Chicken Rolls with prosciutto and goat cheese

6 thin slices chicken breasts, pounded slightly if necessary 

6 thin slices prosciutto

5 - 6 oz. goat cheese, room temperature

salt and pepper to taste

2 tsp. spice rub of choice 

2 Tbsp. olive oil

 

Preheat oven to 375F.  Place chicken on parchment, sprinkle both sides with spice rub, salt and pepper to taste.  Lay a slice of prosciutto on each breast and spread each with some of the goat cheese.  Roll up like jelly rolls.

Heat olive oil in a sauté pan and sear the rolls, seam side down until golden on all sides.  Place in an ovenproof dish and bake about 12 minutes, turning once, until the chicken is cooked through.  Serve with roasted onion vinaigrette.

roasted onion vinaigrette 

small red onion, cut in half crosswise

3/4C olive oil

3 Tbsp. balsamic vinegar

2 Tbsp. chopped fresh chives

salt and pepper to taste

Preheat oven to 350F.  Place the onion and olive oil in a small ovenproof dish and cover tightly.  Bake for 30 – 40 minutes, or until the onion is soft.  Let the onion cool in the olive oil, and then remove the onion, reserving the oil.  Julienne the onion and place in a medium bowl.  Add the balsamic vinegar and slowly whisk in the reserved olive oil.  Add the chives and season with salt and pepper to taste.

MAKES:  6 servings

 

Chicken smothered in herbs and almonds

2 large chicken breast halves, trimmed and cut into 1-inch pieces

2 tsp. lemon juice

2 tsp. Kosher salt

6 Tbsp. olive oil (1 Tbsp., 5 Tbsp.)

3 Tbsp. sliced or slivered blanched almonds

2C thinly sliced onions

1 Tbsp. finely chopped peeled garlic

1 Tbsp. finely chopped ginger

1 stick cinnamon, 3 inches long

8 green cardamom pods

4 whole cloves

2 tsp. ground cumin

2 tsp. ground coriander

1 tsp. turmeric

1 tsp. blackened spices or spices of choice

1/2C chicken stock

½ -1C pureed canned tomatoes

3 Tbsp. almond butter

1/3C Greek yogurt

1/2C cilantro leaves, coarsely chopped

Place chicken pieces in a bowl with lemon juice and salt.  Cover and marinate ½ hour, or refrigerate overnight.

Heat one tablespoon oil in a pan; add the sliced almonds and sauté until light brown.  Remove and set aside.  Add the remaining oil to the pan; add the onions and sauté until light brown – about 15 minutes, stirring occasionally.  Add the garlic and ginger and sauté 2 minutes.  Add the cardamom, cinnamon and cloves and cook until puffed and beginning to brown.  Reduce heat to medium, add the chicken pieces and cook until lightly seared.  Add the remaining spices and stir to distribute.  Add ½ cup tomatoes, almond butter and ½ cup chicken stock.  Bring to a boil.  Reduce heat and simmer until fork tender – 20 minutes, stirring occasionally.  If necessary add more pureed tomatoes or chicken stock.  Stir in the yogurt.  Turn off heat and let the dish rest, covered, for at least one hour.  When ready to serve, heat thoroughly, season with salt and pepper to taste and serve, sprinkled with cilantro leaves.

MAKES:  8 servings.

Chicken Breasts with honey-raisin compote

3/4C dark raisins

1/4C red wine vinegar

1C chicken stock

1 Tbsp. unsalted butter

1 medium shallot, peeled and minced

2 Tbsp. honey

1 tsp. finely chopped rosemary

1 tsp. finely chopped thyme

6 chicken breast halves, trimmed well

2 Tbsp. olive oil

2 tsp. spice rub of choice

1 Tbsp. thyme leaves

3 Tbsp. unsalted butter

salt and pepper to taste

In a small bowl, cover the raisins with vinegar and 1/2C of stock and

let stand 10 minutes.

Melt butter in a sauté pan, add shallot and cook until softened, add raisin mixture along with honey and herbs and simmer until syrupy, about 5 minutes.  Let cool, then transfer to a food processor and coarsely puree.

