Stromboli Filled with Mediterranean Chicken

Pizza turnover filled with Mediterranean flavored chicken, broccoli and fresh tomato salsa from Culinary Flavors!

Get recipe here!

Chicken Meatball Stroganoff

Serves: 4-6

Ingredients

For the meatballs:

• 1½lbs ground chicken breast
• 1 slice bread, crusts removed and torn into small pieces (I used wheat sandwich bread)
• ½c finely minced onion
• 2 Tbsp milk
• 1 tsp Dijon mustard
• 1 tsp fresh thyme
• ½ tsp salt
• ½ tsp pepper
• olive oil

For the sauce:

• 1 lb mushrooms, sliced
• 2 Tbsp butter
• 1 clove garlic
• 2 Tbsp flour
• 2½c chicken broth
• ¼c sour cream
• 1½ Tbsp Dijon mustard
• salt and pepper, to taste

To serve:

• 8oz egg noodles, cooked according to package directions
• additional fresh thyme, optional

Instructions

For the meatballs:

1. To make meatballs, combine chicken breast, bread, onion, milk, mustard, thyme, salt, and pepper in a large bowl. Toss with a fork until combined and smooth, but try not to over-mix. Using your hands, or a small scoop, form the mixture into 1½” meatballs (I usually get 20-24).
2. Heat a drizzle of olive oil in a large saute pan over medium heat. Working in batches, so as not to overcrowd them, add meatballs to the pan. Cook until well browned and cooked through, turning regularly and adding more olive oil as necessary (this took me about 8-10 minutes per batch). Transfer cooked meatballs to a plate and repeat with remaining meatballs.
3. Add the mushrooms and butter to the same saute pan and cook over medium heat, turning often, until mushrooms are golden and cooked through. If mushrooms begin to stick, feel free to add a little more butter or a small drizzle of olive oil. Add garlic and a pinch of salt and pepper and cook 1 minute more. Sprinkle flour over the mushroom/garlic mixture and stir to coat well. Pour in chicken broth and stir to scrape up any browned bits from the pan. Cook over medium heat 5-7 minutes, or until sauce has thickened somewhat.
4. Whisk in sour cream and Dijon mustard until smooth. Taste sauce and add additional salt and pepper as desired.
5. If serving to children or for ease of serving, slice meatballs in half. Return meatballs to the skillet and stir to coat with sauce. Add noodles to the pan and stir to coat. Top with an additional sprinkle of fresh thyme for garnish, if desired.

Chicken & Mushroom Rolls, Honey Sesame Chicken, Bacon Jalapeno Cheese Ball, & Melt-in-your-Mouth Oven Roasted Potatoes

Please do yourselves all a favor & try this recipe from Adora's Box. I thought it looked good. I know well enough to trust my intuitions. Putting these on the table tonight made me very excited because my family loves hearty dishes like this. It's like eating a sub sandwich except the filling is contained and therefore doesn't fall out the sides. Good enough to make my monthly dinner rotation. 

Chicken & Mushroom Rolls from Adora's Box
Click here for recipe

More noteworthy recipes:

Honey Sesame Chicken from Sea Salt with Food
Click here for recipe

Bacon Jalapeno Cheese Ball from Tracey's Culinary Adventures
Click here for recipe

Melt-in-your-Mouth Oven Roasted Potatoes from My Adventures in the Country
Click here for recipe

7 Easy Chicken Recipes

Simplify dinner with these quick and easy chicken recipes that will get you in and out of the kitchen in no time. Click on the titles or photos below for recipes.

7.  Crispy Chicken Wraps

A delicious crispy chicken wrap that can be on the table in less than 15 minutes.

6. Baked Chicken & Roasted Red Pepper Taquitos

A healthier and tastier taquito!

5. Buffalo Chicken Stuffed Shells

4. Chicken Bacon Wild Rice Soup

3. Tennessee White Chicken Chili

Easy white chicken chili is a lighter alternative to ground beef and tomato chili. Ready to expand your chili repertoire?

2. Chicken Gyros

1. Chicken Enchilada Lasagna

Mom’s Baked Chicken & Spinach Pasta

Ingredients:

1 lb. pasta (I used whole wheat shells)

4 boneless, skinless chicken breasts (about 2 lbs.), diced

1/4 cup olive oil

8 cloves garlic, minced

1 tsp. salt

5 cups fresh spinach, chopped

1/4 cup white wine

2 cups mozzarella cheese

Directions:

Preheat the oven to 350°. Set a large pot of water to boil. Once it comes to a rolling boil, salt it and cook the pasta until just al dente. Drain.

While the pasta is cooking, set a large skillet over medium heat. Once it’s hot, heat the olive oil then add the chicken. Brown the chicken on all sides – about 10 minutes. Add the garlic and simmer with the chicken until it’s fragrant and begins to turn golden – about 3 minutes.

Add the salt. spinach and white wine to the skillet and cook for an additional 3 – 5 minutes, or until the spinach begins to wilt. Toss the contents of the skillet with the pasta and place in a casserole dish. Cover with cheese and bake for 25 minutes.

Makes about 8 servings.

Buffalo Chicken Bites

One of my favorite guilty pleasures is buffalo wings, especially dipped in blue cheese dressing. There's something about the buffalo chicken and blue cheese combo that really appeals to me and I had a craving for it lately. Not only that, but it's football season and these Buffalo Chicken Bites are a hit to all my little athletes & sports fans alike.  

Ingredients:

1 cup finely diced cooked chicken breast

1/2 cup crumbled blue cheese

2 tablespoons shredded cheddar cheese

1/4 cup hot sauce (Frank's brand is what I used)

4 tablespoons unsalted butter, melted and cooled

2 1/4 teaspoons rapid rise dry yeast

2 tablespoons brown sugar

1 cup warm milk ( I used 2%)

2 1/2 cups of flour

Directions: 

To make the buffalo chicken mixture, in a small bowl, combine the chicken, blue cheese, cheddar cheese, melted butter and hot sauce; set aside.

In a 1 cup measuring cup, heat the milk and then add the 2 tablespoons brown sugar; stir into warm milk until dissolved; place in the bowl of a stand mixer fitted with the dough hook.

Add 2 1/2 cups flour and yeast to the stand mixer and mix on low speed until a soft dough forms, adding up to 1/2 cup additional flour, a little at a time, if necessary. Allow the dough to knead in the stand mixer for 5-7 minutes. Turn out dough onto a lightly floured surface and gently knead a few times to form a smooth ball. Place dough into a clean bowl that's been lightly oiled. Cover with plastic wrap and let rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 2 hours.

Preheat oven to 400°F with rack in the middle of the oven. Line a baking sheet with parchment paper; set aside.

Turn out dough onto a lightly floured surface and cut into 4 equal pieces. Lightly dust your hands with flour, then gently roll and stretch 1 piece of dough to form a 12-inch-long rope. Flatten dough and arrange so a long side is nearest you, then roll out to a roughly 12- by 4-inch rectangle with a lightly floured rolling pin. Gently press one fourth of buffalo chicken mixture into lower third of rectangle, leaving a 1/2-inch border along bottom edge. Stretch bottom edge of dough up over filling and press tightly to seal, then roll up as tightly as possible to form a rope. Cut rope into 12 pieces and transfer to a sheet pan. Make 3 more ropes with remaining dough, filling and cut into pieces, transferring to sheet pans. Let rest at room temperature, uncovered, 30 minutes (dough will rise slightly). 

Bake buffalo chicken bites in the preheated oven for 5-7 minutes or until the tops are lightly browned. Remove from oven (some cheese may have melted out.) and brush tops with melted butter before serving (optional).