Recently in Chicken Category

Quite possibly the most complicated sandwich I've ever made, but yummy nonetheless. Be sure to use a good balsamic vinegar since the flavor is pretty strong in the dish.

1 teaspoon olive oil
2-3 cups halved cherry tomatoes (about 1 pound)
2 tablespoons balsamic vinegar
1 tablespoon chopped fresh thyme
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
1/4 cup low-fat mayonnaise
1 tablespoon whole-grain Dijon mustard
1 garlic clove, minced
1 (16-ounce) loaf French bread, cut in half horizontally
3 ounces Brie cheese, sliced
3 cups shredded cooked chicken breast (about 1 pound)
2 teaspoons extra-virgin olive oil
1 teaspoon balsamic vinegar
1/8 teaspoon kosher salt
2 cups fresh spinach
Preheat oven to 300°.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add tomatoes; cook 4 minutes, stirring once. Remove from heat; stir in 2 tablespoons vinegar. Sprinkle tomatoes with thyme, 1/4 teaspoon salt, and pepper. Wrap handle of pan with foil; bake at 300° for 15 minutes. Keep warm.

Combine mayonnaise, mustard, and garlic in a small bowl. Spread mayonnaise mixture evenly over top half of bread loaf. Spoon tomatoes evenly over bottom half of loaf. Arrange Brie over tomatoes; top with chicken. Combine 2 teaspoons oil, 1 teaspoon vinegar, and 1/8 teaspoon salt in a medium bowl, stirring with a whisk. Add spinach, tossing gently to coat. Top chicken with spinach mixture; replace top half of bread. Cut loaf into 6 pieces.

For toasted sandwiches (recommended):
Assemble without mayo spread or spinach. Toast in 400° oven. Add mayo spread and spinach, serve.

Nutritional Information
Calories: 440 (25% from fat)
Fat: 12.3g (sat 4.2g,mono 4.9g,poly 1.9g)

Original recipe

This chicken salad is only slightly sweet from the apple, with a strong curry flavor & lemon tang. Serve in sandwiches or on lettuce.

3 c. chopped cooked chicken
1 large red apple, finely chopped
½ c. plain yogurt
1/3 c. mayonnaise
1-2 tbs. lemon juice
1 tbs. curry powder
1/3 c. chopped fresh parsley
¼ c. grated onion (optional)
Combine chicken and apple in large bowl.
In small bowl, blend yogurt, mayonnaise, lemon juice and curry powder.
Add to chicken mixture, toss to coat.
Stir in remaining ingredients.

Source: First Come, First Served... In Savannah
Daniel's famous grilled chicken. Serve with yellow rice and black beans.

½ c. gold tequila
1 c. lime juice (5-6 limes)
½ c. orange juice (2 oranges)
1 tbs. chili powder
1 tbs. minced fresh jalapeno pepper
1 tbs. minced fresh garlic (3 cloves)
2 tsp. kosher salt
1 tsp black pepper
6 boneless chicken breasts, skin on
Combine tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in large bowl. Add chicken. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil. Remove the chicken from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from grill to a plate. Cover tightly and allow to rest for 5 minutes.

From: Barefoot Contessa
chicken_pasta_salad_sm.jpgFinally, a pasta salad I like! The bright citrus dressing and red grapes are balanced by the addition of a few toasted walnuts & chopped green onions.

3  cups  uncooked farfalle (bow tie pasta)  or rigatoni (about 8 ounces)
1/3  cup  fresh orange juice (~1 orange)
1/4  cup  fresh lemon juice (1/2 lemon)
2  tablespoons  extravirgin olive oil
1  tablespoon  stone-ground mustard
2  teaspoons  sugar
1 1/4  teaspoons  salt
1/2  teaspoon  freshly ground black pepper
2 tbs  white wine vinegar
2  cups  shredded cooked chicken breast (about 2 breasts)
1 1/2  cups  seedless red grapes, halved
1  cup  thin diagonally cut celery
1/4 c. sliced green onions
1/3  cup  coarsely chopped walnuts, toasted
2  tablespoons  chopped fresh parsley
optional: lettuce or arugula to serve it on

Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.

Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, green onion, walnuts, olives, and parsley; toss gently to combine.


Original recipe (Cooking Light)

Ultimate crock-pot convenience: put all the ingredients in and just let it cook till you're ready to eat.

1 medium onion, chopped
1 bell pepper, chopped
1 clove garlic
½ tsp. dried oregano
½ tsp. dried basil
½ tsp. salt
½ tsp. pepper
1 can whole or chopped tomatoes (14.5 oz)
1 can tomato sauce
1 can tomato paste (6 oz.)
1 ½ lb. chicken breasts, cut into 1" cubes
½ lb. sliced mushrooms
½ c. celery, chopped

Combine all ingredients, cook in crock-pot on high 4 hours. Serve with noodles.
Good, basic roast chicken with fresh herbs.

2 chicken leg quarters (about 1 1/2 pounds)
1 tablespoon chopped fresh or 1 teaspoon dried basil
1 tablespoon chopped fresh or 1 teaspoon dried thyme
1 tablespoon chopped fresh or 1 teaspoon dried rosemary, crushed
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
 2 whole garlic heads
Preheat oven to 375°.

Rinse chicken with cold water; pat dry. Trim excess fat. Loosen skin from thigh and leg by inserting fingers, gently pushing between skin and meat. Combine basil and next 5 ingredients (basil through pepper). Rub herb mixture under loosened skin. Place chicken on a broiler pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone.

Remove white papery skin from garlic heads (do not peel or separate the cloves). Wrap each head separately in foil; place on broiler pan with chicken. Bake at 375° for 45 minutes. Increase oven temperature to 450° (do not remove chicken from oven). Bake 30 minutes or until thermometer registers 180°. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.

Makes 2 servings
Calories: 358
Fat: 15.2g

Original recipe (Cooking Light)
Daniel's best ad-libbed recipe

~1.5 lbs chicken breast
2 bunches green onions
3-4 carrots
1 package snow peas
1/3 c. orange juice
1/4 c. soy sauce
2 Tb. Mirin
2 Tb. brown sugar
1-2 oranges
1/2 Tb. cornstarch
Cut chicken into thin, short strips. Cut green onions into 1" strips. Julienne the carrots. Zest the orange.

For the sauce: combine soy sauce and next 4 ingredients.

Saute chicken in wok over med-high heat in 1/2 Tb. oil. Add 1/3 c. orange juice near end of cooking. When chicken is cooked through, transfer (with juice) to bowl.

Heat 1 Tb. oil in wok on high heat. Add vegetables and saute until seared (~1 minute). Re-add chicken & juice, turn heat down to med-hi. Cook until vegetables are tender. Add sauce, heat through.

from: Daniel
Sweet and easy chicken with autumn spices and dried cranberries.

1 1/2 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon ground allspice
4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon butter
1/3 cup dried cranberries
1/2 cup apple cider or apple juice
1 tablespoon cider vinegar or white balsamic vinegar
Heat a large nonstick skillet over medium heat. Combine first 3 ingredients in a zip-top plastic bag. Add the chicken to bag; seal and shake to coat.

Melt butter in pan. Add chicken, and cook 4 minutes. Turn chicken over. Add cranberries and remaining ingredients; cook 5 minutes or until chicken is done.

Original recipe (Cooking Light)

This heavily spiced chicken soup is sweet from the apples and mango chutney, but has quite a bit of heat from the jalapeno and crushed red pepper. You can make the chutney ahead of time or use store bought. Serve the soup with a dollop of sour cream or plain yogurt on top to cut the heat and fresh naan (Indian flatbread) on the side.

1 tablespoon vegetable oil, divided
1/2 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 cup chopped peeled Gala or Braeburn apple
3/4 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped green bell pepper
2 tablespoons all-purpose flour
1 tablespoon curry powder
1 teaspoon ground ginger
1/4 teaspoon crushed red pepper
1/4 teaspoon salt
2 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
1 c. white wine
1/3 cup mango chutney* Recipe Follows
1/4 cup tomato paste
1 c. frozen peas
Chopped fresh parsley (optional)
Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add chicken, and sauté 3 minutes. Remove from pan; set aside.