Preheat oven to 425F.  Heat olive oil in a sauté pan.  Toss chicken breasts with spice rub and sear on both sides until golden.  Place the pan in the oven and finish cooking chicken breasts – about 6 – 8 minutes.  Remove the chicken and set aside.  Add ½ chicken stock to the pan and reduce by half.  Add the raisin mixture and 1 Tbsp. thyme leaves and cook over moderate heat just until thickened, about one minute.  Add butter and swirl in.  Season with salt and pepper.  Slice chicken and divide among plates.  Spoon Sauce over and serve.

MAKES:  6 servings

Grilled Prosciutto-wrapped chicken stuffed with mozzarella

6 medium chicken breast halves, boneless and skinless

salt and pepper to taste

spice rub of choice

16 basil leaves

1/3 lb. mozzarella, thinly sliced

6 thin slices prosciutto

2 Tbsp. olive oil

Cut each chicken breast half horizontally almost al the way through and open it like a book.  Sprinkle with salt, pepper and spice rub.  Layer the basil and mozzarella evenly on half of each breast and then fold it closed.  Wrap a slice of prosciutto around each breast to hold it closed.  Brush slightly on both sides with olive oil.

Preheat a gas grill and grill chicken breasts, covered, until well marked, about 4 minutes.  Flip and cook, turning every few minutes, until the chicken is just firm.  Or, preheat a cookie sheet in a 400F oven and preheat a sauté pan and sear the breasts on both sides.  Transfer chicken breasts to the cookie sheet and roast in the oven for 3 – 4 minutes per side.  Let cool for a couple minutes.  Slice and serve.

MAKES:  6 servings

Blackened chicken with Spanish salsa

4 – 6 chicken breasts, boned and skinned

2 Tbsp. Cajun seasonings or spice rub of choice

olive oil

salsa

6 Tbsp. olive oil

2 Tbsp. Sherry wine vinegar

3 garlic cloves, peeled and minced

1 Tbsp. smoked paprika

1-1/2 tsp. kosher salt

¾ tsp. freshly ground pepper

3 medium tomatoes, cored, seeded, cut into 1/2-inch cubes

1 small cucumber, seeded, cut into 1/2-inch cubes (about 1 cup)

3/4C sliced pitted Kalamata olives

½ red bell pepper, cut into 1/2-inch cubes

½ yellow bell pepper, cut into 1/2-inch cubes

1/2C thinly sliced red onion

3 Tbsp. fresh Italian parsley leaves, coarsely chopped

5 oz. ricotta salata, shaved

For the salsa:  Whisk oil, vinegar garlic, paprika, salt and pepper in a large bowl.  Add all remaining ingredients and toss to coat.

Rub the chicken breasts with spice rub and olive oil.  Let sit 15 minutes.   Grill 3 – 4 minutes per side until tender.  Remove from the grill and add any cooking juice to the salsa.  Slice the breasts and serve warm with salsa.  Sprinkle with shaved ricotta salata.

MAKES:  4 – 6 servings

Chicken Paillards with pistachio pesto

6 chicken breast halves, pounded 1/8-inch thick

salt and freshly ground pepper

1 Tbsp. olive oil

1 Tbsp. unsalted butter

1/2C chicken stock

pistachio pesto

1/2C pistachio nuts, toasted

3 garlic cloves, peeled and thinly sliced

1C Italian parsley leaves, packed

1C basil leaves, packed

1/3 – 1/2C olive oil

1/2C parmesan cheese, finely grated

freshly ground pepper

For the pesto:  Place the nuts, garlic, Italian parsley and basil in a food processor and pulse to chop.  With the machine running add the oil in a stream.  Pulse in the cheese.  Season to taste with pepper.  Set aside.

