Chicken Breasts Stuffed with Couscous
From Everyday Food magazine
1/2 cup couscous
coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- In a small saucepan, bring 3/4 cup water to a boil.
- Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes.
- Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
- Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
- In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.
Arroz con Pollo with Apples
From Real Simple magazine
2 large tart unpeeled apples, such as Granny Smith
8 boneless, skinless chicken thighs
1 teaspoon kosher salt
1 teaspoon black pepper
6 tablespoons olive oil
1 green pepper, coarsely chopped
1 yellow pepper, coarsely chopped
1 medium onion, diced
3 cloves garlic, minced
1 14 ½-ounce can diced tomatoes
1 tablespoon paprika
1/4 teaspoon red pepper flakes
1 cup long-grain converted rice
2 cups chicken broth
1/4 teaspoon fresh flat-leaf parsley, chopped
- Quarter, core, and slice the apples into ¼-inch-thick pieces; set aside.
- Season the chicken with the salt and black pepper. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook 4 minutes on each side or until golden brown. Remove the chicken and set aside, leaving the oil in the pan.
- Add the green pepper, yellow pepper, onion, and garlic. Stir well and cook over medium heat until the vegetables are tender, about 10 minutes.
- Add the tomatoes and apples to the pan. Cook 8 to 10 minutes more. Add the paprika and red pepper. Stir well and add the rice. Cook, stirring, for 2 minutes
- Add the chicken broth and bring to a boil over high heat. Reduce heat to medium-low, arrange the chicken on top of the rice mixture, and cover. Cook about 20 minutes or until the liquid is absorbed. Sprinkle with the parsley. Serve hot.
Beginner Chicken Lettuce Wraps
From Joanne Weir
2 tablespoons peanut oil
1 pound ground dark meat chicken
8 scallions, white and green parts, minced
2 teaspoons cornstarch
2/3 cup water chestnuts, chopped
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon oyster sauce
1 large head butter lettuce, leaves separated
- Warm the oil in a skillet or wok over medium-high heat.
- Add the chicken, scallions, and cornstarch and cook, stirring constantly, until the chicken is cooked and broken into pieces, 3 to 4 minutes.
- Add the water chestnuts, soy sauce, ginger, and oyster sauce and cook for 1 minute. Remove from the heat.
- To serve, take 1 lettuce leaf at a time and spoon a heaping tablespoon of the chicken mixture into the center. Wrap the lettuce around the filling. Serve.
Expert Chicken Lettuce Wraps
From Dallas News
1 tablespoon hoisin sauce
2 tablespoons plus 1 teaspoon light soy sauce (divided use)
3 tablespoons water
1 tablespoon plus 2 teaspoons dry sherry (divided use)
1 tablespoon cornstarch (divided use)
1 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 pound boneless skinless chicken breasts cut into ¼ -inch cubes
1/8 teaspoon pepper
2 tablespoons vegetable oil (divided use)
1 (8-ounce) can sliced water chestnuts, drained and chopped
2 stalks celery, chopped
1 cup chopped mushrooms
1 teaspoon grated fresh ginger
2 cloves garlic, minced
1 green onion, chopped
6 to 8 large leaves Boston leaf or iceberg lettuce
- For cooking sauce: blend together hoisin sauce, 2 tablespoons soy sauce, water, 1 tablespoon sherry, 2 teaspoons cornstarch, sesame oil and red pepper flakes. Set aside.
- For chicken and vegetables: combine chicken, 2 teaspoons sherry, 1 teaspoon soy sauce, 1 teaspoon cornstarch and pepper in a bowl; set aside.
- Be sure the rest of the ingredients are chopped and measured.
- Heat 1 tablespoon oil in large, nonstick skillet over medium-high heat. Add chicken and cook, stirring frequently, until fully cooked. Remove chicken from skillet, drain and set aside.
- Add remaining 1 tablespoon oil to skillet and add chopped water chestnuts, celery and mushrooms. Cook, stirring frequently, 2 minutes.
