With Grillin’ & Chillin’ weather upon us, I for one am looking for super easy recipes to throw on the grill (or in the cocktail shaker).  These Coconut Curry Chicken Skewers couldn’t be much easier to prepare and who doesn’t love food on a stick!

This recipe turns every day boneless chicken breasts into skewers of tasty goodness.  Just toss them in a quick marinade of coconut milk, curry powder, jalapeno, salt & pepper before you head out the door in the morning and they’ll be happily awaiting your return that evening.

My favorite go-to curry powder is S&B Oriental Curry Powder shown here, but you can use your own favorite and adjust according to taste.

Throw your Coconut Curry Chicken Skewers on the grill, make yourself a Classic Mojito and let the chillaxing begin.  Wow! Pleasantly surprised that spell check is quite fine with the word chillaxing.

Print

Coconut Curry Chicken Skewers

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 boneless skinless chicken breasts cut into large chunks (1 1/2-inch)
• 1/2 cup lite coconut milk
• 1 tsp. curry powder
• 1 jalapeno fine diced
• pinch salt & black pepper

Instructions

• Combine boneless chicken chunks with marinade ingredients in a zipper top plastic bag. Marinade for at least four hours or up to 24 hours.
• Preheat grill to high. Place chunks on skewers. Grill for 5 minutes per side or until done (chicken registers 165 degrees with an instant read thermometer).

Notes

Recipe requires 4 – 24 hour marinating time.

The post Coconut Curry Chicken Skewers appeared first on Lemony Thyme.

I remember sitting outside at a patio table, sipping on a margarita, and soaking in the first glimpse of summer.  It was twenty years ago and the name of the restaurant escapes me now but the Monterey Chicken does not.

Perfectly grilled chicken breasts topped with smoky hickory bbq sauce, crispy bacon, and Monterey jack cheese baked until golden and bubbly.  Finished with a handful of diced tomato, jalapeno & scallion.  It’s been years since I’ve recreated Monterey Chicken but the first taste of summer sun brought it right back into my sweet spot.

Monterey Chicken is a great week night meal that the entire family will love.  While the chicken is grilling, slice and dice your toppings.  Then finish in the oven.  You’ll have a colorful and oh so flavorful dish on the table in about 30 minutes.

Print

Monterey Chicken

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 2 boneless skinless chicken breasts
• 4 strips bacon
• 2-3 Tbl. hickory bbq sauce or favorite
• 2 ounces Monterey Jack/cheddar cheese shredded
• 1 to mato diced
• 1 jalapeno fine diced
• 1 scallion thinly sliced

Instructions

• Grill chicken breasts until almost done (about 155 degrees).
• Preheat oven to 350 degrees.
• Top each grilled chicken breasts with a schmear of bbq sauce, two slices of crispy bacon and a handful of shredded cheese. Place in oven for 10 minutes or until cheese is melted and bubbly and chicken registers 165 degrees.
• Remove from oven and sprinkle with diced tomato, jalapeno and scallion. Allow to rest for 5 minutes before serving.

The post Monterey Chicken appeared first on Lemony Thyme.

Thinly sliced chicken breasts are layered with sliced Virginia ham and muenster cheese then rolled tightly and coated in Dijon herb mayo and seasoned panko breadcrumbs. 

The chicken rolls are then lightly browned in a skillet before finishing in the oven.

The Dijon cream sauce was a wonderful addition.  Spoon it around the chicken before baking then serve it with a simple side of steamed fresh broccoli.

If you like classic chicken dish you’re sure to love it in sandwich form.  Try our new Chicken Cordon Bleu Grilled Cheese Sandwich.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

Print

Chicken Cordon Bleu {with Dijon Cream Sauce}

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the chicken cordon bleu…

• 2 boneless skinless chicken breasts about 1 lb., cut in half and pounded to about 1/2-inch thickness.
• 4 slices Virginia ham
• 4 slices muenster cheese
• 3 Tbl. mayonnaise
• 1 Tbl. Dijon mustard
• 1 tsp. Mrs. Dash garlic & herb seasoning
• 1 cup seasoned panko breadcrumbs
• olive oil for pan browning

For the Dijon cream sauce…

• 1 cup cream
• 1 Tbl. mayonnaise
• 1 Tbl. Dijon mustard
• 1 Tbl. flour
• 1/2 tsp. garlic powder
• salt and pepper to taste

Instructions

For the chicken cordon bleu…

• Pound chicken pieces between plastic wrap until even thickness (about 1/2-inch). Layer with a slice of ham and a slice of cheese and roll tightly. Secure rolls with a toothpick.
• Combine mayonnaise, mustard and Mrs. dash seasoning in a small bowl. Coat the outside of each roll in mayo mixture then dredge in panko.
• Heat olive oil in oven proof skillet over medium heat. Gently brown rolls on each side until golden. Set aside or refrigerate until ready to bake.
• Preheat oven to 350 degrees. Bake chicken for 30 minutes or until done (internal temperature registers 165 degrees on an instant read thermometer).

For the Dijon cream sauce…

• In a small saucepan combine all ingredients and whisk over medium heat until smooth and slightly thickened. Spoon around chicken rolls before baking.

To serve…

• Plate chicken cordon bleu. Spoon sauce from pan over chicken and side of steamed broccoli (optional).

The post Chicken Cordon Bleu {with Dijon Cream Sauce} appeared first on Lemony Thyme.

Cheez-It Crusted Buffalo Chicken Fingers

The allure of Chicken Fingers….what a powerful thing. 

I can spend hours creating a dish to share at a family gathering, knowing full well it will never compete with the platter of chicken fingers.  I’ve come to accept that.

I have seen grown men nearly knock one another down trying to get to the last nugget.  I will not judge.

So while I like to share recipes that incorporate fresh herbs, layers of flavor, sometimes exotic ingredients….I recognize the importance of a good Chicken Finger recipe when you need to pull out the big guns.  I think I’ve found it.

My first Cheez-It Crusted Chicken experience was at my sister’s house several years ago.  I had arrived in for a week-long visit and she was preparing my welcome dinner.  Sarah is quite resourceful.  So as we stood in the kitchen talking a mile a minute, she dredging chicken thighs in crushed Cheez-It’s, all I could do was assume she had run out of breadcrumbs.  It wasn’t until we sat down to dinner and I put the first bite of Cheez-It Chicken Love in my mouth that I knew this was the plan all along.

Crispy, cheesy, salty goodness.  No one is claiming Cheez-It Crusted Buffalo Chicken Fingers belong on the healthy living choices list, but if you’re looking for something men will fight over, here you go.

Print

Cheez-It Crusted Buffalo Chicken Fingers

Servings 4

Ingredients

• 2 boneless skinless chicken breasts cut into strips or 1 1-lb package of chicken tenders
• 1/2 cup buttermilk
• 1/2 cup Frank’s Hot Sauce
• 2 cups Cheez-It Crackers

Instructions

• Combine chicken strips, buttermilk, and Frank’s in a large zipper bag; refrigerate for at least an hour or up to overnight.
• Preheat oven to 475 degrees. Coat baking sheet with cooking spray.
• Place crackers in a medium zipper bag and crush to small pieces. Transfer to a shallow dish. Take each chicken strip, shake off excess buttermilk, dredge in crackers, place on prepared baking sheet.
• Bake 15 minutes, turning once until crispy and internal temp. reaches 165 degrees.

The post Cheez-It Crusted Buffalo Chicken Fingers appeared first on Lemony Thyme.