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Archive for the ‘Chicken’ Category

Caribbean Coconut Chicken

In Chicken, For Dinner on March 19, 2012 at 9:35 pm

Caribbean Coconut Chicken

You’ll need:

  • 1 lb chicken tenders
  • panko bread crumbs
  • shredded sweetened coconut
  • 1 egg
  • milk (almond or coconut will work)
  • orange juice
  • salt and pepper to taste
  • oil for frying
What to do:
  1. Mix the ingredients in orange in a bowl.
  2. Mix the bread crumbs, coconut, and salt and pepper in a separate bowl.
  3. Dip the chicken tenders in the egg mixture
  4. Then dip them in the bread crumb mixture
  5. Fry on medium-low (3-3.5) with olive oil in a large pan
  6. Flip after about 7-8 minutes or until a nice golden brown
  7. Enjoy

Balsamic Dijon Salad:

    Shout out to sous chef MarcPaperScissor for the sald creation.

  • fresh lettuce
  • avocado
  • onions
  • tomatoes
  • green and yellow peppers
  • cucumbers


  • lemon juice
  • salt
  • olive oil
  • balsamic dressing
  • Dijon mustard
  • garlic

Chop it all up and mix the dressing ingredients. Enjoy


And we had leftovers.

Cost: ~$12

Serving size: 2


Baked Chicken

In Chicken on January 23, 2010 at 2:27 pm

Welcome back my friends to the show that never ends. We’re so glad you could attend. Come inside, come inside.
Rob’s Gotta Eat is BACK!

My new theme this semester is SIMPLICITY. Which translates to as INEXPENSIVE as possible.

You’d be surprised how just a little salt and pepper can go a long way.

Boy Rood and Michaella came over to join us for this one, however she is a vegetarian. So while she had her grilled cheese, we  chowed down on some breasts.

Serving Size: 4 Men

Total Prep/Cook Time: 20 min


  • Chicken Breasts
  • Worcestershire Sauce
  • Cayenne Pepper
  • Montreal Chicken Seasoning
  • Dried Minced Onions

Marinate meat for as long as possible. Place them on a baking sheet (sprayed with non stick) and into the oven preheated to 420 degrees. Cook for about 15-20 minutes depending on size of breasts. Serve with corn and baked beans.


Total Cost per Person: $ 3

Bacon-wrapped Chicken Breasts

In Chicken on January 22, 2010 at 5:49 pm

Welcome back my friends to the show that never ends. We’re so glad you could attend. Come inside, come inside.
Rob’s Gotta Eat is BACK!
After a vigorous finals week, a lengthy winter break, and a dedicated start to this new semester, I’m ready to upload a few meals again.

My new theme this semester is SIMPLICITY. Which translates to as INEXPENSIVE as possible.

You’d be surprised how just a little salt and pepper can go a long way.

Serving Size: 3 Men

Total Prep/Cook Time: 15-20 min


  • Chicken Breasts
  • Garlic Salt and Pepper
  • Bacon

Season with garlic salt and pepper on both sides, then wrap the bacon around in sort of a spiral pattern (however you can get the most coverage). Place them on a baking sheet (sprayed with non stick) and into the oven preheated to 400 degrees. Cook for about 10-12 minutes depending on thickness. Serve with corn and green beans.


Total Cost per Person: $ 3

Balsamic Vineagarette Chicken and Corn on the Cob

In Chicken on November 18, 2009 at 4:53 am


Hawaiian Chicken and Rice

In Chicken on November 18, 2009 at 4:50 am


Northern Italian Chicken and Corn Pasta

In Chicken on October 28, 2009 at 11:55 pm

This is a picture of my “I don’t want to cook tonight” face.

This is a picture of what I cooked tonight.

Serving Size: 3 Men

Total Prep/Cook time: 15 minutes


  • 4 boneless chicken breasts, cut into strips or nuggets
  • 1 package of rotini
  • 1 can of corn
  • Ken’s Steakhouse Northern Italian with Basil and Romano Dressing

Marinate the chicken in the dressing for as long as you can. In a large pan on medium-high heat, cook the chicken for about 7-8 minutes on each side.  Put pasta, chicken and corn into a big bowl, mix and serve.

