Green-Curry Chicken Potpie

Ingredients

For The Curry Paste (Makes 1 Cup)
1/2 cup chopped lemongrass (from 2 stalks)
1/2 cup fresh cilantro
1/4 cup chopped garlic (about 8 cloves)
1/4 cup chopped scallions (about 2)
3 serrano chiles, thinly sliced
2 tablespoons chopped peeled fresh ginger
1 tablespoon finely grated lime zest, plus 2 tablespoons fresh lime juice (from 2 limes)
1 tablespoon coriander seeds, toasted and ground
2 teaspoons cumin seeds, toasted and ground
1 teaspoon whole black peppercorns, toasted and ground
Coarse salt for the curry sauce
1 cup spinach, rinsed well and dried
1 cup unsweetened coconut milk, preferably Thai Kitchen (thaikitchen.com)

For The Filling
1 teaspoon all-purpose flour
1 zucchini, quartered lengthwise and cut into 1-inch pieces
1 1/2 pounds boneless, skinless chicken breast and thighs, cut into 1-inch cubes
Coarse salt and freshly ground pepper

For The Topping
6 sheets (9 by 14 inches) frozen phyllo dough, thawed (from one 1-pound package)
Melted unsalted butter, for brushing
Coarse salt
Garnish: basil leaves

Directions
1. Make the curry paste: Puree lemongrass, cilantro, garlic, scallions, chiles, ginger, lime zest and juice, coriander, cumin, peppercorns, and 1 teaspoon salt in a food processor until smooth.

Coconut Chicken with Sweet Chili Dipping Sauce

Ingredients
2 lbs. boneless, skinless chicken breasts
2 large eggs
1/4 cup coconut milk (optional)
1/2 cup all purpose flour
1 cup panko bread crumbs
1 cup shredded coconut
1/2 tsp salt
1/2 cup vegetable oil, divided
1 cup sweet chili sauce

Directions
1. Cut off any extra fat globules from your chicken breasts. Cut each breast into 6 strips, diagonally to prevent the end strips from being really short. See photos below.

Crock Pot Teriyaki Chicken

Ingredients
12 boneless skinless chicken thighs (about 3 pounds)
3/4 cup sugar
3/4 cup low-sodium soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Directions
1. Place chicken in a 4 qt. slow cooker.

2. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.

Chicken Salad Stuffed Tomatoes

Yield: 6 Servings

 

Ingredients

 

6 large tomatoes
2 cup chicken, cooked and cubed
1/2 cup minced red bell pepper
1/2 cup corn, drained
1 1/2 tablespoon minced red onion
1/4 cup plus 2 tablespoons olive oil
1/4 cup fresh lemon juice
1 tablespoon chopped fresh Italian flat leaf parsley
1 tablespoon Dijon mustard
1 tablespoon mayonnaise
1 teaspoon ground black pepper
1/2 teaspoon salt
Leaf lettuce or spinach leaves

 

 

 

 

 

 

Directions

 

1. Cut 1/2 inch off top of each tomato. Scoop out pulp from tomatoes. Turn tomatoes upside down on paper towels to drain.

 

2. In a medium bowl, combine chicken, bell pepper, corn, and onion.
In a small bowl, whisk together olive oil and next 6 ingredients. Pour over chicken, tossing gently to coat.

 

3. Line tomatoes with leaf lettuce or spinach leaves. Spoon chicken salad evenly in the tomatoes. Refrigerate or serve immediately.

 

 

 

 

Creamy Lemon Rosemary Pasta with Chicken, Asparagus & Spinach

Ingredients

 

12 oz. pasta (I used mostacolli)
3 Tbsp. olive oil
1 Tbsp. fresh rosemary, finely chopped
2 boneless, skinless chicken breasts, pounded to even thickness
1 bunch (about 1 lb.) fresh asparagus, ends trimmed and cut into bite-sized pieces
3 cloves garlic, minced
1 tsp. lemon zest
1 tsp. lemon juice
2/3 cup (about 1 carton) Greek yogurt, plain
1/3 cup grated Parmesan cheese
2 cups fresh baby spinach
optional garnish: extra shredded Parmesan and/or chopped fresh parsley

 

 

 

 

 

 

Directions

 

1. Prepare pasta al dente according to package instructions. (I would add the pasta to the boiling water around the time you begin cooking the asparagus.)

