by Linda Larsen
MAKE AHEAD
INGREDIENTS | SERVES 6
5 Poached Chicken breasts (page 112), diced
⅓ cup orange juice
1 teaspoon dried thyme leaves
2 tablespoons butter
3 cups frozen Southern-style hash brown potatoes, thawed
½ cup honey mustard salad dressing
3 tablespoons olive oil
½ cup orange juice
½ teaspoon salt
⅛ teaspoon pepper
3 avocados, diced
5 tomatoes, seeded and chopped
1 red onion, diced
1 (8-ounce) package Monterey jack cheese, diced
1. In large bowl, combine Poached Chicken with ⅓ cup orange juice and thyme leaves; toss well so chicken starts to absorb juice; refrigerate.
2. In large pan, melt butter over medium heat. Add thawed and drained potatoes; cook and stir until potatoes are browned and starting to crisp. Remove to paper towels to drain.
3. In small bowl, combine salad dressing, olive oil, ½ cup orange juice, salt, and pepper and mix well.
4. Pour dressing over chicken mixture and stir to blend. Add potatoes, avocados, tomatoes, red onion, and cheese and mix well. Cover and refrigerate for 2–3 hours to blend flavors.
Chicken Calzones
Calzones are stuffed pizzas. You can fill them with anything you’d like. This rich chicken mixture is delicious.
INEXPENSIVE
INGREDIENTS | YIELDS 8 CALZONES
1 loaf frozen bread dough, thawed
1 tablespoon butter
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 (8-ounce) package cream cheese, softened
2 Poached Chicken breasts (page 112), chopped
1 cup shredded Havarti cheese
¼ cup chopped flat-leaf parsley
1 egg, beaten
2 tablespoons milk
1. Divide bread dough into eight pieces and cover with kitchen towel; set aside.
2. In small skillet, melt butter over medium heat. Add onion, garlic, and bell pepper; cook and stir until tender, about 6 minutes. Remove from heat and beat into cream cheese in large bowl. Add Chicken Breasts, Havarti cheese, and parsley to cream cheese mixture.
3. Preheat oven to 400°F. Roll out each ball of dough to an 8-inch circle. Top with ½ cup of the chicken mixture. Fold dough over filling, making a half round. Seal edges and flute. In small bowl, combine egg with milk; brush over calzones.
4. Bake for 25–35 minutes or until calzones are browned and hot. Let cool on wire racks for 5 minutes, then serve.
Make-Ahead Hints
You can make the chicken filling ahead of time; just cover it and refrigerate until you want to assemble the calzones. The bread dough, if defrosted in the refrigerator, should be just fine until it’s time to eat. You may want to let the dough stand at room temperature for 30–50 minutes before assembling if the package directions specify that.
Chicken Newburg
Chicken and shrimp combine in a delicious recipe flavored with cheese and onion.
EASILY DOUBLES
INGREDIENTS | SERVES 6
5 boneless, skinless chicken breasts
⅓ cup flour
1 teaspoon paprika
1 teaspoon salt
⅛ teaspoon pepper
3 tablespoons butter
1 onion, chopped
3 cloves garlic, minced
1 (12-ounce) can evaporated milk
1 (3-ounce) package cream cheese
1 teaspoon dried tarragon leaves
1 pound raw shrimp, shelled
2 tablespoons lemon juice
1 cup shredded Monterey jack cheese
1 cup shredded sharp Cheddar cheese
3 cups cooked long-grain rice
1. Cut chicken breasts into 1-inch pieces. On plate, combine flour, paprika, salt, and pepper. Toss chicken in this mixture to coat.
2. In large skillet, melt butter over medium heat. Add chicken; cook and stir until browned, about 4–5 minutes. Remove chicken from skillet.
3. Add onion and garlic to skillet; cook and stir to remove pan drippings. Add milk, cream cheese, and tarragon; cook and stir until cream cheese melts and sauce thickens.
