20 Recipes

of Chicken

Acelle Padicio
Ma. Beatriz Immaculata
Irene Arciete

Teacher: Ma’am Gambonia

1. Grilled Chicken and
Spinach Quesadillas

How to Make It Step 4

Step 1 Serve quesadillas with the
Heat grill to medium. In a large avocado, salsa, and sour cream.
bowl, combine the chicken,
spinach, and cheese.
Step 2
Dividing evenly, place the
mixture on one half of each
tortilla. Fold over the other half
to cover.
Step 3
Grill the quesadillas until the
cheese has melted and the
tortillas are crisp, 3 to 4 minutes
per side. Ingredients
  1 2- to 2 1/2-pound
rotisserie chicken,
meat shredded
 4 cups baby spinach
(about 3 ounces)
 1 1/2 cups grated
Monterey Jack (6
ounces)
 4 large flour tortillas
 1 avocado, diced
 1/2 cup store-bought
fresh salsa
 1/4 cup sour cream
2. Chicken and Cashews
in Lettuce Wraps
How to Make It
Step 1
Combine the soy sauce and honey in a small
bowl. Set aside.
Step 2
Heat the oil in a large skillet over medium-
high heat.
Step 3
Season the chicken with ½ teaspoon pepper
and cook, stirring occasionally, until it begins
to brown, about 3 minutes.
Step 4
Lower heat to medium and stir in the garlic
and ginger. Add the scallions and cook for 1
minute.
Step 5
Stir in the water chestnuts and half the soy
sauce mixture. Continue cooking until the
chicken is cooked through, about 4 minutes.
Remove from heat and sprinkle with the
cashews.  1 small head Boston or Bibb
Step 6
Divide the lettuce leaves among plates and
spoon the chicken over the top. Serve with
the remaining soy sauce mixture for
drizzling.

Ingredients
 3 tablespoons low-sodium
soy sauce
 3 tablespoons honey
 2 tablespoons canola oil
lettuce, leaves separated
 1½ pounds boneless, skinless
3. Chicken With Goat
chicken breasts, cut into ¾-
Cheese Vinaigrette
inch pieces
 black pepper
 2 cloves garlic, finely
chopped
 1 tablespoon grated ginger
 1 bunch scallions, trimmed
and sliced
 1 8-ounce can sliced water How to Make It
chestnuts, drained Step 1

 ¼ cup roasted unsalted Cook the orzo according to the

cashews package directions.
Step 2
Meanwhile, in a small bowl,  ¼ teaspoon crushed
combine ⅓ cup of the olive oil,
red pepper
the parsley, and crushed red
 2 ounces goat cheese,
pepper; fold in the goat cheese.
Step 3 crumbled (½ cup)
Season the chicken with ½  4 6-ounce boneless,
teaspoon salt and ¼ teaspoon skinless chicken
pepper. In a large skillet, heat
breasts, split
the remaining tablespoon of oil
horizontally
over medium-high heat.
Working in batches, cook the  kosher salt and black
chicken until cooked through, 2 pepper
to 3 minutes per side. Serve with
the orzo and goat cheese 4.Pan-Roasted Chicken
With Lemon-Garlic
vinaigrette.
Green Beans