 

 

2. Heat 2 Tbsp. oil in a large skillet over medium-high heat. (You will know that it is ready when the oil is shimmering, or it sizzles when you place a drop of water in the oil.) Season both sides of the chicken with a pinch of salt and freshly-cracked black pepper. Add the chicken to the skillet and cook for 3-4 minutes on each side, or until the chicken is fully cooked and the juices run clear. Remove chicken and set aside. Wait a few minutes, then slice the chicken into thin strips.

 

 

3. In the same skillet, add the remaining tablespoon of olive oil. Add asparagus, garlic, lemon juice and zest, and rosemary and saute for 4-5 minutes until the asparagus is cooked but still slightly crisp. Remove skillet from heat. Stir in Greek yogurt, Parmesan cheese, and baby spinach.

 

 

4. Once the pasta is finished cooking, drain the pasta but reserve 1/4 cup pasta water. Toss together the pasta, creamy vegetable mixture and the chicken. Add some of the reserved pasta water if needed to thin the sauce. Serve immediately, garnished with extra Parmesan and/or chopped fresh parsley.

 

 

 

 

Chicken Enchiladas

Ingredients

 

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

 

 

 

 

 

 

Directions

 

1. Preheat oven to 350 degrees F (175 degrees C).

 

 

2. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

 

 

3. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

 

 

 

 

Spicy Chicken Tortilla Roll-Ups

Ingredients

 

1.5 lbs boneless, skinless chicken breasts
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or monterey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry’s)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas

 

 

 

 

 

 

Directions

 

1. Season the chicken breasts with salt, half of the cumin, and 1 tsp of the chili powder.

 

2. Add chicken to a skillet and add about 1 cup of water. Cover and cook on med-high heat until cooked through. Add more water if necessary. Once the chicken is cooked, cool slightly and shred with 2 forks.

 

 

3. In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.

 

4. Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.

 

 

 

 

Chicken Fried Steak

Ingredients

4 (1/2 pound) beef cube steaks
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon black pepper
3/4 teaspoon salt
1 1/2 cups buttermilk
1 egg
1 tablespoon hot pepper sauce
2 cloves garlic, minced
3 cups vegetable shortening for deep frying
1/4 cup all-purpose flour
4 cups milk
kosher salt and ground black pepper to taste

 

Directions

1. Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.

2. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain.

3. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

4. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.

 

 

 

 

Honey Sauced Chicken

See More Chicken Recipes

 

Yield: 2 servings

 

Ingredients

 

 

3/4 pound chicken (of your choice)
1/2 tsp. salt
1/4 tsp. black pepper
1/2 cup honey
1/4 cup soy sauce
1/8 cup chopped onion (or 1/16 cup onion flakes)
1/8 cup ketchup
1 Tbs. vegetable oil
1 clove garlic, minced
1/4 tsp. red pepper flakes

 

 

 

 

 

 

Directions

 

1. Season both sides of chicken with salt and pepper, put into crock pot. In a small bowl, combine honey, soy sauce, onion, ketchup, oil, garlic and pepper flakes.

 

 

2. Pour over chicken. Cook on low for 3 hours or on high 1 1/2 hours. Chicken into bite size pieces, then return to pot and toss with sauce. Serve over rice or noodles.

 

 

3. To bake chicken as a 30 minute meal:
Dice chicken and season both sides with salt and pepper, place in 8×8 pan. Pour sauce over chicken and bake at 350 for 20 minutes, stirring after 10 minutes.

 

 

 

 

Honey Sesame Chicken

See More Chicken Recipes

 

Ingredients

 

1 lb. boneless, skinless chicken thighs, about 5

Salt and pepper

1 cup of honey

1/2 cup of low sodium soy sauce

1/4 cup ketchup

2 tbsp. vegetable oil

2 cloves of garlic, minced

1/2 cup diced onion

1/4 tsp. red pepper flakes

Cornstarch

Sesame seeds

 

 

 

 

 

 

Directions

 

1. Place the chicken thighs in the crockpot insert and sprinkle salt and pepper on both sides.

 

 

2. In a medium sized bowl, combine honey, soy sauce, ketchup, oil, garlic, onion, and red pepper flakes. Stir to combine well. Pour over the chicken in the crockpot.

