Skillet Chicken with Olives and Tomatoes

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This recipe is a breeze, and it’s bursting with flavors from paprika, cumin, olives, parsley and tomatoes. If you don’t like cumin, you can omit it and double the paprika. Using chicken cutlets cuts down on the cooking time so you will have this to your table in about 25 minutes or so. Serve with a big green salad, roasted asparagus or some rice, and that’s all you need for dinner tonight.

 

Skillet Chicken with Olives and Tomatoes

Prep: 10 minutes

Cook: 12 minutes

Yield: 4 servings

Ingredients

1/4 teaspoon smoked or regular paprika

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground pepper

1/4 cup fresh lemon juice

11/2 pounds chicken cutlets

1 tablespoon olive oil

1/3 cup white wine or low-sodium chicken broth

1/4 cup chopped shallots

1/2 cup sliced grape tomatoes

1/2 cup chopped Italian parsley

1/4 cup sliced green olives

Preparation

1. Sprinkle chicken with first 3 ingredients; drizzle with lemon juice. Heat oil in a large lightly greased skillet over medium-high heat and cook 2 to 3 minutes on each side or until chicken is golden.

2. Remove chicken from skillet and pour white wine into skillet, stirring to scrape the bottom solids. Add shallots and remaining ingredients. Reduce heat; add chicken back to skillet; simmer 5 minutes.

Chicken-Leek Pot Pie on NBC’s Today Show

Okay…I had it first. On the NBC Today Show just a few minutes ago, Curtis Stone was on the show making Leek Pot Pie. Our recipes are very similar except I used a few more vegetables, no flour, no cream, no tarragon, and no puff pastry. His recipe is easy though so check it out along with the video. It’s pretty funny, and he is adorable.


http://today.msnbc.msn.com/id/26184891/vp/28674699#28674699

 

Chicken and Leek Pie

Recipe by Curtis Stone

4 servings

Ingredients

3 whole chicken legs with thighs attached (preferably from corn-fed chickens)
 Salt and freshly ground black pepper
 1 teaspoon olive oil
 2 tablespoons butter
 1 onion, finely diced
 1 leek, cut in half lengthwise, then cut into 1/2-inch strips
 1 tablespoon coarse-grained (Pommery) mustard
 1/4 cup all-purpose flour
 1 cup chicken stock
 3/4 cup plus 1 tablespoon whole milk
 1/4 cup heavy cream
 2 tablespoons finely chopped fresh tarragon
 1/2 17.3-ounce package frozen puff pastry (1 sheet), thawed
 1 large egg
 Sesame seeds, for garnish

Directions

To roast the chicken: Preheat the oven to 400° F. 

Sprinkle the chicken legs with salt and pepper and drizzle with olive oil. Place the chicken legs on a large heavy rimmed baking sheet and roast for 20 minutes.

Turn the chicken legs over and continue roasting for 20 minutes, or until the chicken legs are golden brown and cooked through. Set aside to cool slightly.

Reserve the pan drippings on the baking sheet.

Shred the chicken meat into large chunks and place the chicken in a bowl. You should have about 12 ounces of chicken meat.

Discard the sinew, bones and skin.

To prepare the filling: Melt the butter in a large heavy saucepan over medium heat.

Add the onion and leek and sauté for 5 minutes, or just until tender. Stir in the mustard ,then the flour, and cook over low heat for 2 minutes, stirring constantly.

Slowly whisk in the chicken broth, 3/4 cup of milk, the cream, and the reserved pan drippings.

Simmer for 5 minutes, stirring occasionally, or until the sauce thickens.

Stir in the shredded chicken and tarragon and season to taste with salt and pepper.

Chill until cool.

To assemble pie: Preheat the oven to 375° F.

Spoon the chicken mixture into a 1 1/2-quart baking dish.

Roll out the sheet of puff pastry into an 11-inch square.

Drape the puff pastry over the pie and press it against the rim of the dish to seal. Cut slits into the pastry to allow steam to escape.

Mix the egg and remaining 1 tablespoon of milk in a small bowl to blend. Brush some of the egg mixture over the pie and garnish with sesame seeds.

Set the pie on a heavy baking sheet and bake for 50 minutes, or until pastry is golden brown.

Set aside for 30 minutes to cool slightly.

Light and Healthy Individual Chicken Pot Pies

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Another recipe with chicken…I know. I am just so excited about this recipe that I couldn’t wait any longer to share it with you. This Chicken Pot Pie recipe is delicious, easy and light! I have been trying to perfect this recipe for a while, and the combination of fresh vegetables, fresh herbs, skim milk and fat-free cream of mushroom soup yield tons of wonderful flavor without adding too many calories and fat. I also used refrigerated pie crusts and cooked rotisserie chicken to simplify the preparation time for those of you who are as busy as I am.


