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EASY 1-HOUR RICH, CREAMY PARMESAN CHICKEN POT PIE RECIPE

Today we will make an uber-creamy parmesan chicken pot pie recipe. It is very
easy, doesn’t take too long, and is filled with rich savory flavors.

This is one of our favorite quick dinner recipes to make. And the whole family
will enjoy this one – trust us!

Jump to Recipe

ABOUT OUR TASTY, HEARTY CREAMY PARMESAN CHICKEN POT PIE RECIPE

Today we will be creating an uber-rich and creamy parmesan chicken pot pie
recipe. This recipe fuses traditional chicken parmesan with a pot pie.

So, how do we do this?

Chickpea & Tuna Salad // Shelf ...

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Chickpea & Tuna Salad // Shelf Stable Pantry Recipe Collaboration // Jeni Gough

To start, you will need to make a pie crust for the top of your pot pie.
Traditionally pot pies only have a top crust. But, we know many people like a
double-crusted pie.

In that case, you can pre-bake the bottom crust. Add the filling and top crust,
then bake the pie again. This will take some experimenting depending on the
dough you use.

We’ve provided a super easy pie dough recipe. It is rich, packed with delicious
textures, and very quick to make too. You can buy a pie crust if you prefer.

Then, we make a chicken parmesan pot pie filling. The flavors we’ve incorporated
into this filling is simple. You have the chicken, the tomato sauce (pasta
sauce), and a ton of cheese, especially parmesan cheese.

Now, some people ask us why we don’t add crispy chicken. You definitely can, but
when the dish is baking, the crumb becomes soggy in the sauce. So you’re
ultimately going to spend a lot of time and effort crumbing the chicken for
nothing.

We used basic cheeses for the filling. This is where the creamy texture comes
from. Most of the grated cheese geld mixed into the filling. But some if placed
on top of the filling to create a cheesy layer.

Once the top crust has been added, you can bake your chicken pot pie and serve
it with a simple salad.

WHAT YOU NEED TO MAKE THIS CREAMY PARMESAN CHICKEN POT PIE RECIPE

INGREDIENTS FOR THE POT PIE CRUST

* 1 1/2 cups cake flour, sifted
* 1/2 cup salted butter, cubed
* 4 ounces Neufchatel cheese, cubed

INGREDIENTS FOR THE POT PIE FILLING

* 2 teaspoons olive oil
* 1 pound boneless, skinless chicken breasts
* Sea salt flakes, to taste
* Freshly ground black pepper, to taste
* 1 small onion, diced
* 4 garlic cloves, minced
* 1 cup green beans, sliced
* 1 cup carrots, diced
* 1/2 cup corn kernels
* 1 1/2 cups pasta sauce
* 1 cup mozzarella cheese, grated
* 2/3 cup parmesan cheese, grated
* 1/2 cup Asiago cheese, grated
* 1/2 cup cheddar, grated

EQUIPMENT

* Measuring cups and spoons
* Mixing bowls
* Food processor
* Frying pan
* Tongs of spatula
* Saucepan
* Rolling pin
* Baking dish or pie dish (9-inch)

STEP BY STEP INSTRUCTIONS

STEP 1: MAKE THE POT PIE CRUST

Combine all of the crust ingredients in a food processor. Blend until the
ingredients form a smooth dough.

Take the dough out of the bowl and shape it on a lightly floured surface. Once
shaped into a flat disc, wrap it in plastic and set it aside until you need it
later.

STEP 2: BROWN THE CHICKEN

Heat the olive oil in a frying pan over medium-high heat. Season your chicken
strips with some sea salt flakes and black pepper.

Add the chicken to the pan and cook it for roughly 5 minutes or until it’s done.

STEP 3: SHRED THE CHICKEN

Once the chicken has been cooked, pull it apart into chunks. You can decide how
chunky or fine you want the shredded chicken to be.

Set aside your pulled chicken.

STEP 4: MAKE THE POT PIE FILLING

To start, heat some olive oil again in a frying pan. Add the onions and allow
them to fry for 3-4 minutes or until they become translucent. Add the garlic and
fry it for a minute.

Then, add the green beans, carrots, and corn kernels. Allow them to sweat for a
minute or two.

STEP 5: ASSEMBLE YOUR POT PIE

Preheat your oven to 360ºF (180ºC).

Place the dough on a lightly floured surface. Then, roll it into a disc the size
of your pie dish or baking dish. The dough should be roughly 1/6 to 1/4 of an
inch thick. Set it aside.

Fill the baking dish or pie dish with your filling. Stir in three-quarters of
the cheese. Then, add the rest of the cheese as a topping.

Place your rolled-out crust over the top of the baking dish. Crimp the edges.
Cut a steam hole in the top of the crust.

STEP 6: BAKE YOUR CREAMY CHICKEN POT PIE

Bake the pot pie for roughly 25-35 minutes, or until the pastry is golden brown
and cooked.

The exact baking time will large depend on the thickness of your crust and size
of your baking dish.

Pyrex 2-Piece Glass Pie Plate Set, 9.5-Inch Pie Dish, Baking Dish

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EXPERT TIPS AND TRICKS

* You can buy a premade sheet of pie dough. Just make sure it’s from a good
brand and that it is big enough to fit your baking dish. The baking times and
temperatures will also change depending on the package instructions.
* This recipe doesn’t use a cream sauce for chicken pot pie. But, you can
replace the pasta sauce with a white sauce or cheese sauce if you’d like. It
won’t create an authentic chicken parmesan flavor, but it will still be
delicious.
* If you don’t want to buy many different types of cheeses, you can simple get
a shredded cheese blend. For this creamy parmesan chicken pot pie recipe, an
Italian blend will be best.
* To help get your crust golden brown, brush it with some egg wash or milk.
Only do this in the last 10 minutes of baking.

PREPARATIONS TIMES AND SERVINGS

Preparation TimeBaking TimeServings25 minutes25-35 minutes4

FINAL THOUGHTS – A DELICIOUS CREAMY PARMESAN CHICKEN POT PIE RECIPE

This creamy parmesan chicken pot pie recipe is very easy to make, has a lot of
shortcuts, and is relatively quick.

You can serve it with a simple fresh garden salad or some roasted vegetables.
Let us know what you think about it in the comments below!

Pin Recipe

Share on Facebook

Print Recipe
No ratings yet

EASY 1-HOUR RICH, CREAMY PARMESAN CHICKEN POT PIE RECIPE

Today we will make an uber-creamy parmesan chicken pot pie recipe. It is very
easy, doesn't take too long, and is filled with rich savory flavors. This is one
of our favorite quick dinner recipes to make. And the whole family will enjoy
this one - trust us!

