Teriyaki Chicken and Rice

 Ingredients

Sauce

    1/4 cup Soy Sauce

    1/4 cup Wine

    1/4 cup Sugar

    1/4 tsp Ground ginger

    1 Clove Minced Garlic

    1/4 cup of water

Thinkener

    2 tsp Corn Flour

    2 Tbsp water

1 lb chicken thighs or breast

2 cups cooked rice. 

Instructions

1) Start rice per the package

2) Mix all of the sauce ingredients into one bowl and the thinkener ingredients into a seperate bowl

3) Cut the chicken into 1 inch cubes and pan fry chicken 3-5 minutes per side until done

3) Add sauce to the cooked chicken and simmer for 3 additional minutes

4) Remove chicken to a bowl

5) Add the thickener in two parts until fully mixed with sauce, cook on medium for 3-5 minutes until thickened. 

6) Add cooked rice to bowl and then chicken and sauce. 

Chicken Gnocchi Soup

Ingredients

1/2 stick butter (see note 1)

1 tablespoon extra virgin olive oil
1 finely diced onion
1/2 cup diced celery
2 garlic cloves
1/4 cup flour (see note 3)
1 quart half and half (see note 2)
28 ounces chicken broth
Salt
1/4 tsp nutmeg (optional)
1 tsp Italian seasoning
1 cup finely shredded carrots
1 cup chopped fresh spinach leaves
1 cup (2 chicken breasts) diced cooked chicken breast
1 (16 oz) package of ready to use gnocchi

Instructions.

Boil the chicken breast for 8 minutes then cool shred when cool.

Melt the butter into the oil in a large saucepan over medium heat. Add the onion, celery, and garlic and cook, stirring occasionally until the onion becomes translucent. Whisk in the flour and cook for about 1 minute. Whisk in the half-and-half. Simmer until thickened. Whisk in the chicken broth. Simmer until thickened again. Stir in 1/2 teaspoon salt, the thyme, parsley, nutmeg (if using), carrots, spinach, chicken, and gnocchi. Simmer until the soup is heated through. Before serving, season with additional salt, if necessary.

1. For diary free option use Earth Balance made from Olive Oil. 
2. For daily free option soak 1 cup raw cashews in water over night then drain in morning. Add 3 cups fresh water and blend until uniform.  
3. for Gluten free use rice flour or other suitable flour mixture.

Creamy Chicken and Rice

Ingredients

• 1 tablespoon vegetable oil
• 1 1/4 pounds skinless, boneless chicken breast halves
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
• 1 1/2 cups water
• 1/2 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 1 cup uncooked regular long-grain white rice
• 2 cups frozen mixed vegetables
• 1/2 cup shredded Cheddar cheese

Directions

1. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
2. Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes, stirring once halfway through the cooking time.
3. Stir in the vegetables. Return the chicken to the skillet. Sprinkle with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Chicken Cantanzaro Style

This mostly boneless chicken goes great with roasted or boiled red potatoes
INGREDIENTS
1 whole chicken
1/2 cup bread crumbs
Parsley
1 tsp salt
1/2 tsp pepper
1/2 cup capers
1/2 tsp cinnamon
1/2 tsp nutmeg
6 oz Cipolline Onions
Lemon rind
Olive oil
1/2 cup vinegar

INSTRUCTIONS
1. Remove backbone, ribs and wishbone from chicken so you end up with a butterflied chicken.
2. Make the stuffing with bread crumbs, parsley, salt, pepper, cinnamon nutmeg.  Toss with enough olive oil to wet crumbs but not make them clumpy.
3. Loosen skin on chicken and place the stuffing under the skin.  Rub the last bit on outside of skin.
4. Place chicken in large pot with olive oil breast side down on med-high (5) and roast for 5 minutes. Turn chicken and reduce heat to low (2). Add Onions around the chicken. Cover and let cook for 1 hour.
5. Add capers, lemon rind, and vinegar to pan and let sit a few minutes.

Chicken Cordon Bleu

This has always been one of my favorite things.  It's really easy and yet I never seem to remember to make it. 

Ingredients

• 4 skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 6 slices Swiss cheese
• 4 slices cooked ham
• 1/2 cup seasoned bread crumbs

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11 inch baking dish with nonstick cooking spray.
2. Pound chicken breasts to 1/4 inch thickness.
3. Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 cheese slice and 1 ham slice on top of each breast. Roll up each breast, and secure with a toothpick. Place in baking dish, and sprinkle chicken evenly with bread crumbs.
4. Bake for 30 to 35 minutes, or until chicken is no longer pink. Remove from oven, and place 1/2 cheese slice on top of each breast. Return to oven for 3 to 5 minutes, or until cheese has melted. Remove toothpicks, and serve immediately.

Nutritional Information 

Amount Per Serving  Calories: 419 | Total Fat: 19.4g | Cholesterol: 124mg

Lemon Garlic Grilled Chicken

This was a real simple way to use some of the lemons from out lemon tree.


