons minced fresh rosemary * 2 Tablespoons minced fresh flat leaf parsley * 1/2 teaspoon pepper * 1/2 teaspoon salt * Olive oil cooking spray for baking dish Method: 1: Preheat oven to 375 degrees. Spray a baking dish with nonstick cooking spray. 2: Arrange chicken thighs in baking dish, de-boned side down. 3: Mix together all ingredients.  4: Spread mixture evenly over chicken. 5: Bake for 40-50 minutes, until topping is bubbly, browned and the chicken thighs register 165* F. Makes 8 servings

King Ranch Chicken Casserole Ingredients: 1/4 cup butter 1 med. green bell pepper, chopped 1 med. onion, chopped 2 cans (10-3/4 oz.) condensed cream of chicken soup 1 can (10 oz.) Ro*tel chopped tomatoes (see notes below) 1 small can chopped green chilies 1 small can chopped black olives 2 cups cubed cooked chicken 18 corn tortillas, torn into bite-sized pieces 3 cups (12 oz) shredded cheddar cheese Sour cream to garnish Notes: Ro*tel tomatoes are chopped tomatoes with green chilies added, if you cannot find Ro*tel, just get regular chopped tomatoes and add another can of green chilies. Method: Preheat oven to 325 degrees F* In a large saucepan, cook pepper and onion in melted butter, until tender-about 5 min. Add soup, Ro*tel, olives and chicken, stirring until well blended. In a 13x9x2-inch baking pan, alternately layer tortillas, soup mixture and then cheese, repeating for 3 layers, ending with cheese. Bake 40 min. or until hot and bubbling. Serves 8

Ingredients 1.5 Pounds boneless, skinless chicken breast pieces 1/4 cup grated Parmesan cheese 1/2 cup flour Sea salt Freshly ground pepper 4 Tablespoons olive oil 4 Tablespoons butter (divided) 3/4 cup dry white wine 3 Tablespoons lemon juice 1/3 cup capers in brine (drained) Method 1. Butterfly your chicken breasts and flatten to 1/4 inch thick with the flat side of a meat mallet (if you don't have a mallet, a rolling pin works as well.) I suggest placing the chicken between layers of plastic wrap to flatten, it keeps the mess in check. 2. Rinse the chicken well in water. 3. Mix together the flour, Parmesan, sea salt and pepper in a large, flat bowl. 4. Dredge the chicken in the flour and cheese mix until well covered. Set aside. 5. In a large, heavy bottomed skillet, heat the olive oil and half the butter over medium high temperature. Add chicken pieces and brown well on each side. About 5 minutes per side, but make sure you check that they are cooked th...