Grilled Meats and Vegetables over Saffron Orzo

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


Ingredients

For marinade:
5 cloves garlic, minced
1 cup fresh lemon juice, from about 5 lemons
2 cups extra-virgin olive oil
2 teaspoons smoked salt, or kosher salt
2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley

For grill:
3 skinless, boneless chicken breasts
4 boneless, skinless chicken thighs
1/2 pound medium shrimp, shelled and deveined
2 ears corn, husked and cut into thirds
1/2 pound cremini mushrooms, wiped clean
1 red bell pepper, halved and cored
1 yellow bell pepper, halved and cored
1 orange bell pepper, halved and cored
Saffron Orzo, recipe follows


Directions

In a medium bowl, combine the marinade ingredients.



In a large bowl, combine half the marinade with the chicken breasts, chicken thighs, and shrimp. Toss to combine. Cover and let marinate for at least 1 hour. If marinating for longer than 1 hour, make sure to refrigerate.



Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the corn with reserved unused marinade and wrap in foil. Toss the mushrooms with 1/4 cup of the reserved unused marinade. Grill the chicken breasts and thighs to an internal temperature of 165 degrees F, about 7 minutes a side. Grill the corn inside the foil, for about 5 minutes a side. Grill the peppers for about 5 minutes a side. Grill the shrimp and the mushrooms, about 2 minutes a side. Brush the grilled peppers with the last of the reserved unused marinade. Slice the peppers and mushrooms before serving, if desired.



Arrange grilled meats and vegetables over the saffron orzo on a large platter and serve immediately.



Saffron Orzo:

4 cups chicken stock
1 teaspoon saffron threads
1 pound dried orzo
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup chopped flat-leaf parsley

In a large pot, bring the chicken stock to a boil over high heat. Reduce the heat to low, bringing the stock to a simmer. Add the saffron, stir, and allow the saffron to bloom, about 5 minutes. Return the heat to medium and the stock to a boil, then add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain orzo and transfer to a large bowl. Add the olive oil, lemon juice, salt, pepper, and parsley. Toss to combine.

Yield: 6 servings


From: foodnetwork.com

Chicken Cacciatore

Cook Time: 40 min
Level: Easy
Yield: 4 servings


Ingredients

4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves


Directions

Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.


In a large heavy saute pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and saute just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, saute it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.


Using tongs, transfer the chicken to a platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and serve.

From: foodnetwork.com

Chicken Piccata

Cook Time: 25
Level: Easy
Yield: 4 servings


Ingredients

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped


Directions

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.


In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.


Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.


From; foodnetwork.com

Pollo Frito (Fried Chicken)

Cook Time: 30 min
Level: Intermediate
Yield: 4 servings


Ingredients

1/4 cup fresh lemon juice (2 to3 lemons, depending on size)
1/4 cup extra-virgin olive oil
1 1/2 teaspoons salt
1 (3 1/2-pound) whole frying chicken, cut into 8 pieces
1 teaspoon freshly ground black pepper
2 cups olive oil (approximate amount)
1 cup all-purpose flour (approximate amount)
Lemon wedges, for garnish
6 sprigs fresh Italian parsley, for garnish


Directions

In a large casserole dish, whisk the lemon juice, extra-virgin olive oil, and salt to blend. Add the chicken pieces and turn to coat. Cover and refrigerate at least 2 hours and up to 1 day, turning the chicken pieces occasionally.


In a large cast iron frying pan or other heavy frying pan, add enough oil to come 1/3-inch up the sides of the pan. Heat the oil over medium heat. Meanwhile, drain the marinade from the chicken. Pat the chicken dry with paper towels. Sprinkle with pepper. Working in 2 batches, dredge the chicken in the flour to coat completely. Shake off the excess flour and then carefully add the chicken to the hot oil. Fry until the chicken is golden brown and just cooked through, turning occasionally, about 25 minutes. Using tongs, transfer the chicken to a paper towel-lined plate to drain the excess oil.


