2 pounds fingerling potatoes (new potatoes, sweet potatoes, or other favorite roasting potatoes may be substituted; quartering or halving as necessary)
kosher salt, to taste
freshly ground black pepper, to taste
4 tablespoons olive oil, divided
1 teaspoon paprika, or to taste (poultry seasoning or your favorite chicken seasoning may be substituted)
fresh parsley, optional for garnishing potatoes
Preheat oven to 425ºF convection, line a large baking sheet with foil; set aside. If you don’t have a convection oven, bake at 425F regular, noting that the baking time will need to increase (see step 6. below).
Remove the chicken giblets, rinse the chicken inside and out, pat dry, and place on one side of the baking sheet, breast side up; I don’t truss it.
Add the potatoes to the other side of the baking sheet.
Very liberally season the chicken with salt and pepper, more moderately season the potatoes with salt and pepper, and evenly drizzle about 2 tablespoons olive oil over the chicken and 2 tablespoons olive oil over the potatoes; toss the potatoes with your hands to coat evenly.
A handy and delicious twist on the traditional Chicken Cordon Bleu! These sliders have all the same flavors, but they are easier to make than chicken cordon bleu – plus they’re incredibly delicious!PREP TIME10 minutesCOOK TIME18 minutesTOTAL TIME28 minutesReport this ad
*see notes* If the chicken fingers are raw, precook them according to the package instructions.
Slice the tray buns in half, horizontally
Mix the butter, parsley, thyme, and garlic together. Melt.
Dab the butter on top of the chicken fingers to add more flavor before baking. Also, dab the butter on the surface of the bottom tray buns.
Lay the cooked chicken fingers on the bottom layer of the tray buns.
Add 4 slices of cheese to cover the fingers
Add the deli ham slices
Cover the ham with the remaining cheese slices
Place the top of the tray buns on top of the cheese slices
Using the remaining butter mixture, brush the tops of the buns
Roast in the oven for 15 – 20 minutes, until the tops are nice and golden brown, and the cheese is nicely melted.
Let rest a few minutes after removing from the oven and be careful as the cheese is extremely hot!
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The chicken fingers I purchased were raw and required cooking before I could use them in the sliders. It’s best to precook them if they are raw so that you can be sure the chicken has been fully cooked through.
If you purchase already cooked fingers that need only to be warmed, then skip step 2.
1. Preheat oven to 400 F. Cover a pizza pan with Parchment Paper (NOT wax paper). Mix the Cheeses together, then evenly spread them over the parchment paper (in a circle shape). Bake the cheese shell for 5 minutes. Pour off any extra oil as soon as it comes out of the oven.
2. Place the chicken over half of the cheese shell. Then add the sliced peppers, diced tomato and the chopped green onion. Fold the Cheese shell in half over the chicken and veggies. Press it firmly, then return it to the oven for another 4- 5 minutes.
3. Serve with sour cream, salsa and guacamole. Garnish with chopped fresh basil, parsley or cilantro.
This recipe makes 1 Keto Chicken Quesadilla | 1 Serving = 1/2 of a Quesadilla
RECIPE NOTES:– To reheat, preheat oven to 400 F. Bake for 6-8 minutes (if cold, a little less if room temp).– I let cheese shell cool for a minute then flipped it over before putting the filling onto it. This step isn’t necessary but I found that it made the quesadilla look a little prettier.– Use Parchment Paper (NOT waxed paper)NUTRITIONAL INFO 1 Keto Chicken Quesadilla = 2 Servings Each Serving (Not Including Sauces) =599 Calories | 40.5 g Fat | 6.1 g Carbs | 0.7 g Fibre | 52.7 g Protein
Opt for chicken as a low-fat, high-protein stuffing for this traditional Vietnamese sandwich recipe.
Healthy Sandwich Calorie Count: 275
Marinate one skinless, boneless chicken breast in lime juice, Dijon mustard, and siracha, and grill until nicely charred (about 5-7 minutes per side). Put the grilled chicken inside a fresh baguette with cilantro stems and shredded carrots. Squeeze extra lime juice over the top for more flavor.
Decrease Serving 6 Original recipe yields 6 servings
1 (16 ounce) bottle Asian-style toasted sesame salad dressing (such as Kraft(R) Asian Toasted Sesame Dressing & Marinade)
1 tablespoon Thai chili paste, or more to taste
1 tablespoon ginger garlic paste
2 tablespoons peanut butter
6 pieces skinless, boneless chicken (such as breast halves and thighs)
Stir together the sesame salad dressing, Thai chili paste, ginger garlic paste, and peanut butter in a bowl until the mixture is well combined. Dip chicken pieces in the mixture, and place into a slow cooker. Pour the remaining sauce over the chicken. Set the cooker to Low, and cook 4 to 6 hours, until the chicken is very tender.