Add New Life to Chicken

by Michele Cheplic | More from this Blogger

26 Feb 2009 07:09 AM

If you cook for a large family, then you are well acquainted with the challenges of pleasing a plethora of palettes. Even something as simple as pizza can yield a dozen different requests. The same can be said for chicken. Growing up my grandfather would often make a few different chicken dishes to feed the eight of us. The following recipes are family favorites, and prove that you don't have to spend the entire day in the kitchen to make a multi-entree meal.

DIJON MUSTARD CHICKEN

Ingredients:

3 pounds boneless, skinless chicken breasts

1/2 cup flour, seasoned with salt and pepper

2 tablespoons olive oil

1 teaspoon minced garlic

1/3 cup Dijon mustard

2 to 3 large sprigs fresh rosemary

1 cup shredded mozzarella, provolone or Swiss cheese

Directions:

Preheat oven to 325 degrees.

Dredge chicken in seasoned flour.

In a large skillet, heat olive oil; lightly brown garlic. Add chicken and brown on both sides; remove and place in baking pan.

Spread mustard over chicken. Sprinkle with rosemary leaves. Place remaining rosemary sprigs in baking pan.

Cover with foil and bake 20 minutes.

Remove foil and bake 10 more minutes, or until brown.

Sprinkle cheese over chicken and bake until cheese melts, 10 more minutes.

HONEY MUSTARD CHICKEN

Ingredients:

4 skinless, boneless chicken breast halves

3/4 cup honey

1/2 cup your favorite mustard

Lemon pepper to taste

4 slices bacon, cut in half

1 cup shredded mozzarella cheese

Directions:

Preheat oven to 375 degrees.

Place chicken in baking dish and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake 25 minutes.

Top each breast half with 2 half-slices bacon, and sprinkle with cheese. Continue baking 10 minutes, until chicken juices run clear.

CURRY CHICKEN

Ingredients:

2 to 3 tablespoons curry powder

1 teaspoon ground ginger

1/4 teaspoon ground cinnamon

1/4 teaspoon cayenne pepper

2 tablespoons vegetable oil

1 large onion, halved and thinly sliced

3 garlic cloves, minced

4 chicken breasts, cooked, skinned, and meat pulled into large chunks

1 (13.5 ounce) can coconut milk

1 (14.5 ounce) can diced tomatoes, drained

2 cups chicken broth

1 1/2 cups red seedless grapes

Chopped fresh cilantro

Directions:

Mix spices in small bowl.

Heat oil in a Dutch oven or small soup kettle over medium-high heat, add onion and saute until golden, 8 to 10 minutes. Add garlic, saute until fragrant, about 30 seconds. Add spices, toast until fragrant, 30 seconds to 1 minute. Add chicken; stir until completely coated with spices. Add coconut milk, tomatoes and broth. Bring to a simmer, cook uncovered until flavors blend and stew is thick, about 20 minutes. Stir in grapes.

Remove from heat, sprinkle with cilantro and serve over hot rice.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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