Double-Dipped Potato-Chip Chicken with Quick Slaw

Ingredients

• 1 1/4 cup(s) crushed potato chips
• 1 large egg
• 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves
• 1/4 teaspoon(s) ground black pepper, (see step 3)
• 1/8 teaspoon(s) ground black pepper, (see step 4)
• 4 cup(s) (about half 16-ounce bag) shredded cabbage mix for coleslaw
• 1 large carrot, shredded
• 1/4 small red onion, thinly sliced
• 1/4 cup(s) cider vinegar
• 1 tablespoon(s) vegetable oil
  
• 1 teaspoon(s) sugar
• 1/2 teaspoon(s) salt
• 1/4 cup(s) light mayonnaise
• 2 tablespoon(s) barbecue sauce

Directions

1. Preheat oven to 450 degrees F.
2. Place crushed chips on large plate. With fork, beat egg in pie plate or shallow dish. Dip 1 chicken-breast half in egg, then transfer to crumbs on plate. Press crumbs onto chicken so they adhere. Transfer chicken to un-greased cookie  sheet.
3. Repeat with remaining chicken. Dip chicken again in any remaining crumbs on plate so that chicken is completely coated. Return chicken to cookie sheet. Sprinkle both sides of chicken with 1/4 teaspoon pepper. Bake 15 minutes or just until chicken loses its pink color throughout.
4. Meanwhile, in large bowl, toss cabbage mix with carrot, onion, vinegar, oil, sugar, salt, and remaining 1/8 teaspoon pepper until well combined. In small bowl, stir mayonnaise and barbecue sauce until blended.
5. To serve, spoon barbecue mayonnaise into 4 small cups. Place chicken, slaw, and cups on 4 dinner plates.

Reprinted with permission of Hearst Communications, Inc.

Peanut Noodles with Shredded Chicken

Ingredients

• 12 ounce(s) thick spaghetti or linguine
• 1 clove(s) garlic, thinly sliced
• 4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
• 1/4 cup(s) rice vinegar
• 1/4 cup(s) reduced-sodium soy sauce
• 1/3 cup(s) smooth peanut butter
• 3 tablespoon(s) water
• 2 tablespoon(s) grated peeled fresh ginger
• 1 small (4 to 6 ounces) kirby cucumber, thinly sliced
• 1 bag(s) (8 to 10 ounces) shredded carrots
• 1 medium (4 to 6 ounces) red pepper, thinly sliced
• Cilantro sprigs for garnish

Directions

1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta. Rinse under cold running water; drain again.
2. Meanwhile, in covered 12-inch skillet, heat garlic and 1 inch water to boiling on high. Add chicken; cover, reduce heat to medium-low, and cook 13 to 14 minutes or until chicken loses its pink color throughout. With slotted spoon or tongs, remove chicken from skillet and place in large bowl of ice water; chill 5 minutes. Discard poaching liquid. Drain chicken; with hands, shred chicken.
3. While pasta and chicken cook, in large bowl, whisk vinegar, soy sauce, peanut butter, water, and ginger until smooth.
4. To bowl with peanut sauce, add drained pasta, shredded chicken, cucumber, carrots, and pepper; toss to coat. To serve, garnish with cilantro.

Reprinted with permission of Hearst Communications, Inc

Barbecue Cutlets with Citrus Slaw

Ingredients

• 1 large navel orange
• 4 medium boneless, skinless chicken-breast halve
• Olive Oil cooking Spray
• 3/4 cup(s) bottled barbecue sauce
• 1 teaspoon(s) Dijon mustard
• 8 ounce(s) shredded cabbage mix for coleslaw
• 3/4 bulb(s) fennel
• 1 tablespoon(s) white wine vinegar
• Salt and pepper

Directions

1. From orange, grate 1 1/2 teaspoons peel. With knife, cut remaining peel and white pith from orange and discard. Holding orange over small bowl to catch juice, cut out segments between membranes; drop segments into bowl. With slotted spoon, transfer segments to cutting board; coarsely chop. Reserve 2 tablespoons orange juice.
2. With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness.
3. Spray large ridged grill pan with cooking spray and heat over medium-high until hot. Meanwhile, combine barbecue sauce, Dijon, and 1 teaspoon peel; reserve 1/4 cup sauce for serving.
4. Place chicken on grill pan; cook 4 minutes, turning once. Generously brush chicken with remaining barbecue-sauce mixture; cook 3 to 4 minutes longer or until chicken is no longer pink throughout, turning often and brushing with sauce frequently.
5. While chicken is cooking, make citrus slaw: In large bowl, mix orange pieces, reserved juice, cabbage mix, fennel, vinegar, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining 1/2 teaspoon peel; toss to combine. Makes 4 1/2 cups slaw.
6. Serve slaw with chicken; garnish with fennel fronds.

