How to Roast Chicken Breasts

This is more of a guideline. I started off with this blog post.

Preheat oven to 450 degrees

Brown the chicken boobs in some EVOOand/or butter in an oven proof skillet on med/high. A couple of minutes on each side.

Transfer skillet to oven.

Cooking times vary depending on size of boobs. For big ones: 15 min per side.

Tomato Basil Chicken

From Menu Musings

Ingredients: (4 servings)

• 2 chicken breasts 
• kosher salt and black pepper
• 2 Tbsp extra virgin olive oil
• 2 cups chopped fresh tomatoes
• 2 tsp minced fresh garlic
• 4 Tbsp cold butter
• 1/2 cup fresh basil, chopped
• freshly grated Parmigiano reggiano cheese, for garnish

Directions:

Season chicken breasts with kosher salt and fresh cracked black pepper.

 Add a couple of tablespoons of extra virgin olive oil to your skillet.  This may seem like quite a bit, but it will form the base for the sauce.  While waiting for the oil to heat up, go ahead and get your water going for the pasta.

When the oil is HOT, add the chicken breasts.  After about 4-5 minutes, the chicken breasts should be ready to turn.  You'll want to cook them on the second side another 4-5 minutes,or until the juices run clear when you pierce them with a small sharp knife.  If you pounded yours out thinner, they will cook faster than this.

After the second side has been cooking for about 4 minutes, go ahead and add in the fresh tomatoes that you have chopped up.

 Next, add the fresh basil that you have chopped into ribbons, the cold butter, the minced garlic, and you will probably want to add some more kosher salt and black pepper to season the sauce.  Now give it all a good stir so all those flavors will marry together.  

When your chicken is "done," turn the sauce down on the lowest setting to keep it all warm until the pasta is cooked, which should be any minute now.  At this point, if still waiting for the pasta, you can remove the cooked chicken to a cutting board, and after resting just a couple of minutes, cut the chicken into slices on the bias.   Divide the pasta among individual bowls, and top each with half of a chicken breast, sliced into pieces, and equal portions of the tomato basil sauce.  Top with more fresh basil and freshly grated Parmigiana reggiano cheese.

Chicken Fried Rice

Adapted From A Kid in the Kitchen 

• 2 (8.5-ounce) pouches precooked basmati rice
• 1/4 cup lower-sodium soy sauce
• 1 tablespoon chili garlic sauce
• 1 1/2 teaspoons hoisin sauce
• 2 tablespoons peanut oil, divided

• 1 rotisserrie chicken, cleaned
• 1 large egg, lightly beaten
• 1 1/2 cups chopped red bell pepper
• 1 cup frozen shelled edamame
• 2/3 cup thinly sliced green onions, divided

Preparation

1. Heat rice according to package directions.
2. Combine soy sauce, chili garlic sauce, and hoisin in a bowl. Add chickento soy sauce mixture; toss to coat. Heat a wok or large skillet over high heat. Add 1 tablespoon oil; swirl to coat.
3. Add egg to pan; cook 45 seconds or until set. Remove egg from pan; cut into bite-sized pieces.
4. Add remaining 1 tablespoon oil to pan; swirl to coat. Add bell pepper, edamame, and 1/2 cup onions; stir-fry 1 minute. Add rice; stir-fry 2 minutes. Add chicken and soy sauce mixture; cook 1 minute, stirring constantly. Top rice mixture with egg and remaining onions.

Chicken and Wild Rice Soup

From Roti N Rice

Ingredients

• 1 cup (170g) wild rice
• ¼ cup (60ml) vegetable oil
• 1 onion, chopped
• 2 medium sized carrots, peeled and chopped
• 2 large stalks celery, chopped
• 1 tsp dried thyme
• ¾ cup (115g) all-purpose flour
• 8 cups (1.9 liters) chicken stock
• Salt and pepper
• 2 cups (300g) cooked chicken, cubed
• 8 oz (225g) mushrooms, stems removed and sliced
• 1 cup (240 ml) half-and-half
• ½ cup (25g) chopped parsley

Instructions

Cook wild rice in 4 cups (960ml) of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside.

In a large pot, add vegetable oil. Sauté onions, carrots, and celery until soften, about 3 minutes. Add dried thyme and all-purpose flour. Cook and stir for another 2 to 3 minutes.

Pour in chicken stock. Bring to a boil.

Add cooked chicken, mushrooms, salt, and pepper. Reduce heat and allow soup to simmer for 10 minutes.

Add cooked wild rice and pour in half-and-half. Bring soup back up to a boil and allow it to heat through, about 5 minutes.

Turn off heat. Stir in chopped parsley.

