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Category: Poultry

Caribbean Chicken Chili

Caribbean Chicken Chili

1 medium-size sweet onion
1 tablespoon olive oil
2 cups cubed cooked chicken
1 teaspoon jerk seasoning
2 (15-ounce) cans beans, with liquid
1 chicken-flavored bouillon cube
Dash hot red pepper sauce

Slice onions; you’ll need 1 cup. Place oil in a 4-quart saucepan over medium heat. Add sliced onion and cook, stirring with a wooden spoon until soft, 3 minutes. Add chicken and jerk seasoning and cook, stirring until chicken is coated with seasoning, 1 minute longer. Remove pan from heat and stir in beans with their liquid and bouillon cube and hot red pepper sauce. Fill one of the bean cans with water, add water to the pan and stir. Place pan over high heat until liquid comes to a boil and bouillon cube dissolves. Reduce heat to low, cover pan and let chili simmer 10 minutes. (OLD)

Grilled Chicken with Cherries, Shallots, and Arugula

Grilled Chicken with Cherries, Shallots, and Arugula

161877a312bdb87053e7761100793b329 small shallot, halved lengthwise and thinly sliced
1 teaspoon red wine vinegar
2 tablespoons extra-virgin olive oil
1 pound (2 halves) boneless, skinless chicken breast
Coarse salt and freshly ground black pepper
8 ounces (2 cups) sweet cherries, pitted and halved
1 cup baby arugula

Combine shallot, vinegar, and 1 tablespoon oil and set aside. Preheat grill to medium-high. Drizzle remaining oil over chicken. Season with salt and pepper. Grill chicken until cooked through, 4 to 5 minutes per side. Let stand for 5 minutes. Toss shallot mixture, cherries, and arugula in a small bowl. Season with salt and pepper. Serve on top of chicken.

Sauteed Chicken with Olives, Capers and Lemons

Sauteed Chicken with Olives, Capers and Lemons

2 lemons, sliced ¼ inch thick
¼ cup plus 1 tablespoon extra-virgin olive oil
6 skinless, boneless chicken thighs, about 1 pound
1-2 tablespoons rice flour or all-purpose flour
1 fat garlic clove, minced
1 cup chicken broth
¾ cup Sicilian green olives
¼ cup capers
2 tablespoons butter
2 tablespoons parsley
Kosher salt and freshly cracked black pepper

91137e214b752555a9ead8f63c4cadcfBring a medium-large, high sided skillet to medium-high heat and add 1 tablespoon of olive oil. Add half of the lemon slices and sear until browned, 3-5 minutes on each side. Transfer to a plate. Season the chicken thighs with kosher salt and black pepper and dust with rice flour, shaking off the excess. Add 1½ tablespoons of olive oil to the hot pan and sear the chicken pieces until golden brown, about 5 minutes each side. Transfer to another plate and finish searing the rest of the chicken pieces, then transfer to the same plate as the rest of the chicken. Add the rest of the olive oil to the pan and the minced garlic, and cook for 30 seconds or until fragrant, stirring so the garlic doesn’t burn and become bitter. Add the green olives, capers and broth. Add the reserved chicken and any juices that have been released plus the reserved lemons and their juices and cook over high heat until the broth is reduced by half, about 5 minutes. Add the butter and parsley and cook for another minute. Season with more kosher salt and freshly ground black pepper to taste. Transfer to plates and spoon the olives, capers, lemons and sauce on top. Serve with sautéed spinach, kale or Swiss chard on the side

Prosciutto-Wrapped Chicken with Asparagus

Prosciutto-Wrapped Chicken with Asparagus

18dfd797fb6047a6e4e61fe1d919108ad pound chicken breast, sliced thin (2-3 breasts)
Salt and freshly ground black pepper
2 tablespoons flour, or more
4 slices prosciutto
2 tablespoons olive oil
1 bunch asparagus
1/4 cup basil pesto
1/3 cup cream

If the chicken breasts are thick, slit them in half lengthwise to make them thinner. Pat them dry with a paper towel, then sprinkle with salt and pepper; go easy on the salt, the prosciutto is salty. Rub the chicken with the flour. Wrap each piece of chicken with a piece of prosciutto. In a large skillet, heat the olive oil on medium. When it is hot, add the wrapped chicken. Cook for 5-6 minutes, then flip and cook for another 4-5 minutes or so, until browned and it reaches 165 degrees. Meanwhile, add about 3 inches of water to a small pot, cover, and put it on to boil. Wash the asparagus and snap off the woody ends. Cut the asparagus into 2 inch pieces. Add to a steamer basket, and when the water in the pot is at a rolling boil, put the basket on top and cover. Cook for about 5 minutes, or until tender. Immediately rinse with cold water to stop the cooking and set it aside. (If you don’t have a steamer, you can roast the asparagus, or sauté it with some oil). In a small bowl whisk together the pesto and cream. When the chicken is fully cooked, pour the mixture over the chicken, and add the asparagus. Bring the mixture to a boil, then turn off the heat. Serve with potatoes or crusty bread.

Cumin Chicken with Black Beans

Cumin Chicken with Black Beans

cumin-chicken-rs-633289-x4 thin sliced, boneless, skinless chicken breasts (1/2” thick. Pound if necessary)
2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons olive oil
1/2 cup chopped red onion
1 jalapeno pepper, seeded and minced
3 cups canned black beans, rinsed and drained
corn kernels cut from 4 cobs (lightly steam on the cob before removing)
1 1/4 cups cherry or grape tomato halves
2 scallions, thinly sliced
2 tablespoons coarsely chopped cilantro
2 teaspoons red wine vinegar

Combine cumin with cayenne pepper and rub over chicken. Heat oil in a large skillet over medium heat. Sauté chicken for 4 minutes per side. Remove to a cutting board. Return the skillet with pan drippings to medium heat. Add the onion and jalapeño and cook, stirring, 1 minute. Add the beans, corn, tomatoes, and 3 tablespoons water and cook, stirring, 1 or 2 minutes, until ingredients are just heated through. Remove from heat and toss with the scallions, cilantro, and vinegar. Season to taste with salt and pepper. Slice chicken and arrange on top of beans.

Slow Cooker Lemon Chicken

Slow Cooker Lemon Chicken

Slow-Cooker-Lemon-Chicken12 boneless, skinless chicken thighs
Kosher or sea salt to taste
¾ teaspoon pepper, divided
2 tablespoons olive oil, divided
1 lemon, sliced (optional)
1 cup chicken broth (fat free, low sodium)
3 tablespoons freshly squeezed lemon juice
¼ cup flour, optional corn starch
½ teaspoon ground cumin
¾ cup pitted green olives

Sprinkle chicken thighs evenly with salt and ½ teaspoon pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat; add half of chicken. Cook about 3 minutes per side, or until browned. Transfer to a slow cooker. Add remaining 1 tablespoon olive oil to skillet, and repeat procedure with remaining chicken. Combine broth, juice, flour and cumin, stirring with a whisk. Pour broth mixture over chicken. Top with olives and remaining ¼ teaspoon pepper. Cover and cook on low heat for 6 hours. Add lemon slices as a garnish to serve, if using.

