Chicken With Peaches And Red Wine

Ingredients:

4 boneless, skinless chicken breast halves
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 tablespoons whole grain pastry flour
1 tablespoon olive oil
3 shallots, thinly sliced
1/2 cup dry red wine or chicken broth
2 firm ripe peaches, sliced
1/2 cup loosely packed fresh basil, sliced

Directions:

1.Use your hands to flatten the chicken breasts to an even thickness. Season the chicken with the pepper and the salt. Coat with the flour, patting off the excess.
2.Heat a large nonstick skillet over medium heat and add 2 teaspoons of the oil. Add the chicken breasts and cook for 12 minutes, turning once, until an instant-read thermometer inserted into the thickest portion registers 160°F and the juices run clear. Remove the chicken to a plate.
3.Add the remaining oil and the shallots to the skillet. Cook, stirring frequently, for 2 to 3 minutes, or until the shallots soften. Add the wine or broth and stir to scrape up any brown bits. Increase the heat to medium-high and add the peaches. Cook for 2 minutes, stirring frequently, until the wine reduces slightly. Return the chicken and any juices on the plate to the skillet. Cook for 1 to 2 minutes, stirring frequently, or until the chicken is hot. Stir in the basil.

Chinese Spaghetti

Ingredients:

16 ounces whole wheat spaghetti
1 head broccoli, cut into florets
1 small bunch bok choy, coarsely chopped
1 pound boneless, skinless chicken breasts,cut into thin strips
1/4 cup stir-fry sauce
1 teaspoon sesame oil
1 teaspoon minced ginger
pinch of ground black pepper

Directions:

1.Prepare the spaghetti according to package directions.
2.Meanwhile, heat a large wok or nonstick skillet coated with cooking spray over medium- high heat. Add the broccoli and bok choy and cook, stirring, constantly, for 4 minutes, or until tender-crisp. Remove to a bowl.
3.Add the chicken to the pan and cook, stirring constantly, for 4 minutes, or until no longer pink. Add the vegetables and spaghetti.
4.In a cup, combine the stir-fry sauce, oil, ginger, and pepper. Stir into the pan and cook, stirring constantly, for 2 minutes, or until heated through.

Chicken Roulade

Ingredients:

2 cups (2 ounces) baby spinach
1/4 cup finely chopped onion
2 teaspoons olive oil, divided
1 teaspoon minced garlic
1/3 teaspoon red-pepper flakes
1 tablespoon water
1/4 cup (1 ounce) grated parmesan cheese
2 tablespoons chopped dry-packed sundried tomatoes
4 chicken cutlets (about 4 ounces each) or chicken breast halves, trimmed and pounded thin into cutlets
1/2 cup chicken broth or dry white wine

Directions:

1.Place the spinach in a large nonstick skillet with the washing water clinging to the leaves or a tablespoon or two of water if dried. Cover and cook for 2 minutes, tossing occasionally, or until wilted. Drain and press firmly with the back of a spoon or squeeze to remove excess moisture. There should be 1/2 cup spinach. Wipe out the skillet.
2.Meanwhile, in a medium nonstick skillet, combine the onion, 1 teaspoon oil, garlic, red-pepper flakes, and 1 tablespoon water. Turn the heat to medium. Cook for about 2 minutes, or until the onion sizzles. Reduce the heat to low. Cover and cook, stirring once, for about 3 minutes, or until softened. In a small bowl, combine the onion mixture, cheese, and spinach. Stir to mix. Set aside.
3.Sprinkle the tomatoes evenly on the smooth side of the cutlets.
4.Divide the spinach mixture among the cutlets. Spread to the edges of 3 sides, leaving about 1″ at the narrow tip free of spinach mixture. Loosely roll up the chicken, ending with the narrow tip, and secure with wooden picks.
5.Add the remaining 1 teaspoon oil to the large skillet and set over medium heat. Place the chicken in the pan. Cook, turning, for about 10 minutes, or until golden brown on all sides. Add the broth or wine, cover, and cook over low heat for about 7 minutes. Uncover and transfer chicken to a serving platter. Cover with foil to keep warm.
6.Boil the skillet juices for about 5 minutes, or until reduced to a glaze. Diagonally slice the chicken into 1″-thick pieces. Drizzle with pan juices and serve.