Ingredients

• 1/4 cup fresh lemon juice
• 1/4 cup finely chopped fresh oregano
• 2 tablespoons minced garlic
• 2 tablespoons kosher salt
• 2 teaspoons black pepper
• 1/3 cup olive oil
• 4 boneless skinless chicken breasts
• 2 lemons, cut crosswise into 1/3-inch-thick slices

Process

Preheat the grill to 350. Plan on cooking the chicken away from the burner.

Whisk together lemon juice, oregano, garlic, 1/2 tablespoon salt, and 1/2 teaspoon pepper in a large bowl and add oil in a slow stream, whisking. Divide in half.

Coat the chicken breasts with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper.

Place the chicken breasts on aluminum foil large enough to wrap two breasts in a closed pouch. 

Coat the chicken breasts with 1/2 of the lemon juice and oil mixture. 

Close the pounce and place on the grill away from the heat. Let cook for 20 minutes then open the ouch and place the chicken over the heat for 10 minutes to a side to get nice grill marks on the chicken.  During the last 5 minutes grill the lemon slices two to three minutes per side.

When removed from the grill dip into the other 1/2 of the lemon oil mixture. Garish chicken with lemon slices when plating.

Serve.

Chicken Normandy

This is a wonderful creamy chicken recipe that goes great with red potatos or rice.

Ingredients

4 tbsp butter

2 apples cored and sliced (do not need to peel)

flour for dredging

4 whole chicken legs (with thighs)

Salt

1 large onion, peeled, sliced and cut into wedges

1/2 cup brandy

2 cups apple cider (the cloudy type)

1 tsp dried thyme

1/2 cup cream.

Method

1) Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

2) preheat the oven to 375. Heat 2 tbsp of butter in a large, oven proof saute pan over medium heat. Add the apple slices and saute until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. set aside on paper towels to drain.

3) Dredge the chicken in flour and place the pieces in the saute pain, skin side down. Add the remaining 2 tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

4) Add the onions and increase the heat to medium-high. Spread the onion slices out in a even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Saute the onions, stirring occasionally, until they just begin to brown, about 5-8 minutes.

5) Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it is reduced by about half. Add the cider and bring to a boil.

6) Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider brandy mixture. Place in the oven and cook, uncovered for 30 minutes.

7) Remove the pan from the oven. Remove the chicken pieces from the pan and set aside. Place the pan back on the stovetop burner on high heat. Add the apples and boil down the sauce by half.

8) When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.

To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

Chicken Enchiladas

Recipe courtesy Tyler Florence

Prep Time:1 hr 0 minInactive Prep Time:--Cook Time:15 min
Level:
Intermediate
Serves:
16 enchiladas, 8 servings

Ingredients
3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
3 canned whole green chiles, seeded and coarsely chopped
2 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 45 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Grilled Stuffed Chicken Breast

Petti di pollo ripieni cotti alla brace (fancy word for stuffed chicken).

1 head of garlic, cloves seperated

1 small bunch fresh rosemary sprigs

6 tablespoons extra-virgin olive oil + more if needed

4 ounces smoked mozzarella cheese, shredded

1/2 cup fresh ricotta cheese

1/4 cup thinly sliced basil leaves

1/4 cup chopped roasted red pepper (from jar ok)

4 (8 ounce) boneless, skinless chicken breasts

salt and pepper

Heat oven to 375. Combine garlic cloves and 2 short rosemary sprigs in a small oven safe frying pan; cover with oil. Bake until garlic cloves are tender and lightly golden about 35-40 minutes.

Meanwhile stir together Mozzarella cheese, ricotta, roasted pepper and basil in a medium bowl. Using a small sharp knife and working with 1 chicken breast at a time, cut a 2 inch pocket into 1 side of the chicken breast. Divide cheese mixture among chicken pockets. Press edges to seal. Season with salt and pepper.

Brush grill pan with oil and heat over medium-high (4) heat. Grill chicken until golden on both sides, about 12 minutes total. Transfer chicken to a baking dish and bake until coooked through, 8-10 minutes.

Let chicken stand 5 minutes, then transfer to a serving dish. Remove the garlic oil from the oven. Garnish chicken with baked garlic cloves, and baked and fresh rosemary sprigs. Serve with garlic oil for drizzling.

(from La Cucina Italiana, Oct 2009)

Crostini di fegatini (Chicken liver crostini)

These recipes are compliments of Costanza Belloni-Filippe of Villa Il Paradisino, Florence, Italy

Preparation and cooking time: 1 hr

Ingredients for 6 servings

300gm (.75lbs) chicken/duck or rabbit livers

2 big red onions

5 tbsp extra virgin olive oil

1 tbsp capers in vinegar

2 cloves garlic

2 anchovy fillets

3 sage leaves

2 bay leaves

1/3 cup Marsala wine or cognac

500gm (1 lb) of country bread (cut about 1 cm 1/2 inch thick)

salt

Clean and cut the onion into rings. Clean, wash and chop the livers. In a sauce pan saute the livers and the onions with the olive oil, the bay leaves and the sage, until they are very brown. They need to start sticking (about 15 minutes). Add the garlic and the wine and cook for another 20 minutes, stirring continuously; they should cook without adding wate4r so reduce the heat if they dry out too much.

