8 skinless, boneless chicken breast halves (1 1/2 lb.)
4 cups chopped fresh spinach
1 cup chopped onion
2 Tbsp. olive oil or cooking oil
1/2 of an 8 oz package cream cheese, cubed and softened
1 cup shredded mozzarella cheese (40 oz)
1/2 cup crumbled feta cheese (2 oz)
1/2 cup shredded cheddar cheese
1 beaten egg yolk
1 Tbsp. all-purpose flour
1/2 tsp. ground nutmeg
1/2 tsp. ground cumin
16 sheets phyllo dough (18x14 inch rectangles)
2/3 cup margarine or butter, melted
Place each chicken breast half between two sheets of heavy plastic wrap; pound with the flat side of a meat mallet till 1/8 inch thick. Season with salt and pepper; set aside. In a large skillet cook spinach and onion in hot oil till onion is tender. Remove from heat. Stir in cream cheese till blended. Stir in remaining cheeses, egg yolk, flour, nutmeg, and cumin. Place about 1/4 cup of the spinach mixture on each chicken breast half; roll up jelly-roll style (it's not necessary to seal ends). Place one sheet of phyllo on work surface (keep remaining sheets covered with a damp towel to prevent drying out). Brush with some of the melted margarine or butter. Place another phyllo sheet on top of the first; brush with margarine. Place one chicken roll near a short side of the phyllo; roll chicken and phyllo over once to cover chicken. Fold in long sides; continue rolling from short side. Place in a shallow baking pan. Repeat with remaining chicken, phyllo, and margarine. Bake, uncovered, in a 350░ oven for 30 to 35 minutes or till chicken is no longer pink. Serves 8.
2 chicken breats, halved (4 pieces), boned and skinned
1/4 cup margarine
2 Tbsp. white wine
1/2 tsp. grated lemon peel
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. cornstarch
1 cup water
1/3 cup grated Parmesan cheese
3/4 cup sliced mushrooms
lemon slices and parsley (optional)
Add water to cornstarch in a bowl while stirring briskly with a fork. Place margarine in a skillet and melt using medium heat. Add chicken breasts and saute about 10 to 15 minutes or until just fully cooked. Remove chicken from skillet and place on a broiler pan. Drain or wipe margarine from skillet and add cornstarch slurry (from step 1), wine, lemon juice, lemon peel, salt and pepper. While stirring, heat at high temperature setting for about one minute. Butterfly chicken breast halves and fill with mushroom and a portion of sauce and Parmsean cheese. Pour remaining sauce over chicken; sprinkle with remaining Parmesan cheese. Broil in ove until chicken is lightly browned. Remove from oven. Garnish, if desired, with lemon slices and parsley. Makes 4 servings.
4 skinless, boneless chicken breast halves or 8 boneless chicken
thighs
1 egg or 2 egg whites, beated
1/2 cup dry bread crumbs
2 Tbsp. vegetable oil
1 can (10 3/4 oz) cream of asparagus soup
1/3 cup milk
1/3 cup water
Hot cooked rice with chopped parsley
In pie plate, dip chicken into egg; coat with bread crumbs. In skillet over medium-low heat, in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; kepp warm. In same skillet over low heat, combine soup, milk, and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with rice. 4 servings.
4 boneless skinless chicken breast halves (about 1 lb.)
1 egg beaten
All-purpose flour
3 Tbsp. butter or margarine
1 envelope of Herb and Lemon Soup Mix
1 cup water
4 lemon slices (optional)
hot cooked rice
Dip chicken in egg, then flour. In a 12" skillet, brown chicken in butter. Add soup mix blended with water; place lemon on chicken. Bring to boil; simmer covered for 10 minutes or until chicken is done. Serve over rice. Makes about 4 servings.
2 large re dbell peppers
1/2 cup whipping cream
1/4 cup chicken broth
4 ounces cream cheese, room temperature
1 tablespoon chopped fresh tarragon
4 skinless boneless chicken breast halves
1 tablespoon polive oil
1/2 cup dry white wine
For Sauce: Char bell peppers over gar flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed peppers. Puree peppers in processor until smooth. Transfer puree to heavy small saucepan. Add whipping cream abd chicken broth. Boil until reduced to 1 cup, about 4 minutes. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) For Chicken: Pre heat oven to 350 degrees. Mix cream cheese and tarragon in small bowl to blend. Season to taste with salt and pepper. Pound chicken between sheets of pastic wrap to 1/4-inch thickness. Spread 2 tablespoons cheese mixture over each breast, leaving 1/2-inch border on all sides. Starting at 1 short end, roll up each breast. Secure seam and ends with toothpicks. Sprinkle chicken with salt and pepper. Heat olive oil in heavy large oven proof-skillet over medium-high heat. Add chicken and cook until brown on all side, about 4 minutes. Pour white wine around chicken. Transfer skillet to oven; bake until chicken is cooked through, about 10 minutes. Transfer chicken to work surface. Remove toothpicks. Cut chicken breasts into 1-inch thick slices. Bring sauce to simmer. Spoon sauce onto plates. Arrange chicken atop sauce and serve. Serves 4.2 1/2 to 3 lb. meaty chicken pieces
2 Tbsp. cooking oil
1 14 1/2 oz can tomatoes, cut up
1/2 envelope regular onion soup mix
1 6 oz jar marinated artichoke hearts, drained and quartered
1/2 cup pitted ripe olives, halved
1/4 cup dry white wine (optional)
1/4 tsp. ground cinnamon
2 1/4 cups water or chicken broth
3 Tbsp. margarine or butter
1 1/2 cup couscous
Skin and rinse chicken; pat dry. In a 12 inch skillet brown chicken in hot oil. Drain fat. Stir together the undrained tomatoes and soup mix. Add to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 30 to 35 minutes. Add artichokes, olives, wine, and cinnamon. Simmer, covered, 10 minutes or till chicken is no longer pink. Meanwhile, in a saucepan bring water or broth and margarine or butter to boiling (if using water, add 1/2 teaspoon salt, if desired). Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Fluff with fork.
