Chicken Cutlets with Tomato saute

Recipe courtesy of Real Simple August 2008

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  Ingredients

  • 1 1/2 pounds small chicken cutlets (8 to 12)
  • kosher salt and pepper
  • • 2 tablespoons olive oil
    • 1 1/2 pints grape or cherry tomatoes
    • 3/4 cup dry white wine (such as Sauvignon Blanc)
    • 4 scallions, sliced
    • 2 tablespoons fresh tarragon leaves, chopped

Directions

1. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Working in 2 batches, cook the chicken until browned and cooked through, 2 to 3 minutes per side; transfer to plates.
2. Add the tomatoes to the skillet and cook over medium-high heat, stirring occasionally, until they begin to burst, 2 to 3 minutes.
3. Add the wine and simmer until the liquid is reduced by half, 2 to 3 minutes. Stir in the scallions and tarragon and serve with the chicken.

Chicken Hobo

This is an easy-to-do recipe from the gluten-free section on allrecipes.com - one that can be assembled on Sunday for cooking on Monday. Chicken breasts and peppered bacon are sealed with potatoes, carrots and onions in individual foil pouches. Serves 4.

Ingredients

1 pound peppered bacon

3 medium potatoes, chopped

3 medium carrots, peeled and chopped

1 medium onion, chopped

4 skinless, boneless chicken breast halves

1/2 cup butter

Garlic salt to taste

Directions

In a skillet over medium-high heat, cook bacon until evenly brown. Drain, chop coarsely and set aside.

On 4 large squares of heavy-duty aluminum foil, evenly distribute potatoes, carrots and onion. Arrange chicken breasts over the vegetables and sprinkle with chopped bacon. Top each with 2 tablespoons butter and season with garlic salt. Fold foil over the ingredients and seal tightly.

Preheat an outdoor grill to medium-high heat or an oven to 350 degrees.

Place foil packets on the grill and cook for 10 minutes, then turn and cook for another 10. If cooking in the oven, bake 20-25 minutes.

Baked Crispy fish or Chicken

Recipe courtesy of denverpost.com

Personal chef Colleen Clarke's solution to fried chicken (or fish) fingers is this baked version developed for people who are gluten-intolerant. Gluten-free cereals and bread crumbs are sold at Whole Foods, Vitamin Cottage and Wild Oats grocery stores. Serve with green beans and a tomato-cucumber salad. Makes 4 cups of coating.

Ingredients

3 cups Health Valley Rice Crunch 'Ems cereal

1 cup brown rice "bread crumbs"

1/2 teaspoon garlic powder

1/4 teaspoon oregano

1/4 teaspoon marjoram

1/4 teaspoon thyme

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups olive oil (more, if needed)

1/2 cup butter, melted

2 lightly whisked egg whites

2 pounds raw chicken tenders or fish strips (cod, haddock, hake or sea bass)

Directions

Preheat oven to 350 degrees.

Place rice cereal in a food processor and process to desired consistency. Add brown rice crumbs, garlic powder, oregano, marjoram, thyme, salt and pepper, and combine ingredients.

Dip chicken (or fish) in olive oil, then butter, egg white (or water) and finally into bread-crumb mixture. Place chicken (or fish) on a nonstick cookie sheet and bake for 15-20 minutes or until crumbs are brown.

Oven Fried Chicken

Recipe Courtesy of Cooking Light, October 2006

I love this recipe because it gives you the flavor of fried chicken without all the grease.

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 servings (serving size: 1 chicken breast half or 1 drumstick and 1 thigh)

Ingredients

• 1  cup  low-fat buttermilk
• 2  large egg whites, beaten
• 1  cup  all-purpose flour (about 4 1/2 ounces)
• 1/3  cup  cornmeal
• 1  teaspoon  salt, divided
• 3/4  teaspoon  freshly ground black pepper
• 1/4  teaspoon  ground red pepper
• 2  chicken breast halves, skinned (about 1 pound)
• 2  chicken thighs, skinned (about 1/2 pound)
• 2  chicken drumsticks, skinned (about 1/2 pound)
• 2  tablespoons  canola oil
• Cooking spray

Preparation

Preheat oven to 425°.

