CHICKEN RECIPES

Hawaiian Chicken Thighs

Prep10 m Cook30 m  Ready In1 h 40 m

Ingredients

  • 1 cup soy sauce
  • 1 cup brown sugar
  • 1 cup water
  • 4 cloves garlic, minced
  • 1 onion, chopped
  • 1 tablespoon grated fresh ginger root
  • 1 tablespoon ground black pepper
  • 4 tablespoons ChefGoneMad Chicken & Fish (salt-free)
  • 1 tablespoon dried oregano
  • 1 teaspoon crushed red pepper flakes 
  • 1 teaspoon ground cayenne pepper 
  • 1 teaspoon ground paprika 
  • 5 pounds skinless chicken 

 Directions

     
    1. Whisk together the soy sauce, brown sugar, ChefGoneMad Chicken & Fish (salt-free), water, garlic, onion, ginger, black pepper, oregano, red pepper flakes, cayenne pepper, and paprika in a large glass or ceramic bowl. Add the chicken thighs, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate the chicken in the refrigerator for at least 1 hour.
    2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
    3. Remove the chicken thighs from the marinade. Discard the remaining marinade. Grill the chicken thighs on the preheated grill until cooked through, about 15 minutes per side. 
     
     
     
     
     

    Thai Chicken Satay

    Prep2 h 10 m Cook 20 m Ready In 2 h 40 m

    Ingredients

    • 1/2 cup lemon or lime juice
    • 1 tablespoon brown sugar
    • 2 tablespoons creamy peanut butter
    • 1/2 cup soy sauce
    • 2 tablespoons ChefGoneMad Smoked Garlic and Herb(salt-free),
    • 2 tablespoons curry powder
    • 2 cloves garlic, chopped
    • 1 teaspoon hot pepper sauce
    • 6 skinless, boneless chicken breast halves - cubed
     

    Directions

    1. In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, ChefGoneMad Smoked Garlic and Herb (salt-free),garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
    2. Preheat a grill to high heat.
    3. Weave the chicken onto skewers, then grill for 5 minutes per side.
     
     
     
     
     
     
     
     

    Chicken Scampi

    Ingredients

    • 5 (4 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
    • 1/4 teaspoon ground black pepper
    • 3 tablespoons grated Parmesan cheese
    • 1 tablespoon dried parsley
    • 1 clove garlic, minced
    • 2 tablespoons ChefGoneMad Chicken & Fish(salt-free)
    • 1/4 teaspoon salt
    • 1 teaspoon dried oregano
    • 3 tablespoons lemon juice
    • 3 tablespoons Worcestershire sauce
    • 1/4 cup white wine
     

    Directions

    1. Combine chicken with ground pepper, cheese, ChefGoneMad Chicken & Fish (salt-free), parsley, garlic, salt, oregano, lemon juice, Worcestershire sauce and wine in a shallow bowl. Marinate in the refrigerator for several hours (overnight is best).
    2. Preheat broiler. Remove chicken from marinade (save marinade) and place in a shallow pan. Broil 8 inches from heat, turning once, until chicken is no longer pink inside (about 15 minutes).
    3. In a small saucepan, bring marinade to a boil. Pour over chicken, toss and serve
     
     
     
     
     
     

     
     
     
     

    Balsamic Chicken Breast

    Prep10 m   Cook25 m   Ready In35 m

    Ingredients

    • 6 skinless, boneless chicken breast halves
    • 3 teaspoons ChefGoneMad Cajun Nola
    • 2 tablespoons olive oil
    • 1 onion, thinly sliced
    • 1 (14.5 ounce) can diced tomatoes
    • 1/2 cup balsamic vinegar
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • 1 teaspoon dried rosemary
    • 1/2 teaspoon dried thyme

    Directions

    1. Season both sides of chicken breasts with ChefGoneMad Cajun Nola.
    2. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes.
    3. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F
     
     
     
     
     
     
     

