-Chicken with Proscuitto and Balsamic
-Chicken Parmesan
-Roast Chicken with Pesto and Potatoes
-Moroccan Chicken
-Spiced Moroccan Chicken
-Roasted Moroccan Chicken
-Turkey Scaloppini
-Chicken Tetrazzini
-Roasted Rosemary Chicken
-Green Chile-Chicken Casserole
-Chicken in Marengo Sauce
-Lebanese Chicken
-Citrus Chicken & Salad
-Party Chicken
-Chicken Schnitzel

Crockpot
-Peanut Chicken
-Chicken & Dumplings
-Curried Chicken
-Lemon Chicken
-Amaretto Chicken
-Artichoke Chicken & Rice
-Chicken & Olives
-Chicken Creole
-White Chicken Chili
-Honey Hoisin Chicken
-Chicken Marbella
-Curry Chicken, Apple & Yogurt
-Slowcooker Rosemary Chicken

Chicken Recipes

Chicken with Prosciutto and Balsamic

Williams-Sonoma Kitchen
Serves 6

• 6 boneless, skinless chicken breast halves, lightly pounded to 1/2-inch thickness
• 3 Tbs. chopped fresh sage
• Salt and freshly ground pepper, to taste
• 1 cup all-purpose flour
• 3 Tbs. extra-virgin olive oil, plus more as needed
• 1 1/2 cups unsalted chicken stock
• 2 oz. thinly sliced prosciutto, julienned
• 2 to 3 tsp. balsamic vinegar

Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess.

In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter.

Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside.

Chicken Parmesan

• 4 skinless, boneless chicken breasts
• 3 Tablespoons Dijon mustard
• 1 teaspoon white wine vinegar
• 4 english muffins
• 3/4 cup parmesan cheese (well grated)
• 1 tsp coarse sea salt
• 1 tsp ground black pepper
• 2 tablespoons unsalted butter (melted)

Whisk the mustard, vinegar, salt and pepper in a large bowl. Marinate the chicken in the concoction for up to 2 hours.

Using a food processor, shred the muffins, add the cheese, and butter. Dredge the chicken in the crumbs, and place it on a oven sheet that is covered with parchment paper. Bake at 450 for about 30 minutes.

Roast Chicken with Pesto and Potatoes

Makes 4 servings
From Epicurious

• 7 ounces purchased pesto (about 1 cup)
• 4 large garlic cloves, finely chopped
• 1 6-pound roasting chicken
• 2 pounds medium-size red-skinned potatoes, quartered
• 1 cup canned low-salt chicken broth

Preheat oven to 400°F. Stir pesto and garlic in medium bowl to blend. Transfer 1 tablespoon pesto mixture to small bowl and reserve for sauce.

Spread 1/4 cup pesto mixture over outside and 1 tablespoon inside main cavity of chicken. Place potatoes in large roasting pan and toss with remaining pesto mixture. Push potatoes to sides of pan; place chicken in center. Sprinkle chicken and potatoes with salt and pepper. Roast until thermometer inserted into thickest part of chicken thigh registers 180°F and potatoes are brown and tender, about 1 hour 20 minutes.

Transfer chicken and potatoes to platter. Add broth and reserved 1 tablespoon pesto to roasting pan. Place pan over heat; bring broth to boil, scraping up browned bits. Season sauce with salt and pepper. Serve chicken and potatoes with sauce.

Moroccan-Style Chicken with Almond Couscous

Adapted from "The Mediterranean Kitchen" by Joyce Goldstein, published in the Seattle Times
Yield: 4 servings

Chicken:

• 1 tablespoon butter
• 2 tablespoons honey
• 1/4 teaspoon cinnamon
• 1/8 teaspoon turmeric
• 1/4 cup dry white wine
• 4 skinless chicken breast halves
• 1/8 teaspoon salt
• Freshly ground black pepper to taste

Almond couscous:

• 1/2 cup slivered almonds
• 1 1/2 tablespoons butter
• 1/2 cup finely chopped onion
• 1 medium clove garlic, peeled and minced
• 1 cup couscous
• 1 3/4cups water
• 3/4 teaspoon cinnamon
• 1/8 teaspoon powdered saffron (or substitute turmeric for color)
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup golden raisins

1. To prepare the chicken: In a small saucepan melt butter; add honey, cinnamon, turmeric and white wine. Simmer 2 minutes.
2. Place chicken on a rack in a roasting pan; spoon about 1/3 of the honey baste over chicken. Bake in a preheated 350-degree oven 15 minutes. Spoon another 1/3 of baste over chicken and continue baking 15 minutes.
3. Remove chicken from the oven and spoon remaining baste over the pieces. Turn oven to broil and place pan a couple of inches from the heating element. Broil until browned and bubbly. Check for doneness.
4. While the chicken is cooking, start the couscous: Toast almonds in a dry skillet set over medium heat until golden. Set aside.
5. Melt butter in a medium saucepan; add onion and garlic and saute 5 minutes. Stir in couscous, water, cinnamon, saffron or turmeric, cayenne, salt, several grindings of pepper and raisins. Bring to a boil, cover and set aside off of heat 10 minutes. Stir in almonds.
6. Cut each chicken breast into diagonal slices and place on a bed of the couscous.

