Chicken

Ingredients
12 (6-inch) corn tortillas
1 tablespoon unsalted butter
2 medium onions, chopped fine
1-2 jalapeño peppers, minced (I was feeling unadventurous and used only half of a pepper.)
2 teaspoons ground cumin
2 (10-ounce) cans Ro-Tel tomatoes
5 tablespoon all purpose flour
1 cup half and half
3 cups chicken broth
3-4 boneless, skinless chicken breasts, cut into bite size pieces
2 tablespoon fresh cilantro, minced
4 cups colby-jack cheese, shredded (I used cheddar jack since that’s what Art bought.)
2 ¹⁄₄ cups Fritos corn chips, crushed (Most of a 9 ounce bag.)

Instructions
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 450*F. Lay tortillas on two baking sheets, lightly coat both sides with cooking spray, and bake until slightly crisp and browned, about 12 minutes. Cool slightly, then break into bite-sized pieces. Using potholders, adjust top oven rack to middle position.

2. Heat butter in Dutch oven over medium-high heat. Cook onions, chiles, and cumin until lightly browned, about 8 minutes. Add tomatoes and cook until most of the liquid has evaporated, about 10 minutes. Stir in flour and cook 1 minute. Add cream and broth, bring to simmer, and cook until thickened, 2 to 3 minutes. Stir in chicken and cook until no longer pink, about 4 minutes. Off heat, add cilantro and cheese and stir until cheese is melted. Season with salt and pepper.

3. Scatter half of tortilla pieces in a 13 by 9-inch baking dish. Spoon half of filling evenly over tortillas. Scatter remaining tortillas over filling, then top with remaining filling.

4. Bake until filling is bubbling, about 15 minutes. Sprinkle Fritos evenly over top and bake until Fritos are lightly browned, about 10 minutes. Cool casserole 10 minutes. Serve. 

Comments
Apparently this is trashy eats week between this and Beef Taco Bake!  However trashy this looks, and is, it was still extremely tasty.  I’m glad I reduced the amount of jalapeño the recipe called for since it was almost at the top of my spice range.  The recipe is from the 2007 Cook’s Country Annual and came together very easily.  I think that, next time, I’d serve it with yellow rice or a nice, green salad.

Cook’s Country 2007

Ingredients
1 cup plus 3 tablespoons vegetable oil (I used 1 cup olive oil and 3 tablespoons of garlic olive oil.)
4 cloves garlic, minced
6 cloves garlic, peeled and smashed
6 thin cut boneless, skinless chicken cutlets (about 1 ¹⁄₄ pounds), trimmed
3 slices hearty white sandwich bread, torn into large pieces
1 cup all purpose flour
3 large egg whites
1 tablespoon garlic powder
4 teaspoons cornstarch
Salt and pepper

Instructions
1. Adjust oven rack to middle position and heat oven to 200*F. Combine 3 tablespoons oil, minced garlic, and cutlets in ziptop bag and refrigerate while preparing remaining ingredients. (This is where I used the garlic olive oil.)  Pulse bread in food processor until coarsely ground. Bake bread crumbs on baking sheet until dry, about 20 minutes.

2. Spread flour in shallow dish. In another shallow dish whisk egg whites until foamy. Combine bread crumbs, garlic powder, and cornstarch in third shallow dish. Remove cutlets from bag and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg whites, and dredge in crumbs, pressing to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes.

3. Heat ¹⁄₂ cup oil and 3 smashed garlic cloves over medium heat until garlic is lightly browned, about 4 minutes. Discard garlic and fry 3 cutlets until crisp and deep golden, about 2 minutes per side. Transfer to paper towel-lined plate and place in warm oven. Discard oil, wipe out skillet, and repeat with remaining oil, garlic cloves, and cutlets. Serve. 

Comments
This is another recipe from the 2007 Cook’s Country Annual and we all loved it.  The cutlets had fantastic garlic flavor throughout, but it wasn’t overwhelming at all.  I’m glad I used the garlic oil in the marinade because it certainly added another level of garlicky goodness.  The prep for this recipe was also fairly quick and simple, which is always a plus! 

Shown here with Crash Hot Potatoes.

