Slow-Cooker White Bean Chicken Chili Verde

Last weekend I shared a recipe (Slow-Cooker Santa Fe Chicken) from my newly acquired copy of The Skinnytaste Cookbook. This week I bring you another slow-cooker recipe from the same cookbook. It was was even better than last week's soup! I think I'm on a roll here! I love Gina Homolka's gorgeous cookbook, which is full of beautiful photographs of most of her recipes. The ingredients are items I would normally stock in my pantry, and the directions are uncomplicated and, so far, quick & easy. This is my kind of cookbook!

So here's the soup/chili. Doesn't it look delicious?! My house smelled so good when I came home from work. Even better, there wasn't much left to do other than grate a little bit of cheese, slice an avocado and crack open a Shiner. I made a simple cheese quesadilla to serve on the side, but a green salad would be good (and healthier), too.

Slow-Cooker White Bean Chicken Chili Verde

from The Skinnytaste Cookbook

1 tsp. olive oil
1 small onion, chopped
1 cup chopped cubanelle pepper
3 medium tomatillos, chopped
3 garlic cloves, minced
2 3/4 tsp. ground cumin
2 (15.5-oz.) cans Great Northern or navy beans, rinsed and drained
1 (7-oz.) can fire-roasted chopped green chiles
1/4 cup chopped jalapeno pepper, fresh or pickled (remove seeds if you prefer mild heat)
2 1/2 cups Swanson 33% less sodium chicken broth
1 1/2 lbs. boneless, skinless chicken breasts
1/4 cup chopped fresh cilantro
1 tsp. dried oregano
1/4 teaspoon chili powder
2 bay leaves
1/4 tsp. kosher salt
1/4 cup finely chopped scallions or red onion, for garnish

Heat a medium nonstick skillet over medium heat. Add the oil, then the onions and cubanelle pepper. Cook, stirring, until golden and soft, about 5 minutes. Add the tomatillos, garlic, and 2 1/2 teaspoons of the cumin and cook for 2 more minutes. Transfer the mixture to the slow-cooker and add the beans, green chiles, jalapeno, chicken broth, chicken breasts, cilantro, oregano, chili powder and bay leaves.

Cover and cook on low for 8 hours or high for 4 hours. Remove chicken from the broth, shred with 2 forks, and return to the slow-cooker.

Season with the salt and the remaining 1/4 teaspoon cumin, or to taste, and discard the bay leaves. To serve, ladle the chili into soup bowls and top with the scallions.

Yield: 6 servings

My Notes:

I cheated. I had a 16 oz. jar of La Victoria Thick 'n Chunky Medium Salsa Verde in my pantry and after reviewing list of ingredients on the label, I knew it would be an easy substitution for the onion, cubanelle pepper, tomatillos, garlic, fire-roasted green chiles and jalapeno. It was definitely a time-saver to skip all that chopping and the soup turned out with just enough heat that I knew I hadn't compromised the recipe for our taste buds.

I skipped the additional cumin and kosher salt in the last step and didn't notice the lack of seasoning. 

As pictured, I topped my soup with sliced avocado, a few sprigs of cilantro, grated Colby-Jack cheese and a few tortilla chips. Light sour cream would also be a good addition.

According to the author, this freezes well. We wouldn't know. We had it for dinner and again for lunch the next day. There's very little left to freeze.

Recipe courtesy of The Skinnytaste Cookbook

Slow-Cooker Santa Fe Chicken

STEW

1 (14.4-oz.) can Swanson 99% fat-free chicken broth
1 (15-oz.) can low-sodium black beans, rinsed and drained
2 cups (8 oz.) frozen corn kernels
1 (14.5 oz. can) diced tomatoes with mild green chiles
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tsp. garlic powder
1 tsp. onion powder
1 1/4 tsp. ground cumin
1 tsp. cayenne pepper
1/4 tsp. kosher salt
1 1/2 lbs. boneless, skinless chicken breasts

TOPPINGS

1/2 cup chopped scallions
1/4 cup chopped fresh cilantro

For the stew:

In a slow-cooker, combine the broth, beans, corn, tomatoes, cilantro, scallions, garlic powder, onion powder, cumin, and cayenne. Season the chicken with salt and lay it on top. Cover and cook on low for 10 hours or on high for 6 hours.

Thirty minutes before serving, remove the chicken, shred it with two forks, and return it to the slow cooker.

Serve in soup bowls and top with scallions and cilantro.