4. Add shrimp, lemon juice, and chicken to skillet; cook and stir until shrimp curl and turn pink. Stir in cheeses; cook and stir until cheese melts. Serve over hot cooked rice.
Transport Tips
You should not partially cook meat and then chill or freeze it; this encourages the growth of bacteria. So it wouldn’t be possible to partially cook this recipe and transport it. Prepare all of the ingredients: cube the chicken, shred the cheese, chop the onion and garlic, and transport everything in an ice chest to the party.
Pear Brie–Stuffed Chicken
Brie and pears combine in tender chicken rolls for an excellent stuffing. The cereal and nut coating adds a crunchy crust.
MAKE AHEAD
INGREDIENTS | SERVES 6
6 boneless, skinless chicken breasts
1 teaspoon salt
⅛ teaspoon pepper
2 pears, peeled and chopped
2 tablespoons lemon juice
8 ounces Brie cheese, chopped
½ cup sour cream
2 eggs, beaten
1 cup corn flakes, crushed
½ cup ground walnuts
¼ cup flour
2 teaspoons dried thyme leaves
2 tablespoons butter
2 tablespoons olive oil
1. Place chicken breasts between sheets of waxed paper; pound until ¼ inch thick. Remove top sheet and sprinkle chicken with salt and pepper; set aside.
2. In medium bowl, combine pears, lemon juice, Brie, and sour cream and mix well. Divide among chicken. Roll up chicken, folding in sides, to enclose filling; secure with toothpicks.
3. Place eggs in shallow bowl; combine corn flakes, walnuts, flour, and thyme on plate. Dip chicken bundles in eggs, then in corn flake mixture, pressing to coat. Let stand on wire rack to 10 minutes, or refrigerate up to 4 hours.
4. Preheat oven to 375°F. Melt butter with oil in saucepan. Add chicken bundles; brown on all sides. Place in baking dish. Bake for 15–20 minutes until chicken is thoroughly cooked.
Chicken in Parchment
This healthy and delicious one-dish meal can be made with your favorite vegetables and cheese.
HEALTHY
INGREDIENTS | SERVES 8
2 (4-ounce) packages wild rice mix
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
1 red bell pepper, chopped
1 cup chopped mushrooms
1 cup diced Havarti cheese
½ teaspoon salt
⅛ teaspoon pepper
8 boneless, skinless chicken breasts
1 teaspoon thyme
1 tablespoon grated lemon zest
¼ cup lemon juice
¼ cup chicken broth
1. Cook rice mix as directed on package, using chicken broth in place of water; set aside.
2. In medium skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in bell peppers and mushrooms; cook and stir for 3 minutes longer. Remove from heat and stir in rice mixture, then add cheese, salt, and pepper.
3. Preheat oven to 400°F. Tear off eight sheets of foil, 12″ × 18″. Divide rice mixture between foil sheets. Top each with a chicken breast. Sprinkle chicken breasts with thyme and lemon zest; rub into chicken.
4. Mix lemon juice and broth; drizzle over chicken. Fold up packets, using double folds in foil, leaving room for heat expansion.
5. Place packets on a jelly roll pan and bake for 20–30 minutes until chicken is thoroughly cooked. Remind guests to be careful of steam when opening packets.
Transport Tips
This dish can be easily transported. Just cook the rice, sa
uté the vegetables, and combine; let cool, then stir in cheese, salt, and pepper. Place in large bowl, cover, and refrigerate. Bring this mixture, foil, the chicken, lemon zest, juice, and chicken broth to the party; assemble the packets there and proceed with the recipe.
Tuscan Chicken
A crispy seasoned bread and cheese topping helps keep the chicken moist as it bakes.
