Kung Pao Chicken

Kung Pao Chicken

1 pound skinless, boneless chicken breast halves – cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts

1. To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.

2. To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.

3. Meanwhile, remove chicken from marinade and saute in a large skillet
until meat is white and juices run clear. When sauce is aromatic, add
sauteed chicken to it and let simmer together until sauce thickens.

Fried Chicken with Chipotle Gravy

Fried Chicken with Chipotle Gravy
Gravy

1 T. light olive oil
1 T. butter
1 shallot, minced
2 T. flour
1 C. milk
2/3 C. chicken broth
1 to 2 T. pureed chipotles en adobo, or 2 t. chipotle
powder
1/2 t. salt
2 t. minced fresh thyme
freshly ground pepper to taste
1/4 C. crema Mexicana

Chicken

1/2 C. all-purpose flour
1 t. salt
1 t. freshly ground pepper
2 t. oregano
4 to 6 boneless chicken half breasts
2 eggs
1 T. water
2 C. dry breadcrumbs or panko
1/4 C. or more canola oil, as needed

To make the gravy:
Heat the olive oil and butter in a 2-quart saucepan
until the mixture begins to bubble.

Stir in the shallot and saute for a minute. Stir in
the flour and cook over medium-low heat for 2 minutes.

Whisk in the milk and broth. Bring to a gentle simmer
and add the chipotle, salt, thyme and pepper. Simmer
for at least 10 minutes, until the gravy is thick
enough to coat the back of a spoon. At the last
minute, whisk in the crema and cook for 2 to 3 minutes
longer. Remove from heat.

This sauce may be prepared hours in advance and
reheated before serving.

To prepare the chicken:
Combine the flour, salt, pepper and oregano. Dust both
sides of the chicken breasts with the seasoned flour.
Working with 1 at a time, place the chicken breasts
between sheets of wax paper and pound with a mallet or
similar utensil until evenly thick.

Combine the eggs and water in a bowl and whisk to
blend well. Spread the crumbs on a flat plate.

Dip the chicken breasts in the egg wash, then place in
the crumbs, turning to coat both sides and pressing
the crumbs to help them adhere to the chicken.

Heat the oil in a large skillet over medium-high heat.
Add the chicken breasts and fry until golden on both
sides, turning as needed. This should take about 10
minutes.

Reheat the Chipotle Gravy.

Divide the chicken among serving plates. Ladle a
generous 1/4 cup of the gravy over each. Pass the
remaining gravy at the table.

Serves 4.

4th of July Chicken Spiedies

Chicken Spiedies

Marinade:
1/4 cup olive oil
1/4 cup red wine vinegar
2 teaspoons sugar
2 tablespoons garlic — minced or to taste
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried oregano
1 1/2 pounds chicken breasts boneless/skinless (cut 1×1″ squares)

Appetizer Sauce
1 cup mayonnaise
2 teaspoons dijon mustard
1 teaspoon garlic — mince
2 teaspoons dried tarragon
1/2 cup pineapple juice

Vegetables:
3 large red bell peppers — 1/2×1″ (72 strips)
2 large green bell peppers — 1/2×1″ (48 strips)
1 large yellow onion — 1/2×1″ (96 strips)

24 8″ bamboo skewers — soak in water in the refrigerator overnight.

MARINADE-Add all ingredients except the chicken to a non-aluminum mixing bowl and mix thoroughly until the sugar and salt are completely dissolved. Pound the chicken breast between sheets of waxed paper until an even thickness of 3/16″ overall. Cut the chicken breast meat into 1″ squares and add to the marinade, covering completely. Allow to marinate for 2 hours, refrigerated. Remove from the marinade after 2 hours and drain.

SPIEDIES-Assemble in the following order: red bell pepper, onion, chicken (folded into “C” shape on the skewer), green bell pepper, onion, chicken, alternately, finishing with a red pepper strip after the 4th piece of chicken on each skewer. Spread the skewered items out on each skewer, so they will cook quickly. Place the Spiedies on a grill or a griddle and cook approximately 1 minute per side, turning 4 times. Adjust the timing according to your equipment’s heat output. Serve immediately, 4 per quest, with dipping sauce, about 1/4 c per serving.

SAUCE- Mix all ingredients together just until blended. Chill 1 to 2 hours
to blend flavors. Serve cold.

4th of July Crunchy Chicken Strips

Crunchy Chicken Strips

Ingredients
Nonstick cooking spray
2-1/2 cups crushed bite-size cheddar fish-shaped crackers or pretzels
2/3 cup bottled buttermilk ranch salad dressing
1 lb. chicken breast tenderloins
Bottled buttermilk ranch salad dressing

Directions
Preheat oven to 425 degrees F. Line a 15×10x1-inch baking pan with foil; lightly coat foil with cooking spray. Set aside.

