Baked Chicken Meatballs

As someone who doesn't eat beef, I am always on the lookout for a great meatball recipe. These might just be the best meatballs I've ever had. The gooey Italian bread lends a light and almost cheesy quality that is delicious. I never knew ground chicken could be so flavorful.

• 3 slices Italian bread, torn into small bits (1 cup)
• 1/3 cup milk
• 3 ounces sliced pancetta, finely chopped (you can swap in Canadian Bacon if you can’t find pancetta)
• 1 small onion, finely chopped
• 1 small garlic clove, minced
• 2 tablespoons extra-virgin olive oil, divided
• 1 large egg
• 1 pound ground chicken
• 2 tablespoons tomato paste, divided 
• 3 tablespoons finely chopped flat-leaf parsley

1. Preheat oven to 400°F with a rack in the upper third of the oven. Soak bread in milk in a small bowl until softened, about four minutes.
2. Cook pancetta, onion, and garlic in one tablespoon oil with 1/2 teaspoon each of salt and pepper in a large skillet over medium heat until onion is softened, about 6 minutes. Cool slightly.
3. Squeeze bread to remove excess milk, then discard milk. Lightly beat egg in a large bowl, then combine with chicken, 1 tablespoon tomato paste, pancetta mixture, bread, and parsley. Form  meatballs and arrange in a 4-sided sheet pan. 
4. Stir together remaining tablespoons of tomato paste and oil and brush over meatballs (the paste/oil does not mix in any cohesive manner, but just smoosh it on and run with it) , then bake in upper third of oven 15-20 minutes or until meatballs are cooked through.

Roasted Butterflied Chicken with Cardamom and Yogurt

I prepared this chicken in just a few minutes one night and we threw it in the oven the next day. I think letting it marinate overnight really let the flavors absorb into the chicken.

• 1 teaspoon cardamom (The recipe said to use seeds and grind them, but I got lazy so I just threw in some already ground cardamom. If you want to grind the cardamom yourself, use seeds from 6 pods.)
• 1 teaspoon black peppercorns
• 2 teaspoons sea salt
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 3 garlic cloves
• 1 tablespoon olive oil
• 1/2 cup whole milk yogurt
• 1 tablespoon grated fresh ginger
• 1 tablespoon freshly squeezed lemon juice
• 1 3-4 pound chicken, butterflied
• Fresh cilantro leaves for garnish

1. Grind cardamom seeds and peppercorns in a mortar with pestle to a fine powder. Add salt, coriander, cumin and garlic. and smash the garlic. Add the olive oil to form a paste. Stir in yogurt, ginger and lemon juice.
2. Place chicken in a large bowl or pan. Rub yogurt between skin and breasts and thighs. Then smear remaining yogurt over the outside of the chicken, front and back. Refrigerate at least 3 hours or up to 24 hours. Remove chicken from refrigerator 30 minutes before roasting.
3. Preheat oven to 425 F. Place chicken breast-side up in a baking pan or cast iron pan. Bake in oven until thoroughly cooked, 45 minutes - 1 hour. Remove and let rest 15 minutes before carving. Serve garnished with cilantro leaves. 

Source: http://food52.com/recipes/9275_roasted_butterflied_chicken_with_cardamom_and_yogurt

Salsa Della Nonna

This is the first time I made fresh tomato sauce, and it was definitely worth the extra effort and time.We ate the chicken for one meal and used the sauce on homemade gnocchi the next night.

Ingredients

• 1/4 cup extra-virgin olive oil
• One 4-pound chicken, quartered
• Kosher salt and freshly ground black pepper
• 1/4 cup peeled and finely diced carrot
• 1/4 cup finely diced celery
• 1/2 cup finely diced yellow onion
• 1 teaspoon minced garlic
• 1 teaspoon minced fresh rosemary
• 1 bay leaf
• 1/2 cup dry red wine
• Two 28-ounce cans San Marzano tomatoes, put through a food mill, with juice reserved or if you don't have a food mill, pulse tomatoes 3 to 4 times in a food processor
• 1/4 cup torn fresh basil leaves 

