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ITALIAN CHICKEN RECIPE

INGREDIENT :

1 whole chicken 1 tbsp. olive oil or butter ½ tsp. dried basil ½ tsp. dried oregano ½ tsp. dried rosemary 1 clove garlic ¾ tsp. salt 1¼ tsp. coarsely ground black pepper ½ c. water

INSTRUCTION :

Preheat oven to 450 degrees F. Remove bag with giblets and neck from chicken cavity; discard or reserve for another use.

In cup, mix olive oil, herbs, and garlic. With fingertips, gently separate skin from meat on chicken breast. Rub herb mixture on meat under skin. Tie legs together with string. Rub chicken all over with 3/4 teaspoon salt and 1 1/4 teaspoons coarsely ground black pepper.

Place chicken, breast side up, on rack in small roasting pan (13″ by 9″). Pour 1/4 cup water into roasting pan. Roast chicken 1 hour or until juices run clear when thickest part of thigh is pierced with tip of knife and temperature on meat thermometer inserted into thickest part of thigh reaches 175 degrees F.

When chicken is done, lift from roasting pan and tilt slightly to allow juices inside cavity to run into pan. Place chicken on platter. Let chicken stand 10 minutes to allow juices to set for easier carving.

Remove rack from roasting pan. Skim and discard fat from pan juices. Add remaining 1/4 cup water to pan juices; cook 1 minute on medium, stirring constantly. Serve chicken with pan juices. Nutritional information is based on 1 serving with skin.

TOMATO CRUSTED CHICKEN

INGREDIENT :

2 cups Italian-seasoned croutons ¾ cup dry sun-dried tomatoes 4 cloves garlic ¼ cup fresh basil leaves ¼ cup dijon mustard ¼ cup light mayonnaise 4 boneless, skinless chicken breasts Kosher salt and black pepper

For the Goat Cheese and Herb Sauce: 1 cup chicken stock 4 ounces herbed goat cheese ¼ cup fresh basil leaves, minced ¼ teaspoon red pepper flakes Juice of 1 lemon Kosher salt and black pepper, to taste Pasta, to serve, optional Sauteed spinach, to serve, optional

INSTRUCTION :

Preheat the oven to 425 degrees F. Lightly oil a baking sheet. In the bowl of a food processor, combine the croutons, sun-dried tomatoes, garlic, and ¼ cup basil

leaves. Process until the mixture has turned into large crumbs. Set aside. In a small bowl, mix together the dijon mustard and light mayonnaise. Season the chicken breasts with salt and pepper and place them on the prepared baking sheet. Spread

the dijon-mayo mixture evenly over the tops of the chicken breasts. Sprinkle the sun-dried tomato breadcrumbs over the dijon-mayo mixture and pat it down to make sure the tops are well-covered.

Bake for 20 minutes. Meanwhile, prepare the sauce. In a large skillet over medium heat, heat the chicken stock. Add in the herbed goat cheese stir often to

melt and combine. Add in the basil, red pepper flakes, lemon, and salt and pepper, to taste. Reduce heat to low and let sit until the chicken is ready to serve.

Serve the chicken with pasta and sauteed spinach, and spoon the goat cheese sauce over top

SOUTHWEST STUFFED CHICKEN BREAST

INGREDIENT :

3 tablespoons olive oil, plus more for grill pan4 skinless, boneless chicken breasts (tenderloins removed and saved for another use)

1 teapsoon lime zest 1-1 ½ teaspoons lime juice 1 teaspoon salt 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teapsoon paprika ½ teaspoon granulated garlic

½ teaspoon granulated onion ½ teaspoon ground coriander Pinch black pepper 1 ¼ cup shredded pepper jack cheese ½ cup black beans ½ cup corn kernels ¼ cup sliced roasted red peppers (from jar) Pico de Gallo (prepared), for garnish Cilantro leaves, for garnish Lime slices/wedges, for garnish

INSTRUCTION : -Place the chicken breasts into a medium-size bowl, and add in all of the ingredients beginning with the olive oil,

up to and including the black pepper, and toss to season the meat well; marinate the chicken for at least 20 minutes, or even overnight, if preparing ahead.

-Once chicken in marinated, preheat your oven to 350°, and line a baking sheet with foil and top with a wire rack. -Preheat your grill pan over medium-high heat, and drizzle in about 1-2 tablespoons of oil; once hot, add in the

chicken breasts (work in a couple of batches, if necessary) and grill them for about 3 minutes per side, or just until golden on the outside (the chicken will not be cooked through at this point, which is fine.)

-Once the chicken is cool enough to handle, make a pocket in the thickest part of the breast, taking care not to cut all the way through, but just creating a large enough of pocket to stuff with filling; add a generous ¼ cup of the cheese, then a couple of tablespoons each of the black beans and corn, and then a few slices of the roasted red peppers.

-Use a couple of toothpicks to secure the opening, and place the stuffed breasts onto the wire rack, and place into the oven to bake for about 8-10 minutes, or until the chicken is cooked through and the cheese is melty.

-Top each stuffed chicken breast with some of the Pico de Gallo, plus a few cilantro leaves, if desired, and a slice/wedge of lime, for garnish.