- 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.
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)
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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.
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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.
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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.
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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.
Chicken Posole 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 Cooking spray
- 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.
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.
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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 Water
- 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.
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Black Bean and Chicken Chilaquiles From Cooking Light magazine Cooking spray 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.
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