Spinach Artichoke Chicken

From add a pinch.com

Ingredients

• olive oil spray
• 8 chicken breasts
• 13.75 oz artichoke hearts packed in water, drained
• 10 oz frozen spinach, thawed and squeezed
• 2 shallots, chopped
• 1 clove garlic, minced
• ½ cup Greek yogurt
• ½ cup mayonnaise
• ½ cup Parmesan cheese
• ½ cup shredded mozzarella cheese
• 
  

Instructions

1. Preheat oven to 375º F. Spray baking dish with olive oil nonstick baking spray.
2. Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.
3. Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.
4. Let stand about 5 minutes before serving.

Honey Cashew Chicken Stir Fry

From Cooking Light Magazine

Ingredients

• 2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes 
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 1 tablespoon dark sesame oil
• 2 cups broccoli florets 
• 1 cup frozen shelled edamame (green soybeans)
• 2 garlic cloves, minced
• 1 medium yellow onion, finely chopped 
• 1 red bell pepper, sliced 
• 1/2 cup dry-roasted cashews, unsalted
• 1 tablespoon rice vinegar
• 3 tablespoons honey
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation

1.  Combine chicken and next 3 ingredients in a bowl; toss to coat.
2.  Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.
3.  Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. 

Serve with rice.

Kate Parham, Cooking Light
JUNE 2012

White Bean and Roasted Chicken Salad

From Cooking Light

Ingredients

Salad:

• 2 cups coarsely chopped skinless, boneless rotisserie chicken $
• 1 cup chopped tomato $
• 1/2 cup thinly sliced red onion
• 1/3 cup sliced fresh basil
• 2 (16-ounce) cans cannellini beans or other white beans, rinsed and drained 

Dressing:

• 1/4 cup red wine vinegar
• 2 tablespoons extravirgin olive oil
• 1 tablespoon fresh lemon juice $
• 2 teaspoons Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 garlic cloves, minced

Preparation

1. To prepare salad, place first 5 ingredients in a large bowl; stir gently to combine.
2. To prepare dressing, combine vinegar and remaining ingredients, stirring with a whisk. Drizzle over salad, tossing gently to coat.

Chicken Pot Pie

From Good Housekeeping

I was drawn to this recipe because it uses phyllo for the crust and I LOVE phyllo! I love eating it and working with it. Its so delicate and wonderful! This has been a great meal for us during the flu season. Its very wholesome and healthy.

Ingredients

• 1/4 teaspoon(s) dried thyme
• Salt
• Pepper
• 1 1/2 pound(s) chicken breasts, skinless, boneless, and cut into 1-inch chunks
• Olive oil cooking spray
• 1 large onion, finely chopped
• 1 can(s) (14.5-ounce) lower-sodium chicken broth (1 3/4 cups)
• 2 clove(s) garlic, chopped
• 5 medium (about 1 pound) parsnips, peeled and thinly sliced
• 3 medium carrots, thinly sliced
• 3 stalk(s) celery, thinly sliced
• 6 (each 14- by 9-inch) sheets frozen phyllo, thawed
• 2 tablespoon(s) cornstarch
• 1/2 cup(s) water
• 2 cup(s) frozen peas, thawed
• 1/4 cup(s) finely chopped fresh flat-leaf parsley, plus more for garnish

---

Directions

1. Preheat oven to 425 degrees F.
2. Sprinkle thyme and 1/4 teaspoon each salt and freshly ground black pepper evenly over chicken. Lightly coat 12-inch skillet with olive oil spray and heat on medium-high. Add chicken in single layer and cook 3 minutes or until lightly browned, turning pieces over once halfway through cooking; transfer to plate.
3. To same skillet, add onion and 1/4 cup chicken broth. Cook 5 minutes or until browned, stirring and scraping up browned bits. Add garlic and cook 1 minute, stirring. Stir in parsnips, carrots, and celery, then add remaining 1 1/2 cups chicken broth. Heat to boiling on high. Cover, and reduce heat to maintain simmer. Cook 10 minutes or until vegetables are tender-crisp.
4. While vegetables cook, place 1 phyllo sheet on work surface; spray lightly with olive oil spray. Top with another sheet. Repeat with remaining phyllo sheets and olive oil spray, lightly coating top sheet with olive oil spray.
5. In small bowl, stir cornstarch into water to dissolve; stir into vegetable mixture and simmer 2 minutes or until thickened, stirring occasionally. Stir in peas, chopped parsley, reserved chicken, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Heat to simmering, then transfer to 13- by 9- by 2-inch baking dish. Center phyllo on top, tucking in edges if necessary; then cut 5 slits in phyllo.
6. Bake 15 minutes or until phyllo is golden brown. Garnish with parsley to serve.

