Archive for the ‘Chicken’ Category

• 1 pkg Elbow Macaroni (6 oz)
• 1 Medium Green Bell Pepper, Diced
• 4 tbsp The Olive Oil Shops’ Chipotle Extra Virgin Olive Oil
• 1 pkg Velveeta Cheese (2 lb)
• 2 lbs Boneless, Skinless Chicken Breasts, Cubed
• 1 bnch Green Onions, Chopped
• 1 can Ro-Tel Tomatoes, Diced (10 oz)
• 2 cup Shredded Mild Cheddar or Colby Cheese
• 2 cup Crushed Croutons
• Salt
• Pepper

Preheat oven to 350 degrees.

Cook pasta according to packaging. Toss pasta with ½ of The Olive Oil Shops’ Chipotle Extra Virgin Olive Oil and set aside.

In a skillet over medium heat, add the remaining olive oil. Add chicken, onion, and green bell pepper. Once the chicken mixture is cooked thoroughly, add tomatoes and heat through. Add 1 cup of shredded cheese and reduce heat till cheese is melted.

Combine meat mixture and drained pasta together. Add the Velveeta cheese and stir until completely melted. Salt and pepper to taste. Transfer to a 9×13 casserole dish, top with crushed croutons and remaining shredded cheese. Bake for 20 minutes or until cheese and croutons are golden brown.

• 3 tbsp The Olive Oil Shops’ Chipotle Extra Virgin Olive Oil
• 2 tbsp The Olive Oil Shops’ Garlic Extra Virgin Olive Oil
• 1 Boneless, Skinless Chicken Breast
• ¼ cup Fresh Basil Leaves
• 1 Pre-made Medium Pizza Crust or Flatbread
• 2 Medium Tomatoes, Sliced ¼-inch
• 8 oz Fresh Mozzarella, Sliced
• ½ tsp The Olive Oil Shops’ Fleur De Sel Sea Salt
• 2 tbsp The Olive Oil Shops’ 18 Year Old Balsamic Vinegar

Preheat oven to 425 degrees.

In small skillet over medium heat, add The Olive Oil Shops’ Chipotle Extra Virgin Olive Oil and chicken breast. Heat on each side for 3-5 minutes, until chicken is thoroughly cooked. Remove from heat and set chicken aside to cool. Once cooled slice chicken into thin strips.

Brush pizza crust with The Olive Oil Shops’ Garlic Extra Virgin Olive Oil. Top with tomatoes, fresh mozzarella, sliced chicken breast, and fresh basil leaves. Season to taste with The Olive Oil Shops’ Fleur De Sel Sea Salt. Bake For about 10 minutes. Drizzle with The Olive Oil Shops’ 18 Year Old Balsamic Vinegar and serve.

• 2 tbsp The Olive Oil Shops’ Lime Extra Virgin Olive Oil
• 1 tbsp The Olive Oil Shops’ Blood Orange Extra Virgin Olive Oil
• 1 tbsp Fresh Orange Juice
• 4 Boneless, Skinless Chicken Breasts
• 1 tbsp Onion, Minced
• ½ tsp Dried Basil, Crushed
• ¼ tsp The Olive Oil Shops’ Fleur De Sel Sea Salt
• ¼ tsp Pepper

In a mixing bowl, whisk together the orange juice, The Olive Oil Shops’ Lime Extra Virgin and The Olive Oil Shops’ Blood Orange Extra Virgin Olive Oil. Place chicken in glass pan and pour marinade over chicken. Sprinkle chicken with onion and basil. Marinade for 30 minutes at room temperature.

Preheat oven to 375 degrees.

Remove chicken from marinade and set marinade aside. Place chicken in baking pan and season to taste with salt and pepper. Bake for 15 minutes, then baste chicken with marinade. Bake for an additional 20 minutes, or until chicken is cooked thoroughly.

Best served with rice or pasta.

• 3 Boneless, Skinless Chicken Breasts, Diced in 1-inch Cubes
• 2 tbsp The Olive Oil Shops’ Basil Extra Virgin Olive Oil
• 2 tbsp The Olive Oil Shops’ Chipotle Extra Virgin Olive Oil
• 2 Garlic Cloves, Finely Chopped
• 2 Celery Stalks, Chopped in 1-inch Pieces
• 1 Carrot, Peeled and Chopped
• 1 Onion, Finely Chopped
• 1 Serrano Pepper, Sliced into Rings
• 1 tsp Fresh Oregano, Chopped
• 1 can Stewed Tomatoes, Italian Style (14 oz)
• 5 cup Chicken Stock
• 1½ cup Bow Tie Pasta, Uncooked
• 1 pkg Muenster Cheese, Sliced
• Salt
• Pepper

In large pot, add Olive Oil Shops’ Basil Extra Virgin Olive Oil. Add garlic, celery, onion, carrots to and sauté. Then add un-drained tomatoes, Serrano pepper, bow tie pasta and 4 ¾ cup chicken stock (set aside ¼ cup). Stir and simmer on low heat.

In skillet over medium heat, add The Olive Oil Shops’ Chipotle Extra Virgin Olive Oil and cook chicken till done. Add the remaining ¼ cup chicken stock and oregano to chicken. Simmer for 5 minutes.

Add chicken and stock to large pot with vegetables and simmer for 30 minutes. Salt and pepper to taste. Serve in bowl with a slice of Muenster cheese melted over the top.

