Passover, one of the most widely celebrated Jewish holidays, is only a few weeks away, beginning on April 18th. I have had so many email and tweets for recipe ideas, so I thought I would share this Mediterranean Chicken recipe which is a family favorite. This recipe and a Passover menu will be featured in the spring issue of “Yum Food” Magazine. This chicken is simple, yet elegant, and it’s perfect for Easter as well as all holidays.
When I was thinking of recipe ideas for my upcoming Super Bowl television cooking segment (this Friday on NBC “Daytime Alabama”), I asked a close friend and assistant, Nancy, what she likes to serve for her Super Bowl parties (she is one of the best cooks I know). She told me about her favorite Buffalo Chicken Dip which she says is a must. I was reluctant at first (although my kids are huge fans of buffalo wings) because when I judged a cooking contest last year, I saw over 800 recipes for buffalo wing dips. She later convinced me to let her make it for me, and oh my, was she right! The night after I taped the television segment, I had a party with several couples and their children. Everyone went absolutely nuts over the dip, and they were begging for more. Nancy told me to be sure to use “Franks RedHot Sauce”, but any hot sauce will work. I also used rotisserie chicken to make things a lot easier and reduced-fat cream cheese to lighten it up a bit. Enjoy this for the Super Bowl this year or anytime you need a simple and sure to please appetizer.
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
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
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.