Arrange the fried chicken on a warm platter and serve with the lemon wedges and parsley.

From: foodnetwork.com

Ravioli Caprese

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


Ingredients

Dough:

* 2 1/2 cups all-purpose flour, plus more for dusting
* 1 cup very hot water

Filling:

* 3/4 cup whole milk ricotta
* 1 egg
* 1/2 cup finely shredded store-bought rotisserie chicken
* 1/4 cup grated Parmesan
* 2 tablespoons finely chopped fresh basil leaves
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Sauce:

* 3 tablespoons extra-virgin olive oil
* 3 tablespoons chopped fresh basil leaves
* 2 teaspoons grated lemon zest
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper


Directions

For the dough:


In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.


For the filling:

Combine all the ingredients in a medium bowl and stir to combine.


To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.


Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.


Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.


Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

From: foodnetwork.com

Italian Baked Chicken and Pastina

Cook Time: 40 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 cup pastina pasta (or any small pasta)
* 2 tablespoons olive oil
* 1/2 cup cubed chicken breast (1-inch cubes)
* 1/2 cup diced onion (about 1/2 a small onion)
* 1 clove garlic, minced
* 1 (14.5-ounce) can diced tomatoes with juice
* 1 cup shredded mozzarella
* 1/4 cup chopped fresh flat-leaf parsley
* 1/4 teaspoon kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1/4 cup bread crumbs
* 1/4 cup grated Parmesan
* 1 tablespoon butter, plus more for buttering the baking dish

Directions

Preheat the oven to 400 degrees F.

Bring a medium pot of salted water to a boil over high heat. Add the
pasta and cook until just tender, stirring occasionally, about 5
minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium saute pan over medium heat.
Add the chicken and cook for 3 minutes. Add the onions and garlic,
stirring to combine, and cook until the onions are soft and the
chicken is cooked through, about 5 minutes more. Put the chicken
mixture into the bowl with the cooked pasta. Add the canned tomatoes,
mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place
the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small
bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle
over the top of the pasta mixture. Dot the top with small bits of
butter. Bake until the top is golden brown, about 30 minutes.

From: foodnetwork.com

Chicken and Orzo Frittata

Cook Time: 30 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 3/4 cup orzo pasta
* 6 eggs
* 1/3 cup whole milk ricotta
* 1/4 cup creme fraiche
* 2 cooked chicken breasts, cubed (about 2 cups)
* 4 scallions, chopped
* 1/4 cup chopped Italian flat-leaf parsley
* 1/3 cup diced roasted red bell peppers
* 1 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Directions

Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the
orzo and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche and stir
until the eggs are beaten and the ingredients are combined. Add the
cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and
pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes.
Turn on the broiler. Place the pan under the broiler until golden on
top, about 5 minutes. Remove from the oven and let set for 5 minutes.
Cut into wedges and serve with a side salad.

From: foodnetwork.com

Garlic and Citrus Chicken

Cook Time: 1 hr 50 min
Level: Easy
Yield: 6 servings

Ingredients

* 1 (5 to 6-pound) whole roasting chicken, neck and giblets discarded
* Salt and freshly ground black pepper
* 1 orange, quartered
* 1 lemon, quartered
* 1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
* 2 (14-ounce) cans reduced-sodium chicken broth
* 1/4 cup frozen orange juice concentrate, thawed
* 1/4 cup fresh lemon juice
* 2 tablespoons olive oil
* 1 tablespoon chopped fresh oregano leaves
* Kitchen string or butcher twine

Directions

Position the rack in the center of the oven and preheat to 400 degrees F.

Pat the chicken dry and sprinkle the cavity with salt and pepper.
Stuff the cavity with the orange, lemon, and garlic halves. Tie the
chicken legs together with kitchen string to help hold its shape.
Sprinkle the chicken with salt and pepper.

