Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad Recipe

Photo: Grilled Chicken Paillard with Lemon and Black
Pepper and Arugula-Tomato Salad Recipe

Total Time: 45 min
Prep: 10 min
Inactive: 30 min
Cook: 5 min

Yield: 4 servings
Level: Easy

Ingredients

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Directions

Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

SERVES: 4; Calories: 292; Total Fat: 17 grams; Saturated Fat: 3 gram2; Protein: 27 grams; Total carbohydrates: 8 grams; Sugar: 5 grams; Fiber: 2 grams; Cholesterol: 73 milligrams; Sodium: 152 milligrams

Recipe courtesy Bobby Flay

SHOW: Boy Meets Grill
EPISODE: French Bistro Grilling

Hearty Italian Chicken and Vegetable Soup Recipe

Photo: Hearty Italian Chicken and Vegetable Soup Recipe

Total Time: 45 min
Prep: 20 min
Cook: 25 min

Yield: 6 servings
Level: Easy

Ingredients

1 tablespoon extra-virgin olive oil
1 onion, chopped
Pinch crushed red pepper flakes
6 whole sprigs, plus 1 tablespoon chopped flat-leaf parsley
6 (3-inch) strips lemon zest, cut from 1 lemon
1 small head fennel, thinly sliced (2 cups), fennel tops reserved
1 1/2 pounds bone-in chicken breasts, skin removed
8 cups low-sodium chicken broth
A 2-3 inch piece Parmesan rind, optional
2 carrots, sliced (1 cup)
2 stalks celery, sliced (1 cup)
Kosher salt
2 cups, whole-wheat extra-wide noodle style pasta, 2 3/4 ounces (recommended: Ronzoni Healthy Harvest) **recommend just using 2 3/4 -ounce weight
3 cups baby spinach
2 tablespoons grated Parmesan, plus extra for passing
Lemon juice

Directions

1. Heat the oil in a Dutch oven set over medium heat. Add the onion and crushed red pepper flakes and cook until the onions begin to soften, 5 minutes. Meanwhile, tie the parsley sprigs, lemon zest, and fennel tops together. Add the herb bundle, broth, 2 cups of water, and, if using, the cheese rind. Bring to a very gentle simmer and simmer until the chicken is just cooked through, about 8 minutes. Transfer the chicken to a cutting board and set aside until cool enough to handle. Remove the meat from the bones in large strips, and set aside.

2. Meanwhile, add the sliced fennel, carrots, and celery to the broth and season with salt, to taste. Continue to simmer until the vegetables are just tender, 5 minutes. Stir in the noodles and cook until just al dente, about 5 minutes. Stir in the reserved chicken, baby spinach, and Parmesan until the chicken is heated through and the spinach is wilted. Discard the herb bundle and cheese rind. Stir in lemon juice, to taste. Ladle the soup into serving bowls and serve with additional Parmesan for passing.

Copyright 2010 Television Food Network, G.P. All rights reserved

Nutritional analysis per serving, 2 1/3 cups

Calories 261; Total Fat 6g (Sat Fat 1.5g, Mono Fat 3g, Poly Fat 1g); Protein 31g;

Carb 23g; Fiber 4g; Cholesterol 54mg; Sodium 402mg

This chicken soup is packed with zesty rich flavors and lots of good for you vegetables. By enhancing prepared low-sodium broth with lots of herbs and lemon and fresh chicken you get a soup that tastes like you simmered it all day long.

Recipe courtesy of Food Network Kitchens

From Food Network Kitchens

Marinated Chicken Breasts Recipe

Photo: Marinated Chicken Breasts Recipe

Total Time: 8 hr 15 min
Prep: 5 min
Inactive: 8 hr
Cook: 10 min

Yield: 4 servings
Level: Easy

Ingredients

1 to 2 tablespoons vinegar, like cider, balsamic, or red wine
2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf
1 to 2 tablespoons mustard, whole grain or Dijon
1 to 2 teaspoon garlic or onion powder, optional
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast, each about 6 ounces

Directions

Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks.

Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time.

Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through.

Copyright 2003 Television Food Network, G.P. All rights reserved

Per serving: Calories: 327; Total Fat: 16 grams; Saturated Fat: 2.5 grams; Protein: 40 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 99 milligrams; Sodium: 291 milligrams

Recipe courtesy of Food Network Kitchens
From Food Network Kitchens
SHOW: How to Boil Water
EPISODE: Your Freezer, Your Friend

BBQ Glazed Chicken Thighs Recipe

Photo: BBQ Glazed Chicken Thighs Recipe

Tender, juicy chicken thighs get a sweet and sticky glaze made with apricot jam and BBQ sauce in this easy weeknight recipe.

prep: 10 min
total: 40 min
4 servings

Ingredients

1/2 cup  apricot jam
1/4 cup  KRAFT Original Barbecue Sauce
1/2 tsp.  garlic powder
1 small  onion, finely chopped
8 small  boneless skinless chicken thighs (1 lb.)