---

Notes:

I had some rotisserie chicken left over so I used the leftover rotisserie and grilled a little bit of chicken breast to finish it off. Since I did my chicken differently, I added the salt, pepper and thyme at the end when I added the parsley.

Also, I used a pastry brush to brush the EVOO onto the phyllo. In the future I'll use melted butter or a combination of EVOO and butter. The flavor was good but butter is a better flavor.

Serves 6

Calories: 330

Total Fat: 5g

Sat Fat: 1g

Cholesterol: 73 mg

Sodium: 705 mg

Total Carbs: 41g

Dietary Fiber: 8g

Sugars: -

Protein: 30g

Calcium: -

Chicken Noodle Soup

From Scott Peters

The following recipe is copy and pasted from his email. His notes and everything!

1 Box Chicken Stock – Get the 32oz box. It’s the larger one. I get the lower sodium type.

4 stocks celery – chopped

1 Carrot (I use a handful of baby carrots chopped)

1 Yellow Onion

Garlic (2-3 cloves finely chopped)

Fresh Parsley

Fresh Thyme

1 Bag Egg Noodles (No Yolks)

1 Chicken (Roasted – I get the HEB Roasted Chicken and strip it)

Olive Oil

Sea Salt & Pepper

1 Bay leaf

Start with olive oil and sauté the chopped onion with sea salt and pepper. Add garlic once the onion has caramelized and cooked down a bit. Then add your celery and carrots and possibly chicken. Let the flavors mix a bit and then add the chicken broth, bay leaf, 4-5 sprigs of thyme, and a handful of parsley (finely chopped). Bring to boil and add the egg noodles. Cover and let it simmer for a while. I think the soup is ready in 45 minutes tops, but you can have it cooked for an hour or two if you’d like. I usually add some water half way through the cooking process. You could use more chicken broth to begin with too. Finally, add salt and pepper to taste.

Green Chile-Chicken Casserole

From Cooking Light

Just about every New Mexican home has a favorite version of this chicken casserole recipe. This one features the convenience of canned cream of chicken soup, and you can make it a day ahead.

Yield: 12 servings (serving size: about 3/4 cup)

Ingredients

• 1 1/3 cups fat-free, less-sodium chicken broth
• 1 cup canned chopped green chiles, drained
• 1 cup chopped onion
• 1 cup fat-free sour cream
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon freshly ground black pepper
• 2 (10 1/2-ounce) cans condensed 98% fat-free cream of chicken soup, undiluted (such as Campbell's)
• 1 garlic clove, minced
• Cooking spray
• 24 (6-inch) corn tortillas
• 4 cups shredded cooked chicken breast (about 1 pound)
• 2 cups (8 ounces) finely shredded sharp cheddar cheese

Preparation

Preheat oven to 350°.

Combine the first 9 ingredients in a large saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Remove from heat.

Spread 1 cup soup mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange 6 tortillas over the soup mixture, and top with 1 cup chicken and 1/2 cup cheese. Repeat layers, ending with the cheese. Spread remaining soup mixture over cheese. Bake at 350° for 30 minutes or until bubbly.

Nutritional Information

Calories:

335 (29% from fat)

Fat:

10.8g (sat 5.9g,mono 2.7g,poly 1.2g)

Protein:

23.9g

Carbohydrate:

34.3g

Fiber:

3.2g

Cholesterol:

66mg

Iron:

1.5mg

Sodium:

693mg

Calcium:

270mg

Theresa Marquez, Cooking Light, NOVEMBER 2003

Chicken and Broccoli Casserole

From: Cooking Light

Yield: 8 servings (serving size: about 1 cup)

Ingredients

• 3 quarts water
• 1 (12-ounce) package broccoli florets
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1 (12-ounce) can evaporated fat-free milk
• 1/4 cup all-purpose flour (about 1 ounce)
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Dash of nutmeg
• 1 cup fat-free mayonnaise
• 1/2 cup fat-free sour cream
• 1/4 cup dry sherry or dry red wine
  
• 1 teaspoon Worcestershire sauce
• 1 (10.75-ounce) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• 1 cup (4 ounces) grated fresh Parmesan cheese, divided
• Cooking spray

Preparation

Preheat oven to 400°.

Bring water to a boil in a large Dutch oven over medium-high heat. Add broccoli, and cook 5 minutes or until crisp-tender. Transfer broccoli to a large bowl with a slotted spoon. Add chicken to boiling water; reduce heat, and simmer 15 minutes or until done. Transfer chicken to a cutting board; cool slightly. Cut chicken into bite-sized pieces, and add chicken to bowl with broccoli.

