Ingredients

• 4 tbsp. butter, melted
• 1/2 c. cashew nuts, chopped
• 1/3 c. cilantro leaves + a few sprigs for garnish
• 1 jalapeño, diced
• 1 tbsp coriander powder
• 1 tsp. cumin seeds
• 1 tsp. ginger paste+ 1 tsp. ginger paste for another step
• 1 tsp. garlic paste + 1 tsp. garlic paste for another step
• 1/2 pt. fresh cream
• 4 tbsp oil
• 2 sm/med. onions, chopped
• 2 lbs. chicken breast
• 1/4 c. water
• 4 tsp. Red chili powder divided into two 2 tsp. piles
• Salt to taste
• 1 tsp Sugar
• 1 lb. tomato, chopped
• a few squirts of tomato ketchup

Directions

1. In a medium size bowl add 1 tsp. ginger paste, 1 tsp. garlic paste, salt, 2 tsp. red chili powder. Cut chicken into small bite sized pieces and thoroughly coat in the mixture.
2. In a good skillet, add 4 tbsp. oil and fry the coated chicken in the oil until the pieces are about 3/4 of the way done. Remove from pan and set aside.
3. To the leftover oil add cumin seeds, cashews, coriander powder, 2 tsp. red chili powder. Roast mixture, stirring constantly for about 2 minutes. Add onion to the mixture and saute to soften (2-3 minutes).
4. Add 1 tsp. ginger paste, 1 tsp. garlic paste, chopped jalapeño, and chopped tomato, cilantro leaves & 1/4 c. water to the mixture and cook on medium heat for 10 minutes (or until tomatoes have broken down), stirring occasionally.
5. Now add the mixture to a blender or food processor and add melted butter and cream. Blend until a smooth consistency. Now taste the sauce for the right amount of spice & salt. If it’s not spicy/salty enough add cayenne pepper and/or salt, to taste, and blend some more.
6. Return the sauce to the pan and add chicken (and any liquid that has settled from the chicken) and a few squirts of tomato ketchup.
7. Stirring occasionally, cook for another 10 minutes over medium-low heat (or until the sauce is thick to your liking).
8. Serve over Jasmine rice and garnish with cilantro.

Ingredients:

• 3 medium mangoes, peeled and sliced, divided
• 1 (15 ounce) can coconut milk
• 4 teaspoons olive oil
• 1 tbsp. + 4 tsp. spicy red curry paste (Indian or Thai curry past works great)
• 1 1/2 lb. boneless chicken breast halves – cut into cubes
• 4 medium shallots, chopped
• 1 large cucumber,seeded and sliced
• 1 1/4 c. plain yogurt
• 2-3 garlic cloves, minced
• 1 tsp. kosher salt
• 1/4 c. chopped cilantro, for garnish
• 2 c. Jasmine Rice, prepared (we do ours in a rice cooker and it turns out perfect)

Directions:

1. Place slices of two mango’s into the blender with yogurt, garlic, 1 tbsp. of red curry paste and kosher salt. Blend until smooth. Using half of the puree, and place chicken chunks into the marinade for at least an hour (the longer the better). Reserve the remaining puree in a bowl in the refrigerator.
2. After the chicken has marinaded for at least an hour, skewer the chicken and barbecue until almost done (they can still be pink in the middle).
3. If you haven’t already, begin preparing your jasmine rice.
4. Heat the oil in a large skillet over medium-high heat. Stir in the shallots and cook until tender. Once tender, add in 4 tsp. of curry paste and stir for about 1 minute (until fragrant).
5. Add the coconut milk, mango puree and chicken pieces; cook for about 20-25 minutes on medium-low heat. Stir in the remaining mango slices, cucumber and then serve over prepared Jasmine Rice. Sprinkle with cilantro.