    Red Wine Chicken Breast

    Prep 10 m  Cook45 m Ready In55 m

    Ingredients

    • 1 tablespoon olive oil
    • 1 tablespoon minced garlic
    • 3 pounds skinless, boneless chicken breast halves
    • 1 tablespoon paprika
    • 1 cup brown sugar
    • 1 cup red wine
    • ChefGoneMad Cajun Nola to taste

    Directions

    1. Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
    2. Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with ChefGoneMad Cajun Nola 
      
     
     
     
     
     

    Smoked Garlic and Rosemary Chicken

     
    2 servings;

    Ingredients

    Directions

     
    1. Preheat oven to 375 degrees F (190 degrees C).
    2. Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and ChefGoneMad Smoked Garlic and Herb (salt-free) to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts)
     
     
     
     
     
     
     
     
     
     

    Blackened Cajun Chicken

    4 servings;

    Ingredients

    • 4 skinless, boneless chicken breast halves
    • 1 cup Worcestershire sauce
    • 3 ½  teaspoons ChefGoneMad Cajun Nola

    Directions

    1. In a large skillet combine the Worcestershire sauce and ChefGoneMad Cajun Nola
    2. . Add the chicken and simmer over medium heat until the sauce begins to boil. Reduce heat to low and let simmer for 15 to 20 minutes. Turn chicken occasionally, spooning sauce over it. The sauce will thicken. Let cool and serve.
     
     
     
     
     
     

    Memphis Grill Chicken

    Prep20 m  Cook10 m  Ready In1 h 30 m

    Ingredients

    • 2 oranges, zested and juiced
    • 2 lemons, zested and juiced
    • 2 limes, zested and juiced
    • 1 teaspoon ground coriander
    • 1/2 teaspoon dried red pepper flakes
    • 2 tablespoons olive oil
    • 1/4 cup wildflower honey
    • 6 skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness
    • ChefGoneMad Cajun Nola to taste
     

    Directions

    1. Stir the orange zest, orange juice, lemon zest, lemon juice, lime zest, lime juice, coriander, red pepper flakes, olive oil, and honey together in a shallow dish. Remove about 1/4 cup of the mixture and set aside for later. Add the chicken breasts to the remaining marinade, turning to coat both sides. Cover with plastic wrap and refrigerate, turning occasionally, 1 to 4 hours.
    2. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the marinade; discard the marinade.
    3. Basting frequently with the reserved sauce, cook the chicken on the preheated grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F
     
     
     
     
     
     
     
     
     
     

    Blueberry Grilled Chicken

    Prep 20m  Cook 15m Ready In 235m

    Ingredients

    • Blueberry Gastrique:
    • 1/3 cup white sugar
    • 1/3 cup apple cider vinegar
    • 2 cups fresh blueberries
    • salt and freshly ground black pepper to taste
    • 1 tablespoon vegetable oil
    • 3 tablespoon ChefGoneMad Chicken & Fish (salt-free)
    • 1 tablespoon paprika
    • 1 teaspoon ground dried chipotle pepper
    • 1/2 teaspoon cayenne pepper
    • 1/2 teaspoon freshly ground black pepper
    • 2 cloves minced garlic
    • 4 skinless, boneless chicken breast halves

    Directions

     
    1. Whisk oil, ChefGoneMad Chicken & Fish (salt-free), paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.
    2. Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.
    3. Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.
    4. Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.
    5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.
    6. Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.
    7. Serve breasts on a swirl of blueberry sauce with more sauce drizzled on top.
     
     
     
     
     

     
     

    Grilled Greek Chicken

    Ingredients

    • 6 cloves garlic (or more to taste), crushed or very finely minced
    • 2 tablespoons dried oregano
    • 1 teaspoon red pepper flakes, or to taste
    • 1 teaspoon freshly ground black pepper
    • 1/2 cup lemon juice
    • 2 ½  tablespoons ChefGoneMad Chicken & Fish(salt-free)
    • 1/4 cup olive oil
    • 1 tablespoon distilled white vinegar
    • 6 chicken leg quarters
    • 1 lemon, cut into wedges

     Directions

    1. Whisk garlic, oregano,  ChefGoneMad Chicken & Fish (salt-free),red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
    2. Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
    3. Transfer chicken to paper-towel-lined sheet pan to drain slightly.
    4. Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.
     
