Mama's Chicken Soup

Mama's Chicken Soup
This is the elixir that cures colds, mends broken hearts, and erases bad days. It isn't elegant, just simple and delicious. You can buy uncooked chicken that's boned and cut up, though you may need to cut it into smaller pieces. For a heartier version, add hot cooked rice or noodles.


Ingredients
1 tablespoon olive oil
1 teaspoon salt
1 parsnip, halved lengthwise and cut into ¼-inch slices
¼ teaspoon freshly ground pepper
2 carrots, halved lengthwise and cut into ¼-inch slices
8 cups low-sodium chicken broth
2 celery ribs and leaves, chopped
3 skinned bone-in chicken breast halves (about 2 ½ to 3 pounds)
1 large onion, chopped (about 1 ½ cups)
2 tablespoons fresh lemon juice
1 clove garlic, minced

Yield: 6 Servings
Derections
1. Heat oil in a large pot. Add parsnip and next 6 ingredients, and sauté about 5 minutes. Add broth and chicken, and bring to a boil. Reduce heat, and simmer 35 minutes. Remove chicken from bone, and cut meat into bite-size pieces. Return chicken to pot, add lemon juice, and heat through.

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Quesadilla Pie

Quesadilla Pie


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Ingredients
1 (10-ounce) can green or red enchilada sauce
½ small red onion, finely chopped
¼ cup heavy cream
1 zucchini, quartered lengthwise and thinly sliced
4 (8-inch) flour tortillas
1 cup salsa
2 cups (8 ounces) grated Monterey Jack,
plus ¼ cup for the top
1 avocado, diced
1 (3 ½- to 4-pound ) rotisserie chicken,
shredded 1 cup fresh cilantro leaves

Yield: 4 Servings
Derections
1. Heat oven to 400° F.
2. In a small bowl, combine the enchilada sauce and cream. Spoon ¼ cup of the sauce mixture into the bottom of a shallow 2-quart casserole or 9-inch springform pan. Top with 1 tortilla and a third each of the cheese, chicken, onion, and zucchini. Repeat twice to form a total of 3 layers. Top with the remaining tortilla, sauce mixture, and cheese.
3. Cover loosely with foil and bake for 20 minutes. Uncover and bake 10 minutes more. Slice into wedges and serve with the salsa, avocado, and cilantro.

notes

Tip: For a vegetarian version of Quesadilla Pie, replace the chicken with 2 cups fresh corn or frozen corn that has been thawed and patted dry.

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Grilled Balsamic Chicken

Grilled Balsamic Chicken

Prep: 10 minutes; Marinate 4 to 6 hours or overnight; Cook: 12 minutes.
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Grilled Balsamic Chicken
Chicken
Main Course


Ingredients
8 skinless, boneless chicken breast halves
2 tablespoons minced garlic
½ cup chicken broth
2 teaspoons dry mustard
1 cup balsamic vinegar
1 teaspoon freshly ground pepper
1 ½ tablespoons Worcestershire sauce
2 tablespoons sugar
⅔ cup chopped scallions
¼ cup Dijon mustard

Yield: 8 Servings
directions
* 1. Rinse chicken, and pat dry. Place in a gallon-size zip-top plastic bag. Combine chicken broth and next 8 ingredients in a mixing bowl.
* 2. Reserve ½ cup marinade; pour remaining marinade over chicken. Seal bag, and refrigerate up to 24 hours, turning occasionally.
* 3. Grill chicken, uncovered, at medium-high for 6 minutes on each side or until cooked through, basting with reserved ½ cup marinade every few minutes.

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Beer-Steamed Chicken Wings with Honey-Lime Glaze

Beer-Steamed Chicken Wings with Honey-Lime Glaze

Buffalo wings are often drenched in a fiery sauce that overwhelms the chicken. Steaming the wings with beer perfumes the meat and keeps it moist.