Zucchini Noodles with Cilantro Lime Chicken

Zucchini Noodles with Cilantro Lime Chicken

5250c4fda10a99348b15494fb5e9149a3 large zucchini
1.5 lbs boneless & skinless chicken breasts, cut into 1″ pieces
1/2 tsp cumin
1 tsp salt, divided
1/4 tsp ground black pepper
2 tsp any small hot pepper/jalapeño or to taste, seeded and minced
1 medium or 1/2 large lime, juice of
3/4 cup cilantro, chopped
Cooking spray

Using a spiralizer or mandoline, make zucchini noodles, transfer into a large bowl and set aside. You can also chop zucchini into any size pieces, if you don’t have the gadgets for making zucchini noodles. Preheat large deep skillet on high heat and add chicken. Sauté until golden brown, stirring occasionally. Add cumin, 1/2 tsp salt and ground black pepper towards the end, stir and cook for another minute. Transfer to a bowl and set aside. Wipe clean or wash and pat dry the skillet and return to the stove on high heat. Spray with cooking spray and add zucchini noodles. Sauté for 1.5 minutes, stirring frequently. Remove from heat and add previously cooked chicken, remaining salt, small hot peppers/jalapeños, lime juice and cilantro. Stir gently and serve hot.

Avocado Chicken Parmigiana

Avocado Chicken Parmigiana

3b2be22da2e50a69d7a95a3143f7b6c62 Chicken Breast Fillets, halved lengthways
1/2 Cup Plain Flour
2 Tablespoons Fresh Milk
2 Eggs
1 1/2 Cups Dried Breadcrumbs
2 Tablespoons Olive Oil/Cooking Spray
1/2 Cup Tomato Pasta Sauce
2 Avocado, Sliced
1/2 Cup Grated Mozzarella Cheese
Salad Green, to serve

Place chicken breast in a clear plastic bag (alternatively between 2 sheets plastic wrap), using a rolling pin or meat mallet pound until 0.5cm thick. Place flour and breadcrumbs on two separate plate and lightly whisk milk and egg together in a shallow bowl. Coat 1 piece of chicken breast in flour (shaking off excess), dip in egg mixture then coat in breadcrumbs using your fingertips pressing on to secure. Place on prepared baking tray lay with foil or baking paper, repeat the same process with the remaining chicken breast with flour, egg and etc. Lightly spray or brush the prepared chicken with oil, bake for 8 minutes (turning after 4 minutes to have evenly colors on the breadcrumbs) in preheated 200 degree Celsius (392°Fahrenheit) fan-forced oven. Remove from oven and spread each chicken breast with 1 heaped tablespoon of pasta sauce. Arrange avocado slices over sauce and sprinkle with decent amount of mozzarella cheese. Return to oven and bake for another 5 – 7 minutes or until golden and chicken is cooked through. Serve it together with some garden salad or use cooked pasta.

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

Roasted Chicken Sausages with Brussels Sprouts, Fennel and Potatoes

3532f0a9578bb43a4b1479474e5a70758 chicken sausages
4 medium potatoes peeled and cut in large chunks
1 lb. brussels sprouts, trimmed and halved
1 fennel bulb, thinly sliced
Olive oil
Kosher salt, to taste
Freshly ground pepper, to taste

Preheat your oven to 425 degrees F. Place the sausages in a roasting pan or two large cast iron skillets. Drizzle lightly with olive oil and toss. Place the roasting pan in the oven and let it roast, rotating the sausages periodically, for about 10 minutes. Toss the potatoes in a bowl with a little more olive oil and season with salt and pepper. Add to the sausages and continue roasting for another 25 minutes. Stir periodically. Combine the brussels sprouts and fennel in bowl, lightly drizzle with a little more olive oil, and season lightly with salt and pepper. Add the vegetables to the roasting pan, stirring it into the sausages and potatoes, and continue roasting, stirring periodically, for another 15 minutes, or until the brussels sprouts begin to crisp on the outside and are just fork tender and brilliant green. Serve immediately.

Chicken Lazone

Chicken Lazone

cda7914cd7b9754b074167528c02c2d91/2 tsp salt
1 1/2 tsp. chili powder
1 1/2 tsp. onion powder
2 tsp. garlic powder
1/4 tsp. cayenne pepper
2 lb. chicken tenders
1/4 cup butter, divided
2 cups heavy cream

Combine salt, chili powder, onion powder, garlic powder, and cayenne pepper. Sprinkle over both sides of chicken tenders. In large sauté pan, melt half of the butter over medium-high heat. Cook the chicken tenders until done, about 8 minutes. Pour the cream and remaining butter into the skillet. Lower heat and simmer until the sauce thickens, about 5-7 minutes.

Braised Chicken with Peppers, Olives & Capers

Braised Chicken with Peppers, Olives & Capers

253321b2a2702b7ee5ae6897047f4c801 chicken (about 3 1/2 lb./1.75 kg.), cut into 10 pieces
Coarse kosher salt and freshly ground black pepper
1 T. olive oil
2 T. minced fresh rosemary
2 large red or yellow bell peppers, sliced
1 large onion, halved and then sliced
1 1/2 oz. (45 g.) pancetta, chopped
1/2 tsp. red pepper flakes
1 can (14 1/2 oz./455 g.) diced tomatoes
1 cup (8 fl. oz./250 ml.) dry white wine
1/3 cup (2 oz./60 g.) pitted kalamata olives
2 T. capers, rinsed

Pat dry the chicken. Sprinkle on both sides with salt and black pepper. In a heavy large pot over medium-high heat, warm the oil. Add the rosemary, then the chicken pieces, in batches if necessary. Cook until brown, about 5 minutes on each side. Transfer to a plate. Add the bell peppers, onion, pancetta and pepper flakes to the pot. Sprinkle with salt and black pepper and saute until they begin to soften, about 5 minutes. Add the tomatoes with their juice, wine, olives and capers. Bring to a boil. Return the chicken to the pot. Reduce the heat to low, cover and simmer until the dark meat is tender and the sauce has thickened slightly, about 15 minutes longer. Return the breasts to the sauce and simmer to eat through. Divide the chicken and sauce among 4 warmed plates and serve right away. Leftovers: For a new meal tomorrow, cut the leftover chicken meat into bite-size pieces, return it to the sauce, reheat gently and mix it into hot, cooked pasta.

Burrito Party

Burrito Party

fajitas-de-pollo-xThrow a Cinco de Mayo burrito party in minutes

As a holiday, Cinco de Mayo stirs up more hoopla north of the Mexican border than south of it—but any excuse for a party that involves Mexican food is good enough for us. Best yet, it’s easy to do: Just buy what you need for a burrito buffet at the supermarket; if there’s a Mexican market near you, the choices for fillings and fixings get even better. Guests build their own burritos, so all you have to make is the slaw. When it’s this easy, you just might want to think about a Cinco de Junio next.

What to buy ( Makes about 10 servings.)

Appetizers and drinks
Tortilla chips and salsa and/or guacamole
Fried pork rinds (chicharrónes)
Pickled jalapeño chiles
Chile-lime roasted peanuts or garbanzos
Mexican beer and sodas

Burrito bar
8 ounces cotija or feta cheese
1 1/2 C. crema (Mexican sour cream) or sour cream
1 1/2 C. salsa (1 or 2 types)
1 head iceberg lettuce
1 ounce fresh cilantro
5 green onions
2 avocados (8 oz. each)
or 1 1/2 C. guacamole
1 lime
2 or 3 cans (16 oz. each) black, pinto, or refried beans
About 2 pounds boned cooked meat or 2 roasted whole chickens (1 3/4 lb. each)
10 fresh flour tortillas (10 in. wide)

slawMexican slaw
2 limes
3 T. vegetable oil
1 head cabbage
4 to 6 ounces radishes
1 ounce fresh cilantro
Salt and pepper

Pineapple sundaes
3 pounds peeled and cored fresh pineapple
1 1/2 C. caramel sauce like Mexican (goat-milk) cajeta
1 1/3 C. sweetened flaked or shredded dried coconut
2 1/2 quarts vanilla ice cream
Guests build their own burritos, so all you have to make is the slaw.