Spiced Moroccan Chicken with Onions and Prunes

Bon Appétit
December 1997

• 4 skinless boneless chicken breast halves
• 2 tablespoons olive oil
• 1 3/4 cups chopped onions
• 2 large garlic cloves, chopped
• 1 tablespoon all purpose flour
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 2 cups canned low-salt chicken broth
• 1 cup pitted prunes
• 3 tablespoons fresh lemon juice
• 2 tablespoons honey
• Chopped fresh cilantro

Sprinkle chicken with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and just cooked through, about 4 minutes per side. Using tongs, transfer chicken to plate. Add onions and garlic to same skillet. Sauté until onions begin to soften, about 3 minutes. Mix in flour, ginger, cinnamon and cumin; stir 1 minute. Gradually whisk in broth. Add prunes, lemon juice and honey. Boil until sauce thickens enough to coat spoon, whisking occasionally, about 8 minutes. Return chicken to skillet. Simmer until heated through, about 2 minutes. Season with salt and pepper.

Transfer chicken and sauce to platter. Sprinkle with cilantro and serve.

Roasted Moroccan Chicken

From "The Big Book of Potluck" by Maryana Vollstedt
6 servings

• ½ cup chopped yellow onion
• 2 medium cloves garlic, peeled and minced
• ¾ cup reduced-sodium and fat chicken broth
• ½ cup orange juice
• ¼ teaspoon fresh ground black pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 1 cut-up best of fryer chicken, skin and fat removed
• Nonstick cooking spray
• ½ teaspoon salt
• 1 cup pitted dates
• 1 cup dried apricots
• ¼ cup slivered almonds
• Cooked rice or couscous

1. In a medium bowl, combine onion, garlic, broth, orange juice, pepper, coriander, cumin, cinnamon and cloves. Place chicken in a food-grade, zip-top plastic bag and add marinade. Seal bag, place in a pan or dish and refrigerate overnight. Turn bag occasionally.
2. Preheat oven to 350 degrees. Lightly spray a 9-by-13-inch glass baking dish with cooking spray. Remove chicken from bag and place in dish. Pour marinade over chicken. Bake, uncovered, 35 minutes. Baste occasionally with marinade.
3. Coarsely chop dates and apricots. Sprinkle around chicken, cover and continue baking until chicken is very tender, about 30 minutes. (The chicken can be left on the bone, or the meat can be cut into chunks and stirred back into the sauce.) Sprinkle almonds on top and serve with rice or couscous.
   

Turkey Scaloppini with Dried Cranberry Veloute

From: Seattle Times, adapted from "Dinner's Ready" by Andrew Schloss with Ken Bookman
Yield: 4 servings

• 1/2 cup dried cranberries
• 3 tablespoons flour
• 1/4 teaspoon salt
• Freshly ground black pepper to taste
• 1/4 teaspoon dried tarragon
• 8 thin turkey cutlets (raw thin turkey slices, or substitute halved chicken breasts)
• 2 tablespoons olive oil
• 1/3 cup finely chopped onion
• 1 small clove garlic, peeled and minced
• 3/4 cup chicken broth
• Optional: 2 tablespoons minced parsley

1. Soak the cranberries in hot water to cover 15 minutes. Drain.
2. Combine flour, salt, pepper and a pinch of dried tarragon; set aside 2 teaspoons of this mixture. Dredge the turkey cutlets in the flour mixture.
3. In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat until hot. Saute; turkey about 2 minutes per side, or until cooked through. (You may need to cook the turkey in 2 batches.) Remove from the pan and keep warm.
4. In the same pan, heat the remaining tablespoon olive oil over medium heat. Add onion and garlic; saute 5 minutes. Sprinkle with reserved flour mixture; cook 1 minute. Add broth, cranberries and remaining tarragon; cook until lightly thickened. Stir in the parsley if using.
5. Spoon the sauce over the turkey and serve.

Data per serving

Calories 282
Protein 28g
Fat 9g
Carbohydrates 68mg
Sodium 394mg
Saturated fat 2g
Monounsaturated fat 5g
Polyunsaturated fat 1g
Cholesterol 68mg

Chicken Chili with a Sweet Potato Biscuit Crust

From "One Potato, Two Potato" by Roy Finamore with Molly Stevens
Serves 6 to 8

Chili:

• 2 tablespoons vegetable oil
• ½ pound chorizo sausage
• 1 large onion, peeled and chopped
• 1 each red and green bell pepper, cored, seeded and chopped
• 2 medium cloves garlic, peeled and minced
• 1 jalapeño or serrano chili, seeded and minced
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1½ teaspoons dried oregano
• 1¾ pounds skinless and boneless chicken thighs, cut into cubes
• ¼ to ½ teaspoon kosher salt
• ¼ teaspoon fresh ground black pepper
• 1 can (28 ounces) whole peeled tomatoes, with juice
• 1 cup reduced-sodium and fat chicken broth
• 2 cans (15 ounces each) reduced-sodium kidney beans, drained and rinsed
• 1 tablespoon red wine vinegar

Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon light brown sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• Freshly ground black pepper
• 6 tablespoons cold unsalted butter, cut into pieces
• ½ cup shredded cheddar cheese
• 3 tablespoon chopped fresh chives
• 1 cup cold leftover mashed sweet potato
• ½ cup buttermilk

1. To prepare chili: Heat oil in a 6-quart pot over medium heat. Add chorizo, breaking it up with a spatula. Continue breaking it up as it's cooking. When browned and cooked through, remove chorizo with a slotted spoon to a paper towel-lined plate.
2. Put onion into pan and sauté 5 minutes. Add bell peppers, garlic and jalapeño; sauté 3 minutes. Then add chili powder, cumin and oregano. Stir just to blend. Put chicken into the pan, stirring to coat evenly with spices and vegetables. Season with salt and pepper. Break up tomatoes with your fingers, adding them with their juice to the chili. Pour in broth. Bring to a simmer and cook 20 minutes, stirring occasionally.
3. Stir beans and sausage into chili. Bring back to a simmer and continue cooking 20 minutes. Stir occasionally. Stir in vinegar.
4. To prepare biscuits: Sift flour, sugar, baking soda, baking powder, salt and pepper into a mixing bowl. Add butter, cutting in with your fingers or a pastry blender. Add cheese and chives, tossing to combine. Then add sweet potato, working in lightly with your fingers. Mix in buttermilk with a fork to make a soft dough. Turn dough out onto a lightly floured counter and pat to a ½-inch thickness. Cut with a 3-inch round biscuit or cookie cutter.
5. Pour chili into a 3-quart casserole dish. Lay biscuits on top and bake in a preheated 375-degree oven about 40 minutes. Biscuits should be very brown on top and the chili bubbling up between them. You can lift one of the biscuits to check underside for doneness. Let set 10 minutes before serving.

Notes: I don't have a 3-quart casserole, so I baked it in two 1 1/2-quart casseroles instead. It worked fine, but it didn't need to cook as long. I also had some biscuit dough left over, which I baked on a cookie sheet for about 10 minutes.

Chicken Tetrazzini

Yield: 6 servings
5 WW Points per serving

• 1 Tbsp reduced-calorie margarine
• 1/2 cup scallion(s), chopped (about 5 scallions)
• 8 oz button mushroom(s), sliced
• 3 Tbsp all-purpose flour
• 1/4 tsp garlic powder
• 1/8 tsp black pepper
• 1 cup fat-free chicken broth
• 1/2 cup fat-free skim milk
• 1/2 pound cooked, skinless chicken breast(s), cubed
• 1/4 cup canned pimentos, drained and sliced (about a 2 oz jar)
• 2 Tbsp sherry cooking wine
• 3 1/2 Tbsp grated Parmesan cheese
• 8 oz uncooked spaghetti, broken into thirds and cooked

Melt margarine in a large saucepan over medium-high heat. Add scallions and mushrooms; cook until tender, stirring, about 5 minutes. Combine flour, garlic powder, pepper, broth and milk in a small bowl; mix until well blended. Add flour mixture to saucepan; cook until mixture boils and thickens, stirring constantly, about 10 minutes.

Add chicken, pimentos and sherry; cook until thoroughly heated, stirring occasionally, about 2 minutes. Stir in cheese and add cooked spaghetti; toss gently. Yields about 1 cup per serving.

Roasted Rosemary Chicken And Vegetables

Servings: 4

• 1/3 cup olive oil
• 1/3 cup balsamic vinegar
• 1 tablespoon dried rosemary
• 1/2 teaspoon crushed red pepper flakes
• 1 clove garlic, minced
• 4 skinless, boneless chicken breasts
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 small red onion, quartered
• 3 carrots, cut into 1 inch pieces
• 1 eggplant, cut into 1/2 inch cubes

1. 1. In a small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes, and garlic.
2. Marinate chicken breasts for 5 minutes in olive oil mixture. Place the chicken breasts, reserving marinade, in a baking dish.
3. Add vegetables to marinade, and toss to coat. Place vegetables in a single layer on a foil-lined cookie sheet coated wih cooking spray.
4. Place the chicken and vegetables in a 400 degree F (205 degree C) oven. Bake chicken for 20 minutes. Bake the vegetables for 35 minutes, or until the edges of the vegetables brown. Serve hot, or at room temperature.