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Beer-Steamed Chicken Wings with Honey-Lime Glaze
Chicken
American
Appetizer


Ingredients
one 12-ounce bottle pale Mexican beer, such as Corona, or other lager
1/4 cup fresh-squeezed lime juice, plus lime wedges for serving
2 pounds (about 20 pieces) buffalo-style chicken wings (flats and drumettes),
tips removed
3 cloves garlic, grated
Salt and pepper
1/4 cup honey
Yield: 5 Servings
Directions
* 1. Heat the oven to 425 degrees F. Pour the beer into a rimmed baking sheet fitted with a rack. Season the wings with salt and pepper and place on the rack, skin side up. Bake 15 minutes.
* 2. While the wings are baking, whisk together the lime juice, garlic and honey in a small bowl.
* 3. Remove the wings from the oven, flip them over and brush with glaze. Return to the oven and bake 10 minutes.
* 4. Flip the wings a final time, brush with remaining glaze and bake until skin is crisped and golden, about 10 minutes more.
* 5. Garnish with lime wedges and serve.

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Crisp Chicken Tacos

Crisp Chicken Tacos

You can multiply this recipe for larger groups. If you find it too difficult to fry the filled tacos, you can fry the tortillas by themselves, then offer the chicken as a filling, or you can omit frying them altogether and serve the tacos soft.

To fry unfilled taco shells, immerse in hot oil, turn over immediately, and fold in half. Fry, turning as needed, until slightly crisp but still flexible on both sides, 40 to 50 seconds total. Drain on paper towels.

For soft tacos, instead of frying the tortillas, wrap each dozen in plastic wrap and cook one packet at a time in a microwave oven on full power (100%) until hot and steamy, about 45 seconds. Serve tortillas with chicken and condiments.

Prep and cook time: 1 3/4 hours
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Crisp Chicken Tacos
Chicken
Main Course

Ingredients
5 cups finely shredded iceberg lettuce (13 oz.)
2 to 3 cups vegetable oil
2 cups shredded mixed cheddar and jack cheese (8 oz.)
1 bottle (5 oz.) hot sauce
1 pound Roma tomatoes, rinsed, cored, and chopped
1 1/2 cups guacamole
2 cups fresh salsa
3 dozen 3 dozen corn tortillas (6 in. wide)
2 cups sour cream
7 cups grilled chicken
1 cup chopped cilantro
Yield: 18 Servings
Directions
* 1. Put lettuce, cheese, tomatoes, salsa, sour cream, guacamole, and cilantro in separate bowls (see notes); cover and chill.
* 2. Line two shallow baking dishes (9 by 13 in. or larger) with several layers of paper towels and set in a 200° oven. Also line a 10- by 15-inch baking pan with paper towels; set beside range.
* 3. Pour about ½ inch oil into a 10-inch frying pan over medium-high heat. When oil reaches 350° on a thermometer, dip one tortilla in and, with tongs, quickly turn it over; immediately spoon about 3 tablespoons chicken in a mound in the center. At once, using the tongs and a small spatula, fold tortilla in half and hold down gently until bottom side is crisp but still slightly flexible, 15 to 20 seconds; turn over and fry other side the same way. Lift taco from oil and tilt one end down to drain off excess oil. Set briefly in towel-lined baking pan to drain, then transfer to a baking dish in the oven. Repeat to fry remaining tacos, adding more oil as needed.
* 4. Set out tacos with bowls of condiments and hot sauce for guests to fill as desired.

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Thai Curry Rice Bowl

Thai Curry Rice Bowl
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Thai Curry Rice Bowl
Chicken
Thai
Main Course

Ingredients
1 red bell pepper (½ lb.), rinsed
1 tablespoon packed brown sugar
1 pound boned, skinned chicken breast
1 tablespoon lemon juice
1 can (14 oz.) coconut milk
About 1 tablespoon Asian fish sauce (nuoc mam or nam pla)
1 tablespoon Thai red curry paste
6 cups hot cooked rice
1 cup frozen corn kernels
Yield: 4 Servings
directions
* 1. Stem bell pepper, seed, and cut into ¼-inch-wide strips about 3 inches long.
* 2. Rinse chicken, pat dry, and cut crosswise into ¼-inch-thick slices.
* 3. Place a 14-inch wok or 12-inch frying pan over high heat. Measure 1 tablespoon solidified coconut milk from the top of the can and add to wok with pepper and ¼ cup water. Stir often until pepper strips are limp, 3 to 5 minutes.
* 4. Add remaining coconut milk and curry paste. Stir to blend smoothly. Stir until boiling; add chicken, corn, and sugar. Reduce heat to medium; stir often until chicken is white in center of thickest part (cut to test), about 3 minutes. Add lemon juice and fish sauce to taste.
* 5. Scoop rice into bowls and top equally with chicken curry mixture.

