Main Dishes – Poultry – Partain Genealogy

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Cardamom Honey Chicken

Marinade:
4 Tbsp honey
2 Tbsp sherry
1 teaspoon cardamom seeds, ground
1 teaspoon peppercorns, ground
Chicken:
6 chicken breasts, or one whole chicken, cut into parts
2 Tbsp Olive oil
1 lemon, thinly sliced
Salt and pepper

If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

Preheat oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a large bowl, coat chicken with marinade. Cover with plastic wrap and let sit at room temperature for 30 minutes.
Heat olive oil in a large frying pan at medium high heat. Sear the chicken, skin side down, until golden.
Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper. Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks. Remove from oven and let rest for 10 minutes before serving. Pour out drippings from the pan into a gravy boat for gravy.

Serve with rice, mashed potatoes, or couscous. The leftovers made for a flavorful chicken salad the next day.

Adapted from a recipe in the BeesOnline Cookbook.

Cashew Chicken

Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in a 350°F oven until golden and fragrant, about ten minutes.

Prep: 30 mins | Total: 30 mins | Serves 4

1-1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil
6 garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews, (4 ounces), toasted
White rice, for serving (optional)

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Source: https://www.marthastewart.com/334708/cashew-chicken

Chicken and Apples in Honey Mustard Sauce

Prep time: 5 minutes | Cook time: 25 minutes | Yield: Serves 4

The sauce this recipe produces is fairly mild. If you would like a more intensely honey-mustard sauce, double up on the apple cider/mustard/honey mixture and skip the broth.

Please do NOT use red delicious apples for this recipe. That variety of apple simply does not cook well.

1/2 cup apple cider
1-1/2 teaspoons cornstarch
salt
pepper
1 Tbsp honey
1 Tbsp mustard
2 Tbsp seasoned dry breadcrumbs
4 (4oz) chicken breasts
1 Tbsp olive oil
2 small unpeeled apples, cored and cut into eighths
1/2 cup chicken broth
fresh parsley

Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside.
Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs.
In a large non-stick skillet, heat the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side.
Add chicken broth, cover and simmer until chicken is tender, about 15 minutes.
With slotted spoon, remove chicken and apples to serving plates. Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley. Preparation time: 30 minutes. Serve with rice.

Source: https://www.simplyrecipes.com/recipes/chicken_and_apples_in_honey_mustard_sauce/.

Chicken with Chile-Cheese Rice

This homey meal is a real crowd pleaser. To make it even easier to make, buy pre-cut chicken tenders. Prep and Cook Time: 45 minutes. Notes: This dish gets a little heat from jalapeño chiles, but it’s nicely tamed by the mild cheese. If you’d prefer something less spicy, simply omit one of the peppers.

2 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts, cut crosswise into 1/2-in.-wide strips
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1 medium onion, chopped
3 garlic cloves, minced
2 jalapeño chiles, seeded and finely chopped
1 cup long-grain white rice
2 cups chicken broth
1 can (7 oz.) whole green chiles, drained and chopped
1 cup grated Monterey Jack cheese
1 cup cilantro leaves, coarsely chopped

Heat olive oil in a large frying pan (with sides at least 2 in. high) over medium-high heat. Sprinkle chicken with salt and pepper and cook, stirring often, until lightly browned but not cooked through, about 5 minutes. Remove chicken from pan and set aside.
Add onion, garlic, and jalapeños to pan, reduce heat to medium, and cook, stirring frequently, until onion is translucent, about 5 minutes. Add rice and cook, stirring, 1 minute more, then pour in broth and bring to a boil. Boil rice 5 minutes, then reduce heat to a simmer, cover pan, and cook 15 minutes.
Return chicken to pan and cook until rice is tender, liquid is absorbed, and chicken is cooked through, about 5 minutes.
Remove pan from heat and stir in chiles, cheese, and cilantro. Serve immediately.

Makes 4 servings. Source: Sunset, February 2007.

_{Note: Nutritional analysis is per serving: Calories: 563 (29% from fat); Protein: 52g; Fat: 18g (sat 6.6); Carbohydrate: 45g; Fiber: 2.4g; Sodium: 1239mg; Cholesterol: 129mg.}

Chicken Enchiladas with Creamy Green Sauce

To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you’re ready to bake and serve.

Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

Prep: 1 hr | Total: 1 hr 55 mins | Servings: 6

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.
Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.
Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.
Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

Serves 6. Source: https://www.marthastewart.com/336764/chicken-enchiladas-with-creamy-green-sau

Chicken Enchiladas with Tomatillo Sauce (Enchiladas Verdes)

These traditional green-sauced enchiladas from Mexico City are a favorite of chef Ricardo Muñoz Zurita. The recipe comes from nearby Xochimilco where, long before the Spanish conquest, the Aztecs were raising vegetables, chiles and herbs on floating gardens encircling Tenochtitlán, their island capital.

Prep Time: 40 minutes | Cook Time: 50 minutes | Servings: 6

For the chicken:
2 lb. chicken breasts
1/4 white onion
1 garlic head, halved crosswise
1 Tbs. sea salt
For the sauce:
3 lb. tomatillos, husked and rinsed
9 serrano chiles
3 garlic cloves, chopped
1/4 cup safflower or canola oil
1 Tbs. sea salt, or to taste
For the enchiladas:
1/3 cup safflower or canola oil
18 thin corn tortillas
1 cup crema or crème fraîche
1 white onion, thinly sliced
1 cup crumbled queso fresco

To prepare the chicken, place in a saucepan with the onion, garlic and salt and add water to cover. Bring to a boil over high heat, reduce the heat to medium, cover and simmer until the chicken is cooked through, 20 to 25 minutes. Let cool and lift out the chicken, saving the broth for another use. (The chicken can be wrapped and refrigerated for up to 1 day before continuing.) Discard the skin and bones and shred the meat with your fingers. You should have 4 cups chicken.

To make the sauce, in a saucepan, combine the tomatillos and chiles with water to cover. Bring to a boil over medium-high heat and cook until tender, 10 to 15 minutes. If some of the tomatillos remain firm, the pan should still be removed from the heat. Drain and, working in batches, place the tomatillos and chiles in a blender along with the garlic. Process until a smooth sauce forms.

In a fry pan over medium-high heat, warm the oil until it is smoking. Quickly add the tomatillo sauce and fry, stirring constantly, until the sauce begins to bubble. Reduce the heat to low and cook until the sauce starts to thicken, 5 minutes more. Add the 1 Tbs. salt; taste and add more salt, if needed. Keep warm. When the sauce is combined with the tortillas and chicken, the taste of salt will be quite diminished; it should be highly seasoned at this point. You should have 3 cups of sauce. If needed, add some of the chicken broth.

Preheat an oven to 350°F. To make the enchiladas, in a fry pan, heat the oil over medium-high heat until sizzling hot. Using tongs, quickly pass each tortilla through the oil to soften, then drain on paper towels.

Using your fingers, dip each tortilla briefly in the warm sauce, place on a plate, put a large spoonful of shredded chicken near one edge and roll up the tortilla. Place, seam side down, in a baking dish. Cover with the remaining sauce. Bake until thoroughly heated, about 10 minutes.

Remove the enchiladas from the oven and top with the crema, onion slices and crumbled cheese. Alternately, arrange the enchiladas on individual warmed plates and garnish before serving. Serve immediately—enchiladas become soggy quickly.

Adapted from Williams-Sonoma Savoring Series, Savoring Mexico, by Marilyn Tausend (Time-Life Books, 2000).

Chicken Fingers with Two Dipping Sauces

Serves 4 | Prep time: 20 minutes| Total time: 1 hour 20 minutes

1⁄2 cup low-fat buttermilk
2 teaspoons honey
1 1⁄2 pounds boneless, skinless chicken breast halves, cut crosswise into 1-inch-wide strips
2/3 cups plain dried breadcrumbs
3 tablespoons vegetable oil, plus more for rack
Coarse salt
3 tablespoons apricot jam
7 teaspoons fresh lemon juice
2 teaspoons Dijon mustard
1⁄2 cup crumbled blue cheese
1 scallion, thinly sliced

If marinating the chicken in a re-sealable bag, place it on a plate to catch any drips.

In a large bowl or re-sealable plastic bag, combine 1⁄2 cup buttermilk and honey. Add chicken, and refrigerate at least 1 hour or up to overnight, turning occasionally.

Heat broiler. Spread breadcrumbs on a plate. Lift chicken from buttermilk; dredge in breadcrumbs, patting them in. Lightly oil a rack large enough to hold chicken in a single layer; place rack on a baking sheet. Arrange chicken on a rack, and brush chicken with oil.

Broil 4 inches from heat source (without turning), until chicken is golden brown and cooked through, 6 to 8 minutes. Remove from oven; sprinkle with salt.

Meanwhile, prepare sauces: In a small bowl, stir together jam, 6 teaspoons lemon juice, and mustard. In a separate bowl, stir together blue cheese and remaining 1⁄4 cup buttermilk and teaspoon lemon juice; sprinkle with scallion. Serve sauces with chicken fingers.

Source: Everyday Food, Episode 305: Kid-Friendly, Mom Approved.

Chicken with Poblano Cream Sauce

Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped scallions for added flavor.

1 poblano chile
2 Tablespoons canola oil
1/2 small onion chopped
1 garlic minced
1/3 Cup heavy cream
Coarse salt and ground pepper
4 chicken breasts, boneless and skinless

Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.
Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.
Puree in blender; add water if too thick. Season with salt and pepper.
Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.

Source: https://www.marthastewart.com/337674/chicken-with-poblano-cream-sauce.

Chicken with Potatoes, Peas & Coconut-Curry Sauce

1 lb. chicken breast halves (about 3), boneless, skinless
Kosher salt and freshly ground pepper
2 Tbs. vegetable oil; more as needed
1/2 medium onion, finely diced (to yield about 1/2 cup)
1 Tbs. minced fresh ginger
2 tsp. seeded, minced fresh jalapeño
1 Tbs. sweet curry powder (not Madras or hot)
1 cup homemade or low-salt chicken broth
1 medium (6-oz.) red or yellow potato, peeled and cut into 1/4-inch dice (to yield about 1 cup)
5-1/2 oz. can coconut milk, well shaken
1/2 cup frozen peas
2 Tbs. roughly chopped fresh cilantro

Trim the chicken, removing the tenders and slice on an angle into 3/4-inch pieces; season generously with salt and pepper. In a 10-inch straight-sided sauté pan, heat the oil over medium-high heat until it’s hot enough to shimmer. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm.