Per serving:
Calories: 385
Total Fat: 20.1g
Cholesterol: 68mg
Sodium: 105mg
Total Carbohydrates: 22.5g
Dietary Fiber: 6.7g
Protein: 30g

Green Chile-Chicken Casserole

From Cooking Light
Yield: 12 servings

• 1 1/3 C. fatfree chicken broth
• 1 C. canned chopped green chiles, drained
• 1 C. chopped onion
• 1 C. fatfree sour cream
• 3/4 tsp. salt
• 1/2 tsp. ground cumin
• 1/2 tsp. black pepper
• 2 (10 1/2 oz) cans condensed 98% fatfree cream of chicken soup, such as Campbell's
• 1 clove garlic, minced
• cooking spray
• 24 6" corn tortillas
• 4 C. cooked shredded chicken breast (about 1 lb)
• 2 C. (8 oz.) finely shredded sharp cheddar cheese

1. Preheat oven to 350 F.
2. Combine broth, chiles, onion, sour cream, salt, cumin, pepper, soup, and garlic in large saucepan, stirring with whisk. Bring to a boil, stirring often. Remove from heat.
3. Spray 13 x 9" baking pan with cooking spray. Spread 1 C. soup mixture in pan. Arrange 6 tortillas over soup mixture, top with 1 C. chicken and 1/2 C. cheese. Repeat layers, ending with cheese. Spread remaining soup mixture over cheese. Bake at 350 for 30 minutes or until bubbly.

Calories 335, Fat 10.8 g, Protein 23.9 g, Carb 34.3g, Fiber 3.2g, Chol 66 mg

NOTES: I successfully halved this recipe with no ill effects, using an 8x8" pan. Can assemble a day ahead, cover with foil. Bake 1 hour covered, then 30 minutes uncovered or until bubbly.

Chicken in Marengo Sauce

4 servings
Adapted from "Sauces: Classical and Contemporary Sauce Making" by James Peterson.

• 4 large chicken thighs
• 3 tablespoons flour
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• Freshly ground black pepper
• ¼ pound cremini or shiitake mushrooms, trimmed, cleaned and sliced
• ¼ cup finely minced shallots
• 1 small clove garlic, peeled and minced
• ½ cup dry white wine or reduced-sodium and fat chicken broth
• 1 can (14½-ounces) peeled and diced tomatoes, undrained
• 1/3 cup water or chicken broth
• ¼ pound mixed olives, pitted
• 2 tablespoons finely chopped Italian parsley

1. Heat oven to 350 degrees. Either remove skin from chicken completely, or trim excess skin and fat from the underside of the thighs. Dredge in flour, shake off the excess and set aside. (Reserve 1 teaspoon of the flour.)
2. Heat a 10-inch skillet over medium-high heat. Pour oil into pan. When hot, place chicken skin-side down and brown well, about 4 minutes. Turn and cook another 4 minutes. Transfer chicken to a small baking pan and season with salt and pepper. Place in oven and bake 20 minutes, or until cooked through.
3. Meanwhile, place skillet back on medium-high heat. Put mushrooms, shallots and garlic into pan and stir 1 minute. Deglaze pan with wine or broth, scraping up the brown bits on the bottom. Whisk the reserved teaspoon flour into a little of the juice of the tomatoes. Pour tomatoes with juices, water or broth and flour mixture into pan and bring to a boil, stirring well. Reduce heat and simmer 15 minutes.
4. Put olives into sauce and simmer 5 minutes. Taste and adjust seasonings if necessary. Stir in parsley. The sauce can be spooned over the whole pieces of chicken. Or slice the chicken from the bone, put back into the sauce and simmer gently for a few minutes to blend the flavors.

Data per serving without skin: Calories 318, Protein 19.19g, Fat 18.92g, Carbohydrates 14.56g, Sodium 1048mg, Saturated fat 3.37g, Monounsaturated fat 11.25g, Polyunsaturated fat 2.68g, Cholesterol 59.28mg

Fatteh Djaje (Lebanese Chicken & Chickpeas)

• 1 can chickpeas, drained & rinsed
• 3-4 boneless skinless chicken breast halves
• 1 cinnamon sticks
• 3-4 small pita bread, opened up
• 1 tablespoon unsalted butter
• 1/4 cup pine nuts (or you can use sliced almonds)
• 1 garlic clove
• 1/4 cup fresh mint leaves
• 1 cup plain yogurt
• 2-3 radishes, thinly sliced
• 3-4 spring onions, thinly sliced
• pomegranate seeds, if desired

Put the chicken in a large saucepan, cover with water and place over medium heat. As the water is about to boil, skim the surface. Add the cinnamon stick and some salt, cover the pan and cook gently for 30-40 minutes, or until the meat is very tender. Let cool, then shred the meat into bite-size pieces. Reserve the stock.

Drain the chickpeas, add to a saucepan, cover w/ water & heat gently just to warm through.

Toast the pita in a hot oven until golden (about 5 min at 400F). Let cool then break into bite- size pieces.

Melt the butter in a skillet. Add the pine nuts and cook (stir constantly) until golden brown, remove to a double layer of paper towels to drain.

Mince the garlic and mint together finely, incorporate into the yogurt and add salt to taste (do not oversalt!!). Stir in 1-2 tbsp of the reserved chicken stock. Set aside.

