Send a Meal Blog

This chicken casserole recipe is called the "ultimate" for some very good reasons: It's a chicken and noodle casserole that also features Alfredo sauce and veggies, plus it's topped with panko, pecans, and Parmesan cheese.

Directions

Preheat oven to 350°F. Cook pasta according to package directions; drain. Return to hot pan.

Meanwhile, in a large saucepan melt the 2 tablespoons butter over medium heat. Add mushrooms and onion; cook and stir until mushrooms are tender. Stir into pasta along with the chicken, pasta sauce, Italian-blend cheeses, asparagus, sour cream, roasted sweet peppers, and fines herbs. Transfer mixture to an ungreased 3-quart rectangular baking dish.

In a small bowl combine panko, nuts, Parmesan cheese, and the 2 tablespoons melted butter. Sprinkle over chicken mixture. Bake, uncovered, for 30 to 35 minutes or until heated through and topping is golden brown.

*Tip:
If you don't have cooked chicken on hand, pick some up at the supermarket. Look for refrigerated or frozen chopped, cooked chicken or buy deli-roasted chicken, each of which will yield 1 1/2 to 2 cups of boneless chopped meat. If you like, you can cook your own. In a large skillet combine 1 1/4 pounds skinless, boneless chicken breasts and 2 cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F). Drain well. Chop chicken. By starting with 1 1/4 pounds skinless, boneless chicken breasts, you will get about 3 cups cubed cooked chicken.

Nutrition Facts
Per Serving:
600 calories, 34 g fat (17 g saturated fat, 2 g polyunsaturated fat, 6 g monounsaturated fat), 141 mg cholesterol, 797 mg sodium, 36 g carbohydrates, 3 g fiber, 4 g sugar, 38 g protein.

Sure, this healthy casserole is packed with the usual veggies like Brussels sprouts and carrots, but it's also full of extra-lean ground beef and topped with warm, flaky biscuits. Healthy casseroles have never been better!

INGREDIENTS
Nonstick cooking spray
12 - ounces fresh Brussels sprouts, halved lengthwise
2 1/2 - cups sliced carrots (5 medium)
2 - teaspoons olive oil
1 - teaspoon dried thyme, crushed
1/4 - teaspoon ground black pepper
8 - ounces extra-lean ground beef
1/2 - cup chopped onion (1 medium)
5 - teaspoons butter
3 - tablespoons all-purpose flour
1/4 - teaspoon salt
1 - cup fat-free milk
3/4 - cup water
4 - ounces fresh mushrooms, chopped
1/2 - of a 12-ounce package (5) refrigerated biscuits

DIRECTIONS
Preheat oven to 425 degrees F. Coat a 2-quart square or oval baking dish with cooking spray; set aside. Line a 15x10x1-inch baking pan with foil. Place Brussels sprouts and carrots in the prepared baking pan. In a small bowl combine oil, thyme, and pepper. Drizzle oil mixture over vegetables; toss to coat. Spread vegetables in an even layer. Roast, uncovered, for 20 to 25 minutes or until vegetables are tender and browned, stirring once.

Meanwhile, in a large skillet cook ground beef and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain in a colander.

In the same skillet heat butter over medium heat until melted. In a small bowl stir together flour and salt. Whisk about half of the flour mixture into melted butter in skillet; whisk the remaining flour mixture into milk. Gradually stir milk mixture and the water into butter mixture. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Stir in roasted vegetables, meat mixture, and mushrooms; heat through.

Spoon hot meat mixture into the prepared baking dish. Top with biscuits. Bake, uncovered, for 12 to 15 minutes or until mixture is bubbly and biscuits are golden.

NUTRITION FACTS (Beef and Vegetable Biscuit Bake)
Per serving: 309 kcal , 12 g fat (5 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 39 mg chol. , 621 mg sodium , 34 g carb. , 5 g fiber , 10 g sugar , 17 g pro.

INGREDIENTS
Nonstick cooking spray
1 - 6 ounce carton plain Greek yogurt
2 - tablespoons honey
2 1/2 - cups corn flakes, coarsely crushed
1/2 - cup basil leaves, snipped
4 - skinless, boneless chicken breast halves, cut crosswise into 8 pieces
Salt
Ground black pepper
1 - 14 1/2 ounce can fire-roasted tomatoes with garlic, undrained
2 - teaspoons Worcestershire sauce
Fresh Basil (optional)

DIRECTIONS
Preheat oven to 425 degrees F. Lightly coat a baking sheet with cooking spray; set aside.

In a shallow dish combine yogurt and honey. In another shallow dish combine corn flakes and half of the basil. Arrange chicken pieces on a tray; cover with plastic wrap. Pound lightly with the flat side of a meat mallet to pieces make of uniform thickness. Sprinkle chicken with salt and pepper. Dip chicken in yogurt mixture in shallow dish to coat and then in corn flake mixture. Place on prepared baking sheet. Bake for 15 to 18 minutes or until chicken is crisp and golden on outside and no pink remains on inside.

Meanwhile, for tomato gravy, in a small saucepan combine undrained tomatoes, Worcestershire sauce, and the remaining basil. Cook and stir over medium-low heat until heated through.

Spoon tomato gravy onto serving plates; top with chicken. If desired, garnish with additional basil.
NUTRITION FACTS (Oven-Fried Chicken with Tomato Gravy)

Per serving: 301 kcal , 6 g fat (3 g sat. fat , 80 mg chol. , 634 mg sodium , 32 g carb. , 3 g fiber , 14 g sugar , 30 g pro.

Chicken dinner ideas need not be boring! In addition to the maple-brined chicken, this crowd pleasing dinner stands out due to its ridiculously delicious apple-apricot compote.

INGREDIENTS
6 - cups water
1/2 - cup pure maple syrup
6 - tablespoons kosher salt
1/4 - cup packed brown sugar
1/4 - cup whole grain mustard
2 - cups crushed ice
6 - chicken breast halves with bone (8 to 10 ounces each), skinless
2/3 - cup dry white wine
1/4 - cup brandy
1/4 - cup sugar
1 - cinnamon stick
3 - whole cloves
1 - teaspoon vanilla
3/4 - cup dried apricots, snipped
2- Braeburn apples, cored and sliced
2  - tablespoons chopped fresh parsley (optional)
Salt
Ground black pepper
1/2 - cup chopped walnuts, toasted

DIRECTIONS
For brine, in a Dutch oven combine 2 cups of the water, the maple syrup, kosher salt, 1/4 cup brown sugar, and mustard. Cook and stir until salt and sugar dissolve. Stir in the remaining 4 cups water and the ice. Place chicken in a very large resealable plastic bag set in a deep bowl. Gradually pour syrup mixture over chicken in bag. Seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 3 to 24 hours, turning bag once or twice.

Drain chicken, discarding brine. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken breasts, bone sides up, on grill rack over drip pan. Cover and grill for 45 to 55 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)

For the compote, in a medium saucepan combine wine, brandy, sugar, cinnamon stick, cloves, vanilla, and apricots. Cook and stir over medium heat just until boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until liquid is slightly syrupy and apricots are softened. Remove from heat; stir in apples and parsley. Season with salt and pepper.

Serve compote warm or at room temperature with chicken. Sprinkle chicken and compote with walnuts.
NUTRITION FACTS (Maple-Brined Chicken Breasts with Apple Relish)

Per serving: 542 kcal , 23 g fat (5 g sat. fat , 8 g polyunsaturated fat , 8 g monounsaturated fat ), 116 mg chol. , 970 mg sodium , 33 g carb. , 3 g fiber , 27 g sugar , 40 g pro.

This easy pasta salad can make a fresh and healthy dinner, or a tasty Mediterranean side dish. This yummy Mediterranean dinner is full of peaches, pasta, chicken, and fresh herbs.

INGREDIENTS
8 - ounces dried pasta, such as radiatore, bowties, campanelle, or penne
1 - pound chicken breast halves, cut into bite-size pieces
Salt and black pepper
5 - tablespoons olive oil
1 - medium red onion, cut into slivers
2 - large peaches, halved, pitted, and coarsely chopped, or 2 ripe pears, cored and coarsely chopped
1/2 - cup walnuts, toasted* and chopped
1/2 - cup packed fresh basil leaves, chopped
2 - tablespoons balsamic or red wine vinegar

DIRECTIONS
Cook pasta according to package directions. Drain; rinse with cold water. Drain again.

Meanwhile, sprinkle chicken with salt and pepper. In a large skillet heat 1 Tbsp. olive oil over medium-high heat. Add the chicken and cook 5 to 6 minutes or until browned and almost cooked through. Add onion to the skillet and cook 2 to 3 minutes more or until chicken is done and onions have softened. Stir chicken, onions, peaches, walnuts, and basil into cooked pasta. Whisk together vinegar and the remaining 4 Tbsp. oil. Add to pasta; toss to coat. Serve immediately.

FROM THE TEST KITCHEN
*TIP
To toast nuts, spread nuts in a shallow baking pan. Bake in a preheated 350 degrees oven 5 to 10 minutes, shaking the pan once or twice to toast evenly.

NUTRITION FACTS (Peachy Chicken Pasta Salad)
Per serving: 323 kcal , 15 g fat (2 g sat. fat , 5 g polyunsaturated fat , 7 g monounsaturated fat ), 41 mg chol. , 102 mg sodium , 29 g carb. , 2 g fiber , 6 g sugar , 18 g pro.

Spend some time grilling outside and enjoy this fresh chicken dinner with your family. A homemade sweet and spicy Watermelon Glaze makes this our favorite summer grilled chicken dinner.

INGREDIENTS
1 - recipe Watermelon Glaze
1 - whole chicken or 3-1/2 pounds meaty chicken pieces
1/2 - teaspoon kosher salt
Snipped fresh herbs (optional)

DIRECTIONS
Prepare Watermelon Glaze; reserve 1/3 cup of the glaze.
Pat chicken dry with paper towels. To butterfly chicken,* using poultry or kitchen shears, cut along each side of backbone to remove it. Turn chicken breast-side up. Open the two sides of the chicken as if you were opening a book and lay it flat. Break breastbone by firmly applying pressure and pressing down. Tuck wing tips under upper wings.

Prepare grill for indirect grilling.** Brush chicken with olive oil. Season chicken on both sides with salt and black pepper. Place skin-side down, on center of grill over indirect medium heat. Cover and grill for 25 minutes. Turn chicken over. Brush a little of the remaining 2/3 cup glaze on skin. Cover and grill for 25 to 30 minutes more, or until juices run clear and an instant-read thermometer inserted in thickest part of thigh registers 180 degrees F, brushing with glaze two more times.

Remove chicken from grill; brush with the reserved 1/3 cup glaze. Let chicken rest for 10 minutes. Cut chicken into pieces. Serve with watermelon slices reserved from Watermelon Glaze and, if desired, sprinkle with herbs.

FROM THE TEST KITCHEN
*BUTTERFLYING CHICKEN:
Butterflying makes it easy to cook a whole chicken on the grill. Kitchen or poultry shears are the best tool for the job. Make a cut about 1-1/2 inches apart on both sides of the backbone, cutting all the way down, and remove backbone.

**INDIRECT GRILLING:
This method positions the fire to one side or both ends of the grill. Food sits over the unlit part, and the grill is covered so the food cooks from all sides. This is best for thicker cuts that need longer cooking, such as roasts and ribs.

Try one of our slow cooker chicken meals for dinner tonight. Each recipe features bold flavor and delicious chicken—and you don't have to spend all day in the kitchen. With zesty chicken chili, hot and spicy chicken wings, and more, the perfect dinner is here to dazzle your chicken-loving crowd.

INGREDIENTS
3 - green onions
1 1/4 - pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 - cup very thinly sliced carrots (2 medium)
1 - cup celery cut into 1/4-inch pieces (2 stalks)
1/2 - cup tomato sauce
1/2 - cup reduced-sodium chicken broth
1 - Anaheim pepper, cut into 1/4-inch pieces* (about 1/3 cup)
1 - 1 ounce package ranch salad dressing mix
2 - tablespoons hot pepper sauce
4 - ounces reduced-fat cream cheese
3 - cups hot cooked brown rice
1/4 - cup crumbled blue cheese (1 ounce)

DIRECTIONS
Thinly slice green onions, separating white and green parts; set aside. In a 3-quart slow cooker combine chicken, carrots, celery, tomato sauce, broth, Anaheim pepper, salad dressing mix, the white parts of green onions, and the hot sauce.
Cover and cook on low-heat setting for 6 hours or on high-heat setting for 3 hours.

Stir in cream cheese and the green parts of green onions. Cover and cook for 30 minutes longer.
Serve chicken mixture over hot cooked rice; sprinkle with blue cheese.
FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

NUTRITION FACTS (Buffalo Chicken and Rice)
Per serving: 314 kcal , 8 g fat (4 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 73 mg chol. , 774 mg sodium , 30 g carb. , 3 g fiber , 4 g sugar , 28 g pro.

These delicious spring recipes are fresh, fabulous, and all made in one dish skillet, slow cooker, or casserole) which means cleanup is a snap. Filled with carrots, peas, asparagus, and other bright flavors, these quick and easy spring dinners are sure to make it into your regular dinner rotation.

INGREDIENTS
1 - pound skinless, boneless chicken thighs, cut into 1-inch pieces
3 - cups reduced-sodium chicken broth
1 - pound tiny new yellow or red potatoes, scrubbed and quartered
3/4 - cup sliced spring onions, ramps, or green onions (white parts)
1 - carrot, sliced 1/4-inch thick
3 - cloves garlic, minced
1/4 - teaspoon salt
1/2 - cup half-and-half
3 - tablespoons all-purpose flour
1 - cup fresh English peas, shelled, or frozen peas
1 - ounce crumbled goat cheese (chevre), (optional)
1 - teaspoon snipped fresh thyme
1 - recipe Caramelized Shallots (optional)

DIRECTIONS
Place chicken in a 3 1/2- to 4-quart slow cooker. Add the next five ingredients (through salt).
Cover and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.

If using low, turn cooker to high. In a small bowl whisk together the half-and-half and flour; add to soup in cooker. Stir in peas, goat cheese (if using), and thyme. Cover and cook 15 minutes more or until thickened. If desired, top servings with additional crumbled goat cheese and Caramelized Shallots.

Caramelized Shallots
INGREDIENTS
2 - tablespoons butter
1 - cup thinly sliced shallots or onions

DIRECTIONS
 In a medium skillet cook shallots in hot butter over medium heat until golden brown, 7 to 10 minutes.
NUTRITION FACTS (New Potato-Chicken Soup)

Per serving: 223 kcal , 6 g fat (2 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 79 mg chol. , 477 mg sodium , 22 g carb. , 4 g fiber , 4 g sugar , 21 g pro.

Pick up a whole roasted chicken from your deli or supermarket, then turn it into a delicious meal in minutes with one of our quick and easy recipes. Whether dressed up with pasta or sauteed with vegetables, deli-roasted chicken is a smart start to your next dinner.

INGREDIENTS
1 - pound purchased roasted chicken, chilled
3 - tablespoons olive oil
4 - small yellow summer squash, cut in quarters lengthwise or 2 medium
2 - cloves garlic, thinly sliced
1 - cup yellow grape or cherry tomatoes
Small fresh arugula leaves

DIRECTIONS
Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.

Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings.

NUTRITION FACTS (Chicken with Summer Squash)

Per serving: 385 kcal , 21 g fat (4 g sat. fat , 4 g polyunsaturated fat , 11 g monounsaturated fat ), 125 mg chol. , 277 mg sodium , 6 g carb. , 2 g fiber , 0 g sugar , 42 g pro.

Discover easy, healthy chicken breast meals that make dinner fun again. Because chicken breasts are naturally lean, each entree has less than 400 calories, fewer than 19 grams fat, and more than 12 grams protein. You'll find fresh chicken stir-fry, healthy chicken casserole recipes, and other healthy chicken dinner recipes that your whole family will love.

INGREDIENTS
1 - 6 ounce carton plain Greek fat-free yogurt
1/4 - cup thinly sliced green onions (2)
1 - tablespoon snipped fresh mint
1/4 - teaspoon garlic powder
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
Dash cayenne pepper
3/4 - cup chopped, seeded cucumber
1/4 - cup finely chopped red sweet pepper
4 - skinless, boneless chicken breast halves (1 1/4 to 1 1/2 pounds total)
1/8 - teaspoon ground black pepper

DIRECTIONS
In a medium bowl combine yogurt, green onions, mint, garlic powder, salt, 1/8 teaspoon black pepper, and the cayenne pepper. Transfer 1/3 cup of the yogurt mixture to a small bowl; set aside. For minted yogurt sauce, stir cucumber and sweet pepper into the remaining yogurt mixture.

Sprinkle chicken breast halves with 1/8 teaspoon black pepper. For a charcoal or gas grill, grill chicken on the rack of a covered grill directly over medium heat for 12 to 15 minutes or until no longer pink (170 degrees F), turning and brushing generously with the 1/3 cup reserved yogurt mixture halfway through grilling time.

Serve chicken with the minted yogurt sauce.

NUTRITION FACTS (Chicken with Minted Yogurt Sauce)
Per serving: 195 kcal , 4 g fat (0 g sat. fat , 0 g polyunsaturated fat , 1 g monounsaturated fat ), 59 mg chol. , 249 mg sodium , 4 g carb. , 1 g fiber , 3 g sugar , 35 g pro.

Looking for an easy way to serve some Cajun flavor? Look no further. This six-ingredient soup features andouille sausage and Cajun seasoning, and it takes 30 minute dinner start to finish.

INGREDIENTS
4 - cups frozen diced hash brown potatoes with onions and peppers
1 - 14 1/2 ounce can reduced-sodium chicken broth
1 - 13 1/2 ounce pkg. cooked andouille or other smoked sausage, chopped
1 - cup water
1- 10 3/4 ounce can condensed cream of celery soup
2 - teaspoons Cajun seasoning
1/2 - cup whipping cream
Sliced green onions (optional)

DIRECTIONS
In a 4-qt. Dutch oven combine first six ingredients (through Cajun seasoning). Bring to boiling; reduce heat. Simmer 10 minutes or until potatoes are tender, stirring occasionally.

Before serving, stir in cream. If desired, top servings with green onions.
NUTRITION FACTS (Cajun Sausage-Potato Soup)

Per serving: 363 kcal , 26 g fat (11 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 67 mg chol. , 1113 mg sodium , 20 g carb. , 2 g fiber , 1 g sugar , 12 g pro.

Unless you've been living under a rock, you've heard of salmon cooked on a cedar plank -- but plank cooking works for chicken, too! Cooking chicken on a plank makes it easier to pick up and move, and it allows you to add ingredients on top without worrying about losing food down the grill grate.

INGREDIENTS
2 - 14x6x3/4-inch apple or pecan grilling planks
2 - tablespoons packed brown sugar
4 - teaspoons paprika
2 - teaspoons dry mustard
1/2 - teaspoon salt
1/2 - teaspoon garlic powder
1/4 - teaspoon cayenne pepper
1 - 2 pound broiler-fryer chicken, cut in half
2 - medium avocados, halved and seeded
1 - tablespoon olive oil
6 - slices bacon
2 - medium roma tomatoes, sliced

DIRECTIONS
At least 1 hour before grilling, soak planks in enough water to cover. Place weights on planks so they stay submerged during soaking.
In a small bowl combine brown sugar, paprika, mustard, salt, garlic powder, and cayenne pepper.
Spread spice mixture under the skins of chicken halves and over outsides of chicken halves; rub in with your fingers. Brush avocados with oil.

For a charcoal or gas grill, place planks on the rack of an uncovered grill directly over medium heat until planks begin to crackle and smoke. Meanwhile, place chicken halves, skin sides down, on the grill rack. Grill about 3 minutes or until grill marks appear. Place a chicken half, bone side down, on each plank. Lay bacon slices over chicken. Add avocado halves, cut sides up, to planks. Cover; grill for 30 minutes. Remove avocados from grill and set aside to cool. Cover; grill for 30 to 45 minutes more or until chicken is no longer pink (180 degrees F in a thigh muscle).

Transfer planks with chicken halves to two serving platters. Remove skins from avocado halves; slice avocados. Serve chicken with avocado slices and tomato slices.
NUTRITION FACTS (Planked Club Chicken)
Per serving: 373 kcal , 27 g fat (6 g sat. fat , 5 g polyunsaturated fat , 13 g monounsaturated fat ), 82 mg chol. , 383 mg sodium , 11 g carb. , 4 g fiber , 5 g sugar , 23 g pro.

Our favorite pantry staple. Bottled marinara sauce. We can't get enough of it. These 10 surprising marinara meals prove you really can eat it with almost any savory food. Our favorite part: Most dinners are ready in under 30 minutes.

INGREDIENTS

1 - 24 ounce jar marinara sauce
4 - skinless, boneless chicken breasts
Salt
Pepper
Grated parmesan cheese, optional

DIRECTIONS

Pour marinara sauce into a large skillet; warm over medium heat. Sprinkle skinless, boneless chicken breast halves with salt and ground black pepper. Add to skillet and turn to coat with sauce.

Heat just until boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink in center (170 degrees F). If desired, top with grated Parmesan cheese before serving.
 

Saute, sear, or stir-fry your way to an amazing chicken dinner with the help of your trusty skillet. Seasonal holiday meals ingredients and time-saving techniques are the secrets to these fast and fabulous chicken skillet dinners delivered.