- Return chicken to skillet. Stir in ginger and garlic. Stir cooking sauce ingredients again, then pour over chicken and vegetables. Cook, stirring constantly, 1 to 2 minutes or until sauce is thickened and chicken and vegetables are evenly coated. Remove from heat. Stir in green onion.
- Divide mixture among lettuce leaves and roll each like a burrito.
Makes 6 to 8 appetizer servings.
Gingery Chicken Satay with Peanut Sauce
From Food and Wine magazine
4 large shallots
4 large garlic cloves
2 stalks of lemongrass, bottom 6 inches only, outer leaves peeled, inner stalk cut into 1-inch pieces
2 serrano or jalapeño chiles, stemmed and seeded
2 tablespoons minced fresh ginger
1 tablespoon soy sauce
1 teaspoon ground coriander
1 teaspoon freshly ground pepper
3 tablespoons light brown sugar
2 tablespoon Asian fish sauce
2 pounds skinless, boneless chicken breasts, sliced lengthwise 1 inch thick
3 tablespoons vegetable oil
1 cup unsweetened coconut milk
1/2 cup smooth peanut butter
2 tablespoons fresh lime juice
2 tablespoons chopped cilantro
- Light a grill.
- In a mini food processor, combine the shallots, garlic, lemongrass, chiles, ginger, soy sauce, coriander and ground pepper. Add 2 tablespoons of the brown sugar and 1 tablespoon of the fish sauce and process to a fine paste. Transfer half of the seasoning paste to a large bowl. Add the chicken and toss to coat.
- Thread the chicken strips onto skewers. Drizzle with 2 tablespoons of the oil and let stand for 10 minutes.
- Meanwhile, heat the remaining 1 tablespoon of oil in a medium saucepan. Add the remaining seasoning paste and cook over moderate heat, stirring, until fragrant, about 1 minute.
- Add the coconut milk and bring to a boil, stirring. Whisk in the peanut butter and the remaining 1 tablespoon each of brown sugar and fish sauce and bring to a simmer. Transfer the sauce to a blender, add the lime juice and puree until smooth. Transfer to a bowl.
- Grill the chicken skewers over a hot fire until lightly charred and cooked through, about 5 minutes. Transfer the chicken to a platter or bowl and sprinkle with the cilantro. Serve with the peanut sauce.
From Everyday Food magazine
1 tablespoon olive oil
2 medium onions, chopped
8 cloves garlic, minced
1/3 cup tomato paste
3 tablespoons chili powder
1 teaspoon dried oregano
4 cans (14.5 ounces each) reduced-sodium chicken broth
4 cans (15 ounces each) white hominy, drained
6 3/4 cups shredded cooked leftover chicken
Coarse salt and ground pepper
Assorted garnishes, such as diced avocado, thinly sliced radishes, and crumbled tortilla chips (optional)
- Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes.
- Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed.
- Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes.
- Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through.
- To serve, divide among bowls, and garnish as desired.
Herb-Marinated Roast Chicken
From Cooking Light
2 (3-pound) roasting chickens
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1/4 cup chopped fresh basil
1 1/2 tablespoons extra virgin olive oil
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
4 garlic cloves, minced
- Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat.
- Place chickens on a cutting surface. Split chickens in half lengthwise. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine rosemary and remaining ingredients except cooking spray. Rub mixture under loosened skin and over breasts and drumsticks. Place chicken halves in large zip-top plastic bags; seal and marinate in refrigerator 4 hours or up to 2 days.
- Preheat oven to 500°.
- Remove chicken halves from bags. Place chicken halves, skin sides up, on a broiler pan coated with cooking spray.
- Bake at 500° for 30 minutes or until a thermometer inserted into meaty part of thigh registers 175°.
- Remove chicken halves from pan; cover and let stand 15 minutes. Discard skin.