Average Cost per Person:~$2

Pecan Crusted Chicken Nuggets

In Chicken on October 25, 2009 at 1:04 am

This morning Dan and I, had to go back for YET ANOTHER session of soccer referee training.  This time we were on the field practicing mechanics. When we got home, we took a quick break for lunch and the went to the gym to work on our lattisimus.

Thinking about all the chicken in my fridge and what I could do with it, I decided upon pecans.  It seemed like a really good idea to make nuggets rather than breast halves. That way there was greater tasty coating to  chicken ratio. (Very similar to my other dish: Parmesan Chicken).  It ended up taking a long time to dredge all the chicken. Mostly due to the fact that I didn’t make enough pecan mixture to start. (The potential for something was there with the ingredients) Overall, it’s not my greatest, but you live you learn.

This one is a Rob’s Gotta Eat original…sorta.

Serving Size: 5 Men

Total Prep/Cook time: 45 min


  • 5 FAT boneless breasts, cut into nuggets
  • 2 eggs, beaten
  • 1/4 cup milk
  • At least 1/2 cup of pecans, chopped
  • 1/2 cup flour
  • 3-4 tbsp white sugar
  • touch of cinnamon

Whisk the ingredients and set aside. In a large bowl, mix dry ingredients. Now, we have another two pan operation to do here! Get two large pans going on medium heat (5-6). Dredge your nuggets through the wet then dry ingredients and place them in the pan. (In the picture you can see my line up) Cook for about 6-7 minutes each side. ( The goal here is to cook the chicken without burning the pecans. I wasn’t too successful in this aspect. )

Served with croissants.

Average Cost per Person:~$3

Half-Jerk Full-Rob

In Chicken on October 22, 2009 at 4:25 am

l_2048_1536_AF3BEE38-B28D-42B6-AAF6-8A959070D994.jpegGOYA Can Fortress

*under construction*

I know, I know…Chicken three nights in a row.  However, I think I changed it up enough each night.

I went to campus today around 11:30am to meet up with Tara to get some more studying in before my physics exam (3pm).  I ate Pollo Tropical for lunch (1/4 chicken + 2 sides……still starving).  I proceeded to go to the lawn behind Reitz union and laid around in the shade for a while.  After my fair share of people watching and jamming on the Ipod, I went to the test and smoked it.  I feel good, I feel confident.

My brother was also involved in a production at the Digital Worlds Institute.  UF’s only hip-hop theater group, Signs of Life, performed and were phenomenal! I recorded a video of it, if anyone is interested just let me know.


  • 4 FAT boneless chicken breasts, cut into 1X3 pieces
  • 1/4 cup orange juice ( I used Simply Orange w/ Mango! )
  • 4 tbsp soy sauce
  • 2-3 tbsp lime juice
  • 1-2 tsp cinnamon
  • 1 white onion, chopped
  • 1 package baby bella mushrooms
  • 1 jalapeno, minced
  • 1 clove garlic, minced

Combine ingredients in a bowl and whisk until thoroughly mixed. Place the chicken pieces and ingredients in separate marinating dishes. Pour a good portion of the marinade over everything. Refrigerate for 2+ hours (the longer the better). Set two large pans on medium heat (5-6). Put your chicken in one and everything else in the other (pour excess marinade into pans).  Allow chicken to cook for about 6-7 minutes each side. Add a little salt and pepper to the veggies and mix around while they cook, keeping it covered.

Served with the good stuff and extra juices poured on top

Average Cost per Person:~$2

Spicy Blackened Chicken

In Chicken on October 21, 2009 at 2:27 am

Needed something quick after our 6-9pm soccer referee course.


  • 3 FAT boneless chicken breasts
  • salt and black pepper
  • onion powder
  • garlic powder
  • thyme
  • oregano


  • paprika
  • cayenne pepper
  • chili powder

Preheat the oven to 375 degrees and prepare a baking sheet with non-stick spray.

Now put a large skillet on a burner on high heat (9-HI). Spray each breast with a little cooking spray and roll around in mixture until covered and put in the pan for only about 1 minute each side.  Transfer the breasts to the baking sheet and cook for about 10+ minutes *depending on thickness*.

Served quick with edamame.