Heat a sauté pan to medium heat; add the oil and butter and heat.  Salt and pepper to chicken paillards.  Heat the sauté pan to high and add the chicken.  Sauté two minutes per side or until slightly golden.  Remove the chicken to a plate.  Add the chicken stock to the pan and reduce to 1/4C.  Turn off the heat and whisk in ¾ of the pesto.  Divide the chicken among 6 plates and spoon the pesto sauce over.  Serve the remaining pesto on the side.

MAKES:  6 servings

Chicken Piccata with lemon slices

6 thin chicken cutlets

salt and pepper

1/2C flour

3 Tbsp. olive oil

1/3C dry white wine

1 tsp. peeled and minced garlic

3/4C chicken stock

3 Tbsp. fresh lemon juice

1-1/2 Tbsp. capers, drained

3 Tbsp. unsalted butter

2 Tbsp. Italian parsley leaves, finely chopped

12 slice lemon slices

salt and freshly ground pepper to taste

Season the chicken with salt and pepper then dust with flour.  Heat a sauté pan, add the oil and heat.  Sauté the cutlet 2- 3 minutes on one side.  Turn and sauté the other side 1 – 2 minutes.  Transfer cutlets to warm plates and pour off any excess fat.

Add the wine and minced garlic and cook 2 – 3 minutes.  Add the chicken stock, lemon juice, capers and parsley and heat.  Return the cutlets to the pan and cook one minute, basting with the sauce.  Divide cutlets among the plates.  Add the butter and lemon slices to a pan and turn of the heat.  Whisk until the butter has thickened the sauce.  Season with salt and pepper to taste and spoon the sauce over the cutlets.

MAKES:  6 servings 

Chicken Tikka Kebabs

1-1/2 lb. boned and skinned chicken breasts, cut into

  one-inch pieces

1-1/4 tsp. salt

3 Tbsp. lemon juice

1 Tbsp. peeled and very finely grated fresh ginger

2 garlic cloves, crushed to a pulp

1 tsp. ground cumin

1 tsp. red paprika

½ tsp. cayenne pepper (or more to taste)

6 Tbsp. yogurt or cream

½ tsp. garam masala

3 Tbsp. oil (for brushing)

Tikka Masala sauce

Put the chicken in a bowl, add the salt and lemon juice and rub them in.  Prod the pieces lightly with the tip of a knife and rub the seasonings in again.  Set aside for 20 minutes.  Then add the ginger, garlic, cumin, paprika, cayenne pepper, yogurt (or cream) and garam masala.  Mix well, cover and refrigerate for 6 to 8 hours.

Just before serving, preheat the broiler or grill.  Thread the meat onto two or four skewers.  Brush with oil and grill or place on a cookie sheet lined with foil and place 5 inches from the source of the heat to broil.  Cook until lightly browned and cooked through.  Fold into Tikka Masala sauce.

MAKES:  4 – 6 servings

Tikka Masala sauce

1/4C oil

1 Tbsp. fresh ginger, peeled and finely grated

5 garlic cloves, peeled crushed to a pulp

1 medium onion, peeled and thinly sliced

1 Tbsp. coriander

1 tsp. ground cumin

2 tsp. dried fenugreek leaves

1 tsp. ground paprika

¼ - ½ tsp. cayenne pepper

1 tsp. garam masala (1/2 tsp., ½ tsp.)

1 tsp. salt

1/4C yogurt

2 medium tomatoes

1/2C coarsely chopped fresh cilantro + 2 Tbsp. (garnish)

1C chicken stock

Heat the oil in a sauté pan over medium-high heat, add the onions and stir until reddish-brown, 6 to 7 minutes.  Add the ginger and garlic and continue to sauté, stirring, for one minutes.  Add the coriander, cumin, fenugreek, paprika, cayenne and half of the garam masala and stir for 10 seconds.  Add the yogurt one tablespoon at a time.  Puree the tomatoes and  1/2C cilantro together in a food processor and add along with the broth and salt.  Bring to a simmer and simmer gently for 15 minutes or until the sauce becomes thick.  Stir in the remaining garam masala and 2 tablespoons cilantro leaves.  Fold in the cooked chicken cubes, reheat and serve.

MAKES:  4 – 6 servings