One Skillet Cheesy Green Chile Chicken (too spicy for everyone)

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Ingredients

  • 4 boneless skinless chicken breasts
  • 2 ounces cream cheese, at room temperature
  • 4 slices pepperjack cheese
  • 2 poblano peppers, sliced
  • 1 yellow onion, chopped or sliced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • kosher salt and black pepper
  • 1 tablespoons extra virgin olive oil
  • 2 T butter
  • 1 jar salsa verde
  • fresh cilantro and limes for serving

Instructions

  • Preheat the oven to 425° F.
  • Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book.
  • In a skillet, with 1T olive oil and 2 T butter, sauté the chopped onion, on medium low.
  • When the onions are slightly browned, add in the cream cheese and turn off the stove top.
  • Allow the cream cheese to melt, stirring to incorporate the onions.
  • Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices.
  • Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling.
  • Place the chicken in the skillet or baking dish.
  • Rub with olive oil.
  • In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper.
  • Rub the seasonings all over the chicken.
  • Sprinkle the remaining poblano peppers and onion mixture around the chicken.
  • Drizzle everything with olive oil, then pour over the salsa verde.
  • Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.

Chicken Francese

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INGREDIENTS

  • 1.5 lbs chicken breasts, butterflied (or chicken cutlets)
  • salt and black pepper
  • garlic powder
  • 1 cup gluten-free flour
  • 2 eggs
  • olive oil
  • 4 Tablespoon butter, divided
  • 4 cloves garlic, minced
  • 1 cup chicken stock
  • 1/4 cup white wine (Pinot Grigio), (see Note 1)
  • 2 Tablespoon lemon juice
  • fresh parsley, chopped

INSTRUCTIONS

  • Pound chicken cutlets to about 1/4″ thin. Season with salt, pepper, garlic powder on both sides.
  • Place the flour in a shallow plate and beat the eggs in a medium bowl. Dredge each chicken cutlet in flour and then in egg.
  • Heat olive oil in a skillet over medium-high heat. Cook chicken for about 3-4 minutes per side until cooked through. Use a meat thermometer to measure that the internal temperature has reached 165F. Transfer to a plate and cover with aluminum foil.
  • Add butter to the skillet, minced garlic and 2 Tbsp of the gluten-free flour. Mix well. Add chicken stock, white wine, and lemon juice to the skillet. Bring to a boil and cook for a minute.
  • Transfer the chicken to a serving platter and pour the sauce over the chicken. Place lemons on top of chicken cutlets and sprinkle with fresh chopped parsley. Serve warm.

NOTES

Note 1: If you want to omit the wine, you can substitute it with chicken stock. 

Oven Baked Boneless Pork Chops

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Ingredients

  • 4 boneless pork chops at least 1 inch thick
  • 1 tablespoon olive oil
  • 1 teaspoon yellow mustard (I used Honey Mustard)
  • 1 tablespoon brown sugar
  • 1 teaspoon ground paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Instructions

  • Prep: Heat oven to 400°F and line a rimmed baking sheet with baking parchment OR aluminum foil (see notes).
  • Tenderize: Place pork chops between two pieces of plastic wrap and very gently pound using a rolling pin or flat side of a meat mallet (you don’t want to flatten them much, you mainly want to tenderize them – 4-5 gentle smacks will do).
  • Season: Rub chops all over with oil and mustard. Combine brown sugar, ground paprika, garlic powder, onion powder, salt and pepper in a small bowl. Rub seasoning blend all over chops.
  • Bake: Bake on middle rack for 12-15 minutes, depending on thickness of chops (about 6 minutes per ½ inch thickness), until they reach an internal temperature of 140°F. Turn oven to broil and broil the pork chops 1-2 minutes, until browned. (Leave chops on middle rack if using parchment. Do NOT put chops close under broiler, unless using aluminum foil or removing parchment first! If broiler runs hotter than your parchment manufacturer allows, remove parchment paper first! If broiler is a small separate compartment, remove parchment paper before placing pork chops there.)
  • Rest: Remove from the oven and allow chops to rest in the pan for 5 minutes before serving, in order to let temperature rise to 145°F. Do not skip rest!

Notes

  • Pork chops: I want to stress that your pork chops should be at LEAST 1 inch thick. At least. 1 ¼ inches is even better. If you can only get thin cut chops at the store, consider buying a 2 pound pork loin and cut it into 4 chops yourself (that’s what I mostly do, a 2 pound loin gives me 4 nice and thick chops).
  • Brown sugar: I use light brown sugar. If you only have white sugar on hand, that’s fine to use, though you may want to reduce the amount to ½ tablespoon.
  • Mustard: I used a mild, smooth, yellow mustard. If mustard is absolutely not your thing, consider using mayonnaise instead – it works very well, too.
  • Baking time: I suggest a slightly shorter baking time, because with pork chops it’s better to check early vs too late. Don’t broil them until they reach an internal temperature of 140°F, which can take a couple of minutes longer than the recipe indicates. My pork chops were slightly over 1 inch thick and they baked in 14 minutes.
  • Broiler/foil: Please DO NOT put the chops too close under your broiler! If your broiler runs hot, you must remove the parchment paper first OR use aluminum foil instead of parchment for safe broiling.