Easy Tasty Roasted Chicken Patty Recipe

A fun twist on leftover rotisserie chicken breast is a tasty chicken patty.  We made this recipe as an alternative to chicken soup, pasta, or pizza dishes. Since we love salad, we served the chicken patties on a mache salad with champaign vinaigrette.


1-1/2 C rotisserie chicken breast, finely chopped

1/2 C mayonnaise

1/4 t hot sauce

2 t Old Bay seasoning

1 t thyme minced

1 egg

2/3 C Panko or bread crumbs


Serves 4.

Whisk mayonnaise, egg, and Old Bay Seasoning in medium bowl. Add chopped chicken, Panko, and thyme then stir until combined. Divide into 4-6 patties.

Heat skillet with 3 tablespoons of olive oil on medium high heat. Add patties and cook until brown on both sides or about 3-4 minutes per side.

Remove and serve on pretzel buns with a blue cheese mayonnaise  or on a romaine salad.   We also love this champaign vinaigrette on salad.


Smoked Chicken Using a Weber Smokey Mountain


2 fryer/roaster chickens¹


1 C kosher salt

1/2 C brown sugar

1/2 soy sauce


Weber Smokey Mountain 18.5″ Cooker  fired up with charcoal and apple wood. Weber’s cooking tips and recipe site is a great resource. http://www.virtualweberbullet.com/cookingtimes

Brine chickens in large refrigerated container for 3-4  hours.

Remove and transfer to cutting board.

Cut each chicken in half.

Using sharp kitchen shears, cut along the breast bone first to separate it and then flip the chicken over and cut along both sides of the spine to remove it and halve the chicken.

Season chicken with salt and pepper..

Smoke at 250º F for about 2 1/2 -3  hours with charcoal and apple wood. A waterpan is used to keep the temperature low and the meat moist. Breast at 165º F and thighs at 170º  F. Time enough to go on a nice bike ride.

Remove from smoker and rest for 10 – 15 minutes.

Cut and serve with herb roasted baby fingerlings and steamed broccoli.

Left overs make a great chicken salad.


1 Organic chickens were used.











Chicken Spatchcock


I watched Jacque Pepin and Julia Child spatchcock a turkey and he did a chicken with great results. I tried it on chicken. Family loved the presentation and the dish.Spatchcock chicken has a crispy skin and moist meat. This method cooks the legs and breast more evenly in less time than a tradition method of roasting.



1 gallon of water

3/4 C kosher salt

1/2 C brown sugar

1/4 C soy sauce

6 garlic cloves smashed

2 rosemary stems bruised

2 oregano stems bruised

1 lemon quartered

1 oven/ fryer chicken


3 T Dijon

3 garlic cloves minced

2 t soy sauce

2 t hot sauce

1 T rosemary  chopped

1 T thyme chopped

2 T lemon juice

3 T olive oil

1/2 t lavender salt


Ove temperature 425º

Mix brine ingredients in large bowl then pour into 2 gallon Ziploc® Freezer (2 gallon size)bag. I place the freezer bag in a bowl. Then add the chicken and seal the bag. Place in refrigerator for 4 hours to over night.

Add the rub ingredients to a small bowl mix and set aside

After brining completed remove chicken  to cutting board and dry.  Place chicken on it’s breast. Using a good pair of kitchen shears remove the backbone. Flip the chicken over and press down hard on the breast to flatten it. Using a sharp knife cut half way through the thigh leg joints and the breast wing joints.

Rub 1/3 of rub mixture on inside of chicken. Take 1/3 of rub then lift skin and rub breast and thighs. Then after searing use remains third on skin.



Two ways to bake:*

I heat large oven ready skillet with a tablespoon of olive oil on high. Place the chicken breast side down and sear for 4-5 minutes. Remove from heat and and turn chicken over and spread remaining rub on chicken.


Place in oven and roast to 165º or 45 – 50 minutes then remove and rest for 5 minutes.


Second  method is to place chicken skin side up  and rub remaining third of rub on skin on foil lined baking sheet and roast. Roast to 165º for 50-55 minutes.




*Personal  preference  I like the crispyness of method one.

Serve with roasted new potatoes,roasted Brussels sprouts, and a grilled radicchio mozzarella  appetizer. 








