Matcha (a green tea powder) and lemon olive oil gives the chicken a very laid back vibe in this dish. Cooling yogurt sauce and rice pair perfectly with it. If you don’t have lemon olive oil, use regular olive oil with a teaspoon of lemon juice for each tablespoon of oil.

 

 

Matcha (a green tea powder) and lemon olive oil gives the chicken a very laid back vibe in this dish. Cooling yogurt sauce and rice pair perfectly with it. If you don’t have lemon olive oil, use regular olive oil with a teaspoon of lemon juice for each tablespoon of oil.   5.0 from 1 … Read more →

This is a bit of a modification of a recipe I found in The Family Table (which I’ve mentioned previously). What struck me about the recipe is it’s really similar to the way my mom likes to make oven baked chicken. The way she describes it is “dump some of everything in your spice cabinet” into a bag with flour and shake and bake. This recipe doesn’t use any flour and it adds a wonderful little zing of lime. This is a definite keeper for me!

The original recipe uses 2 1/2 lbs of boneless skinless chicken thighs – I prefer breasts. I also cut the spice mix amounts in half and although I’ve left it in the recipe for you, I didn’t use any cayenne.

This makes chicken that is brightly colored and full of amazing flavor. It’s not overpowering in any way. The leftovers are fantastic the next day as chicken sandwiches or in a salad.

This recipe is highly adjustable. If you don’t have one of the spices on this list, substitute something else. If you want to taste some flavors more, include more of them. You can’t mess this one up. Definitely drizzle the lime sauce over the chicken – it is spectacular.

 

This is a bit of a modification of a recipe I found in The Family Table (which I’ve mentioned previously). What struck me about the recipe is it’s really similar to the way my mom likes to make oven baked chicken. The way she describes it is “dump some of everything in your spice cabinet” … Read more →

This recipe was in the recent issue of Paula Deen’s Magazine. My intention was to try it and then experiment with the concept to make it my own, but it was so good I’m not going to do much of anything to it (I did use gluten free orzo and while Paula gives amounts for salt and pepper I prefer to say to add to your taste. I also used chicken breasts, whereas Paula used cutlets). The only change I might try is to substitute milk for the cream and then cook it a bit longer to thicken it more, or maybe add some cornstarch, to reduce the fat. It was rich and delicious and was a great weeknight meal.

For the chicken:
4 chicken breasts
salt and pepper
3 tbsp butter
1 shallot, chopped
2 tbsp white vinegar
1 cup heavy cream
3 tbsp whole grain mustard
1/2 tsp dried tarragon
For the orzo
1 16 ounce package of orzo
1 6 ounce bag fresh baby spinach
1 tbsp olive oil
1 tsp lemon juice
salt and pepper

Melt the butter in a skillet. Season the chicken with salt and pepper then add chicken and cook over medium high heat until cooked through (165 degrees).

Remove the chicken and melt remaining tbsp of butter. Add the shallots and cook for 2 minutes, stirring. Add the vinegar and cook for 1 minute. Add the cream, mustard, tarragon and salt to taste, stirring until sauce thickens. Add the chicken and reheat it then, place chicken and sauce on a serving platter.
While you are cooking the chicken, make the orzo:
Cook the orzo according to package instructions. Drain it and return it to the pot. Stir in the spinach, oil, lemon juice and salt and pepper until the spinach wilts. Serve with the chicken and spoon sauce over orzo.

 

This recipe was in the recent issue of Paula Deen’s Magazine. My intention was to try it and then experiment with the concept to make it my own, but it was so good I’m not going to do much of anything to it (I did use gluten free orzo and while Paula gives amounts for … Read more →

I spotted this recipe in the front of Bon Appetit and made my own version of it.

