Chicken Cordon Bleu Burgers

Cook Time: 12 min
Level: Easy
Yield: 4 servings


Ingredients

2 teaspoons vegetable or olive oil, plus more for drizzling
4 slices Canadian bacon
2 pounds ground chicken breast
2 teaspoons sweet paprika, eyeball it in your palm
2 teaspoons poultry seasoning
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 shallot, finely chopped
4 deli slices Swiss cheese
2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it
3 rounded tablespoons Dijon mustard
2 tablespoons freshly chopped tarragon leaves, 4 sprigs
4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 leaves leaf lettuce
1 vine ripe tomato, thinly sliced


Directions

Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.


Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.


Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.


Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.


Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

From: foodnetwork.com

Grilled Chicken with Arugula Pesto

Quick, light and delicious pasta!

Cook Time: 10 min

Level: Easy
Yield: 4 servings


Ingredients

1/4 cup sliced or slivered almonds or shelled pistachios
1 cup packed fresh arugula leaves
1/2 cup packed fresh basil leaves
1/2 lemon, juiced
1 clove garlic, grated or minced
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
4 small pieces boneless, skinless chicken breast (tenders removed)


Directions

Heat a grill pan to high.

Toast the nuts lightly in small skillet over low heat, then add them to a food processor.

Add the arugula, basil, lemon juice, garlic, and salt and pepper, to taste, and pulse to combine.

With the processor on, stream in the extra-virgin olive oil to form thick pesto.

Lightly pound out the chicken, then rub all sides with the pesto. Spray the grill pan with cooking spray or rub with a little oil and grill the chicken 2 to 4 minutes on each side.

From: foodnetwork.com

Vicki's Favorite Chicken with Grapes, Couscous and Roasted Asparagus

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

1 1/2 pound asparagus
5 tablespoons extra-virgin olive oil, divided
3 tablespoons chopped fresh thyme leaves, stripped from 6 to 7 sprigs
Coarse salt and pepper
2 tablespoons butter, cut into pieces
1/4 cup all-purpose flour, eyeball it
2 pounds chicken tenders
1/2 cup white wine, eyeball it
2 1/2 cups chicken stock (available on soup aisle in paper boxes), divided
1 cup heavy cream
1/4 cup grainy, stone-ground mustard
1 1/2 cups, about 1/2 pound, seedless red grapes, halved
2 cups couscous


Directions

Heat oven to 400 degrees F.


Trim tough ends of asparagus and save for soup. Place asparagus in a large bowl and toss with about 3 tablespoons extra-virgin olive oil, 2 tablespoons of chopped thyme leaves and salt and pepper. Spread the asparagus out on a cookie sheet and roast 10 to 12 minutes until the asparagus is tender and crispy at the tips.


Heat a large skillet over medium to medium high heat; add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, and 2 tablespoons butter to the pan. Place flour in a shallow dish. Season chicken with salt and pepper then dredge the tenders in flour and add it to the pan. Cook chicken 7 to 8 minutes until browned. Add wine and scrape up browned bits as wine cooks down and bubbles, 30 seconds. Add 1/2 cup stock to skillet. Combine cream and mustard and add to stock. Add grapes to the pan and turn chicken and grapes to coat and combine with the sauce. Simmer 5 minutes over low heat.


Bring remaining 2 cups chicken stock and remaining tablespoon of fresh thyme to a boil in a small pot. Add couscous. Put a tight fitting lid on pot and remove from heat. Let stand 5 minutes, then fluff with a fork.


Serve tenders and grapes on couscous alongside asparagus.

From: foodnetwork.com

Chicken Cutlets with Herbs

Cook Time: 10 min
Level: Easy
Yield: 4 servings

Ingredients

1/2 loaf baguette bread - day old is fine
4 pieces chicken breast halves
Salt and freshly ground black pepper
All-purpose flour, for dredging
1 large egg
Several sprigs fresh thyme, leaves finely chopped
2 to 3 sprigs fresh rosemary, leaves finely chopped
A handful fresh chives, finely chopped
1 1/2 teaspoons poultry seasoning
Olive oil, for sauteing cutlets

Directions

Heat the oven to 400 degrees F.

Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs.

While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish.

Transfer bread crumbs to a plate and season with herbs and poultry seasoning.

Heat a thin layer of olive oil in a large skillet over medium-high heat.

Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.

From: foodnetwork.com

Orange Balsamic Rock Cornish Game Hens

Can't wait to try this on Christmas Eve!

