Cooks Network: Chicken

Baked Mozzarella Chicken Rolls: easy, delicious, and beautiful with fresh basil and a delicious tomato sauce. This meal has summer dinner written all over it. So, my sister. Remember her? Think scones and fruit pizza.

She gets all the credit for this recipe. Well, no. The lovely Gina from Skinny Taste gets first and foremost credit, with honorable mention going to Pinterest for putting the recipe in front of my sister’s friend’s mom’s face who then printed it and gave it to my sister.

But my sister gets secondary credit because she’s the one who introduced me to this incredibly easy, healthy, and completely gorgeous recipe idea. And ultimately I guess I will take the credit for eating seven of the chicken rolls.

Kristin (ma sista) made this while we were up at the cabin a few weeks ago and it was a hit before it even made its way to our plates. She came rounding the corner holding a jumbo pan of baked goodness and just one look at all that chicken, cheese, sauce, and fresh basil was enough to make us all fall in love/grab at the chicken with our hands while still in the pan/fight for the cheesy strings on top. Ahem.

Bjork especially loved this down-home baked chicken dinner. So much so that I had a sudden shameful sometimes-vegetarian wife moment where I realized that his typical dinner fare as of late consists of lentil burgers and squash curry and the occasional bowl of cereal. I said to myself: Lindsay, you need to feed this man crispy, cheese-soaked saucy chicken. Like, yesterday.

But fear not, veg lovers! Even though this is baked chicken paradise, each chicken piece is actually stuffed with my very own favorite power veggie: spinach. Very delicate baby spinach, chopped and just very lightly wilted with some garlic and olive oil, just to make ya feel green and happy on the inside. And if you must, a little cheese and bread crumbs and sauce and more melted cheese along with that will be accepted.

My mom would call this recipe “putzy” and it is, in fact, putzy. You have give each piece of chicken some special TLC and your hands will be a complete ugly raw-chicken disaster by the time it’s all said and done. But the payoff = your dinner, which is a beauty queen featuring incredible textures and summer’s very best colors. And your family will think you are some kind of culinary genius, because, in reality, you are.

So here’s how things happen. You first roll that spinach with a little ricotta and Parmesan cheese inside a piece of chicken. Hold on to it cause it might try to slip away from ya or the spinach might come sneaking out the edges. Come on, now. Commit to not losing any of that yummy, creamy filling. Roll the whole thing in egg whites and seasoned whole wheat bread crumbs. I will not send the food police if you use white bread crumbs, but forget health benefits – the whole wheat crumbs have a rich brown color that makes the whole thing pop. Worth it.

At this point you’re going to ask: am I doing this right? If you’re making a total mess, then yes. Arrange all 8 of the chicken pieces in a normal sized pan. If I was making this for a real family, I’d have put the other three in the sides of this little pan. But I was cooking for a food blog and got all weird about turning a few pieces sideways. Hey! They’re cute! And you’re a mess. Go wash your hands.

While the chicken bakes, cut a few slices of fresh Mozzarella. Fresh, peeps. I mean the stuff that’s pure white, sold in big hunks, completely mild and delicious, and melts like a dream.

If you don’t eat a few extra pieces of cheese during this step you are a not human.

Ding! Chicken’s done. Top it with sauce and cheese and melt it to give it the final crown of Mozzarella glory.

Final step: fresh basil.

Layer the leaves, roll them up into a tight bundle, and cut thin slices at a vertical slant to make “ribbons.” Sprinkle the ribbons over the whole pan of melty, cheesy, baked Mozzarella chicken rolls and watch the color party happen right in front of your eyes.

The fresh basil, the tomato sauce, the creamy spinach bursting out of the seams, the Italian herb smells that will waft out of your open windows and make your neighbors wonder if they can come for dinner, AND the happy nutrition stats? It’s all there.

Would someone please outdo me with some kind of homegrown tomatoes made into homegrown sauce, because how amazing would that be?
I think I want a garden.

INSTRUCTIONS

Prep the chicken: Cut the chicken into 8 pieces and pound the pieces until they are thin (for quick cooking) and have expanded in surface area (for more filling). Place the breadcrumbs in a shallow bowl with 2 tablespoons of Parmesan cheese and set aside.