My Notes:

I only used 1 cup of corn, 1/4 tsp. of cayenne pepper and substituted petite diced tomatoes for the diced tomatoes with mild green chiles.

This is also very good ladled over rice. I want to try it in burritos and as nacho topping, as well.

Additional toppings: 

Sour cream, diced avocado, shredded cheddar cheese and tortilla chips.

Yield: 8 servings

Recipe courtesy of The Skinnytaste Cookbook

Chicken Paillard (Tyler Florence)

I love to cook, but after a long day at work (9 hours on my feet!), the last thing I want to do is spend a lot of time in the kitchen. And this summer, it's actually been too hot to do much grilling. So instead of sweating over a hot grill, I turn to my quick and simple recipes, such as Tyler Florence's Chicken Paillard. He writes: 

I make this for dinner all the time. It's simple, easy to put together, and on the lighter side—perfect for a night when you want something delicious that's not too heavy. Pound the chicken between sheets of plastic wrap to keep your cutting board clean, and try to use organic, free-range chicken whenever you can.

I couldn't agree more! I discovered this favorite in the Tyler Florence Family Meal cookbook, which as previously noted, is a fantastic cookbook. There are wonderful blurbs and photos for each and every recipe, as well as anecdotes about Tyler's career as a chef in Mill Valley. I've made this particular recipe a few times and wasn't very impressed with the Creamy Parmesan Dressing, so instead, I've modified it to enjoy with a simple Caprese Salad. I usually wind up with an extra chicken breast, which is excellent diced up and served on top of a tossed green salad the following day for lunch.


Chicken Paillard with Salad Greens and Creamy Parmesan Dressing

2 boneless, skinless chicken breast halves, about 8 ounces each
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 eggs, lightly beaten
1 cup panko bread crumbs
Vegetable or peanut oil, for frying (I use olive oil)

Place the chicken breasts between two pieces of plastic wrap and gently pound with a mallet or rolling pin to a uniform 1/2-inch thickness. (I use a large zip-lock bag rather than the plastic wrap.) 

Prepare a breading station, placing the flour, seasoned with salt and pepper, in one shallow bowl; the eggs in another; and the panko (also seasoned liberally with salt and pepper—you should be able to see the seasonings) in a third. 

Coat the chicken first in the flour, then in the egg, and finally in the panko, shaking off the excess after each step. 

Place the breaded breasts on a plate and refrigerate for 10 minutes or so to dry the crust; this will ensure there is less moisture in the coating and less chance it will crumble when you cook the chicken.

In a large skillet, heat 2 inches of olive oil (interesting that he says olive oil here, but not in the list of ingredients) to 350 degrees (F). 

Add the chicken breasts and fry for 5 to 7 minutes per side, or until golden brown.

Transfer the breasts to a paper-towel-lined plate to drain, and season with salt and pepper.

To serve, place each warm, crispy chicken paillard on a plate and top with half the salad. Serve with a wedge of lemon and a drizzle of olive oil. 

Serves 2

Note:

As I mentioned above, I chose not to use the Creamy Parmesan Dressing (which you can find here, if you wish). I served a simple Caprese salad on the side, which is quite similar to Florence's salad of mixed greens, grape tomatoes and bocconcini (fresh mozzarella balls).

I don't use a recipe for my Caprese salad. However, Ree Drummond (aka The Pioneer Woman) has one that looks pretty much like what I make, although for this meal, I place the tomatoes and cheese on top of a bed of greens. Go here for PW's recipe.

Delicious! 

Paillard is an older French culinary term referring to a quick-cooking, thinly sliced or pounded piece of meat. In France, it has been largely replaced by the word escalope. (Wikipedia)

Kid Friendly Pad Thai

1 Tbsp. sesame oil
2-3 cloves garlic
1/2 pound firm tofu, diced 1/4 inch
2 Tbsp. tamari
1/3 cup all natural peanut butter
1/4 cup honey or maple syrup
1/8 - 1/4 cup water
1 1/2 tsp. brown rice vinegar
1 large sweet red pepper, diced fine
1 small-medium zucchini, diced fine
1/4 cup peanuts, coarsely chopped
1/2 pound dry linguine, cooked
1/4 cup chopped fresh chives or scallions
sea salt and pepper to taste
Fresh limes

Heat the oil in a saute pan. Add the tofu, a little salt and pepper, saute for 10 minutes on medium-high heat, stirring often. You want it nice and brown. Add the garlic in the last minute or two of cooking.

Meanwhile, combine the tamari, peanut butter, honey and vinegar. Mix until smooth, add water to thin the sauce a little.