Cover a large baking sheet with parchment paper. Combine buttermilk and egg whites in a shallow dish; stir well with a whisk. Combine flour, cornmeal, 1/2 teaspoon salt, black pepper, and red pepper in a separate shallow dish; stir well. Sprinkle chicken evenly with remaining 1/2 teaspoon salt. Dip chicken in buttermilk mixture; dredge in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Place chicken on prepared baking sheet; lightly coat chicken with cooking spray. Bake at 425° for 30 minutes or until chicken is done.

Nutritional Information

Calories:

450 (28% from fat)

Fat:

13.8g (sat 2.5g,mono 6.1g,poly 3.6g)

Protein:

43.5g

Carbohydrate:

35.3g

Fiber:

1.7g

Cholesterol:

109mg

Iron:

3.2mg

Sodium:

803mg

Calcium:

88mg

Buffalo Chicken Wraps

Recipe courtesy of All Recipes 2009

I LOVE Buffalo Chicken.  This is such an easy recipe and it can easily be adapted to a salad. Omit the hot sauce on some of the chicken and it is also great for the kids.  

• 3 tablespoon vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into bite-size pieces
• 1/4 cup hot sauce
• 4 (10 inch) flour tortillas
• 2 cups shredded lettuce
• 1 celery stalk, diced
• 1/2 cup blue cheese dressing

1. Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
2. Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

Hawaiian Chicken Burgers with Soy Glaze and Grilled Pineapple

Adapted recipe from Sweet Basil Cooking School

Make sure not to mix the chicken mixture too much or it will be difficult to make into a patty.


Glaze
1/8 cup soy sauce
1/2 cup teriyaki marinade, such as Soy Vay
juice left over from cut pineapple

Burgers
2 lbs. ground chicken
1 Tbsp. minced garlic
1 Tbsp fresh ginger, minced
salt and pepper
6 romaine lettuce leaves
6 tomato slices
6 whole wheat hamburger buns
1 fresh pineapple, peeled, cored, and cut into 1/2 in thick slices

1. To make the glaze: Put all glaze ingredients in a saucepan over low heat.  Simmer mixture until slightly thickened. remove from heat and set aside.
2. Meanwhile, preheat the grill to medium heat.
3. To make burgers: In a large mixing bowl, combine the ground chicken, ginger, garlic, salt and pepper.  When well mixed, form chicken into 6 patties.
4. Brush all sides of the burgers and pineapple with glaze and place on grill.  Grill the pineapple for 3 minutes per side.  Remove the pineapple and place on a plate and cover with foil to keep warm.  Grill the chicken burgers 5 to 6 minutes on each side.  The juices should run clear.
5. Serve the chicken burgers on the buns with pineapple, tomato slices and lettuce.

Serves 6

Classic Chicken Parmesan

Courtesy of Cooking Light, September 1998


4 skinned, boneless chicken breast halves
1/2 cup seasoned breadcrumbs
1/4 cup grated parmesan cheese
1/2 tsp dried Italian seasoning
1/3 cup all purpose flour
2 large egg whites, lightly beaten
2 tsp olive oil
4 cups hot cooked spaghetti ( about 8 oz uncooked pasta)
3 cups pasta sauce
1 cup mozzarella cheese

1. Place each chicken breast half between 2 sheets of heavy duty plastic wrap; flatten to 1/4 in thickness using a meat mallet.
2. Combine breadcrumbs, parmesan cheese, and Italian seasoning in a shallow dish.  Dredge 1 chicken breast half in flour, dip in egg whites; dredge in breadcrumb mixture.  Repeat procedure with remaining chicken.
3. Heat oil in a large nonstick skillet over medium-high heat.  Add chicken; cook 5 minutes on each side or until done.
4. Place 1 cup spaghetti in each of the gratin dishes.  Spoon 1/2 cup pasta sauce over each serving.  Top with 1 chicken breast half.  Spoon 1/4 cup sauce over each serving.  Sprinkle with 1/4 mozzarella cheese.
5. Preheat broiler.  Place gratin dishes on baking sheet; broil 3 minutes or until cheese melts.