INGREDIENTS

4 - skinless, boneless chicken breast halves (about 4 ounces each)
1/2 - cup ground almonds*
3 - tablespoons all-purpose flour
1/4 - 1/2 - teaspoon salt
1 - lightly beaten egg
2 - tablespoons milk
3 - tablespoons olive oil
1 - clove garlic, minced
3 - 8 ounce packages fresh mushrooms, sliced
1/2 - medium poblano chile pepper, seeded and chopped**
1/3 - cup tequila
1/2 - cup reduced-sodium chicken broth
2 - tablespoons sliced green onion
1 - teaspoon snipped fresh thyme or oregano
1/2 - teaspoon cracked green, tri-colored, or black peppercorns
2 - tablespoons butter
Hot cooked rice (optional)

DIRECTIONS

Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/4 inch thick. In shallow bowl combine ground nuts, flour, and salt. In another shallow bowl combine egg and milk.

In an extra large skillet heat 1 tablespoon of the oil over medium-high heat. Add garlic; cook 30 seconds. Add mushrooms and poblano chile pepper. Cook and stir for 5 to 7 minutes or until tender. Remove mushroom mixture from skillet; set aside. Wipe skillet clean.
In the same skillet heat remaining 2 tablespoons of the oil over medium-high heat. Dip chicken into egg mixture and then into nut mixture to coat. Cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a platter; cover and keep warm.

For sauce, remove skillet from heat. Add the tequila to the hot skillet, stirring to loosen any brown bits. Return skillet to heat. Add broth, green onion, and thyme. Stir in mushroom mixture and cracked pepper. Add butter, 1 tablespoon at a time, stirring until butter melts after each addition. Cook for 3 to 5 minutes more or until sauce slightly thickens. Serve chicken with sauce and, if desired, the cooked rice.

FROM THE TEST KITCHEN
*
To grind nuts, place whole blanched or unblanched almonds in a food processor or blender. Cover and process until finely ground. Do not over-process or the nuts will turn to nut butter.
**
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

NUTRITION FACTS (Pounded Almond Chicken with Mushroom-Tequila Sauce)

Per serving: 469 kcal , 27 g fat (7 g sat. fat , 4 g polyunsaturated fat , 14 g monounsaturated fat ), 135 mg chol. , 428 mg sodium , 14 g carb. , 4 g fiber , 5 g sugar , 35 g pro.

Try one of our slow cooker chicken meals for dinner tonight. Each recipe features bold flavor and delicious chicken -- and you don't have to spend all day in the kitchen. With zesty chicken chili, hot and spicy chicken wings, and more, the perfect dinner is here to dazzle your chicken-loving crowd.

INGREDIENTS

Nonstick cooking spray
2 - 2 1/2 - pounds meaty chicken pieces (breast halves, thighs, and drumsticks), skin removed
2 - cups sliced yellow onions (2 large)
3 - bay leaves
4 - cloves garlic, minced
1 1/2 - pounds sweet potatoes, peeled and quartered
1 - cup unsweetened light coconut milk
2 - tablespoons reduced-sodium soy sauce
2 - tablespoons rice vinegar
1/4 - teaspoon cayenne pepper
2 - tablespoons cold water
1 - tablespoon cornstarch
Snipped fresh chives
Cracked black pepper

DIRECTIONS

Coat an extra-large skillet with cooking spray; heat skillet over medium-high heat. Cook chicken, half at a time, in hot skillet until brown. Set aside.

In a 4-quart slow cooker combine onions, bay leaves, and garlic. Add sweet potatoes. Top with chicken. In a medium bowl combine coconut milk, soy sauce, vinegar, and cayenne pepper. Pour mixture over chicken.

Cover and cook on low-heat setting for 6 to 6 1/2 hours or on high-heat setting about 3 hours or until chicken and sweet potatoes are tender.

To serve, remove chicken with a slotted spoon; cover and keep warm. Transfer sweet potatoes to a medium bowl; mash slightly with a potato masher. Cover and keep warm.

For sauce, remove and discard bay leaves from onion mixture. In a medium saucepan stir together the cold water and cornstarch until smooth. Stir in onion mixture. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 2 minutes more. Serve chicken with mashed sweet potatoes and sauce. Garnish with chives and black pepper.

NUTRITION FACTS (Philippine Chicken Adobo with Smashed Sweet Potatoes)

Per serving: 284 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 61 mg chol. , 321 mg sodium , 32 g carb. , 4 g fiber , 8 g sugar , 23 g pro.

Some nights, the thought of tackling dinner and a pile of dishes is just too much to bear. But don't turn to takeout. Instead, opt for a one-dish meal! These healthy one-pan chicken and veggie recipes will allow you to put a nutritious meal on the table without a lot of cleanup after.

INGREDIENTS

4 - chicken thighs (about 2 pounds total)
1 - pound fresh Brussels sprouts
1 - medium cooking apple, cored and thinly sliced
3 - tablespoons pure maple syrup
1 - teaspoon snipped fresh thyme

DIRECTIONS

Remove skin from chicken. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. In a large nonstick skillet heat 1 tablespoon olive oil over medium-high heat. Add chicken to skillet. Cook about 10 minutes or until browned and crisp, turning once. Cook, partially covered, over medium heat about 15 minutes more until done, (at least 170 degrees F) turning once more. Remove chicken from skillet; keep warm.

Meanwhile, trim stems and remove any wilted outer leaves from Brussels sprouts; wash sprouts and drain well. Quarter any large Brussels sprouts and halve any small ones.

Add Brussels sprouts to hot skillet. Cook, covered, for 5 minutes over medium heat. Add apples. Cook, uncovered, about 5 minutes more or until sprouts are tender and golden, stirring occasionally. Drizzle with maple syrup; toss to coat.

To serve, transfer Brussels sprouts and apples to a platter. Arrange chicken thighs on top. Sprinkle with thyme.
Nutrition Facts (Pan-Roasted Chicken with Brussels Sprouts and Apples)

Per serving: 301 kcal cal., 9 g fat (2 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 129 mg chol., 273 mg sodium, 26 g carb., 5 g fiber, 17 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

This simple chicken dinner features pesto as a double feature: one as a marinade and one as a sauce. Pair with garden-fresh zucchini and sunny squash, then toss onto skinny angel hair pasta for a complete dinner.

INGREDIENTS

4 - bone-in chicken breast halves (about 2 1/2 pounds total)
1/2 - cup dried tomato pesto or basil pesto
2 - medium zucchini and/or yellow summer squash, trimmed and halved lengthwise
1 - tablespoon olive oil
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
Hot cooked angel hair pasta (optional)
Snipped fresh basil (optional)

DIRECTIONS

Preheat oven to 350 degrees F. Loosen the skin on one edge of each chicken breast half. Using 3 tablespoons of the pesto, rub about 2 teaspoons pesto under and over the skin of each breast half. Arrange chicken in a 15101-inch baking pan. Bake for 45 to 55 minutes or until chicken is done (170 degrees F). Remove chicken from oven; cover and keep warm.

Preheat broiler. Place zucchini and/or yellow squash on the unheated rack of a broiler pan. Brush both sides with oil and sprinkle with salt and pepper. Broil about 4 inches from the heat for 8 to 10 minutes or just until tender, turning once halfway through broiling.

Cut squash into 1/4-inch slices. In a bowl combine squash, the remaining 5 tablespoons pesto, and, if desired, hot cooked pasta; toss gently to coat. Serve chicken with squash mixture and, if desired, sprinkle with basil.

This Greek dinner makes Mediterranean flavors super accessible by serving them in a burger format. With lamb, yogurt, cucumber, and more, this flatbread sandwich tastes just like a gyro with tzatziki!

INGREDIENTS

1 - large cucumber, peeled, seeded, and coarsely chopped (2 cups)
1 - small red onion, thinly sliced (1 cup)
1/2 - cup pitted kalamata olives, halved
1/2 - cup packed fresh mint leaves
1 - jalapeno chile pepper, stemmed, seeded, and thinly sliced
1 1/2 - teaspoons dried oregano, crushed
1/4 - cup lemon juice
3 - tablespoons olive oil
1/2 - cup plain yogurt
2 - cloves garlic, minced
1 - pound ground lamb
4 - soft flatbreads

DIRECTIONS

For Cucumber Salad, in a medium bowl combine cucumber, onion, olives, half the mint leaves, jalapen~o, and oregano. Add lemon juice and 2 Tbsp. of the oil; toss to coat.

In a small bowl combine yogurt and 1 clove garlic. Chop remaining mint and stir into yogurt mixture. Season with salt and pepper.
 In a large bowl combine lamb, remaining clove of garlic, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Heat remaining oil in a 12-inch skillet over medium-high heat. Using a slightly rounded 1/2-cup measure, spoon meat into 4 mounds in skillet, leaving space between mounds. Cook 2 minutes. Press mounds into thin patties using the back of a wide spatula. Cook 2 to 3 minutes more or until browned. Turn; cook 2 minutes more or until done (160 degrees F).

Serve lamb patties in flatbread topped with yogurt mixture and Cucumber Salad. Makes 4 servings.

Skip ordering takeout tonight and make an Asian-inspired dinner at home! Chinese-, Thai-, Vietnamese-, and Japanese-inspired recipes are all here: stir-fries, noodle bowls, tofu dishes, mu shus, and more.

INGREDIENTS

1 - cup canned unsweetened light coconut milk
1/4 - cup reduced-sodium chicken broth
2 - 3 - tablespoons green curry paste
2 - teaspoons cornstarch
2 - teaspoons finely chopped fresh lemon grass or 1 teaspoon finely shredded lemon peel
Nonstick cooking spray
1 - medium green sweet pepper, seeded and cut into thin bite-size strips
1 - medium onion, halved and thinly sliced
3/4 - cup packaged julienned or coarsely shredded fresh carrots
3 - cloves garlic, minced
12 - ounces skinless boneless chicken thighs
2 - teaspoons canola oil
2 - cups hot cooked brown basmati rice or regular brown rice
1/4 - cup flaked coconut, toasted
Fresh cilantro

DIRECTIONS

For sauce, in a medium bowl whisk together coconut milk, broth, curry paste, cornstarch, and lemon peel (if using); set aside.
Coat a wok or large nonstick skillet with cooking spray; heat wok over medium-high heat. Add sweet pepper and onion; cook and stir for 3 minutes. Add carrots, garlic, and lemon grass (if using); cook and stir about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

Trim fat from chicken. Cut chicken into thin bite-size strips. Add oil to wok; add chicken. Cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink. Push from center of wok.

Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Return vegetables to wok; stir all ingredients together to coat with sauce. Cook and stir about 2 minutes or until heated through.
Serve chicken mixture over rice. Sprinkle with coconut and cilantro.
Nutrition Facts (Thai Green Curry Chicken)
Per serving: 344 kcal cal., 13 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 81 mg chol., 445 mg sodium, 37 g carb., 4 g fiber, 5 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in less 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches; everyone will enjoy them.

INGREDIENTS

1 - tablespoon snipped dried tomatoes (not oil-packed)
4 - skinless, boneless chicken breast halves (1 to 1-1/2 pounds total)
1/4 - cup crumbled feta cheese (1 ounce)
2 - tablespoons softened fat-free cream cheese (1 ounce)
2 - teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
1/8 - teaspoon ground black pepper
1 - teaspoon olive oil or cooking oil
Fresh basil sprigs (optional)

DIRECTIONS

Place tomatoes in a small bowl. Pour enough boiling water over the tomatoes to cover. Let stand for 10 minutes. Drain and pat dry; set aside. Meanwhile, using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. In a small bowl, combine feta, cream cheese, the snipped or dried basil, and tomatoes. Spoon about 1 rounded tablespoon into each pocket. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with pepper.

In a large nonstick skillet, cook chicken in hot oil over medium-high heat for 12 to 14 minutes or until tender and no longer pink, turning once (reduce heat to medium if chicken browns too quickly). Serve warm. If desired, garnish with basil sprigs. Makes 4 servings.
Nutrition Facts (Feta-Stuffed Chicken Breasts)

Per serving: 168 kcal cal., 5 g fat (2 g sat. fat, 75 mg chol., 221 mg sodium, 1 g carb., 0 g fiber, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

The versatility of chicken breast makes it a classic kitchen staple. Whether you prefer oven-baked, boiled, slow-simmered, or in the skillet -- we have a chicken breast dinner any way you want it.

INGREDIENTS

4 - bone-in chicken breast halves (about 2 1/2 pounds total)
1/2 - cup dried tomato pesto or basil pesto
2 - medium zucchini and/or yellow summer squash, trimmed and halved lengthwise
1 - tablespoon olive oil
1/4 - teaspoon salt
1/8 - teaspoon ground black pepper
Hot cooked angel hair pasta (optional)
Snipped fresh basil (optional)

DIRECTIONS

Preheat oven to 350 degrees F. Loosen the skin on one edge of each chicken breast half. Using 3 tablespoons of the pesto, rub about 2 teaspoons pesto under and over the skin of each breast half. Arrange chicken in a 15101-inch baking pan. Bake for 45 to 55 minutes or until chicken is done (170 degrees F). Remove chicken from oven; cover and keep warm.

Preheat broiler. Place zucchini and/or yellow squash on the unheated rack of a broiler pan. Brush both sides with oil and sprinkle with salt and pepper. Broil about 4 inches from the heat for 8 to 10 minutes or just until tender, turning once halfway through broiling.

Cut squash into 1/4-inch slices. In a bowl combine squash, the remaining 5 tablespoons pesto, and, if desired, hot cooked pasta; toss gently to coat. Serve chicken with squash mixture and, if desired, sprinkle with basil.Nutrition Facts (Pesto Chicken Breasts with Zucchini)

Per serving: 472 kcal cal., 26 g fat (7 g sat. fat, 5 g polyunsaturated fat, 10 g monounsatured fat), 145 mg chol., 553 mg sodium, 8 g carb., 2 g fiber, 5 g sugar, 49 g pro. Percent Daily Values are based on a 2,000 calorie diet

Grab the napkins. It's about to get real. Dig into this roundup of sweet-and-saucy BBQ chicken dinner -- honey-sriracha chicken thighs, barbecue chicken and ramen waffles, pulled chicken sandwiches, and more -- perfect for your next tailgate or summer barbecue. You. Are. Welcome.

INGREDIENTS

1 - 1 3/4 pound purchased roasted chicken
1 - medium onion, cut in 1/4-inch slices
1 - tablespoon olive oil
1/3 - cup cider vinegar or white wine vinegar
1/2 - cup tomato sauce
3 - 4 - tablespoons seeded and finely chopped fresh red and/or green serrano chile peppers
2 - tablespoons snipped fresh thyme
2 - tablespoons molasses
2 - tablespoons water
1/2 - teaspoon salt
6 - kaiser rolls or hamburger buns, split
Bread-and-butter pickle slices or sweet pickle slices

DIRECTIONS

Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.
In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more.

Stir in tomato sauce, serrano peppers, thyme, molasses, the water, and salt. Bring to boiling. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls with pickles. Makes 6 sandwiches.
Nutrition Facts (Pulled Roast Chicken Sandwiches)

Per serving: 668 kcal cal., 18 g fat 126 mg chol., 1485 mg sodium, 76 g carb., 3 g fiber, 50 g pro. Percent Daily Values are based on a 2,000 calorie diet

These speedy dinners, including burgers, pasta dinners, casseroles, and more, are all the proof you need to end your long-term relationship with the drive-through. Turn to any of these 30-minute meals on busy nights for a wholesome, satisfying, and family friendly dinner.

INGREDIENTS

3 - heads baby bok choy, trimmed and thinly sliced
2 - cups shredded red cabbage
2 - cups chopped fresh pineapple
2 - tablespoons cider vinegar
5 - teaspoons packed brown sugar
1 - tablespoon all-purpose flour
1 - tablespoon Jamaican jerk seasoning
4 - 6 ounces skinless, boneless chicken breast halves
Nonstick cooking spray
6 - 12 inches whole grain wraps or flour tortillas

DIRECTIONS

For pineapple slaw, in a very large bowl combine the first three ingredients (through pineapple). Combine vinegar and 2 teaspoons of the brown sugar. Drizzle over bok choy mixture; toss to coat.

In a plastic bag combine remaining 3 teaspoons brown sugar, flour, and jerk seasoning. Add chicken, shaking to coat.

Coat a grill pan with cooking spray; heat over medium heat. Add chicken; cook 12 to 15 minutes or until done (165 degrees F), turning once. Transfer to a cutting board; slice chicken. Serve chicken and pineapple slaw in wraps.

Nutrition Facts (Jerk Chicken and Pineapple Slaw Wraps)
Per serving: 407 kcal cal., 9 g fat (3 g sat. fat, 3 g polyunsaturated fat, 2 g monounsatured fat), 83 mg chol., 686 mg sodium, 48 g carb., 9 g fiber, 13 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Saute, sear, or stir-fry your way to an amazing chicken dinner with the help of your trusty skillet. Seasonal ingredients and time-saving techniques are the secrets to these fast and fabulous chicken skillet meals.

INGREDIENTS

1 - pound skinless, boneless chicken breast, cut into 1-inch cubes

1 - teaspoon ground cumin
1/2 - teaspoon ground coriander
1/2 - teaspoon paprika
1 - tablespoon olive oil
2 - carrots, thinly bias-sliced
1 - medium onion, cut into wedges
1/4 - cup pomegranate seeds
2 - cups hot cooked rice (optional)
Pomegranate seeds and/or chopped pistachios

DIRECTIONS

In a bowl toss chicken with cumin, coriander, and paprika. In an extra-large wok or skillet heat oil over medium-high heat. Add carrots and onion wedges; cook and stir 2 minutes. Add chicken; cook and stir 5 minutes. Add 1/4 cup pomegranate seeds; cook and stir 1 to 2 minutes more or until chicken is no longer pink and vegetables are tender. Add a splash of water to reach desired sauciness.

If desired, spoon mixture over rice. Top with additional pomegranate seeds and/or chopped pistachios.
Nutrition Facts (Mediterranean Chicken-Pomegranate Stir-Fry)

Per serving: 352 kcal cal., 10 g fat (2 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 83 mg chol., 109 mg sodium, 33 g carb., 3 g fiber, 5 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

INGREDIENTS

3 - pounds bone-in chicken breast halves
6 - cloves garlic, minced
1 1/2 - teaspoons dried thyme, crushed
1/4 - teaspoon salt
1/4 - cup orange juice
1 - tablespoon balsamic vinegar
1 - 8 ounce package mixed salad greens
1/2 - cup cherry tomatoes, halved or quartered
1/4 - cup pitted Kalamata olives, halved
3 - tablespoons crumbled feta cheese
1/2 - cup bottled reduced-fat vinaigrette salad dressing

DIRECTIONS

Remove and discard skin from chicken. Sprinkle chicken with garlic, thyme, and salt. Place chicken in a 3 1/2- or 4-quart slow cooker. Pour orange juice and vinegar over chicken.

Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours. Remove chicken from cooker; cover and keep warm. Discard cooking juices.

In a large bowl toss together salad greens, tomatoes, olives, and cheese. Divide greens mixture among dinner plates. Slice chicken from bones; discard bones. Arrange sliced chicken on top of salads. Drizzle with dressing. Makes 6 servings.

Nutrition Facts (Orange Chicken Salad with Feta Crumbles)

Per serving: 231 kcal cal., 6 g fat (2 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 99 mg chol., 534 mg sodium, 8 g carb., 1 g fiber, 5 g sugar, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 - 1 3/4 pound purchased roasted chicken
1 - medium onion, cut in 1/4-inch slices
1 - tablespoon olive oil
1/3 - cup cider vinegar or white wine vinegar
1/2 - cup tomato sauce
3 - 4 - tablespoons seeded and finely chopped fresh red and/or green serrano chile
peppers
2 - tablespoons snipped fresh thyme
2 - tablespoons molasses
2 - tablespoons water
1/2 - teaspoon salt
6 - kaiser rolls or hamburger buns, split
Bread-and-butter pickle slices or sweet pickle slices

Directions
Cut the meat from the chicken, discarding skin and bones. Use two forks or your fingers to pull meat into shreds.
In a large skillet cook onion in hot oil over medium heat about 5 minutes or until tender, stirring occasionally to separate slices into rings. Add vinegar. Cook and stir for 1 minute more.

Stir in tomato sauce, serrano peppers, thyme, molasses, the water, and salt. Bring to boiling. Add the chicken, stirring gently to coat. Heat through. Serve on split rolls with pickles. Makes 6 sandwiches.
Nutrition Facts (Pulled Roast Chicken Sandwiches)

Per serving: 668 kcal cal., 18 g fat 126 mg chol., 1485 mg sodium, 76 g carb., 3 g fiber, 50 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

Nonstick cooking spray
4 - 8-ounce skinless, boneless chicken breast halves
1 - 3 ounce package creamy chicken-flavor ramen noodles
1/2 - 8 ounce tub cream cheese with chives and onion or desired-flavor cream cheese (such as jalapeno)
1/4 - cup milk
3/4 - cup Italian-seasoned panko bread crumbs
2 - tablespoons grated Parmesan cheese
2 - tablespoons butter, melted
1 - cup desired flavor pasta sauce (such as tomato and basil) or four-cheese pasta sauce
1/4 - cup shredded mozzarella cheese (1 ounce)

Directions
Preheat oven to 400 degrees F. Line a 15x10-inch baking pan with foil; coat with cooking spray.
Using a sharp knife, cut a deep pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side.

Cook noodles in a pot of boiling water 3 minutes; drain. Transfer hot noodles to bowl with contents of seasoning packet, the cream cheese, and 2 tablespoons of the milk. Stir to thoroughly coat noodles. Spoon noodle mixture into pockets in chicken. Place chicken in the prepared baking pan.

In a bowl stir together panko and Parmesan cheese. Brush tops of stuffed chicken with remaining milk and sprinkle with panko mixture, pressing panko mixture onto chicken as needed. Drizzle with melted butter.

