Say Cheese

Herb and Cheese Chicken Tenders
from "30 Minute Meals 2" by Rachael Ray
4 big servings

Light olive oil for frying
1 1/2 pounds chicken tenders (I cut chicken breasts into strips)
Salt and pepper to taste
1 c. All-purpose flour
2 large eggs, beaten with 1/4 cup water

Breading
1 1/2 c. Italian-style bread crumbs
1/2 c. shredded Parmigiano Reggiano cheese
6 sprigs fresh thyme, stripped and chopped (2-3 tablespoons)
6 sprigs fresh rosemary, finely chopped (3 tablespoons)
2 handfuls chopped fresh flat-leaf parsley
4 cloves garlic, finely chopped
1 tsp. crushed red pepper flakes

1. Preheat oven to 350 degrees. Line a cookie sheet with foil and place in oven.
2. Heat 1/2 inch oil in a large non-stick skillet over medium to medium-high heat.
3. Season chicken with salt and pepper. Place flour in shallow dish. Beat eggs with water in a second dish. In a third dish, combine the remaining ingredients. Coat chicken in flour, then egg, then bread and cheese mixture.
4. Add chicken to the skillet and cook until deeply golden on each side, 3-4 minutes. Transfer to hot cookie sheet already in oven and bake another 5 minutes. Cook 5-6 tenders at a time in a single layer, adding additional oil if necessary. If chicken browns too quickly, lower heat slightly. Serve chicken hot or cold with green salad, or complete as a Parmigiana (tomato sauce & pasta).

The story behind this recipe: I have mixed feelings about Rachael Ray. I like most of the recipes I've tried. On the other hand, I have YET to ever make one of her recipes in 30 minutes, let alone an entire meal. I wonder if her story would be different if she was trying to cook with small children under foot. A couple of variations to note also. I don't buy 3 different types of olive oil, so I add vegetable oil to regular extra-virgin olive oil to use at higher cooking temperatures. Also, since my herb garden is non-existent, I have substituted dried herbs in this recipe with tasty results. For an Italian-flavored dipping sauce, I mix chopped tomatoes, basil, garlic and olive oil. The kids will also eat it with honey-mustard or barbecue sauce for dipping. ~Karen

Smile Mon!

Caribbean Chicken Chili
from "Dinner Doctor" by Anne Byrn

1 medium sized sweet onion
1 tablespoon olive oil
2 cups cubed, cooked chicken
1 teaspoon jerk seasoning
2 cans (15.5oz each) white beans with their liquid
1 chicken-flavored bouillon cube
Dash hot pepper sauce, or more to taste (optional)
1 tablespoon heavy (whipping) cream (optional)
Chopped fresh chives
chopped and whole fresh cilantro leaves, and/or diced mango and red bell pepper for garnish (optional)

1. Cut the onion in half lengthwise, then cut each half crosswise into thin half-moon slices; you'll need 1 cup.
2. Place the olive oil in a 4-quart sauce pan over medium heat. Add the sliced onion and cook, stirring with a wooden spoon until soft, 3 min. Add the chicken and jerk seasoning and cook, stirring, until the chicken is coated with the seasoning, 1 minute longer. Remove the pan from the heat and stir in the beans with their liquid and the bouillon cube and hot pepper sauce. Fill one of the bean cans with water, add this to the pan, and stir. Place the pan over high heat until the liquid comes to a boil and the bouillon cube dissolves. Reduce the heat to low, cover the pan, and let the chili simmer for 10 minutes.
3. Add the cream to the chili, if desired, stir, cover and cook for 2 minutes longer. Ladle the chili into serving bowls and serve garnished with chopped chives, cilantro, and/or diced mango and red bell pepper if desired.

The story behind this recipe: Says our friend Shae, "I have made this a lot, and it's quite yummy & easy too!!" Also, she doesn't use the pepper sauce or cream that are called for in the recipe.

Garlicky Goodness

Caramelized Garlic Chicken
"Fast and Healthy" May/June 1997
4 Servings
Prep time: 10 minutes (Ready in 25 minutes)

2 teaspoons olive oil
4 garlic cloves, minced
4 teaspoons brown sugar
4 boneless skinless chicken breast halves

1. Heat oven to 500 degrees. Line shallow roasting pan with foil; spray foil with nonstick cooking spray.
2. Heat oil in small nonstick skillet until hot. Add garlic; cook over medium-low heat for 1 to 2 minutes or until garlic begins to soften. Remove from heat; stir in brown sugar until well mixed.
3. Place chicken breast halves in sprayed foil-lined pan; spread garlic mixture evenly over chicken.
4. Bake at 500 degrees for 10-15 minutes or until chicken is fork-tender and juices run clear.

The story behind this recipe: If you like garlic, this is a great recipe. I was looking through a bunch of old cooking magazines the other day for some inspiration and came across this one. I had marked the page, but it had been a long time since I had made it. Was even able to re purpose the leftovers later on by shredding the chicken and reheating with barbecue sauce for quick chicken sandwiches. ~Karen