Reprinted with permission of Hearst Communications, Inc

Grilled Chicken with Vegetables and Avocado Salsa

Ingredients

• 4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
• Salt and pepper
• 1 lime
• 2 tablespoon(s) olive oil
  
• 2 large (10 ounces each) tomatoes, cut crosswise into 1/2-inch-thick slices
• 2 medium (4 to 6 ounces each) red, orange, and/or yellow peppers, each cut into quarters
• 1 ripe avocado, cut into 1/2-inch chunks
• 1 cup(s) (10 to 12 ounces) chopped jicama
• 1/4 cup(s) loosely packed fresh cilantro leaves, chopped, plus additional leaves for garnish
• 1/8 teaspoon(s) ground red pepper (cayenne)

Directions

1. Prepare outdoor grill for direct grilling on medium, or preheat large ridged grill pan on medium.
2. With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
3. From lime, grate 1 1/2 teaspoons peel and squeeze 3 tablespoons juice. In small bowl, combine peel, 1 tablespoon juice, oil, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper.
4. Brush tomatoes and peppers with oil mixture and place on hot grill rack. Cook 8 to 9 minutes or until vegetables are browned and tender, turning over once. Place chicken on hot grill rack and cook 8 to 9 minutes or until browned on both sides and no longer pink throughout, turning over once.
5. While vegetables and chicken are grilling, in medium bowl, combine avocado, jicama, cilantro, ground red pepper, 1/4 teaspoon salt, and remaining 2 tablespoons lime juice. Stir to combine. Makes 2 1/2 cups salsa.
6. Serve chicken and vegetables with avocado salsa; garnish with fresh cilantro leaves.

Pecorino Chicken Fingers

Ingredients

• Olive Oil Cooking Spray

• 1 cup(s) panko (Japanese-style bread crumbs), toasted
• 1/3 cup(s) freshly grated Pecorino Romano cheese
• 1/4 teaspoon(s) ground red pepper (cayenne)
• Salt
• 2 large egg whites
• 1 clove(s) garlic, crushed with press
• 1 1/2 pound(s) chicken tenders
• 3 medium (8 ounces) zucchini, cut into 1/4-inch-thick half-moons
• 1 tablespoon(s) fresh lemon juice
• 1 cup(s) prepared marinara sauce
• 1/4 cup(s) loosely packed fresh basil leaves, chopped, plus small whole basil leaves for garnish

Directions

1. Preheat oven to 475°F. Place rack in 15 1/2″ by 10 1/2″ jelly-roll pan; spray pan and rack with cooking spray.
2. On plate, combine panko, Pecorino, ground red pepper, and 1/4 teaspoon salt. Set aside.
3. In pie plate, whisk egg whites and garlic until well mixed.
4. One at a time, dip chicken tenders in egg-white mixture, then into panko mixture to coat evenly; press firmly so mixture adheres. Arrange chicken on rack in jelly-roll pan; spray chicken lightly with cooking spray.
5. Bake chicken 10 to 12 minutes or until crust is golden brown and chicken is no longer pink throughout.
6. While chicken cooks, in microwave-safe medium bowl, place zucchini and 2 tablespoons water. Cover with vented plastic wrap and cook in microwave on High 5 minutes or until zucchini is just fork-tender. Carefully remove plastic wrap and drain zucchini; stir in lemon juice and 1/4 teaspoon salt.
7. Meanwhile, in 1-quart saucepot, heat marinara sauce on medium-low 5 minutes or until hot, stirring occasionally. Remove saucepot from heat and stir in chopped basil. Serve dipping sauce with chicken fingers and zucchini; garnish chicken and dipping sauce with basil leaves.