Bake 25 minutes. Spoon pasta sauce over chicken and sprinkle with mozzarella cheese. Bake about 5 minutes more or until chicken is done (165 degrees F).
Nutrition Facts (Ramen-Stuffed Chicken Breasts)
Per serving: 676 kcal cal., 29 g fat (15 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 216 mg chol., 1262 mg sodium, 37 g carb., 1 g fiber, 6 g sugar, 60 g pro. Percent Daily Values are based on a 2,000 calorie diet

Whether you need a simple dinner tonight, a Cinco de Mayo meal, or a solution for leftovers, versatile Mexican cooking has the answer. These delicious Mexican dinner will work for almost any occasion.

Ingredients

6 - cloves garlic, smashed
1/4 - cup olive oil
1 - teaspoon finely shredded orange peel
1/4 - cup orange juice
1 - 14 1/2 ounce can fire-roasted diced tomatoes, drained
1 - canned chipotle chile pepper in adobo sauce
Salt
4 - 5 ounces skinless boneless chicken breast halves
Ground black pepper
1 - tablespoon olive oil
1 - tablespoon snipped fresh oregano

Directions
In a small saucepan combine garlic and the 1/4 cup olive oil. Bring to simmering over low heat. Cook about 10 minutes or until garlic is softened and starts to brown. Remove from heat. Stir in orange peel and orange juice.
In a blender combine the garlic mixture, tomatoes, chile pepper, and 1/4 teaspoon salt. Cover and blend until smooth.
Sprinkle chicken with additional salt and black pepper. In a large skillet cook chicken in the 1 tablespoon hot oil over medium heat about 5 minutes or until browned, turning once. Drain off fat.

Add the orange juice mixture to chicken in skillet. Bring to boiling; reduce heat. Simmer, covered, for 10 to 15 minutes or until chicken is no longer pink (165 degrees F). Sprinkle with oregano before serving.
From the Test Kitchen
PORK IN CHIPOTLE MOJO:

Prepare Chicken in Chipotle Mojo as directed through Step 3, except use four 4- to 6-ounce boneless pork loin chops, trimmed, instead of the chicken breast halves. Add the orange juice mixture to pork in skillet. Bring to boiling; reduce heat. Simmer, covered, for 5 to 8 minutes or just until chops are slightly pink in the centers (145 degrees F). Let stand for 3 minutes before serving.

Nutrition analysis per serving: 333 calories, 27 g protein, 9 g carbohydrate, 21 g total fat (4 g sat. fat), 75 mg cholesterol, 1 g fiber, 5 g total sugar, 13% Vitamin A, 45% Vitamin C, 616 mg sodium, 4% calcium, 8% iron

SALMON IN CHIPOTLE MOJO:

Prepare Chicken in Chipotle Mojo as directed through Step 2, except use four 4- to 6-ounce skinless salmon fillets, each about 1 1/2 inches thick, instead of the chicken breast halves. Rinse salmon; pat dry with paper towels. Season with salt and ground black pepper. Cook in the 1 tablespoon hot oil for 3 to 4 minutes or until browned, turning once. Add the orange juice mixture. Bring to boiling; reduce heat. Simmer, covered, for 9 to 11 minutes or until fish flakes easily when tested with a fork.

Nutrition analysis per serving: 350 calories, 24 g protein, 9 g carbohydrate, 24 g total fat (3 g sat. fat), 62 mg cholesterol, 1 g fiber, 5 g total sugar, 14% Vitamin A, 45% Vitamin C, 610 mg sodium, 5% calcium, 10% iron

Nutrition Facts (Chicken in Chipotle Mojo)
Per serving: 350 kcal cal., 21 g fat (3 g sat. fat, 2 g polyunsaturated fat, 13 g monounsatured fat), 91 mg chol., 725 mg sodium, 9 g carb., 1 g fiber, 5 g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 - pound skinless, boneless chicken breast, cut into 1-inch cubes
1 - teaspoon ground cumin
1/2 - teaspoon ground coriander
1/2 - teaspoon paprika
1 - tablespoon olive oil
2 - carrots, thinly bias-sliced
1 - medium onion, cut into wedges
1/4 - cup pomegranate seeds
2 - cups hot cooked rice (optional)
Pomegranate seeds and/or chopped pistachios

Directions
In a bowl toss chicken with cumin, coriander, and paprika. In an extra-large wok or skillet heat oil over medium-high heat. Add carrots and onion wedges; cook and stir 2 minutes. Add chicken; cook and stir 5 minutes. Add 1/4 cup pomegranate seeds; cook and stir 1 to 2 minutes more or until chicken is no longer pink and vegetables are tender. Add a splash of water to reach desired sauciness.

If desired, spoon mixture over rice. Top with additional pomegranate seeds and/or chopped pistachios.
Nutrition Facts (Mediterranean Chicken-Pomegranate Stir-Fry)

Per serving: 352 kcal cal., 10 g fat (2 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 83 mg chol., 109 mg sodium, 33 g carb., 3 g fiber, 5 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

By starting with whole wheat flatbreads (instead of a time-consuming crust), this colorful pizzalike dinner makes our list of 30-minute meals.

Ingredients

4 - whole wheat flat bread (naan)
3 - tablespoons olive oil
6 - cups fresh spinach leaves
6 - ounces garlic and herb flavored goat cheese, crumbled
2 - 6 ounce jar marinated artichoke hearts, drained and chopped
1 - medium tomato, chopped
1/2 - teaspoon salt
1/4 - teaspoon pepper
Pizza seasoning (optional)

Directions
Brush both sides of flat breads lightly with some of the oil. For a charcoal grill, place the flat breads on the rack of an uncovered grill directly over medium coals for 2 minutes or until golden. (For a gas grill, preheat grill. Reduce heat to medium. Add flat breads to grill rack. Cover and grill as above.) Remove from heat.

Top the grilled side of each flat bread with spinach, cheese, artichoke hearts, and tomato. Sprinkle with salt and pepper. Return to grill rack and grill about 2 minutes more until bottoms are browned and toppings are heated through. Top with pizza seasoning. Makes 4 servings.
Nutrition Facts (Artichoke Flatbread)

Per serving: 720 kcal cal., 43 g fat (15 g sat. fat, 1 g polyunsaturated fat, 10 g monounsatured fat), 44 mg chol., 1559 mg sodium, 65 g carb., 7 g fiber, 25 g sugar, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Checkout these great meal gifts for a quick and easy dinner ideas your family will love. Start with a rotisserie chicken from your local chef, or roast your own.

Ingredients

1 - cup apple cider vinegar
1 - cup apple jelly
1 - teaspoon apple pie spice*
1 - 5 pound whole roasting chicken
6 - small tart baking apples, cored
1 - 6 ounce package long grain and wild rice mix
2 1/4 - cups water
1 - tablespoon butter
1/2 - teaspoon freshly ground black pepper
3 - green onions, thinly sliced
Sage leaves (optional)

Directions
For glaze, in a 1-1/2- to 2-quart saucepan stir together vinegar and jelly. Heat; stir over medium heat. Bring to boiling. Boil glaze gently, uncovered, for 20 minutes until syrupy and reduced to about 1 cup, stirring frequently. Remove from heat. Stir in apple pie spice. Divide glaze in half; set aside. (Glaze will thicken as it stands; stir before brushing over chicken and apples.)

Preheat oven to 325F. Skewer neck skin of chicken to back; tie legs to tail. Twist wing tips under back. Place chicken, breast side up, on a rack in roasting pan. Sprinkle with salt. Roast, uncovered, 1-1/4 hours. Cut string. Place apples around chicken.

Meanwhile, in 1-qt. casserole combine rice and seasoning mix, water, and butter; cover. Set aside. Brush chicken and apples with some of one portion of glaze. Sprinkle with pepper. Roast chicken and rice together in oven for 1 to 1-1/4 hours more or until instant-read thermometer registers 180 F when inserted into thickest part of the thigh and juices run clear, brushing with remainder of the glaze portion twice. Stir green onion into rice. Transfer rice to platter; top with chicken and apples. Cover with foil.

For sauce, skim fat from juices in roasting pan; discard. Pour remaining glaze portion into the roasting pan. Using wooden spoon, scrape up any brown bits stuck to bottom of pan (place pan on stove top over medium heat, if necessary, to heat glaze). Strain; season to taste with salt and pepper. Transfer to gravy boat. Garnish with sage. Makes 6 servings.

Nutrition Facts (Apple-Glazed Roast Chicken)

Per serving: 885 kcal cal., 25 g fat (8 g sat. fat, 6 g polyunsaturated fat, 11 g monounsatured fat), 331 mg chol., 1041 mg sodium, 81 g carb., 5 g fiber, 43 g sugar, 87 g pro. Percent Daily Values are based on a 2,000 calorie diet

Who knew meatball meals be so much more than spaghettis dinner sidekick? Meatballs are getting a facelift with these mouthwatering meals. Here's your one-stop shop for all things meatball.

Ingredients
1 lb chicken sausage, removed from casings
¾ cup Italian breadcrumbs
1 cup fresh grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon onion powder
1-½ teaspoons dried Italian seasoning
½ teaspoon crushed red pepper
2 tablespoons fresh parsley, chopped
½ tsp fresh cracked black pepper
1 large egg, lightly beaten
1 cup marinara sauce
1 cup fresh mozzarella, sliced into small thin slices

Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine the first 10 ingredients. Combine well but don't over mix. Roll chicken mixture into 1" meatballs and place onto baking sheet. Bake for 16-18 minutes until lightly browned.
Spoon about one tablespoon marinara sauce over each meatball. Place a small thin slice of mozzarella on top of each meatball.
Return to oven and cook for about 5 minutes or until cheese is melted.

For a tropical take on slow cooker chicken meal, try our luscious, fruit-infused chicken tinga. A spicy medley of cinnamon, ginger, and chipotle pepper perks up the chicken, while mango nectar and fresh pineapple ensure a juicy sweetness.

Ingredients

1 - sweet onion, cut into wedges
1 - mango, halved, seeded, peeled, and diced
2 - pounds chicken thighs, skin removed
1 1/2 - teaspoons ground chipotle chile pepper
3 - cloves garlic, minced
1 - teaspoon salt
1/2 - teaspoon ground cumin
1/2 - teaspoon ground ginger
1/4 - teaspoon ground cinnamon
1 - 14 1/2 ounce can fire-roasted diced tomatoes, undrained
1 - 14 1/2 ounce can reduced-sodium chicken broth
1 - cup mango nectar

Hot cooked rice
Fresh pineapple wedges (optional)
Lime wedges (optional)
Sliced green onions (optional)
Mexican crema (optional)

Directions
In a 3 1/2- to 4-quart slow cooker place onion and mango. Top with chicken, chipotle pepper, garlic, salt, cumin, ginger, and cinnamon. Pour tomatoes, chicken broth, and mango nectar over all. Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 21/2 hours. Using a slotted spoon, remove chicken from cooker; cool slightly.

Remove chicken bones. Discard bones and shred chicken. Return shredded chicken to cooking liquid.
To serve, use a slotted spoon to transfer the chicken mixture to shallow bowls. Add a big spoonful of cooked white rice to each bowl. Spoon broth around rice and chicken and serve, if desired, with pineapple wedges, lime wedges, sliced green onions, and Mexican crema.
From the Test Kitchen

Other serving suggestions: For Mango-Chicken Tinga, add it to huevos rancheros. Use it as a filling for burritos, enchiladas, empanadas, or tortas. Serve the tinga on warmed corn or small flour tortillas for tacos. Serve it on crisp corn tortillas for tostadas.

Nutrition Facts (Mango Chicken Tinga)
Per serving: 296 kcal cal., 4 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 86 mg chol., 789 mg sodium, 42 g carb., 3 g fiber, 16 g sugar, 22 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 - 8 ounces chicken breasts, boneless and skinless
2 - cups Italian dressing
5 - rosemary sprigs (1 for glaze and 4 for garnish)
juice of 1/2 a lemon
salt and pepper, to taste
1/4 - cup olive oil
4 - teaspoons minced garlic
3 - cups fresh baby spinach
1 - cup tomatoes, diced
1 - pound angel hair pasta
4 - lemon wheels, to garnish

Directions
Place the chicken dinner in a gallon sized ziploc bag. Pour 1 cup dressing in the bag and allow chicken to marinate for at least 3 hours but no longer than 12 hours. Grill chicken over medium-high heat until cooked through.

Place remaining Italian dressing in a large saute pan over medium heat. Add rosemary sprig, lemon juice, and salt and pepper. Move the rosemary sprig around the pan to allow the flavor to mix into the glaze. Place chicken in the pan and spoon glaze over the chicken until there is no glaze in the pan. Set aside.

Cook pasta in a large pot according to package directions. Drain and set aside. In another large saute pan, add olive oil, spinach, and garlic and saute over medium heat until spinach is cooked. Add tomatoes and stir in with the spinach. Then add pasta and toss together with tongs.
To serve, divide desired amount of pasta onto four plates. Add a chicken breast to each plate and garnish with lemon wheel and rosemary sprigs.

Doctor's orders: An apple a day is a must. And these amazing meals have the tart-sweet fruit written all over them. Here are ways to stud your favorite savory fall dinners with apples, including fabulous cider-brined pork chops, apple-bacon mac and cheese, and creamy soup.

Ingredients

6 - cups water
1/2 - cup pure maple syrup
6 - tablespoons kosher salt
1/4 - cup packed brown sugar
1/4 - cup whole grain mustard
2 - cups crushed ice
6 - chicken breast halves with bone (8 to 10 ounces each), skinless
2/3 - cup dry white wine
1/4 - cup brandy
1/4 - cup sugar
1 - cinnamon stick
3 - whole cloves
1 - teaspoon vanilla
3/4 - cup dried apricots, snipped
2 - Braeburn apples, cored and sliced
2 - tablespoons chopped fresh parsley (optional)
Salt
Ground black pepper
1/2 - cup chopped walnuts, toasted

Directions
For brine, in a Dutch oven combine 2 cups of the water, the maple syrup, kosher salt, 1/4 cup brown sugar, and mustard. Cook and stir until salt and sugar dissolve. Stir in the remaining 4 cups water and the ice. Place chicken in a very large resealable plastic bag set in a deep bowl. Gradually pour syrup mixture over chicken in bag. Seal bag; turn to coat chicken. Cover and marinate in the refrigerator for 3 to 24 hours, turning bag once or twice.

Drain chicken, discarding brine. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken breasts, bone sides up, on grill rack over drip pan. Cover and grill for 45 to 55 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.)
For the compote, in a medium saucepan combine wine, brandy, sugar, cinnamon stick, cloves, vanilla, and apricots. Cook and stir over medium heat just until boiling; reduce heat. Simmer, uncovered, for 10 to 12 minutes or until liquid is slightly syrupy and apricots are softened. Remove from heat; stir in apples and parsley. Season with salt and pepper.

Serve compote warm or at room temperature with chicken. Sprinkle chicken and compote with walnuts.
Nutrition Facts (Maple-Brined Chicken Breasts with Apple Relish)

Per serving: 542 kcal cal., 23 g fat (5 g sat. fat, 8 g polyunsaturated fat, 8 g monounsatured fat), 116 mg chol., 970 mg sodium, 33 g carb., 3 g fiber, 27 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Chicken meals gets a reboot in this super fresh stir-fry! Crunchy apples and satisfying veggies complement this dish perfectly. While this recipe calls for a wok, you can also use an extra-large skillet.

Ingredients

1/2 - cup reduced-sodium chicken broth
2 - tablespoons cider vinegar
1 - tablespoon packed brown sugar
2 - teaspoons Dijon-style mustard
2 - teaspoons cornstarch
1 - clove garlic, minced
1/2 - teaspoon crushed red pepper
1/2 - teaspoon salt
2 - tablespoons vegetable oil
12 - ounces boneless, skinless chicken thighs, cut into bite-size pieces
2 - cups sliced fresh cremini mushrooms
1/4 - cup sliced shallots
3 - cups coarsley shredded green cabbage
8 - ounces fresh asparagus spears, trimmed and cut into 2-inch pieces
1 - medium tart apple, cored and thinly sliced
Snipped fresh cilantro

Directions
For sauce, in a bowl stir together the first eight ingredients (through salt).
In a wok or very large skillet heat 1 Tbsp. of the oil over medium-high heat. Add chicken; cook and stir 4 to 6 minutes or until chicken is no longer pink. Transfer to a bowl. Heat the remaining 1 Tbsp. oil in skillet. Add mushrooms and shallots; cook and stir 2 to 3 minutes. Add cabbage. asparagus, and apple; cook and stir 3 to 5 minutes more or until vegetables are crisp-tender.
Push vegetables from center of wok. Stir sauce; pour into wok. Cook and stir until thickened and bubbly. Return chicken to wok. Cook and stir 1 minute more. Sprinkle with cilantro.
From the Test Kitchen
TIP

Change things up and serve this stir-fry over nutrient-loaded oven-roasted sweet potato slices instead of plain white rice.

Nutrition Facts (Chicken with Apple-Vegetable Slaw Stir-Fry)
Per serving: 247 kcal cal., 11 g fat (2 g sat. fat, 5 g polyunsaturated fat, 3 g monounsatured fat), 80 mg chol., 514 mg sodium, 19 g carb., 4 g fiber, 12 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Cook in a skillet or grill this meal delivery -- either way, it’ll come in under 300 calories!

Ingredients

4 - small skinless, boneless chicken breast halves
Salt and pepper
8 - ounces mushrooms, halved
1 - tablespoon olive or cooking oil
1 - lemon
3 - cups fresh broccoli florets
1 - 10 ounce container refrigerated light Alfredo pasta sauce

Directions
Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.
Nutrition Facts (Chicken and Lemon-Broccoli Alfredo)
Per serving: 295 kcal cal., 12 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 91 mg chol., 705 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Juicy grilled chicken meets the sophisticated flavors of dates and tamarind for a company-worthy chicken dinner.

Ingredients

1 - 4 pound chicken, cut into 8 pieces
1 - tablespoon canola oil
2 - teaspoons kosher salt
1 - teaspoon finely crushed black peppercorns
20 - dates (about 4 1/2 ounces), pitted and finely chopped (1 cup)
1/4 - cup natural tamarind concentrate or 2 Tbsp. Worcestershire sauce and 1 Tbsp. brown sugar
2 - teaspoons ground cumin
2- teaspoons ground coriander
1 - teaspoons cayenne
2 - teaspoons kosher salt
Fresh curry leaves (optional)

Directions
Preheat charcoal or gas grill to medium heat. Lightly season chicken with canola oil, 2 tsp. kosher salt, and black pepper. Using a paring knife, make two slits in the meatiest part of each piece, which will help it to better absorb the sauce.
In a 2-qt. saucepan bring 4 cups water to a boil. Add the dates, tamarind concentrate, cumin, coriander, cayenne, and 2 tsp. kosher salt; gently boil over medium heat, stirring frequently with a wooden spoon and mashing dates to create a thick pulpy mixture. Begin checking consistency at 30 minutes. (The finished chutney should look like a loose jam or thick barbecue sauce, and it will cook 30 to 50 minutes total.)
Meanwhile, grill chicken on rack of covered grill over indirect heat 35 to 45 minutes or until 175 degrees F for wings, legs, and thighs, or 50 to 60 minutes or until 170 degrees F for breasts. Brush with chutney; move chicken over direct heat and grill 1 to 2 minutes more or until chicken is lightly charred, turning frequently.
Transfer chicken to a serving platter. Serve topped with fresh curry leaves, if desired. Pass the remaining chutney.
Nutrition Facts (BBQ Chicken with Chaatpati Chutney)
Per serving: 502 kcal cal., 32 g fat (9 g sat. fat, 7 g polyunsaturated fat, 14 g monounsatured fat), 153 mg chol., 730 mg sodium, 13 g carb., 1 g fiber, 10 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet

For a simple sunday supper, whip up one of these easy skillet dinners. One-dish meals, like these stir-fries, frittatas, and seared meats, make cleanup a breeze and get dinner on the table fast. Whether your family prefers chicken dinners, pork chops, fish, beef, or veggies, all can be made in a skillet.

Ingredients

4
skinless, boneless chicken breast halves (about 1-1/4 to 1-1/2 pounds total)
1/4
cup all-purpose flour
1/4
teaspoon ground black pepper
2
tablespoons butter
2
tablespoons chopped green onion (1)
1/3
cup whipping cream
3
tablespoons dry white wine or chicken broth
3
tablespoons Dijon-style mustard
Fresh thyme (optional)
Directions
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, lightly pound chicken to 1/4- to 1/8-inch thickness. Discard plastic wrap. In a shallow dish combine flour and pepper. Coat chicken pieces with flour mixture.
In a 12-inch skillet melt butter over medium heat. Add chicken to skillet. Cook about 6 minutes or until no pink remains in the chicken, turning once. Transfer chicken to a platter, reserving drippings in skillet. Cover to keep warm.
For sauce, add green onion to the drippings in the skillet. Cook and stir over medium heat for 1 to 2 minutes or until tender. Stir in whipping cream, white wine, and mustard. Cook and stir for 1 to 2 minutes or until smooth and slightly thickened. Spoon sauce over chicken. If desired, snip fresh thyme to sprinkle over chicken and garnish with thyme sprigs.
Nutrition Facts (Chicken Dijonnaise)
Per serving: 298 kcal cal., 16 g fat 110 mg chol., 208 mg sodium, 8 g carb., 1 g fiber, 28 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/4
cup bottled Italian salad dressing
2
tablespoons balsamic vinegar
1
tablespoon honey
1/8
teaspoon crushed red pepper
2
tablespoons olive oil
1
pound chicken breast tenderloins
10
ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1
cup purchased shredded carrot
1
small tomato, seeded and chopped
Directions
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Dig in to a succulent chicken dinner that highlights the best of the summer harvest. A quick saute dresses up summer squash and deli-roasted chicken, while fresh arugula lends irresistible zip.