Prep the filling: Chop the spinach and saute it with the garlic and just a drizzle of olive oil for 2-3 minutes or until just barely wilted. Combine the sauteed spinach with the ricotta, Parmesan cheese, and 2-3 tablespoons of the egg whites. Place the remaining egg whites in a separate shallow bowl and set aside.

Assemble the chicken: Oil the bottom of a large baking dish and preheat the oven to 450 degrees. Place one piece of chicken on a flat working surface. Put a spoonful of ricotta-spinach filling right in the middle and roll the chicken up so that the edges meet to form a “seam”. Dip the entire chicken roll in egg whites, and then roll it in the breadcrumbs. Place in a baking dish, seam side down. Repeat for the remaining 7 pieces of chicken. Bake for 25 minutes.

Finishing touches: After 25 minutes, the chicken should be cooked through (white on the inside) and browned on the top. Cover the chicken with the marinara sauce and slices of fresh Mozzarella. Bake for another 3-5 minutes or until cheese is melting. Sprinkle with fresh basil.

NOTES

Don’t try to cram all the pieces too close together because if the sides are touching each other, they won’t get crispy. Leaving a little space between each piece allows the breadcrumbs to bake, brown, and crispify perfectly

INGREDIENTS

2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
1 cup whole wheat Italian style bread crumbs
6 tablespoons grated Parmesan cheese, divided
5 ounces fresh baby spinach
1 clove minced garlic and olive oil for sauteeing
1/2 cup part-skim ricotta cheese
1/3 cup beaten egg whites (I used something similar to Egg Beaters)
3 ounces fresh mozzarella cheese, thinly sliced
1 cup marinara sauce
fresh basil for topping

NUTRITION INFORMATION

Serving Size: 1 (148 g) Servings Per Recipe: 8

Calories 203.5 Calories from Fat 43 21% Total Fat 4.8 g 7% Saturated Fat 1.5 g 7% Cholesterol 75.9 mg 25% Sodium 301.9 mg 12% Total Carbohydrate 10.6 g 3% Dietary Fiber 1 g 4% Sugars 0.9 g 3% Protein 27.9 g 55%

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Are you ready for this? I’m taking the classic enchilada and giving it a healthy-ish makeover by swapping out the tortilla and carbs for sheets of zucchini made with the KitchenAid® Artisan® Stand Mixer and Vegetable Sheet Cutter attachment.

This is my new favorite kitchen accessory for my beloved KitchenAid® mixer. The ease in which it works definitely earns it a top shelf space in my kitchen. There are no special tricks to using it—just clamp it down and hit the switch. Don’t worry if your first few sheets aren’t perfect, give yourself a break. In fact, quick tip on this recipe, pick up zucchinis that are a bit thicker. It’ll make it easier to get more uniform sheet as you become familiar with the sheet peeler. But, should you get some broken sheets just overlap the the pieces by an inch. The zucchini sheets will be pliable enough to roll and no one will be the wiser.

In fact, my boys prefer this version to the traditional corn or flour rolled enchiladas. It’s a win for all of us because I think rolling these zucchini sheets is so much easier. For the filling, I kept it traditional, but if you have a specialized or killer recipe do the rest of us a favor and share it in the comments section. I’d love to know what spices you use for your sauce. Do you roast your peppers, toast your own spices? I want to know!

Now that you are in the know about the Vegetable Sheet Cutter attachment, can we talk about the possibilities? I have no less than a dozen-plus recipes I want to try. But next up is a butternut lasagna. I can’t wait to share this one, so stay tuned because it’s going to be epic!

PREPARATION

Using the thin blade on the Vegetable Sheet Cutter attachment process the zucchini, saving the cores for the filling of the enchiladas. Take the vegetable sheets and lay them between paper towels to help take car of any extra moisture.

Preheat your oven to 350ºF

Chop up the zucchini cores along with the onion, heat up the olive oil in a skillet over medium heat then add the chopped zucchini core and onion with a pinch of salt and sauté until the vegetables are soft and somewhat translucent, 5-6 minutes. Add the coriander and cumin and cook for a minute more to help bloom the spices then stir in the chicken and 1 cup of the enchilada sauce.

Set the filling aside and pour 1/4 cup into the bottom of a 2 qt baking dish.

