GRILLED CHICKEN WITH MOZZARELLA AND PASTA

3/4 cup roasted garalic oil OR olive oil
6 lg boneless, skinless chicken breast halves
1/4 cup balsamic vinegar
1 tsp grainy mustard
2 shallots OR 2 onion slices
salt and pepper to taste
2 large parsley sprigs
2 large basil leaves
2 tsp herbes de provence
1/2 lb mozzarella cheese, cubed
1 bunch watercress, separated itno sprigs
1 (6 oz) jar sun-dried tomatoes in oil, drained and chopped
4 cups cooked bow-tie pasta

heat a grill to medium-high heat or preheat the broiler. brush a little oil over the chicken, and grill or broil 8 minutes on each side, or until done. blend the remaining oil in a food processor with the vinegar, mustard, shallots or onions, salt and pepper, parsley, basil, and herbs de provence. in a lg bowl, mix together the dressing and mozzarella. ring a lg serving platter with the watercress. toss the sun-dried tomatoes & pasta with the mozzarella. spoon onto the serving platter. top with the grilled chicken and serve.

serves 4-6

SLOW COOKER CHICKEN CACCIATORE

1 (3-3 1/2 lb) whole chicken, cut up, skin removed
1/3 cup flour
2 tbs vegetable oil
1 med green bell pepper
2 med onions
1 (14.5 oz) can diced tomatoes, undrained
1 (4.5 oz) jar sliced mushrooms, drained
1/2 tsp dried oregano leaves
1/4 tsp dried basil leaves
1/2 tsp salt
2 cloves garlic, finely chopped
grated parmesan cheese

coat chicken with flour. in a 12" skillet, heat oil over medium- high heat. add chicken; cook 15-20 minutes or until brown on all sides; drain.

cut bell pepper and onions crosswise in half; cut each half into fourths.

in a 3 1/2-6 qt slow cooker, place half of the chicken pieces. mix bell pepper, onions and remaining ingredients except cheese; spoon half of the mixture over the chicken. add remaining chicken; top with remaining vegetable mixture.

cover; cook on LOW 4-6 hours or until juice of chicken is clear when thickest piece is cut to the bone (170° for breasts; 180° for thighs & legs). serve with cheese.

6 servings

SLOW COOKER BUFFALO CHICKEN WRAPS

2 lbs boneless, skinless chicken thighs
1/2 tsp salt
3/4 cup buffalo wing sauce (from a 12 oz jar)
3/4 cup ranch dressing
1 (11.5 oz) pkg flour tortillas for burritos (8 tortillas)
3 cups shredded lettuce

in a 1 1/2 qt slow cooker, place chicken; sprinkle with salt.

cover; cook 6-7 hours on LOW.

with a slotted spoon, remove chicken from slow cooker & place on a cutting board; discard liquid in slow cooker. in slow cooker, mix buffalo wing sauce & 1/4 cup of the ranch dressing. with two forks, shred chicken. return chicken to slow cooker; stir gently to mix with sauce.

to serve, spread each tortilla with 1 tbs remaining ranch dressing; top each with about 1/2 cup chicken mixture & about 1/3 cup lettuce. roll up tortilla; secure with toothpicks.

8 servings

CHICKEN WITH BALSAMIC VINEGAR & BASIL

1/2 cup balsamic vinegar
3 tbs olive oil
2 tbs grainy mustard
1 tsp black pepper
2 tbs minced fresh basil
1 tbs minced shallot OR onion
6 lg boneless, skinless chicken breast halves
6 fresh basil sprigs, for garnish (optional)

in a large bowl, blend the vinegar, olive oil, mustard, pepper, minced basil, and shallot or onion. toss the chicken with the marinade, cover, & refrigerate for 2 hours or more.

preheat the oven to 350°. arrange the chicken in a baking dish, & spoon 1/3 of the marinade over them, reserving the rest. bake, uncovered, 10 minutes, then baste with half of the remaining marinade. bake another 10 minutes and baste with the remaining marinade. bake another 10 minutes, or until cooked through. arrange the breasts on a heated platter, top with the pan juices, and garnish with sprigs of basil, if desired.

4-6 servings

MOCHIKO CHICKEN

2 cups mochiko (rice) flour
2 cups sugar
1 cup soy sauce
3 lg eggs
3/4 cup thinly sliced green onion
3 cloves minced garlic
2-3 lbs boneless chicken, cut into 3/4"x1 1/2" pieces
3 cups oil

mix the flour & sugar in a lg bowl. add the soy sauce & eggs; mix thoroughly. add the garlic & green onions & mix again. put the chicken pieces in the bowl and, with cooking chopsticks, tongs, even your hands if you wish, coat the chicken pieces completely with the mixture. let the chicken marinate in the refrigerator for at least 2 hours. if you'd like, you can leave the marinating chicken in the refrigerator, covered, for up to 3 days.

heat the oil to 325° & fry the chicken in batches until it is golden brown, or about 7-10 minutes. drain on paper towels & serve with rice.