Burrito Bar

Notes: At many Mexican delis, you can find great cooked filling choices like carnitas (slow-cooked pork) and carne asada (marinated beef steak). And meat sections often carry ready-to-grill marinated meats such as lomo de res (beef), puerco adovado (pork), or fajitas de pollo (chicken). If those options aren’t available, look for rotisserie chickens from a supermarket deli.

1. Crumble cotija cheese and put in a bowl. Place crema and salsa in containers. Rinse lettuce, cilantro, and green onions. Finely shred enough lettuce to make about 5 C. and place in a container. Chop cilantro and thinly slice onions (including green tops); put in containers. Pit and peel avocados, thinly slice into a bowl, and mix with 2 T. lime juice.

2. In a 2- to 3-quart covered pan over medium heat, stir beans often until hot (adding a little water, if needed, to refried beans), about 5 minutes. Transfer to a bowl and keep warm. Or heat, covered, in a microwave oven at full power (100%), stirring once, until hot, 3 to 4 minutes. If using whole beans, lift beans from liquid with a slotted spoon or drain in a colander.

3. Tear cooked meat into coarse shreds or cut into thin slices. If using a whole roast chicken, pull meat off bones and shred; sliver skin and include (or discard if desired). If meat is raw, grill it, then slice into bite-size pieces. Serve warm or at room temperature. To reheat, place meat in a microwave-safe bowl, cover, and heat in microwave oven at half power (50%), stirring occasionally, 2 to 3 minutes.

4. Drizzle 1/4 C. water over a dish towel. Wrap tortillas in towel and overwrap with microwave-safe plastic wrap. Heat in a microwave oven at full power (100%) until hot and steamy, 1 to 2 minutes. Remove plastic wrap and set towel-wrapped tortillas in a basket or covered casserole.
5. Arrange cheese, crema, salsa, lettuce, cilantro, onions, avocados, beans, meat, and tortillas on the table. Makes 10 servings.

Mexican Slaw

1. Squeeze 3 T. juice from limes into a large bowl. Add vegetable oil and mix.

2. Rinse cabbage, radishes, and cilantro. Finely shred enough cabbage to make 3 quarts. Thinly slice radishes to make about 1 C. Chop enough cilantro to make about 1/2 C. Add cabbage, radishes, and cilantro to dressing. Mix gently. Add salt and pepper to taste.

Pineapple Sundaes

Notes: Scoop balls of ice cream onto a baking sheet and freeze for easy serving. Cut pineapple into bite-size chunks. Put pineapple, caramel sauce, coconut, and ice cream balls into bowls (see notes). Makes about 10 servings.

Mushroom Asiago Chicken

Mushroom Asiago Chicken

195b738f9701eef4cbb8249c88eb85148 l.b Boneless Skinless Chicken Breast Halves, 2 large
2 T. Butter
2 T. Olive Oil, divided
2 cups Mushrooms, cut in half
1 clove Garlic, minced
3 Springs Fresh Thyme
1½ cups Dry White Wine
½ cup Seasoned Flour, see below
½ cup Heavy Cream
¼-½ cup Shredded Asiago Cheese
½ tsp Salt, or to taste
¼ tsp Pepper, or to taste

½ cup All-purpose Flour
1 tsp Salt
½ tsp Black Pepper

Pound chicken breast with a meat mallet between 2 sheets of waxed paper or heavy plastic wrap until meat is uniform thickness, about 1/4-inch. Cut into serving-sized pieces (2 or 3 pieces per breast.) Heat the butter with 1 T. of the olive oil in a deep, heavy skillet or sauté pan over medium heat. Dredge chicken in seasoned flour. Add to hot oil/butter in skillet. Sauté until golden on each side, about 5 minutes per side. Remove from pan. Add remaining olive oil to hot skillet. Sauté mushrooms and garlic until mushrooms begin to brown. Carefully add white wine to skillet, scraping up all the browned bits that are at the bottom of the pan. (This is called “deglazing.”) Bruise the fresh thyme by twisting it between your fingers or hitting it with the dull side of a knife in a few places. Add thyme to the mushroom/wine mixture in pan. Add the chicken back to the pan. Bring to a boil, then reduce heat, cover and simmer for 15-20 minutes. Remove chicken from pan. Add the cream and heat through. Add the asiago cheese (if you like it strongly flavored, use 1/2 cup; not as strongly flavored, use the 1/4 cup–asiago is a powerful cheese and you can even use less for just a whisper of flavor. I like it strong, so I use 1/2 cup.) Cook, stirring constantly over low heat until cheese melts. Continue cooking until sauce is reduced by about 1/2. If you wish to skip the reduction step, you may thicken the sauce slightly with about 1 T. instant flour or 1 T. cornstarch mixed with 2 T. water. However, the reduction will taste better. Add chicken back to pan and heat through.

Garnish with sprigs of fresh thyme. May be served over any pasta.

The Ultimate Roast Chicken Provencal

The Ultimate Roast Chicken Provencal

tu1a06_ultimate_roast_chicken_jpg_rend_sni12col_landscapeHerb Paste
Leaves from 1 bunch of fresh flat-leaf parsley
Leaves from 1/4 bunch of fresh thyme
Leaves from 1 bunch of fresh tarragon
4 garlic cloves
1/4 C. EVOO
Kosher salt and freshly ground black pepper

1 (3.5 pound) chicken
Kosher salt and freshly ground black pepper
1 lemon, cut in half, plus 1/2 lemon sliced paper thin
3 big tomatoes, cut into wedges
4 small zucchini, cut into 1/2″ thick rounds
1 red onion, thinly sliced
Leaves from 4 fresh thyme sprigs
EVOO

Preheat oven to 400. Throw the parsley, thyme, tarragon, garlic and EVOO in a blender, season well with salt and pepper, and puree to a green paste. Rinse the chicken with cool water inside and out and pat dry with paper towels. Set the chicken on a cutting board, and season the cavity generously with salt and pepper. Stuff the lemon halves into the cavity. Fold the wing tips under the bird and tie the legs together with kitchen string to give it a nice shape while it cooks. Rub the chicken all over with the herb paste so it’s well coated. Put the chicken in a large roasting pan fitted with a rack and scatter the tomatoes, zucchini, onion, lemon slices, and thyme around. Give the vegetables a big, healthy dose of EVOO – 1/4 cup should do it – and sprinkle with salt and pepper. Put the chicken into the oven and roast for 1 hour, then check on it with an instant-read thermometer by popping it into the thickest part of the thigh. When it reads 160, the bird is cooked. Take the pan out of the oven and let the chicken rest for about 10 minutes before carving so the juices have a chance to settle into the meat. Serve with the roasted vegetables.

