Grilled Chicken with Fresh Corn Cakes

• YIELD: Makes 4 servings
• HANDS-ON: 15 MINUTES
• TOTAL: 56 MINUTES
• COURSE: Main Dishes

Ingredients

• 3 lemons
• 2 garlic cloves, pressed
• 1/3 cup olive oil
• 1 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 1 1/2 teaspoons salt, divided
• 3 skinned and boned chicken breasts
• 3 ears fresh corn, husks removed
• 1 tablespoon olive oil
• 1 (6-oz.) package buttermilk cornbread mix
• 1/4 cup chopped fresh basil
• 8 cooked thick hickory-smoked bacon slices
• 2 cups loosely packed arugula

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lemons to equal 1 Tbsp. Cut lemons in half; squeeze juice from lemons into a measuring cup to equal 1/4 cup.
• 2. Whisk together lemon zest, lemon juice, garlic, next 3 ingredients, and 1 tsp. salt. Reserve 1/4 cup lemon mixture. Pour remaining lemon mixture in a large zip-top plastic freezer bag; add chicken. Seal and chill 15 minutes, turning once. Remove chicken from marinade, discarding marinade.
• 3. Brush corn with 1 Tbsp. olive oil; sprinkle with remaining 1/2 tsp. salt.
• 4. Grill chicken and corn at the same time, covered with grill lid, 20 minutes, turning chicken once and turning corn every 4 to 5 minutes. Remove chicken, and cover. Hold each grilled cob upright on a cutting board, and carefully cut downward, cutting kernels from cob.
• 5. Stir together cornbread mix and 2/3 cup water in a small bowl until smooth. Stir in basil and 1 cup grilled corn kernels. Pour about 1/4 cup batter for each corn cake onto a hot, lightly greased griddle. Cook cakes 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side.
• 6. Thinly slice chicken. To serve, place 2 corn cakes on each plate, top with chicken and 2 bacon slices. Toss arugula with reserved lemon mixture. Place arugula on bacon, and sprinkle with corn kernels.

Southern Living JULY 2011

Pepper and Chicken Nachos

• YIELD: Makes 4 servings
• HANDS-ON: 18 MINUTES
• TOTAL: 37 MINUTES
• COURSE: Main Dishes, Appetizers

Ingredients

• 4 garlic cloves, pressed
• 1/4 cup cider vinegar
• 1/3 cup olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 4 medium-size bell peppers, cut into 2-inch pieces
• 2 cups chopped deli-roasted chicken
• 1 (15 1/2-oz.) can black-eyed peas, drained and rinsed
• 1 (7.5-oz.) package sliced sharp Cheddar cheese
• 1/3 cup loosely packed fresh cilantro leaves

Preparation

• 1. Preheat grill to 350° to 400° (medium-high) heat. Combine garlic and next 5 ingredients. Reserve 3 Tbsp. garlic mixture. Pour remaining garlic mixture into a large shallow dish; add peppers, turning to coat. Cover and chill 15 minutes, turning once. Remove peppers from marinade, reserving marinade for basting.
• 2. Grill peppers, covered with grill lid, 8 to 10 minutes or until peppers blister and are tender, turning occasionally and basting with marinade.
• 3. Preheat broiler with oven rack 4 inches from heat. Combine chicken and peas with reserved 3 Tbsp. garlic mixture. Place peppers in a single layer on a lightly greased rack in an aluminum foil-lined broiler pan. Quarter cheese slices. Top each pepper with chicken mixture and one cheese quarter.
• 4. Broil 4 to 5 minutes or until cheese is melted. Remove from oven, sprinkle with cilantro, and serve immediately.

Southern Living JULY 2011

Parmesan Chicken

Makes: 6 servings | rep: 30 min. | Cook: 4 min.

Ingredients

6 skinless, boneless chicken breasts

1 cup all-purpose flour

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

2 extra-large eggs

1-1/4 cups seasoned dry bread crumbs

1/2 cup freshly grated Parmesan cheese, plus extra for serving

Unsalted butter

Good olive oil

Salad greens for 6, washed and spun dry

Lemon Vinaigrette (recipe below)

directions

1. Pound chicken breasts until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with Lemon Vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan. Makes 6 servings.