Return the pan to medium heat and, if it looks dry, add another 1 Tbs. oil. Add the onion, ginger, and jalapeño and sauté, stirring almost constantly with a wooden spoon, until the vegetables soften, about 2 minutes. Add the curry powder and sauté for 30 seconds. Pour in the chicken broth and scrape the pan with a spoon to loosen any browned bits. Add the potato and 1/2 tsp. salt. Bring to a simmer and cook, partially covered, until the potato is barely tender, 7 to 8 minutes. Add the coconut milk and peas; simmer uncovered until the peas are thawed, the potato is fully tender, and the sauce is somewhat thickened, 4 to 5 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices to the sauce and turn to coat with the sauce. Serve immediately, sprinkled with the cilantro.

Serves two to three.

Source: Fine Cooking #63, pp. 43.

Chicken with Prosciutto and Balsamic

When searing the chicken breasts, be sure to use a large, heavy pan and don’t crowd the food. This would lower the temperature, trap moisture and create steam, preventing the chicken from browning properly. The drippings left in the pan after searing contribute rich flavor to the sauce.

Prep Time: 20 minutes | Cook Time: 18 minutes | Servings: 6

6 chicken breast halves, boneless, skinless, and lightly pounded to 1/2-inch thickness
3 Tbs. chopped fresh sage
Salt and freshly ground pepper, to taste
1 cup all-purpose flour
3 Tbs. extra-virgin olive oil, plus more as needed
1-1/2 cups unsalted chicken stock
2 oz. thinly sliced prosciutto, julienned
2 to 3 tsp. balsamic vinegar

Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess.

In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter.

Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside.

Source: Williams-Sonoma Kitchen

Chicken Saltimbocca

Chicken breasts replace traditional veal in this quick Italian sauté, but the mouthwatering addition of prosciutto stays the same and makes the dish practically irresistible (saltimbocca means “jump into the mouth”). Two places in Italy are famed for their prosciutto: the province of Parma, near Bologna, and the northeastern region of Friuli. The celebrated salted and air-cured ham is made elsewhere both in and outside of Italy, but prosciutto di Parma and Friuli’s prosciutto di San Daniele are widely recognized as the country’s finest.

Prep Time: 15 minutes | Cook Time: 15 minutes | Servings: 4

4 chicken breast halves, boneless and skinless, each about 6 oz., lightly pounded to an even thickness
Salt and freshly ground pepper, to taste
1/3 cup all-purpose flour
2 Tbs. unsalted butter
1 Tbs. extra-virgin olive oil
2 tsp. chopped fresh sage or 1 tsp. dried sage, plus
4 sage leaves for garnish (optional)
2 large slices prosciutto, not paper-thin, trimmed to fit chicken breasts
1/4 lb. fresh mozzarella cheese, thinly sliced and trimmed to fit chicken breasts
3/4 cup dry white wine such as Pinot Grigio or Sauvignon Blanc

Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.

In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.

Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1-1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.

Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.

Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately.

Adapted from Williams-Sonoma Collection Series, Chicken, by Rick Rodgers (Simon & Schuster, 2001).

Chicken, Spinach, and Pineapple Stir-Fry

Prep: 20 min | Cooking: 20 min. | Serves: 4

4 (3-ounce) packages ramen noodles, flavor packet discarded
4 tablespoons peanut or other vegetable oil
2 whole chicken breasts, boneless and skinless, cut into thin strips
1 tablespoon finely minced fresh ginger
2 cloves garlic, finely chopped
2 cups cubed fresh pineapple
3 tablespoons molasses
5 cups fresh young spinach leaves (or chopped cabbage)
8 shiitake mushrooms, caps quartered and stems diced
2 tablespoons fresh lemon juice
1 teaspoon Tabasco
1/2 teaspoon crushed red pepper flakes
4 tablespoons toasted sesame seeds

Soak the noodles in boiling water for 10 minutes to soften (or follow the instructions on the package).

Heat 2 tablespoons of oil in a wok or large frying pan over medium-high heat. Add the chicken, ginger, and garlic and stir-fry until the chicken is white, 6-8 minutes. Remove with a slotted spoon and set aside.

Add the pineapple and molasses to the same pan. Stir-fry until the pineapple is brown and tender, about 2 minutes. Remove with a slotted spoon and place over the chicken.

Heat the remaining 2 tablespoons of oil in the same wok and add the spinach, noodles, and mushrooms. Stir in the lemon juice, Tabasco, and red pepper flakes. Stir-fry until the spinach is just wilted and the mushrooms are tender, about 5 minutes.

Return the chicken and pineapple to the wok and stir-fry over high heat until everything is warmed through, 2 minutes. Sprinkle with the sesame seeds and serve.

Ssource: Just One Pot [Reader’s Digest].

Chicken Stuffed with Goat Cheese and Garlic (Light)

An Italian acquaintance suggested the garlic cloves simmer in store-bought marinara to add flavor.

4 ounces goat cheese, softened
3 tablespoons thinly sliced fresh basil, divided
1 tablespoon minced garlic
4 (6-ounce) skinless, boneless chicken breast halves
1 (25.5-ounce) jar fat-free Italian herb pasta sauce
3 whole garlic cloves
3 cups hot cooked fettuccine (about 6 ounces uncooked pasta)

Combine goat cheese, 2 tablespoons basil, and minced garlic; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each half to a 1/4-inch thickness using a meat mallet or rolling pin. Divide the cheese mixture evenly among breast halves. Roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

Heat the pasta sauce and whole garlic cloves in a large skillet over medium heat; add chicken. Cover and cook 25 minutes or until chicken is done. Serve over pasta. Garnish with 1 tablespoon basil.

Yield: 4 servings

Source: Cooking Light, September 2003.

_{Serving size: 1 chicken roll, 3/4 cup pasta, and 1/2 cup sauce: CALORIES 503 (15% from fat); FAT 8.3g (sat 4.7g, mono 1.9g, poly 0.7g); IRON 3.8mg; CHOLESTEROL 112mg; CALCIUM 137mg; CARBOHYDRATE 48.1g; SODIUM 785mg; PROTEIN 57.2g; FIBER 5.5g.}

Chicken Tagine with Pears and Cinnamon

Serves: 4-6 | Prep: 15 min | Cooking: 50 min.

4 tablespoons butter
4 firm-ripe pears, peeled, cored, and quartered
1/4 teaspoon ground cardamom
1/4 cup honey
1/4 cup extra-virgin olive oil
2 Spanish onions, finely chopped
4 chicken breast halves
1/8 teaspoon saffron threads, crumbled
2 teaspoons minced fresh ginger, or 1 teaspoon ground
Salt and freshly ground black pepper
2 (2-inch) cinnamon sticks, broken in half
1/3 cup golden raisins, soaked in warm water for 15 minutes and drained
1 bunch fresh cilantro (coriander), tied with string
Juice of 1 lemon
1 cup water
4 strips orange zest
3 orange slices, halved
2 tablespoons orange-flower water or fresh orange juice
2 tablespoons blanched almonds, lightly toasted

Freshly cooked brown rice, to serve

Melt the butter in a large tagine or saucepan over medium heat. Add the pears and sauté for 2 minutes. Sprinkle with the cardamom.

Add the honey and gently turn the pears until lightly caramelized all over. Remove the pears with a slotted spoon and set aside.

Add the oil to the tagine and sauté the onions over low heat until golden, 7-8 minutes.

Add the chicken, saffron, and ginger. Season with salt and pepper. Sauté over medium-high heat until the chicken is seared all over, 2-3 minutes.

Add the cinnamon sticks, raisins, and cilantro. Pour in the lemon juice and water. Bring to a boil and cover. Simmer until the chicken is cooked through, 20-25 minutes, basting regularly.

Return the pears to the tagine and add the orange zest, orange slices, and orange-flower water. Simmer, uncovered, for 10 minutes.

Discard the cilantro and cinnamon sticks. Sprinkle with almonds and serve hot with the brown rice.

Source: Just One Pot [Reader’s Digest].

Crisp Panko Chicken Cutlets

4 chicken breast halves, boneless and skinless
Kosher salt and black pepper
1/2 cup all-purpose flour
3 eggs, lightly beaten with 1/3 cup water
2 cups panko crumbs
Vegetable oil for frying
1/2 small head cabbage, finely shredded

Tonkatsu Sauce (yields 1 cup)
1/2 cup Worcestershire sauce
1/4 cup granulated sugar
1/4 cup soy sauce
1/4 cup tomato ketchup
1 teaspoon Dijon mustard
1/4 teaspoon ground allspice

If the tenderloins are still attached to the chicken breasts, remove them and bread and fry them separately, or save them for another use. With a sharp knife, lightly score both sides of the chicken breasts in a checkerboard pattern. Lay a sheet of plastic wrap over the breasts and pound until they’re about 1/2 inch thick. Season with salt and pepper.

Dredge the chicken in the flour and then dip it in the beaten eggs, shaking to remove excess. Dip each piece in the flour and egg again and then coat the chicken in the panko. (see “How to use panko bread crumbs”)

In a deep, straight-sided sauté pan, heat about 1/4-inch vegetable oil over medium high until the oil ripples and shimmers in the pan and instantly erupts into lots of bubbles when you dip a corner of a chicken breast into it. Immediately reduce the heat to medium low and fry the chicken in batches until cooked through and golden brown on both sides, 4 to 6 minutes per side. If the oil seems to cool down too much during frying, increase the heat a little to maintain a steady bubbling action. Drain the chicken on paper towels and serve it with abundant shredded cabbage and tonkatsu sauce.

For the sauce: In a small saucepan, whisk together the Worcestershire, sugar, soy sauce, and ketchup. Bring to a simmer over medium-low heat. Reduce the heat to a gentle simmer and whisk often until reduced to 1 cup, about 10 minutes. Whisk in the mustard and allspice. Cool to room temperature. The sauce will keep for one week, tightly covered in the refrigerator.

Serves four. Source: Fine Cooking #55, pp. 80

Curried Chicken with Mango Relish

Using a grill pan scores the chicken nicely, but cooking it in a skillet also works. You can substitute fresh or frozen peaches, plums, or nectarines for the mango in the chutney. Look for jars of mango in the refrigerated section of your grocery store’s produce department.

Mango chutney:
2 cups chopped peeled mango
1 cup apple juice
1/3 cup diced dried apricots
2 teaspoons cider vinegar
1 teaspoon grated peeled fresh ginger
1/4 teaspoon ground allspice
1/8 teaspoon ground red pepper

Chicken:
1/3 cup low-sodium soy sauce
1/3 cup fresh lime juice
1 teaspoon curry powder
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
Lime wedges (optional)

To prepare chutney, combine first 7 ingredients in a saucepan, and bring to a boil. Reduce heat, and simmer for 20 minutes, stirring mixture occasionally.