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Balsamic Garlic-and-Herb Chicken Thighs

Balsamic Garlic-and-Herb Chicken Thighs

Prep: 10 min., Cook: 23 min. Put the noodles on to cook when you start the chicken so that everything's done on time.
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Balsamic Garlic-and-Herb Chicken Thighs

Ingredients
¼ cup all-purpose flour
¼ cup balsamic vinegar
½ teaspoon salt
1 (10-ounce) can diced tomatoes and green chiles, undrained
½ teaspoon pepper
1(1.6-ounce) envelope garlic-and-herb sauce mix
8 skinned and boned chicken thighs
½ cup sliced green onions (about 4)
2 tablespoons olive oil
Hot cooked egg noodles
1 cup dry white wine or chicken broth
Yield: 4 Servings
Directions
Prep: 10 min Total: 30 min (Quick)

* 1. Combine flour, salt, and pepper. Dredge chicken in flour mixture.
* 2. Brown half of chicken in 1 tablespoon hot oil in a large skillet over medium-high heat 4 minutes on each side. Remove chicken from skillet. Repeat procedure with remaining chicken and oil, reserving drippings in skillet.
* 3. Add wine and vinegar to skillet, stirring to loosen particles from bottom of skillet; cook 2 minutes. Stir in tomatoes and green chiles and garlic-and-herb sauce mix until combined. Return chicken to skillet. Cook, uncovered, over medium heat 5 minutes or until done. Stir in ¼ cup green onions. Serve over hot cooked egg noodles; sprinkle with remaining ¼ cup green onions.
* 4. Note: For testing purposes only, we used Knorr Garlic Herb Sauce Mix, which can be found with the Italian sauce mixes in the pasta aisle of the grocery store.

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Chicken-Sausage Gumbo

Chicken-Sausage Gumbo

Prep: 20 min., Cook: 25 min.
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Chicken-Sausage Gumbo
Main Course

Ingredients
½ pound smoked sausage, cut into ½-inch-thick slices
1 medium-size green bell pepper, chopped
1 to 3 tablespoons vegetable oil
2 cups chicken broth
5 tablespoons all-purpose flour
1 (28-ounce) can diced tomatoes
1 cup coarsely chopped onion
1 to 2 teaspoons Creole seasoning
1 cup chopped celery
4 cups chopped cooked chicken
2 large cloves garlic, pressed
Hot cooked rice
Yield: 6 Servings
Directions
Prep: 20 min Total: 45 min
* 1. Cook sausage over high heat in Dutch oven 5 minutes, stirring often. Remove sausage with a slotted spoon. Drain on paper towels.
* 2. Add enough oil to drippings in Dutch oven to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes. Add onion and next 3 ingredients; cook 5 minutes, stirring often. Stir in broth and next 2 ingredients. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Add sausage and chicken; simmer, covered, 5 minutes. Serve over rice.
* 3. Note: For testing purposes only, we used Conecuh Original Smoked Sausage for smoked sausage.

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Lexington Style Grilled Chicken

Lexington Style Grilled Chicken

Prep: 15 min., Chill: 2 hr., Grill: 40 min. Larry Elder says Lexington, North Carolina, pork barbecue inspired him to create this spicy-hot vinegar marinade for chicken.
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Lexington Style Grilled Chicken
Chicken
Main Course

Ingredients
2 cups cider vinegar
4 teaspoons salt
1/4 cup firmly packed dark brown sugar
2 teaspoons pepper
1/4 cup vegetable oil
2 (2 1/2- to 3-pound) cut-up whole chickens*
3 tablespoons dried crushed red pepper
Yield: 10 Servings
Directions
* 1. Stir together first 6 ingredients until blended.
* 2. Place half each of vinegar mixture and chicken in a large zip-top plastic freezer bag; seal. Repeat procedure with remaining vinegar mixture and chicken, placing in a separate zip-top plastic freezer bag. Chill chicken at least 2 hours or up to 8 hours, turning occasionally.
* 3. Remove chicken from marinade, discarding marinade.
* 4. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 35 to 40 minutes or until done, turning occasionally.
* 5. *8 skinned and boned chicken breast halves and 8 skinned and boned chicken thighs may be substituted for whole chickens. Chill in marinade at least 1 to 2 hours, turning occasionally. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.

