Chicken Anyone?

Bundt Pan Roasted Chicken

• 3 cloves garlic
• 2 carrots, chopped
• 1 onion, quartered
• 1/2 lb. potatoes, quartered
• 1 large bunch fresh thyme
• 1 large bunch fresh rosemary
• Extra virgin olive oil
• 1 3-4 lb chicken
• 1 lemons
• kosher salt
• Freshly ground black pepper

1. Preheat oven to 425° and cover the hole of the bundt pan with foil.
2. Combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Spread evenly in bundt pan. Top with sprigs of fresh thyme & rosemary.
3. Pat the chicken dry with paper towels. Season the inside of the cavity generously, then stuff  with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub the olive oil all over the skin of the chicken and season generously with salt & pepper.
4. Place the chicken in the middle of the bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 45 minutes to 1 hour 10 minutes. Let chicken rest for at least 15 minutes, before slicing. Serve with roasted vegetables and extra pan juices.

Creamy Lemon Parmesan Chicken

For The Chicken

• 2  large boneless and skinless chicken breasts, halved horizontally
• 2 T. gluten free flour
• 1 T. finely grated fresh Parmesan cheese                     
• Cracked pepper                                                                    SCD Recipe

For The Sauce

•  Light spray of cooking oil
• 1 T. coconut oil
• 2 T. butter
• 2 T. minced garlic
• 1 1/4 cup chicken broth
• 1/2 cup coconut milk
• 1/3 cup finely grated fresh Parmesan cheese
• 2 T. capers
• 1 t. arrow root powder mixed with 1 T. water
• 2-3 T. lemon juice or juice of 1 lemon
• 1 scant drop lemon essential oil
• 2 T. fresh parsley

1. Lightly spray baking dish with cooking oil and preheat oven to 350 degrees. 
2. In a shallow bowl, combine the flour and Parmesan cheese. Season the chicken with salt and pepper; dredge in flour mixture; shake off excess and set aside.
3. Heat the oil and butter in a large skillet over medium-high heat until melted. Fry the chicken until golden on each side and transfer to baking dish.
4. Add garlic to the oi in pan and saute about 1 minute. Reduce heat to low-medium heat, add broth and milk. Bring to a boil; season with salt and pepper; add in the Parmesan cheese and capers and simmer for about 2 minutes. Add the arrow root powder, water and lemon essential oil and mix in quickly. 
5. Pour in lemon juice and pour over chicken in baking dish.
6. Bake about 30 minutes or until chicken is thoroughly cooked.
7. Garnish with lemon slices and parsley to serve.
   
   
   

Sweet and Sour Chicken

• 1/4 cup gluten-free flour                               SCD Recipe
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 boneless, skinless chicken breasts, cut into strips
• 2 tablespoons coconut oil
• 1 cup chopped bell pepper
• 1/2 cup chopped broccoli
• 1 cup canned pineapple chunks, chopped (reserve juice)
• 1/3 cup chicken broth                                                         
• 3 tablespoons coconut sugar
• 3 tablespoons rice wine vinegar
• 4 teaspoons arrowroot powder dissolved in 4 teaspoons water
• salt and pepper to taste

1. In a bowl, whisk together flour, garlic powder and ginger. Add chicken and toss to coat.
2. Heat coconut oil in a skillet, add chicken, and cook over medium heat, stirring occasionally, until no longer pink. Season chicken with salt and pepper and remove to a plate.
3. Add bell pepper and broccoli to the skillet and cook, stirring occasionally, for 2–3 minutes. Stir in pineapple (with juice), broth, coconut sugar, vinegar and red pepper flakes.
4. Increase heat and bring the sauce to a simmer. When the sauce begins to reduce, stir in arrowroot mixture. Add chicken to sauce and simmer for another 5 minutes.

Dorito Chicken Strips

• Chicken breast(s) cut into strips
  
• 1 bag of Doritos
• 1/4 cup mayonnaise

1. Preheat oven to 400°.
2. Crush Doritos into small pieces.
   Pour into a shallow dish.
3. Cover the tenders lightly in mayo, then press both sides into the crushed Doritos.
4. Place on an ungreased baking sheet and bake 15-20 minutes.
   
