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Our Grilled Cheese Buffalo Chicken is giving you the best of both worlds! It’s the perfect mid-week supper.

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Grilled Cheese Buffalo Chicken

INGREDIENTS

• 2 large, high-welfare, skinless chicken breasts
• 100ml hot sauce
• 2 tbsp butter, melted
• 1 tbsp ketchup
• 1 tbsp white wine vinegar
• 1 tsp Worcestershire sauce
• 1/4 tsp celery salt
• 200g grated mozzarella and cheddar mix
• 200g cooking mozzarella, thinly sliced
• 75ml buttermilk
• 75ml sour cream
• 75g blue cheese, crumbled

INSTRUCTIONS

1. Make the buffalo sauce by whisking together the hot sauce, melted butter, ketchup, vinegar, Worcestershire sauce and celery salt. Split it between two bowls, and save half for later.
2. Mix the blue cheese dip ingredients together with a fork, then chill until needed.
3. Butterfly the chicken breast, then place it skin(-less) side down, on a large piece of non stick baking paper on top of a wooden chopping board. Put another piece of baking paper on the top, then use a rolling pin to flatten the chicken breast. Try to get it less than 1 cm thin across the whole breast, but be careful not to go to far and make holes in it.
4. Spoon a tablespoon of buffalo sauce onto the chicken and spread it around with the back of a spoon.
5. Lay thin slices of mozzarella on one half of the chicken breast, leaving a 1.5cm gap at the edge, and sprinkle a large handful of grated cheese on top of that. Then fold the top of the chicken breast over and press the edges down to loosely seal it, tucking any pieces of cheese inside.
6. Heat a cast iron pan. Brush the top of the chicken with buffalo sauce, then place it sauce side down in the hot pan. Brush the top with hot sauce and cook for 3-4 minutes, until the chicken is cooked through. Brush the chicken again with buffalo sauce then carefully turn it over to cook the other side for another 3-4 minutes, until the chicken is fully cooked and no longer pink.
7. Serve immediately alongside the reserved buffalo sauce, with celery sticks and blue cheese sauce on the side.

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Don’t let chicken breasts have all the fun! Chicken thighs are super flavorful, easy to cook, and SO delicious with sweet potatoes and apples. Try it for dinner tonight.

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Apple Cider Glazed Chicken

YIELDS: 6

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

• 1 large sweet potato, peeled and cubed
• 2 apples, sliced
• 2 tbsp.olive oil, divided
• 1 tbsp.chopped fresh rosemary
• kosher salt
• Freshly ground black pepper
• 6 bone-in, skin-on chicken thighs, trimmed
• 2/3 c.apple cider
• 2 tbsp.honey
• 1 tbsp.Grainy mustard
• 1 tbsp.butter
• 3 rosemary sprigs, for skillet

DIRECTIONS

1. Preheat oven to 425°. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper. Drizzle with 1 tablespoon olive oil and toss until combined.
2. In a large ovenproof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes. Remove chicken from heat while you make the glaze.
3. To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.
4. Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
5. Serve chicken and potatoes with pan drippings.

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Creamy Cajun Shrimp Pasta with Sausage

Creamy Cajun Shrimp Pasta with Sausage is easy to make weeknight one pot pasta dish! With only 40 minutes of total work, this shrimp pasta dinner recipe is simple, fast and delicious!

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Creamy Cajun Shrimp Pasta with Sausage

What a delicious Cajun recipe! You can make it in about 40 minutes!

 CourseMain Course

 CuisineAmerican

 Keywordshrimp pasta

 Prep Time15 minutes

 Cook Time25 minutes

 Total Time40 minutes

 Servings4

 Calories950kcal

 AuthorOlga

Ingredients

• 1 lb. large shrimp (peeled and deveined)
• Kosher salt and fresh cracked black pepper (to taste)
• 1 teaspoon Cajun seasoning (or Creole seasoning)
• 1/2 teaspoon dried Oregano
• 2 tablespoons Olive oil
• 6 oz andouille sausage or smoked sausage (thinly sliced)
• 10 ounces fettuccine pasta
• ½ yellow onion (thinly sliced)
• 1 red bell pepper (thinly sliced)
• 4 teaspoons Cajun seasoning (or Creole seasoning)
• 1 teaspoon brown sugar
• 2-3 cloves garlic (chopped)
• ½ cup crushed tomatoes
• 1 cup chicken broth sodium free
• 1 cup heavy cream
• 2/3 cup Grated Parmesan
• 1 tbsp parsley (chopped)