Individual Light Chicken Pot Pies

Prep: 15 minutes

Cook: 40 minutes

Yield: 4 to 6 servings

Ingredients

1 tablespoon butter or margarine

1 cup diced carrots

1 cup diced celery

1 (8-ounce) package sliced fresh mushrooms

1 clove garlic, minced

1/2 cup diced onion

1/4 cup chopped fresh Italian parsley

11/2 cups chopped cooked chicken (I used freshly cooked rotisserie chicken)

1 (103/4-ounce) can fat-free cream of mushroom soup, undiluted (I used Campbells)

1/2 cup skim milk

1/2 (15-ounce) refrigerated piecrust (such as Pillsbury)

1 egg yolk

1 tablespoon skim milk

Preparation

1. Preheat oven to 400F.

2. Melt butter in a large saute pan over medium-high heat; add carrots and next 5 ingredients and saute 5 minutes. Add parsley and saute 1 more minute. Stir in chopped chicken, soup and 1/2 cup milk and cook 5 minutes more or until thoroughly heated.

3. Spoon chicken mixture into 4 individual baking dishes and place on large baking sheet covered with aluminum foil. Cut refrigerated piecrust into 1-inch strips; arrange in lattice design over tops of dishes. (If you don’t have individual dishes, you can use a lightly greased 11- x 7-inch baking dish.)

4. Stir together egg yolk and 1 tablespoon milk; brush over crust. Bake for 30 minutes or until golden, shielding crust with aluminum foil to prevent excessive browning.

Healthy and Quick Chicken-Rice Soup

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After I posted my chowder recipe yesterday, my friend, Kevin, (who is a well known physical therapist for professional athletes) asked me for a recipe for Chicken and Rice Soup without cream. Kevin eats healthier than most people I know. He eats salmon at least three times a week and has an incredible palate for food. So, when I decided to develop this Chicken and Rice Soup recipe, I really had to think it out carefully with the healthiest ingredients. This soup is filled with fresh vegetables, fresh herbs, low-fat and low-sodium chicken broth, lean chicken, and a mixture of brown, wild and white rice. It takes less than 45 minutes to prepare, and it’s the ultimate way to feed the soul whether you’re under the weather or not.

 

Healthy Chicken Rice Soup

Prep: 15 minutes

Cook: 30 minutes

Yield: 6 to 8 servings

Ingredients

11/2 cups diced carrots

11/2 cups diced celery

1 cup diced onion

1 cup diced leeks

1 tablespoon olive oil

Vegetable cooking spray

2 cloves garlic, minced

1 (8-ounce) package sliced fresh mushrooms

1/4 teaspoon freshly ground pepper

8 cups organic low-sodium, fat-free chicken broth

1 cup rice blend mix of white, brown and wild rice, uncooked

21/2 cups cooked chopped chicken (I used white meat only from rotisserie chicken)

2 tablespoons chopped fresh Italian parsley

1 tablespoon chopped fresh thyme

Preparation

1. Saute first 4 ingredients in a hot oil in a large lightly greased Dutch oven over medium-high heat 3 to 5 minutes or until vegetables are tender. Add garlic, mushrooms and pepper; saute 1 more minute. Add chicken broth; bring to a boil. Add rice, stirring well. Cover, reduce heat and cook 15 to 20 minutes. Add chicken and cook 5 to 10 minutes more or until heated through. Stir in parsley and thyme before serving.

Easy Lemon Herbed Chicken

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I have 2 nieces in college who asked me to give them and their college friends some great easy recipes, starting with ideas using boneless chicken breasts. My niece, Meredith, has her own apartment this year. She loves to cook and gets tired of eating out. College students are really not so different from me and my friends (okay, maybe just in some ways). We are all busy, but we want to eat healthy, flavorful meals that are simple and fast. This recipe fits that bill so let me know what you think.

 

Lemon Herbed Chicken

This recipe is also fabulous when grilled.

Prep: 15 minutes

Cook: 20 minutes

Yield: 4 servings

Ingredients

1/4 cup olive oil

1/3 cup fresh lemon juice

2 cloves garlic, minced

1 tablespoon chopped fresh basil

1 tablespoons chopped fresh rosemary

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground pepper

4 boneless, skinless chicken breasts (I like to use chicken cutlets)

1 lemon, thinly sliced

Directions

1. Combine first 7 ingredients in a small bowl, mixing well. Pour lemon marinade over the chicken in a zip-top resealable bag; marinate 1 to 4 hours, turning occasionally.

2. Place chicken on a lightly greased baking sheet (or cover baking sheet with aluminum foil and spray with cooking spray for easy cleanup). Broil 51/2 inches from heat (with electric oven door partially open) 8 to 10 minutes on each side or until tender; serve with the lemon slices.

 

For the Broccoli Stir-Fry pictured above:

Saute 1 (12-ounce) package broccoli slaw and 1 (12-ounce) package broccoli and carrots in a large saute pan coated with 1 tablespoon olive oil. Add 3 tablespoons low-sodium soy sauce and saute over medium heat 5 to 10 minutes, stirring often.