The Marinade

• 1 cup plain yogurt
• 1 tablespoon lemon juice
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 2 teaspoons cayenne pepper
• 2 teaspoons freshly ground black pepper
• 1 tablespoon fresh minced ginger
• 2 teaspoons salt, or to taste

The Meat

• 3 boneless skinless chicken breasts, cut into bite-size pieces
• 4 long skewers

The Magic

• 1 tablespoon butter
• 1 clove garlic, minced
• 1 jalapeño pepper, finely chopped
• 1 cup Coconut Milk
• 1 (8 ounce) can tomato sauce
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 2 teaspoons salt, or to taste
• 1 tablespoon corn starch (optional)
• 1/4 cup chopped fresh cilantro

Directions:

1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 2 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 2 teaspoons salt. Stir in tomato sauce, Coconut Milk and 1 tablespoon of corn starch. Simmer on low heat until sauce thickens, about 20-30 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, serve over your favorite rice and garnish with fresh cilantro.

This Chicken is pounded flat and stuffed with Italian Sausage, Fennel, Crimini Mushrooms, and Mozzarella. I have to say it was a bit of work but very much worth it. The ingredients were simple to find unlike some other recipes we’ve tried. This dish would really be a hit for a dinner party.. You can put everything together in the chicken roll ahead of time and pop it in the oven when you are almost ready to eat. I served mine with Roasted Brussels Sprouts as they did on their site… Great combination!!!

Ingredients:

• 4 boneless skinless chicken breasts
• 1/2 lb. spicy Italian sausage
• 1/2 bulb of fennel, diced small
• 8 crimini mushrooms, sliced
• 2 tbsp. red wine
• 2/3 c. fresh mozzarella, small cubes or shredded
• 1/2 c. sun dried tomatoes (packed in oil), diced
• 6 tbsp. olive oil
• kosher salt and fresh cracked black pepper
• butcher’s twine

Directions:

1. Preheat oven to 350°;
2. Heat a sauté/skillet pan over medium heat. Add to tbsp. olive oil to the pan. Once the oil is heated add the mushrooms. Sauté them while stirring occasionally for about 5-7 minutes. Season the mushrooms with a pinch of kosher salt and a little pepper. Add red wine and de-glaze the pan using a wooden spoon to scrape up all the bits stuck on the bottom. Remove mushrooms from the pan and set aside in a medium-sized mixing bowl.
3. Put the pan back over heat then add two more tablespoons of olive oil. After the pan has reheated, add the fennel. Season with salt and pepper and sauté over medium heat for about 10-15 minutes, or until the fennel is tender. Remove from heat and add to the bowl with the mushrooms.
4. Now, add the sun dried tomatoes, uncooked Italian sausage, and mozzarella to the same bowl. Mix thoroughly to combine the ingredients. Try not to overwork the meat.
5. Place a large piece of plastic wrap on a cutting board, then p,lace 1 chicken breast onto the plastic wrap. Place another large piece of plastic wrap on top of the breast. Wrap a rolling pin in plastic wrap and pound the chicken with swift firm hits. Start from the center and work out to the edges until the breast is about 1/4″ thick. Repeat this process with the remaining breasts.
6. Lay out one of the pounded breasts on a flat surface. Season both sides of the chicken lightly with kosher salt and black pepper. Put about 1/4 of the sausage mixture into the center of the laid out flat chicken breast and begin rolling the breasts like a burrito by folding in the sides of the breast then rolling the edge of the chicken closest to you over the filling until the breast wraps around and completely covers the filling. Slide a piece of butchers twine under one side of the chicken – about 3/4″ from the edge. Tie the twine tightly around the chicken. Repeat this step with 2-3 more pieces of twine evenly spaced across the roulade with the last tie about 3/4″ from the other edge. Using a long piece of twine, tie the roulade lengthwise, weaving the twine in and out of the perpendicular ties to ensure the ends stay tucked well. Stuff and tie the remaining pounded breasts the same way.
7. Preheat an oven-safe pan (such as a cast-iron skillet) over high heat. Once the pan is hot, add two tbsp olive oil and the roulades to the pan. Brown the roulades on all sides. Once the chicken has completely browned, turn the roulades seam side down, then place the pan in the preheated oven. Bake at 350° until a meat thermometer positioned in the center of the roulade reads 155°. Remove the breasts from the oven and loosely cover with aluminum foil. Allow to rest for at least 5 minutes. After the breasts have had a chance to rest, remove all of the twine, then cut the roulades into about 3/4″ thick slices.

