Tuscan
Chicken Cakes With Tomato-Basil Relish
Ingredients:
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| 3 cups |
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cooked chicken, shredded and chopped |
| 1 cup |
|
Italian seasoned bread crumbs, divided |
| 1/4 cup |
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mayonnaise |
| 1 egg |
|
lightly beaten |
| 1/4 cup |
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prepared basil pesto |
| 2 tsp |
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honey mustard |
| 1/3 cup |
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finely chopped roasted red peppers, drained |
| 1/3 cup |
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finely chopped red onion |
| 2 T |
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olive oil |
| 1 pkg. |
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(5 oz.) mixed salad greens |
| 1/3 cup |
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prepared balsamic vinegar & oil dressing |
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Golden Aioli: recipe follows |
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Tomato Basil Relish: recipe follows |
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Directions:
In large bowl, mix together chicken, 1/2 cup of the
breadcrumbs, mayonnaise, egg, pesto, honey mustard, roasted peppers
and red onion. Using a 1/3-cup measure, shape chicken mixture into
8 cakes; lightly coat each with the remaining 1/2-cup breadcrumbs.
In large nonstick fry pan, place oil over medium heat. Add chicken
and cook until golden brown, about 3 minutes per side; drain on
paper towels. Toss salad greens with dressing and divide among 4
serving plates. Top each with 2 chicken cakes; drizzle with Golden
Aioli. Top each cake with a dollop of Tomato-Basil Relish. Makes
4 servings.
Golden Aioli: In small bowl, whisk together 1/2-cup
mayonnaise and 2 tablespoons honey mustard.
Tomato-Basil Relish: In small bowl, mix together
1 cup seeded and chopped plum tomatoes, 1/3 cup chopped red onion,
3 tablespoons (drained) chopped sun dried tomatoes, 2 tablespoons
slivered basil leaves, 2 tablespoons prepared balsamic vinegar &
oil dressing and 1 teaspoon prepared basil pesto.
Prepared by Bob Gadsby of Great Falls, Montana. |
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| Pacific
Rim Chicken Burgers with Ginger Mayonnaise
Ingredients:
|
| 1 1/4 lb |
|
ground chicken |
| 2/3 cup |
|
panko |
| 1 egg |
|
lightly beaten |
| 2 green onions |
|
thinly sliced |
| 3 T |
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chopped cilantro
|
| 1 clove garlic |
|
minced |
| 1 tsp |
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Asian hot chili sauce
|
| 1 tsp |
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salt |
| 1 T |
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vegetable oil |
| 1/2 cup |
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bottled teriyaki
glaze |
| 4 tsp |
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honey |
| 4 |
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sesame buns, split
and toasted |
| 4 |
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leaves red lettuce
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| 1 |
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cucumber, peeled,
seeded, halved and thinly sliced lengthwise |
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Ginger Mayonnaise:
recipe follows |
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Cilantro sprigs |
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Directions:
In large bowl, mix together chicken, panko, egg, onions, cilantro,
garlic, chili sauce and salt. With oiled hands, form into 4 patties.
In small bowl, mix together teriyaki glaze and honey. In large nonstick
fry pan over medium high heat, place oil. Add chicken and cook,
turning and brushing with teriyaki glaze, about 10 minutes or until
done. Place burgers on toasted buns and top with lettuce, cucumber
and Ginger Mayonnaise. Garnish with additional cilantro and cucumber
slices. Makes 4 servings.
Ginger Mayonnaise: In small bowl, mix together
1/2-cup mayonnaise, 2 teaspoons sweet pickle relish, 2 teaspoons
minced fresh ginger; 2 teaspoons lime juice, 1 clove garlic (minced)
and 1/4-teaspoon salt.
Kristine Snyder, Kihei, HAWAII |
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Chicken
and Shiitake Mushroom Dumplings
Ingredients: |
| 1 lb |
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boneless, skinless
chicken thighs |
| ·1 package |
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(about 40) wonton
skins |
| 8 |
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dried shiitake mushrooms |
| 1 T |
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soy sauce |
| 3 T |
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sesame oil |
| 1 T |
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toasted sesame oil |
| 1 T |
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minced fresh ginger |
| 6 scallions |
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thinly sliced |
| 1/2 tsp |
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pepper |
| 1/2 tsp |
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salt |
| 5 T |
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vegetable oil, divided |
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Dipping Sauce - recipe
follows |
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Directions:
To reconstitute mushrooms, place in small bowl and
cover with boiling water; let sit 10 minutes, drain thoroughly,
squeezing out excess liquid and dice. Finely dice chicken, place
in medium bowl and stir in soy sauce. In small bowl, mix together
sesame oil, ginger, scallions, pepper and salt. Stir into chicken
mixture and add diced mushrooms. On each wonton skin, spoon 1 heaping
teaspoon of the mixture. Moisten edges of wonton skin with water,
fold diagonally, seal and crimp edges. Stand dumpling on end. Using
a heavy sauté pan with lid, place on high heat and add 1
tablespoon of the vegetable oil. Arrange dumplings (pot stickers)
in pan (do not crowd) reduce heat to medium and add about 2 tablespoons
water. Place lid on pan and cook about 2 minutes; remove lid and
cook about 1 minute more. (Do not touch dumplings while cooking
or they will not develop a crust.) Repeat until all are cooked.