Ingredients
 1 cup orzo
 ⅓ cup plus 1
tablespoon olive oil
 ¼ cup chopped fresh
flat-leaf parsley
How to Make It Ingredients
Step 1
Preheat oven to 450°F. Coat a large baking dish
 6 tablespoons olive oil
or cast-iron skillet with 1 tablespoon of the olive  2 lemons, 1 thinly sliced,
oil. Arrange the lemon slices in a single layer in
the bottom of the dish or skillet. 1 juiced
Step 2
In a large bowl, combine the remaining oil,
 4 cloves garlic, minced
lemon juice, garlic, salt, and pepper; add the
 1 teaspoon kosher salt
green beans and toss to coat. Using a slotted
spoon or tongs, remove the green beans and  ½ teaspoon freshly
arrange them on top of the lemon slices. Add the
potatoes to the same olive-oil mixture and toss ground black pepper
to coat. Using a slotted spoon or tongs, arrange
 ¾ pound trimmed
the potatoes along the inside edge of the dish or
skillet on top of the green beans. Place the green beans
chicken in the same bowl with the olive-oil
mixture and coat thoroughly. Place the chicken,  8 small red potatoes,
skin-side up, in the dish or skillet. Pour any of the
remaining olive-oil mixture over the chicken.
quartered
 4 chicken breasts
(bones left in, with skin,
about 3¼ pounds)
5.
Step 3 Rosemary,
Roast for 50 minutes. Remove the chicken from
the dish or skillet. Place the beans and potatoes
Lemon,
back in oven for 10 minutes more or until the and Garlic
potatoes are tender. Place a chicken breast on Chicken
each of 4 serving plates; divide the green beans
and potatoes equally. Serve warm.
How to Make It
Step 1
Adjust oven rack to lowest position. Heat oven to
450° F. Combine 1 tablespoon of the oil,
chopped rosemary, garlic, lemon zest, ½
teaspoon salt, and 1/4 teaspoon pepper in a
small bowl.
Step 2
Use your fingers to carefully loosen the skin from
the breasts, thighs, and drumsticks. Spread the
mixture evenly under the skin. Rub the remaining Ingredients
tablespoon of oil over the skin. Sprinkle with ½
 2 tablespoons olive oil
teaspoon of the remaining salt and ½ teaspoon
pepper. Place the lemon halves, rosemary sprig,  2 teaspoons chopped
and remaining ½ teaspoon salt inside the cavity.
Step 3 fresh rosemary, plus one
Place a rack in a large ovenproof skillet or small
4-inch sprig
roasting pan. Place the chicken in the pan. Tuck
the wings beneath the chicken, as if it were  2 cloves garlic, finely
placing its arms behind its head. Roast for 20
chopped
minutes. Add 1 cup water and roast until the
chicken is cooked through and the thigh meat  zest from ½ lemon,
registers 180° F on a meat thermometer, about
40 minutes more. grated
Step 4
 1½ teaspoons kosher salt
Use a spatula to loosen the chicken. With a wad
of paper towels in each hand, transfer the bird to  ½ teaspoon black
a cutting board. Let it rest for at least 15 minutes
pepper
before carving.
 1 lemon, halved
  1 3½- to 4-pound
chicken, giblets removed
6. Chicken Stroganoff
How to Make It
Step 1
Heat 1 tablespoon of the oil in a large
saucepan over medium heat. Add the
onions and cook, stirring frequently, until
soft, about 8 minutes. Add the green
pepper, ½ teaspoon of the salt, ¼
teaspoon of the pepper, and the
mushrooms. Continue cooking until the
mushrooms give up their liquid, about 6
minutes, and are tender.
Step 2
Place the vegetables in a colander,
reserving both vegetables and liquid.
You should have about 1/2 cup of liquid.
Step 3
Return pan to heat and add the
remaining 1 tablespoon of oil. Season
the chicken with the remaining 1
teaspoon of salt and ¼ teaspoon of
pepper. Cook the chicken in batches
until golden brown and cooked through,
about 5 minutes. Add it to the
vegetables.
Step 4
Pour the wine, broth, and vegetable
liquid into the pan and bring to a boil.
With a wooden spoon, loosen any brown
bits stuck to the pan and let cook in the
sauce.
Step 5
Add the barbecue sauce, Worcestershire,
mustard, and hot sauce. Whisk until
smooth. Boil until the liquid has reduced
by half, to about 1½ cups. The liquid
should thicken slightly.
Step 6
Reduce heat and whisk in the sour
cream. Do not let the sauce boil. Return
the vegetables and chicken to the pan
and simmer until heated through. Serve
over rice, pasta, or toast.
Ingredients
 2 tablespoons olive oil
 3 medium yellow onions, thinly sliced
into rings
 1 green pepper, seeded and thinly sliced

a large bowl. Add the chicken and
 1½ teaspoons kosher salt
 ½ teaspoon freshly ground black pepper
stir to coat.
 8 ounces (15 medium) button Step 3
mushrooms, thinly sliced
Combine the carrots, fennel, onion,
 4 boneless, skinless chicken breasts, cut
into 1/2-inch-thick strips thyme, oil, ½ teaspoon salt, and ¼
1 cup dry white wine

teaspoon pepper in a roasting pan.
 1 cup reduced-sodium chicken broth
 2 tablespoons barbecue sauce
Step 4
 1 teaspoon Worcestershire sauce Nestle the chicken among the
 2 tablespoons Dijon mustard
vegetables. Roast until the chicken
 1 teaspoon hot sauce
 ½ cup sour cream is cooked through and the
7. Mustard-Roasted
Chicken With Vegetables