Place a rack in a large roasting pan. Place the chicken, breast side
up, on the rack in the pan. Roast the chicken for 1 hour, basting
occasionally and adding some chicken broth to the pan, if necessary,
to prevent the pan drippings from burning. Whisk the orange juice,
lemon juice, oil, oregano, and chopped garlic in a medium bowl to
blend. Brush some of the juice mixture over the chicken, after it has
baked 1 hour. Continue roasting the chicken until an instant-read meat
thermometer inserted into the innermost part of the thigh registers
170 degrees F, basting occasionally with the juice mixture and adding
broth to the pan, about 45 minutes longer. Transfer the chicken to a
platter. Tent with foil while making the sauce (do not clean the pan).

Place the same roasting pan over medium-low heat. Whisk in any
remaining broth and simmer until the sauce is reduced to 1 cup,
stirring often, about 3 minutes. Strain into a 2-cup glass measuring
cup and discard the solids. Spoon the fat from the top of the sauce.
Serve the chicken with the pan sauce.

From: foodnetwork.com

Orecchiette with Mini Chicken Meatballs

Cook Time: 10 min
Level: Intermediate
Yield: 4 to 6 servings (about 60 mini meatballs)

Ingredients

* 1 pound orecchiette pasta
* 1/4 cup plain bread crumbs
* 1/4 cup chopped fresh flat-leaf parsley
* 2 large eggs, lightly beaten
* 1 tablespoon whole milk
* 1 tablespoon ketchup
* 3/4 cup grated Romano
* 3/4 teaspoon salt
* 3/4 teaspoon freshly ground black pepper
* 1 pound ground chicken
* 1/4 cup olive oil
* 1 1/2 cups low-sodium chicken stock, hot
* 4 cups cherry tomatoes, halved
* 1/2 cup freshly grated Parmesan
* 8 ounces bocconcini mozzarella, halved
* 1/2 cup chopped fresh basil leaves

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk,
ketchup, Romano cheese, and the salt and pepper. Add the chicken and
gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture
into 3/4-inch pieces. With damp hands, roll the chicken pieces into
mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat.
Working in batches, add the meatballs and cook without moving until
brown on the bottom, about 2 minutes. Turn the meatballs over and
brown the other side, about 2 minutes longer. Add the chicken stock
and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the
brown bits that cling to the bottom of the pan. Reduce heat to low and
simmer until tomatoes are soft and meatballs are cooked through, about
5 minutes. Drain the pasta, reserving about 1 cup of the pasta water.
Transfer pasta to a large serving bowl and add the Parmesan. Toss to
lightly coat orecchiette, adding reserved pasta water, if needed, to
loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2
cup of the basil. Gently toss to combine. Garnish with the chopped
basil.

From: foodnetwork.com

Roasted Chicken Purses

Cook Time: 5 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/4 cup shredded roasted chicken (or any leftover chicken,
light and/or dark meat)
* 3/4 cup whole milk ricotta cheese
* 1/2 lemon, zested
* 1/2 teaspoon chopped fresh thyme leaves
* 1/2 teaspoon salt, plus more for sprinkling
* 1/4 teaspoon freshly ground black pepper, plus more for sprinkling
* 32 small, square wonton wrappers
* 1 large egg, lightly beaten
* 4 tablespoons butter
* 1/4 cup grated Parmesan

Directions

In a small bowl combine the chicken, ricotta cheese, lemon zest,
thyme, salt, and pepper. Stir to combine.

On a dry work surface place 8 wonton wrappers. Place a rounded
teaspoon of the chicken mixture in the center of each wrapper. Using a
pastry brush, brush the egg wash around the chicken mixture. Bring
four corners of the wonton square together over the filling to form a
purse. Press the edges together tightly to form a seal. Wipe the board
with a towel until dry and continue making batches of 8 with the
remaining wonton skins.

Meanwhile, bring a large pot of salted water to a boil over high heat.
Add the purses and cook until they float to the surface, stirring
occasionally, about 4 to 5 minutes. Drain the ravioli.