To serve, spread the pita over the bottom of a deep serving dish. Layer the chickpeas over the bread. Add the chicken pieces on top, top with a layer of the seasoned yogurt. Garnish with the radishes & spring onions, sprinkle w/ the pine nuts & pomegranate seeds.

Serves 3-6 (much more filling than you'd think...)

Roasted Chicken With Citrus Vinaigrette and Romaine Hearts

Chicken:

• 1 3 1/2 pound whole chicken
• kosher salt and freshly ground black pepper
• 1 lemon, halved
• 1/2 bunch fresh thyme sprigs
• 2 garlic cloves
• 3 tablespoons extra-virgin olive oil
• kitchen string

Vinaigrette:

• juice of 1/2 lemon (reserve peels and use in the dessert)
• juice of 1/4 orange
• 1/2 cup extra virgin olive oil
• 1 anchovy, rinsed and finely chopped
• 1 shallot, minced
• 1/2 clove garlic, minced

Salad:

• 6 romaine hearts, rinsed well and dried, torn into bite-sized pieces
• 1 1/2 cups croutons (see recipe below)
• 1/4 cup fresh mints leaves
• 1 1/2 cups grape tomatoes, split

Crouton:

• 3 slices of stale bread, diced into 1/2-inch cubes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon garlic powder
• salt and pepper to taste
• 3 tablespoons olive oil

Preheat the oven to 400 degrees F. Rinse the chicken with cool water, inside and out, then pat it dry with paper towels. Season the inside of the chicken generously with salt and pepper.

Stuff the lemons halves, thyme and garlic cloves in the cavity and place the chicken in a roasting pan fitted with a rack. Fold the wing tips under the bird and tie the legs together with kitchen string. Drizzle the oil all over the chicken. Use your hands or a pastry brush and make sure the chicken has been coated with the olive oil.

Roast the chicken for one hour; pop an instant-read thermometer into the thickest part of the thigh; if it reads 160 degrees F, it's done. Allow the chicken to rest for 10 minutes so the juices can settle back into the meat. Remove and discard the skin from the chicken.

Pull the chicken from the bone and shred the meat, with your fingers or two forks. Put the shredded chicken in a large bowl and squeeze the lemon halves that have cooked inside the bird over the meat to moisten.

In the meantime, place all the vinaigrette ingredients in a mason jar. Season well with salt and pepper. Mix with a fork to combine, put the cap on and shake vigorously to combine.

To make croutons: Pre-heat oven to 225 degrees F. In a bowl combine the cubed bread, dried oregano, dried basil, garlic powder, olive oil, and season with salt and pepper. Toss well. Place the bread cubes on foil-lined baking sheet. Bake in 225 degree F oven for 1 hour or until crisp and light golden, stirring occasionally so all sides toast. Cool. This will make about two to three cups. Store in plastic bags secured with tie; will keep about 1 month.

To serve: Place the romaine hearts, mint and tomatoes on a large platter and top with the shredded chicken and croutons. Drizzle with 1/2 of the dressing, serve the remaining dressing on the side. Let everyone serve themselves.

Party Chicken

My great-grandma used to make this dish for family dinners when I was little. I liked it a lot, which was surprising since I didn't like anything that had more than 2 ingredients!

Servings: 4

• 4 skinless, boneless chicken breasts
• 4 slices bacon
• 1 (4 ounce) jar dried beef
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup

1. Shred beef, and spread into the bottom of a greased 8 inch square baking dish.
2. Wrap each chicken breast with 1 strip of bacon, and lay on top of beef.
3. Mix together undiluted soup and sour cream. Pour over chicken.
4. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.

Chicken Schnitzel

From Cooking Light
Yield: 4 servings (serving size: 1 chicken breast half)

• 4 (6-ounce) skinless, boneless chicken breast halves
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon freshly ground black pepper
  
• 2 tablespoons all-purpose flour
  
• 2 tablespoons Dijon mustard
  
• 1 large egg, lightly beaten
  
• 1/2 cup dry breadcrumbs
  
• 1 1/2 tablespoons grated fresh Parmesan cheese
  
• 2 teaspoons finely chopped fresh parsley
  
• 2 teaspoons chopped fresh chives
  
• 1 garlic clove, minced
  
• 1 tablespoon olive oil
  
• 4 lemon wedges (optional)

Preheat oven to 350°.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle chicken with salt and pepper.

Place flour in a shallow bowl. Combine mustard and egg in a shallow dish. Combine breadcrumbs, cheese, parsley, chives, and garlic in a shallow dish. Dredge 1 chicken breast half in flour, turning to coat; shake off excess flour. Dip in egg mixture; dredge in breadcrumb mixture. Repeat procedure with remaining chicken, flour, egg mixture, and breadcrumb mixture.

Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken; sauté 2 1/2 minutes or until browned. Remove from heat. Turn chicken over; place pan in oven. Bake at 350° for 10 minutes or until chicken is done. Serve with lemon wedges, if desired.

