Chicken, Mushroom, and Gruyere Quesadillas

Ingredients

  • 1 teaspoon olive oil
  • 1 cup presliced mushrooms
  • 1/2 cup thinly sliced onion
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 teaspoon bottled minced garlic
  • 1 tablespoon sherry or red wine vinegar
  • 2 (10-inch) fat-free flour tortillas
  • 1 cup shredded cooked chicken breast (about 8 ounces)
  • 1 cup arugula
  • 1/2 cup (2 ounces) shredded Gruyère cheese
  • Cooking spray

Chicken Breasts with Tomatoes and Olives

Ingredients

  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1 cup multicolored cherry or grape tomatoes, halved
  • 3 tablespoons oil and vinegar dressing, divided
  • 20 olives, halved
  • 1/2 cup (2 ounces) crumbled feta cheese

Directions

  1. Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.
  2. Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm. Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.
  3. Brush chicken with remaining 1 1/2 tablespoons dressing.
  4. Cut each chicken breast half into 3/4-inch slices.
  5. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Garlic Butter Stuffed Chicken Breast

Ingredients

Chicken Breast:
  • 3 chicken breasts (large – 12 oz each breast), boneless skinless
  • 1/2 tsp sea salt or to taste
  • 1/4 tsp black pepper to taste
  • 2 eggs beaten
  • 1/2 cup all-purpose flour
  • 2 cups Panko bread crumbs
  • Extra light olive oil or canola oil to sautee
Lemon Garlic Butter:
  • 6 Tbsp unsalted butter room temperature
  • 1 large garlic clove minced
  • 1 Tbsp lemon juice plus more to drizzle finished chicken
  • 2 Tbsp chopped fresh parsley
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Flaky Pastry Pesto Chicken

Ingredients

  • 320 g sheet of all-butter puff pastry , (cold)
  • 4 x 120 g free-range skinless chicken breasts
  • 4 heaped teaspoons green pesto
  • 400 g ripe cherry tomatoes , on the vine
  • 400 g green beans

Directions

  1. Preheat the oven to 220ºC/425ºF/gas 7. Unroll the pastry, cut it in half lengthways, then cut each half widthways into 8 equal strips. Flatten the chicken breasts by pounding with your fist until the fat ends are the same thickness as the skinny ends. Place them in a roasting tray, season with sea salt and black pepper, spread over the pesto, then lay 4 overlapping strips of pastry over each breast, tucking them under at the edges. Brush with a little olive oil. Lightly dress the tomato vines in olive oil, season and put into a second tray. Place the chicken tray on the top shelf of the oven with the tomatoes below, and cook for 20 minutes, or until the pastry is golden and the chicken is cooked through.
  2. Meanwhile, line up the beans, trim off just the stalk ends, then cook in a pan of boiling salted water for 7 minutes, or until tender. Remove the chicken to a board with half the tomatoes, squashing the rest in the tray and discarding the vines. Drain and toss in the beans, taste and season to perfection. Slice the chicken at an angle and serve on top of the beans, with the whole tomatoes.

Chicken and Wild Rice Salad with Almonds

Ingredients

  • 1/4 cup fig vinegar or white wine vinegar
  • 2 teaspoons sugar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1 garlic clove, minced
  • 2 tablespoons canola oil
Remaining ingredients:
  • 2 cups fat-free, less-sodium chicken broth
  • 1 1/2 cups uncooked wild rice
  • 1 tablespoon butter
  • Cooking spray
  • 1 pound skinless, boneless chicken breast
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup chopped celery
  • 1/2 cup shredded carrots
  • 1/3 cup dried cranberries
  • 1/4 cup chopped almonds, toasted
  • 2 tablespoons minced red onion

Herbed Chicken Parmesan

Ingredients

  • 1/2 cup (2 ounces) grated fresh Parmesan cheese, divided
  • 1/2 cup dry breadcrumbs
  • 2 tablespoons minced fresh parsley
  • 1 teaspoon dried basil
  • 2 large egg whites, lightly beaten
  • 1 pound chicken breast tenders
  • 1 tablespoon olive oil
  • 1 1/2 cups jarred tomato-basil pasta sauce
  • 2 teaspoons balsamic vinegar
  • 3 (0.6-ounce) slices provolone cheese, cut into thin strips

Marmalade Chicken

Ingredients

  • 1 cup reduced-sodium chicken broth
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons orange marmalade
  • 1 teaspoon Dijon mustard
  • 1 teaspoon cornstarch
  • 1 pound chicken tenders, (see Note)
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • 6 teaspoons extra-virgin olive oil, divided
  • 2 large shallots, minced
  • 1 teaspoon freshly grated orange zest

Directions

  1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
  2. Sprinkle chicken with salt and pepper. Heat 4 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
  3. Add the remaining 2 teaspoons oil and shallots to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

Tips: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”