Lots More Chicken – What Do I Do?

Click to order from Zaycon

Yesterday I sat in my car waiting in line at a local pick up spot to claim my case of Zaycon Chicken. A car full of fussy, fighting, whiny kids, for chicken. Was it worth it? Yes. The chicken is delicious, thick and tasty. Tho next time, I might leave the kids at daycare and pick them up AFTER Ive got my chicken.

But this leaves me with a problem. Not the kids, the chicken. What do I make with it? I have a website full of yummy chicken recipes, but what do YOU want to see up here? Any favorites you might be looking for a spin on? Its getting closer to sunny around here in the Pacific Northwest, perhaps some barbecue? What’s on your plate? What is your favorite chicken dish. Share here and we can all delight!

Chicken Fajitas

I think the title says it all. Chicken fajitas, yum yum! I had a significant amount of chicken to cook through. And, Ive recently started working on my eating habits in an effort to be more healthy. So, here are the EASY yet tasty chicken fajitas. Oh by the way, the Zaycon Chicken event is coming to a location near you! Use this link to sign up and order some if you haven’t already, use this link: https://www.zayconfoods.com/refer/zf145636 to order some yummy chicken! (I do receive points if you use this link as a referral for the business)

3 Zaycon Chicken BreastsSeasoning
Johnnys Seasoning
Grill Mates Mojito Lime Seasoning
Flour or Corn Tortillas
Sour Cream
Sliced Olives
Lettuce or Cabbage, shredded

Pre-heat oven to 350 degrees. Spray a pyrex casserole dish with non-stick spray, sprinkle the bottom with Johnnys seasoning and Grill Mates seasining. Pat Chicken Breasts dry and place in casserole dish. Sprinkle the top of the chicken with Johnnys and Grill Mates. Don’t use too much because the lime taste is strong (but pleasant) and can overpower the chicken. Cover with foil, bake for 45 min or until chicken is 145 degrees.

Let the chicken rest for 5 min while preparing remaining ingredients for toppings. Slice the chicken crossways in thin slices. Stack on a tortilla and top with the toppings of your choice.

Deconstructed**Healthier alternative is to have a deconstructed fajita, sans tortilla. That way its not quite a salad (heavy on the greens) but is still fajita like and fulfilling.


Baked Chicken Breasts with Ultimate Pan Sauce

Whats to eat this Wednesday? Why some wonderfully baked chicken breasts with the ultimate pan sauce. Why pan sauce, because I like it and sauces don’t have to be completely unhealthy or even creme based.

Baked Chicken Breasts with Ultimate Pan SauceChicken

2 Chicken Breasts (see Zaycon Chicken)
2Tbsp Olive Oil
Johnnys Seasoning Salt
Chicken Seasoning (Kirkland brand)
1 med Onion, yellow diced
1 Clove Garlic
1Tbs flour
1 can low-sodium Chicken Broth
2tsp Apple Cider Vinegar
3Tbs Cold Butter cut into 1Tbs pieces

Pre-heat the oven to 350 degrees. In a heavy bottomed skillet, heat over medium heat until thoroughly heated. While pan is heating, dry chicken breasts and coat with 1st: Chicken Seasoning 2nd: a sprinkle of Johnny’s Seasoning. Add Olive Oil to the pan. Make sure Olive Oil is shimmering, just below the smoking point.

Add Chicken Breasts to the pan and sear the outside. They Zaycon chicken breasts are really thick, so even if it takes 2-4 min per side, you are not cooking meat all the way through. Place Chicken in glass pie plate, cover with foil and put in oven for 25-35 min or until the chicken registers 165 on the instant thermometer.

While the Chicken is baking, place the pan back on the stove. You see all the crusty stuff left on the bottom (hopefully not burned because you just used medium heat), that is where the good flavor is! Make sure the pan is hot, but not scorching and the leavings are not burned. If anything burns at this stage, your sauce will taste bitter.

PanSauceAdd the diced Onion to the pan and let soften, after 1 min when the onions have begun to sweat, add the Flour. Stir for about 3 min until flour is a nutty brown color. Add garlic and stir until fragrant, no more than 1 min. Whisk the can (approx. 2 cups) of Chicken Broth into the pan. Simmer the sauce until it has thickened reduced. Add the Vinegar to brighten the flavors and last, whisk in the butter, one chunk at a time to give the sauce a richness. Pull the pan of the stove.

Pull the Chicken out of the oven, pour accumulated juices from the pie plate into the sauce and whisk again. Nestle the pieces in the pan to rest for about 10min. This will allow the meat to release more juice into the sauce and then suck it right back up.

Slice, serve and enjoy!

Chicken and Dumplings

dumplingsLast week, I posted how to make a delicious chicken stock. This is a versatile base to use in soups, sauces and glazes. I love to make chicken and dumplings with this stock, and it is a family favorite. I say nothing is better than a fluffy biscuit floating in a sea of chicken, veggies and silky, yummy sauce!


6 C Chicken Stock
4-6 ribs of Celery
3-6 Carrots
1 medium Onion
1 clove Garlic
2 cups cubed or shredded Cooked Chicken
Parmesan Cheese


In soup pot over medium heat, chop onion and saute until just soft, add garlic and cook until fragrant, 1 minute or less. (Cooking the onion and garlic first mellows the taste, but be sure not to burn it.) Add the Stock and chopped Celery, Carrots. Simmer the soup for about an hour or until the vegetables are tender. Mix the dumplings according to Bisquick directions, then add another Tbs of milk to make sure the dumplings are a little soggy. ***Here is the secret*** let the dumplings sit for about 3 minutes. This lets them start to raise in the mixing bowl. Scoop out tablespoon-fulls of dumpling dough and place in the gently simmering pot. Do not have the pot at a rolling boil because the dumplings will cook too fast. If you put the soup on a gentle simmer, and cover the first 1/2 of cooking time (read directions on Bisquick box) the dumpling will melt a little into the pot while it is cooking. This makes the sauce really creamy and yummy, without the adding cream to the sauce.

When the dumplings are done cooking serve and garnish with grated Parmesan cheese.

**Note: be prepared for many more chicken recipes as I move through my 40 pounds of chicken breasts!

Chicken Quesadilla Casserole

My Version Chicken Quesadilla CasseroleI have adapted this recipe from an old family favorite. When we are on a tight budget and need to find something yummy, but are also cleaning out the fridge a little. We always seem to have left over baked or rotisserie chicken because it is easy to make and goes with every type of side.

1 Burrito Style flour Tortilla
3 C diced or shredded cooked chicken
1/2 C finely diced Celery (orig reciepe called for cilantro)
1 small tin of roasted ortega jalepenos
2 C Shredded Cheese (cheddar, jack or colby – whatever is handy)
2 Eggs
1 C Milk (orig recipe called for whole, but I used 2% and it was fine)
1C Flour
1tsp Baking Powder

Americas Test Kitchen Picture - Prettier


Preheat oven to 450 degrees. Spray pie plate with non-stick spray. Spray Tortilla on both sides. Place the Tortilla in the pie plate. Mix the Chicken, Celery, Jalapenos together and press on top of Tortilla. Beat Eggs, Milk, Flour and Baking Powder together. Pour egg mixture over chicken mix in the pie plate. Lift edges where needed so it trickles throughout.  Top with Cheese. Bake for 20-30 min until the top is golden and dish is bubbly.