Winter White Lasagna

Winter White Lasagna

2073wfd_whitefinal2 tablespoons extra-virgin olive oil (EVOO)
2 1/2 pounds sweet Italian chicken sausage, removed from casing
1 pound button mushrooms, sliced
Salt and freshly ground black pepper
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
A generous dash fresh nutmeg
1 box oven-ready lasagna noodles
4 cups shredded Italian Four Cheese blend

Preheat an oven to 375ºF. Place a large skillet over medium high heat with 2 tablespoons EVOO, about 2 turns of the pan. Add the sausage to the pan and cook, breaking it up with a spoon, until the meat is crumbled and golden brown, about 10 minutes. Add the mushrooms to the pan and cook until golden brown, 5-6 minutes. Season the mixture with salt and freshly ground black pepper and reserve. While the meat is browning up, place a large saucepot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with salt and freshly ground black pepper, then simmer until the sauce thickens, 3-4 minutes. Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13×9″ baking dish. Lay three of the lasagna noodles over the sauce and top them with about 1/3 of the meat-mushroom mixture. Top with about 1 cup of the sauce and about 1 cup of the shredded cheese (about 2 generous handfuls). Make two more layers of the lasagna by laying down three lasagna noodles, about 1/3 of the meat-mushroom mixture, 1 cup of the sauce and about 1 cup shredded cheese for each layer. Top the lasagna off with the last three noodles, the remaining sauce, and the remaining shredded cheese. Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly.

Chang’s Spicy Chicken

Chang’s Spicy Chicken

changs2 tsp. vegetable oil
2 T. chopped garlic (3-4 cloves)
3 T. chopped green onions (about 3 onions)
1 C. pineapple juice
2 T. chili sauce (with garlic will work just as well if you can’t find it plain)
2 T. rice vinegar
4 tsp. granulated sugar
1 tsp. soy sauce
2 T. water
1/2 tsp. cornstarch
1 C. vegetable oil
2 skinless chicken breast fillets
1/3 C. cornstarch

Make the sauce by heating 2 teaspoons vegetable oil in medium saucepan. Sauté the garlic and onion in the oil for just a few seconds, not allowing the ingredients to burn, then quickly add the pineapple juice, followed by chili sauce, vinegar, sugar and soy sauce. Dissolve 1/2 teaspoon cornstarch in 2 tablespoons water and add it to the other ingredients in the saucepan. Bring mixture to a boil and continue to simmer on medium-high heat for 3-5 minutes or until thick and syrupy. Heat 1 cup vegetable oil in a wok or medium saucepan over medium heat.  While oil heats up, chop chicken breast fillets into bite-size pieces. In a medium bowl, toss chicken pieces with remaining cornstarch until dusted. Sauté coated chicken in the hot oil, stirring occasionally, until light brown. Remove chicken to a rack or paper towels to drain for a moment. Pour chicken into a medium bowl, add sauce and toss well to coat chicken. Serve immediately with rice on the side.

Lemon Chicken Stir-Fry

Lemon Chicken Stir-Fry

21226206-76cf-4218-b72d-fb32fe0ef4ea8oz uncooked capellini (angel hair) pasta
1 T. vegetable oil
1 pound boneless, skinless chicken tenders, cut into 1″ pieces
1 medium onion, cut into 8 wedges
2 C. small broccoli flowerets
1/2 C. sugar snap peas
1 C. chicken broth
1 T. chopped fresh or 1 tsp. dried thyme leaves
1 tsp. grated lemon peel
4 tsp. cornstarch
1 1/2 tsp. lemon pepper
1 C. cherry or grape tomatoes, cut in half

Cook and drain pasta as directed on package. While pasta is cooking, heat oil in 12″ skillet over medium-high heat. Add chicken and onion; stir-fry 5-6 minutes or until chicken is brown.  Add broccoli and peas to chicken mixture. Cook over medium-high heat for 4-5 minutes, stirring frequently, until vegetables are crisp-tender. Stir together broth, thyme, lemon peel, cornstarch and lemon pepper in a small bowl; stir into chicken mixture. Cook over medium-high heat for 1-2 minutes or until sauce is thickened and vegetables are coated. Stir in tomatoes; cook until thoroughly heated.

Chicken Stew with Pierogies

Chicken Stew with Pierogies

wfd1/2 lb. (about half of a package) smoky, good-quality bacon, chopped into half-inch pieces
3 T. extra-virgin olive oil (EVOO), divided plus some for coating the pierogies
3 1/2 lb. boneless, skinless chicken breasts and thighs, cut into chunks
Salt and freshly ground black pepper
2 large onions, chopped
4 carrots, peeled and chopped
5 cloves garlic, smashed and roughly chopped
2 T. flour
2 rounded tablespoons sweet paprika
1 T. cumin
1/2 tsp. dried marjoram
2 bay leaves
1/2 C. white wine
2 1/2 C. chicken stock
1 28-ounce can crushed tomatoes
4 T. butter
24 potato pierogies
1/2 C. sour cream
1/4 C. chives, chopped
Optional:
1 T. lemon zest
1 T. rosemary, chopped
2 T. parsley, chopped

Place a large pot of water over high heat and bring up to a boil for the pierogies. Place a large Dutch oven over medium-high heat with 1 turn of the pan of EVOO, about 1 tablespoon, add the bacon and cook until brown and crisp, about 2-3 minutes. Season chicken with salt and pepper, add to the pot with the bacon and brown all sides, about 5 minutes. Add onions, carrots and garlic, paprika, cumin, marjoram and bay leaves and cook for about 4-5 minutes, until the veggies are tender. Make a well in the middle of the pan and add 2 tablespoons of EVOO. Add the flour to the EVOO and mix to form a paste. Add the white wine, scrapping up all of the brown bits on the bottom of the pan. Add the chicken stock and tomatoes and cook for about 20 minutes until the stew has thickened. While the stew is cooking, cook the pierogies according to the package in boiling water. Remove from the water, drain and coat lightly with EVOO so they do not stick together. Heat a medium non-stick skillet over medium-high heat, add the butter and cook until butter turns slightly brown and gives off a nutty smell. Make sure not to burn the butter though! Add the cooked pierogies to the pan and cook until slightly browned on both sides, about 1-2 minutes per side. Serve the stew in large bowls with about a tablespoon of sour cream and chopped chives. Or serve the stew with a sprinkle of lemon zest, rosemary and parsley. Place the pierogies on top of the stew and eat.

Thai Chicken Crescent Sandwiches

Thai Chicken Crescent Sandwiches

58162907-32e7-48c4-b7b2-53e658379cc62 T. plain yogurt or sour cream
1 T. peanut butter
2 tsp. curry powder
1 tsp. ginger
1/2 tsp. garlic powder
1 1/2 tsp. soy sauce
1 C. frozen cooked chicken breast, thawed
1 1/2 C. shredded carrots
4oz (1C) shredded hot pepper Monterey Jack cheese
1 (8oz) can Pillsbury Refrigerated Crescent Dinner Rolls
1/2 C. mango chutney

Heat oven to 375. Spray cookie sheet with nonstick cooking spray. In large bowl, combine yogurt, peanut butter, curry powder, ginger, garlic powder and soy sauce; mix well. Add chicken, carrots and cheese; mix well. Separate dough into 4 rectangles. Place on cookie sheet. Firmly press perforations to seal. Press each rectangle to form 5″ square. Spoon chicken mixture onto squares. Bring 4 corners of each dough square up over filling; press edges to seal.
Bake at 375 for 15-20 minutes or until golden brown. Meanwhile, heat chutney in small saucepan over low heat until hot, stirring occasionally. Serve chutney with sandwiches.