Average Cost per Person:~$2

Orange Honey Garlic Chicken

In Chicken on October 20, 2009 at 5:10 am

Dinner for 6 tonight!  Dan and I had a lot of chicken and so we had a feast.  This one is really easy, and fairly quick.

After rolling out of bed around 11ish, I went to club house with Zack and Dan to play a little billiards.  We then had a power house back work out and proceeded to hit the candy apple making station set up by Estates’ office staff.  MMM……kinda.


  • 3.33lbs boneless chicken breasts
  • 1/2 cup orange juice ( I used Simply Orange w/ Mango! )
  • 4 tbsp soy sauce
  • 5 tbsp honey
  • 2 cloves crushed garlic
  • 2 tsp minced garlic
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • 1 tsp dried chopped onion
  • pinch of black pepper
  • 1 bag of Japanese style veggies
  • 2 cups long grain rice

Combine everything in a bowl, whisking as you add the honey to help blend the ingredients. Cut chicken into 2X2 pieces and pour the marinade over them.  Refrigerate for 2+ hours (the longer the better). Grill on 325 degrees for about 5 minutes each side.

Served on a bed of rice and veggies.

Average Cost per Person:~$2

Maple Chicken and Pork with Mushroom Gravey

In Chicken, Pork on October 17, 2009 at 1:16 am

Harry and David came into town from Tallahassee.  Luckily, I went to Publix today and bought a bunch of meat.  While shopping, I stumbled upon the free sample booth and they had made Rosemary-Maple Pork Tenderloins.  After my last experience with the rosemary, I decided against it and also made some alterations to what they did. I had about 3 pork chops and ~3 pounds of chicken.

Ed, Dan, Joey, and I went to the Good Will today. My haul consisted of a nice new sweater, a pair of shorts, and a tripod.  I don’t know why I bought all this, but I feel good, I feel confidant.  Arms day at gym.

(There are no pictures of it all on a plate, because we were all ravenously hungry.)


  • 2 lbs boneless chicken breasts, pounded and sliced into strips
  • 3 pork chops, sliced into strips
  • 1/2 cup Marsala wine
  • 4 cups beef stock
  • 4 tbsp unsalted butter, sliced thin
  • Maple Syrup
  • 1 white onion, chopped
  • 1 package of baby bella mushrooms, sliced

Two pan ordeal once more. Well, actually…..I chose to cook the pork and chicken in separate pans, you don’t have to. However, it made life easier. (I used a very deep, wok -like pan for this)

Two large pans on medium high heat (7-8). Once they are hot, put about 2 table spoons of canola oil in each, and swirl it around to coat the pan.  Throw the chicken and pork down and let cook for about 4 minutes each side. At which point, take the meat out of the pans and keep it covered in foil.  Dump your mixture into the wok then the onions and mushrooms. While stirring, squeeze in as much maple syrup as you think you can handle. (Hint: taste the mushrooms to see if you like the flavor) Let that go for about 10 minutes to let some of the wine boil off. Now your ready to put all your meat back into the wok. You will want to mix often to ensure that each piece of meat has its fair share of dunkage.  That has to cook for atleast another 10 minutes or so, just cut open a sample piece to figure out when it’s time.  After you take all the meat and veggies out of the wok, cover them with foil to finish cooking, and add little bit more butter. Stir the remaining mushroomy sauce to thicken it a little.  After serving, pour the gravy over everything you like.

Served with green beans.

Average Cost per Person:~$4

Balsamic Vinegarette Chicken and Zucchini

In Chicken on October 16, 2009 at 12:59 am

Jaime called me earlier today to invite me over for dinner stating that she already had the veggies and some chicken marinating.  We decided to come together for this amazing meal.  It was simple and simply delectable. She made the marinade with 2 part balsamic vinegarette, 3 parts water, and 1 part oil, as well as this store bought Italian seasoning mix. She also baked these incredible brownies with cheesecake on top.

After purchasing my applied physics solutions manual, I went to the reitz union and happened upon Stephanie.  We proceeded to do the daily crossword and got about 80% before we were stumped.  Later, I met up with Dan and we went to SW gym again to better enhance our lattisimus.


