Caribbean Grilled Chicken with Tropical Rice Pilaf Wednesday, Jan 25 2012 

SERVES 4

½ cup olive oil
6 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon ground allspice
¼ teaspoon ground cinnamon
Salt and pepper
4 boneless, skinless chicken breasts (about 1½ pounds)
2 mangos, peeled and cut into 1½-inch cubes
1½ cups white rice
2¼ cups water
¼ cup chopped fresh parsley

Whisk oil, garlic, cumin, chili powder, allspice, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. Toss 1/4 cup marinade mixture with chicken, and half of mango pieces (citing largest pieces). Thread marinated mango pieces onto four 14—inch metal skewers. Transfer chicken breasts and skewered mango pieces to plate and season with salt and pepper.

Heat additional 3 tablespoons marinade mixture in large saucepan over medium—high heat. Add rice and cook, stirring, until rice is opaque. about 3 minutes. Add water and 1 teaspoon salt, bring to boil, reduce heat to simmer, cover, and cook until water is absorbed and rice is tender, about 20 minutes. Meanwhile, grill chicken breasts and mango skewers over hot fire until chicken registers 160 degrees and mangos are charred, about 6 minutes per side (for each). Transfer to platter and tent with foil.

Chop remaining mango into small pieces, and toss with rice and parsley. Season with salt and pepper. Drizzle remaining marinade over chicken. Serve with rice pilaf.

30-minute Suppers Magazine, Summer 2011, Page 14

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Cajun Chicken & Shrimp Wednesday, Jul 13 2011 

SERVES 4 ACTIVE: 10 MIN TOTAL: 40 MIN

2 each chicken drumsticks and thighs (1 1/4 lb), skin removed, if desired
1 large onion, sliced
1 large pepper, cut in thin strips
4 oz andouille or other smoked sausage, sliced 1/4 in. thick
1/2 cup sliced celery
2 cups water
1 cup uncooked rice
1/4 tsp each Cajun seasoning, dried thyme and salt
8 oz large peeled raw shrimp
1 cup frozen cut okra

1. Coat a large nonstick skillet with nonstick spray. Heat over medium-high heat. Add chicken and cook, turning once, 5 minutes or until browned.

2. Add onion, pepper, sausage and celery; sauce 3 minutes or until sausage is browned. Stir in water, rice and seasonings; bring to a boil.

3. Cover and simmer 15 minutes until chicken and rice are almost tender. Stir in shrimp and okra; cover and, stirring once or twice, cook 5 minutes or until chicken and shrimp are cooked through and rice and okra are tender. Serve your favorite hot sauce on the side.

Per serving (with skinned chicken): 415 cal, 34 g pro, 47 g car, 4 g fiber, 9 g fat (3 g sat fat), 154 mg chol, 559 mg sod

Women’s Day recipe card

Chicken Cordon Bleu Friday, Mar 25 2011 

2 boneless skinless chicken breasts
3 oz. Swiss cheese shredded
4 slices Black Forest ham
1/2 cup bread crumbs
20 ritz-type crackers crushed
3 egg whites
2 Tbsp. Dijon mustard
Vegetable spray

Preheat oven to 400 degrees.

Pound the chicken breasts to about 1/4 inch thickness. Lay 2 pieces of ham on top of the chicken breast and place half the Swiss cheese at one end. Roll from one end to the other.

Whisk egg whites and Dijon mustard together. Place on a plate. Mix bread crumbs and crackers together. Place on a plate. Coat chicken with egg mixture then coat with crumb mixture. Lay breaded chicken in shallow baking dish.

Bake for 30 minutes or until thermometer registers 160 to 165 degrees.

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Lemony Chicken Saltimbocca Thursday, Mar 10 2011 

Serve over a bed of angel hair pasta or polenta to catch all the sauce.

4 (4-ounce) chicken cutlets

1/8 teaspoon salt

12 fresh sage leaves

2 ounces very thinly sliced prosciutto, cut into 8 thin strips

4 teaspoons extra-virgin olive oil, divided

1/3 cup fat-free, lower-sodium chicken broth

1/4 cup fresh lemon juice

1/2 teaspoon cornstarch

Lemon wedges (optional)

1. Sprinkle the chicken evenly with salt. Place 3 sage leaves on each cutlet; wrap 2 prosciutto slices around each cutlet, securing sage leaves in place.

2. Heat a large skillet over medium heat. Add 1 tablespoon oil to pan, and swirl to coat. Add chicken to pan; cook for 2 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Combine broth, lemon juice, and cornstarch in a small bowl; stir with a whisk until smooth. Add cornstarch mixture and the remaining 1 teaspoon olive oil to pan; bring to a boil, stirring constantly. Cook for 1 minute or until slightly thickened, stirring constantly with a whisk. Spoon sauce over chicken. Serve with lemon wedges, if desired.