     
     
     
     
     
     
     

     
     

     Low-sodium Chicken

    Ingredients

    • 6 skinless, boneless chicken breast halves
    • 2 tablespoons crushed garlic
    • 1 1/2 teaspoons ChefGoneMad Cajun Nola
    • 1/4 cup soy sauce
    • 2 teaspoons artificial sweetener
    Directions
    1. Preheat oven to 425 degrees F (220 degrees C).
    2. Place chicken in a 9x13 inch baking dish; sprinkle with onion, garlic, seasoning, soy sauce and sweetener.
    3. Place foil over pan and bake for one hour at 425 degrees F (220 degrees C). It's ready to serve
     
     
     
     
     

    Chicken Gyros

    Prep10 m Cook20 m Ready In30 m

    Ingredients

    • 3 skinless, boneless chicken breast halves - cut into 1/2 inch strips
    • 2 tablespoons ketchup
    • 2 tablespoons olive oil
    • 1 1/2 teaspoons white wine vinegar
    • 1 teaspoon dried oregano
    • ChefGoneMad Cajun Nola to taste
    • 1 teaspoon mustard powder
    • 1 1/2 teaspoons curry powder, or to taste
    • 4 pita breads, cut in half
    • 2 cups mixed salad greens
    • 1 cup plain yogurt

    Directions

    1. Place the chicken strips side by side in a broiling pan. In a cup or small bowl, stir together the ketchup, olive oil, white wine vinegar, ChefGoneMad Cajun Nola, oregano, mustard powder and curry powder. Pour over the chicken. Allow the chicken to marinate while you preheat the oven's broiler.
    2. Broil uncovered for 15 minutes with the meat about 6 inches from the heat. Just until the chicken is cooked through, but not browned. If left too long, it will turn stringy and dry.
    3. Place hot chicken into pita pockets and spoon some of the juices from the pan over it. Top with salad greens and plain yogurt.
     
     
     
     

     
     
     
     
     
     
     

     BBQ Chicken

    Prep30 m Cook 20 m Ready In 8 h 50 m

    Ingredients

    • 8 pc chicken
    • 1/2 cup Worcestershire sauce
    • 2 teaspoon ChefGoneMad Cajun Nola
    • 1 teaspoon garlic powder
    • 2 1/2 tablespoons brown sugar

    Directions

     
    1. In a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight.
    2. Heat an outdoor grill for medium heat, and lightly oil grate.
    3. Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear.
     
     
     
     
     

     
     
     

    Peach Spiced Chicken

    Prep15 m Cook25 m Ready In 40 m

    Ingredients

    • 1/3 cup peach preserves
    • 1/4 cup honey
    • 1 tablespoon spicy brown mustard
    • Louisiana hot pepper sauce to taste
    • 1 (2 pound) whole chicken, cut into pieces, skin removed
    • 2 tablespoons ChefGoneMad Cajun Nola

    Directions

    1. Preheat the oven broiler.
    2. In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
    3. Arrange chicken pieces on a medium baking sheet. Season with ChefGoneMad Cajun Nola
    4. . Brush with the peach preserves mixture, reserving some of the mixture for basting.
    5. Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.
     