  • 4 FAT boneless chicken breasts
  • 3 zucchini, sliced thin
  • 2 onions, sliced thin

Grill the veggies for a few minutes each side (covered with foil) until they look night and toasty. Grill the chicken on 325 degrees for about 7-8 minutes each side (depending on thickness).

Pour the extra vinegarette from the vegatable marination bag all over when serving.


Average Cost per Person:~$3-4

Parmesan Chicken

In Chicken on October 14, 2009 at 3:49 am

Now I know what you are thinking.  “It’s chicken parmesan, not parmesan chicken.”  Look this is a little different then what you might expect.  I wanted to increase the tasty breading to chicken ratio, so I cut the chicken in to small pieces and coated them all in deliciousness.

Also, tonight being a Tuesday, we had a great night soccer game at broward rinks.  I was sore as could be afterward because today was also legs and core day at the gym.


  • 2 lbs boneless chicken, cut into 2X2 pieces
  • 1 clove garlic, minced
  • 1 stick of butter
  • 1 cup dry bread crumbs
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp chopped parsley
  • 1 tsp garlic salt
  • 1 tsp salt
  • 1 bowl of your choice tomato sauce

Preheat the oven to 450 degrees. In a small mixing bowl melt the butter and mix it with the garlic. In a separate bowl, mix the remaining ingredients well.  After cutting the chicken into little pieces, dip them in the butter garlic and then the bread crumb mixture. Arrange them on a 2 baking sheets (sprayed with nonstick). Cook them in the oven for about 11-12 minutes.

Served with tomato sauce and juice packs.

Average Cost per Person:~$2-3

Mandarin Teriaki Chicken

In Chicken on October 12, 2009 at 11:44 pm

Sitting on the couch today with Dan, recovering from our workout, thinking of what I could do for dinner tonight.  Durante chimes in and says he has defrosted chicken in the fridge…..as do I.  During our recent trip to sam’s I bought cans of mandarin oranges in light syrup.  So I cut the chicken into tenders and marinate them in the light syrup from the mandarin oranges and some teriaki sauce with pineapple.


  • 2 lbs boneless chicken, cut into tenders
  • teriaki sauce with pineapple
  • 1 can mandarin oranges
  • 1/2 a pack of linguine
  • 2 carrots, chopped into cubes
  • handful of pine nuts

Get three burners going on the stove top, 1) place a pot with about 2 quarts of water on a back burner and bring to a boil; 2) place a small pan with the pine nuts on low heat, flipping nuts around to brown both sides. 3) sprays some non-stick on a third larger pan and put your chicken in.

Add salt and a dash of garlic powder to the water. Once it is boiling, put the heat down to about 6 and throw in the linguine, stirring occasionally.

Once the pine nuts are browned and crunchy, place them aside to cool.

After the chicken has been cooking for about 4 minutes flip the pieces and dump the marinade and carrots into the pan and stir around. Allow to cook for about 5-6 more minutes until chicken is finger licking good.

Served on a bed of linguine, with toasted pine nuts, mandarin orange slices, carrots, and extra terikai sauce.

Average Cost per Person:~$3

Prosciutto Wrapped Stuffed Chicken Breasts

In Chicken on October 8, 2009 at 11:45 pm

After watching Rachel Ray make this one on food network, I had to give it a go.  I made a alterations to fit my spice cabinet.  FOOD stuffed with FOOD wrapped in FOOD, how could you go wrong.

  • 3 FAT chicken breasts
  • Baby spinach leaves
  • 3 Tablespoons of pine nuts, roasted
  • 1/4 cup grated ricotta cheese
  • 1/4 cup grated Parmesan
  • 2 cloves of garlic, grated
  • A few pinches of nutmeg
  • Salt and pepper
  • Extra virgin olive oil
  • 6 strips prosciutto

The Stuffing

Put the pine nuts in a dry pan on medium-low heat, flipping over and over to brown both sides and give them a nice crunch. Set them aside to cool. Take out a few handfuls of spinach, wash them off, and dry them in a kitchen towel.  Grate a generous amount of the ricotta, parmasen, and garlic. Sprinkle in the nutmeg. Mix thoroughly.

