Chicken and Cashews

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Ingredients
 3 tablespoons low-sodium soy sauce, divided
 2 tablespoons dry sherry
 4 teaspoons cornstarch, divided
 1 pound skinless, boneless chicken breast, cut into bite-sized pieces 
 1/2 cup fat-free, less-sodium chicken broth 
 2 tablespoons oyster sauce
 1 tablespoon honey
 2 teaspoons sesame oil, divided
 3/4 cup chopped onion 
 1/2 cup chopped celery
 1/2 cup chopped red bell pepper 
 1 tablespoon grated peeled fresh ginger
 2 garlic cloves, minced 
 1/2 cup chopped green onions (about 3 green onions) 
 1/4 cup chopped unsalted dry-roasted cashews

Preparation
1. 1. Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat.
Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a
small bowl.
2. 2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes.
Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes.
 Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a
boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
3. Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and
2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4
teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from
heat; stir in 2 tablespoons chopped fresh cilantro.
Grilled Chicken with Lemon and Oregano

Ingredients
 1 tablespoon(s) grated lemon zest
 1/3 cup(s) freshly squeezed lemon juice (from 2 lemons)
 1/4 cup(s) finely chopped fresh oregano (or 1 tablespoon dried)
 2 tablespoon(s) olive oil, plus more for grates
 Coarse salt and ground pepper
 4 (1 1/2 pounds each) chicken halves or 2 whole chickens, split
 4 lemons, halved crosswise
 Oregano sprigs (optional)

Directions

1. Make marinade: In a small bowl, whisk together lemon zest and juice, oregano, oil, 2
teaspoons coarse salt, and 1 teaspoon pepper. Divide marinade between 2 large resealable
plastic bags. Place 2 chicken halves in each bag; shake to coat. Let marinate at room
temperature 30 minutes, turning bags occasionally.

2. Preheat grill to medium; lightly oil grates. Remove chicken from marinade, and pat dry with
paper towels. Place chicken, skin side up, on grill. Cover and cook, until lightly browned and
cooked through, about 20 minutes. Turn chicken over; cover and cook until well browned, 10
to 15 minutes (an instant-read thermometer should register 175 degrees.when inserted into
thickest part of meat, avoiding bone). If chicken is browning too quickly, move to cooler parts
of grill or turn grill to low heat.
 3. Transfer chicken to a cutting board. Tent with foil; let rest 10 minutes. Meanwhile, place
lemon halves on grill, cut side down; cook until slightly charred, 8 to 10 minutes. Cut chicken
pieces in half; serve with grilled lemon halves, and, if desired, garnish with oregano sprigs.

Panzanella Salad with Grilled Chicken

Ingredients

 2 tablespoon(s) red wine vinegar

 1 clove(s) garlic, crushed with press
 3/4 teaspoon(s) salt
 1/2 teaspoon(s) coarsely ground black pepper
 4 tablespoon(s) olive oil
 1/4 loaf(s) (16-ounce) country-style bread, cut into 3/4-inch-thick slices
 2 medium red peppers, each cut lengthwise into quarters
 1 medium red onion, cut into 1/2-inch-thick slices
 1 pound(s) skinless, boneless chicken-breast halves
 2 pound(s) plum tomatoes, cut into 1-inch chunks
 1/4 cup(s) (loosely packed) small fresh basil leaves or 2 tablespoons chopped leaves

Directions

1. Prepare outdoor gas or charcoal grill for covered, direct grilling on medium.

2. Meanwhile, prepare vinaigrette: In large bowl, whisk together wine vinegar, garlic, 1/2 teaspoon
salt, 1/4 teaspoon coarsely ground black pepper, and 2 tablespoons olive oil until blended; set
aside.
3. In jelly-roll pan, brush bread slices, red peppers, and onion slices with remaining 2 tablespoons
olive oil to lightly coat both sides; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon coarsely
ground black pepper. With tongs, place bread slices, red peppers, onion slices, and chicken on
hot grill grate. Cover grill and cook bread about 3 minutes or until lightly toasted, turning over
once. Cook peppers and onion about 8 minutes or until lightly browned and tender, turning over
once. Cook chicken about 12 minutes or until chicken loses its pink color throughout, turning
over once. As bread, vegetables, and chicken are done, transfer to cutting board. Cut bread
slices, chicken, peppers, and onions into 1/2-inch pieces.

