Bruschetta Chicken with Prosciutto and Basil

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Grilled chicken wrapped in prosciutto then topped with fresh bruschetta - can you get much better than that? I mean seriously, it’s like a fancy Italian chicken finger and let’s just say I’m not mad at that!

Not only is this dish super delicious it is also soooo easy to make. You can prep it in advance and throw it in the oven to finish it off just before your ready to serve it. Imagine putting this on the table for your next dinner party alongside a beautiful salad and roasted potatoes, I mean seriously your guests will be in love!

So I will admit this dish is just perpetuating my obsession with bruschetta, I mean I think I could put it on almost anything and probably love it. The funny thing is that even though I have been obsessed I haven’t made traditional bruschetta in so long - so, I guess know what I need to do this weekend.

So seriously you need to make this recipe as soon as you can - you will not be disappointed.

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prep time15 minutes

cook time 25 minutes

total time 40 minutes

servings 4

Ingredients

1 cup cherry tomatoes

3 basil leaves

2 cloves of garlic

1 tbsp olive oil

salt + pepper

2 lb chicken tenders

12 basil leaves

6 slices of prosciutto

1 cup mozzarella

Instructions

In a small bowl combine cherry tomatoes that have been halved or quartered, 3 basil laves thinly sliced, finely chopped garlic, olive oil and salt + pepper to taste. Toss then set aside.

Preheat oven to 350. Slice each piece of prosciutto in half (length wise) and set aside. Take one of your chicken tenders, place a basil leaf in the centre then wrap with the prosciutto. Continue until all of your chicken has been used. Season with salt + pepper then place in a large frying pan that has been heating over medium heat. Fry until chicken is browned and the prosciutto is crispy.

Remove from the pan and place on a cookie sheet. Top with mozzarella then bake in the oven for 10-15 minutes or until chicken reaches an internal temperature of 365 degrees and the cheese is melted.

Transfer fully cooked chicken to a serve plate and top with bruschetta then serve immediately.

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Crunchy Cucumber Salad with Spicy Katsu Chicken

This Crunchy Cucumber Salad is paired perfectly with Spicy Katsu Chicken - the perfect dinner combination!

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Katsu Chicken - one of my favourites. Now if this is something new to you, you are not alone, though you have probably been eating it for years. It’s popular in Japan, Hawaii and California and is basically panko chicken.

Now while most recipes that you see are fairly basic, I think panko is always enhanced by some spice, so with the added red pepper flakes, garlic and pepper it’s a kicked up version of a traditional katsu chicken.

So my favourite place to order this dish is not a traditional Japanese or Hawaiian restaurant but rather Joeys! If your a west coast Canadian resident or visitor you will know exactly the restaurant I’m talking about. Joeys was one of the first places that offered lettuce wraps many many years ago before everyone jumped on that bandwagon, and they always have really great food. So when their Katsu Chicken Peanut Salad first hit the menu I knew I had to try it. Seriously one taste and I was in love. I order almost every time I go and dream about it when we're not in Canada. Now while this salad is not by any means a replica it gives me the same feelings with the crispy chicken, peanuts and crunchy salad on top.

So do yourself a favour and either make this for dinner tonight or run to Joeys and order theirs - either way your in for a treat!

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prep time 30 minutes

cook time 10 hour

total time 40 minutes

servings 4

Ingredients

1/2 cucumber

1/4 - 1/2 jalapeno

3 cups shredded cabbage

2 cups shredded romaine lettuce

2 green onions

1/4 cup cilantro

3 tbsp black sesame seeds

1/2 cup peanuts

1 1/2 tbsp maple syrup

3 tbsp smooth peanut butter

1 1/2 tbsp soya sauce

1 1/2 tbsp vinegar

1 1/2 tbsp sesame oil

4 chicken breasts - pounded thin

1 cup panko

1/4 tsp red pepper flakes

1/2 tsp garlic salt

1/4 tsp black pepper

1 egg

oil

Instructions

In a large bowl combine chopped cucumbers, very thinly sliced jalapeño slices, shredded cabbage and romaine lettuce, sliced green onions, chopped cilantro, sesame seeds and peanuts.