HEALTHY
INGREDIENTS | SERVES 6
6 boneless, skinless chicken breasts
1 teaspoon salt
⅛ teaspoon pepper
2 tomatoes
6 slices provolone cheese, cut in half
1 cup dry bread crumbs
¼ cup grated Parmesan cheese
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried basil leaves
½ teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 cup chicken broth
1. Preheat oven to 400°F. Place chicken breasts in 9″ × 13″ glass baking dish; sprinkle with salt and pepper.
2. Slice tomatoes. Place one half slice cheese on each chicken breast, then two tomato slices. Top with remaining cheese slices. In small bowl, combine remaining ingredients except broth and mix well; sprinkle over chicken. Pour chicken broth into pan around chicken.
3. Bake, covered, for 25 minutes. Then uncover chicken and bake for 15–20 minutes longer until chicken is thoroughly cooked. You can broil the chicken after cooking to brown the bread crumbs, if you’d like.
Stir-Fried Chicken Pizza
A stir-fried topping adds great flavor and texture to an unusual pizza.
EASY
INGREDIENTS | SERVES 6
3 boneless, skinless chicken breasts
1 teaspoon salt
⅛ teaspoon pepper
1 teaspoon dried marjoram leaves
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
¼ cup apple jelly
2 tablespoons mustard
¼ cup sour cream
1 focaccia bread or thick baked pizza crust
1 cup shredded Gouda cheese
½ cup shredded mozzarella cheese
3 tablespoons grated Parmesan cheese
1. Preheat oven to 425°F. Cut chicken into cubes and sprinkle with salt, pepper, and marjoram. Heat olive oil in large skillet; stir-fry chicken until done, about 5–6 minutes.
2. Remove chicken from skillet. Add onion and garlic; stir-fry until tender, about 4 minutes. Add red bell pepper; stir-fry for 2 minutes longer. Drain mixture, then add jelly, mustard, and sour cream. Remove from heat and stir to blend.
3. Spread onion mixture on focaccia bread; top with chicken. Sprinkle with cheeses. Bake for 12–17 minutes or until pizza is hot and cheese melts and begins to brown.
Party Fun
Have different types of pizza crust available, provide some toppings like the classic tomato sauce and pepperoni, this chicken mixture, and ground beef with Tex-Mex seasonings, and have yourself a pizza party. Let guests assemble their own masterpiece; all you have to do is bake them until done.
Savory Roast Chicken Dinner
This one-dish meal is easily doubled or tripled to serve a crowd; just use more roasting pans.
EASILY DOUBLES
INGREDIENTS | SERVES 4
¼ cup salt
¼ cup sugar
2 quarts water
1 (3–4 pound) whole chicken
1 teaspoon salt
3 cloves garlic, minced
¼ teaspoon pepper
1 tablespoon fresh thyme leaves
2 teaspoons fresh oregano leaves
2 tablespoons olive oil
1 lemon, sliced
1 onion, quartered
3 sprigs fresh thyme
2 tablespoons butter, melted
1 (16-ounce) package baby carrots
3 russet potatoes, cubed
1 cup chicken broth
1. Brine chicken by combining ¼ cup salt, sugar, and water in large bowl. Add chicken and add a plate to keep the chicken under the brine. Refrigerate for 1–4 hours. Rinse the chicken, discarding brine, and pat it dry.
2. Preheat oven to 350°F. In small bowl, combine 1 teaspoon salt and garlic; rub into a paste. Add pepper, 1 tablespoon fresh thyme, oregano, and olive oil and mix well. Rub half of this mixture inside the chicken cavity, and the rest on top.
3. Stuff chicken with lemon, onion, and thyme sprigs. Brush melted butter on bottom of roasting pan. Place chicken on wire rack in roasting pan and surround with carrots and potatoes. Pour broth into pan.
4. Roast chicken and vegetables, uncovered, for 2 to 2½ hours, basting chicken occasionally with liquid in pan, until chicken is thoroughly cooked. Cover and let stand for 10 minutes before serving.
Potluck Bacon Chicken
Fresh basil leaves along with bacon and cream cheese add fabulous flavor to stuffed chicken rolls in this classic dish.
