Chicken Tenders Topped with Bacon and Mozzarella

Chicken Tenders Topped with Bacon and Mozzarella-7-poppopcooks.com

Chicken Tenders Topped with Bacon and Mozzarella

WOW!! This turned out good!

The whole meal in two skillets and less than 30 minutes.

Put two skillets on at medium high and add about 2 tablespoons of EVOO each. Let’s get the starch and the veggie going. Cut the potatoes in half lengthwise then slice the halves into about 3/8″ slices and put them in their skillet. Pinch of salt, pinch of pepper. Cut the onion into about 3/8″ strips and cut any of the larger broccoli florets in half through the stem. Toss the potatoes and add the onion and broccoli. Another pinch of salt and pepper. TOSS IT occasionally as it cooks. When the chicken tenders are ready to serve the potatoes and veggies will be done.

Chicken Tenders Topped with Bacon and Mozzarella--poppopcooks.com

 

Lightly salt, pepper and garlic powder the chicken tenders and put them in their skillet. Cook for 3-4 minutes a side until they are firm to a poke or the juices are running clear or the internal temperature reads 165°F on a meat thermometer.

Chicken Tenders Topped with Bacon and Mozzarella-2-poppopcooks.com

 

While the chicken is cooking lay out the bacon strips onto two layers of paper towels and top them with another two layers. Put them in the microwave for four minutes.

Chicken Tenders Topped with Bacon and Mozzarella-5-poppopcooks.com

Chicken Tenders Topped with Bacon and Mozzarella-8-poppopcooks.com

 

When the chicken tenders are done lay strips of bacon on them and then top with some slices of cheese. I used mozzarella but I’m sure any cheese will work just fine.

Chicken Tenders Topped with Bacon and Mozzarella-3-poppopcooks.com

 

Put the pan under the broiler for a couple of minutes or until the cheese is melted the way YOU want it. Then enjoy your Chicken Tenders Topped with Bacon and Mozzarella.

Chicken Tenders Topped with Bacon and Mozzarella-7-poppopcooks.com

 

A good California Merlot goes good with this dish. It sure did for us!

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Sautéed Chicken Tenders Topped with Bacon and Melted Mozzarella Cheese
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Rating: 5
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Prep Time 10 minutes
Cook Time 20 minutes
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Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Votes: 1
Rating: 5
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Instructions
  1. Put two skillets on at medium high and add about 2 tablespoons of EVOO each.. Let's get the starch and the veggie going. Cut the potatoes in half lengthwise then slice the halves into about 3/8" slices and put them in their skillet. Pinch of salt, pinch of pepper. Cut the onion into about 3/8" strips and cut any of the larger broccoli florets in half through the stem. Toss the potatoes and add the onion and broccoli. Another pinch of salt and pepper. TOSS IT occasionally as it cooks. When the chicken tenders are ready to serve the potatoes and veggies will be done.
  2. Lightly salt, pepper and garlic powder the chicken tenders and put them in their skillet. Cook for 3-4 minutes a side until they are firm to a poke or the juices are running clear or the internal temperature reads 165°F on a meat thermometer.
  3. While the chicken is cooking lay out the bacon strips onto two layers of paper towels and top them with another two layers. Put them in the microwave for four minutes.
  4. When the chicken tenders are done lay strips of bacon on them and then top with some slices of cheese. I used mozzarella but I'm sure any cheese will work just fine.
  5. Put the pan under the broiler for a couple of minutes or until the cheese is melted the way YOU want it. Then enjoy your Chicken Tenders Topped with Bacon and Mozzarella.
    Chicken Tenders Topped with Bacon and Mozzarella-7-poppopcooks.com
Recipe Notes

You can use chicken filets instead of tenders and any green veggie instead of broccoli. String beans or asparagus work good.

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Baked Rigatoni with Chicken and Eggplant

Baked Rigatoni with Chicken and Eggplant poppopcooks.com

We asked our daughter and her boyfriend over for dinner on sorta short notice and I had about 45 minutes to put something together. There was an eggplant leftover from a batch of Eggplant Lasagna the other night and we always have some chicken in the freezer. They both like pasta and our Marinara Sauce (of course) so I threw together some Baked Rigatoni with Chicken and Eggplant.

Baked Rigatoni with Chicken and Eggplant poppopcooks.comRigatoni is a short, large pasta noodle but you can use just about any kind of pasta you want. Get a pot of salted water on to boil and start the oven to preheating at 350F. When the water starts to boil add about half of a 1 lb. box of the pasta and stir it right away. Also stir it a few times as it cooks. When it is just slightly softened turn the heat off and let it sit.

Baked rigatoni with Chicken and Eggplant poppopcooks.comWhile the pasta routine is carrying on put a large skillet on medium high and add 2 tbsp. of olive oil. Cut two boneless skinless chicken breasts (or six boneless skinless thighs) into about half inch cubes. Put the chicken in the pan and toss right away. Keep tossing regularly as you get after the eggplant.

Baked Rigatoni with Chicken and Eggplant poppopcooks.comCut the ends off of a small eggplant and cut it up into the same size cubes as the chicken. If you only have a larger eggplant use half and save the unused half in the fridge with some plastic wrap covering the exposed part to keep it from turning brown. Add the eggplant to the pan and toss right away. Sprinkle about a tbsp. each of salt and pepper. Toss regularly so it all cooks evenly.

Baked Rigatoni with Chicken and Eggplant poppopcooks.comWhen the edges of the chicken and eggplant start to brown turn off the heat.