Melt 4 tablespoons of butter in a medium skillet. Turn off the heat,
add the cooked pyramids and gently toss. Transfer the pyramids to 4
serving plates. Sprinkle with grated Parmesan and sprinkle with salt
and pepper. Serve immediately.

Rolled Chicken Sandwich with Arugula and Parsley Aioli

Cook Time: 4 min
Yield: 4 servings

Ingredients

Aioli:

1/2 cup lightly packed baby arugula
1/2 cup lightly packed fresh flat-leaf parsley
1 anchovy fillet
2 teaspoons chopped fresh chives
1 small garlic clove, coarsely chopped
1/4 cup mayonnaise
1/2 cup lowfat plain yogurt
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and freshly ground black pepper

Sandwich:

8 ounces roasted chicken breast, shredded (about 2 small chicken breasts)
4 (8-inch) whole-wheat tortillas (recommended: Guerrero)
1 1/3 cups baby arugula

Directions

For the Aioli: Place all the ingredients, except the salt and pepper,
in the bowl of a food processor. Blend until the mixture is smooth.
Transfer the aioli to a medium bowl. Season with salt and pepper.

For the Sandwich: Add the shredded chicken to the aioli and mix well.
Preheat a heavy-bottomed skillet over medium heat. Using tongs, add
the tortillas, 1 at a time, and cook until warm, about 30 seconds each
side. Place the warm tortillas on a work surface and spread with the
chicken mixture, leaving a 1/2-inch border. Sprinkle the arugula over
the chicken mixture. Carefully roll up the tortillas, jelly-roll
fashion. Cut each rolled sandwich in half, diagonally, and transfer to
a serving platter. Serve.

From: foodnetwork.com

Grilled Chicken with Spinach and Pine Nut Pesto

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

Ingredients

* 2 boneless chicken breasts
* 2 cups lightly packed baby spinach leaves (about 2 ounces)
* 1/4 cup pine nuts, toasted
* 2 tablespoons fresh lemon juice
* 1 to 2 teaspoons grated lemon peel
* 1/3 cup plus 2 teaspoons olive oil
* Salt and freshly ground black pepper
* 1/3 cup freshly grated Parmesan

Directions

Heat a grill pan on medium high heat. Lightly oil the grill pan.
Sprinkle the chicken with salt and pepper. Grill the chicken until
cooked through, about 5 minutes per side.

Combine the spinach, pine nuts, lemon juice, and lemon peel in a
processor. Lightly pulse. With the machine running, gradually add 1/3
cup of the oil, blending until the mixture is creamy. Add salt and
pulse. Put half of the pesto into ice cube trays and store in the
freezer for future use.

Transfer the rest of the spinach mixture to a medium bowl. Stir in the
Parmesan. Season the pesto with salt and pepper, to taste.

Spread the pesto over each piece of chicken and serve.

Chicken Stew

Cook Time: 35 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 2 tablespoons olive oil
* 2 stalks celery, cut into bite-size pieces
* 1 carrot, peeled, cut into bite-size pieces
* 1 small onion, chopped
* Salt and freshly ground black pepper
* 1 (14 1/2-ounce) can chopped tomatoes
* 1 (14-ounce) can low-salt chicken broth
* 1/2 cup fresh basil leaves, torn into pieces
* 1 tablespoon tomato paste
* 1 bay leaf
* 1/2 teaspoon dried thyme leaves
* 2 chicken breast with ribs (about 1 1/2 pounds total)
* 1 (15-ounce) can organic kidney beans, drained (rinsed if not organic)
* Serving suggestion: crusty bread

Directions

Heat the oil in a heavy 5 1/2-quart saucepan over medium heat. Add the
celery, carrot, and onion. Saute the vegetables until the onion is
translucent, about 5 minutes. Season with salt and pepper, to taste.
Stir in the tomatoes with their juices, chicken broth, basil, tomato
paste, bay leaf, and thyme. Add the chicken breasts; press to
submerge.

