Recipes

Stir-fried Rice with Chicken

Canola oil
2 chicken breasts finely chopped
½ cup carrot
½ cup diced red pepper
1 cup sliced mushrooms
3 green onions chopped
1 tsp. minced garlic
3 cups cooked rice
¼ cup baby peas
2 Tbls. soy sauce (or to taste)
1 egg; beaten
Heat about 3 tbls. oil in a wok, add carrot and red pepper, stir fry about 2 minutes or until just about soft, add mushrooms and then garlic. Push vegetables to the side and pour in the egg. Add chicken, rice, peas, soy sauce and green onions. Taste to adjust soy sauce or more oil.


Roman Style Chicken

4 skinless chicken breast halves
2 skinless chicken thighs, with bones
1/2 teaspoon salt, plus 1 teaspoon
1/2 teaspoon freshly ground black pepper, plus 1 teaspoon
1/4 cup olive oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 ounces prosciutto, chopped
2 cloves garlic, chopped
1 (15-ounce) can diced tomatoes
1/2 cup white wine
1 tablespoon fresh rosemary leaves
1 teaspoon fresh oregano leaves
1/2 cup chicken stock
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley leaves

Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
If serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.


Mediterranean Chicken Orzo

½ cup each; diced yellow squash and zucchini
1 can of artichokes; drained and quartered
1/3 cup roasted red pepper; squeezed dry and chopped
2 Tbls. kalamata olives
1 Tbls. fresh rosemary; chopped
1 Tbls. garlic

1 whole boneless chicken breast, poached and diced

8 oz. orzo

olive oil
1 Tbls. balsamic vinegar
parmesan cheese
salt and pepper

Cook pasta according to directions, toss with oil and set aside.

In a large pot, add about 4 Tbls. olive oil, add yellow squash and zucchini and sauté until cooked through, then add chicken, artichokes, olives, roasted red pepper, and garlic and rosemary. Next add pasta, balsamic vinegar and more olive oil as necessary. Taste for seasoning. Sprinkle parm on top once plated. Serves 4-6.



Poached Chicken Breasts:
1 small onion, chopped
1 carrot, chopped
1stalk celery, chopped
3 pounds chicken breasts; boneless
Put everything into a large pot and cover with cold water, bring to just a boil. Cover and remove from heat and let sit for 20 minutes (if breasts are exceptionally large cook for an additional 5-7 minutes. If you do not have vegetables just use cold water.