10-minute turkey burgers

10-minute turkey burgers

10-minute turkey burgers

 

1 pound ground turkey

1 egg

½ cup gluten free old fashioned rolled oats

½ cup chopped baby spinach

½ cup chopped green onions or chives

1 tablespoon dried minced onion

1 teaspoon sea salt

Black pepper

3 tablespoons extra virgin olive oil

 

Place the turkey, egg, oats, spinach, green onion, onion, salt, and pepper to taste in a bowl.  Mix gently to combine. Form into 6 larger or 8 smaller patties Heat a skillet that has a lid over medium high heat and add the oil. Place the patties in the skillet a few at a time. Sauté the patties until lightly browned about 5 minutes, then flip and cover with lid, cooking additional 3 minutes

Chicken Marsala

Chicken Marsala

chickenm1/8 tsp. black pepper
1/4 tsp. salt
1/4 C. flour
4 (5 oz. total) chicken breasts, boned, skinless
1 T. olive oil
1/2 C. Marsala wine
1/2 C. chicken stock, fat skimmed from top
1/2 lemon, juice only
1/2 C. mushrooms, sliced
1 T. fresh parsley, chopped

Mix together pepper, salt, and flour. Coat chicken with seasoned flour. In heavy-bottomed skillet, heat oil. Place chicken breasts in skillet and brown on both sides, then remove and set aside. To skillet, add wine and stir until heated. Add juice, stock, and mushrooms. Stir, reduce heat, and cook for about 10 minutes, until sauce is partially reduced. Return browned chicken breasts to skillet. Spoon sauce over chicken. Cover and cook for about 5–10 minutes or until chicken is done. Serve sauce over chicken. Garnish with chopped parsley.
Yield: 4 servings
Calories: 285
Fat: 8g
Fiber: 1g

Sumac-Roasted Chicken Salad

Sumac-Roasted Chicken Salad

2 tablespoons olive oil, plus more for drizzling
1 tablespoon ground sumac
1 tablespoon kosher salt
Freshly ground black pepper
1 tablespoon fresh thyme leaves, plus more for serving
4 garlic cloves, grated
1 (4 to 5 pound) bone-in, skin-on whole chicken
1 lemon, quartered

2 bunches baby beets, trimmed and cleaned
2 tablespoons olive oil, plus more for the bread and serving
Kosher salt and freshly ground black pepper
2 teaspoon good-quality balsamic vinegar
1 teaspoon honey
1 bunch arugula or watercress (about 2 cups)
Juice of half a lemon
1 pound ripe strawberries, hulled and quartered
4 (1-inch) thick pieces of country bread
1 garlic clove, cut in half

Combine the oil, sumac, salt, thyme leaves, and garlic in a bowl and mix until well combined. Rub the chicken inside and out (and under the skin) with the mixture. Put a few turns of freshly ground black pepper all over the chicken. Squeeze the lemon quarters all over the chicken then place them in the cavity. (If you can, do this 4 to 8 hours ahead and refrigerate the bird uncovered.) Otherwise, let it rest uncovered at room temperature. Heat oven to 475°F and arrange a rack in the middle. Meanwhile, lay a piece of foil on a baking sheet. Drizzle beets with some of the oil, season with a pinch of salt, and roast until a pairing knife comes out easily, about 1 hour. Meanwhile, place a large cast-iron or other heavy, ovenproof skillet in the oven and heat at least 15 minutes. (If you seasoned the chicken in advance, take it out of the fridge so it can warm to room temperature.) Using a sharp knife, cut the chicken skin connecting the legs to the body. Splay the thighs open until you feel the joint pop on each side. Carefully transfer chicken, breast-side up, to the hot skillet. Press down on the legs so they rest flat on the bottom of the pan and drizzle all over with a spoonful of oil. Roast for 30 minutes. Rotate the pan 180° then continue to roast the chicken until the thigh meat is no longer pink, 15 to 20 minutes more (for a total cooking time of 45 to 50 minutes). Remove chicken from oven, tent loosely with aluminum foil, and let chicken rest for 5 minutes before carving. When the beets are ready, set them aside until they are cool enough to handle. Peel them and cut them into quarters. Toss the beets with the vinegar and honey. Meanwhile, brush the bread slices with the olive oil on both sides. While you carve the chicken, toast the bread in the oven until crisp. When the croutons are toasted, rub one side of each slice of bread with the cut end of a raw garlic clove. When ready to serve, toss the watercress or arugula with the remaining oil and lemon juice, then season with salt and pepper. Carve the chicken and serve a quarter of the meat over each a piece of bread and ladle with pan juices. Divide the lettuces, beets, and berries amongst the bowls, top with a squeeze of lemon, a drizzle of olive oil, some additional fresh thyme and serve.

Chicken Picadillo

Chicken Picadillo

5a66ca51be40a101257d0e30b9add04a2 tsp. olive oil
1 large yellow onion, finely chopped
1 medium green bell pepper, rinsed and finely chopped
1 medium red bell pepper, rinsed and finely chopped
1½ T. garlic, mashed (about 3 cloves)
12 oz. boneless, skinless chicken breast, cut into thin strips
1/3 C. no-salt-added tomato sauce
1/3 C. low-sodium chicken broth
1/3 C. lemon juice
¼ tsp. ground cumin
2 bay leaves
1/3 C. water
¼ C. golden seedless raisins

1 T. fresh cilantro, rinsed, dried, and chopped (or substitute 1 tsp. dried coriander)
1 T. capers, drained
2 T. green olives, chopped

Heat olive oil in a large sauté pan over medium heat. Add the onion, bell peppers, and garlic, and sauté until vegetables are soft, about 5 minutes. Add the chicken, and stir fry for another 5–10 minutes, until chicken is no longer pink inside. Add the tomato sauce, chicken broth, lemon juice, cumin, bay leaves, water, and raisins to the vegetables and chicken. Cover the pan, and reduce the heat. Simmer for 10 minutes. Remove the bay leaves, and garnish with fresh cilantro, capers, and green olives, and serve.

Enchiladas de Mole Rojo

Enchiladas de Mole Rojo

enchiladas-de-mole-negro-o-mole-rojo-oxacan-cuisine3 ½ C. Mole Rojo
24 Corn Tortillas
1 C. Canola Oil
2 ½ C. Cooked Chicken, shredded
¾ C. Queso Fresco, finely crumbled
Small White Onion and thinly sliced
Parsley sprig

Heat the mole over low heat and dilute with water (the mole should be thin). Simmer over low heat for 10 minutes or until the mole is heated through. Heat the oil in a medium skillet. Using tongs, quickly pass the tortillas in the hot oil to soften. Do not let the tortillas get crispy. Immediately drain the tortillas on paper towels or on a wire rack. Place a tortilla on a serving plate. Place the shredded chicken on one end and roll to close. Repeat with remaining tortillas.  Cover the enchiladas with the warm mole and heat through for 10 minutes. Garnish with queso fresco, onion, and parsley sprigs.

Chicken with Avocado and Mushrooms

Chicken with Avocado and Mushrooms

tumblr_inline_msog7g4IGE1qz4rgp1 dark-skinned California avocado (Haas), peeled and cubed
1 tablespoon lemon juice
2 (2 1/2 pound) chickens, cut into serving pieces
Salt and freshly ground pepper
1/4 cup butter

Sauce
3 finely chopped shallots
3 tablespoons cognac
1/3 cup dry white wine
1 cup whipping cream
2 cups sliced fresh mushrooms
3 tablespoons butter
1 cup chicken stock
Chopped fresh parsley, for garnish

Sprinkle avocado with lemon juice. Cover and refrigerate. Season chicken with salt and pepper. In a large heavy skillet, over low heat, heat 3 to 4 tablespoons butter and sauté? chicken until juices run yellow when it is pricked with a fork, about 35 to 40 minutes. Use two skillets if necessary, adding more butter as needed. Transfer cooked chicken to a serving dish. Cover loosely with aluminum foil. Keep warm in a 300 degree F oven for 15 minutes, while preparing sauce. Sauce: Add shallots to skillet. Cook over medium heat, stirring and scraping sides and bottom of pan with wooden spoon. Add cognac and wine and bring to a boil. Boil until mixture has almost evaporated. Add cream and boil 5 minutes longer. In a saucepan over high heat, sauté? mushrooms in butter. Add chicken stock to cream mixture. Cook over medium heat, stirring constantly, until thick. Add the mushrooms, remaining cognac and avocado cubes. Stir until well blended. Pour over chicken. Sprinkle with parsley. Enjoy!