1. Preheat the oven to 300 degrees F. Heat a large Dutch oven over medium-high heat and add the oil. Season the chicken with salt and pepper. Add the chicken to the pot and lightly brown on all sides, about 4 minutes per side. Using tongs, transfer the chicken to a plate.
2. Place the Dutch oven over medium-high heat and saute the carrot, celery, onion, and garlic until tender, about 8 minutes. Add the rosemary, bay leaf, and red wine. Stir to scrape up the browned bits, then return the chicken to the pot. Cook to reduce the wine until the pot is almost dry. Pour in the milled tomatoes and season the sauce with salt and pepper.
3. Make a sweating lid to fit the pot (see Note). When the sweating lid is in place resting on top the chicken, slide the pot into the oven and cook for about 1 hour, or until chicken is cooked through. (You can use a regular pan lid if you don't want to cut a sweating lid from parchment, but allow a little more cooking time.)
4. Using tongs, transfer the chicken pieces to a plate. You can keep the chicken warm and serve it as a second course, or let cool, wrap, and refrigerate for another use. Add the torn basil leaves to the sauce and use this in place of any marinara sauce.

NOTE: To make a sweating lid, Trace the lid for the pot you'll be using on parchment paper and then cut the paper a little smaller, so the parchment fits inside the pot.

Source: http://www.cbsnews.com/8301-500188_162-57335855/chiarello-italian-fare-built-on-tasty-sauce/?pageNum=2

Chicken that Fancies Itself Spanish with Lemons, Onions & Olives

Ingredients

• 1 whole chicken, about 4 pounds, cut into parts (I actually used some legs and thighs instead of a whole chicken)
• 1/2 cup plus 1 tablespoon flour
• 1/4 cup grated pecorino
• 3 teaspoons smoked paprika 
• 1/4 cup olive oil 
• Salt and freshly ground black pepper
• 3 medium lemons 
• 2 large yellow onions, sliced 
• 1 large fennel bulb, halved and sliced
• 12 whole garlic cloves, 
• 3/4 cups pitted green olives
• 1 pinch ground cinnamon 
• 1 cup whole peeled tomatoes, crushes 
• 1 cup white wine
• 1 bunch cilantro roughly chopped

Procedures

1. Heat the oven to 425 degrees. Combine 1/2 cup of the flour, pecorino and 1 teaspoon of the smoked paprika in a large bowl. Heat the olive oil in a large, heavy pot (a big Dutch oven, perhaps?) over medium-high heat. Dry the chicken parts thoroughly with paper towels and sprinkle generously with salt and pepper on all sides. Dredge the chicken in the seasoned flour and then place in your pot in batches. Allow the chicken to thoroughly brown, about 5 minutes per side. Don't crowd the pan! Remove the chicken to a plate and repeat until all of your chicken pieces are golden and crispy-looking.
2. Quarter the lemons, but zest one of them first; reserve the zest. (If your lemons have a thick pith, you'll want to zest all 3 and then juice them, discarding the pith; this will help you avoid a bitter sauce.) Add the onion, quartered lemons (or zest of 2 lemons and the juice of all 3), fennel, garlic, green olives, the remaining 2 teaspoons of smoked paprika, and cinnamon to the pot; cook until softened, golden, and overall mushy-looking, about 10 minutes. Taste for salt. Sprinkle the mixture with the remaining tablespoon of flour and stir over the heat for two minutes. Add the tomatoes and the wine and bring to a boil -- let bubble away for a minute or two. Add the lemon zest.
3. Place the chicken pieces back into the pot, skin side up, along with any drippings from the plate. Poke the onion/fennel/garlic/olive mixture so it surrounds the chicken on all sides. Place in the oven, uncovered, and bake for 30 minutes, or until the chicken is cooked through.
4. Garnish with cilantro. Serve warm. Delicious!
   
   
   Source: http://food52.com/recipes/9455_chicken_that_fancies_itself_spanish_with_lemons_onions_olives

Thomas Keller's Chicken Breasts with Tarragon

Ingredients

• 1 teaspoon sweet paprika
• 1 teaspoon yellow curry powder
• 4 large (about 8 ounces each) boneless, skinless chicken breasts
• Kosher salt
• Canola oil
• 3 tablespoons unsalted butter
• 1 tablespoon minced shallot
• 1/4 cup dry white wine
• 1 cup chicken stock
• 1 tablespoon chopped fresh tarragon
• Freshly ground black pepper

