Chicken Marsala

Ingredients
•1 3/4 cups reduced-sodium chicken broth (14 fl oz)
•2 tablespoons finely chopped shallot
•5 tablespoons unsalted butter
•10 oz mushrooms, trimmed and thinly sliced
•1 1/2 teaspoons finely chopped fresh sage
•1/4 teaspoon salt
•1/8 teaspoon black pepper
•1 cup all-purpose flour
•4 skinless boneless chicken breast halves (2 lb total)
•2 tablespoons extra-virgin olive oil
•1/2 cup plus 2 tablespoons dry Marsala wine
•2/3 cup heavy cream
•1 teaspoon fresh lemon juice

Preparation

Put oven rack in middle position and preheat oven to 200°F.

Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.

Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.

Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.

Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.

Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.

Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.

Serve chicken with sauce.

Italian Chicken Rollatini With Caesar Olive Polenta

Italian Chicken Rollatini With Caesar Olive Polenta
Total Time – 35 minutes

COOKING SEQUENCE •Prepare chicken through step 2 (15 minutes)
•Prepare polenta, complete chicken; serve (20 minutes)

MAKES 4 SERVINGS

Italian Chicken Rollatini

Ingredients:
4 oz Deli fresh mozzarella cheese (ball)
4 thin slices Deli prosciutto (2 1/3 oz)
4 chicken cutlets (about 1 lb)
4 teaspoons garlic Parmesan sandwich spread
4 whole fresh basil leaves + 1/4 cup basil, coarsely chopped
8 sun-dried tomato halves
1 tablespoon canola oil
1 (24-oz) jar specialty marinara (or pasta) sauce

Steps
1.Cut cheese ball in half, then cut one-half evenly into four thick slices (reserve other half of cheese ball for another use). Place 4 slices of prosciutto on work surface; top each with chicken. Spread 1 teaspoon garlic spread on each cutlet; top with 1 basil leaf, 2 tomato halves, and 1 cheese slice. Roll chicken tightly around filling (sealing completely). Use a toothpick to secure the seam (to help prevent cheese from leaking out). Wash hands.
2.Preheat large nonstick sauté pan on medium-high 2-3 minutes. Place oil in pan, then add chicken with the seam side down; cook 2-4 minutes, turning occasionally, or until browned on all sides.
3.Reduce heat to low. Pour pasta sauce over chicken and cover; simmer 10-12 minutes, turning chicken occasionally, or until chicken is 165°F. Chop 1/4 cup basil; stir into sauce. Slice chicken and serve.

CALORIES (per 1/4 recipe) 410kcal; FAT 24g; CHOL 95mg; SODIUM 1090mg; CARB 13g; FIBER 3g; PROTEIN 34g; VIT A 35%; VIT C 80%; CALC 10%; IRON 10%

Caesar Olive Polenta

Ingredients:
4 cups unsalted chicken broth (or water)
1/4 cup fresh basil leaves, coarsely chopped
1/3 cup pitted kalamata olives, coarsely chopped
1 cup cornmeal
1/3 cup light Caesar dressing
1/4 cup grated Parmesan cheese
1/4 teaspoon pepper

Steps
1.Bring broth to a boil in medium saucepan over medium-high heat. Chop olives and basil.
2.Whisk cornmeal gradually into broth. Reduce heat to low; simmer and stir 5-6 minutes or until all the water has been absorbed and the mixture is smooth.
3.Remove pan from heat; stir in remaining ingredients. Serve.

CALORIES (per 1/4 recipe) 220kcal; FAT 8g; CHOL 15mg; SODIUM 540mg; CARB 28g; FIBER 2g; PROTEIN 9g; VIT A 4%; VIT C 0%; CALC 6%; IRON 10%

Shopping List

DAIRY
1/4 cup grated Parmesan cheese

DELI
4 oz fresh mozzarella cheese (ball)
4 thin slices prosciutto (2 1/3 oz)

DRY GROCERY
1 cup cornmeal
4 tsp garlic Parmesan sandwich spread
1/3 cup pitted kalamata olives
1 (24-oz) jar specialty marinara (or pasta) sauce
4 cups unsalted chicken broth