Cook’s Country 2007

Ingredients
Chicken
6-8 boneless, skinless chicken breasts, cut into small pieces
1 egg yolk
1 tablespoon soy sauce
1 clove garlic, finely minced

Batter
1 cup plus 2 tablespoons all purpose flour
3 tablespoons cornstarch
1 ¹⁄₄ teaspoons baking powder
³⁄₄ cup cold water
2 eggs, lightly beaten
2 teaspoons sesame oil
1 tablespoon sesame seeds

Garlic Sauce
2 tablespoons sesame oil
8 cloves garlic, finely minced
2 tablespoons fresh ginger, finely chopped
1 cup chicken broth
3 tablespoons sugar (Honey also works well.)
4 tablespoons soy sauce
Pepper, to taste

4 cups plus 2 tablespoons peanut, vegetable or corn oil, for frying
1 bunch green onions, chopped
1 tablespoon sesame seeds
2 heads broccoli, cut into florets

Instructions
1. For the chicken: Mix the egg yolk, soy sauce, and garlic in a medium bowl.  Add chicken and mix to coat.  Set aside. 

2. For the batter: Mix the flour, cornstarch, and baking powder in a bowl.  Stir in water, eggs, sesame oil, and sesame seeds. 

3. For the sauce: Heat sesame oil over medium-high heat in a large skillet.  Add the garlic and ginger and cook until fragrant.  Stir in chicken broth, sugar, soy sauce, and pepper.  Bring to a boil, then reduce heat and simmer for 5 minutes.  Pour the sauce into a bowl (or back into the measuring cup used for the broth) and set aside. 

4. Add the chicken to the batter and mix well to coat.

5. Heat oil for frying in a wok or Dutch oven and add the batter-coated chicken pieces, a few at a time, working in batches.  Cook, stirring to separate the pieces, for about 5 minutes or until golden brown and cooked through.  Drain each batch as they cook using either paper towels on a plate or a wire rack set on a baking sheet. 

6. As the second to last batch of chicken is added to the oil, heat remaining 2 tablespoons of peanut, vegetable or corn oil in the large skillet used for the sauce over high heat.  Add the broccoli and cook, stirring, until desired tenderness.  Add the garlic sauce, green onions, and sesame seeds and stir well. 

7. When all chicken is cooked, add the chicken to the broccoli mixture and stir to coat.  Serve with rice. 

Comments
This recipe originally came from Craig Claiborne’s New New York Times Cookbook, which was one of the first cookbooks I owned.  I’ve been making it for years and it’s seen quite a bit of modification and tweaking.  It’s a longtime family favorite and one of those recipes I pull out when I’m trying to impress company.  The first few times I made it I felt like I checked every single piece of chicken to make sure it was cooked through, now I feel secure in the knowledge that 5 minutes will do the trick!

Craig Claiborne’s New New York Times Cookbook

Ingredients
3-4 boneless, skinless chicken breasts, about 1 ¹⁄₂ pounds
Salt and pepper
3 tablespoons olive oil
16 ounces mushrooms, sliced thin
6 cloves garlic, minced
1 cup half and half
¹⁄₂ cup chicken broth
¹⁄₄ cup basil pesto
2 tablespoons lemon juice

Instructions
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate and tent with foil.

2. Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add half and half, broth, and chicken to skillet and bring to boil. Reduce heat to low, cover, and simmer until chicken is cooked through, about 15 minutes.

3. Transfer chicken to serving platter and tent with foil. Return skillet to high heat and simmer until sauce is thickened, about 5 minutes. Off heat, stir in pesto and lemon juice and season with salt and pepper. Pour sauce over chicken. Serve

Comments
This recipe is from the 2007 Cook’s Country Annual.  We all decided that it would be excellent over rice or egg noodles, but it was also great with the roasted potatoes seen here.  It was a very simple recipe to prepare and only took about 30 minutes from start to finish.  Make sure to use fresh pesto from the refrigerated aisle, not the jarred kind.  

Shown here with Roasted Potatoes.

Cook’s Country 2007

Ingredients
2 tablespoons pine nuts
2 tablespoosn fresh parsley
¹⁄₈ teaspoon saffron threads
1 clove garlic
³⁄₄ teaspoon kosher salt, divided
6 (6 ounces each) boneless, skinless chicken breasts
2 teaspoons olive oil
1 ¹⁄₂ cup onion, finely chopped
1-3 ounces prosciutto, finely chopped
¹⁄₈ teaspoon crushed red pepper
¹⁄₃ cup chicken broth
¹⁄₃ cup white wine
2 tablespoons fresh lemon juice
1 ¹⁄₂ teaspoons fresh thyme, chopped, or ¹⁄₂ teaspoon dried
¹⁄₂ teaspoon fresh ginger, grated
¹⁄₈ teaspoon freshly ground black pepper
1 bay leaf

Instructions
1. Combine first 4 ingredients in a mini food chopper; add ¹⁄₄ teaspoon salt. Process until mixture forms a paste. Sprinkle remaining ¹⁄₂ teaspoon salt evenly over chicken.  (I used the chopper attachment for my immersion blender.)

