Chicken Cutlets with Bitter Greens and Pear Salad

• 8 chicken cutlets (about 1 1/2 pounds total)
• kosher salt and black pepper
• 2 large eggs, lightly beaten
• 1 1/2 cups panko bread crumbs
• 6 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 1 tablespoon red wine vinegar
• 1 small head radicchio (or arugula - or both), leaves torn
• 1 pear, cored and thinly sliced

Directions

1. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper. Place the eggs and bread crumbs in separate shallow bowls. Dip the chicken in the eggs, shaking off any excess, then coat with the bread crumbs, pressing gently to help them adhere.
2. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Cook the cutlets in 2 batches until golden and cooked through, 3 to 4 minutes per side, adding 2 more tablespoons of the oil to the skillet for the second batch.
3. In a large bowl, whisk together the mustard, honey, vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the radicchio (or arugula) and pear and toss to coat. Serve with the chicken. 

Adapted from Real Simple magazine

Chicken with White Beans and Sun-Dried Tomatoes

2 15.5-ounce cans cannellini beans, rinsed
1/4 cup oil-packed sun-dried tomatoes
4 sprigs fresh thyme
4 sprigs fresh oregano, plus leaves for garnish
2 garlic cloves, smashed
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
kosher salt and black pepper
8 boneless, skinless chicken thighs


Heat oven to 425° F.

In a 9-by-13-inch (or some other large) baking dish, toss the beans and tomatoes with the thyme and oregano sprigs, garlic, red pepper, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Pat the chicken dry and place on top of the bean mixture, skin-side up. Rub with the remaining tablespoon of oil; season with ½ teaspoon salt and ¼ teaspoon black pepper.


Roast until the chicken is golden and cooked through, 25 to 35 minutes. Sprinkle with the oregano leaves.





--Adapted from Real Simple

Chicken and Wild Rice Casserole

1 (6.2-ounce) package fast-cooking long-grain and wild rice mix
2 (10 1/2-ounce) cans low-sodium chicken broth
1 (8-ounce) package fresh mushroom slices
3 cups chopped cooked chicken
2/3 cup Italian dressing
1 (8-ounce) container sour cream


Cook rice in a large saucepan according to package directions, using 2 cans chicken broth instead of water. Add mushrooms before the last 5 minutes.

Stir in chicken, dressing, and sour cream; spoon into a lightly greased 2-quart baking dish.

Bake at 325° for 30 minutes or until thoroughly heated. Let stand 10 minutes.




--Adapted from Southern Living

Easy Chicken Soup

3 cups water
1 package ramen noodles, chicken flavor
2 cups cooked cut up chicken
1 bundle swiss chard
1 medium carrot, thinly sliced into rounds
1 teaspoon sesame oil


Heat water to boiling in a saucepan. Break up noodles, reserving seasoning packet. Stir noodles, chicken, and carrots into water. Return to boil. Boil 5 minutes, stirring occasionally.

Stir in chard, sesame oil, and seasoning packet. Serve immediately.



--Adapted from Betty Crocker Quick and Easy cookbook

Honey Teriyaki Chicken with Pineapple Spears and Sesame Rice

2 cups water
1 tablespoon butter
1 teaspoon salt
1 rounded cup white rice
2 tablespoons black sesame seeds, toasted
4 boneless, skinless chicken breasts
4 boneless, skinless chicken thighs
Vegetable oil, for drizzling
Salt and pepper
1 cup chicken broth
1-inch ginger root, peeled and chopped
1/4 cup honey
1/2 cup teriyaki sauce
1 tablespoon toasted sesame oil
4 scallions, thinly sliced
1 ripe pineapple, peeled and cored


Preheat a grill pan or large griddle over medium high heat. Bring water to a boil in a small covered pot. Add butter, salt and rice to the pot. Return the water to a boil. Reduce heat to simmer and replace cover. Simmer 18 minutes and remove rice from heat.

Take the lid off the pot to cool rice a bit. Scoop rice into balls with an ice cream scoop and your hands. Dampen hands with water to work with rice if it is very sticky. Set rice balls on a plate and sprinkle with black sesame seeds.

While your rice is cooking, lightly coat chicken with oil, salt and pepper. Place chicken on hot grill and cook 6 minutes on the first side.

While chicken is cooking, bring chicken broth and ginger to a boil. Stir in honey. When honey has dissolved into broth, add teriyaki sauce and sesame oil and reduce heat to simmer.

Turn chicken and coat liberally with honey teriyaki sauce using a basting brush. Cook chicken 4 minutes, turn again and baste liberally again with sauce, then cook 2 minutes longer. Remove chicken to a plate. Garnish chicken with sliced scallions. While chicken cooks on the second side, peel and cut a ripe pineapple into 8 spears.