Rinse chicken breasts; pat dry. Cut into bite-size pieces. Cover and chill. In a medium saucepan cook carrots in a small amount of boiling salted water for 5 minutes. Add cauliflower; cook for 2 minutes more. Drain, cover and chill. To serve, prepare dipping sauce; set aside. On a serving platter arrange chicken, carrots, cauliflower, and zucchini. In fondue pot, combine wine, broth, green onion, and tarragon. Bring to a gently boil. Spear pieces of chicken and vegetables with fondue forks; dip into bubbling broth. Cook vegetables for 1 to 2 minutes and chicken for 2 to 3 minutes ot till no longer pink. (To maintain the temperature, don't add too many pieces of food to the broth at one time.) Dip cooked chicken and vegetables into sauce. Makes 8 appetizer or 4 main-dish servings.
2 tablespoons soft fresh goat cheese (such as Montrachet)
1 tablespoon chopped fresh chives or green onion tops
2 tablespoons fresh parsley
2 skinless boneless chicken breast halves
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup canned low-salt chicken broth
Combine goat cheese, chived and 1 tablespoon chopped parsley in small bowl; stir mixture to blend. Using meat mallet or rolling pin, pound chicken breats between sheets of waxed paper to scant 1/2 inch thickness, forming rectangles about 6 inches by 3 inches. Mound half of cheese mixture about 2 inches from short end of each chicken piede. Fold short end over cheese mixture. Continue to roll up chicken, enclosing cheese mixture. Skewer packets closed with toothpicks. Sprinkle chicken generously with pepper. Heat oil in heavy small skillet over medium heat. Add chicken to skill and cook until light brown on all sides, about 8 minutes. Add wine and broth to skillet. Cover, reduce heat to medium-low and cook until hcicken is no longer pink in center, about 8 minutes. Transfer chicken to plates. Increase heat and boil pan juices until reduced to 1/3 cup, about 2 minutes. Pour suace over chicken. Sprinkle with remaining 1 tablespoon parsley and serve. Serves 2.2 tablespoons olive oil
3 large shallots chopped
2 teaspoons dried oregano
4 boneless chicken breast halves with skin
2 cups canned crushed tomatoes with added puree
1 14 1/2 ounce can low salt chicken broth
1 cup crumbled feta cheese
1/3 cup chopped brine-cured black oilves (such as Kalamata)
Heat oil in heavy large skillet over medium-high heat. Add shallots and oregano and saute until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken, skin side down to skillet and saute until skin browns, about 5 minutes. Using tongs, turn chicken over. Add tomatoes and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 5 minutes. Mix in cheese and olives. Return chicken to sauce and simmer until heated through, about 5 minutes. Serves 4.1 1/2 pounds boneless, skinless chicken breasts
3 cloves garlic, finely minced
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon tumeric
1/2 teaspoon salt
pepper, to taste
juice of 1 lemon
4 tablespoons oil (olive or vegetable)
onions, cut into 1" chunks
red, green or yellow peppers, cut into 1" chunks
Cut chicken into 1 1/2" cubes. Place chicken into a shallow bowl. Combine the remaining ingredients except for the onions and peppers and pour over the chicken, turning to coat well. Allow to marinate at least 1 hour, and up to overnight. Alternate pieces of vegetables and chicken on skewers, (beginning and ending with vegetables) and grill or broil until golden brown; about 3 - 4 minutes per side. Serves 6 - 8.1 2 1/2 - 3 1/2 pound whole chicken, washed and patted dry
1 large lemon
salt
pepper
paprika
fresh basil or rosemary leaves (optional)
Place the chicken, breast side up in a roasting dish. Cut the lemon in half and squeeze the juice of the whole lemon all over the chicken; outside and inside the cavity. Place the lemon halves inside the cavity, along with several sprigs of rosemary or basil, if using. Sprinkle the top of the chicken lightly with salt, pepper, and paprika. Put the chicken into a preheated 425 degree oven. Roast for 20 minutes. Turn the heat down to 350 degrees, and baste the chicken with accumulated pan juices. Bake for another 40 minutes, basting every 15 minutes. To test chicken for doneness, pierce the thigh meat. If the juices run clear and are not pink, the chicken is done. Let the chicken rest about 10 minutes before cutting into serving pieces. Serves 4 - 6.