To prepare chicken, combine the soy sauce, juice, curry, and chicken in a zip-top plastic bag; seal and shake. Marinate in refrigerator 10 minutes, turning once. Heat a grill pan coated with cooking spray over medium-high heat.

Remove chicken from bag; discard marinade. Add chicken to pan; cook 5 minutes on each side or until chicken is done. Serve with chutney. Garnish with a lime wedge, if desired.

Source: Cooking Light, April 2003

_{Yield: 4 servings (serving size: 1 chicken breast half and about 1/2 cup chutney). Nutrition Per Serving: Calories 257 (7% From Fat); Fat 1.9g (Sat 0.5g, Mono 0.5g, Poly 0.4g); Protein 29.6g; Cholesterol 68mg; Calcium 35mg; Sodium 880mg; Fiber 2.8g; Iron 1.7mg; Carbohydrate 30.6g}

Italian Chicken Roll-Ups (Freezer)

Prep: 20 min. | Bake: 25 min.

8 boneless skinless chicken breast halves (2 pounds)
8 thin slices (4 ounces) deli ham
4 slices provolone cheese, halved
2/3 cup seasoned bread crumbs
1/2 cup grated Romano or Parmesan cheese
1/4 cup minced fresh parsley
1/2 cup milk

Flatten chicken to 1/4-in. thickness. Place a slice of ham and half slice of cheese on each piece of chicken. Roll up from a short side and tuck in ends; secure with a toothpick. In a shallow bowl, combine crumbs, grated cheese and parsley. Pour milk into another bowl. Dip chicken rolls in milk, then in crumb mixture.

Wrap and freeze four chicken roll-ups for up to 2 months. Place the remaining roll-ups, seam side down, on a greased baking sheet. Spritz chicken with nonstick cooking spray. Bake, uncovered, at 425° for 25 minutes or until juices run clear. Remove toothpicks.

To use frozen chicken: Completely thaw in the refrigerator. Unwrap roll-ups and place on a greased baking sheet. Spritz with nonstick cooking spray. Bake, uncovered, at 425°F for 30 minutes or until juices run clear.

Yield: 8 servings.Source: Taste of Home Website.

_{Nutrition Facts: 1 each: 433 calories, 20g fat (8g saturated fat), 144mg cholesterol, 2023mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 52g protein.}

Italian-Style Stew (Chicken Stew with Olives and Lemon)

Chicken thighs braised with lemon, olives, and garlic make a quick and tasty meal. Boned, skinned chicken thighs are just as convenient as breasts, and they have an added advantage: Their succulent texture and robust flavor stand up well to braising. Add the flavors of Italian salsa verde–bright parsley, tart lemon, piquant capers, and green olives–for a fresh, fast twist on cold-weather cooking. Prep and Cook Time: about 45 minutes. Notes: To save prep time, cube the potatoes or mince the garlic and capers while the chicken browns. Then, while the stew simmers, you can chop the parsley and juice the lemon.

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

Cut each chicken thigh into 2 or 3 chunks. In a re-sealable plastic bag, combine flour, salt, and pepper. Add chicken, seal, and shake to coat.
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.
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.
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.

This stew easily adapts to other flavor combinations. Some of our favorites:

Make it red: Add red chile flakes instead of the lemon zest (omit lemon juice), and substitute 1 can (14 oz.) petite diced tomatoes, with juices, for the white wine. Omit potatoes and use black olives instead of green.

Try fish: Replace chicken with halibut chunks, omitting step 1 and skipping the browning in step 2 (simply sauté the garlic, capers, and lemon zest in the oil). Sprinkle the fish with salt and pepper, add to the stew with the artichokes, and cook until opaque in the center.

Makes 4 servings. Sunset Magazine, December 2006. Note: Nutritional analysis is per serving.

_{Nutritional Information: Calories: 385 (37% from fat); Protein: 29g; Fat: 16g (sat 2.6); Carbohydrate:32g; Fiber: 6.8g; Sodium: 2171mg; Cholesterol: 94mg.}

Juniper-and-Herb Roast Turkey

Pre-salting the turkey adds flavor and helps it stay moist during roasting; so, does covering the breast and drumsticks with bacon. Prep and Cook Time: at least 3 hours, plus brining time. This recipe goes with Pine Nut Gravy.

1 free-range organic turkey (12 to 14 lbs.)
3 tablespoons salt
1 teaspoon juniper berries
1 teaspoon brown mustard seeds
1 teaspoon black peppercorns
1/2 cup butter
1/3 cup minced fresh thyme leaves
1/4 cup minced fresh sage leaves
2-in. rosemary sprig, leaves removed and minced
8 slices thick-cut bacon
1 cup dry white wine
Pine Nut Gravy

Rinse turkey and pat dry with paper towels. Sprinkle all over with salt, working some under the skin on breast and thighs. Put in a roasting pan, cover with foil or plastic wrap, and chill for at least 24 hours and up to 3 days.
Preheat oven to 400°. Unwrap turkey, discard any juices that have collected in pan, and pat turkey dry. Set aside. In a spice mill or clean coffee grinder, finely grind juniper berries, mustard seeds, and peppercorns. Rub spices all over turkey and set aside. In a small bowl, mix butter, thyme, sage, and rosemary until well combined. Massage mixture all over turkey and place bird in a large stovetop-safe roasting pan. Lay bacon slices over breast and drumsticks. Pour wine and 1/2 cup water into bottom of pan.
Roast turkey 1 hour, turning pan 180° halfway through. Reduce heat to 350° and roast, turning pan every 30 minutes, until a thermometer inserted straight down through the thickest part of breast to bone registers 155°, 1 to 1-1/2 hours.
Transfer turkey to a carving board, loosely cover with foil, and let rest 30 minutes to 1 hour. Pour pan drippings into a glass measuring cup for Pine Nut Gravy, reserving pan to make gravy. Carve turkey and serve with gravy.

Makes 10 to 12 servings. Maria Hines, Maria Hines, Sunset, November 2007.

_{Nutritional Information: Calories: 466 (33% from fat); Protein: 73g; Fat: 17g (sat 6.2); Carbohydrate: 0.3g; Fiber: 0.1g; Sodium: 893mg; Cholesterol: 198mg.}

Pine Nut Gravy

This nutty gravy is great with both roast turkey and cornbread stuffing. Or try it with mashed potatoes. Prep and Cook Time: 25 minutes, plus 1 hour to simmer stock. Notes: Keep warm by covering and resting over a pan of barely simmering water for up to 2 hours. Whisk well before serving.

1 turkey neck
1 small onion, halved and peeled
2 bay leaves
1/2 cup pine nuts
Roasting pan and measuring cup of drippings from Juniper-and-Herb Roast Turkey
Up to 1/4 cup butter if needed
3/4 cup flour
Salt and freshly ground black pepper

In a medium saucepan over high heat, bring 6 cups water, turkey neck, onion, and bay leaves to a boil. Reduce heat to a simmer and cook, undisturbed, 1 hour. Take stock off heat and strain. Discard solids and set stock aside.
With a mortar and pestle, grind pine nuts to a rough paste; or in a food processor, pulse to a rough paste, being careful not to puree. Set paste aside.
Pour fat off pan drippings into a bowl and set aside (reserve juices left in measuring cup). Set roasting pan on top of stove so it spans two burners; turn them to medium low. Add 1/2 cup reserved fat (if you don’t have enough, add butter to make 1/2 cup). Whisk in flour. Cook, whisking, until flour is deeply browned and has a nutty aroma, about 3 minutes.
Still whisking, pour in reserved pan juices and reserved stock. Use a wooden spoon to scrape up any browned bits from bottom of pan, then stir in reserved pine nut paste and whisk until gravy is smooth. Raise heat to high and bring to a boil.
Boil until gravy is thick enough to coat the back of a metal spoon, 3 to 4 minutes. Season to taste with salt and pepper. Pour into a gravy boat through a fine mesh strainer, if you like, and serve immediately.

_{Makes about 4 1/2 cups. Maria Hines, Maria Hines, Sunset, November 2007. Note: Nutritional analysis is per tbsp. Calories: 39 (82% from fat); Protein: 0.6g; Fat: 3.5g (sat 1.3); Carbohydrate: 1.2g; Fiber: 0.1g; Sodium: 117mg; Cholesterol: 4.6mg.}

Minced Chicken in Lettuce Cups (Larb)

Chicken:
1 lb. ground chicken
1 tbsp. soy sauce
1 tbsp. natural rice vinegar
1 tsp Asian sesame oil
Peanut or vegetable oil for frying
1 oz dried rice vermicelli noodles

For the sauce:
2-1/2 tbsp. soy sauce
1 tbsp. natural rice vinegar
1 tsp sugar
1 tsp Asian sesame oil
1 tbsp. hoisin sauce
1 tsp cornstarch

For Serving:
1 red bell pepper, seeded, de-ribbed and very finely chopped
2 green onions, including greens, finely chopped
2 tsp peeled and finely chopped fresh ginger
1 cup (4 oz) canned water chestnuts, rinsed, well drained, and coarsely chopped
1 head iceberg or romaine lettuce, leaves separated into 8 individual “cups”

In a bowl, combine the chicken, soy sauce, vinegar and sesame oil and stir to mix well. Set aside.

In a wok or deep frying pan over high heat, pour in peanut or vegetable oil to a depth of 3 inches and heat until it registers 375ºF on a deep-frying thermometer, or until smoking. To test, drop in a piece of noodle; it should puff up within 1-2 seconds. Add the noodles and fry until puffed and just barely golden on the first side, 1-2 seconds. Using a slotted spoon, turn the noodles over and cook briefly on the second side. Using the spoon, transfer to paper towels to drain. Let the oil cool slightly, then strain through a fine-mesh sieve into a heatproof container.

To make the sauce, combine all the ingredients in a small bowl and stir to dissolve the cornstarch. Set aside.

Return the pan to high heat. Add 3 tablespoons of the reserved oil, swirling to coat the bottom and sides of the pan. (Reserve the remaining oil for deep-frying noodles or other foods). When the oil is very hot but not quite smoking, add the chicken and stir and toss every 12-20 seconds until no longer pink, 1-2 minutes. Push it to the side of the pan. Add the bell pepper, green onions, ginger and water chestnuts and stir and toss for 1 minute. Quickly stir the reserved sauce and add to the pan. Stir and toss every 10-15 seconds until slightly thickened, about 1 minute. Remove from the heat and mix in the noodles, reserving a few for garnish.

