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Category: Poultry

Chicken Parmesan Pasta Skillet

Chicken Parmesan Pasta Skillet

Chicken Parmesan Pasta Skillet

1-1/4 lb boneless, skinless chicken thighs, cut into bite sized pieces

1 tablespoon olive oil

salt and pepper to taste

1/2 medium sweet onion, finely diced

2 cloves garlic, minced

12 oz short pasta (penne, rotini, ziti)

1/2 cup red wine

1-1/2 cups chicken broth

1 (28 oz) can crushed tomatoes

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 teaspoon crushed red pepper flakes

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup bread crumbs

1/4 cup chopped fresh parsley

 

In a large skillet or dutch oven heat the oil over medium heat. Add the chicken and onion; season with salt and pepper. Cook and brown for 8 to 10 minutes or until onion is soft and chicken is nearly cooked through. Add the garlic and cook for another minute. Add the pasta, wine, broth, tomatoes, basil, oregano, and red pepper flakes and stir to combine. Cover and simmer for about 15 minutes, stirring occasionally, until pasta is tender. Meanwhile, in a small bowl combine the Parmesan cheese and the bread crumbs; set aside. When the pasta is tender, sprinkle with mozzarella cheese and then the parmesan and bread crumb mixture. Broil for 3-4 minutes or until golden and crispy. Remove from oven and sprinkle parsley on top. Serve.

Grilled Pineapple Chicken Skewers with Polynesian Sauce

Grilled Pineapple Chicken Skewers with Polynesian Sauce

Grilled Pineapple Chicken Skewers with Polynesian Sauce

1 cup Pineapple juice

½ cup Water

3 tbsp Ketchup

3 tbsp Apple cider vinegar

2 tbsp Cornstarch

2 tbsp Soy sauce

2 tbsp Brown sugar

2 lb. Boneless skinless chicken thighs

1 Onion

1 Yellow bell pepper

1 Orange bell pepper

Fresh pineapple chunks

Wooden skewers, soaked in water for 30 minutes

 

In a small saucepan, whisk together pineapple juice, water, ketchup, apple cider vinegar, cornstarch, soy sauce, and brown sugar until smooth and well combined. Heat over medium heat, stirring often, until the sauce thickens. Remove from heat and set aside to cool. While the sauce is cooling, prepare ingredients for the skewers. Cut chicken thighs into 2-3 in. cubes. Chop the onion and bell pepper into thick pieces that will easily slide onto the skewers without breaking. Assemble skewers by threading pieces of onion, peppers, chicken, and pineapple onto your skewers. Place skewers on grill over medium heat. Cook until the chicken is done in the center. Baste the skewers with the prepared Polynesian sauce on both sides as you turn them to cook all sides evenly.

WIW: Chicken & Waffle Sandwiches

WIW: Chicken & Waffle Sandwiches

WIW: Chicken & Waffle Sandwiches

3 C. buttermilk

2 T. hot sauce

4 thin chicken breasts (about 1½ lb.)

2½ C. all-purpose flour

2 tsp. salt

1 tsp. freshly ground black pepper

1½ tsp. baking powder

½ tsp. cayenne pepper

Oil, for frying

 

1 recipe Savory Cheese Waffles (8 waffles total)

1 C. arugula

2 tomatoes, thickly sliced

 

In a 9-by-13-inch baking dish, combine the buttermilk and hot sauce. Add the chicken breasts and toss to coat. Marinate for at least 1 hour in the refrigerator (and up to overnight). In a large, shallow bowl, whisk the flour with the salt, pepper, baking powder and cayenne to combine. . In a large sauté pan, heat 2 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, remove each chicken breast from the buttermilk and shake off the excess. Dredge the chicken in the flour to coat well. Dip the chicken back into the buttermilk and then back into the flour mixture. . When the oil is very hot (test it by dropping in a piece of extra breading–it should sizzle and immediately float to the surface), add the chicken and cook until golden brown, 3 to 5 minutes per side. Transfer the chicken from the oil to a plate lined with absorbent paper towels; let drain. . To build the sandwiches, place a waffle on a plate. Top it with ¼ C. arugula and 1 or 2 tomato slices. Top with a piece of chicken and another waffle. Serve immediately.

Crispy Baked Parmesan Chicken Wings

Crispy Baked Parmesan Chicken Wings

Crispy Baked Parmesan Chicken Wings

2 pounds chicken wings

salt and pepper to taste

1/2 tsp garlic powder

Parmesan mixture

1/4 C. Parmesan cheese grated

1/4 C. chopped parsley

1 tsp red pepper chili flakes

1/2 tsp garlic powder

salt and pepper to taste

Preheat oven to 425 F degrees. Line a baking sheet with parchment paper, this will save you from scrubbing the baking pan until tomorrow. Season the wings generously with salt, pepper and the 1/2 tsp of garlic powder. Arrange the wings in a single layer on the prepared baking pan. Bake for about 40 to 45 minutes or until they’re golden crisp. While wings are baking, mix all the Parmesan mixture ingredients together in a small bowl. When the wings are done baking, transfer them to a bowl right away. Dump the Parmesan mixture over the wings and toss well, making sure each wing is fully covered with the Parmesan mixture. Serve right away.

WIW: Chicken Parmesan with Waffled Vegetables

WIW: Chicken Parmesan with Waffled Vegetables

WIW: Chicken Parmesan with Waffled Vegetables

 

3/4 C. (180 mL) all-purpose flour

2 large eggs

Hot sauce, such as Tabasco, to taste

1 1/2 C. (375 mL) plain bread crumbs

1/4 C. (60 mL) grated Parmesan cheese

Finely grated zest of 1 lemon

1 tsp. (5 mL) salt

1 tsp. (5 mL) freshly ground black pepper

2 C. marinara sauce

4 boneless, skinless chicken cutlets (1 1/2 lb/750 g total)

Non-stick cooking spray

1/2 C. (125 mL) grated mozzarella cheese

Waffled vegetables (recipe below)

Fresh whole basil leaves (optional)

 

Preheat the waffle iron on medium. Place the flour in a shallow bowl or deep plate. In a second shallow bowl or deep plate, beat the eggs with a few drops of hot sauce. In a third shallow bowl or deep plate, combine the bread crumbs, Parmesan and lemon zest. Add 1/2 tsp. (2 mL) of the salt and 1/2 tsp. (2 mL) of the pepper. Bring the marinara sauce to a simmer in a small saucepan over medium-low heat. Put a single layer of the chicken in a zip-top bag, set it on a flat surface and press down on the chicken with a cutting board, rolling pin or heavy frying pan until the chicken is about 1/4-inch (6-mm) thick. Remove the chicken from the bag, place it on a clean cutting board and sprinkle with the remaining 1/2 tsp. (2 mL) each of salt and pepper over it. Repeat with the remaining chicken. Dredge a chicken cutlet in the flour, shaking off any excess. Transfer it to the bowl with the egg and turn the chicken to coat. Allow the excess egg mixture to drip back into the bowl, then coat the chicken with the bread crumb mixture, pressing the mixture to the chicken so it sticks. Set it aside on a platter and repeat with the remaining chicken. Coat both sides of the waffle iron grid with non-stick spray. Place the chicken in the waffle iron, close the lid and cook until golden brown and cooked through, 4 minutes. Top the chicken with the grated mozzarella and close the lid for 20 seconds to allow the cheese to melt. Remove the chicken from the waffle iron. Ladle about 1/2 C. (125 mL) marinara sauce per portion onto a plate and then place the chicken on top of the sauce. Drizzle with a little more sauce, add the waffled vegetables to the plate and garnish everything with the basil.