Baked rigatoni with Chicken and Eggplant poppopcooks.comIn a 9″ x 13″ baking pan very thinly spread some marinara sauce or canned  marinara sauce,  Optional, put some extra marinara in a sauce pan and gently heat it up for topping off the servings.  Then about a half of the pasta then about a half of the chicken/eggplant. Then a  thin layer of any good cheese you have on hand. We had some ricotta left over from a batch of Cheater Cannoli the other night.  Repeat the layer routine and this time with some sliced mozzarella. Thinly spread some sauce over the top and sprinkle some parmesan cheese all over it. Drizzle with some olive oil. Cover it with a piece of aluminum foil big enough to wrap it around the edges. Put it in the oven and bake it for about 20 minutes with the foil on. Remove the foil and bake it about another 10 minutes or until the mozzarella has melted and just starts to bubble.

Baked Rigatoni with Chicken and Eggplant poppopcooks.comServe up your Baked Rigatoni! Of course with some Chianti and some of your good homemade bread.

 

 

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Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 30 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Rigatoni is a short, large pasta noodle but you can use just about any kind of pasta you want. Get a pot of salted water on to boil and start the oven to preheating at 350F. When the water starts to boil add about half of a 1 lb. box of the pasta and stir it right away. Also stir it a few times as it cooks. When it is just slightly softened turn the heat off and let it sit.
  2. While the pasta routine is carrying on put a large skillet on medium high and add 2 tbsp. of olive oil. Cut two boneless skinless chicken breasts (or six boneless skinless thighs) into about half inch cubes. Put the chicken in the pan and toss right away. Keep tossing regularly as you get after the eggplant
  3. Cut the ends off of a small eggplant and cut it up into the same size cubes as the chicken. If you only have a larger eggplant use half and save the unused half in the fridge with some plastic wrap covering the exposed part to keep it from turning brown. Add the eggplant to the pan and toss right away. Sprinkle about a tbsp. each of salt and pepper. Toss regularly so it all cooks evenly. When the edges of the chicken and eggplant start to brown turn off the heat.
  4. In a 9" x 13" baking pan very thinly spread some marinara sauce or canned marinara sauce, Optional, put some extra marinara in a sauce pan and gently heat it up for topping off the servings. Then about a half of the pasta then about a half of the chicken/eggplant. Then a thin layer of any good cheese you have on hand. We had some ricotta left over from a batch of Cheater Cannoli the other night. Repeat the layer routine and this time with some sliced mozzarella. Thinly spread some sauce over the top and sprinkle some parmesan cheese all over it. Drizzle with some olive oil. Cover it with a piece of aluminum foil big enough to wrap it around the edges. Put it in the oven and bake it for about 20 minutes with the foil on. Remove the foil and bake it about another 10 minutes or until the mozzarella has melted and just starts to bubble.
  5. Serve it up! With some Chianti and some of your good bread.
    Baked Rigatoni with Chicken and Eggplant poppopcooks.com
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Leftover Rotisserie Chicken Zucchini Parmesan

The finished product!

Is your house like ours in the leftover rotisserie chicken department? There is always some leftover. We scratch our heads wondering what to do with it so it isn’t just leftovers. Tonight’s brainchild was a quicky kinda parmesan with a zucchini we had hanging out in the fridge. We always have Roma tomatoes and 1 or 2 zucchinis in veggie department.

Chicken Zucchini and Tomatoes

1 large zucchini, 2 Roma tomatoes and all the meat plucked off the half eaten chicken. Put a frying pan on medium high with about 2 tbsp. of olive oil. Pre heat the oven to 350F. Cut the ends off the zucchini then in quarters lengthwise then into bite size pieces. Cut the tomatoes in half lengthwise and cut the green stem section off then cut each half in half again and cut crossways into bite size pieces. Pick all the meat off the chicken and cut into the same size pieces as the veggies.

Chicken and zucchini in the pan! Chicken and zucchini in the pan!

Put the chicken and zucchini in the pan and toss very minute or so until the zucchini starts to show signs of getting seared. Add the tomatoes, salt, pepper and some garlic powder. Toss a few times until the tomatoes get hot to the touch.

The finished product!

It took about 8-10 minutes for the cheese to get bubbly. Our Leftover Rotisserie Chicken Zucchini Parmesan turned out real good! We shared a bottle of Malbec and really enjoyed the “leftovers”.

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Votes: 1
Rating: 5
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Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Put a frying pan on medium high with about 2 tbsp. of olive oil. Pre heat the oven to 350F. Cut the zucchini in quarters lengthwise then into bite size pieces. Cut the tomatoes in half lengthwise and cut the green stem section off then cut each half in half again and cut crossways into bite size pieces. Pick all the meat off the chicken and cut into the same size pieces as the veggies.
  2. Put the chicken and zucchini in the pan and toss very minute or so until the zucchini starts to show signs of getting seared. Add the tomatoes, salt, pepper and some garlic powder, if have some. Toss a few times until the tomatoes get hot to the touch.
  3. Divvy it out to 3 or 4 individual casserole dishes or spread it out in a baking pan just large enough to get it all in one level without any gaps. Cover it with the cheese of your choice. We always have some mozzarella on hand and tonight we also had some provolone. Any cheese that you have on hand would work. Shake some grated parmesan on top and some dried oregano, if you want. Drizzle it with a little olive oil and put them in the oven.
  4. It took about 8-10 minutes for the cheese to get bubbly. Our Leftover Rotisserie Chicken Zucchini Parmesan turned out real good! We shared a bottle of Malbec and really enjoyed the "leftovers".
    The finished product!
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