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Baked Guava Chicken

Baked Guava Chicken
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Baked Guava Chicken
Chicken
Main Course

Ingredients
1 (12-ounce) jar guava jam or jelly
½ teaspoon freshly ground pepper
¼ cup fresh lemon juice
1 cup water
¼ cup soy sauce
1 tablespoon cornstarch
2 teaspoons ground allspice
2 to 2 ½ pounds chicken drumettes
1 teaspoon Hawaiian salt or sea salt
Yield: 6 Servings
Directions
Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
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* 1. Combine guava jam, lemon juice, soy sauce, allspice, salt, and pepper in a saucepan over medium heat. Cook until jam melts and mixture is blended.
* 2. Stir together water and cornstarch; stir into guava mixture. Bring to a boil, and boil 1 minute until thickened. Remove from heat, and cool.
* 3. Place chicken in a large zip-top bag; pour ¼ cup sauce over chicken, tossing to coat. Cover and chill 1 hour or overnight.
* 4. Place chicken in a large roasting pan. Bake at 350° for 30 minutes; drain liquid.
* 5. Pour remaining sauce over chicken. Bake 15 minutes or until golden brown.

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Tom's Roasted Chicken With Wilted Salad Greens

Tom's Roasted Chicken With Wilted Salad Greens

Prep: 30 min.; Bake: 1 hr., 20 min. Tom prefers the floral aroma and flavor of orange blossom honey, but any kind will work just fine.
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Tom's Roasted Chicken With Wilted Salad Greens
Chicken

Ingredients
¼ cup unsalted butter
1 lemon, halved
6 pecan halves
1 teaspoon salt
2 fresh basil leaves
1 teaspoon pepper
2 tablespoons chopped green onions
4 slices thick-cut applewood-smoked bacon
1 ½ teaspoons honey
12 cloves garlic, peeled
1 (4-pound) whole roasting chicken
2 tomatoes, each cut into 6 slices
Yield: 4 Servings
Directions
Prep: 30 min Total: More than 60 min
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* 1. Process first 5 ingredients in a food processor until smooth, stopping to scrape down sides. Set aside.
* 2. Remove and discard giblets from chicken cavity; rinse with cold water, and pat dry. Squeeze juice from 1 lemon half evenly over chicken; rub well with squeezed half. Repeat procedure with remaining lemon half for inside cavity. Reserve lemon halves.
* 3. Loosen and lift skin from chicken breasts with fingers; spread pecan mixture evenly underneath. Carefully replace skin. Sprinkle ½ teaspoon salt and ½ teaspoon pepper evenly on skin; rub into skin. Sprinkle remaining ½ teaspoon salt and ½ teaspoon pepper inside cavity; rub into cavity. Place bacon slices evenly over skin of chicken breasts. Insert garlic cloves and reserved lemon halves in cavity of chicken. Place chicken, breast side up, in a 10-inch cast-iron skillet.
* 4. Bake at 400° for 20 minutes. Reduce oven temperature to 375°, and bake 55 to 60 minutes or until a meat thermometer inserted into chicken thigh registers 175°. Remove from oven, and let stand at room temperature until thermometer registers 180°.
* 5. Place 3 tomato slices in center of each of 4 large serving plates; top each evenly with Wilted Salad Greens. Cut chicken into pieces, cutting breasts into slices. Divide dark meat and breast meat evenly among servings, placing on top of greens on each plate; spoon about 1 tablespoon drippings from skillet over chicken on each plate.

