chicken

Poached-Chicken Salad Roll Up with Creamy Vinaigrette
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Poached-Chicken Salad Roll Up with Creamy Vinaigrette

Adapted from a recipe from the Tasting Table Test Kitchen

Had to use what I had on hand.

Yield: Serves 4

Cook Time: 30 minutes

Ingredients:

  • Two 6-ounce boneless, skinless chicken breasts
  • 2½ tsp. kosher salt
  • 2 tsp. extra-virgin olive oil
  • 1 medium shallot, halved and thinly sliced
  • 2 garlic cloves, smashed
  • 10 sprigs fresh thyme
  • 2 dried bay leaves
  • 2 cups chicken broth or stock
  • 1 cup water
  • 1.5 Tbsp. lemon juice or the left over lemon from juicing

 

  • Whole wheat roll up (low carb)

Salad

  • ¼ cup sunflower seeds or more
  • 2 Tbsp. Lemon juice or juice of one lemon
  • 1 Tbsp. Trader Joe’s Dijon mustard
  • 1 Tbsp. finely chopped fresh tarragon
  • 1 tsp. kosher salt
  • ¼ cup extra-virgin olive oil
  • 2 celery stalks–trimmed, peeled and thinly sliced on a bias
  • 3 scallions, white and light green part only, thinly sliced

How:

Poach the chicken: Set the chicken on a plate and season with ½ teaspoon of the salt. Set aside for 20 minutes at room temperature. Meanwhile, in a medium saucepan set over medium heat, add the olive oil, shallot and garlic and cook, stirring often, until the shallot is translucent, 4 to 5 minutes. Stir in the thyme sprigs, bay leaves and remaining 2 teaspoons of salt, then pour in the chicken broth and water.

If using whole lemon, juice the lemon and set the lemon juice aside for the vinaigrette. Add the juiced lemon halves or 1.5 Tablespoons juice to the saucepan, bring the broth to a simmer, then add the chicken breasts and reduce the heat to low. Gently cook the chicken in the broth until it registers 160° on an instant-read thermometer, about 30 minutes. Turn off the heat and cool the chicken in the broth for 10 minutes, then remove the chicken breasts from the broth and set on a paper-towel-lined plate to cool for 10 minutes. When the chicken breasts are cool enough to handle, use two forks to shred them into shards. Set aside.

In a large bowl, whisk together the lemon juice, mustard, tarragon and salt together. While whisking, slowly drizzle in the olive oil until all of the olive oil is added and the vinaigrette is thick and creamy. Add the pulled chicken to the bowl along with the sunflower seeds, celery and scallions. Gently toss to coat and serve on roll up, buns or wrapped in lettuce leaves.

Thyme, Celantro, Oregano, Garlic Grilled Chicken
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Thyme, Celantro, Oregano, Garlic Grilled Chicken

The spring brings some of my favorite things asparagus, winter hardy herbs popping into life. I love cooking a whole chicken stuffed, no jammed packed, with fresh thyme, orange, garlic and lemon wedges. I love cooking with the fresh herbs and have no objection to picking out the leaves and stems before using. So I was off to the garden to pick a handful of this and that.  This is the kind of meal you can use over and over in salads, sandwiches and other dishes throughout the week you can even freeze a chicken breast or two for a quick meal later on.

This can actually be made with rosemary or any other herbs you might have ready to pick.

Ingredients

  • 6 skinless boneless chicken breast
  • A handful of oregano maybe 1/4 cup chopped
  • A bunch of sprigs of thyme leaves only
  • A handful of celantro about 1/2 cup chopped
  • 1-2 cloves of garlic smashed in 1 tsp. kosher salt
  • Juice of one lemon
  • Juice of one lime
  • 1-2 Tbsp. Olive Oil
  • Fresh ground pepper

How

In a plastic bag combine all ingredients and cover chicken

Place in refrigerator for at least at an hour turning occasionally

Grill on medium heat for about 6-8 minutes preside until it is about 164-50

Remove from heat loosely cover and let sit for 3-5 minutes before slicing or severing.

Ingredients  Let's Eat

We served this with mashed sweet potatoes, broccoli. and apples and cinnamon roasted on the grill in tin foil.

We go about 4 oz. of protein about half a breast each and pile up on the veggies.

