Chicken Tikka Masala

• Recipe from Cooks Illustrated
• Chicken Tikka  
• 1/2teaspoon ground cumin
• 1/2teaspoon ground coriander
• 1/4teaspoon cayenne pepper
• 1teaspoon table salt
• 2pounds boneless, skinless chicken breasts, trimmed of fat
• 1cup plain whole-milk yogurt 
• 2tablespoons vegetable oil
• 2medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 1tablespoon grated fresh ginger
• Masala Sauce  
• 3tablespoons vegetable oil
• 1medium onion, diced fine (about 1 1/4 cups)
• 2medium garlic cloves, minced or pressed through a garlic press (about 2 teaspoons)
• 2teaspoons grated fresh ginger
• 1fresh serrano chile, ribs and seeds removed, flesh minced (see note above)
• 1tablespoon tomato paste
• 1tablespoon garam masala 
• 1(28-ounce) can crushed tomatoes
• 2teaspoons sugar
• 1/2teaspoon table salt
• 2/3cup heavy cream
• 1/4cup chopped fresh cilantro leaves

INSTRUCTIONS

1. 1. FOR THE CHICKEN: Combine cumin, coriander, cayenne, and salt in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together yogurt, oil, garlic, and ginger; set aside.
2. 2. FOR THE SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 minutes. Add garlic, ginger, chile, tomato paste, and garam masala; cook, stirring frequently, until fragrant, about 3 minutes. Add crushed tomatoes, sugar, and salt; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.
3. 3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 minutes, flipping chicken halfway through cooking.
4. 4. Let chicken rest 5 minutes, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.
   
   
   Serve over Basmati rice.
   
   
   Serving Directions from Freezer:  Thaw and gently warm in either sauce pan or oven.  Serve over rice.

Grilled Jamaican Jerk Chicken & Sausage Kebabs

3 scallions, chopped
4 large garlic cloves, chopped
1 small onion, chopped
1 jalapeño, seeded and chopped
1/4 cup fresh lime juice
2 tbls soy sauce
3 tbls olive oil
1 1/2 tbls salt
1 tbls packed brown sugar
1 tbls fresh thyme leaves
2 tsp ground allspice
2 tsp black pepper
3/4 tsp freshly grated nutmeg
1/2 tsp cinnamon
3 large chicken breasts, trimmed, cut into 1 1/2" pieces
1 (16 oz) pkg smoked sausage, sliced into 1 1/2" rounds

INSTRUCTIONS

1. Mix marinade and chicken in gallon-size zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.

2. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).

3. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.

4. Remove chicken and sausage chunks from bag; discard marinade. Thread a portion of chicken and vegetables (if desired) onto 10 sets of double skewers, (see illustration below). Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat . Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.

Chicken Parmesan Burgers

Chicken Parmesan Burgers (makes 4 burgers; mine were about 1/3 pound each)
As adapted from Giada’s rosemary burgers and Epicurious’ “chicken Parmesan burgers”

Basil mayonnaise:
    1 cup mayonnaise
    ½ cup chopped fresh basil leaves
    2 cloves garlic, minced
    ½ cup Parmesan cheese, grated

Burgers:
    1 pound ground chicken (I ground mine from boneless, skinless breasts)
    ½ teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper

Accompaniments:
    1 large loaf of ciabatta or other Italian bread, sliced in half and then into four bun-sized pieces
    ½ cup of prepared pesto
    1 cup of prepared marinara sauce
    4 thick slices (each) of good quality mozzarella and provolone cheeses

Directions:
For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, basil, and cheese; set aside.
For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, salt, and pepper and ½ of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. They will be very moist. Place the burgers on the grill and cook for about 7 minutes on each side; turning carefully to avoid breakage and placing one piece of each cheese on top after flipping.  Transfer to paper towels and let rest for a few minutes.

Brush the cut side of each piece of bread with half of the pesto and during the last 1-2 minutes of cooking time for the chicken burgers, grill bread until slightly golden.

To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the top of the toasted bread. (To save calories, I omitted this step.) Place the chicken burgers on the bottom half of the bread and top each with ¼ cup of sauce. Finish with the top half of the bun.

