Heavy Metal Spatula: Baked chicken

Sunday

Chicken Mexi-Italian Bake

Chicken Mexi-Italian

This is a good one just made it up because I had some chicken I needed to cook or freeze. So cook it is. I grabbed a few items from the pantry. I usually cook fresh. We make our own tomato sauce and grow a lot of our own vegetables but I do have a pantry with emergency cans.

Let us get started

Ingredients

5 chicken breasts (trim the fat and gristle but freeze for soup)
Mushrooms use the ones you like I use plain old button
A small can of green chilies not hot ones unless you feel frisky
Half a red onion chopped
Crushed tomatoes in a can 28 oz can
Parmesan cheese the fresh shredded flakes and the ground ones
Some fresh oregano if available or dried

Ok clean, wash and trim your chicken

I keep the fat and little pieces of chicken for Chicken Stock for later.

I always have a need for Chicken Stock at least once a week.

Turn your oven on to 375 degreezz

Line your pan with aluminum so it is easier to clean. Now spread some of the crushed tomatoes from the can to the bottom of your pan. Line up your trimmed chicken breast. I do a head to toe.

Once they are lined up you can spread the rest of the ingredients.

Now add the mushrooms, green chilis, onion and then co-mingle the parmesan cheese with

in and sprinkle with the oregano. If you want to add your own touch use the spices you like.

That is what makes cooking so much fun is your own creativity.

Once this is done you can spread the rest of the crushed tomatoes and top with the seasonings of your choice add the shaved and ground Parmesan cheese. I put some sprigs of oregano from my garden in the corners and remove it before I serve the dish.

Ok let's throw it in the oven and bake for oh about 45 minutes you know when it is done if not remove the dish from the oven watch you hands it is hot. Now cut through one breast and see if it is soft and not pink inside. If you have a thermometer just make sure it is at 165 degrees.

Ok your done

Iron Skillet Chicken with Apricot Preserves

Chicken with Apricot Preserves is a moist delight and the chicken loves it! In making this recipe like so many others I tweek it.

My new way of saying that is "Personalize" it.

Any preserves will do apricot just brings out a great taste in the chicken.

Seriously I do a lot of research when I cook. I know I should post more but my site is not about popularity or how many followers or la-la-la. There is no ego here and I just want to cook. I should post more often but I find I forget to take a picture or I ate the whole thing and a light bulb goes off. Oh crap I forgot to post this. I am going to try to get better. You deserve it.

I love rub's and whole chickens. The best thing is the price on whole chicken it cheaper. You can make chicken broth out of the extra fat and guts. Plus you get all the juices from the delicious dark meat. Many recipes call out for all sort's of pan's to cook the chicken in. I use my cast iron skillets where ever possible.Love this one with a grill.

The Recipe

1 roasting chicken, about 3 pound

The Rub
Kosher salt and pepper
2 tbs curry powder
Juice of 1/2 lemon
1 tsp garlic powder
1/2 tsp ground cumin
1-2 tbs vegetable oil

Wash the chicken and pat dry

Combine the curry powder, lemon juice (save the peel and the rest of the lemon we will stuff it in the chicken tummy), ginger, cumin, and vegetable oil. Rub the mixture all over the chicken and under the skin.

Rub the glaze all over the chicken and under the skin. Place your chicken into the pan.