 

Waffled Vegetables

 

2 medium zucchini (about 1 lb/500 g), cut into 1/2-inch-thick (1-cm) chunks

1 large red bell pepper (about 1/2 lb/250 g), stemmed, seeded and cut into 1/4-inch-wide (6-mm) strips

2 T. (30 mL) extra-virgin olive oil

1/4 tsp. (1 mL) salt

 

Preheat the waffle iron on medium. Toss the zucchini and the pepper with the olive oil and salt in a large bowl. Place as many vegetables as will fit on the waffle iron, close the lid and cook until the zucchini has softened but is not mushy, 4 minutes. Use silicone-tipped tongs to remove the vegetables and place them on a serving plate. Repeat Steps 3 and 4 with the remaining vegetables

 

Chicken with Sautéed Mushrooms

Chicken with Sautéed Mushrooms

Chicken with Sautéed Mushrooms

1/4 cup all-purpose flour

1 1/2 pounds chicken cutlets

Coarse salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

3 tablespoons unsalted butter

2 tablespoons fresh thyme leaves, chopped

1 pound button mushrooms, trimmed and quartered

1/4 cup dry white wine

1/4 cup low-sodium chicken broth

1/4 cup chopped fresh flat-leaf parsley leaves

Place flour in a shallow dish. Season chicken with salt and pepper, then dredge in flour, shaking off excess. In a large skillet, heat oil and 1 tablespoon butter over medium-high. Working in batches, cook chicken until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent loosely with aluminum foil to keep warm.  Reduce heat to medium, add thyme, mushrooms, and remaining 2 tablespoons butter, and cook until softened, 6 minutes. Add wine and broth, and cook, stirring, until reduced by half, 3 minutes. Season with salt and pepper. Return chicken to pan along with any accumulated juices. Top with chopped parsley before serving.

Chicken Scarpariello

Chicken Scarpariello

Chicken Scarpariello

 

4 pounds chicken, cut into 2- to 3-inch pieces

Salt

Black pepper

4 tablespoons olive oil

8 to 12 garlic cloves, finely minced

8 medium-hot cherry peppers, quartered (or non-spicy bottled cherry peppers in vinaigrette)

â…“ cup red wine vinegar

â…“ cup white wine

½ cup chicken stock

¼ C. chopped Flat Leaf Parsley

 

Preheat broiler.  Season chicken with salt and pepper.  Heat 3 tablespoons of oil and sauté chicken until golden brown on all sides, 6 to 7 minutes total. Drain chicken and place in single layer on baking pan. Wipe skillet, add 1 tablespoon oil, and sauté garlic until golden. Add cherry peppers, salt, and pepper, and cook, stirring, for 30 seconds. Add vinegar, bring to a boil, and reduce liquid by half. Add wine and reduce by half again. Add stock and bring to a boil. Pour stock mixture over chicken in baking pan. Place in oven and broil for 5 to 7 minutes, stirring occasionally, until liquid thickens slightly and chicken is cooked through.  Stir in parsley and serve.

 

from The Mediterranean Prescription

Roasted Turkey Breast with Rosemary and Anchovies

Roasted Turkey Breast with Rosemary and Anchovies

Roasted Turkey Breast with Rosemary and Anchovies

1 boneless turkey breast (2 1/2 pounds)

1 bunch of fresh rosemary, about 8 large sprigs

8 to 12 oil-packed anchovies

2 large garlic cloves, finely chopped

Finely grated zest of 1 lime

1 tsp. kosher salt

1 tsp. freshly ground black pepper

2 T. EVOO

If the turkey breast is pre-tied, untie it. Pat the meat dry with paper towels. Finely chop enough rosemary leaves to make l T.; reserve the remaining rosemary. Using a mortar and pestle, or a bowl and the back of a wooden spoon, mash together the anchovies, chopped rosemary, garlic, lime zest, salt, and pepper. Stir in the oil. Spread this mixture all over the turkey, place the turkey in a bowl, and cover it loosely with plastic wrap. Marinate at room temperature for at least 30 minutes, or refrigerate for up to 24 hours. Heat the oven to 4OO°F. Place the reserved rosemary sprigs on a small rimmed baking sheet. Roll the turkey breast up into a nice, even roast and tie it with kitchen twine so it keeps its shape and doesn’t unroll as it cooks. Put the turkey, skin-side up, on top of the rosemary. Roast the turkey for 25 minutes. Then reduce the heat to 35O°F and continue roasting until a thermometer inserted in the thickest part of the meat registers 145°F, another 20 to 30 minutes. Allow the meat to rest for 10 minutes before untying and slicing. Serve with aioli & tapenade, if desired.

 

Chicken Thighs with Caramelized Onion and Bacon Dressing

Chicken Thighs with Caramelized Onion and Bacon Dressing

Chicken Thighs with Caramelized Onion and Bacon Dressing

3 slices lower sodium less fat bacon

3 large onions, halved and sliced (3 C.)

2 C. multigrain ciabatta rolls cut into 1/2-inch cubes and dried* (2 1/2 ounces)

1/2 C. reduced-sodium chicken broth

1/4 C. refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten

2 T. snipped fresh parsley

1/4 tsp. ground black pepper

4 large skinless, boneless chicken thighs (about 1 pound)

1 T. olive oil

Preheat oven to 400 degrees F. Heat a large skillet over medium heat. Cook the bacon in hot skillet about 10 minutes or until brown and crispy, turning once. Remove and drain bacon on paper towels. Reserve 1 T. of the bacon drippings in skillet. Add onions. Reduce heat to medium-low. Cook, covered, for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes or until golden. Remove from heat. Chop the bacon. In a medium bowl combine the bacon, caramelized onions, bread cubes, broth, egg product, 2 T. parsley, and the pepper. Stir gently to combine. Divide dressing mixture among four individual 12- to 14-ounce casserole dishes; set aside. In the same skillet cook the chicken in hot oil over medium heat about 5 minutes or until browned, turning once. Place one chicken thigh on dressing mixture in each casserole. Bake, uncovered, for 15 to 20 minutes or until an instant-read thermometer inserted in stuffing registers 165 degrees F. Before serving, sprinkle with additional parsley. *Tip: To dry bread cubes, spread them in an even layer in a 15 x 10 x 1-inch baking pan. Bake in a 300 degrees F oven for 10 to 15 minutes or until cubes are dry, stirring twice; cool. (Cubes will continue to dry and crisp as they cool.) Or let bread cubes stand loosely covered at room temperature for 8 to 12 hours.

 

Yield: 4 servings

Calories: 288

Fat: 9g

Fiber: 3g

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

Herb-Roasted Turkey Breast and Stuffing (Thanksgiving for a Small Crowd)

8 T. (1 stick) butter, divided

1 1/2 pounds sage sausage, removed from casing

1 large onion, finely chopped (about 2 C.)

4 large stalks celery, finely chopped (about 2 C.)

