Panzanella Salad with Grilled Chicken

Ingredients

 2 tablespoon(s) red wine vinegar

 1 clove(s) garlic, crushed with press
 3/4 teaspoon(s) salt
 1/2 teaspoon(s) coarsely ground black pepper
 4 tablespoon(s) olive oil
 1/4 loaf(s) (16-ounce) country-style bread, cut into 3/4-inch-thick slices
 2 medium red peppers, each cut lengthwise into quarters
 1 medium red onion, cut into 1/2-inch-thick slices
 1 pound(s) skinless, boneless chicken-breast halves
 2 pound(s) plum tomatoes, cut into 1-inch chunks
 1/4 cup(s) (loosely packed) small fresh basil leaves or 2 tablespoons chopped leaves

Directions

1. Prepare outdoor gas or charcoal grill for covered, direct grilling on medium.

2. Meanwhile, prepare vinaigrette: In large bowl, whisk together wine vinegar, garlic, 1/2
teaspoon salt, 1/4 teaspoon coarsely ground black pepper, and 2 tablespoons olive oil until
blended; set aside.

3. In jelly-roll pan, brush bread slices, red peppers, and onion slices with remaining 2
tablespoons olive oil to lightly coat both sides; sprinkle with 1/4 teaspoon salt and 1/4
teaspoon coarsely ground black pepper. With tongs, place bread slices, red peppers, onion
slices, and chicken on hot grill grate. Cover grill and cook bread about 3 minutes or until
lightly toasted, turning over once. Cook peppers and onion about 8 minutes or until lightly
browned and tender, turning over once. Cook chicken about 12 minutes or until chicken
loses its pink color throughout, turning over once. As bread, vegetables, and chicken are
 done, transfer to cutting board. Cut bread slices, chicken, peppers, and onions into 1/2-inch
pieces.

4. Into vinaigrette in bowl, stir chopped tomatoes, basil, bread, peppers, onion, and chicken;
toss to combine. Scoop into bowls to serve.
Roast chicken with pistachio and cranberry
stuffing

Ingredients :

 2 (about 1.5kg each) whole fresh chickens

 2 tsp olive oil
 Sea salt & freshly ground black pepper
 1 bunch fresh continental parsley

Pistachio & cranberry stuffing

 1 1/2 tbs olive oil

 2 small brown onions, halved, finely chopped
 75g (1/2 cup) Craisins (dried cranberries), finely chopped
 55g (1/3 cup) unsalted pistachio kernels, finely chopped
 2 garlic cloves, crushed
 245g (3 1/2 cups) fresh breadcrumbs (made from day-old bread)
 2 eggs, lightly whisked
 1/3 cup finely chopped fresh continental parsley

Directions :

1.To make the stuffing, heat the oil in a large non-stick frying pan over medium heat. Add the
onion, Craisins, pistachio and garlic and cook, stirring, for 8-10 minutes or until onion
softens. Set aside for 5 minutes to cool slightly. Place the pistachio mixture in a bowl. Add
the breadcrumbs, egg and parsley and stir to combine. Season with salt and pepper.

2.Preheat oven to 190°C. Rinse chicken cavities under cold running water. Pat dry with paper
towel inside and out.

3.Spoon the pistachio mixture among chicken cavities. Close cavity openings with
toothpicks. Tie the legs together with unwaxed white kitchen string.
4.Line a large roasting pan with non-stick baking paper. Place chickens in pan and brush with
oil. Season with sea salt and pepper.