Pour half of the sauce into the pan with the tofu. Add the other vegetables and cook for 3-5 minutes. You're not cooking the veggies too much, because they are diced small and will cook super fast. You're almost just getting them and the sauce hot. Once cooked, add this mixture to the cooked linguine, tossing gently with tongs. Add the remaining sauce, chopped peanuts and chives. Toss a little more. Squeeze a little fresh lime juice over the top and serve.

Yield: 4 servings

I found this yummy recipe on Heather's blog and it's become a favorite of ours.

Notes: I'm not a big fan of tofu, so I decided to use shrimp, scallops and boneless, skinless chicken breasts instead. (You can use any combination of these three ingredients.) Of course, you need to adjust the cooking time, depending on the size of your scallops and chicken pieces. Shrimp cooks very quickly (3-4 minutes), so be careful not to over cook them or they'll taste rubbery.

I use honey (instead of maple syrup) and prefer a little less than the recipe calls for. I also use regular peanut butter. One time I didn't have any tamari, so I used soy sauce. It honestly don't know if I could tell the difference.

Provolone & Pancetta Stuffed Chicken Breasts

1 tsp. plus 1 1/2 cups olive oil
6 oz. pancetta, cut into 1/4" dice
2 garlic cloves, minced
1 Tbsp. minced fresh sage
5 boneless, skinless chicken breast halves, each about 8 oz., pounded 1/2" thick
Salt and freshly ground pepper, to taste
1 cup all-purpose flour
4 egg whites, lightly beaten
3 1/2 cups toasted bread crumbs

In a frying pan over medium-high heat, warm 1 teaspoon of oil. Cook pancetta until crispy. Add garlic; cook 30 seconds. Drain on paper towels. Transfer pancetta mixture to small bowl; stir in sage.

Create a pocket in each chicken breast. Season chicken on both sides with salt and pepper. Stuff each breast with 2 tablespoons of cheese and 1 tablespoon pancetta mixture. Set chicken on wire rack-lined baking sheet; place in freezer for 5 minutes.

Put flour, egg whites and bread crumbs in separate breading pans. Dredge chicken in flour, then dip into egg whites and coat evenly with bread crumbs, pressing so they adhere. Set chicken on wire rack-lined baking sheet; refrigerate for 15 minutes.

In wide pan over high heat, heat 1 1/2 cups of oil. Fry chicken in batches, 5 to 6 minutes. Turn chicken; reduce head to medium. Cook until chicken is cooked through, 7 to 8 minutes. Add more oil if necessary. Drain on paper towels.

Serves 5

I found this delicious recipe in a Williams-Sonoma catalog.

Grilled Rosemary Chicken in Herb Vinaigrette

1/4 cup dry white wine
1/4 cup rice vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. Worcestershire sauce
1 garlic clove, minced
1/4 cup olive oil
1/4 cup canola oil
Salt and pepper to taste
3 Tbsp. chopped fresh rosemary
3 Tbsp. chopped fresh marjoram

1 (3-pound) chicken, butterflied

For the vinaigrette, process the wine, vinegar, Dijon mustard, Worcestershire sauce and garlic in a blender or food processor until blended. Add the olive oil and canola oil gradually, processing constantly until thickened. Season with salt and pepper. Add the rosemary and marjoram. Process just until blended.

For the chicken, pierce the chicken with a sharp knife and arrange in a shallow dish. Pour the vinaigrette over the chicken, turning to coat. Marinate, covered, in the refrigerator for 6 to 8 hours, turning occasionally; drain.

Grill the chicken over medium-high heat (grill lid closed) until cooked through, turning occasionally.

Serves 6

Notes:

I didn't have any fresh herbs, so I used dried rosemary and marjoram. Rather than butterfly a whole chicken, I used one cut-up chicken. I grilled it the pieces for about 20 minutes total.

Original recipe from Colorado Colore: A Palate of Tastes

Chicken Piccata

4 boneless, skinless chicken breast halves
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 extra-large eggs
1 1/2 cups seasoned dried bread crumbs
4-6 Tbsp. olive oil, divided
3 Tbsp. unsalted butter, at room temperature
1/3 cup freshly squeezed lemon juice (2 lemons, approx.)
1/2 cup dry white wine
Chopped fresh flat-leaf (Italian) parsley and sliced lemon, for garnish

Preheat oven to 400 degrees. Line a sheet pan with parchment paper.