Turkey Egg Noodle Bake


3 T olive oil

1 onion diced

2 garlic cloves minced

1 pound Cremini mushrooms sliced

1/2 C white wine

1 t thyme sliced

2 C leftover turkey diced*

1 container of creme fraiche (7.5 ounces)*

1 C chicken broth

1/4 t nutmeg

1 C green peas frozen

1/2 C Parmesan*

1/2 package of wide egg noodles

Salt and pepper


Add olive oil to large fry pan and heat then add garlic and onions. Cook until translucent. Add cremini mushrooms and thyme and cook until mushrooms have released their liquid. Deglaze with white wine over medium high heart.  Add creme fraiche, chicken broth, nutmeg and combine and simmer for 10 minutes. Add turkey and peas and cook until peas and turkey heated. Season with salt and pepper to taste.

Bring 4-5 quarts of water salted to boil. Add noodles and cook unit all dente or about  6 minutes. Drain and combine with turkey mixture. Butter a 12″ by 9 ” pan and transfer mixture to the dish. Top with Parmesan cheese and bake for about 20 minutes. 


*Cooked chicken can be substituted in place of turkey.

* I have substituted sour cream or  Mexican creme when I was out of creme fraiche.

*I have also added crushed garlic croutons to the top with the Parmesan before baking. 


Lemon Chicken Breast with Dill and Feta Stuffing



1/2 C lemon juice

1/2 C olive oil

2 t garlic minced

1 T dill rough cut

2 t salt

Fresh ground pepper

4 boneless, skinless chicken breasts pounded*


3 Shitake mushrooms diced

3/4 C brined Feta crumbled

2 T dill fine chopped

1 garlic clove minced

4 T Kalmata  olives chopped

1 t lemon juice


3 T olive oil

4 stuffed chicken breasts

1 T chopped dill,


Heat oven to 350º Serves 4

Place chicken breasts between two sheets of plastic wrap and pound to about 1/2 inch in thickness.

Mix marinade ingredients together in medium bowl and add the chicken. Toss the breasts in the marinade then cover with plastic wrap and refrigerate for four hours.

Add stuffing ingredients together in medium bowl and set aside.

Remove breasts from marinade and put at least 3 tablespoons or more of stuffing on each breast, fold and use toothpick to seal stuffing. Set aside remaining marinade.

Heat olive oil in oven ready skillet over high heat. Cook chicken breast 3 minutes per side. Drizzle set aside  marinade on breasts. Place in oven and bake to 165º F or about 20 minutes.

Remove and cover breasts with foil. Rest for 5 minutes.

Plate chicken breasts and spoon any left over jus over the breasts and reserved dill. Serve with roasted fingerlings  with a big dollop of Tzatziki sauce and a green salad.


* I pound the chicken to get a consistent thickness for cooking. You can cut a slit in the breasts and stuff but I found that the breasts have different thicknesses and can be over baked in thinner sections.

*If any stuffing is leftover I sprinkle it on the fingerlings toward end of the roasting cycle.








Chicken Marsala


An easy to make chicken dish. Quickly sautée lightly floured chicken and then finish in a rich marsala reduction sauce with mushrooms. So yummy served with fresh pasta.

4 half skinless, boneless chicken breasts

3/4 C flour

2 t salt

1 t pepper

2 t Herbs de Provence

4 T butter

4 T olive oil

1 large shallot fine chopped

2 t minced garlic

1 pound Porcini mushrooms sliced

1/2 C Marsala wine*

1/2 C chicken broth

2 T sour cream

Salt and pepper


Heat oven to 170º Serves 4

Place 2 half chicken breasts between 2 sheets of plastic wrap and pound to about 1/4 inch thick. Repeat with remaining breasts.

Add  seasonings to flour in large flat bowl( I use my Pyrex® Pie dish) and mix. Melt  2T butter and olive oil in large skillet. Dip 2 chicken breasts in flour and transfer to skillet.  Cook about 5 minutes per side on medium high heat.  Transfer to plate and place in oven. Add remaining butter and olive oil melt. Dredge remaining breast and cook. Transfer to plate in oven.

Add shallots to skillet cook over medium heat about a minute then add mushrooms and garlic. Cook mushrooms until juices are released. 

Add  Marsala and scrape bits from around the skillet. Add chicken broth and cook few minutes to reduce sauce. Add sour cream and combine. Place chicken breasts and juices to mixture and simmer for couple minutes. Season to taste with salt and pepper

Serve chicken over papperdelle or fettucine and pour remaking sauce over the chicken.As sides broccoli and green salad.



* I buy my Marsala from the local wine store.

Chicken Broccoli Pasta


12 ounches of Fusilli

8 cloves minced garlic 

3 T olive oil

2 C chicken broth

6 T sour cream

1 leftover roasted chicken breast

2-3 cups broccoli florets(fresh preferred)

Salt and pepper to taste

1/4 C grated Parmesan 


Add pasta to large pot of boiling salted water and cook until al dente following package directions.

