Grilled Chicken with Cherries
½ cup chicken stock
1 cup fresh cherries, pitted
2 tsp. Balsamic vinegar
1 tsp. raw honey (optional)
2 Tbs. butter
2 boneless, skinless chicken breasts
Salt and pepper to taste
In a small saucepan combine chicken stock, cherries, vinegar, and blue agave, and bring to a boil. Reduce heat and simmer until cherries soften, about 5 to 7 minutes. While glaze is simmering, season chicken with salt and pepper, and grill until done. To serve, spoon cherry glaze on place, place chicken breast in the middle and drizzle with more glaze. 1 hour preparation time. Makes 4 servings.
Chicken Rub
½ tsp. salt
¼ tsp. rosemary, crushed
¼ tsp. paprika
1/8 tsp. black pepper
¼ tsp. garlic, pressed
¼ tsp. onion powder
1 boneless, skinless, halved chicken breast
Combine all ingredients in small bowl and mix well. Rub onto chicken. Bake, broil, or grill until done. 35 minutes preparation time. Makes 4 servings.
Chicken Cacciatore
½ cup plus 2 Tbs. extra virgin olive oil
2 garlic cloves, pressed
2 Tbs. Balsamic vinegar
1 tsp. crushed red pepper flakes
3 tsp. fresh rosemary, 5 sprigs, stripped and leaves chopped
4 large portabella mushroom caps, wiped clean
4 boneless, skinless, halved chicken breasts
Coarse black pepper
Kosher salt
2 thinly sliced and seeded Italian cubanelle green peppers
1 medium red onion, thinly sliced
1 28-ounce can fire roasted, diced or crushed tomatoes, lightly drained
Handful flat-leaf Italian parsley, chopped
Heat heavy bottomed pan on stove on high. For marinade, in a large bowl, combine balsamic vinegar, crushed red pepper flakes, and rosemary, then whisk in about ½ cup extra virgin olive oil. Run the mushrooms through the marinade and transfer to plate to reserve. Add chicken to remaining marinade and coat evenly. Let sit for 2-3 minutes. Season one side of the chicken with salt and pepper. Season the caps of mushrooms with pepper only until done cooking, then add salt. Place both mushroom and chicken season side down in pan. Place a heavy skillet on the mushroom caps to cook quickly, approximately 3-4 minutes per side until dark, tender, and cooked. While chicken and mushrooms cook, add 1Tb. Olive oil into another hot skillet. Add garlic, pepper, onions and season with salt and pepper. Cook and toss frequently for approximately 7-8 minutes. Add tomatoes and parsley and heat through, approximately 1 minute. Remove from heat. Thinly slice mushrooms and chicken and arrange on platter. Cover the sauce mixture and serve immediately. 45 minutes preparation time. Makes 4 servings.
Stir Fried Chicken
2 full boneless, skinless chicken breasts, sliced into strips
2 Tb. grated, fresh ginger
2 garlic cloves, minced
3 tsp. sesame oil to coat the pan
2 medium onion, sliced or diced
2-3 cups any combination of chopped vegetables (bok choy, celery, broccoli florets, Napa cabbage, etc.)
1 cup sliced shiitake mushrooms
1 red bell pepper, cut into strips
2 cups cooked short grain brown rice (optional)
Heat oil in wok or large skillet over high heat. Once heated, add garlic, ginger, and chicken, stir constantly until lightly browned or chicken cooked through. Add all vegetables and cook for 3-4 minutes—maintain crispness. Add tamari. Cook an additional minute. Serve with long grain brown rice. 45 minutes preparation time. Makes 4 servings.
Chicken Piccata
4 boneless, skinless chicken breast halves
½ tsp. dried thyme
¼ tsp. salt
¼ tsp. pepper
2 garlic cloves, pressed
1 cup cherry tomatoes
½ cup free range chicken broth
2 tsp. arrowroot (corn starch post purification)
½ tsp lemon peel
1 Tb. lemon juice
1 Tbs. butter
Preheat broiler. Brush broiler pan with small amount of olive oil. Season both sides of chicken with thyme, pepper, and 1/8 tsp salt. Place chicken on broiler pay about 2-3 inches from the heat for 5 minutes per side (or until 160 degrees at the thickest part). Remove from broiler and keep warm. Heat a large skillet, lightly oiled, over medium heat. Add garlic and stir constantly for 30 seconds. Add tomatoes and remaining 1/8 tsp. salt and cook for 3 minutes. Place tomatoes on platter with chicken. Combine corn starch and broth in a cup. Stir until dissolved. If on purification, reduce broth to glaze on stovetop. In the same skillet, whisk together the corn starch mixture, lemon peel, and lemon juice and bring to a boil over high heat, stirring constantly. Cook one minute or until sauce is slightly thickened. Add butter and any juice collected on platter and boil while stirring constantly. Cook until butter is just melted and sauce thickens. Pour over the chicken and serve. 35 minutes preparation time. Makes 4 servings.
Moroccan Chicken
12 oz. grilled chicken, cubed
2 cups brown rice, cooked
1 cup chicken broth
10 pieces sun dried tomatoes, chopped
2 medium tomatoes, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 can organic green peas, drained
1/3 cup coconut milk
1 bay leaf
4 cardamom pods
Dash of cinnamon
Dash of turmeric
Dash of chili powder
1 tsp. salt
1 tsp. ground coriander
Fry the onions and garlic in the olive oil in a large skillet. Cook until browned. Add chopped tomatoes. Stir until tomatoes are liquid and add broth. Bring to a boil. Add spices. Slowly stir in coconut milk, 1 Tbs. at a time. Add cooked chicken, sun dried tomatoes, and peas. Stir in cooked brown rice and simmer for a few minutes. Remove from heat and fluff with fork. Cover and let sit for a few minutes before serving. 25 minutes preparation time. Makes 4 servings.
Curried Chicken with Peppers and Peas
2 skinless and boneless chicken cutlets
12 red onion slices, cut thin and halved
½ red bell pepper, diced
1 cup peas, fresh or frozen
4 tsp. olive oil
1 tsp. curry powder
Salt and pepper, to taste
Preheat oven to 400 degrees. Cut 4 12-inch-long pieces of nonstick aluminum foil or parchment paper. Cut the chicken into long strips, then cut the strips in half. Mix all the ingredients together and spoon equal amounts onto the center of each piece of foil or paper. Draw up the sides and seal the packets well—leaving room around the ingredients so that they can steam. Put packets on a baking sheet. Bake for 17 to 20 minutes, or until the chicken is cooked. Spoon onto soup plates and serve immediately. 40 minutes preparation time. Makes 4 servings.
Chicken with Sweet and Sour Sauce
8 skinless chicken breasts
1 cup fresh orange juice
1 cup fresh lemon juice
1 cup vinegar
2 Tbs. fresh ginger, peeled and minced
2 Tbs. fresh garlic, peeled and minced
½ tsp. red chili pepper flakes
3 Tbs. extra virgin olive oil
2 cups chicken stock
Trim chicken breasts and pound lightly with small prong side of a meat hammer. Combine remaining ingredients (except olive oil and chicken stock) in a saucepan and bring to a boil. Reduce heat and simmer for several minutes. Allow to cool and stir in olive oil. Marinate the chicken breasts in this mixture for several hours or overnight. Remove from marinade and broil, about 7 minutes per side. Keep warm on a heated platter in the over while making sauce. Place marinade and stock in a saucepan and boil vigorously until sauce is reduced by half. To serve, slice the chicken breasts across the grain, arrange on individual plates and spoon sauce over. 30 minutes preparation time. Makes 8 servings.