Prep Time25 minutes mins
Baking Time35 minutes mins
Total Time1 hour hr

Course: Dinner
Cuisine: American
Keyword: chicken parmesan pie, cream sauce for chicken pot pie, creamy parmesan
chicken pot pie recipe, how to make creamy chicken pot pie
Servings: 4 servings
Author: aniasvibrantkitchen

EQUIPMENT

* Measuring cups and spoons
* Mixing bowls
* Food processor
* Frying pan
* Tongs of spatula
* Saucepan
* Rolling pin
* Baking dish or pie dish (9-inch)

INGREDIENTS

1X2X3X

INGREDIENTS FOR THE POT PIE CRUST

* 1 1/2 cups cake flour, sifted
* 1/2 cup salted butter, cubed
* 4 ounces Neufchatel cheese, cubed

INGREDIENTS FOR THE POT PIE FILLING

INSTRUCTIONS

* Make the pot pie crust

Combine all of the crust ingredients in a food processor. Blend until the
ingredients form a smooth dough.

Take the dough out of the bowl and shape it on a lightly floured surface.
Once shaped into a flat disc, wrap it in plastic and set it aside until you
need it later.
1 1/2 cups cake flour, sifted, 1/2 cup salted butter, cubed, 4 ounces
Neufchatel cheese, cubed
* Brown the chicken

Heat the olive oil in a frying pan over medium-high heat. Season your chicken
strips with some sea salt flakes and black pepper.

Add the chicken to the pan and cook it for roughly 5 minutes or until it's
done.
2 teaspoons olive oil, 1 pound boneless, skinless chicken breasts, Sea salt
flakes, to taste, Freshly ground black pepper, to taste
* Shred the chicken

Once the chicken has been cooked, pull it apart into chunks. You can decide
how chunky or fine you want the shredded chicken to be.

Set aside your pulled chicken.
* Make the pot pie filling

To start, heat some olive oil again in a frying pan. Add the onions and allow
them to fry for 3-4 minutes or until they become translucent. Add the garlic
and fry it for a minute.

Then, add the green beans, carrots, and corn kernels. Allow them to sweat for
a minute or two.

Finally, add the shredded chicken, and pasta sauce. Bring the mixture to a
boil. Reduce the heat and allow the filling to simmer for 5 minutes. Stir to
prevent the ingredients from burning at the base.
2 teaspoons olive oil, 1 small onion, diced, 4 garlic cloves, minced, 1 cup
green beans, sliced, 1 cup carrots, diced, 1/2 cup corn kernels, 1 1/2 cups
pasta sauce
* Assemble your pot pie

Preheat your oven to 360ºF (180ºC).

Place the dough on a lightly floured surface. Then, roll it into a disc the
size of your pie dish or baking dish. The dough should be roughly 1/6 to 1/4
of an inch thick. Set it aside.

Fill the baking dish or pie dish with your filling. Stir in three-quarters of
the cheese. Then, add the rest of the cheese as a topping.

Place your rolled-out crust over the top of the baking dish. Crimp the edges.
Cut a steam hole in the top of the crust.
1 cup mozzarella cheese, grated, 2/3 cup parmesan cheese, grated, 1/2 cup
Asiago cheese, grated, 1/2 cup cheddar, grated
* Bake your creamy chicken pot pie

Bake the pot pie for roughly 25-35 minutes, or until the pastry is golden
brown and cooked.

The exact baking time will large depend on the thickness of your crust and
size of your baking dish.

NOTES

You can buy a premade sheet of pie dough. Just make sure it's from a good brand
and that it is big enough to fit your baking dish. The baking times and
temperatures will also change depending on the package instructions.

This recipe doesn't use a cream sauce for chicken pot pie. But, you can replace
the pasta sauce with a white sauce or cheese sauce if you'd like. It won't
create an authentic chicken parmesan flavor, but it will still be delicious.

If you don't want to buy many different types of cheeses, you can simple get a
shredded cheese blend. For this creamy parmesan chicken pot pie recipe, an
Italian blend will be best.

To help get your crust golden brown, brush it with some egg wash or milk. Only
do this in the last 10 minutes of baking.

1-HOUR HAWAII CHICKEN CURRY RECIPE – SUPER EASY AND QUICK

The ultimate Hawaii chicken curry recipe is here! It’s quick, easy, and packed
with flavor thanks to the combination of fresh ingredients we’ve used.

Now, you can have a hearty, filling, rich, and uber-creamy curry with a twist.
You won’t regret trying this recipe!

Jump to Recipe

ABOUT OUR FILLING FLAVOR-PACKED CHICKEN CURRY

Today’s chicken curry stew recipe is Hawaii-inspired. We will be creating a very
simple chicken curry base, but incorporating some authentic Hawaiian flavors.
This includes mainly bell peppers, pineapple, and cherry tomatoes.

This recipe is incredibly easy to make and doesn’t require any strange or
special ingredients. It’s also very customizable. You can adjust the level of
spiciness, the exact vegetables you use, and the consistency and texture of the
final curry.

Our step-by-step guide will take less than an hour, making it the perfect busy
weeknight dinner. But trust us, this Hawaii chicken curry recipe is so good,
you’ll want it most days of the week!

If you store it inside of your fridge in an airtight container, it will last up
to 3 days without any worries. And, this curry holds up really well inside the
freezer. You can store it for up to 6 months!

You can serve this chicken pineapple curry with all your traditional side
dishes. It will go great with some fresh jasmine rice, buttered naan bread,
paratha, roti, or even a plain salad.

If you aren’t convinced yet, all that’s left to do is try it yourself! We can
almost guarantee that it will become a new staple curry in your home.

WHAT YOU NEED TO MAKE THIS HAWAII CHICKEN CURRY RECIPE

INGREDIENTS

* 1 pound chicken breasts, boneless, skinless, cubed into bite-sized pieces
* 2 tablespoons olive oil
* 1 small onion, diced
* 2 garlic cloves, minced
* 1/2 teaspoon fresh ginger, minced
* 1 1/2 tablespoons mild curry powder of your choice
* 1 small green bell pepper, deseeded and diced
* 1 small red bell pepper, deseeded and diced
* 1 – 2 cups pineapple chunks (fresh or canned)
* 1 cup cherry tomatoes, halved
* 1 1/2 cups vegetable stock, low sodium
* 1 can of coconut cream
* Sea salt flakes, to taste
* Freshly ground black pepper, to taste
* Fresh parsley leaves, for garnish

EQUIPMENT

* Measuring cups and spoons
* Mixing bowls
* Medium or large saucepan
* Mixing spoon or spatula

CADUKE Counter Shelves Set of 4 Stackable Kitchen Cabinet Organizer Shelf

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STEP BY STEP INSTRUCTIONS

STEP 1: BROWN THE CHICKEN

To start, make sure that your chicken is prepared completely. That also goes for
the rest of your ingredients.

Add the olive oil to a medium or large saucepan over medium heat. Then, add the
diced onions. Allow them to sweat for 5 minutes.

Once they have become translucent, add the diced chicken. Increase the heat and
allow the chicken pieces to brown.