Procedures

1. In a small bowl, combine the paprika and curry powder. Sprinkle the mixture over both sides of the chicken breasts. If time permits, cover and refrigerate for a couple hours.
2. Lay the chicken breasts between two large pieces of plastic wrap and gently pound them until they are uniformly of 1/4-inch thickness. Season both sides liberally with salt.
3. Preheat an over to 200F, and place a baking sheet with a cooling rack set over it in the center. In a large (14-inch) skillet, heat a film of canola oil over high heat until almost smoking. Lay two of the chicken breasts presentation (smooth) side down into the pan and cook until golden, 1-2 minutes. Flip the breasts and cook the other side until golden, being careful not to overcook the thin breasts. Transfer to the rack, add a little more oil to the pan if needed, and repeat with the other breasts.
4. Pour out any remaining oil in the pan and add 1 tablespoon of butter. Add the shallot and cook until just soft, about 3 seconds, then add the wine and cook until reduced by half.
5. Add the chicken stock, bring to a boil, and reduce until thickened to a sauce consistency. Stir in the chopped tarragon and remove from the heat. Add the remaining butter and swirl the pan until just melted into a glossy sauce. Pour in any accumulated juices on the baking sheet and swirl to combine.
6. Arrange the chicken on a platter, pour the sauce over it, and serve immediately.
   
   Source: http://www.seriouseats.com/recipes/2012/08/thomas-kellers-chicken-breasts-with-tarragon.html

Thai Red Curry Chicken Wings

Ingredients:

• 4 pounds chicken wings, each cut into two "drumettes" (I got skinless)
  
• olive oil
• salt and pepper
• 1 stick unsalted butter, softened
• 1 tablespoon thai red curry paste
• zest and juice of 1 lime
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1/2 cup chopped cilantro, for garnish

Procedures

1. Preheat an oven to 425F. Rinse and thoroughly dry the chicken wings, then toss them in a large bowl with enough olive oil to generously coat, along with plenty of salt and pepper. Spread out on a baking sheet (two baking sheets may be required to ensure the wings have plenty of room to caramelize; if that's the case, switch them halfway through cooking) and roast for 25-30 minutes, until they are golden and the skin is crisp.
2. In the meantime, whisk together the remaining ingredients to make the sauce. Taste and season to taste with more curry paste, soy sauce, or lime juice (for heat, salt, and acidity respectively).

3. Remove the wings from the oven and combine them in a large mixing bowl with the sauce. Toss quickly to coat them thoroughly (the butter will begin to melt), then spread out on a platter. Garnish with chopped cilantro and serve immediately.

Chicken, Lemongrass, and Potato Curry (Ca-Ri Ga)

Ingredients:

• 3 to 4 hefty lemongrass stalks, trimmed and coarsely chopped (about 2/3 cup total)
• 1-inch piece fresh ginger, peeled and chopped
• 1 yellow onion, chopped
• 2 tablespoons canola oil
• 2 tablespoons Madras curry powder (or other curry powder)
• 1/2 teaspoon dried red chile flakes
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• One 13 1/2-ounce can coconut milk
• 2 1/2 pounds bone-in chicken thighs, skin removed
• 1 1/2 pounds red potatoes, peeled and cut into 1-inch chunks
• 1 lime, cut into wedges
• Handful cilantro

1. Toss the chopped lemongrass into a food processor. Process until it turns into a "fine, fluffy mass," scraping the sides with a spoon occasionally, about three minutes. Add the ginger, and pulse until it is chopped finely. Then add the onion. Process, scraping the sides with a spoon occasionally, until it is a paste.
2. Pour the oil into a large saucepan set over medium heat. When shimmering, add the lemongrass paste. Cook, stirring often with a wooden spoon, until very fragrant, about two minutes. Add the curry powder and red chiles flakes, stir well, and cook for a minute. Add the salt, pepper, and coconut milk. Stir well with the wooden spoon, and then add the chicken pieces. If the liquid does not cover the pieces add a little bit of water to do so. Once liquid starts to boil, reduce heat to maintain a slow simmer. Cook, uncovered, for 20 minutes.
3. Add the potatoes, stir well, and turn heat up again to bring to a strong simmer. Then reduce heat to maintain a bare simmer, and cook until the potatoes are tender, 15 to 20 minutes. When done, turn off the heat, cover the saucepan, and let rest for as long as you can stand it. (The recipe advocates 30 minutes, but I dug in after five.)
4. Serve the dish with the lime wedges, cilantro, and white rice.