Feta Stuffed Chicken Breast with Red Wine Sauce
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Feta Stuffed Chicken Breast with Red Wine Sauce

What does one do with a chicken breast that you took out of the freezer and had no plans for. My wife had mentioned stuffing chicken with feta last week so I guess that was my main influence. This was a real cook from the gut, open the frig and see what I have kind of creation. Boy you would think that with our new plan of a theme a day cooking I would be a little more organized but then some of my better meals came from the gut. Ok feta, red pepper, onions, mushroom, red wine, lemon and cherry tomatoes. Here we go!

Ingredients

  • 1 Chicken breast bone in with skin
  • About ¼ cup minced red bell pepper
  • About ½ cup feta crumbled
  • About 1 Tbsp. Dried Greek oregano
  • About 3-4 mushrooms roughly chopped
  • Fresh ground pepper (for my wife the pepper head)
  • 1 small onion quartered
  • 12 cherry tomatoes
  • 2 Tbsp. Lemon juice
  • About 1 cup red wine
  • Cornstarch and water combined.

How

Preheat oven with rake in middle to 450◦

In a small bowl mix pepper, feta, oregano, pepper together well.*

Rinse and thoroughly dry chicken

Sprinkle salt (lightly) and pepper all over the chicken

Gently loosen the skin on chicken with finger or fat end of butter knife to create a pocket.

Stuff the feta mixture into the pocket and then stick mushroom under skin on top of the feta.

Place in roasting pan (I used a corning ware dish) and drizzle olive oil over chicken.

Add the onions and tomatoes, enough red wine to cover the bottom and lemon juice.

Place in oven and turn heat down to 350◦

Cook until instant thermometer reads about 165◦ about 40 minutes. I started checking around 20 minutes because I was paranoid of drying out the chicken.

I crisped the skin by turning on the broiler for about 8-10 minutes still on middle rack.

Watch it though I kind of…what do they call it now on TV when the burn something. Oh ya look how beautifully caramelized it is!

Set chicken aside, pour the drippings into sauce pan add cornstarch bring to boil reduce heat slightly and simmer until thicken.  When it boiled I had to add more cornstarch to thicken a little more. Pour over chicken when plated.

Feta Stuffed Chicken Breast Prep 1  Feta Stuffed Chicken Breast Prep 2   Feta stuffed chicken breast prep 3

*Steve note: You could mince the mushroom and mix with feta but to tell you the truth I forgot them and stuck them in after. That’s what happens when you empty from frig to counter then move to preparation area and forget something.

Orange Flavored Chicken but Healthier
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Orange Flavored Chicken but Healthier

When I first tasted orange flavored chicken in Texas I loved it, goodbye General Tso’s chicken and swore I would master making it. I kept orange peels in the freezer at all times to add to the dish. I was never able to master it, came close but then I found Trader Joe’s Orange flavored chicken and for a frozen brand it was pretty darn good and yes I became lazy. You could add peppers, stir fried vegetables with a bed of brown rice and you had an instant meal well almost instant it took about 40 minutes to cook. My wife showed me Hungry Girl’s recipe the other day and I liked what I saw I was always looking for healthier alternatives.  So here it is heavily influenced by Hungry Girl who has inspired me many times in the past.

Ingredients:

  • 1/4 cup whole-wheat flour
  • 10 oz. raw boneless skinless chicken breast, cut into bite-sized pieces
  • 1/8 tsp. each salt and black pepper
  • 1 small egg or 1/4 cup fat-free liquid egg substitute
  • —
  • 1/4 cup fat-free chicken broth
  • 1 tbsp. cornstarch
  • 1 1/2 tbsp. sugar-free orange marmalade
  • 1 1/2 tbsp. seasoned rice vinegar
  • 1 tbsp. maple sugar or she suggests Splenda (granulated)
  • 1 tbsp. reduced-sodium/lite soy sauce
  • —
  • 1 tsp. chopped garlic
  • 1 tsp. chopped ginger
  • Dash red pepper flakes
  • —
  • 2-3 chopped scallions, whites and crisper greens  about ¼ to ½” size

How:

Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.

Place flour in a plastic bag or shallow dish. (See below for optional directions)

Place chicken in a large bowl and season with salt and pepper. Top with egg substitute and toss to coat.

Place flour in plastic bag and divide chicken into 3 portions, shake chicken pieces to remove excess egg and place in bag and shake to coat with flour. Shake off excess flour and evenly lay chicken pieces on the baking sheet. You can fold some flatter pieces in half so cooking in even

or

Place flour on shallow dish and a few pieces at a time shake chicken pieces to remove excess egg and coat with flour. Shake off excess flour and evenly lay chicken pieces on the baking sheet. You can fold some flatter pieces in half so cooking in even.