Cook Time: 45 min
Level: Intermedate
Yield: 6 servings


Ingredients

6 hens, rinsed and pat dry
Coarse salt
Coarse black pepper
1 cup defrosted orange juice concentrate
1 cup aged balsamic vinegar
3 to 4 tablespoons extra-virgin olive oil
7 to 8 stems rosemary, chopped


Directions

Preheat oven to 425 degrees F.


Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

From: foodnetwork.com

Garlic Roast Chicken with Rosemary and Lemon

A recipe that surely deserves to be in Rachael Ray's top 10 Best Recipes!

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth


Directions

Preheat oven to 450 degrees F.


Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

From: foodnetwork.com

Chicken Mug Pie

Cook Time: 25 min
Level: Easy
Yield: 4 mugs


Ingredients

1 tube jumbo bake-off butter biscuits, from the dairy aisle of market (recommended: Grands by Pillsbury)
Sweet paprika, for sprinkling
1 1/2 pounds chicken breast pieces, diced
3 tablespoons butter
2 ribs celery and greens from the heart, chopped
1 medium yellow onion, chopped
1 large carrot, peeled and diced
Salt and pepper
2 teaspoons poultry seasoning
3 tablespoons all-purpose flour
1 cup shredded potatoes, ready to cook hash browns, available in sacks on dairy aisle
1 pint half-and-half or cream
1 quart chicken stock, available in boxes on soup aisle
1/4 teaspoon grated nutmeg, a healthy grating
1 cup frozen green peas


Directions

Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes.


In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute.


Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!

From: foodnetwork.com

Chicken with Sun-Dried Tomatoes, Feta and Spinach in Phyllo Cups

Cook Time: 20 min
Level: Easy
Yield: 6 servings


Ingredients

1/2 stick butter, melted
3 sheets phyllo pastry dough, found in the freezer section
Coarse salt and black pepper
2 tablespoons extra-virgin olive oil
1 1/2 thin cut boneless skinless chicken breast, sliced into thin strips on an angle
3 cloves garlic, chopped
1 small yellow skinned onion, chopped
1/2 cup sun-dried tomatoes in oil, drained, 10 to 12 pieces, chopped
2 boxes chopped spinach, defrosted and squeezed dry
3/4 pound, 12 ounces, feta cheese, crumbled


Directions

Preheat oven to 400 degrees F.


Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.


To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.


To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

From: foodnetwork.com

Honey Nut Chicken

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

4 ounces, 2 small packages, honey roasted peanuts, about 2/3 cup
1/2 cup plain bread crumbs
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning by McCormick)
2 eggs
A splash half-and-half or whole milk
2 teaspoons hot sauce, several drops
1/2 cup all-purpose flour
2 to 3 tablespoons vegetable oil
4 (6 to 8-ounce) pieces of chicken breast
Barbequed Succotash, recipe follows


Directions

Preheat oven to 350 degrees F.


Put nuts, bread crumbs and grill seasoning in food processor and pulse grind to combine the nuts into bread crumbs. Pour nutty-breading onto a plate.


Beat eggs and half-and-half or milk with hot sauce in a shallow dish.


Pour flour out on a plastic board or plate.


Dust both sides of the chicken with flour. Dip the chicken into the egg mixture and then coat with the nutty-breading.


Preheat a nonstick skillet over medium high heat. Add vegetable oil to coat the bottom of the pan with a thin layer, 2 or 3 turns of the pan. Brown chicken pieces 2 minutes on each side in hot oil or until evenly light golden in color. Transfer to a baking sheet and cook in oven until juices run clear and breasts are cooked through, about 10 to 12 minutes. Serve with Barbecued Succotash.


Barbecued Succotash:

1 tablespoon extra-virgin or vegetable oil, 1 turn of the pan
1/2 red onion, chopped
1 red bell pepper, seeded and chopped
1 (14-ounce) can black beans, rinsed and drained
1 (10-ounce) box frozen corn
Salt and pepper
1/4 cup smoky barbecue sauce
2 tablespoons chopped chives, parsley or cilantro leaves, for garnish


Heat a medium skillet over medium high heat. Add onions and peppers and saute 5 minutes. Add beans and corn and season with salt and pepper. When corn heats through, add barbecue sauce. Stir to combine and serve succotash with chopped chives, parsley or cilantro to garnish.