Source: seriouseats.com

Chicken Tortilla Soup

Ingredients

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28 ounce) can crushed tomatoes
• 1 (10.5 ounce) can condensed chicken broth
• 1 1/4 cups water
• 1 cup whole corn kernels, cooked
• 1 cup white hominy
• 1 (4 ounce) can chopped green chile peppers
• 1 (15 ounce) can black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces
• crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions

Directions

1. In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Quick Oyakodon

(No picture because I couldn't find my camera)

This was so easy and super yummy. Plus, there is no oil or butter in it. The chicken and veggies are cooked in the soy sauce/stock/sugar sauce.

Ingredients

• 1 cup uncooked short-grain white rice
• 2 cups water
• 1 cup chicken stock
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1/2 onion, thinly sliced
• 1/2 cup shiitake mushrooms, thinly sliced
• 1 skinless, boneless chicken breast half - cut into strips
• 4 green onions, cut into 1-inch pieces
• 2 eggs, beaten
• 6 snow peas, thinly sliced

Directions

1. Bring the rice and water to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
2. Bring the chicken stock to a boil in a small saucepan. Stir in the soy sauce and brown sugar until the sugar has dissolved. Reduce heat to low; keep warm.
3. Heat several tablespoons of the chicken sauce in a skillet over medium heat. Cook and stir the onion and shiitake mushrooms in the sauce until the onion has softened, about 3 minutes. Add the chicken, green onions, and a few more tablespoons of the sauce; continue cooking until the chicken is no longer pink in the center, about 5 minutes more. Spread the chicken mixture evenly over the skillet; pour the beaten egg overtop. Reduce heat to medium-low and sprinkle with the snow peas. Cook and stir until the egg has firmed and is no longer runny, about 3 minutes.
4. Divide the rice between two bowls and spoon the egg mixture evenly overtop. Pour additional chicken sauce over the rice to serve.

Indian-Spiced Chicken Pitas

• 1 pound boneless, skinless chicken breasts, trimmed
• 1 1/2 teaspoons garam masala , (see Tip), divided
• 3/4 teaspoon kosher salt, divided
• 1 cup thinly sliced seeded cucumber
• 3/4 cup nonfat plain yogurt
• 1 tablespoon chopped fresh cilantro , or mint
• 2 teaspoons lemon juice
• Freshly ground pepper , to taste
• 4 6-inch whole-wheat pitas, warmed
• 1 cup shredded romaine lettuce
• 2 small or 1 large tomato, sliced
• 1/4 cup thinly sliced red onion
• 
  

1. Cut chicken into strips. Sprinkle chicken with 1 teaspoon garam masala and 1/2 teaspoon salt. Cook in saute pan until no longer pink.
2. Meanwhile, combine cucumber, yogurt, cilantro (or mint), lemon juice, the remaining 1/2 teaspoon garam masala and 1/4 teaspoon salt and pepper in a small bowl. Thinly slice the chicken. Split open the warm pitas and fill with the chicken, yogurt sauce, lettuce, tomato and onion.

White Chili

Atlanta got pounded by ice and snow this past Sunday, and we are still digging ourselves out. Being semi iced-in made me crave something warm and homey so I decided on this easy white chili. I paired it with some grilled cheese on fresh bread and a cold beer. This was the perfect meal for a cold night.

• 1 1/2 pounds skinless, boneless chicken breast halves - cubed
• 1 bunch green onions, thinly sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 4 fresh jalapeno peppers, seeded and minced
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon dried sage
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground white pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 2 (14 ounce) cans great Northern beans, undrained
• 
  

1. In a large skillet, heat olive oil over medium heat. Add chicken, and saute until cooked through. Remove the chicken from the pan.
2. Saute the onion, red bell pepper, yellow bell pepper, jalapeno chile peppers and garlic in the same skillet. Return the chicken, along with the ginger, salt, sage, cumin and white pepper. Mix thoroughly.
3. In a separate small saucepan or skillet, melt butter or margarine over medium heat. Stir in flour to make a roux. Whisk in the chicken broth and mix all together. Stir this mixture into the sauteed chicken and vegetables.
4. Stir in the beans with can liquid, and simmer all over low heat for 15 to 20 minutes or until cooked and heated through.