Preparation

HEAT oven to 375ºF.

MIX first 3 ingredients in large bowl until blended. Stir in onions. Add chicken; turn to evenly coat.

PLACE chicken in single layer in 8-inch square baking dish; cover with sauce.

BAKE 25 to 30 min. or until chicken is done (165ºF).

Kraft Kitchens Tips

Serving Suggestion
Serve with hot cooked long-grain rice and steamed green beans.

Adopted from Craft Recipes

Cheesy Chicken Monterey Recipe

Photo: Cheesy Chicken Monterey Recipe

A bed of rice looks even more appetizing when topped with chicken and shredded cheese—this easy Chicken Monterey recipe is a great way to turn Knorr® Rice Sides™ Chicken Flavor into a fantastic meal.

Recipe Serves4
Preparation Time10 min
Cooking Time10 min

Ingredients

1 package Knorr® Rice Sides™ - Chicken flavor
1 can (11 oz.) corn, drained
1 can (11 oz.) black beans, rinsed and drained
1 can (4 oz.) green chilies, undrained
1 lb. boneless, skinless chicken breasts, thinly sliced
1 cup shredded Monterey Jack cheese

Directions

1. Prepare Knorr® Rice Sides™ - Chicken flavor according to package directions. Stir in corn, beans and chilies.
2. Meanwhile, heat 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat and cook chicken, stirring frequently, until chicken is thoroughly cooked, about 4 minutes.
3. Arrange Rice mixture on serving platter, then top with chicken and cheese.

Tip: Leftovers? For a great next day lunch, make Cheesy Chicken Monterey Burritos by wrapping the recipe in tortillas. Cost per recipe*: $11.28 Cost per serving*: $2.82 *Based on average retail prices at national supermarkets.

Savory Chicken & Rice Recipe

Photo: Savory Chicken & Rice Recipe

Recipe Serves8
Preparation Time5 min
Cooking Time30 min

Ingredients

6 chicken legs with thighs, separated into drumsticks and thighs, skin removed if desired
4 cups water
2 packages Knorr® Fiesta Sides™ - Spanish Rice
2 cups frozen peas and carrots
1/2 cup green olives with pimento, chopped

Directions

1. Pat chicken dry and season with salt and pepper. Heat a large deep nonstick skillet over medium heat and cook chicken, turning occasionally, 20 minutes or until browned and almost cooked through.
2. Remove chicken and set aside. Add water to same skillet and bring to a boil over high heat. Stir in Knorr® Fiesta Sides™ - Spanish Rice. Return chicken to skillet; cover and cook 2 minutes. Reduce heat to a simmer, scatter peas and carrots over rice and cook 5 minutes or until rice is tender and chicken is thoroughly cooked.
3. Sprinkle with olives; cover and let stand 2 minutes.

TIP: Chicken skin has a lot of fat in it, removing it lowers the fat content of the dish.
Cost per recipe: $8.20* Cost per serving: $1.05* *Based on average retail prices at national supermarkets.

Asiago Crusted Chicken with Tomato & Basil Recipe

Photo: Asiago Crusted Chicken with Tomato & Basil Recipe

A quick & easy chicken dish made even more irresistible thanks to a fresh tomato and basil garnish.

Recipe Serves4
Preparation Time15 min
Cooking Time15 min

Ingredients

4 boneless, skinless chicken breast halves (about 1 lb.)
1 cup shredded Asiago cheese (about 4 oz.)
1 Tbsp. olive oil
1 cup finely chopped onion
2 tomatoes, chopped
1/2 cup dry white wine
1 1/2 cups water
1 tub Knorr® Homestyle Stock - Chicken
2 Tbsp. fresh basil leaves

Directions

1. Lightly moisten chicken with water. Firmly press cheese onto both sides of chicken.
2. Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken 4 minutes, without disturbing or turning to allowing cheese to melt. Turn and cook until chicken is thoroughly cooked, about 2 minutes. Remove chicken from skillet; keep warm.
3. Cook onion and tomato in same skillet, stirring occasionally, until onion is tender, about 3 minutes. Stir in wine, then reduce heat to medium-low and simmer 2 minutes. Stir in water Knorr® Homestyle Stock - Chicken until Stock is dissolved. Return to a simmer and cook 2 minutes. Stir in basil and serve, if desired, with hot angel hair pasta.