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Spicy Backyard Barbecue Chicken Fajitas

Spicy Backyard Barbecue Chicken Fajitas

Prep: 15 minutes, Chill: 8 hours, Grill: 40 minutes, Stand: 5 minutes.
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Spicy Backyard Barbecue Chicken Fajitas
Chicken
American
Lunch

Ingredients
1 (3- to 3 ½-pound) chicken,
quartered
Freshly ground pepper, to taste
2 cups spicy barbecue sauce
4 to 6 tortillas
¼ cup chopped fresh herbs (rosemary, thyme, sage, parsley, oregano, or marjoram)
Simple Salsa Fresca
Sea salt, to taste
Easy Guacamole

Yield: 4 Servings
Directions
Prep: 15 min Total: More than 60 min
* 1. Rinse chicken, pat dry, and place in a shallow dish or large zip-top freezer bag. Pour barbecue sauce over chicken; toss to coat evenly. Cover and refrigerate for 8 hours or overnight.
* 2. Remove chicken, reserving marinade. Sprinkle chicken with herbs, sea salt, and pepper, and place, skin side down, on grill. Grill, uncovered, on medium-low heat for 5 minutes or until slightly crispy, basting with reserved sauce. Turn chicken over, baste again, and cook 5 more minutes. Cover with grill lid, and cook 12 to 15 more minutes, basting several times. Turn chicken over, baste again, and grill, covered, for 12 to 15 more minutes or until cooked through (juices run clear).
* 3. Remove chicken, and let stand, loosely covered, for 5 minutes. Discard marinade. Remove meat from bones, and serve with tortillas, Simple Salsa Fresca, and Easy Guacamole. Or simply serve with additional barbecue sauce.

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Chicken-Apple Hot Dogs with Blueberry Ketchup

Chicken-Apple Hot Dogs with Blueberry Ketchup
Red, white and blue are reflected in the grilled red peppers and white onions, along with a playful blueberry ketchup spread across each sausage. If you want to make this a kid-friendly meal, leave out the crushed red pepper when cooking the fruity condiment.


Ingredients
2 medium red peppers, cut into thin strips
2 medium plums, skinned, pitted and chopped, for the Blueberry Ketchup
1 large white onion, cut into thin strips
1 1/2 cups brown sugar, for the Blueberry Ketchup
6 chicken-apple sausages,
precooked 1/2 cup red wine vinegar, for the Blueberry Ketchup
6 hot dog buns
1 teaspoon ground ginger, for the Blueberry Ketchup
1 tablespoon olive oil, for the Blueberry Ketchup
1/2 teaspoon allspice, for the Blueberry Ketchup
3 tablespoons shallot, minced, for the Blueberry Ketchup
1 1/2 tablespoon fresh lemon juice, for the Blueberry Ketchup
2 cloves garlic, minced, for the Blueberry Ketchup
1 to 2 teaspoons crushed red pepper (optional), for the Blueberry Ketchup
3 cups fresh blueberries,
for the Blueberry Ketchup Salt and black pepper, for the Blueberry Ketchup

Yield: 6 Servings
Directions
1. Make the ketchup: In a heated saucepan, add olive oil. When oil is hot, stir in shallots and garlic; cook 1 to 2 minutes over medium-high heat. Add blueberries, plums, sugar, vinegar, ginger, allspice, lemon juice, and red pepper. Season with salt and pepper to taste. Continue to cook over medium-high heat, stirring frequently, about 5 minutes. Reduce heat to simmer, stirring occasionally, until blueberries have almost entirely broken down and the sauce has thickened, 15 to 20 minutes. Add a final squeeze of lemon juice to brighten the ketchup’s flavor. Stir and then spoon into a bowl or glass jar. Refrigerate until chilled and thickened, about 2 to 3 hours.
2. When ketchup is almost ready, heat gas grill to medium-high. (You can also use a grill pan.) Place red peppers and onions either in a fine-mesh grill pan or in an open-face aluminum foil packet on the grill—just so the vegetables don’t fall through the rack. Cook about 10 to 12 minutes, stirring occasionally.
3. When veggies are almost done, grill sausages 3 to 4 minutes or until heated through. Toast the buns on the grill for 1 to 2 minutes on each side. Remove veggies and buns from grill.
4. Assemble hot dogs: Top them with red peppers, onions and blueberry ketchup.

Note: You can make the ketchup up to several days in advance. Simply store covered and refrigerated.