Cut the zucchini sheets into 8” lengths, add 1/4 cup of filling to one end and roll it up. and place seam side down in the pan. Continue until you’ve used up all the filling then pour the rest of the enchilada sauce over the top, sprinkle with the cheese and bake for 20-30 minutes, until the cheese is melted and the sauce is bubbly.

Top with scallions and cilantro and serve with sour cream.

INGREDIENTS

3 large or 4 smaller zucchinis
1 tablespoon olive oil
1/2 large yellow onion
kosher salt to taste
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups shredded chicken
1 1/2 cups enchilada sauce
2/3 cup shredded colby jack cheese

To serve

green onions
cilantro
sour cream

NUTRITION INFORMATION

Serving Size: 1 (319 g) Servings Per Recipe: 4

Calories 359.8 Calories from Fat 80 20% Total Fat 9.2 g 27% Saturated Fat 2.1 g 15% Cholesterol 74.7 mg 24% Sodium 587.5 mg 27% Total Carbohydrate 27.6 g 15% Dietary Fiber 4.5 g 18% Sugars 5 g 20% Protein 14 g 35%

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These fun and easy stuffed mushrooms are full of easy barbecue pulled chicken, spicy pepperjack cheese, and fresh cilantro. This post contains affiliate links, which means if you choose to purchase something I’ll earn a small commission at no cost to you.

There are very few things in this world I love more than barbecue sauce. It’s just – ahhhh. So good. And a splash of BBQ can lend a quick smoky touch and immediate depth of flavor to even the easiest, simplest dishes.

They’re ready to bake in 15 minutes, and require just 5 main ingredients. But the amount of flavor you get from the pepper jack/BBQ/cilantro combination makes them seem much more complicated than they really are

Also, I have a real problem with soggy mushrooms, so here’s a nifty trick to help you keep your stuffed mushrooms roasted to perfection: place a cooling rack on top of a rimmed baking sheet, then place your stuffed mushrooms on top of the rack before baking them. I use an oven safe cooling rack like this one from Amazon!

The cooling rack keeps the mushroom caps elevated, which means they aren’t swimming around in whatever liquid they release as they cook.

The result is a perfectly roasted, much less messy mushroom. (I also use this trick for my Portobello Mushroom Pizzas!)

Just be careful moving the pan around – mushrooms like to roll around a bit on the cooling rack, so move slowly to avoid any flipped-over-stuffed-mushroom catastrophes.

Basically, this combo (awesome, easy, delicious stuffed mushrooms + a kitchen hack to keep them from getting soggy) is a winner. And it will help you look like a total pro in the kitchen even if all you have to work with is half an hour and no patience for actually cooking things. Plus, umm, vegetables + protein = HEALTHY, right?

INSTRUCTIONS

Heat oven to 375 degrees F.
Place a wire cooling rack on a baking sheet and place mushroom caps top-side down on top of the rack.
Salt and pepper mushroom caps to taste.
Place a cube of pepper jack cheese inside each mushroom cap. You may not use all of the cheese, and you may have to cut the cubes up a little smaller depending on the size of your mushroom caps. Just finagle it so that you have pepper jack cheese filling up as much of the mushroom cap as possible!

In a small bowl, mix together shredded chicken and BBQ sauce. Top each mushroom cap with a spoonful of shredded BBQ chicken.

Carefully place baking sheet with stuffed mushrooms into a 375 degree oven for 20-25 minutes until mushrooms are cooked through and cheese is melted.

Remove mushrooms from baking sheet and top with fresh chopped cilantro. Serve immediately.

NOTES

You could also use shredded pepper jack cheese in place of the cubes – I found the cubes to be a little quicker and easier.

Try to use a cooling rack that’s the same size as your baking sheet. I also recommend a rimmed baking sheet like this one (as opposed to a flat cookie sheet).

Move slowly when you’re picking up the baking sheet – mushrooms can roll around on the rack if you’re not careful, so keep an eye on them to avoid any spills!