NUTRITION PER SERVING
CALORIES 328(22% from fat); FAT 8.1g (sat 1.9g,mono 3.8g,poly 1.3g); PROTEIN 45.3g; CHOLESTEROL 153mg; CALCIUM 85mg; SODIUM 636mg; FIBER 0.7g; IRON 2.6mg; CARBOHYDRATE 16.7g

Notes: I used egg substitute instead of an egg, added some sage and rosemary to the fresh herbs, and defintely think the lemon squeezed over the dish makes a huge positive difference, so don't forget that!

Crockpot Recipes

Crockpot Peanut Chicken

Source: Betty Crocker's Slow Cooker Meals
Yield: 4 servings

• 8 boneless, skinless chicken thighs
  
• 1 cup chunky salsa
  
• 1/3 cup peanut butter
  
• 2 Tbsp. lemon juice
  
• 1 Tbsp. soy sauce
  
• 2 tsp. finely minced gingerroot
  
• 1/2 cup chopped peanuts

In 3 to 5 quart crockpot, mix all ingredients except chicken. Add chicken and stir to coat. Cover crockpot and cok on LOW for 8-9 hours or until chicken is thoroughly cooked and no longer pink in center. Sprinkle with chopped peanuts and serve with hot cooked rice.

Calories: 410, Fat: 25 grams, Sodium: 550 mg, Vitamin C: 10% DV

Notes: This was the easiest recipe ever and tasted great! I used medium Pace Chunky Salsa but next time I'll use something spicier, because I thought it could be hotter.

Crockpot Chicken and Dumplings

Source: Betty Crocker's New Slow Cooker Meals
Yield: 4 servings

The secret to perfect dumplings is to not overmix the batter and to drop the batter onto very hot, bubbling liquid. That way the dumplings begin cooking immediately and don't get soggy.

• 1 potato, peeled and chopped
  
• 2 carrots, chopped
  
• 1 14-oz. can chicken broth
  
• 1/4 cup flour
  
• 1/2 tsp. salt
  
• 1/2 tsp. dried thyme leaves
  
• 1/4 tsp. pepper
  
• 2 pounds boneless, skinless chicken thighs, cut into 2" pieces
  
• 1 9-oz. pkg. frozen tiny baby peas
  
• 1-1/2 cups baking mix
  
• 1/2 cup milk

In a 3-4 quart crockpot, mix potato and carrots. In medium bowl, combine chicken broth, flour and spices and blend well until smooth. Pour over vegetables in crockpot. Add chicken. Cover crockpot. Cook on LOW for 6-8 hours until chicken is thoroughly cooked and no longer pink in center. Add peas and cover again. Cook on HIGH for 20 minutes until peas are hot.

In small bowl, combine baking mix and milk and mix just until combined. Do not overmix. Drop by tablespoons onto hot chicken mixture in crockpot. Cover and cook on HIGH for 20-25 minutes until dumplings are cooked through, are fluffy, and a toothpick inserted in center comes out clean.

Calories: 550, Fat: 19 grams, Sodium: 1800 mg, Vitamin A: 100% DV

Curried Crockpot Chicken

Source: Betty Crocker's Casseroles and One Dish Meals
Yield: 4 servings

Serve this savory chicken over hot rice with additional chutney and some chopped peanuts on the side.

• 6 boneless, skinless chicken breast halves, cut into 2" pieces
  
• 2 onions, chopped
  
• 1 9-oz. jar mango chutney
  
• 2/3 cup water
  
• 2 Tbsp. cornstarch
  
• 2 tsp. curry powder
  
• 1/4 tsp. salt
  
• 1/4 tsp. pepper
  
• 1 chopped red bell pepper
  
• 1 cup sugar snap peas

Combine chicken and onions in a 3-4 quart crockpot. In medium bowl, combine chutney, water, cornstarch, curry powder, salt and pepper, and mix well. If there are any large pieces in the chutney, remove them, chop into smaller pieces and return to the sauce. Pour over chicken and onions in the crockpot. Cover crockpot. Cook on LOW for 5-1/2 to 7-1/2 hours until chicken is thoroughly cooked and no longer pink in center. Turn crockpot to high and add red bell pepper and sugar snap peas. Cover crockpot and cook for 30 minutes until vegetables are tender.

Calories: 550, Fat: 9 grams, Sodium: 500 mg, Vitamin C: 30% DV

Crockpot Lemon Chicken

• 6 boneless, skinless chicken thighs, cut into 1" pieces
  
• 1/3 cup flour
  
• 1 tsp. salt
  
• 1/4 tsp. pepper
  
• 2 Tbsp. olive oil
  
• 1 tsp. balsamic vinegar
  
• 3 Tbsp. catsup
  
• 3 Tbsp. brown sugar
  
• 6 oz. can frozen lemonade concentrate, thawed
  
• 2 Tbsp. cornstarch
  
• 1/4 cup water

Mix flour with salt and pepper in shallow dish. Coat chicken pieces in this mixture. Shake off excess and brown in olive oil in a nonstick skillet over medium high heat. Remove chicken and place in a 3-4 quart crockpot.

