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chicken breasts

Chicken Fajitas

November 8, 2013

chicken fajitas

I’ve been feeling quite proud of myself lately for the fact that I have been cooking dinner during the week for us. Earlier on when I was dead tired to the world we did the cereal and boxed mac and cheese thing quite regularly. This week we only had cereal for dinner once!

chicken fajitas_0

And I’ve been baking. Maybe it’s the nesting stuff kicking in? I thought that would be more related to things like laundry, cleaning, and decorating, though. Either way people in my and Price’s office seem to enjoy it when I bring in goodies. I’m just making it up to them in advance for my 3 months away while on maternity leave.

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Ugh, don’t get me started on maternity leave. 12 weeks?!?!? That is going to go by in a blink of an eye. :-/ I’m sure there will be plenty of nights of cereal or boxed mac and cheese during that time period was well… it all comes in cycles.

Well, one of the yummy things I whipped up this week for dinner were these Chicken Fajitas. I had them in mind to celebrate this weekend’s NASCAR race in Phoenix. I couldn’t resist making fajitas for my Sprint Cup Snacks series once I had that them in my head!

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I actually prepped these one morning before work by making the marinade, trimming the chicken, and setting it all up to marinate for the day. So when I got home all I had to do was take out the chicken, cut up the veggies, assemble the toppings, and just cook the chicken and then the veggies. It all came together quite quickly and nicely. Plus you cook the chicken and then the veggies using the same pan so clean up was pretty quick too!

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These chicken fajitas will be a hit at your house this weekend or any week night. Plus if you make a mega batch you can give your significant other leftovers for lunch to make up for the cereal you served for dinner earlier on in the week. ha!!

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Chicken Fajitas

Makes 4 servings

Ingredients

  • 1 1/2 pounds boneless skinless chicken breasts
  • Salt
  • 2 Tbsp canola, safflower, peanut or grapeseed oil (a high smoke point oil)
  • 1 large onion, sliced into 1/4-inch strips
  • 3 bell peppers of various colors, sliced into 1/4-inch strips

For the marinade

  • 2 Tbsp lime juice
  • 3 Tbsp olive oil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 jalapeno, seeded and minced
  • 1/4 cup chopped cilantro

For assembly

  • 8-12 flour tortillas
  • Your prefered toppings: shredded cheese, salsa, sliced avocado/guacamole, sour cream, thinly sliced iceberg lettuce dressed lightly with salt and cider vinegar

Process

  1. Depending on the size of the chicken breasts, slice them in half horizontally, so that the center thickness is around 1/2-inch to 3/4-inch thick. *Do not pound the chicken breasts, doing so will not result in the right texture/consistency for fajitas.*
  2. Mix all the marinade ingredients together in a large bowl. Add the chicken, coating well, cover, and let marinate at room temperature for 1 hour or in the refrigerator for up to 8 hours, but remove them an hour before cooking so that they can come closer to room temperature.
  3. Once done marinating, wipe off most of the marinade and sprinkle the chicken with salt.
  4. Heat a large cast iron frying pan on high heat for 1 to 2 minutes. Add a tablespoon of canola oil to the pan. As soon as the oil begins to smoke, lay the chicken breast pieces in the pan. Let the chicken cook undisturbed for 2-3 minutes, until you have a good sear.  Once seared well on one side, turn the pieces over and cook for another 2-3 minutes until well seared on the second side.
  5. Once seared on the second side, remove to a cutting board, stack the pieces on top of each other, and cover with aluminum foil to rest for 5 minutes. If you want to test for doneness, cut into one piece with the tip of a sharp knife.  It should be just done, if not, you can put it back in the hot pan for a minute or two.
  6. While the chicken is resting, cook the onions and peppers. Add another tablespoon of oil to the very hot frying pan. As soon as the oil is hot, add the onions and peppers to the pan.  Use a metal spatula to scrape up some of the browned bits from the chicken and stir to coat the onions and peppers.  Spread the onions and peppers in an even layer in the pan, letting them cook undisturbed for 2 minutes so they sear with some blackening. Stir the vegetables and continue to cook for another 2 minutes.
  7. Slice the chicken against the grain into strips.  Serve at once with the peppers and onions, some warm tortillas, and your preferred toppings.