     
     

     
     
     
     
     
     

    Smoked Garlic Parmesan Wings

    Prep 20 m Cook35 m  Ready In1 h 10 m
     

    Ingredients

    • 3 quarts cold water
    • 1/3 cup balsamic vinegar
    • 1/4 cup salt
    • 1 bay leaf
    • 1 teaspoon dried thyme
    • 1 teaspoon dried oregano
    • 1 teaspoon dried rosemary
    • ChefGoneMad Smoked Garlic and Herb (salt-free)
    • 8 cloves garlic, minced
    • 1 pinch salt
    • 3 tablespoons olive oil, or as needed
    • 1 tablespoon freshly ground black pepper
    • 2 teaspoons red pepper flakes, or to taste
    • 4 pounds chicken wings, separated at joints, tips discarded
    • 2 tablespoons fine bread crumbs
    • 1 cup finely grated Parmigiano-Reggiano cheese, divided

    Directions 

    1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
    2. Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
    3. Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
    4. Combine mashed garlic, olive oil, ChefGoneMad Smoked Garlic and Herb (salt-free), black pepper, and red pepper flakes in a large bowl. Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese. Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
    5. Bake in the preheated oven until browned, 20 to 25 minutes.
     
     
     
     
     
     
     

    Chicken Parmesan


    Prep
    25 m Cook20 m Ready In 1 h

    Ingredients

    • 4 skinless, boneless chicken breast halves
    • 2 eggs
    • 4 cups panko bread crumbs
    • 1/2 cup grated Parmesan cheese
    • 2 tablespoons all-purpose flour, or more if needed
    • 1 cup olive oil for frying
    • 2 tablespoons ChefGoneMad Chicken & Fish(salt-free)
    • 1/2 cup prepared tomato sauce
    • 1/4 cup fresh mozzarella, cut into small cubes
    • 1/4 cup chopped fresh basil
    • 1/2 cup grated provolone cheese
    • 1/4 cup grated Parmesan cheese
    • 1 tablespoon olive oil

    Directions 

    1. Preheat an oven to 450 degrees F (230 degrees C).
    2. Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Season chicken thoroughly with ChefGoneMad Chicken & Fish (salt-free).
    3. Beat eggs in a shallow bowl and set aside.
    4. Mix bread crumbs and 1/2 cup Parmesan in a separate bowl, set aside.
    5. Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.
    6. Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.
    7. Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.
    8. Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.
    9. Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
     
     
     
     
     
     
     
     
     
     

    Chicken Marsala

    Prep10 m Cook20 m Ready In 30 m

    Ingredients

    • 1/4 cup all-purpose flour for coating
    • 3 tablespoon ChefGoneMad Cajun Nola 
    • 1/2 teaspoon dried oregano
    • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
    • 4 tablespoons butter
    • 4 tablespoons olive oil
    • 1 cup sliced mushrooms
    • 1/2 cup Marsala wine
    • 1/4 cup cooking sherry

    Directions

     
    1. In a shallow dish or bowl, mix together the flour, ChefGoneMad Cajun Nola, and oregano. Coat chicken pieces in flour mixture.
    2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
     
     
     
     
     
     
     

     
     
     

    Asparagus Stuffed Chicken

    Ingredients

    • 1/2 cup mayonnaise
    • 3 tablespoons Dijon mustard
    • 1 lemon, juiced and zested
    • 2 teaspoons dried tarragon
    • 1 teaspoon ground black pepper
    • 2 tablespoons ChefGoneMad Smoked Garlic and Herb(salt-free)
    • 1/2 teaspoon salt
    • 16 spears fresh asparagus, trimmed
    • 4 skinless, boneless chicken breast halves
    • 4 slices provolone cheese
    • 1 cup panko bread crumbs

    Directions

    1. Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish. In a bowl, mix together the mayonnaise, Dijon mustard, lemon juice, lemon zest, tarragon, salt, ChefGoneMad Smoked Garlic and Herb (salt-free),and pepper until the mixture is well combined. Set aside.
    2. Cook asparagus in the microwave on High until bright green and just tender, 1 to 1 1/2 minutes. Set the asparagus spears aside. Place a chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken breast with the smooth side of a meat mallet to a thickness of about 1/4 inch. Repeat with the rest of the chicken breasts.
    3. Place 1 slice of provolone on each chicken breast, and top the cheese with 4 asparagus spears per breast. Roll the chicken breasts around the asparagus and cheese, making a tidy package, and place, seam sides down, in the prepared baking dish. With a pastry brush, apply a coating of the mayonnaise mixture to each chicken breast, and sprinkle each with panko crumbs, pressing the crumbs into the chicken to make a coating.
    4. Bake in the preheated oven until the crumbs are browned and the chicken juices run clear, about 25 minutes.
     
