what can i do with chicken?

[paige]

i'm so tired of plain chicken or even BBQ chicken. Any suggestions??

[lorilei]

Oh, no. What to do with chicken?
That's a loaded question http://www.cookinglight.com/bbs/smile.gif

Did you have anything in mind? Pastas? Appetizers? Stews?

Chicken as a main dish?
Chicken disguised as something else?

[Gail]

Lori,

We've got to stop meeting like this.

Now, back to business. OK, Paige. Got a year? Offhand, and sticking to CL recipes right now, I'm very fond of the Cacciatore which was in the October, 1999 issue. I also liked the Chicken with Mushrooms and Leeks from this year. If you're interested, since I don't have Mastercook or whatever it's called, I'll be happy to post. http://www.cookinglight.com/bbs/smile.gif

[Ohioan]

Hi, Paige. Does one of these ring a bell?

Chicken with Black Olives and Anchovy Sauce

Serving Size : 2

3/4 lb chicken pieces -- cut up
salt and pepper
2 tsps olive oil
2 Tbsps finely chopped onions
1/2 tsp chopped garlic
1/4 c dry white wine
1 Tbsp wine vinegar
1/4 c chicken stock
1/4 tsp oregano
1/2 whole bay leaf
1 1/2 tsps black olives -- slivered
2 anchovies -- rinsed and chopped

Season chicken pieces with salt and pepper, and brown in hot oil. Transfer to a plate. Pour off excess fat; add onions and garlic, and cook over moderate heat until lightly colored. Add wine and vinegar, and boil until reduced to a few spoons. Add chicken stock and boil 1-2 minutes. Return chicken to pan, add oregano and bay leaf, and bring to a boil. Cover skillet and simmer, basting occasionally, about 30 minutes or until tender.
Arrange pieces of chicken on heated platter. Discard bay leaf and boil stock until slightly thickened. Stir in black olives and anchovies, and cook a minute or so longer. Pour over chicken.

Per serving: 330 Calories (kcal); 23g Total Fat; (66% calories from fat); 23g Protein; 2g Carbohydrate; 109mg Cholesterol; 518mg Sodium

Chicken with Orange Flavor

Recipe By :Lilah Kan
Serving Size : 2

1 Tbsp orange peel -- dried and shredded
1 Tbsp vegetable oil -- for browning chicken
3/4 lb skinless boneless chicken breast -- cut in bite-size pieces
1/2 lg onion -- quartered, in 1/4" slices
2 Tbsps bamboo shoots -- sliced
2 ozs snow peas -- cut in half
2 tsps soy sauce
2 tsps sherry
1 pinch sugar
1 clove garlic -- flattened
1/2 slice ginger root -- flattened
1 1/2 Tbsps hoisin sauce
1 1/2 dried chili peppers -- broken in half
1 Tbsp vinegar
2 Tbsps chicken broth
1 tsp cornstarch
1 tsp cold water
1/4 tsp sesame oil

Heat about 1 Tbsp of oil in a wok. Add the chicken pieces and the onions, and brown (about 7 to 8 minutes); then transfer to a casserole, using a slotted spoon to drain excess oil.
Combine the orange peel, soy sauce, sherry, sugar, garlic, ginger, hoisin sauce, chili peppers, vinegar, and broth. Pour the mixture over the chicken and onions in the casserole. Bring the liquid to a boil, reduce heat to medium low, cover the casserole, and simmer for 20 minutes. Add the bamboo shoots and turn the chicken pieces over. Simmer for another 20 minutes. Discard the ginger and add the snow peas. Immediately combine the cornstarch and water, and mix into the liquid. Add the sesame oil and stir. Simmer for a few minutes so the sauce has a chance to thicken slightly. Serve hot.

Source:
"Chinese Casserole Cooking"

Per serving: 346 Calories (kcal); 10g Total Fat; (27% calories from fat); 42g Protein; 18g Carbohydrate; 99mg Cholesterol; 702mg Sodium

Chicken Scarpariello

Serving Size : 2

1 Tbsp olive oil
1 lb chicken breast without skin -- cut in pieces
3 clove garlic -- chopped
salt and pepper -- to taste
1 Tbsp red wine vinegar
1 Tbsp lemon juice
1/2 tsp dried rosemary -- crumbled
1 Tbsp chicken stock
1 1/2 tsps chopped parsley

In a large skillet, heat the olive oil over medium-high heat. Add the chicken, meat side down. Cook, turning until golden brown, about 10 minutes. Add the garlic and season with the salt and pepper. Cook until the garlic is golden brown, about 3 minutes. Drain off as much oil as possible. Add the vinegar, lemon juice, rosemary, and stock. Saute the chicken, turning to coat with the pan sauce. cook until the chicken is done, 3 to 5 minutes. Sprinkle with the parsley.