In a small bowl mix together maple syrup, peanut butter, soya sauce, vinegar and sesame oil - whisk until smooth. Pour dressing over the salad and toss so it is evenly coated.

Over medium heat add oil to a cast iron or large frying pan and heat. On a plate mix together panko, red pepper flakes, garlic salt and pepper. On a second place whisk an egg. Take chicken that has been pounded so it is 1/4 -1/2 inch thick and dip in egg then panko. Carefully place in your hot pan and fry for 3-4 minutes or until chicken is golden and crispy. Flip then cook for another 3-4 minutes or until it reaches 165.

To serve place a piece of chicken on each plate then evenly divide salad to top each piece of chicken. Garnish with additional peanuts and sesame seeds.

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Grilled Chicken Souvlaki

Grilled chicken souvlaki is the perfect grilled dinner - easy and tasty it’s always a crowd pleaser.

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Ok, so I’m on a major Greek kick around here! Last week loaded greek hummus, this week chicken souvlaki. Now some really yummy chicken souvlaki is one of those things that I have found to be hard to perfect and one of those things that are only enjoyed at really great Greek restaurants. For Aaron and I Spiros in YYC is our go to and if you ever have the chance you must go - I promise you will not be disappointed.

I don’t know about you but for me, so many versions of this marinade that I have tried just haven’t cut it, they have either been lacklustre and void of flavour or excessively lemony and overpowered by garlic, but not this one! This marinade is perfectly balanced and wonderfully flavoured - the addition of dijon mustard and seasoning salt is exactly what the other recipes were missing.

The other great thing with this recipe is that you can marinate for as little as 2 hours or as long as 24, so you can be extra prepared, or not. Serve these beauties up tonight with a delightful caesar or greek salad for a light and fresh summer dinner.

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prep time 25 minutes + marinading time

cook time 10 minutes

total time 35 minutes

servings 4

Ingredients

1.5 lb chicken breast

1 tsp dried dill

1 tbsp freshly chopped garlic

1 tsp dried oregano

1 1/2 tsp dijon mustard

1/3 cup lemon juice

1/4 tsp pepper

1/2 tsp seasoning salt

3 tbsp olive oil

1 tbsp red wine vinegar

Instructions

In a small bowl combine dill, garlic, oregano, dijon mustard, lemon juice, pepper, seasoning salt, olive oil and red wine vinegar.

Cut each chicken breast into 1-inch cubes and place in a ziplock bag or marinating container. Pour marinade over chicken and allow to rest in the refrigerator for 2-24 hours.

When ready take each cube of chicken and skewer on either wooden or metal skewers. Grill for 3-4 minutes per side or until internal temperature reaches 165.

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Sweet + Spicy Cashew Chicken

This sweet + spicy cashew chicken is quick, easy and super delicious!

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So today I bring you an oldie but a goodie! I mean seriously, sweet + spicy cashew chicken is one of those recipes that everyone loves but if you're like me there is a good chance you had kinda forgotten about it and haven't made it in a while. Plus stirfry's are a great way to fill up with loads of veggies and lean protein. If you’re not a meat eater you could easily substitute tofu and veggie broth and make this recipe vegetarian and it would be just as delicious!

The great thing with this recipe is that everything can be prepped in advance and thrown together super quickly. Make the sauce and cut the veggies the night before and you can have a meal on the table in less than 20 minutes - how amazing is that!

I also really love to serve this with cauliflower rice, you can barely tell the difference and your loading your meal up with extra servings of veggies - do you guys do this? If you’re a bit afraid to serve your family veggies on veggies try mixing half rice and half cauliflower rice, I promise you your family won’t even notice the difference.