     
     
     
     
     
     

    Spinach Stuffed Chicken Breasts

    Prep25 m Cook1 h Ready In1 h 25 m

    Ingredients

    • 1/2 cup mayonnaise
    • 1 (10 ounce) package frozen chopped spinach, thawed and drained
    • 1/2 cup crumbled feta cheese
    • ChefGoneMad Cajun Nola, to taste
    • 2 cloves garlic, chopped
    • 4 skinless, boneless chicken breasts
    • 4 slices bacon

    Directions

    1. Preheat oven to 375 degrees F (190 degrees C).
    2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
    3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Season both sides of chicken with ChefGoneMad Cajun Nola Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
    4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
     
     
     
     
     
     

    Chicken Gorgonzola

    Prep20 m  Cook35 m Ready In 55 m

    Ingredients

    • 2 skinless, boneless chicken breast halves
    • 1/4 cup crumbled Gorgonzola cheese
    • 2 tablespoons minced fresh parsley
    • 2 tablespoons minced shallot
    • 1 clove garlic, minced
    • 4 thick slices of applewood smoked bacon
    • ChefGoneMad Cajun Nola to taste

    Directions

    1. Preheat oven to 375 degrees F (190 degrees C). Spray an 8x8-inch baking dish with cooking spray.
    2. Using a sharp knife, cut a slit into the thick side of each chicken breast about 2 inches long and 1 1/2 inches deep.
    3. Mash together the Gorgonzola cheese, parsley, shallot, and garlic in a small bowl; season with ChefGoneMad Cajun Nola. Divide the filling in half, and stuff each chicken breast with cheese filling. Wrap 2 slices of bacon around each breast, and secure with wooden toothpicks. Place the chicken breasts into the prepared baking dish.
    4. Bake in the preheated oven until the bacon is browned and the chicken is no longer pink inside, about 35 minutes. An instant-read thermometer inserted into the center of a breast should read about 165 degrees F (75 degrees C).
     
     
     
     
     
     
     

    Barbeque Bacon Chicken Bake

    Prep10 m  Cook45 m Ready In 55 m

    Ingredients

    • cooking spray
    • 8 slices bacon
    • 3 tablespoons ChefGoneMad Cajun Nola
    • 4 skinless, boneless chicken breast halves
    • 3/4 cup barbeque sauce 

    Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
    2. Season chicken with ChefGoneMad Cajun Nola
    3. Cook bacon in a skillet over medium heat until the edges begin to crisp, about 5 minutes; drain bacon on paper towels. Wrap each chicken breast with 2 slices of bacon in an x-shaped pattern and place into the prepared baking sheet with bacon ends underneath.
    4. Bake in the preheated oven for 30 minutes; spread barbeque sauce over chicken breasts and bake until the juices run clear, the chicken is no longer pink inside, and an instant-read meat thermometer inserted into the thickest part of a breast reads at least 160 degrees F (70 degrees C), 10 to 15 more minutes.
     
     
     
     
     
     
     
     

    Stovetop Chicken Pot Pie

    • 4 frozen buttermilk biscuits
    • 1 1/2 c. chicken stock
    • 1 c. whole milk
    • 3 tbsp. all-purpose flour
    • 1 1/2 tsp. ChefGoneMad Chicken & Fish(salt-free)
    • 1 chopped small onion
    • 1 c. Matchstick Carrots
    • 3 tbsp. butter
    • 2 c. shredded rotisserie chicken
    • 1 c. frozen cut green beans
    • 2 tbsp. chopped fresh flat-leaf parsley
    • Biscuits, for serving

