Chicken Philly Cheesesteak Meal – OnePan – 25 Minutes

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Chicken Philly Cheesesteak is a spinoff of the original Philly Cheesesteak -made with beef – that started in the 1930’s in the Italian section of Philadelphia. They spread into New Jersey and some of the Italian sub shops started to include them on their menus. I grew up in Jersey (Gammy say’s that I haven’t yet) and just took them for granted. Well Gammy is from Texas so guess where we live. Among the many things that I missed about New Jersey was the real good sub sandwiches and the Philly Cheesesteaks. Then I stumbled upon this place called Tucci’s Southside Subs. To all my Austin readers, friends and family I highly recommend them. When it comes to Subs and Philly Cheesesteaks they are the real thing. They treat their customers great and the prices are good. 

Forgive me Mr Tucci but we’re going to make this as a One Pan Chicken Philly Cheesesteak MEAL.

Put a skillet on at medium high and add enough olive oil to coat the bottom. On a dishwasher safe cutting board cut the chicken – or beef – into strips. After the onions and mushrooms come the potatoes and veggies. Tonight we’re going with string beans. Cut the onion into strips. The potato into dice sized cubes. The mushrooms in half then into about 1/8″ slices. Trim the ends off the string beans and cut them into halves or thirds. 

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Add the chicken to the skillet and toss a few times as it cooks. When the strips have started to brown add the potatoes and toss regularly.

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When the potatoes start to show browning on the edges add the rest of the veggies. Salt and pepper things up a little. Toss a few times as it all cooks.

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When the onions have started to brown split everything up into serving size bunches and top with the provolone cheese.

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When the cheese has melted just as much as YOU want serve up your Chicken Philly Cheesesteak Meal.

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Chianti,, of course!!

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One Pan Chicken Philly Cheesesteak Meal - 25 Minutes BigOven - Save recipe or add to grocery list Yum
A Chicken Philly Cheesesteak Meal in one pan.
Votes: 1
Rating: 5
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Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Put a skillet on at medium high and add enough olive oil to coat the bottom. On a dishwasher safe cutting board cut the chicken - or beef - into strips. After the onions and mushrooms come the potatoes and veggies. Tonight we're going with string beans. Cut the onion into strips. The potato into dice sized cubes. The mushrooms in half then into about 1/8" slices. Trim the ends off the string beans and cut them into halves or thirds.
  2. Add the chicken to the skillet and toss a few times as it cooks. When the strips have started to brown add the potatoes and toss regularly. When the potatoes start to show browning on the edges add the rest of the veggies. Salt and pepper things up a little. Toss a few times as it all cooks.
  3. When the onions have started to brown split everything up into serving size bunches and top with the provolone cheese. When the cheese has melted just as much as YOU want serve up your Chicken Philly Cheesesteak Meal.
    chicken-philly-cheesesteak-10-poppopcooks.com
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Chicken Quesadillas

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Chicken Quesadillas are great for a quick and easy casual meal.

We always keep a bag of store bought frozen, cooked and already spiced up chicken in the freezer for Quesadillas or as an addition to salad. You can get to the cooked chunks of chicken any way you want, like cutting up chicken tenders or boneless skinless breasts and frying them in a skillet. Using these already cooked and spicy ones just makes it even quicker and easier.

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Put a skillet on at medium high. Two tablespoons of olive oil and add the pieces of chicken. Toss them a few times as they defrost and brown.

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Cut up the veggies and add them to the skillet. Tonight we used onions, poblano peppers, canned chipotle peppers and garlic. The basic veggies are onions and green peppers, after that you can use whatever YOU want. Cook everything until the veggies are cooked and the chicken has browned. About five minutes. Toss it all often as it cooks.

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As it is cooking put another skillet on at medium and put in about a tablespoon of olive oil and spread it around. Spraying it works good too. When it is hot put a tortilla in and put some of the chicken and veggie mix on it.

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Lay some slices of the cheese of your choice on top.

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Put another tortilla on top and lay a plate on top of it.

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Give it about 2-3 minutes a side or until the tortilla has browned and the cheese has melted. Do two skillets at once or put the done one in the oven set at warm while you prepare the second one. Serve it up with some rice that you multi-tasked or maybe you had some cooked leftover rice in the freezer that you just had to zap in the microwave. A dollop of sour creme for dunking is a must. Also, picking a piece up with your hands, dunking it in the sour creme then the rice and scarfing it down is an accepted way to dine on your Chicken Quesadillas.