4. Into vinaigrette in bowl, stir chopped tomatoes, basil, bread, peppers, onion, and chicken; toss
to combine. Scoop into bowls to serve.
Barbecued Chicken Tenders

Ingredients
 Vegetable oil, for the grates
 1 1/2 pound(s) chicken tenders
 Coarse salt and ground pepper
 3/4 cup(s) store-bought barbecue sauce

Directions

1. Heat grill to medium-high; lightly oil grates. Place chicken in a medium bowl; season with salt
and pepper. Pour 1/4 cup barbecue sauce over chicken, and toss to coat. Divide remaining
barbecue sauce between two bowls (1/4 cup each); use one for basting and the other for
serving.

2. Grill chicken, turning and basting occasionally with reserved basting sauce, 8 to 10 minutes
total. Remove chicken from grill; serve with reserved serving sauce.
 Chicken Stew with Olives and Lemon

Ingredients
 1 pound boned, skinned chicken thighs, rinsed and patted dry 
 2 tablespoons all-purpose flour 
 1 1/2 teaspoons each salt and freshly ground black pepper, plus more to taste
 2 tablespoons olive oil 
 2 large garlic cloves, minced 
 1 tablespoon capers, drained and minced
 Grated zest and juice of 1 lemon 
 1/2 cup dry white wine 
 1 3/4 cups chicken broth 
 1 pound Yukon Gold potatoes, scrubbed and cut into 3/4-in. cubes 
 1 package (8 oz.) thawed frozen artichoke hearts, quartered if large
 1 cup finely chopped flat-leaf parsley 
 1 cup pitted medium green olives
 Lemon wedges 

 Preparation
1. 1. Cut each chicken thigh into 2 or 3 chunks. In a resealable plastic bag, combine flour, salt, and pepper. Add
chicken, seal, and shake to coat.
2. 2. Heat oil in a large pot over medium-high heat. Add chicken (discard excess flour) in a single layer and cook,
turning once, until browned, 4 to 5 minutes total. Transfer to a plate.
3. 3. Reduce heat to medium. Add garlic, capers, and lemon zest and stir just until fragrant, about 30 seconds. Add wine
and simmer, scraping up browned bits from bottom of pan, until reduced by half, about 2 minutes. Add broth,
potatoes, and chicken and return to a simmer. Lower heat slightly to maintain simmer, cover, and cook 10 minutes.
4. 4. Add artichokes to pot and stir. Cover and cook until potatoes are tender when pierced, 8 to 10 minutes. Stir in
parsley, lemon juice to taste, and olives. Season with additional salt and pepper to taste. Serve hot, with lemon
wedges on the side.
5. Note: Nutritional analysis is per serving.
 Chicken Stew with Sweet Peppers

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Ingredients
 2 teaspoons olive oil 
 1 cup finely chopped onion 
 3/4 pound skinless, boneless chicken breast, cut into bite-sized pieces 
 3 cups chopped zucchini 
 1 cup finely chopped carrot 
 1/3 cup canned chopped green chiles, drained
 3/4 teaspoon dried oregano
 1/2 teaspoon ground cumin
 1/4 teaspoon salt
 1/4 teaspoon black pepper
 2 garlic cloves, minced 
 1 (15.5-ounce) can Great Northern beans, drained
 1 (14 1/2-ounce) can fat-free, less-sodium chicken broth 
 1 cup chopped Roasted Bell Peppers
 4 teaspoons chopped fresh cilantro 
 Preparation
1. Heat olive oil in a Dutch oven over medium-high heat. Add chopped onion and chicken; sauté 5 minutes or until lightly
browned. Add zucchini and next 9 ingredients (zucchini through broth); bring to a boil. Cover, reduce heat, and
simmer 30 minutes or until vegetables are tender.
2. Add bell peppers, and cook, uncovered, 10 minutes, stirring occasionally. Sprinkle with cilantro.
3. Note: Store stew in refrigerator up to 2 days. Reheat in a saucepan over medium heat until thoroughly heated;
sprinkle with cilantro before serving.

