Garlic-Butter Chicken with Tomatoes

Ingredients

2 tbsp (30 mL) garlic butter or 2 tbsp (30 mL) butter and 1 garlic clove, minced
2 sprigs fresh rosemary or thyme
4 skinless, boneless chicken breasts
generous pinches of salt and pepper
1/4 cup (50 mL) white wine
1/2 pint grape tomatoes

Directions

Melt garlic butter in a large frying pan over medium heat. If using regular butter, melt, then stir in minced garlic. Add rosemary and chicken. Sprinkle with salt and pepper. Cook, uncovered, until chicken is golden, 4 minutes per side.

Add wine. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Stir in tomatoes. Cover and simmer, turning chicken occasionally, until springy when pressed, 6 to 8 more minutes. Place chicken and tomatoes on plates and spoon pan sauce over top. Great with rice or boiled new potatoes.

Adapted from Chatelaine

Baked Pesto Chicken

Ingredients

4 boneless, skinless chicken breasts
salt and pepper
1/2 cup basil pesto
1/2 cup mozzarella cheese, grated

Directions

Preheat oven to 375°F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 strips.

Spray a 9″ x 12″ baking dish with non-stick spray, then spread 1/4 cup of the basil pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread the final 1/4 cup of basil pesto over the chicken.

Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. Don’t cook it too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned.

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated mozzarella cheese. Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted. (If your broiler is separate from the oven, start preheating it when you take the chicken out.) After I melted the cheese for 5 minutes I switched my oven to broil and broiled for 5 minutes more, just long enough to get the cheese lightly browned.

Serve hot. There will be some flavorful juice in the bottom of the dish when this is done, so you may want to serve with rice, couscous, or quinoa to soak up the juice.

From Kalyn’s Kitchen

Chicken Fried Rice

Ingredients

1 1/2 cups rinsed, drained uncooked long-grain white rice
1/4 tsp. salt
5 Tbsp. canola oil , divided
2 large eggs , beaten to blend
2 Boneless, skinless chicken breasts , cut into bite-size pieces
4 small peeled and finely diced carrots (about 4 ounces total)
1 1/2 cups broccoli , cut into small pieces about 1/4 inch in size
salt and freshly ground black pepper
3/4 cup thinly sliced green onions
1/3 cup reduced-sodium soy sauce
1 Tsp. toasted sesame oil

Directions

Combine 2 2/3 cups water, rice and 1/4 teaspoon of salt in a rice cooker, and cook according to the manufacturer’s instructions. Transfer the steamed rice to a baking sheet to cool to room temperature. Cover and refrigerate until cold.

Heat 1 tablespoon of canola oil in a large wok over medium-high heat. Add the eggs and stir with a fork for about 30 seconds or until just cooked. Remove the eggs from the wok and set aside on a plate.

Heat 1 tablespoon of oil in the wok, season chicken with salt and pepper and cook for 4 to 5 minutes or until golden brown and cooked through. Remove chicken to a plate. Heat the remaining 3 tablespoons of canola oil in the wok over medium-high heat.

Add the carrots and broccoli to the wok, and stir-fry for 2 minutes. Add the cold rice, and stir-fry for 2 minutes or until heated through. Season with salt and pepper. Stir in the eggs, chicken and 3/4 of the green onions. Add the soy sauce and sesame oil and continue to stir-fry for 1 minute. Transfer the rice to a bowl and sprinkle with the remaining green onions.

From Oprah

Lemon-Thyme Chicken

Ingredients

2 boneless, skinless chicken breasts, butterflied into halves (4 pieces total)
salt and pepper
½ cup all-purpose flour
1½ tbsp. olive oil
2 cloves garlic, minced
2 tsp. fresh thyme leaves, minced
1/2 cup dry white wine
3/4 cup chicken broth
juice of 1 lemon
3 tbsp. butter

Directions

Season both sides of the chicken pieces with salt and pepper. Place the flour in a shallow bowl, and dredge the chicken pieces in the flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces to the pan and saute until lightly golden, about 2-3 minutes per side, and an instant-read thermometer reads 160˚ F in the thickest part of the chicken. (Keep in mind that pieces of different sizes will finish cooking at different times to avoid overcooking.) Remove the chicken pieces to a plate, tent with foil, and set aside.