4 cloves garlic, minced or grated on microplane, divided

1/4 C. minced fresh sage leaves (or 2 tsp. dried sage leaves)

32 ounces (4 C.) low-sodium chicken or turkey broth, preferably homemade

3 whole eggs

2 1/2 pounds (about 2 loaves) high quality sandwich bread or soft Italian or French bread, stale or dried in the oven

1/2 C. minced fresh parsley leaves

2 T. minced fresh oregano leaves

Kosher salt and freshly ground black pepper

1 whole bone-in, skin-on turkey breast (about 4 to 5 pounds), patted dry

 

Adjust oven rack to middle position and preheat oven to 450°F. In large Dutch oven, melt 5 T. butter over medium high heat until foaming subsides (don’t allow butter to brown), about 2 minutes. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Remove from heat and add half of chicken stock. Whisk remaining chicken stock, eggs, and 3 T. parsley in medium bowl until homogeneous. Stirring constantly with wooden spoon, slowly pour egg mixture into sausage mixture. Add bread cubes and fold gently until evenly mixed. Using poultry shears, cut off and remove any back portion that may be attached to the turkey (there may not be any). Fill cavity under turkey breast and under flap of fat around neck with stuffing. Transfer remaining stuffing to a buttered 9- by 13-inch casserole dish and place turkey on top. Using your hands, carefully separate the turkey skin from the meat by inserting at the bottom of the breast, being careful not to tear it. In a small bowl, combine remaining butter with remaining parsley and oregano. Add 1 T. kosher salt and 1/2 tsp. freshly ground black pepper. Stir with a fork until homogenous. Rub mixture evenly over and under turkey skin. Transfer to oven and roast until stuffing starts to brown, about 45 minutes. Remove from oven, transfer turkey to a wire rack set in a foil-lined rimmed baking sheet, and return turkey to oven. Continue roasting until turkey is golden brown and crisp, and thickest part near bone registers 145 to 150°F on an instant read thermometer, about 30 minutes longer. Remove from oven, transfer to a plate, and let rest for 20 minutes. Meanwhile, pour exuded juices back over stuffing. Return stuffing to oven and cook until it’s golden brown and registers 160°F on an instant read thermometer, about 15 minutes. Carve turkey, spread over stuffing, and serve.

Stuffing Crusted Turkey Sheet Pan Supper

Stuffing Crusted Turkey Sheet Pan Supper

Stuffing Crusted Turkey Sheet Pan Supper

1 pound fresh green beans
1 tsp. olive oil
1/4 tsp. garlic salt with parsley
1 box reduced-sodium chicken stuffing
1 T. margarine or butter
1 tsp. fennel seeds, crushed

1/4 tsp. black pepper

3 T. low-sugar raspberry jam
2 T. Dijon mustard

4 turkey cutlets, about 1/4 inch thick (about 1 pound)

 

Preheat the oven to 425°F, and place 2 racks in the oven, evenly spaced. Line 2 sheet pans with foil and set aside. In a large bowl, combine the green beans with olive oil and salt, and toss to coat. Transfer beans to one of the sheet pans. In a large bowl, combine the stuffing mix, margarine, fennel seeds, and black pepper. Boil 1 2/3 C. water, pour it over the stuffing mix, and stir lightly to combine. Let stuffing sit for 5 minutes. In a small bowl, combine the jam and mustard. Place the turkey on one of the sheet pans, spread each piece with the jam mixture, and top each tenderloin with 3A C. stuffing mix. Spray tenderloins with cooking spray and transfer pan to the top oven rack. Place the green beans on the lower rack. Bake for 17 minutes, or until stuffing is browned and turkey and green beans are cooked.

 

Yield: 4 servings

Calories: 350

Fat: 5g

Fiber: 5g

Asian Flavors Chicken Wings

Asian Flavors Chicken Wings

Asian Flavors Chicken Wings

4 pounds chicken wings

1 1/4 C. hoisin sauce

3/4 C. plum sauce

1/2 C. soy sauce

1/3 C. cider vinegar

1/4 C. dry sherry

1/4 C. honey

6 green onions — minced

6 cloves garlic — minced

 

Cut off and discard wing tips. Separate wing at joint. At the drumstick joint, separate bones with small knife and push meat to tip. Remove smaller bone and discard. Mix all other ingredients in large bowl. Add chicken and coat well. After refrigerating coated chicken for at least 24 hours. Preheat oven to 375 degrees. Line baking pan with foil and place rack over foil, first coating rack with cooking spray. Drain chicken, reserving liquid. Place chicken on rack and roast for 30 min. Baste, turn wings and return to oven for an additional 30 min.

Chicken and Asparagus Skillet Supper

Chicken and Asparagus Skillet Supper

Chicken and Asparagus Skillet Supper

1 pound asparagus spears, trimmed

4 boneless, skinless chicken breast halves

4slices bacon, coarsely chopped

Salt and Pepper

14.5 oz. can chicken broth (or use 1 C. Chicken Broth and ½ C. White Wine)

1 small yellow summer squash, halved crosswise and cut in 1/2-inch strips

2 T. Flour

½ tsp. Lemon Zest

 

In a large saucepan cook asparagus in boiling water about 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking; set aside. In a very large skillet cook bacon over medium heat until crisp. Remove from skillet with a slotted spoon; drain on paper towels. Drain all but 1 T. bacon drippings from skillet. Season chicken with salt and pepper. Cook chicken in hot drippings over medium-high heat about 12 minutes or until browned, turning once halfway through cooking time. Remove chicken from skillet; keep warm. Add squash to skillet; cook for 3 minutes. In a medium bowl whisk together broth, flour, and lemon peel. Add to skillet. Cook and stir until thickened and bubbly. Return chicken and asparagus to skillet. Cook about 6 minutes more or until chicken is no longer pink (170 degrees F). Sprinkle with bacon.

 

Serve with baby kale, sliced red onion, halved grape tomatoes, sprinkling of sunflower kernels and light Caesar dressing and serve on side (not included in calorie count)

 

Yield: 4 servings

Calories: 238

Fat: 9g

Fiber: 2g

Dutch Oven Chicken with Creamy Corn and Bacon

Dutch Oven Chicken with Creamy Corn and Bacon

Dutch Oven Chicken with Creamy Corn and Bacon

4 whole bone-in chicken legs

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil, plus more for drizzling

6 ounces thick-cut bacon (about 3 slices), cut into1/2-inch pieces

1 medium yellow onion, finely chopped

1 head garlic, separated and left unpeeled

3/4 cup Israeli, or pearl, couscous

2 1/2 cups whole milk

3 sprigs thyme, plus 2 teaspoons leaves

1 cup frozen corn, thawed

2 ounces baby arugula (about 2 cups)

Fresh lemon juice, for drizzling

 

Season chicken with salt and pepper. In a large Dutch oven, heat oil over medium-high. Working in batches, add chicken and cook until browned all over, about 7 minutes. Transfer chicken to a plate; discard fat. Add bacon to the pot; cook until crisp, 5 to 7 minutes. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes. Add milk and thyme sprigs, and bring to a simmer. Add chicken, skin-side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid is absorbed, 15 to 20 minutes. Divide couscous mixture among 4 plates. Top with chicken and arugula. Season with salt and pepper. Drizzle with lemon juice and oil before serving.