Sweet and Spicy Chicken and White

Bean /

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Ingredients
 2 tablespoons canola oil
 1/2 teaspoon ground cardamom
 1/8 teaspoon ground cloves
 3 garlic cloves, minced 
 2 cups finely chopped onion 
 1/2 teaspoon chili powder
 1/4 teaspoon ground turmeric
 1/2 teaspoon ground coriander
 1 (15.5-ounce) can cannellini beans or other white beans, undrained
 3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces 
 1 cup light coconut milk
 1/2 cup water
 1 tablespoon chopped peeled fresh lemongrass (about 1 stalk)
 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
 1 (8-ounce) baking potato, cut into 1/2-inch cubes 
 1/4 cup chopped fresh cilantro 

Preparation
1. 1. Heat oil in a Dutch oven over medium-high heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds,
stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30
seconds. Add beans and chicken; stir to coat. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan.
Cover, reduce heat, and simmer 30 minutes or until potato is tender. Serve with cilantro.
2. Wine note: With its layered spices and distinctly Asian ingredients, this chicken and bean stew finds its match in an
off-dry riesling like Blue Fish Sweet Riesling 2007 ($11) from Germany. The wine's peachy, tropical sweetness nicely
balances the heat of the dish, while its vibrant acidity cuts through the richness of coconut milk. —Jeffery Lindenmuth
 Balsamic Poached Chicken

Quentin Bacon
Ingredients
 1 pound new potatoes, halved or quartered
 3 tablespoons olive oil
 1 teaspoon kosher salt
 1/4 teaspoon black pepper
 1 pound asparagus, trimmed
 1 14.5-ounce can low-sodium chicken broth
 1 cup balsamic vinegar
 1 1/2 pounds boneless, skinless chicken breasts
Directions
1. Heat oven to 400° F. Place the potatoes in a roasting pan. Drizzle with the oil.
Season with 3/4 teaspoon of the salt and the pepper, and toss. Roast for 30
minutes, shaking the pan once.
2. Add the asparagus to the pan with the potatoes, season with the remaining salt,
and toss. Roast until the asparagus is tender, 12 to 15 minutes.
3. Meanwhile, in a saucepan, bring the broth and vinegar to a boil. Add the chicken
and, if necessary, enough water (up to 1/2 cup) to cover it. Simmer for 1
 minute. Cover, remove from heat, and set aside until cooked through, about 15
minutes.
4. Transfer the chicken to a cutting board. Return the liquid to medium-high heat
and simmer until reduced to about 1/3 cup, about 10 minutes.
5. Thickly slice the chicken. Divide the ingredients among individual plates. Drizzle
with the balsamic mixture.

Poached Chicken
INGREDIENTS
 1 skinless chicken breast (1/2 pound)
 2 Tbsp lemon juice
 A couple pinches of salt
 A couple pinches of a dried herb of your choice - tarragon, oregano, basil, rosemary, or thyme, or some other seasoning such as
cumin or paprika
 Plastic wrap*
*Use a good quality plastic wrap that can withstand some heat. Look for packaging that indicates you can use the plastic wrap in
a microwave oven. If it can handle a microwave oven, it will hold up in boiling water.

METHOD

1 Trim all the fat from the chicken breast and slice it lengthwise. In a small bowl mix the lemon juice, salt, and herbs. Add the
chicken pieces and coat all over with the lemon juice mixture. Let the chicken pieces sit in the lemon juice while you heat the
water in the next step.

2 Bring a pot of water (2 1/2 quarts of water, 4 quart pot) to a high simmer.
3 Roll out a long sheet of plastic wrap at least twice as long as the chicken breast slices. Place 1 chicken strip on the plastic wrap,
in the middle. Roll up the chicken in the plastic wrap tightly. Compress as much air out of the chicken as you can as you roll it.
Once the chicken is rolled up, rotate it on your cutting board or counter several times to tighten the cylinder even more. Tie the
loose ends of the plastic wrap together in a double knot. Repeat with the second chicken strip.

4 Once the water has reached a high simmer, turn off the heat (keep the pot on the burner though) and drop the rolled-up chicken
cylinders in the pot. Cover the pot and let the chicken steep for 15 minutes. The chicken should be cooked through by then. (If for
some reason the chicken is not cooked through, for example if you are using larger than called for breasts, or if you are using
frozen chicken that hadn't quite defrosted before starting cooking, you can always put the chicken back in the poaching liquid for
a few more minutes.)