Ingredients

1 - pound purchased roasted chicken, chilled
3 - tablespoons olive oil
4 - small yellow summer squash, cut in quarters lengthwise or 2 medium
2 - cloves garlic, thinly sliced
1 - cup yellow grape or cherry tomatoes
Small fresh arugula leaves

Directions
Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.
Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings.
Nutrition Facts (Chicken with Summer Squash)
Per serving: 385 kcal cal., 21 g fat (4 g sat. fat, 4 g polyunsaturated fat, 11 g monounsatured fat), 125 mg chol., 277 mg sodium, 6 g carb., 2 g fiber, 0 g sugar, 42 g pro. Percent Daily Values are based on a 2,000 calorie diet

Summer is here! Make the most of the season's bounty of fresh produce with these quick dinner recipes. They're all ready in 30 minutes or less.

Ingredients

4
skinless, boneless chicken bresast halves (about 6 ounces each)
3
tablespoons extra-virgin olive oil
1/2
cup chopped fresh basil
2
tablespoons finely chopped red onion
2
cloves garlic, minced
2
teaspoons red wine vinegar
2
teaspoons lemon juice
Directions
Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly to about 1/2-inch thick. Discard plastic wrap. Brush 1 tablespoon oil over both sides of chicken; sprinkle chicken lightly with salt and pepper. Heat a grill or grill pan coated with nonstick cooking spray over medium heat. Grill 4 minutes on each side or until done (165 degrees F).
Meanwhile, in a small bowl combine the remaining oil, basil, onion, garlic, vinegar, and lemon juice. Season to taste with salt and pepper.
Transfer chicken to serving plates. Top with basil mixture. Let stand 5 minutes.
Nutrition Facts (Grilled Chicken with Basil Chimichurri)
Per serving: 301 kcal cal., 15 g fat (2 g sat. fat, 2 g polyunsaturated fat, 9 g monounsatured fat), 124 mg chol., 514 mg sodium, 1 g carb., 0 g fiber, 0 g sugar, 39 g pro. Percent Daily Values are based on a 2,000 calorie diet

The versatility of chicken breast makes it a classic kitchen staple. Whether you prefer oven-baked, boiled, slow-simmered, or in the skillet -- we have a chicken breast meal any way you want it.

Ingredients

6 - medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 - cup all-purpose flour
1/2 - teaspoon salt
2 - teaspoons lemon pepper seasoning
1/3 - cup butter
2 - lemons, sliced
2 - tablespoons lemon juice
Hot cooked rice or pilaf (optional)

Directions
Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour, salt. and lemon pepper. Coat chicken breasts with flour mixture.
In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.
From the Test Kitchen
DIETARY EXCHANGES:

2 starch, 3 very lean meat, 2 fat.

Nutrition Facts (Lemon Butter Chicken Breasts)
Per serving: 258 kcal cal., 12 g fat (7 g sat. fat, 95 mg chol., 725 mg sodium, 8 g carb., 0 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Refresh dinner tonight with these delicious Mexican meals. Each recipe takes just about 30 minutes from start to finish, making any one you choose perfect for a weeknight meal. With easy nachos, pizza, quick fajitas, and sandwiches, we've got Mexican night covered.

Ingredients

12
ounces uncooked ground chicken
1/3
cup chopped onion (1 small)
2
teaspoons ground coriander
2
teaspoons ground cumin
1/2
teaspoon salt
1
14 1/2 ounce can no-salt-added diced tomatoes, undrained
2/3
cup finely chopped peeled potato (1 small)
1/4
cup snipped pitted dried plums (prunes)
1/4
cup chopped pimiento-stuffed green olives
2
corn tostada shells
6
cups shredded lettuce
1/4
cup shredded reduced-fat Monterey Jack cheese (1 ounce)
Sliced green onion (optional)
Snipped fresh cilantro (optional)
Directions
In a large skillet cook chicken and chopped onion over medium heat until chicken is no longer pink, using a wooden spoon to break up chicken as it cooks. Drain off fat. Add coriander, cumin, and salt to chicken mixture in skillet; cook and stir for 1 to 2 minutes. Add tomatoes, potato, dried plums, and olives. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Uncover; cook about 3 minutes more or until most of the liquid has evaporated.
Meanwhile, heat tostada shells according to package directions until crisp. Arrange shredded romaine on a serving platter. Spoon chicken mixture over romaine. Sprinkle cheese over all. Coarsely crush the tostada shells; sprinkle over salad. If desired, garnish with green onion and/or cilantro.
Nutrition Facts (Picadillo-Style Chicken Taco Salad)
Per serving: 272 kcal cal., 12 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 78 mg chol., 596 mg sodium, 25 g carb., 5 g fiber, 9 g sugar, 20 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ready to win the potluck? You will when you tote along one of these flavorful side dish recipes. Here you'll find classic potluck recipes (and a few inventive twists!) for layered salads, pasta salad, baked beans, potato salad, and much more.

Ingredients

1
8 1/2 ounce package corn muffin mix
1
cup mayonnaise or salad dressing
1
8 ounce carton sour cream
1
1 ounce envelope ranch dry salad dressing mix
2
cups shredded cheddar cheese (8 ounces)
2
15 ounce can pinto beans, rinsed and drained
2
15 1/4 ounce cans whole kernel corn, drained
10
slices bacon, crisp-cooked, drained, and crumbled
3
cups coarsely chopped tomatoes
1
cup chopped green and/or red sweet pepper
1/2
cup sliced green onions (4)
Directions
Prepare corn muffin mix according to package directions for corn bread. Cool and crumble (should have about 5 cups).* Set aside.
For dressing, in a small bowl combine mayonnaise, sour cream, and salad dressing mix.
In a 3- to 4-quart glass salad bowl or 3-quart rectangular baking dish layer crumbled corn bread and 1 cup of the cheese. Spread with half of the dressing. Layer in the following order: beans, corn, the remaining 1 cup cheese, bacon, tomatoes, sweet pepper, and the remaining dressing. Cover tightly and chill overnight.
Tote salad and green onions in an insulated cooler with ice packs. Before serving, sprinkle salad with green onions.
From the Test Kitchen
*TIP:

If you like, toast the crumbled corn bread. Preheat oven to 350 degrees F. Spread the corn bread in a 15x10x1-inch baking pan. Bake about 10 minutes or until crisp; cool.

MUST-HAVE EQUIPMENT:

Insulated cooler with ice packs

Nutrition Facts (Mississippi Corn Bread Salad)
Per serving: 342 kcal cal., 21 g fat (7 g sat. fat, 6 g polyunsaturated fat, 3 g monounsatured fat), 38 mg chol., 779 mg sodium, 30 g carb., 4 g fiber, 3 g sugar, 11 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/4 - cup grape seed oil or olive oil
3 - tablespoons balsamic vinegar
1 - tablespoon dried dillweed
1  - large clove garlic, minced
1/4  - teaspoon freshly ground black pepper
1/4 - teaspoon dried oregano, crushed
4 - medium skinless, boneless chicken breast halves
Montreal steak seasoning or Kansas City steak seasoning
8 - cups mesclun or spring salad greens or spinach
3/4 - cup seedless red grapes, halved
1/3 - cup crumbled goat cheese
1/4 - cup pine nuts, toasted

Directions
For vinaigrette, in a screw-top jar combine oil, vinegar, dillweed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour.
Meanwhile, sprinkle chicken breast halves lightly with steak seasoning. Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until tender and no longer pink (170 degree F), turning once. Cool slightly.
Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over the salads. Makes 4 servings
Nutrition Facts (Grilled Chicken Salad)
Per serving: 400 kcal cal., 23 g fat (4 g sat. fat, 12 g polyunsaturated fat, 5 g monounsatured fat), 86 mg chol., 167 mg sodium, 12 g carb., 2 g fiber, 8 g sugar, 38 g pro. Percent Daily Values are based on a 2,000 calorie diet

Quick-marinated chicken thighs basted with a sweet-hot glaze ... don't mind if we do! Round out this quick dinner with any veggies you have on hand; we're green bean fans here.

Ingredients

6 - tablespoons Sriracha sauce
2 - tablespoons honey
8 - bone-in chicken thighs, skinned
2 - tablespoons fresh lime juice
2 - tablespoons chopped fresh cilantro

Directions
Whisk together 2 tablespoons of the Sriracha sauce and the honey; set aside. Place the chicken in a resealable plastic bag and add remaining Sriracha sauce and the lime juice. Seal; turn bag to coat chicken. Let stand 15 minutes.
Grill chicken on the greased rack of a covered gas or charcoal grill directly over medium heat for 30 to 35 minutes or until done (at least 175 degrees F), turning 3 or 4 times.
Remove chicken to a platter; brush with honey mixture. Cover and let stand 5 minutes. Sprinkle with cilantro.
From the Test Kitchen
Or grill over indirect heat for 50 to 60 minutes, turning once.

Nutrition Facts (Honey-Sriracha Grilled Chicken Thighs)
Per serving: 300 kcal cal., 8 g fat (2 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 191 mg chol., 426 mg sodium, 14 g carb., 0 g fiber, 13 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 teaspoons canola oil or olive oil
1 teaspoon dried thyme, crushed
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt
1/4 teaspoon freshly ground black pepper
1 pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4 small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2 cloves garlic, minced
1 lemon, thinly sliced
Snipped fresh thyme (optional)

Directions
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.
Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)
Per serving: 255 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 66 mg chol., 307 mg sodium, 21 g carb., 3 g fiber, 1 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/4  - cup bottled Italian salad dressing
2 - tablespoons balsamic vinegar
1 - tablespoon honey
1/8 - teaspoon crushed red pepper
2 - tablespoons olive oil
1 - pound chicken breast tenderloins
10 - ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1 - cup purchased shredded carrot
1 - small tomato, seeded and chopped

Directions
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Take the hassle out of dinner tonight with our quick and easy chicken recipes that all use seven ingredients or fewer. Including chicken recipes such as chicken Alfredo, chicken salad, and chicken wraps, this collection offers the perfect weeknight dinner solution.

Ingredients

4 - small skinless, boneless chicken breast halves
Salt and pepper
8 - ounces mushrooms, halved
1 - tablespoon olive or cooking oil
1 - lemon
3 - cups fresh broccoli florets
1 - 10 ounce container refrigerated light Alfredo pasta sauce
Directions
Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.
Nutrition Facts (Chicken and Lemon-Broccoli Alfredo)
Per serving: 295 kcal cal., 12 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 91 mg chol., 705 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 - 8 ounce pkg. shredded Italian blend cheeses (2 cups)
6 - slices thinly sliced deli-style ham
6 - 6 ounces skinless, boneless chicken breast halves
1 - 24 ounce jar pasta sauce
1/3 - cup Italian-seasoned panko bread crumbs, toasted*
Snipped fresh basil or parsley leaves
Hot cooked pasta (optional)
Directions
The night before, set aside 1/2 cup of the cheese; wrap and refrigerate. Place one slice of ham on a clean work surface. Sprinkle with 1/4 cup of the remaining shredded cheese and top with a chicken breast half. Carefully roll up to enclose chicken. Place in the removable crockery liner of a 3 1/2- or 4-quart slow cooker. Repeat with remaining ham, cheese, and chicken breasts. Pour pasta sauce over chicken. Cover and refrigerate overnight.
The next day, let crockery liner stand at room temperature for 15 minutes. Place liner in the slow cooker unit. Cover and cook on low for 3 1/2 to 4 hours. Sprinkle with reserved 1/2 cup shredded cheese, toasted panko, and basil before serving. If desired, serve with hot cooked pasta.
From the Test Kitchen
*TIP

To toast panko, heat a medium skillet over medium-high heat. Add panko and cook 2 to 3 minutes or until toasted, shaking skillet occasionally.

Nutrition Facts (Saucy Italian Chicken)
Per serving: 412 kcal cal., 15 g fat (7 g sat. fat, 1 g polyunsaturated fat, 2 g monounsatured fat), 158 mg chol., 1055 mg sodium, 14 g carb., 2 g fiber, 6 g sugar, 51 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1 cup pretzel sticks
2/3 cup unsalted peanuts
1/4 teaspoon crushed red pepper (optional)
1/2 cup refrigerated or frozen egg product, thawed
1 14 ounce chicken breast tenderloins
1/2 cup reduced-sodium chicken broth
1 16 ounce package frozen sweet peppers and onion stir-fry vegetables
1/2 cup uncooked couscous
2 tablespoons seasoned rice vinegar
1 tablespoon canola oil
1 Recipe Dipping sauce

Directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).
Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings.
From the Test Kitchen
TEST KITCHEN TIP:

If you do not have a food processor, place pretzels in a large resealable plastic bag; seal bag and finely crush pretzels using a rolling pin or meat mallet. Finely chop 1/2 cup of the peanuts and add to pretzel crumbs in bag.

Dipping Sauce
Ingredients
1/3 cup plain yogurt
2 tablespoons yellow mustard
2 teaspoons honey
Directions
In a bowl combine yogurt, mustard, and honey.
Nutrition Facts (Chicken with Pretzels and Couscous)
Per serving: 336 kcal cal., 12 g fat (2 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 39 mg chol., 344 mg sodium, 31 g carb., 4 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons canola oil
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
1/4 cup chopped shallots
1 (8-ounce) package presliced mushrooms
2 minced garlic cloves
1/2 cup dry white wine
1 1/2 teaspoons all-purpose flour
3/4 cup fat-free, lower-sodium chicken broth
2 tablespoons butter
1 teaspoon minced fresh thyme
Preparation

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or small heavy skillet.

2. Heat a large nonstick skillet over medium-high heat. Add canola oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; cook 3 minutes on each side or until done. Transfer chicken to a serving platter; keep warm.

3. Add shallots and mushrooms to pan; sauté for 4 minutes or until browned, stirring occasionally. Add garlic; sauté for 1 minute, stirring constantly. Stir in wine, scraping pan to loosen browned bits; bring to a boil. Cook until liquid almost evaporates. Sprinkle mushroom mixture with remaining 1/4 teaspoon salt and flour; cook 30 seconds, stirring frequently. Add broth to pan; bring to a boil. Cook 2 minutes or until slightly thick. Remove pan from heat; add butter and thyme, stirring until butter melts. Serve with chicken.

Ingredients

1/3
cup rice vinegar
1/3
cup thinly sliced green onions
2
tablespoons honey
1
tablespoon reduced-sodium soy sauce
1
tablespoon grated fresh ginger
2
teaspoons Asian garlic-chili sauce
2
6 ounces refrigerated grilled chicken breast strips
12
ounces dried udon noodles or whole-wheat spaghetti
3
tablespoons toasted sesame oil
2
medium yellow, red and/or orange sweet peppers, cut in bite-size strips
Fresh cilantro
Directions
In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.
Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.
Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings.
Nutrition Facts (Sesame Chicken and Noodles)
Per serving: 391 kcal cal., 11 g fat (2 g sat. fat, 37 mg chol., 718 mg sodium, 51 g carb., 4 g fiber, 21 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients
1 (3 pound) whole chicken
1 pinch salt
1/4 cup butter, melted
 
1 tablespoon salt
1 tablespoon paprika
1/4 tablespoon ground black pepper
Directions
Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Ingredients

2 poblano peppers, halved lengthwise*
1 25 ounce package frozen fully cooked crispy chicken strips
8 ounces dried large elbow macaroni
1/2 8 ounce package cream cheese, softened
1 7 ounce can salsa taquera** or 3/4 cup salsa
1 avocado, halved, seeded, peeled, and chopped

Directions
Preheat oven to 450 degrees F. Line a baking sheet with foil. Place peppers on baking sheet, cut sides down. Roast for 20 minutes or until skin is blistered and charred. Bring the foil up around peppers and fold edges together to enclose. Let stand about 15 minutes or until cool enough to handle. Using a sharp knife, loosen edges of the skins. Gently pull off skin and discard. Remove stems, seeds, and membranes. Chop peppers.
Cook chicken and macaroni according to package directions. Cook pasta according to package directions. Drain pasta and rinse well under cold water. Set aside. Cut chicken into 1/2-inch-thick pieces.
In a large bowl combine cream cheese and half the salsa. Beat with an electric mixer on low speed until smooth; gradually beat in remaining salsa. Add chopped peppers and macaroni; toss to combine. Gently fold in avocado and chicken. Serve at once or cover and chill up to 2 hours.
From the Test Kitchen
*HANDLING HOT PEPPERS:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

**

Salsa taquera is a traditional Mexican salsa; it is available in cans and jars from several different companies.

Nutrition Facts (Southwestern Chicken and Macaroni Salad)
Per serving: 312 kcal cal., 14 g fat (4 g sat. fat, 3 g polyunsaturated fat, 5 g monounsatured fat), 37 mg chol., 600 mg sodium, 30 g carb., 3 g fiber, 2 g sugar, 17 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/4
cup bottled Italian salad dressing
2
tablespoons balsamic vinegar
1
tablespoon honey
1/8
teaspoon crushed red pepper
2
tablespoons olive oil
1
pound chicken breast tenderloins
10
ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1
cup purchased shredded carrot
1
small tomato, seeded and chopped
Directions
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 skinless, boneless chicken breast halves (1-1/2 pounds)
1 tablespoons olive oil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 medium seedless cucumber, chopped (2 1/2 cups)
1 large tomato, chopped (1 cup)
1/4 cup finely chopped onion
1/2 teaspoon finely shredded lemon peel
2 tablespoons lemon juice
2 cloves garlic, minced
1/3 cup nonfat plain Greek yogurt
1 tablespoon honey
1 tablespoon milk
Directions
Brush chicken breast halves with olive oil; sprinkle with ground cumin, salt, and pepper. Grill on a covered grill directly over medium heat for 12 to 15 minutes, until done (170 degrees F), turning once.
Meanwhile, for Lemon-Cucumber Relish, in a medium bowl combine cucumber, tomato, onion, lemon peel, lemon juice, and garlic; stir to combine. In a small bowl combine yogurt, honey, and milk; stir to combine.
To serve, top chicken with Lemon-Cucumber Relish. Drizzle with yogurt sauce. Makes 4 servings.
Nutrition Facts (Grilled Chicken with Lemon-Cucumber Relish)
Per serving: 283 kcal cal., 8 g fat (2 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 109 mg chol., 503 mg sodium, 12 g carb., 1 g fiber, 8 g sugar, 40 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4 small skinless, boneless chicken breast halves
Salt and pepper
8 ounces mushrooms, halved
1 tablespoon olive or cooking oil
1 lemon
3 cups fresh broccoli florets
1 10 ounce container refrigerated light Alfredo pasta sauce
Directions
Season chicken with salt and pepper. In large skillet brown chicken and mushrooms 4 minutes in hot oil, turning chicken halfway through.
Meanwhile, shred 2 teaspoons lemon peel; set aside. Slice lemon. Add broccoli and lemon slices to skillet. Cover; cook 8 minutes or until chicken is done (170 degrees F on an instant-read thermometer).
Place chicken and vegetables on plates. Add Alfredo sauce to skillet; heat through. Serve with chicken. Add lemon peel and pepper. Makes 4 servings.
Nutrition Facts (Chicken and Lemon-Broccoli Alfredo)
Per serving: 295 kcal cal., 12 g fat (5 g sat. fat, 1 g polyunsaturated fat, 3 g monounsatured fat), 91 mg chol., 705 mg sodium, 16 g carb., 4 g fiber, 5 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4
teaspoons canola oil or olive oil
1
teaspoon dried thyme, crushed
1/2
teaspoon kosher salt or 1/4 teaspoon regular salt
1/4
teaspoon freshly ground black pepper
1
pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4
small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2
cloves garlic, minced
1
lemon, thinly sliced
Snipped fresh thyme (optional)
Directions
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.
Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)
Per serving: 255 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 66 mg chol., 307 mg sodium, 21 g carb., 3 g fiber, 1 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
4    teaspoons   canola oil
3/4   pound   boneless, skinless chicken thighs, trimmed
1/4   teaspoon   black pepper
1/2   teaspoon   plus 1/8 teaspoon salt
1      large yellow onion, halved and thinly sliced
2    tablespoons   minced fresh ginger
1      jalapeno, seeded and minced
4      garlic cloves, minced
1 1/2   teaspoons   ground coriander
3/4   teaspoon   ground cumin
1      small head cauliflower, cut into bite-size florets
1 1/2   cups   canned crushed tomatoes
2    teaspoons   dark brown sugar
1/4   cup   water
1    15 ounce can  lentils, rinsed and drained
1 1/2   teaspoons   garam masala
1/3   cup   chopped fresh cilantro
2    teaspoons   lime juice
    Whole-wheat flatbread (optional)
directions
Heat 2 teaspoons oil in a saute pan over medium-high heat. Season chicken with black pepper and 1/8 teaspoon salt; saute until cooked through, 2 to 3 minutes a side. Set aside.
Add remaining oil to pan; reduce heat to medium. Add onion and saute 5 minutes. Add ginger, jalapeno and garlic; saute 1 minute. Add coriander and cumin and stir 1 minute. Mix in cauliflower, tomatoes, brown sugar, remaining salt and water; bring to a simmer, cover and cook 8 minutes.
Shred chicken and add to pan along with lentils and garam masala. Cook 2 minutes. Stir in cilantro and lime juice just before serving. Serve with flatbread if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 313, Fat, total (g) 9, sat. fat (g) 1, carb. (g) 34, fiber (g) 13, pro. (g) 28, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1
cup pretzel sticks
2/3
cup unsalted peanuts
1/4
teaspoon crushed red pepper (optional)
1/2
cup refrigerated or frozen egg product, thawed
1
14 ounce chicken breast tenderloins
1/2
cup reduced-sodium chicken broth
1
16 ounce package frozen sweet peppers and onion stir-fry vegetables
1/2
cup uncooked couscous
2
tablespoons seasoned rice vinegar
1
tablespoon canola oil
1
Recipe Dipping sauce
Directions
Preheat oven to 425 degrees F. Line a 15x10x1-inch pan with foil; coat with nonstick cooking spray; set pan aside. Place pretzels, 1/2 cup peanuts, and red pepper in food processor. Cover; process until coarsely ground; transfer to resealable plastic bag.
Place egg product in shallow dish. Dip chicken tenderloins into egg product. Allowing excess egg product to drip off, transfer tenderloins, half at a time, to bag with crumb mixture. Seal bag; turn to coat chicken pieces. Arrange chicken in prepared pan. Bake chicken for 10 to 15 minutes or until no longer pink (170 degrees F).
Meanwhile, in a saucepan combine broth and stir-fry vegetables. Bring to boiling. Stir in couscous; remove from heat. Cover; let stand 5 minutes. Chop remaining peanuts. Stir peanuts, rice vinegar, and oil into couscous mixture. Serve couscous mixture with chicken and dipping sauce. Makes 6 servings.
From the Test Kitchen
TEST KITCHEN TIP:

If you do not have a food processor, place pretzels in a large resealable plastic bag; seal bag and finely crush pretzels using a rolling pin or meat mallet. Finely chop 1/2 cup of the peanuts and add to pretzel crumbs in bag.

