Chicken

Ingredients
²⁄₃ cup balsamic vinegar
2 cloves garlic, minced
¹⁄₄ teaspoon red pepper flakes
3-4 boneless, skinless chicken breasts
2 tablespoons green onions, chopped
2 tablespoons pine nuts, toasted in a dry skillet
2 tablespoons fresh parsley, chopped

Instructions
1. Whisk together balsamic vinegar, garlic and red pepper flakes in a small bowl. Drizzle evenly over chicken in a large shallow dish. Let stand 15 minutes.

2. Combine green onions, pine nuts and parsley in a small bowl; set aside.

3. Cook chicken, discarding marinade, over medium high heat on a grill or sauté pan 10 to 15 minutes on each side depending on thickness, until done. Top with pine nut mixture.

Comments
This recipe is from Ingredients, Inc.  While the flavors were fine, the dish didn’t feel cohesive at all.  The pine nut mixture felt out of place and unnecessary.  So it was fine, but not exciting or worth revisiting. 

Shown here with Tomato Pie.

Ingredients
¹⁄₂ cup Dijon mustard
1 tablespoon fresh thyme, stems removed
3-4 boneless, skinless chicken breasts
2 tablespoons butter
1 ¹⁄₂ cups chicken broth
¹⁄₄ cup heavy cream

Instructions
1. Mix Dijon mustard and thyme; coat chicken pieces with this marinade. Cover and refrigerate for 24 hours.

2. Bring chicken to room temperature and heat oven to 350*F. Melt butter in a skillet. Add chicken and cook over medium-high heat, until well browned, about 6 minutes. Transfer breasts to a baking sheet lined with parchment paper.  Transfer chicken to the oven; roast until juices run clear when pierced with a fork, 20 to 25 minutes.

3. Meanwhile, add chicken stock to skillet; bring to boil, scraping up any brown bits that have stuck to the pan; simmer until stock reduces to ³⁄₄ cup, about 10 minutes. Add cream; return to simmer for 1 minute. Pour sauce into hand blender cup and blend well.  Serve chicken with pan sauce. 

Comments
This recipe is from Cook’s Illustrated 1993.  The very first year of the magazine!  I think the flavors of the dish were great, but the sauce was way too thin.  Next time I’ll reduce it quite a bit more before blending it.  Otherwise, this is a nice way to prepare chicken with a nice pan sauce. 

Shown here with Linguine with Garlic Cream Sauce.

Cook’s Illustrated 1993

Ingredients
1 cinnamon stick
¹⁄₂ teaspoon cumin seed
3 quarts water
Salt
3-4 boneless, skinless chicken breasts
Ground black pepper
3 tablespoons unsalted butter
2 medium onions, sliced thin
1 jalapeño, seeded and minced
4 cloves garlic, minced
1 ¹⁄₄ cups basmati rice
¹⁄₂ teaspoon saffron threads, lightly crumbled
¹⁄₄ cup currants or raisins
2 tablespoons fresh cilantro, chopped
2 tablespoons fresh mint leaves, chopped

Instructions
1. Wrap cardamom pods, cinnamon stick, ginger, and cumin seed in small piece of cheesecloth and secure with kitchen twine. In 3 ¹⁄₂- to 4-quart heavy-bottomed saucepan about 8 inches in diameter, bring water, spice bundle, and 1 ¹⁄₂ teaspoons salt to boil over medium-high heat; reduce to medium and simmer, partially covered, until spices have infused water, at least 15 minutes (but no longer than 30 minutes).

2. Meanwhile, season both sides of chicken with salt and pepper and set aside. Heat butter in 12-inch nonstick skillet over medium-high heat until foaming subsides; add onions and cook, stirring frequently, until soft and dark brown about edges, 10 to 12 minutes. Add jalapeño and garlic and cook, stirring frequently, until fragrant, about 2 minutes. Transfer onion mixture to bowl, season lightly with salt, and set aside. Wipe out skillet with paper towels, return heat to medium-high, and place chicken in skillet; cook, without moving chicken, until well browned, about 5 minutes. Flip chicken and brown second side, 4 to 5 minutes longer; transfer chicken to plate. Tent with foil to keep warm.