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Inactive Cook Time
Ease of preparation: easy


From: foodnetwork.com

Crunchy, Oven Baked Chicken Toes

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

1 cup corn flakes
1 cup plain bread crumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground allspice - the SECRET ingredient
3 tablespoons vegetable oil
1 1/2 pounds chicken breast tenders, 2 packages, cut into 2-inch pieces by GH (Grown-up Helpers)
1/3 cup all-purpose flour
2 eggs, beaten
1/4 cup honey mustard (recommended: Gulden's)
1/4 cup barbecue sauce


Directions

Have your GH (Grown-up Helper) turn the oven on to 375 degrees F.


In a pie pan or other shallow, large dish, pour out the corn flakes. Crush the cereal up with your hands. Mix in bread crumbs, sugar, salt, pepper, and allspice - your SECRET ingredient. Do not tell anybody what your secret ingredient is - ever! If they ask how you make your special chicken toes, tell them about everything EXCEPT the secret.


Drizzle about 3 tablespoons vegetable oil evenly over the breading, tossing and turning it to mix the oil all through the bread crumbs and crushed-up corn flakes. Have the GH pour the oil out slowly. A vegetable oil bottle has a big opening so, 3 tablespoons will pour out pretty quickly, probably by the time you can count to 5, so watch the GH closely and count really loudly!


Have your GH cut the chicken fingers into toes, 2-inch pieces. Turn the chicken in flour, eggs and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. Make your GH go and wash their hands. Place the chicken toes in the oven and cook 15 minutes or until crisp and brown all over.


Mix together honey mustard and barbecue sauce in a small bowl. Serve hot chicken toes with honey mustard and barbecue sauce for dipping.

From: foodnetwork.com

Greek Mixed Grill Kabobs and Pine Nut-Orzo Salad

Cook Time: 15 min
Level: Easy
Yield: 4 to 6 servings


Ingredients

Salt
1/2 pound orzo
4 cloves garlic, grated or minced
4 sprigs fresh oregano, leaves stripped and finely chopped
6 sprigs fresh rosemary, leaves stripped and finely chopped
1/4 cup green olive tapenade
1 teaspoon crushed red pepper flakes
2 lemons, juiced and 1 zested
1/3 plus 1/4 cup extra-virgin olive oil, divided
1 1/2 pounds firm white flesh fish, halibut or swordfish, cut into 12 (2-inch) chunks
2 pounds boneless, skinless chicken breast, cut into 12 (2-inch) chunks
Black pepper
You'll also need: Metal skewers


Pine Nut-Orzo Salad

1/4 cup pine nuts, lightly toasted
1 small red onion, finely chopped
1/2 cup flat-leaf parsley, finely chopped
1 cup feta cheese crumbles
8 Greek hot peppers, for garnish
1/4 cup kalamata olives, for garnish
2 tomatoes, diced, for garnish
1/2 cucumber, diced, for garnish


Directions

Preheat grill pan or outdoor grill to medium high.


Place a pot of water on the stove and bring to a boil for the pasta salad. When the water boils, salt it and cook the pasta to al dente.


While the pasta works, in a small bowl combine the garlic, oregano, rosemary, tapenade, red pepper flakes, 1 tablespoon lemon zest and the juice of 1 lemon with about 1/3 cup EVOO. Place the fish and chicken in separate shallow dishes or bowls and season with salt and pepper then divide the dressing between the bowls and coat the fish and chicken evenly. Skewer the fish and chicken on metal skewers. Grill the chicken 10 to 12 minutes until firm and juices run clear, and the fish for about 6 to 8 minutes, turning the kabobs frequently.


Drain orzo and combine with pine nuts, onions, parsley, feta crumbles, the juice of 1 lemon, about 1/4 cup extra-virgin olive oil, salt and pepper. Serve the orzo salad with 3 pieces each of chicken and fish along side. Garnish plates with a couple of hot peppers, olives, tomatoes and cucumbers on each plate.

From: foodnetwork.com

Lemon Pepper Chicken Tenders

Cook Time: 12 min
Level: Easy
Yield: 20 pieces, 8 to 10 appetizers

Ingredients

* 1 1/2 pounds chicken breast tenders, 20 pieces
* 20 (6-inch) bamboo party skewers
* 2 lemons, juiced and zested
* 1/4 cup extra-virgin olive oil, eyeball it
* Coarse black pepper
* Coarse salt

Directions

Heat the grill over medium high heat. Skewer chicken. In a shallow
dish, combine lemon zest and juice with extra-virgin olive oil.
Reserve 1/4 of the marinade. Coat chicken tenders in marinade and
season generously on both sides with coarse black pepper. Season
chicken tenders lightly with salt. Cook tenders in 2 or 3 batches, a
single layer, in a very hot grill. Chicken tenders will cook 3 minutes
on each side. Transfer to a serving platter and brush with the
reserved marinade.

