Chicken recipes

Considering the previous post on an abundance of chicken in the family freezer, I was delighted when an envelope with the logo "How to Cook Chicken" arrived on my desk today. Inside, I found two chicken recipes and a CD filled with photography of the dishes. Perhaps this can help any of us who either a) love chicken dishes or b) stocked up at a sale. The second recipe looks better, but each person has her or his unique taste. Enjoy.


Grilled Chicken Parcels with Tomato-Basil Vinaigrette

Serves 4

1 pound ground chicken
2 cloves garlic, minced
2 TBLS dried Italian seasoning
1 tsp kosher salt
½ tsp black pepper

Chicken Parcels:
12 romaine lettuce leaves
12 basil leaves
6 ounces Fontina cheese, sliced into 12 thin pieces
1 TBLS olive oil

Tomato-Basil Vinaigrette:
¼ cup extra-virgin olive oil
1 TBLS balsamic vinegar
½ tsp kosher salt
¼ tsp black pepper
2 tsps basil, finely chopped
1 cup grape tomatoes, halved

Bring a large pot of water to a boil. Fill a large bowl with water and ice. Using tongs, blanch the romaine lettuce leaves by plunging them, one by one, into the boiling water for 2 – 3 seconds each, then placing in ice bath. When all leaves are blanched, spread out to dry on paper towels.

Prepare gas or charcoal grill.

In large bowl, combine ground chicken, garlic, Italian seasoning, 1 teaspoon kosher salt and ½ teaspoon black pepper. Place one romaine lettuce leaf on flat surface; top with basil leaf. Add 3 tablespoons of the chicken mixture and a slice of Fontina cheese. Fold leaf bottom in, then the sides up, and finally the top down, so that filling is completely enclosed. Use two wooden toothpicks to hold the parcel together; set aside. Repeat procedure until 12 parcels are formed.

In medium bowl, whisk together extra-virgin olive oil, vinegar, ½ teaspoon kosher salt and ¼ teaspoon black pepper. Stir in chopped basil and tomato halves.

Brush parcels with 1 tablespoon olive oil and place on grill. Cook for 6 minutes; turn and cook other side for additional 6 minutes or until chicken is completely cook through. Serve with spoonful of tomato-basil vinaigrette.

Nutrition Information, Per Serving:
500 calories; 40 g fat; 13 g saturated fat; 6 g carbohydrate; 1 g fiber




Asian Chicken Skewers with Hot and Sour Mango Dip




Serves 4

1 ½ pounds chicken tenderloins

Marinade:
2 cloves garlic, minced
3 TBLS ground cumin
2 tsps chili powder
2 tsps paprika
2 tsps brown sugar
¼ cup chopped cilantro
1 ½ tsp kosher salt
1 cup lite coconut milk

Hot and Sour Mango Dip:
1 tsp olive oil
4 scallions, minced
1 tsp minced jalapeno pepper
1 can (11.3 oz) mango nectar
1 TBLS brown sugar
¼ tsp allspice
1 TBLS lime juice
½ tsp kosher salt
2 TBLS chopped cilantro
3 TBLS chopped mint

In large bowl, combine minced garlic, cumin, chili powder, paprika, 2 teaspoons brown sugar, ¼ cup chopped cilantro, 1 ½ teaspoons kosher salt and lite coconut milk. Stir well to blend. Add chicken tenderloins, toss to coat, and marinate in refrigerator for 2 hours or overnight.

Prepare gas or charcoal grill.

In medium saucepan over medium-high heat, warm olive oil. Add scallions and jalapeno; sauté until barely translucent, about 2 minutes. Add mango nectar, 1 tablespoon brown sugar, allspice, lime juice and ½ teaspoon kosher; bring to a boil over high heat. Reduce heat to medium-high and simmer sauce about 20 minutes, until thickened and reduced by half. Cool; stir in 2 tablespoons chopped cilantro and mint. Set aside.

Thread one piece of chicken tenderloin onto a wooden skewer that has been soaked in water. Repeat until all pieces are threaded. Place on grill and cook about 3 – 4 minutes per side, turning once, until cooked through. Serve skewered chicken with Hot and Sour Mango Dip.

Nutrition Information, Per Serving:
270 calories; 7 g fat; 2.5 g saturated fat; 18 g carbohydrate; 2 g fiber