Lemon Vinaigrette:In a small bowl, whisk together the 1/4 cup freshly squeezed lemon juice (2 lemons), 1/2 cup good olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

nutrition facts

Servings Per Recipe 6 servings: Calories638, Total Fat (g)34, Saturated Fat (g)8,Monounsaturated Fat (g)19, Polyunsaturated Fat (g)4, Cholesterol (mg)174, Sodium (mg)1158, Carbohydrate (g)37, Total Sugar (g)2, Fiber (g)3, Protein (g)46, Vitamin C (DV%)21,

Calcium (DV%)18, Iron (DV%)24, Percent Daily Values are based on a 2,000 calorie diet

Teriyaki Chicken

Teriyaki Chicken (Serves 4) - with home-made teriyaki (i.e. No HFCS)

1 8 oz Can Crushed Pineapple In Juice
1/2 Cup Soy Sauce
3 Tbsp Honey
1 Tsp Fresh Ginger, peeled and grated
1 Small Clove Garlic, minced
4 Chicken Breasts, boneless, skinless

1. Place the crushed pineapple and juice, soy sauce, honey, ginger and garlic in a large bowl and whisk to combine.
2. Place the chicken breasts in a bowl (or a zipper bag for easy clean up) cover with 2/3rds of the teriyaki sauce (reserving the remaining for the sauce) and refrigerate for 30-60 minutes (**keeping the chicken in the marinade overnight will make it even tastier**)
3. Preheat the oven to the broil setting and place the rack in the middle shelf of the oven (at this point you can discard the sauce that you marinated the chicken in).
4. Place the chicken breasts on a baking sheet and broil for 8-10 minutes on each side for a total of 16-20 minutes (if the chicken is thick, it may take an extra minute or two).
5. While the chicken is broiling, put the remaining teriyak-wee sauce in a saucepan, add 1 tsp of cornstarch and cook over medium heat for 1 minute or until thickened.
6. Remove the chicken breasts from the oven and allow to cool for several minutes.
7. Slice the chicken, cover with sauce and serve.

*The chicken can also be grilled for 6 minutes on each side

**Make extra sauce and freeze for up to 4 months.

This recipe is from an amazing site called: http://weelicious.com

Thai Portabella Chicken Stir-Fry

INGREDIENTS
½ cup Thai peanut sauce
½ cup teriyaki sauce
¼ cup chunky peanut butter
2 tsp. Worcestershire sauce
¾ lb. boneless skinless chicken breasts, cut into thin strips
3 Tbsp. olive oil, divided
1 Tbsp. sesame oil
3 cups chopped sweet onions
4 celery ribs, sliced diagonally
2 medium carrots, sliced diagonally
½ lb. sliced baby Portobello mushrooms
4-1/2 tsp. minced fresh gingerroot
3 garlic cloves, minced
1/3 cup thinly sliced green onions
Hot cooked rice

DIRECTIONS:
In a small bowl, combine the peanut sauce, teriyaki sauce, peanut butter and Worcestershire sauce, set aside.

In a large skillet or wok, stir-fry chicken in 1 Tbsp. olive oil and sesame oil until no longer pink. Remove and keep warm.
Stir-fry the sweet onions, celery and carrots in remaining oil for 4 minutes. Add the mushrooms, ginger and garlic, stir-fry 4-6 minutes longer or until vegetables are crisp-tender.

Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Sprinkle with green onions. Serve with rice.

Taste of Home Aug/Sep 2010
from the kitchen of Susan Bazan

Chicken with Sun-Dried Tomatoes

INGREDIENTS

3 tablespoons olive oil

4 skinless, boneless chicken breast halves (about 1 pound)

1 shallot, finely chopped

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)

3/4 cup water

1/4 cup thinly-sliced sun-dried tomatoes

1 tablespoon red wine vinegar

2 tablespoons chopped fresh basil leaves

4 cups extra wide egg noodles, cooked and drained

1/4 cup shredded Pecorino Romano or Parmesan cheese (optional)

Thinly-sliced fresh basil leaves (optional)

• Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet.
• Heat the remaining oil in the skillet over medium heat. Add the shallot and cook and stir for 2 minutes. Stir the soup, water, tomatoes, vinegar and chopped basil in the skillet.
• Return the chicken to the skillet and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through. Serve the chicken and sauce over the noodles. Sprinkle with the cheese and sliced basil, if desired.

