How To Prepare
Heat oil in a Dutch oven over medium-high heat. Add onions and chicken, saute 5 minutes. Add carrots, bell peppers, and celery, saute 4 minutes. Add chiles, oregano, cumin, pepper, beans, and broth bring to a boil. Cover, reduce heat and simmer 25 minutes.
Yield: 4 servings
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Chicken Chili Recipe
How To Prepare
1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle 1/4 teaspoon chipotle chile powder evenly over chicken; add chicken to pan. Cook for 6 minutes on each side or until done, and remove from heat.
2. Combine cucumber, tomatoes, onion, and remaining ingredients in a medium bowl, tossing well. Serve with chicken.
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Chicken Breasts with Tomato, and Cucumber Salsa
How To Prepare
Season chicken with pepper on both sides.
Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute.
Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
TIPS & NOTES
Tip: It’s difficult to find an individual chicken breast small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the “tender”—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers.
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Chicken Breasts with Mushroom Sauce
How To Prepare
In a shallow dish or bowl, combine flour and ground black pepper. Coat chicken breasts with flour mixture. Brown chicken in a large skillet over medium heat on all sides. Remove from skillet, and drain on paper towels.
In the same skillet, combine the tomatoes, water, maple syrup, vinegar and Worcestershire sauce. Season with chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.
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Chicken Breasts Pierre
How To Prepare
1. Place chicken in a small saucepan and cover with water; bring to a boil. Immediately remove from heat, cover, and let stand 15 minutes. Drain chicken and run under cold water. Cool completely; set aside. Using 2 forks, shred into bite-size pieces; reserve.
2. Meanwhile, use a vegetable peeler to remove outer layer of broccoli stems; discard. Continue peeling stems into long strips. In a large bowl, whisk together oil, lemon juice, and 1/4 teaspoon pepper. Add broccoli strips, Brussels sprouts, celery, parsley, and reserved chicken to bowl with dressing; toss. Divide among 4 shallow bowls.
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Chicken Breast With Shaved Brussels Sprouts
How To Prepare
1. To prepare dressing, combine first 5 ingredients in a medium bowl. Gradually add oil, stirring with a whisk until well blended. Cover and chill.
2. Combine broth and rice in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes or until rice is tender and liquid is absorbed. Remove rice mixture from heat; cool.
3. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with 1/4 teaspoon pepper. Add chicken to pan; cook 8 minutes on each side or until done. Cool; cut into 1/2-inch cubes.
4. Combine cooked rice, chicken, celery, carrots, cranberries, and red onion in a large bowl. Add dressing; toss gently to coat. Cover and chill.
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Chicken and Wild Rice Salad
How To Prepare
Directions:
In a medium pan, heat oil on medium heat. Add chopped onions, garlic, parsley and red pepper. Saute until soft, about a minute. Add chicken and season with cumin. Add beans and 1 to 1-1/2 cups of water and simmer for about 5-10 minutes, until it thickens and the liquid reduces. Adjust spices to taste.
Preheat oven to 350°. Cut peppers in half removing seeds and stem. Place peppers in an oven-proof dish. Fill each pepper with 1/3 cup of chicken and bean mixture. Pour about 1/3 cup water on the bottom of the dish. Cover tight with foil. Bake 30 minutes at 350°. Remove foil and bake uncovered another 5 minutes.
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Chicken and White Bean Stuffed Peppers
How To Prepare
Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
Drain oil from skillet. Sprinkle chicken with paprika and sugar free maple syrup. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with pepper.
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Chicken and Red Wine Sauce
How To Prepare
Heat oil in a large pan or stockpot.
Sauté onions, leeks, carrots and celery pieces until leeks and onions are softened.
Add mushrooms and cook until soft.
Sprinkle herbs and cook for 1 minute or until fragrant.
Stir in chicken; add chicken broth and water.
Bring to a boil, then simmer for 15 minutes.
Makes 8-10 cups
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Chicken and Leek Soup
How To Prepare
Add ingredients into a large bowl and mix together.
Add balsamic vinegar to salad, tossing to combine.
Tips/ Tools: Instead of celery, a 12-ounce package of shredded cabbage can be used; or even a chopped cucumber! Just look at what is on sale and what you like to eat.
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Chicken and Green Bean Salad
