2 tablespoons EVOO
8 skinless, boneless chicken thighs (2 lbs.)
Salt and pepper
1/2 pound cured chorizo, chopped
1 red mild frying or bell pepper, chopped
2 – 3 small ribs celery with leafy tops, chopped
1 onion, chopped
4 cloves garlic, thinly sliced
1 jalapeno or fresno chile pepper, thinly sliced
1/4cup dry sherry or white wine
1 (15 oz.) diced or crushed tomatoes
1 1/2cups chicken stock
1/2cup flat-leaf parsley
1/4cup sliced pimiento- stuffed olives
In a large skillet or dutch oven, heat the EVOO over medium-high heat. Season the chicken with salt and pepper; add to the skillet and cook, turning once, until browned, about 10 minutes. Transfer to a plate.
Add the chorizo to the skillet and cook for 1 minute. Add the frying pepper, celery, onion, garlic and chile. Cover partially and cook until the vegetables are just softened, about 3 minutes. Stir in the sherry and cook, stirring up any browned bits.
Add the tomatoes, stock and chicken to the pan. Partially cover and simmer until cooked through, 15 minutes. Stir in the parsley and olives.
6 thin slices prosciutto (about 4 oz.)
1/2 cup extra virgin olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped
2 small carrots, peeled and thinly sliced
2 medium zucchini, chopped
1 medium red sweet pepper, chopped
1 medium yellow sweet pepper, chopped
1/2 of a small red onion, chopped
5 ounces blue cheese, crumbled
Romaine lettuce leaves
Preheat oven to 400 degrees F. Place prosciutto in single layer on large baking sheet. Bake until crisp, 8 to 10 minutes. Set aside. In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
For Lemon Dressing, finely shred peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, shredded peel, and shallot. Season with salt and pepper; set aside. In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese. Line salad bowls with romaine. Spoon in chicken mixture. Top with prosciutto. Makes 6 servings.
1/2 cup chopped cooked chicken breast
3 tablespoons chopped Fuji apple
2 tablespoons chopped black or red grapes
2 tablespoons almond Butter
1 tablespoon mayonnaise (or greek yogurt)
2 teaspoons honey
Chop chicken meat and fruit, mix in bowl. Mix in peanut butter, mayonnaise and honey.
Spoon into open lettuce leaf, roll and serve
2 – 8 oz chicken breasts
1 small jar of salsa
1 packet Taco seasoning or you can make your own – 1 tbsp chili powder, 1/4 tsp cumin, 1/2 tsp coriander, 3 good shakes of onion powder, maybe 1/4 tsp black pepper, a little paprika and 1/2 teaspoon salt
Put a layer of salsa on the bottom of the crockpot so the chicken doesn’t stick and so it soaks into all sides of the chicken. Coat the chicken with your taco seasoning. Cover the chicken in the rest of the salsa. Cover and let cook for 8 hours on low or if you’re in a time pinch, 4 hours on high. It’s really a lot better and makes much more tender chicken on low.
You can also change it up by using marinara sauce instead of salsa and using Italian spices and calling it chicken cacciatore.
1/4 cup chopped pickled jalapeno chiles
6 ounces room temperature cream cheese
2 skin-on, bone-in split chicken breasts
Mix jalapenos into cream cheese. Spread mixture evenly underneath chicken skin; season. Bake on parchment-lined baking sheet at 400 degrees until cooked through, 30 to 35 minutes; crisp skin under broiler.
4 large skinless, boneless chicken breast halves (about 2 pounds)
8 ounces Philadelphia-brand Garlic N Herb cream cheese spread
8 slices of bacon
Pound the chicken until thin. Spread each chicken breast with cream cheese and roll up, jelly-roll style. Wrap 2 bacon slices around each roll and secure with toothpicks. In a grill pan or on a grill over medium heat, cook, turning occasionally, until done, about 25 minutes.
1/3 cup chopped Italian (flat leaf )parsley
1 Tbsp. chopped fresh oregano
1 Tbsp. finely shredded lemon peel
1 Tbsp. finely chopped garlic (about 3 cloves)
3 Tbsp. butter
4 skinless, boneless chicken breast halves
1/4 cup chicken broth
In small bowl stir together parsley, oregano, lemon peel, and garlic. Set aside. Season chicken with salt and pepper.
In 10-inch skillet over medium-high heat cook chicken in butter for 6 minutes or until browned, turning once. Transfer to plate. Remove skillet from heat; stir in half herb mixture. Return to heat. Add broth; bring to boiling, stirring to scrape up browned bits. Return chicken to skillet; reduce heat. Simmer, covered, 8 minutes or until chicken is no longer pink.
Serve with pan sauce; sprinkle with remaining herb mixture. Makes 4 servings.
8 bone-in chicken thighs, (about 3 1/2 pounds total), skin removed, trimmed
1 tablespoon lemon juice
1 cup plain yogurt
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons hot paprika
1 1/2 teaspoons dried mint
1/2 teaspoon salt
Place chicken in a large bowl. Add lemon juice and toss to coat. Whisk yogurt, garlic, ginger, paprika, mint and salt in a separate bowl. Pour the yogurt mixture over the chicken and stir to coat. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
Position rack in upper third of oven; preheat broiler. Remove the chicken from the marinade (discard marinade). Place the chicken on a broiler rack and broil until browned on top, about 15 minutes. Reduce oven temperature to 400 degrees F and bake until the chicken is juicy and just cooked through, about 15 minutes longer. (Thigh meat will appear dark pink, even when cooked through.) Serve immediately.
1 pound boneless, skinless chicken breast halves (4 breast halves)
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 (8-ounce) package 1/3-less-fat cream cheese
3 garlic cloves, minced and divided
1/4 cup chopped dried tomatoes (not in oil)
1/2 cup chopped fresh basil, divided
1/4 cup shredded Parmesan cheese
Vegetable cooking spray
6 plum tomatoes, chopped
2 teaspoons olive oil
2 teaspoons red wine vinegar
Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Stir together cream cheese, two-thirds of minced garlic, and dried tomatoes. Spread cream cheese mixture evenly over one side of each chicken breast, leaving a 1/4-inch border. Sprinkle 1/4 cup basil and Parmesan cheese evenly over breasts; roll up, jellyroll fashion, and secure with wooden picks, if necessary. Arrange in an 8-inch-square baking dish coated with cooking spray.
Bake at 350° for 30 to 45 minutes or until chicken is done. Remove from oven, and let stand 10 minutes.
Stir together plum tomatoes, olive oil, vinegar, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining one-third minced garlic, and remaining 1/4 cup basil.
Cut chicken into slices. Serve with tomato mixture.
Combine 3 tablespoons Greek yogurt; 1/2 teaspoon mustard; 1 teaspoon mayonnaise; 2 tablespoons chopped celery; 1/2 medium carrot, chopped; 1 tablespoon chopped parsley; and 1 tablespoon chopped chives. Toss with 1 cup chopped cooked chicken. Whisk together 1 cup sliced cucumber, a pinch salt, 2 tablespoons white vinegar, 1/2 teaspoon olive oil, and 1 teaspoon chopped fresh dill. Serve cucumber salad with chicken salad over 1 cup chopped romaine lettuce.