Grill pineapple, 1 to 2 minutes, basting with any leftover glaze.

Sweet and Spicy Glaze

This is a great all-purpose glaze for chicken, fish, or shrimp. This would make an amazing Asian hot wing sauce.


3 tablespoons dark brown sugar
1 tablespoon low-sodium soy sauce
4 teaspoons Chinese-style hot mustard (or wasabi paste)
1 teaspoon rice vinegar


Stir ingredients together. Microwave 30 seconds to combine. Stir again, and pour over meat or veggies.



--Adapted from Cooking Light magazine

Slow-cooker Chicken Paprikash

Serve over rice or egg noodles.


3 tablespoons all-purpose flour
2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
1 1/4 cups fat-free, less-sodium chicken broth
1 cup chopped red bell pepper
1/2 cup shredded carrot
2 tablespoons Hungarian sweet paprika
2 teaspoons bottled minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 (8-ounce) package presliced mushrooms
1 1/4 cups reduced-fat sour cream
1/2 cup sliced green onions




Combine flour and chicken in a medium bowl; toss well. Add chicken mixture, and the next 8 ingredients (through mushrooms) to an electric slow cooker. Cover and cook on low for 8 hours.


Stir in sour cream and green onions.





--Adapted from Cooking Light magazine

Summer Tortellini Salad

This recipe is just as good without the chicken, or with other veggies subbed for the chicken.

1 (19-oz.) package frozen cheese tortellini
2 cups chopped cooked chicken
1/4 cup diced red bell pepper
2 tablespoons chopped green onion
2 tablespoons chopped fresh parsley
2 tablespoons mayonnaise
1 tablespoon red wine vinegar
1 teaspoon herbes de Provence
1/4 cup canola oil
Salt to taste


1. Cook tortellini according to package directions; drain. Plunge into ice water to stop the cooking process; drain and place in large bowl. Stir in chicken and next 5 ingredients.

2. Whisk together mayonnaise, red wine vinegar, and herbes de Provence. Add oil in a slow, steady stream, whisking constantly until smooth. Pour over tortellini mixture, tossing to coat. Stir in salt to taste. Cover and chill at least 25 minutes. Garnish, if desired.




--Adapted from Southern Living

Roast Chicken Pitas with Cumin-Lemon Dressing

3 cups shredded skinless, boneless rotisserie chicken (about 1 [2-pound] chicken)
1 cup cubed seeded peeled cucumber (about 1 cucumber)
1/3 cup fresh lemon juice (about 2 lemons)
3/4 teaspoon salt
2 tablespoons extravirgin olive oil
2 teaspoons cumin seeds
4 garlic cloves, sliced
6 (6-inch) pitas



Preheat oven to 375°.

Combine first 4 ingredients in a large bowl, tossing to coat.

Heat olive oil in a small skillet over medium heat. Add cumin and garlic; cook 1 minute or until toasted, stirring frequently. Pour cumin mixture over chicken mixture; toss well to combine.

Wrap pitas in foil; bake at 375° for 10 minutes or until heated. Spoon 2/3 cup chicken mixture on each pita; roll up.




--Adapted from Cooking Light magazine

Rosemary Chicken Salad

3 cups chopped roasted skinless, boneless chicken (1 rotisserie chicken)
1/3 cup chopped green onions
1/4 cup chopped smoked almonds
1/4 cup plain fat-free yogurt
1/4 cup light mayonnaise
1 teaspoon chopped fresh rosemary
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper


Combine ingedients.




--Adapted from Cooking Light magazine

Orange Mandarin Chicken

You can also use shredded rotisserie chicken.


2 teaspoons dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (11-ounce) can mandarin oranges in light syrup, undrained
1/2 cup chopped green onions
1 teaspoon garlic chile paste
1 teaspoon bottled minced garlic
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon low-sodium soy sauce
2 teaspoons cornstarch
udon/soba or other Asian noodle, cooked


Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.

While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, garlic chile paste, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.



--Adapted from Cooking Light magazine

Black Bean Taco Salad with Lime Vinaigrette

Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled


Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1/4 cup finely chopped green onion
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)



To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.

To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.



--Adapted from Cooking Light magazine

Chinese Chicken Salad

1/2 pound asparagus, trimmed and cut diagonally into 1-inch pieces
1 can mandarin oranges, drained
Cooking Spray
4 fresh wonton wrappers, cut into 1/4-inch-wide strips
6 cups finely shredded cabbage
2 cups cubed cooked chicken
Spicy soy-ginger dressing (recipe follows)
1 large avocado, cubed
4 green onions (including green tops), sliced diagonally
2 tablespoons toasted sesame seeds


1. In a 2- to 3-quart pan over high heat, bring about 1 quart water to a boil. Add asparagus and cook until crisp-tender, 2 to 3 minutes. Drain, then plunge asparagus into ice water to stop the cooking. Drain and set aside.