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Chicken and Dumplings

Chicken and Dumplings
Mother’s Best

Ingredients
8 tablespoons (1 stick) unsalted butter, cut into pieces,
for the Chicken gravy 1 1/2 teaspoons baking powder,
for the Dumplings 1 cup all-purpose flour,
for the Chicken gravy 1 scant teaspoon kosher salt,
for the Dumplings
7 cups chicken broth from Belle’s Chicken Soup (Love Note 1),
for the Chicken gravy 1 tablespoon finely chopped fresh Italian flat-leaf parsley,
for the Dumplings 2 teaspoons kosher salt,
for the Chicken gravy 3 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces,
for the Dumplings 1/2 teaspoon freshly ground black pepper,
for the Chicken gravy 2/3 cup whole milk,
for the Dumplings 2 large carrots, peeled and diced (1 1/2 cups),
for the Chicken gravy 5 cups cooked chicken (you can use the cooked chicken from making Belle’s Chicken Soup; remove the skin and pick the meat off the bones, keeping the meat in large chunks; or cook a 3-pound chicken), for serving
5 ribs celery, diced (2 1⁄2 cups),
for the Chicken gravy 2 tablespoons finely chopped fresh Italian (flat-leaf) parsley,
for garnish 2 cups all-purpose flour, for the Dumplings

Yield: 8 Servings
Directions
1. To make the gravy: In a large (8- to 10-quart), heavy-bottomed soup pot or Dutch oven, melt the butter over medium heat. Add the flour and mix well to make a roux. Cook, stirring frequently, until the mixture is pale yellow and resembles fine, wet sand, about 3 minutes.
2. Whisk the broth into the roux a little at a time, allowing the roux to absorb the liquid before adding more (this will help prevent lumps). Add the salt, pepper, carrots, and celery. Bring the mixture to a boil over high heat, stirring occasionally, and then lower the heat and gently simmer for 15 to 20 minutes. Keep stirring occasionally and skim off any scum (Love Note 2) that rises to the surface.
3. To make the dumplings: Whisk the flour, baking powder, salt, and parsley together in a large bowl, and then cut in the butter using a pastry blender, two knives, or a whisk until it’s in small pieces. (Alternatively, you can use a food processor: Place the flour, baking powder, and salt in the bowl of a food processor. Pulse several times to combine. Add the parsley and pulse once or twice to incorporate. Add the butter and pulse until it is in small pieces.)
4. Add the milk and stir or pulse once or twice to moisten the flour mixture. (Do not overmix or you will develop the gluten in the flour and the dumplings will be chewy.) Gather the dough into a ball.
5. Using a large spoon or your hands, scoop out 1⁄4-cup chunks of dough, lightly roll them between your palms to round them out, and then drop into the simmering gravy (it’s OK if they sink), spacing them apart. Cover the pot and simmer until the dumplings are done (a knife inserted in the center should come out clean), about 20 minutes. (Avoid lifting the lid while the dumplings are cooking because it slows down the cooking process, and “if you’re lookin’ you’re not cookin’!”)
6. To serve: Gently stir the cooked chicken into the pot with the dumplings, return the liquid to a simmer, cover, and cook for 5 more minutes to heat the chicken through. Using a serving spoon or tongs, divide the chicken and dumplings among soup bowls. Ladle the gravy over the dumplings and chicken, sprinkle with the parsley, and serve.
7. Love Notes: This recipe is delicious with the broth from Belle’s Chicken Soup (you need just the broth, with no other ingredients or additions). In a pinch you can use canned low-sodium chicken broth and a rotisserie chicken and still have a good meal. When you add the chicken, feel free to stir in any leftover vegetables you have lurking in the fridge, such as steamed broccoli or green beans or braised greens.
8. When simmering gravies or sauces that include flour, be sure you skim off any scum that rises to the surface with a large serving spoon or ladle. This scum contains proteins and fibers from the flour that can make a sauce gummy.

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Chicken au Champagne

Chicken au Champagne

Ingredients
4 chicken breasts (with skin and bone)
1 cup Champagne (Veuve Clicquot Yellow Label Brut recommended)
Salt and freshly ground pepper
1 shallot, quartered
Chervil, tarragon, or thyme (optional)
Cooked brown rice for serving

Yield: 4 Servings
Directions
1. Place the chicken breasts in a roasting pan and season them. Pour 1/2 cup of the Champagne over the breasts. Make a slit in each breast and insert a piece of shallot.
2. Place the pan under the broiler, skin side down, for 3 minutes, until the skin is nicely browned. Turn and broil the other side for 5 minutes.
3. Remove the chicken from the broiler, baste with the pan juices, and add the remaining 1/2 cup Champagne. Add additional herb, if using. Adjust the oven temperature to 475 degrees and bake the chicken for 30 minutes, basting once or twice.
4. Serve over brown rice. Pour the cooking juices from the chicken over the meat and rice. Serve the remainder of the bottle of Champagne (about 6 glasses) with the meal.