INGREDIENTS

• 2 cups uncooked jasmine rice
• 1 quart water
• 1/4 cup red curry paste (less if you want a milder spice)
• 2 (13.5 ounce) cans coconut milk
• 2 skinless, boneless chicken breast halves – cut into thin strips
• 3 tablespoons fish sauce
• 1/4 cup white sugar
• 1 1/2 cups sliced bamboo shoots, drained
• 1 red bell pepper, julienned
• 1 green bell pepper, julienned
• 1/2 small onion, chopped
• 1 cup pineapple chunks, fresh or canned (drained, if canned)

DIRECTIONS

1. Bring rice and water to a boil in a pot. Reduce heat to low, cover, and simmer for 25 minutes (or use rice cooker).
2. In a bowl, whisk together curry paste and 1 can coconut milk. Transfer to a wok, and mix in remaining coconut milk, chicken, fish sauce, sugar, and bamboo shoots. Bring to a boil, and cook 15 minutes, until chicken juices run clear.
3. Mix the red bell pepper, green bell pepper, and onion into the wok. Continue cooking 10 minutes, until peppers are tender. Remove from heat, and stir in pineapple. Serve over the cooked rice.

Ingredients:

• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp. olive oil
• 2 tsp. chili powder
• 1 tsp. dried oregano
• 1 (28 oz) can crushed tomatoes
• 2 (10.5 oz) cans chicken broth
• 1 1/4 c. water
• 1 can yellow sweet corn
• 1 can white hominy
• 1 (4 oz) can chopped green chiles
• 1 (15 oz) can black beans, rinsed and drained
• 1/4 c. fresh cilantro, chopped
• 2 boneless chicken breast halves, cooked and cut into bite-sized pieces.
• Crushed tortilla chips
• sliced avocado
• shredded Monterey Jack cheese
• chopped green onions.

Directions:

1. In a large pot, heat oil over medium heat. Sauté onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5-10 minutes.
2. Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3. Spoon soup into serving bowls and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

For a little spice you might try adding some Cayenne pepper to the breading mixture.

Ingredients:

• 2 (2-3 lb) whole chickens, cut into pieces
• 3 c. all-purpose flour
• 5 tbsp seasoned salt
• 3 tbsp garlic powder
• salt & pepper, to taste
• 4 eggs, beaten
• 1 quart vegetable oil for frying

Directions:

1. In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
2. In a large skillet, heat oil for frying. Fry coated chicken pieces in hot oil for about 5 minutes on each side.
3. Cover skillet and cook on lower heat for about 10 minutes.
4. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.

Ingredients

• 5 skinless, boneless chicken breast
• 5 slices of swiss cheese
• 5-10 slices of ham
• 3 tbsp all-purpose flour
• 1 tsp paprika
• 3 tbsp butter
• 3 tbsp olive oil
• 1 cup white wine
• 3 tsp. chicken bouillon granules
• 2 tbsp cornstarch
• 1 tsp. garlic powder
• 2 c. heavy whipping cream
• 1/4 c. fresh chopped Oregano
• 1 tsp. fresh ground pepper

Directions

1. Pound chicken breasts so they are approximately 1/4 to 1/2 inch thick.
2. Cut each slice of swiss in half. Now wrap/roll the swiss in the ham like a burrito and place in the center of the chicken breast and roll up. Secure with 3-4 toothpicks.
3. In a small bowl, mix the flour and paprika.
4. Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts and sprinkle with the flour/paprika mixture. Cook until golden brown on all sides.
5. Add the wine and bouillon. Reduce heat to med. low, cover, and simmer for 30 minutes, turning every 8-10 minutes until chicken is no longer pink and juices run clear.
6. Remove chicken from pan and remove toothpicks (keep on a warm platter).
7. Blend the cornstarch with the cream and garlic powder in a small bowl. Add 1/4 cup of fresh chopped Oregano and whisk slowly into the skillet (keeping the leftover juices from the chicken/wine mixture). Stir until thickened and pour over chicken. Serve warm.