Serve as appetizers with Dipping Sauce. Makes about 40 pot stickers.
Dipping Sauce: In small bowl, mix together 4 tablespoons
soy sauce; 4 tablespoons chili-garlic sauce; 4 tablespoons balsamic
vinegar; and 2 teaspoons sugar. Allow dipping sauce to sit to blend
all the flavors.
Wendy Tien Washington, DC. |
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Apricot
Tea Braised Chicken Thighs
Ingredients: |
| 8 |
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boneless, skinless
chicken thighs |
| 1 can |
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(5.5 oz.) apricot
nectar |
| 2/3 cup |
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water, divided |
| 2 |
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tea bags |
| 1 tsp |
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dark molasses |
| 1/2 tsp |
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ground cumin |
| 1/4 tsp |
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hot pepper sauce |
| 1-1/2 tsp |
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garlic powder |
| 1 tsp |
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salt |
| 1/4 tsp |
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freshly ground pepper |
| 2 T |
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canola oil |
| 1 |
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medium onion, sliced |
| 1/2 |
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medium green bell
pepper, cut in strips |
| 1 cup |
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baby carrots |
| 1 T |
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rice vinegar |
| 2 tsp |
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cornstarch |
| 3 cups |
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hot cooked rice |
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Directions:
In medium microwave-safe bowl, mix together apricot
nectar and 1/3 cup of the water. Microwave on HIGH about 2-1/2 minutes.
Place tea bags in mixture and let steep 5 minutes. Remove tea bags
and add molasses, cumin and hot pepper sauce. In small container,
mix together garlic powder, salt and pepper; sprinkle on both sides
chicken. In large fry pan, place oil over medium high heat. Add
chicken and brown lightly on both sides, about 4 minutes. Remove
chicken and add onion; sauté. Add green bell peppers and
stir-fry several minutes. Return chicken to pan, add carrots and
apricot-tea mixture. Cover and simmer about 20 minutes or until
chicken and carrots are tender. In cup, mix together remaining 1/3-cup
water, rice vinegar and cornstarch. Stir mixture into pan and heat
until thickened. Serve over rice. Makes 4 servings.
Patricia Harmon Baden, PA |
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Autumn
Chicken and Squash Risotto
Ingredients: |
| 4 |
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boneless, skinless
chicken breast halves, cut in bite-size pieces |
| 1/2 oz |
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dried porcini mushrooms |
| 3-1/2 cups |
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chicken stock |
| 3 T |
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extra virgin olive
oil, divided |
| 1 |
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onion, chopped |
| 2 |
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cloves garlic, chopped |
| 1-1/4 cups |
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Arborio rice |
| 3/4 cup |
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dry white wine |
| 1/2 lb |
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Hubbard squash, peeled
and chopped |
| 1 |
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medium zucchini,
chopped |
| 2 |
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bay leaves |
| 1/2
tsp |
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salt |
| 1/4 tsp |
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freshly ground pepper |
| 1/3 cup |
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dried cranberries |
| 2 T |
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finely chopped green
onion |
| 1/3 cup |
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freshly grated Parmesan
cheese |
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fresh rosemary sprigs |
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Directions: Soak porcini
mushrooms for about 30 minutes in 1-cup hot water; drain and chop,
reserving liquid. In small saucepan, place chicken stock and heat
to simmer over medium heat; keep warm. In large fry pan, place
1-1/2 tablespoons of the oil over medium-high heat; add chicken
and cook about 5 minutes on each side. Remove from heat; set aside.
In large saucepan, heat remaining oil over medium heat; add onion
and garlic and sauté about 5 minutes. Add rice; stir and
cook 1 minute. Add wine, mushrooms, strained mushroom liquid,
squash, zucchini and bay leaves. Stir and bring to a boil; cook
until liquid is almost absorbed. Gradually add chicken stock as
risotto thickens. Add salt, pepper, chicken and cranberries, cooking
about 10 minutes more or until rice is done. Stir in green onion
and serve topped with grated cheese and garnished with rosemary.
Makes 4 servings.