4 servings

Grilled Chicken Ratatouille

Courtesy of Sweet Basil Cooking School

I made this recipe in a cooking class.  It looks like alot of work, but it is really very easy.  I am not particularly fond of eggplant but in this recipe it was really very good.

Ratatouille

2 eggplants, cut into 1/2 in. cubes

4 onions, chopped

1/2 cup olive oil

Course salt, to taste

4 yellow squash, cut into 1/2 in. cubes

2 large red bell peppers, cut into 1/2 in. cubes

8 plum tomatoes, peeled, seeded and chopped

7 garlic cloves, minced

1 tsp. chopped fresh thyme

1/2 cup fresh parsley, chopped

1/4 cup basil, chopped

Grated Parmesan-Reggiano cheese

Chicken

6 boneless, skinless chicken breasts

2 Tbsp. olive oil

1 garlic clove, minced

1 Tbsp. fresh oregano, chopped

1.Preheat oven to 450 degrees.

2. To make ratatouille:  In a large roasting pan, stir together the eggplant, onions, 1/4 cup oil, and salt.  Roast the vegetables in the middle of the oven, stirring occasionally, for 15 minutes.  Add the squash, bell peppers, 2 tablespoons oil and additional salt; roast, stirring occasionally until peppers are tender, 25 to 30 minutes.

3. In a heavy saucepan over medium heat, simmer the tomatoes, garlic, thyme, and remaining 2 tablespoons oil, stirring occasionally, until thickened like a sauce, 12 to 15 minutes. Stir the tomatoes into the roasted vegetables and season the ratatouille with salt and pepper.  

4. To prepare the chicken: Preheat the grill to medium heat.

5. In a medium bowl, coat the chicken with oil, garlic and oregano.  Place the chicken breasts on the grill for 4 minutes on one side, flip and cook for another 4 minutes.  Remove chicken from grill.

6. Place chicken on a platter and serve with the ratatouille and some Parmesan cheese.


Serves 6

Chinese Chicken Salad

Recipe courtesy of Don Yamaoka


2 T. sugar
1 tsp. salt
1/2 tsp. pepper
1/4 cup salad oil
1 T. sesame oil
3T. vinegar
sesame seeds
2 green onions, chopped
1 head of lettuce,  broken into bite size pieces
1 whole cooked rotisserie chicken, remove from bone and shred
Chinese noodles

Combine first 6 ingredients to make dressing.

Combine lettuce, onions and chicken in a salad bowl. Mix with salad dressing and top with sesame seeds and noodles

Pressure Cooker Chicken with Potatoes and Green Beans

I just got a new pressure cooker and needed to try it out. I found a recipe in the instruction booklet and changed it a little.  We had a friend in town and I warned him it was the first time I was trying out the thing and we may have to order pizza.  Turns out he doesn't really like chicken breasts but LOVED this recipe.  In fact,  he now wants to get his wife one for Christmas.

5 chicken breasts, boneless
2 jars Marsala sauce from Trader Joe's
3 Yukon potatoes, washed and quartered
2 large handfuls of green beans, trimmed and washed
2 Tablespoons olive oil

Turn electric pressure cooker to Browning.  Add olive oil and chicken breasts.  Cook until browned, about 10 minutes, turning halfway.  Remove from cooker and add trivet.
Pour in jars of sauce and place chicken on top of trivet.  Place potatoes on top of chicken and green beans on top of potatoes.
Select High Pressure and set timer to 11 minutes.  When audible beep sounds, use Quick Pressure Release to release pressure.  When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse.  Leave on warm until ready to serve.