• 2 cup Chicken, Cooked and Cubed
• ½ cup The Olive Oil Shops’ Luccino Extra Virgin Olive Oil
• 4 Garlic Cloves, Sliced Crosswise in Thin Strips
• ¼ tsp Red Pepper Flakes
• 1 lb Linguine
• 1 tsp The Olive Oil Shops’ Sonoma Sea Salt

In a small saucepan over low heat, add The Olive Oil Shops’ Luccino Extra Virgin Olive Oil and garlic. Heat the olive oil for about 5 minutes, or until the garlic slices turn golden. Remove from heat and immediately remove garlic from the olive oil. Add the red pepper flakes to the pan, letting the flakes settle in the olive oil. Chop the garlic and set aside.

Cook the pasta according to packaging. Add approximately half the olive oil and pepper flake mixture to the hot pasta along with The Olive Oil Shops’ Sonoma Sea Salt. Return the hot pasta to the pot and toss to coat with the oil mixture. Add the chopped garlic and serve.

Also try tossing your favorite herbs or sautéed vegetables with the pasta.

• 3 cup Chicken, Diced
• 2 Hard-Boiled Eggs, Peeled and Diced
• ¼ cup Mushrooms, Chopped
• ¾ cup Celery, Diced
• ½ cup Slivered Almonds
• 1 tbs Onion, Chopped
• 1 can Cheese and Broccoli Soup (10 ½ oz)
• ¼ cup The Olive Oil Shops’ Porcini Extra Virgin Olive Oil
• ½ cup Half & Half Creamer
• 1 cup Shredded Cheddar Cheese
• 1 cup Chow Mein Noodles

Preheat oven to 350 degrees.

In mixing bowl, combine chicken, eggs, mushrooms, celery, almonds and onion. Then add The Olive Oil Shops’ Porcini Extra Virgin Olive Oil, cheese and broccoli soup, creamer and cheddar cheese, stir together.

Pour mixture into 2-quart casserole dish and sprinkle chow mein noodles on top. Bake for 30 minutes.

• 2 lb Boneless, Skinless, Dark Meat Chicken
• ¼ tsp Black Pepper, Freshly Ground
• ¼ tsp The Olive Oil Shops’ Fleur de Sel Sea Salt
• 2 tbsp The Olive Oil Shops’ Porcini Extra Virgin Olive Oil
• ¼ cup The Olive Oil Shops’ 18 Year Old Balsamic Vinegar
• 1 cup Onion, Diced
• 1 tsp Fresh Thyme, Minced
• 1 Bay Leaf
• ½ cup Chicken Stock
• 2 tbsp Organic Honey

Season the chicken to taste with black pepper and The Olive Oil Shops’ Fleur de Sel Sea Salt. In pan over medium-high heat, add chicken and brush on The Olive Oil Shops’ Porcini Extra Virgin Olive Oil, browning the chicken on both sides.

Remove the chicken and sauté the onions. In the same pan, pour in The Olive Oil Shops’ 18 Year Old Balsamic Vinegar. Stir in thyme, pepper, bay leaf, chicken stock and honey. Bring this to a boil.

Return the chicken to the pan and reduce the heat. Simmer for 25 to 30 minutes allowing the sauce to thicken and chicken to cook thoroughly.

• ½ cup Flour
• 1 tsp Sea Salt
• ½ tsp The Olive Oil Shops’ Lemon Garlic Pepper Blend
• 1 ½ lb Boneless Chicken Breast
• 2 Scallions, Finley Chopped
• 1 tsp Minced Ginger
• 1 tsp Minced Garlic
• 1 can Apricot Halves (15 oz)
• ¼ cup Toasted Almonds
• ½ cup The Olive Oil Shops’ Peach Balsamic Vinegar
• 3 tbsp The Olive Oil Shops’ Lemon Extra Virgin Olive Oil

Drain apricots and save the liquid. In a large plastic bag, combine the apricots and The Olive Oil Shops’ Peach Balsamic Vinegar. Set aside to marinade.

In another large plastic bag, combine the flour, sea salt, The Olive Oil Shops’ Lemon Garlic Pepper Blend and chicken. Shake until the chicken is completely coated and remove chicken from bag.

In skillet, over medium heat, add The Olive Oil Shops’ Lemon Extra Virgin Olive Oil. Add chicken and cook 4 minutes per side or until desired tenderness. Transfer chicken to plate and set aside.

Add scallions to skillet, cook for 1 minute, then add ginger and more The Olive Oil Shops’ Lemon Extra Virgin Olive Oil, if needed. Cook for another minute.

Add the apricot liquid to skillet and scrape brown bits up in pan. Place chicken back in skillet. Add apricots and marinade, stir to combine and heat through. Top with sliced almonds and serve.

• 3 lb Chicken, Cut into Pieces
• 3 cup Green Olives, Pitted and Chopped
• 2 Garlic Cloves, Crushed
• 3 tbsp The Olive Oil Shops’ Koroneiki Extra Virgin Olive Oil
• 1 tsp Ginger, Grated
• 1 tsp Turmeric
• 1 can Chicken Broth
• 1 tsp Paprika
• 1 tsp Ground Cumin
• ½ cup Lemon Juice
• Salt
• Pepper

In a saucepan, boil olives three times, changing the water each time. On the third time use 1 cup of water with a pinch of salt to reduce the salt in the olives. Then mash the olives and set aside.

In another saucepan, add The Olive Oil Shops’ Koroneiki Extra Virgin Olive Oil and garlic. Once the garlic is sautéed, add ginger, turmeric, chicken and chicken broth. Cover and cook for about 35 minutes, turning chicken occasionally.

Remove chicken and reduce remaining broth by half. Add paprika, cumin and lemon juice. Simmer for 1 minute and add olives. Salt and pepper to taste. Stir and simmer for 10 minutes. Add chicken and heat through.