Place the lettuce cups on individual cups on individual plates; divide the chicken mixture among them. Top with the reserved noodles and serve.

_{Per Main Course Serving: Calories: 350; Protein: 23 g; Carbs: 20 g; Total Fat: 19 g; Saturated: 4 g; MonoUn: 7 g; PolyUn: 6 g; Cholesterol: 98 mg; Sodium: 1084 g; Dietary Fiber: 1 g. Serves 4 as a main course, 8 as an appetizer.}

No Work Chicken

This easy marinade is so good, and the chicken improves the longer it marinates.

2 whole chicken breasts, skinned, split, and boned
1/2 cup honey
1/2 cup Dijon mustard
1 tablespoon curry powder
2 tablespoons soy sauce

Now: Place the chicken breast halves in a baking dish that will fit them snugly in one layer. In a small bowl, make the sauce by combining the honey, mustard, curry powder, and soy sauce, and mix well. Pour the sauce over the chicken, cover, and refrigerate for 6 hours or up to 24 hours.

Later: Preheat the oven to 350°F. Turn the chicken pieces, and bake, covered, for 1 hour. Baste well with the sauce, and bake, uncovered, for 15 minutes more. Serve with some of the sauce spooned over each piece of chicken.

Serves 4. Make it Now, Bake it Later!, by Ann and Scott Goodfellow, page 163.

Orange-Curry Chicken with a Pecan Crust

For the marinade and chicken:
1 tsp. curry powder
1 Tbs. unsalted butter
1 tsp. minced orange zest
Juice (and any pulp) of 1 orange
1/3 cup plain yogurt
6 boneless, skinless chicken breast halves (about 6 oz. each)
For the coating:
1-1/2 cups well-crushed cracker pieces (about 16 crackers)
1 tsp. salt
1/3 cup finely chopped dried cranberries or raisins
2 tsp. minced fresh ginger
4-1/4 oz. (1 cup) finely chopped pecans
4 Tbs. melted butter

For the marinade — In a small, dry sauté pan, warm the curry powder over medium heat until it perfumes the air, about 1 min. Turn off the heat, add the butter, and stir until the butter is melted. In a nonreactive bowl, mix the curry butter, orange zest, juice, and yogurt. Rinse the breasts, pat them dry, and put them in the marinade, turning to coat. Cover the bowl with plastic and refrigerate for 1 to 4 hours.

For the coating — In large, shallow dish, combine the crackers, salt, cranberries, ginger, and pecans. Drizzle the melted butter over the mixture and toss to combine.

To coat and cook the chicken — Heat the oven to 450°F and butter a baking sheet or rack. Take a breast from the marinade with one hand–this is now your “wet” hand. Don’t wipe off the marinade. Lay the chicken on the crumbs. Scoop and pat the crumbs over the breast using your other hand (your “dry” hand), patting until both sides are thoroughly coated. Put the breast on a buttered baking sheet or rack and repeat with the remaining breasts. Roast the chicken until it’s crisp, browned, and cooked through, 25 to 30 min. Check after 15 min. If the chicken is getting too brown, reduce the heat to 400°F and add 5 min. to the total cooking time.

Serves six. Source: Fine Cooking #25, pp. 34-37

Oven-Fried Coconut Chicken (Light)

The marinade infuses dark-meat chicken with a light coconut flavor; flaked coconut in the breading heightens the nutty taste. Find panko in your supermarket’s ethnic food aisle.

1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14-ounce) can light coconut milk
4 (4-ounce) chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
3/4 cup panko (Japanese breadcrumbs)
1/2 cup flaked sweetened coconut
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Preheat oven to 400°F.

Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dredge chicken, 1 piece at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400°F for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.

Yield: 4 servings (serving size: 1 thigh and 1 drumstick). Cooking Light, January 2005.

_{CALORIES 256 (30% from fat); FAT 8.6g (sat 4.4g, mono 1.6g, poly 1.2g); IRON 1.6mg; CHOLESTEROL 103mg; CALCIUM 18mg; CARBOHYDRATE 15.6g; SODIUM 464mg; PROTEIN 27.7g; FIBER 0.8g}

Pan-Roasted Turkey Cutlets with Orange Gremolata

Boneless turkey cutlets are regularly stocked in the poultry section of supermarkets. Here, they are dipped in beaten egg, coated with bread crumbs, then browned on the stovetop before they are quickly finished in a hot oven. The sauce is inspired by the gremolata of Northern Italy, a mixture of parsley, lemon zest and garlic traditionally used on osso buco. Lemon juice and zest may be substituted for the orange juice and zest.

2/3 cup all-purpose flour
Kosher salt and freshly ground pepper, to taste
1 egg
2 tsp. Dijon mustard
2-1/2 cups fine dried bread crumbs
4 turkey cutlets, each 4 to 6 oz. and 1/2-inch thick
2 Tbs. unsalted butter
2 Tbs. extra-virgin olive oil

For the sauce:
Grated zest of 1 orange
Juice of 1 orange (about 1/3 cup)
3 Tbs. finely chopped fresh flat-leaf parsley
1 large garlic clove, finely minced
2 Tbs. brandy
Kosher salt and freshly ground pepper, to taste

Preheat an oven to 400°F. Place the flour on a plate and season with salt and pepper. In a pie pan, whisk together the egg, mustard, and a little salt and pepper. Place the bread crumbs on another plate. Coat each cutlet on both sides with the seasoned flour, then dip both sides in the egg mixture and then finally in the bread crumbs, coating evenly on both sides each time.

In a large, heavy ovenproof fry pan over high heat, melt the butter with the olive oil. When it is very hot, add the cutlets and sauté until the crumbs are crisp and golden, about 2 minutes. Turn the cutlets over and transfer the pan to the oven. Roast until the cutlets are firm to the touch and the bread crumbs are nicely browned, about 5 minutes. Transfer the cutlets to a warmed platter or warmed individual plates.

To make the sauce, place the pan over medium-high heat and add the orange zest and juice, parsley, garlic and brandy. Cook, stirring, until slightly reduced, 2 to 3 minutes. Season with salt and pepper. Spoon an equal amount of the sauce over each cutlet. Serve immediately.

Serves 4. Adapted from Williams-Sonoma, Essentials of Roasting, by Rick Rodgers, Melanie Barnard & Bob & Colleen Simmons (Oxmoor House, 2004).

Pan-Seared Chicken with Italian Salsa Verde

The fresh flavors of parsley and mint carry the piquant capers, garlic, and vinegar in this simple chicken recipe. It’s especially good atop fettuccine.

1 tablespoon all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) skinless, boneless chicken breast halves
5 teaspoons olive oil, divided
3/4 cup fresh flat-leaf parsley leaves
2 tablespoons water
2 tablespoons red wine vinegar
1 teaspoon bottled minced garlic (user comments said to reduce garlic)
1 teaspoon capers, rinsed and drained
4 (2-inch) fresh mint sprigs
1 (2-ounce) slice peasant bread, crust removed

Combine first 4 ingredients in a large zip-top plastic bag; seal and shake well to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes on each side or until done.

Place the remaining 2 teaspoons oil, parsley, and remaining ingredients except bread in a food processor; process 10 seconds or until finely chopped. Tear peasant bread into pieces; add to the processor, and process 4 seconds or until well blended. Thinly slice each chicken breast half, and serve topped with salsa verde.

Yield: 4 servings (serving size: 1 chicken breast half and 2 tablespoons salsa verde)

Source: Cooking Light, December 2006

_{Calories 280 (27% From Fat); Fat 8.3g (Sat 1.5g, Mono 4.7g, Poly 1.3g); Protein 40.9g; Cholesterol 99mg; Calcium 51mg; Sodium 345mg; Fiber 1g; Iron 2.7mg; Carbohydrate 8.1g}

Perfect Poached Chicken

When chicken is overcooked, the result is dry, tough meat. The following recipes all yield flavorful, juicy chicken that can only improve your sandwiches. Poached Chicken II comes from a gentleman in Florida who claims his is the best. Experiment and judge for yourself. The poaching stock can be strained, frozen, and used again.

Poached Chicken I:
1 whole chicken breast (about 3/4 pound), skinned, boned, and halved (reserve bones)
2 small carrots, peeled and cut into 2-inch lengths
1 stalk celery, cut into 2-inch lengths
1/2 medium onion, halved
1 bay leaf
1/2 teaspoon salt
6-8 grinds fresh white pepper

Combine all the ingredients, including the bones, in a medium saucepan. Cover with cold water, place the lid on top, and bring to a boil. Let boil, covered, 4 minutes.
Remove from heat, uncover, and let stand to cool to room temperature.
When cool, chicken can be removed and refrigerated; reserve the stock for future use.

Poached Chicken II:
2 whole chicken breasts, halved and trimmed
4 cups chicken stock
1/4 cup lemon juice
1/2 bunch fresh basil leaves
1 teaspoon black pepper

Combine all the ingredients in a wide shallow pan; the stock should just cover the breasts. If necessary, add water. Cover and bring to a boil over high heat. Let boil, covered, 4 minutes.
Remove from heat, uncover, and let stand to cool to room temperature.
When cool, chicken can be removed and refrigerated; reserve the stock for future use. For poached chicken that you want to use immediately, to serve warm or at room temperature, this is the method I recommend.

Poached Chicken III: 1 whole chicken breast, halved and boned Juice of 1/2 lemon Pinch of thyme 6-8 grinds fresh white pepper Chicken stock

Combine all the ingredients in a small saucepan with enough chicken stock to cover. Bring to a boil, lower heat, and simmer 5 to 7 minutes, or until chicken breast is just firm to the touch.
Use as needed.

Note: White wine may be added to the stock, if desired. Use 1/4 cup wine to 3/4 cup stock.

Each recipe serves two. The Sandwich Book, by Judy Gethers, 1988, page 83-84.

Pheasant and Pomegranates with Jeweled Bulgur

For the pheasant:
6 pomegranates
2 pheasants
butter and olive oil
2 tbsp pure pomegranate molasses, good supermarkets and health-food stores stock bottles of it
1 lemon
4 tbsp butter, diced

For the bulgur:
1 medium onion, finely chopped
butter
l-1/3 cups bulgur wheat
pheasant or game stock or, failing that, chicken stock
4 tbsp pine kernels
olive oil
salt and freshly ground pepper
a handful of fresh cilantro or flat-leaf parsley

Halve five of the pomegranates and squeeze the juice from them. You should end up with about 3/4 cup juice. Remove the seeds from the last pomegranate, making sure you separate the bitter yellow skin from the jewels.