2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add onion, prosciutto, and red pepper to pan; sauté 2 minutes or until onion is tender. Stir in broth and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Return chicken to pan. Stir in pine nut mixture; cover and cook 10 minutes or until chicken is done. Discard bay leaf.  

Comments
This recipe is from Cooking Light’s 2009 Annual.  I’m always on the lookout for new and delicious chicken recipes and this seemed like it would fit the bill.  It’s relatively easy to bring together, especially if you take a few minutes to bring everything together before you start cooking.  This is a lesson I often forget when Art is out of town!  

The recipe has a nice amount of unattended time, which is great for preparing a side dish!

Shown here with Mushroom Risotto with Peas.

Cooking Light 2009

Ingredients
2 tablespoons olive oil
12 ounces baby spinach
3-4 boneless, skinless chicken breasts, about 1 ¹⁄₂ pounds
Salt and pepper
1 shallot, minced
2 cloves garlic, minced
1 ¹⁄₄ cups chicken broth
1 ¹⁄₄ cups water
1 cup half and half
6 tablespoons Parmesan cheese, grated
1 teaspoon lemon zest
1 teaspoon lemon juice

Instructions
1. Adjust oven rack to upper-middle position and heat broiler. Heat 1 tablespoon oil in large skillet over medium-high heat until shimmering. Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to colander set over bowl or sink and press with spoon to release excess liquid. Discard liquid.

2. Pat chicken dry with paper towels and season with salt and pepper. Wipe out pan and heat remaining oil over medium-high heat until just smoking. Cook chicken until golden, 2 to 3 minutes per side. Add shallot and garlic to skillet and cook until fragrant, about 30 seconds. Stir in broth, water, and half and half and bring to boil.

3. Reduce heat to medium-low and simmer until chicken is cooked through, about 10-20 minutes, depending on thickness of chicken; transfer chicken to plate and tent with foil. Continue to simmer sauce until reduced to 1 cup, about 15-25 minutes. Off heat, sitr in 4 tablespoons Parmesan, lemon zest, and lemon juice.  (Reducing the sauce took me about 30 minutes, so plan accordingly.)

4. Cut chicken crosswise into ¹⁄₂-inch-thick slices and arrange on broiler-safe platter or dish. Scatter spinach over chicken and pour sauce over spinach. Sprinkle with remaining Parmesan and broil until golden brown, 3 to 5 minutes. Serve.  

Comments
This recipe is from my cookbook of the week, Cook’s County 2009 Annual.  Lance and I both thought it was delicious!  I served it with linguini fini and that pairing worked well.  The recipe did take longer than I expected, it seemed like every step of the recipe took a bit longer than the original recipe said that it would.  I also swapped out the heavy cream for half and half.  This was scrumptious and I’ll certainly be making it again in the future.

Cook’s Country 2009

Ingredients
3-4 boneless, skinless chicken breasts, cut into small pieces
2 tablespoons olive oil
2 onions, finely chopped
1 red bell pepper, finely chopped
1 jalapeño pepper, finely chopped
1 clove garlic, finely chopped
1 leek, chopped
1 (8 ounces) can tomato paste
1 ¹⁄₂ teaspoon white vinegar
3 tablespoons soy sauce
1 (28 ounces) can peaches in light syrup, syrup reserved and peaches chopped

Instructions
1. Season the chicken pieces with salt and pepper.  

2. Heat oil in a large skillet over medium-high heat.  Add chicken and cook until done.  Add the onions, bell pepper, jalapeño and garlic.  Reduce heat to low and cook for 5 minutes.  

3. Add leeks, tomato paste, vinegar and soy sauce.  Stir well and cook for 1-2 minutes.  Add the peaches and peach syrup.  

4. Bring to a boil over high heat, then reduce heat to low and simmer for 15 minutes.  Season with salt and pepper to taste and serve with rice.  

Comments
This recipe is from Kayotic Kitchen, which is a fantastic food blog with wonderful photography.  It’s very similar to sweet and sour chicken.  The flavors all come together nicely and all of us love the dish.  The original recipe calls for additional sugar, but I find it to be quite sweet enough just with the peaches and their juice.