STEP 2: FINISH OFF THE CURRY BASE

After they got some color, add the minced garlic, fresh ginger paste, and curry
powder. Give them a stir so they coat all of the chicken.

Then, add the bell peppers, pineapple chunks, and tomatoes. Mix the ingredients
well.

Next, add the vegetable stock so it almost covers the ingredients.

STEP 3: LEAVE THE HAWAIIAN CHICKEN CURRY TO SIMMER

Bring the curry to a boil. Then, reduce the heat and allow it to simmer for
about 15-20 minutes. The chicken should be tender along with the other
vegetables.

STEP 4: FINISH OFF THE CURRY

Remove the curry from the heat. Then, stir in the coconut cream. Keep mixing
until you have a uniform Hawaii chicken curry recipe.

Finally, season the curry with salt and pepper to your liking. Garnish it with
fresh parsley leaves before serving the curry.

EXPERT TIPS AND TRICKS

* You can easily make this curry vegan by replacing the chicken with tofu. You
can also have a look at this list of vegan alternatives for chicken. Just
keep in mind the flavor profile of this curry. The substitute should blend it
seamlessly.

* Traditional chicken curry in Hawaiian style doesn’t contain spicy
ingredients. However, it is perfectly fine if you’d like to add some chili to
the recipe. We like to add fresh bird’s eye chili or green Thai chili. You
can use chili powder or paste as well. The easiest alternative is to simply
use a spicier curry powder.
* Coconut cream is often hard to find. You can use coconut milk instead. But,
if you want an uber-creamy substitute, use plain yogurt, heavy whipping
cream, creme fraiche, or cream cheese. These are all great alternatives that
will help keep the rich thick texture of the curry.
* When you initially simmer to curry (before adding the coconut cream) the goal
is to reduce the liquid (stock). This helps concentrate the flavors and helps
create a thicker curry. If you don’t reduce it enough, you will have a very
runny curry once you add the coconut cream.
* Do not boil the coconut cream. Doing so will separate it from the curry base.
The curry will still be perfectly edible, but it won’t be visually appealing
to look at.
* Another great addition to this Hawaii chicken curry recipe is coconut flakes.
You can use fresh shavings or dried and toasted ones. Toasted coconut
shavings add a slightly nutty flavor and it helps give some texture too.
* This curry can be frozen for several months. It actually keeps really well!
Just store it inside an airtight container. Then, wrap the container in a
layer of aluminum foil. This will protect it from excess freezer burn, which
makes it taste better for longer.

PREPARATIONS TIMES AND SERVINGS

Preparation TimeCooking TimeServings10 minutes30-40 minutes4

WRAPPING THINGS UP – A JUICY TENDER HAWAII CHICKEN CURRY RECIPE

This Hawaii chicken curry recipe is incredibly easy to make and super filling.
It is loaded with fresh flavors and a ton of nutrients. And, it’s surprisingly
low in calories too!

You can make this curry for any night of the week, any occasion, and during any
time of the year. And, if you are lucky enough to have any leftovers, you can
store it for later use!

If you enjoyed this recipe, let us know in the comments below. And, don’t forget
to go have a look at our other amazing recipes!

Pin Recipe

Share on Facebook

Print Recipe
No ratings yet

1-HOUR HAWAII CHICKEN CURRY RECIPE - SUPER EASY AND QUICK

The ultimate Hawaii chicken curry recipe is here! It's quick, easy, and packed
with flavor thanks to the combination of fresh ingredients we've used. Now, you
can have a hearty, filling, rich, and uber-creamy curry with a twist. You won't
regret trying this recipe!

Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins

Course: Dinner, Main Course
Cuisine: Asian
Keyword: chicken curry in hawaiian style, chicken curry stew recipe is Hawaii,
hawaii chicken curry recipe, hawaiian chicken curry
Servings: 4 servings
Author: aniasvibrantkitchen

EQUIPMENT

* Measuring cups and spoons
* Mixing bowls
* Medium or large saucepan
* Mixing spoon or spatula

INGREDIENTS

1X2X3X

* 1 pound chicken breasts, boneless, skinless, cubed into bite-sized pieces
* 2 tablespoons olive oil
* 1 small onion, diced
* 2 garlic cloves, minced
* 1/2 teaspoon fresh ginger, minced
* 1 1/2 tablespoons mild curry powder of your choice
* 1 small green bell pepper, deseeded and diced
* 1 small red bell pepper, deseeded and diced
* 1 - 2 cups pineapple chunks, fresh or canned
* 1 cup cherry tomatoes, halved
* 1 1/2 cups vegetable stock, low sodium
* 1 can of coconut cream
* Sea salt flakes, to taste
* Freshly ground black pepper, to taste
* Fresh parsley leaves, for garnish

INSTRUCTIONS

* Brown the chicken

To start, make sure that your chicken is prepared completely. That also goes
for the rest of your ingredients.

Add the olive oil to a medium or large saucepan over medium heat. Then, add
the diced onions. Allow them to sweat for 5 minutes.

Once they have become translucent, add the diced chicken. Increase the heat
and allow the chicken pieces to brown.
2 tablespoons olive oil, 1 small onion, diced, 1 pound chicken breasts,
boneless, skinless, cubed into bite-sized pieces
* Finish off the curry base

After they got some color, add the minced garlic, fresh ginger paste, and
curry powder. Give them a stir so they coat all of the chicken.

Then, add the bell peppers, pineapple chunks, and tomatoes. Mix the
ingredients well.

Next, add the vegetable stock so it almost covers the ingredients.
2 garlic cloves, minced, 1/2 teaspoon fresh ginger, minced, 1 1/2 tablespoons
mild curry powder of your choice, 1 small green bell pepper, deseeded and
diced, 1 small red bell pepper, deseeded and diced, 1 - 2 cups pineapple
chunks, fresh or canned, 1 cup cherry tomatoes, halved, 1 1/2 cups vegetable
stock, low sodium
* Leave the Hawaiian chicken curry to simmer

Bring the curry to a boil. Then, reduce the heat and allow it to simmer for
about 15-20 minutes. The chicken should be tender along with the other
vegetables.
* Finish off the curry

Remove the curry from the heat. Then, stir in the coconut cream. Keep mixing
until you have a uniform Hawaii chicken curry recipe.

Finally, season the curry with salt and pepper to your liking. Garnish it
with fresh parsley leaves before serving the curry.
1 can of coconut cream, Sea salt flakes, to taste, Freshly ground black
pepper, to taste, Fresh parsley leaves, for garnish

NOTES

You can easily make this curry vegan by replacing the chicken with tofu. Just
keep in mind the flavor profile of this curry. The substitute should blend it
seamlessly.

Traditional chicken curry in Hawaiian style doesn't contain spicy ingredients.
However, it is perfectly fine if you'd like to add some chili to the recipe. We
like to add fresh bird's eye chili or green Thai chili. You can use chili powder
or paste as well. The easiest alternative is to simply use a spicier curry
powder.