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Chicken Lettuce Wraps

Chicken Lettuce Wraps
My kids jump at the chance to order chicken lettuce wraps from restaurant menus, so I was thrilled when I perfected this scrumptiously lighter version that I can make at home. It has all the punch of the original but with a lot fewer calories, less fat and sodium, and still a hearty dose of protein. I promise, everyone will have fun scooping the chicken mixture into the lettuce and eating this out of hand—it makes for a perfect kid-friendly meal!

Ingredients
4 medium carrots, peeled and finely diced
1/4 teaspoon black pepper
2 stalks celery, finely diced
1/3 cup bottled Chinese plum sauce
1 large red bell pepper, seeded and finely diced
2 tablespoons reduced sodium soy sauce
1 (8-ounce) can water chestnuts, drained and finely diced
2 tablespoons rice vinegar
3 scallions (white and green parts), thinly sliced
1 teaspoon hot chili paste, such as sriracha (or to taste)
2 tablespoons grated or finely minced fresh ginger
1/4 cup unsalted roasted cashews, chopped
4 cloves garlic, minced
1/4 cup minced fresh cilantro, plus extra for garnish (optional)
1 pound ground chicken (at least 90% lean)
1 head Boston or Bibb lettuce
1/4 teaspoon kosher salt

Yield: 4 Servings
Directions
1. Liberally coat a large skillet with oil spray, and preheat it over medium-high heat.
2. Add the carrots, celery, bell pepper, water chestnuts, scallions, ginger, and garlic. Sauté, stirring occasionally, until the vegetables soften slightly, about 5 minutes, adding a tablespoon of water at a time as necessary to prevent scorching.
3. Reapply oil spray if necessary, and add the ground chicken to the skillet. Cook until the chicken is no longer pink, breaking the meat into a fine crumble with a wooden spoon as it cooks. Season with the salt and pepper.
4. Add the plum sauce, soy sauce, vinegar, and chili paste and stir to coat. Reduce the heat to low and simmer until heated through.
5. Remove the skillet from the heat, and stir in the cashews and cilantro. Allow the mixture to cool slightly, about 5 minutes.
6. Clean the lettuce and break off 12 individual leaves (trim away the stem ends of the leaves if they are tough). Fill each lettuce cup with roughly 1⁄2 cup of the chicken mixture. Garnish with additional cilantro if desired.

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Grilled Chicken with Chipotle-Orange Glaze

Grilled Chicken with Chipotle-Orange Glaze
Smoky chipotle peppers make this quick, citrusy barbecue sauce special. Try this recipe with shrimp or pork chops on the grill as well. Serve with Quinoa & Black Beans and fruit sorbet for dessert.

Ingredients
1 tablespoon orange juice concentrate,
thawed 1/2 teaspoon Dijon mustard
1.5 teaspoons finely chopped chipotle chiles in adobo sauce, (see Note)
2 boneless, skinless chicken breasts,
trimmed of fat (8 ounces)
1 1/2 teaspoons balsamic vinegar
1/8 teaspoon salt
1 teaspoon molasses

Yield: 2 Servings
Directions
1. Preheat grill or broiler to high. Lightly oil the rack.
2. Whisk orange juice concentrate, chiles, vinegar, molasses and mustard in a small bowl.
3. Sprinkle chicken with salt. Grill or broil the chicken for 2 minutes. Turn the chicken, brush with the chipotle-orange glaze, and cook, brushing occasionally with more of the glaze, 4 minutes more. Turn the chicken again, brush with the glaze, and cook until no longer pink in the middle, 2 to 5 minutes more.
notes

Note: Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer.

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Chicken with Tonnato Sauce in Pita Pockets

Chicken with Tonnato Sauce in Pita Pockets
Inspired by the northern Italian dish vitello tonnato, or veal in tuna sauce, this sandwich features the unusual combination of chicken or turkey with creamy tuna sauce and roasted peppers.