California Pizza

Ingredients:

1 cup warm water (about 110°F)
1 tablespoon active dry yeast
1 tablespoon sugar
1/2 cup yellow cornmeal
1/4 teaspoon salt
2 tablespoons oil
2 1/2 cups all-purpose flour
6 ounces frozen skinned and boned chicken breasts
1/2 cup frozen chopped sweet red peppers
1/2 cup frozen chopped onions
1/2 cup chopped fresh basil
2 cloves garlic, minced
1/2 cup shredded low-fat monterey jack cheese
1/2 cup grated Parmesan cheese

Directions:

1.In a large bowl, combine the water, yeast, and sugar; stir well. Let stand in a warm place for 5 minutes, or until foamy. Stir in the cornmeal, salt, and 1 tablespoon of the oil. Stir in up to 2 1/4 cups of the flour to make a kneadable dough.
2.Turn the dough out onto a lightly floured surface. Knead, adding more of the remaining 1/4 cup flour as necessary, for 10 minutes, or until smooth and elastic. Coat another large bowl with no-stick spray. Add the dough and turn to coat all sides. Cover loosely with a kitchen towel and set in a warm place for 15 minutes.
3.Preheat the oven to 450°F. Coat 2 baking sheets with no-stick spray. Divide the dough in half; roll each half into a 12″ circle. Place the circles on the sheets. Brush the surface of each pizza with the remaining 1 tablespoon oil.
4.Thinly slice the chicken and place on the pizza. Top with the peppers, onions, basil, and garlic. Sprinkle with the Monterey Jack and Parmesan.
5.Bake for 20 minutes, or until the crusts are golden brown and the chicken is no longer pink in the center. Check by inserting the tip of a sharp knife into 1 piece of chicken.

Lime- Grilled Chicken With Blueberry Salsa

Ingredients:

1 cup blueberries
1 yellow pepper, chopped
1 small red onion, minced
1/4 cup blueberry pourable all-fruit
1/4 cup loosely packed fresh basil leaves, cut into strips
1/4 teaspoon salt
CHICKEN AND MARINADE:
1/4 cup lime juice
2 tablespoons olive or vegetable oil
2 shallots, minced
1/4 teaspoon freshly ground black pepper
4 boneless, skinless chicken breast halves

Directions:

1.To make the salsa: In a medium bowl, combine the blueberries, pepper, onion, all-fruit, basil, and salt. Cover and refrigerate for at least 2 hours.
2.To make the chicken and marinade: In a medium bowl, whisk together the lime juice, oil, shallots, and pepper. Add the chicken, turning to coat. Cover and refrigerate for up to 3 hours.
3.Coat the unheated grill rack with cooking spray. Preheat the grill.
4.Place the chicken on the rack and grill for 10 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear. Serve with the salsa.

Spaghetti Squash Chicken Parmesan

Ingredients:

4 boneless, skinless chicken breast halves
1/2 cup buttermilk or fat-free milk
1 tablespoon lemon juice
1 large spaghetti squash, cut in half
1/2 cup rice flour or unbleached or all-purpose flour
1/3 cup grated Parmesan cheese add to shopping list
1 teaspoon garlic powder
1/2 teaspoon seasoning salt
1 3/4 cups spaghetti sauce

Directions:

1.Place the chicken in a 13″ x 9″ baking dish and pierce in several places with a fork. Pour the buttermilk over the chicken and turn to coat both sides. Cover and refrigerate for 1 hour.
2.Place the squash, cut sides up, in a microwaveable dish. Cover with plastic wrap and microwave for 25 minutes, or until forktender. Using a fork, scrape the flesh from the squash. Keep warm.
3.Meanwhile, preheat the oven to 375°F.
4.In a shallow dish, combine the flour, 1/4 cup of the cheese, the garlic powder, and seasoning salt. Dredge the chicken in the flour mixture, then return to the pan with the buttermilk, then coat again with flour. Place in another large baking dish coated with cooking spray. Spoon about 2 tablespoons spaghetti sauce onto each chicken breast and sprinkle with the remaining cheese.
5.Bake for 25 minutes, or until a thermometer inserted in the thickest portion registers 160°F and the juices run clear.
6.Meanwhile, heat the remaining sauce in a medium saucepan over medium heat. Serve with the chicken and spaghetti squash.

Brazilian Chicken

Ingredients:

1 lemon
1 lime
1 tablespoon ground flaxseed
1 can (8 ounces) tomato sauce
1 can (6 ounces) frozen orange juice concentrate
1 1/2 cloves garlic, minced
1 teaspoon dried italian seasoning
1 teaspoon hot pepper salsa add to shopping list
4 boneless, skinless chicken breast halves
3/4 cup chunky salsa

Directions:

1.Grate the zest of the lemon and lime into a resealable bag. Squeeze the juice from both fruits into the bag and throw out the pulp and the seeds.
2.Mix in everything else except the chicken and chunky salsa.
3.Drop in the chicken, reseal the bag, and refrigerate for a few hours.
4.Grill the chicken, turning and basting with marinade a few times, for 10 to 15 minutes, or until the center is no longer pink. Serve with the salsa.