Chicken Quesadillas-8

 

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Chicken Quesadillas BigOven - Save recipe or add to grocery list Yum
Pan fried chicken pieces and veggies with cheese between two tortillas and toasted in a skillet.
Votes: 1
Rating: 5
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Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Instructions
  1. We always keep a bag of store bought frozen, cooked and already spiced up chicken in the freezer for Quesadillas or as an addition to salad. You can get to the cooked chunks of chicken any way you want, like cutting up chicken tenders or boneless skinless breasts and frying them in a skillet. Using these already cooked and spicy ones just makes it even quicker and easier.
  2. Put a skillet on at medium high. Two tablespoons of olive oil and add the pieces of chicken. Toss them a few times as they defrost and brown. Cut up the veggies and add them to the skillet. Tonight we used onions, poblano peppers, canned chipotle peppers and garlic. The basic veggies are onions and green peppers, after that you can use whatever YOU want. Cook everything until the veggies are cooked and the chicken has browned. About five minutes. Toss it all often as it cooks.
  3. As it is cooking put another skillet on at medium and put in about a tablespoon of olive oil and spread it around. Spraying it works good too. When it is hot put a tortilla in and put some of the chicken and veggie mix on it. Lay some slices of the cheese of your choice on top. Put another tortilla on top and lay a plate on top of it.
  4. Give it about 2-3 minutes a side or until the tortilla has browned and the cheese has melted. Do two skillets at once or put the done one in the oven set at warm while you prepare the second one. Serve it up with some rice that you multi-tasked or maybe you had some cooked leftover rice in the freezer that you just had to zap in the microwave. A dollop of sour creme for dunking is a must. Also, picking a piece up with your hands, dunking it in the sour creme then the rice and scarfing it down is an accepted way to dine on your Chicken Quesadillas.
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Pork Fillets Parmesan

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You like chicken parmesan and eggplant parmesan, right? Well every once in a while you could go with boneless Pork Fillets Parmesan. It’s a little change to the old Parmesan standbys and it is good. Tonight the veggies were string beans in a parmesan kinda way.

Set your oven at 350°F/175°C. Trim the fat off the pork chops and put it into a skillet set at medium high and add one tablespoon of olive oil. Salt, pepper and garlic powder the chops and add them to the pan. Sear the chops for about one and a half minutes each side or a little longer depending on the thickness. They should be firm, not mushy but not rock solid either.

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Remove the chops to individual casserole dishes or just one big one for all the chops. Cover the chops with a thin layer of marinara sauce. Your own or some good store bought or just slices of tomato in a pinch. Then slices of mozzarella or provolone cheese. We almost always go with mozzarella but occasionally provolone is a nice change. Moisten the cheese with just little bit of sauce so that it doesn’t get all crusty in the oven.  Lightly drizzle it with olive oil and sprinkle dried oregano, dried basil and grated parmesan. And a little bit of red pepper flakes go real good but that’s up to you.

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Put them in the oven. Empty the skillet and add another tablespoon of olive oil. Rinse off the string beans and cut the stem ends off. Cut the beans in half and add them to the skillet. Sprinkle some salt, pepper and garlic powder. Toss a few times and cook until they are just beginning to get soft. Top with a little of the marinara sauce.

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Then the slices of provolone. You use any kind of cheese that you want, mozzarella, cheddar, swiss, whatever YOU want. Drizzle with a little olive oil. Sprinkle some grated parmesan and sprinkle a little bit of red pepper flakes,,,,if you want.

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Put the pan in the oven to melt the cheese down some more.

When the liquid in the bottom of the Pork Fillets Parmesan dishes is bubbling and the cheese has melted down on the strignbeans it is time to serve it all up!

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Chianti goes great and some of your home made bread to dip in those good juices.

Pork Fillets Parmesan-13-poppopcooks.com

 

 

 

 

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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
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Instructions
  1. Set your oven at 350°F/175°C. Trim the fat off the pork chops and put it into a skillet set at medium high and add one tablespoon of olive oil. Salt, pepper and garlic powder the chops and add them to the pan. Sear the chops for about one and a half minutes each side or a little longer depending on the thickness. They should be firm, not mushy but not rock solid either.
  2. Remove the chops to individual casserole dishes or just one big one for all the chops. Cover the chops with a thin layer of marinara sauce. Your own or some good store bought or just slices of tomato in a pinch. Then slices of mozzarella or provolone cheese. We almost always go with mozzarella but occasionally provolone is a nice change. Moisten the cheese with just little bit of sauce so that it doesn't get all crusty in the oven. Lightly drizzle it with olive oil and sprinkle dried oregano, dried basil and grated parmesan. And a little bit of red pepper flakes go real good but that's up to you.
  3. Put them in the oven. Empty the skillet and add another tablespoon of olive oil. Rinse off the string beans and cut the stem ends off. Cut the beans in half and add them to the skillet. Sprinkle some salt, pepper and garlic powder. Toss a few times and cook until they are just beginning to get soft. Top with a little of the marinara sauce. Then the slices of provolone. You use any kind of cheese that you want, mozzarella, cheddar, swiss, whatever YOU want. Drizzle with a little olive oil. Sprinkle some grated parmesan and sprinkle a little bit of red pepper flakes,,,,if you want.
  4. Put the pan in the oven to melt the cheese down some more. When the liquid in the bottom of the Pork Fillets Parmesan dishes is bubbling and the cheese has melted down on the strignbeans it is time to serve it all up!
    Pork Fillets Parmesan-poppopcooks.com
  5. Chianti goes great and some of your home made bread to dip in those good juices.
    Pork Fillets Parmesan-13-poppopcooks.com
Recipe Notes

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Oven Baked Chicken Breasts and Sweet Potato Slices

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Everybody will like your Oven Baked Chicken Breasts when you do them this way. It’ll become a regular in your repertoire of quick and easy meals.