MEAT
4 chicken cutlets (about 1 lb)

PRODUCE
1-oz bag fresh basil
1/3 cup light Caesar dressing
8 sun-dried tomato halves

FROM YOUR PANTRY
1 tbsp canola oil

Coast-to-Coast Sliders

Coast-to-Coast Sliders
Total Time – 20-25 minutes per recipe

COOKING SEQUENCE MAKES various SERVINGS

Cali-Club Chicken Sliders

Ingredients:
1 Deli rotisserie chicken
2 plum tomatoes, coarsely chopped
6 slices fully cooked bacon, coarsely chopped
1 (7-oz) package Deli guacamole
1/4 cup cucumber dill Greek yogurt dip
1/4 teaspoon kosher salt
1/2 cup pre-sliced green onions
12 Bakery dinner rolls (sliced for buns)
3 cups shredded lettuce

Prep
•Shred chicken (white and dark meat; 3 cups).
•Chop tomato and bacon.
Steps
1.Combine in medium bowl: guacamole, dip, and salt. Stir in onions, chicken, tomato, and bacon until blended.
2.Assemble each roll with 1/4 cup lettuce shreds topped with chicken mixture. Serve.

CALORIES (per 1/12 recipe) 210kcal; FAT 10g; CHOL 40mg; SODIUM 440mg; CARB 21g; FIBER 2g; PROTEIN 12g;VIT A 4%; VIT C 8%; CALC 0%; IRON 8%

TOTAL TIME – 20 minutes (Makes 12 servings)

Hawaiian Sausage Sliders

Ingredients:
1 (12-oz) package Deli sweet rolls (sliced for buns)
4 (4-oz) links mild Italian sausage
1 tablespoon canola oil
1/3 cup light mayonnaise
3 tablespoons Asian sweet chili sauce
1 (8-oz) can crushed pineapple (undrained)
3 cups shredded 3-color coleslaw mix
1 (4-oz) jar diced pimientos, drained
3 slices Deli Tavern Ham (3 oz)

Steps
1.Preheat large sauté pan on medium 2-3 minutes. Cut each sausage link diagonally into three pieces (wash hands). Place oil in pan, then add sausage; cover and cook 3-5 minutes on each side or until no pink remains. Press firmly with back of spoon or spatula to flatten slightly.
2.Whisk in medium bowl: mayonnaise, chili sauce, and pineapple (including juice) until blended; stir in slaw mix and pimientos until evenly coated.
3.Cut rolls in half horizontally; cut ham slices into quarters. Assemble sliders by placing ham on bottom of each bun, then topping with sausage and slaw. Repeat with remaining buns. Serve.

CALORIES (per 1/12 recipe) 220kcal; FAT 11g; CHOL 35mg; SODIUM 500mg; CARB 23g; FIBER 1g; PROTEIN 8g; VIT A 8%; VIT C 20%; CALC 2%; IRON 8%

TOTAL TIME – 20 minutes (Makes 12 servings)

Panhandle Patty Melts

Ingredients:
3 tablespoons unsalted butter, divided
8 slices Bakery Deli Marble Rye bread
8 slices Swiss cheese (6 oz)
8 teaspoons Dijonnaise
1 medium yellow onion, thinly sliced
4 (6-oz) Kobe-blend (or ground beef) burger patties
2 teaspoons Worcestershire pub burger seasoning
1 tablespoon canola oil

Steps
1.Melt 1 tablespoon butter in large, nonstick sauté pan on medium. Place 4 bread slices in pan; top each with cheese. Drizzle Dijonnaise (about 1 teaspoon) over cheese; cook 3-4 minutes or until cheese melts. Remove bread from pan; set aside to cool. Repeat. Meanwhile, slice onion.
2.Season both sides of burgers with burger seasoning; press onions into one side of burger patties (wash hands). Place oil and remaining 1 tablespoon butter in pan, then add burgers, onion side down; cook 4-5 minutes on each side or until burgers are 160°F.
3.Place burgers on bread slices; top with remaining bread slices. Wipe pan out. Return assembled sandwiches to pan on medium; cook 1-2 minutes on each side or until bread is warm and crispy. Cut into quarters; serve.

