Chicken recipe

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Seasoned Crusted Chicken Breasts

4 boneless, skinless chicken breasts
4 egg whites
1 Tbsp. cornstarch
Juice of 1 lemon
2 cups dry bread crumbs
One quarter cup fresh parsley, chopped
2 tsp. kosher salt
One half tsp. ground pepper
1 Tbsp. grated lemon zest
One third cup olive oil

Pound chicken breasts to one half inch thick. Combine egg whites, cornstarch and lemon juice and mix. In a separate bowl combine breadcrumbs, parsley, salt, pepper and lemon zest and toss. Dredge each chicken breast through egg mixture followed by breadcrumb mixture and saute in olive oil for several minutes on each side until chicken is fully cooked.

The Skinny: Use egg white substitute.

Sauteed Spinach

2 pounds fresh spinach, stems trimmed off
One quarter cup olive oil
5 garlic cloves, minced
One half tsp. red pepper flakes
Salt and pepper to taste
Balsamic vinegar

Bring a large pot of boiling water to a boil and place spinach in boiling water to wilt (this only takes a few seconds). Remove from boiling water and place in a colander. In a skillet saute garlic and red pepper flakes in olive oil for about 1 minute, add wilted spinach and cook another minute or so. Season with salt and pepper and drizzle with vinegar.

The Skinny: Not much room for improvement here.

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French Country Chicken Dinner

Serves 4

For the chicken
4 boneless, skinless chicken breast halves
1/2 cup white flour
Salt and pepper
1 Tbl butter
1 Tbl olive oil

For the vegetables and sauce
1 Tbl butter
1 Tbl olive oil
1 Tbl fresh thyme leaves removed from the stems
4 regular sized carrots cut on the diagonal into 1" slices
2 cups frozen tiny onions (right from the freezer bag)
1 cup white wine (dry is preferable)
1/2 cup chicken broth
One pound small potatoes cut into halves or quarters; depending on how large the potatoes are
3/4 cup of creme fraiche
1 cup frozen baby peas (the ones without the butter sauce)
1 cup grated Gruyere cheese (large grate is fine)

Preheat oven to 350 degrees F.

To coat chicken I put the flour in a zip lock bag. Add a few shakes of salt and pepper and then put in each piece of chicken, one at a time, shake it around until it's coated and remove it and set it aside. When you have all of your chicken coated, get out a large sauté pan and add the butter and olive oil. Heat so the butter melts and add the chicken, smooth breast side down. Sauté on medium high until the first side of the chicken is a nice, crisp, golden brown. This should take about 5 minutes. Then turn the chicken over and slightly brown the underside. You are not trying to cook the chicken all the way through. You are just browning it. When this is done place the chicken breasts in an oven proof 9 X 13 pan and put it in your 350-degree oven. The chicken will finish now by baking for 30 minutes. This process gives the chicken a nice crunch on the outside and your chicken will remain moist on the inside.

For the veggies and sauce

In a medium sized soup pot put in the butter and olive oil. Heat on medium til the butter melts. Now add the thyme, carrots, and onions. Sauté and stir just until the mixture starts to loosen. Now add the wine and chicken broth and potatoes. Turn to medium high to get this mixture bubbling and then turn to medium and let it simmer. Cover the pot to keep the moisture inside. Open periodically to stir but otherwise let this mixture cook the potatoes and veggies. It will also begin to reduce so you have a rich sauce. If you get too close to running out of liquid you can add more wine and broth, but this should not be necessary unless your burner is running too hot. You'll know when this mixture is done by poking the potatoes and carrots. If they are soft, it's ready.

While this mixture is cooking, boil your peas in a separate pan in water. Follow package directions. When they are finished just hold them aside until the meal is ready.

Add the creme fraiche to the veggies and stir. Turn off. You now have a savory, rich sauce coating your vegetables.