In a shallow dish place the crushed crackers. In another shallow dish
place the ranch dressing. Dip chicken tenderloins into the dressing,
allowing excess to drip off; dip into cracker crumbs to coat. Arrange
chicken in prepared pan.

Bake for 10 to 15 minutes or until chicken is no longer pink (170
degrees F). If desired, serve with additional ranch dressing. Makes 4
servings

Quicker Crunchy Chicken Strips: Prepare as above, except use one
10-ounce package of cooked refrigerated chicken breast strips instead of the chicken breast tenderloins and bake only 5 to 8 minutes or until
heated through.

4th of July Greek Homestyle Chicken

Greek Homestyle Chicken

This is a common meal in Greece and smells delicious while it is cooking.

4 boneless, skinless chicken breasts
Juice of two lemons
4 or 5 potatoes, peeled and sliced french-fry style
1/2 cup olive oil
1/2 to 1 cup water
One head garlic, the cloves peeled but whole
Oregano, salt and pepper to taste

Place chicken in a shallow baking tray. Arrange potatoes around chicken pieces. Scatter whole peeled cloves of garlic around chicken and potatoes.

Mix together lemon juice and olive oil, and pour evenly over chicken and potatoes. Add water until potatoes are just about covered. Add salt, pepper to taste. Cover chicken and potatoes with generous amounts of oregano. Bake at 350 degrees F, until tops of chicken
are reddish brown.

Turn chicken, stir potatoes, and sprinkle on more oregano. If potatoes aren’t at least half-covered with liquid, add water. Return to oven for about 15-20 minutes. Chicken is done when both sides a lightly browned and potatoes are soft when touched with a fork.

Serve with a crusty bread or with pita bread.

Serves 4.

4th of July Chicken and Sausage Kabobs

Chicken and Sausage Kabobs

Ingredients

* 1 recipe Herbed Dipping Sauce (see recipe below)
* 4 medium skinless, boneless chicken breast halves (about 1 lb. total)
* 2 tablespoons olive oil
* 2 tablespoons finely chopped green onion
* 1 tablespoon lime juice
* 1 tablespoon snipped fresh Italian parsley
* 1 tablespoon snipped fresh oregano
* 1 clove garlic, minced
* 8 ounces apple-flavored smoked chicken sausage or smoked sausage, halved lengthwise and cut into 3/4-inch pieces
* Grilled lime wedges

Directions

1. Prepare Herbed Dipping Sauce. Cover and refrigerate.

2. Cut chicken into long strips, about 1/2 inch thick. Place in a medium bowl. For marinade, combine the olive oil, green onion, lime juice, parsley, oregano, and garlic. Pour marinade over chicken; stir to coat. Cover and marinate in the refrigerator for 2 to 8 hours.

3. Drain chicken, discarding marinade. Thread strips of chicken and sausage onto 6 long skewers.

4. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 12 to 14 minutes or until chicken is no longer pink, turning to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place kabobs on grill rack over heat. Cover and grill as above.) Remove kabobs from grill. Serve with Herbed Dipping Sauce and grilled lime wedges. Makes 6 servings.

Herbed Dipping Sauce: In a small bowl combine 1/4 cup dairy sour cream, 1/4 cup mayonnaise, 2 tablespoons finely chopped green onion and/or chives, 1 tablespoon lime juice, 1 clove minced garlic, 1 tablespoon snipped fresh Italian parsley, and 1 tablespoon snipped fresh oregano.

4th of July Arizona Chicken

Arizona Chicken

6 boneless skinless chicken breast halves (1-1/2 pounds)
1/4 cup vegetable oil, divided
1 medium onion, sliced
4 cups chopped fresh tomatoes
2 celery ribs, sliced
1/4 cup water
1/4 cup sliced stuffed olives
2 teaspoons garlic powder
2 teaspoons dried oregano
1 teaspoon salt, optional
1/4 teaspoon pepper
1/2 pound fresh mushrooms, sliced

In a skillet, brown chicken on both sides in 2 tablespoons of oil. Remove
and set aside. In the same skillet, saute onion in remaining oil until
tender. Add tomatoes, celery, water, olives, garlic powder, oregano, salt if desired and pepper; bring to a boil. Cover and simmer for 15 minutes. Return chicken to pan. Simmer, uncovered, for 15 minutes. Add mushrooms; simmer 15 minutes longer or until meat juices run clear. Yield: 6 servings.