6 servings

HERB-GLAZED TURKEY

1 (16-18 lb) turkey
1/4 cup olive OR vegetable oil
2 tsp dried thyme
1 1/2 tsp salt, divided
1 1/4 tsp pepper, divided
1 cup honey
1 cup corn syrup
1/4 cup butter OR margarine, melted
2 tsp dried rosemary, crushed
1 tsp rubbed sage
1 tsp dried basil

brush turkey with oil; tie the drumsticks together. place turkey breast side up on a rack in a roasting pan. combine the thyme, 1 tsp salt & 1 tsp pepper; sprinkle evenly over turkey. bake, uncovered, at 325° for 2 hours.

in a small bowl, combine the honey, corn syrup, butter, rosemary, sage, basil & remaining salt & pepper. brush over turkey. bake 2 hours longer or until a meat thermometer reads 180°, basting frequently with pan drippings. cover loosely with foil if turkey browns too quickly. cover & let stand for 15 minutes before carving.

16-18 servings

LAZY FRIED CHICKEN

1/2 cup butter OR margarine
1 tbs lemon juice
1 lg chicken, cut up
2 cups cornflake crumbs
1 tsp garlic salt
1/2 tsp onion salt

preheat the oven to 350°. melt the butter in a large saucepan. add the lemon juice & dip the chicken in the mixture. combine the dry ingredients on a large plate & roll the chicken pieces in the mixture. place the chicken on a buttered cookie sheet & bake for 1 hour.

6-8 hours

CHICKEN CACCIATORE

4 chicken thighs
2 chicken breasts with skin & backbone, halved crosswise
2 tsp salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
1/2 cup flour, for dredging
3 tbs olive oil
1 lg red bell pepper, chopped
1 onion, chopped
3 cloves garlic, finely chopped
3/4 cup dry white wine
1 (28 oz) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tbs drained capers
1 1/2 tsp dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves

sprinkle the chcken pieces with 1 tsp each of salt & pepper. dredge in th flour to coat lightly.

in a lg heavy saute pan, heat the oil on medium-high. add the chicken pieces to the pan & saute just until brown, about 5 minutes. if all the chicken doesn't fit in the pan, saute it in two batches. transfer the chicken to a plate & set aside. add the bell pepper, onion & garlic to the same pan & saute over medium heat until the onion is tender, about 5 minutes. add the wine & simmer until reduced by half, about 3 minutes. add the tomatoes with their juice, broth, capers & oregano. return the chicken pieces to the pan & turn them to coat with the sauce. bring the sauce to a simmer. continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, & 20 minutes for the thighs.

using tongs, tranfer the chicken to a serving platter. if necessary, boil the sauce until it thickens slightly, about 3 minutes. spoon off any excess fat from the top of the sauce. spoon the sauce over the chicken. sprinkle with the basil & serve.

4 servings

MEXICAN CHICKEN

1 can cream of chicken soup
1 can cheddar cheese
1 can cream of mushroom soup
1 (10 oz) can tomatoes*
1 whole chicken, cooked, boned & chopped OR 4 cups leftover cooked chicken
1 (11 1/ oz) pkg flour tortillas
2 cups shredded cheddar*

preheat oven to 350°. spray a 13"x9" pan with pam.

in a lg bowl, stir together the three soups & the tomatoes. stir in the chicken.

layer the tortillas & the chicken mixture in the pan, beginning & ending with tortillas. sprinkle the cheese over the casserole & bake for 30 minutes.

8 servings

*FOR A LITTLE "KICK", TOMATOES WITH CHILIES CAN BE USED. YOU CAN ALSO SUBSTITUTE MEXICAN CHEESE FOR THE CHEDDAR.

GRILLED TURKEY TENDERLOIN

1/4 cup soy sauce
1/4 cup oil
1/4 cup apple juice
2 tbs lemon juice
2 tbs dried minced onion
1 tsp vanilla
1/4 tsp ground ginger
dash garlic powder
dash pepper
2 turkey breast tenderloins (1/2 lb each)

in a lg resealable plastic bag or shallow glass dish, combine the soy sauce, oil, apple juice, lemon juice, onion, vanilla, ginger, garlic powder & pepper. add turkey; seal or cover & refrigerate for at least 2 hours. discard marinade. grill turkey, covered, over medium coals for 8-10 minutes per side or until juices run clear.

