Tag Archives: chicken

Pulled BBQ Chicken Sandwiches

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I so totally left you guys hanging there!

In my last post, I promised you 2 recipes from 1 store bought rotisserie chicken. I gave you the soup and then, poof, I vanished.

Sorry about that, guys!

I promise you it was worth the wait!

I mean, look at that glorious pile of barbecue chicken and side of sweet potato fries!

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This recipe is super easy, and super perfect for a cold, rainy day. So if you’re in the Northeast and getting hit by winter storm Damon, get ready for a cozy dinner to curl up with.

Okay, remember the chicken hubs shredded?

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Well, it is the star of today’s show.

Get the show started by slicing a medium white onion and dropping it into a skillet with a drizzle of olive oil. Cook until softened.

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In the meantime, pour some store bought cole slaw mix (it’s with the salad stuff – a bag of shredded cabbage and carrots) into a bowl and add a splash of apple cider vinegar. Pop in the fridge to chill. The cabbage provides a nice refreshing crispness, and the apple cider vinegar cuts through the fatty richness of the barbecue chicken.

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When the onions are nice and browned, toss in your chicken. A few handfuls, depending on how many sandwiches you’re making.

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Give it a big stir and let the chicken and onions cook together for 5-10 minutes.

Next, add a few tablespoons of your favorite barbecue sauce and stir.

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Let this cook together for another 5 minutes or so.

Then, assemble your sandwich!

Pile high with chicken, coleslaw and some avocado slices.

Add some extra barbecue sauce if you like things saucy ; ).

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Lid on and enjoy!

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Chicken Scaloppine with Pepperonata

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It’s a super rare occasion when I follow a recipe to the letter.

But when I saw this recipe in Cooking Light Magazine I knew I would not veer from the path.

Peppers and onions cooked down with cherry tomatoes bursting with juicy freshness and a chicken cutlet seared in butter? In

You will need

  • 3 bell peppers, sliced (any color is fine. I used one each of red, yellow and green for a pretty plate)
  • 1 yellow onion, sliced thinly
  • 1 pint cherry tomatoes, halved
  • 2 garlic cloves, minced
  • olive oil
  • 2 tablespoons balsamic vinegar
  • 2 boneless skinless chicken breasts
  • flour
  • salt
  • pepper
  • 1 tablespoon butter

Drizzle olive oil in a pan and add the peppers and onions.

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Let these cook down for a good fifteen minutes or so.

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Then add the tomatoes and garlic and season with salt and pepper

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And let cook for another 10 minutes. The tomatoes will start to burst

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Remove the mixture from the pan and set aside.

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Now, time to get out some aggression.

Lay your chicken breasts between two pieces of plastic wrap. (I know I said two chicken breasts but the store only had three small ones in a pack, so we’ll each have one and a half). Using your rolling pin, pound the chicken breasts out.

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Season the chicken with salt and pepper. Dip in flour and shake off excess. Drop a tablespoon of butter into the pot you cooked the pepper mixture in and lay the chicken breasts out.

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Because they are so thin, they cook pretty quickly. A few minutes on each side and they are golden.

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Serve the chicken alongside the pepper mixture (pepperonata)

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