Warm Mushroom and Chicken Salad with Bacon

Ingredients

• 4 slice(s) (3 ounces) bacon, cut into 1/2-inch pieces
• 1 1/2 pound(s) skinless, boneless chicken-breast halves, cut into 1/2-inch-wide strips
• Salt
• 1 medium (2 ounces) shallot, finely chopped
• 1 pound(s) cremini mushrooms, sliced
• 1 cup(s) reduced-sodium chicken broth
• 2 tablespoon(s) balsamic vinegar
• 1 bag(s) (5 to 6 ounces) baby arugula
• 1 small (3 ounces) head frisée, stem ends trimmed and discarded

Directions

1. In 12-inch skillet, cook bacon on medium 5 to 6 minutes or until browned, stirring occasionally. With slotted spoon, transfer bacon to  paper towels to drain; remove fat from skillet and reserve 4 teaspoons. (If you do not have 4 teaspoons bacon fat, add enough olive oil to equal 4 teaspoons.)
2. To same skillet, return 2 teaspoons reserved bacon fat and heat on medium until hot. Add chicken and 1/4 teaspoon salt; cook 7 to 8 minutes or until browned on the outside and no longer pink inside, stirring occasionally. Transfer to bowl. Add remaining 2 teaspoons bacon fat and shallot; cook 1 minute, stirring. Add mushrooms; cover and cook 5 minutes. Uncover and cook 4 to 5 minutes longer on medium-high or until mushrooms are browned and tender and most liquid has evaporated, stirring frequently. Add broth and vinegar; heat to boiling. Remove skillet from heat.
3. In large bowl, combine arugula and frisée; add chicken and mushroom mixture and toss until well combined. To serve, top with reserved bacon.

Reprinted with permission of Hearst Communications, Inc.

Chicken Pasta Primavera

Ingredients

• 12 ounce(s) cavatappi or fusilli pasta
• 2 green onions
• 4 teaspoon(s) olive oil
  
• 1 1/2 pound(s) boneless, skinless chicken-breast halves, cut into 1-inch chunks
• Salt and pepper
• 1 clove(s) garlic, crushed with press
• 1 pound(s) asparagus, trimmed and cut into 1-inch pieces
• 1 medium red pepper, thinly sliced
• 1/2 cup(s) heavy or whipping cream
• 1/4 teaspoon(s) crushed red pepper
• 1/2 cup(s) Parmesan cheese freshly grated
• 1/4 cup(s) fresh basil leaves, loosely packed, thinly sliced

Directions

1. Heat large covered saucepot of salted water to boiling on high. Add pasta and cook as label directs. Drain pasta, reserving 1/2 cup pasta cooking water. Return pasta and reserved cooking water to saucepot.
2. Meanwhile, slice green onions; reserve 2 tablespoons sliced dark green tops for garnish. In 12-inch skillet, heat 2 teaspoons oil on medium-high until hot. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Add chicken to skillet and cook 7 minutes or until chicken is browned and no longer pink throughout, stirring occasionally. Transfer chicken to medium bowl; set aside.
3. To same skillet, add remaining 2 teaspoons oil; reduce heat to medium. Add green onions and garlic and cook 1 minute, stirring. Add asparagus and red pepper; cook 6 to 7 minutes or until vegetables are tender-crisp, stirring frequently. Stir in cream, crushed red pepper, and 1/4 teaspoon salt. Heat mixture to boiling on medium high. Stir in reserved chicken pieces and remove skillet from heat.
4. To saucepot with pasta and reserved cooking water, add Parmesan, chicken mixture, and basil; stir to combine. To serve, spoon into bowls and garnish with reserved dark green onion.