Chicken Noodleless Pad Thai

Chicken Noodleless Pad Thai

Chicken Noodleless Pad Thai

1 lb. boneless, skinless chicken breast, cut into small 1” chunks

3 T. extra virgin coconut oil

3 large cloves garlic, finely chopped

2 T. fish sauce

2/3 T. coconut aminos

2-3 T. fresh lime juice

¼ C. chopped fresh cilantro

3-4 green onions, finely chopped

8 oz. package of broccoli slaw

1 large carrot, cut into thin julienned strips or shredded

 

Heat a wok over medium-high heat. Add oil and garlic, cook about 1 minute. Add chicken and cook 2-3 minutes, stirring frequently, until lightly browned. Add fish sauce, coconut aminos and lime juice. Cook at a rapid simmer until chicken is cooked through, about 5-8 minutes. Add broccoli slaw and julienned carrot. Cook, stirring frequently, until soft but still firm, about 3-4 minutes. Toss or garnish with green onion and cilantro.

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

Chicken Bacon Ranch Wraps

 

Wraps that rival your favorite sub shop? I’ve got you covered. I’m not kidding, they’re that good. Super low in carbohydrates, high in healthy fats and protein, this is a great lunch for keto lovers. Meals like these are great because the heart of the dish is the same, but you can doctor it to suit all of your family’s preferences. Enclose in a tortilla, stuff in a pita or wrap in lettuce.

 

8 ounces nitrate-free bacon, diced

½ yellow onion, diced

1 pound boneless skinless chicken breasts, cut into 1-inch cubes

½ tsp. fine sea salt

¼ tsp. ground black pepper

2 T. salted butter or ghee

2 tsp. dried parsley

1 tsp. garlic powder

½ tsp. dried minced onion

½ C. Ranch Dressing, plus a couple T. for drizzling

1 head butterhead lettuce, rinsed and separated

1 Roma tomato, cored and diced

2 Green Onions, chopped

 

Preheat an electric pressure cooker using the SAUTÉ function. After pressing the SAUTÉ button, press the ADJUST button until MORE is highlighted (see Note below). When the display panel reads HOT, add the bacon and diced onion to the pot. Cook, stirring, until the bacon is crispy, about 10 minutes. If it begins to stick to the bottom of the pot, add 1 T. of the butter. Use a slotted spoon to transfer the bacon and onion to a paper towel. Leave all those delicious juices in the pot. Season the cubed chicken breasts with the sea salt and black pepper. Add the remaining butter to the pot and then the chicken. Cook, stirring the chicken, until it browns on all sides, about 5 minutes. Add the parsley, garlic powder, and dried onion, then stir. Place the lid on the pressure cooker. Make sure the vent valve is in the SEALING position. Using the display panel, press the CANCEL button. Select the MANUAL/PRESSURE COOK function and HIGH PRESSURE. Use the +/− buttons until the display reads 4 minutes. When the pot beeps to let you know it’s finished cooking, let it naturally release pressure until the display reads LO:10. Switch the vent valve from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot. Using the slotted spoon, transfer the chicken to a separate bowl. Add ½ C. ranch dressing and the bacon/onion mixture to the chicken and combine. Spoon the chicken mixture on the lettuce leaves. Top with the tomatoes, green onions, and a drizzle of ranch dressing, and wrap the leaves around the mixture to serve. Note: Your pot might not have an ADJUST button; if that is the case just press the SAUTÉ button until MORE is highlighted.

40 Garlic Clove Chicken & Creamed Spinach Mashed Potatoes

40 Garlic Clove Chicken & Creamed Spinach Mashed Potatoes

40 cloves of garlic (about 3 heads), peeled
2 tablespoon vegetable oil
8-10 pieces of cut up chicken (you can use breast or thighs)
Small handful of flat leaf parsley, roughly chopped
1/2 cup low-sodium chicken broth
1/4 cup heavy cream
1 tablespoon unsalted butter
salt and black pepper

2 lb. potatoes
1/2 cup heavy cream
2 tablespoon unsalted butter
1 teaspoon salt
1/3 teaspoon black pepper
6 cups baby spinach

40 clove garlic chicken

Pre-heat your oven to 450 degrees F. Pat the chicken and skin dry with paper towels and season with 1 teaspoon of salt and ½ teaspoon of pepper. Heat the oil in an oven-safe skillet. Place chicken in skillet skin-side down, and cook until the skin is well browned, about 7-10 minutes. Transfer the chicken to a plate skin-side up and set aside. Remove all the fat (the fat from the chicken will have rendered out and add to the oil you began with) until you’re left with just 1 tablespoon of oil and reduce the heat to medium-low. Add the garlic and cook until evenly browned for about 1 minute. Add in the chicken stock to deglaze the pan. Scrape the brown bits off the pan and into the garlic. Add in the chopped parsley and cream. Return the chicken to the dutch oven, skin side up and remove from heat. Cook the chicken about 20-25 minutes in the oven, or until the juices run clear.

Cover potatoes with salted cold water in a large saucepan and simmer, uncovered for 20 to 30 minutes. While potatoes are simmering, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered. Drain potatoes in a colander and cool slightly. Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes and spinach until almost smooth. Season to taste and keep warm.

Get the chicken and place the pieces on a serving dish. Mash the garlic in the pan and stir in the unsalted butter. There will be more than enough heat to melt it and make the sauce glossy

Instant Pot Chicken Bacon Avocado Salad

Instant Pot Chicken Bacon Avocado Salad

Instant Pot Chicken Bacon Avocado Salad

 

2 boneless skinless chicken breasts (I used frozen but thawed will be fine too)

2 eggs

1 1/2 C. chicken broth (or 1 1/2 C. water with 1 1/2 tsp better than bouillon chicken base)

2 C. frozen white sweet corn

6 oz bacon, cooked and crumbled (or 3 oz package of real bacon bits)

1/4 C. diced green onions

2 medium tomatoes, diced

3 small to medium ripe avocados, sliced into bite size pieces

Kosher salt and freshly ground pepper to taste

 

Juice from one lemon (about 3 Tbsp)

3 T. extra virgin olive oil

1 tsp kosher salt

1/8 tsp. black pepper

1 tsp. dried dill

 

Pour chicken broth in the bottom of your Instant Pot (IP). If using frozen chicken, place rack in the bottom of IP. Place frozen chicken on top of the rack. If you’re using fresh chicken you don’t need a rack. Just place the chicken in the chicken broth. Place the eggs in a small pyrex or corningware dish and place the dish on top of the chicken. Secure the lid on top of the IP. Make sure valve is set to sealing. Press the manual button and adjust the time to 10 minutes. When the timer beeps let the pressure release naturally for 10 minutes and then release any more pressure by moving the valve to venting. While the chicken is cooking you can prepare your other ingredients (dicing the onion, cooking the bacon, dicing the tomatoes etc). Prepare the dressing by whisking the lemon juice, olive oil, salt, pepper and dill in a small bowl. Once pressure is released, remove the lid and carefully remove the eggs. Place the eggs in a bowl filled with ice and water. Let the eggs cool in the ice bath for 5 minutes. When cooled, peel the eggs and chop up the eggs. Place the chicken on a cutting board and use a knife and fork to shred or to the cut the chicken into bite-size pieces. Place the chicken in a salad bowl. Add in the avocados, corn, bacon, green onions, hard boiled eggs and tomatoes. Toss together. Drizzle the salad dressing over the top and toss. Salt and pepper to taste and serve.

