by Linda Larsen
2. Add chicken; reduce heat to low. Cover and simmer for 20–25 minutes or until chicken registers 160°F.
3. Remove chicken from skillet and place in glass baking dish. Pour poaching liquid over. Cover and chill until chicken is cold. Then slice or chop and use in recipes. Can be stored in refrigerator for 3 days or frozen for up to 3 months.
Chicken Baked with Creamy Salsa
The salsa mixture insulates the chicken as it cooks and adds moisture and flavor.
EASY
INGREDIENTS | SERVES 8
8 boneless, skinless chicken breasts
1 teaspoon salt
¼ teaspoon pepper
1 teaspoon paprika
1 cup chunky salsa, drained
1 (4-ounce) can chopped green chilies, drained
½ cup low-fat sour cream
⅓ cup mayonnaise
1 tablespoon chili powder
1. Preheat oven to 375°F. Place chicken breasts between two sheets of waxed paper. Flatten with meat mallet or rolling pin to ¼-inch thickness. Remove top sheet and sprinkle chicken with salt, pepper, and paprika. Place chicken in baking dish.
2. In medium bowl, combine remaining ingredients and mix well. Spoon this mixture over the chicken.
3. Bake chicken, uncovered, for 15–25 minutes until chicken is thoroughly cooked. Serve with hot cooked rice.
Chicken and Pasta in Cheddar Sauce
Pasta is usually served with a tomato sauce or a mozzarella cheese sauce. This one is different—and delicious!
LAST MINUTE
INGREDIENTS | SERVES 6
4 Poached Chicken breasts (page 112), cubed
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 (16-ounce) package fettuccine
½ pound asparagus, cut into 2-inch pieces
2 cups frozen baby peas
1 (16-ounce) jar Alfredo sauce
1½ cups shredded sharp Cheddar cheese
⅓ cup grated Romano cheese
1. Bring a large pot of water to a boil. Cube Chicken Breasts and set aside. In large skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes.
2. Cook fettuccine according to package directions. Meanwhile, add asparagus and peas to skillet; cook and stir for 3–4 minutes until asparagus is crisp tender. Add chicken and Alfredo sauce to skillet; bring to a simmer.
3. Drain pasta when al dente. Add to skillet along with Cheddar cheese; cook and stir over medium heat for 2–3 minutes until chicken is hot and sauce is blended. Sprinkle with Romano cheese and serve.
Scalloped Chicken
This recipe is a great way to use up leftover chicken or turkey from Thanksgiving.
EASY
INGREDIENTS | SERVES 6
2 tablespoons butter
1 onion, chopped
4 cloves garlic, minced
4 cups chicken stock
3 eggs, beaten
4 cups cooked cubed chicken
2 cups frozen baby peas
3 cups soft whole wheat bread crumbs
1 cup grated Parmesan cheese
1. Preheat oven to 350°F. Spray a 3-quart shallow baking dish with nonstick cooking spray and set aside.
2. In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until tender, about 6 minutes. Remove from heat and add chicken stock, then beat in the beaten eggs; set aside.
3. In bowl, combine chicken and peas and mix. In another bowl, combine crumbs with cheese and mix well. Layer crumb mixture with chicken mixture in prepared casserole, beginning and ending with crumb mixture.
4. Pour chicken stock mixture slowly into casserole. Bake for 55–65 minutes until casserole is brown and bubbly.
Chicken in Phyllo
This elegant recipe is perfect for entertaining. Serve it with a spinach salad and a sweet fruit salad.
MAKE AHEAD
INGREDIENTS | SERVES 8–10
6 boneless, skinless chicken breasts
½ cup honey mustard salad dressing
1 tablespoon olive oil
1 tablespoon butter
1 onion, chopped
4 cloves garlic, minced
1 cup chopped mushrooms
1 teaspoon dried tarragon leaves
⅛ teaspoon pepper
36 (9″ × 15″) sheets frozen phyllo dough, thawed
½ cup butter, melted
½ cup grated Parmesan cheese
2 cups Fresh Tomato Salsa (page 34)
1. Cut each chicken breast in half lengthwise. Place in casserole dish and cover with salad dressing; let stand for 15 minutes.
2. In small saucepan, combine oil and butter over medium heat. Add onion, garlic, and mushrooms; cook and stir until tender and liquid evaporates. Add chicken breasts; cook on both sides until brown, about 5-6 minutes. Add tarragon and pepper and remove from heat.
3. Place one sheet phyllo dough onto work surface; brush sparingly with butter and sprinkle with cheese. Repeat layers until you have a stack of three.
4. Place one chicken tender near 9” side of phyllo; top with a spoonful of the mushroom mixture. Roll up, starting with 9” side, folding in sides. Place on cookie sheet, seam side down; brush with more butter.
5. Repeat with remaining phyllo, butter, cheese, chicken, and filling. Bake for 18–23 minutes or until chicken registers 160°F and phyllo is crisp and brown. Serve immediately with salsa.
Chicken with Crisp Potato Crust
The combination of potato chips and bread crumbs gives the crust a deep flavor and wonderful crispness.