Place each chicken breast between plastic wrap and pound it out to 1/4-inch thick. Sprinkle both sides with kosher salt and pepper.

Mix flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a shallow plate. In a second plate (or shallow bowl), beat eggs and 1 tablespoon water together. Place the bread crumbs on a third shallow dish. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg mixture, followed with the bread crumbs.

Heat 2-3 tablespoons of olive oil in a large skillet over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until just browned. Place them on the sheet pan while you cook the remaining chicken. Heat more olive oil in the pan and cook the remaining 2 chicken breasts. Place them on the same sheet pan and place the pan in the oven, baking for 5-10 minutes while you make the sauce.

For the sauce, wipe any remaining oil from the skillet with a dry paper towel. On medium heat, melt 1 tablespoon of the butter. Add lemon juice, white wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced by half, about 2 minutes. Remove from heat and add the remaining 2 tablespoons of butter; whisk to combine.

Spoon a portion of sauce over each chicken breast; garnish with a slice or two of fresh lemon and chopped parsley.

Serve 4

Notes:

The texture of the breaded cutlets is fabulous! Nice and crispy on the outside; moist and tender on the inside. Perfect. I think the key lies in the short frying time, followed by baking in a fairly hot oven. The parchment paper absorbed a lot of the excess oil, which helps keep the cutlet from getting too greasy. However, the sauce needs to be doubled, at least for this family! I think I would add more butter and wine and keep the lemon juice amount as is. A small amount of heavy cream might be a nice addition to help stretch the sauce a bit.

I didn't use nearly all of the flour. Next time, I'll start with half a cup and add more as needed.

I served the chicken with angel hair pasta, but a nice rice pilaf would be tasty, too.

Modified from original recipe in Barefoot Contessa At Home Cookbook.

Lemon Chicken with Rosemary Orzo

2 medium zucchini
3 plum tomatoes
1 Tbsp. olive oil
1 lb. boneless skinless chicken breasts, cut into 1-inch strips
1 tsp. paprika
1 1/2 cups orzo
1 large shallot, minced
2-3 garlic cloves, chopped
1 (14-ounce) can chicken broth
1 medium green bell pepper, chopped*
2/3 cup dry white wine
2 Tbsp. lemon juice
2 Tbsp. capers*
1 1/2 Tbsp. chopped fresh rosemary, or 1 1/2 tsp. dried rosemary
1/2 tsp. salt
Paprika to taste

Cut the zucchini lengthwise into quarters; cut each quarter crosswise into slices. Cut the tomatoes into quarters and slice. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and 1 teaspoon paprika and mix well.

Stir-fry for 3 to 4 minutes or until the chicken is brown. Stir in the orzo, shallot and garlic. Stir-fry for 1 minute or until light brown. Stir in the broth and cover. Bring to a boil; reduce the heat.

Simmer for 5 to 8 minutes or until the orzo is al dente and most of the liquid has been absorbed. Fold in the zucchini, tomatoes, bell pepper and wine. Simmer, covered, for 5 minutes or until the vegetables are tender-crisp and the pasta is tender; do not overcook the vegetables. Stir in the lemon juice, capers, rosemary and salt and sprinkle with paprika to taste just before serving.

Serves 4

*Notes: I prefer red, yellow or orange bell peppers, as they are a bit sweeter than green bell peppers. I don't care for capers and didn't miss them one bit!

This is such a delicious and easy meal. Next time around, I think I'll toss in a half pound or so of shrimp. Yum!

Original recipe adapted from Colorado Colore: A Palate of Tastes

Rocky Mountain Potato Chowder

1/4 lb. (4-6 slices) bacon, cut into small pieces
1 bunch green onions, thinly sliced (include green tops)
2-14 1/2 oz cans low-sodium chicken broth (3 1/2 cups)
3-4 potatoes (1 1/2 lbs.), peeled and cubed
1 cup sliced carrot
1 red bell pepper or 1/2 lb. tomatoes, seeded and diced
1 medium zucchini, sliced
1 cup corn kernels
1/2 Tbsp. dried thyme
2 cups shredded or cubed cooked turkey or chicken
2 cups low-fat milk
2 Tbsp. cornstarch
Salt & pepper to taste

In a large heavy pot over medium heat, brown bacon. Drain on paper towels and set aside.

Pour off remaining bacon fat and add green onions (reserve 1/2 cup dark tops) to the pot; stir and cook for 1 minute.

Add broth and potatoes; cover and cook 10 minutes or until potatoes are not quite tender.