Coconut cream is often hard to find. You can use coconut milk instead. But, if
you want an uber-creamy substitute, use plain yogurt, heavy whipping cream,
creme fraiche, or cream cheese. These are all great alternatives that will help
keep the rich thick texture of the curry.

When you initially simmer to curry (before adding the coconut cream) the goal is
to reduce the liquid (stock). This helps concentrate the flavors and helps
create a thicker curry. If you don't reduce it enough, you will have a very
runny curry once you add the coconut cream.

Do not boil the coconut cream. Doing so will separate it from the curry base.
The curry will still be perfectly edible, but it won't be visually appealing to
look at.

Another great addition to this Hawaii chicken curry recipe is coconut flakes.
You can use fresh shavings or dried and toasted ones. Toasted coconut shavings
add a slightly nutty flavor and it helps give some texture too.

This curry can be frozen for several months. It actually keeps really well! Just
store it inside an airtight container. Then, wrap the container in a layer of
aluminum foil. This will protect it from excess freezer burn, which makes it
taste better for longer.

EASY, CRISPY AND RICH CHICKEN PARM CALZONE RECIPE – MAKES 4

This chicken parm calzone recipe is loaded with crispy, creamy textures. Its
filling is extremely flavorful and juicy and they are easy to make as well!

Give them a try! You won’t regret it! And make sure to check out the shortcuts
you can use to save even more time!

Jump to Recipe

ABOUT OUR DELICIOUS ITALIAN CHICKEN CALZONE RECIPE

Today, we experiment with two of our favorite dishes: chicken parmesan and
calzones!

This chicken parm calzone recipe is incredibly easy to make and there are loads
of shortcuts.

For one, you can buy premade fresh or frozen pizza dough. Don’t buy actual pizza
bases. You need to use “raw” dough and shape it into the disc sizes you want.

Fresh homemade dough is the best to use. And our recipe only takes 10 minutes at
the most. But, we understand that sometimes time is of the essence!

You can also buy frozen chicken tenders and simply bake them before you begin
assembling this chicken parm calzone recipe. Today, you are even able to find
freshly crumbed chicken tenders.

These two shortcuts alone will save you about 20 minutes!

Our chicken parmesan calzones are packed with flavors and crispy, creamy
textures.

They can also be made in advance and frozen for later use. Freeze them before
they are cooked.

Place them inside an airtight container in a single layer. Cover the container
with foil to help protect them from freezer burn.

WHAT YOU NEED TO MAKE THIS CHICKEN PARM CALZONE RECIPE

INGREDIENTS FOR THE DOUGH

* 3 1/3 cups bread flour, plus extra for dusting
* 1 sachet (7 grams) fast acting dried yeast
* 1 teaspoon fine salt
* 1 teaspoon caster sugar
* 2 tablespoons olive oil
* 1 cup water, lukewarm

INGREDIENTS FOR THE CRISPY CHICKEN

* 1 pound chicken breast, cut into 2/3-inch slices
* 2 tablespoons flour
* 1/2 teaspoon fine salt
* 1/2 teaspoon black pepper
* 2 large eggs, beaten
* 1 1/2 cups panko bread crumbs

INGREDIENTS FOR THE FILLING

* 1 cup premade pizza sauce, plus extra for topping
* 2 cups grated mozzarella cheese, plus extra for topping
* 1/2 cup parmesan cheese, grated
* 2 tablespoons salted butter, melted

EQUIPMENT

* Measuring cups and spoons
* Mixing bowls
* Deep-fryer, air-fryer, or oven
* Rolling pin
* Baking dish
* Non-stick baking paper

STEP BY STEP INSTRUCTIONS

STEP 1: MAKE THE DOUGH

Combine the dry ingredients in a large mixing bowl. Make sure they are mixed
well so the ingredients are evenly distributed. Make a well in the center.

Then, add the olive oil and 3/4 cup of water. Whisk the ingredients together
using a fork or spoon. Add more water until your dough has come together.

Place the dough onto a lightly floured surface. Knead it for a minute or so
until it gets smooth.

Leave the dough to rest in a lightly oiled bowl. Cover it with plastic or a damp
towel. Set it aside until you need it again.

STEP 2: CRUMB THE CHICKEN TENDERS

Prepare the chicken breasts and set them aside. Combine the flour, salt, and
pepper in a bowl.

Place the beaten eggs in another separate bowl. Finally, add the Panko
breadcrumbs to a final mixing bowl.

Start dipping a slice of chicken into the flour, then the beaten eggs, then the
breadcrumbs. Repeat the step once more so the chicken has two coatings.

Set the piece aside. Repeat these steps until all of the chicken has been
crumb-coated.

STEP 3: COOK THE CRUMBED CHICKEN

For this recipe, you can cook the chicken tenders inside the air-fryer, in the
oven, or a deep-fryer.

If you are deep-frying the chicken, it will take between 6-8 minutes. Remember
to drain any excess oil on the chicken.

If you want to air-fry the chicken strips, it will also take 7-9 minutes at
360ºF (180ºC).

Inside the oven, your crumbed chicken strips will take between 10-20 minutes at
400ºF (200ºC). The exact time depends on the thickness of your strips.

Once your chicken is cooked and crispy, chop it into smaller pieces.

STEP 4: ASSEMBLE THE CHICKEN CALZONES

Preheat the oven to 400ºF (200ºC). Line a baking dish with non-stick baking
paper.

Divide the dough into 4 pieces. Then, roll it into a disc that’s roughly
1/6-inch thick.

Spread some pizza sauce over one-half of the disc. Leave a 1/2-inch border
around the edge.

Top the pizza sauce with some grated mozzarella, grated parmesan, and chopped
crispy chicken tenders.

Fold over the other half of the dough and pinch the sides closed. You can use a
little bit of water to help the dough edges stick to each other.

Place your calzones onto a lined baking pan. Repeat the steps until you have 4
uniform calzones.

STEP 5: BAKE THE CHICKEN PARMESAN CALZONE

Use a sharp knife to cut three small slits on top of the calzones. Brush the
dough with melted butter.

Leave the calzones to bake for about 20-25 minutes. The dough should be golden
brown.

Add some more pizza sauce over the calzones and top them with grated mozzarella.
Allow them to bake for another 10 minutes.

SIPARUI Marble Rolling Pin with Wooden Cradle Thick Handle Set for Baking,18.5
inch Premium Quality

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EXPERT TIPS AND TRICKS

* You can divide the pizza dough into however many portions you want.
* Remember, your chicken parm calzone calories will increase as the portion
sizes increase. This isn’t a healthy dish, so you shouldn’t overeat if you
are on a diet.
* The parmesan cheese isn’t replaceable. The mozzarella cheese on the other
hand is. You can use any cheese that melts nicely. Mozzarella has the best,
most neutral flavor. But you can also try Cotija, Havarti, and cheddar.
* You can also bake your calzones inside the air-fryer. Preheat the appliance
to 400ºF (200ºC). Then, bake the calzones initially for 15-20 minutes. Add
the sauce and cheese and continue baking them for another 5 minutes.