 

 

3. Cook on low for 3-4 hours or high for 1 1/2-2 1/2 hours.

 

 

4. When done, remove chicken from stock pot and cut into chunks. Prior to putting the chicken back in the stockpot, combine some cornstarch in water and whisk it into the crockpot to thicken up the sauce a bit. Throw the chicken back in and stir around to recoat the chicken in the sauce.

 

 

5. Serve hot over a bed of white rice (optional) and sprinkle some sesame seeds on top.

 

 

 

 

Tuscan Lemon Chicken

See More Chicken Recipes

 

Ingredients

 

1 3 ½-pound chicken, flattened
Kosher salt
1/3 cup good olive oil
2 teaspoons grated lemon zest (2 lemons)
1/3 cup freshly squeezed lemon juice
1 tablespoon minced garlic (3 cloves)
1 tablespoon minced fresh rosemary leaves
Freshly ground black pepper
1 lemon, halved

 

 

 

 

 

 

Directions

 

1. Sprinkle the chicken with 1 teaspoon salt on each side. Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 2 teaspoon pepper in a small measuring cup.

 

 

2. Place the chicken in a ceramic or glass dish just large enough to hold it flat. Pour the lemon marinade over the chicken, turning it in the dish. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Turn the chicken two or three times while marinating.

 

 

3. When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread most of the coals across half of the grill.

 

 

4. Place the chicken, skin side up, on the opposite side of the grill and place the dish you used for marinating on top of the chicken to weight it. Cook for 12 to 15 minutes, until the underside is golden brown.

 

 

5. Turn the chicken skin side down, weight again with the dish, and cook for another 12 to 15 minutes, until the skin is golden brown and the chicken is cooked through. Place the lemon halves on the cool side of the grill, cut side down for the last 10 minute of cooking.

 

 

6. Remove the chicken to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut in quarters, sprinkle with salt, and serve with the grilled lemon halves.

 

 

 

 

Bacon-Wrapped Lime-Chipotle Chicken Stuffed with Jalapeno Poppers

See More Chicken Recipes

 

Ingredients

 

1 – 1 1/2 pound package of boneless, skinless chicken breast
1 cup Saucy Mama’s Lime-Chipotle Marinade – or see marinade recipe below
6 – 8 jalapenos
4 oz. cream cheese, softened
1/4 cup chopped cilantro
6 – 8 slices bacon, sliced in half crosswise

 

 

Marinade:

3-4 chipotle peppers in adobo sauce
the juice of two limes
2 garlic cloves, chopped
3 tbsp Honey
3/4 cup Vegetable oil

 

 

 

 

 

 

Directions

 

1. Preheat oven to 375 F.

 

 

2. Place a chicken breast between two heavy-duty sheets of plastic wrap and pound to 1/8 inch thick. Place chicken in a resealable plastic bag with Saucy Mama’s Lime Chipotle Marinade; marinate for thirty minutes.

 

 

3. Meanwhile, roast jalapenos for ten minutes. Remove from oven, and when cool enough to handle, slice in half lengthwise and remove seeds. Combine cream cheese and cilantro; fill jalapeno halves with cream cheese mixture.

 

 

4. Slice chicken crosswise into pieces the same size as your jalapenos (or slightly smaller, as in photo above). Wrap jalapenos with chicken, seam side down. Wrap bacon around chicken, seam side on top, then spear with a toothpick to hold it all together. Place on a baking sheet.

 

 

5. Bake for 15 – 20 minutes, or until chicken is cooked through. Turn on the broiler the last few minutes to crisp the bacon, if desired. Remove from oven and remove toothpicks. Serve and enjoy!

 

 

 

 

You May Also Like 

Jalapeno Popper Chicken       Jalapeno Popper Stuffed Chicken 

 

 

 

Empire Roast Chicken

See More Chicken Recipes

 

Ingredients

 

For the chicken and marinade
• 1.4kg free-range chicken
• 1 heaped tablespoon each
finely grated garlic, fresh
ginger and fresh red chilli
• 1 heaped tablespoon
tomato purée
• 1 heaped teaspoon each of
ground coriander, turmeric,
garam masala and ground cumin
• 2 heaped teaspoons
natural yoghurt
• 2 lemons
• 2 level teaspoons sea salt

 

 

For the gravy
• 1 stick of cinnamon
• 3 small red onions, peeled
• 10 cloves
• 3 tablespoons each of
white wine vinegar and
Worcestershire sauce
• 3 level tablespoons plain flour
• 500ml organic chicken