Bring the cooking liquid to a simmer. Reduce the heat to medium-low
and simmer gently uncovered until the chicken is almost cooked
through, turning the chicken breasts over and stirring the mixture
occasionally, about 25 minutes. Using tongs, transfer the chicken
breasts to a work surface and cool for 5 minutes. Discard the bay
leaf. Add the kidney beans to the pot and simmer until the liquid has
reduced into a stew consistency, about 10 minutes.

Discard the skin and bones from the chicken breasts. Shred or cut the
chicken into bite- size pieces. Return the chicken meat to the stew.
Bring the stew just to a simmer. Season with salt and pepper, to
taste.

Ladle the stew into serving bowls and serve with the bread.

Chicken Scallopine with Sage and Fontina Cheese

Cook Time: 35 min
Level: Easy
Yield: 4 to 6 servings

Ingredients

* 6 (4 1/2 to 5 1/2-ounce) chicken cutlets, pounded thin
* Salt and freshly ground black pepper
* 6 sage leaves
* 3 ounces grated fontina cheese
* 3 tablespoons olive oil
* 1 garlic clove, halved
* 1/2 cup white wine
* 1 (28-ounce) can whole San Marzano tomatoes
* 1/2 teaspoon red pepper flakes
* 1 teaspoon salt
* 1/2 teaspoon freshly ground black pepper
* Special Equipment: toothpicks

Directions

Place the chicken cutlets on a clean work surface, narrow end facing
you. Sprinkle with salt and pepper. Place one sage leaf crosswise on
each of the pieces of chicken. Sprinkle each of the pieces of chicken
with 1/2 ounce (about 2 tablespoons) of fontina cheese. Roll up the
chicken and seal with one or two toothpicks.

Warm the olive oil and halved garlic clove in a large, heavy skillet
over medium-high heat until the garlic is fragrant, about 2 minutes.
Add the chicken. Brown the chicken on all sides, about 3 minutes per
side. Remove the chicken from the pan and remove and discard the
garlic. Add the wine and simmer for 2 minutes while scraping up the
brown bits from the bottom of the pan with a wooden spoon.

Meanwhile, combine the tomatoes and red pepper flakes in a blender and
blend until smooth. Add the tomato mixture to the reduced wine in the
pan. Simmer for 5 minutes to let the flavors marry.

Return the chicken to the pan. Simmer the chicken in the tomato sauce
for 10 minutes. Turn the chicken over and simmer until cooked through,
5 to 7 minutes.

Remove the chicken from the pan. Season the tomato sauce with salt and
pepper. Spoon the tomato sauce onto serving plates or a serving
platter. Slice the chicken into 1-inch rounds. Remove the toothpicks.
Place the chicken over the sauce and serve immediately.

From: foodnetwork.com

Bacon Wrapped Chicken with Blue Cheese and Pecans

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

Ingredients

* 4 pieces boneless, skinless chicken breast
* Salt and freshly ground black pepper
* 1 cup blue cheese crumbles
* 1/4 cup toasted pecans, chopped
* 2 scallions, sliced on bias
* 4 slices good-quality center cut bacon
* 1 tablespoon extra-virgin olive oil
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 1 cup chicken stock
* 1/2 cup half-and-half or cream
* 2 tablespoons grainy mustard
* Special equipment: toothpicks

Directions

Heat the oven to 375 degrees F.

Butterfly the chicken breast pieces by cutting across the breast but
not all the way through. Open the breasts up and pound lightly between
parchment paper. Peel paper away and season the meat with salt and
pepper.

Cover the seasoned chicken cutlets with blue cheese crumbles, pecans
and scallions in equal amounts. Roll the chicken, wrap each roll with
bacon and secure with toothpicks. Season the outside of the rolls with
salt and pepper.

Heat the olive oil in skillet over medium-high heat. Brown the chicken
evenly all over, 5 to 6 minutes. Transfer the chicken to a small
baking sheet, place in the oven and cook 10 minutes more.

