Phil Callihan

INGREDIENTS

• 2 boneless, skinless chicken breasts 1 Package Chicken Tenderloins (Costco)
• Freshly ground black pepper
• 2 large egg whites
• Olive oil spray
• 1 tbsp butter
• 2/3 cup seasoned whole wheat dry italian bread crumbs
• Juice of 1 lemon (3-4 tbsp)
• 1/4 Cup dry white wine
• 1/2 Cup reduced sodium chicken broth
• 1 tbsp Capers
• Sliced lemon, for serving
• Parsley

DIRECTIONS

1. Cut chicken into 4 cutlets, then Place cutlets between 2 sheets of parchment paper or plastic bag and pound out to 1/4-inch thick.
2. Sprinkle both sides of flattened chicken with salt and pepper.
3. In a shallow plate, beat the egg whites and 1 teaspoon of water together.
4. Place the bread crumbs in another plate. Dip each chicken breast first in the egg, then bread crumbs.
5. Heat a large saute pan over medium to medium-low heat.
6. Spray a generous amount of olive oil spray on one side of the chicken, and lay it in the pan, oil side down.
7. Spray the top of the chicken generously to coat and cook for 2-3 minutes on each side, until cooked through. Set aside until you make the sauce.
8. For the sauce, clean the saute pan. Over medium heat, melt butter, add the lemon juice, wine, chicken broth and the reserved lemon halves.
9. Boil over high heat until reduced in half, about 2 minutes.
10. Discard the lemon halves, add the capers and serve one chicken cutlet on each plate.
11. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Note- I have been doubling sauce per AB’s request.

Original Recipe

INGREDIENTS

• Shake & Bake Mix
• Chicken Tenderloins
• Pita Bread
• Colby Jack Cheese
• Lettuce
• Tomatoes
• Mayonnaise

DIRECTIONS

1. Prepare chicken tenderloins per Shake & Bake directions.
2. Microwave pita bread for 30 seconds.
3. Place two chicken tenderloins on pita bread.
4. Top with cheese, tomatoes, and lettuce.
5. Lightly wrap in tin foil.
6. Place in air fryer and cook for 5 minutes at 370 degrees.
7. Add mayonnaise.

NOTES

This is my attempt to recreate National Coney Island’s Chicken Hanis since we don’t have a location near me.

INGREDIENTS

• 1 pound ground turkey, chicken, or lean beef, (I used the 93% lean ground turkey)
• 16 ounces (2 cups) marinara sauce (1 jar)
• 1-1/2 cups fat-free cottage cheese
• 1/4 cup shredded Parmesan cheese
• 1 teaspoon Italian seasoning
• 6 oven-ready lasagna noodles (may need more depending on size of dish)
• 4 ounces (1 heaping cup) light mozzarella, shredded
• Parsley (optional)

DIRECTIONS

1. In a large skillet cook ground turkey. Once cooked, stir in marinara sauce, set aside.
2. Meanwhile, in a medium mixing bowl, combine cottage cheese, parmesan cheese and Italian seasoning.
3. Preheat oven to 350ºF
4. Spray a nonstick baking dish (8 x 8 to 8 x 11″) with nonstick cooking spray,
5. Layer 1/3 meat sauce (more sauce than meat), 2-3 noodles, and 1/2 cottage cheese mixture.
6. Repeat layering process with meat sauce, noodles and then cottage cheese mixture.
7. One more layer of meat sauce and then top with mozzarella.
8. Cover with tin foil and bake for 20 minutes.
9. Remove tin foil and bake for another 10 minutes.
10. Let rest for 10 minutes before serving. Enjoy a large serving! Makes 6 HUGE servings!

Note: Use large, glass dish.

Original Recipe

INGREDIENTS

• 3/4 cup chicken stock
• 1 (6 oz) can tomato paste
• 2 Tbsp lemon juice
• 4 garlic cloves, minced
• 2 Tbsp grated ginger
• 2 tsp cinnamon
• 1 tsp kosher salt
• 2 tsp cumin
• 1 tsp turmeric
• 2 tsp garam masala
• 3 lbs boneless, skinless chicken breasts cut into 2″ cubes
• 1/4 cup grated yellow sweet onion (one onion)
• 2 tsp sugar
• 4 tbsp butter, cut into 4 pieces
• 1 cup heavy cream
  
  Note: Don’t forget to make rice and have naan bread.
  I make rice in the instapot.

DIRECTIONS

1. In a base of your slow cooker mix together:
   chicken stock
   tomato paste
   lemon juice
   garlic
   ginger
   cinnamon
   salt
   cumin
   turmeric
   garam masala
   
   Blend until fully combined.
   
2. Next ddd in:
   chicken
   grated onion
   sugar
   butter and
   
   Lightly stir.
   
3. Cover and cook on high for 4 hours.
   
4. Once cooked,
   Stir in heavy cream
   Serve over rice,
   
   Optional: with fresh cilantro and warm naan.

Original Recipe

INGREDIENTS

• 1 head of broccoli (double if cooking for more than 2 or 3)
• 2 tablespoons of extra virgin olive oil
• Coarse salt and pepper to taste

DIRECTIONS

1. Preheat your oven or toaster oven to 425° F.
2. Wash the broccoli and cutting into uniform pieces.
3. Place the broccoli on a sheet pan in a single layer and drizzle with extra virgin olive oil, then sprinkle with salt & pepper.
4. Place in oven and cook for 6 minutes.
   After 6 minutes is up, toss the broccoli and cook for another 6 minutes.
   Repeat (3 cycles, 18 total minutes.)
5. Remove from the oven and serve.

Original Recipe

Ingredients

• Chicken (1-2 packages of Kirkland Chicken breasts).
• Buffalo Wild Wings Garlic Parmesan Cheese Sauce (1 bottle).
• Shredded Parmesan Cheese (1 small bag).
• Heavy Cream (enough to fill BWW bottle- see above).
• Cream Cheese ( 1 package).
• Penne Pasta (1 box).
• Grated Parmesan Cheese (to taste).

Directions

1. Place chicken breasts, BWW parmesan garlic sauce, cream cheese, and shredded parmesan cheese in crock pot.
2. Pour heavy cream in BWW container and shake- pour into crock pot.
3. Set crock pot on low for 5-8 hours (depends on how much chicken used- 1 pack of Kirkland Chicken Breasts 4-5 hours)
4. After cooking, use a hand mixer to shred the chicken.
5. Boil pasta, add and mix.
6. Sprinkle Grated Parmesan Cheese over the mixture.

Source