Dennis Nicks Jr. Fairbanks, AK
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Chicken
Gorgonzola Roulades
Ingredients:
|
| 4 |
|
boneless, skinless
chicken breast halves |
| 1/4 tsp |
|
salt |
| 1/8 tsp |
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pepper |
| 16 |
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large basil leaves |
| 1/2 cup |
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crumbled Gorgonzola
cheese |
| 2 T |
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pine nuts |
| 1 T |
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olive oil |
| : |
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Spicy Red Pepper
Sauce:recipe follows |
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basil leaves |
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Directions:
Gently pound chicken breasts to 1/4-inch thickness;
sprinkle with salt and pepper. Place 4 basil leaves over each piece
of chicken, covering entirely. Sprinkle 2 tablespoons of cheese
over basil. In large fry pan over medium-high heat, toast pine nuts,
shaking pan occasionally, until lightly browned, about 3 minutes.
Sprinkle 1/2 tablespoon of the pine nuts over each chicken breast
half. Tightly roll breasts, starting with short end; secure with
wooden picks. To same fry pan, add olive oil. Add chicken and sauté,
turning frequently, about 10 minutes or until brown on all sides.
Reduce heat to low, cover and simmer an additional 10 minutes, or
until fork can be inserted in chicken with ease. Remove chicken
to cutting board and let rest about 10 minutes. Spoon Spicy Red
Pepper Sauce evenly on 4 individual serving plates. Slice each chicken
roll into 1/2-inch slices and arrange, overlapping slices slightly,
on top of sauce. Garnish with basil leaves. Makes 4 servings
Spicy Red Pepper Sauce: In blender container, place
1 jar (12 oz.) roasted red peppers (drained), 1/2 cup tomato puree,
2 cloves garlic, 1 teaspoon sugar, 1/2 teaspoon salt and 1/4 teaspoon
red pepper flakes. Pour into medium saucepan and heat over medium-low
heat.
Debbie Vanni Libertyville, IL |
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Nuevo
Cubano Chicken Kiev with Mango Mustard Sauce
Ingredients: |
| 6 |
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boneless, skinless
chicken breast halves |
| 1/3 cup |
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butter, softened |
| 1/3 cup |
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pitted green olives,
finely chopped |
| 1/3 cup |
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golden raisins |
| 2 |
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jalapeno peppers,
seeded and minced |
| 2 tsp |
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teaspoons chopped
garlic |
| 1/3 cup |
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toasted slivered
almonds |
| 1/3 cup |
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minced cilantro |
| 3 |
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eggs, slightly beaten |
| 1-1/2 cups |
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·plain bread
crumbs |
| 2 T |
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vegetable oil |
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Mango Mustard Sauce:
recipe follows |
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toasted almonds |
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cilantro sprigs |
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Directions:Place
chicken between 2 sheets plastic wrap; gently pound to 1/4-inch
thickness. In medium bowl, combine butter, olives, raisins, jalapeno
peppers, garlic, slivered almonds and minced cilantro. Place equal
amounts of butter mixture on each chicken breast and roll up lengthwise,
pressing in edges to seal; secure with wooden picks. Dip chicken
in eggs and roll in breadcrumbs. In large fry pan over medium high
heat, place oil. Add chicken and sauté until golden brown
on all sides, about 10 minutes. Remove chicken to ungreased 13x9
baking pan and bake in 350 degree F. oven, uncovered, 20 minutes.
Arrange chicken on platter; remove picks and drizzle with Mango
Mustard Sauce. Garnish with toasted almonds and cilantro sprigs.
Makes 6 servings.
Mango Mustard Sauce: In blender, place 1 mango, pitted and chopped;
1/4 cup Dijon mustard; 1/2 cup sour cream; 1/2 teaspoon salt; 1/4
teaspoon freshly ground pepper; 2 tablespoons grated lime zest;
2 teaspoons curry powder; and 1/4 cup dark rum. Puree until thoroughly
blended and refrigerate until ready to use.
Sharyn Hill Organ, NM |
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Polenta
Stuffed Chicken Breasts with Cranberry-Apricot Relish
Ingredients: |
| 6 |
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large boneless, skinless chicken breast halves |
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Cranberry-Apricot
Relish: recipe follows |
| 1-1/2 cups |
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chicken
broth |
| 1/2 cup |
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instant
polenta meal |
| 1/2 cup |
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grated Asiago cheese |
| 1/2 cup |
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half
and half |
| 1 can |
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(4
oz.) diced green chilies |
| 1/2
tsp |
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salt |
| 1/2
tsp |
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pepper |
| 1/4
tsp |
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Directions:
In heavy saucepan, place chicken broth and bring to a boil over
high heat. Gradually stir in polenta, reduce heat to medium and
continue whisking to prevent lumping. When thick, remove from heat
and let sit 5 minutes. Empty the polenta into mixing bowl. Stir
in cheese, half and half and chilies. Beat with mixer on high for
2 minutes or until creamy; refrigerate about 10 minutes. Slit pockets
in chicken breasts and sprinkle with salt and pepper; stuff pockets
very full with polenta. Arrange chicken in roasting pan and place
in 375 degree F. oven for about 30 minutes or until chicken is fork
tender. Arrange chicken on platter and ladle Cranberry- Apricot
Relish over top. Makes 6 servings.