PREPARATIONS TIMES AND SERVINGS

Preparation TimeBaking TimeServings40 minutes30-35 minutes4

WRAPPING THINGS UP – AN UBER CHEESY CHICKEN PARM CALZONE RECIPE

We hope that you have enjoyed our chicken parm calzone recipe. The recipe is
pretty versatile, but we love the combination of savory and creamy (slightly
sweet) flavors.

If you want to make more of these fusion dishes, let us know in the comments
below. And don’t forget to go have a look at our many other delicious, hearty
recipes.

Read more about 3 Best Italian American Thanksgiving Dinner Ideas

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EASY, CRISPY AND RICH CHICKEN PARM CALZONE RECIPE - MAKES 4

This chicken parm calzone recipe is loaded with crispy, creamy textures. Its
filling is extremely flavorful and juicy and they are easy to make as well! Give
them a try! You won't regret it! And make sure to check out the shortcuts you
can use to save even more time!

Prep Time40 minutes mins
Baking Time35 minutes mins
Total Time1 hour hr 15 minutes mins

Course: Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: chicken parm calzone calories, chicken parm calzone recipe, chicken
parmesan calzone, how to make chicken calzones, italian chicken calzone recipe
Servings: 4 servings
Author: aniasvibrantkitchen

EQUIPMENT

* Measuring cups and spoons
* Mixing bowls
* Deep-fryer, air-fryer, or oven
* Rolling pin
* Baking dish
* Non-stick baking paper

INGREDIENTS

1X2X3X

INGREDIENTS FOR THE DOUGH

* 3 1/3 cups bread flour, plus extra for dusting
* 1 sachet (7 grams) fast acting dried yeast
* 1 teaspoon fine salt
* 1 teaspoon caster sugar
* 2 tablespoons olive oil
* 1 cup water, lukewarm

INGREDIENTS FOR THE CRISPY CHICKEN

* 1 pound chicken breast, cut into 2/3-inch slices
* 2 tablespoons flour
* 1/2 teaspoon fine salt
* 1/2 teaspoon black pepper
* 2 large eggs, beaten
* 1 1/2 cups panko bread crumbs

INGREDIENTS FOR THE FILLING

* 1 cup premade pizza sauce, plus extra for topping
* 2 cups grated mozzarella cheese, plus extra for topping
* 1/2 cup parmesan cheese, grated
* 2 tablespoons salted butter, melted

INSTRUCTIONS

* Make the dough

Combine the dry ingredients in a large mixing bowl. Make sure they are mixed
well so the ingredients are evenly distributed. Make a well in the center.

Then, add the olive oil and 3/4 cup of water. Whisk the ingredients together
using a fork or spoon. Add more water until your dough has come together.

Place the dough onto a lightly floured surface. Knead it for a minute or so
until it gets smooth.

Leave the dough to rest in a lightly oiled bowl. Cover it with plastic or a
damp towel. Set it aside until you need it again.
3 1/3 cups bread flour, plus extra for dusting, 1 sachet (7 grams) fast
acting dried yeast, 1 teaspoon fine salt, 1 teaspoon caster sugar, 2
tablespoons olive oil, 1 cup water, lukewarm
* Crumb the chicken tenders

Prepare the chicken breasts and set them aside. Combine the flour, salt, and
pepper in a bowl.

Place the beaten eggs in another separate bowl. Finally, add the Panko
breadcrumbs to a final mixing bowl.

Start dipping a slice of chicken into the flour, then the beaten eggs, then
the breadcrumbs. Repeat the step once more so the chicken has two coatings.

Set the piece aside. Repeat these steps until all of the chicken has been
crumb-coated.
1 pound chicken breast, cut into 2/3-inch slices, 2 tablespoons flour, 1/2
teaspoon fine salt, 1/2 teaspoon black pepper, 2 large eggs, beaten, 1 1/2
cups panko bread crumbs
* Cook the crumbed chicken

For this recipe, you can cook the chicken tenders inside the air-fryer, in
the oven, or a deep-fryer.

If you are deep-frying the chicken, it will take between 6-8 minutes.
Remember to drain any excess oil on the chicken.

If you want to air-fry the chicken strips, it will also take 7-9 minutes at
360ºF (180ºC).

Inside the oven, your crumbed chicken strips will take between 10-20 minutes
at 400ºF (200ºC). The exact time depends on the thickness of your strips.

Once your chicken is cooked and crispy, chop it into smaller pieces.
* Assemble the chicken calzones

Preheat the oven to 400ºF (200ºC). Line a baking dish with non-stick baking
paper.

Divide the dough into 4 pieces. Then, roll it into a disc that's roughly
1/6-inch thick.

Spread some pizza sauce over one-half of the disc. Leave a 1/2-inch border
around the edge.

Top the pizza sauce with some grated mozzarella, grated parmesan, and chopped
crispy chicken tenders.

Fold over the other half of the dough and pinch the sides closed. You can use
a little bit of water to help the dough edges stick to each other.

Place your calzones onto a lined baking pan. Repeat the steps until you have
4 uniform calzones.
1 cup premade pizza sauce, plus extra for topping, 2 cups grated mozzarella
cheese, plus extra for topping, 1/2 cup parmesan cheese, grated
* Bake the chicken parmesan calzone

Use a sharp knife to cut three small slits on top of the calzones. Brush the
dough with melted butter.

Leave the calzones to bake for about 20-25 minutes. The dough should be
golden brown.

Add some more pizza sauce over the calzones and top them with grated
mozzarella. Allow them to bake for another 10 minutes.
2 tablespoons salted butter, melted

NOTES

You can divide the pizza dough into however many portions you want.

Remember, your chicken parm calzone calories will increase as the portion sizes
increase. This isn't a healthy dish, so you shouldn't overeat if you are on a
diet.

The parmesan cheese isn't replaceable. The mozzarella cheese on the other hand
is. You can use any cheese that melts nicely. Mozzarella has the best, most
neutral flavor. But you can also try Cotija, Havarti, and cheddar.

You can also bake your calzones inside the air-fryer. Preheat the appliance to
400ºF (200ºC). Then, bake the calzones initially for 15-20 minutes. Add the
sauce and cheese and continue baking them for another 5 minutes.

30-MINUTES EASY CAMPBELL’S CHICKEN QUESADILLAS RECIPE

This Campbell’s chicken quesadillas recipe is easy and quick to make. It only
needs a few simple ingredients to create a rich, juicy flavor profile.

You can serve these quick savory snacks at any time of the day and any event.
They are extremely easy to pair with side dishes and a wide range of toppings.

Give them a try and let us know what you think in the comments below!