Sweet, Sour, & Spicy Orange Chicken & Broccoli with Cashews

Sauce
1/2 cup low sodium chicken broth
1/2 cup orange juice
1/2 cup white vinegar
4 tsp soy sauce
4 tsp Hoisin Sauce
2 tsp cornstarch
2 TBS sugar
1 tsp red pepper flakes (I left out for Tati & Jacey)

Chicken Stir-Fry
4 cloves of garlic, minced
2 tsp grated fresh ginger
6 TBS plus 1 tsp vegetable oil
2 1/2 cups water
1/2 cup soy sauce
1/2 cup dry sherry
2 pounds boneless, skinless chicken breasts trimmed and sliced thin
4 TBS toasted Sesame oil
2 TBS cornstarch
2 TBS all - purpose flour
2 cups unsalted toasted cashews
3 pounds broccoli florets
8 medium scallions, sliced 1/4 inch thick on bias

1. FOR THE SAUCE: Whisk together the ingredients in a small bowl and set aside.

2. FOR THE STIR-FRY: Combine the garlic, ginger, and 2 TBS vegetable oil in a small bowl and set aside. Combine 2 cups water, soy sauce, and sherry in a medium bowl. Add chicken and stir to break up the clumps. Cover with plastic wrap and refrigerate for at least 20 minutes for up to an hour. Pour off excess liquid from chicken.

3. Mix sesame oil,cornstarch, and flour in a medium size bowl until smooth. Toss chicken in cornstarch mixture until evenly coated.

4. Heat 4 tsp vegetable oil in a 12 inch non stick skillet over high heat until smoking. Add half the chicken in even flat layer and cook, with out stirring until golden brown on first side about 1 minute. Flip chicken pieces over and cook until lightly browned on second side for about 30 seconds. Transfer chicken to a clean bowl and repeat with 4 tsp vegetable oil and remaining chicken.

5. At this point instead of browning the broccoli and cooking it more I bleached it in boiling water for one minute, then drained and ran cool water over it.

6. Return chicken to the skillet and toss to combine. Whisk sauce to recombine, add to skillet and cook stirring constantly, until sauce is thickened and evenly distributed.  I didn't thicken as much as needed because I wanted you to be able to reheat and not have it get to thick.

7. At this point I turned off the heat and stirred in the broccoli. You would also stir in the toasted cashews at this point but I have bagged them separately so they don't get soggy. Sprinkle scallions on top before serving over rice. This is a completely yummy dish from Cooks Illustrated!

Baked Penne and Chicken with Mushrooms

Table salt

1 lb penne

4 tbls olive oil

1 1/2 lbs cremini mushrooms, wiped clean & sliced 1/4" thick

1 medium onion, minced

1/2 oz porcini mushrooms, rinsed and minced

8 garlic cloves, minced (about 8 tsp)

1 tbls minced fresh thyme or 1 tsp dried

1/4 cup unbleached flour

2 cups low-sodium chicken broth

1 cup dry white wine

1 cup heavy cream

5 boneless, skinless chicken breasts (about 2 lbs), trimmed

8 oz shredded Italian cheese blend (about 2 cups)

1/4 tsp pepper

2 tbls fresh parsley leaves

Bring 4 qts water to boil in Dutch oven over high heat. Stir in 1 tbls salt and pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain pasta through colander and toss with 1 tbls olive oil; leave in colander and set aside.

Wipe pot dry, add remaining 3 tbls oil, and set over medium-low heat until shimmering. Add cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt. Cover and cook, stirring often, until mushrooms have released their liquid, about 10 minutes. Uncover, increase heat to medium-high, and continue to cook, stirring often, until mushrooms are dry and browned, 5 to 10 minutes.

Stir in garlic and thyme and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in broth, wine, and cream.

Add chicken, partially cover, and bring to simmer. Reduce heat to low, cover completely, and cook until thickest part of chicken registers 160 degrees on instant-read thermometer, 10 to 15 minutes.