Pull the chicken out of the oven. Check one of the pieces of chicken to make sure you have no pink in the middle and then you are ready to serve. Put veggies and sauce on the plate. Add the chicken on top. Drain the peas and sprinkle on top of the chicken, and let them roll off. Cooking the peas separately leaves them a nice, vibrant green; instead of being coated in sauce. Sprinkle on the Gruyére and serve.

When dining you'll feel like you are in the French countryside. With a side salad and some crunchy artisnal bread you have an authentic meal. A full-bodied white wine is suggested.

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Chicken Cacciatore

3 pounds chicken pieces (legs, thighs, breasts)
Salt and pepper
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 15-oz cans diced tomatoes
1 6-oz. can tomato paste
1/2 cup chicken broth
1 tsp. dried oregano
1/2 tsp. dried basil
2 cups fresh mushrooms, sliced
1 cup dry red wine
1 pound pasta

Sprinkle chicken pieces with salt and pepper. Heat oil in skillet and brown chicken on both sides. Remove chicken and set aside. Add onion and garlic to the skillet and saute, stir in tomatoes, tomato paste, chicken broth, oregano and basil. Return chicken to the skillet and simmer over low heat for 45 minutes. Add mushrooms and wine and simmer another 20 - 30 minutes. Serve over hot cooked pasta.

The Skinny: Use skinless chicken.

[missteetheironchef]

NORTH INDIAN CHICKEN CURRY

Serves 4 to 6

1 whole roaster/fryer chicken, cut into 12 pieces, skin removed

3 tablespoons salt

4 teaspoons freshly ground black pepper

1/4 cup ghee or clarified butter

4 medium onions, sliced

3 to 4 tablespoons sugar

3 tablespoons minced garlic

3 tablespoons minced ginger

2 tablespoons minced green jalapeno chili

1 bay leaf

2 tablespoons Garam Masala (recipe follows)

4 cups diced tomatoes

1 tablespoon tomato paste

1-1/2 pounds boiling potatoes, cut into 2-inch cubes

6 cups good-quality canned chicken broth

Steamed basmati rice, for serving

Finely chopped fresh cilantro, for garnish

Season the chicken pieces all over with 1 tablespoon salt and 1 teaspoon black pepper. Set aside at room temperature.

In a large saucepan, heat the ghee or clarified butter over medium heat. Add the onions and saute them, stirring constantly, just until they turn glossy, 1 to 2 minutes. Season with the remaining salt, 2 teaspoons black pepper and 3 tablespoons of sugar. Continue to saute, stirring, until the onions have turned soft but have not yet browned, about 5 minutes.

Add the garlic, ginger, jalapeno, bay leaf and Garam Masala. Saute, stirring, until the spices turn aromatic, 1 to 2 minutes. Add the seasoned chicken pieces, tomatoes, tomato paste, potatoes and 4 cups of the chicken broth. Slowly bring to a boil, stirring occasionally.

As soon as the mixture boils, reduce the heat to maintain a gentle simmer and cook until the chicken is cooked through, about 30 minutes, adding more chicken broth as necessary to keep the curry moist. Taste and adjust the seasonings with salt, pepper and more of the sugar if necessary.

To serve, mound basmati rice on individual serving plates, spoon the chicken and sauce on top, and garnish with cilantro.

GARAM MASALA

Makes about 1-1/2 cups

1/4 cup dried small red chilies

3 tablespoons whole cumin seeds

3 tablespoons whole coriander seeds

1 tablespoon plus 1/2 teaspoon whole cardamom seeds

1 tablespoon black peppercorns

1/2 tablespoon whole cloves

4 cinnamon sticks, each about 3 inches long

1/2 tablespoon freshly grated nutmeg

1/2 cup ground turmeric

In a large saute pan, combine the dried chilies, cumin seeds, coriander seeds, cardamom seeds, black peppercorns, cloves and cinnamon sticks. Over medium heat, cook, stirring constantly, just until slightly toasted and fragrant, about 1 minute, taking care not to brown the spices. Turn off heat and instantly stir in the grated nutmeg and turmeric.