How to Make It vegetables are tender, 45 to 50

Step 1
minutes.
Heat oven to 400° F.
Step 5
Step 2
Divide the chicken and vegetables
Pat the chicken dry with paper
among individual plates.
towels. Combine the mustard, soy
sauce, and ¼ teaspoon pepper in
 8.
Chicken
Cutlets
With
Tomato
Ingredients
Sauté
 1 4-pound chicken, cut into 8
pieces
 3 tablespoons whole-grain
mustard
 2 tablespoons low-sodium
soy sauce
 kosher salt and pepper
 4 small carrots, cut in half
How to Make It
crosswise
Step 1
 1 medium fennel bulb, cut
Season the chicken with ½
into wedges
teaspoon salt and ¼ teaspoon
 1 red onion, cut into wedges
pepper. Heat the oil in a large
 8 sprigs thyme
skillet over medium-high heat.
 2 tablespoons olive oil
Step 2
Working in 2 batches, cook the
chicken until browned and cooked
through, 2 to 3 minutes per side. Ingredients
Transfer to plates.  1½ pounds small
Step 3
chicken cutlets (8 to
Add the tomatoes to the skillet and
cook over medium-high heat,
12)
stirring occasionally, until they  kosher salt and
begin to burst, 2 to 3 minutes. pepper
Step 4
 2 tablespoons olive oil
Add the wine and simmer until the
liquid is reduced by half, 2 to 3  1½ pints grape or
minutes. cherry tomatoes
Step 5
 ¾ cup dry white wine
Stir in the scallions and tarragon
and serve with the chicken.
(such as Sauvignon
Blanc)
 4 scallions, sliced
 2 tablespoons fresh
tarragon leaves,
chopped
9. Crispy Popcorn
Chicken

How to Make It paper towel-lined plate and season

Step 1
with ¼ teaspoon salt.
Bring a large pot of salted water to
Step 3
a boil. Place the buttermilk in a
Meanwhile, add the corn to the
shallow bowl. Place the flour in a
boiling water and cook until
second shallow bowl. Season the
tender, 3 to 4 minutes. Serve with
chicken with ½ teaspoon salt and
the chicken and barbecue sauce.
¼ teaspoon pepper. Dip the
chicken in the buttermilk (shaking Ingredients
off any excess), then in the flour  kosher salt and black
(tapping off any excess). pepper
Step 2
 1 cup buttermilk
In a large skillet, heat the oil over
 1 cup all-purpose flour
medium-high heat. Working in
 4 6-ounce boneless, skinless
batches, fry the chicken until
chicken breasts, cut into 1-
golden and cooked through, 1 to 2
inch pieces
minutes per side; transfer to a
  1 cup canola oil
 4 ears corn, shucked
 ½ cup barbecue sauce
10. Chicken Sautéed
With Apples
How to Make It
Step 1
Place each chicken-breast half
between 2 sheets of wax paper
and pound with a meat mallet until
about ¾ inch thick.
Step 2
Heat the oil in a large skillet over
medium-high heat. Sauté the
chicken until golden, about 3
minutes per side.
Step 3
Add the apple slices, apple juice,
onion, garlic, thyme, ½ teaspoon
salt, and ⅛ teaspoon pepper.
Simmer, covered, 6 to 8 minutes or
until chicken is fork-tender.
Step 4
Remove the chicken, apple slices,
and onion to a serving platter and
keep warm.
Step 5
Bring the sauce to a boil for about
5 minutes or until slightly reduced.
Whisk in the mustard. Pour the
sauce over the chicken.

Ingredients
 4 boneless, skinless chicken-
breast halves
 1 tablespoon olive oil
 1 firm apple, such as
Braeburn, cored, halved, and
cut into ½-inch slices
 1 cup apple juice
 1 large onion, thinly sliced
 1 garlic clove, minced
 ½ teaspoon dried thyme
leaves
 kosher salt and black pepper
 2 tablespoons Dijon mustard