Jump to Recipe

ABOUT OUR DELICIOUS CAMPBELL’S CHICKEN QUESADILLAS RECIPE

The quesadillas we are making today are similar to those on Campbell’s website.

But, we’ve incorporated even more flavor! You can look at our tips section to
see how you can make authentic quesadillas. Our recipe makes folded mini
quesadillas.

So, what exactly do you need to make this recipe?

To start, this recipe consists of three parts. A saucy Picante chicken filling,
Mexican cheese, and flour tortillas.

The saucy chicken element is very versatile and flexible. You can adjust the
flavors to your liking. But personally, we love the balance of spiced and
savory, meaty flavors.

Make sure that the chicken is infused with a lot of sauce. It shouldn’t be too
wet (or the tortillas will become soggy) but it shouldn’t be dry.

The sauce just consists of aromatics, cheddar cheese soup, and a Picante sauce
for chicken quesadillas.

Then, you will also add some grated Mexican cheese. There are loads of options
that will work. Any cheese that melts quickly and evenly will work.

You can try Queso Fresco, Queso Anejo, or Cotija. All of these options are
relatively easy to find. And they will work incredibly well with the flavor
profile we are developing.

And finally, you will need flour tortillas. These work best because you can heat
them to make them more pliable. Corn tortillas will work for “traditional”
quesadillas, but not for folded ones.

WHAT TO SERVE WITH CHICKEN QUESADILLAS

This Campbell’s chicken quesadillas recipe has a flavor profile that is easy to
pair with accompaniments.

Campbell’s serves their quesadillas with some rice cooked in broth. This is a
great idea that is easy to make and versatile in the flavor you develop.

But, there are also quicker and simpler sides that go great with these
quesadillas.

Some classic toppings include sour cream, guacamole, tomato and onion salsa, and
freshly cilantro.

Mexican corn, Cowboy beans, and other bean dishes will also be an easy side to
try.

And finally, you can serve these Campbell’s quesadillas with other traditional
Mexican sides like tacos, nachos, and tostadas.

WHAT YOU NEED TO MAKE THIS CHEESY CHICKEN QUESADILLA RECIPE

INGREDIENTS

* 2 teaspoons olive oil
* 1 small red onion, diced
* 3 garlic cloves, minced
* 1 1/2 pounds chicken breasts, skinless, boneless, cubed
* Sea salt flakes, to taste
* Freshly ground black pepper, to taste
* 1 can Campbell’s Condensed Cheddar Cheese Soup
* 1 1/4 cup picante sauce
* 12 flour tortillas (8-inch)
* 1-2 cups of cheese of your choice, grated

EQUIPMENT

* Measuring cups and spoons
* Mixing bowls
* Baking sheets
* Non-stick baking paper
* Frying pan
* Tongs or spatula

La Banderita® Family Pack | 6″ Flour Tortillas | 20 Count 22.5oz. | 4 Pack Case.

Check Price on Amazon

STEP BY STEP INSTRUCTIONS

STEP 1: BROWN YOUR CHICKEN

Preheat your oven to 400ºF (200ºC). Line a baking sheet with non-stick baking
paper.

To start, heat the olive oil in a medium frying pan over medium-high heat. Add
the onion and garlic. Leave them to fry for 3-4 minutes.

Season the chicken pieces with sea salt and black pepper. Add the cubed seasoned
chicken to the heated oil.

Leave the chicken to fry for 2-3 minutes per side, or until they are beautifully
browned. Your chicken should also be allowed to cook through.

STEP 2: MAKE THE CHICKEN FILLING

Once the chicken has cooked completely, add the can of Condensed Cheddar Cheese
Soup.

You can also add half of the Picante sauce. Stir these ingredients well to
completely cover the cooked chicken.

Bring the filling to a boil. Then reduce the heat and leave it to simmer for
about 5 minutes.

STEP 3: ASSEMBLE THIS CAMPBELL’S CHICKEN QUESADILLAS RECIPE

Slightly warm all of your tortillas. Work with one at a time. Place it on a flat
surface. Then, add about 1/3 cup of the saucy chicken filling onto half of the
tortilla.

Sprinkle some cheese over the top. Leave about 1/2 an inch border.

Brush the clean border with water. Fold over the empty half of the tortilla to
create a pocket. Place the quesadilla pockets onto a baking sheet.

STEP 4: BAKE AND COOL THE QUESADILLAS

Once all of your quesadillas have been assembled, bake them for 5 minutes. The
tortilla should be browned, crunchy, and evenly heated.

Cut the chicken quesadillas in half. Serve them immediately with your favorite
accompaniment!

EXPERT TIPS AND TRICKS

* You can buy a premade Picante sauce or make your own at home. We recommend
buying some to save some time. But, the homemade versions allow you to
customize the flavor to your liking.
* This Campbell’s chicken quesadillas recipe makes folded mini quesadillas. If
you want to make regular (traditional) quesadillas, you can use the following
assembly techniques.
* First, make sure that your sauce isn’t too wet. Then, place a single heated
tortilla on a flat surface.
* Add about 1/2-2/3 cup of filling to the tortilla. Spread it over the entire
surface, but again, leave a border. Sprinkle over some grated cheese.
* Add another warmed tortilla on top of the filling. Then, you can either
toast the tortilla in a pan or inside the oven.
* To warm your tortillas isn’t necessary, but it makes them much easier to work
with. You can heat them inside the microwave for 10-20 seconds. They
shouldn’t brown or become crispy.

PREPARATIONS TIMES AND SERVINGS

Preparation TimeBaking TimeServings25 minutes5 minutes12 pockets

WRAPPING THINGS UP – AN EASY, HEARTY CAMPBELL’S CHICKEN QUESADILLAS RECIPE

We are sure that you will fall in love with this Campbell’s chicken quesadillas
recipe as we did. They are packed with juicy flavors and very easy to pair with
sides.

Give them a try at your next picnic, birthday party, game night, or Friday movie
night!

If you still have some questions, don’t hesitate to ask us in the comments
below!

Pin Recipe

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Print Recipe
No ratings yet

30-MINUTES EASY CAMPBELL'S CHICKEN QUESADILLAS RECIPE

This Campbell's chicken quesadillas recipe is easy and quick to make. It only
needs a few simple ingredients to create a rich, juicy flavor profile. You can
serve these quick savory snacks at any time of the day and any event. They are
extremely easy to pair with side dishes and a wide range of toppings. Give them
a try and let us know what you think in the comments below!

