Acapulco Chicken – serves 2

 

 

Source: allrecipes.com

From: CapeCodLorrie

Grilled Peanut Chicken – serves 4

Chicken breasts are brushed with an Asian-inspired peanut based sauce while cooking on the grill.

INGREDIENTS:
2 tablespoon reduced-fat peanut butter
1 tablespoon fresh lime juice
2 teaspoon soy sauce
1 clove garlic, chopped
1/3 teaspoon curry powder
1 dash ground cayenne pepper
4 skinless, boneless chicken breasts, halved

METHOD:
1. Preheat grill for high heat.

2. In a bowl, mix the peanut butter, lime juice, soy sauce, garlic, curry powder, and cayenne pepper.

3. Lightly oil the grill grate. Place chicken on grate, and brush with 1/2 the sauce. Grill 6 to 8 minutes. Turn chicken, and brush with remaining sauce. Continue grilling 6 to 8 minutes, until chicken juices run clear.

Preparation time: 15 mins
Cooking time: 15 mins

Ham & Pineapple Kebabs – serves 4

 

Cooked ham and pineapple chunks are threaded on skewers and coated with a zesty, sweet glaze.

INGREDIENTS:
3 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 tablespoon vegetable oil
1 teaspoon prepared mustard

METHOD:
1. Preheat grill for high heat.

2. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.

3. Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

Preparation time: 15 mins
Cooking time: 8 mins

Chicken Berry Salad – serves 6

 

A wonderful composition of grilled chicken with fresh berries and mixed greens, tossed with a fruity honey mustard dressing. A lovely summertime meal.

INGREDIENTS: 
1 (.75 ounce) packet honey mustard salad dressing mix
60 ml cider vinegar
120 ml vegetable oil
30 ml orange juice
455 g skinless, boneless
chicken breast halves
440 g mixed salad greens
165 g sliced fresh strawberries
70 g fresh blueberries
60 g fresh raspberries
225 g snow peas
55 g toasted pecans

METHOD:
1. In a medium bowl, prepare the dressing according to package directions, using vinegar and oil, and substituting orange juice for the water; set aside.

2. Preheat the grill for high heat.

3. Lightly oil the grill grate. Grill the chicken 6 to 8 minutes on each side, or until juices run clear. Remove from heat, cool, and slice into strips.

4. In a large bowl, toss together the chicken, salad greens, strawberries, blueberries, raspberries, peas, and pecans. Pour in the prepared dressing, and toss to coat.

Preparation time: 20 mins
Cooking time: 15 mins

Quick Chicken & Wine – serves 6

Parmesan-crusted chicken simmers in a buttery wine sauce for a moist, cheesy entree with a subtle nutty edge.

INGREDIENTS:
4 skinless, boneless chicken breast halves – cut into strips
2 eggs, beaten
1/2 cup Parmesan cheese
1 pinch salt
1 pinch ground black pepper
1/2 cup white wine
4 tablespoon butter

METHOD:
1. Season chicken with salt and pepper to taste. In a shallow plate, spread Parmesan cheese. Divide chicken into three parts and dip seasoned chicken in eggs, then coat well with Parmesan cheese. Repeat until all of the chicken pieces are well coated (if you run short on egg and Parmesan, add one more egg and more Parmesan as needed).

2. In a skillet, melt butter or margarine over medium high heat. Cook chicken, stirring frequently, until golden brown.

3. Reduce heat and add wine. Cover and simmer over low heat for 20 minutes.

Preparatio time: 10 mins
Cooking Time: 30 mins

Sesame Chicken – serves 5

Honey, teriyaki sauce, Chinese five-spice powder and red pepper flakes give distinctive flavor to this quick, homemade version of a classic Chinese dish.

INGREDIENTS:
1 cup all-purpose flour
1/2 cup toasted sesame seeds, divided
1 teaspoon black pepper
1 teaspoon Chinese five-spice powder
1 teaspoon crushed red pepper flakes (optional)
5 (6 ounce) skinless, boneless chicken breast halves – cut into chunks
5 tablespoons vegetable oil
1/2 yellow onion, cut into wedges
1/2 cup green bell pepper, seeded and thinly sliced
2 tablespoons teriyaki sauce
2 tablespoons honey In a large resealable plastic bag, combine flour, 1/4 cup sesame seeds, black pepper, five-spice powder, and red pepper flakes. Place a few pieces of chicken at a time into the bag, and shake to coat. Remove to a platter.

METHOD:
1. In a large resealable bag, combine flour, 1/4 sesame seeds, black pepper, 5-spice powder, and red pepper flakes. Place a few pieces of chicken at a time in the bag and shake to coat. Remove to a platter.

2. Heat oil in a large skillet or wok over medium-high heat. Place chicken into skillet, and brown on both sides, about 5 minutes. Remove chicken, and set aside. Stir onion wedges and bell pepper slices into skillet; cook until slightly browned, about 2 minutes. Remove, and set aside.