Immediately transfer to spices to a food processor fitted with a stainless-steel blade. Process, pulsing the machine on and off, until the spices are ground to a fine powder.

Place a fine-meshed strainer over a mixing bowl. Pass the spices through the strainer, discarding any fibers. Let the mixture cool to room temperature. Transfer to an airtight jar and store at cool room temperature.

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Healthy Chicken Stir Fry
Serves 4

3 chicken breast halves cut into one-inch cubes
3 cups Broccoli florets
2 small Zucchini chopped
1 red Pepper sliced into quarter inch strips
2 Tbl olive oil divided
3 Tbl low-salt soy sauce
1/2 cup water
2 Tbl cornstarch
4 green onions chopped, including some of the green part

For this dish you can use a large wok or two large sauté pans. I'm going to give the description for the sauté pans. If you use a wok you can just add it all in.

Take out a large, non-stick sauté pan. Put in one Tbl of olive oil. Heat the oil. Put in the chicken only and sauté until no longer pink inside. Stir often to keep the chicken from sticking.

In a second large, sauté pan add the other tablespoon of olive oil. Heat the oil and then add the Broccoli, and red Pepper. Sauté on medium high for one minute. Add the Zucchini and cook one more minute. One of the secrets to good, healthy Chinese food is to cook the veggies only until they still have a bit of a bite to them. Don't make them wilty or you'll just be eating mush.

Add the soy sauce to the chicken and toss for a half a minute more on medium. Make sure the pink is gone from the center of the chicken pieces. Now make your sauce.

Take out a cup and add the water and the cornstarch. Stir the mixture to dissolve the cornstarch. Now add the liquid to the chicken. Turn heat back up and stir constantly until the sauce turns to a glaze. It will become shiny and stick to the chicken.

Pour the chicken, sauce, and all of the veggies in to a large bowl to mix. (If you are using a wok it should be large enough to hold all of this).

When mixed up, and the sauce is now glazing the veggies, you are ready to serve.

Put the stir-fry in a bowl and sprinkle on the green onions. You're ready to eat.

Optional: Many like rice with their Chinese food. I've been skipping the rice to cut down carbs, but this will taste great served on top of rice.

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EASY Chicken fajitas


Serves 4

3 chicken breast halves. Skin removed
1 14.5 oz can of diced tomatoes. You can get the ones with chili bits, or the garlic and onion ones; or just plain. Your choice.
2 tsp Mexican chili powder. This has a smokier flavor than regular but regular will do too.
1 tsp dried Oregano
1 Tbl ground Cumin
1 Tbl Italian spice mix
2 Tbl diced Cilantro
One red bell pepper sliced into strips
One yellow bell pepper sliced into strips
One small red onion peeled and cut into narrow rings
10 - 6" tortillas. You can use regular white flour tortillas or they make some really nice wheat, low-carb tortillas now.
One cup of sour cream
1 ripe avocado cut into chunks, or if you love avocado cut up 2
1 cup of shredded Mexican cheese

Cut the chicken breasts into 1" wide strips. Now you can grill them until they have grill stripes on them and are done or you can proceed with the recipe without cooking them. If you grill them, let them cool off before you go to the next step.

Put the chicken strips, tomatoes, seasonings, pepper strips, and onion rings all in a big bowl. Stir to mix it all up. Let this marinate for 30 minutes in your refrigerator or up to 2 hours.

When you take this out you are going to cook the whole mess in a large sauté pan. It's sort of like you are going to stew it because you are pouring it all in the pan including the liquid. Put the heat on medium high and cook until the chicken is no longer pink inside (cut one open to see). This will only take about 5 - 7 minutes. (If the chicken has been grilled your only goal is to get all of the veggies and chicken hot).

When ready to serve, heat your tortillas by wrapping them in paper towels and heating them in your microwave. You can heat them in a covered pan in the oven too. You don't want them to dry out. This only takes about a minute in the microwave or 5 minutes in your oven set at 350 degrees.