Source:
"Empire Kosher Chicken Cookbook"

Per serving: 271 Calories (kcal); 9g Total Fat; (31% calories from fat); 42g Protein; 3g Carbohydrate; 105mg Cholesterol; 187mg Sodium

[Peggy]

Paige,

We have chicken about twice a week and I rarely repeat recipes because there are so many interesting ones to try. To give you ideas of some good recipes in recent Cooking Light issues, I can personally recommend and would repeat the following:

April 2000:
Chicken Fricassee with Orzo
Parmesan-Crusted Chicken with Leeks and Apples - I just made this tonight and it was DELICIOUS!!

May 2000:
Chicken-Cashew Stir Fry
Chicken with Mushrooms and Leeks

June 2000:
Balsamic Vinegar Chicken with Almond Peppers
Ginger-Peanut Chicken-Salad Wraps
Grilled Split Chicken with Rosemary and Garlic
Chicken Avocado Couscous Salad with Tomatillo Dressing

DEFINATELY SKIP: The Herb-Oat Crusted Chicken and the Java-Crusted Chicken with Mushrooms in the June issue!!!

July 2000:
Indonesian Coriander-Honey Chicken
Black Bean-Taco Salad with Lime Vinaigrette

August 2000:
Chicken Bruschetta
Fragrant Chicken in Creamy Almond Sauce
Lemon-Dill Couscous with Chicken and Vegetables

All of these are very good. Wednesday night I'm trying the Roasted Chicken with Lemon Curd in the May 2000 issue.

Hope this helps get you thinking of alternatives to plain and BBQ chicken. Good luck!

Peggy

[MrsReber]

I made a dish from CL, I think it was the around Sept/Oct of last year (sometime in the fall, I'm pretty sure). It was the 2nd place winner in a contest that used healthy choice products and I think it may have been some kind of chicken mediterranean. I am hoping someone else can help me out here! The dish was made with chicken cutlets and it used a low fat jarred alfredo sauce. It had plum tomatoes, artichoke hearts, lots of yummy garlic and potatoes. And my husband loved it- he even loved it the second time I made it! I know I have the magazine at home, I just can't remember which issue it was.

[lindrusso]

Here's a link to a delicious and easy recipe. Enjoy!

http://www.cookinglight.com/bbs/Forum1/HTML/000448.html

[RunnerKim]

Peggy,

Let me know what you think of the Roasted Chicken with Lemon curd - I have some lemon curd leftover in the freezer and am debating which recipe to use it on (made the tropical fruit pizza).

Kim

[Vanessa]

Because I am allergic to beef we eat chicken a lot. My mom gave me a book called 365 ways to cook chicken by Cheryl Sedaker which is excellent.
You can use chicken in stir fries, chicken breasts breaded with cornflakes baked in the oven (rather than fried), use in fajitas or tacos, use in chicken salad. Grill with lemon and pepper and add to your salad.
You can make boneless breasts with caramelized apples. You can make arroz con pollo, or a risotto with chicken....Chicken is one of those things is a must in your freezer!

[Ohioan]

Vanessa and Paige, one of the best chicken cookbooks I've ever had is the "Empire Kosher Chicken Cookbook," from which I got one of the recipes that I posted above (Chicken Scarpariello). It also has some great chicken fajitas.

Phoebe

[CATHIEA]

Mrs Reber-
I think I know the recipe you are thinking of. The contest involved using Healthy Choice products. The winner was a squash lasagna that was so-so in my opinion. The mediterranean chicken was much better, but the recipe that REALLY rocked was the African Chicken Peanut Soup. That's a recipe I have repeated several times. When I get home I will dig out my CL 2000 and copy both recipes out for this thread.
CathieA: So many chicken recipes, only 7 dinners to plan a week!

[Peggy]

MrsReber,

The recipe you are referring to is called Roasted Mediterranean Chicken and it was in the Sept 1999 issue. I'm glad you called our attention to it...I will have to give it a try!

Paige, The chicken cookbook that Vaneesa mentioned is excellent! It has all kinds of different ways to make chicken and I use it all the time.

Peggy

[MrsReber]

Yes Cathie, that is the recipe! Thank you- I couldn't think of the name or the issue, but I really liked it.