Brown the pheasant breasts skin-side down first, in a little butter and olive oil, then turn them over and repeat. Finally turn them skin-side down again, and pour the pomegranate molasses and juice over. Bring to a simmer, cover with buttered parchment paper and a lid, and cook exceedingly gently until tender and cooked through to pink. This should take about 10 minutes, but test with the point of a skewer that the juices are still running pink, rather than clear.

Remove from the heat, pour the juices into a pan, taste for sweetness, and add lemon juice to taste. Let the meat relax in a warm oven while you bring the sauce up to boiling point, adding the diced butter bit by bit off the heat, whisking as you go. Season to taste.

FOR THE BULGUR: Soften the onion in a good pat of butter, about 4 tablespoons, stir in the bulgur, and add enough stock to cover by about 3/4 inch. Cover with a lid and simmer until the liquid has been absorbed, and the bulgur feels tender when fluffed up with a fork. Roast the pine kernels for a few minutes on a roasting tray in a hot oven, making sure they don’t burn. Toss them into the bulgur, and fork them through, adding a good glug of olive oil and some salt and pepper as you do.

Place a hillock of bulgur on a warm serving plate, then scoop out a hollow in the middle. Scatter pomegranate seeds and fresh cilantro or parsley” over the bulgur. Place the pheasant breasts in the middle, with the sauce flooded over them. A good, bitter Belgian endive or escarole and orange salad is the only accompaniment you will need.

Serves 4. Good Tempered Food: Recipes to Love, Leave, and Linger Over, by Tamasin Day-Lewis, page 115.

Pineapple Chicken

8 (4-ounce) skinned, boned chicken breast halves
3/4 cup Worcestershire sauce
1/4 cup no salt-added chicken broth
1 teaspoon dried whole tarragon
1(15-1/4-ounce) can unsweetened pineapple chunks, undrained
1/4 cup sliced green onions
1/4 cup honey

Place chicken in a 9x13x2 pan. Combine Worcestershire sauce, chicken broth, tarragon, onion, and pineapple; stir well and pour over chicken. Cover and refrigerate for 1 hour. Drain chicken, reserving marinade; return chicken and pineapple to baking dish. Bake, uncovered, at 350°F for 35 minutes until chicken is done. Place reserved marinade in a saucepan; add honey. Cook over medium heat 5 minutes or until reduced to 1-1/2 cups. Spoon over chicken.

Source: Cooking Light, October 1993, page 130.

_{Yield: 8 servings (serving size: 1 chicken breast half. ¼ cup pineapple, and 3 tablespoons sauce). Calories 226 (12% From Fat); Fat 3.1g (Sat 0.9g, Mono 1.1g, Poly 0.7g); Protein 27g; Cholesterol 72mg; Calcium 44mg; Sodium 289mg; Iron 1.1mg; Carbohydrate 21.1g.}

Pomegranate-Almond Chicken

About 1-1/4 pounds boneless, skinless chicken thighs or breasts
1/2 cup pomegranate juice
1/4 cup honey
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
1 tablespoon minced garlic
1 teaspoon ground ginger
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
2 tablespoons creamy almond butter

In a large, self-sealing plastic bag, combine the chicken, pomegranate juice, honey, lemon juice, oil, garlic, ginger, cumin, paprika, salt, and cayenne. Seal the bag and massage it to combine the ingredients well. Set the bag aside at room temperature for at least 30 minutes or refrigerate it for up to 3 hours.
Preheat the broiler. Line a broiler pan or a rimmed baking sheet (jelly-roll pan) with aluminum foil and spray the foil with nonstick cooking spray.
Using tongs, carefully remove the chicken from the marinade and place it in a single layer on the prepared pan. Broil it about 5 inches from the heat source for 15 to 20 minutes, or until the chicken is browned and cooked through. Leave it whole to serve as an entree or cut it into chunks for appetizers.
Meanwhile, pour the marinade into a saucepan or skillet and bring it to a simmer. Cook it for about 10 minutes. Whisk in the almond butter until smooth. Serve each portion of chicken with some of the sauce drizzled over it.

Eye Appeal: If you can find a fresh pomegranate, garnish this dish with some of the beautiful jewel-like seeds.

Serves: 4 as an entree or 8 as an appetizer. Hands-off Cooking: Low-Supervision, High-Flavor Meals for Busy People, by Ann Martin Rolke.

Provençal Roasted Turkey Breast

If there are leftovers, build a fabulous club sandwich with tomato, lettuce, bacon and a slice or two of the turkey. Smear a little of the seasoning paste on the bread.

1 carrot, peeled and chopped
1 celery stalk, chopped
2 small yellow onions, chopped
1 bone-in turkey breast, 5 to 6 lb.
1 lemon, halved
Coarse salt and freshly ground pepper, to taste

For the seasoning paste:
4 shallots
1 generous cup pitted oil-cured black olives
1 Tbs. herbs de Provence
1/2 tsp. freshly ground pepper
1/2 cup firmly packed fresh flat-leaf parsley leaves

1 Tbs. olive oil
8 to 10 Vidalia or other sweet onions

Preheat an oven to 400°F. Scatter the chopped carrot, celery and half of the yellow onions in the bottom of a large roasting pan. Set a rack over the vegetables.

Rinse the turkey breast and pat dry with paper towels. Rub the inside with the lemon, season with salt and pepper and set aside.

To make the seasoning paste, in a mini-prep food processor, combine the shallots, olives, herbs de Provence, pepper and parsley. Pulse until evenly chopped but not smooth; set aside.

Carefully slide your fingers under the skin on the turkey breast, separating it from the flesh but leaving it attached on the sides. Spread the seasoning paste under the skin, in the wing sockets and inside the cavity. Fill the cavity with the remaining yellow onions. Brush the skin with the olive oil and set the turkey breast, on one side, on the rack.

Roast until the skin is browned, 15 to 20 minutes. Turn the breast onto the opposite side and continue to roast until the skin is browned, 15 to 20 minutes. Reduce the oven temperature to 350°F, turn the breast right side up and continue to roast, basting every 10 minutes with the pan juices during the last 30 minutes, until the skin is crisp and browned and the juices run clear when the meat is pierced at the thickest part with a fork, or until an instant-read thermometer registers 162° to 165°F, about 2 hours more. If the turkey skin is browning too fast, tent with aluminum foil.

Meanwhile, prepare the Vidalia onions. Working with 1 onion at a time, peel the skin from the top of the onion, trimming off the long hairs but leaving the root end intact. Using a sharp knife and starting at the stem end, cut the onion into eighths or tenths almost through to the root end. Be careful not to cut all the way through. Using your thumbs, pull the onion open slightly to form a blossom shape. Add the onions to the pan during the last 35 to 40 minutes and roast, basting with the pan juices, until tender.

Transfer the turkey breast to a carving board, cover loosely with aluminum foil and let rest for 15 minutes. Cut the turkey across the grain into thin slices and arrange them on a warmed platter. Garnish with the Vidalia onions and serve immediately.

Serves 8 to 10. Adapted from Williams-Sonoma Lifestyles Series, Everyday Roasting, by Janeen Sarlin (Time-Life Books, 1998).

Quick Turkey Meat Loaf

1 Large egg
1/3 cup ketchup
1-1/2 tsp. Seasoning salt
1/8 tsp pepper
1 small onion, cut into chunks
1 large carrot, cut into chunks
1 large celery rib, cut into chunks
1-1/2 lbs. Ground turkey or chicken
2/3 cup rolled oats (old-fashioned)
2 Large eggs
2/3 cup ketchup
3 tsp. Seasoning salt
1/4 tsp pepper
2 small onions, cut into chunks
2 large carrots, cut into chunks
2 large celery ribs, cut into chunks
3 lbs. Ground turkey or chicken
1 1/3 cup rolled oats (old-fashioned)

Place oven rack in the center position. Turn the oven on to 350°F. Grease a 9x5x3 inch loaf pan. Combine the egg, ketchup, seasoning salt, and pepper in the blender. Place the lid on the blender and process until smooth. While the blender is processing, gradually add the onion, carrot and celery, a few pieces at a time, through the opening in the lid. Process until almost smooth. There will be some very small chunks of vegetable remaining.

Put the ground turkey in a bowl; add the vegetable mixture and stir well with a mixing spoon. Stir in the rolled oats. Let stand for 10 minutes, then pack the turkey mixture into the prepared loaf pan. Bake for 1-1/4 hours. Remove and let cool on a wire rack for 5 minutes before serving. Cuts into 10 slices.

Company’s Coming: Kids Cook! 3-in-1 Cookbook Collection, by Jean Paré, 2006, Company’s Coming Publishing Limited.

Risotto with Chicken and Caramelized Onions

Onions are naturally high in sugar. Some varieties, such as California Red, Maui, Vidalia and Walla Walla, taste especially sweet even when raw. When these or other onions are cooked to a golden brown, their natural sugars melt and start to caramelize, giving them a delicious flavor with no trace of acidity.

1⁄2 cup extra-virgin olive oil
2 sweet white onions, cut into 1-inch pieces
1 leek, white portion only, cut into 1-inch pieces
1 cup Madeira wine, at room temperature
9 to 10 cups chicken stock
3 cups Arborio or Carnaroli rice
2 cups chopped cooked chicken (see Note)
2 Tbs. unsalted butter
Salt and freshly ground pepper, to taste

In a large, heavy saucepan over medium-high heat, warm 1/4 cup of the olive oil. Add the onions and leek and sauté until the onions turn golden brown, about 15 minutes. Add the Madeira and deglaze the pan, stirring to scrape up the browned bits from the bottom. Cook until the liquid is reduced by half.

Meanwhile, in a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat. Add 1 cup of the simmering stock to the onion mixture and continue to cook over medium-high heat until the liquid has reduced and the mixture is quite thick, about 15 minutes more. Set aside.

While the onions simmer, in another large, heavy saucepan over medium heat, warm the remaining 1/4 cup olive oil. Add the rice and stir until each grain is well coated with oil and translucent with a white dot in the center, about 3 minutes.

Add the simmering stock a ladleful at a time, stirring frequently after each addition. Wait until the stock is almost completely absorbed (but the rice is never dry on top) before adding the next ladleful. Reserve 1/4 cup stock to add at the end.