Remove pot from heat. Remove chicken and set aside to cool; keep sauce covered. When chicken is cool enough to handle, shred into bite-size pieces. Stir shredded chicken and 1 cup cheese into sauce with cooked pasta until well combined. Season with salt and pepper. Transfer t0 13x9 baking dish and sprinkle with remaining 1 cup cheese. Sprinkle with parsley.

To Freeze: Wrap dish tightly with plastic wrap , then with foil, and freeze.

To Serve: Thaw 24-48 hours. Heat oven to 400 degrees. Unwrap dish and cover tightly with foil sprayed with vegetable oil spray (or nonstick foil). Bake until sauce is bubbling around edges, 30 to 40 minutes. Remove foil and continue baking until hot through-out and browned on top, 25-30 minutes longer.

Chicken Cordon Bleu Empanadas

3 pounds poached or roasted chicken breasts, diced or shredded
1 pound of Black Forest ham, thinly sliced and chopped
16 ounces shredded Swiss cheese
16 ounces cream cheese, softened
1 small bunch of scallions, finely chopped
1 1/2 tablespoons of garlic powder
1 1/2 tablespoons dry mustard
1 tablespoon black pepper
50 empanada wrappers (I prefer Goya brand)

Mix all ingredients (but wrappers) in a large bowl and adjust seasonings to taste. (I omitted salt, given the saltiness of the ham.) Place a heaping tablespoon of the filling in the center of a wrapper. Wet the edge of the wrapper before folding it in half and sealing it with a fork or empanada press. Freeze. Brush with melted butter, egg, or olive oil and sprinkle with salt before baking at 375 for 30 minutes or until brown.

Makes 50.

Stuffed Shells with Chicken, Arugula and a Creamy Alfredo Sauce

Filling:
2 1/2 cups ricotta cheese
1/2 cup grated parmesan
1 TBS olive oil
2 cloves minced garlic
2 cups Arugula
2 cups chopped cooked chicken (rotisserie chicken works well)
1/2 tsp salt
1/4 tsp ground black pepper

Sauce:
4 TBS butter
1 clove garlic minced
2 TBS all purpose flour
2 cups heavy cream
1/2 cup milk
3 TBS chopped fresh chives
1 cup plus 3 TBS grated parmesan
1 cup grape tomato halved
italian parsley for garnish


large jumbo pasta shells (conchiglioni)

Directions:
Preheat oven 350 degrees. Butter a 9x13" baking dish and set aside

Bring a large pot of water to a boil add the pasta and cook for approximately 9 minutes until al dente. Drain and rinse under color water being careful not to break the shells. Set aside.

Meanwhile prepare the filling. In a large bowl mix together the ricotta and Parmesan. Heat the oil in a medium skillet over medium heat, add the garlic and cook one minute, being careful not to brown it. Stir in the arugula until just wilted, about 2 minutes. Add the chopped chicken and still well. Remove from the heat and let cool for 10 minutes. Add chicken mixture to cheese mixture and stir carefully . Stuff each shell with approximately 1/2 cup of the cheese filling and place in prepared baking dish.

For the sauce, heat the butter in medium saucepan over medium heat. Add the garlic and cook for 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Gradually add the cream and milk and whisk until mixture begins to thicken and bubble. Remove from the heat and add the chives, 1 cup parmesan, cherry tomatoes and gently stir. Pour sauce over the shells and sprinkle with remaining 3 TBS of parmesan. Bake for 30 minutes until sauce is bubbling and cheese is golden brown. Sprinkle with parsley.

Thai-Style Chicken with Basil

3 cups fresh basil leaves, tightly packed - divided
5 medium garlic cloves, peeled
9 green or red thai chiles, stemmed 0r 3 serranos or 1 medium jalapeno (I used 3/4 of a medium jalapeno to decrease spiciness)
3 Tbsp. fish sauce, divided
1 1/2 Tbsp. oyster sauce
1 1/2 tsp. white vinegar
1 1/2 Tbsp. sugar
1 1/2 lbs. boneless, skinless chicken breasts, cut in to 2" pieces
5 medium shallots, peeled and thinly sliced (about 1 1/3 cup)
3 Tbsp. vegetable oil
Red pepper flakes for serving, if desired

1. Process 1 1/2 cups basil leaves, garlic and chiles in food processor until finely chopped, 6-10 one second pulses, scraping down bowl with rubber spatula once during processing. Transfer 1 1/2 Tbsp. basil mixture to small bowl and stir in 1 1/2 Tbsp. fish sauce, oyster sauce, vinegar and sugar; set aside. Transfer remaining basil mixture to 12-inch heavy-bottomed nonstick skillet. Do not wash food processor bowl.