Source: allrecipes.com

Thai Chicken Pizza

Ingredients

• 20 ounces prepared whole-wheat pizza dough (I used Trader Joe's whole wheat pizza dough)
• 1/4 cup smooth natural peanut butter
• 3 tablespoons water
• 2 teaspoons reduced-sodium soy sauce
• 2 teaspoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon canola oil
• 8 ounces boneless, skinless chicken breast, trimmed and diced
• 1 red bell pepper, diced
• 4 scallions, thinly sliced
• 2/3 cup shredded part-skim mozzarella cheese

Directions

1. Place oven rack in the lowest position; preheat to 450 degrees F. Coat a large baking sheet with cooking spray.
2. Roll out or stretch dough on a lightly floured surface into a rough 16-inch oval. Transfer to the baking sheet. Bake on the bottom rack until puffed and lightly crisped on the bottom, 8 to 10 minutes.
3. Meanwhile, whisk peanut butter, water, soy sauce, vinegar, ginger and garlic in a small bowl until well combined.
4. Heat oil in a medium nonstick skillet over medium-high heat. Add chicken and cook, stirring, until cooked through, 2 to 4 minutes. Transfer to a medium bowl. Add bell pepper, scallions and 1 tablespoon of the peanut sauce to the chicken; toss to combine.
5. Remove the crust from the oven; spread evenly with the remaining peanut sauce. Top with the chicken mixture, then sprinkle with cheese. Return the pizza to the oven and bake on the bottom rack until the crust is crispy and golden and the cheese is melted, 11 to 13 minutes (I topped my pizza off with a little goat cheese after baking.)

Source: eatingwell.com

Herbed Chicken Crepes with Fresh Rosemary Cream Sauce

I found this recipe on an awesome blog called Poor Girl Eats Well. It was delicious and much easier than I anticipated. The crepe recipe is simple and can be used for any crepe dish, including sweet ones. Strawberry crepes, anyone?

Ingredients

• 1/2 c all purpose flour
• 2 eggs, lightly beaten
• 3/4 c nonfat milk
• 1 T butter, melted
• 1 T sugar
• 1/2 T butter for cooking

• 4 chicken thighs, cubed
• 1 clove of garlic, minced
• 1/2 t sea salt
• 1/4 t rosemary
• 1/4 t thyme
• 1/8 t freshly ground black pepper
• 2 T olive oil

• 1/2 c half & half
• 1 T butter
• 1/2 T fresh rosemary
• 1/2 T corn starch or flour, mixed in with a bit of water
• Salt & pepper to taste

Directions

Season the cubed chicken thighs and heat the olive oil in a large skillet over medium heat. Add garlic and heat until just lightly golden brown. Add the chicken, cover, and cook for 5-7 minutes, or until thickest part of the cube is no longer pink on the inside. Remove from heat, keep covered, and set aside.

While chicken is cooking, combine the crepe ingredients into a bowl and mix together well with a wire whisk. In a medium skillet, heat the 1/2 T butter and coat the entire pan with it. Using either a measuring cup or ladle with a spout, slowly pour some of the batter into the skillet until it covers the entire bottom. Cook over medium low heat until the edges become slightly dry, about 45 seconds. With a spatula, check to make sure the crepe is starting to turn a golden brown on the bottom. If so, it's ready to flip onto the other side. Cook for about another 30 seconds or until the bottom side is golden brown.

In a small saucepan, heat the butter over medium low heat until melted and add the half & half, whisking to make sure the cream doesn't burn. Next, add the fresh chopped rosemary and salt & pepper and whisk to mix. When the cream barely starts to boil around the edges, stir in the cornstarch (or flour) and water mixture and whisk briskly so that the sauce begins thicken. Cook for another minute or so, or until your sauce thickens well. Don't worry if it's a little runny at first; it will thicken after removing it from the heat.

Assemble your crepes by placing a spoonful or two or chicken in the center of each crepe, drizzle a little bit of rosemary cream on the inside if you like, roll together, and place on a plate. Continue until all crepes have been assembled. Ladle a generous amount of the rosemary cream sauce on top of each serving, garnish with extra fresh rosemary sprigs, and enjoy!

Buffalo Chicken-Style Pizza

This is my favorite pizza ever. Again, another easy and yummy recipe to make...are you sensing a trend here. The recipe calls for an entire 8 oz. bottle of blue cheese dressing, but I usually just use enough to cover the crust (the whole bottle is way too much).

Ingredients

• 3 skinless, boneless chicken breast halves - cooked and cubed
• 2 tablespoons butter, melted
• 1 (2 ounce) bottle hot sauce
• 1 (8 ounce) bottle blue cheese salad dressing
• 1 (16 inch) prepared pizza crust
• 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
3. Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.