5.Roast for 1 hour 15 minutes or until juices run clear when a skewer is inserted into the
thighs. Cover with foil and set aside for 10 minutes to rest. Place chickens on serving platters
and serve with pistachio stuffing and parsley.
 Chicken Tortilla Soup

Ingredients
2 tablespoons vegetable oil
1 small onion, diced
2 tablespoons minced garlic
2 jalapenos, finely diced
6 cups low-sodium chicken broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 (14.5-ounce) can black beans, rinsed and drained
3 chicken breasts, boneless and skinless
2 limes, juiced, plus wedges for garnish
Salt and freshly ground black pepper
1 cup roughly chopped fresh cilantro leaves
1 (8-inch) flour tortilla, grilled, cut into thin strips
1 avocado, pitted, sliced
1 cup shredded Monterrey cheese

Directions
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the
onions have softened add the garlic and jalepenos and cook for another minute. Pour the
chicken broth, tomatoes and beans into the pot and bring to a boil. Once at a boil lower heat
to simmer and add your chicken breasts. Cook the chicken for 20 to 25 minutes. Once
chicken is cooked remove from pot. When cool enough to handle shred it and set it aside.
Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded
chicken. Ladle soup over chicken and top with a lime wedge, grilled tortilla strips, avocado
slices and cheese.
 General Tsao's Chicken II

Ingredients

4 cups vegetable oil for frying

1 egg

1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2 inch cubes

1 teaspoon salt

1 teaspoon white sugar



1 pinch white pepper

1 cup cornstarch

  

2 tablespoons vegetable oil

3 tablespoons chopped green onion

1 clove garlic, minced

6 dried whole red chilies

1 strip orange zest

1/2 cup white sugar

1/4 teaspoon ground ginger

 

3 tablespoons chicken broth

1 tablespoon rice vinegar

1/4 cup soy sauce

2 teaspoons sesame oil

2 tablespoons peanut oil

  

2 teaspoons cornstarch

1/4 cup water

Directions

1. Heat 4 cups vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190
degrees C).
2. Beat the egg in a mixing bowl. Add the chicken cubes; sprinkle with salt, 1 teaspoon
sugar, and white pepper; mix well. Mix in 1 cup of cornstarch a little bit at a time until
the chicken cubes are well coated.
 3. In batches, carefully drop the chicken cubes into the hot oil one by one, cooking until
they turns golden brown and begin to float, about 3 minutes. Remove the chicken and
allow to cool as you fry the next batch. Once all of the chicken has been fried, refry
the chicken, starting with the batch that was cooked first. Cook until the chicken turns
deep golden brown, about 2 minutes more. Drain on a paper towel-lined plate.
4. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat. Stir in the
green onion, garlic, whole chiles, and orange zest. Cook and stir a minute or two until
the garlic has turned golden and the chiles brighten. Add 1/2 cup sugar, the ginger,
chicken broth, vinegar, soy sauce, sesame oil, and peanut oil; bring to a boil and cook
for 3 minutes.
5. Dissolve 2 teaspoons of cornstarch into the water, and stir into the boiling sauce.
Return to a boil and cook until the sauce thickens and is no longer cloudy from the
cornstarch, about 1 minute. Stir the chicken into the boiling sauce. Reduce heat to low
and cook for a few minutes until the chicken absorbs some of the sauce.

Braised Balsamic Chicken

Ingredients


 6 skinless, boneless chicken breast halves

ground black pepper to taste

1 teaspoon garlic salt

2 tablespoons olive oil

1 onion, thinly sliced

1/2 cup balsamic vinegar

1 (14.5 ounce) can diced tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano


 1 teaspoon dried rosemary

1/2 teaspoon dried thyme

Directions

1. Season chicken breasts with ground black pepper and garlic salt. Heat olive oil in a medium
skillet, and brown the onion and seasoned chicken breasts.
2. Pour tomatoes and balsamic vinegar over chicken, and season with basil, oregano, rosemary
and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15
minutes.