2. Pulse chicken and 1 1/2 Tbsp. fish sauce in food processor until meat is chopped into approximate 1/4-inch pieces, six to eight 1-second pulses. Transfer to medium bowl and refrigerate 15 minutes.

3. Stir shallots and oil into basil mixture in skillet. Heat over medium-low heat (mixture should start to sizzle after about 1 1/2 mins.; if it doesn't, adjust heat accordingly), stirring constantly, until garlic and shallots are golden brown, 5-8 minutes.

4. Add chicken, increase heat to medium, and cook, stirring and breaking up chicken with potato masher or rubber spatula, until only traces of pink remain, 2-4 minutes. Add reserved basil-fish sauce mixture and continue to cook, stirring constantly until chicken is no longer pink, about 1 minute. Stir in remaining cup basil leaves and cook, stirring constantly, until basil is wilted, 30-60 seconds. Serve immediately, passing extra fish sauce, sugar, red pepper flakes and vinegar to add as desired.

Serve with steamed rice and vegetables, if desired.

To freeze:

Complete all steps through step #3. Place cooked basil-shallot mixture in freezer bag and add uncooked chicken and freeze. Freeze reserved basil-fish sauce separately.

To cook from frozen:

Cut sauce out of bag prior to thawing. Thaw chicken mixture in refrigerator. Place in warmed non-stick skillet and follow instructions in step #4.

Chicken Empanadas

Makes 12 empanadas

Filling ingredients:

3 cups cooked shredded chicken breasts

6 oz. cream cheese, softened

1 cup shredded cheddar cheese

6 sun-dried tomatoes, drained and diced

1-2 cloves garlic

3 green onions, chopped

3 tablespoons minced cilantro

2 teaspoons chili powder

4 oz. canned green chilies

salt and pepper, to taste

12 empanada discs (I prefer the frozen 5-inch Goya “discos,” which come 10/pack and have plastic sheets separating each disk. They thaw in an hour at room temperature.)

egg/olive oil wash, kosher salt

Mix all filling ingredients in a large bowl, adjusting seasoning as necessary. Remove one disc and wet the edge with a bit of water. Using approximately ¼ cup filling per empanada, place filling in center of thawed disc dough and fold over, pressing and sealing edges together with the tines of a fork (or using a plastic empanada press - available at Bed, Bath, and Beyond, which makes the process much easier!) Continue wetting/ filling/sealing the empanadas, placing on a baking sheet before flash freezing. (Tip: to fit more empanadas on the baking sheet, instead of laying them flat, stand the empanadas side-by-side, using the plastic wrappers from the package of discs to keep them from sticking to each other.) Once frozen, the empanadas can be removed from the baking sheet and placed in a freezer bag for easy storage.

To prepare:

Preheat oven to 400 degrees. Place frozen empanadas on cookie sheet, brushing with egg wash or olive oil. (The egg wash will give you a nicer brown color, but the olive oil adds more flavor.) Sprinkle lightly with kosher salt. Bake for 25-30 minutes until golden. Serve with salsa or sour cream.

Tequila-Glazed Chicken Thighs

*If you would rather not use tequila, you can substitute 1/3 cup pineapple juice. Start the grilling over direct heat to get good grill marks and charred bits, and then move to indirect heat to gently finish the cooking. 

1 1/2 teaspoons ground cumin
1 teaspoon chili powder
3/4 teaspoon kosher salt
1/4 teaspoon chipotle chili powder
6 bone-in chicken thighs (about 2 pounds), skinned
3/4 cup pineapple juice
1/3 cup tequila
1/4 cup honey
2 teaspoons cornstarch
2 teaspoons water
2 teaspoons grated lime rind
3 tablespoons fresh lime juice
1/4 teaspoon crushed red pepper
Cooking spray

Preheat grill to medium-high heat using both burners. After preheating turn the left burner off (leave the right burner on).