Yield: 4 servings (serving size: 1 cutlet and 2 tablespoons sauce).

CALORIES 202; FAT 7.5g (sat 1.5g, mono 4.3g, poly 0.9g); PROTEIN 30.5g; CARB 2.3g; FIBER 0.2g; CHOL 77mg; IRON 11mg; SODIUM 560mg; CALC 18mg

Cooking Light, January/February 2011, page 30 by Sandy Gluck

Mexi-Chicken Soup Thursday, Mar 10 2011 

1 32-oz. box reduced-sodium chicken broth
1 15-oz. can black beans, rinsed and drained 
1 15-oz. can golden hominy, rinsed and drained
1 cup bottled salsa
1 cup bottled nopalitos(cactus leaves), drained, or 1 green sweet pepper, cut in strips
1 4-oz. can diced green chiles
1 Tbsp.chili powder
1 tsp.groundcumin
2 1/2 cups chopped cooked chicken
Snipped fresh herbs (optional)

1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, andcumin. Bring to boiling, reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs.

MAKES 6 SERVINGS.
Better Homes & Gardens, December 2008, by Molly Neely

Tortellini Florentine Soup Thursday, Mar 10 2011 

9-oz. pkg. refrigerated tortellini 3-cheese tortellini
14-oz. cans reduced-sodium chicken broth
1 10-oz. container refrigerated light Alfredo sauce
2 cups shredded deli-roasted chicken
1/2 cup oil-packed dried tomato strips, drained
3 cups lightly packed packaged fresh baby spinach
1 oz. Parmesan cheese, shaved or shredded (optional)

1. In 4-quart Dutch oven cook  according to package directions. Drain and set aside.

2. In the same Dutch oven combine broth and Alfredo sauce. Stir in chicken and tomato strips. Heat just to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

3. Add cooked tortellini and spinach to chicken roasted chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach. To serve, sprinkle with Parmesan cheese.

MAKES 6 SERVINGS.
Better Homes & Gardens, December 2008, by Julie Bagnull

Chicken, Grape and Walnut Salad Tuesday, Mar 8 2011 

Mix 3 oz. chopped grilled chicken breast (or use skinless rotisserie chicken to save time), 1/2 cup halved grapes, 3 Tbsp. chopped walnuts and 3 Tbsp. plain low-fat yogurt. Season with salt and pepper. Serve over 3 cups romaine lettuce.

Herb and Goat Cheese Chicken Roulade Tuesday, Mar 8 2011 

8 oz goat cheese, slightly softened
1/2 tsp fresh sage, chopped
1/2 tsp fresh marjoram, chopped
1/2 tsp fresh thyme, chopped
1/2 tsp fresh rosemary
1 chopped whole, boneless, skinless all natural chicken breast, split and trimmed (1 to 11/2 lbs)
salt and pepper
4 prosciutto slices, sliced thin
½ cup all-purpose flour
2 eggs, beaten
1 ½ cup panko bread crumbs
4 Tbsp olive oil

Serves 4    Hands-on time: 75 minutes    Total time: 1 hour, 75minutes

Preheat oven to 350°F. In a small mixing bowl mix goat cheese and herbs together, set aside. Pound chicken breast to 1/4-inch thickness. Season with salt and pepper. Place 2 slices of prosciutto on each breast. Divide goat cheese mixture in half and spread on each breast. Roll up each breast and tuck in ends to secure cheese (use toothpicks if necessary). Dredge chicken roll-ups in flour (shake off excess), then in egg and then in panko bread crumbs. Heat olive oil in a medium skillet and lightly saute each side of roll-ups until lightly brown. Transfer to a baking sheet and bake for 20 minutes or until internal temperature reaches 165°F (juices should run clear) Remove toothpicks, if used, and cut each piece in half to serve.

Page 28, The Fresh Market magazine

Chicken and Dumplings Tuesday, Mar 8 2011 

1 stewing chicken
1 1/2 to 2 tsp salt
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup shortening
1/2 cup milk

Cut up chicken; place in deep pot, barely cover with water, add salt and simmer until meat is tender. Debone chicken and set aside; reserve the broth. Sift together the flour, baking powder, and salt; cut in shortening. Add milk to make a stiff dough. Roll out to 1/4-inch thickness on floured board. Cut into 1-inch squares, and sprinkle with flour. Drop into briskly boiling chicken stock. Cover tightly and simmer gently for about 40 minutes. Add meat and serve.

Yield: 6 to 8 servings.
SOUTHERNFOOD.COM

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