When the rice is tender to the bite but slightly firm in the center and looks creamy, after about 20 minutes, stir in the chicken. Cook to heat through, about 1 minute. Remove from the heat and stir in the butter, caramelized onion mixture and reserved 1/4 cup stock. Season with salt and pepper and serve immediately. Serves 6.

Note: Use leftover roasted chicken (see related recipes at right) or poached chicken breasts. To poach chicken breasts, put 2 to 3 bone-in breast halves in a large saucepan and add lightly salted water to cover. Bring to a boil over high heat, reduce the heat to low and simmer for 30 minutes.

Adapted from Williams-Sonoma Collection Series, Risotto, by Pamela Sheldon Johns (Simon & Schuster, 2002).

Roasted Chicken with Cilantro-Lime Rub

1 roasting chicken
Salt and freshly ground black pepper
1/3 cup chopped cilantro
3 cloves garlic, finely chopped
1/2 teaspoon red pepper flakes
Juice of 1/2 lime
3 tablespoons olive oil

With the ubiquity of rotisserie chickens in supermarkets, it is tempting to give up roasting your own. Resist the urge. Especially if you can use a locally raised chicken, the results blow away supermarket birds.

Preheat the oven to 425°F.

Rinse the chicken with cold water, then pat it dry, and remove any excess fat. Sprinkle salt and pepper on the inside and outside of the bird.

In a bowl, combine the cilantro, garlic, red pepper flakes, lime juice, and 2 tablespoons of the olive oil.

Use your hand to gently separate the chicken skin from the breast and thighs. Spread the cilantro paste between the skin and the meat. Slather the remaining tablespoon of olive oil over the outside of the chicken.

Place chicken on a rack in a roasting pan. Roast about 1 hour, or until the skin is golden brown and the temperature of the thickest part of the thigh is 165 degrees F.

Remove chicken from over, tent loosely with foil and allow to rest about 15 minutes.

Carve and serve with pan juices. Serves 2-4. Cilantro Secrets, by Gwyneth Doland, page 57.

Roasted Chicken with Cipollini

The small Italian onions known as cipollini are exceptionally flavorful and sweet when roasted. If you are unable to find cipollini, pearl onions make a fine substitute. Serve the chicken with our Porcini Mushroom Risotto.

2 Tbs. minced fresh rosemary, plus 1 sprig
1/4 tsp. kosher salt, plus more, to taste
1/4 tsp. freshly ground pepper, plus more, to taste
1 chicken, halved, backbone removed
5 Tbs. olive oil
3/4 cup dry white wine
1 lb. cipollini or pearl onions, peeled and trimmed
6 garlic cloves, minced

In a small bowl, combine the minced rosemary, the 1/4 tsp. salt and 1/4 tsp. pepper. Using your fingertips, gently loosen the skin from the chicken, being careful not to tear it. Rub half of the rosemary mixture under the skin. Coat the outside of each chicken half with 1 Tbs. of the olive oil and rub with the remaining rosemary mixture. Place the chicken halves in separate sealable plastic bags and add 1/4 cup wine to each. Seal the bags and refrigerate for 2 hours.

Remove the chicken from the bags and reserve the marinade. Pat the chicken dry with paper towels, and season with salt and pepper.

Preheat oven to 375°F. In a rondeau over medium heat, warm 2 Tbs. of the oil. One at a time, brown the chicken halves, breast side down, about 5 minutes. Transfer to a plate.

Add the onions to the pan and cook, stirring occasionally, until softened and browned, about 20 minutes. Reduce the heat to medium-low, add the remaining 1 Tbs. oil and the garlic and cook for 30 seconds. Add the marinade, the remaining 1/4 cup wine and the stock and stir to scrape up the browned bits.

Return the chicken to the pan, cover and transfer to the oven. Roast, basting occasionally, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, about 1 hour. Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 20 minutes.

Set the pan over medium heat, add the rosemary sprig and cook until aromatic, 3 to 5 minutes. Discard the rosemary. Season the sauce with salt and pepper. Carve the chicken, arrange the pieces on a warmed platter and pass the sauce alongside.

Serves 4. Williams-Sonoma Kitchen.

Roasted Cornish Hen and Grapes

If you like, you can easily substitute four bone-in, skin-on chicken breasts (ten to twelve ounces each) for the Cornish hens in this recipe.

1-1/2 pounds mixed red and green seedless grapes 8 shallots, root end intact, halved if large (Shallots often have two lobes, which should be separated before peeling.) 6 thyme, plus leaves for hens 2 tablespoons olive oil coarse salt and ground pepper 4 Cornish game hens, (1 to 1-1/4 pounds each)

Preheat oven to 450 degrees. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.
Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160 degrees, 30 to 35 minutes. Serves 4. Martha Stewart Living Website.

Roast Chicken with Balsamic Vinegar and Sage

Pollo Arrosto al Balsamico

The finest balsamic vinegar is made from the must of a white wine grape, the Trebbiano. It is cooked down and then aged in barrels made of different kinds of aromatic woods, such as chestnut, cherry and mulberry, which impart their unique flavors to the vinegar. Many homes in the countryside of Emilia-Romagna have an acetaia, an attic room devoted to storing the vinegar barrels. At least 12 years of aging are required to make genuine aceto balsamico, and only the finest specimens are permitted to be called aceto balsamico tradizionale di Modena. These artisanally made vinegars are quite expensive and are meant to be drizzled over foods, such as fresh strawberries or Parmigiano-Reggiano, or used sparingly as a condiment. The very finest are sometimes sipped as a cordial. At one time it was believed that balsamic vinegar could alleviate some of the pain of childbirth, so small amounts were given to expectant mothers during delivery.

For cooking purposes, the less expensive commercially made balsamic vinegars will suffice. They add a pleasant sweet-tart lift to sauces and soups and form a lovely brown glaze on grilled meats and poultry.

1 chicken, about 5 lb.
12 fresh sage leaves
2 large garlic cloves, chopped
2 Tbs. olive oil
2 Tbs. balsamic vinegar
1/2 tsp. sugar
Salt and freshly ground pepper, to taste

Preheat oven to 350ºF. Rinse the chicken and pat dry. Tuck the wings behind the back. Using your fingers, gently loosen the skin on the breast and legs, being careful not to tear the skin. Insert a few of the sage leaves and some of the garlic under the skin, distributing them evenly. Pat the skin firmly back in place. Tuck the remaining sage leaves and garlic into the cavity.

In a small bowl, whisk together the olive oil, vinegar, sugar, salt and pepper. Rub some of the mixture over the chicken and pour the remainder inside the cavity. Cross the drumsticks and, using kitchen string, tie the legs together. Place the chicken, breast side up, on a rack in a roasting pan.

Roast the chicken, basting occasionally with the pan drippings, until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170ºF and the juices run clear when a thigh is pierced, about 1-1/2 hours.

Transfer the chicken to a carving board and cover loosely with aluminum foil.

Pour the pan juices through a fine-mesh sieve into a small saucepan. Skim off the fat. Reheat to serving temperature, if necessary.

Carve the chicken and arrange on a warmed platter. Pour the pan juices over the chicken and serve immediately.

Serves 6. Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).

Roasted Turkey Breast with Madeira Sauce

Instead of cooking a whole turkey, a turkey breast is a timesaving substitute for a holiday dinner or other special gathering. And roasting the breast on its own will ensure moist, tender meat. This recipe is perfect if you are preparing dinner for a group of 8. It’s also a great addition to the meal when you are cooking for a crowd and are concerned that a whole turkey won’t provide enough meat for everyone.

2 boneless turkey breast halves, each 2-1/2 to 3 lb.
Salt and freshly ground pepper, to taste
1 Tbs. chopped fresh flat-leaf parsley
2 tsp. chopped fresh thyme
2 Tbs. canola oil
5 Tbs. unsalted butter
1-1/2 cups chicken or turkey stock
2 Tbs. all-purpose flour
2 Tbs. Madeira wine

Preheat oven to 350°F.

Season both sides of each turkey breast half with salt and pepper, then sprinkle each side evenly with the parsley and 1 tsp. of the thyme.

Lay one breast half, skin side down, on a clean work surface and lay the other breast half, skin side up, on top of the first, with the thickest parts of each breast at opposite ends. When tied together, they should form a roast of even thickness. Cut 6 to 8 pieces of kitchen twine, each about 12 inches long, and tie the turkey breast halves together at 2-inch intervals.

In a small roasting pan or a large ovenproof fry pan over medium-high heat, warm the oil and 3 Tbs. of the butter. When they are nearly smoking, brown the roast for 3 to 4 minutes per side. Transfer the pan to the oven and roast the turkey, turning occasionally, until an instant-read thermometer inserted into the center of the meat registers 165°F, about 2 hours.

Remove the pan from the oven, transfer the turkey to a carving board and cover loosely with aluminum foil. Let the turkey rest for 10 to 15 minutes.

Meanwhile, set the roasting pan over medium heat and add the stock and the remaining 1 tsp. thyme. Bring to a simmer and whisk to scrape up any browned bits; keep warm.

In a small saucepan over medium-low heat, melt the remaining 2 Tbs. butter. Whisk in the flour until smooth and blended and cook, whisking constantly, until the mixture thickens and just begins to turn golden, 1 to 2 minutes. Add the stock from the roasting pan along with the Madeira, stirring to combine. Bring to a simmer, whisking constantly. Cook, stirring frequently, until the sauce is thickened, 3 to 4 minutes. Taste and adjust the seasonings with salt and pepper.

Carve the turkey into 1/4-inch-thick slices and transfer to a warmed platter. Pour the sauce into a sauceboat and pass alongside the turkey. Serve immediately. Serves 8. Williams-Sonoma Kitchen.

Rolled Stuffed Turkey Breast

Ask your butcher to butterfly the turkey breast halves. This involves splitting the meat almost all the way through so it can be opened out like a book. Then the turkey breasts are filled with a savory stuffing, and rolled and tied before roasting. During roasting, the stuffing will absorb the flavorful juices from the turkey.

Prep Time: 30 minutes | Cook Time: 70 minutes | Servings: 10

4 Tbs. (1/2 stick) unsalted butter
1 large yellow onion, diced
4 celery stalks, diced
1 fennel bulb, trimmed and diced
2 Tbs. minced mixed fresh herbs, such as rosemary, sage & thyme
1/3 cup minced fresh flat-leaf parsley
Salt and freshly ground pepper, to taste
1 box focaccia stuffing
3 to 3-1/2 cups chicken stock, warmed, plus more if needed
2 boneless turkey breast halves, each about 4 lb., butterflied by your butcher and pounded to 1/2-inch thickness
2 Tbs. olive oil
1 jar turkey gravy base, prepared according to package instructions, for serving

Preheat oven to 425°F. In a large saucepan over medium heat, melt the butter. Add the onion, celery and fennel and sauté, stirring occasionally, until soft and translucent, about 7 minutes. Add the mixed fresh herbs, parsley, salt and pepper and stir to combine. Transfer to a large bowl. Add the focaccia stuffing and 3 cups of the stock and stir to combine; add more stock if needed to form a moist stuffing. Set aside.