Combine the first 4 ingredients in a small bowl; rub evenly over chicken.

Bring the pineapple juice, tequila, and honey to a boil in a small saucepan; cook until reduced to 3/4 cup (about 10 minutes).

Combine cornstarch and 2 teaspoons water in a small bowl, and stir well. Add cornstarch mixture to juice mixture, stirring constantly with a whisk. Bring to a boil, and cook for 1 minute, stirring constantly.

Remove from heat, and stir in lime rind, 3 tablespoons lime juice, and red pepper.

Place chicken on grill rack coated with cooking spray over right burner (direct heat). Cover and grill for 5 minutes on each side, basting occasionally with juice mixture. Move the chicken to grill rack over left burner (indirect heat). Cover and grill an additional 5 minutes on each side or until done, basting occasionally.

Yield: 6 servings (serving size: 1 thigh).

calories, 241; fat 7g (sat. 2.1 g, mono 2.8g, poly 1.7g); protein, 18g; carb, 17.2g; fiber, 0.4g; chol, 64mg; iron, 1.2mg; sodium 374mg; calc 19mg


from Cooking Light, June 2011 issue

Siamese Chicken Curry with Broccoli and Peanuts

Béchamel Sauce: (I doubled)
2 TBS butter
2 TBS flour
1/4 tsp salt
Dash of pepper
1 cup of half and half

Curry:
2 cups broccoli flowerets
2 TBS corn oil
1 ounce green Thai Curry
1/4 tsp
2 TBS sugar
1/2 tsp garlic (I use a bit more)
1 1/2 pound chicken breast
4 TBS soy sauce
OPT: 1/2 tsp sriraja (Thai hot sauce) or tabasco
1/2 cup roasted peanuts
Hot cooked rice or lo mein noodles

Béchamel:
Melt butter in a small saucepan and stir in the flour, salt, and pepper. Cook and stir over low heat for several minutes. Add the half and half all at once and stir over medium heat until the sauce thickens and bubbles. Set aside. If not using immediately, cover flush with plastic wrap to prevent a skin from forming.

Curry:
Blanch the broccoli for 1 minute in boiling salted water. Drain and set aside. Have assembled the rest of the ingredients for the curry.

In a large skillet, heat the corn oil. Stir in the curry paste and cook for 1 minute over low heat to blend. Turn the heat to medium high and add the chicken, salt, sugar, and garlic. Stir fry the chicken until the sugar begins to caramelize, increasing the heat if necessary.

Immediately add the soy sauce and continue to stir fry until the liquid has almost evaporated and the chicken is cooked through. Blend in the reserved Béchamel sauce. Add additional milk if the mixture seems to thick, 2TBS at a time. When the sauce is smooth add the broccoli and quickly heat through. (I don't heat the broccoli through for freezing). Taste and add the additional hot sauce if desired. Stir in the peanuts and serve at once over rice or noodles.

Chicken Spiedies

1/2 cup olive oil
2 garlic cloves
2 tablespoons chopped fresh basil (or 2 teaspoons dried)
1/2 teaspoon dried oregano
2 teaspoons grated lemon zest plus
   1 tablespoon fresh lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
3 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 1/2 pounds boneless, skinless chicken breasts (about 4 breasts), trimmed
6 (6-inch) submarine rolls, split partially open lengthwise, or 6 large slices Italian bread

Combine the oil, garlic, basil, oregano, lemon zest, salt, pepper, and pepper flakes in a large bowl. Transfer 2 tablespoons of the oil mixture to a separate bowl and whisk in the mayonnaise, vinegar, and lemon juice; refrigerate until ready to serve. (The sauces can be refrigerated, covered, for up to 2 days.)

Prick the chicken breasts all over with a fork, cut them into 1 1/4-inch chunks, and transfer to the bowl with the remaining oil mixture. Refrigerate, covered, for 30 minutes or up to 3 hours.