INGREDIENTS

10 oz. baby portobello or white button mushrooms, cleaned and with the stems removed

salt and pepper to taste

3 oz. pepper jack cheese, cut into small (1/3″) cubes

1 cup cooked shredded chicken

1/2 cup of your favorite BBQ sauce

1/4 cup fresh cilantro, chopped

NUTRITION INFORMATION

Serving Size: 4 (72 g) Servings Per Recipe: 4

Calories 150.3 Calories from Fat 63 15% Total Fat 4.5 g 14% Saturated Fat 1.3 g 0,9% Cholesterol 52.2 mg 10% Sodium 199.2 mg 8% Total Carbohydrate 4 g 1% Dietary Fiber 1.4 g 5% Sugars 1.8 g 7% Protein 5.1 g 12%

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These Hawaiian Chicken Kabobs are a colorful and tasty meal for summertime and so very easy to make too!

These Hawaiian Chicken Kabobs are anything but boring and taste like a summer party in your mouth! With juicy pineapple, colorful bell peppers and savory onion, these chicken kabobs are fresh and delicious, perfect for outdoor entertaining and summertime parties.

For your recipe seeking pleasure, I’ve prepared a few reasons of why I think kabobs are the most fun (funnest?) of all summer grilling foods. If you want to skip this nonsense just go straight to the recipe at the bottom.

Preparation: Getting these Hawaiian Chicken Kabobs together is all kinds of awesome. You can make them in a pretty pattern or personalize it. It’s like making those macaroni necklaces but for adults and it tastes good and you don’t wear it.

Fruit + Meat: In the great tradition of American food, you don’t usually mix fruit and meat, but why not? It’s so awesome and delicious! Like the age old struggle of whether to put pineapple on pizza. I can’t think of any other situations where people would even think to argue about combining meat with fruit, so just do it, pineapple with anything is wonderful!

Pretty Colors: Most summery, outdoor foods are delicious, but not particularly pretty (I’m looking at you barbecue pulled pork). But these Hawaiian Chicken Kabobs are so colorful and pretty! No shame if you match your outfit to your kabob, or your kabob to your outfit. They’re eye-popping on a picnic table and 100% instagram worthy.

Now I’m no Buzzfeed, but that’s a pretty dang good list if I do say so myself.

As for the Hawaiian Chicken Kabobs recipe itself, it’s super simple. First, whip up the marinade ahead of time by combining the spices and various oils and juices. The chicken needs some time to marinate before cooking, so just make sure you’ve got that taken care of before you even think about getting hungry for dinner. Save half the marinade to baste while the kebobs are grilling.

Once you’re ready to fire up the grill, go ahead and thread the chicken, peppers, onion and pineapple on the skewers and brush a bit of olive oil on the veggies. Oil the grill grate and place the kabobs on medium heat, turning every 4-5 minutes. Don’t forget to baste! Grill until the chicken is done, which takes about 15-20 minutes. Pop those suckers off and enjoy!

PREPARATION

Create marinade in a small sauce pan over medium heat by whisking together soy sauce, pineapple juice, honey, sesame oil, garlic powder, ground ginger, salt and pepper. Bring to a simmer. Separately, whisk together cold water and corn starch until combined. Slowly stream cornstarch mixture into marinade. Whisk all together. Return to a simmer; allow to simmer, whisking occasionally, for 3-4 minutes until marinade thickens. Remove from heat. Set aside.

Place diced chicken in a large plastic zip-top bag or bowl. Add half of marinade; toss to coat chicken. Seal/cover chicken; refrigerate at least 1 hour up to 4 hours.

If using wooden skewers, soak in water for at least 30 minutes.
Preheat grill to medium heat.

Alternately thread chicken, peppers, onion and pineapple onto skewers. Brush olive oil on vegetables.
Oil grill grate. Place kabobs on grill over medium heat. Grill, turning every 4-5 minutes and basting with remaining marinade until chicken is done; about 15-20 minutes.

Marinade can be made ahead, then kept covered and refrigerated for up to 3 days.

To broil kabobs in oven, preheat broiler. Line baking sheet with baking parchment. Arrange kabobs in individual layer on baking sheet. Place under broiler; broil, every 5 minutes turn and baste with remaining marinade until chicken is done. About 15-20 minutes.