EASILY DOUBLES
INGREDIENTS | SERVES 6
10 slices bacon
1 onion, chopped
4 cloves garlic, minced
6 boneless, skinless chicken breasts
½ teaspoon salt
⅛ teaspoon pepper
1 cup fresh basil leaves
2 (3-ounce) packages cream cheese, softened
1 cup sour cream, divided
1 teaspoon dried thyme leaves
1 (16-ounce) jar Alfredo sauce
1 (8-ounce) jar sliced mushrooms, drained
⅓ cup milk
1. Partially cook 6 slices of the bacon until much of the fat is rendered out but it is still pliable. Refrigerate. Drain fat, then cook remaining four slices of bacon until crisp. Drain bacon, crumble, and set aside.
2. Drain fat from skillet; do not wipe out. Add onion and garlic; cook and stir until tender, about 5 minutes.
3. Pound chicken breasts until ¼-inch thick. Sprinkle with salt and pepper, then cover chicken with a layer of basil leaves.
4. In medium bowl, beat cream cheese with ⅓ cup sour cream until smooth. Stir in crumbled crisp bacon and onion mixture. Spread this mixture over the basil leaves; roll up chicken and secure with toothpicks. Wrap partially cooked bacon around chicken.
5. Place chicken in baking dish. In same bowl, combine remaining ⅔ cup sour cream, thyme, Alfredo sauce, mushrooms, and milk. Pour over chicken.
6. Bake for 55–65 minutes or until chicken and bacon are thoroughly cooked. Serve over hot cooked couscous or rice.
Keep It Healthy
You can substitute low-fat cream cheese, nonfat sour cream, and low-fat Alfredo sauce for the regular versions in this delicious recipe. Turkey bacon would also be a lower-fat alternative than regular bacon. Add more vegetables to the sauce; some frozen thawed carrot slices or bell peppers add nutrition, color, and flavor.
Wendy’s Chicken
The combination of cranberries and Jarlsberg cheese turns chicken into a gourmet dish. Yum.
LAST MINUTE
INGREDIENTS | SERVES 6
2 pounds boneless, skinless chicken breasts
3 tablespoons lemon juice
3 tablespoons flour
1 teaspoon salt
⅛ teaspoon white pepper
2 tablespoons butter
1 tablespoon olive oil
4 cloves garlic, minced
1½ cups heavy cream
1 cup shredded Jarlsberg cheese
¾ cup dried cranberries
2 teaspoons chopped fresh dill
1. Cut each chicken breast into four pieces crosswise. Place on plate and toss with lemon juice; let stand for 10 minutes, then drain. Combine flour, salt, and pepper and sprinkle over chicken pieces; toss to coat.
2. In large skillet, melt butter into olive oil over medium heat. Add garlic; cook for 2 minutes. Then add chicken; cook, stirring, for 6–8 minutes or until chicken is just done. Remove chicken f
rom skillet and cover.
3. Add cream to skillet and turn heat to high. Simmer for 6–7 minutes until cream is reduced, scraping bottom to loosen pan drippings. Stir in cheese and cranberries; cook and stir until cheese melts.
4. Return chicken to pan and heat (do not simmer) for 1–2 minutes to blend sauce. Sprinkle with dill and serve immediately.
Keep It Healthy
You can substitute 2 (12-ounce) cans evaporated skim milk for the heavy cream if you’d like, but you really have to use the butter, olive oil, and Jarlsberg cheese for this dish to work. Or substitute 1 (16-ounce) jar reduced-fat Alfredo sauce for the cream. But try it just once with the real thing!
CHAPTER 8
Elegant Seafood Entrees
Salmon Cream Enchiladas
Grilled Red Snapper with Fruit Salsa
Pecan-Crusted Fish Fillets
Potato Salmon Pie
Shrimp Provençal
Shrimp and Wild Rice Pilaf