Sheet Pan Spanish-Style Chicken Legs with Potatoes

Sheet Pan Spanish-Style Chicken Legs with Potatoes

Sheet Pan Spanish-Style Chicken Legs with Potatoes

4 bone-in, skin-on chicken drumsticks (about 1 lb)

2 T. olive oil, divided

½ T. smoked paprika (or use other paprika)

½ tsp. salt, divided

½ tsp. pepper, divided

¾ lb. small red potatoes, quartered

1 red onion, cut into thin wedges

1 lemon, cut into wedges

½ T. bottled minced garlic

¼ cup chopped fresh parsley

 

Preheat oven to 450°F. Toss together chicken, 1 T. oil, paprika, ¼ tsp salt, and ¼ tsp pepper in a large bowl; place on a foil-lined rimmed baking sheet. Toss potatoes with onion, lemon, garlic, remaining 1 T. oil, ¼ tsp each salt and pepper; surround chicken on pan with potato mixture. Bake 20 to 25 minutes until chicken legs are done and potatoes are tender; sprinkle with parsley. Note: For extra-crispy chicken, increase the oven temperature to broil after the 20-minute bake time and broil 3 minutes. Or to save fat and calories, remove chicken skin before serving.  Serve with Radicchio, Orange and Olive Salad

One-Pan Chicken with Lemon and Potatoes

One-Pan Chicken with Lemon and Potatoes

One-Pan Chicken with Lemon and Potatoes

Scant 1/4 cup olive oil

1/4 cup fresh lemon juice

1/2 tablespoon dried oregano

1 teaspoon paprika

Salt and pepper

1 1/2 pounds unpeeled potatoes (small red- or white-skinned are nice here), cut into 1-inch pieces

1 small red or yellow onion, cut into 8 wedges

4 cloves garlic, smashed

5 large chicken thighs or 10 drumsticks or a combination (about 2 1/2 lbs total), patted dry

1 small lemon, sliced (optional)

 

Heat oven to 450 degrees , with a rack in middle position. In a 15 x 10-inch or larger baking dish, add oil, lemon juice, oregano and paprika, season very generously with salt and pepper, and stir. Add potatoes, onion, garlic and chicken. Using your hands, combine well, coating ingredients with as much oil mixture as possible.  Spread potatoes and onion across dish and top with chicken, skin side up. Sprinkle a little more salt and pepper on chicken and top with lemon slices, if using. (It’s a nice touch, but the dish will be fine without it.)  Bake until potatoes are tender and chicken is just cooked through, about 35 minutes. If chicken is cooked but potatoes aren’t tender yet, transfer chicken to a platter and tent with foil to keep warm. Toss potatoes, return them to oven and cook until tender, 5 to 10 minutes more. Check seasonings, then serve topped with pan juices (spoon off any excess fat first, if needed). Tip: Serve hot or warm. It will keep, covered, in a 200 degrees oven for about 1 hour.

 

Yield: 5 servings

Calories: 404

Fat: 18g

Fiber: 4g

Sheet Pan Chicken Tikka

Sheet Pan Chicken Tikka

Sheet Pan Chicken Tikka

For the chicken

1 3/4-inch piece of ginger, peeled and minced (see Note up top)

4 cloves of garlic, minced or pressed

1 fresh green chili (I used a jalapeno), seeded and minced

1/2 cup whole-milk yogurt

1 teaspoon kosher salt

1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

3/4 teaspoon granulated sugar

1 teaspoon paprika

1 teaspoon garam masala

2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)

 

For the vegetables

3 tablespoons olive oil

1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks

1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets

1/2 teaspoon kosher salt

1/2 teaspoon cumin seeds

 

To finish, if desired

A few thin slices of red onion

Lemon wedges

Salt

Dollops of yogurt

A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof

 

Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge. When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated. Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through. While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.   When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

Skillet Chicken Parmesan

Skillet Chicken Parmesan

Skillet Chicken Parmesan

2 tablespoons olive oil

4 small boneless, skinless chicken breasts (about 1½ pounds total), patted dry

Salt and pepper to taste

2 garlic cloves, minced

Large pinch of crushed red pepper flakes

½ teaspoon dried oregano

1 (28 ounce) can (785-g) can crushed tomatoes

2 cups (8 ounces) shredded packaged mozzarella or sliced fresh mozzarella, patted dry

Freshly grated Parmesan or Pecorino cheese (optional)

Handful of fresh basil leaves (optional)

 

Preheat the oven to 400°F (205°C), with a rack in the middle position. In a large high-sided sauté pan, heat the oil over medium-high heat until it shimmers. Season the chicken generously with salt and pepper; add to the pan and cook until lightly golden, about 2 minutes. Flip the pieces over and cook 1 minute more. Sprinkle the garlic around the chicken, followed by the pepper flakes and oregano. Pour the tomatoes evenly over the chicken, season with salt and pepper, then gently shake the pan to distribute the sauce (you can also do this with a small spoon). Top the chicken with the mozzarella and Parmesan (if using) to taste. Bake until the sauce is bubbling and the chicken is just cooked through, 12 to 14 minutes. (Brown it under the broiler, if you like.) Off the heat, top with the basil leaves (if using), tearing any large ones. Let the Parm rest for about 5 minutes before serving, and keep the pan’s handle covered with an oven mitt; it’s easy to forget it’s hot. Serve with more Parmesan cheese, if you like.  Tips: Small chicken breasts work best here in terms of timing and the ratio of meat thickness to cheese and sauce. If you need to use larger ones, pound them between pieces of plastic wrap with a meat mallet or a small skillet to about ½-inch (12-mm) thickness.  For Staggered Serving: Serve hot or warm. We often keep the Parm at the back of the stove alongside a pot of spaghetti so plates can be made up as needed, but it will also keep, covered, in a 200°F (90°C) oven, for about 1 hour.

Sheet Pan Baked Ranch Chicken Tenders and Veggies

Sheet Pan Baked Ranch Chicken Tenders and Veggies

Sheet Pan Baked Ranch Chicken Tenders and Veggies

16 ounces baby red potatoes, halved

2 tablespoons olive oil

Kosher salt and freshly ground black pepper, to taste

1/3 cup all-purpose flour

1 (1-ounce) package Ranch Seasoning and Salad Dressing Mix

2 pounds boneless, skinless chicken breasts, cut into strips

2 large eggs, beaten

3 cups crushed Corn Flakes

4 zucchini, chopped

2 tablespoons chopped fresh parsley leaves

 

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a single layer onto one side of the prepared baking sheet. Drizzle with olive oil and season with salt and pepper, to taste; set aside. In a small bowl, combine flour and Ranch Seasoning. Working in batches, dredge chicken in flour mixture, dip into eggs, then dredge in crushed Corn Flakes, pressing to coat. Place onto the opposite side of the prepared baking sheet in a single layer and coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 16-18 minutes. Stir in zucchini during the last 10 minutes of cooking time. Serve immediately, garnished with parsley, if desired.

 

 

Yield: 6 servings

Calories: 549

Fat: 9.5g

Fiber: 4g

Sheet Pan Chicken and Gnocchi with Broccoli Rabe

Sheet Pan Chicken and Gnocchi with Broccoli Rabe

Sheet Pan Chicken and Gnocchi with Broccoli Rabe

1.5 pounds boneless, skinless chicken thighs (preferably organic)

16 ounces shelf stable gnocchi

1 lemon, thinly sliced

1 lemon, juiced

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon crushed red pepper flakes

salt and pepper

1 bunch broccoli rabe or broccolini

Parmesan shreds, for serving (optional)

 

Heat your oven to 450ºF. In a large mixing bowl, combine the chicken, gnocchi and lemon slices. Add the lemon juice, olive oil, and spices. Mix well, then pour onto a sheet pan and spread in a single layer. Bake for 15 minutes. Stir well, then add the broccoli rabe to the pan. Bake for another 15 minutes or until the chicken is cooked through. Top with parmesan, if desired.  Recipe Notes:  You can use broccoli rabe or broccolini for this recipe. Broccoli rabe is leafy and slightly bitter. Broccolini looks more like long broccoli, and has a mild flavor. I prefer broccolini, but can’t always find it.