INGREDIENTS

1/4 cup soy sauce (or tamari)
1/4 cup canned pineapple juice
3 tablespoons honey (or brown sugar)
2 tablespoons sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup cold water whisked
1 tablespoon corn starch
4 boneless, skinless chicken breasts, trimmed and cut into 1 1/2-inch pieces
3-4 bell peppers, cut into 1 1/2-inch pieces (colors of your choice)
1 large red onion, cut into 1 1/2-inch pieces
2 cups pineapple chunks
1-2 tablespoons olive oil (or more sesame oil)
oil or grill cooking spray for grill grates

NUTRITION INFORMATION

Serving Size: 1 (344 g) Servings Per Recipe: 6

Calories 366.7 Calories from Fat 181 49% Total Fat 20.1 g 30% Saturated Fat 4.3 g 21% Cholesterol 72.6 mg 24% Sodium 1419.3 mg 59% Total Carbohydrate 19.4 g 6% Dietary Fiber 2.9 g 11% Sugars 13.2 g 53% Protein 28.6 g 57%

HEALTH BENEFITS

Control of Blood Pressure

Chicken consumption has been found to be useful in controlling blood pressure as well. This was observed in people with hypertension and in many African Americans, though the diet was also comprised of nuts, low-fat dietary products, vegetables, and fruits.

Reduced Cancer Risk

Studies have found that in non-vegetarians, a higher consumption of red meat, pork/ham increased the risk of colorectal cancer, while in chicken and fish eaters, the risk of developing this cancer in later life was reduced, although the evidence is not conclusive.

Reduced Cholesterol

The amount of saturated fat and cholesterol found in red meat such as beef, pork, and lamb are much higher than the levels found in chicken, fish, and vegetables. Therefore, the American Heart Association has advised consuming chicken or fish instead of red meat for a lowered risk of cholesterol and subsequent heart disease development. The AHA also says that consuming chicken or fish must be limited to normal levels, as excessive consumption can also lead to the development of heart disease.

Treatment of Common Cold

Intake of warm chicken soup also provides relief from common cold, including symptoms like a congested nose and a sore throat.

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For our evening meal last night we made a rotisserie chicken purchased from our local meat store – free range, no antibiotics, and no hormones. It tasted like the chickens we had growing up – delicious! As long time “empty-nesters,” we faced the usual next day leftover problem. Joanie’s solution was to make a classic chicken salad. To kick it up a notch she decided to prepare the salad in a “Caprese style.” We were off to search for tomatoes. Chicken salad stuffed tomatoes are low carb and tasty!

Serving the salad stuffed inside the tomato is what makes it a salad. We found home-grown large tomatoes grown from farms in the White Mountains. That is a treat for us in the hot summer heat of Arizona. The temperature is cooler in the mountains and the tomatoes are firm and delicious. You can also use smaller tomatoes and serve the chicken salad as an appetizer. Filling a lettuce wrap or an endive spear with the chicken salad would also make a perfect salad.

Chicken Salad Ingredients

Our rotisserie chicken is the base for this salad, but the avocado mayonnaise is the “glue” that holds it all together. Regular quality mayonnaise would work, as well. But, avocado mayonnaise has similar properties found in olive oil. It is high in fat, loaded with potassium, and also helps with weight loss. Studies also suggest it provides cardiovascular benefits and even benefits for our eyes.

One unique feature of Joanie’s recipe is that it is loaded with vegetables. Celery is the usual ingredient for chicken salad. Her chicken salad recipe also adds red onion and green onion. She also added basil. After all, it is a Caprese-style recipe. It is also lighter on the mayonnaise than most chicken salad recipes. Joanie used sour cream to provide a different flavor than just mayonnaise.

Adding to the creaminess is fresh mozzarella. Often called “buffalo mozzarella,” it is readily available and combined with the tomato provides the classic “Caprese-style.” All it needs is a garnish of fresh basil and you have perfection.

Bacon – bacon – bacon! Look closely and you will see bacon crumbles in the salad. Bacon makes everything better!

Chicken Salad Preparation Tips

After removing the tomato tops, use a pairing knife to cut a 1/4 inch circle around the edge of each tomato. Then use a spoon or melon scooper to remove the pulp or flesh of the tomato. It will then form a hollow shell. Make sure to save the inside of the tomato to make another dish. Marinara sauce is always our “go-to” for over ripened tomatoes or leftover tomato pulp.

