Chicken Torpedoes Recipes

CHICKEN AND ORZO SKILLET

Steps:

• Sprinkle chicken with garlic seasoning blend. In a large cast-iron or other heavy skillet, saute chicken and onion in oil until chicken is no longer pink, 5-6 minutes. Add garlic; cook 1 minute longer., Stir in the tomatoes, spinach, broth, orzo, Italian seasoning and, if desired, pepper flakes. Bring to a boil; reduce heat. Cover and simmer until orzo is tender and liquid is absorbed, 15-20 minutes. If desired, sprinkle with cheese.

CHICKEN WRAPS

Steps:

• Spread 2 tablespoons of spreadable cheese over each tortilla. Layer with the lettuce, tomatoes, chicken, cucumber and carrot. Roll up tightly.

CHICKEN TORPEDOES.

Steps:

• 1. Pound the chicken fillets with the metal meat tenderizer. Pound both sides of the fillets for a couple minutes. Sprinkle both sides with salt and pepper. Just a pinch of the sea salt on both sides, as it will be too salty if too much is used.
• 2. Once all seasoned. I layer a large sauteeing pain with a light spray of Pam or any other vegetable spray. Then I add about a 1/4 cup of the vegetable broth. And add 1/2 to 1 tbsp. of butter. While this is heating up a bit. I start to fill the breasts.
• 3. I add about 3 or 4 leafs of spinach to each chicken breast, if baby spinach, you can add more, as they will lie flat. On top of the spinach add a tablespoon or so of the scallions, and about 2 tbsps of the mozz. cheese. Then I add a few sprinkles of the minced garlic.
• 4. Then carefully roll up the chicken breasts. Don't worry if some of the ingredients fall out the side, try to gently push it back in. Not to worry if it falls out in the pan. It will taste delicious. To hold the chicken together, I use a toothpick,
• 5. Add all the chicken tornados to the sautee pain, and I cook them for about 45 minutes. Ladle a bit of the veg broth over the chicken. And make sure to roll them - in order to cook on all sides. Make sure to remove the toothpicks before serving. * Serve warm, but you could even serve it cold the day after and sliced - and served on a bed of lettuce. Enjoy!!

BACON-WRAPPED STUFFED CHICKEN BREASTS IN THE AIR FRYER

Steps:

• Preheat the air fryer to 350 degrees F (175 degrees C) if recommended by manufacturer.
• Pat chicken pieces dry with paper towels. Use a sharp knife slice horizontally through the middle, beginning at the thickest part, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book.
• Season both sides with lemon-pepper seasoning. Place 1 slice of cheese on each chicken breast. Cut asparagus spears in half and place 4 halves on top of the cheese. Roll the chicken up and over the cheese and asparagus, keeping the stuffing inside each roll. Wrap each chicken breast with 3 pieces of bacon, using wooden toothpicks to secure the bacon, where it overlaps.
• Place each bacon-wrapped breast in the air fryer basket and air fry for 15 minutes. Turn and cook for 15 minutes more. Test chicken for doneness; an instant-read thermometer inserted into the center should reach 165 degrees F (74 degrees C).