Internet - Kayotic Kitchen

Ingredients
1 tablespoon olive oil
3-4 boneless, skinless chicken breasts, cut into small pieces
1 small onion, chopped
1 jalapeño pepper, diced
1 clove garlic, minced
1 ¹⁄₂ cups chicken broth
1 cup sour cream (Light and full fat both work well.)
³⁄₄ teaspoon salt
¹⁄₂ teaspoon black pepper, freshly ground
¹⁄₂ teaspoon cumin, ground (If you don’t feel like grinding it, whole works too.)
2 cans (10 ¹⁄₂ ounces each) condensed cream of chicken soup (I use Healthy Request.)
24 6-inch corn tortillas
2 cups sharp cheddar cheese, shredded

Instructions
1. Preheat oven to 350*F.

2. Heat olive oil in a large saucepan over medium-high heat.  Add chicken and onion and cook, stirring, until chicken is cooked through and onions are soft.  Add jalapeño and garlic.  Continue cooking for a few minutes, or until fragrant.  

3. Add chicken broth, sour cream, salt, pepper, cumin, and chicken soup.  While stirring, bring to a boil and then remove from heat.  

4. Spray a 12x9-inch baking dish with cooking spray.  Spread 1 cup of the soup mixture over the bottom of the dish and top with 6 corn tortillas.  (Spread out the corn tortillas to cover as much of the surface area as possible.)  Spread 1 cup of the soup mixture over the tortillas, top with ¹⁄₂ cup of the cheese.  Repeat these layers (tortillas, soup, cheese) until you have used all 24 tortillas.  Top with remaining soup mixture and end with the remaining ¹⁄₂ cup of cheese.  

5. Bake for 30 minutes or until bubbly.  Let rest 10-15 minutes before serving.  

Comments
I’m not entirely sure where I found this recipe, but I seem to recall that the original called for canned jalapeños.  I also seem to recall that it was entirely too spicy the first time or two that I made it!  While you’re certainly welcome to add more jalapeño, I find that one works perfectly for my tastes.  

This is a nice, easy dish to put together.  It’s also warm and filling after a week of rain and cold weather.

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Ingredients
14 ¹⁄₂ ounce can diced tomatoes, undrained
6 ounce package Stove Top Stuffing Mix for Chicken
2 cloves garlic, minced
3-4 boneless, skinless chicken breasts, cut into bite size pieces
1 teaspoon dried basil
1 cup mozzarella cheese, shredded (Low-fat is fine.)

Instructions
1. Preheat oven to 400*F.  Mix tomatoes, stuffing mix, and garlic until stuffing mix is moistened.  

2. Spray a 13x9 inch baking dish with cooking spray.  Layer chicken on the bottom, sprinkle basil over the chicken, and then top with the cheese followed by the stuffing mixture.  

3. Bake for 30 minutes or until chicken is cooked through.

Comments
This recipe came to me from a friend and I had some misgivings about it due to the inclusion of Stove Top.  However, it’s a pretty tasty dish and super simple to throw together on a night when I’ve got activities planned.  This makes a nice meal when served with a salad.

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Ingredients
1 teaspoon dried oregano
¹⁄₂ teaspoon seasoned salt (I use lemon pepper seasoning)
¹⁄₄ teaspoon pepper
2 pounds boneless, skinless chicken breasts
2 tablespoons butter or margarine
¹⁄₄ cup chicken broth
3 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon fresh parsley, minced

Instructions
1. Combine oregano, salt, and pepper. Rub all mixture into chicken. Brown chicken in butter in skillet. Transfer to slow cooker.  (You can skip this step if you wake up in the morning and realize you forgot to thaw your chicken.  If you do skip the browning, just add everything directly to the slow cooker.  Oops.)

2. Place broth, lemon juice, and garlic in skillet. Bring to boil, loosening browned bits from skillet. Pour over chicken.

3. Cover. Cook on HIGH for 2 to 2 ¹⁄₂ hours, or LOW for 4 to 5 hours.

4. Add parsley and baste chicken. Cover. Cook on HIGH 15-30 minutes, until chicken is tender.

Comments
This is a nice, simple slow cooker chicken recipe that is full of good flavors.  I would like to figure out a way to turn what is left in the slow cooker into a nice sauce, but I haven’t spent too much time trying to figure that out.  I think that simmering it for a while and then adding a roux could work well.  Or maybe simmering it to thicken and then adding some sour cream.  I’ll experiment a bit more the next time I make it!

Shown here with Spaghetti Squash with Lemon and Capers (sans capers since I forgot them).

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