DOUBLE CHEESE CHICKEN FINGERS

1/3 cup bisquick
1/3 cup whole wheat seasoned bread crumbs
1/4 cup grated parmesan cheese
1/4 cup crushed cheese crackers
1/2 tsp garlic salt
1/2 tsp dried oregano
1/3 cup egg whites (from 3 eggs)
2 lbs chicken tenders
3 tbs butter OR margarine, melted

preheat oven to 450°. spray a cookie sheet with pam.

in a resealable plastic bag, mix bisquick, breadcrumbs, cheese, cheese crackers, garlic salt & oregano.

in a shallow dish, beat egg whites slightly. dip the chicken tenders in egg whites; place in the bag with the bisquick mixture. seal the bag & shake to coat.

placd chicken tenders on the cookie sheet; drizzle butter over chicken. bake 15 minutes.

4 servings (3 tenders each)

PAULA'S CHICKEN SALAD

1/2 cup mayonnaise
1 1/2 tsp lemon juice
1/4 tsp dry mustard
salt & pepper, to taste
2 cups halved grapes
2 1/2 cups cut-up cooked chicken
3/4 cup thinly sliced celery
1/2 cup chopped walnuts

in a medium bowl, stir together first four ingredients. add chicken, grapes, celery & walnuts. stir well. cover & refrigerate until ready to serve.

4 servings

Miss Paula cooks the chicken in chicken broth. She also sometimes adds curry powder or garlic powder, both to taste.

I am going to play around with the fruit & nut components to come up with different variations.

TERIYAKI CHICKEN BREAST FOR ONE

2 tbs chicken broth
1 tbs soy sauce
2 tsp sugar
1 tsp vegetable oil
1 clove garlic, minced
pinch ground ginger
1 boneless skinless chicken breast half
additional chicken broth
1/2 cup uncooked instant rice
2 tbs frozen peas

in a small resealable bag or shallow glass container, combine the first six ingredients. add chicken; seal bag or cover container. refrigerate for 1 hour. remove chicken from marinade & set marinade aside. broil the chicken for 12 minutes, or until juices run clear, turning once. meanwhile, add broth to marinade to measure 2/3 cup. pour into a small saucepan; bring to a boil. boil for 5 minutes. add rice & peas; cover & let stand 5 minutes. serve with chicken.

1 serving

CHICKEN OR STEAK WITH BALSAMIC BBQ SAUCE

FOR THE SAUCE:

1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 clove garlic, minced
1 tbs worcestershire sauce
1 tbs dijon mustard
1/2 tsp salt
1/2 tsp freshly ground black pepper

FOR THE CHICKEN OR STEAK:

4 pieces chicken (any combination of breast or leg & thigh pieces) OR 4 pieces of new york strip or club strip steak

FOR THE SAUCE:

combine all the ingredients in a small saucepan & stir until all the ingredients are incorporated & the mixture us smooth. simmer over medium heat until reduced by 1/3, about 15-20 minutes.

FOR THE CHICKEN OR STEAK:

place a grill pan over med heat or preheat a gas or charcoal grill. season the meat with salt & pepper. lightly coat with some of the bbq sauce using a pastry brush. place the meat on the grill. place the remaining bbq sauce, still in the saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.

cook the chicken about 8 minutes per side. cook the steaks starting at about 4 minutes per side for medium-rare, about 6 minutes per side for medium, about 9 minutes per side for well done. continuallt brush the meat with bbq sauce every few minutes. remove the meat from the grill & let it rest for at least 5 minutes. serve with the heated bbq sauce on the side.

altetnately, the chicken can be baked in the oven. preheat the oven to 375°. place the chicken skin side up in a baking dish & bake for 25 minutes. remove the baking dish from the oven & spoon the bbq sauce all over the top of the chicken. return the baking dish to the oven & bake for another 15 minutes.

4 servings

CHICKEN ROSEMARY

4 boneless, skinless chicken breast halves
2-3 tbs dijon mustard
1/2 tsp garlic powder
2 tbs minced fresh rosemary OR 2 tsp dried rosemary, crushed
black pepper, to taste
1/2 cup grated parmesan cheese

place chicken in a greased 11"x7"x2" baking dish. combine mustard & garlic powder; spread over the chicken. sprinkle with rosemary & pepper. top with cheese. bake, uncovered, at 350° for 45 minutes or until juices run clear.