Source: http://allrecipes.com/Recipe/Buffalo-Style-Chicken-Pizza/Detail.aspx

Chicken Tikka Masala

This is one of my favorite recipes so far. It was absolutely delicious, especially with the naan to dip in the sauce. I don't have a grill so I just cooked the chicken in a pan on the stove instead, and it turned out great. I got the naan from Trader Joes. They have normal and garlic flavored. The garlic flavored naan is terrific.

• 1 cup yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
  
• teaspoons ground black pepper
• 1 tablespoon minced fresh ginger
• 4 teaspoons salt, or to taste
• 3 boneless chicken breasts, cubed
• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalepeno pepper, finally chopped
  
• 2 teaspoons ground cumin
  
• 2 teaspoons paprika
  
• 3 tablespoons salt, or to taste
• 1 (8 oz) can tomato sauce
• 1 cup heavy cream
  
• 1/4 cup chopped cilantro
  

1. In a large bowl, combine yogurt, lemon juice, cumin, cinnamon, cayenne pepper, black pepper, ginger, and 4 teaspoons salt. Stir in chicken. Cover and refrigerate for 1 hour.
2. Cook chicken on skewers on lightly oiled grill or saute in pan on stove.
3. Melt butter over medium heat. Saute garlic and jalapeno pepper for 1 minutes. Season with cumin, paprika, and salt. Stir in tomato sauce and cream, and simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken and simmer for 10 minutes. Garnish with fresh cilantro and serve.

Rating: 5 stars out of 5

Creamy Mustard and Tarragon Chicken

This dish is a yummy dish with simple ingredients. The hardest part was probably making sure the chicken was cooked through. It smelled delicious was cooking and tasted great.

• 4 boneless chicken breasts
• Salt and pepper
• 1/4 cup flour
  
• 1 Tsp olive oil
  
• 1 Tsp butter
• 1/4 cup shallot, finely chopped
• 1 small clove of garlic, minced
• 1/2 cup chicken broth
• 1/2 cup dry white wine
• 1 Tsp whole grain mustard
• 2 Tsp sour cream (I used fat free)
• 1 1/2 teaspoon dried tarragon

1. Place flour on rimmed plate and season with salt and pepper. Coat the chicken in flour.
2. Heat butter and oil over medium-high heat in large skillet. Brown chicken in hot fat, about 3 minutes on each side. Transfer chicken to plate and tent with foil.
3. Reduce pan heat to medium and add shallots and garlic. Cook until softened. Deglaze pan by pouring chicken broth into pan and scraping off any brown bits stuck to the bottom the pan.
4. Add wine and bring to simmer. Cook until the liquid is reduced by half. Return the chicken and any accumulated juices to the pan. Simmer over low heat until the chicken is cooked through, 3-4 minutes.
5. Remove chicken from pan to serving platter. Whisk mustard and sour cream into sauce, and stir in tarragon. Season with salt and pepper, and spoon over chicken.

Rating: 5 stars out of 5

Source: http://allrecipes.com/Cook/13757341/BlogEntry.aspx?postid=80042

Grilled Chicken Salad with Mango

This salad was really easy to make, and the flavors were wonderful. The spiciness of the curry chicken and the sweetness of the fruit went really well with the crispness of the greens. I made the vinaigrette and defrosted the chicken before I went to work in the morning so the prep when I got home was very quick. I ate the salad with a dry white wine--Smoking Loon pinot grigio.

• ½ tsp curry powder
• ¼ tsp ground black pepper
• ¼ tsp salt
• 12 oz boneless, skinless chicken breast halves
• 2 mangoes, pitted, peeled, and cubed
• 3 tbsp orange juice
• 2 tbsp rice or white wine vinegar
• 2 tsp honey
• 1 tsp Dijon mustard
• 6 cups mixed greens
• ½ cantaloupe peels, seeded, and cut into 1-inch pieces
• 1 cup raspberries
• 1 small apple, cored and sliced
• 2 scallions, sliced

1. Combine curry powder, pepper, and salt; sprinkle evenly over chicken. Grill chicken until cook through. Allow chicken to rest 2-3 min and slice into strips.
2. In blender or food processor, combine 1 cup of mango, orange juice, vinegar, honey and mustard. Blend until smooth and chill covered for up to 2 hours.
3. Arrange greens and cover with fruit and chicken. Drizzle salad with vinaigrette and sprinkle with scallions.

Rating: 4 stars out of 5