When the tortillas are warm put the whole mess of chicken strips, tomatoes etc. in a large bowl in the middle of your serving area. Let your diners take a warm tortilla, put in a spoonful of chicken mixture and top it as they please with sour cream, avocado and cheese. Then roll it up to eat it. So what if some of it squishes out the sides? This is fun, messy food.

There's more than one tortilla per person so they can go back for a second one, at least.

I serve this with spiced pinto beans on the side. You can also add corn on the cob or Mexican corn from the can, heated. Add some chips and salsa and you have a meal. Even a simple salad on the side can round out this dish too.

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Kabobs with Thai Sauce and Grilled Pineapple

Serves 12 (Can be doubled for a larger crowd or cut in half for a smaller one.)

12 chicken kabobs from your butcher (That's the easiest way, but you can make them yourself using chicken breast chunks, red and green peppers sliced into hunks and red onion slices. Thread on skewers. You can even change the veggies and switch the meat to beef or shrimp if you like.)

Olive oil spray
Butter spray
12 wedges of fresh pineapple (You can get these already prepared in the fruit section, or make your own wedges by coring, peeling and cutting fresh pineapple. If necessary, you can use rings from the can.)

Prepare Thai Sauce (recipe below).

To prepare the kabobs, spray them with olive oil. Preheat the grill for 10 to 15 minutes so the grill is ready and hot when you begin to cook.

To prepare the pineapple for grilling, spray it lightly with butter spray--just enough butter spray to keep it from sticking to the grill. Make sure the grill is brushed very clean. You don't want your pineapple to taste like last week's bratwurst!

Put the kabobs on one side of the grill and the pineapple on the other. Close the lid and cook on Medium for 5 minutes. Turn over. If the grill is too hot, the chicken will cook faster and the pineapple might burn, so keep an eye out. You are getting grill marks on your food, but the intention is to really roast it on the grill, not to have a flaming mess. Turn both over and cook 2 to 3 minutes longer.

Check the chicken for doneness by testing one kabob. Cut open the chicken at the fattest part and make sure it's no longer pink. If necessary, cook a bit more. The pineapple should have grill marks on both sides and be warm. Remove the pineapple to a platter. The pineapple can be served warm or room temperature so, if the chicken is not ready, the pineapple won't mind waiting.

When the kabobs are cooked, put them on a platter or the plates and spoon on the sauce. Most people would baste them with the sauce while grilling, but this can also cause a barbecuing flaming mess, so just wait until the chicken kabobs are cooked. You'll be much happier with this simpler version. Serve the pineapple on the side.

Thai Sauce for 12

3 jars sweet and sour sauce (2-1/2 to 3 cups total)
6 Tbl snipped fresh basil (This is big in Thai cooking.)
5 tsp wasabi powder (Check out your gourmet stores for this, or go to the sushi counter and get fresh wasabi.)
5 tsp minced garlic (Jar or fresh garlic will both work.)

Mix all ingredients in a bowl. This can be made 24 hours ahead to make your party even easier! Cover and chill.

Enjoy!

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CAESAR CHICKEN PIZZA

Makes 4 pizzas, each about 8 inches

Whole Wheat Pizza Dough (recipe follows)

1/2 cup Caesar Vinaigrette (recipe follows)

1 pound cooked chicken meat, cut into bite-sized cubes

1 tablespoon minced jalapeño chili, or to taste

2 tablespoons fresh lime juice

1 garlic clove, minced

Semolina flour, for rolling out pizzas

2 tablespoons extra-virgin olive oil

1/4 cup sun-dried tomatoes, cut into strips

2 cups shredded mozzarella

2 cups shredded Fontina

2 teaspoons each chopped fresh oregano and thyme leaves

2 tablespoons grated Parmesan

10 ounces romaine lettuce hearts, cut crosswise into strips

Salt

Freshly ground black pepper

1 small block Parmesan

The morning or night before, make the pizza dough.

About 30 minutes ahead, place a pizza stone on the oven's middle rack. Preheat the oven to 500 degrees F. Make the vinaigrette.