3. If necessary, return spice-infused water to boil over high heat; stir in rice and cook 5 minutes, stirring occasionally. Drain rice through fine-mesh strainer, reserving ³⁄₄ cup cooking liquid; discard spice bundle. Transfer rice to medium bowl; stir in saffron and currants (rice will turn splotchy yellow). Spread half of rice evenly in bottom of now-empty saucepan using rubber spatula. Scatter half of onion mixture over rice, then place chicken on top of onions; add any accumulated chicken juices. Evenly sprinkle with cilantro and mint, scatter remaining onions over herbs, then cover with remaining rice; pour reserved cooking liquid evenly over rice.

4. Cover saucepan and cook over medium-low heat until rice is tender and chicken is cooked through, about 30 minutes (if large amount of steam is escaping from pot, reduce heat to low). Serve with Yogurt Sauce. 

Comments
This recipe is from Cook’s Illustrated 2004.  I’ve been going through old issues trying to find neat (recipes to try and this one looked tasty!  Sadly, I had the heat up a bit too high in step 3, so some rice burnt to the bottom of the pot.  I’ll know for next time.  It also would have been nice to have had extra rice.  This recipe has a lot of merit; I think I just need to fidget with it a bit before I make it again.  The flavors were all tasty, though, and we enjoyed it. 

Sadly, I took the picture before adding the Yogurt Sauce, but it was really tasty too.

Cook’s Illustrated 2004

Ingredients
¹⁄₂ cup mayonnaise
1 lime, zested and juiced
2 cloves garlic, minced
2 tablespoons fresh cilantro, finely chopped
1 teaspoon taco seasoning
3-4 boneless, skinless chicken breasts
1 cup finely crushed tortilla chips (process 6 cups chips in food processor)

Instructions
1. Heat oven to 425*F.  Set wire rack inside baking sheet and spray rack with cooking spray. 

2. Mix mayonnaise, lime zest, lime juice, garlic, cilantro, and taco seasoning in large bowl. Add chicken and toss to coat. 

3. Place chips in shallow bowl and press each chicken breast into chips to coat.  Place breasts on rack and bake 20 to 25 minutes or until chicken is cooked through and coating is golden brown and crispy. 

Comments
This recipe is from Snappy Gourmet.  It’s a simple Mexican-inspired take on breaded and baked chicken.  I doubled it, which worked well, and we all enjoyed it.  I think I might up the taco seasoning in the recipe next time to give the chicken a bit more flavor. 

Shown here with Pico and Mexican Rice.

Internet - Snappy Gourmet

Ingredients
¹⁄₄ cup vegetable oil
2 tablespoons unsalted butter
1 cup flour
Kosher salt and freshly ground black pepper
4-6 chicken cutlets
2 tablespoons olive oil
³⁄₄ pint grape tomatoes, quartered
3 tablespoons capers, rinsed and drained
¹⁄₃ cup white wine
Zest of ¹⁄₂ lemon
¹⁄₄ cup fresh parsley, chopped

Instructions
1. In a large nonstick skillet, heat the vegetable oil and butter over medium-high heat. In a medium bowl, mix the flour, ¹⁄₂ teaspoon salt, and ¹⁄₄ teaspoon pepper. Season the chicken on both sides with salt and pepper, and then dredge in the seasoned flour mixture. Shake off any excess flour. Cook the chicken cutlets for 3 to 5 minutes on each side, until golden and cooked through. Transfer to a plate and keep warm.

2. Drain excess fat from skillet then return skillet to medium-high heat.  Add the olive oil, tomatoes, capers, wine, and lemon zest. Cook for 4 minutes, until the tomatoes start to soften. Stir in the parsley and season to taste with salt and pepper.

3. Pour the sauce over the chicken and serve.

Comments
This recipe is from Weeknights with Giada.  The original recipe called for olives but I omitted them and upped the capers instead.  I was very pleased with how it turned out and we all enjoyed it.  It’s ver similar to piccata but less lemony.  I liked the addition of tomatoes and the parsley.  Lots of great flavors. 

Shown here with Risotto with Currants, Pine Nuts, and Feta Cheese.

Weeknights with Giada

Ingredients
1 cup barbecue sauce
1 tablespoon vinegar (balsamic, cider, whatever you fancy)
1 tablespoon Worcestershire sauce
1 tablespoon garlic, minced
1 tablespoon honey or white sugar
3-4 boneless, skinless chicken breasts
6-8 slices bacon, cut in half widthwise

Instructions
1. Mix barbecue sauce, vinegar, Worcestershire, honey or sugar, and garlic in sealable container.  Place chicken in sauce and toss to combine.  Refrigerate for 1 to 2 hours before cooking. 