 

 

 

 

 

 

Directions

 

1. Preheat the oven to 200°C/400°F/gas 6 and organize your shelves so the roasting tray can sit right at the bottom, the chicken can sit directly above it, right on the bars of the shelf, and the potatoes can go at the top. Halve any larger potatoes, then parboil them in a large pan of salted boiling water with a whole lemon for about 15 to 20 minutes, or until the potatoes are cooked through. Drain the potatoes then let them steam dry. Stab the lemon a few times with a sharp knife and put it right into the chicken’s cavity. Move the chicken to a plate.

 

 

2. Roughly chop the onions and add to the roasting tray along with the cinnamon stick, cloves, vinegar and Worcestershire sauce, then whisk in the flour. Pour in the stock or water, then place this right at the bottom of the oven. Place the chicken straight on to the bars of the middle shelf, above the roasting tray. Cook for 1 hour 20 minutes.

 

 

3. Put another sturdy roasting tray over a medium heat and add the olive oil, a knob of butter, the mustard and cumin seeds, garam masala and turmeric – work quickly because if the fat gets too hot the mustard seeds will pop everywhere. Halve a bulb of garlic and add it straight to the pan, with the sliced chilli and chopped tomatoes. Add your drained potatoes to the tray, mix everything together, then season well. Finely slice and scatter in the coriander stalks, and keep the leaves in a bowl of water for later. After the chicken has been in for 40 minutes, put the potatoes in.

 

 

4. Once the chicken is cooked, move it to a board and carefully peel off the dark charred bits to reveal perfect chicken underneath. Pass the gravy through a coarse sieve into a pan, whisking any sticky goodness from the pan as you go. Bring to the boil and either cook and thicken or thin down with water to your preference. Put it into a serving bowl and drizzle over a little yoghurt. Get your potatoes out of the oven and put them into a serving bowl, then serve the chicken on a board next to the sizzling roasties and hot gravy. Sprinkle the reserved coriander leaves over everything and serve with any condiments you like. Life doesn’t get much better.

 

 

 

 

Mexican Chicken

See More Chicken Recipes

 

Yield: 4 servings

 

 

Ingredients

 

1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste
1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped

 

 

 

 

 

 

Directions

 

1. Sprinkle the chicken on both sides with taco seasoning; grill or sauté.

 

 

2. Cut the chicken into cubes and place in a greased 8×8″ baking dish; season with salt to taste.

 

 

3. Add the enchilada sauce and toss to coat the chicken.

 

 

4. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.

 

 

 

 

Baked Chicken on the Grill

See More Chicken Recipes

 

Ingredients

 

2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up

 

 

 

 

 

 

Directions

 

1. Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat.

 

 

2. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.

 

 

 

 

Chicken and Mushroom Pasta Bake

See More Pasta Recipes

 

Ingredients

 
• 20g/a small handful of dried porcini mushrooms
• olive oil
• 4 chicken thighs, boned, skinned and cut into bite-sized pieces
• sea salt and freshly ground black pepper
• 2 cloves of garlic, peeled and finely sliced
• 350g/2 handfuls of mixed fresh mushrooms, cleaned and torn
• 200ml white wine
• 455g dried spaghetti
• 500ml double cream
• 200g Parmesan cheese, grated
• a sprig of fresh basil, leaves picked

 

 

 

 

 

 

Directions

 

1. Preheat the oven to 200ºC/400ºF/gas 6.

 

 

2. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz).

 

 

3. Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil.

 

 

4. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms.

 

 

5. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.

 

 

6. Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off.

 

 

7. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well.

 

 

8. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.

 

 

 

 

Slow Cooker Creamy Chicken and Wild Rice Soup

See More Soup Recipes

 

Ingredients

 

4 1/2 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts
1 package of Rice-a-Roni long grain and wild rice
1/2 tsp salt (plus more to taste)
1/2 tsp pepper
1/2 cup all purpose flour
1/2 cup butter
2 cups half and half (I used fat-free half and half)
1 cup grated carrots (I diced mine)
1 cup diced celery

 

 

 

 

 

 

Directions

 

1. Combine broth, water, carrots, celery, chicken and rice (along with seasoning packet) in a large slow cooker.

 

 

2. Cook on low for 6 hours or on high for 4 hours. Take out chicken and shred with two forks and then add back into slow cooker. In a small bowl combine salt, pepper, and flour.