Ingredients
1 3-ounce can chunk light tuna packed in water, drained (see Note)
1 clove clove garlic, minced
1/4 cup reduced-fat mayonnaise
Pinch cayenne pepper
2 tablespoons nonfat plain yogurt
3 pita breads, cut in half crosswise
1 1/2 tablespoons reduced-sodium chicken broth
6 large lettuce leaves, rinsed and dried
1-2 tablespoons lemon juice
12 ounces cooked skinless chicken or turkey, thinly sliced (see Tip)
1 teaspoon anchovy paste
2 red bell peppers, roasted and sliced (see Tip),
or 3-ounce jars roasted red peppers, drained, rinsed and sliced

Yield: 6 Servings
Directions
1. Combine tuna, mayonnaise, yogurt, broth, lemon juice, anchovy paste, garlic and cayenne in a food processor or blender; process until smooth. Taste and adjust seasonings.
2. To assemble the sandwiches, line pita halves with lettuce and fill with chicken or turkey, red pepper and a dollop of the tuna mixture.
notes

Note: Canned white tuna comes from the large albacore and can be high in mercury content. Chunk light tuna, on the other hand, which comes from smaller fish—skipjack or yellowfin—is best for health-conscious eaters. According to a recent study, canned white tuna samples averaged about 315 percent more mercury than chunk light tuna samples. (The chunk light tunas averaged 0.132 parts per million mercury content, while the white [albacore] tunas averaged 0.412 ppm.)



Tips: To poach chicken or turkey: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.



To oven-roast peppers:

1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack.

2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes.

3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool.

4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

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Grapefruit-Mint Chicken

Grapefruit-Mint Chicken
Tart grapefruit juice and fresh mint invigorate the taste buds.


Ingredients
4 boneless, skinless chicken breasts, (1-1 1/4 pounds total), trimmed
1/2 cup reduced-sodium chicken broth
Salt & freshly ground pepper
1/2 cup ruby-red grapefruit juice
1 tablespoon extra-virgin olive oil,
divided 2 tablespoons chopped fresh mint, divided
1/4 cup finely chopped shallots
2 teaspoons all-purpose flour
1/4 teaspoon crushed red pepper

Yield: 4 Servings
Directions
1. Season chicken on both sides with salt and pepper. Heat 1 1/2 teaspoons oil in a large heavy skillet over medium-high heat. Add the chicken and sear until well browned, about 3 minutes per side. Transfer the chicken to a plate and tent with foil.
2. Reduce heat to medium. Add the remaining 1 1/2 teaspoons oil to the pan. Add shallots and red pepper. Cook, stirring, for about 2 minutes. Remove from heat. Whisk broth, grapefruit juice, 1 tablespoon mint and flour in a small bowl. Add to the pan. Cook, whisking, until slightly thickened, about 3 minutes.
3. Return the chicken and any accumulated juices to the pan; reduce heat to low. Simmer until the chicken is cooked through, about 4 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and spoon over the chicken. Garnish with the remaining 1 tablespoon mint.

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Chicken & Green Papaya Salad

Chicken & Green Papaya Salad
Lean boneless, skinless chicken breasts take a trip to Asia when tossed with unripe papaya, grated carrots, garlic, chile paste and cilantro. Wrap the salad in rice paper wrappers to make fresh spring rolls. Make it a meal:

Ingredients
1 pound boneless, skinless chicken breasts, trimmed and poached (see Tip)
1 green papaya, peeled, seeded and finely grated (see Note)
1/4 cup distilled white vinegar
2 carrots, finely grated
1 tablespoon Chinese red chili paste
1/2 cup chopped fresh cilantro
2 cloves garlic, finely chopped
Salt & freshly ground pepper, to taste
2 teaspoons sugar
1 head Boston lettuce, leaves separated

Yield: 4 Servings
Directions
1. Shred chicken and set aside.
2 . tir together vinegar, chili paste, garlic and sugar in a small bowl until the sugar dissolves.
3. Combine papaya, carrots, cilantro and the chicken in a medium bowl. Pour on dressing and toss well. Season with salt and pepper. Mound on a bed of lettuce leaves and serve.

notes;

Tip: To poach chicken breasts: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.



Note: An unripe green papaya is used as a vegetable in Asian soups or salads.

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