From: foodnetwork.com

Chicken Scarpariello

Cook Time: 18 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/2 pounds boneless, skinless chicken breast
* Salt and pepper
* 1 teaspoon poultry seasoning
* 2 tablespoons extra-virgin olive oil, 2 turns of the pan
* 2 red bell peppers, seeded and cut into 1-inch pieces
* 3 hot cherry peppers, drained and chopped
* 4 cloves garlic, chopped or thinly sliced
* 1/2 cup dry white wine
* 1/2 cup chicken stock or broth
* 1/4 cup chopped Italian flat-leaf parsley, a couple of handfuls
* 2 tablespoons juice from hot pepper jar
* Orzo with Parsley and Lemon Zest, recipe follows

Directions

Heat a large, heavy skillet over medium high heat. Cut chicken into
large chunks and season with salt and pepper and poultry seasoning.
Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow
stream. Set chicken into pan and do not turn for 2 or 3 minutes or you
will tear the meat. Brown chicken 3 minutes on each side and then
remove all of the chicken to a warm plate. Add bell peppers, hot
peppers and garlic to the pan. Saute the peppers and garlic for 5
minutes, tossing and turning them frequently. Add wine to the pan and
reduce 1 minute. Scrape up the pan drippings. Add the chicken stock
and bring it up to a bubble. Set the chicken back into the pan. Toss
the parsley with the chicken and peppers and cook the chicken through,
2 or 3 minutes. Scatter a little hot pepper juice over the pan and
serve the Scarpariello over a bed of lemon orzo. WOW!

Orzo with Parsley and Lemon Zest:

1/2 pound orzo
Coarse salt
1 tablespoon extra-virgin olive oil, eyeball it
2 large lemons, zested
Black pepper
1/4 cup finely chopped flat leaf parsley, a couple of handfuls

Cook orzo in salted water about 12 minutes, to al dente. Drain orzo
well. Do not run under cold water. You want the cooked pasta to remain
hot. Transfer pasta to a serving bowl. Drizzle orzo with a tablespoon
of extra virgin olive oil and season with salt and pepper. Add lemon
zest and parsley and toss to combine the flavors with the pasta.

Yield: 4 servings
Preparation time: 5 minutes
Cooking time: 12 minutes
Ease of preparation: super easy

From: foodnetwork.com

Chicken Parm Pizza

Cook Time: 22 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 store bought pizza dough
* Cornmeal or flour, for dough
* 2 tablespoons extra-virgin olive oil (2 turns of the pan plus a drizzle)
* 1 pound ground chicken
* 3 cloves garlic, chopped
* 1 small onion, chopped
* Salt and pepper
* Handful flat-leaf parsley, chopped
* Couple pinches crushed red pepper flakes
* Couple pinches dried oregano
* 1 (8-ounce) can tomato sauce
* 1 cup grated Parmigiano-Reggiano
* 1 1/2 cups shredded provolone
* 5 to 6 leaves basil, torn or shredded

Directions

Preheat oven to 425 degrees F.

Coat hands and work surface with a little cornmeal or flour. Using
your hand or a rolling pin, form a 14-inch round pizza. Place pizza on
a baking sheet or pizza stone and poke the top with a few holes.
Drizzle a little bit of extra-virgin olive oil down over the dough and
place in oven. Bake 10 minutes.

Meanwhile, heat a deep skillet over medium-high heat with 2
tablespoons of extra-virgin olive oil. Add meat and break it up with a
wooden spoon. To browned meat, add garlic and onions, then season with
salt and pepper. Cook together 5 to 6 minutes then add parsley, red
pepper flakes, oregano and the tomatoes to the pan. Heat the sauce
through.

Remove pizza from oven after 10 minutes and top with sauce and
cheeses. Return to oven and bake until golden and bubbly, another 10
to12 minutes. Top the pizza with basil, cut and serve.