Remove the chicken from the marinade and thread the chunks onto six 12-inch skewers. Grill on high, turning frequently, until lightly charred and cooked through, 10 to 15 minutes. Transfer the chicken to the rolls, remove the skewers, and drizzle with the mayonnaise mixture. Serve.

Frozen Preparation:
Defrost chicken in refrigerator. Thread onto bamboo skewers which have been soaked in water for 20 minutes prior to using. Grill as directed above. Serve as directed above. To prepare sauce, defrost and whisk in 3 tablespoons mayonnaise.

Chicken Pot Pie with Biscuit Topping

1.5 lbs boneless chicken breasts or 4 c. shredded cooked chicken

4 tbls butter

1/2 c. flour

2 c. chicken stock

1.5 c. whole milk

3 tbls sherry

couple drops lemon juice, to taste

salt and pepper, to taste

3 pinches ground nutmeg

2 tbls butter

1 onion, chopped

3 carrots, sliced 1/4" thick

2 celery stalks, sliced 1/4" thick

3/4 c. frozen peas, thawed

3 tbls fresh parsley

Frozen buttermilk or southern-style biscuits

Cook and shred chicken breasts to make 4 cups. Melt 4 tbls butter in large saucepan over med-low heat. Add 1/2 c. flour and whisk until smooth. Cook for 1 minute, stirring constantly. Remove from heat, add 2 c. chicken stock and whisk until smooth. Increase heat to medium, slowly whisk in 1.5 c. whole milk, bring just to a simmer, stirring constantly, and cook for 1 minute. Stir in the chicken and sherry and cook for 1 more minute. Remove from heat and season to taste with lemon juice, salt and pepper, and nutmeg.

In separate skillet, melt 2 tbls butter over med-high heat. Add onion, carrots, and celery. Cook, stirring often until barely tender, for about 5 minutes. Stir the veggies into the creamed chicken mixture along with the peas and parsley. Pour the chicken & veggie mixture into a greased 9x13 pan (or two 8x8). Place frozen biscuits on top of chicken mixture. Bake, uncovered, at 400 degrees until hot and bubbly and biscuits are lightly browned (about 25-35 minutes).

To Freeze: Prepare according to above directions but do not bake. Package frozen biscuits in separate baggie to be placed on top of chicken mixture just before baking (biscuits should remain frozen).

Serving Day: Thaw chicken mixture 24 hours in fridge. Do not thaw biscuits. Remove foil and plastic wrap and place frozen biscuits on top. Bake according to above directions.

Chicken d'Iberville

from Southern Living

Ingredients
Casserole
• 2 (3-pound) whole chickens
• 1 cup water
• 1 cup dry sherry
• 2 celery stalks
• 1 onion, quartered
• 1 1/2 teaspoons salt
• 1/2 teaspoon curry powder
• 1/4 teaspoon pepper
• 1/4 teaspoon poultry seasoning
• 2 (6-ounce) packages long-grain and wild rice mix
• 1/2 cup butter or margarine
• 2 (8-ounce) packages sliced mushrooms
• 1 bunch green onions, chopped (about 1 cup)
• 1 (8-ounce) carton sour cream
• 1 (10 3/4-ounce) can cream of mushroom soup
Topping
• 1 sleeve round buttery crackers, crushed (about 1 1/2 cups)
• 1 (6-ounce) can French-fried onions, crushed
• 1/4 cup butter or margarine, melted
• 1/4 teaspoon paprika
• 1/8 teaspoon garlic powder

Preparation
Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids.

Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)

Skin, bone, and coarsely chop or shred chicken. Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup.

Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish.

Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.
Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.

To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)

Short-cut method: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens or 1 1/2-2 pounds of chicken breasts poached in water. Use 1 cup dry sherry and 3 1/4 cups (26 ounces) canned chicken broth to cook rice. (This is what I did.)

