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.

Chicken Wrap with Peanut Sauce

*Peanut sauce
1 Tbls. red chili paste
2 Tbls. olive oil
1 cup of cucumber diced
2 tsp. sesame oil
1 cup of mayonnaise
1 small bunch of lettuce cut in julienne strips
½ cup carrots, shredded or cut in fine julienne strips
1-¼ lb. boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups cooked jasmine rice, warm
¼ cup chopped fresh cilantro
four 10 or 11 inch flour tortillas
flavored tortilla suggestion: red chili pepper

Heat the olive oil in a large skillet, add the chicken season with salt and pepper, then add the chili paste. Cook about 5 minutes, until chicken is cooked through. Set aside.
Mix mayonnaise with the sesame oil and cucumber. Set aside.
Mix rice with cilantro.
Heat tortilla in the microwave for about 20-25 seconds.

To assemble: Take the warm tortilla and spread the filling in a 2 by 5 inch rectangle on the bottom half of the tortilla. Start by laying down the rice, then chicken, top with peanut sauce, lettuce, sesame mayonnaise and then carrots. Fold the right and left edges of the tortilla over the filling, toward the center. Fold the bottom edge of the tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. The wrap should hold about 1-¼ cups of filling. Be careful not to overfill! Serves four.

Peanut Sauce:
1-cup peanut butter
¼ cup soy sauce
¼ cup sesame oil
3 Tbls. rice vinegar
1 clove of garlic
1 tsp. powdered ginger
½ tsp. chili powder
½ tsp cumin powder
2 tsp. tomato paste
½ tsp. dried red pepper flakes
squeeze of lime
3 tbls. coconut milk
¼ - ½ cup of water
In a food processor blend all ingredients, until smooth. Taste to adjust seasonings.
Makes 2 ½ cups.


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
1 small can of water chestnuts; drained
1/2 cup of bean sprouts
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, water chestnuts, sprouts and green onions. Taste to adjust soy sauce or more oil.

Boneless Breast of Chicken Stuffed with Fontina Cheese, Prosciutto and Spinach served with Porcini Mushroom Sauce

4 Tbls. olive oil
4 boneless breasts of chicken
4 slices prosciutto
4 slices fontina cheese
4 oz. cooked spinach
2 oz. roasted red peppers, sliced

On a cutting board lay the chicken flat, cover with plastic wrap and pound lightly. Salt and pepper the chicken and then lay the prosciutto, the fontina the spinach and the peppers. Roll the chicken to make sure the stuffing does not come out. Tie with twine or wood toothpicks if you prefer.

Heat olive oil in a skillet. Dredge the chicken in flour and sear the chicken in the pan, finish cooking the chicken in 400 degree oven for about 15 minutes or until done. Set aside.

Porcini Mushroom Sauce

1 large shallot, minced
2 Tbls. olive oil
3 oz. dried porcini mushrooms, soak in warm water
2 oz. dry red wine
½ cup whipping cream
1 tsp. unsalted butter

Strain the mushrooms through a cheesecloth, reserving the liquid. Pour off all but 1 Tbls. of fat from the pan, add olive oil and sauté shallots, about one minute, next add the mushrooms and cook and additional minute. Deglaze with wine and let reduce down.
Add 5 Tbls. of the reserved mushroom liquid and cream. Cook and let reduce by about half. Add butter and swirl in the sauce slowly. Salt and pepper to taste.

To Assemble the Dish:

Take the chicken and place on a cutting board and remove twine. Pour some of the sauce on the plate. Slice the chicken on the bias and lay on the sauce; drizzle more sauce on the top.
Serves 4.