365 More Ways to Cook Chicken (365 ways) (17 page)

1.
Snap off and discard woody asparagus stems. Cook asparagus in a large pot of boiling salted water until crisp-tender, about 2 minutes. Drain and rinse under cold running water; drain well.

2.
Season chicken with salt and pepper. In a large frying pan, cook chicken in butter over medium-high heat heat, turning, until white throughout, about 5 minutes. Remove from pan.

3.
Add almonds to drippings and cook until golden, 1 to 2 minutes. Remove with a slotted spoon. Add wine to pan and boil over medium-high heat, stirring to scrape up browned bits from bottom of pan, until reduced to 2 tablespoons, about 1 minute. Remove pan from heat and stir in mustard and mayonnaise until smooth.

4.
Spread toasts with part of mustard sauce. Add chicken and cover with asparagus. Spoon remaining sauce over asparagus and sprinkle toasted almonds on top. Serve at once.

Prep: 10 minutes Cook: 12 to 15 minutes Serves: 2 to 3

• 1 (10-ounce) tube refrigerated pizza dough
  

• 1 ½ cups shredded mozzarella cheese (about 6 ounces)
  

• ½ pound seeded and thinly sliced fresh plum tomatoes
  

• 1 ½ cups thinly sliced cooked or smoked chicken breast
  

• ¼ cup grated Parmesan cheese
  

• 1 ½ teaspoons dried oregano
  

1.
Preheat oven to 425°F. Unroll dough and use your hands or a rolling pin to shape into a rectangle about 9x13 inches on a lightly oiled baking sheet. Sprinkle with mozzarella cheese, then layer on tomatoes and chicken. Combine Parmesan cheese and oregano and sprinkle over pizza.

2.
Bake until cheese is melted and bubbly and edges of pizza are well browned, 12 to 15 minutes. Cut into squares to serve.

Prep: 5 minutes Cook: 12 to 13 minutes Serves: 4

Old English pub food makes a fine chicken supper. If you have cooked chicken, simply layer it on the English muffins, then cover with the sauce.

• 1 pound thinly sliced chicken breast cutlets
  

• 3 tablespoons butter
  

• 3 tablespoons flour
  

• 1½ teaspoons dry mustard
  

• 11/3 cups milk
  

• 1½ cups beer or ale
  

• 3 cups shredded Cheddar cheese (about 12 ounces)
  

• 1 teaspoon Worcestershire sauce
  

• ¾ teaspoon cayenne
  

• 4 whole wheat English muffins, split and toasted
  

• Paprika
  

1.
In a large frying pan, cook chicken in butter over medium heat, turning, until white throughout, about 5 minutes. Remove chicken from pan.

2.
Stir flour into pan drippings, reduce heat to medium, and cook, stirring, 2 minutes. Add mustard and cook 1 minute. Gradually whisk in milk and bring to a boil, stirring until bubbly, 2 to 3 minutes. Stir in beer and simmer 2 minutes. Remove pan from heat and stir in cheese until melted. Season sauce with Worcestershire and cayenne.

3.
Arrange chicken on English muffin halves. Spoon sauce over and dust with paprika. Serve 2 half muffins per person.

Prep: 10 minutes Stand:35 minutes Cook: 12 to 15 minutes Serves: 4

Make this only when you can get really ripe, luscious tomatoes and fresh basil.

• ⅓ cup olive oil
  

• 3 garlic cloves, minced
  

• 4 skinless, boneless chicken breast halves
  

• 1½ tablespoons balsamic vinegar
  

• 1 pound ripe tomatoes, peeled, seeded, and chopped
  

• ⅓ cup chopped sweet white onion
  

• ⅓ cup chopped fresh basil, plus leaves for garnish
  

• ½ teaspoon salt
  

• ½ teaspoon coarsely ground black pepper
  

• 8 slices of crusty Italian bread, cut ½ inch thick
  

1.
Prepare a medium-hot charcoal fire or preheat a gas grill. In a small bowl, combine olive oil and garlic. Let stand 15 minutes. Use your hand to flatten chicken to an even thickness. Coat with about 1 tablespoon of garlic oil and let stand 10 minutes.

2. In a mixing bowl, combine remaining garlic oil with vinegar, tomatoes, onion, chopped basil, salt, and pepper. Let tomato salad stand at least 10 minutes at room temperature.

3.
Meanwhile, grill chicken, turning once, until browned outside and white in center, 12 to 15 minutes. About 2 minutes before chicken is done, lightly grill both sides of bread at edge of grill.

4.
To serve, spoon a small portion of tomato salad on each grilled toast. Cut chicken crosswise into ½-inch-thick slices and arrange over tomatoes. Spoon remaining tomato salad on top and garnish with basil leaves.