The Chicken Breasts

Salt and pepper the breasts before hand, and then cut a nice slot into them leaving about a half inch as a hinge of sorts. Stuff the chicken with the goods and then take the prosciutto and wrap two pieces around each breast. Sprinkle a little more salt and pepper and coat lightly with olive oil. Place in the oven on 400 degrees for about 20 minutes (depending on thickness of chicken).

Served on a bed of sauteed spinach and mushrooms along side edamame and good laughs.

Average Cost per Person:~$5-6 (well worth it)

Honey Glaze Pork Tenderloins with Roast Potatoes

In Chicken on October 7, 2009 at 11:44 pm

For the first day in a while, I managed to eat at a normal time, 6:30pm.  We went to Sam’s club and purchased about 7 lbs of pork and 6 lbs of chicken.   I also purchased some green beans, strawberries, spiced apple cider, and a few other goodies. Now I can move on, well equipped.

This one required some delicate timing as well as patience.

  • 6 Pork Tenderloins
  • 2 Tablespoons Of Light Brown Sugar
  • 1 Teaspoon Basil
  • 1 Teaspoon Thyme
  • 1 Teaspoon Extra Virgin Olive Oil
  • 1/4 Cup Soy Sauce
  • 1/2 Cup Pure Honey

This is for the marinade. Combine ingredients in a large bowl and stir until honey is uniformly mixed. Baste both sides of the pork and put into the refrigerator for an hour or so.

  • 5 red potatoes, halved and quartered
  • extra virgin olive oil
  • garlic salt and cracked pepper

For the potatoes, mix the oil and spices in a small bowl and flip the potato pieces around in it. Arrange them on a baking sheet with tin foil down with a light coating of olive oil. Place them in the oven on 425 degrees. Set a timer for 25 minutes. When that timer sounds off, TURN THE HEAT DOWN to 400 degrees and put the pork in the oven (on a baking sheet with tin foil down with a light coating of olive oil, as well). Set another timer for about 20-22 minutes (depending on the thickness of the pork). It will all come out as delicious as could be, right on time.

Served along side baked beans and good laughs.

Average Cost per Person:~$2-3

Hawaiian Chicken

In Chicken on October 7, 2009 at 5:07 am

Every Tuesday we play night soccer. That’s 9 pm. Dinner was at midnight.
Sore and hungry. Thank goodness I already marinated chicken strips.
On the 325 degree grill, 3-4 minutes each side.
Served with sweet potatoes, pees, and carrots.

Average meal cost per person:~$3-4

Lemon Pepper Chicken

In Chicken on October 3, 2009 at 5:44 am

Tonight we had a sweet night soccer game under the lights at Norman field. Jacob and Arya came into town to visit and we are going to have a great time this weekend.
Since we played soccer at 8pm, dinner wasn’t until 11ish, but it was great tonight.


  • 3 FAT chicken breasts (as always)
  • Lemon Pepper marinade
  • cracked pepper, sea salt, and garlic salt
  • 1 white onion
  • baby spinach

Started by putting the sweet potato fries in the over because they take 20 minutes. Then, had two pans going on medium heat, one for the chicken and one for the onion and spinach.  With a little vegetable oil and butter in one pan, sauteed the goods for a bit, adding the cracked pepper, sea salt, and garlic salt as I saw fit. In the other pan (sprayed with canola oil) cooked the chicken strips for a few minutes on each side.

Served it along side edamame and sweet potatoe fries. MMMM!

Avg Cost per Person:~$3-4

Lemon Herb Peppercorn Chicken

In Chicken on October 1, 2009 at 8:12 pm


  • 3 FAT chicken breasts
  • 1 of each of the following: red onion, red pepper, yellow pepper, orange pepper.
  • 1/4 package of baby bella mushrooms
  • Salt, pepper, garlic salt
  • Lemon Herb Peppercorn marinade

After the night before, this one HAD to be good!  With the taste of rosemary still on my burps, I had to find a strong flavorful dish that would cleanse my pallet.  After marinating the chicken for 4 hours, popped those suckers on the grill at 325 degrees for about 7-8 minutes per side. Sauteed all the veggies with some vegetable oil and a tbls of butter on medium high heat, adding the salt, pepper, garlic salt as I saw fit.

Pretty Simple as always and it was a hit!