3. Return chicken to skillet, and reduce heat to low. Mix in teriyaki marinade, 1/4 cup sesame seeds, and honey; stir until sauce thickens. Return onion and bell pepper to the skillet. Warm through, and serve.

Preparation time: 15 mins
Cook time: 15 mins

Italian Green Bean Chicken – serves 6

This is a really flavorful dish featuring simmered chicken and green beans in a simple tomato sauce 

INGREDIENTS:
30 ml olive oil
3 cloves garlic, chopped
455 g skinless, boneless chicken breast halves – cubed
2 (14.5 ounce) cans diced tomatoes
5 g minced fresh basil
455 g fresh green beans – rinsed, trimmed and steamed

METHOD:
1. Heat oil in a large skillet over medium high heat. Add garlic and saute until aromatic oils are released, then add chicken and cook through until no longer pink.2. Stir in tomatoes and basil and bring to a boil; reduce heat to low and simmer for another 3 to 5 minutes. Finally, stir in steamed beans and serve.

Preparation time: 10 mins
Cook time: 20 mins

Firecracker Fried Chicken Drumsticks – serves 4

"Use boneless, skinless chicken breast in place of the drumsticks – the breasts take less cooking time."

INGREDIENTS:
8 chicken drumsticks
1/4 cup hot pepper sauce
1/3 cup all-purpose flour
2 tablespoons yellow cornmeal
1/2 teaspoon salt
3 cups vegetable oil

METHOD:
1. To Marinate: Remove skin from chicken and place in a resealable plastic bag. Pour sauce over chicken, seal bag and refrigerate to marinate for at least 1 hour, up to 24 hours. The longer the chicken marinates, the spicier it will be.
2. In another resealable plastic bag combine the flour, cornmeal and salt. Add chicken, seal bag and shake to coat.
3. Heat oil in a large, deep skillet to medium high heat. Add chicken and fry, uncovered, for 25 to 30 minutes or until juices run clear. Turn occasionally to brown evenly.

Prep Time:15 Minutes
Cook Time:30 Minutes
Ready In:45 Minutes

Courtesy of Tisha, from AllRecipes.

Pork & Seashells with Summer Vegetable – serves 4

"Chunks of browned pork and summer vegetables are cooked in a tomato sauce and served over seashell pasta."

INGREDIENTS:
225 g seashell pasta
20 ml olive oil, divided
3 boneless pork loin chops, cut into bite sized pieces
Worcestershire sauce to taste
salt and pepper to taste
60 g green bell pepper, chopped
1/2 yellow squash, cut into bite sized pieces
1/2 zucchini, cut into bite sized pieces
85 g fresh mushrooms, sliced
55 g onion, chopped
1-1/2 cloves garlic, finely chopped
1/2 (15 ounce) can tomato sauce
1/2 (14.5 ounce) can diced tomatoes with juice
15 g tomato paste
30 ml red wine
3 g dried basil
0.7 g dried thyme
0.8 g dried oregano
1 bay leaves
1/2 dash red pepper flakes
grated Parmesan cheese for topping

METHOD:
1. Bring a large pot of lightly salted water to a boil. Add seashell pasta, cook for 8 to 10 minutes, until al dente, and drain.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Place the pork in the skillet, and season with Worcestershire sauce, salt, and pepper. Cook and stir 10 minutes, or until almost done. Remove from heat, and set aside.
3. Heat the remaining olive oil in the skillet over medium heat. Cook and stir the green pepper, squash, zucchini, mushrooms, onion, and garlic 3 to 4 minutes. Return the pork to the skillet.
4. Mix in the tomato sauce, diced tomatoes, tomato paste, and wine into the skillet. Season with basil, thyme, oregano, bay leaves, and red pepper flakes. Reduce heat to low, and simmer 35 minutes. Remove the bay leaves, and serve over the cooked pasta with a sprinkling of Parmesan cheese.

Prep Time:15 Minutes
Cook Time:1 Hour
Ready In:1 Hour 15 Minutes

Courtesy of Collier Austin, from AllRecipes.

Paprika Chicken with Mushrooms – serves 4

INGREDIENTS:
4 skinless, boneless chicken breasts
2 g paprika
salt and pepper to taste
1 g garlic powder
55 g butter
1 onion, sliced into thin rings
455 g fresh mushrooms, sliced

METHOD:
1. Pound chicken breasts to 1/2 inch thickness. Sprinkle both sides of each chicken breast liberally with paprika, salt, pepper, and garlic powder.
2. In a large skillet, melt the butter over medium heat. Arrange chicken breasts in the pan, cover, and cook for 10 minutes. Turn chicken breasts over, and layer the thinly sliced onions and mushrooms on top of the chicken. Cover, and cook for 10 minutes.
3. Remove lid, and mix onions and mushrooms into the butter sauce. Reduce heat to low, and cook uncovered for 5 minutes.

Preparation time: 15 mins
Cooking time: 25 mins

From AllRecipes.