It is a good idea to place the tomato cups upside down on a paper towel for a few minutes to drain any excess liquid from the inside. This will give you time to prepare the rest of the chicken salad.

Taste your chicken salad when mixed for saltiness. Bacon does vary in terms of its saltiness so we suggest mixing and tasting before adding your salt. You do not want the chicken salad to have an overwhelming amount of salt. Joanie also likes to add celery salt in addition to the chopped celery. It really does add to the taste! Stuff the tomatoes – garnish with basil and enjoy!

INSTRUCTION

Slice the tops off of the tomatoes and scoop out the fleshy inside pulp. Place tomato cups upside-down on a paper towel to drain the liquid from the inside.

Combine all remaining ingredients is a large bowl and mix well. Adjust the saltiness to taste based upon the salt content that is added by the bacon. Save some of the bacon crumbles and green onion for garnish.

Fill the tomato cups with the salad mixture.

Top with garnish of green onions and reserved bacon crumbles and basil leaves.

INGREDIENTS

2 cups Chicken chopped
1 cup Celery finely chopped
1/2 cup Red onion chopped
3 Green onions sliced
1 cup Fresh mozzarella diced
1 cup Crumbled bacon
1/2 cup Sour cream
1/2 cup Avocado mayonnaise or regular mayonnaise
1/2 teaspoon Pepper
1/2 teaspoon Celery seed
1/2 teaspoon Sea salt
6 Tomatoes large
6 Basil leaves

NUTRITIONAL INFORMATION

Calories 375 Calories from Fat 279 Total Fat 31g 48% Saturated Fat 9g 45% Cholesterol 64mg 21% Sodium 801mg 33% Potassium 522mg 15% Total Carbohydrates 7g 2% Dietary Fiber 1g 4% Sugars 4g Protein 15g 30% Vitamin A 28.9% Vitamin C 23% Calcium 14.6% Iron 5.7%

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One Pan Roasted Honey Orange Chicken and Potatoes with incredible flavors, simple to prepare, everything you want in a hearty and comforting meal

Since it’s officially February and it’s baking season for me, this is probably the last savory dish, well maybe not savory but the last “dinner” dish you’ll be seeing for a while. With that being the case, I thought I should give you something that truly represents my style of cooking and what I’m all about when it comes to simple but incredibly flavorful meals. This is where this one pan roasted honey orange chicken and potatoes sheet pan dinner comes into play.

Now that’s a mouthful, literally and figuratively. I also think that this dish is perfect for the holidays coming up especially if you garnish it with some pomegranate seeds and parsley. Not only will it impress your guests, but they’ll be asking you for this recipe, trust me on that.

Now let’s talk about these baby potatoes a bit. Usually baby potatoes only require about 20 to 30 minutes to bake, however I wanted these potatoes to get a nice and dark brown color over them and from the honey mixture from the chicken they caramelized on the bottom, which made them incredibly delicious. Totally up to you how you cook them though, you can always just add them about half hour before the chicken is done roasting.

The combination of honey with the chili garlic sauce is so good, and don’t be afraid to add more if you need to. The chili garlic sauce gives a punch of fiery and tangy goodness and adds a lot of freshness too. Then let’s not forget the orange which gives it a bit of citrusy flavor as well. You may also choose to squeeze some more orange juice over the chicken thighs, trust me, you’ll love it!

PREPARATION

Preheat the oven to 425 F degrees. Line a baking sheet with parchment paper.

In a large bowl toss together the baby potatoes with the olive oil, Italian seasoning, salt and pepper. Set aside.

Microwave the honey for about 20 seconds just so that it warms up a bit, then whisk it together with the garlic chili sauce in a small bowl. Place the chicken thighs skin side down on the prepared baking sheet. Brush each thigh generously with the honey mixture, then season with a bit of salt and pepper. Flip the thighs over so that the skin side is up and repeat brushing with the honey mixture and seasoning with salt and pepper.

Scatter the potatoes around the chicken thighs then place the orange slices overtop.

Bake for about an hour until the skin is golden brown and the meat easily detaches from the bone. The potatoes should also be nicely baked and golden brown.

Garnish with pomegranate seeds and parsley if preferred. Serve while warm.

