Little Italy Parmesan Chicken

This parmesan chicken is superbly seasoned with Little Italy Secret Sauce and is brightened up by Lemon Juice.  I don’t really measure, I’m more of a pinch, splash, dump in my hand gal, so all measurements are approx

Preheat oven to 400.

  • 6 lg Chicken Breasts
  • 2-4 Tsp Smoked Paprika
  • Salt & pepper
  • 3 Tbsp butter, divided
  • 6 garlic cloves, minced
  • 2 Tbsp Epicure’s Little Italy Secret sauce
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (could substitute Coconut milk)
  • 1/2 cup parmesan cheese, divided
  • 1 lemon, squeezed (I used a Meyer lemon)
  • 1/2 tsp lemon zest (I used a Meyer lemon)

Season chicken with salt, pepper and Smoked Paprika.

Little Italy Chicken parm2

Melt butter in your Everything Pan (or largest frying pan) and cook your chicken 2 mins on each side to brown.  Take out and set aside.

Add remaining butter to your pan with your garlic & Little Italy seasoning.  Saute 2 mins.  Add in remaining ingredients reserving a few Tbsp of Parmesan.  Simmer 3-4mins until parm has melted.  Add chicken back into your pan and sprinkle your remaining parmesan over your chicken.

Place pan into oven for approx 20mins.  If sauce hasn’t tightened up remove chicken and place pan back on burner for a couple mins.  Whether your sauce is thickened or not is typically dependent on how much moisture was in your chicken.

Little Italy Parmesan Chicken

This parmesan chicken is superbly seasoned with Little Italy Secret Sauce and is brightened up by Lemon Juice.  I don’t really measure, I’m more of a pinch, splash, dump in my hand gal, so all measurements are approx

Preheat oven to 400.

  • 6 lg Chicken Breasts
  • 2-4 Tsp Smoked Paprika
  • Salt & pepper
  • 3 Tbsp butter, divided
  • 6 garlic cloves, minced
  • 2 Tbsp Epicure’s Little Italy Secret sauce
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream (could substitute Coconut milk)
  • 1/2 cup parmesan cheese, divided
  • 1 lemon, squeezed (I used a Meyer lemon)
  • 1/2 tsp lemon zest (I used a Meyer lemon)

Season chicken with salt, pepper and Smoked Paprika.  Melt butter in your Everything Pan (or largest frying pan) and cook your chicken 2 mins on each side to brown.  Take out and set aside.

Add remaining butter to your pan with your garlic & Little Italy seasoning.  Saute 2 mins.  Add in remaining ingredients reserving a few Tbsp of Parmesan.  Simmer 3-4mins until parm has melted.  Add chicken back into your pan and sprinkle your remaining parmesan over your chicken.

Place pan into oven for approx 20mins.  If sauce hasn’t tightened up remove chicken and place pan back on burner for a couple mins.  Whether your sauce is thickened or not is typically dependent on how much moisture was in your chicken.

Parmesan Chicken

This is melt in your mouth, savory and delish!!

  • 4 kg free range chicken breasts (6 normal)
  • 1 cup mayo (I used the Avocado oil mayo I made for lunch)
  • 1/2 cup grated Parmesan (plus a handful of shaved parmesan)
  • 1 tsp Epicure’s Seasoning Salt (way less salty and more flavor than others)
  • 1 tsp Epicure’s Minced Garlic

Sear chicken breasts in butter/olive oil to get a carmelized brown color, transfer to 9×13 pan.  Combine all but shaved parmesan. Spread on chicken. Sprinkle on shaved parmesan.  Pop into 350oven until cooked through, about 20-30 mins depending on how thick your chicken is.

For an even yummier version!

  • 1 lg onion, slivered
  • 1 red pepper, sliced

Pop your onions into your frying pan that you cooked your chicken in, saute until browned, scraping up the tasty browned chicken bits on the bottom of your pan.  Layer your sliced red pepper & sauteed onions onto your chicken/parmesan before baking.

Parmesan chicken before

The Egg Plant – my chicken coop for the laying hens

I’ve had a number of people wonder how my eggs are so clean right from the coop and how the sand based coop works.  Here’s how my coop is set up.

Coop floor

I had old wooden shed on the property so I put on a new roof, added a solid plywood floor and insulated the walls & ceiling.  I had cedar t&G from a defunct sauna that became my wall coverings and the wall behind the roost is covered with linoleum since chickens can be messy poopers while they sleep.