2. Prepare grill. 

3. Wrap each chicken piece with bacon and use toothpicks to secure.  Brush with remaining sauce.  Grill until done, about 6 to 7 minutes per side. 

Comments
This recipe is from Bakeholic Mama.  I didn’t secure the bacon with toothpicks and, as a result, it all fell off the chicken.  Luckily my griller extraordinaire was able to save it all.  He also grilled up the remaining bacon after brushing it with some of the sauce from the chicken.  Oh my gosh, grilled bacon is amazing.  Grilled chicken is also amazing!  This dish was really tasty. 

Shown here with Creamy Jarlsberg Pasta.

Internet - Bakeholic Mama

Ingredients
2 tablespoons olive oil
3-4 boneless, skinless chicken breasts
1 tablespoon butter
40 cloves garlic, peeled and stemmed
1 cup chicken broth
¹⁄₂ cup sherry
¹⁄₂ teaspoon dried thyme
2 bay leaves

Instructions
1. Heat oven to 375*F. 

2. Heat oil in large ovensafe skillet or Dutch oven over medium high heat.  Season chicken with salt and pepper and cook chicken in skillet until browned, about 2 minutes per side.  Remove from pan and set aside. 

3. Add butter to pan and melt.  Add garlic and sauté until fragrant, about 30 seconds.  Add chicken broth, sherry, thyme, and bay leaves.  Stir well, increase heat to high, and bring to boil.  Return chicken to pan, cover, and transfer to oven.  Cook 45 minutes or until chicken is cooked through. 

4. Remove pan from oven and remove chicken and bay leaves.  Blend sauce with immersion blender until smooth.  Return chicken to pan, coat with sauce, and serve. 

Comments
This recipe is from Kitchen Trial and Error.  I know the amount of garlic seems a bit overwhelming, but you can cheat like I did and buy the pre-peeled stuff that you can find in the produce section.  So much easier than peeling 40 cloves of garlic!  I do wish the sauce was thicker, so I might do something about that next time.  A tablespoon of cornstarch mixed into a cup of water and then simmer the sauce before returning the chicken – that would help thicken things up a bit.  For all the garlic this has, the garlic flavor in the finished product is actually quite mild.

Internet - Kitchen Trial and Error

Ingredients
1 ³⁄₄ cups chicken broth
1 tablespoon chipotles, canned in adobo sauce, minced
¹⁄₂ cup white rice
Salt and pepper
12 ounces boneless, skinless chicken breasts
1 tablespoon plus 3 cups peanut or vegetable oil
1 onion, chopped fine
2 cloves garlic, minced
1 teaspoon chili powder
¹⁄₂ teaspoon ground cumin
1 (15 ounce) can pinto beans, rinsed
4 ounces sharp cheddar cheese, shredded, or Mexican cheese blend
¹⁄₃ cup fresh cilantro, chopped
1 tablespoon all purpose flour
1 tablespoon water
4 (10 inches diameter) flour tortillas

Instructions
1. Whisk broth and chipotle together in 2-cup liquid measuring cup. Combine ¹⁄₂ cup chipotle broth, rice, and ¹⁄₄ teaspoon salt in bowl. Cover bowl and microwave until liquid is completely absorbed, about 5 minutes. Meanwhile, pat chicken dry with paper towels and season with salt and pepper.

2. Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add onion and cook until softened, about 5 minutes. Stir in garlic, chili powder, and cumin and cook until fragrant, about 30 seconds. Add remaining 1 ¹⁄₄ cup chipotle broth, partially cooked rice, and beans and bring to boil.

3. Reduce heat to medium-low, add chicken, and cook, covered, until chicken registers 160*F, and rice is tender, about 15 minutes, flipping chicken halfway through. Transfer chicken to cutting board and rest for 5 to 10 minutes. Cut chicken into ¹⁄₂-inch pieces and combine with rice and bean mixture, cheddar, and cilantro in large bowl. Wash now-empty pot.

4. Whisk flour and water together in bowl. Stack tortillas on plate and microwave, covered, until pliable, about 1 minute. Working 1 at a time, place one-quarter of chicken mixture in center of warm tortilla. Brush edges of tortilla with flour paste. Wrap top and bottom of tortilla tightly over filling. Brush ends of tortilla with paste and fold into center, pressing firmly to seal.