Adapted from Simply Recipes

Filed Under: Poultry, Recipes Tagged With: chicken, chicken breasts, Chicken Fajitas, dinner, flour tortillas, mexican, Onions, peppers, Phoenix, Phoenix International Raceway., sprint cup snacks

Spanakopita Stuffed Chicken Breasts

February 20, 2013

Spanakopita Stuffed Chicken

When we first got Kemper I took most of the next week off so I could run outside with him every hour-ish so we could get him trained quickly. Well in hopes of that. Also in making wrong assumptiongs… I thought I would get so much blogging, scrapbooking, cleaning done while he sleep but that is a big fat no since I just ooed and awwed over him while he slept. Seriously. Hopeless.

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At least I did manage to make some great meals for my lunches and for our dinners that week. I’ve been looking all around at the mass quantities of cookbooks I have and I’ve decided that I need to actually crack them open and make some recipes from them. The first one I grabbed was The Ultimate Casseroles Book: More than 400 Heartwarming Dishes from Dips to Desserts. This is such a fantastic Better Homes & Gardens cookbook. There are so many great recipes in there that I’ve flagged. The book is so full of post-it’s now it’s a bit crazy.

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I suggest that you try the Spanakopita Stuffed Chicken Breasts because they were just fantastic. I love spanakopita with it’s puff pastry pockets stuffed with spinach, salty feta, and fresh lemon. Stuffing the chicken breasts with that mixture was a great way to spice up some chicken for dinner. I love Greek inspired dishes and this is one that I will make again.

I made some changes along the way but it still worked out just a planned. Mainly, I used boneless skinless chicken breasts instead of bone-in, skin-on chicken breasts. My preparation of the chicken differed as I didn’t stuff the spinach mixture between the skin and breasts, but created a pocket myself. Also, the recipe called for 3 tablespoons snipped fresh dill added to the spinach mixture, but I didn’t have it around so I didn’t want to buy it just for this as I don’t really like dill anyway.

Spanakopita Stuffed Chicken Breasts

Serves 6

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup finely chopped onion (1 medium)
  • 2 cloves of garlic, minced
  • 10oz box of frozen chopped spinach, thawed and well drained
  • 1/3 cup crumbled feta
  • 1/4 ground nutmeg
  • 1 medium sized lemon
  • 1/4 teaspoon ground black pepper
  • 4 skinless chicken breasts (approximately 2 pounds)
  • 1/2 teaspoon salt
  • 1 medium sized lemon, cut into wedges

Process

  1. Preheat oven to 375 degrees. Prepare a 3 quart casserole dish by spraying with non-stick cooking spray.
  2. In a medium skillet, heat the extra virgin olive oil over medium heat. Add the onion and garlic and cook until translucent (about 4-6 minutes). Remove from heat then add the spinach, feta, nutmeg, pepper, and the juice from 1 lemon. Combine all the ingredients  and then divide into 4 equal portions.
  3. Cut large pockets into the chicken breasts. Put 1/4 of the spinach mixture into each open chicken breast. Close the chicken breasts as much as possible and place in the casserole dish. Add the lemon wedges to the casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
  4. Bake for 35-45 minutes or until chicken is no longer pink (170 degrees).

Filed Under: Poultry, Recipes Tagged With: Better Homes & Gardens cookbook, chicken, chicken breasts, dinner, feta cheese, greek chicken, Lemon, nutmeg, onion, spanakopita, Spanakopita Stuffed Chicken Breasts, spinach, stuffed chicken, stuffed chicken breasts, The Ultimate Casseroles Book

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