 

Yield: 6 servings

Calories: 482

Fat: 11g

Fiber:

Japanese-Style Fried Chicken

Japanese-Style Fried Chicken

Japanese-Style Fried Chicken

3 T. Soy Sauce 1 ½ T. Dry White Wine, or Saki

Large Pinch Sugar

1 T. grated peeled fresh Ginger

2 cloves Garlic, grated

1 ½ pounds boneless chicken thighs (skin optional) cut into 1 ½ inch pieces

Oil for frying

¾ C. Potato Starch (or cornstarch)

Salt

Lemon Wedges

 

In medium bow, stir together soy sauce, wine, sugar, ginger and garlic until sugar is dissolved.  Add chicken, toss until well coated, and let marinate for 30 minutes to an hour at room temperature, or up to overnight in the refrigerator.   If you have refrigerated, allow to rest 30 minutes at room temperature before proceeding.  Pour oil into heavy bottomed saucepan to a 1” depth and heat over medium high until it reaches 350.  Line large plate with paper towels and put potato starch in medium bowl.  Transfer chicken to starch, allowing excess marinade to drip away first and toss until coated.  Don’t worry about any excess starch.  When oil is ready, add about half the chicken, one piece at a time, and cook, stirring and turning occasionally, until just cooked through and golden brown, 3-5 minutes.  Using spider or tongs, transfer to plate to drain and sprinkle with salt.  Repeat with remaining chicken, letting oil come back up to temperature between bathes.  Serve with lemon wedges.

Teriyaki Chicken Brown Rice Bowl

Teriyaki Chicken Brown Rice Bowl

Teriyaki Chicken Brown Rice Bowl

1/2 cup soy sauce

1/4 cup mirin

1/4 cup ginger wine

1 T. brown sugar

1 tsp. sesame oil

1 clove garlic, crushed

4 skinless boneless chicken thighs (approximately 600g)

2 tsp. vegetable oil

1 large carrot, peeled and spiralised

1 bunch Chinese broccoli, trimmed, chopped into bite sized pieces

1 cup frozen soy beans, thawed

1/4 cup pickled ginger

2 spring onions, julienned

1 tsp. sesame seeds

1 cup brown rice, cooked (to serve)

1 tsp. Japanese rice seasoning (bonito and nori furikake), optional (to serve)

 

In a medium mixing bowl, combine soy, mirin, ginger wine, sugar, sesame oil and garlic together, stirring to combine. Add chicken thighs, cover and marinate for 30 minutes. Heat a sauté pan over a medium heat. Add the chicken and marinade, cover and cook for 15 minutes, turning the chicken halfway through. Remove the chicken from pan and set aside. Increase heat to medium high and reduce marinade by two-thirds until it thickens slightly. Steam Chinese broccoli for 2-3 minutes, or until tender To serve, combine cooked rice and furikake together in a small mixing bowl, stirring until combined. Divide between four serving bowls. Top each bowl of rice with one sliced chicken thigh and a ¼ of each carrot, steamed broccoli, soy beans, pickled ginger, spring onion and sesame seeds. To finish drizzle over the teriyaki sauce.

Creamy Lemon Chicken

Creamy Lemon Chicken

https://drive.google.com/open?id=10zvvAE8BubI3uEF1_cezUE-nbZ-25Ln6

Creamy Lemon Chicken

2 boneless, skinless chicken breasts

salt, to taste

pepper, to taste

1 cup (125 g) flour

1 ½ tablespoons butter

1 tablespoon olive oil

1 ¼ cups (295 mL) chicken stock

1 cup (235 mL) heavy cream

1 teaspoon salt

1 teaspoon pepper

1 lemon, juiced

1 lemon, sliced

fresh parsley, for garnish

 

On a cutting board, cut the chicken breasts in half, widthwise.  Lay chicken flat and season both sides with salt and pepper.  Gently coat the chicken pieces in the flour, shaking off any excess.  Heat a skillet on medium-high heat and add the butter and oil, swirling together to coat the pan.  Place the chicken breasts into the pan and cook for 3-5 minutes or until golden brown.  Flip the chicken and cook the other side, another 3-5 minutes, or until chicken is cooked through.  Remove the chicken from the skillet and set aside.  Pour ¼ cup (60 ml) of the chicken stock in the pan and scrape up any bits that may have stuck to the bottom of the pan. Add the rest of the stock and the cream and stir. Season with salt and pepper and add the lemon juice. Simmer for 5 minutes. Add the chicken back to the pan and top with sliced lemons. Spoon the sauce over the chicken. Remove from heat. Sauce will thicken as it cools.

Serve with parsley and extra sauce.

Trinidadian Chicken and Rice (Pelau)

Trinidadian Chicken and Rice (Pelau)

Trinidadian Chicken and Rice (Pelau)

 

For the Trini-Style Green Seasoning

 

4 stalks scallion, chopped

1 bunch fresh thyme

2 bunches fresh chadon beni (culantro) or cilantro

1 bunch fresh parsley

12 cloves garlic, peeled

1 large yellow onion, peeled and roughly chopped

1 Scotch bonnet (optional)

6 pimiento peppers

3 tablespoons distilled white vinegar

3 tablespoons vegetable oil

sea salt and freshly ground black pepper

1 tablespoon soy sauce

1 teaspoon ketchup

3 tablespoons vegetable oil

sea salt and freshly ground black pepper

1 (3-pound) chicken, cut into parts

2 C. dried pigeon peas

3 tablespoons brown sugar

2 C. canned coconut milk

2 C. parboiled rice, washed and drained

3⁄4 cup chopped onions

1 cup peeled and chopped calabaza pumpkin

1⁄2 cup peeled and chopped carrots

1 whole Scotch bonnet

1⁄2 cup sliced scallions

 

To make the Trini-style green seasoning, puree the scallions, thyme, chadon beni, parsley, garlic, onion, Scotch bonnet, pimiento peppers, vinegar and oil in a blender. Remove to a baking dish and season with salt and pepper. Add the soy sauce, ketchup and 1 tablespoon of the oil to the green seasoning. Season with salt and pepper, add the chicken and set aside while you cook the peas. In a small pot, cover the peas with salted water and bring to a boil. Reduce the heat to medium-low and simmer for 30 to 35 minutes, until the peas are cooked. Drain the peas and reserve the cooking liquid.  Heat the remaining 2 tablespoons oil in a pot on medium heat; when the oil is hot, sprinkle the brown sugar evenly over the base of the pot. Let the sugar melt and when it starts to bubble, add the chicken and sear it, turning often, until browned and coated with the “burnt” sugar, about 8 minutes. Add the peas and stir. Add 1 cup of the reserved cooking liquid and the coconut milk and cook for about 30 minutes. Stir in the rice and up to another cup of the reserved cooking liquid as needed and bring to a boil. Cook for about 5 minutes, then add the onions, pumpkin, carrots and Scotch bonnet. Season with salt and pepper and simmer until much of the liquid has evaporated, about 15 minutes. Cover

the pot and cook until all the liquid has evaporated, 30 to 40 minutes. Serve garnished with the scallions.