Instructions

• Toss shrimp with salt, pepper, Cajun seasoning and Oregano, and coat well. Heat a large skillet over medium high heat and drizzle bottom of pan with olive oil. 
• Add shrimp and cook for 2 minutes. Flip shrimp over and cook another minute or two. Then remove to a plate and set aside. Drizzle pan with a little more olive oil, add sausage and brown until nicely caramelized, about 4 - 5 minutes. Remove to plate, set aside.
• Add pasta to salted boiling water and cook until al dente.
• Lower heat to medium and add a bit more olive oil to the pan, add the onion, red bell pepper, Cajun seasoning, brown sugar, and a generous pinch of salt. Sauté until onion and pepper have softened a bit, scraping up any browned bits that you can. Add the garlic and cook until fragrant, about 30 seconds.
• Add crushed tomatoes, chicken broth and heavy cream. Bring to a simmer, stirring and scraping up any brown bits from bottom of pan, simmer a couple minutes. 
• Once simmering, add Parmesan and stir into sauce. When Parmesan is blended in, add cooked pasta and sausage and stir to combine and heat through, 2 - 3 minutes. Salt and pepper to taste and then lastly, add shrimp.
• Serve with chopped parsley.

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Nutrition

Calories: 950kcal | Carbohydrates: 73g | Protein: 49g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 483mg | Sodium: 1796mg | Potassium: 726mg | Fiber: 5g | Sugar: 6g | Vitamin A: 61.1% | Vitamin C: 62.6% | Calcium: 45% | Iron: 32.5%

Jalapeno Popper Stuffed Chicken

Hasslebacking a chicken breast can be tricky but the results are totally worth it. With all the ingredients evenly distributed, every bite is perfect.

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Jalapeño Popper Stuffed Chicken

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 35 MINS

INGREDIENTS

• 4 skinless boneless chicken breasts
• Kosher salt
• Freshly cracked black pepper
• 6 oz. cream cheese, softened
• 1/2 c. shredded mozzarella
• 1/2 c. shredded cheddar
• 2 cloves garlic, minced
• 4 slices bacon, cut into 2″ strips
• 3 jalapeños, thinly sliced

DIRECTIONS

1. Preheat oven to 400º. Make 5 slits in each breast, being careful not to cut through completely. Transfer to a small baking sheet and season all over with salt and pepper.
2. In a medium bowl, stir together cream cheese, mozzarella, cheddar, and garlic. Season with salt and pepper.
3. Stuff each chicken breast with bacon, sliced jalapeños, and cream cheese mixture. Bake until bacon is crisp and chicken is cooked through and no longer pink, about 25 minutes.

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Brown Sugar, Garlic and Herb Chicken Thighs

YIELDS: 6 SERVINGS

INGREDIENTS

• 1/4 c. plus 2 tbsp. extra-virgin olive oil
• 2 tbsp. white wine vinegar
• kosher salt
• Freshly ground black pepper
• 4 cloves garlic, minced
• 1/4 c. SPLENDA® Brown Sugar Blend, loosely packed
• 1 tsp. fresh thyme, stripped and chopped
• 6 bone-in, skin-on chicken thighs
• 1 lb. Brussels sprouts, cleaned and halved
• 1/2 lb. carrots, tops trimmed and halved

DIRECTIONS

1. Preheat oven to 400 degrees F. In a large bowl, combine ¼ c. olive oil, vinegar, 1 tsp. salt, ½ tsp. pepper, garlic, SPLENDA® Brown Sugar Blend, and thyme. Marinate chicken for 30 minutes.
2. Add vegetables to baking sheet and drizzle with remaining oil, then season with more salt and pepper.
3. Nestle in chicken thighs. Bake until everything is golden and cooked through, 50 minutes. Cover with aluminum foil in the last 10 minutes of cooking.

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