It's that time once again! The most anticipated day of the month: Reveal Day on The Secret Recipe Club! Click on over HERE to learn more about the Secret Recipe Club.
My assigned blog this month was Plain Chicken and boy was I ever in for a treat! I'm Steph's newest follower!! Do you ever read blogs when you're hungry and end up bookmarking darn near everything you see? That totally happened here. There is a smorgasbord of delicious looking recipes over there, but given the name of the blog I decided to hunt down a chicken recipe. Actually I'm featuring two of her recipes today! I have two reasons for doing so: 1.) It's impossible to select only one recipe when faced with so many amazing choices, and 2.) I could never condone Alfredo sauce from a jar (sorry!!) :)
First things first. This blackened chicken was really good! I didn't have time to marinate the chicken for the full 8 hours (poor planning on my part) but since I was using thinly sliced chicken breasts it wasn't a problem at all. They turned out plenty flavorful. I've never made blackened chicken before, but I'd definitely make this one again. The worcestershire flavor was a tad strong, so I'd back off of it just a little on the next go 'round.
Secondly, the alfredo! It's been years since I've tried the jarred sauce, but I wasn't a fan back then. While looking through Steph's recipes, I ran across one for lite alfredo sauce that was so completely different than any I'd seen before so I knew I had to give it a try. I'm a fairly die-hard alfredo fan and I could totally get on board with this lite recipe. The ricotta cheese definitely gives it a slightly different taste, but definitely still good, and the texture is creamy and perfect.
Try these two together! You'll be glad you did!!
Recipe from Plain Chicken
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp dried thyme
1 Tbsp dried oregano
1 Tbsp paprika
1 Tbsp dried tarragon (I ended up using Italian Seasoning in place of thyme, oregano & tarragon)
1 tsp salt
1 tsp ground red pepper
1/2 tsp black pepper
2/3 cup olive oil
1/2 cup Worcestershire sauce
4 chicken breast, pounded to an even thickness
Combine first 11 ingredients in a heavy-duty ziplock bag; add chicken. Seal and marinate in refrigerator at least 8 hours, turning bag occasionally.
Remove chicken from bag and discard marinade. Cook chicken in skillet over medium-high heat for 5 minutes on each side or until well browned. Slice chicken diagonally and set aside.
Lite Alfredo Sauce
Recipe from Plain Chicken
Blend2 cups 1% or skim milk
1 cup part-skim ricotta cheese
2/3 cup 2% Greek yogurt
2 Tbsp dried minced onion flakes
2 Tbsp minced garlic
1 tsp kosher salt
1/2 tsp ground nutmeg
1/4 cup extra virgin olive oil
1/4 cup all-purpose flour
1/2 cup grated Parmesan cheese
reserved pasta water
1 lb pasta, cooked and drained
Blend milk, ricotta, yogurt, onion, garlic, salt and nutmeg in a blender or food processor until smooth. At this point, the mixture may be stored in an airtight container in the refrigerator for up to a week.
Heat oil in large saute pan over medium heat. Whisk in flour until smooth. Whisk in blended mixture until smooth. Simmer sauce until it thickens, about 8 minutes. Stir in Parmesan cheese and pepper. If the sauce gets too thick, thin it out with a little pasta water. Stir in cooked pasta. Top with the Blackened Chicken to serve.