Place 1 butterflied turkey breast on a work surface, with a long side nearest you, and season with salt and pepper. Mound 3 cups of the stuffing in the center, leaving a 1-inch border on each long side. Fold the long side nearest you over the stuffing to enclose, gently pressing on the filling, then roll to form a cylinder; do not roll it too tightly or the filling will slip out of the ends. Using kitchen twine, tie the rolled turkey breast crosswise at 1-inch intervals. Rub the outside of the turkey breast with 1 Tbs. of the olive oil and season with salt and pepper. Repeat with the other turkey breast half. (You will have some stuffing left over.)

Place the remaining stuffing in the bottom of a roasting pan. Set the turkey breast halves, skin side up, on top. Roast for 25 minutes, then reduce the oven temperature to 350°F. Continue roasting until the skin is crisp and an instant-read thermometer inserted into the thickest part of the breasts registers 165°F, about 40 minutes more.

Transfer the turkey breasts to a carving board, cover loosely with aluminum foil and let rest for 5 to 10 minutes. Remove the twine and cut the turkey into 1/2-inch slices. Serve immediately with turkey gravy.

Serves 8 to 10. Williams-Sonoma Kitchen.

Sage-Roasted Turkey Breast

This recipe lets you enjoy roast turkey without having to fuss with a whole bird. Ideal if you’re cooking dinner for a small group at Thanksgiving, the turkey breast also makes an easy-to-prepare entrée any time of year.

2 boneless turkey breast halves, each about 2 1⁄2 lb.
10 whole fresh sage leaves, plus 2 Tbs. chopped fresh sage
Salt and freshly ground pepper, to taste
2 Tbs. chopped fresh flat-leaf parsley
2 Tbs. canola oil
1 Tbs. unsalted butter
1 cup turkey stock
1⁄2 cup turkey gravy base mixed with 1⁄2 cup milk
2 Tbs. Madeira

Let the turkey breast halves stand at room temperature for up to 1 hour. Gently separate the skin from each breast half, being careful to leave the longest side of the skin attached to the meat. Slide 5 sage leaves under each breast half, spacing the leaves about 1 inch apart.

Position a rack in the center of an oven and preheat to 350°F.

Season the turkey breast halves with salt and pepper. Lay one breast half, skin side down, on a clean work surface. Lay the other breast half, skin side up, on the first, with the thickest part of each breast at opposite ends. Using kitchen twine, tie the halves together at 2-inch intervals. Coat the turkey roast with the chopped sage and parsley.

In an oval roasting pan over medium-high heat, warm the canola oil and melt the butter. When hot, sear the turkey roast until browned, 3 to 4 minutes per side. Transfer the pan to the oven and roast, turning the turkey occasionally, until an instant-read thermometer inserted into the center of the roast registers 165°F, about 2 hours. Transfer the turkey roast to a cutting board, cover loosely with aluminum foil and let rest for about 20 minutes before carving.

Meanwhile, set the roasting pan over medium heat. Skim the fat and add the stock. Bring to a simmer, stirring to scrape up any browned bits, and cook for 2 to 3 minutes. Stir in the gravy-base mixture and Madeira, bring to a simmer and cook until thick enough to coat the back of a spoon, 3 to 5 minutes. Season with salt and pepper. Carve the turkey roast, transfer to a platter and serve the gravy alongside.

Serves 6 to 8. Williams-Sonoma Kitchen.

Salsa-Marinated Chicken with Spiced Orange Butter

When freezing chicken, open the package, rewrap the pieces into smaller portions, and place in zip-lock plastic bags. Thawing chicken in the microwave may make your chicken tough. Instead, try thawing it overnight in the refrigerator. The butter can be used for a number of foods (such as dressing steamed vegetables or topping grilled meats or grilled corn). The butter may be stored in the freezer for at least a month.

For spiced orange butter:
1 cup (2 sticks) butter, at room temperature
6 tablespoons chipotle salsa, drained
1/4 teaspoon ground cinnamon
2 teaspoons finely grated orange rind
1 tablespoon chopped fresh cilantro leaves

For the marinade:
1/2 cup chipotle salsa
1/2 cup frozen orange Juice concentrate, thawed
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons white wine vinegar
2 tablespoons honey

For the chicken:
6 boneless, skinless chicken breast halves
2 large eggs
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3 tablespoons olive oil, or as needed
Orange slices, for garnish

For the orange butter, place the ingredients in a food processor and process until smooth. Scrape the mixture out of the processor bowl onto a sheet of plastic wrap. Form into a cylinder about 1-1/2 inches in diameter, wrap tightly, and place in the freezer.
For the marinade, place the ingredients in the same processor bowl and process until smooth. Reserve 1/4 cup of the marinade and empty the rest into a 1-gallon re-sealable plastic bag. Add the chicken to the marinade. Seal the bag and refrigerate overnight.
The next day: When ready to prepare the chicken, remove from the marinade and drain on paper towels. Discard the marinade from the bag. In a large shallow bowl, beat the eggs with a fork together with the reserved 1/4 cup marinade. In another wide, shallow bowl, combine the flour, salt, and black and cayenne peppers. Dip the chicken pieces in the egg mixture and then dredge in the flour mixture.
Heat the olive oil in a large, heavy skillet over medium-high heat. Cook the chicken until golden brown, turning once, about 6 minutes per side. To serve the chicken, remove the spiced orange butter from the freezer and slice into 12 equal pieces. Place 2 slices of the butter on each piece of hot chicken and garnish with the orange slices.

Serves 6. Source: Sleep on it: Prepare Delicious Meals the Night Before, by Carol Gordon.

Sautéed Chicken in Mustard-Cream Sauce

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout.

4 (6 ounces each) chicken breasts, boneless and skinless
1/4 Teaspoon salt
1/4 Teaspoon pepper
2 Tablespoons olive oil
1/4 Cup dry white wine, or chicken broth
1/2 Cup heavy cream
2 Tablespoons Dijon mustard
1 Teaspoon dried tarragon, (or 1 tablespoon chopped fresh)

Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; sauté until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices into sauce. Right before serving, drizzle cream sauce over chicken.

Serves 4. https://www.marthastewart.com/318298/sauteed-chicken-in-mustard-cream-sauce.

Sesame-Lemon Chicken with a Crisp Phyllo Crust

These breasts have a crinkly, golden phyllo crust and a nutty flavor from the toasted sesame seeds.

For the chicken and marinade:
6 boneless, skinless chicken breast halves (about 6 oz. each)
3 Tbs. fresh lemon juice
2 Tbs. soy sauce
3 Tbs. honey
2 Tbs. vegetable oil
1 clove garlic, minced
2 tsp. minced fresh ginger
Pinch cayenne
1/2 tsp. freshly ground black pepper
1 egg white

For the coating:
4 sheets phyllo dough (defrosted completely in the package; don’t open the box until ready to use)
4 Tbs. melted butter; more butter for the baking sheet
1/2 cup sesame seeds, toasted

For the marinade: Rinse the chicken breasts, pat them dry, and make a few slashes in each. Combine the marinade ingredients in a nonreactive bowl and add the chicken. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.

To coat and cook the chicken:
Remove a breast from the marinade and let some of the marinade drip off. Lay the breast at one end of a strip of phyllo and roll it up, leaving the ends exposed.

Dip both ends of the chicken into the sesame seeds to coat. Put the breast, phyllo seam down, on the buttered baking sheet; repeat with other breasts. Brush the tops of the phyllo with butter before roasting.

Heat the oven to 450°F and butter a baking sheet. Butter a sheet of phyllo, top with another sheet, butter that and repeat with the other two sheets. Cut the phyllo stack into 6 equal strips. Follow the directions in the photos for wrapping the breasts and dipping the ends in the seeds. Set the prepared breasts on a buttered baking sheet and roast them until crisp, browned, and cooked through, 25 to 30 min.

Serves six. Source: Fine Cooking #25, pp. 34-37.

Skinny Fried Chicken Tacos Asian Style

Mini tortillas (package of 12)
2 lbs. chicken tenderloins
8 oz low fat buttermilk
1/2 cup bread crumbs
1/2 cup almonds
1 tsp garlic salt
1 tsp paprika
1 packet Ramon noodles (crushed)
1/2 cup mint coarsely chopped
1/2 cup cilantro coarsely chopped
1 head Boston lettuce chopped coarsely
Salt and pepper

Peanut Sauce:
1/2 cup low fat peanut butter
2 TBSP peanut oil
1 tsp curry powder
1TSBP soy sauce
1/4 cup peanuts
Salt and pepper

Preheat oven to 350 degrees. After defrosting the boneless, skinless chicken tenderloins, let then marinate all day in the low-fat buttermilk to make them tender like fatty fried chicken. Take out of the marinade and sprinkle garlic salt, salt, and pepper on both sides.

Put nuts in a zip lock bag and smash with whatever weapon you have handy.

Combine the bread crumbs and the nuts and put in a container larger enough to dip chicken. Completely cover chicken entirely on both sides. Bake for about 15 minutes until the chicken is fully cooked.

For the sauce: In a small sauce pan, on low hear add the peanut oil. Let it heat up and then melt the peanut butter, and add the remaining ingredients. Let simmer, stirring often until the chicken is finished cooking.

If desired crisp the tortillas in the oven.

Let your guests build their own yummy taco, layering the false fried chicken, then Ramon noodles, mint, cilantro, and lettuce. Drizzle peanut sauce on top and sprinkle with crushed peanuts if desired.

Soy-Lemon Chicken

6 chicken breast halves
1/2 cup soy sauce
1/2 cup fresh lemon juice
1 tablespoon oriental sesame oil
Toasted sesame seeds
Thinly sliced green onions

Place chicken skin side up in 9×13-inch baking dish. Pour soy sauce and lemon juice over chicken. Drizzle chicken with oriental sesame oil. Marinate chicken in refrigerator 1 to 2 hours.