Grilled Stuffed Chicken-Breasts with Prosciutto and Fontina

6 bone-in, skin-on chicken breast halves (about 12 ounces each), trimmed of excess fat and skin
Table Salt for brine
Vegetable Oil for cooking grate
6 Tbsp. unsalted butter, softened
1 med-large shallot, minced (about 4 1/2 Tbsp.)
2 Tbsp. chopped fresh sage
3 ounces fontina cheese, rind removed, cut into four 3 by 1/2-inch sticks
6 thin slices prosciutto (about 3 ounces)
Ground black pepper
kitchen twine

1. Starting on thick side of breast, closest to breastbone, cut horizontal pocket in each breast, stopping 1/2 inch from edge so halves remain attached. Dissolve 4 1/2 Tbsp. salt in 1 1/2 quarts cold water in large container. Add breasts, cover with plastic wrap, and refrigerate 30 minutes.

2. Combine butter, shallot and sage in small bowl. Roll each piece of cheese in 1 slice of prosciutto. Remove breasts from brine, dry thoroughly inside and out with paper towels and season inside and out with pepper. Spread equal amount of butter mixture inside each breast. Place 1 prosciutto-wrapped piece of cheese inside each breast and fold breast over to enclose. Evenly space 3 pieces kitchen twine (each about 12 inches long) beneath each breast and tie, trimming any excess.

To prepare for freezing:

Follow all instructions above. Wrap each breast individually in cling wrap then place in freezer bag. Thaw in refrigerator before grilling and carefully remove wrap so as not to disturb twine ties and stuffing.

To Grill:

If using charcoal grill (recommended):

1. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Arrange all coals over half of grill, leaving other half empty. Position cooking grate over coals, cover grill, and heat grate until hot, about 5 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 seconds).

2. Place chicken breasts, skin side down, over hot part of grill and cook until well browned, 3-5 minutes. Flip chicken and cook until second side is just opaque, about 2 minutes. Move chicken, skin side up, to cool side of grill, with thicker side of breasts facing fire. Cover grill and continue to cook until instant-read thermometer inserted into thickest part of stuffing registers 160 degrees, 25-30 minutes. Transfer chicken to carving board and let rest, tented with foil, 10 minutes. Remove twine, then, if desired, carve breast meat from bone and cut into 1/2-inch-thick slices.

If using gas-grill:

1. Turn all burners to high, close lid, and heat until hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate. Leave primary burner (burner that will stay on during grilling) on high and turn off other burner(s). Proceed with recipe step 2 from charcoal instructions, cooking chicken with lid closed and increasing cooking time on cooler side of grill to 30-40 minutes.

Note: May also prepare stuffed with Black Forest Ham and Gruyere - substitute 1 1/2 tsp. minced fresh thyme for sage and add 1 1/2 Tbsp. Dijon mustard to butter in step 2. Substitute 6 slices Black Forest Ham for prosciutto and Gruyere cheese for fontina.

Basil Grilled Chicken with Basil Butter

Chicken:

3/4 tsp pepper

6 chicken breasts

1/4 c butter, melted

4 tsp dried basil

Basil Butter:

1/2 c butter, softened

2 tbls minced fresh basil

1 tbls shredded Parmesan

1/4 tsp garlic powder

1/8 tsp salt

1/8 tsp pepper

Prepare grill. Combine pepper, melted butter, and dried basil together to make basting butter. Brush chicken with basting mixture. Grill chicken over medium heat 8-10 min each side, basting frequently with basting mixture. Meanwhile, combine softened butter, fresh basil, parmesan, garlic powder, salt & pepper; mix well. Serve grilled chicken with dollop of basil butter on top.

To Freeze: Prepare basting butter & basil butter and place separately in small freezer bag. Place in large gallon baggie along with chicken breasts. Freeze.

To Serve: Thaw 25 hours. Prepare according to above directions.

Mock Lobster (marinated chicken breasts) - Jill Rockwell

Ingredients

• 1/2 cup soy sauce
• 1/4 cup vegetable oil
• 1 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 1 tablespoon packed brown sugar
• 1 teaspoon dry mustard powder
• 2 teaspoons ground ginger
• 1/2 cup pineapple juice
• 6 skinless, boneless chicken breast halves
• drawn butter for dipping

Directions

1. In a saucepan, combine the soy sauce, oil, garlic salt, pepper, brown sugar, mustard powder, ginger and pineapple juice. Bring to a boil, stirring to dissolve the sugar. Boil for about 5 minutes, then remove from the heat and allow to cool completely. When cooled, place the chicken into a large resealable bag and pour the marinade over it. Press out as much air as you can, seal and refrigerate for at least 2 hours to marinate or freeze until ready to use.
2. Preheat a grill for medium-low heat. When hot, lightly oil the grate.
3. If frozen, defrost chicken in refrigerator for 24 hours. Place the thawed chicken on the grill and discard the marinade. Cook until chicken juices run clear, 20 to 25 minutes, turning as needed to keep the chicken from burning. Serve with individual ramekins of drawn butter.