4th of July Pork and Chicken BBQ Sticks

Pork and Chicken BBQ Sticks

Ingredients

* 12 ounces pork tenderloin
* 12 ounces skinless, boneless chicken thighs
* 16 6-inch wooden skewers
* Salt and pepper
* 1 recipe Chipotle Barbecue Sauce (see recipe below)

Directions

1. Trim fat from pork. Cut pork into 1-inch cubes. Cut chicken into 1-inch pieces. Thread 3 pork pieces on 8 of the skewers, leaving 1/4 inch between pieces. Thread 3 chicken pieces on each remaining 8 skewers, leaving 1/4 inch between pieces. Place skewers on a tray.

2. Sprinkle salt and pepper evenly over pork and chicken. Cover with plastic wrap and refrigerate 15 minutes to 2 hours. Meanwhile, prepare Chipotle Barbecue Sauce.

3. Lightly grease the rack of an indoor electric grill or lightly coat with cooking spray.* Preheat grill. Place the pork kabobs on the grill rack. (Keep chicken kabobs covered and refrigerated). If using a covered grill, close lid. Grill until meat is slightly pink in center and juices run clear, brushing generously with the Chipotle Barbecue Sauce halfway through cooking. (For a covered grill, allow 5 to 7 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 12 to 15 minutes, turning occasionally to cook evenly.) Remove from grill and keep warm.

4. Place chicken kabobs on the grill rack. If using a covered grill, close lid. Grill until chicken is tender and no longer pink, brushing generously with the remaining sauce halfway through cooking. (For a covered grill, allow 3 to 5 minutes, giving kabobs a quarter turn once halfway through grilling. For an uncovered grill, allow 10 to 12 minutes, turning occasionally to cook evenly.) Makes 16 sticks.

Chipotle Barbecue Sauce: In a small saucepan combine 1/2 cup bottled barbecue sauce, 1 tablespoon chopped canned chipotle peppers in adobo sauce, 2 cloves garlic, minced, and 1 tablespoon honey. Bring to boiling. Reduce heat. Boil gently, uncovered, for 5 minutes or until slightly thickened. Set aside to cool slightly. Makes about 1/2 cup

Broiler Method: Arrange all of the kabobs on the rack of an unheated broiler pan. Broil 4 to 5 inches from the heat, turning occasionally or until pork and chicken are done (8 to 10 minutes), brushing generously with sauce the last 5 minutes of broiling.

1-Pot, 3-Bean Chicken Stew

1-Pot, 3-Bean Chicken Stew

1 tablespoon canola oil
1 3/4 pounds boneless, skinless chicken breast or thighs, cut in chunks
1 large yellow onion, chopped
1 cup sliced celery
1 cup thinly sliced carrots
3 cups no-salt-added chopped tomatoes
1 (14.25 ounce) can fat-free, less-sodium chicken broth
1 (15 ounce) can no-salt-added black beans
1 (15 ounce) can no salt-added navy beans
1 (15 ounce) can no salt-added kidney beans
1 cup dry red wine
1 bay leaf
1 tablespoon Italian herbs
1 cup smoked chicken breast, cubed
1 cup fresh Italian parsley, chopped
1 cup fresh cilantro, chopped

Heat oil in a large pot; brown chicken. Remove chicken and set aside. Saute onions until soft, about 5 minutes. Add broth, beans, tomatoes, celery, carrots, wine, bay leaf, herbs and all the chicken; cover and simmer for 40 minutes.
Add parsley, cilantro, salt, and pepper, and simmer 5 more minutes.

Chicken Breasts Normande

Chicken Breasts Normande

2 Tbs (30 ml) butter
1 lb (450 g) Granny Smith apples, peeled, cored and
cut into 2-inch (5 cm) pieces
2 Tbs (30 ml) cornstarch (cornflour)
1/4 cup (60 ml) apple juice
1 cup (250 ml) chicken stock
1/4 cup (60 ml) heavy cream
1 Tbs (15 ml) Calvados or other brandy
Salt and freshly ground pepper to taste
A pinch of cayenne pepper
4-6 skinless, boneless chicken breast halves

Melt the butter in a microwave-safe baking dish large enough
to hold the remaining ingredients. Add the apples and toss to
coat with the butter. Cook uncovered at 100% power for 3 minutes.
Stir the cornstarch into the apple juice and stir the mixture into
the apples. Stir in the remaining ingredients except the chicken
breasts and cook uncovered for 5 minutes. Place the chicken
breasts in the dish with their thick ends toward the outside of
the dish. Spoon the sauce over the chicken and cover with
microwave-safe plastic wrap. Cook at 100% power until the
chicken is cooked through, 5 to 6 minutes. Serves 4 to 6.