Average cost PER PERSON: ~$3

Rosemary Chicken with Berry Sauce

In Chicken on September 30, 2009 at 12:36 am


**Sail boat made of food!

For the chicken:

  • 3 FAT boneless chicken breasts
  • 2 tablespoons of rosemary ( Turned out to be TOO MUCH)
  • 1/4 cup of dry white wine
  • 1 teaspoon of pepper
  • 2 tablespoons of olive oil

For the sauce:

  • 1 3/4 cup of fresh or frozen blackberries
  • 1 tablespoon of apple cider vinegar
  • 2 tablespoons of blackberry preserves
  • 1/4 teaspoon of ground nutmeg

This was probably the least popular dish of the semester thus far and oh man did Zack give me hell!

Looks great, but it was a bit too much rosemary. If i did it again I would us maybe 1 tablespoon instead of two.

Everything here is pretty self explanatory. I used a red onion, red, yellow, and orange peppers and there you have it.

The berry sauce was tasty, but because of the over load on rosemary didn’t go very well with it, although I am willing to put it on a different dish in the future.


Average cost PER PERSON:~$3

Sweet Mesquite Pecan Encrusted Chicken

In Chicken on September 26, 2009 at 11:43 pm

This one is really easy.


  • 2 chicken breasts, halved
  • 1/4 cup plain bread crumbs
  • 1/2 cup pecans, crushed fine
  • Sweet mesquite marinade
  • honey

Marinated the breasts for a few hours in some mighty fine sweet mesquite (with hint of apple). Then, combined the pecans and bread crumbs in a dish and coated the breasts on both sides. Proceeded to put the breasts on a shallow baking sheet (sprayed with non-stick stuff) and put in the oven on 425 for about 15 minutes.

Served along side cheesy mashed potatoes and edamame.

Average cost PER PERSON:~$4

Chicken Caccitore

In Chicken on September 25, 2009 at 1:03 am

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Chicken Caccitorie PrepChicken Caccitorie


  • 2 FAT chicken breasts cut into strips
  • 2 Tbsp extra virgin olive oil
  • 1 cup thinly sliced onions
  • 2 garlic cloves, thinly sliced
  • Salt and freshly ground pepper and garlic salt
  • 1/3 cup white wine
  • 2 cups chopped, firm ripe tomatoes

This one was quite the operation compared to normal. Started off with the olive oil in the pan on medium heat added the onions and mushrooms until nice and sauteed then added the chicken strips and garlic to the pan. Cooked that up till the chicken looked nice and tasty then added the white wine and allowed that to simmer until reduced by about half at which point I lowered the heat and dumped in the tomatoes. Covered slightly and left on low heat for about 15 minutes, and here we are.

Served along side some steamed veggies and potatoes from the freezer and it was so tasty!

Average cost PER PERSON:~$4-5

Hawaiian Chicken

In Chicken on September 23, 2009 at 12:43 am

Marinated a breast in Lawry’s Hawaiian. Added a little bit of LGS(Lawry’s Garlic Salt), some pineapple juice and let it sit for about 3 hours. Sautéed onion and yellow peppers and a few chunks of pineapple and then added the chicken to the pan shortly after.  Served with corn. Easy peasy.


Mojo Chicken With Peppers and Onions

In Chicken on September 21, 2009 at 8:45 pm
Mojo Chicken w/ Peppers & Onions

Mojo Chicken w/ Peppers & Onions

Marinated the chicken for a few hours in Goya Mojo with some Lawry’s garlic salt, cracked black pepper, and minced onions.  Then sauteed the onions and peppers in the pan, plopped the chicken breast in there, bingo-bango. MMMM!

Average Meal Cost per Person: ~$3

Ed’s Birthday Dinner

In Chicken on September 20, 2009 at 2:04 am
Lemon Pepper Chicken

Lemon Pepper Chicken

Coconut and White Chocolate Chip Cake Batter Cookies

Coconut and White Chocolate Chip Cake Batter Cookies

So for Ed’s 20th birthday I made some lemon pepper chicken with baked beans, corn, and yellow, red, and orange peppers. Then, Kelly came by to make her famous coconut and white chocolate chip cake mix cookies. Oh baby!

Total meal cost per person:


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