Slice chicken breast into thin slices and set aside.

Heat olive oil in large skillet and add minced garlic and cook until fragrant. 1-2 minutes.

Add chicken broth to skillet and heat then add in sour cream.

Add sliced chicken breast to skillet and cook over medium low heat7-10 minutes to meld flavors. 

Add broccoli and cook 2-3 minutes. Season to taste with salt and pepper.

Add drained hot pasta to chicken broccoli mixture toss. Dress with grated Parmesan 

Serve with additional grated Parmesan on the side.

Makes 4-6 servings

Note:I like to use fresh pasta but get no complaints with boxed pasta. I use leftover  roasted chicken breast because the children always eat the legs and thighs. I use maximum amount of broccoli because the children will eat it in pasta.



Tikka Masala with Chicken


2 serrano chilies seeded and diced

1 sweet potato small diced one inch pieces

2 T olive oil

1/2 cup vegetable broth

2 cups diced leftover chicken

1 bottle Trader Joe’s® Masala Simmer Sauce


Naan bread


Add olive oil into small Dutch oven over medium high heat. Add in  sweet potatoes and serrano chili and stir occasionally for 5 minutes. Add broth and cook until sweet potatoes are al dente 12-15 minutes. Lower heat to low; add in diced chicken and Masala Simmer Sauce cook until heated. Serve with quinoa or rice. Naan bread is nice for dipping into the sauce.

Chicken Breasts Smothered in Cherry Tomatoes


Brine  Solution

1/2 cup Kosher salt

1/4 cup brown sugar

4 cups water

2 bay leaves


2 chicken breasts skinless halved

Salt and pepper

2 T olive oil

2 shallots fine chopped

4 garlic cloves minced

1/2 t crushed red pepper

1/2 cup dry white wine to deglaze

1 cup cherry tomatoes

1 t Herbes de Provence

1 lemon half

Chopped parsley

Parmesan cheese


Add salt, sugar, and bay leaves to water. Add chicken breast  and brine for 30 minutes to one hour.

Heat skillet with olive oil on medium high heat. Remove chicken from brine, dry, and pound to 1 inch. Cut in half, salt and pepper both side. Place in skillet and cook until golden brown about 6 minutes per side. Remove breasts to plate and set aside. Add shallot,garlic, and red pepper  to pan; saute until soft not brown. Deglaze the pan with white wine.  Add cherry tomatoes and Herbes de Provence and bring them up to simmer. Add chicken breast and juices on plate back into mixture. Cook until tomatoes pop and chicken is cooked, about 12-15 minutes. Adjust seasoning, juice lemon, add Parmesan. Serve over quinoa or pasta.


Oven Roasted Beer Can Rosemary Garlic Chicken


Brine( I always brine my chickens prior to roasting)

1 gallon water

1/2 cup kosher salt

1/3 cup brown sugar

1/4 cup soy sauce

3  garlic cloves smashed

3 rosemary stems

Beer Can

1/2 can water

1/2 lime chopped

3 rosemary stems

4 smashed garlic cloves


3 1/2 to 4 pound roasting chicken

Salt and pepper

2 T olive oil

3 T chopped rosemary

2 garlic cloves minced

1 t salt


Brining Solution

Add water,salt and brown sugar into jumbo Hefty® plastic bag or container twice size of brining solution and stir until salt dissolved. Add soy sauce, garlic, rosemary and mix. Remove excess fat and giblets from cavity of chicken then submerge the chicken. Refrigerate the chicken for at least 4 hours.

Beer Can/Holder*

Place can in baking dish or foil covered cooking sheet and rub exterior with vegetable oil. Fill can/holder to half full with liquid. Add lime,garlic, and rosemary into can.


Preheat oven 375 º

Combine rosemary, garlic, and olive oil in small bowl. Remove and dry the chicken. Salt and pepper the cavity of the chicken. Place the chicken bottom side down on the beer can holder with legs in front of the can. Gently lift the skin at top of the chicken and rub 2/3 of the rosemary garlic mixture from the breasts to the thighs. Rub the remaining 1/3 on the exterior skin of the chicken. Fold the wings to the back of the chicken. Roast the chicken for about 1 hour and 30 minutes or until the internal temperature at the thickest part of the thigh reads 165 degrees using an instant-read thermometer. Remove from oven and rest for 10 minutes.Use tongs to remove the chicken. Carve and serve.

*Beer Can Roaster – Stainless Steel(Can be purchased on-line or at most cooking supply stores) It has a large base that helps steady the chicken.