EASILY DOUBLES
INGREDIENTS | SERVES 6
6 boneless, skinless chicken breasts
¼ cup apple juice
⅓ cup Dijon mustard
2 tablespoons lemon juice
2 tablespoons butter, melted
2 cups plain potato chips, crushed
½ cup panko bread crumbs
1. Place chicken breasts in ziplock bag. Add apple juice, mustard, lemon juice, and butter; seal bag and squish to knead. Place in casserole dish, cover, and refrigerate for 8–24 hours.
2. When ready to eat, remove chicken from marinade. Place on broiler pan. In medium bowl, combine potato chips and bread crumbs.
3. Broil chicken 6 inches from heat source for 8 minutes. Turn chicken and top with potato chip mixture, pressing in gently to secure topping. Broil for 2–3 minutes longer until topping is crisp and dark golden brown. Serve immediately.
Transport Tips
This is an easy recipe to transport. Just place the chicken, still in its marinade, in a cooler packed with ice. Combine the potato chips and crumbs and place in small plastic bag. When you get to the party, broil the chicken as directed, then turn and add topping; broil until chicken reaches 160°F.
Chicken-Stuffed Apples
This recipe is like an inside-out stuffed chicken. Each person gets 2–3 apple halves to enjoy.
HEALTHY
INGREDIENTS | SERVES 5–6
6 large baking apples
3 tablespoons lemon juice
1 cup crushed croutons
2 cups diced cooked chicken
½ cup dried currants
¼ cup finely chopped walnuts
½ teaspoon salt
1 teaspoon dried thyme leaves
⅛ teaspoon pepper
¼ cup butter, melted
1 cup chicken broth, divided
½ cup apple juice
1. Cut apples in half and remove core. Carefully remove apple flesh, leaving a ½-inch shell. Chop the removed flesh and place in medium bowl. Drizzle with 2 tablespoons lemon juice. Brush shells with 1 tablespoon lemon juice.
2. Add croutons, chicken, currants, and walnuts to apples and mix well. Sprinkle with salt, thyme, and pepper, then drizzle with butter and 3 tablespoons chicken broth and toss to coat.
3. Cut thin slice off bottoms of apple shells so they will sit without ti
pping. Fill each shell with some of the chicken mixture, piling it up. Arrange in 2-quart baking dish. Preheat oven to 400°F.
4. Pour remaining chicken broth and apple juice into pan and cover. Bake for 35–45 minutes, basting apples occasionally with the liquid in pan, until apples are tender.
Hot Chicken Sandwiches
A large sandwich can make a party! You can double or triple this recipe for a crowd.
EASILY DOUBLES
INGREDIENTS | SERVES 6
1 large loaf Italian bread
4 tablespoons butter, melted, divided
2 cups chopped Poached Chicken (page 112)
½ cup diced celery
1 red bell pepper, diced
2 tablespoons pickle relish
2 tablespoons mustard
½ cup sour cream
1 cup diced Havarti cheese
¼ cup chopped green onion
1. Preheat oven to 400°F. Slice the bread in half lengthwise. Scoop out some of the bread from both halves, leaving a ¾-inch shell. Save bread for making bread crumbs. Brush insides of loaves with 2 tablespoons butter and place on cookie sheet. Toast for 10 minutes, then remove and let cool.
2. In large bowl, combine remaining ingredients and mix well. When bread has cooled, fill one half with chicken mixture, then place top on bread. Brush with remaining melted butter.
3. Wrap loaf in aluminum foil and bake for 30–35 minutes until sandwiches are hot. To serve, unwrap foil and slice loaf into six pieces.
Keep It Healthy
You can use low-fat sour cream and low-fat cheese in this recipe. Or reduce the cheese and add more chopped vegetables; chopped mushrooms or zucchini would be nice additions. Olive oil can be substituted for the butter for coating the insides and outsides of the bread shell.
Chicken Hawaiian
A creamy chicken mixture spiked with pineapple and orange is served over rice in this easy recipe.
LAST MINUTE
INGREDIENTS | SERVES 6
4 boneless, skinless chicken breasts, cubed
2 tablespoons flour
½ teaspoon salt
⅛ teaspoon pepper
1 tablespoon butter
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 jalapeño pepper, minced
1 green bell pepper, chopped
1 (15-ounce) can pineapple tidbits, drained
1 (16-ounce) jar Alfredo sauce
2 tablespoons orange juice
1 tablespoon low-sodium soy sauce
⅓ cup chopped cilantro
4 cups cooked long-grain brown rice
1. Sprinkle chicken with flour, salt, and pepper. In large skillet, heat butter and olive oil over medium heat. Add chicken; cook and stir until almost cooked, about 5–6 minutes. Remove chicken from skillet.
2. Add onion, garlic, jalapeño pepper, and green pepper to skillet; cook and stir until tender, about 5 minutes. Return chicken to skillet with pineapple, Alfredo sauce, orange juice, and soy sauce.
3. Bring to a simmer; simmer for 10–15 minutes until chicken is thoroughly cooked. Stir in cilantro and serve over hot cooked rice.