Bake for 10 minutes, or until chicken is cooked through.

In a medium bowl, whisk broth with cornstarch until cornstarch has dissolved. Add marmalade, vinegar, sweetener, and soy sauce, and thoroughly whisk.

Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir garlic and ginger until slightly softened and fragrant, about 1 minute. Add broth mixture and red pepper flakes. Cook and stir until well mixed and slightly thickened, 1 to 2 minutes.

Remove skillet from heat, add chicken, and toss to coat. Serve topped with scallions.

    Orange Chicken

Chicken Soup with Black Rice
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Chicken Soup with Black Rice

Friday was coming to a close and the coughs that had been spreading through the office had found me. The boss started this and like in any great organization the rest of us had followed our leader. I was getting ready to leave and he was coming down the hall he heard me cough, stuck his head in my door and asked if I got it too. With a humorous jester I shock my fist in his direction and coughed. By Saturday afternoon I was in rough shape and I was ready for that all time cure Jewish Penicillin, Chicken Soup. I had to use what I had on hand, there was no way I was going out it had been switching from sunny and bright to near white out conditions all day. So I stuck my head in the cupboards and freezer to see what I had.

Ingredients

  • I frozen chicken breast bone in.
  • 3 carrots cut into bite size pieces.
  • ½ larger sweet onion roughly chopped.
  • 3-4 sprigs of celery cut into bite size pieces.
  • 2 cloves of garlic.
  • A little bit of bell seasons. Looked like maybe ¼ teaspoon
  • 1 Tbsp. olive oil.
  • Salt and Pepper to taste.
  • Couple of good pinches dried of oregano maybe 1 Tbsp.
  • Couple of good pinches of dried cilantro maybe 1 Tbsp.
  • 2 bay leaves.
  • 6 cups of water ( I had no broth, what kind of house do I keep).
  • Good couple of pinches of red hot pepper flakes I wanted something to clear the sinuses.
  •  I cup black rice
  • 1 ¾ cup water

How:

Heat the oil in large pot and add onions, carrots and celery sauté about 5 minutes add garlic and the pinch of bell seasoning stir for a few seconds. Add the rest of the ingredients bring to a boil and then reduce heat and simmer. When the chicken appears to be cooked remove to a cutting board, peel chicken off bone cut into bite size pieces return chicken and bone to pot and continue to simmer. Taste and adjust salt and pepper.

Cook the rice according to directions and always store outside of soup. A word about the rice I was using what I had on hand. I had used the rest of my wild rice for a batch 2 weeks ago for Lyn after her operation. So the type of rice is your choice but the package said forbidden rice how could I resist?

BTW I feel so much better now!

Reality check
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Reality check

I am trying to see how I am doing, so far just a few comments not that I expected hundreds this early on or ever, and I am just overwhelmed that I have 67 followers between Facebook and my blog I could not imagine when I began that anyone would be interested in what I cook or write about.

I am learning things everyday about writing recipes, taking pictures, cropping pictures the list goes on….

I need your help.

What I am looking for is how am I doing, any suggestions, what might you like to see, what improvements would you suggests, what should I stop doing? I have so many recipes that I don’t prepare any more but they were/are good, should I share those? I could go on but I won’t….

I am asking is that if possible, would you could you make the comments on the blog site not Facebook, I know it’s an extra click and wait but hey it’s for a friend right. Use the comment section at bottom of recipe and let me know what you think. Exchange ideas to try. Rate the dish if you tried it, there is the “Rate this” section below the Title then others might think to try.

But most importantly I encourage you to enjoy cooking and eating and watching for that smile on someone’s face when they take the first bite and shake their head.

Thanks so much!

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Fried Chicken Szechwan Style

This is a dish that I usually cook on bachelor night since Lyn feels there might be too much oil. Steam some broccoli or asparagus for a side dish and you are good to go. Fairly easy and uncomplicated and for me…. I just like it.

Ingredients

  • 1 lbs. of boneless chicken breast or thighs

 Coating

  • 2 Tbsp. corn flour
  • 1 tsp. salt
  • ½ teaspoon five spice powder

 Sauce

  • ½ cup chicken broth
  • 2 tsp. sugar
  • 1 Tbsp. light soy sauce
  • ½ tsp. sesame oil
  • 1 tsp. vinegar
  • 2 tsps. chinese wine or dry sherry
  • Extra ¼ tsp. five spice powder
  • ½ tsp. fresh ground black pepper

 Thickener

  • 2 tsps. Corn flour
  • 1 Tbsp. cold water

Cooking

  • ½ cup peanut or other oil for frying. You could use less oil if you wanted that keeps my wife happy.