Combine evaporated milk, flour, salt, pepper, and nutmeg in a saucepan, stirring with a whisk until smooth. Bring to a boil over medium-high heat; cook 1 minute, stirring constantly. Remove from heat. Add mayonnaise, next 4 ingredients (through soup), and 1/2 cup cheese, stirring until well combined. Add mayonnaise mixture to broccoli mixture; stir gently until combined.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 400° for 50 minutes or until mixture bubbles at the edges and cheese begins to brown. Remove from oven; let cool on a wire rack 5 minutes.

MY NOTES: This was a fairly time consuming recipe for me. I spent longer boiling the chicken until it was done and only baked it for 30 minutes. It was AMAZING!!!!

Nutritional Information

Calories:

276 (25% from fat)

Fat:

7.8g (sat 3.5g,mono 1.8g,poly 1.1g)

Protein:

31.1g

Carbohydrate:

18.9g

Fiber:

2.1g

Cholesterol:

66mg

Iron:

1.6mg

Sodium:

696mg

Calcium:

365mg

Chicken Curry

From Cooking Light, May 2000

NOTE: This recipe used to be for Curried Chicken Pot Pie but I took out the crust part because it is so delicious as a chicken curry over rice.

• 1 teaspoon olive oil
• 2 tablespoons curry powder
• 2 cups diced peeled baking potato (about 12 ounces)
• 3/4 cup chopped onion
• 3/4 cup chopped red bell pepper
• 2 garlic cloves, minced
• 1 1/2 pounds skinned, boned chicken breasts, cut into bite-size pieces
• 1 1/2 cups fat-free, less sodium chicken broth
• 1 cup sliced fresh mushrooms
• 3/4 cup frozen green peas, thawed
• 1/2 cup golden raisins
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 1 tablespoon water
• 1/2 cup (4 ounces) 1/3-less-fat cream cheese
• Cooking spray

Preheat oven to 400°.

Heat oil in a large nonstick skillet over medium-high heat. Add curry; cook 2 minutes.

Add potato, onion, bell pepper, garlic, and chicken; stir-fry 3 minutes.

Add broth and next 5 ingredients (broth through black pepper); bring to a boil. Cover, reduce heat, and simmer 5 minutes or until chicken is done.

Combine cornstarch and water in a small bowl. Stir in cornstarch mixture and cream cheese; cook 1 minute or until cream cheese is melted.

Spoon the filling into a round 2-quart casserole coated with cooking spray.

Bake at 400° for 30 minutes or until bubbly around the edges. Let stand 10 minutes.

Catalina Cranberry Chicken

From: Kraft Foods

4 lb. bone-in chicken pieces (breast halves and/or thighs)

1 can (16 oz.) whole berry cranberry sauce

1 bottle (8 oz.) KRAFT CATALINA Dressing

1 env. onion soup mix

HEAT oven to 350°F.

PLACE chicken in 2 (13x9-inch) baking dishes.

MIX remaining ingredients; pour over chicken.

BAKE 50 min. or until chicken is done (165°F).

Angel Chicken

Angel Chicken: from Kraft Foods

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1 can (10-3/4 oz.) reduced-sodium condensed cream of mushroom soup

1/4 cup KRAFT Tuscan House Italian Dressing and Marinade

1/4 cup dry white wine

1-1/2 lb. boneless skinless chicken thighs, cut into bite-size pieces(substitute 3 chicken breasts)

1/2 lb. angel hair pasta, uncooked

2 Tbsp. chopped fresh parsley

MY NOTE: I made this totally different than the original Kraft Foods recipe, so if you are looking for authenticity, try clicking on the above link. You will be redirected to the Kraft Foods site where you can use or abuse the original recipe.

Combine cream cheese, soup, dressing, and white wine in a sauce pan on the stove. Stir frequently over medium heat.

Meanwhile prepare noodles according to package directions.

Also meanwhile, (is that grammatically correct? hello? is anyone out there?) throw chicken boobs on to the gas grill, straight from the freezer.

Sauce will thicken on the stove and wine will reduce while the water is boiling and the boobs are cooking.

When chicken is cooked all the way through, remove from grill and let sit for a few minutes to let the juices redistribute. Then cut chicken into cubes. For those of us with small children, cubes should be approximately small enough to be chewed by a two year old.

Toss noodles with a little olive oil so they don't stick together.

TO serve: Put noodles in large, shallow bowl. Then top with chicken, then top with sauce, finally garnish with parsley and perhaps, if you feeling it, some quartered cherry tomatoes.