Remove from the heat and put the livers into an electric mixer, together with capers, anchovies, and chop until very fine. At the end, if you like more liquid add 2 tbsp more of olive oil, or a little bit of marsala, or a tbsp of milted butter in a little bit of water.

Slice the bread and spread some of the mixture on each slice.

Chicken and Asparagus Skillet Supper

Sorry no picture on this one. The orginal recipe stated 320cal per serving, 8 points, but I have modified it slightly it was originally for chicken thighs. The cooking liquid is a surprisingly deep brown in color and very tasty. It makes a great sauce on this dish.

Ingredients
4 skinless, boneless chicken breasts
5 slices of bacon, coarsely chopped
3/4 cup chicken broth
1 lb asparagus spears, trimmed
2-3 zucchini, or crookneck squash cut into 1/2 strips
1/2 yellow onion cut in strips

Preparation

Sprinkle the chicken with salt and pepper. In 12 inch skillet cook chicken and bacon over medium high heat until browned on both sides. Add the onion in the last 3-4 minutes. Carefully add the broth; cover and cook 3-5 minutes more or until chicken is tender and no longer pink.

Meanwhile in microwave safe 2 quart dish combine asparagus, squash, and 2 Tbsp of water. Sprinkle salt and pepper. cover with vented plastic wrap. Cook on 100% power 5-7 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates, Drizzle cooking liquid; top with chicken, bacon and onions.

Chicken Thighs with Pear and Leek Sauce

This is another recipe from Eatingwell.com. Like the last one in was about 30 minutes and very tasty. I don't get a lot of greens in my food so the leek and pear was really a great sauce.

1 large leek, white and light green parts only, thinly sliced (1/8-1/4")
4 tsp extra-virgin olive oil divided.
6 boneless, skinless chicken thighs about 1 1/2lbs
3/4 tsp salt divided
1/2 tsp freshly ground pepper
1 large firm ripe pear, peeled and diced
3/4 cup chicken broth, divided
2 tsp cornstarch
2 tbsp current jelly
1/4 cup chopped walnuts, toasted.

1. Place sliced leek in colander; rinse and drain well.

2. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Season chicken with 1/4 tsp salt and 1/4 tsp pepper and cook until golden brown and no longer pink in the center, 5-6 minutes per side. Transfer to a plate and tent with foil to keep warm.

3. Reduce heat to medium and add the remaining 2 tsp oil to the pan. Add the leek and cook, stirring, until beginning to brown and soften, about 2 minutes. Add pear and 1/4 cup broth; simmer until the pear is soft and the broth is evaporated, about 2 minutes.

4. Meanwhile, whisk the remaining 1/2 cup broth and cornstarch in a small bowl. Add current jelly to the pan and cook, stirring until melted. Stir in the cornstarch mixture, the remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, stirring, and cook until thickened, about 1 minute. Return the chicken and any accumulated juices to the pan and turn to coat with sauce. Serve sprinkled with walnuts

Tequila-glazed Chicken With Jalapeno

Bon Appétit | August 2007 Why you'll make it: Because it's that one easy, really delicious recipe for barbecued chicken that every cook needs. Grilling bone-in chicken takes a bit more time than boneless, but the flavor payoff is worth it. Stay close to the grill and flip the pieces every six to eight minutes. Rub spices on the chicken at least six hours ahead. Makes 4 servings.

Molly Stevens

Ingredients
1 1/2 tablespoons whole coriander seeds, coarsely ground in spice mill or mortar with pestle
1 3/4 teaspoons coarse kosher salt
1/2 teaspoon dried crushed red pepper
1 (3 1/2- to 4-pound) cut-up (best of fryer) chicken
1/3 cup orange juice or pineapple juice
1/4 cup gold or silver tequila
2 tablespoons (packed) golden brown sugar
2 tablespoons honey
1 to 2 red jalapeño chiles with seeds, finely chopped
1 shallot, minced

Directions

Mix coriander, salt, and red pepper. Sprinkle mixture all over chicken. Arrange chicken, skin side up, on baking sheet; cover and chill at least 6 hours or overnight.

Combine orange juice, tequila, brown sugar, honey, 1 jalapeño, and shallot in small saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat to medium-low; simmer until mixture thickens slightly, about 10 minutes. Add 1 more jalapeño if more heat is desired. Cool glaze. Transfer 3 tablespoons glaze to small bowl and set aside for serving.

Spray grill with nonstick spray. Prepare barbecue (medium heat). Arrange chicken, skin side up, on grill. Grill 15 minutes, turning occasionally. Brush chicken with glaze in saucepan. Turn chicken over; brush with glaze. Grill until juices run clear when pierced with fork or until instant-read thermometer inserted into chicken registers 170°F, turning and brushing occasionally with glaze, about 10 minutes longer. Transfer to platter. Spoon reserved glaze over.