Preheat oven to 350°F. Cover chicken and bake 35 minutes. Uncover and continue baking until chicken is cooked through, about 15 minutes longer. Transfer to platter; garnish with sesame seeds and green onions.

Serves 6. Source: Bon Appetit, November 2001.

Spicy Enchiladas with Pumpkin Sauce

This dish can be assembled up to eight hours ahead of time; refrigerate, covered with plastic wrap, until ready to bake (add a few minutes to the cooking time).

1/2 leftover roast or rotisserie chicken, skin removed, meat shredded
6 scallions, thinly sliced
Coarse salt and ground pepper
1 can (15 ounces) pumpkin puree
4 garlic, peeled
1 jalapeno chile, quartered (remove ribs and seeds for less heat, if desired)
1 Teaspoon chili powder
8 (6-inch) corn tortillas
1-1/2 Cups grated sharp white cheddar cheese, (6 ounces)

Preheat oven to 425°F; In a medium bowl, combine chicken and scallions. Season generously with salt and pepper; set aside.
In a blender, purée pumpkin, garlic, jalapeño, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.
Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish.
Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.

Source: https://www.marthastewart.com/338345/spicy-enchiladas-with-pumpkin-sauce

Stuffed Game Hens with Raspberry Sauce

An elegant main course that’s ready in 40 minutes.

1/4 teaspoon pepper
1/4 teaspoon garlic powder
2 1 1/2-pound Cornish game hens

2 cups cooked packaged long-grain and wild rice mix (half of uncooked 6.25-ounce package)
1/4 cup plus 2 tablespoons butter
1/4 cup honey

1 (10-ounce) package frozen whole unsweetened raspberries, thawed
1/4 cup water
2 tablespoons sugar
1 tablespoon grated lemon peel

Preheat oven to 450°F. Combine pepper and garlic powder in bowl. Pat hens dry inside and out. Season cavities with half of pepper mixture. Fill cavities with rice. Close cavities using skewers. Tuck wing tips under. Place hens in roasting pan. Melt butter with honey in small saucepan. Brush over hens. Sprinkle with remaining pepper mixture. Bake hens until juices run clear when thighs are pierced in thickest part, turning and basting frequently with honey-butter mixture, 35 to 40 minutes.

Meanwhile, combine remaining 4 ingredients in heavy medium saucepan over medium-high heat. Cook until sauce thickens, stirring frequently, about 10 minutes. Sieve sauce to remove seeds if desired.

Transfer hens to cutting board. Cut each in half. Transfer hens with stuffing to plates. Spoon sauce over.

Serves 4. Source: Bon Appétit, December 1990.

Sweet Lemony Chicken

6 chicken breasts, boneless and skinless
2 tablespoons butter, melted
1/3 cup flour
1/3 cup honey
1/4 cup lemon juice
1 tablespoon soy sauce

Preheat oven to 350°F. Dip chicken in butter then flour. Place in a greased 9×13-inch pan. Combine honey, lemon juice, and soy sauce. Pour over chicken. Cover and bake 40 minutes, or until chicken is done.

Makes 6 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 49.

Thyme-Roasted Chicken

Making an extra chicken allows you to serve one tonight, and use the other for sandwiches, soups, and salads.

Serves 8 | Prep time: 20 minutes | Total time: 1 hour 30 minutes

3 pounds small red potatoes, halved
3 tablespoons olive oil
Coarse salt and ground pepper
1⁄4 cup fresh thyme leaves
2 whole chickens (3-1⁄2 to 4 pounds each), rinsed and patted dry

Line a cutting board with wax paper before working with raw poultry. You can toss out the paper when you’re done and won’t have to disinfect the board.

Preheat oven to 450°F. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1-1/2 teaspoons salt, and 1/4 teaspoon pepper.

Prepare and season chickens.

Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, and season each with salt and pepper.

Roast, tossing potatoes occasionally and brushing chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165°, about 1 hour.

Let chickens rest in a warm spot 10 minutes before serving.

Source: Everyday Food, Episode 120: Home-style favorites.

_{Per serving: 374 calories; 22 grams fat; 40.9 grams protein; 0.4-gram carbohydrates; 0.2-gram fiber.}

Turkey Burgers with Orange-Dijon Sauce

Burgers:
1 red apple, peeled, cored, and shredded
1-pound ground turkey
1 teaspoon Dijon mustard
2 green onions, chopped
1/4 teaspoon pepper

Sauce:
1/4 cup non-fat mayonnaise
2 tablespoons orange marmalade
1 tablespoon orange juice
2 teaspoons Dijon mustard

Add oatmeal or bread crumbs to burger mixture as turkey is very moist. BBQ burgers and enjoy. Serve with sauce.

Turkey Croquettes

This delicious approach to Thanksgiving leftovers makes a wonderful lunch paired with a tossed green salad. You could also serve the croquettes as an appetizer for a casual cocktail party.

1 Tbs. unsalted butter
1/2 cup chopped yellow onion
1/2 cup chopped celery
1 tsp. chopped fresh sage
Salt and freshly ground pepper, to taste
1 cup chopped cooked turkey
3 eggs
1 Tbs. milk
1 cup plus 2 Tbs. all-purpose flour
2 cups bread crumbs
2 cups cold mashed potatoes
Canola, olive or other vegetable oil for deep-frying
Turkey gravy, warmed, for serving

In a sauté pan over medium heat, melt the butter. Add the onion and celery and partially cover the pan. Cook, stirring occasionally, until the vegetables are soft and translucent, 3 to 4 minutes. Add the sage and season with salt and pepper. Remove the vegetables from the heat and stir in the turkey. Let cool to room temperature.

In a shallow bowl, combine 2 of the eggs and the milk and whisk to blend. Place the 1 cup flour and the bread crumbs in separate shallow bowls. Line a baking sheet with parchment paper.

In another bowl, combine the mashed potatoes, the remaining egg and the 2 Tbs. flour and fold until blended. Have a bowl of cold water nearby. Get your hands wet but not dripping with water. Place about 2 Tbs. of the mashed potato mixture in one hand and flatten into a thick disk. Add about 2 tsp. of the turkey mixture and form the mashed potatoes into a ball, sealing the turkey mixture in the center. Roll the ball in the flour, then in the egg mixture and finally in the bread crumbs. Set the croquette on the prepared baking sheet. Repeat with the remaining ingredients.

In an electric deep fryer, heat the oil according to the manufacturer’s instructions to 365°F. Alternatively, in a heavy deep-fry pan over medium-high heat, pour in oil to a depth of 2 to 3 inches and heat to 365°F on a deep-frying thermometer.

Carefully place 3 or 4 croquettes in the hot oil (do not crowd the pan) and cook, turning as needed, until golden brown, 3 to 4 minutes. Repeat with the remaining croquettes. Serve hot with gravy.

Makes 12 to 15 croquettes. Source: https://www.williams-sonoma.com/recipe/turkey-croquettes.html.

Walnut and Pomegranate Sauce with Duck Breasts

This is an extremely exotic sweet-and-sour sauce which originally comes from Iran.

4 duck breasts, about 8 ounces each

For the walnut and pomegranate sauce:
2 tablespoons olive oil
2 onions, very thinly sliced
1/2 teaspoon ground turmeric
2-1/3 cups walnuts, roughly chopped
4 cups duck or chicken stock
6 pomegranates
2 tablespoons sugar
4 tablespoons lemon juice
salt and ground black pepper

To make the sauce, heat half the oil in a frying pan. Add the onions and turmeric, and cook gently until soft.
Transfer to a saucepan, add the walnuts and stock, then season with salt and pepper. Stir, then bring to a boil and simmer the mixture, uncovered, for 20 minutes.
Cut the pomegranates in half and scoop out the seeds. Reserve the seeds of one pomegranate. Transfer the remaining seeds to a blender and process to break them up. Strain through a sieve, to extract the juice.
Score the skin of the duck breasts in a diamond pattern with a sharp knife. Heat the remaining oil in a frying pan or griddle and place the duck breasts in it, skin-side down.
Cook gently for 10 minutes, pouring off the fat, until the skin is dark golden and crisp. Turn the duck breasts over and cook for another 3-4 minutes. Transfer to a plate and let rest. Deglaze the frying pan with the pomegranate juice, then add the walnut and stock mixture and simmer for 15 minutes, until thickened.
Slice the duck and serve drizzled with a little sauce, and garnished with the reserved pomegranate seeds. Serve the remaining sauce separately.

Serves 4. The Complete Book of Sauces, Salsas, Dips, Relishes, Marinades, & Dressings, by Christine France, 2000. Page 98.

Zesty Citrus Chicken

The chicken marinates in citrus juice so the meat stays tender. A touch of coconut flour adds tropical flavor to the breading. Use all-purpose flour instead, if you prefer.

6 limes
1/2 cup fresh lemon juice (about 4 lemons)
6 (6-ounce) skinless, boneless chicken breast halves
1/3 cup all-purpose flour (about 2-1/4 ounces)
1/4 cup coconut flour or all-purpose flour (about 1 ounce)
2 teaspoons paprika
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
Cooking spray
1/3 cup packed brown sugar
1/4 cup fat-free, less-sodium chicken broth
12 thin orange slices

Grate rind from limes, reserving 2 tablespoons rind; set aside. Squeeze juice from limes to equal 3/4 cup.

Combine lime juice, lemon juice, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

Preheat oven to 350°F. Remove chicken from bag, reserving 2 tablespoons marinade. Pat chicken dry with paper towels. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, paprika, salt, and pepper in a shallow dish. Dredge chicken in flour mixture. Heat 1-1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add 3 chicken breast halves; cook 2 minutes on each side or until lightly browned. Place chicken in a 13 x 9-inch baking dish coated with cooking spray. Repeat procedure with remaining 1-1/2 teaspoons oil and chicken.

Combine lime rind and brown sugar; sprinkle over chicken. Combine reserved marinade and broth; drizzle around chicken. Top each chicken breast half with 2 orange slices. Bake at 350° for 25 minutes or until chicken is done. Place chicken on a serving platter. Strain any remaining liquid in dish through a fine mesh sieve over a bowl. Discard solids. Spoon sauce over chicken.

Yield: 6 Servings (Serving Size: 1 Chicken Breast Half and About 1 Tbs. Sauce); Cooking Light, March 2007.

_{Nutrition Per Serving: Calories 332(14% From Fat); Fat 5.1g (Sat 1.2g, Mono 2.2g, Poly 0.8g); Protein 41.5g; Cholesterol 99mg; Calcium 56mg; Sodium 533mg; Fiber 3.8g; Iron 2.2mg; Carbohydrate 29.9g}