CALORIES (per 1/16 recipe) 220kcal; FAT 15g; CHOL 50mg; SODIUM 220mg; CARB 7g; FIBER 0g; PROTEIN 11g; VIT A 4%; VIT C 0%; CALC 10%; IRON 6%

TOTAL TIME – 25 minutes (Makes 16 servings)

Shopping List

BAKERY
8 slices Marble Rye bread
12 dinner rolls

DAIRY
8 slices Swiss cheese (6 oz)
1/4 cup cucumber dill Greek yogurt dip

DELI
3 slices (3 oz) Tavern Ham
1 (7-oz) package guacamole
1 rotisserie chicken
1 (12-oz) package sweet rolls

DRY GROCERY
3 tbsp Asian sweet chili sauce
8 tsp Dijonnaise
2 tsp Worcestershire pub burger seasoning
1 (8-oz) can crushed pineapple
1 (4-oz) jar diced pimientos

MEAT
4 Kobe-blend (or ground beef) burger patties (6-oz each)
6 slices bacon
4 links mild Italian sausage (4-oz)

PRODUCE
2 plum tomatoes
1/2 cup pre-sliced green onions
3 cups shredded 3-color coleslaw mix
3 cups shredded lettuce
1 medium yellow onion

FROM YOUR PANTRY
2 tbsp canola oil
1/4 tsp kosher salt
1/3 cup light mayonnaise
3 tbsp unsalted butter

Lemon Romano Chicken With Italian Pasta Salad

Lemon Romano Chicken With Italian Pasta Salad Total Time – 30 minutes COOKING SEQUENCE Prepare pasta salad through step 1 – 10 minutes Prepare chicken – 15 minutes Complete pasta salad; serve – 5 minutes MAKES 4 SERVINGS

	Lemon Romano Chicken
	Ingredients:                 1 cup seasoned croutons, finely crushed 1/4 cup slivered almonds, finely crushed 2 tablespoons fresh basil leaves, finely chopped Zest of 1 lemon 1/2 cup three cheese (or original) egg substitute 1/4 cup grated Parmesan/Romano cheese 4 chicken cutlets (about 1 lb) 1 tablespoon unsalted butter 2 tablespoons canola oil  1 (5.3-oz) cup plain Greek yogurt 1 tablespoon basil pesto Prep Crush croutons and almonds (with meat mallet or food processor). Chop basil. Zest/grate lemon peel (no white; 2 teaspoons). Steps Place eggs in shallow bowl. Combine in second bowl: cheese, croutons, almonds, zest, and basil. Dip chicken into eggs (allowing excess to drip off). Finally, dip chicken into crouton mixture; press with fingertips to evenly coat (wash hands). Preheat large nonstick sauté pan on medium 2-3 minutes. Melt butter and oil in pan; cook chicken 2-3 minutes on each side or until chicken is 165°F. Combine yogurt and pesto; serve on the side with chicken. CALORIES (per 1/4 recipe) 430kcal; FAT 27g; CHOL 85mg; SODIUM  440mg; CARB 12g; FIBER 1g; PROTEIN 35g; VIT A 10%; VIT C 2%; CALC 15%; IRON 8%

	Italian Pasta Salad
	Ingredients:                 1 cup grape tomatoes, halved 1/2 cup fresh basil leaves 1 (20-oz) package cheese tortellini 1/4 teaspoon pepper 1/2 cup Asiago peppercorn salad dressing Prep Bring water to boil for pasta. Halve tomatoes. Chop basil leaves coarsely. Steps Cook and drain pasta following package instructions. Toss pasta with remaining ingredients. Serve warm or chill until ready to serve. (Makes 6 servings.) CALORIES (per 1/6 recipe) 400 kcal; FAT 18g; CHOL 45mg; SODIUM 610mg; CARB 45g; FIBER 3g; PROTEIN 14g; VIT A 6%; VIT C 6%; CALC 15%; IRON 10%

    