Coxinhas (Brazilian Chicken Croquettes)

Coxinhas (Brazilian Chicken Croquettes)

Coxinhas (Brazilian Chicken Croquettes)

1.5lbs chicken

2 medium onions, chopped

3 cloves of garlic, chopped

1 T. poultry seasoning

½ cup chopped parsley

1 package of cream cheese (room temperature)  (catupiry cheese would be traditional but finding it?)

3 T. olive oil

Salt and pepper to taste

 

1 large potato

2.5 C. of the chicken broth

1 cube of chicken bouillon

2 T. salted butter

2.5 C. of all purpose flour

Breadcrumbs

Bowl of almost freezing water

Vegetable oil for frying

 

Cook the chicken and the potato in 8 C. of water and 1 cube of chicken bouillon. Once the potato and the chicken are fork tender, take them out and reserve 2.5 C. of the broth for the dough. Mash the potato and reserve. In a food processor, shred the chicken. Reserve. Bring the broth back to the pot and add the mashed potatoes and the butter. When it boils, add the flour a little at a time, stirring constantly, until it forms a dough. Knead the dough while it’s still warm, until silky and smooth. To make the filling, sauté the onions and garlic until translucent and the add the chicken, poultry seasoning and the parsley. Mix everything together and season with salt and pepper. Add the cream cheese and cook until the cream cheese is melted and everything is incorporated. To make your coxinhas, take a little piece of the dough and form a ping pong sized ball. Flatten it into a disc, hollowing up the middle for the filling. Spoon a tablespoon of the filling into the middle of dough.

Press the dough closed around the filling, shaping it like a teardrop. Continue until you run out of dough. To coat your coxinhas with breadcrumbs, first wet one of your hands with cold water and pass it on the coxinha. Then, coat the coxinha with breadcrumbs. Set it aside in a baking sheet and continue to coat all your coxinhas. Fill a saucepan with enough vegetable oil to cover the coxinhas.

Heat the oil and fry your coxinhas in batches, until they’re golden brown. Place the fried coxinhas on a plate covered with paper towels so the paper towels absorb the excess of oil. Serve your coxinhas warm with some hot sauce, accompanied by some ice cold beer. NOTES – You can use catupiry cheese instead of the cream cheese, if you can find it.

Campfire Chicken in Foil

Campfire Chicken in Foil

Chicken in foil

1 sm Green pepper, chopped
½ sm Red pepper, chopped
10 Mushrooms, chopped
4 lg Chicken breasts
1 cans Pineapple slices (8oz)
Non-stick cooking spray or 1 tsp butter
Garlic powder, salt and pepper to taste
4 Squares heavy-duty foil (16×16 inches)

Divide the bell peppers and mushrooms into 4 equal parts. Coat a small area in the center of the foil with cooking spray or a small amount of butter. Place a portion of peppers and mushrooms on the greased area of the foil. Top with a chicken breast and a pineapple slice. Season with garlic powder, salt and pepper to your taste. Fold the foil securely and check for leaks. Place on the coals for 10 to 15 minutes per side

WIW: Waffled Chicken Fingers

WIW: Waffled Chicken Fingers

WIW: Waffled Chicken Fingers

3/4 C. all-purpose flour

2 large eggs

Hot sauce, such as Tabasco, to taste

1 1/2 C. plain bread crumbs

1/4 C. grated Parmesan cheese

Finely grated zest of 1 lemon

1 tsp. salt

1 tsp. freshly ground black pepper

1 1/2 lb. boneless, skinless chicken cutlets

Nonstick cooking spray

Dipping sauces (see below)

 

Preheat the waffle iron on medium. Place flour in a shallow bowl or deep plate. In a second shallow bowl or deep plate, beat eggs with a few drops hot sauce. In a third shallow bowl or deep plate, combine bread crumbs, cheese and lemon zest. Add 1⁄2 tsp. each of the salt and pepper and stir to combine. Put a single layer of chicken in a zip-close bag, set it on a flat surface, and press down on chicken with a cutting board, rolling pin or heavy frying pan, lb.ing to about 1⁄4-inch thickness. Remove chicken from the bag and cut into 1-inch strips. Repeat with remaining chicken. Season chicken strips with remaining salt and pepper. Working in batches, dredge it in the flour, shaking off any excess. Transfer it to the bowl with the egg and turn the chicken to coat. Allow excess egg mixture to drip back into the bowl, then coat chicken with bread crumb mixture, pressing the mixture so it sticks. Coat both sides of the waffle iron grid with nonstick spray. Place chicken in the waffle iron, close the lid, and cook until golden brown and cooked through, 4 minutes. Remove chicken from the waffle iron and serve with sauces of your choice.

 

Honey Mustard Dipping Sauce: Combine mayonnaise, honey and Dijon mustard to taste in a small bowl and stir thoroughly.

 

Spicy Mayonnaise Dipping Sauce: Combine mayonnaise and the hot sauce to taste in a small bowl and stir thoroughly.

Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos

Crispy Baked Chicken Tacos

1/2 C. chopped onion
1 T. homemade taco seasoning (or 1/2 store-bought packet)
1 C. cooked shredded chicken breast
1/2 16-oz can fat-free refried black beans
1/4 C. salsa
1/4 C. light sour cream
1/4 C. fresh cilantro, finely chopped
20 thin corn tortillas
10 T. reduced-fat cheese (Mexican Blend or Jalapeno Jack)
Shredded iceberg lettuce
Hot sauce, salsa, or guacamole (optional)

 

Preheat oven to 400° degrees. Set out a cookie sheet. Spray a non-stick pan with cooking spray, add the onion and cook for 1 to 2 minutes or until it starts to soften. Add the taco seasoning and cook one more minute. Gently mix in chicken, coating with seasoned onions. Push to one side of the pan and add the refried beans and salsa to the other side. When warm and softened, fold into the chicken. Gently stir in the sour cream and cilantro and heat until warm. Set aside. Lightly spray the cooking sheet with baking spray. Slightly wet 3 or 4 tortillas at a time and place in the microwave. Heat on high for 20 to 30 seconds or until softened. Place about 3 T. of filling on one side of the tortilla, fold in half, and place on cookie sheet. Repeat with remaining tortillas and chicken/bean filling. Lightly spray the top of tacos with cooking spray. Bake for 8 to 10 minutes or until the edges are crisp of the tortillas are crisp, the middle starting to crisp, and the filling is hot. Serve stuffed or topped with cheese (1 T. each), lettuce and sauce.