Apple-Orange Baked Chicken
Don’t serve the onions and oranges that are under the chicken; they are there to provide lots of flavor and cushion the chicken from the oven’s heat.
HEALTHY
INGREDIENTS | SERVES 8
2 (4-pound) chickens, cut up
1 teaspoon salt
¼ teaspoon white pepper
1 teaspoon paprika
2 oranges, sliced
1 onion, peeled and sliced
¼ cup butter, melted
1 cup applesauce
⅓ cup orange marmalade
½ cup frozen orange juice concentrate, thawed
1 tablespoon olive oil
1. Preheat oven to 375°F. Remove skin from the chicken; sprinkle with salt, pepper, and paprika. Line roasting pan with orange and onion slices and top with chicken. Drizzle chicken with melted butter and set aside.
2. In bowl, combine remaining ingredients and mix well. Pour over chicken.
3. Cover pan with foil and bake for 55 minutes, basting once with the orange mixture. Uncover and bake for 40–50 minutes longer, basting frequently with orange mixture, until chicken is thoroughly cooked.
Keep It Healthy
You could use all bone-in, skin-on chicken breasts in this recipe. In that case, the baking time should be cut to ½ hour covered, ½ hour uncovered. That would cut the fat in this recipe, while keeping all the flavor. Chicken cooked with the skin on is moister, but if you just don’t eat the skin, the fat content is greatly reduced.
Bacon Blue Cheese-Stuffed Chicken
This delicious recipe is packed full of flavor. Serve it with a gelatin salad and a lemon pie for dessert.
MAKE AHEAD
INGREDIENTS | SERVES 8
8 boneless, skinless chicken breasts
1 teaspoon salt
¼ teaspoon pepper
5 slices bacon
1 onion, chopped
2 (3-ounce) packages cream cheese, softened
3 tablespoons Dijon mustard
½ cup minced fresh basil leaves
⅔ cup crumbled Gorgonzola cheese
⅓ cup flour
¼ cup ground walnuts
½ teaspoon seasoned salt
2 eggs, beaten
3 tablespoons butter
1. Place chicken breasts between two sheets of waxed paper and pound until ¼ inch thick. Remove top sheet, sprinkle chicken with salt and pepper, and set aside.
2. In large skillet, cook bacon until crisp; drain on paper towels, crumble, and set aside. Drain bacon fat from skillet; do not wipe. Add onion to skillet; cook and stir until tender, about 5 minutes.
3. In medium bowl, beat cream cheese with mustard until smooth. Add crumbled bacon, cooked onions, basil leaves, and Gorgonzola and mix well. Spread this mixture on the chicken breasts.
4. Roll up chicken and fasten edges with toothpicks. On plate, combine flour, walnuts, and seasoned salt. Dredge chicken rolls in egg, then in the flour mixture. Melt butter in same skillet and brown chicken on all sides, turning frequently. Place chicken in 13″ × 9″ baking dish. Preheat oven to 350°F.
5. Bake chicken rolls for 15–20 minutes or until chicken is thoroughly cooked.
Make Ahead
You can make the chicken rolls ahead of time and chill in the refrigerator until you’re ready to cook the dish. Prepare the flour and walnut mixture, but don’t beat the egg until the last minute. Then dredge the chicken as directed, brown in the skillet, and bake in the oven until done.
Italian Chicken Medallions
Chicken medallions cook very quickly and are very tender. Be sure not to overcook them in the first step.
HEALTHY
INGREDIENTS | SERVES 6–8
6 chicken breasts
⅓ cup flour
1 teaspoon salt
⅛ teaspoon pepper
2 teaspoons dried Italian seasoning
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 (26-ounce) jar pasta sauce
1 (16-ounce) package spaghetti pasta
½ cup grated Romano cheese
1. Cut chicken breasts into 1-inch pieces crosswise. Place chicken on waxed paper, cut side up, cover with another sheet of waxed paper, and gently pound until ¼-inch thick. Combine flour, salt, pepper, and Italian seasoning on plate; dredge chicken in this mixture; set aside.
2. Bring a large pot of water to boil. Meanwhile, in large skillet, heat olive oil over medium heat. Add chicken in three batches; sauté quickly on each side, about 2 minutes. Remove from heat and place on plate.
3. Add onion and garlic to skillet; cook and stir to release pan drippings, about 4 minutes. Add bell peppers and pas
ta sauce; bring to a simmer. Simmer for 10 minutes.
4. Cook pasta as directed on package. When pasta has 2 minutes to go, return chicken to skillet. Drain pasta and add to skillet; cook and stir for 1–2 minutes until chicken is thoroughly cooked. Sprinkle with cheese and serve.
Keep It Safe
When handling raw chicken, be sure to keep it away from uncooked foods and foods that have finished cooking. Wash your hands, utensils, cutting boards, and anything else that has come in contact with the raw poultry in hot soapy water. Never thaw chicken at room temperature, and promptly refrigerate leftovers.
Chicken Salpicon
Salpicon is a salad with all of the ingredients chopped or diced to about the same size so you get a perfect combination of flavors in every mouthful.