 

 

3. In medium saucepan over medium heat, melt butter. Stir in flour mixture by tablespoon to form a roux.

 

 

4. Whisk in cream, a little at a time, until fully incorporated and smooth. Stir cream mixture into slow cooker and then let cook on low for 15 more minutes.

 

 

 

 

Country Style Barbecued Chicken

See More Chicken Recipes

 

Ingredients

 

1/2 cup chopped onions
1 cup ketchup
1/2 cup distilled white vinegar
1/4 cup brown sugar
1 tablespoon dry mustard
3/4 teaspoon salt
1/4 teaspoon pepper
6 skinless, boneless chicken breast halves

 

 

 

 

 

 

Directions

 

1. Mix the onions, ketchup, vinegar, brown sugar, dry mustard, salt, and pepper in a saucepan over medium heat. Cook 15 minutes, stirring occasionally.

 

 

2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.

 

 

3. Arrange chicken in the baking dish. Pour sauce over the chicken.

 

 

4. Bake 25 minutes in the preheated oven, or until chicken juices run clear.

 

 

 

 

Chicken Dhansak

See More Indian Recipes

 

Ingredients

 

1 cup mixed lentils – toor, masoor, urad and moong (1/4 cup each)
500 gms chicken pieces of your choice – boneless
10 black peppercorns
8 cloves
1″piece cinnamon
1/4 tsp grated nutmeg
1″ piece of mace
2 large bay leaves
1 star anise
3 dry red chillies
1 tbsp cumin seeds
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1 tsp sesame seeds
1 tsp turmeric powder
1 large bunch each of fresh coriander leaves and fenugreek leaves (approximately 150 gms/ 0.33 lbs each)
1/2 bunch mint leaves (approximately 75 gms/ 0.17 lbs)
1 tbsp tamarind paste
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsps vegetable/ canola/ sunflower cooking oil
1 litre chicken stock
Salt to taste

 

 

 

 

 

 

Directions

 

1. Wash the lentils well. Put them in a deep pan, add the chicken stock, salt to taste and a cup of water.

 

 

2. Boil till the lentils are soft. Add more water if required.

 

 

3. While the lentils are boiling. Heat a griddle or heavy-bottomed flat pan on a medium flame and dry roast all the spices (except the turmeric and nutmeg) till they begin to release their aroma. Remove from the fire, cool and then grind to a fine powder in a dry coffee or spice grinder. Mix in the turmeric and nutmeg and blend well. Keep aside.

 

 

4. When the lentils are cooked soft, whisk them to get a smooth soup-like consistency. Keep aside.

 

 

5. Heat the cooking oil in a pan on a medium flame and when hot, add the fresh coriander, fenugreek and mint leaves to it. Fry till soft. Remove from the fire and cool. Grind into a smooth paste in a food processor.

 

 

6. Heat a deep, heavy-bottomed pan on a medium flame and add the lentils, ginger, garlic and tamarind pastes and bring to a boil, stirring frequently to prevent sticking. The consistency should always be like a medium-thick soup. Add a cup of water, the spice powder and coriander-fenugreek-mint paste you made earlier, salt if required and the chicken pieces. Mix well.

 

 

7. Simmer and cook till chicken is done. Add more water to maintain consistency.

 

 

8. Serve Dhansak hot with Brown Rice and Kachumbar salad.

 

 

 

 

Marinated Chicken Salad

See More Chicken Salad Recipes

 

Ingredients

 

1 skinless, boneless chicken breast halves – cut into bite size pieces
2 tablespoons balsamic vinegar
1 teaspoon olive oil
1 tablespoon white sugar
1 tablespoon water
1 1/2 cups mixed salad greens
1 hard-cooked egg
6 large black olives
6 small green olives
2 radishes
3 slices crisp cooked bacon, crumbled

 

 

 

 

 

 

Directions

 

1. Mix together balsamic vinegar, olive oil, white sugar, and water. Combine marinade with chicken pieces in a plastic bag. Leave in bag for 1 hour.