Add carrots, cooking 5 minutes more.

Add bell pepper, zucchini, corn and thyme; cook until vegetables are tender.

Add turkey/chicken and reserved onion tops.

Mix milk with cornstarch and add to soup.

Bring to boil, stirring constantly (about 1 minute), until soup begins to thicken slightly.

Season with salt and pepper. Top with bacon pieces right before serving.

Makes 2 1/2 quarts; 6 servings

Notes:

The original recipe calls for quartered potatoes. I like a smaller bite-size piece, so I adjusted the cooking time a bit so they wouldn't get mushy. Also, I like my bacon crispy, so instead of keeping it in the pot with all the vegetables and broth, I add the cooked pieces to the individual soup bowls before serving. I generally need to thin the chowder with a bit of water or broth when serving leftovers, as most of the liquid disappears with the initial servings. As with most soups, you can add or delete any of the vegetables to suit your personal tastes.

Curried Chicken Salad with Peanuts

2 tsp. extra-virgin olive oil
1 1/2 lbs. boneless, skinless chicken breasts
2 Tbsp. fresh lemon juice
12 oz. snow peas, trimmed and cut into 1/2-inch pieces
1/2 cup nonfat or low-fat plain yogurt
1/4 cup mayonnaise
1 Tbsp. curry powder
2 tsp. Dijon mustard
1 tsp. finely grated lemon zest
1/4 tsp. salt
2 celery stalks, finely chopped
1 small bunch scallions, chopped
Freshly ground black pepper
1/3 cup unsalted roasted peanuts, chopped

In a large nonstick skillet, heat oil over medium-high heat. Add chicken and 1 tablespoon of the lemon juice; cook until chicken is cooked through, 5-6 minutes per side. Transfer chicken to a cutting board and let cool to room temperature. When cool, cut into 1/2-inch cubes.

While chicken is cooking, bring a medium saucepan of lightly salted water to a boil. Add snow peas and cook for 1 minute. Drain snow peas in a colander and immediately run under very cold water for 1 minute to stop cooking. Drain again and pat dry.

In a large bowl, whisk together yogurt, mayonnaise, curry powder, mustard, lemon zest, salt, and remaining 1 tablespoon lemon juice. Add chicken, snow peas, celery, and scallion to yogurt mixture and toss to combine; season with pepper to taste. Divide chicken salad among 4 plates, sprinkle with peanuts, and serve.

Note: If the chicken is too thick, place it between a large piece of plastic wrap and gentle pound it with a kitchen mallet. It will cook much more evenly if it's not plump in the middle.

This is delicious and would be great in a pita pocket!

Recipe from The South Beach Diet Taste of Summer Cookbook

Georgie's Oriental Shrimp Kabobs

2/3 cup dry sherry
2/3 cup soy sauce
2/3 cup olive oil or peanut oil
1/2 teaspoon powdered ginger
1/2 teaspoon freshly grated lemon zest
1 clove garlic, crushed
Fresh lemon juice
1 lb. raw shrimp, shelled and deveined
3/4 lb. fresh mushrooms, stemmed
1/4 lb. bacon, cut into 2" lengths
Cherry tomatoes
Onion wedges
Zucchini wedges
Bell pepper wedges

In a large bowl, combine sherry, soy sauce, oil, ginger, lemon zest and garlic.
Sprinkle a little lemon juice over shrimp.
Place shrimp in bowl with marinade.
Refrigerate no more than 1 hour.
On metal skewers, alternate shrimp with vegetables and bacon.
Grill on BBQ over medium heat, turning frequently and basting with marinade until shrimp are pink (approximately 6-8 minutes).

Excellent with rice pilaf.

Note: I like to add cubes of chicken and steak to the kabobs and I prefer to use a Bermuda (purple) onions rather than a white. I recommend partially frying the bacon ahead of time to insure that it gets completely cooked by the time the kabobs are finished (plus, we like our bacon crispy!).

I'm not sure who the contributor was, but this recipe (which I've always thought of as "Georgie's Oriental Shrimp Kabobs") is an adaptation of Oriental Skewered Shrimp from Even More Special, A Contemporary Collection of Recipes from the Junior League of Durham and Orange Counties, Inc. (1986). I first discovered it a dozen or so years ago, when Rod and I were visiting my Uncle Rick and Aunt Georgie in Durham, North Carolina. Georgie served these delicious kabobs for lunch one afternoon and was kind enough to share the recipe with me. The original calls for shrimp, mushrooms, bacon and water chestnuts, but at some point I made a few modifications to add more veggies (and drop the water chestnuts, which I don't particularly care for). It's been a family favorite ever since.