Add the garlic and thyme leaves to the pan and sauté just until fragrant, about 1 minute. (If necessary, add an additional small drizzle of olive oil if most of the oil was absorbed by the chicken.) Off the heat, add the wine to the pan, scraping the bottom of the pan to loosen any browned bits. Return the pan to the heat and bring the liquid to a simmer. Stir in the chicken broth. Reduce until the sauce has thickened, about 4-5 minutes. Add the lemon juice to the pan. Add in the butter and whisk until completely melted. Season with salt and pepper to taste. Serve immediately, spooning the sauce over the chicken.

From Annie’s Eats

Chicken Enchiladas

Ingredients

1 medium onion, chopped fine
2 jalapenos, seeded and chopped fine
1 teaspoon canola oil
3 cloves garlic, minced
3 tablespoons chili powder
2 teaspoon cumin
1 tablespoon sugar
1 can (15 oz.) tomato sauce
1 cup water
1 tomato, seeded and chopped
salt and pepper
1 pound boneless, skinless chicken breasts
1 cup shredded sharp white cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
1/2 cup fresh cilantro, minced
12 (6-inch) soft corn tortillas
cooking spray

Directions

Combine the onion, jalapeno and oil in a large saucepan over medium heat. Cook, stirring often, until the onions and peppers have softened, 8-10 minutes. Stir in the garlic, chili powder, cumin and sugar, and cook just until fragrant, less than 30 seconds. Mix in the tomato sauce, water, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.

Nestle the chicken into the sauce. Reduce the heat to low, cover and cook until the chicken is completely cooked through (160˚ F on an instant-read thermometer), about 12-20 minutes. Transfer the chicken to a plate and set aside to cool.

Strain the sauce through a large mesh strainer into a medium bowl, pressing down on the onions and tomatoes to extract as much liquid as possible. Transfer the reserved solids to a large bowl and set aside. Season the sauce with additional salt and pepper to taste.

Shred the chicken into bite size pieces and add to the bowl with the onion mixture. Add in ¼ cup of the enchilada sauce, ½ cup of each of the shredded cheeses, and the cilantro. Stir to combine.

Preheat the oven to 425˚F. Spray a 9 x 13″ baking dish with cooking spray. Stack the tortillas on a plate, cover with plastic wrap, and microwave for 40-60 seconds, until warm and pliable. Spoon 1/3 cup of the chicken mixture evenly down the center of a tortilla. Roll up the tortilla around the filling tightly, and place in the prepared baking dish, seam-side down. Repeat with the remaining filling and tortillas.

Lightly spray the tops of the enchiladas with cooking spray. Place in the oven, uncovered, for 7 minutes or until the tortillas start to brown slightly.

Reduce the oven temperature to 400˚F. Remove the enchiladas from the oven and pour the sauce oven the top. Sprinkle with the remaining shredded cheese. Cover the dish with foil and bake for 20 minutes.

Remove the foil and bake for 5 more minutes, until the cheese is browned. Remove from the oven and let stand 10 minutes before serving.

From Annie’s Eats

Chicken with Pesto Mushroom Cream Sauce

Ingredients

4 boneless, skinless chicken breasts
salt & pepper to taste
3 tablespoons vegetable oil
1-2 large portobello mushroom heads, sliced in bite sized pieces
6 garlic cloves, minced
1 cup heavy cream
1/2 cup low sodium chicken broth
1/4 cup prepared basil pesto (homemade or store bought)
2 tablespoons lemon juice

Directions

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

Add remaining oil to skillet and cook mushrooms until browned, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds, add cream, broth and chicken to skillet, scraping up any browned bits, and bring to a boil. Reduce heat to low, cover and simmer until chicken is cooked through, about 15 minutes.

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 & pepper. Serve sauce on the side or over chicken.

From What’s Cookin, Chicago?

Japanese Chicken

Ingredients

6 bone-in chicken thighs with skin
1 egg, lightly beaten
1 cup all-purpose flour
1/2 cup butter
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder
1 teaspoon salt

Directions

Preheat oven to 350°F. Dip chicken pieces in egg and coat with flour. Heat butter in a large, deep skillet over medium-high heat. Fry chicken until dark brown and crispy on both sides. Place in a shallow roasting pan or glass dish.

In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings. Bake for 30 to 45 minutes, basting wings with sauce often.

From Pat Rosene-Brady