5. Heat remaining 3 cups oil in clean pot over medium-high heat until 325*F. Place 2 chimichangas, seam side down, in oil. Fry, adjusting burner as necessary to maintain oil temperature between 300 and 325*F, until chimichangas are deep golden brown, about 2 minutes per side. Drain on wire rack set inside rimmed baking sheet. Bring oil back to 325*F and repeat with remaining chimichangas. Serve.

Comments
This recipe is from the 2011 Cook’s Country Annual.  I love chimichangas and this method to make them at home seems to have worked rather well!  I think I would have been happier if I had made some sort of thin cheese sauce for the top, or something similar, but for a first attempt I’m really pleased with how well these turned out.  The combination of flavors in the chimichangas was pretty great too.  Feel free to fill the chimichangas with anything you’d like!

Cook’s Country 2011

Ingredients
1 tablespoon olive oil
3-4 boneless, skinless chicken breasts
1 clove garlic, minced
2 cups chicken broth
12 ounces egg noodles
¹⁄₂ tablespoon cornstarch
3 tablespoons cold water
1 tablespoon butter
2 tablespoons milk
¹⁄₂ cup shredded cheese, such as Mexican cheese blend or any cheese you prefer
2-3 strips bacon, cooked until crisp and crumbled

Instructions
1. Heat olive oil in large skillet over medium-high heat.  Add chicken and cook, about 10 minutes per side, until cooked through.  (Exact time will depend on thickness of breasts.)  Remove and cool enough to handle.  Cut chicken into small pieces or shred. 

2. Reduce temperature in skillet to medium and add garlic.  Cook until fragrant, about 30 seconds. Add chicken broth and scrape up any chicken bits with wooden spoon.  Bring to simmer, add noodles and cook 8 to 10 minutes, until noodles are barely done. 

3. Mix cornstarch and water in small bowl then pour mixture into skillet with boiling noodles.  Boil 1 minute and remove from heat.  Add chicken and stir to combine. 

4. Allow noodle mixture to stand and thicken 5 minutes.  Return skillet to low heat and add butter, milk, and cheese.  Stir until cheese is melted then sprinkle with bacon before serving. 

Comments
This recipe is from Pinch of Yum.  Lance and I enjoyed it and Art even got some leftovers to try when he got home which he enjoyed as well.  I used Mexi cheese blend, but many types of cheese would work well in this.  I’m thinking Swiss would be nice to try.  I’d also experiment with adding some green stuff, but then I’d tweak the recipe into something completely different.  As written, it’s a very mild and basic sort of dish.  Good comfort food.

Internet - Pinch of Yum

Ingredients
1 tablespoon ginger, minced
1 tablespoon garlic, minced
6-8 boneless, skinless chicken breasts
2 tablespoons fresh lemon juice
¹⁄₂ teaspoon salt, or to taste
¹⁄₃ cup nonfat plain yogurt
2 tablespoons half and half
1 tablespoon olive oil
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground paprika
¹⁄₄ teaspoon cayenne pepper
¹⁄₈ teaspoon ground turmeric

Instructions
1. Cut chicken into cubes and place in an oven safe container. 

2. In a small bowl, mix together the lemon juice and salt and pour it over the chicken, stirring well. Cover with plastic wrap or lid and marinate in the refrigerator about 2 hours.

3. After the chicken has marinated, in another small bowl, mix together the yogurt, half-and-half, ginger, garlic, garam masala, and cumin.  I use the Braun spice grinder for this because I use whole cumin and it makes everything easier. 

4. Heat the oil in a small nonstick saucepan over medium-high heat until hot but not smoking. Remove from the heat and add the paprika, cayenne pepper, and turmeric. Mix the spiced oil into the yogurt mixture. Add the yogurt to the container with the chicken and stir well. Cover with plastic wrap or a lid and marinate in the refrigerator, at least 8 and up to 24 hours.

5. Prepare grill. I assume you know how to get your own grill going, since I sure don’t!

6. Thread meat onto skewers with no space in between chicken pieces.  Place kebabs over coals and grill, turning one-quarter turn every 2 to 2 ¹⁄₂ minutes until well browned and slightly charred, about 8 minutes. Brush top surface of kebabs with ¹⁄₄ cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¹⁄₄ cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160*F, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes.

No photo

Comments
This recipe is from the fantastic 1,000 Indian Recipes by Neelam Batra.  I don’t really eat tandoori chicken on its own – it’s always a component of delicious curries!

1,000 Indian Recipes