In a mixing bowl, toss the chicken with jalapeño to taste, lime juice and garlic. Set aside.

On a semolina-sprinkled work surface, stretch the dough into 8-inch circles. Brush with oil. Divide the tomatoes among the pizzas; then equally distribute cheeses, herbs, chicken and grated Parmesan.

With a pizza peel or rimless baking sheet, transfer a pizza to the stone; repeat with as many more as fit comfortably. Bake until nicely browned, 10 to 12 minutes. Repeat with any remaining pizzas.

When the pizzas are done, use the peel or baking sheet to transfer them to a cutting board. Toss the lettuce with vinaigrette, seasoning lightly with salt and pepper. Distribute salad over each pizza. Top with Parmesan shavings, cut with a cheese shaver or swivel-bladed peeler.

Using a large knife or pizza wheel, cut each pizza into 6 wedges. Serve immediately.

WHOLE WHEAT PIZZA DOUGH

Makes enough for 4 pizzas

1 packet yeast

1/4 cup warm water

1 tablespoon honey

3-3/4 cups whole wheat flour

1 cup cool water

1 tablespoon extra-virgin olive oil

Pinch salt

In a small bowl, dissolve the yeast in the warm water. Add the honey and leave until foamy, about 5 minutes.

Put the flour in a food processor with the stainless-steel blade. In a measuring cup, combine the cool water, olive oil and salt. With the motor running, pour in the water-oil and yeast mixtures. Process until a dough ball forms.

Transfer to an oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled. Punch down, then knead on a lightly floured surface for 1 minute.

Divide into 4 portions and, on the floured surface, roll into tight balls. Place on a lightly oiled tray, cover with a damp towel, and refrigerate several hours or overnight.

CAESAR VINAIGRETTE

Makes about 2 cups

1 egg, at room temperature

3 tablespoons lemon juice

1 tablespoon Dijon mustard

1 tablespoon minced garlic

1/2 teaspoon Worcestershire sauce

1/4 teaspoon red pepper flakes

2 anchovy fillets

Scant 1 cup peanut oil

1/3 cup extra-virgin olive oil

1/4 cup grated Parmesan cheese

Salt

Freshly ground black pepper

Break the egg into a food processor fitted with the stainless-steel blade. Add the lemon juice, mustard, garlic, Worcestershire sauce, red pepper and anchovies; pulse until thoroughly blended. With the machine running, slowly drizzle in the oils until a smooth emulsion forms.

Transfer to a bowl. Stir in the Parmesan and season to taste with salt and pepper. Cover and refrigerate, whisking before use.

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Honey Roasted Chicken by Cat Cora
(Serves 4)

The honey is brushed onto the chicken during the last 10 minutes of roasting and it gives just a hint of sweetness to the skin.

Whole chicken, about 2 1/2 to 3 pounds
Butter
Salt
Honey

1. Preheat the oven to 400 degrees F.

2. Rinse the chicken and pat it dry with paper towels. Place the chicken on a rack in a roasting pan.

3. Melt a half of a stick of butter in a small saucepan. Drizzle the butter over the chicken a little bit at a time, rubbing and turning the chicken so it's evenly coated on every side. (Go easy on the butter because you'll use any butter that remains in the saucepan. And don't put the pan in the sink because you'll reuse it to melt the honey.) Sprinkle salt over the bird but don't use more than 1 or 2 teaspoons.

4. Roast the chicken for 20 minutes, and then flip the bird and roast for another 10 minutes.

5. Meanwhile, pour honey into the saucepan and heat over low heat until thin enough to drizzle over the chicken. With a pastry brush, or even a clean sheet of paper towel, brush the honey over the bird. Roast for another 10 to 15 minutes. If you want to use a meat thermometer, insert it into the thigh at the widest part but don't allow the tip to touch the bone in the thigh. The bird is done when meat is 170 degrees F.

6. Pull the bird from the oven and let it rest for 10 to 15 minutes before carving.