The Soul Pan Kitchen

Author: Hunter Padgett

  • Cream Cheese Chicken

    Put some souf in ya mouf!

    Cream Cheese Chicken is a fan favorite! Here’s the recipe!

    Ingredients:

    1 small yellow onion
    4 cloves garlic
    1 small bunch fresh dill
    8 ounces cream cheese
    4 boneless, skinless chicken breasts (about 2 pounds total)
    1 1/2 teaspoons kosher salt, divided, plus more as needed
    3/4 teaspoon freshly ground black pepper, divided, plus more as needed
    4 tablespoons olive oil, divided
    1/2 cup dry white wine
    1 1/2 cups low-sodium chicken broth
    2 teaspoons Dijon mustard
    1/4 teaspoon red pepper flakes

    Instructions:

    1. Finely chop 1 small yellow onion and peel and mince 4 garlic cloves. Pick the fronds from the 1 small bunch fresh dill and coarsely chop until you have 2 tablespoons. Cut 8 ounces cream cheese into 8 pieces. Pat 4 boneless, skinless chicken breasts dry with paper towels. Season all over with 1 teaspoon of the kosher salt and 1/2 teaspoon of the black pepper.
    2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and cook, flipping halfway through, until golden on both sides, about 10 minutes total. Transfer the chicken to a plate (it will not be cooked through).
    3. Add the remaining 2 tablespoons olive oil to the pan and heat until shimmering. Add the onion and cook, stirring occasionally, until tender, about 2 minutes. Add the garlic, and cook, stirring, until fragrant and golden-brown, about 1 minute more. Pour in 1/2 cup dry white wine and simmer, scraping up any browned bits from the bottom of the pan, until almost evaporated, about 1 minute.
    4. Pour in 1 1/2 cups low-sodium chicken broth. Add the cream cheese, 2 teaspoons Dijon mustard, the remaining 1/2 teaspoon kosher salt, and remaining 1/4 teaspoon black pepper. Bring to a simmer, whisking frequently, until the cream cheese is melted and combined. Taste and season with more kosher salt and black pepper as needed.
    5. Return the chicken and any accumulated juices to the pan. Bring back to a simmer. Cover and reduce the heat to medium. Simmer until the chicken is cooked through, 3 to 5 minutes more. Remove from the heat and sprinkle with the dill and 1/4 teaspoon red pepper flakes.

  • Salmon Charleston

    Now, y’all this recipe cuts deep! Just about as southern as it gets! Lowcountry style cookin’ at its finest!

    I start out by sectioning my salmon into portions, around 8 ounces per filet. Then, I coat them very well with a Teriyaki marinade. I usually use Lawry’s Pineapple Teriyaki marinade with a dash of Seafood seasoning! Oh so yummy!

    I let the portions marinate for about 30 minutes! I preheat my oven to 350 degrees! In a cast iron skillet, I put a little olive oil in the pan, then I place the filets in the pan. While this is sitting, grab a bunch of Brussels sprouts out of the icebox and cut the stems and slice them in half lengthwise.

    Grab a gallon size ziplock plastic bag, in the bag put marinade, salt, pepper, soul food seasoning and shake the bag well. Empty the contents in the skillet!

    Place skillet in the 350 degree oven for 35 minutes! top it with Parmesan cheese straight out of the oven!

    Honey, this will be absolutely fabulous once it comes out! The tangy flavor of the salmon and roasted Brussels brings back so many memories of good Charleston, lowcountry flavor!

    Serves: 4