Heavenly breast of chicken

 These were really juicy and flavorful.

Heavenly Breast of Chicken
 
for 8-12 boneless skinless chicken breast halves

2 cup nonfat Greek yogurt
1/4 cup fresh lemon juice
2 tsp worcestershire sauce
2 tsp celery salt
2 tsp paprika
2 cloves of garlic or 1/2 tsp garlic powder
2 tsp salt
1/2 tsp pepper

Combine above in large ziploc bag
Add chicken breasts to marinade
Marinate overnight up to 24 hours in refrigerator

When ready to cook
Squeeze excess marinade off the chicken in the bag as you take it out
Coat in Panko breadcrumbs
place on rimmed baking sheet or 9x13 dish
drizzle with stick of melted butter (or 1/4 cup EVOO + 1/4 cup butter)
bake uncovered for 45 minutes at 350C (check internal temp for 165-the time will depend on the thickness of the breast- you can always use tenders with this recipe-you would only need ballpark of 25 ish minutes for those)
 

Lemon garlic vinaigrette

This was the best salad dressing we've ever had! I am going to Whole Foods this week to try to find some of the ingredients.

 

Lemon garlic vinaigrette

1 cup safflower oil

Juice of 2 fresh squeezed lemons

6 garlic cloves, crushed

1-3 tablespoons Braggs liquid aminos

1-3 tsp herbamare seasoning

Mix and shake!

The last two items can be found at whole foods or any health food store.  Also add the last two items to taste- I usually make it somewhere in the middle of that range.

Cheesy Chicken and Wild Rice Casserole

I am posting some recipes that folks made to bring over after Lucy was born. This was really hearty and healthy!


Cheesy Chicken and Wild Rice Casserole

3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
______
Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese

1.  Preheat oven to 350 degrees F.  Heat oil into a medium dutch oven or pot over medium heat.  Saute onion, celery and carrots until softened, about 10 minutes.  Stir in garlic and cook for 1 minute.  Stir in chicken, both rices, salt, pepper and garlic salt.  Reduce heat to low.
2.  To prepare cheese sauce melt butter into a medium saucepan over medium high heat.  Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously.  Whisk until thick and nearly boiling then stir in cheese until melted.  Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through.  Serve.
8-10 servings