Prep Time25 minutes mins
Baking Time5 minutes mins
Total Time30 minutes mins

Course: Appetizer, Dinner, Lunch, Snack
Cuisine: Tex-Mex
Keyword: campbell's chicken quesadillas recipe, cheesy chicken quesadilla
recipe, chicken quesadillas with canned, sauce for chicken quesadillas, what to
serve with chicken quesadillas
Servings: 12 pockets
Author: aniasvibrantkitchen

EQUIPMENT

* Measuring cups and spoons
* Mixing bowls
* Baking sheets
* Non-stick baking paper
* Frying pan
* Tongs or spatula

INGREDIENTS

1X2X3X

* 2 teaspoons olive oil
* 1 small red onion, diced
* 3 garlic cloves, minced
* 1 1/2 pounds chicken breasts, skinless, boneless, cubed
* Sea salt flakes, to taste
* Freshly ground black pepper. to taste
* 1 can Campbell's Condensed Cheddar Cheese Soup
* 1 1/4 cup picante sauce
* 12 flour tortillas (8-inch)
* 1-2 cups of cheese of your choice, grated

INSTRUCTIONS

* Brown your chicken

Preheat your oven to 400ºF (200ºC). Line a baking sheet with non-stick baking
paper.

To start, heat the olive oil in a medium frying pan over medium-high heat.
Add the onion and garlic. Leave them to fry for 3-4 minutes.

Season the chicken pieces with sea salt and black pepper. Add the cubed
seasoned chicken to the heated oil.

Leave the chicken to fry for 2-3 minutes per side, or until they are
beautifully browned. Your chicken should also be allowed to cook through.
2 teaspoons olive oil, 1 small red onion, diced, 3 garlic cloves, minced, 1
1/2 pounds chicken breasts, skinless, boneless, cubed, Sea salt flakes, to
taste, Freshly ground black pepper. to taste
* Make the chicken filling

Once the chicken has cooked completely, add the can of Condensed Cheddar
Cheese Soup.

You can also add half of the Picante sauce. Stir these ingredients well to
completely cover the cooked chicken.

Bring the filling to a boil. Then reduce the heat and leave it to simmer for
about 5 minutes.
1 can Campbell's Condensed Cheddar Cheese Soup, 1 1/4 cup picante sauce
* Assemble this Campbell's chicken quesadillas recipe

Slightly warm all of your tortillas. Work with one at a time. Place it on a
flat surface. Then, add about 1/3 cup of the saucy chicken filling onto half
of the tortilla.

Sprinkle some cheese over the top. Leave about 1/2 an inch border.

Brush the clean border with water. Fold over the empty half of the tortilla
to create a pocket. Place the quesadilla pockets onto a baking sheet.
12 flour tortillas (8-inch), 1-2 cups of cheese of your choice, grated
* Bake and cool the quesadillas

Once all of your quesadillas have been assembled, bake them for 5 minutes.
The tortilla should be browned, crunchy, and evenly heated.

Cut the chicken quesadillas in half. Serve them immediately with your
favorite accompaniment!

NOTES

You can buy a premade Picante sauce or make your own at home. We recommend
buying some to save some time. But, the homemade versions allow you to customize
the flavor to your liking.

This Campbell's chicken quesadillas recipe makes folded mini quesadillas. If you
want to make regular (traditional) quesadillas, you can use the following
assembly techniques.
First, make sure that your sauce isn't too wet. Then, place a single heated
tortilla on a flat surface.
Add about 1/2-2/3 cup of filling to the tortilla. Spread it over the entire
surface, but again, leave a border. Sprinkle over some grated cheese.

Add another warmed tortilla on top of the filling. Then, you can either toast
the tortilla in a pan or inside the oven.
To warm your tortillas isn't necessary, but it makes them much easier to work
with. You can heat them inside the microwave for 10-20 seconds. They shouldn't
brown or become crispy.

SAVORY AND SWEET CHICKEN COLD CUT RECIPE IN 6 EASY STEPS

Today, we make a homemade chicken cold cut recipe using chicken breasts and a
couple of basic spices. This recipe is easy but takes some time.

But don’t worry, most of the time is spent waiting for the chicken to finish
marinating. And that exact amount of time is up to you. The longer it marinates,
the better the flavor will be.

Give this recipe a try and don’t forget to let us know what you think about it!

Jump to Recipe

WHAT ARE CHICKEN COLD CUTS?

Cold cuts are any type of cooked meat that is served cold and sliced. It can be
made from any type and cut of meat. That includes chicken (which is what we will
be making today), beef, pork, and turkey.

Some cuts that work best (in general) include turkey and chicken breasts, roast
chicken, roast beef, and many different cuts of pork.

These cuts are also usually flavored with salt and spices. Sometimes, sugar is
also added to help create a sweeter flavor profile. And of course, don’t forget
that the cooking method you use will also add flavor.

Hot smoking is a technique that can flavor the meat with smokiness while
simultaneously cooking it as well.

So, what about our chicken cold cut recipe? Today’s cold cut will be made from
chicken breasts. The seasonings we will use are also very basic. This way, you
can experiment yourself to create a cut that suits your preferences best.

The overall technique for this chicken cold cut recipe is also very easy. Most
of the time is spent marinating the chicken breasts. This will help tenderize
the meat while adding flavor as well.

Once the chicken breasts have been marinated, they can be cooked and cooled.
It’s as easy as that!

This cold slice can be diced or sliced. It goes incredibly well with sandwiches,
salads, casseroles, and as-is in a lunchbox set.

So, let’s take a look at how to make our incredibly flavorful chicken cold cut
recipe from scratch!

WHAT YOU NEED TO MAKE THIS CHICKEN COLD CUT RECIPE

INGREDIENTS

* 4 chicken breasts, skinless and boneless (if possible)
* 2 1/2 tablespoons raw honey
* 1 tablespoon mixed dried herbs (we prefer Italian herbs)
* 1 tablespoon sea salt flakes
* 2 teaspoons freshly ground black pepper
* 1 1/2 teaspoons onion powder
* 1 1/2 teaspoons garlic powder

EQUIPMENT

* Measuring cups and spoons
* Mixing bowls
* Deboning knife, optional
* Chopping board, optional
* Paper towels
* Whisk
* Zip-lock bags

KEPEAK Boning Knife 6 Inch, Fillet Knives High Carbon Steel and Pakkawood Handle
for Meat, Fish, Chicken

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STEP BY STEP INSTRUCTIONS

STEP 1: PREPARE THE CHICKEN BREASTS

If you haven’t bought prepared chicken breast, you have to prepare them before
marinating them. This includes removing the skin from the flesh and deboning the
breast.

You can take a look at this visual guide for how to debone a chicken breast.

Once the breasts have been prepared, you can clean them and pat them dry with
paper towel.

STEP 2: MAKE THE MARINATE

Next, whisk together all of the remaining ingredients to make a seasoned honey
marinade. If the honey is too sticky, you can slightly heat it in the microwave
to make it more workable.

Whisk until the flavors are evenly distributed.

STEP 3: COAT AND MARINATE THE CHICKEN

Once your marinade is made (make sure it is at room temperature) you can coat
the prepared chicken breasts very well with the honey marinade.

Place the chicken breasts inside the zip-lock bag/s. Then, push out as much air
as you can. Seal the bag and place it inside the fridge.