Chicken with Shallot-Red Wine Vinegar Sauce

Ingredients

• 4 medium (1 1/2 pounds) skinless, boneless chicken-breast halves
• Salt and pepper
• 4 teaspoon(s) olive oil
  
• 1 pound(s) sugar snap peas, strings removed
• 2 medium (2 ounces each) shallots, thinly sliced
• 1/4 cup(s) red wine vinegar
• 3/4 cup(s) chicken broth
• 1 teaspoon(s) fresh thyme leaves, chopped, plus additional leaves for garnish
• 1 teaspoon(s) butter, no substitutions

Directions

1. With meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2-inch thickness; sprinkle with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper to season both sides.
2. In 12-inch skillet, heat 2 teaspoons oil on medium until hot. Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer chicken to platter; cover with foil to keep warm.
3. Meanwhile, in 4-quart saucepot, place steamer basket and 1 inch water; cover and heat to boiling on high. Place snap peas in steamer basket; cover and steam on medium 5 to 6 minutes or until snap peas are tender-crisp. Toss with 1/8 teaspoon salt and 1/8 teaspoon freshly ground black pepper.
4. To same skillet, add remaining 2 teaspoons oil. Add shallots and cook 3 to 4 minutes or until tender, stirring occasionally. Stir in vinegar and cook 30 seconds. Add broth and chopped thyme. Heat to boiling on medium-high; boil 1 minute to reduce slightly. Remove skillet from heat; stir butter into sauce until melted. Makes 1 cup shallot sauce.
5. Thinly slice chicken breasts and top with shallot sauce; serve with snap peas. Garnish chicken and sauce with thyme.

Reprinted with permission of Hearst Communications, Inc.

Chicken Gyros

Ingredients

* 1 teaspoon(s) olive oil
* 1 1/2 pound(s) skinless, boneless chicken-breat halves, cut into 1-inch chunks
* 1/2 teaspoon(s) dried oregano
* Salt and pepper
* 1/4 cup(s) tahini
* 1/4 cup(s) water
* 3 tablespoon(s) nonfat plain yogurt
* 1 tablespoon(s) fresh lemon juice
* 1 clove(s) garlic, crushed
* 1/4 cup(s) cilantro leaves, chopped
* 1/4 teaspoon(s) ground red pepper (cayenne)
* 4 (6-inch) pitas
* 2 cup(s) romaine lettuce, sliced
* 1/2 seedless cucumber, chopped
* 1 large tomato, chopped
* 2 green onions, sliced

Directions

1. In 12-inch nonstick skillet, heat oil 1 minute on medium. Sprinkle chicken with oregano, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and toss to coat. Add chicken to skillet and cook 5 to 7 minutes or until chicken is no longer pink throughout. Transfer chicken to plate or bowl; cover with foil to keep warm.
2. Meanwhile, make tahini sauce: In small bowl, with wire whisk, combine tahini, water, yogurt, lemon juice, and garlic. Stir in cilantro, ground red pepper, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Makes about 3/4 cup tahini sauce.
3. To serve, cut off one-fourth of each pita and save for use another day. Carefully open each pita pocket and fill with one-fourth each romaine, cucumber, tomato, chicken, and green onions. Top with tahini sauce; serve gyros with any additional sauce on the side.

Reprinted with permission of Hearst Communications, Inc.

Chicken Saltimbocca

Ingredients

• 2 ounce(s) (4 slices) thinly-sliced prosciutto , cut into 8 slices
• 2 ounce(s) Gorgonzola cheese, cut into thin slices
• 4 medium boneless, skinless chicken breasts
• 2 teaspoon(s) olive oil
  
• 1/2 cup(s) dry white wine
• 1 tablespoon(s) fresh lemon juice
• 1 bag(s) (5 to 6 oz.) mixed baby greens

Directions

1. On large cutting board or cookie sheet, lay prosciutto slices in single layer with short sides facing you. Evenly divide Gorgonzola and place in center of prosciutto slices. Place 1 chicken breast crosswise on each Gorgonzola pile. Wrap each chicken breast with prosciutto, pressing firmly to encase Gorgonzola; secure with toothpick if necessary. (Prosciutto will not completely cover chicken.)
2. In 12-inch skillet, heat oil on medium until hot. Add wrapped chicken, Gorgonzola side down, and cook 12 to 15 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer wrapped chicken breasts to platter; cover with foil to keep warm.
3. To same skillet, add wine and lemon juice and heat to boiling on medium-high; boil 2 minutes to reduce sauce by half, stirring occasionally and scraping up any browned bits. Remove skillet from heat.
4. Place greens in large bowl and toss with sauce. Arrange greens on dinner plates and top with chicken.

Kate Sears

Posted in Chicken Salads, Easy Chicken Recipes, Easy Recipes, Healthy Chicken Recipes | 1 Comment »