Grilled Chicken Tacos

Click on photo to enlarge

1 cup vegetable oil
½ cup lime juice (2 medium limes)
½ cup chopped fresh cilantro
4 garlic cloves, pressed
2 teaspoons salt
1 tablespoon pepper

6 boneless/skinless chicken breast halves
Corn tortillas
Lettuce, shredded
Monterey Jack and Cheddar cheese, grated
Diced tomatoes
Guacamole
Sour Cream
Salsa
Cilantro

Whisk together first 6 ingredients in a shallow dish or large heavy-duty zip-top plastic bag; add chicken. Cover or seal, and chill 1 to 2 hours, turning occasionally.

Remove chicken from marinade, discarding marinade.

Grill chicken, covered with grill lid, over medium-high heat for 12 minutes (6 per side). Remove from grill and cut chicken into thin strips.

Just before serving, wrap tortillas in damp paper towel and steam in microwave for 45-60 seconds.

Top warmed tortillas with sliced chicken, lettuce, cheese, tomatoes, guacamole, sour cream, and salsa. Garnish with extra cilantro, if desired.

Marinated Chicken Wings

1/4 cup dry white wine
1/4 cup soy sauce
1/4 cup catsup
1/4 cup salad oil
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
16 whole chicken wings, tips removed and wings cut at joint

In a large bowl, combine all ingredients for marinade. Marinate chicken for approximately 4 hours.

Preheat oven to 325 degrees. Line large shallow baking dish with foil and arrange chicken in dish. Bake for 1 1/2 hours. Baste and turn every 30 minutes.

Remove chicken from oven and transfer to a serving platter.

Serve hot or cold.

Yield: 32 pieces

Excellent with White Barbecue Dipping Sauce

Note: I made this for an appetizer for a dinner party and it was a huge hit. I made it again (for the photo-op) for dinner one night, but left the wings intact since my husband loves the tips. I also turned the heat up (350) during the last 30 minutes so the wings would get a little crispier.

Recipe from the San Juan Classics Cookbook (purchased at the Griffin Bay Bookstore in Friday Harbor, WA.)

Rosemary-Lemon Chicken

Cut-up fryer or your favorite chicken pieces (with skin)
4 garlic cloves, smashed into pieces
¼ cup coarsely chopped fresh rosemary
¼ cup fresh lemon juice
½ cup olive oil
Salt and freshly ground pepper
Lemon wedges for garnish

Combine garlic, rosemary, lemon juice and olive oil in shallow dish or Ziploc Bag.

Add chicken, turning to coat with the marinade.

Cover and refrigerate, turning occasionally, for 1-3 hours.

Preheat the grill to medium.

Remove chicken from marinade, letting the excess drain off, and season generously on both sides with salt and pepper.

Discard marinade.

Place the chicken skin side down on the grill and cook for about 15 minutes, or until the skin is well browned. Turn the chicken and cook for another 5-10 minutes longer.

Note: Delicious with pinto beans (simmered with a ½ slice of bacon), corn-on-the-cob, and steamed tortillas with butter. Almost as good as El Pollo Loco, one of our favorite restaurants in San Diego.

Mast Farm Inn Sauted Chicken Breasts

6 boneless, skinless chicken breasts
Salt
Flour
Butter and/or margarine
Lemon pepper

Rinse chicken in warm water and pat dry with paper towels. Place chicken between a large piece of plastic wrap and gently pound with a cooking mallet. The chicken cooks more evenly if it isn't quite so thick in spots. Be careful not to pound too roughly or you'll tear the chicken meat.

In a shallow bowl or pan, mix a little salt with flour. Lightly dust the chicken breasts in this mixture.

Melt butter and margarine (start with about 1 tablespoon butter and 2 tablespoons of margarine), in a large frying pan over low to moderate heat. Arrange chicken in pan and sauté lightly, about 5 to 6 minutes per side. Sprinkle with lemon pepper and remove to warm serving platter.

May deglaze pan with lemon juice and a little dry white wine and drizzle over chicken if desired.

My notes:

We had this simple, yet delicious chicken the first time we stayed at The Mast Farm Inn in Valle Crucis, North Carolina. It's a very easy, last-minute dinner idea and I usually serve it over angel hair pasta.