RECIPE TIPS

• Tip: You can substitute 1 tablespoon finely chopped onion for the shallot.

http://www.campbellskitchen.com

Pot Pie

Prep Time: 10 min | Bake Time: 30 min

Ingredients

• 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1 package (9 ounces) frozen mixed vegetables, thawed
• 1 cup cubed cooked chicken or turkey
• 1/2 cup milk
• 1 egg
• 1 cup all-purpose baking mix (bisquick)

Directions

• Heat the oven to 400°F. Stir the soup, vegetables and chicken in a 9-inch pie plate.
• Stir the milk, egg and baking mix in a small bowl. Spread the batter over the chicken mixture.
• Bake for 30 minutes or until the topping is golden brown. Yield: 4 servings.

Mexi-Chicken Soup

ingredients

• 1 32-oz. box reduced-sodium chicken broth
• 1 15-oz. can black beans, rinsed and drained
• 1 15-oz. can golden hominy, rinsed and drained
• 1 cup bottled salsa
• 1 cup bottled nopalitos (cactus leaves), drained, or 1 green sweet pepper, cut in strips
• 1 4-oz. can diced green chiles
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 2-1/2 cups chopped cooked chicken
• Snipped fresh herbs (optional)

directions

1. In 4-quart Dutch oven combine chicken broth, black beans, hominy, salsa, nopalitos, undrained green chiles, chili powder, and cumin. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Add chicken; heat through. To serve, sprinkle with fresh herbs. Makes 6 servings.

nutrition facts

• Calories240,
• Total Fat (g)6,
• Saturated Fat (g)1,
• Monounsaturated Fat (g)2,
• Polyunsaturated Fat (g)1,
• Cholesterol (mg)52,
• Sodium (mg)1060,
• Carbohydrate (g)25,
• Total Sugar (g)3,
• Fiber (g)7,
• Protein (g)25,
• Vitamin C (DV%)12,
• Calcium (DV%)10,
• Iron (DV%)14,
• Percent Daily Values are based on a 2,000 calorie diet

Cheater Pot Pie

Ingredients

• 3 tablespoons butter, melted
• 1 (16 ounce) package frozen mixed vegetables
• 1 (5 ounce) can chicken chunks, drained
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1/2 cup milk
• salt and pepper to taste
• 1 (10 ounce) can refrigerated layered biscuits

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
2. In a saucepan over medium heat, combine mixed vegetables and chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
3. Remove from heat and spread mixture into bottom of pie pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
4. Bake in preheated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.

Bacon Jack Chicken Sandwich

Ingredients

• 8 slices bacon
• 4 skinless, boneless chicken breast halves
• 2 teaspoons poultry seasoning
• 4 slices pepperjack cheese
• 4 hamburger buns, split
• 4 leaves of lettuce
• 4 slices tomato
• 1/2 cup thinly sliced onions
• 12 slices dill pickle

Directions

1. Preheat a grill for medium heat.
2. While the grill preheats, place the bacon in a large skillet over medium-high heat. Cook until browned on both sides. Remove from the pan, and drain on paper towels.
3. Rub the poultry seasoning onto the chicken pieces, and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2 to 3 more minutes to melt the cheese.
4. Place each piece of chicken on a bun, and top with lettuce, tomato, onion and pickle slices before serving with your favorite condiments.

Anniversary Chicken

Ingredients

• 2 tablespoons vegetable oil
• 6 skinless, boneless chicken breast halves
• 1/2 cup teriyaki basting sauce
• 1/2 cup Ranch-style salad dressing
• 1 cup shredded Cheddar cheese
• 3 green onions, chopped
• 1/2 (3 ounce) can bacon bits
• 1 tablespoon chopped fresh parsley, for garnish

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.