Dipping Sauce
Ingredients
1/3
cup plain yogurt
2
tablespoons yellow mustard
2
teaspoons honey
Directions
In a bowl combine yogurt, mustard, and honey.
Nutrition Facts (Chicken with Pretzels and Couscous)
Per serving: 336 kcal cal., 12 g fat (2 g sat. fat, 4 g polyunsaturated fat, 2 g monounsatured fat), 39 mg chol., 344 mg sodium, 31 g carb., 4 g fiber, 6 g sugar, 26 g pro. Percent Daily Values are based on a 2,000 calorie diet

Chicken with Parmesan Noodles
Ingredients

1
9 ounce package refrigerated angel hair pasta
4
large carrots, thinly sliced
2
tablespoons butter
1 1/2
pounds skinless, boneless chicken breast halves
6
tablespoons purchased basil pesto
1/4
cup finely shredded Parmesan cheese
Olive oil (optional)
Fresh basil (optional)
Directions
Cook pasta according to package directions.
Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.
Nutrition Facts (Chicken with Parmesan Noodles)
Per serving: 390 kcal cal., 16 g fat (5 g sat. fat, 114 mg chol., 369 mg sodium, 28 g carb., 3 g fiber, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

12
medium chicken drumsticks (about 3 pounds)
2
tablespoons all-purpose flour
1/2
teaspoon salt
1/4
teaspoon ground black pepper
2
tablespoons olive oil
1
cup chopped carrot
1
cup chopped onion
1
cup chopped celery
6
cloves garlic, minced
2
tablespoons quick-cooking tapioca
1
8 ounce can tomato sauce
1/2
cup dry white wine or chicken broth
1/4
cup chicken broth
1
teaspoon finely shredded lemon peel
1
tablespoon lemon juice
1
teaspoon dried thyme, crushed
3
cups dried penne pasta
Snipped fresh parsley (optional)
Directions
Remove skin from chicken. Place flour, salt, and pepper in a resealable plastic bag. Add chicken, a few pieces at time, shaking to coat. In a 10-inch skillet, brown chicken, half at a time, in hot oil over medium heat about 10 minutes or until golden, turning once. Set aside.
In a 4- to 5-quart slow cooker, combine carrot, onion, celery, and garlic. Sprinkle with tapioca. Place chicken on top of vegetables. In a medium bowl, stir together tomato sauce, wine, broth, lemon peel, lemon juice, and thyme; pour over chicken in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours.
Prepare penne according to package directions. Drain well. Spoon chicken and sauce over pasta. If desired, garnish with snipped parsley. Makes 6 servings.
Nutrition Facts (Chicken Osso Buco)
Per serving: 407 kcal cal., 9 g fat (2 g sat. fat, 98 mg chol., 529 mg sodium, 42 g carb., 3 g fiber, 33 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

1/4
cup bottled Italian salad dressing
2
tablespoons balsamic vinegar
1
tablespoon honey
1/8
teaspoon crushed red pepper
2
tablespoons olive oil
1
pound chicken breast tenderloins
10
ounces fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained
1
cup purchased shredded carrot
1
small tomato, seeded and chopped
Directions
In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.
In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.
Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.
Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato. Makes 4 servings.
Nutrition Facts (Balsamic Chicken and Vegetables)
Per serving: 269 kcal cal., 12 g fat (2 g sat. fat, 66 mg chol., 323 mg sodium, 12 g carb., 2 g fiber, 27 g pro. Percent Daily Values are based on a 2,000 calorie diet

Ingredients

4
teaspoons canola oil or olive oil
1
teaspoon dried thyme, crushed
1/2
teaspoon kosher salt or 1/4 teaspoon regular salt
1/4
teaspoon freshly ground black pepper
1
pound fingerling potatoes, halved lengthwise, or tiny new red or white potatoes, halved
4
small skinless, boneless chicken breast halves (1 to 1 1/4 pounds total)
2
cloves garlic, minced
1
lemon, thinly sliced
Snipped fresh thyme (optional)
Directions
In a very large skillet heat 2 teaspoons of the oil over medium heat. Stir 1/2 teaspoon of the dried thyme, the salt, and pepper into oil. Add potatoes; toss to coat. Cover and cook for 12 minutes, stirring twice.
Stir potatoes; push to one side of skillet. Add the remaining 2 teaspoons oil to the other side of skillet. Arrange chicken in skillet alongside the potatoes. Cook, uncovered, for 5 minutes.
Turn chicken. Sprinkle garlic and the remaining 1/2 teaspoon dried thyme over chicken. Arrange lemon slices on top of chicken. Cover and cook for 7 to 10 minutes more or until chicken is no longer pink (170 degrees F) and potatoes are tender. If desired, sprinkle with snipped fresh thyme.
Nutrition Facts (Lemon-Thyme Roasted Chicken with Fingerlings)
Per serving: 255 kcal cal., 6 g fat (1 g sat. fat, 2 g polyunsaturated fat, 3 g monounsatured fat), 66 mg chol., 307 mg sodium, 21 g carb., 3 g fiber, 1 g sugar, 29 g pro. Percent Daily Values are based on a 2,000 calorie diet

ingredients
8      small chicken drumsticks
1      large onion, cut into 6 slices
    Olive oil
1    cup   ketchup
1/4   cup   molasses
3 - 4    tablespoons   cider vinegar
2    tablespoons   packed brown sugar
1    teaspoon   smoked paprika
    Several dashes bottled hot pepper sauce
    Fresh Italian (flat-leaf) parsley
directions
Preheat broiler. Broil chicken on the unheated rack of a broiler pan 4 to 5 inches from heat for 10 minutes.
Lightly brush onion slices with olive oil. Remove broiler pan from oven. Turn and move chicken to one end of pan. Place onion slices in a single layer on opposite end of pan. Broil for 15 minutes or until chicken is no longer pink and juices run clear (180 degrees F).
Meanwhile, in a medium saucepan combine ketchup, molasses, vinegar, brown sugar, paprika, and pepper sauce. Bring to boiling over medium heat. Remove from heat; keep warm. Remove onions from broiler. Broil chicken 2 minutes more; brush with sauce during the last minute.
Chop two of the onion slices; stir into sauce. Serve chicken with onion slices and parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 4, carb. (g) 41, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 33, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 15.94, Thiamin (mg) 0.15, Riboflavin (mg) 0.36, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 802, Potassium (mg) 906, calcium (mg) 80.77, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet
 

ingredients
2    tablespoons   unsalted butter, softened
1      small onion, finely chopped
1 1/2   cups   sliced wild mushrooms
2      small carrots, sliced into 1/4-inch pieces
1      small parsnips, sliced into 1/2-inch pieces
2    cups   butternut squash, cut into 3/4-inch cubes
1    teaspoon   finely chopped rosemary
    Salt
    Freshly ground black pepper
3/4   cup   low-sodium chicken broth
2    teaspoons   all-purpose flour
3/4   cup   2 percent milk
1/3   cup   frozen baby peas
4      slices thin whole-wheat sandwich bread, crusts trimmed
4    teaspoons   freshly grated Parmesan
directions
Position a rack in the center of the oven and preheat the broiler. Melt 2 teaspoons butter in a medium skillet over medium-high heat. Add onion, mushrooms, carrots, parsnip, butternut squash and rosemary; season lightly with salt and pepper. Cover and cook, stirring occasionally, until just soft, about 5 minutes. Add chicken broth and bring to a boil. Reduce heat to low and simmer until vegetables are tender and liquid is nearly evaporated, about 5 minutes.
In a small bowl, whisk flour into milk. Add to skillet. Bring to a boil and simmer until thickened, about 3 minutes. Stir in peas and season again with salt and pepper. Divide the mixture among four 1-cup ramekins.
Spread 1 teaspoon butter on one side of each slice of bread; sprinkle with Parmesan. Arrange bread, buttered side up, over vegetables. Broil 5 minutes, or until tops are golden and filling is bubbling around edges.

ingredients
1/3   cup   chopped onion
1      clove garlic, minced
1    tablespoon   butter or margarine
1    14 1/2ounce can  diced tomatoes, undrained
1/2   teaspoon   sugar
1/8   teaspoon   salt
    dash black pepper
1/4   cup   snipped fresh basil
4      skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
1/3   cup   seasoned fine dry bread crumbs
3    tablespoons   grated Parmesan cheese
1/2   teaspoon   dried oregano, crushed
1      beaten egg
2    tablespoons   milk
3    tablespoons   olive oil or cooking oil
1/4   cup   shredded mozzarella cheese (1 ounce)
1    tablespoon   grated Parmesan cheese
directions
For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. In a 12-inch skillet cook chicken in hot oil over medium heat for 2 to 3 minutes on each side or until golden. Transfer chicken to a serving platter.
Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts. Makes 4 servings.
Variation
Veal Parmigiana:
Prepare as above, except substitute 1 pound boneless veal sirloin steak or boneless veal leg round steak, cut 1/2-inch thick for the chicken breast halves. Cut meat into 4, serving-size pieces and pound to 1/4-inch thickness as above.

Variation
Creamy Tomato Chicken Parmigiana:
Prepare as above, except after simmering the sauce for 10 minutes or to desired consistency, slowly add 3 tablespoons whipping cream, half-and-half, or light cream, stirring constantly. Cook and stir for 3 minutes more and then stir in the basil.

Nutrition Facts per 3 ounces chicken + 1/3 cup sauce: 418 cal., 24 g total fat (9 g sat. fat), 152 mg chol., 715 mg sodium, 15 g carbo., 1 g fiber, 34 g pro.

Daily Values: 11% vit. A, 24 % vit. C, 19% calcium, 11% iron.

Exchanges: 1 Vegetable, 1/2 Other Carbohydrate, 4 1/2 Very Lean Meat, 4 Fat

NUTRITION INFORMATION

Per Serving: cal. (kcal) 379, Fat, total (g) 20, chol. (mg) 137, sat. fat (g) 6, carb. (g) 15, Monounsaturated fat (g) 10, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 5, pro. (g) 34, vit. A (IU) 388.72, vit. C (mg) 14.17, Thiamin (mg) 0.12, Riboflavin (mg) 0.26, Niacin (mg) 10.07, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.79, sodium (mg) 711, Potassium (mg) 310, calcium (mg) 181.74, iron (mg) 1.98, Vegetables () 1, Other Carb () 0.5, Lean Meat () 4.5, Fat () 3.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1      medium-size onion, finely chopped
1/2   pound   green beans, trimmed and cut into 1-inch pieces
1    8 ounce package  sliced mushrooms
6      boneless, skinless chicken thighs (about 1-1/2 pounds)
1    teaspoon   dried thyme
1    teaspoon   salt
1    teaspoon   black pepper
1    13 3/4ounce can  chicken broth
1/4   cup   all-purpose flour
1/2   cup   water
3    tablespoons   dry sherry
1/2   cup   heavy cream
1    4 ounce jar  chopped pimiento, drained
1/4   cup   grated Parmesan cheese
1    pound   spaghetti, broken into thirds
1    tablespoon   chopped parsley (optional)
directions
Layer the chopped onion, green beans and mushrooms in the bottom of a 5- to 5-1/2-quart slow-cooker. Arrange the chicken thighs on top. Sprinkle with thyme, salt and pepper. Pour in chicken broth.
Cover pot; cook on HIGH for 4 to 5 hours, or on LOW for 9 to 10 hours, or until the chicken and green beans are tender.
At end of cooking, stir together flour and the 1/2 cup water in small bowl until smooth. Stir 1 cup of cooking liquid from slow-cooker into flour mixture until smooth; stir into slow-cooker. Cook, covered, on high for 10 to 15 minutes or until thickened. Stir in sherry, heavy cream and pimiento; cook, covered, on high power another 5 minutes. Stir in the Parmesan cheese.
While chicken mixture is cooking in step 3 above, cook spaghetti following package directions. Drain.
Transfer spaghetti to a platter and top with chicken mixture. Sprinkle with parsley, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 617, Fat, total (g) 20, chol. (mg) 108, sat. fat (g) 8, carb. (g) 72, fiber (g) 6, pro. (g) 37, sodium (mg) 819, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    ounces   cream cheese, cut into cubes
1 1/2   cups   milk
3/4   cup   grated Parmesan cheese
1    12 1/2ounce can  * Swanson® Premium White Chunk Chicken Breast in Water, drained
1    cup   frozen peas, thawed
1/2   1 pound package  fettuccine, cooked and drained (about 4 1/2 cups)
directions
Heat the cream cheese and milk in a 10-inch skillet over medium heat to a boil, stirring constantly. Stir in 1/2 cup Parmesan cheese. Reduce the heat to low. Cook for 5 minutes.
Add the chicken, peas and fettuccine to the skillet and toss to coat. Heat through. Sprinkle with the remaining cheese and serve immediately.
For a more traditional Alfredo sauce, substitute 2 tablespoons butter and 1 1/2 cups heavy cream for the cream cheese and milk. Proceed with the recipe as directed above.
*Or 3 cans (4.5 ounces each)

ingredients
1    pound   green beans
2    tablespoons   olive oil, divided
1/4   teaspoon   salt
2    cups   cooked farro
1 1/2   cups   reduced-sodium chicken broth, divided
1    pound   chicken cutlets
1    tablespoon   unsalted butter
1/4   cup   chopped cilantro
directions
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Toss the green beans with 1 tablespoon olive oil and salt. Roast until tender, about 25 minutes.
In a medium saucepan, simmer the farro with 1 cup chicken broth until broth is absorbed, about 10 minutes.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Saute the cutlets until cooked through. Transfer to plates. Add 1/2 cup broth to the skillet. Simmer until thickened, scraping up browned bits. Add the butter, melt, and drizzle over the chicken. Garnish with cilantro; serve with farro and green beans.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 364, Fat, total (g) 13, chol. (mg) 80, sat. fat (g) 3, carb. (g) 29, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 3, pro. (g) 32, vit. A (IU) 801.34, vit. C (mg) 10.85, Thiamin (mg) 0.12, Riboflavin (mg) 0.21, Niacin (mg) 10.71, Pyridoxine (Vit. B6) (mg) 0.81, Folate (µg) 27.55, Cobalamin (Vit. B12) (µg) 0.21, sodium (mg) 485, Potassium (mg) 608, calcium (mg) 76, iron (mg) 2.13, Percent Daily Values are based on a 2,000 calorie diet

3 - 4 large tomatoes
1 2 1/2- 3 pound deli-roasted chicken
1 avocado, halved, seeded, peeled, and sliced
1/4 cup olive oil
1 lime, quartered
1/2 cup small fresh basil leaves
Salt
Cracked black pepper

directions
1. 
Cut tomatoes into wedges and divide among four serving plates. Use two forks to pull chicken meat from bones and shred into large pieces. Discard bones and skin.
2. 
Arrange chicken and avocado slices on tomatoes. Drizzle with olive oil. Squeeze lime quarters over all. Sprinkle with basil, salt, and pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 470, Fat, total (g) 31, chol. (mg) 120, sat. fat (g) 6, carb. (g) 9, fiber (g) 5, sugar (g) 3, pro. (g) 41, sodium (mg) 170, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

A simple 8-ingredient, quick-fix barbecue sauce turns everyday chicken into a true feast. Smoked paprika -- pimiento peppers that have been dried over fire -- supply the smoky taste.

ingredients
8      small chicken drumsticks
1      large onion, cut into 6 slices
    Olive oil
1    cup   ketchup
1/4   cup   molasses
3 - 4    tablespoons   cider vinegar
2    tablespoons   packed brown sugar
1    teaspoon   smoked paprika
    Several dashes bottled hot pepper sauce
    Fresh Italian (flat-leaf) parsley
directions
Preheat broiler. Broil chicken on the unheated rack of a broiler pan 4 to 5 inches from heat for 10 minutes.
Lightly brush onion slices with olive oil. Remove broiler pan from oven. Turn and move chicken to one end of pan. Place onion slices in a single layer on opposite end of pan. Broil for 15 minutes or until chicken is no longer pink and juices run clear (180 degrees F).
Meanwhile, in a medium saucepan combine ketchup, molasses, vinegar, brown sugar, paprika, and pepper sauce. Bring to boiling over medium heat. Remove from heat; keep warm. Remove onions from broiler. Broil chicken 2 minutes more; brush with sauce during the last minute.
Chop two of the onion slices; stir into sauce. Serve chicken with onion slices and parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 16, chol. (mg) 118, sat. fat (g) 4, carb. (g) 41, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 33, pro. (g) 30, vit. A (IU) 971.8, vit. C (mg) 15.94, Thiamin (mg) 0.15, Riboflavin (mg) 0.36, Niacin (mg) 9.08, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 28.22, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 802, Potassium (mg) 906, calcium (mg) 80.77, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet

Rotisserie chicken meal and fresh ingredients including tomatoes and avocados combine in this quick dinner salad that's satisfying and nourishing. It's perfect for those eating Paleo or gluten-free diets.

ingredients
3 - 4      large tomatoes
1    2 1/2 - 3 pound   deli-roasted chicken
1      avocado, halved, seeded, peeled, and sliced
1/4   cup   olive oil
1      lime, quartered
1/2   cup   small fresh basil leaves
    Salt
    Cracked black pepper
directions
Cut tomatoes into wedges and divide among four serving plates. Use two forks to pull chicken meat from bones and shred into large pieces. Discard bones and skin.
Arrange chicken and avocado slices on tomatoes. Drizzle with olive oil. Squeeze lime quarters over all. Sprinkle with basil, salt, and pepper.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 470, Fat, total (g) 31, chol. (mg) 120, sat. fat (g) 6, carb. (g) 9, fiber (g) 5, sugar (g) 3, pro. (g) 41, sodium (mg) 170, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    pounds   skinless, boneless chicken thighs, cut into 1-inch pieces
1      medium onion, chopped
3      cloves garlic, minced
5    teaspoons   curry powder
2    teaspoons   ground ginger
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper and/or cayenne pepper
2    15 ounce can  garbanzo beans (chickpeas), rinsed and drained
2    14 1/2ounce can  diced tomatoes, undrained
1    cup   chicken broth
1      bay leaf
2    tablespoons   lime juice
1    9 ounce package  fresh spinach (optional)
    Hot cooked rice (optional)
directions
Lightly coat a 6-quart slow cooker with nonstick cooking spray or oil. Add chicken, onion, and garlic to the slow cooker. Add curry powder, ginger, salt, and pepper to the slow cooker. Toss to coat. Stir in drained beans, undrained tomatoes, broth, and bay leaf. Cover and cook on high-heat setting 4 to 5 hours or low-heat setting 8 to 10 hours.
Stir lime juice into cooked stew. Stir spinach leaves into stew and let stand 2 to 3 minutes to wilt. Serve with rice. Makes 8 (about 1-1/2 cup) servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 295, Fat, total (g) 6, chol. (mg) 94, sat. fat (g) 1, carb. (g) 32, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 9, pro. (g) 29, vit. A (IU) 485.9, vit. C (mg) 13.58, Thiamin (mg) 0.1, Riboflavin (mg) 0.24, Niacin (mg) 6.12, Pyridoxine (Vit. B6) (mg) 0.88, Folate (µg) 84.67, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 867, Potassium (mg) 570, calcium (mg) 70.68, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet

Great easy chicken meal. 

ingredients
2      small sweet potatoes, well scrubbed
4    teaspoons   olive oil
2      poblano chiles, stemmed, seeded and cut into thin strips
1      medium onion, halved and sliced
12    ounces   boneless, skinless chicken thighs, cut into 1/2-inch-thick pieces
1/2   teaspoon   kosher salt
1    teaspoon   ground cumin
1    teaspoon   dried oregano
4      garlic cloves, chopped
1/2   cup   chicken broth
8      corn tortillas, warmed
2    ounces   crumbled cotija cheese (about 1/2 cup)
1/4   cup   fresh cilantro leaves
directions
Pierce sweet potatoes with a fork and microwave on high until almost tender when pierced with a knife, about 3 minutes. Cool completely. Halve lengthwise, then slice each half diagonally into 1/2-inch-thick pieces.
Heat 2 teaspoons oil in a large non-stick skillet over medium heat. Add chiles and saute until softened slightly, about 8 minutes. Add onion and sweet potatoes and saute until golden brown, about 8 minutes; transfer vegetables to a large bowl.
Heat remaining oil in the same skillet. Add chicken and sprinkle with salt, cumin and oregano. Saute until chicken is browned and cooked through, about 6 minutes. Return vegetables to skillet; add garlic and broth and simmer until liquid is almost evaporated, about 2 minutes.
Divide fajita mixture among tortillas. Sprinkle with cotija and cilantro.