Mix the vinegar, catsup, brown sugar and lemonade concentrate in small bowl and pour over the chicken. Cover and cook on HIGH for 3-4 hours. When ready to serve, remove the chicken to a warm platter and cover. Combine cornstarch and water in small bowl, mix well and stir into the sauce. Cook on HIGH for 20-30 minutes until thickened. Serve with chicken and hot rice. 4 servings

Calories: 220, Fat: 3 grams, Sodium: 511 mg

Amaretto Chicken

Serves 4 to 6

• 4 to 6 chicken breasts, boneless, skinless
  
• 1/2 cup flour
  
• 1 teaspoon Madras curry powder
  
• 1 teaspoon garlic powder
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon pepper
  
• 1 tablespoon vegetable oil
  
• 1 can cream of mushroom soup
  
• 1 can or jar mushrooms (4 ounces or more - or use fresh)
  
• 1/4 cup amaretto
  
• 1 teaspoon Gravymaster or Kitchen Bouquet
  
• 2 tablespoons lemon juice

Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to Crock Pot. Mix remaining ingredients and spoon over chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.

Artichoke Chicken & Rice

Serves 6

• 1 to 1 1/2 pounds chicken breasts halves
  
• 1/4 cup flour
  
• 3 tablespoons Parmesan cheese
  
• 1 teaspoon salt
  
• 1/2 teaspoon coarsely ground pepper
  
• 1 teaspoon paprika
  
• 2 tablespoons olive oil
  
• 1 1/2 cups converted rice
  
• 1/4 cup chopped red bell pepper or pimiento
  
• 4 scallions, chopped
  
• 4 ounces mushrooms, sliced
  
• 1 1/2 cups chicken broth (use bouillon, canned, or base)
  
• 1 can cream of celery soup, low fat
  
• 1 can artichokes, quartered and drained

In a large skillet over medium heat, heat the olive oil. Combine flour, cheese, salt, pepper, and paprika. Dredge chicken in the flour mixture then brown in the hot oil. Transfer chicken to the slow cooker/Crock Pot. In the hot skillet, saute bell pepper, scallions, and mushrooms for about 2 minutes; add chicken broth and soup, stirring to combine thoroughly; pour over chicken. Stir in rice and artichokes; cover and cook for 5 to 6 hours on low.

Chicken and Olives

Serves 4 to 6

• 3 lb. fryer, cut into serving pieces
  
• 1 clove garlic, minced
  
• 1 lg. onion, chopped
  
• 2 bay leaves
  
• 3/4 c. beer
  
• 8 oz. tomato sauce
  
• 1/2 c. pimento stuffed olives

Rinse chicken pieces and pat dry. Lightly season with salt and pepper. Combine all ingredients, except chicken, in Crock Pot, stir well. Add chicken, stirring to coat well, make sure all chicken is coated. Cover and cook on low for 7 to 9 hours.

Healthy Crock Pot Chicken Creole

• 3 lbs. chicken thighs or breasts, skinned
  
• 1 cup celery, diced
  
• 1 red bell pepper, sliced
  
• 1 green bell pepper, sliced
  
• 1 onion, sliced
  
• 1 can sliced mushrooms
  
• 1 can tomatoes
  
• 1 tsp. garlic powder
  
• 3 pkg. sugar substitute
  
• 1 tsp. Cajun seasoning
  
• 1/2 tsp. paprika
  
• salt & pepper to taste
  
• Louisiana hot sauce to taste
  
• 2 cups minute rice, cooked

Place chicken in bottom of slow cooker/Crock Pot. Combine remaining ingredients (except rice) & add to slow cooker/Crock Pot. Cook on high 4 to 5 hours or on low 7-8 hours. Cook rice according to package direction. Spoon Creole mixture over hot cooked rice.

Favorite White Chicken Chili Recipe

• 1 lb chicken, cut up into small chunks (such as boneless skinless breasts)
  
• 1 cup chopped onion
  
• 1 can chicken broth
  
• 2 cloves of garlic, chopped finely
  
• 2 tsp Cumin seed
  
• 1/2 tsp dried oregano leaves
  
• 3 -15oz cans white beans
  
• 1 or 2 chopped red, green or yellow bell peppers
  
• jalapeno chili peppers, fresh, jarred or canned, optional or 'to taste'

In a 4 or 6 quart crockery cooker combine the chicken, onions, chicken broth, garlic, cumin and oregano.
Let cook awhile on low (approx. 3-5 hours, depending on your schedule)
Add drained beans.

Now here is the important part if you don't want mushy chili... Add the bell peppers and jalapeno peppers (if using) no earlier than the last hour or hour and a half before serving.

Top each serving with shredded Monterey jack cheese and or broken tortilla chips if desired.