 Spice

  • 15 dried red chilies, seeded
  • 2 cloves garlic finely chopped
  • 2 tsps. Finely chopped fresh ginger.  Fresh is best but I always have some whole ginger in the freezer
  • 3 scallions, cut into 2 inch long pieces (white and greens).

How:

Cut chicken into bite size pieces (sometimes partially freezing make the cutting easier)

In a plastic bag mix together the corn flour, salt, and five spice powder. Shake to mix. Add chicken and shake to coat.  Remove chicken from bag, shaking off excess corn flour mixture and place chicken aside. This can be done in a glass bowl instead of a plastic bag that keeps my wife happy.

In another bowl mix together chicken stock, sugar, soy sauce, sesame oil, vinegar, wine, ¼ tsp. five spice and pepper together.

In another small bowl mix the corn flour and cold water.

Heat the oil in a wok and when VERY hot add chicken pieces, in 3 batches and fry on high heat tossing to brown all over.  Batches allow the chicken to cook rather than steam if oil gets to cool. Allow the oil to heat up again between batches. Place each batch on absorbent paper towel that are on a dish or tray so counter does not get all oily, ok ok I learned a lesson way back when.  When all the chicken has been fried pour off all but about 2 Tbsp. of the oil.

With the exhaust vent on add the chilies, garlic and ginger and fry until the garlic and ginger are golden and the chilies turn dark. Does not take long.

Add the scallions and toss a few seconds then add the stock mixture and bring to a boil. Stir in the corn flour mixture again to mix smoothly and add to the pan, stirring constantly until it boils and thickens. Add the chicken and toss to coat and heat through.

Serve immediately with steam brown or white rice.

Twist that I have done over the years

  • Added fresh red or mix color peppers or substitute just peppers for chilies, a milder dish
  • Left the chilies seeds in for a spicier dish
  • Add unsalted peanuts or raw cashews
Related articles
Five Spice Chicken in Lettuce wraps
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Five Spice Chicken in Lettuce wraps

A long time ago when my sister was managing the new Joyce Chen’s Restaurant in the Transportation Building in the theatre district downtown Boston I was served minced chicken or pork in lettuce wraps it was out of this world. Years later in San Jose my boss took me to a friend’s restaurant and he gave me what he called Chinese tacos, essentially the same tastes and style. Ever since I have grabbed a bottle of hoisin sauce now and then, minced chicken or pork and came up with something like this, always slightly different always depending what I have lying around.

Ingredients:

Remember I eyeball most times but I have been eyeballing into spoons and cups for the blog, at least for now.

  • 1 Tbsp. Peanut Oil.
  •  About 1 ½ chicken diced 1/2 “or smaller this time I used breast was on hand but is better with thigh (dark). (If you have partially frozen chicken it makes the dicing much easier).
  • 1 small onion 1 diced about 1/3 “or smaller.
  • 1 carrot diced small.
  • 1 stalk celery strings removed and diced small.
  • ¾ tsp. Chinese Five Spice.
  • 1/3 cup finely chopped water chestnuts.
  • 3 Tbsp. chicken broth (water is fine if you don’t have).
  • 2 ½ to 3 tsps. Hoisin sauce.
  •  About 2 Tbsp. roughly chopped fresh cilantro (could fresh basil).
  • 2 scallions white and greens sliced thin.
  • ½ tsp. sesame oil (use light colored not dark)
  • Kosher salt and pepper to taste
  • Boston bib Lettuce romaine or iceberg would work in a pinch

How:

IN large skillet, heat the peanut oil until shimmering. Add the chicken and stir fry over high heat until just cook through about 5 minutes. Use slotted spoon to remove the chicken and put aside.

Add the onion, carrot and celery to the skillet cook over medium or slightly lower heat until soften about 4 minutes. Add the 5 spice and stir cook about 20-30 seconds you will smell it. Stir in the chestnuts, chicken stock and Hoisin sauce. Return the chicken to pan stirring to coat evenly about 1 minute.  Hint, you may have to remove pan from heat if it is too hot so it does not thicken up too much. YA YA I had the heat to high so be quiet! Now remove from heat add the Cilantro, scallions and Sesame seed oil and mix thoroughly. Spoon the mixture into lettuce leaves for wrapping.