These breasts should marinate for at least 24 hours. But, you can leave it to
infuse for up to 72 hours (3 days).

STEP 4: RINSE THE MARINADE OFF THE CHICKEN BREASTS

Once you are happy with how long the chicken has marinated, you can remove it
from the bags and rinse it under cold running water.

Soak the chicken in cold water (inside the fridge) for 35 minutes per 24 hours
you left it to marinate.

STEP 5: BAKE YOUR CHICKEN

If you are using an oven, set the temperature to 250ºF (125ºC). Then, remove the
chicken from the cold water and pat it dry. Place it in a lined baking or
roasting tray.

Leave the chicken to bake for about 40-60 minutes.

STEP 6: COOL AND CHILL THE CHICKEN COLD CUT

Once the chicken is completely cooked, remove it from the oven. Leave it to cool
at room temperature for about 45 minutes.

then, wrap it in plastic wrap or place it inside an airtight container. Allow it
to chill completely before attempting to slice it.

EXPERT TIPS AND TRICKS

* Soaking the marinated raw chicken breast before baking it is crucial. This is
a technique that is used to help remove excess salt in the chicken when it is
marinated. It will create a more balanced flavor profile, so don’t skip this
step.
* The exact baking times will depend on the size of your chicken breast. Do not
remove the chicken before the internal temperature (at the thickest part) is
165ºF (74ºC).
* You can also make this chicken cold cut recipe in a smoker. Use the same
temperature and more or less the same smoking times. You can even bake the
chicken before adding it to the smoker to cold smoke.
* Your cold cut will easily last between 4-5 days. After this, you should check
whether or not it is still fine to eat using this guide.
* The chicken cold cut calories per portion for this recipe is around 60
calories. It mainly depends on the size of your chicken breasts, which will
ultimately determine the size of your servings. If you substitute the honey
with a low-calorie alternative, you can lower the calorie count. Some
examples include maple syrup and agave nectar.

PREPARATIONS TIMES AND SERVINGS

Marinating TimeBaking TimeServings1-3 days40-60 minutes20

WRAPPING THINGS UP – AN EASY CHICKEN COLD CUT RECIPE

As you can see, this homemade chicken cold cut recipe is super easy to make,
very versatile, and quite effortless. Let us know what flavors you like to add
and how your cold cut came out.

And, don’t forget to check out some of our other delicious savory treats on the
website!

Pin Recipe

Share on Facebook

Print Recipe
No ratings yet

SAVORY AND SWEET CHICKEN COLD CUT RECIPE IN 6 EASY STEPS

Today, we make a homemade chicken cold cut recipe using chicken breasts and a
couple of basic spices. This recipe is easy but takes some time. But don't
worry, most of the time is spent waiting for the chicken to finish marinating.
And that exact amount of time is up to you. The longer it marinates, the better
the flavor will be. Give this recipe a try and don't forget to let us know what
you think about it!

Prep Time3 days d
Baking Time1 hour hr
Total Time3 days d 1 hour hr

Course: Appetizer, Breakfast, Dinner, Lunch, Snack
Cuisine: American
Keyword: chicken breast cold cuts, chicken cold cut calories, chicken cold cut
recipe, chicken cold cuts, chicken roll cold cuts
Servings: 20 servings
Author: aniasvibrantkitchen

EQUIPMENT

* Measuring cups and spoons
* Mixing bowls
* Deboning knife, optional
* Chopping board, optional
* Paper Towels
* Whisk
* Zip-lock bags

INGREDIENTS

1X2X3X

INSTRUCTIONS

* Prepare the chicken breasts

If you haven't bought prepared chicken breast, you have to prepare them
before marinating them. This includes removing the skin from the flesh and
deboning the breast.

You can take a look at this visual guide for how to debone a chicken breast.

Once the breasts have been prepared, you can clean them and pat them dry with
paper towel.
4 chicken breasts, skinless and boneless (if possible)
* Make the marinate

Next, whisk together all of the remaining ingredients to make a seasoned
honey marinade. If the honey is too sticky, you can slightly heat it in the
microwave to make it more workable.

Whisk until the flavors are evenly distributed.
2 1/2 tablespoons raw honey, 1 tablespoon mixed dried herbs (we prefer
Italian herbs), 1 tablespoon sea salt flakes, 2 teaspoons freshly ground
black pepper, 1 1/2 teaspoons onion powder, 1 1/2 teaspoons garlic powder
* Coat and marinate the chicken

Once your marinade is made (make sure it is at room temperature) you can coat
the prepared chicken breasts very well with the honey marinade.

Place the chicken breasts inside the zip-lock bag/s. Then, push out as much
air as you can. Seal the bag and place it inside the fridge.

These breasts should marinate for at least 24 hours. But, you can leave it to
infuse for up to 72 hours (3 days).
* Rinse the marinade off the chicken breasts

Once you are happy with how long the chicken has marinated, you can remove it
from the bags and rinse it under cold running water.

Soak the chicken in cold water (inside the fridge) for 35 minutes per 24
hours you left it to marinate.
* Bake your chicken

If you are using an oven, set the temperature to 250ºF (125ºC). Then, remove
the chicken from the cold water and pat it dry. Place it in a lined baking or
roasting tray.

Leave the chicken to bake for about 40-60 minutes.
* Cool and chill the chicken cold cut

Once the chicken is completely cooked, remove it from the oven. Leave it to
cool at room temperature for about 45 minutes.

Then, wrap it in plastic wrap or place it inside an airtight container. Allow
it to chill completely before attempting to slice it.

NOTES

Soaking the marinated raw chicken breast before baking it is crucial. This is a
technique that is used to help remove excess salt in the chicken when it is
marinated. It will create a more balanced flavor profile, so don't skip this
step.
The exact baking times will depend on the size of your chicken breast. Do not
remove the chicken before the internal temperature (at the thickest part) is
165ºF (74ºC).

You can also make this chicken cold cut recipe in a smoker. Use the same
temperature and more or less the same smoking times. You can even bake the
chicken before adding it to the smoker to cold smoke.

Your cold cut will easily last between 4-5 days. After this, you should check
whether or not it is still fine to eat using this guide.

The chicken cold cut calories per portion for this recipe is around 60 calories.
It mainly depends on the size of your chicken breasts, which will ultimately
determine the size of your servings. If you substitute the honey with a
low-calorie alternative, you can lower the calorie count. Some examples include
maple syrup and agave nectar.

PRIMARY SIDEBAR

* Easy 1-Hour Rich, Creamy Parmesan Chicken Pot Pie Recipe
* 1-Hour Hawaii Chicken Curry Recipe – Super Easy And Quick
* Easy, Crispy and Rich Chicken Parm Calzone Recipe – Makes 4
* 30-Minutes Easy Campbell’s Chicken Quesadillas Recipe
* Savory And Sweet Chicken Cold Cut Recipe In 6 Easy Steps

* Web Stories

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