Peggy, enjoy! I used Ragu light alfredo sauce for mine. I'm sure you could even make up your own light alfredo sauce.

[lorilei]

Peggy (or someone)... would you mind posting the Med Chicken recipe for me?

[Leanne]

I think the question is - what can't you do with chicken. One thing that I've started doing recently - is using pasta sauces that I really like over chicken instead of pasta. Maybe that will help you with some ideas. The possibilities with chicken are endless.

[Cyn]

My favorite is the Farmer's Market Chicken from an old CL, maybe last summer july or August. It was browned chicken in a red sauce with lots of veggies. Yummy.

[Peggy]

Lorilei,

I would be happy to post the recipe for you.

Roasted Mediterranean Chicken

1 1/4 cups Healthy Choice Four Cheese Alfredo Sauce or any refrigerated commericial light Alfredo sauce
4 teas fresh lemon juice
1 T olive oil
1/2 teas black pepper
1/4 teas salt
5 cloves garlic, crushed
4 (4-oz) skinned, boned chicken breast halves
Cooking spray
8 small red potatoes (about 1 lb)
8 plum tomatoes, quartered
1 (14-oz) can artichoke hearts, drained
10 cloves garlic, peeled
1 T chopped fresh or 1 teas dried rosemary
12 large pitted ripe olives, quartered
Rosemary sprigs (optional)

1. Preheat over to 450 degrees.

2. Combine first 6 ingredients. Arrange chicken in a 13 x 9 inch baking dish coatd with cooking spray. Brush 3/4 cup sauce mixture over chicken. Arrange potatoes, tomatoes, artichoes and 10 garlic cloves around chicken. Brush vegetables with 1/3 cup sauce mixture. Sprinkle with chopped rosemary and olives. Bake at 450 degrees for 20 minutes. Brush chicken and vegetables with remaining sauce mixture; bake an additional 25 minutes or until potatoes are tender. Garnish with rosemary sprigs, if desired. Yield: 4 servings

Calories 387 (25% from fat), Fat 10.8gm, Protein 35.2gm, Carb 40.5gm, Fiber 4.3gm, Chol 71mg, Iron 4.5mg, Sodium 1,077mg, Calc 288mg

[lorilei]

Have you considered making chicken fajitas?

Fajitas are my favorite quick meal for during the week. Just stir fry a bell pepper, an onion, and a couple of breasts of chicken. Sometimes I'll use a packaged fajita seasoning, but often I'll just throw together some cilantro, garlic, oregano and chili powder and toss it in with the mix. Put in a tortilla with sour cream, salsa and cheese -- and there you go. Dinner in 15 minutes or so!

[BeckyM]

Here's a recipe I found in the newspaper that I make all the time. I think it was the winner of a recipe contest sponsored by Pace or some other company that makes salsa. This is definitely one of our favorites! http://www.cookinglight.com/bbs/smile.gif

SALSA COUSCOUS CHICKEN

3 cups hot cooked couscous or rice
1 tablespoon olive or vegetable oil
¼ cup coarsely chopped almonds
2 garlic cloves, minced
8 chicken thighs, skin removed*
1 cup Old El Paso Salsa
¼ cup water
2 tablespoons dried currants
1 tablespoon honey
¾ teaspoon cumin
½ teaspoon cinnamon

While couscous is cooking, heat oil in large skillet over medium-high heat until hot. Add almonds and cook 1 to 2 minutes until golden brown. Remove almonds with slotted spoon and set aside. Add garlic to skillet, cook and stir 30 seconds. Add chicken and cook 4 to 5 minutes until browned, turning once. In medium bowl, combine salsa and all remaining ingredients; mix well. Add this mixture to chicken in skillet and mix well. Reduce heat to medium; cover and cook 20 minutes until chicken is fork-tender and juices run clear, stirring occasionally. Stir in almonds. Serve chicken mixture with couscous. Makes 4 servings.

* time saver: Slice chicken into bite-sized pieces. This greatly reduces cooking time!

(I actually don't follow the recipe exactly. I always cut up the chicken into bite-sized pieces, and I double the sauce ingredients, because it soaks into the couscous and tastes great!)

[Cyn]

Peggy & Runner Kim,

The chicken with lemon curd was fantastic (May 2000?) was fantastic. I highly recommend this one to everyone. I served it 10 people (doubling the recipe) and it was well liked by all.

[lorilei]

Thanks, Peggy. I looked at home and just couldn't find that issue... it looks scrumptious http://www.cookinglight.com/bbs/smile.gif

[CATHIEA]

Whew- I don't have Master Chef so I was relieved to see that someone posted the med chicken for MrsReber. I really did remember to bring my CL 2000 to work yesterday and I really meant to type it out but.....
CathieA-Off the Hook!