Malt Vinegar-Glazed Chicken Breasts

Glaze:

1/2 cup malt vinegar

1/8 cup dark molasses

1 tbsp honey

1/4 tsp ground coriander

pinch cayenne pepper

pepper to taste

1/4 tsp cinnamon

1/2 bay leaf

 

Chicken

1/4 cup brown sugar

1/8 cup salt

1/8 cup malt vinegar

4 sprigs fresh thyme

4 boneless skinless chicken breasts

Glaze:

Combine ingredients in a small saucepan and bring to a boil, then set aside

Chicken:

Mix sugar, salt, vinegar, thyme and 1 cup water in a large pot and bring to a boil. Stir in 6 cups cold water. Allow to cool. Add chicken breasts to the pot. Cover and refrigerate for 4 hours (or up to overnight).

Remove chicken from brine and grill over medium high heat. When it is close to done, brush with the glaze. Cook until it reaches an internal temperature of 165.

We loved the rich, dark flavor of this chicken that was not overpowering at all. You should use all of the glaze when basting the chicken. It cooks to a lovely golden brown and malt vinegar gives it a nice gentle tang. I marinated only 4 hours and it had lots of flavor. I’ll be making this recipe again. The leftovers were fantastic in chicken sandwiches and in salads!

 

I spotted this recipe in the front of Bon Appetit and made my own version of it. Malt Vinegar-Glazed Chicken Breasts Glaze: 1/2 cup malt vinegar 1/8 cup dark molasses 1 tbsp honey 1/4 tsp ground coriander pinch cayenne pepper pepper to taste 1/4 tsp cinnamon 1/2 bay leaf   Chicken 1/4 cup brown sugar … Read more →

This recipe is from January Living. I’ve had the magazine open to this page almost since the magazine came and finally got around to making it. Nothing too complicated here really – put your potatoes and chicken in a roasting pan and drizzle some oil and lemon over the potatoes and oil over the chicken. You stuff half a lemon and some parsley into the chicken, then roast it. Meanwhile, you make an uncooked sauce of garlic, oil, parsley, lemon juice and zest and Parmesan. I did this in the food processor so it was quite simple. I served the sauce on the side and did not spread it over the food before serving.

I loved the sauce – very bright and fresh. It went well with both the chicken and potatoes. I was not wild about the way the chicken and potatoes roasted. I had about an inch of juice in the bottom of my pan so the potatoes did not get crispy very much. They were still good. I don’t find that stuffing the chicken with things adds much to the flavor of the dish. I wouldn’t bother stuffing it like that again and that might cut down on the overwhelming amount of juice in the pan. Definitely give this sauce a try!

This recipe is from January Living. I’ve had the magazine open to this page almost since the magazine came and finally got around to making it. Nothing too complicated here really – put your potatoes and chicken in a roasting pan and drizzle some oil and lemon over the potatoes and oil over the chicken. … Read more →

Try this simple recipe for a really tasty supper. It’s easy to make, tastes complicated and will result in almost no clean up!

1 boneless skinless chicken breast

salt and pepper

1/2 cup cooked broccoli (frozen is fine)

1/4 cup low-fat cottage cheese

1/4 cup shredded cheddar cheese

pinch of onion powder

pinch of dry mustard

1 teaspoon chopped parsley

Preheat the oven to 400 degrees. Place the chicken on the parchment and season with salt and pepper. Top with the broccoli. Mix cheeses, onion powder, dry mustard and parsley and more salt and pepper in a small bowl, then spread over the broccoli (it’s fine if some drips off). Fold the parchment (see Technique page on this blog) and bake for 20-25 minutes until chicken reaches internal temperature of 165 (poke the instant read thermometer through the paper to check). Allow the package to rest about 5 minutes, then serve.

The result is creamy, pretty, and very delicious.

Try this simple recipe for a really tasty supper. It’s easy to make, tastes complicated and will result in almost no clean up! 1 boneless skinless chicken breast salt and pepper 1/2 cup cooked broccoli (frozen is fine) 1/4 cup low-fat cottage cheese 1/4 cup shredded cheddar cheese pinch of onion powder pinch of dry … Read more →