	Shopping List
	DAIRY         1 (20-oz) pkg cheese tortellini             1/4 cup grated Parmesan/Romano cheese             1 (5.3-oz) cup plain Greek yogurt             1/2 cup three cheese (or original) egg substitute
	DRY GROCERY         1 tbsp basil pesto             1 cup seasoned croutons             1/4 cup slivered almonds
	MEAT         4 chicken cutlets (about 1 lb)
	PRODUCE         3/4 cup Asiago peppercorn salad dressing             1-oz bag fresh basil             1 cup grape tomatoes             1 lemon (zest of)
	FROM YOUR PANTRY         2 tbsp canola oil             1 tbsp unsalted butter

GAI TOM KHA (THAI CHICKEN AND COCONUT MILK SOUP)

GAI TOM KHA (THAI CHICKEN AND COCONUT MILK SOUP)

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Soups

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
4       c            Medium coconut milk
1 1/2   c            Chicken stock
3       qt           Pieces dried galangal
-(kha), or
6       qt           Pieces fresh galangal
4                    Stalks fresh lemon grass,
-bruised, cut into 2-inch
-lengths
6                    Fresh Serrano chiles,
-sliced into rounds
1       lg           Whole chicken breast *
4       tb           Fish sauce (nam pla)
5                    Fresh Kaffir lime leaves
-(makrut), if available
2                    Fresh limes, juice
2       tb           Chopped coriander leaves

*  cut into 1/2-inch pieces (with or without bones, see note)

Combine coconut milk, chicken stock, galangal, lemon grass and 4 of
the chiles in a saucepan; bring to a boil.  Reduce heat and simmer
for 20 minutes.  Strain stock; discard galangal and lemon grass.
Return stock to a boil, add chicken and simmer until tender, about 2
minutes.  Add fish sauce, citrus leaves and remaining chiles.  Stir
in the lime juice. Garnish with coriander.

Serves 6 to 8.

NOTE:  I like to use boned chicken breast if I’m cooking for guests.
For the best flavor, however, use a whole small chicken chopped into
small pieces with the bones; increase the cooking time until chicken
is tender.

http://shesimmers.com/2010/11/tom-kha-gai-recipe-tutorial-for.html  for longer version

Maple Mustard Glazed Chicken With Potatoes and Leeks

 

Maple Mustard Glazed Chicken With Potatoes and Leeks Total Time – 35 minutes COOKING SEQUENCE Prepare recipe and begin to brown potatoes – 15 minutes Continue recipe, cooking chicken – 10 minutes Complete recipe and serve – 10 minutes MAKES 4 SERVINGS

	Maple Mustard Glazed Chicken With Potatoes and Leeks
	Ingredients:                 3 cups baby gold potatoes, halved 1 leek, sliced 1 crisp, sweet apple, chopped 2 teaspoons fresh thyme leaves, coarsely chopped 4 cloves garlic, coarsely chopped 2 tablespoons canola oil, divided 1 3/4 lb boneless, skinless chicken breasts 1/2 teaspoon kosher salt 1/2 teaspoon pepper, divided 1/4 cup unsalted chicken broth 1/4 cup maple syrup 1 tablespoon coarse ground mustard 1 tablespoon apple cider vinegar Prep Halve potatoes. Halve (well-rinsed) leek lengthwise, then cut into 1/2-inch-thick slices (white part only; 1 cup). Cut apple into 1-inch-cubes (1 cup). Chop thyme and garlic. Steps Place potatoes in microwave-safe dish and cover; microwave on HIGH 8-10 minutes or until tender when pierced with a fork. Preheat large sauté pan on medium-high 2-3 minutes. Place 1 tablespoon oil in pan, then add potatoes (cut side down); cook 1-2 minutes or until golden. Remove potatoes from pan; set aside. Reduce heat on pan to medium; add remaining 1 tablespoon oil to pan. Season chicken with salt and pepper and place in pan; cook 3-4 minutes on each side or until well browned. Add leeks, apples, and garlic to chicken; cook and stir 1-2 minutes or until leeks begin to soften. Reduce heat on pan to low. Combine broth, syrup, mustard, vinegar, and 1 teaspoon thyme, then add to chicken; simmer 2-3 minutes or until mixture thickens and chicken is 165°F. Remove chicken from pan; let stand 5 minutes to rest. Place potatoes in same pan and stir to evenly coat; sprinkle with remaining 1 teaspoon thyme. Slice chicken and serve. CALORIES (per 1/4 recipe) 440kcal; FAT 12g; CHOL 110mg; SODIUM 380mg; CARB 41g; FIBER 3g; PROTEIN 43g; VIT A 6%; VIT C 10%; CALC 15%; IRON 15%

