Lime-Apricot Chicken

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Course Entrées
Prep Time 20 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 20 minutes
Cook Time 20 minutes
Servings
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Instructions
  1. In small bowl, whisk together garlic, preserves, lime juice and soy sauce. Set aside 1/2 cup apricot mixture. Place chicken in large zip-top plastic bag; pour remaining apricot mixture over chicken. Seal bag; refrigerate 1 to 2 hours to marinate.
  2. In medium bowl, mix brown sugar, pineapple juice, vinegar and allspice. Add nectarines, plums and cherries; toss to combine. Cover and refrigerate until ready to serve.
  3. Prepare outdoor grill for direct grilling over medium heat. Remove chicken from marinade; discard marinade. Place chicken on hot grill rack and cook 18 to 20 minutes or until chicken loses its pink color throughout and internal temperature reaches 165

Grilled Dijon Chicken

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Course Entrées
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
Course Entrées
Prep Time 30 minutes
Cook Time 5 minutes
Servings
people
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Instructions
  1. Prepare outdoor grill for direct grilling over medium-high heat. With meat mallet, pound chicken to 1/2- to 3/4-inch thickness. Coat both sides of chicken with 2 tablespoons mustard. Sprinkle chicken with 1/5 teaspoon salt and pepper, set aside.
  2. In small saucepot, melt butter over low heat. Add garlic and cook 1 to 2 minutes, stirring constantly. Do not let garlic brown. Add cream and heat until mixture begins to simmer.
  3. Meanwhile, in small bowl, whisk together remaining 3 tablespoons mustard, egg yolks, Worcestershire and remaining 1/4 teaspoon salt. To temper egg yolk mixture, transfer half the hot cream mixture into egg yolk mixture, then add egg yolk-cream mixture bac
  4. Lightly oil hot grill rack. Place chicken on hot grill rack and cook 3 to 4 minutes per side or until chicken loses its pink color throughout and reaches an internal temperature of 165°. To serve, spoon sauce over chicken and sprinkle with parsley, i

Oven-Fried Honey-Dijon Chicken

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Course Entrées
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 20 minutes
Servings
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Rating: 0
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Instructions
  1. Preheat oven to 425°. Spray rimmed baking pan with nonstick cooking spray.
  2. In large zip-top plastic bag, combine cornmeal, flour, Old Bay seasoning, basil, oregano and salt. Seal bag and shake until well combined. In medium bowl, whisk together onion, Dijon mustard, honey and lemon juice.
  3. Dip 2 chicken breasts into mustard-honey mixture to coat, then place in bag with cornmeal mixture. Seal bag, pressing out excess air. Shake bag to evenly coat chicken; transfer chicken to prepared pan. Repeat with remaining chicken, mustard-honey mixture
  4. Bake chicken 20 to 25 minutes or until internal temperature reaches 165°.

Chicken Oscar

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Course Entrées
Prep Time 25 minutes
Cook Time 18 minutes
Servings
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Instructions
  1. Preheat oven to 350°. In wide, shallow dish, combine flour, salt, paprika and white pepper. In large skillet, heat 1 tablespoon oil and butter over medium heat. Dip chicken in flour mixture to coat both sides; shake off excess flour. Add chicken to s
  2. Meanwhile, in same skillet, heat remaining oil over medium heat. Add garlic and cook 30 seconds; stir in crabmeat and cook 30 seconds. Add wine and lemon juice; heat to simmering and cook 30 seconds. Stir in asparagus and broth, and cook 3 minutes, stirri
  3. To serve, preheat broiler. Place chicken on rimmed baking pan; evenly spoon crabmeat mixture over chicken and top each with 1 slice cheese. Broil chicken 2 to 3 minutes or until cheese is melted and lightly browned. Sprinkle chicken with pepper.

Mojo Pork, Chicken & Shrimp Fajitas

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Instructions
  1. In blender, combine green onions, garlic, orange juice, all but 3 tablespoons oil, lime juice, cilantro, cumin and hot sauce. Blend until all ingredients are finely chopped and well combined.
  2. Place chicken, pork and shrimp in separate large zip-top plastic bags. Evenly pour marinade into each bag. Seal bags, pressing out excess air. Massage ingredients in bags to combine. Refrigerate 2 to 4 hours to marinate.
  3. Cover grill rack with aluminum foil; with fork, poke several holes in foil. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, toss bell peppers, red onions, 1 teaspoon salt, 1 teaspoon pepper and remaining 3 tablespoons oil.
  4. Place shrimp on 1 side of foil-covered grill rack and bell pepper mixture on other side. Cover and cook shrimp 4 to 5 minutes or until shrimp turn opaque throughout and reach an internal temperature of 145°. Remove shrimp from grill; keep warm. Stir
  5. Remove foil from grill rack. Place chicken and pork on hot grill rack. Cover and cook chicken 10 to 12 minutes or until chicken loses its pink color throughout and internal temperature reaches 165°; cook pork 6 to 8 minutes or until internal temperat
  6. On microwave-safe plate, place tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed.
  7. Thinly slice chicken and pork; transfer to large platter with shrimp. Place bell pepper mixture and toppings, if desired, in separate serving bowls and serve with warmed tortillas.