Mini Turkey Meatloaf & Maple Green Beans Sheet Pan Dinner

Mini Turkey Meatloaf & Maple Green Beans Sheet Pan Dinner

223ad66abe668ce7e8e1705d3990a54d2 tsp. Extra Virgin Olive Oil, plus more for oiling the pan
1 pound ground turkey breast
1/2 cup finely chopped yellow onion
1 cup grated sweet potato
1/4 cup barbeque sauce, divided
1 3/4 teaspoon fine sea salt, divided
1/2 teaspoon ground black pepper, divided
1 pound green beans, trimmed
1 TB Maple Syrup

Preheat oven to 400°F. Lightly oil a large sheet tray. In a bowl, mix turkey, onion, sweet potato, 3 TB barbeque sauce, 1 tsp salt and 3 tsp pepper. Form into four loaves, brush with remaining
1 TB barbeque sauce and bake on sheet tray for 20 minutes. In a large bowl, toss green beans with maple syrup, oil and remaining 5 tsp salt and 3 tsp pepper. Arrange on sheet tray next to meatloaves and roast until tender and meatloaves are cooked through (165°F), 20 to 25 minutes more.

Bruschetta Chicken Bake

Bruschetta Chicken Bake

Bruschetta-Chicken-Step31 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup Shredded Low-Moisture Part-Skim Mozzarella Cheese

Preheat oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside Place chicken in 13×9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture. Bake 30 min. or until chicken is cooked through.

Thai Basil Chicken Phyllo Rolls

Thai Basil Chicken Phyllo Rolls

thai8 cloves garlic
1 inch fresh ginger, chopped
4 stalks lemongrass, chopped
1/2 red bell pepper, chopped
1 pound boneless, skinless chicken breast, chopped
2 handfuls Thai basil, divided
1/2-2 tablespoons crushed red pepper
4 teaspoons soy sauce
2 teaspoons fish sauce
1 tablespoon cornstarch
1 lemon, juiced, divided
salt to taste
2 tablespoons olive oil, + additional for brushing phyllo
1 pound phyllo sheets

Topping:

2 eggs
2 tablespoons water
Sesame seeds for garnish

In the bowl of a food processor, add garlic, ginger, lemongrass, and bell pepper. Pulse until finely chopped. Add the chicken breasts and pulse until finely chopped, but not completely ground. Place the mixture in a large bowl. Thinly slice the Thai basil and add 2 tablespoons to the chicken mixture. Stir in crushed red pepper, soy sauce, fish sauce, cornstarch, splash of lemon juice, and salt. Cover and refrigerate for at least 30 minutes. Drizzle olive oil in a large wok or skillet over high heat. Add chicken and cook, stirring constantly and breaking up the pieces, until browned, 5-7 minutes. Remove from heat and stir in remaining lemon juice and Thai basil. Preheat oven to 400 degrees F and line 2 baking sheets with parchment or lightly grease. Remove the phyllo sheets from package and cover with a damp cloth. Place one sheet on work surface and brush with olive oil. Fold in about 1 inch on the long sides. Place a couple of tablespoons of filling across a short side, leaving a 1 inch border. Fold the short end over the filling and fold in the sides again to enclose the filling. Roll the filling to the other end and place seam side down on prepared baking sheet. Repeat with remaining filling and phyllo sheets. In a small bowl, beat eggs with water. Brush the egg mixture over the rolls and sprinkle with sesame seeds. Bake in preheated oven until golden brown, 15-20 minutes. Serve immediately.

Chicken with Poblano Cream Sauce

Chicken with Poblano Cream Sauce

1 poblano chile
2 T. canola oil
1/2 small onion, minced
1 garlic clove, minced
1/3 cup heavy cream
Salt and pepper
4 boneless, skinless chicken breast halves

img_2975

Roast the chile over a gas burner or under the broiler, until charred all over. Place in a bowl and cover with plastic wrap; let steam for 5 minutes. Rub off the skin; remove seeds and ribs. Chop coarsely. Heat 1 T. of the canola oil in small saucepan over medium heat; add the onion and garlic and cook until soft, about 5-7 minutes. Add the chile and cream. Puree in a blender; add water if too thick. Season with salt and pepper. Season chicken with salt and pepper. Heat the remaining T. oil in a large skillet over med-high heat. Cook chicken until golden and cooked through, about 4-5 minutes per side. Slice and serve with sauce.

Creamy Ranch Chicken

Creamy Ranch Chicken

R080561_jpg_rendition_largest6 slices bacon
4 boneless, skinless chicken breasts, cut into bite-size pieces
2 T. all-purpose flour (I used whole wheat)
2 T. ranch dry salad dressing mix
1-1/4 cups whole milk
3 cups egg noodles
1 T. parmesan cheese

Cut bacon into narrow strips. In a large skillet, cook bacon over med. heat until crisp. Drain bacon on paper towels; discard all but 2 T. of drippings. In the same skillet cook chicken in reserved drippings until tender and no longer pink, turning to brown evenly. Sprinkle flour and salad dressing mix over the chicken in the skillet; stir well. Stir in milk. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in bacon. Meanwhile, cook noodles to package directions. Serve chicken and sauce over noodles, sprinkle with parmesan. Serves 4.

Vinegar Glossed Chicken

Vinegar Glossed Chicken

mh_1018_vinegar_chicken_vert1 cup best-quality red-wine vinegar
2 to 3 garlic cloves, minced (about 2 tablespoons)
3 sprigs of fresh rosemary (about 1 tablespoon minced)
5 1/2 pounds bone-in chicken pieces
Coarse salt and freshly ground black pepper
Extra-virgin olive oil
3/4 cup chicken broth, plus more as needed

At least 15 minutes and up to 2 hours before cooking, combine the vinegar, garlic, and rosemary to marinate. Thoroughly season the chicken pieces with salt and pepper. Heat a 14-inch skillet (or two smaller skillets) over high heat and swirl in enough olive oil to coat the bottom of the skillet. Place the chicken in the skillet, skin side down. Don’t crowd the chicken; leave space around each piece. Work in batches if necessary. You should hear an immediate sizzle when the chicken pieces hit the pan. Don’t move them; it takes a couple of minutes to sear the chicken so it doesn’t stick. Brown all sides; this will take 10 minutes per batch. Regulate the heat so it stays high but does not burn the chicken. Place all the browned chicken back in the skillet. Add the chicken broth and scrape up any brown bits from the bottom of the pan. Lower the heat, simmer, and reduce for 15 to 20 minutes. Increase the heat to high and pour in the vinegar mixture. Swirl the pan and stir around as the vinegar evaporates to form a simmering glaze, 8 to 10 minutes. Serve immediately or refrigerate, and reheat with some extra broth.