    Directions

    1. Prepare 4 frozen buttermilk biscuits according to package directions.
    2. Meanwhile, in a large mason jar, shake together chicken stock, whole milk, flour, and 1 1/2 tsp. ChefGoneMad Chicken & Fish (salt-free).
    3. . Cook onion and carrots in butter in a large saucepan over medium-high heat until softened, 2 to 3 minutes. Slowly whisk in milk mixture. Bring to a boil, reduce heat, and simmer, stirring often, until thickened, 6 to 8 minutes.
    4. Stir in shredded rotisserie chicken, green beans, and flat-leaf parsley and cook until warm, 4 to 5 minutes. Season with kosher salt and black pepper. Serve topped with biscuits. 
     
     
     
     

    Golden Baked Chicken

    TOTAL TIME: 0:30 PREP: 0:15 LEVEL: Moderate

    Ingredients

    • 1½ lb. boneless, skinless chicken breasts
    • ¼ c. Buttermilk
    • 2½ tsp. ChefGoneMad Cajun Nola
    • ½ tsp. garlic powder
    • 4 c. cornflakes

    Directions

    1. Heat oven to 425 degrees F. Line a rimmed baking sheet with nonstick foil. Cut the chicken in half crosswise, then cut the thickest half in half again horizontally to create 3 pieces of even thickness.
    2. In a medium bowl, combine the buttermilk, cayenne, garlic powder, & ChefGoneMad Cajun Nola. Toss the chicken pieces in the buttermilk mixture, then coat with the cornflakes, pressing gently to help them adhere.
    3. Arrange the chicken on the prepared baking sheet and bake, rotating the pan once, until the chicken is cooked through, 10 to 12 minutes.
    4. If desired, form sandwiches with the biscuits, chicken, honey butter, lettuce, and hot sauce. Serve the chicken biscuits with a ranch salad, if desired.
     
     
     
     

    Caprese Chicken

     
    TOTAL TIME: 0:30 PREP: 0:10 LEVEL: EASY SERVES: 4

    INGREDIENTS

    • 1 tbsp. extra-virgin olive oil
    • 1 lb. boneless skinless chicken breasts
    • ChefGoneMad Cajun Nola 
    • 1/4 c. balsamic vinegar
    • 2 cloves garlic, minced
    • 1 pt. grape tomatoes, halved
    • 2 tbsp. shredded fresh basil
    • 4 slices mozzarella

    DIRECTIONS

    1. In a large skillet over medium-high heat, heat oil. Season chicken with ChefGoneMad Cajun Nola 
    2. and cook until golden and cooked through, 6 minutes per side. Transfer to a plate.
    3. Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.
    4. Stir in basil.
    5. Return chicken to skillet and nestle in tomatoes. Top with mozzarella and cover with a lid to melt cheese.
    6. Spoon tomatoes over chicken and serve.
     
     
     
     
     
     
     

    Bourbon Chicken

    Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

    Ingredients

    • 1/2 cup Bourbon
    • 1/2 cup soy sauce low sodium
    • 1/2 cup water
    • 4 cloves garlic minced
    • 1/2 cup brown sugar
    • 1 tsp ChefGoneMad Cajun Nola
    • 1 tsp fresh ginger minced
    • 2 tbsp red wine
    • 1 tsp sesame oil

    Directions

    1. Whis all the marinade ingredients together in a medium bowl thoroughly. Add the chicken pieces to the bowl, toss them around, cover with plastic wrap and refrigerate for at least 30 minutes to overnight.
    2. In a large skillet heat the olive oil over medium to high heat. Add the chicken pieces and cook until the meat is no longer pink, about 5 minutes. Add half the marinade to the chicken and continue cooking until the marinade turns into a thicker sauce and the chicken is fully cooked. Should take another 5 to 10 minutes.
    3. If you want some extra sauce, cook the remaining marinade in a small saucepan over medium heat, for about 5 to 10 minutes until it reduces about half and thickens a bit.
    4. Serve the chicken over rice and garnish with chives.