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prep time 20 minutes

cook time 20 minutes

total time 40 minutes

servings 4 - 6

Ingredients

1/2 cup ketchup

4 tsp soya sauce

1/2 tsp salt

2 tbsp Worcestershire

1 tbsp sugar

1 1/2 tsp sesame oil

1/4 tsp cayanne pepper

1/2 cup chicken stock

2 tbsp cornstarch

1/4 tsp salt

1.5 lb chicken breast

2 tbsp cup oil

1 tbsp mined garlic

2 tbsp fresh ginger grated

1 small onion chopped

2 red peppers chopped

2 large carrots sliced

1 1/2 cup snow peas halved

1 1/2 cup cashews

sesame seeds

green onion

Ingredients

In a small bowl combine ketchup, soya sauce, salt, Worcestershire, sugar, sesame oil, cayenne pepper and chicken broth - set aside.

In a large bowl place chicken that has been cut into 3/4 inch pieces. Sprinkle the chicken with the cornstarch and salt then toss so that chicken is coated.

To a hot wok add in oil and heat until hot but not smoking. Add in chicken, ginger, garlic and onion and cook until chicken is cooked through. Add in the peppers and carrots and stir fry for 2-3 minutes.

Add in the snow peas and sauce and cook until sauce boils and thickens then add in the cashews and sprinkle with sesame seeds and green onions.

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Hoisin Chicken Potstickers

These spicy and crispy hoisin chicken potstickers are a delicious way to start a dinner or a great meal all on there own.

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Ok, guys, these potstickers are seriously so good. Now while these may not be the most traditional potsticker you have ever had, sometimes it’s good to stray from the usual and switch things up a little.

I also love that almost every culture has some type of dumpling. Whether it be gyoza, pirogies, samosas or ravioli they are a favourite around the world and essentially comfort food for many children and adults.

So while they can maybe be devoured in a matter of moments they don’t exactly come together in moments. They are certainly one of those little things that are a labour of love. Honestly, it took me over an hour just forming these little beauties. But the one thing that makes up for the tedious work is the fact that you get so many and they freeze so well! I mean honestly, unless you're having a party you’re not going to eat 48 of these in a single meal. But once they are in your freezer you can have a quick meal or delicious snack in less than 10 minutes. Just be sure to check the internal temperature as you may need to steam for a couple of extra minutes if they start out frozen.

So while it may be easy to get a frozen bag from the grocery store nothing beats making your own - you know exactly what is in them and with the spicey-hoisin flavour combination, you will never be able to go back to generic store-bought ones again!

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prep time 1 hour 20 minutes

cook time 10 minutes

total time 1 hour 30 minutes

servings 48 potstickers

Ingredients

2 tbsp soya sauce

1 tbsp sesame oil

2 tsp freshly grated ginger

1 tsp sambal oelek

1 tsp sugar

1 tbsp corn starch

1 medium carrot finely chopped

2 scallions

1/2 cup water chestnuts finely chopped

1 lb ground turkey

1/4 cup hoisin

2 tbsp cilantro leaves finely chopped

1 pkg wonton wrappers

sesame seeds

Instructions

In a medium bowl combine all ingredients except the wonton wrappers and sesame seeds and mix until thoroughly combined.

Place a single wonton wrapper in the centre of your palm then using a small bowl of water and your fingers wet the edges of the wrapper. Place a teaspoon of the turkey mixture in the centre of the wrapper. Fold the wrapper in half so the edges meet and crimp to seal. Wet the bottom of the potsticker with water and press into sesame seeds to create a sesame crust. Continue with each wrapper until all of the filling has been used.

To cook place 1 tsp of oil in the bottom of a frying pan with a tight-fitting lid. Cook for 2 minutes over medium heat then add in 1/2 cup of water and cover with the lid. Allow to steam for 7 minutes or until the internal temperature reaches 165 degrees. Serve with soya sauce or your favourite dipping sauce.

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