 

 

2. Cook drained chicken in a skillet until done, about 10 minutes.

 

 

3. Assemble greens, egg, olives, radishes, and crumbled bacon on a dinner plate. Top with chicken.

 

 

 

 

Chicken Pesto Paninis


See More Panini Recipes

 

Ingredients

 

1 focaccia bread, quartered
1/2 cup prepared basil pesto
1 cup diced cooked chicken
1/2 cup diced green bell pepper
1/4 cup diced red onion
1 cup shredded Monterey Jack cheese

 

 

 

 

 

 

Directions

 

1. Preheat a panini grill.

 

 

2. Slice each quarter of focaccia bread in half horizontally. Spread each half with pesto. Layer bottom halves with equal amounts chicken, bell pepper, onion, and cheese. Top with remaining focaccia halves, forming 4 sandwiches.

 

 

3. Grill paninis 5 minutes in the preheated grill, or until focaccia bread is golden brown and cheese is melted.

 

 

 

 

Teriyaki Chicken Salad

See More Salad Recipes

 

Ingredients

 
4 skinless, boneless chicken breast halves
1 cup orange juice
1 cup soy sauce
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 lemon, juiced
3/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic
2 heads romaine lettuce
2 tomatoes, chopped
1/3 cup mozzarella cheese
1/4 cup grated Parmesan cheese

 

 

 

 

 

 

Directions

 

1. Marinate chicken in the orange juice, soy sauce and lemon-lime carbonated beverage for several hours or overnight.

 

 

2. Preheat grill to medium-high heat. Remove chicken from marinade and drain. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Remove, cool, and cut into strips.

 

 

3. Whisk together the lemon juice, vegetable oil, salt, pepper and garlic cloves. Allow garlic cloves to sit in dressing for a few hours and remove before pouring on the salad.

 

 

4. In a salad bowl, combine the lettuce, tomatoes, mozzarella, Parmesan and marinated chicken strips. Pour dressing over salad; toss and serve.

 

 

 

 

Corn and Chicken Chowder

See More Chowder Recipes

 

Ingredients

 
6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
6 slices bacon, chopped
8 scallions
3 medium potatoes (I use Idaho potatoes)
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 small can (4 ounces, I believe) chopped green chiles
2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
Salt and pepper, to taste
handful of grated cheddar, for garnish

 

 

 

 

 

 

Directions

 

1. In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

 

 

2. Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

 

 

3. Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

 

 

4. Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

 

 

5. Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

 

 

6. Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

 

 

 

 

Chicken Gyros

See More Wraps Recipes

 

Ingredients

 
Tzatziki sauce:
1 cup plain Greek yogurt
1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

 

 

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

 

 

To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

 

 

 

 

 

 

Directions

 

1. Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

 

 

2. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

 

 

3. To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

 

 

4. Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

 

 

 

Jalapeno Chicken Breasts

 

Yield: Makes 6 Servings

 

 

 

Ingredients

 
6 bone-in chicken breast halves, skinned
1 tablespoon chili powder
1/8 teaspoon salt
1/2 cup reduced-sodium chicken broth
2 tablespoons lemon juice
1/3 cup sliced pickled jalapeno chile pepper, drained
1 tablespoon cornstarch
1 tablespoon cold water
1 8 ounce package reduced-fat cream cheese,
softened and cut into cubes
2 slices turkey bacon, crisp-cooked,
drained, and crumbled (optional)

 

 

 

 

 

 

Directions

 

1. Sprinkle chicken with chili powder and salt. Arrange chicken, bone sides down, in a 4 1/2- to 6-quart slow cooker. Pour broth and lemon juice around chicken. Top with drained jalapeno pepper.

 

 

2. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.

 

 

3. Transfer chicken and jalapeno pepper to a serving platter, reserving cooking liquid. Cover chicken and keep warm.

 

 

4. If using low-heat setting, turn to high-heat setting. For sauce, in a small bowl, combine cornstarch and the water; stir into cooking liquid. Add cream cheese, whisking until combined. Cover and cook about 15 minutes more or until thickened. Serve chicken with sauce. If desired, sprinkle with bacon.

 

 

 

Chicken Soup

See More Chicken Soup Recipes

 

Ingredients

 
1 boneless chicken breast half, cooked and diced
2 cups water
2 carrots, chopped
1 zucchini, diced
1 clove garlic, minced
1/2 teaspoon chicken broth base

 

 

 

 

 

Directions

 

1. Put cooked chicken meat and water in a large pot and bring to a boil.

 

 

2. Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes.