The ‘Floor’

  • I’ve used the deep pile method in the past and didn’t love it.  It was expensive and never really felt ‘clean’ to me.  It’s amazing for compost though!
  • I know chickens LOVE to dust bath and love to scratch in dirt/sand so I went with a sand based floor.
  • I put down a 3″ layer of sand across the entire coop floor.  The girls are continually scratching in it and get the needed grit even during winter when they may not venture out due to snow.
  • It’s SUPER easy to keep clean!  Every few days I take a couple mins & simply rake it pulling out the lumps of poop to pop into a compost pile.  I have also used a type of fork (not sure of the name) with wire across it the tines to turn it into the equivalent of a giant kitty litter scoop.  I can walk into the coop without getting icky shoes & the chickens don’t have goopy feet.  I DO LEAVE the poop that is under their roosting area (half of them roost over the sand, half over the droppings board).  That poop does it’s own ‘deep pile’ method in a corner no-one needs to walk in and every 3-4 months I scoop out lovely composted black gold.  It really doesn’t smell either once it gets going.  It will only smell for the first week or two.
  • My truckload of sand cost me $10 and will fill my coop twice compared to buying pine shavings or hay over and over.  I’ll change my sand annually putting the old sand into my garden!

Coop - poop                  Coop - no poop

The raked up poopy business             The floor after raking

The Roost/Droppings Board

  • Since chickens do a large majority of their digesting and pooping while they sleep (how weird is that!) I knew they’d create a big mess under on their roost so I mounted it over a droppings board.
  • The droppings board has linoleum stapled onto the top so it’s easy to keep clean.  Check with your local floor installing store, they often have scraps of linoleum a couple feet wide they’ll happily give you since it saves them dump fees.
  • Every few days I scrape the droppings board with a dustpan and drop it into the corner where the roost isn’t over the board so all the overnight droppings compost together.  A few times a year I scrub it down with water and a big brush.

Coop - perch over board

You can see here the roost, I need to get a better photo!  Below the roost is the droppings board.  I have only 9 hens and one 8′ roost, which is about 4′ off the ground.  My theory is that if they didn’t have to fight for the highest spot maybe there would be less fighting.  So far so good!  You can see these two huddled up.  All 9 girls fit in about half the space, lol.

Nest Boxes

  • My nest boxes are Dollar Store kitty litter pans!  Super easy to clean.  I keep them nicely filled with pine shavings & my eggs are very clean despite the mud outside.  I think the sand must clean their feet before they hit they nest boxes.  :)
  • So here’s the key… my gals would not use the nest boxes at first and dropped their eggs in the empty spots, i realized it was because as they stood on the edge of the litter pans the pans tipped up!  I put a hunk of wood at the back of the pans to stop them from tipping.
  • The roof above the nest boxes is… wait for it… the droppings board.  I do have a nicely sized coop so could have put things on various walls, although wanted them to have lots of open floor space so that on the -20 days when they stay inside they have room to hang out.
  • The droppings board/Top of the nest box cubby overhangs the boxes by 3″, that way if droppings fall off the board they don’t fall in the nest boxes.

Coop set up

Chili Con Queso – Velveeta & Gluten free!

I love Chili Con Queso although just can’t make it with Velveeta anymore, I needed it way more authentic!  The color in this comes from the red onions and tomato’s cooking down with the seasonings. All my cheeses were white, if you have an orange cheddar you’ll have more color.

  • 2 Tbsp Butter
  • 1/2 red onion, diced
  • 3 romas or 2 handfuls of cherry tomatoes, diced
  • 2 Tbsp Epicure Cinco Peppers (could sub Poco Mix)
  • 3 Cloves of Garlic
  • 2 tsp of Epicure’s Hummus (or 1 tsp of Cumin)
  • 1 Tbsp Epicure’s Nacho Cheese mix (optional)
  • 1/2 cup Milk
  • 1/3 cup chopped Cilantro
  • 1/2 cup cream cheese – use 1 cup shredded Asadero if you can find it!
  • 1 cup Monteray jack, shredded
  • 1 cup extra sharp Cheddar (I used a white cheddar)
  • 1/2 cup sour cream
  • A few grinds of Epicure’s Chili Garlic Sea Salt

Melt your butter in a frying pan, add in onion, tomato & Cinco peppers.  Cook on med at least 5 mins, until onion is translucent & the mixture tightens up.  Add garlic, hummus (or cumin), Nacho mix and cook for another minute.  Add milk & cream cheese and stir until melted.  Turn heat to low and add shredded cheeses and stir until melted.  Add sour cream and salt. Enjoy with Tortilla chips & raw veggies, esp broccoli