This healthy, low-fat soup can be prepared in just 15 minutes then cooked in the slow cooker until dinner.

ingredients
1    cup   dry great northern beans
6    cups   water
1    cup   chopped onion
1    medium  fennel bulb, trimmed and cut into 1/2-inch pieces
2    medium  carrots, chopped
2    cloves  garlic, minced
2    tablespoons   snipped fresh parsley
1    teaspoon   dried rosemary, crushed
1/4   teaspoon   pepper
4 1/2   cups   chicken broth
2 1/2   cups   shredded or chopped cooked chicken
1    14 1/2ounce can  diced tomatoes, undrained
directions
Rinse beans; drain. In a large saucepan, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
Meanwhile, in a 3-1/2-, 4-, or 5-quart crockery cooker, combine onion, fennel, carrots, garlic, parsley, rosemary, and pepper. Place beans atop vegetables. Pour chicken broth over all.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
If using low-heat setting, turn to high-heat setting. Stir in chicken and tomatoes. Cover and cook for 30 minutes longer or until heated through on high-heat setting. Makes 4 to 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 426, Fat, total (g) 10, chol. (mg) 78, sat. fat (g) 3, carb. (g) 46, fiber (g) 15, pro. (g) 40, sodium (mg) 1454, Vegetables () 2, Starch () 2.5, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    teaspoon   dried oregano, crushed
1    teaspoon   dried basil, crushed
1    teaspoon   dried parsley, crushed
1/4   teaspoon   salt
1/8   teaspoon   ground black pepper
4    8 ounces   skinless, boneless chicken breast halves
1    tablespoon   olive oil
1    14 1/2ounce can  reduced-sodium chicken broth
3    cloves  garlic, minced
1    10 ounce package  frozen chopped spinach, thawed and squeezed dry
2    cups   grape tomatoes
1 1/2   cups   cooked orzo pasta (rosamarina)
1    teaspoon   finely shredded lemon peel
2    tablespoons   lemon juice
1    tablespoon   grated Parmesan cheese
    Snipped fresh oregano
directions
In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat.
In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 414, Fat, total (g) 10, chol. (mg) 146, sat. fat (g) 2, carb. (g) 24, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 54, vit. A (IU) 2632.4, vit. C (mg) 20.57, Thiamin (mg) 0.4, Riboflavin (mg) 0.48, Niacin (mg) 21.62, Pyridoxine (Vit. B6) (mg) 1.63, Folate (µg) 177.28, Cobalamin (Vit. B12) (µg) 0.33, sodium (mg) 595, Potassium (mg) 1242, calcium (mg) 108, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Chicken becomes fall-off-the-bone tender when you prepare it in a slow cooker. Add a tasty vegetable sauce and pasta for one irresistible easy dinner.

ingredients
3    pounds   chicken thighs and/or drumsticks, skinned
1    tablespoon   oil
5    cups   sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster
1      red onion, cut into wedges
1/2   cup   chopped carrot (1 medium)
1/4   cup   dried tomato pieces (not oil-packed)
3/4   cup   chicken broth
1/4   cup   dry white wine or chicken broth
3    tablespoons   quick-cooking tapioca, crushed
1    teaspoon   dried thyme, crushed
1/2   teaspoon   garlic salt
1/2   teaspoon   dried basil, crushed
1/4 - 1/2   teaspoon   ground black pepper
4 1/2   cups   hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice
directions
If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 360, Fat, total (g) 7, chol. (mg) 107, sat. fat (g) 2, carb. (g) 39, fiber (g) 3, pro. (g) 34, sodium (mg) 350, Potassium (mg) 698, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    10 ounce package  frozen long grain white rice with vegetables (peas, corn and carrots)
1    tablespoon   cooking oil
1/2   pound   fresh sea scallops, (halve large scallops)
1/2   pound   cooked, peeled, deveined shrimp
4      plum tomatoes, coarsely chopped
1/2 - 1    teaspoon   ground turmeric
    Salt
    Ground black pepper
    Chopped fresh parsley (optional)
directions
Prepare rice according to microwave package directions.
Meanwhile, in large skillet heat cooking oil over medium heat. Add scallops to hot oil in skillet; cook 3 minutes or until scallops are opaque. Add shrimp and tomatoes; heat through.
Transfer rice to bowl; stir in turmeric. Spoon seafood-tomato mixture over rice; lightly toss. Season to taste with salt and pepper. Sprinkle fresh parsley. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 229, Fat, total (g) 5, chol. (mg) 129, sat. fat (g) 1, carb. (g) 22, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 3, pro. (g) 24, vit. A (IU) 1117.58, vit. C (mg) 14.76, Thiamin (mg) 0.06, Riboflavin (mg) 0.07, Niacin (mg) 2.57, Pyridoxine (Vit. B6) (mg) 0.22, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 1.77, sodium (mg) 374, Potassium (mg) 490, calcium (mg) 50.48, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    pounds   chicken thighs and/or drumsticks, skinned
1    tablespoon   oil
5    cups   sliced assorted fresh mushrooms, such as shiitake, button, crimini, and/or oyster
1      red onion, cut into wedges
1/2   cup   chopped carrot (1 medium)
1/4   cup   dried tomato pieces (not oil-packed)
3/4   cup   chicken broth
1/4   cup   dry white wine or chicken broth
3    tablespoons   quick-cooking tapioca, crushed
1    teaspoon   dried thyme, crushed
1/2   teaspoon   garlic salt
1/2   teaspoon   dried basil, crushed
1/4 - 1/2   teaspoon   ground black pepper
4 1/2   cups   hot cooked plain and/or spinach linguine or fettuccine, or hot cooked rice
directions
If desired, in a large skillet cook chicken pieces in hot oil until browned. Drain off fat; set chicken aside. In a 4- to 5-quart slow cooker combine mushrooms, onion, carrot, and dried tomato. Pour broth and wine over mushroom mixture in cooker. Sprinkle with tapioca, thyme, garlic salt, basil, and pepper. Add chicken pieces to cooker.
Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.
Serve chicken and vegetables over hot cooked pasta; drizzle with cooking juices.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 360, Fat, total (g) 7, chol. (mg) 107, sat. fat (g) 2, carb. (g) 39, fiber (g) 3, pro. (g) 34, sodium (mg) 350, Potassium (mg) 698, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    box  (6.8 ounces) Spanish rice mix (such as Rice a Roni)
4      boneless, skinless chicken breast halves (about 1 1/4 pounds), split if large and pounded to an even thickness
1      (15 ounces) black beans, drained and rinsed
2      scallions, trimmed and chopped
1      jalapeno chile, seeded and diced
1    can  (8 ounces) pineapple chunks in juice
1    can  (14.5 ounces) no-salt-added diced tomatoes
1    tablespoon   vinegar
2    teaspoons   canola oil
2    tablespoons   unsalted butter
directions
Remove seasoning packet from rice mix. Measure out 1 teaspoon and sprinkle over both sides of chicken in a glass dish.
In a bowl, combine beans, scallions and jalapeno. Dice pineapple chunks (reserving juice) and add to bowl. Pour 3 tablespoons reserved juice over chicken. Stir 1/3 cup of the diced tomatoes and 1/4 teaspoon of the rice seasoning mix into the bean mixture. Add vinegar and oil; stir and set aside.
Prepare Rice. Heat butter in a large, lidded skillet. Add rice mixture. Saute over medium heat, about 3 minutes. Stir in 21/4 cups water, remaining seasoning and remaining diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 20 minutes.
Heat grill or grill pan. Once ready, grill chicken 3 to 4 minutes per side, turning once, or until cooked through. Serve chicken with salsa and rice.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 541, Fat, total (g) 12, chol. (mg) 97, sat. fat (g) 4, carb. (g) 63, fiber (g) 9, pro. (g) 44, sodium (mg) 1045, Percent Daily Values are based on a 2,000 calorie diet

Classic Asian flavors like peanut, ginger, coconut and curry combine in this slow cooker chicken dinner.

ingredients
2    medium  onions, cut into thin wedges
3    medium  carrots, sliced
1    small  red sweet pepper, seeded and cut into thin bite-size strips
2    pounds   skinless, boneless chicken thighs, cut into 1-inch pieces
3/4   cup   chicken broth
3    tablespoons   creamy peanut butter
2    tablespoons   quick-cooking tapioca
1/2   teaspoon   finely shredded lime peel
2    tablespoons   lime juice
2    tablespoons   reduced-sodium soy sauce
1    tablespoon   grated fresh ginger
2 - 3    teaspoons   red curry paste
4    cloves  garlic, minced
1    cup   frozen peas
1/2   cup   unsweetened light coconut milk
2 2/3   cups   hot cooked brown rice
1/4   cup   chopped unsalted peanuts
directions
In a 3 1/2- or 4-quart slow cooker combine onions, carrots, and sweet pepper. Top with chicken. In a medium bowl whisk together broth, peanut butter, tapioca, lime peel, lime juice, soy sauce, ginger, curry paste, and garlic until smooth. Pour over mixture in cooker.
Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours. Stir in frozen peas and coconut milk. Let stand, covered, for 5 minutes.
Serve chicken mixture over cooked rice. Sprinkle with chopped peanuts.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 336, Fat, total (g) 11, chol. (mg) 94, sat. fat (g) 3, carb. (g) 30, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 4, sugar (g) 7, pro. (g) 29, vit. A (IU) 54.91, vit. C (mg) 29.52, Thiamin (mg) 0.4, Riboflavin (mg) 0.4, Niacin (mg) 13.82, Pyridoxine (Vit. B6) (mg) 0.88, Folate (µg) 124.99, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 377, Potassium (mg) 740, calcium (mg) 70.68, iron (mg) 4.32, Vegetables () 1, Starch () 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Give macaroni and cheese pasta dinner makeover by adding vegetables and chicken.

ingredients
2    cups   dry elbow macaroni (8 ounces)
1      purchased roasted chicken
1    tablespoon   butter
2/3   cup   panko bread crumbs
2 1/2   cups   half-and-half, light cream or whipping cream
6    ounces   sharp cheddar cheese, shredded (1 1/2 cups)
4    ounces   American cheese slices, torn
4    ounces   fontina or havarti cheese, shredded (1 cup)
1/8   teaspoon   ground black pepper
2    medium  tomatoes, seeded and chopped
2    cups   coarsely chopped fresh spinach
1    tablespoon   snipped fresh oregano
directions
In a 4- to 6-quart Dutch oven, cook macaroni according to package directions. Drain and set aside.
Meanwhile, remove the meat from the chicken; discard skin and bones. Coarsely shred the chicken; set aside.
For topping: In a medium skillet melt butter over medium heat. Add panko. Cook and stir until panko is lightly toasted. Remove from the heat and set aside.
Add half-and-half to the same Dutch oven used to cook the macaroni. Bring just to a simmer over medium heat. Reduce heat to medium-low. Gradually add cheddar, American and fontina cheeses, stirring constantly. Stir in black pepper. Continue to cook and stir until cheese is completely melted and smooth.
Add drained macaroni to the cheese sauce. Stir until well combined. Stir in chicken and tomatoes. Cook and stir for 1 to 2 minutes or until heated through. Remove from the heat. Stir in spinach and oregano. Serve immediately, topped with toasted panko mixture.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 540, Fat, total (g) 31, chol. (mg) 160, sat. fat (g) 17, carb. (g) 29, Monounsaturated fat (g) 9, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 37, vit. A (IU) 1802.94, vit. C (mg) 7.47, Thiamin (mg) 0.13, Riboflavin (mg) 0.41, Niacin (mg) 6.25, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 39.05, Cobalamin (Vit. B12) (µg) 1.14, sodium (mg) 828, Potassium (mg) 521, calcium (mg) 490, iron (mg) 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3    cups   shredded cooked chicken (about 1 pound)
3/4   cup   seedless red grapes, quartered
1/2   cup   finely chopped red onion (1 medium)
1/4   cup   finely chopped radishes or daikon
1/4   cup   shredded coconut
1    5 ounce carton  pina colada or pineapple low-fat yogurt
1/3   cup   mango chutney, snipped
1    tablespoon   curry powder
1/2   cup   dry roasted cashews, coarsely chopped
1    cup   fresh basil leaves
12    slices  whole grain bread, toasted
directions
In a large bowl combine chicken, grapes, red onion, radishes, and coconut; set aside.
For dressing, in a small bowl combine yogurt, chutney, and curry powder. Stir dressing into chicken mixture. If desired, cover and chill for up to 24 hours.
Stir cashews into chicken mixture. Divide basil leaves among 6 of the toasted bread slices. Spread chicken mixture over basil; top with the remaining 6 toasted bread slices.
Tip
Winner Info:
Casey Galloway Columbia, MO Picnic Sandwiches June 2009

NUTRITION INFORMATION

Per Serving: cal. (kcal) 410, Fat, total (g) 14, chol. (mg) 63, sat. fat (g) 4, carb. (g) 41, fiber (g) 5, pro. (g) 30, sodium (mg) 501, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    tablespoon   vegetable oil
4      boneless, skinless chicken breast halves (about 1-1/2 pounds total), cut crosswise into 1/2-inch slices
1/2   teaspoon   salt
1/4   teaspoon   black pepper
1    10 ounce bottle  mango chutney
1    teaspoon   prepared mustard
1    tablespoon   cornstarch
1/2   cup   mango-orange juice
1    8 ounce package  frozen green beans and almonds, thawed
1      fresh ripe mango, peeled, pit removed and thinly sliced
directions
Heat oil in a large nonstick skillet over medium-high heat. Season chicken with salt and pepper.
Add chicken to skillet and cook for about 6 minutes, stirring occasionally, until browned and no longer pink. Remove chicken to a plate, cover loosely and keep warm.
Add chutney and mustard to skillet. Stir cornstarch into mango-orange juice until dissolved; add to skillet. Stir to combine. Simmer on medium-low for 2 minutes, stirring occasionally.
Place chicken and string beans into skillet, reserving the toasted almonds. Cook 2 minutes until heated through.
To serve, sprinkle nuts on top and garnish with sliced mango.
Serving suggestion:
brown rice.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 420, Fat, total (g) 8, chol. (mg) 99, sat. fat (g) 1, carb. (g) 47, fiber (g) 4, pro. (g) 42, sodium (mg) 692, Percent Daily Values are based on a 2,000 calorie diet

Quick and easy dinners take the stress off of your typically busy day. Browse our hundreds of ideas for quick and easy meals, from chicken and beef to vegetarian meals, that you can have to table in a half-hour.

ingredients
2    tablespoons   molasses
2    tablespoons   spicy brown mustard
8      thin boneless, skinless chicken breast halves (1/4 inch thick, 1-1/2 pounds total)
4    teaspoons   vegetable oil
1    teaspoon   salt
1/4   teaspoon   black pepper
4    slices  baked ham (2 ounces total)
4    slices  Fontina cheese (2 ounces total)
directions
Whisk molasses, mustard in cup; divide in half in 2 cups.
Brush chicken all over with 2 teaspoons oil; sprinkle with salt and pepper.
Place 1 slice each of ham and cheese on each of 4 chicken pieces. Cover each with remaining chicken.
Heat remaining oil in large nonstick skillet over medium heat. Brush tops of sandwiched chicken with 1 tablespoon molasses mixture from first cup. Working in batches, place chicken, molasses side down, in skillet; cook, covered, 4 minutes. Uncover; brush tops with remaining molasses mixture from first cup. Turn chicken over; saute, uncovered, 5 minutes (170 degrees F). Brush tops with 1 tablespoon molasses mixture from second cup. Remove to platter, molasses side down. Brush tops with remaining molasses mixture from second cup.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 326, Fat, total (g) 14, chol. (mg) 117, sat. fat (g) 4, carb. (g) 8, fiber (g) 0, pro. (g) 41, sodium (mg) 1048, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/3   cup   tub style cream cheese
2    tablespoons   prepared horseradish
8    slices  country-style bread
2    tablespoons   olive oil
1    tablespoon   red wine vinegar
2    cups   baby arugula or baby kale
1      large apple, cored and very thinly sliced
6    ounces   sliced fully cooked ham
6    ounces   sliced cooked chicken breast
directions
In a small bowl combine cream cheese and horseradish. In a large bowl combine 1 tablespoon of the olive oil and the red wine vinegar. Add arugula and apple slices and toss to coat. Spread cream cheese mixture one side of each bread slice. Top four of the spread slices with ham, chicken, and apple and arugula mixture; add remaining bread slices, spread side down. Brush outside of bread slices with remaining 1 tablespoon olive oil.
Place sandwiches (half at a time, if necessary) in a very large skillet or griddle; Cook about 6 minutes over medium heat or until bread is toasted, turning once.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 531, Fat, total (g) 20, chol. (mg) 74, sat. fat (g) 6, carb. (g) 57, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 14, pro. (g) 28, vit. A (IU) 479.56, vit. C (mg) 7.88, Thiamin (mg) 0.61, Riboflavin (mg) 0.35, Niacin (mg) 9.58, Pyridoxine (Vit. B6) (mg) 0.43, Folate (µg) 100.47, Cobalamin (Vit. B12) (µg) 0.32, sodium (mg) 996, Potassium (mg) 353, calcium (mg) 107, iron (mg) 4.06, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3/4   cup   all-purpose flour
1    teaspoon   salt
1/2   teaspoon   ground black pepper
1 1/2   pounds   boneless, skinless chicken breast halves, cut into 1/2-inch by 3-inch strips
1    tablespoon   olive oil
1    tablespoon   unsalted butter
    Smoked Spanish or regular paprika
Romesco Dipping Sauce
2      large red sweet peppers, halved lengthwise, seeds and membranes removed, flattened
1    cup   day old crusty bread, cubed
3/4   cup   chopped fresh tomato (1 large)
1/3   cup   sliced natural almonds, toasted
3    tablespoons   sherry vinegar
3      cloves garlic, minced
1/2   teaspoon   smoked Spanish or regular paprika
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
1/4   cup   olive oil
directions
Romesco Dipping Sauce:
For sauce, preheat broiler. Place peppers on a broiler pan. Broil peppers, 4 to 5 inches from the heat, until skins are blacked, turning once. Remove, stack pieces together, cover with aluminum foil and let stand 15 minutes. Peel off skins; discard skins. In blender combine peppers, bread, tomato, almonds, vinegar, garlic, paprika, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and blend. Add 1/4 cup olive oil in steady stream through the top of blender until mixture is almost smooth. Transfer to a serving bowl or storage container. Cover and chill until serving time.
Prepare sauce; cover and chill. For Chicken Fingers, in large bowl combine flour, 1 teaspoon salt, and 1/2 teaspoon pepper. Coat chicken strips in flour. Heat 1 tablespoon oil and butter in large nonstick skillet over high heat. Add chicken strips, one-third at a time, browning well on all sides, 3 to 4 minutes per batch. Dip the end of each chicken strip in ground paprika. Serve with Romesco Dipping Sauce. Makes 10 servings (about 40 pieces).
Tip
You can prepare the sauce ahead of time. Cover and chill up to 3 days.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 247, Fat, total (g) 12, chol. (mg) 51, sat. fat (g) 2, carb. (g) 12, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 1, pro. (g) 20, vit. A (IU) 291.54, vit. C (mg) 27.16, Thiamin (mg) 0.16, Riboflavin (mg) 0.17, Niacin (mg) 8.69, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 416, Potassium (mg) 292, calcium (mg) 40.39, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   all-purpose flour
1    tablespoon   fresh thyme leaves or 1 1/2 teaspoons dried thyme, crushed
1 3/4   teaspoons   poultry seasoning
1/4   teaspoon   salt
1/4   teaspoon   ground black pepper
2    tablespoons   vegetable oil
3    pounds   skinless, boneless chicken thighs, cut into 1-inch pieces
2    cups   chicken broth
1 1/2   cups   sliced carrots (3 medium)
1 1/2   cups   sliced celery (3 stalks)
1    cup   chopped leeks (3 medium) or chopped onion (1 large)
1    cup   sliced fresh mushrooms
1    cup   frozen peas
1    cup   half-and-half, light cream, or milk
1/2   of a 15-ounce package (1 crust)  rolled refrigerated unbaked piecrust
directions
In a large resealable plastic bag combine 1/4 cup of the flour, the thyme, poultry seasoning, salt, and pepper. Add chicken pieces, half at a time, shaking to coat.
In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add half of the chicken; cook about 5 minutes or until brown, stirring occasionally. Transfer chicken to a 5- to 6-quart slow cooker. Repeat with the remaining 1 tablespoon oil and the remaining chicken. Add broth, carrots, celery, leeks, and mushrooms to chicken in cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
If using low-heat setting, turn to high-heat setting. Stir in frozen peas. In a small bowl combine the remaining 1/4 cup flour and the half-and-half; stir into mixture in cooker. Cover and cook about 30 minutes more or until thickened.
Meanwhile, preheat oven to 450 degrees F. Unroll piecrust. Press or roll piecrust into an 11-inch circle; cut into eight wedges. Place wedges on an ungreased large baking sheet. Prick each wedge several times with a fork. Bake for 8 to 9 minutes or until light brown.
To serve, top each serving of chicken mixture with a baked piecrust wedge.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 439, Fat, total (g) 20, chol. (mg) 177, sat. fat (g) 7, carb. (g) 27, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 5, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 3, pro. (g) 37, vit. A (IU) 4615.89, vit. C (mg) 7.43, Thiamin (mg) 0.31, Riboflavin (mg) 0.48, Niacin (mg) 11.06, Pyridoxine (Vit. B6) (mg) 0.87, Folate (µg) 51.05, Cobalamin (Vit. B12) (µg) 1.19, sodium (mg) 632, Potassium (mg) 681, calcium (mg) 77, iron (mg) 2.59, Percent Daily Values are based on a 2,000 calorie diet

ingredients
6 medium boneless skinless chicken breast halves (1-1/2 pounds)
1/2 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons lemon pepper seasoning
1/3 cup butter
2 lemons, sliced
2 tablespoons lemon juice
Hot cooked rice or pilaf (optional)
directions
1. 
Place each chicken breast half between two pieces of plastic wrap. Pound lightly into a rectangle about 1/4 to 1/8 inch thick. Remove plastic wrap. In a shallow bowl, combine the flour and salt. Coat chicken breasts with flour mixture. Sprinkle chicken breasts with lemon pepper.
2. 
In a 12-inch skillet cook the chicken breasts in the hot butter, half at a time, over medium-high heat for about 3 minutes on each side or until brown and no longer pink. Remove chicken from skillet. Add lemon slices to skillet; cook for 2 to 3 minutes or until lightly browned, turning once. Return all of the chicken to the skillet, overlapping chicken breasts slightly. Drizzle lemon juice over the chicken breasts. Cook for 2 to 3 minutes more or until pan juices are slightly reduced. Serve chicken, lemon slices, and pan juices over hot cooked rice or pilaf, if desired. Makes 6 servings.
Note
Dietary exchanges:
2 starch, 3 very lean meat, 2 fat.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 258, Fat, total (g) 12, chol. (mg) 95, sat. fat (g) 7, carb. (g) 8, fiber (g) 0, pro. (g) 27, sodium (mg) 725, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    teaspoons   canola oil
1 1/4   pounds   skinless, boneless chicken breast halves, cut into bite-size strips
1/2   cup   coarsely chopped onion (1 medium)
1    teaspoon   garam masala
1 1/2   cups   bulgur
1/2   medium  lemon, seeded and thinly sliced
3/4   cup   pitted dried plums, quartered
1/3   cup   golden raisins
1/2   teaspoon   ground ginger
1/2   teaspoon   ground cinnamon
1/4   teaspoon   ground allspice
  Pinch  cayenne pepper
1    14 1/2ounce can  reduced-sodium chicken broth
1 1/4   cups   water
1/3   cup   coarsely chopped or slivered almonds, toasted*
    Fresh mint leaves, thinly sliced
    Finely shredded lemon peel
directions
In a large skillet heat oil over medium heat. Add chicken, onion, and garam masala; cook and stir until chicken is browned on all sides and onion is tender.
In a 3 1/2- or 4-quart slow cooker combine the chicken mixture, bulgur, lemon slices, plums, raisins, ginger, cinnamon, allspice, and cayenne pepper. Pour broth and the water over mixture in cooker.
Cover and cook on low-heat setting for 2 hours. Stir in almonds.
To serve, sprinkle each serving with mint and lemon peel.
Tip
*
To toast nuts, preheat oven to 350 degrees F. Spread nuts in a shallow baking pan. Bake for 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