[MrsReber]

Cathie, I feel like such a jerk when I can't remember which issue a recipe was in or I can't post it because I am at work! I was relieved too! The thing is, I really liked the recipe and wanted to suggest it. Thanks Peggy and Cathie for helping me out with that one!

[JJ40]

I would love to have the recipe for the African Chicken Peanut Soup...could someone please post it??

Thanks!! http://www.cookinglight.com/bbs/smile.gif
Julie

[ElinorC]

I'll let CathieA off the hook again and post the recipe for African Chicken Peanut Soup since it's also a favorite of mine.


* Exported from MasterCook *

African Chicken-Peanut Soup

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Vegetable cooking spray
3/4 cup sweet potato -- peeled and cubed
1/4 cup onion -- chopped
1/4 cup red bell pepper -- chopped
1 medium garlic clove -- minced
1/2 medium jalapeno chile pepper -- seeded and minced
1 cup cooked chicken breast halves -- chopped
1/2 cup bottled salsa
1/4 teaspoon ground cumin
1 16 ounce can chicken broth
1 15 ounce can Healthy Choice chicken with Rice soup -- undiluted
1/2 15 ounce black beans, canned -- drained
3 tablespoons creamy peanut butter

1. Place a large Dutch oven coated with cooking spray over medium high heat until hot. Add sweet potato, onion, bell pepper, garlic, and jalapeno; saute 5 minutes.

2. Stir in chicken and next 5 ingredients (chicken through beans); bring to a boil. Reduce heat; simmer 10 minutes. Add peanut butter, stirring with a whisk; cook 2 minutes.

Notes: Best if made a day (or a few hours) ahead of serving time.

Yield: 6 servings of 1 cup each


Source:
"Cooking Light Magazine"
Ratings : Excellent Keeper 10
- - - - - - - - - - - - - - - - - - -

Per serving: 215 Calories (kcal); 8g Total Fat; (34% calories from fat); 17g Protein; 16g Carbohydrate; 28mg Cholesterol; 681mg Sodium
Food Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates




[This message has been edited by ElinorC (edited 08-17-2000).]

[JJ40]

Thank you!! Sounds great!!

Julie

[CATHIEA]

Elinor- You will never guess what I had for lunch today on a rainy, chilly day in Milwaukee! A delicious bowl of African Peanut Soup, prepared and frozen in April. It's still delicious!!! Since I had the 2000 book at work, I was going to post before going home, but you did indeed get me off the hook. Now I have a few minutes to look at some old threads that I haven't had time to check out the past few days. Thanks so much. CathieA-They're not leftovers dear, they're reruns.

[JeanneW]

Chicken - one of my four favorite food groups (the others are cheese, rice and chocolate!). Here are several ideas - all are pretty quick and easy. I'll post some more when I get another chance.

FOUR WAYS TO DRESS UP A CHICKEN

TRY A DRY SPICE RUB: Combine cumin, cayenne, oregano and salt. Rub into chicken breast halves and marinate 10 minutes. Then sear in a nonstick pan (or skillet lightly coated with olive oil) over high heat 7-10 minutes.

DO A QUICK SATAY: Combine soy sauce, a little minced garlic or ginger, orange juice and a tbsp of vegetable oil. Cut chicken into strips and marinate for 10 minutes. Thread on skewers, grill and serve with prepared (or powdered) Thai peanut dipping sauce on the side.

STEAM IN FOIL: Place chicken breast on double thickness of aluminum foil. Top with a pat of butter, a tbsp or two of white wine, dried or fresh tarragon, some chopped tomato and salt and pepper to taste. Seal foil securely into a packet and bake at 400 degrees for 15-20 minutes.

FLAVOR WITH MUSTARD: Combine Dijon-style mustard with chopped fresh or dried herbs. Spread over breast, then coat with bread crumbs. Drizzle with a little melted butter or oil. Bake at 350 degrees about 20 minutes or until done.

[Gail]

Mrs. Reber,

Did you know there's an annual index of CL's recipes on the left border of the recipe finder? It lists recipes by type and contains names, months and page numbers of recipes between 1994 and 1999. (Pretty neat when you get into the I-can't-remember-the-name-of-that-recipe-exactly kind of mode...)

[MrsReber]

Gail, I had no idea. Shows you how well I navigate the CL website! Thanks for the tip! It sure will come in handy!