Adapted from Mast Farm Inn Family Style Cookbook

Linda's Greek Chicken Pasta

1 pkg. of either chicken tenders or boneless, skinless chicken breasts (I use the latter)
2 Tbsp. olive oil (or Greek Feta salad dressing, if grilling)
Dash or two of Italian herb seasonings
¼ cup of olive oil
3 minced cloves of garlic
½ each zucchini and yellow squash
1 ½ Tbsp. Italian herb seasonings
1-2 fresh tomatoes, chopped (not too small)
Fresh mushrooms, sliced (as many as you want)
Pasta of your choice (I used bowties)
Grated mozzarella (about 1 cup)
Parmesan cheese
Feta cheese (I used Basil & Sundried Tomato Feta Cheese), cut into cubes or crumbled
Sliced black olives (optional)
Marinated artichoke hearts (optional)
Salt & pepper

Cut the chicken tenders and sautee them in 2 tablespoons of olive oil in a large skillet. Add a few dashes of Italian herb seasonings and stir until chicken is brown and done. Remove from heat and set aside.

OR

Marinate chicken breasts in Greek Feta (or Italian) salad dressing and grill until done (6 minutes per side, medium heat). Slice into large chunks.

Start water for pasta and beginning cooking per manufacturer’s directions.

In the skillet used for chicken, cook garlic in ¼ cup olive oil until lightly brown.

Add zucchini, squash and mushrooms; add 1 ½ tablespoons of Italian herb seasonings. Cook until vegetables are tender. Add tomatoes and diced feta cheese, but not until a few minutes before serving so they don’t get overcooked.

After draining the cooked pasta, put back in somewhat cooled pot and sprinkle with mozzarella cheese.

Add cooked/grilled chicken pieces to pasta.

Add sliced black olives, artichoke hearts, salt & pepper.

Put in pretty serving dish, top with cooked vegetables and sprinkle with parmesan cheese.

This recipe comes from one of my dearest friends (and a great Mahjong player), Linda Thomas.

Easy Baked Chicken Kiev

8 boneless, skinless chicken breast
1/2 cup fine dry bread crumbs
1/2 cup grated Parmesan cheese
1 1/2 tsp. oregano, divided
1/2 tsp. garlic salt
1/4 tsp. pepper
4 Tbsps. margarine, softened
1 Tbsp. flat-leaf parsley, chopped
4 oz. Monterey Jack cheese, cut into 8 strips (each 1/2" thick, 1 1/2" long)
5 Tbsps. margarine, melted

Place chicken breasts, one at a time, between two sheets of wax paper or plastic wrap. With flat side of mallet, gently pound breasts until each is about 1/4" thick. Set aside.

In a rimmed plate or pie pan, combine bread crumbs, Parmesan cheese, 1 tsp. of the oregano, garlic salt, and pepper. Set aside.

In a small bowl, stir together the 4 Tbsps. softened butter, parsley, and remaining 1/2 tsp. oregano. Spread about 1/2 tsp. of the herb-butter mixture across each breast, about an inch from lower edge. Lay a strip of Jack cheese over butter mixture. Fold lower edge of breast over filling. Fold in sides and roll up to enclose filling.

Dip each bundle in the melted butter and drain briefly. Roll in bread crumb mixture until evenly coated.

Place bundles seam side down, without touching, in a 9x13 baking dish. Drizzle with any remaining margarine.

Cover and refrigerate for at least 4 hours or until the next day.

Bake, uncovered, in a preheated 425° oven for 20 minutes, or until chicken is no longer pink when slashed (cut just a small slash so filling doesn't ooze out).

Serves 4-8

Notes:

I use a few toothpicks to hold the chicken together. 425° is too hot. I bake this at 375°, carefully checking to make sure the chicken isn't getting too done and dried out.

Recipe adapted from Sunset Easy Basics for Good Cooking cookbook

Chicken Glazed in Hoisin Sauce (or Cashew Chicken)

2-3 boneless, skinless chicken breasts, about 1 pound
6 Tbsps. peanut or corn oil
5-6 cloves garlic, peeled and chopped fine (optional)
4-5 scallions, cut into 1-inch sections, white and green parts separated
1-1 1/2 Tbsps. Shaohsing wine or medium-dry sherry
3 Tbsps. hoisin sauce
1 cup roasted cashew nuts

Marinade:

1/2 tsp. salt
1/4 tsp. white pepper
2 tsps. Shaohsing wine or medium-dry sherry
1 tsp. cornstarch
1/2 egg white, lightly beaten
2 tsps. sesame oil

Rinse chicken in warm water; pat dry with paper towels. Dice clean chicken into bite-size pieces and place in a medium-sized bowl.