Heat 2 teaspoons oil in pan. Add apple and next 4 ingredients (apple through bell pepper); sauté 5 minutes, stirring frequently. Stir in the flour and next 4 ingredients (flour through salt); cook 1 minute. Stir in broth, chutney, wine and tomato paste; bring to a boil.

Reduce heat; simmer 8 minutes. Return chicken to pan, add peas.Cook 2 minutes or until mixture is thoroughly heated. Sprinkle with parsley, if desired.

Yield: 4 servings (serving size: 1 1/4 cups
Calories:236
Fat: 4.8g (sat 0.8g,mono 1.1g,poly 2.3g)
Original Recipe (Cooking Light)


Mango Chutney

1 1/2 cups cubed peeled ripe mango (about 1 medium)
1/3 cup chopped yellow onion
1/3 cup chopped red bell pepper
1/3 cup golden raisins
1/4 cup water
3 tablespoons brown sugar
2 tablespoons fresh lime juice
1 teaspoon diced jalapeño pepper
1 teaspoon white vinegar
1 teaspoon balsamic vinegar
1/4 teaspoon ground ginger
1/8 teaspoon salt
1/8 teaspoon black pepper
1 garlic clove, minced
Combine all ingredients in a medium saucepan. Cook over medium heat 30 minutes or until thick, stirring occasionally. Remove from heat; mash with a potato masher until desired consistency. Cool completely. Store chutney in an airtight container in the refrigerator up to 2 days.

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Calories: 35
Original recipe (Cooking Light)

chickencobbler.jpg

A cross between chicken and dumplings and chicken pot pie, made earthier with the addition of mushrooms. Personally, I find traditional chicken pot pie to be a little bland, so I really liked the stronger flavors of this dish. However, it did come out a little dry, so next time I'd up the amount of broth. Also maybe halve the amount of biscuit topping so it's less bread heavy.

1 leek, well washed and chopped
Salt and black pepper
2 cups quartered button mushrooms
2 cups chicken stock
1 sprig fresh rosemary
2 medium carrots, cut into coins
2 boneless chicken thighs, diced
1 cup peas, frozen or fresh
2 tablespoons cornstarch

1 cup flour
3/4 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 to 3 tablespoons unsalted butter, cut into bits
1/2 cup buttermilk (see note)
1 egg.

1. Heat oven to 400 degrees. Put oil in a large skillet over medium heat. When oil is hot, add the leek, sprinkle with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes. Add mushrooms and cook until liquid has released and evaporated, about 8 to 10 minutes.

2. Add stock and rosemary; bring to a boil, and let bubble for a minute or two, then add carrots and chicken and reduce heat so the liquid simmers. Cook until carrots are almost tender and chicken is cooked through, 8 to 10 minutes. Add peas and cook, stirring occasionally, until vegetables are brightly colored and just tender, another minute or so; fish out rosemary stem and discard.

3. Whisk cornstarch with a few tablespoons of broth to make a slurry. Add slurry to pot and stir until liquid thickens slightly. Transfer everything to an ovenproof dish and set aside.

4. Put flour in a food processor with baking powder, soda and salt. Add butter and process until mixture resembles small peas, no more than 30 seconds. (You can also do this by hand, using two knives, a fork, your fingers, or a pastry cutter). Transfer mixture to a bowl and mix in buttermilk and egg until it just comes together; it should be sticky.

5. Drop spoonfuls of batter on top of vegetables and chicken and smooth with a knife, covering as much surface area as possible but leaving a few gaps for steam to escape. Bake for 35 to 45 minutes until golden on top and bubbly underneath. Scoop into bowls and serve immediately.

Yield: 4 to 6 servings.

Note: If you don't have buttermilk, gently warm milk until it's about 100 degrees; stir in a couple of teaspoons of vinegar and let sit for 5 minutes. Or use 3 parts plain yogurt to 1 part milk.


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