5 To serve, snip off the tied ends of the plastic wrap, and unwrap. Note that there will be some juice inside the plastic wrap with
the chicken, which has lots of flavor. So you might want to unwrap the chicken pieces over a bowl or something to catch the
juice, which you can then pour over the chicken if you want. Or serve the chicken with a sauce of your choice.
Poached Chicken or Turkey Breasts

Jessica Harlan/

Ingredients:

 2 pounds boneless, skinless chicken or turkey breast

 1 onion, chopped
 2 stalks celery
 32 ounces (4 cups) chicken stock or broth
 1 bay leaf

Preparation:

1. Place the chicken or turkey breast in a single layer in a large, heavy-bottomed pot such as a Dutch Oven. Sprinkle with
onion and celery, then pour stock over the vegetables and poultry. Submerge the bay leaf in the stock.
2. Cover, bring to a boil, then reduce heat to low and simmer, covered, for 30 to 40 minutes, until internal temperature of
meat is 165˚F. Remove from heat, remove poultry and strain stock into a bowl to use in another recipe.
Spicy Braised Chicken

Ingredients
2 tablespoons unsalted butter
2 tablespoons olive oil
8 pieces chicken (2 breasts cut in half, 2 thighs, 2 legs), skin removed
Salt and freshly ground black pepper
2 carrots, cut into 1/2-inch pieces
1 onion, cut into chunks
2 celery stalks, cut into 1/2-inch pieces
1 Granny Smith apple, peeled and cut into 8 wedges
1 habanero chile
2 cloves garlic, smashed
2 dry bay leaves
12 sprigs fresh thyme, tied into a bundle
1 cup dry white wine
1 1/2 cups chicken stock
1 tablespoon concentrated gravy sauce (recommended: Gravy Master)
For the Brown Gravy:
1 tablespoon butter
1 tablespoon olive oil
Chicken giblets
1/2 cup diced onion
4 tablespoons all-purpose flour
2 cups chicken stock
Coconut Rice n' Peas, recipe follows
Directions
Preheat a 7 1/4-quart Dutch oven on medium-high heat, then melt butter and add oil. Season
chicken generously with salt and pepper and sear until golden on both sides, about 8 minutes.
Remove from pot and set aside. Add carrots, onion, celery, and apple, the whole habanero,
garlic, bay leaves, and thyme. Season with salt and pepper and saute until they start to soften,
about 8 to 10 minutes. Add wine and let reduce by half, scraping up any brown bits remaining on
the bottom of the pot. Nestle chicken into pot and add enough broth to almost cover the chicken,
about 1 1/2 cups and the gravy sauce. Cover and simmer for 1 hour 45 minutes or until chicken
falls off the bone. In the last half hour, remove the lid and let liquid reduce.

To make the gravy: In a medium saucepan, melt butter with oil over medium high-heat. Add
giblets and brown on all sides, about 6 minutes. Add onion and continue cooking another 5
minutes, until onions start to soften. Add flour and stir, cooking another 3 to 5 minutes. Whisk in
the stock. Bring to a simmer and strain. Discard giblets and put gravy back in the pot. Season
with salt and pepper. Keep warm on the stove and add to braised chicken once it's cooked.

Serve Braised Chicken over Coconut Rice n' Peas

Coconut Rice n' Peas:

1 tablespoon olive oil
1 medium onion, chopped
1 teaspoon salt
2 cups long-grain rice
1/2 cup coconut milk
1 (12-ounce) can pigeon peas, drained and rinsed
Freshly ground black pepper
Heat olive oil in a medium pot over medium-high heat. Add onions and salt and saute, until
onion becomes translucent and tender, about 5 minutes. Add rice and saute another 2 minutes to
toast rice. Add coconut milk and fill saucepan with enough water to cover the rice by 1/2-inch or
measure by placing your thumb tip on the rice and filling the pot with water until the water
reaches the middle of your thumbnail. Bring rice to a simmer, cover and cook until rice is tender
and liquid has evaporated, about 15 to 17 minutes.

Remove from heat and let rice stand another 5 minutes, covered. Fluff rice with fork and then
fold in pigeon peas. Season with salt and pepper, to taste.

Yield: 4 to 6 servings
 Braised Balsamic Chicken

/
Ingredients 
6 skinless, boneless chicken breast halves

ground black pepper to taste


1 teaspoon garlic salt


2 tablespoons olive oil


1 onion, thinly sliced


 1/2 cup balsamic vinegar


1 (14.5 ounce) can diced tomatoes


1 teaspoon dried basil


1 teaspoon dried oregano


1 teaspoon dried rosemary


1/2 teaspoon dried thyme
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Directions
1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium skillet, and
brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary and thyme.
Simmer until chicken is no longer pink and the juices run clear, about 15 minutes.