 

 

3. Add the chicken broth and simmer for an additional 5 minutes. Serve.

 

 

Chicken & Broccoli Alfredo

See More Alfredo Pasta Recipes

 

Ingredients

 
1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli florets
2 tablespoons butter
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

 

 

 

 

 

Directions

 

1. Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of the cooking time. Drain the linguine mixture well in a colander.

 

 

2. Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until well browned and cooked through, stirring often.

 

 

3. Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet and cook until the mixture is hot and bubbling, stirring occasionally. Serve with additional Parmesan cheese.

 

 

 

 

 

Recipe Tips

 

1. Grilled Chicken & Broccoli Alfredo: Substitute grilled chicken breasts for the skinless, boneless chicken.

 

 

2. Shrimp & Broccoli Alfredo: Substitute 1 pound fresh extra large shrimp, shelled and deveined for the chicken. Cook as directed for the chicken above until the shrimp are cooked through.

 
3. Spanish-Inspired Tip: Reduce the chicken to 1/2 pound and omit the Parmesan cheese. Prepare as directed above. Stir 1/2 pound peeled cooked shrimp, 1/4 pound chorizo or ham, diced and 1 teaspoon paprika into the soup mixture.

 

 

4. Indian-Inspired Tip: Omit the Parmesan cheese. Substitute 3 cups cooked basmati rice and 3/4 cup cooked broccoli florets for the linguine and uncooked broccoli. Stir 1 teaspoon curry powder and 1/2 teaspoon ground cumin in the skillet with the chicken. Sprinkle with toasted slivered almonds, if desired.

 

 

5. Asian-Inspired Tip: Omit the Parmesan cheese. Substitute 1 package (6 ounces) rice noodles for the linguine. Prepare as directed above. Stir 1 tablespoon soy sauce, 2 cloves garlic, minced and 2 teaspoons minced fresh ginger root in the skillet and cook with the chicken

 

 

6. Easy Substitution: You can substitute spaghetti or fettuccine for the linguine in this recipe.

 
7. Serving Suggestion: Serve wth a mixed green salad topped with orange sections, walnut pieces and raspberry vinaigrette. For dessert serve almond biscotti.

 

 

8. Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you’re using larger chicken breasts they may require a little longer cooking time.

 

 

 

 

Tilapia Piccata


See More Tilapia Recipes

 

Ingredients

 

 

2 tilapia fillets (or other white fish fillets)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon butter
1 splash dry white wine
1/4 cup chicken stock
1/2 lemon (juice)
1/2 lemon (sliced)
2 tablespoons capers
2 small peperoncini peppers (sliced, optional)
1 tablespoon butter
1 tablespoon parsley (chopped)

 

 

 

 

 

 

Directions

 

1. Season the fish with salt and pepper.

 
2. Heat the oil and butter in a pan.

 
3. Add the fish and fry until golden brown on both sides, about 2-3 minutes per side and set aside.

 
4. Add the wine and deglaze the pan.

 
5. Add the chicken stock, lemon juice, lemon slices, capers and peperoncinis and simmer to reduce the liquids by half.

 
6. Stir in the butter and pour over the fish and garnish with fresh chopped parsley.

 

 

 

Craig’s Mystic Wings

See More Wings Recipes

 

Ingredients

 

 

1 (18 ounce) bottle honey teriyaki barbeque sauce
1/2 cup Worcestershire sauce
1/4 cup honey
3 dashes liquid smoke flavoring
1 1/2 tablespoons grated fresh ginger
6 cloves crushed garlic
8 habanero peppers, seeded and minced
4 green chile peppers, chopped
3 tablespoons finely grated raw horseradish
18 chicken wings, separated at joints, tips discarded

 

 

 

 

 

 

Directions

 

1. In a medium saucepan mix together barbeque sauce, Worcestershire sauce, honey, liquid smoke, ginger, garlic, habanero peppers, green chile peppers, and horseradish. Simmer 1 hour over low heat, stirring occasionally.

 
2. Place chicken wings in a large bowl, and coat with 3/4 of the sauce. Cover, and refrigerate for at least 6 hours.

 

3. Preheat grill for low heat.

 

4. Lightly oil grate. Discard marinade, and place chicken on the grill. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear. Transfer chicken to a slow cooker for serving, and stir in the remaining sauce. Set to the Low setting to keep chicken warm while serving.