    

	Shopping List
	DRY GROCERY         1 tbsp coarse ground mustard             1/4 cup maple syrup             1/4 cup unsalted chicken broth
	MEAT         1 3/4 lb boneless, skinless chicken breasts
	PRODUCE         3 cups baby gold potatoes             1 crisp, sweet apple             1-oz bag fresh thyme             4 cloves garlic             1 leek
	FROM YOUR PANTRY         1 tbsp apple cider vinegar             2 tbsp canola oil             1/2 tsp kosher salt

Date Night Chicken

Date Night Chicken With Baked Tomatoes Total Time – 45 minutes COOKING SEQUENCE Prepare tomatoes and begin to bake – 10 minutes Prepare chicken, complete tomatoes; serve – 35 minutes MAKES 4 SERVINGS

	Date Night Chicken
	Ingredients:                 8–10 pitted dates, coarsely chopped 2 shallots, thinly sliced 2 oz Deli goat cheese, crumbled 3 slices bacon 1 3/4 lb boneless, skinless chicken breasts 1 1/2 teaspoons garlic/herb seasoning 1/4 teaspoon pepper 1 tablespoon canola oil 1 cup white wine (or chicken broth) Prep Chop dates (1 cup). Slice shallots. Crumble cheese. Cut bacon into 1/2 inch pieces. Steps Preheat large sauté pan on medium-high 2–3 minutes. Season chicken with herb seasoning and pepper (wash hands). Place oil in pan, then add chicken; cook 2–3 minutes each side or until browned. Remove chicken from pan. Reduce heat to medium and add bacon; cook 3–4 minutes or until crisp. Add shallots and dates; cook 2 more minutes. Remove pan from heat. Add wine and return chicken to pan. Reduce heat to low and cover; simmer 10–12 minutes or until chicken is 165°F. Remove chicken from pan and cut into slices. Spoon date mixture on top of chicken; top with cheese. Serve. CALORIES (per 1/4 recipe) 580kcal; FAT 21g; CHOL 130mg; SODIUM 380mg; CARB 43g; FIBER 4g; PROTEIN 46g; VIT A 6%; VIT C 0%; CALC 8%; IRON 10%

	Baked Tomatoes
	Ingredients:                 2 tablespoons canola oil, divided 4 large plum tomatoes, halved 1/2 teaspoon garlic/herb seasoning 2 1/2 tablespoons Caesar dressing, divided 2 tablespoons Italian bread crumbs, divided 2 cups spinach blend salad greens Prep Preheat oven to 425°F. Coat bottom of 9-inch-square baking dish with 1 tablespoon oil. Halve tomatoes lengthwise; remove seeds. Steps Place tomatoes, cut side up, in baking dish; sprinkle with herb seasoning. Drizzle dressing over tomatoes; sprinkle with bread crumbs. Drizzle remaining 1 tablespoon oil over top. Bake 12–15 minutes or until tomatoes or tender and topping has browned. Divide salad greens between four serving plates; top each salad with two tomato halves. Serve. CALORIES (per 1/4 recipe) 130kcal; FAT 11g; CHOL 5mg; SODIUM 210mg; CARB 7g; FIBER 1g; PROTEIN 2g; VIT A 20%; VIT C 15%; CALC 2%; IRON 4%

    

	Shopping List
	DELI         2 oz goat cheese
	DRY GROCERY         2 1/2 tbsp Caesar dressing             2 tsp garlic/herb seasoning             1 cup white wine (or chicken broth)
	MEAT         3 slices bacon             1 3/4 lb boneless, skinless chicken breasts
	PRODUCE         4 large plum tomatoes             8-10 pitted dates             2 shallots             2 cups spinach blend salad greens
	FROM YOUR PANTRY         2 tbsp Italian bread crumbs             3 tbsp canola oil