   This recipe also works with Cheetos :-)
   
   A definite hit with the kiddies!!     SCD Recipe
   

Chicken Bacon Ranch Casserole

• 4 slices (or more :-) bacon, cooked and chopped
• 1 lb. boneless, skinless chicken breasts, diced
• 1 tablespoon olive oil
• 1 packet dry Ranch dressing mix                                      SCD Recipe
• 1 12 oz pkg gnocchi (I use gluten free)
• 1 cup Mozzarella cheese, shredded
• 1/2 cup Cheddar cheese, shredded
• Salt/Pepper to taste
• 1 jar Alfredo sauce (14.5 oz)  OR better yet, homemade.

             1. Preheat oven to 375 and grease a casserole dish. 
2. In a gallon size Ziploc bag, add in the olive oil, diced chicken, and Ranch mix.
3. Shake around in bag until chicken is evenly coated.
4. Add chicken to skillet and cook until no longer pink. Set aside.
5. In a pot of boiling water, cook gnocchi
6. Drain water and add ½ of the gnocchi to greased baking dish.
7. Sprinkle with ½ of the cheese.
8. Add cooked chicken and Alfredo sauce to the pasta.
9. Add the other ½ of the gnocchi.
10. Sprinkle with remaining cheese, bacon, salt/pepper and place pan in oven.
11. Bake until bubbly and cheese is melted, about 30 minutes.

Chicken Spinach Meatballs

Sauce:

• 1 (25 oz.) jar marinara sauce
• 1/4 cup heavy cream

Meatballs: 

• 1 1/2 pounds ground chicken
• 1/2 c. fresh spinach
• 1/2 c. seasoned breadcrumbs
• 1/2 c. parmesan cheese
• 1/2 c. mozzarella cheese
• 1/4 c. finely chopped onion
• 3 cloves garlic, minced
• 1 large egg
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper                              SCD Recipe
• fresh basil, garnish

Preparation

1. Preheat oven to 400º F.
2. Heat tomato sauce in a large skillet over medium-high heat.
3. Stir in heavy cream, then taste and adjust seasoning, if necessary. Remove from heat and set aside.
4. In a large bowl, combine ground chicken, spinach, bread crumbs, parmesan, onion, garlic and dried basil, and season with salt and pepper.
5. Mix everything together until fully incorporated, then roll into 1 1/2-inch balls.
6. Place meatballs on 1-2 large baking sheets and bake for 15-20 minutes.
7. Once baked, transfer meatballs to the skillet with the tomato sauce. Top with extra parmesan.
8. Cook for another 5-10 minutes, or until cheese is melted.
9. Remove skillet from stove and top with chopped basil. 

Saucy Wine and Mushroom Chicken
Shown here with a side of riced cauliflower.

• 2 pounds chicken tenders
• 6 ounces sliced, fresh mushrooms                               
• 4 tablespoons butter                                                            SCD Recipe
• 1 cup white cooking wine
• 1/2 cup French onion dip

1. In a large skillet, sauté mushrooms in 2 tablespoons butter. Remove and keep warm.
2. Brown chicken tenders in remaining 2 tablespoons butter.
3. Season with salt and pepper.
4. Add wine. Cover and simmer 20 to 25 minutes.
5. Remove chicken; keep warm.
6. Turn up heat and boil wine for a couple minutes to reduce just a little.
7. Stir in French onion dip. Add the chicken and mushrooms back in.

Bacon Wrapped BBQ Tenders

• Chicken Tenders
• Thick Sliced Bacon                                                  SCD Recipe
• BBQ Sauce

1. Partially cook bacon. I like to bake in a 375 degree oven about 10-15 minutes.
2. Remove from oven and reduce heat to 350 degrees.
3. Cool bacon until you can handle it and wrap one slice around each tender.
4. Bake for about 20 minutes.
5. Spread generously with BBQ sauce and return to oven for 5 minutes.

Crab Stuffed Chicken
With Alfredo Sauce
4 chicken breast
1 cup stuffing (SCD stuffing in Bread Stuff)
1/2 cup lump crab
1 cup Low Fat Alfredo Sauce
   Extra Virgin Olive Oil
   Sea salt & white pepper      SCD Recipe

1. Pound each chicken breast until flat.
2. Combine stuffing, crab and 1/2 of the low fat Alfredo sauce.
3. Spread 1/4 stuffing onto each chicken breast. Roll and secure with toothpicks.
4. Rub with extra virgin olive oil. Sprinkle with salt & pepper.
5. Bake in a 350 degree oven for about an hour. Loosely cover with foil.
6. Serve with remaining Alfredo sauce.