Cranberry-Apricot Relish: In heavy saucepan, place
3/4-cup sugar and 1/4-cup water over medium high heat. Cook, stirring,
until sugar is dissolved; bring to a boil without stirring. Add
1-1/2 cups fresh cranberries; 1/2 cup chopped dried apricots, 2
tablespoons vinegar, 3 tablespoons brown sugar and 1-1/3 teaspoons
minced fresh ginger. Reduce heat and simmer, uncovered, about 5
minutes or until cranberries pop and mixture starts to thicken,
stirring occasionally. Remove from heat and cool.
Barbara Morgan Concord, CA |
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Almond-Crusted
Catalan Chicken
Ingredients: |
| 1 |
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cut-up broiler-fryer
chicken, skinned |
| 1/4 cup |
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mayonnaise |
| 3 |
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garlic cloves, finely
minced |
| 2 T |
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fresh orange juice |
| 2 tsp |
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freshly grated orange
peel |
| 2 tsp |
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honey |
| 1/4 tsp |
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cinnamon, divided |
| 3/4 tsp |
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salt, divided |
| 1/2 tsp |
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pepper, divided |
| 1 cup |
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fine dry plain breadcrumbs |
| 1/2 cup |
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sliced almonds |
| 3 T |
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olive oil |
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Directions:In
large mixing bowl, make marinade by mixing together mayonnaise,
garlic, orange juice, orange peel, honey, 1/8 teaspoon of the cinnamon,
1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Add chicken,
turning to coat. Cover and refrigerate 1 hour, occasionally spooning
marinade over chicken. In pie pan, mix together remaining 1/2-teaspoon
cinnamon, breadcrumbs, almonds and olive oil. Bake, stirring occasionally,
in 350 degree F. oven about 15 minutes or until golden brown. Remove
chicken from marinade and roll, one piece at a time, in breadcrumb
mixture. Place chicken in single layer in lightly greased shallow
baking pan. Bake in 350F oven about 1 hour or until crisp and brown
and fork can be inserted in chicken with ease. Makes 4 servings.
Jayne Cohen New York, NY |
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Peanut
Masala Stuffed Chicken with Shredded Carrot Salad
Ingredients: |
| 4 |
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boneless, skinless
chicken breast halves |
| 2 tsp |
|
minced garlic |
| 1 tsp |
|
ground cumin seed |
| 1/4 tsp |
|
salt |
| c |
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cayenne pepper |
| 1 T |
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vegetable oil |
| 1/2 tsp |
|
turmeric, divided |
| 3 T |
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minced cilantro,
divided |
| 1/3 cup |
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ground raw Spanish
peanuts |
| 2 T |
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melted butter |
| 1/4 tsp |
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grated fresh ginger |
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Shredded Carrot Salad:
recipe follows |
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Directions:
Lightly grease 8x8 inch baking dish. On flat hard
surface, place garlic and sprinkle cumin seed, salt and cayenne
pepper. With plastic covered rolling pin, mash mixture into a paste.
In small bowl, mix together paste with oil, 1/4-teaspoon turmeric,
1-tablespoon cilantro and peanuts. In another small bowl, mix together
butter, ginger and remaining 1/4-teaspoon turmeric. Between 2 pieces
plastic wrap, place chicken breast halves; pound lightly to flatten.
Brush smooth side of chicken with butter mixture; turn and spread
unseasoned side with peanut mixture. Starting at short end, roll
chicken tightly; place seam side down in prepared baking dish. Pour
any remaining butter mixture over chicken and bake in 350 degree
F. oven about 30 minutes or until fork can be inserted in chicken
with ease. Cool 5 minutes and cut crosswise into 1/2-inch slices.
Arrange Shredded Carrot Salad on serving dish and top with chicken.
Sprinkle with remaining cilantro. Makes 4 servings
Shredded Carrot Salad: In large bowl, mix together
4 cups peeled and shredded carrots, 2 tablespoons lemon juice, 1/2
teaspoon salt and 1/2 teaspoon sugar. In large fry pan, place 4
tablespoons vegetable oil and heat over medium heat. Add 1-teaspoon
cumin seed and 1-teaspoon black mustard seeds. When seeds begin
to crackle, remove from heat and stir into carrot mixture.
Vanda Pozzanghera Rochester, NY |
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