From: foodnetwork.com

Rachael's Chimichurri Chicken Bites

Cook Time: 10 min
Level: Easy
Yield: 8 servings

Ingredients

* 1 rounded tablespoon sweet paprika
* 3/4 cup flat-leaf parsley leaves, a couple of handfuls
* 3 tablespoons fresh oregano leaves
* 3 tablespoons fresh thyme leaves
* 2 bay leaves, crumbled
* 1/2 small white onion, coarsely chopped
* 3 cloves garlic
* 1 teaspoon cayenne
* 1 cup extra-virgin olive oil, eyeball it
* 1/4 cup red wine vinegar, 3 splashes
* 1 teaspoon coarse salt
* 1 1/2 to 1 3/4 pounds chicken tenders

Directions

Preheat a grill pan over high heat.

In a food processor combine paprika, parsley, oregano, thyme, bay
leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.

Heat oil in a small pan over medium low heat. When oil is warm, stir
herb and garlic mixture into oil and heat 3 to 5 minutes, then remove
from heat. The oil will become infused with the flavor of the herbs
and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to
adjust seasonings.

Cut chicken tenders into thirds and place in a shallow dish. Wash hands.

Spoon half of your chimichurri over the chicken and coat completely
and evenly. Using tongs, transfer the bites to the hot grill and cook
2 or 3 minutes on each side. Transfer bites to a serving plate. Serve
with party picks and reserved chimichurri sauce for dipping.

From: foodnetwork.com

Chicken Sausage Patties

Cook Time: 10 min
Level: Easy
Yield: 12 patties, 6 servings

Ingredients

1 tablespoon butter
1 green apple, finely chopped
1 small onion, finely chopped
Salt and pepper
1 teaspoon fennel seed
1 1/2 pounds ground chicken breast
1 1/2 teaspoons poultry seasoning, half a palm full
1 teaspoon allspice, 1/3 palm full
1 teaspoon sweet paprika, 1/3 palm full
Extra-virgin olive oil, for drizzling

Directions

Heat a small nonstick skillet over medium heat. Add butter and melt.
Add apples and onions and season with a little salt, pepper and fennel
seeds. Gently saute the mixture 5 minutes to soften and remove from
heat to cool.

Heat a griddle pan or large nonstick skillet over medium-high heat.

Place chicken in a bowl and season with salt and pepper, poultry
seasoning, allspice, paprika and a healthy drizzle of extra-virgin
olive oil. Add in the apples, onions and fennel and mix the sausage.
Score meat into 4 sections and form 3 small, thin patties from each
section, 2 1/2 inches across, 12 small patties total. Cook patties 3
to 4 minutes on each side and serve warm.

From: foodnetwork.com

Chicken in a Pot, No Pie

Cook Time: 25 min
Level: Easy
Yield: 4 servings


Ingredients

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, cut into pieces
2 starchy potatoes, skin left on and diced (recommended: Idaho)
1 medium onion, chopped
2 ribs celery with leafy green tops, finely chopped
2 carrots, peeled and diced
1 bay leaf, fresh or dried
Salt and pepper
1 teaspoon poultry seasoning
3 tablespoons all-purpose flour
1 cup dry white wine, eyeball it
5 cups chicken stock
1 1/2 pounds chicken tenders, chopped
1 small bunch pencil asparagus, trimmed of woody ends and cut into 2-inch pieces
1 cup frozen peas, a couple of handfuls
2 to 3 tablespoons fresh tarragon, 4 to 5 sprigs, chopped
Serve with crusty whole-grain bread - a lot easier than making pastry!

Directions

Heat a large, deep skillet or a medium soup pot over medium high heat.
Add extra-virgin olive oil and butter. Melt butter into oil then add
the potatoes, onions, celery and carrots, adding them to the pot as
you chop them. Add bay leaf and season veggies with salt, pepper and
poultry seasoning, cook 5 to 6 minutes to soften them a bit. Add flour
and cook another minute then whisk in wine and cook off a minute more.
Add stock and put a lid on the pan or pot and raise heat to bring to a
quick boil. Slide in chicken and cook 5 minutes. Stir in asparagus and
cook 3 minutes more. Turn off heat and add the peas and tarragon. Stir
to combine and adjust salt and pepper, to your taste. Ladle into bowls
and serve with crusty bread for mopping.

From: foodnetwork.com

Chicken Quesadilla Pinwheels

Cook Time: 8 min
Level: Easy
Yield: 4 appetizer servings

Ingredients

* 4 large 10 to 12-inch flour tortillas
* 2 cups shredded Monterey Jack
* 1 cup chipotle salsa
* 2 cups chopped rotisserie chicken meat, still warm from store or
warmed in microwave

Directions

Heat a large skillet over medium heat. Add a flour tortilla, blister
it on 1 side then turn it over. Scatter cheese on top and cook 1
minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa,
spreading it gently with the back of a spoon back to edges. Top with
1/2 cup chicken, then roll tortilla into a log. Let stand a minute
before cutting. Repeat with remaining ingredients. Cut pinwheels into
1/2-inch slices and arrange on platter.