 

          

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Oven-fried Chicken Cutlets

This is a healthier version of my pan-fried chicken cutlets. I also like to use the tenders the same way to make chicken fingers.

Oven-fried Chicken Cutlets

Ingredients

  • Boneless skinless chicken breast split and tenders removed. (depends on how many you are feeding or cooking to freeze)
  • 1 cup whole wheat flour
  • 2 eggs to start
  • 1-2 Tbsp. Tabasco or hot sauce per 2 eggs (optional). Note: I add, it does not give the heat but adds to the flavor.
  • 2 cups whole wheat Italian bread crumbs to start. Note: You can actually use whatever type of breadcrumbs season yourself does not have to be Italian.
  • Salt and pepper to taste.
  • Olive oil 3 Tbsp. to start

To start you may have to add more of these items depending on the batch size.

How

Pound the chicken breasts between two pieces of plastic wrap to about ¼ inch and cut in half

Set up the assembly line in three shallow dishes (pie plates), flour in one, lightly beaten eggs with optional tabasco sauce in another, bread crumbs in the last.

Preheat oven to 350°

Dredge a chicken cutlet in flour shake off excess place in egg covering wiggle around to cover flip over and wiggle, move to bread crumbs cover completely all side and place on a plate. Repeat.

  • Note: I use one hand to do this it does cake up on the fingers.
  • Depending on the batch size. I believe if you have a bowl of water next to you can rinse then dry your hand after each piece but heck I just go for it washing my hands every once in a while.

Place in a single layer on baking sheet, lightly spray  the tops of cutlets and back until golden brown about 20-25 minutes (with or without parchment paper). The cutlet will feel firm when done and you can always cut one open to get an idea of time/doneness got to feed the chef right? No wonder I am not hungry when it hits the table.

There are so many ways to serve these, plain, with sauce, use to make quick chicken parmesan, in a sandwich with lettuce, tomatoes and roasted peppers…….

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Pan-fried Chicken Cutlets

I remember going to my in-laws and Sunday dinner where mounds of homemade lasagna, meatballs, pasta, brasciol, mineste soup little meatballs, greens OMG all those Italian delights covering every open inch of the table. Mom would be up at 4 AM pans clanging, blender whirling and soon that sauce was simmering it was not long before you woke to the smells and you snuck in dipped a piece of bread into the sauce for a quick breakfast appetizer.   I must have gained 5 lbs. every time we ventured to Maine for the weekend.

Although a small part of the meal it is something that stuck with me and became a staple of our diet only to be modified when we had to get healthier see Oven-baked Chicken fried cutlets.

Pan-fried Chicken Cutlets

Ingredients

  • Boneless skinless chicken breast split and tenders removed. (depends on how many you are feeding or cooking to freeze)
  • 1 cup flour
  • 2 eggs to start
  • 1-2 Tbsp. Tabasco or hot sauce per 2 eggs (optional). Note: I add, it does not give the heat but adds to the flavor.
  • 2 cups Italian bread crumbs to start. Note: You can actually use whatever type of breadcrumbs season yourself does not have to be Italian.
  • Salt and pepper to taste.
  • Olive oil 3 Tbsp. to start

How

Pound the chicken breasts between two pieces of plastic wrap to about ¼ inch and cut in half

Set up the assembly line in three shallow dishes (pie plates), flour in one, lightly beaten eggs with optional tabasco sauce in another, bread crumbs in the last.

Heat 3 Tbsp. olive oil in fry pan over medium heat then lower slightly we you add the chicken.

Dredge a chicken cutlet in flour shake off excess place in egg covering wiggle around to cover flip over and wiggle, move to bread crumbs cover completely all side and place on a plate. Repeat.

  • Note: I use one hand to do this it does cake up on the fingers.
  • Depending on the batch size. I believe if you have a bowl of water next to you can rinse then dry your hand after each piece but heck I just go for it washing my hands every once in a while.

Anyway when you get 4 ready add to the heated oil and fry about 2-3 minutes per side depending on the thickness until golden brown. The cutlet will feel firm when done and you can always cut one open to get an idea of time/doneness got to feed the chef right? You will mostly likely want to turn the heat lower after the 1st or 2nd batch. Depending on batch side you can clean the pan out from time to time with a wad of paper towels.

Place cook cutlets on a paper towel to absorb excess oil.

There are so many ways to serve these, plain, with sauce, use to make quick chicken parmesan, in a sandwich with lettuce, tomatoes and roasted peppers…….