Recipe Notes

Usually baby potatoes only require about 20 to 30 minutes in the oven, but I wanted these potatoes to be nicely roasted and browned. Because they roasted together with the honey mixture from the chicken, the potatoes almost caramelized on the bottom. If you prefer your potatoes less cooked, simply add them 30 minutes into roasting the chicken.

Drumsticks can also be used in this recipe with no change to cooking time, temperature or ingredients.

If you're using skinless boneless thighs, the roasting time will only be around 30 minutes.

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

INGREDIENTS

For Potatoes

1 1/2 lbs baby potatoes cleaned
1 tbsp olive oil
1 tsp Italian seasoning
1/4 tsp salt
1/4 tsp black pepper ground

For Chicken Thighs

1/4 cup honey
1 tbsp chili garlic sauce
6 chicken thighs with skin and bones
1 medium orange cut into slices
1/2 tsp salt
1/2 tsp black pepper ground

Optional

1/4 cup pomegranate seeds
1/4 cup fresh parsley chopped

NUTRITIONAL INFORMATION

Calories 403 Calories from Fat 189 Total Fat 21g 32% Saturated Fat 5g 25% Cholesterol 110mg 37% Sodium 524mg 22% Potassium 716mg 20% Total Carbohydrates 32g 11% Dietary Fiber 2g 8% Sugars 13g Protein 20g 40% Vitamin A 1.8% Vitamin C 27.1% Calcium 2.7% Iron 10.1%

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Crispy Baked Parmesan Chicken Wings – These chicken wings are baked crisp to a golden perfection, then smothered in a Parmesan cheese, parsley and chili flakes mixture. It’s finger licking good!

So you like wings, don’t you? Do you like them fried? You probably do. But wings don’t need to be fried. I NEVER fry chicken wings, unless I’m making this buttermilk fried chicken. Why would you want to fry wings? Wings excel in the oven, my friends. They’re the perfect little pieces of meat surrounded by a nice layer of fat that when baked in the oven, the fat slowly melts away causing the wings to perfectly crisp up to a golden perfection. Baked chicken wings are perfection, most of the time I just like them with salt and pepper but then sometimes I like them saucy and sticky and other times I prefer them smothered in Parmesan cheese.

Parmesan cheese with loads of parsley, salt and pepper, some garlic powder and lots of red pepper chili flakes. Oh yeah, you want those chili flakes because that’s how you kick it up a notch and go from ordinary but still good crispy baked wings to extraordinary crispy baked wings with a kick! And I loaded these babies with Parmesan cheese because I’m nuts about it. I think it’s funny that some peeps don’t like Parm cheese because they think it smells like dirty feed, but you need the good stuff, and grate it yourself. The good stuff is really good, still smelly but in a good way. I eat Parmesan cheese on its own, that’s how much I love it, and yeah I do put it on everything!

But baked wings are to be appreciated. All you need is to have faith that they will come out nice and crispy and perfection. Then just load them up with your faves, in this case this Parmesan mixture, and life is all good again.

PREPARATION

Preheat oven to 425 F degrees. Line a baking sheet with parchment paper, this will save you from scrubbing the baking pan until tomorrow.

Season the wings generously with salt, pepper and the 1/2 tsp of garlic powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they're golden crisp.

While wings are baking, mix all the Parmesan mixture ingredients together in a small bowl.

When the wings are done baking, transfer them to a bowl right away. Dump the Parmesan mixture over the wings and toss well, making sure each wing is fully covered with the Parmesan mixture. Serve right away.

Recipe Notes

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used

INGREDIENTS

2 lbs chicken wings
salt and pepper to taste
1/2 tsp garlic powder

Parmesan mixture

1/4 cup Parmesan cheese grated
1/4 cup chopped parsley
1 tsp red pepper chili flakes
1/2 tsp garlic powder
salt and pepper to taste

NUTRITION INFORMATION

Amount Per Serving (249 g)

Calories 301 Calories from Fat 189 Total Fat 21g 32% Saturated Fat 6g 30% Cholesterol 98mg 33% Sodium 200mg 8% Potassium 221mg 6% Total Carbohydrates 1g 0% Dietary Fiber 0g 0% Sugars 0g Protein 24g 48% Vitamin A 13.9% Vitamin C 7.1% Calcium 9.4% Iron 8.5%

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