Prep: 15 minutes Cook: 15 minutes Serves: 2 to 4

Calzones are simply pizza turnovers and can hold all sorts of fillings. This is a particularly delicious one that makes a delicious snack or simple main course for an informal supper.

• 1 (10-ounce) package frozen chopped spinach, thawed
  

• 1 cup shredded cooked chicken
  

• ½ cup part-skim ricotta cheese
  

• ¼ cup grated Parmesan cheese
  

• 2 tablespoons chopped sun- dried tomatoes
  

• 2 teaspoons chopped fresh basil or
  ½
  teaspoon dried
  

• 1½ teaspoons dried oregano
  

• ¼ teaspoon freshly ground pepper
  

• 1½ cups bottled marinara sauce
  

• 1 (10-ounce) tube refrigerated pizza dough
  

Preheat oven to 425°F. Drain spinach in a sieve, pressing to extract as much liquid as possible. In a medium bowl, combine spinach, chicken, ricotta, Parmesan, sun-dried tomatoes, basil, oregano, pepper, and ½ cup of marinara sauce.

Prep: 10 minutes Marinate: 30 minutes Cook: 5 minutes Serves: 4

Souvlaki is traditionally made with lamb. Meaty chicken thighs provide a tasty, low-fat variation. Souvlaki is spooned atop pitas and folded up for eating, which takes a bit of practice to do without spilling the filling. Novices can open a pocket in the pitas and spoon the filling inside.

• 2 tablespoons olive oil, preferably extra-virgin
  

• 2 tablespoons lemon juice
  

• 1 garlic clove, minced
  

• ½ teaspoon dried oregano
  

• ½
  teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 1 pound skinless, boneless chicken thighs, cut into 1-inch cubes
  

• ¾ cup plain yogurt
  

• 3 tablespoons tahini (sesame seed paste)
  

• 4 pita breads
  

• 1 small cucumber, diced
  

1.
In a shallow 2-quart dish, combine olive oil, lemon juice, garlic, oregano, and ¼ teaspoon each of salt and pepper. Add chicken and stir to coat with marinade. Let stand at room temperature 30 minutes, tossing occasionally.

2.
In a small bowl, combine yogurt, tahini, and remaining ¼ teaspoon each salt and pepper. Blend well.

3.
Prepare a medium-hot barbecue fire or preheat a gas grill. Thread chicken onto metal skewers and grill, turning once or twice, until white throughout, about 5 minutes. Meanwhile, wrap pita breads in foil and warm at edge of grill.

4.
Spoon chicken, seasoned yogurt, and cucumbers on pitas and fold up to eat.

Prep: 10 minutes Chill: 1 hour Cook: 10 minutes Serves: 4 to 6

• ⅔ cup mayonnaise
  

• ¼ cup pickle relish
  

• 3 tablespoons flour
  

• 3 tablespoons yellow cornmeal
  

• ½ teaspoon salt
  

• ½ teaspoon freshly ground pepper
  

• 1 pound thinly sliced chicken breast cutlets
  

• ¼ cup oil
  

• 4 to 6 thin slices of Cheddar or American cheese (optional)
  

• 4 large or 6 average sesame-seeded sandwich buns, split and lightly toasted
  

• 2 cups shredded iceberg or romaine lettuce
  

• 4 to 6 slices of tomato
  

1.
For the sauce, stir together mayonnaise and pickle relish. Refrigerate at least 1 hour or up to 3 days.

2. In a shallow dish, stir together flour, cornmeal, salt, and pepper. Dip chicken to coat both sides. Heat half of oil in a large frying pan over medium-high heat. Add half of coated chicken and cook, turning, until golden brown and crisp outside and white in center, about 5 minutes.

3.
If using cheese, place over chicken during last 2 minutes of cooking to melt. Remove chicken from pan. Repeat with remaining oil and chicken.

4.
Spread cut sides of buns liberally with sauce. Make sandwiches with chicken, lettuce, and tomato.

Prep: 5 minutes Cook: 9 minutes Serves: 4

• 1 pound thinly sliced chicken breast cutlets
  

• ¾teaspoon coarsely ground pepper
  

• ½teaspoon salt
  

• 3 tablespoons extra-virgin olive oil
  

• 3 tablespoons chopped shallots
  

• ⅓ cup dry white wine
  

• 2 teaspoons chopped fresh thyme or ½ teaspoon dried
  

• ½cup mayonnaise
  

• 2 small bunches of arugula
  

• 1 tomato, seeded and sliced
  

• 8 slices of crusty Italian bread, cut diagonally ½ inch thick and lightly toasted