2. Preheat oven to 400. Coat a jellyroll pan with cooking spray. Add wonton strips. Coat tops of strips with cooking spray. Bake 4-5 minutes, or until strips are brown and crispy.


3. In a large serving bowl, toss the cabbage, chicken, and asparagus with the dressing. Top with avocado, orange slices, and wonton strips, then garnish with green onions and sesame seeds.


Spicy soy-ginger dressing. In a medium bowl, whisk together 2 tablespoons rice wine vinegar, 2 tablespoons brown sugar, 1 1/2 tablespoons soy sauce, 1 tablespoon Asian red chile sauce (such as Sriracha), and 1 1/2 teaspoons grated fresh ginger. Slowly drizzle in 1/4 cup vegetable oil or grapeseed oil, whisking constantly. Season with salt to taste.

Quick Chicken and "Dumplings"

1 tablespoon butter
2 cups chopped roasted skinless, boneless chicken breasts
1 (10-ounce) box frozen mixed vegetables, thawed
1 1/2 cups water 1 tablespoon all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth
1/4 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
8 (6-inch) flour tortillas, cut into 1/2-inch strips
1 tablespoon chopped fresh parsley


Melt butter in a large saucepan over medium-high heat. Stir in chicken and vegetables; cook 3 minutes or until thoroughly heated, stirring constantly.While chicken mixture cooks, combine water, flour, and broth. Gradually stir broth mixture into chicken mixture. Stir in salt, pepper, and bay leaf; bring to a boil. Reduce heat, and simmer 3 minutes. Stir in tortilla strips, and cook 2 minutes or until tortilla strips soften. Remove from heat; stir in parsley. Discard bay leaf. Serve immediately.





--Adapted from Cooking Light magazine

Orzo with Chicken and Parmesan

1 cup water
1 (16-ounce) can fat-free, less-sodium chicken broth
12 ounces skinned, boned chicken breast, cut into bite-size pieces
1 1/4 cups uncooked orzo (rice-shaped pasta)
1 cup frozen green peas, thawed
1/2 cup (2 ounces) grated Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon dried rosemary, basil, or oregano
1/8 teaspoon black pepper
1 tablespoon lemon juice


Combine water and broth in a Dutch oven; bring to a boil. Add chicken and pasta; bring to a boil. Reduce heat; simmer 12 minutes, stirring occasionally. Remove from heat; stir in peas, 1/4 cup cheese, salt, herbs, pepper, and lemon juice. Top each serving with 1 tablespoon cheese.




--Adapted from Cooking Light magazine

Chicken Paprikash-Topped Potatoes

4 baking potatoes (about 1 1/2 pounds)
4 skinless, boneless chicken thighs (about 12 ounces), cut into bite-sized pieces
2 tablespoons all-purpose flour
2 teaspoons paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1 tablespoon butter
1/2 cup coarsely chopped green onion
1 (8-ounce) package presliced mushrooms
2 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
1/4 cup reduced-fat sour cream
2 tablespoons chopped fresh parsley


Preheat oven to 450.

Scrub potatoes vigorously. Rub skins with vegetable oil, and sprinkle generously with kosher salt. Bake potatoes for 60 minutes, or until done.

Combine chicken, flour, paprika, salt, and pepper in a large zip-top plastic bag; seal and shake to coat.

Melt butter in a large nonstick skillet over medium-high heat. Add chicken mixture, green onion, mushrooms, and garlic; saute 5 minutes. Add broth; bring to a boil. Cook 6 minutes or until chicken is done and the sauce thickens, stirring frequently. Remove from heat; stir in sour cream.

Split potatoes open with fork; fluff pulp. Divide chicken mixture evenly over potatoes; sprinkle with parsley.




--Adapted from Cooking Light magazine

Swiss, Arugula and Proscuitto Stuffed Chicken

Stuffing the chicken a day in advance makes it easier to cook. You can also deconstruct this dish by skipping the stuffing step, sauteing the chicken, then topping with arugula, swiss, and prosciutto before baking. It's not as fancy, but a lot easier.


Chicken:
6 (4-ounce) skinless, boneless chicken breast halves
6 (1/2-ounce) slices prosciutto
6 (1/2-ounce) slices Swiss cheese
1 1/2 cups trimmed arugula
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons all-purpose flour
1 tablespoon olive oil


Sauce:
1 cup thinly sliced shallots
2 teaspoons tomato paste
2 cups dry white wine
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 teaspoons water
1 teaspoon cornstarch



Preheat oven to 350°.

To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half, sealing edges with a toothpick or wooden skewer; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.)

Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350° for 5 minutes or until done. Keep warm.

To prepare sauce, add shallots to skillet; sauté 4 minutes over medium-high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; bring to a boil over high heat. Cook until reduced to 1 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced by half (about 8 minutes).

Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly.





--Adapted from Cooking Light magazine

Osso Buco-style Chicken Thighs with Polenta

To substitute grits for polenta, increase the cooking time to 7-8 minutes. You keep everything else the same.


Chicken:
1 tablespoon olive oil, divided
6 chicken thighs (about 2 pounds), skinned
3/4 teaspoon salt, divided
1/4 teaspoon black pepper
1 cup chopped green onion
3/4 cup cubed carrot
3/4 cup coarsely chopped celery
2 garlic cloves, minced
3/4 cup dry white wine
2 (14 oz) cans diced tomato, drained
1 teaspoon dried basil
1 teaspoon dried rosemary

Polenta:
2 cups 1% low-fat milk
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 cup uncooked instant polenta
3/4 cup (3 ounces) grated fresh Gruyère cheese
1/4 teaspoon salt

Gremolata:
3 tablespoons chopped fresh parsley
2 teaspoons grated lemon rind
1 garlic clove, minced



To prepare chicken, heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned. Remove chicken from pan.

Heat 1 teaspoon oil in pan over medium-high heat. Add green onion, carrot, celery, and 2 garlic cloves. Cover and cook 5 minutes or until tender, stirring occasionally. Stir in wine, scraping pan to loosen browned bits. Stir in 1/2 teaspoon salt, tomato, basil, and rosemary; bring to a boil. Cover, reduce heat to medium-low, and cook 15 minutes.

Return chicken to pan. Cover and simmer 35 minutes or until chicken is done. Uncover and cook 5 minutes or until tomato mixture thickens.

To prepare polenta, combine milk and broth in a medium saucepan; bring to a boil. Remove from heat; gradually add instant polenta, stirring constantly with a whisk. Cover and cook over medium-low heat 2 minutes. Remove from heat; stir in cheese and 1/4 teaspoon salt.

To prepare gremolata, combine parsley, rind, and 1 garlic clove. Serve chicken mixture over polenta; sprinkle with gremolata.




--Adapted from Cooking Light magazine

Pollo Adobado

Adobo:
1 tablespoon vegetable oil
6 dried ancho chiles, seeded and torn (about 3 ounces)
2 cups hot water
1/4 cup cider vinegar
1 3/4 teaspoons salt
1 teaspoon sugar
1 teaspoon dried Mexican oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cumin
1/8 teaspoon ground cloves
3 garlic cloves


Remaining ingredients:
8 boneless skinless chicken thighs
1/3 cup water
10 small red potatoes, quartered (about 1 1/4 pounds)
1 tablespoon vegetable oil
1/4 teaspoon salt



To prepare the adobo, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add anchos; sauté 2 minutes or until anchos are blistered. Combine anchos and 2 cups water in a small bowl. Cover and let stand 20 minutes or until tender. Combine ancho mixture, 1/4 cup vinegar, and next 7 ingredients (1/4 cup vinegar through garlic) in a blender; process until smooth. Strain marinade through a medium-mesh sieve into a bowl; discard solids. (Adobo will have the consistency of steak sauce.)

Combine 1/2 cup marinade and chicken in a large zip-top plastic bag; seal and marinate in refrigerator 4 hours.

Preheat oven to 375°.

Remove chicken from bag, discarding marinade. Place chicken on a broiler pan or rack of roasting pan. Pour 1/3 cup water into pan. Combine potatoes, 1 tablespoon oil, and 1/4 teaspoon salt in a small bowl. Arrange potatoes around chicken. Bake at 375° for 20 minutes or until thermometer registers 160°. Brush the remaining marinade over chicken and potatoes, and bake an additional 10 minutes. Place chicken and potatoes on a platter.



--Adapted from Cooking Light magazine

Bell Pepper Chicken with Feta Orzo

4 ounces uncooked orzo (about 1/2 cup)
4 teaspoons olive oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1 jar roasted red peppers, sliced
1 teaspoon dried oregano
2 garlic cloves, minced
1 1/2 tablespoons fresh lemon juice
3/4 cup (3 ounces) crumbled feta cheese



Cook orzo according to package directions, omitting salt and fat.

While orzo cooks, heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, black pepper, and red pepper. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan, and keep warm. Add the remaining 2 teaspoons olive oil and roasted peppers to pan; sauté 1 minute. Add oregano and garlic; sauté 1 minute. Remove from heat, and stir in lemon juice.

Combine orzo and feta, and serve with chicken and bell pepper mixture.



--Adapted from Cooking Light magazine