Add the salt, pepper and wine (or sherry) to the chicken. Sprinkle with the cornstarch and stir in the half egg white to coat. Let marinate for 15 to 30 minutes. Blend in the sesame oil.

Heat a wok over high heat. Pour in 5 tablespoons of the oil and swirl it around. Add two-thirds of the garlic and the white scallions. Stir with the wok scoop or metal spatula a few times, then add the chicken. Sliding the scoop or spatula to the bottom of the wok, turn and toss for about 2 minutes, lowering the heat so that the chicken does not become tough. Splash in the wine or sherry around the side of the wok. As soon as the sizzling dies down, transfer the chicken, still a little undercooked, to a warm dish.

Increase the heat, adding the remaining 1 tablespoon of oil and swirl it around. Add the remaining garlic, and as it sizzles, add the hoisin sauce and stir well. Return the chicken to the wok and toss in the sauce to glaze until just cooked. Mix in the cashew nuts and green scallions. Transfer to a warm serving dish.

Serve immediately over rice.

Excellent with egg rolls or potstickers.

Serves 4

Notes:

I used chicken tenders (tenderloin removed), omitted the garlic, and used a large nonstick frying pan instead of a wok. I didn't use as much oil (maybe just 3 tablespoons in all).

Adapted from original recipe in DK Living: Yan-Kit's Classic Chinese Cookbook

Baked Chicken with Honey-Lemon Glaze

1 lb. white boiling onions (about 24), 1-inch in diameter
1 lemon
1/4 cup light honey
3 tsps. chopped fresh thyme (or 1 to 1 1/2 tsps. dried), divided
1 chicken, cut into serving pieces
3 Tbsps. unsalted butter
2 Tbsps. minced shallot
Salt & pepper, to taste
1/2 cup golden raisins (sultanas)

Position rack in middle of oven and preheat to 375°.

Trim and cut an x in the root end of each onion. Peel onion and put in a saucepan. Add water to cover and bring to a boil. Reduce heat to medium-low and simmer, uncovered, for 5 minutes. Drain and set aside.

Using a zester or a fine-holed shredder, and holding the lemon over a bowl, shred the zest from the lemon. Then squeeze the juice into another bowl. Measure 2 tablespoons of the juice and add to the zest. Stir in the honey and 2 teaspoons of thyme (or 1 teaspoon, if using dried). Set aside.

Remove any excess fat from the chicken pieces. Rinse the chicken and pat dry with paper towels.

Select a 2 1/2- to 3-quart baking pan that holds the chicken comfortably in one layer. Spray with Pam. Combine the butter and shallot in the pan; place in oven for 1-2 minutes to melt the butter. Add the chicken and turn to coat well; leave the pieces skin side down. Sprinkle with salt and pepper and the remaining teaspoon (1/2 tsp., if using dried) thyme. Bake uncovered, basting a couple of times with the pan juices, for 15 minutes.

Turn the chicken skin side up and add the onions and raisins to the pan. Baste the chicken and onions with half of the honey-lemon mixture. Return to the oven for another 10 minutes. Baste with the remaining honey-lemon mixture, reduce the heat to 350°, and continue to bake, basting every 7-8 minutes with the pan juices, until the chicken and onions are fork-tender and golden and the pan juices have thickened to a glaze, approximately 25-30 minutes.

If the juices have not thickened sufficiently, transfer chicken to a platter, cover loosely with foil, and boil the juices on the stove top until reduced to a glaze, 2-3 minutes. Return chicken to the pan and turn several times to coat with glaze.

Arrange chicken and onions on a serving platter. Spoon any remaining glaze over the top and serve.

For good, juicy results, take care not to over bake the chicken. Start testing for doneness toward the end of the cooking time by piercing a breast at its thickest part with a sharp knife: the flesh should look opaque and the juices should run clear.

Serves 4

Notes:

Sliced mushrooms are a great addition. I use an 8-ounce package of button, but any kind would be delicious. I like to melt the butter in a frying pan and sauté the mushrooms and onions until just tender (rather than melt the butter in the oven). I also think a regular onion, thinly sliced, is just as good (and easier) than the pearl onions. I also prefer the caramelized flavor of a yellow onion more than a pearl onion. You may have to take the chicken breasts out first (keeping warm on a plate covered with foil) while you wait for the dark meat to finish cooking.

Adapted from Williams-Sonoma Simple Classics Cookbook by Chuck Williams