Nutritional Information: CALORIES 221(30% from fat); FAT 7.3g (sat 1.5g,mono 3.3g,poly 1.4g); PROTEIN 35.5g; CHOLESTEROL 113mg; CALCIUM 31mg; SODIUM 500mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 1.2g
Crispy Mustard Chicken with Carrots
Modified from Everyday Food magazine
3 slices rye bread
1/4 cup Dijon mustard
2 teaspoons freshly squeezed lime juice
1 large garlic clove, minced
4 skinless chicken legs, (drumsticks and thighs)
Coarse salt and ground pepper
2 tablespoons olive oil
5 carrots, sliced 1/4 inch thick
6 scallions, cut into 2-inch lengths
- Preheat oven to 400 degrees.
- In a food processor, pulse bread until coarse crumbs form.
- In a shallow bowl, combine mustard, lime juice, and garlic.
- Season chicken with salt and pepper.
- Dip chicken legs in mustard mixture, then roll in crumbs, patting to coat. Place legs on a rimmed baking sheet. Drizzle with 1 tablespoon oil.
- Roast legs for 30 to 35 minutes, until cooked through.
- While chicken is roasting, toss carrots with remaining tablespoon of oil in a 9-by-13-inch baking pan. Season with salt and pepper. Place on separate rack in oven, and roast 10 minutes. Add scallions to carrots, and roast until tender, about 5 minutes.
- Serve legs and vegetables together.
Chicken Empanadas with Chili Con Queso Dip
From Paula Deen
3 cups chopped, cooked chicken, about 4 to 5 chicken breasts
1 (8-ounce) package shredded colby and Monterey Jack cheese blend
4 ounces cream cheese, softened
1 chopped red bell pepper
1 jalapeno, seeded and chopped
1 tablespoon ground cumin
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 (15-ounce) package refrigerated pie crusts
- Preheat vegetable oil in a deep-fryer to 350 degrees F.
- In a large bowl using a rubber spatula, combine the chicken, colby and Monterey cheese, cream cheese, red pepper, jalapeno, cumin, salt, and pepper.
- Remove 1 pie crust from pie tin onto a lightly floured surface and roll into a 15-inch circle.
- Cut out rounds, using a 3-inch cookie cutter. Re-roll dough as needed. Repeat procedure with remaining pie crusts, making 12 to 15 circles total.
- Arrange 1 round on a clean, flat surface. Using a pastry brush, lightly brush the edges of crust with water. Place 1 heaping teaspoon of chicken mixture in the center of the round.
- Fold the dough over the filling, pressing the edges with a fork to seal. Repeat with the remaining rounds and chicken mixture.
- Place empanadas in deep-fryer for 3 to 5 minutes or until golden brown. Serve with chili con queso dip, recipe below.
Make ahead: The fried empanada recipe can be made ahead and frozen for up to 1 month.
Related: nacho dip, Argentine, velveeta, chili con queso, dips, empanadas, Super Bowl, Paula Deen, cheese, recipes, Chicken
Black Bean and Chicken Chilaquiles
From Cooking Light magazine
1 cup thinly sliced onion
5 garlic cloves, minced
2 cups shredded cooked chicken breast
1 (15-ounce) can black beans, rinsed and drained
1 cup fat-free, less-sodium chicken broth
1 (7 3/4-ounce) can salsa de chile fresco (such as El Pato)
15 (6-inch) corn tortillas, cut into 1-inch strips
1 cup shredded queso blanco (about 4 ounces)
- Preheat oven to 450°.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
- Add onion; sauté 5 minutes or until lightly browned.
- Add garlic; sauté 1 minute.
- Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans.
- Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
- Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture over tortillas; top with remaining tortillas and chicken mixture.
- Pour broth mixture evenly over chicken mixture. Sprinkle with cheese.
- Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.
Nutritional Information: CALORIES 293(15% from fat); FAT 4.9g (sat 1.7g,mono 1.5g,poly 1.2g); PROTEIN 22.9g; CHOLESTEROL 46mg; CALCIUM 200mg; SODIUM 602mg; FIBER 5.9g; IRON 2.3mg; CARBOHYDRATE 40g