Easy Bistro Chicken

Ingredients

 2 tablespoons olive oil, divided $

 4 (6-ounce) chicken breast halves, skinned $
 4 chicken thighs (about 1 pound), skinned $
 4 chicken drumsticks (about1 pound), skinned $
 2 cups chopped onion
 4 garlic cloves, minced
 1 cup chopped celery
 1/2 cup chopped fresh basil $
 1/2 cup chopped fresh flat-leaf parsley
 1/2 cup red wine vinegar
 1/4 cup sliced green olives
 1/4 cup capers
 1 tablespoon sugar
 Dash of ground red pepper
 2 bay leaves
 1 (28-ounce) can Italian-style tomatoes, undrained and chopped $
 8 cups hot cooked macaroni or cavatappi
 Parsley sprigs (optional)

Preparation

1. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add
chicken breast halves to pan; sauté 2 minutes on each side or until lightly browned.
Remove from pan. Add 1 1/2 teaspoons oil and remaining chicken pieces; sauté 2
minutes on each side or until lightly browned. Remove chicken from pan.
2. Heat 1 tablespoon oil in pan. Add onion and garlic; sauté 5 minutes. Add celery; sauté
5 minutes. Add basil and next 8 ingredients (basil through tomatoes). Return chicken
to pan; bring to a boil. Cover, reduce heat, and simmer 20 minutes.
3. Uncover and simmer 25 minutes or until chicken is tender. Discard bay leaves. Serve
with pasta. Garnish with parsley sprigs, if desired.
 Sweet and Spicy Chicken and White
Bean /

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Ingredients
 2 tablespoons canola oil
 1/2 teaspoon ground cardamom
 1/8 teaspoon ground cloves
 3 garlic cloves, minced 
 2 cups finely chopped onion 
 1/2 teaspoon chili powder
 1/4 teaspoon ground turmeric
 1/2 teaspoon ground coriander
 1 (15.5-ounce) can cannellini beans or other white beans, undrained
 3/4 pound skinless, boneless chicken breast halves, cut into bite-sized pieces 
 1 cup light coconut milk
 1/2 cup water
 1 tablespoon chopped peeled fresh lemongrass (about 1 stalk)
 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
 1 (8-ounce) baking potato, cut into 1/2-inch cubes 
 1/4 cup chopped fresh cilantro 

Preparation
1. 1. Heat oil in a Dutch oven over medium-high heat. Add cardamom, cloves, and garlic to pan; cook 30 seconds,
stirring constantly. Add onion; sauté 8 minutes or until tender. Add chili powder, turmeric, and coriander; cook 30
seconds. Add beans and chicken; stir to coat. Add milk, 1/2 cup water, lemongrass, tomatoes, and potato to pan.
Cover, reduce heat, and simmer 30 minutes or until potato is tender. Serve with cilantro.
2. Wine note: With its layered spices and distinctly Asian ingredients, this chicken and bean stew finds its match in
an off-dry riesling like Blue Fish Sweet Riesling 2007 ($11) from Germany. The wine's peachy, tropical
sweetness nicely balances the heat of the dish, while its vibrant acidity cuts through the richness of coconut milk.
—Jeffery Lindenmuth
Poached Chicken or Turkey Breasts

Jessica Harlan/

Ingredients:

 2 pounds boneless, skinless chicken or turkey breast

 1 onion, chopped
 2 stalks celery
 32 ounces (4 cups) chicken stock or broth
 1 bay leaf

Preparation:

1. Place the chicken or turkey breast in a single layer in a large, heavy-bottomed pot such as a Dutch Oven. Sprinkle with
onion and celery, then pour stock over the vegetables and poultry. Submerge the bay leaf in the stock.
2. Cover, bring to a boil, then reduce heat to low and simmer, covered, for 30 to 40 minutes, until internal temperature of
meat is 165˚F. Remove from heat, remove poultry and strain stock into a bowl to use in another recipe.
 A Good Easy Garlic Chicken

Ingredients

3 tablespoons butter

4 skinless, boneless chicken breast halves

2 teaspoons garlic powder

1 teaspoon seasoning salt

1 teaspoon onion powder

Directions

1. Melt butter in a large skillet over medium high heat. Add chicken and sprinkle with garlic
powder, seasoning salt and onion powder. Saute about 10 to 15 minutes on each side, or
until chicken is cooked through and juices run clear.