Melt the butter in the same skillet pan the chicken was seared in over
medium heat. Whisk in flour, cook 1 minute then whisk in stock. Let
thicken a minute then whisk in the half-and-half and grain mustard,
season with salt and pepper, reduce heat to warm.

Halve the chicken and stack to show off the center. Set chicken in
gravy or pour over top. Serve with rice and greens, if desired.

Roman-style Chicken

Cook Time: 40 min
Level: Easy
Yield: 6 servings

Ingredients

* 4 skinless chicken breast halves, with ribs
* 2 skinless chicken thighs, with bones
* 1/2 teaspoon salt, plus 1 teaspoon
* 1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
* 1/4 cup olive oil
* 1 red bell pepper, sliced
* 1 yellow bell pepper, sliced
* 3 ounces prosciutto, chopped
* 2 cloves garlic, chopped
* 1 (15-ounce) can diced tomatoes
* 1/2 cup white wine
* 1 tablespoon fresh thyme leaves
* 1 teaspoon fresh oregano leaves
* 1/2 cup chicken stock
* 2 tablespoons capers
* 1/4 cup chopped fresh flat-leaf parsley leaves

Directions

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In
a heavy, large skillet, heat the olive oil over medium heat. When the
oil is hot, cook the chicken until browned on both sides. Remove from
the pan and set aside.

Keeping the same pan over medium heat, add the peppers and prosciutto
and cook until the peppers have browned and the prosciutto is crisp,
about 5 minutes. Add the garlic and cook for 1 minute. Add the
tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned
bits off the bottom of the pan. Return the chicken to the pan, add the
stock, and bring the mixture to a boil. Reduce the heat and simmer,
covered, until the chicken is cooked through, about 20 to 30 minutes.

If serving immediately, add the capers and the parsley. Stir to
combine and serve. If making ahead of time, transfer the chicken and
sauce to a storage container, cool, and refrigerate. The next day,
reheat the chicken to a simmer over medium heat. Stir in the capers
and the parsley and serve.

Balsamic Chicken Drumettes

Cook Time: 35 min
Level: Easy
Yield: 4-6 servings

Ingredients

* 1/2 cup balsamic vinegar
* 1/2 cup honey
* 1/2 cup brown sugar
* 1/4 cup soy sauce
* 5 sprigs of rosemary
* 5 garlic cloves, halved
* 10 to 12 chicken drumsticks
* 2 tablespoons toasted sesame seeds
* 1/4 cup chopped fresh flat-leaf parsley

Directions

Combine the balsamic, honey, brown sugar, soy sauce, rosemary sprigs,
and garlic cloves, in a large, re-sealable plastic bag. Shake and
squeeze the contents of the bag to dissolve the honey and the brown
sugar. Add the chicken drumsticks to the bag and seal with as little
air as possible in the bag. Place in the refrigerator and marinate for
2 hours.

Preheat the oven to 450 degrees F.

Place the chicken drumsticks on a foil-lined baking sheet. Bake until
the skin is caramelized and very dark in spots, about 30 to 35
minutes.

Meanwhile, place the marinade in a small saucepan. Bring the marinade
to a boil (in order to kill bacteria). Reduce the heat to simmer and
cook over low heat until thick, about 15 minutes. Reserve.

Use a pastry brush to brush some of the cooked marinade on the cooked
chicken. Place the chicken on a serving platter. Sprinkle with the
sesame seeds and the chopped parsley.

Cook's note: I like the rosemary and garlic flavors in the background.
Brushing the cooked drumettes with the reduced marinade helps the
flavors along. Also, re-moistening helps the parsley and the seeds to
adhere.

From: foodnetwork.com

Chicken Saltimbocca

6 (3-ounce) chicken cutlets, pounded to evenly flatten
Salt and freshly ground black pepper
6 paper-thin slices prosciutto
1 (10-ounce) box frozen chopped spinach, thawed
3 tablespoons olive oil
1/4 cup grated Parmesan
1 (14-ounce) can low-salt chicken broth
2 tablespoons fresh lemon juice

Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.

Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.

Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.

Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

From: food network