Set your oven at 350°F/177°C. Spray oil an oven pan (about 12″x16″). Trim the fat off the breasts and slice them in half. Lay the breast on it’s flat side  and place your palm on top. Cut through the breast starting at the thick side and slowly slice through. Like you would if you were going to butterfly them but go all the way through, halving them. Spread the chicken pieces out on the baking sheet. Drizzle with olive oil and sprinkle Garlic powder, salt and pepper on both sides. Put them in the oven and bake for about 12-16 minutes until they are firm to a poke with your finger and/or the liquid running out is clear.

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While the chicken is cooking peel the sweet potatoes and slice them into about 3/8″ slices. Put the slices into a bowl and drizzle with about one tablespoon of olive oil. Sprinkle about one teaspoon of salt, 1/2 teaspoon of black pepper and one teaspoon of garlic powder. Toss it all together coating the slices with the oil and spices. Spread them out on a cookie sheet and put them on a top rack in the oven.

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When they just start to get soft to a jab with a fork. Switch the oven to broiler mode to get them a little toasted on top. Remove them to an idle part of the stove top to keep warm. Switch the oven back to bake.

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While the sweet potatoes and the chicken are in the oven Put a large skillet on at medium high and add about two tablespoons of olive oil. Slice the peppers into four pieces lengthwise. Remove the seeds and white membrane. Spread them out in the pan and cook them turning once as each side gets a little soft. You might want to leave them a little crispy or get them soft, it’s up to how you like them.

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Spread some salad greens or baby spinach on the chicken. Then add the peppers.

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Then some slices of the cheese of your choice. We went with provolone. Lightly drizzle with olive oil. Lightly sprinkle with salt, pepper, garlic powder and dried basil.

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Put it in the oven to get the cheese melted and put the potatoes back in to warm back up.

Oven Baked Chicken Breasts poppopcooks.com

 

We had a nice Argentinian Malbec with ours, but hey, you enjoy your Oven Baked Chicken Breasts with the drink of your choice. Bon Appetito!

 

 

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Oven Baked Chicken Breasts Topped with Cheese and Red Peppers BigOven - Save recipe or add to grocery list Yum
Oven Baked Chicken Breasts topped with peppers and cheese.
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Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
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Instructions
  1. Set your oven at 350°F/177°C Spray oil an oven pan (about 12"x16"). Trim the fat off the breasts and slice them in half. Lay the breast on it's flat side and place your palm on top. Cut through the breast starting at the thick side and slowly slice through. Like you would if you were going to butterfly them but go all the way through, halving them. Spread the chicken pieces out on the baking sheet. Drizzle with olive oil and sprinkle Garlic powder, salt and pepper on both sides. Put them in the oven and bake for about 12-16 minutes until they are firm to a poke with your finger and/or the liquid running out is clear.
  2. While the chicken is cooking peel the sweet potatoes and slice them into about 3/8" slices. Put the slices into a bowl and drizzle with about one tablespoon of olive oil. Sprinkle about one teaspoon of salt, 1/2 teaspoon of black pepper and one teaspoon of garlic powder. Toss it all together coating the slices with the oil and spices. Spread them out on a cookie sheet and put them on a top rack in the oven. When they just start to get soft to a jab with a fork. Switch the oven to broiler mode to get them a little toasted on top. Remove them to an idle part of the stove top to keep warm. Switch the oven back to bake mode.
  3. While the sweet potatoes and the chicken are in the oven put a large skillet on at medium high and add about two tablespoons of olive oil. Slice the peppers into four pieces lengthwise. Remove the seeds and white membrane. Spread them out in the pan and cook them turning once as each side gets a little soft. You might want to leave them a little crispy or get them soft, it's up to how you like them.
  4. Spread some salad greens or baby spinach on the chicken. Then add the peppers. Then some slices of the cheese of your choice. We went with provolone. Lightly drizzle with olive oil. Lightly sprinkle with salt, pepper, garlic powder and dried basil.
  5. Put it in the oven to get the cheese melted and put the potatoes back in to warm back up.
  6. We had a nice Argentinian Malbec with ours, but hey, you enjoy your Oven Baked Chicken Breasts with the drink of your choice. Bon Appetito!
    Oven Baked Chicken Breasts poppopcooks.com
Recipe Notes

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