4 servings

HONEY GINGER CHICKEN

3 tbs shortening
3 tbs butter OR margarine
1/3 cup flour
3/4 tsp salt
1/2 tsp ground ginger
1/4 tsp pepper
1/3 cup honey
1/3 cup chili sauce
1/3 cup soy sauce
1/2 tsp ground ginger

preheat oven to 425°. heat shortening and butter in a 13"x9"x2" baking dish in oven until melted. mix flour, salt, 1/2 tsp ginger and the pepper. coat chicken pieces thoroughly with flour mixture. place chicken, skin-sides down, in baking dish. bake, uncovered, 30 minutes. turn chicken. bake 15 minutes. remove chicken. drain fat. line dish with aluminum foil. return chicken to dish. mix remaining ingredients. pour over chicken. bake 15 minutes, spooning honey mixture onto chicken every 5 minutes.

SUN-DRIED TOMATO STUFFED CHICKEN BREASTS

2 tablespoons sun-dried tomatoes, without oil, minced
2 ounces goat cheese
1 teaspoon thyme, chopped
4 boneless, skinless chicken breasts
salt and pepper to taste
1 tablespoon flour
1 cup dry white wine
1 tablespoon cornstarch
1 cup fat-free chicken broth
1 tablespoon tomato paste

in a small bowl, stir together sun-dried tomatoes, goat cheese, and thyme.

using a sharp paring knife, cut a horizontal slit through the thickest part of each chicken breast creating a pocket. be careful not to cut all the way through. stuff each chicken breast with 1/4 of the cheese mixture.

season each chicken breast with salt and pepper and dust with flour.

spray a large nonstick skillet with olive oil cooking spray and warm over high heat. add chicken and brown well. remove and set aside. add white wine to pan and boil until almost evaporated.

in a small bowl, stir together cornstarch and 2 tablespoons chicken broth until smooth. whisk cornstarch mixture, remaining chicken broth, and tomato paste into white wine.

return chicken breasts to pan. bring to a simmer, cover, and cook over low heat until chicken is cooked through, about 10 minutes, basting occasionally with sauce.

STUFFED CHICKEN ROLLS

6 large boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slices swiss cheese
1/4 cup flour
1/4 cup grated parmesan cheese
1/2 teaspoon rubbed sage
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 cup oil
1 can cream of chicken soup
1/2 cup chicken broth
chopped fresh parsley, optional

flatten chicken to 1/8" thickness. place ham and cheese on each breast. roll up and tuck in ends; secure with a toothpick. combine flour, parmesan cheese, sage, paprika and pepper; coat chicken on all sides. cover and refrigerate for 1 hour.

in a large skillet, brown chicken in oil over medium-high heat. transfer to a 5 quart slow cooker. combine soup and broth; pour over chicken. cover and cook on LOW 4-5 hours. remove toothpicks. garnish with parsley if desired.

6 servings

CHICKEN CACCIATORE CASSEROLE

1 1/4 cups minute rice (uncooked)
2 tablespoons chopped fresh parsley
1 (14.5 oz) can chicken broth
1 (6 oz) can tomato paste
1 (4 oz) can sliced mushrooms, drained
1/2 cup water
1/2 cup dry white wine
1/2 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons basil
1 teaspoon garlic salt
1/2 teaspoon italian seasoning
1/4 teaspoon pepper
6 chicken breast filets (skinless, if desired)
1 cup shredded mozzarella cheese
1/4 cup parmesan cheese

spread,rice in bottom of lightly greased 13"x9"x2" baking dish. in small bowl, stir together 1 tablespoon parsley and remaining ingredients except chicken and cheeses; pour over rice. arrange chicken on top of rice mixture. bake, covered, at 350° for 45-50 minutes. uncover casserole. sprinkle mozzarella then parmesan cheese over top and bake 5 minutes longer. sprinkle remaining parsley over top just before serving.

6 servings

DEVILLED CHICKEN HALVES

1 frying chicken (about 3 lbs)
1/4 cup melted butter OR margarine
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive OR salad oil
1 teaspoon mustard
1/4 teaspoon cayenne pepper
1/4 cup minced green onion
2 tablespoons minced fresh parsley
1 clove garlic, pressed
1 teaspoon salt
lemon wedges

wash and dry chicken. split into halves down middle of back and middle of breast. mix butter with lemon juice, olive oil, mustard and cayenne. brush chicken all over with this mixture using about half of it. mix onions, parsley, garlic and salt into the remainder of the butter mixture. arrange chicken on broiler pan, skin-side down. broil 5"-7" from the source of heat for 20 minutes. turn and broil for 10 minutes. baste with the onion-parsley mixture. continue broiling for 10 minutes longer or until chicken is tender and juices are clear. cut and serve with lemon wedges to squeeze over chicken.