From: foodnetwork.com

Rosemary Grilled Chicken Thighs and Wild Mushroom Sauce

Cook Time: 20 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/2 pounds boneless, skinless chicken thighs
* Extra-virgin olive oil, for drizzling
* Coarse salt and black pepper
* 3 stems fresh rosemary, leaves stripped and chopped
* 1 cup chicken or vegetable stock
* 1-ounce dried porcini mushrooms
* 2 tablespoons extra-virgin olive oil
* 1/8 pound, 4 slices, pancetta, chopped, available at your deli
counter or 3 slices bacon, chopped
* 2 cloves garlic, crushed
* 1 large shallot, chopped
* 2 portobello mushroom caps, halved and thinly sliced
* Coarse salt and freshly ground black pepper
* 1 tablespoon all-purpose flour
* 1 cup dry red wine

Directions

Heat a grill pan over high heat. Drizzle chicken thighs with oil,
season with salt, pepper and rosemary. Grill chicken 5 minutes on each
side and remove from heat to rest for 5 minutes.

Place stock in a small bowl and cover. Heat in microwave on high for 2
minutes. Remove stock from microwave with oven mitt. Add dried porcini
to the dish and replace the cover. Steep porcinis in stock 5 to 10
minutes to reconstitute mushrooms. This may also be done on the
stovetop. Simmer broth, and mushrooms for 10 minutes over low heat.

In a medium skillet, add 2 tablespoons olive oil, saute pancetta,
crushed garlic and chopped shallot over medium heat for 3 minutes, to
crisp pancetta at edges. Add sliced portobello mushrooms to the pan
and season with salt and pepper. Saute mushrooms 10 minutes, or until
dark and tender. Add flour and cook 1 minute. Add red wine to the pan
and reduce by 1/2, about 1 minute. Add reserved stock and porcini
mushrooms to the pan and simmer together 1 to 2 minutes longer to
combine.

Slice chicken thighs and fan out on a plate. Ladle thick mushroom
sauce down over sliced chicken and serve.

From: foodnetwork.com

Honey Teriyaki Chicken with Ripe Pineapple Spears and Black and White Rice Balls

Cook Time: 25 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 cups water
* 1 tablespoon butter
* 1 teaspoon salt, eyeball it
* 1 rounded cup white rice
* 2 tablespoons black sesame seeds, toasted white sesame seeds may
be substituted
* 4 boneless, skinless chicken breasts
* 4 boneless, skinless chicken thighs
* Vegetable oil, for drizzling
* Salt and pepper
* 1 cup chicken broth or water
* 1-inch ginger root, peeled and chopped
* 1/4 cup honey
* 1/2 cup teriyaki sauce
* 1 tablespoon toasted sesame oil
* 4 scallions, thinly sliced
* 1 ripe pineapple

Directions

Preheat a grill pan or large griddle over medium high heat.

Bring water to a boil in a small covered pot. Add butter, salt and
rice to the pot. Return the water to a boil. Reduce heat to simmer and
replace cover. Simmer 18 minutes and remove rice from heat. Take the
lid off the pot to cool rice a bit. Scoop rice into balls with an ice
cream scoop and your hands. Dampen hands with water to work with rice
if it is very sticky. Set rice balls on a plate and sprinkle with
black sesame seeds.

While your rice is cooking, lightly coat chicken with oil, salt and
pepper. Place chicken on hot grill and cook 6 minutes on the first
side.

While chicken is cooking, bring chicken broth and ginger to a boil.
Stir in honey. When honey has dissolved into broth, add teriyaki sauce
and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a
basting brush. Cook chicken 4 minutes, turn again and baste liberally
again with sauce, then cook 2 minutes longer. Remove chicken to a
plate. Garnish chicken with sliced scallions.

While chicken cooks on the second side, peel and cut a ripe pineapple
into 8 spears. Cut off top and bottom of pineapple. Set pineapple
upright and trim away skin in strips from top to bottom. Halve
pineapple lengthwise and quarter each 1/2, lengthwise. The core is
edible, but may be trimmed if you wish. Pineapple can be very acidic.
Spears set in cold water for just 1 minute will keep the fruit from
stinging your lips when it is eaten. Serve with chicken and rice balls

From: foodnetwork.com