 

Yield: 10 tacos

Serving Size: 2 Tacos

Calories: 220

Fat: 4g

Fiber: 4g

Cheesy Bacon Chicken with Honey Mustard Drizzle

Cheesy Bacon Chicken with Honey Mustard Drizzle

Cheesy Bacon Chicken with Honey Mustard Drizzle

4 boneless, skinless chicken breasts (about 1 pound)
1 T. Dijon mustard
1 T. light mayonnaise

1 T. honey

2 tsp. vinegar
2 tsp. butter

1 (8-ounce) package sliced mushrooms

Black pepper, to taste

3/4 C. shredded reduced-fat Cheddar cheese
8 tsp. real bacon bits
1/4 C. sliced green onions tops

 

Cover the chicken breasts in plastic wrap and gently pound to 1/4-inch thickness. For the honey mustard, in a small bowl, whisk together next 4 ingredients (mustard through vinegar). Set aside. Melt the butter in a large nonstick skillet over medium heat; add the mushrooms and cook for 7 to 10 minutes, or until they are tender and browned. Remove from pan and set aside. Coat the skillet with nonstick cooking spray and turn heat to medium-high. Add chicken to the pan and cook for 3 minutes, or until underside is golden brown. Turn, and top each breast with 1/4 C. mushrooms. Add black pepper to taste, and sprinkle each breast with 3 T. cheese and 2 tsp. bacon. Add 2 T. of water to the pan and immediately cover. Cook for 2 minutes, or until cheese is melted and chicken is cooked through. To serve, top each breast with 1 T. green onions, and drizzle with a scant T. of the honey mustard sauce.

 

Yield: 4 servings

Calories: 265

Fat: 10g

Fiber: 1g

Root Beer Barbequed Chicken

Root Beer Barbequed Chicken

Root Beer Barbequed Chicken

1 (12-ounce) can sugar-free root beer (sweetened with Sucralose, Like Hansen’s)
1 C. reduced-sugar ketchup
2 T. apple cider vinegar
2 T. molasses
2 T. Worcestershire sauce
2 tsp. liquid smoke
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/8 tsp. paprika

 

21/2 to 3 pounds skinless chicken breasts and thighs

 

To make the sauce, whisk together all the sauce ingredients (through the paprika) in a medium saucepan. Bring to a simmer and cook for 20 minutes, or until thick enough to coat the back of a spoon. Brown the chicken pieces in a large skillet coated with cooking spray over medium-high heat. Transfer the chicken to a baking dish and coat with 3/4 C. of the barbeque sauce. Bake for 45 to 55 minutes at 350°F, or until the chicken is completely cooked through. Add additional sauce to taste!

 

Yield: 6 servings

Calories: 200

Fat: 7g

Fiber: 0g

Stuffed Chicken Breasts with Apples, Almonds and Blue Cheese

Stuffed Chicken Breasts with Apples, Almonds and Blue Cheese

Stuffed Chicken Breasts with Apples, Almonds and Blue Cheese

 

4 boneless skinless chicken breast halves (about 5 oz. each)

4 oz. crumbled blue cheese (any variety, including Gorgonzola)

1/2 C. slivered almonds

1 apple (preferably Mackintosh, Gala, or Jufi), peeled, cored and diced

3 tsp. chopped fresh dill

salt and freshly ground pepper

4 tsp. olive oil

1 T. plus 1 tsp. (4 tsp.) dried minced onion (from the spice aisle)

 

Preheat the oven to 400ºF. Coat a shallow roasting pan with cooking spray. Using a sharp paring knife, slice a pocket into each chicken breast, as if halving a bagel, without completely cutting through the other side. Arrange chicken in prepared pan and set aside. In medium bowl, combine blue cheese, almonds, apple, and dill. Add a pinch each of salt and black pepper. Mix together with a fork until mixture is well blended and comes together. Divide mixture into four equal portions and spoon each portion into the pocket of the chicken. Brush olive oil all over the top of chicken and season the top with salt, black pepper and dried onion (1 tsp. dried onion for each breast). Bake 25 to 30 minutes, until chicken is golden brown and cooked through.

 

Yield: 4 servings

Calories: 490

Fat: 25.5g

Fiber: 3.1g

Anytime Turkey Meatballs

Anytime Turkey Meatballs

Anytime Turkey Meatballs

 

20 ounces lean ground turkey

1/2 cup dry breadcrumbs

1/4 cup fresh chopped parsley

1 large egg

3 tablespoons dried minced onion

2 tablespoons low-fat milk

2 tablespoons Worcestershire sauce

2 tablespoons grated Parmesan cheese

1 teaspoon garlic salt

1/2 teaspoon black pepper

 

Preheat oven to 400.  Line sheet pan with foil and spray with cooking spray; set aside.  In large bowl, with spoon or your hands, gently mix all ingredients until combined.  Roll mixture into 32 1 inch meatballs and place on baking sheet.  Bake 15 minutes or until tops and bottoms are browned and meat is cooked through.

Super Simple Chicken Pizzaiolo

Super Simple Chicken Pizzaiolo

Super Simple Chicken Pizzaiolo

 

1 (14-ounce) jar marinara sauce (or 1½ C.)

4 boneless, skinless chicken breasts (about 1 pound)

½ tsp. black pepper

½ C. grated Parmesan cheese

½ C. shredded reduced-fat Italian blend cheese

16 slices turkey pepperoni and/or 2 C. sliced mushrooms*

½ tsp. dried oregano

 

Preheat the oven to 450ºF. Spread the marinara sauce in a 10-inch pie plate or 9 x 9-inch ceramic or glass baking dish. Crumble the dried oregano and sprinkle it over the sauce. Cover the chicken breasts in plastic wrap and gently pound to ½-inch thickness. Sprinkle the chicken breasts with the black pepper. Spread the Parmesan in a shallow dish. Roll the chicken in the Parmesan and lay the breasts on top of the marinara. Bake for 13 minutes. Remove the chicken from the oven, sprinkle with the Italian blend cheese and oregano, top with pepperoni slices (and/or prepped mushrooms) and bake another 5 to 7 minutes or until the chicken is cooked through. * To prepare mushrooms before adding to the dish, place a paper towel on top of a flat plate and microwave for 45 seconds.

 

Yield: 4 servings

Calories: 275

Fat: 11g

Fiber: 0g

WIW: Buffalo Chicken Puff Pastry Waffles

WIW: Buffalo Chicken Puff Pastry Waffles

WIW: Buffalo Chicken Puff Pastry Waffles

All-purpose flour, for dusting

1 (1/2-lb.) sheet frozen puff pastry, thawed

1 C. shredded chicken (see note, above)

1/4 C. crumbled blue cheese (about 2 oz.)

3 T. Frank’s RedHot, plus more for serving

Blue cheese dressing, for serving

 

Preheat a Belgian waffle iron according to manufacturer directions. Lightly dust a work surface. Lay out puff pastry sheet, lightly flour top, and roll into an approximate 16- by 16-inch square. Spread chicken on puff pastry, leaving a 1 inch border on all edges. Arrange blue cheese on top, then drizzle hot sauce all over, leaving a 1 inch border on all edges. Roll puff pastry sheet away from you like a jelly roll. When completely rolled, pinch seam to seal. Pinch ends of puff pastry to seal, then roll into a disk-shaped spiral. Place spiral in center of preheated waffle iron. Cook until puff pastry is deep golden brown on all surfaces and an instant-read thermometer inserted into the center registers 200°F, about 12 minutes. Transfer to a cutting board, cut into wedges, and serve immediately, serving blue cheese dressing and extra hot sauce on the side.