Chicken Marsala

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Course Entrées
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 25 minutes
Servings
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Instructions
  1. In small saucepot, cook wine and shallots over high heat 8 to 10 minutes or until wine is reduced by half. Reserve 2 tablespoons flour. In pie plate or wide, shallow bowl, combine salt, pepper and remaining flour. Dip chicken in flour mixture to coat.
  2. In large nonstick skillet, melt 2 tablespoons butter over medium-high heat. Add chicken and cook 8 to 10 minutes or until chicken is golden brown and almost cooked through, turning once. Transfer chicken to plate.
  3. In same skillet, cook mushrooms and remaining 4 tablespoons butter over medium heat 4 to 5 minutes or until mushrooms are tender. Reduce heat to low. Stir in reserved flour and cook 1 minute, stirring occasionally.
  4. Add cream, broth and wine mixture, and heat to boiling over medium heat. Reduce heat to medium-low and simmer 4 minutes. Return chicken to skillet and cook 1 to 2 minutes or until chicken loses its pink color throughout and internal temperature reaches 16
  5. Serve chicken topped with Marsala sauce. Sprinkle with parsley, if desired.

Wild Rice & Asparagus Stuffed Chicken

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Course Entrées
Prep Time 35 minutes
Cook Time 18 minutes
Servings
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Instructions
  1. Preheat oven to 450°. Spray rimmed baking pan with nonstick cooking spray. Prepare rice as label directs.
  2. Meanwhile, with sharp paring knife, cut each chicken breast horizontally in half, but do not cut all the way through, leaving about 1/4 inch uncut. Open chicken breasts and lay flat between plastic wrap on work surface. With flat end of meat mallet, pound
  3. In medium bowl, combine cooked rice, cream cheese, asparagus, bell pepper and thyme. Leaving 1/2-inch border, spoon about 1/2 cup rice mixture onto bottom half of each chicken breast, then roll chicken around filling to enclose. Place chicken, seam side d
  4. Meanwhile, in small saucepot, cook cream, cheese spread and cayenne to simmering over medium-low heat; simmer 2 minutes. Makes about 1-1/2 cups sauce. Spoon sauce over chicken to serve.

Chicken & Beef Fajita Bar

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Course Entrées
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
Course Entrées
Prep Time 30 minutes
Cook Time 20 minutes
Servings
people
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Rating: 0
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Instructions
  1. In small bowl, whisk together garlic, dressing, soy sauce, brown sugar, 2 tablespoons oil and lime juice until well blended. Finely chop 1/2 of an onion and stir into dressing mixture.
  2. Place chicken and beef in separate large zip-top plastic bags; pour half of marinade into each bag. Seal bags, pressing out excess air. Gently massage to coat all sides of meat. Refrigerate 2 to 4 hours to marinate.
  3. Prepare outdoor grill for direct grilling over medium-high heat. Remove chicken and beef from marinade; discard marinade. Sprinkle chicken and beef with 1 teaspoon salt and 1/2 teaspoon pepper. Place chicken and beef on hot grill rack. Cover and cook chic
  4. Line rimmed baking pan with aluminum foil/ Halve and slice remaining 3 onions. On prepared baking pan, toss onions, bell peppers, remaining 1 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons oil. Transfer foil with bell peppers and onions to hot grill
  5. On microwave-safe plate, place half of the tortillas between 2 damp paper towels; heat in microwave oven on high 35 to 45 seconds or until tortillas are warmed. Repeat with remaining tortillas.
  6. Thinly slice chicken and beef, cutting beef across the grain; transfer to serving bowls. Serve chicken, beef, bell peppers and onions with warm tortillas along with toppings such as shredded lettuce, shredded Cheddar cheese, diced tomatoes, guacamole, sou

Chicken Stuffed with Long Stem Artichokes

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Course Entrées
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Course Entrées
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Votes: 0
Rating: 0
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Instructions
  1. Preheat oven to 350°. Spray rimmed baking pan with nonstick cooking spray. Slice chicken breast horizontally in half, but do not cut all the way through. Open chicken breasts and spread flat, cut side up. Cover each with 1 slice of mozzarella cheese.
  2. In medium bowl, combine breadcrumbs, 1 tablespoon lemon zest, salt and pepper. Rub outside of each chicken breast with 1 teaspoon oil. Dip chicken breasts into breadcrumb mixture to coat each side; place on prepared baking pan. Bake chicken 25 to 30 minut
  3. In microwave-safe dish, heat remaining artichoke hearts in microwave oven on high 15 to 30 seconds or until heated through. Divide artichokes over each chicken breast. Serve garnished with remaining 1/2 tablespoon lemon zest and chives.