Bon Appetit!

Trinidadian Chicken Stew

from: Giada De Laurentiis

Ingredients

• 1/4 cup vegetable oil
• 2 tablespoons dark brown sugar
• 2 skinless and boneless chicken breasts, halved
• 4 small skinless, bone-in chicken thighs
• 1 tablespoon finely grated fresh ginger
• 1 teaspoon kosher salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 4 whole peeled canned tomatoes
• 2 tablespoons chopped fresh thyme leaves
• 1/4 cup chopped fresh flat-leaf parsley
• 3 carrots, peeled and cut into 2-inch pieces
• 3 medium Yukon gold potatoes (about 1 pound), peeled and cut into 2-inch pieces
• 1 1/2 cups water

Directions

In a heavy bottomed 4-quart saucepan, heat the oil over medium-high heat. Add the sugar and cook, stirring occasionally, until very dark, about 2 to 3 minutes. Add the chicken pieces, ginger, 1 teaspoon of salt, and pepper. Cook, stirring frequently until the chicken is brown, about 5 minutes. Add the tomatoes and break up with a wooden spoon. Add the thyme, 2 tablespoons of parsley, carrots, potatoes, and hot water. Cover the pan and simmer until the chicken is cooked through and the vegetables are tender, about 40 to 45 minutes. Season with salt and pepper, to taste. Transfer to serving bowls and garnish with the remaining parsley.

Foil-Pack Chicken Fajita Dinner

From Kraft Foods

1-1/2 cups instant white rice, uncooked

1-1/2 cups hot water

1 Tbsp. TACO BELL® HOME ORIGINALS® Taco Seasoning Mix

4 small boneless skinless chicken breast halves (1 lb.)

1 each: green and red pepper, cut into strips

1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa

1/2 cup KRAFT Mexican Style Finely Shredded Taco Cheese

HEAT oven to 400ºF. Fold up all sides of each of four 18x12-inch sheets of heavy-duty foil to form 1-inch rim; spray foil with cooking spray. Combine rice, water and taco seasoning; spoon evenly onto centers of foil. Top evenly with remaining ingredients.

BRING up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1-inch baking pan.

BAKE 30 to 35 min. or until chicken is cooked through (165ºF). Let stand 5 min. Cut slits in foil to release steam before opening packets.

My NOTES: One of the reasons I love to make casseroles, is that they are so simple and clean up (if there is any) can be done during the bake time. This is equally easy but with the added comfort of a throwback from days gone by. My mom was a gourmet camp chef (according to me) and she would make all manner of foil pack dinners over the grill (or in the fireplace). Anything baked or grilled in foil is #1 with me.

Chicken Salad

From Freddie Griffith

1 chicken, cooked (I use a rotisserie) - 2 c chopped
1.5 c cooked rice
1/2 c crushed, drained pineapple
1 T red vinegar
3 T EVOO
1 c mayo
3/4 t curry
1 t salt
1 c celery (or pear)
1/4 c green pepper
3/4 c chopped pecans

COMBINE and CHILL
SERVE on top of lettuce or with croissants

Easy Chicken-Mushroom Quesadillas

From Ellie Krieger

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 cups cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle with 1/4 cup shredded cheese. Spoon 1/2 chicken and vegetable mixture on top of cheese, then top with an additional 1/4 cup cheese. Top with another flour tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into quarters. Place 2 quarters on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Chicken Satay

From Kraft Foods

¼ c Catalina Dressing
1 T soy sauce
1 lb Chicken boobs, cut into strips
2 T dry roasted peanuts, chopped
¼ c chopped green onions
3 T peanut butter
Peanut Satay sauce (in the asian food aisle)

MIX dressing, peanut butter, soy
COAT chicken, cover and refrigerate at least 10 min
SKEWER chicken
GRILL or BROIL (4”-6” from heat) 4 min each side
GARNISH with peanuts and green onions
SERVE with rice

Chicken a la Patti

From my MIL

4 chicken breasts, cut into strips
1 t Herbes de Provence
1 T butter
1 T EVOO
½ lb fresh mushrooms, sliced
1 clove garlic, minced
1 onion, sliced
1 c half n half or heavy cream
¾ c white wine
Salt and pepper, to taste
Cornstarch

SAUTE chicken in butter and EVOO, remove and set aside
SAUTE mushrooms, onions and garlic
ADD chicken, herbs and wine
Let SIMMER.
Before serving add cream, salt and pepper and cornstarch
Best served alongside rice.
NOTE: Begin with 1 T cornstarch. It is a thickening agent so stir it around for a bit and if you think it should be thicker, add another T.