Tip
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 321, Fat, total (g) 6, chol. (mg) 55, sat. fat (g) 1, carb. (g) 41, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 9, pro. (g) 29, vit. A (IU) 145.77, vit. C (mg) 11.81, Thiamin (mg) 0.18, Riboflavin (mg) 0.22, Niacin (mg) 13.23, Pyridoxine (Vit. B6) (mg) 0.74, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 235, Potassium (mg) 577, calcium (mg) 60.58, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet

ingredients
3 1/2   ounces   oil-packed dried tomatoes, well-drained (3/4 cup)
3      cloves garlic
1/4   teaspoon   kosher salt
1/8   teaspoon   freshly ground black pepper
1/4   cup   seasoned fine dry bread crumbs
1 1/2   pounds   ground uncooked chicken
1/2   cup   whole milk ricotta cheese
2      eggs, lightly beaten
1    tablespoon   whole milk
1    tablespoon   chopped fresh parsley
2    teaspoons   dried thyme, crushed
1    teaspoon   dried oregano, crushed
1    teaspoon   dried marjoram, crushed
2    tablespoons   olive oil
White Sauce for Meatballs
3    tablespoons   all-purpose flour
2    tablespoons   butter
1    cup   chicken broth
1    cup   whipping cream or whole milk
1    tablespoon   white balsamic vinegar
1    teaspoon   Worcestershire Sauce
1/2   teaspoon   dried thyme, crushed
1/4   teaspoon   salt
1/8   teaspoon   ground black pepper
2    tablespoons   chopped fresh parsley

directions
Preheat the oven to 350 degrees F.
In a food processor, pulse the dried tomatoes, garlic, salt, and pepper. Add the bread crumbs and pulse to combine.
Transfer the mixture to a large bowl. Add chicken, ricotta cheese, eggs, milk, parsley, thyme, oregano, and marjoram. Combine until uniform in appearance. Roll the mixture into 1 1/2-inch balls (about 1 1/2 tablespoons each).
Place in a 15x10x1-inch baking pan lined with parchment paper. Brush with olive oil. Bake for 16 minutes or until cooked through (165 degrees F).
White Sauce for Meatballs
In a medium saucepan combine flour and butter over medium-high heat. Cook and stir for 2 minutes until it turns blonde.
Add the chicken broth, cream, vinegar, Worcestershire sauce, thyme, salt and pepper. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Stir in parsley.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 47, Fat, total (g) 3, chol. (mg) 26, sat. fat (g) 1, carb. (g) 1, Monounsaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 4, vit. A (IU) 67.02, vit. C (mg) 2.34, Thiamin (mg) 0.02, Riboflavin (mg) 0.07, Niacin (mg) 1.04, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 2.51, Cobalamin (Vit. B12) (µg) 0.13, sodium (mg) 46, Potassium (mg) 131, calcium (mg) 14, iron (mg) 0.42, Percent Daily Values are based on a 2,000 calorie diet

ingredients
18      sun-dried tomatoes, not oil-packed
1 1/2   cups   boiling water
6      thin chicken cutlets (about 1-3/4 pounds total)
1/2   teaspoon   dried Italian seasoning
3/4   teaspoon   salt
1/2   teaspoon   black pepper
1    bunch  arugula, trimmed, washed
6    tablespoons   shredded part-skim mozzarella cheese
3    cups   extra-wide egg noodles
1    medium-size  zucchini, shredded
1    medium-size  summer squash, shredded
6    tablespoons   grated Parmesan
directions
Heat oven to 350 degrees F. Soak tomatoes in boiling water in a small heat-proof bowl 5 minutes. Drain.
Spread one cutlet between 2 sheets of parchment or waxed paper. Pound slightly to even 1/8-inch thickness. Repeat with remaining cutlets, Season cutlets with Italian seasoning and a total of 1/4 teaspoon salt and 1/8 teaspoon pepper.
Place 2 to 3 arugula leaves onto each cutlet. Top each with 3 softened tomatoes and 1 tablespoon mozzarella. Starting at a short end, roll up each cutlet. Secure with toothpicks.
Coat 12-inch nonstick skillet with cooking spray. Heat over medium-high heat. Add roll-ups; cook until evenly browned, about 3 minutes. Transfer to ungreased baking dish large enough to hold them in one layer.
Bake in 350 degrees F oven until cooked through, 15 to 20 minutes. Remove from oven; let stand 5 minutes.
Meanwhile, cook noodles in large pot of salted boiling water, following package directions, about 10 minutes.
While noodles are cooking, coat skillet with more spray. Heat over medium-high heat. Add shredded zucchini and squash; cook until wilted.
Drain noodles; transfer to bowl. Stir in cooked squash, remaining salt, pepper and 4 tablespoons Parmesan. Top with remaining Parmesan.
Remove toothpicks from chicken; slice on the diagonal into rounds.
. To serve, place 2/3 cup noodle mixture onto each plate. Fan slices out over noodles.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 309, Fat, total (g) 8, chol. (mg) 104, sat. fat (g) 3, carb. (g) 22, fiber (g) 3, pro. (g) 38, sodium (mg) 656, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   caraway seed
1/4   teaspoon   whole black pepper
1    teaspoon   finely shredded lemon peel
1/2   teaspoon   kosher salt or regular salt
1    3 - 4 pound   whole broiler-fryer chicken
2    tablespoons   lemon juice
    Lemon slices
directions
Preheat oven to 375 degree F. With a mortar and pestle, slightly crush caraway seed and whole black pepper. Or, in a blender container combine caraway seed with whole black pepper; cover and blend on high for 30 seconds. Stir in lemon peel and salt. Skewer neck skin to back; tie legs to tail. Twist wings under back. Rub caraway mixture over entire bird and under skin of breast.
Place chicken, breast side up, on a rack in a shallow pan. Insert meat thermometer into center of an inside thigh muscle. Roast, uncovered, 1-1/4 to 1-3/4 hours or until drumsticks move easily and meat is no longer pink or thermometer registers 180 degrees. Remove chicken from oven. Cover and let stand 10 minutes. Carefully drizzle lemon juice over chicken before carving. Serve with lemon slices, if desired.
Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 223, Fat, total (g) 13, chol. (mg) 79, sat. fat (g) 3, carb. (g) 2, fiber (g) 0, pro. (g) 25, vit. A (RE) 41.21, vit. C (mg) 2.36, sodium (mg) 251, calcium (mg) 20.19, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/4   cup   all-purpose flour
1 1/2   teaspoons   chili powder
1/4   teaspoon   salt
1/4   teaspoon   black pepper
2 1/2 - 3    pounds   meaty chicken pieces (breast halves, thighs, and drumsticks)
2    tablespoons   cooking oil
1    15 ounce can  black beans, rinsed and drained
1    14 1/2ounce can  diced tomatoes with onion and green pepper, undrained
1    cup   tomato juice
1    cup   frozen whole kernel corn
2/3   cup   long grain rice
1/8 - 1/4   teaspoon   cayenne pepper
2      cloves garlic, minced
directions
In a large resealable plastic bag combine flour, 1 teaspoon of the chili powder, the salt, and pepper. Add chicken pieces, half at a time. Seal bag; shake to coat.
In a very large skillet brown chicken on all sides in hot oil over medium heat about 10 mintues, turning occasionally. Remove chicken from skillet and set aside; discard drippings. Add beans, undrained tomatoes, tomato juice, corn, uncooked rice, the remaining 1/2 teaspoon chili powder, the cayenne pepper, and garlic to the skillet. Bring to boiling. Transfer rice mixture to a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange chicken pieces on top of rice mixture.
Bake, covered, in a 375 degrees F oven for 45 to 50 minutes or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks) and rice is tender. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 437, Fat, total (g) 16, chol. (mg) 86, sat. fat (g) 4, carb. (g) 40, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 4, fiber (g) 5, sugar (g) 3, pro. (g) 35, vit. A (IU) 389, vit. C (mg) 17, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 9, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 77, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 634, Potassium (mg) 521, calcium (mg) 81, iron (mg) 4, Vegetables () 1, Starch () 2, Lean Meat () 4, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
8      skinless, boneless chicken thighs
3    slices  bacon, coarsely chopped
1/2   cup   chicken broth
1    pound   asparagus spears, trimmed
1      small yellow summer squash, halved crosswise and cut in 1/2-inch strips
4      green onions, cut in 2-inch pieces
directions
Sprinkle chicken with salt and pepper. In 12-inch skillet cook chicken and bacon over medium-high heat 12 minutes, turning to brown evenly. Carefully add broth; cover and cook 3 to 5 minutes more or until chicken is tender and no longer pink (180 degrees F).
Meanwhile, in microwave-safe 2-quart dish combine asparagus, squash, and 2 Tbsp. water. Sprinkle salt and pepper. Cover with vented plastic wrap. Cook on 100% power (high) 3 to 5 minutes, until vegetables are crisp-tender, stirring once. Transfer to plates. Drizzle cooking liquid; top with chicken, bacon, and onions. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 320, Fat, total (g) 18, chol. (mg) 134, sat. fat (g) 6, carb. (g) 5, Monosaturated fat (g) 7, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 2, pro. (g) 32, vit. A (IU) 728.85, vit. C (mg) 7.68, Thiamin (mg) 0.28, Riboflavin (mg) 0.42, Niacin (mg) 10.66, Pyridoxine (Vit. B6) (mg) 0.61, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.67, sodium (mg) 626, Potassium (mg) 581, calcium (mg) 50.48, iron (mg) 3.24, Percent Daily Values are based on a 2,000 calorie diet

ingredients
12    ounces   beef flank steak
12    ounces   skinless, boneless chicken breast
1    12 ounce package  extra-firm water-packed tofu, patted dry
2    tablespoons   toasted sesame oil
2    tablespoons   low-sodium soy sauce
4    teaspoons   lime juice
4    teaspoons   rice vinegar
1    tablespoon   toasted sesame seeds
2    teaspoons   minced fresh ginger
4    cloves  garlic, minced
1/2   teaspoon   crushed red pepper
12    10 inches   wooden or metal skewers
1/2   cup   plain fat-free yogurt
3    tablespoons   peanut butter
    Snipped fresh cilantro (optional)
directions
Trim fat from beef. Thinly slice beef and chicken into bite-size strips. Cut tofu into 1-inch cubes. Place beef, chicken, and tofu in a large resealable plastic bag set in a shallow dish. For marinade, in a medium bowl combine sesame oil, soy sauce, lime juice, rice vinegar, sesame seeds, ginger, garlic, and crushed red pepper. Set aside 2 tablespoons of this mixture.
Pour remaining marinade over meat and tofu; seal bag. Turn to coat. Marinate in the refrigerator for 1 hour. If using wooden skewers, soak them in water for 30 minutes before using.
Drain beef, chicken, and tofu, discarding marinade. On four wooden or metal skewers, thread beef, accordion-style. On another four skewers, thread chicken, accordion style. Skewer cubes of tofu on remaining four skewers, leaving a 1/4-inch space between pieces.
Place filled skewers on a greased grill rack directly over medium coals. Grill, uncovered, for 6 to 8 minutes or until beef is slightly pink in the center and chicken is no longer pink, turning once halfway through grilling. (Or broil on the unheated rack of a broiler pan 4 to 5 inches from heat about 6 to 8 minutes, turning once halfway through broiling.)
Meanwhile, in a small bowl combine yogurt and peanut butter. Add the 2 tablespoons reserved marinade mixture. Stir to combine.
Serve satay skewers with yogurt dipping sauce. If desired, garnish with cilantro.
Tip
Chicken Satay Skewers:
Nutrition Facts (per each Chicken Satay Skewer): 153 cal., 7 g total fat (1 g sat. fat), 54 mg chol., 201 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat. Carb choice: 0.

Tip
Tofu Satay Skewers:
Nutrition Facts (per each Tofu Satay Skewer): 143 cal., 9 g total fat (1 g sat. fat), 0 mg chol., 122 mg sodium, 5 g carb (1 g fiber, 1 g sugars), 11 g pro. Exchanges: 1.5 lean meat, 1 vegetable, 1 fat. Carb choice: 0.

Tip
Beef Satay Skewers:
Nutrition Facts (per each Beef Satay Skewer): 177 cal., 9 g total fat (3 g sat. fat), 53 mg chol., 169 mg sodium, 2 g carb (0 g fiber, 1 g sugars), 20 g pro. Exchanges: 3 lean meat, 1 fat. Carb choice: 0.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 177, Fat, total (g) 9, chol. (mg) 53, sat. fat (g) 3, carb. (g) 2, Monosaturated fat (g) 4, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 0, sugar (g) 1, pro. (g) 20, vit. A (IU) 18.75, vit. C (mg) 0.94, Thiamin (mg) 0.08, Riboflavin (mg) 0.13, Niacin (mg) 6.28, Pyridoxine (Vit. B6) (mg) 0.56, Folate (µg) 16.08, Cobalamin (Vit. B12) (µg) 0.96, sodium (mg) 169, Potassium (mg) 350.87, calcium (mg) 45.22, iron (mg) 1.5, Lean Meat () 3, Fat () 1, Carb Choice () 0, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    9 ounce package  refrigerated angel hair pasta
4      large carrots, thinly sliced
2    tablespoons   butter
1 1/2   pounds   skinless, boneless chicken breast halves
6    tablespoons   purchased basil pesto
1/4   cup   finely shredded Parmesan cheese
    Olive oil (optional)
    Fresh basil (optional)
directions
Cook pasta according to package directions.
Meanwhile, in 12-inch skillet cook carrots in 1 tablespoon melted butter over medium heat for 3 minutes. Add chicken; cook and stir 4 to 5 minutes or until no pink remains in chicken. Add 4 tablespoons pesto; toss to coat.
Drain pasta. Return to pan; toss with remaining butter and pesto. Serve with chicken mixture. Sprinkle pasta with Parmesan cheese and ground black pepper. Drizzle with olive oil and top with basil. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 390, Fat, total (g) 16, chol. (mg) 114, sat. fat (g) 5, carb. (g) 28, fiber (g) 3, pro. (g) 33, sodium (mg) 369, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   teaspoon   finely shredded orange peel
1/3   cup   orange juice
1    tablespoon   low-sodium soy sauce
1      clove garlic, minced
1    teaspoon   snipped fresh thyme
1/2   teaspoon   paprika
1/4   teaspoon   black pepper
1/4   teaspoon   crushed red pepper
2    8 ounces   skinless, boneless chicken breast halves
2    teaspoons   olive oil
1    tablespoon   mango chutney
3    tablespoons   light mayonnaise
4      multigrain sandwich thins, toasted
2    cups   loosely packed watercress
directions
In a small bowl stir together orange peel, orange juice, soy sauce, garlic, thyme, paprika, black pepper, and crushed red pepper; set aside.
Cut each chicken breast half crosswise in half. Place each piece between two pieces or plastic wrap. Using the flat side of a meat mallet, pound the chicken lightly to about 1/4 inch thick. Remove plastic wrap.
In a very large nonstick skillet heat the oil over medium-high heat. Cook chicken in hot oil for 4 minutes, turning once. Carefully add orange juice mixture to skillet. Simmer for 3 minutes or until liquid reduces to a glaze, turning to coat chicken.
Place chutney in a small bowl; snip any large pieces of fruit. Stir in mayonnaise. To assemble sandwiches, spread mayonnaise mixture on cut sides of toasted sandwich thins. For each sandwich, place 1/2 cup of the watercress and a chicken portion on bottom half of sandwich thin. Add sandwich thin top, spread side down.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 272, Fat, total (g) 9, chol. (mg) 51, sat. fat (g) 1, carb. (g) 30, Monosaturated fat (g) 3, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 5, sugar (g) 7, pro. (g) 21, vit. A (IU) 777.44, vit. C (mg) 18.9, Thiamin (mg) 0.19, Riboflavin (mg) 0.17, Niacin (mg) 7.5, Pyridoxine (Vit. B6) (mg) 0.51, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 564, Potassium (mg) 333, calcium (mg) 70.68, iron (mg) 1.62, Fruit () 0.5, Starch () 1.5, Lean Meat () 3, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    ounces   dried medium noodles
2 1/2   cups   chopped cooked chicken or turkey
1    10 ounce package  frozen chopped broccoli, thawed
1/2   cup   sliced green onions
1    10 3/4ounce can  condensed cream of mushroom soup
1/2   cup   skim milk
1/2   cup   shredded Swiss cheese (2 ounces)
1    teaspoon   dried basil, crushed
1/8   teaspoon   pepper
    Paprika
directions
Cook noodles according to package directions. Drain well.
In a 2-quart casserole stir together noodles, chicken or turkey, broccoli, and green onions.
In a medium mixing bowl stir together soup, milk, cheese, basil, and pepper. Stir into noodle mixture.
Bake, covered, in a 350 degree F oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 servings.
Make Ahead Tip
Prepare casserole; cover and chill up to 24 hours. Bake as above.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 290, Fat, total (g) 11, chol. (mg) 61, carb. (g) 22, pro. (g) 25, sodium (mg) 508, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    3 ounce   cooked skinless, boneless chicken breast half
2    tablespoons   shredded carrot
2    tablespoons   shredded zucchini
2    tablespoons   98 percent fat-free condensed cream of chicken soup, heated
directions
Top warm chicken breast with carrot, zucchini, and soup. Add warm biscuit half.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 272, Fat, total (g) 8, chol. (mg) 76, sat. fat (g) 2, carb. (g) 18, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 2, pro. (g) 30, vit. A (IU) 2429.51, vit. C (mg) 2.95, sodium (mg) 320, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1    10 ounce container  refrigerated light Alfredo pasta sauce
1/2   cup   milk
2 1/2   cups   cooked white rice or wild rice
2    cups   cubed cooked chicken
1    cup   frozen peas
1/3   cup   chopped bottled roasted red sweet peppers
1/4   cup   slivered almonds, toasted (optional)
1    tablespoon   snipped fresh basil or 1/2 tsp. dried basil, crushed
1    cup   soft bread crumbs
1    tablespoon   butter, melted
directions
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 456, Fat, total (g) 16, chol. (mg) 97, sat. fat (g) 8, carb. (g) 45, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 7, pro. (g) 32, vit. A (IU) 1068.98, vit. C (mg) 40.15, Thiamin (mg) 0.42, Riboflavin (mg) 0.28, Niacin (mg) 9.67, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 672, Potassium (mg) 366, calcium (mg) 222.13, iron (mg) 3.78, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    tablespoons   olive oil
6      skinless, boneless chicken thighs
1    large  onion, halved and thinly sliced
4    cloves  garlic, minced
1    tablespoon   finely shredded fresh ginger
2    tablespoons   tomato paste
1    tablespoon   mild curry powder
1    teaspoon   garam masala
1/2   teaspoon   salt
3    cups   reduced-sodium chicken broth
1 1/2   cups   lentils, rinsed and drained
3      red and/or green cooking apples, cored and cut into 1-inch pieces
2    5 ounce packages  baby spinach (8 to 10 cups)
    Plain yogurt (optional)
directions
In a very large skillet with a tight-fitting lid heat olive oil over medium-high heat. Add chicken thighs; cook for 4 to 6 minutes or until golden brown, turning once. Transfer chicken to a plate and set aside.
Add onion to skillet; cook and stir over medium heat for 3 minutes. Stir in garlic and ginger; cook for 1 minute more. Stir in tomato paste, curry powder, garam masala, and salt. Mix well. Add chicken broth and lentils; return chicken to skillet. Bring to boiling; reduce heat. Cover and simmer for 30 minutes.
Add apples to skillet. Cover and simmer about 10 minutes or until lentils are tender. Gradually stir in about 3 cups of the spinach. Divide remaining spinach among 4 shallow serving bowls. Add 1 chicken thigh to each bowl. Top with lentil mixture and if desired, yogurt.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 436, Fat, total (g) 10, chol. (mg) 108, sat. fat (g) 2, carb. (g) 49, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 19, sugar (g) 13, pro. (g) 38, vit. A (IU) 3251.06, vit. C (mg) 24.08, Thiamin (mg) 0.56, Riboflavin (mg) 0.37, Niacin (mg) 8.77, Pyridoxine (Vit. B6) (mg) 0.89, Folate (µg) 337.16, Cobalamin (Vit. B12) (µg) 0.8, sodium (mg) 658, Potassium (mg) 1070, calcium (mg) 120, iron (mg) 7.3, Percent Daily Values are based on a 2,000 calorie diet

ingredients
FOR THE CHICKEN:

1 4-pound roasting chicken, giblets removed
Kosher salt and freshly ground black pepper
1 tablespoon extra-virgin olive oil
FOR THE PAN SAUCE (OPTIONAL):

1/2 cup dry white wine
1 tablespoon chopped fresh parsley
1 tablespoon cold unsalted butter, cut into 4 pieces
Freshly ground black pepper
directions
Position a rack in the center of the oven and heat the oven to 450 degrees F.
Put the chicken breast side up on a roasting rack in a medium (9x13-inch or similar) flameproof baking dish or roasting pan. Tuck the wing tips behind the neck and loosely tie the legs together with a piece of kitchen twine. Season the breast all over with 1/2 teaspoon each salt and pepper. Turn the chicken over. Season the back all over with 1/2 teaspoon each salt and pepper. Drizzle the oil evenly over the back of the chicken.
Roast the chicken breast side down for 30 minutes. Turn it over by inserting sturdy tongs into the cavity and flipping it. Continue roasting until an instant-read thermometer inserted into the thigh reads 165 degrees to 170 degrees F, an additional 30 to 35 minutes.
Transfer the chicken to a cutting board, loosely tent it with foil, and let it rest for 15 minutes.
While the chicken rests, remove the roasting rack from the pan and let the pan sit for 10 minutes to slightly cool the pan juices. Tilt the pan so the juices run to one corner. Use a large soup spoon to skim off and discard as much of the clear fat as possible.
Position the pan over a large burner on high heat. Pour the wine into the pan. Using a wooden spoon, scrape up the browned bits stuck on the bottom of the pan. Add 3/4 cup water, and bring to a boil. Reduce the heat and simmer. If the liquid does not cover the entire bottom of your pan, tilt the pan to move the liquid around. Continue scraping up all of the bits, using the back of the spoon to dissolve as much of the browned bits as you can, until the sauce reduces to about 1/3 cup and is a deep mahogany color, 8 to 10 minutes.
Take the pan off the heat, add the parsley, and swirl in the cold butter until it melts. Season to taste with pepper and transfer the sauce to a pitcher or bowl for serving.
Snip the twine from the chicken's legs, carve the chicken, and serve.

ingredients
10    cups   reduced-sodium chicken broth
3      medium carrots, diced
1      large stalk celery, diced
3    tablespoons   minced fresh ginger
6      cloves garlic, minced
4    ounces   whole-wheat egg noodles, (3 cups)
4    cups   shredded cooked skinless chicken breast, (about 1 pound; see Tip)
3    tablespoons   chopped fresh dill
1    tablespoon   lemon juice, or to taste
directions
Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger and garlic; cook, uncovered, over medium heat until vegetables are just tender, about 20 minutes.
Add noodles and chicken; simmer until the noodles are just tender, 8 to 10 minutes. Stir in dill and lemon juice.
Tips:
Tip: Place boneless, skinless chicken breasts in a medium skillet or saucepan and add lightly salted water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until chicken is cooked through and no longer pink in the middle, 10 to 12 minutes.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 267, Fat, total (g) 4, chol. (mg) 90, sat. fat (g) 2, carb. (g) 18, Monosaturated fat (g) 1, fiber (g) 2, pro. (g) 38, vit. A (IU) 5053.38, sodium (mg) 329, Potassium (mg) 330, Vegetables () 1, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1/2   cup   nonfat buttermilk, (see Tip)
1    tablespoon   Dijon mustard
2      cloves garlic, minced
1    teaspoon   hot sauce
2 1/2 - 3    pounds   whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
1/2   cup   whole-wheat flour
2    tablespoons   sesame seeds
1 1/2   teaspoons   paprika
1    teaspoon   dried thyme
1    teaspoon   baking powder
1/8   teaspoon   salt
    Freshly ground pepper, to taste
    Olive oil cooking spray
directions
Whisk buttermilk, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.
Preheat oven to 425 degrees F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.
Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.
Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.
Tips:
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
MAKE AHEAD TIP: Marinate the chicken for up to 8 hours.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 226, Fat, total (g) 7, chol. (mg) 130, sat. fat (g) 2, carb. (g) 5, Monosaturated fat (g) 2, fiber (g) 1, pro. (g) 34, sodium (mg) 258, Potassium (mg) 400, Starch () 0.33, Lean Meat () 4, Fat () 1.5, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2      plum tomatoes, cored
8    ounces   boneless, skinless chicken breast, trimmed of fat
1/4   teaspoon   salt
1/8   teaspoon   freshly ground pepper
2    teaspoons   canola oil, divided
1/2   cup   finely chopped white onion
1      clove garlic, minced
1      small jalapeno pepper, seeded and minced
2    teaspoons   lime juice, plus lime wedges for garnish
2    teaspoons   chopped fresh cilantro
2      scallions, chopped
6      small corn tortillas, heated (see Tip)
directions
Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionally with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.
Tip:
Tip: Wrap tortillas in barely damp paper towels and microwave on High for 30 to 45 seconds.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 297, Fat, total (g) 9, chol. (mg) 63, sat. fat (g) 1, carb. (g) 27, Monosaturated fat (g) 4, fiber (g) 2, pro. (g) 27, vit. A (IU) 971.8, vit. C (mg) 17.71, sodium (mg) 415, Potassium (mg) 463, Starch () 2, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
1 1/4   pounds   skinless, boneless chicken thighs
1      red sweet pepper, chopped
1      yellow sweet pepper, chopped
1      small onion, sliced
1      fresh jalapeno chile pepper, seeded and finely chopped
2      cloves garlic, minced
1    cup   low-sodium chicken broth
1/2   cup   golden raisins
1/2   cup   shredded coconut
3    tablespoons   curry powder
1    teaspoon   salt
1/4   teaspoon   ground cinnamon
1/4   teaspoon   cayenne pepper (optional)
1/2   cup   unsweetened coconut milk
1    tablespoon   cornstarch
    Hot cooked rice
3/4   cup   lightly salted cashews, coarsely chopped
directions
In 3-1/2- to 4-quart slow cooker combine chicken, peppers, onion, jalapeno, garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne. Cover; cook on low-heat setting for 8-1/2 to 9 hours or on high-heat setting for 4 to 4-1/2 hours. In small bowl stir coconut milk and cornstarch until smooth. Stir into chicken mixture. If cooking on low-heat setting, turn to high-heat setting. Cover; cook 15 to 20 minutes more or until slightly thickened. Serve over rice. Sprinkle with nuts. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 489, Fat, total (g) 23, chol. (mg) 118, sat. fat (g) 8, carb. (g) 39, Monosaturated fat (g) 9, Polyunsaturated fat (g) 4, fiber (g) 6, sugar (g) 18, pro. (g) 35, vit. A (IU) 1166.17, vit. C (mg) 126.36, sodium (mg) 868, calcium (mg) 80.77, iron (mg) 5.76, Percent Daily Values are based on a 2,000 calorie diet

ingredients
2    44 ounce cans  Campbell's® Condensed Cream of Chicken with Herbs Soup or Campbell's® Condensed Cream of Chicken Soup
1    cup   Chablis or other dry white wine *
1/4   cup   coarsely chopped pitted kalamata or oil-cured olive
2    tablespoons   drained capers
2      cloves garlic , minced
1    14 ounce can  artichoke heart , drained and chopped
1    cup   drained and coarsely chopped sun-dried tomatoes
8      skinless, boneless chicken breasts halves (about 2 pounds)
1/2   cup   chopped fresh basil leaves (optional)
    Hot cooked rice , egg noodles or mashed potatoes
directions
Stir the soup, wine, olives, capers, garlic, artichokes and tomatoes in a 3 1/2-quart slow cooker. Add the chicken and turn to coat.
Cover and cook on LOW for 7 to 8 hours** or until the chicken is cooked through. Sprinkle with the basil, if desired. Serve with the rice.
*You can substitute Swanson® Chicken Broth for the wine, if desired.
** Or on HIGH for 4 to 5 hours.

ingredients
1 3/4   pounds   boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
2/3   cup   all-purpose flour
2    tablespoons   canola oil, divided
2      large carrots, diced
2    stalks  celery, diced
1      large onion, diced
1    tablespoon   poultry seasoning
1/2   teaspoon   salt
1/2   teaspoon   freshly ground pepper
2    14 ounce cans  reduced-sodium chicken broth
1    cup   water
1 1/2   cups   frozen peas, thawed
1    cup   whole-wheat pastry flour
1/2   cup   all-purpose flour
1    teaspoon   poultry seasoning
1/2   teaspoon   baking soda
1/4   teaspoon   salt
3/4   cup   nonfat buttermilk, (see Tip)
directions
Toss chicken with 23 cup all-purpose flour in a medium bowl until coated. Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Reserving the remaining flour, add the chicken to the pot and cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Transfer the chicken to a plate.
Reduce heat to medium and add the remaining 1 tablespoon oil to the pot. Stir in carrots, celery, onion, 1 tablespoon poultry seasoning, 1/2 teaspoon salt and pepper. Cover and cook, stirring occasionally, until the vegetables are softened, 5 to 7 minutes. Sprinkle the reserved flour over the vegetables; stir to coat. Stir in broth, water, peas and the reserved chicken. Bring to a simmer, stirring often.
To prepare dumplings: Meanwhile, stir whole-wheat flour, 1/2 cup all-purpose flour, 1 teaspoon poultry seasoning, baking soda and 1/4 teaspoon salt in a medium bowl. Stir in buttermilk.
Drop the dough, 1 tablespoon at a time, over the simmering chicken stew, making about 18 dumplings. Adjust heat to maintain a gentle simmer, cover and cook undisturbed until the dumplings are puffed, the vegetables are tender and the chicken is cooked through, about 15 minutes.
Tip:
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 463, Fat, total (g) 15, chol. (mg) 91, sat. fat (g) 3, carb. (g) 45, Monosaturated fat (g) 7, fiber (g) 6, pro. (g) 34, vit. A (IU) 4859.02, vit. C (mg) 8.86, sodium (mg) 629, Potassium (mg) 412, iron (mg) 3.6, Vegetables () 1, Starch () 2.5, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

ingredients
    Nonstick cooking spray
1    10 3/4ounce can  condensed cream of chicken with herbs soup
1    8 ounce carton  dairy sour cream
6    ounces   smoked cheddar cheese, shredded (1-1/2 cups)
1    28 ounce package  frozen loose-pack diced hash brown potatoes with onion and peppers, thawed
3    cups   chopped smoked or roasted chicken or turkey
    Crushed croutons (optional)
directions
Lightly coat the inside of a 3-1/2- or 4-quart slow cooker with nonstick cooking spray. In the cooker combine soup, sour cream, cheese, frozen potatoes, and chicken.
Cover and cook on low-heat setting for 5 to 6 hours. If desired, top each serving with crushed croutons. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 399, Fat, total (g) 20, chol. (mg) 80, sat. fat (g) 12, carb. (g) 31, Monosaturated fat (g) 5, Polyunsaturated fat (g) 1, fiber (g) 3, sugar (g) 3, pro. (g) 25, vit. A (IU) 971.8, vit. C (mg) 14.76, Thiamin (mg) 0.09, Riboflavin (mg) 0.22, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.31, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0.37, sodium (mg) 1313, Potassium (mg) 412, calcium (mg) 272.61, iron (mg) 1.8, Percent Daily Values are based on a 2,000 calorie diet

ingredients
Filling
3    teaspoons   canola oil, divided
1    cup   frozen pearl onions, thawed
1    cup   peeled baby carrots
10    ounces   cremini mushrooms, halved
2 1/2   cups   reduced-sodium chicken broth, divided
1/4   cup   cornstarch
2 1/2   cups   diced cooked chicken, or turkey
1    cup   frozen peas, thawed
1/4   cup   reduced-fat sour cream
1/4   teaspoon   salt
    Freshly ground pepper, to taste
Biscuit topping
3/4   cup   whole-wheat pastry flour, (see Ingredient Note)
3/4   cup   all-purpose flour
2    teaspoons   sugar
1 1/4   teaspoons   baking powder
1/2   teaspoon   baking soda
1/2   teaspoon   salt
1    teaspoon   dried thyme
1 1/2   tablespoons   cold butter, cut into small pieces
1    cup   nonfat buttermilk, (see Tip)
1    tablespoon   canola oil
directions
To prepare filling: Heat 1 teaspoon oil in a large skillet or Dutch oven over medium-high heat. Add onions and carrots; cook, stirring, until golden brown and tender, about 7 minutes. Transfer to a bowl. Heat the remaining 2 teaspoons oil in the pan over medium-high heat. Add mushrooms and cook, stirring often, until browned and their liquid has evaporated, 5 to 7 minutes. Return the onions and carrots to the pan. Add 2 cups broth and bring to a boil; reduce heat to a simmer. Mix cornstarch with the remaining 1/2 cup broth; add to the pan and cook, stirring, until the sauce thickens. Stir in chicken (or turkey), peas, sour cream, salt and pepper. Transfer the filling to a 2-quart baking dish.
To prepare biscuit topping & bake potpie: Preheat oven to 400 degrees F. Whisk whole-wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt and thyme in a large bowl. Using your fingertips or 2 knives, cut butter into the dry ingredients until crumbly. Add buttermilk and oil; stir until just combined. Drop the dough onto the filling in 6 even portions. Set the baking dish on a baking sheet.
Bake the potpie until the topping is golden and the filling is bubbling, 30 to 35 minutes. Let cool for 10 minutes before serving.
Tips:
Ingredient Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer.
Tip: No buttermilk? You can use buttermilk powder prepared according to package directions. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 403, Fat, total (g) 12, chol. (mg) 64, sat. fat (g) 4, carb. (g) 46, Monosaturated fat (g) 4, fiber (g) 4, pro. (g) 29, vit. A (IU) 3401.32, sodium (mg) 667, Potassium (mg) 427, Vegetables () 1, Starch () 2, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet

ingredients
4    teaspoons   olive oil
1      medium sweet onion, diced (1 cup)
1      Gala apple, peeled and diced
1    bag (9 oz)  fresh baby spinach
1      roasted bone-in chicken breast half
3/4   cup   shredded sharp white cheddar
1/2   teaspoon   plus 1/8 tsp salt
1/4   teaspoon   black pepper
1    pkg (10 oz)  empanada dough wrappers (such as Goya discos), thawed
1      egg, beaten
1    bag (12 oz) frozen corn  frozen corn
3      garlic, minced
2    teaspoons   fresh lemon juice
directions
Heat oven to 400 degrees . In a large skillet, heat 2 tsp of the olive oil over medium heat. Stir in 1/2 cup of the onion and the apple; cook 5 minutes. Stir in 1/2 bag of the spinach. Cook 2 minutes, stirring, until wilted. Transfer mixture to a bowl; cool slightly. Shred chicken and stir into filling, along with cheddar, 1/4 plus 1/8 tsp of the salt and 1/8 tsp of the pepper.
Fill each wrapper with 2 tbsp of the filling. Fold into halfmoons and seal open ends with a fork. Place on a baking sheet and brush tops of empanadas with egg. Bake at 400 degrees for 20 minutes, until golden-brown.
Meanwhile, in same skillet, add remaining 2 tsp oil over medium heat. Stir in remaining 1/2 cup onion and the frozen corn. Cook 5 minutes, until onion is soft and corn is heated through. Stir in garlic; cook 1 minute. Mix in remaining 1/2 bag spinach until wilted, about 2 minutes. Stir in lemon juice, remaining 1/4 tsp salt and remaining 1/8 tsp pepper. Serve empanadas with warm corn salad.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 521, Fat, total (g) 18, chol. (mg) 66, sat. fat (g) 7, carb. (g) 72, fiber (g) 5, pro. (g) 24, sodium (mg) 722, Percent Daily Values are based on a 2,000 calorie diet

• 1    package  (10 ounces) frozen chopped spinach, thawed
• 8    ounces   feta cheese, crumbled
• 1/2   cup   light mayonnaise
• 1      clove garlic, finely chopped
• 6    ounces   (about 4 ounces each) thinly sliced boneless, skinless chicken breasts
•     Wood toothpicks
• 1/2   teaspoon   paprika
• 6    slices  bacon

• 1      4-pound roasting chicken, giblets removed
•     Kosher salt and freshly ground black pepper
• 1    tablespoon   extra-virgin olive oil

• 1/2   cup   dry white wine
• 1    tablespoon   chopped fresh parsley
• 1    tablespoon   cold unsalted butter, cut into 4 pieces
•     Freshly ground black pepper

• 3    cups   shredded, cooked chicken
• 1    1 1/4ounce packet  taco seasoning
• 1/2   cup   water
• 2    cups   salsa verde
• 9      flour tortillas, fajita-size
• 1    15 1/2ounce can  refried beans, warmed in microwave
• 8    ounces   sour cream
• 3    cups   shredded cheddar cheese

ingredients

1/2  cup 
chopped prunes, divided
1/3  cup 
crumbled Gorgonzola cheese
1/4  cup 
coarse dry whole-wheat breadcrumbs, (see Note)
1   teaspoon 
minced fresh thyme , divided
4   
boneless, skinless chicken breasts, (1-1 1/4 pounds), trimmed (see Tip)
1/2  teaspoon 
salt
1/2  teaspoon 
freshly ground pepper
see savings
[On Sale]
1   tablespoon 
plus 1 teaspoon extra-virgin olive oil, divided
1   
shallot , minced
1/2  cup 
red wine
1   cup 
reduced-sodium chicken broth
4   teaspoons 
all-purpose flour

add ingredients to list
directions
1.
Combine 1/4 cup prunes, Gorgonzola, breadcrumbs and 1/2 teaspoon thyme in a small bowl. Cut a horizontal slit along the thin edge of each chicken breast, nearly through to the opposite side. Stuff each breast with about 2 1/2 tablespoons filling. Use a couple of toothpicks to seal the opening. Season with salt and pepper.
2.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden, about 4 minutes per side. Transfer to a plate.
3.
Add the remaining 1 teaspoon oil, shallot and the remaining 1/2 teaspoon thyme to the pan; cook, stirring, until fragrant, about 1 minute. Add wine and the remaining 1/4 cup prunes. Reduce heat to medium; cook, scraping up any browned bits, until most of the wine evaporates, about 2 minutes. Whisk broth and flour in a small bowl until smooth; add to the pan and cook, stirring, until thickened, about 2 minutes.
4.
Reduce heat to low, return the chicken and any juices to the pan and turn to coat with sauce. Cover and cook until the chicken is cooked through, 3 to 5 minutes more. Remove toothpicks, slice the chicken and top with the sauce.
Tips:
1.
Note: We like Ian's brand of coarse dry whole-wheat breadcrumbs, labeled "Panko breadcrumbs." Find them in the natural-foods section of large supermarkets. Or, make your own breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup. Spread the breadcrumbs on a baking sheet and bake at 250 degrees F until dry and crisp, about 15 minutes.
2.
Tip: To select chicken breasts: Our recommended serving size is 4-ounces (uncooked), so look for small breasts. If yours are closer to 5 ounces each, remove the tender (about 1 ounce) from the underside to get the correct portion size. Wrap and freeze the leftover tenders; when you have gathered enough, use them in a stir-fry, for chicken fingers or in soups.
nutrition information
Per Serving: cal. (kcal) 318, Fat, total (g) 9, chol. (mg) 75, sat. fat (g) 3, carb. (g) 21, Monosaturated fat (g) 4, fiber (g) 2, pro. (g) 31, sodium (mg) 541, Potassium (mg) 492, Fruit () 1, Starch () 1, Lean Meat () 4, Percent Daily Values are based on a 2,000 calorie diet

• 3      eggs, lightly beaten
• 1      package (5.2 ounces) reduced sodium chicken-flavored rice mix
• 2    cups   shredded cooked chicken
• 1      bag (16 ounces) Asian stir-fry frozen vegetables, thawed
• 1      can (5 ounces) bamboo shoots, drained
• 2    tablespoons   light soy sauce
• 2    teaspoons   sesame oil
• 3      chopped scallions

Similar to the familiar Italian classic recipe, this meal-in-a-pot is brimming with onions, mushrooms, and herb-seasoned tomatoes.

Recipe from