Honey Hoisin Chicken

• 2-3 lbs chicken parts(or whole chicken)
  
• 2 Tb soy sauce
  
• 2 Tb hoisin sauce
  
• 2 Tb honey
  
• 2 Tb dry white wine
  
• 1 Tb grated ginger root
  
• 1/8 Ts ground black pepper
  
• 2 Tb cornstarch
  
• 2 Tb. water

Combine soy sauce, hoisin sauce, honey, wine, ginger and pepper. Pour sauce over chicken. Cover and cook on low about 4-6 hours, or until chicken is tender. Mix cornstarch and water. Remove chicken from slow cooker/Crock Pot, turn on high and add cornstarch/water mixture. Heat until thickened, and add chicken back to slow cooker/Crock Pot.

Chicken Marbella

Makes about 6 servings
Adapted from a recipe by the Ruins
Published in the Seattle Times

• 5 cloves garlic
• 2 teaspoons dried oregano
• 2 tablespoons red wine vinegar
• 1/3 cup chopped pitted prunes
• 1/4 cup chopped stuffed green olives
• 2 tablespoons capers
• 1/2 teaspoon salt
• 1/4teaspoon black pepper
• 1 bay leaf
• 1/4 cup brown sugar
• 1/2 cup white wine
• 10 skinless chicken thighs
• Garnish: Italian parsley or fresh cilantro, finely chopped

1. In a large bowl, stir together garlic, oregano, vinegar, prunes, olives, capers, salt and pepper, bay leaf, brown sugar and wine. Add the chicken pieces and stir to coat. Cover and let marinate, refrigerated, overnight.
2. Place the chicken in slow cooker, then pour marinade over it. Set to high heat and cook for about 5 to 6 hours, or until chicken is tender.
3. Transfer chicken to a serving platter and spoon sauce over it. Sprinkle with parsley or cilantro.

Curry Chicken Thighs with Apples and Yogurt

Makes about 6 servings
Copyright 2003, Kathy Casey Food Studios
Published in the Seattle Times

• 1 cup apple juice
• 2 tablespoons cornstarch
• 2 tablespoons flour
• 2 tablespoons curry powder
• 4 green cardamom seed pods, crushed
• 1 teaspoon coriander seeds
• ¼ teaspoon red chili flakes
• 2 teaspoons salt
• 2 tablespoons sugar
• 2 cups plain yogurt
• 3 pounds boneless, skinless chicken thighs
• ½ cup chopped onion
• ½ cup chopped celery
• ¼ cup dried black currants or raisins
• 2 Granny Smith apples, unpeeled, cored and cut in 6 wedges each
• 1 large red bell pepper, cut in 1-inch dice
• Fresh Italian parsley, cilantro and mint, very coarsely chopped or torn
• Steamed rice or potatoes as an accompaniment

1. In a large bowl whisk together the apple juice, cornstarch and flour until smooth. Then whisk in the curry powder, cardamom pods, coriander seeds, chili flakes, salt, sugar and yogurt.
2. Add the chicken to the marinade and stir to combine. Place the mixture in the slow cooker and add in the following order: onion, celery, currants or raisins, apples and bell pepper. Cover, set cooker to high and cook for about 7 to 8 hours.
3. Garnish with the fresh herbs. Serve with rice or potatoes.

Slow Cooker Rosemary and Red Pepper Chicken

(without pasta)

In Italy, spirited chicken dishes like this one are known as 'pollo alla contadina' or peasant-style chicken. Serve with pasta such as fettuccine or linguine.
Servings: 8

• 1 small onion, thinly sliced
• 1 medium red bell pepper, seeded and thinly sliced
• 4 cloves garlic, minced
• 2 teaspoons dried rosemary
• 1/2 teaspoon dried oregano
• 8 ounces turkey Italian sausages, casings removed
• 8 (4 ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon coarsely ground pepper
• 1/4 cup dry vermouth
• 1 1/2 tablespoons cornstarch
• 2 tablespoons cold water
• salt to taste
• 1/4 cup chopped fresh parsley

1. 1. In a 5 to 6 quart slow cooker, combine onion, bell pepper, garlic, rosemary, and oregano. Crumble sausages over onion mixture. Rinse chicken and pat dry; arrange in a single layer over sausage. Sprinkle with pepper. Pour in vermouth. Cover, and cook on Low setting for 5 to 7 hours, or until chicken is tender and cooked through when pierced.
2. Transfer chicken to a warm, deep platter, and cover to keep warm.
3. In a small bowl, stir together cornstarch and cold water. Stir into cooking liquid in slow cooker. Increase heat to High, and cover. Cook, stirring 2 to3 times, until sauce is thickened (about 10 more minutes). Season to taste with salt. Spoon sauce over chicken, and sprinkle with parsley.

Per serving:

Calories: 200
Total Fat: 4.4g
Cholesterol: 87mg
Sodium: 457mg
Total Carbohydrates: 4.9g
Dietary Fiber: 0.7g
Protein: 31.9g