One Pan Prosciutto-Wrapped Chicken with Asparagus

One Pan Prosciutto-Wrapped Chicken with Asparagus

One Pan Prosciutto-Wrapped Chicken with Asparagus

 

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

½ tsp. pepper, divided

8 thin slices prosciutto (4 ounces), divided

5 T. extra-virgin olive oil, divided

4 thin slices fontina cheese (4 ounces), divided

2 pounds asparagus, trimmed

2½ T. white wine vinegar

2 T. toasted chopped pecans

1½ tsp. Dijon mustard

1 small shallot, sliced thin

1 tsp. minced fresh thyme

Pinch table salt

 

Adjust oven rack to middle position and heat oven to 350 degrees. Pound thicker end of chicken breasts between 2 sheets of plastic wrap to uniform ½-inch thickness. Pat chicken dry with paper towels and sprinkle with pepper. Slightly overlap 2 prosciutto slices on cutting board, lay chicken breast in center, and fold prosciutto over chicken. Repeat with remaining prosciutto and chicken.  Heat 1 T. oil in 12-inch oven-safe skillet over medium-high heat until just smoking. Cook chicken until prosciutto is lightly browned, about 2 minutes per side. Transfer to cutting board and top with fontina. Add half of asparagus to now-empty skillet with tips pointed in 1 direction and add remaining asparagus with tips pointed in opposite direction. Using tongs, toss asparagus with 1 T. oil, then redistribute spears in even layer. Arrange chicken breasts on top of asparagus and bake until chicken registers 160 degrees and asparagus is tender and bright green, about 12 minutes. Using potholders, remove skillet from oven. Whisk remaining 3 T. oil, vinegar, pecans, mustard, shallot, thyme, and salt in bowl until thoroughly combined. Being careful of hot skillet handle, transfer chicken to cutting board and let rest for 5 minutes. Toss asparagus with half of dressing. Serve chicken with asparagus, passing remaining dressing separately.

Spinach-Mushroom-Sausage Pierogi Bake

Spinach-Mushroom-Sausage Pierogi Bake

p_RU1994051 16 -ounce package frozen potato pierogies
1 small onion, chopped
1 tablespoon olive oil
4 cooked chicken sausages, sliced (12 ounces total)
1 8 -ounce package sliced button mushrooms
1 clove garlic, minced
1 10 -ounce package frozen chopped spinach, thawed and squeezed dry
1 3 -ounce package cream cheese, cut up
1/4cup chicken broth
1/2teaspoon salt
1/4teaspoon ground black pepper
1/2cup shredded mozzarella cheese (2 ounces)

Place the frozen pierogies in a 2-quart rectangular baking dish; set aside. In a large saucepan cook the onion in hot oil for 2 to 3 minutes or until just tender. Stir in the sliced sausage, mushrooms and garlic. Cook and stir 3 minutes more. Add the spinach, cream cheese, chicken broth, salt and pepper. Cook and stir over medium heat to melt cream cheese. Pour the sausage mixture over the pierogies in the baking dish. Sprinkle with mozzarella cheese. Bake, uncovered, in a 400 degrees F oven about 30 minutes or until lightly browned and heated through.

Yield: 6 servings
Calories: 339
Fat: 18g
Fiber: 2g

Carino’s Chicken Milano

Carino’s Chicken Milano

ffbc133e09582e8367db5a9da7b321d44 boneless, skinless chicken breasts
4 thin slices ham
1/2 cup shredded cheese- provolone or mozzarella
12 leaves fresh basil
2 T. olive oil
Salt and pepper

Prepare your chicken by making “pockets” for the filling: Holding chicken flat on your cutting board with palm of one hand, make an incision in thicker side of each breast with a paring knife. Carefully pivot the knife to create a deep pocket, keeping the other side of the chicken breast intact. If you do what I did and poke a hole in the bottom of the chicken, simply layer in your ham first so the cheese doesn’t ooze out. Fill the pocket with one slice of ham, about 2 tbs cheese, and 3 basil leaves. Fill each chicken breast and season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6 to 7 minutes per side. Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. When your chicken is finished cooking, you will be left with a beautiful pan full of browned bits and lots of goodness. Feel free to add a 1/2 cup of chicken stock or white wine to that pan and let it bubble and reduce a bit and then spoon it over the chicken.

Chicken with Fig Sauce

Chicken with Fig Sauce

Light cooking tip: Use dried fruit as the base for a flavorful sauce for braised poultry. Notes: John C. Klock, M.D., of Holistica Hawaii Preventative Medicine Center teaches clients how to cook healthfully with dishes like this chicken.

6 dried Black Mission figs
1 cup fat-skimmed chicken broth
1 teaspoon ground coriander
1 teaspoon dry mustard
4 boned, skinned chicken breast halves (4 to 6 oz. each)
1 tablespoon olive oil
1 onion (about 8 oz.), peeled and chopped
1 tablespoon all-purpose flour
1/3 cup dry sherry
1/4 cup balsamic vinegar
Thinly sliced fresh chives
Salt and pepper

Cut figs into quarters and place in a small bowl; cover with hot water and soak until soft, about 15 minutes. Lift figs from liquid and place in a blender or food processor. Add 1/3 cup of the soaking liquid (discard remainder) and the broth, coriander, and dry mustard; whirl until smooth. Rinse chicken and pat dry. Set a 10- to 12-inch nonstick frying pan over high heat. When hot, add 1 1/2 teaspoons olive oil and tilt pan to coat bottom. Add chicken in a single layer and cook, turning once, until browned on both sides, 4 to 6 minutes total. Transfer to a plate. Reduce heat to medium-high. Add remaining 1 1/2 teaspoons oil and onion; stir often until onion is limp and beginning to brown, 2 to 3 minutes. Add flour and stir to coat onion. Add fig mixture and stir until boiling. Return chicken to pan. Cover and simmer over low heat until chicken is no longer pink in center of thickest part (cut to test), 5 to 7 minutes. With tongs, transfer chicken to plates. Stir sherry into sauce. If desired for a smoother sauce, pour through a fine strainer into a bowl. Spoon sauce equally over chicken, then drizzle each portion with 1 tablespoon vinegar. Sprinkle with chives and add salt and pepper to taste.

Yield: 4 servings
Calories: 255
Fat: 5.2g
Fiber: 2.2g

Sticky Chicken Thighs with Lemon and Honey

Sticky Chicken Thighs with Lemon and Honey

BBC Food Website (27th February 2012)1 T. black peppercorns
2 lemons, juice only
Good squeeze or two of runny honey
Dollop grainy mustard
2 garlic cloves, crushed
6 large chicken thighs, bone in and skin on
Sea salt, to taste
2-3 preserved lemons
Handful green olives, pits removed, sliced
Small handful fresh flatleaf parsley, leaves only

Preheat the oven at 200C/400F/Gas 6. Place the peppercorns into a pestle and mortar and grind until roughly crushed. Add these to a large bowl together with the lemon juice, honey, mustard and garlic and mix well. Place the chicken thighs into a large roasting tin and pour the lemon and honey mixture over the chicken, leaving it to marinate for as long as possible. Sprinkle with sea salt, to taste, then cook in the hot oven for 45 minutes, turning halfway through cooking so that the thighs become lovely and sticky. Meanwhile, cut the preserved lemons open and remove the soft flesh to leave you with just the skin (discard the flesh). Cut the skin into strips and toss together with the olives and parsley. When the chicken is ready, serve sprinkled with the olive, parsley and preserved lemon mixture.