Tag Archives: chicken

Wheat & Brown Sugar Crusted Chicken Sandwich

22 Jun

A few weeks ago my mom, Keira and I took a drive to Albany, NY to visit my grandma and help her move in to my aunt’s house. After we arrived there Friday afternoon, we spent the rest of the day moving things here and there, organizing and getting ready for the more labor-induced Saturday that was quickly approaching. By 6pm we were starving. And so Omi (my gma), Maria (Mama Roy), Aunt Susie, Keira and I set out to find some grub.

“Oh look!” says Maria excitedly as we begin to approach a cute little bar/restaurant called The Ginger Man. “There’s my old stomping grounds!”

[Stomping grounds? Nerd alert…]

alloveralbany.com/images

Then she talked enthusiastically about how she and her friends used to “hang there” when she was in high school. The twinkle in her eyes was unavoidable. There you have it – we would dine at The Ginger Man.

It was in an interesting location – sandwiched between two multi-family homes that were obviously used for housing University of Albany students. I was skeptical at first but figured I’d go along with it – for Maria.

I ordered the Hazelnut Crusted Chicken: A thinned chicken breast coated with finely ground hazelnuts on grilled focaccia bread with lettuce, tomato, basil mayo and roasted red peppers. My mouth is watering as I type this. It. Was. Un. Be. Lievable. The side of sweet potato fries didn’t hurt, either.

To this day, I still think about this dish. And so I decided to do my best to replicate it however instead of using a hazelnut coating, I used whole wheat flour and sweetened it up a little with some brown sugar. I also used red pepper hummus in place of the mayo to make it even healthier. And finally, because I didn’t have any focaccia rolls, I used whole wheat Kaiser rolls instead.

Serves 2

Ingredients:

1 large chicken breast, sliced in half lengthwise

¼ cup whole wheat flour

1 tsp brown sugar

2 tbsp red pepper hummus

2 tbsp roasted red peppers

2 slices provolone cheese

A few slices of red onion

A couple lettuce leaves

A few slices of tomato

2 whole wheat Kaiser rolls

Directions:

1.  Preheat oven to 375 degrees.

2.  On a plate or in a shallow bowl, mix together the flour and brown sugar and set aside.

3.  Wash and dry chicken thoroughly then coat both pieces well with the flour and brown sugar mixture.

4.  Place the chicken in a baking dish and bake for 20-25 minutes in your preheated oven.

5.  While chicken is cooking, toast your rolls and start assembling the sandwich with your lettuce, tomato and onions on the bottom half of the roll.  Spread hummus on the top half of your rolls.

6.  When chicken is done cooking, cut each piece of chicken in half so that both pieces fit nicely on your roll.  Top with roasted red peppers  – which truly take this sandwich to the next level – and provolone cheese and then add the “lid” to your sandwich.

7.  Try very hard not to scarf this brilliance down… savor every bite!

I added a little ketchup to mine.... holy perfection.

I can’t wait for lunch tomorrow… because yes, I made enough to carry on this meal into tomorrow afternoon.  MMmmm… enjoy!

– Alex

Chicken and Shrimp Drowned in Veggies

21 Jun

I feel like it’s been sooo long since the last post but there’s a good reason for it:  The Sliva clan went to a wedding over the weekend and then celebrated Father’s Day so it was certainly a pretty busy weekend.  The wedding was great – we all had a really good time just all being together.  It’s tough to get ALL the sibs together (and they’re significant others) in one room at any given time!!

Jaxon & Alex

Mr. & Mrs. Bear

The whooole gang... minus Keira Bedeira

Meg (Jimmy’s girl), Jim Bob, Andrew (sister Dan’s man), Jackie, Mom, Dad, Bridgey Boo, Alex & Mike

All the girlies plus lucky Andrew

Yup, a good time was had by all…. between eating (fantastic) food and drinking (yummy/sinful) cocktails, we were in for a good cleanse in the days to come… which brings me to my next recipe: chicken & shrimp covered in veggies with a lil’ whole wheat pasta.

I’m going to give you just a rough idea of what I did because I really didn’t measure anything – just threw it all into a pan and brilliance was made.

Ingredients:

Some chicken, cubed into bite-sized pieces

A good handful of uncooked shrimp

Lots of red/green/yellow bell pepper slices

3 or 4 Asparagus spears, chopped into thirds

Red and white onion slices

A little bitta garlic

A splash of white wine

A squirt or two of lemon juice

A healthy handful of fresh basil, chopped

2 oz cooked whole wheat spaghetti

A sprinkle of Pecorino Romano cheese

Salt and pepper, to taste

Directions:

1.  Make the spaghetti according to package directions.

2.  Sautéed the peppers, onions and chicken in the garlic, white wine and lemon juice until chicken is cooked through, about 10 minutes or so (depending on how big your pieces are).  Add the shrimp and cook until pink.  Add salt and pepper and toss.

3.  Add cooked pasta, toss together and throw it into a nice big bowl.  Add basil and cheese.  Dig.  In.  YUM.

There’s nothing like a big bowl of colorful, crunchy, vegetabely (yup, new word in our book) healthiness to get back on track for the week!  Bon Appétit!

Chicken & Sweet Potato Rainbow Skewers

8 Jun

I have had this dinner planned for tonight since yesterday morning when I went to the grocery store.  It is such a summery meal made of mostly peppers and red onions onions with some chunks of chicken marinated in teriyaki sauce and sweet potato cubes.  Holy healthy!  Let’s get started!

First I preheated my oven to 350.  Then I washed the chicken breasts and cut them into small chunks.  I marinated the chicken with teriyaki sauce for about 30 minutes.  While the chicken was marinating I chopped up a yellow, red and green pepper as well as a whole red onion and put each of them into their own bowls for easy skewing!

I also zapped a small sweet potato in the microwave for about 3 minutes and cubed it.

By then it was time to assemble the skewers and which way I liked.  There was no particular order, just played around for a bit until the skewers were nice and full.

I placed them on a baking rack, little salt, little pepper, and into the oven they went for about 20 minutes.  The finished product was absolutely awesome.  Nice and crunchy peppers and onions, juicy chicken and sweet, sweet, sweet potatoes!  This meal covers just about every desire one could have in a summertime meal.

There are only 2 skewers here on my plate but they were so tasty that I went back for a third!

– Alex