Za’atar Chicken with Lemon Yogurt

Za’atar Chicken with Lemon Yogurt

Za’atar Chicken with Lemon Yogurt

 

Intensely garlicky and lemony, this Middle Eastern-inspired dish gets an earthy, herbal character from za’atar, a mix of dried herbs, sumac, and sesame seeds that’s rubbed all over the boneless thighs along with garlic, olive oil, and plenty of fresh parsley. Don’t be surprised at the number of garlic cloves called for here. Grated into a puree, they melt into the chicken flesh, thoroughly perfuming it without making it overwhelmingly pungent.  These thighs work best cooked on the grill for maximum blackening at the edges. But they are still excellent under the broiler—just as long as you can get a deep, smoky char on the meat.  Try serving this with the Citrus Salad with Olives.

 

6 boneless, skinless chicken thighs (about 2 pounds)

8 garlic cloves, grated on a Microplane or minced

Grated zest and juice of 2 lemons

1 tablespoon za’atar

3 tablespoons minced fresh parsley, plus more for serving

3 tablespoons extra-virgin olive oil, plus more for serving

1 3/4 teaspoons kosher salt

2/3 cup plain Greek yogurt, preferably whole-milk

1/4 teaspoon freshly ground black pepper

Parsley leaves, for garnish (optional)

Ground sumac, for garnish (optional)

Pomegranate seeds, for garnish (optional)

Mint leaves, for garnish (optional)

 

In a large bowl, combine the chicken with all but 1 teaspoon of the grated garlic (save that for the yogurt sauce), half of the lemon zest and juice, and the za’atar, parsley, olive oil, and 1 teaspoons of the salt. Cover and refrigerate for at least 2 hours and up to 8 hours.  Heat a grill, or arrange a rack in the position closest to the heat source and heat the broiler. Remove the chicken from the bowl, reserving the marinade. If you are grilling, grill the chicken over high heat until it is charred in spots, 4 to 7 minutes. Baste the chicken with some of the reserved marinade, flip the pieces over, and continue cooking until they are just cooked through, another 4 to 7 minutes. If you are broiling, line a rimmed baking sheet with aluminum foil and spread the chicken out on it in a single layer. Broil the chicken, basting it with some of the reserved marinade and turning the pieces over halfway through, until well colored and charred in spots, 4 to 7 minutes per side. Be careful that the chicken doesn’t burn.  While the chicken cooks, place the yogurt in a small bowl. Stir in the reserved grated garlic, the remaining lemon zest, the pepper, and the remaining 1/4 teaspoon salt. To serve, drizzle olive oil and the remaining lemon juice, to taste, over the chicken. Sprinkle with parsley and ground sumac if using.  Pass yogurt for dipping.

Turkey Pasta Alfredo

Turkey Pasta Alfredo

Turkey Pasta Alfredo

8 oz. (3 1/2 C.) uncooked bow tie pasta (farfalle)

1 (10-oz.) container refrigerated Alfredo sauce

¼ C. milk

2 C. cubed cooked turkey

1 C. frozen sweet peas

 

In large saucepan or Dutch oven, cook pasta to desired doneness as directed on package. Drain in colander; cover to keep warm. In same saucepan, combine Alfredo sauce, milk, turkey and peas. Cook over medium heat until peas are tender and mixture is thoroughly heated, stirring frequently. Stir in cooked pasta. Cook until thoroughly heated.

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

15-Minute Pasta with Chicken and Fresh Pomodoro Sauce

 

6 ounces dry spaghetti
5 tsp. olive oil, divided
4 to 5 garlic cloves, thinly sliced
12 ounces boneless, skinless chicken breast, sliced very thin
2 C. cherry tomatoes, halved
2 T. sweet vermouth (or chicken broth)
1 T. balsamic vinegar
¼ tsp. salt (or more to taste)
½ C. fresh basil, leaves stacked, rolled, and thinly sliced
¼ C. shredded Parmesan cheese
Fresh ground black pepper to taste

 

Cook the pasta according to the package directions (because the sauce goes so quickly, be sure to start the pasta first). Drain, place in serving bowl, and cover. (Tip: Use the hot pasta water to warm the bowl before adding the pasta to it.). While pasta is cooking, heat 2 tsp. oil in a large, nonstick skillet over medium heat. Add the garlic and sauté about 30 to 45 seconds, or until lightly browned. Add the chicken and cook for 3 to 4 minutes, or until browned on the underside. Turn the chicken, and cook 1 more minute, or until just cooked through. Stir in the tomatoes, vermouth, vinegar, and salt, and cook for 2 minutes. Pour the mixture over the pasta and toss. Add the basil, Parmesan, and remaining 1 T. of olive oil, and toss again lightly to evenly coat the pasta. Season with pepper to taste and serve immediately.

 

Yield: 4 servings

Calories: 320

Fat: 9g

Fiber: 6g

WIW: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta

WIW: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta

WIW: Waffled Chicken Breast Stuffed with Spinach, Pine Nuts, and Feta

2 oz. (about 1 C.) fresh baby spinach, finely chopped

2 oz. feta cheese, crumbled (about 1/2 C.)

2 T. pine nuts, toasted

2 cloves garlic, minced

1/2 tsp. dried thyme

PAM® Original No-Stick Cooking Spray

4 boneless skinless chicken breast halves (about 6 oz. each)

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

 

Preheat the waffle iron on medium. Preheat the oven on its lowest setting. Combine the spinach, cheese, nuts, garlic and thyme in a small bowl. Smash them together with a fork until the filling is more cohesive and easier to handle. Coat both sides of the waffle iron grid with nonstick spray. Make a horizontal cut into the thickest portion of each chicken breast half to form a pocket. Be careful not to cut all the way through. Divide the stuffing mixture into 4 portions and fill each pocket, leaving a margin at the edge so the pocket can close. Season the chicken with salt and pepper. Place as many pieces as will fit in the waffle iron as far away from the hinge as possible. (This allows the lid to press down on the chicken more evenly.) Close the lid. Cook the chicken for 7 minutes before checking it. If the breasts are thick, you may need to rotate the meat 180 degrees at this point and continue cooking for another 3 minutes. The chicken should be golden brown and no pink should remain inside. Cut into the thickest part to check, if necessary. (If you’re using an instant-read thermometer, the internal temperature of the meat should reach 165°F.) Remove the chicken from the waffle iron and repeat Step 5 with any remaining chicken. Keep cooked chicken warm in the oven. Serve warm.

Party-Ready Chicken and Waffles

Party-Ready Chicken and Waffles

WIW: Party-Ready Chicken and Waffles

2 tsp. yeast

½ C. warm water

1 ¾ C. milk

6 T. melted butter

2 eggs

½ tsp. pure vanilla extract

2 C. all-purpose flour

1 T. sugar

Pinch of salt

Pinch of cinnamon

Canola or peanut oil, for frying

1 ¼ C. all-purpose flour

2 T. cornstarch

1 tsp. cayenne pepper

1 T. dried Italian herb seasoning

2 tsp. salt

1 tsp. freshly ground black pepper

1 C. buttermilk

1 ½ lb. chicken tenders, cut into bite-size (about 1-inch) pieces

Hot sauce, to taste

Make the batter: In a small bowl, sprinkle the yeast over the warm water. Let sit for 5 minutes. In a medium bowl, whisk the milk with the melted butter, eggs and vanilla to combine. Gradually mix in the yeast mixture. In a large bowl, whisk the flour with the sugar, salt and cinnamon to combine. Add the milk mixture to the dry ingredients and whisk until smooth. Cover the bowl and refrigerate overnight. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer. While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm. Make the fried chicken: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.