Chicken and Rice

2 tablespoons butter or margarine

1/2 teaspoon dried dill

Freshly ground black pepper, to taste

1/2 cup sliced carrots

1/2 cup sliced celery

1 cup sliced mushrooms

3 to 6 large chicken breasts, sliced into medallions

1 1/2 cups rice

48 ounces chicken broth

1 (14.5 ounce) can Cream of Chicken & Mushroom soup

Saute mushrooms, carrots, and celery with dried dill and black pepper in butter or margarine; about 5 minutes or until the mushrooms begin to release their liquid.

Add chicken broth and cream of chicken and mushroom soup to the vegetables, whisking until the soup is well-blended with the broth. Add chicken medallions. Cook over medium-high heat until the chicken is cooked through. Remove chicken to a plate; cover to keep warm.

Bring liquid to a boil and add rice. Reduce heat to low and cover. Cook 20 minutes or until rice is done.

Return the chicken breast medallions to the pot and continue to cook over low heat until the chicken breasts are desired temperature. Serve.

Chicken Satay

3 lbs. boneless skinless chicken breasts

Marinade:
6 cloves garlic, chopped
4 tsp. coriander
4 tsp. light brown sugar
1 tbsp. black pepper
2 tsp. salt
1/2 c. soy sauce
4 tsp. ginger, chopped
2 tbsp. lime juice
6 tbsp. oil

Mix marinade ingredients. Cut chicken into 1 1/2-2 inch cubes. Add to mixture and marinate at least two hours.
Soak skewers in water for 20 minutes. Thread chicken pieces onto one end of skewers. Broil or barbecue, basting with marinade. Serve with peanut sauce for dipping.

Peanut Sauce:
1 2/3 c. peanut butter (chunky or creamy)
1/2 tsp. hot chili sauce
3 cloves garlic, crushed
5 tbsp. honey
1/4 -1/2 tsp. cayenne pepper
1/3 c. lime juice
1/3 c. soy sauce
2/3 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.

Frozen instructions:

Cut up chicken and place in freezer bag with marinade. Freeze immediately. Prepare peanut dipping sauce as directed and freeze.

To prepare from frozen, thaw chicken in refrigerator 24 hrs+. Cook as directed above. Thaw peanut sauce and serve room temperature with cooked chicken.

Cream Cheese & Chives Chicken Packets

2 cups cooked, chopped chicken

3 oz package cream cheese, softened

1 tbls fresh chives, chopped

2 tbls milk

Salt, to taste

Seasoned croutons, crushed

2 packages crescent rolls

2 tbls melted butter

Cook and shred 2 chicken breasts to make 2 cups. Mix chicken, cream cheese, chives, milk, and salt in medium sized bowl. Unroll crescent rolls and split into 4 rectangular pieces per can, pushing triangular seams together. Scoop approximately 1/4 cup of chicken mixture onto dough on one end leaving room along the edges for sealing. Fold over other side of dough and press to close. Brush each packet with melted butter and sprinkle with crushed croutons to coat as desired. Bake, at 350, for 20 minutes or until golden brown. Serve hot or cold. Makes 8 packets.

To freeze: Prepare according to directions through sealing of chicken packets. Wrap in saran wrap and flash freeze. When frozen place packets in gallon baggie and seal. Place crushed croutons in quart size baggie and package with packets.

Serving Day: Thaw for 24 hours in fridge. Preheat oven to 350. Unwrap chicken packets and brush with melted butter, then sprinkle with crouton crumbs. Bake for 20 minutes or until golden brown.