Grilling Chicken

photo credit: mccun934

Chicken must be the most popular food on the planet. It is cheap and easy to get. It goes well with almost any side dish and it can be cooked on the grill. This is a big plus when summer rolls around and you want to spend time outdoors in the fresh air instead of in a hot kitchen. Read more

Gourmet Chicken Sandwich

Ingredients:

600 grams of chicken breast fillets
2 cups of chicken stock
1 1/2 cups of water
1/3 cup of drained low fat sun dried tomatoes
1 tablespoon of chopped fresh rosemary
1 medium sized Lebanese bread
1/2 small sliced red onion
1 sliced Lebanese cucumber
60 grams of baby rocket leaves
1/3 cup of yogurt
1/2 teaspoon of black cumin seeds

Directions:

In a large saucepan, put the chicken, chicken stock and water. Let it boil and simmer for about 10 minutes. Leave the chicken to cool and slice thinly. Place the sun-dry tomatoes in kitchen paper towels to drain and slice them thinly. Also slice the rosemary leaves thinly. Next, take two tablespoons of chicken stock, the sliced rosemary leaves and blend them with the tomatoes till it turns into paste. Cut the bread in two parts, toast both sides and spread the paste on the bread. Top it with chicken, onion, cucumber and the baby rocket leaves. Combine yogurt, cumin seeds and serve with the delicacy. It makes 4 servings.

CHICKEN ENCHILADAS

Ingredients:

1/2 cup chopped onion
2 garlic cloves, minced
1-1/2 cups Italian tomatoes, drained, chopped, reserve liquid
1/2 cup sliced mushrooms
1 tsp. jalapeno pepper, chopped
1/8 tsp. pepper
8 oz. chicken (2 chicken breasts skinned, boned, cooked, chopped)
4 corn tortillas, 10 inch size
4 oz. cheddar cheese, shredded
black olives, chopped for garnish
sour cream or plain yogurt

Preheat oven to 375 degrees. Saute onions and garlic. Add
tomatoes, liquid mushrooms and seasonings. Stir occasionally
until sauce is thickened (5 to 8 minutes). Take half of sauce
and mix with chicken in bowl, set aside.

Using a frying pan, heat each tortilla one minute. Lay tortilla
flat, spread with cheese and chicken mixture and roll to close.
Place seamside down in pan. Repeat three times. Pour remaining
sauce over top, sprinkle some cheese and bake until cheese is
brown. Top with black olives and sour cream or yogurt.

DAVE’S CALIFORNIA FAJITAS

Ingredients:

6 super-size flour tortillas
3 chicken breasts, skinned, boned, cut in 3×1/2 inch pieces
1/2 red onion, coarsely chopped
1/2 large green pepper, coarsely chopped
1/4 lb. cheddar cheese, shredded
1 can refried beans
1 large tomato, cut in medium chunks
Optional: sour cream, ripe olives or salsa with fresh tomato
Fajita seasoning, if available, or substitute taco seasoning

Saute chicken breasts in a large pan (single layer) sprayed with
Pam. When cooked through, but still moist, sprinkle with Fajita
or taco seasoning (about 1/3 pkg.), stir. Add onion and green
pepper. Cook and stir briefly until hot. Veggies will be crisp
tender.

Make each Fajita individually.

Spread tortilla with about 2 tbsp. refried beans down the
center. Add cheese and microwave on high until cheese is soft
and melted around the edges (about 15 seconds). Scoop a generous
portion of chicken mixture on top of beans and cheese. Add
chopped tomatoes. Fold bottom of tortilla up and fold or roll
tightly enough to eat out of hand. Makes six fajitas. Optional:
Add sour cream, ripe olives or salsa with the fresh tomato.

If the meal is begun with taco chips and salsa, the fajitas may
be served as individually ordered (for instance “hold the
refried beans”.) The guests waiting for their fajita to be
served are busy with the chips.

MEXICAN CHICKEN

Ingredients:

3 cups cooked chicken, diced
2 cans (10-3/4 oz.) cream of mushroom soup
16 oz. can tomatoes and green chili sauce
4 oz. can diced green chilies (optional)
1  6-7 oz. pkg. plain Doritos
10 oz. sharp Cheddar cheese, grated

Mix chicken, soup, chili sauce and diced chilies. In large
greased casserole dish, make layer of Doritos, add layer of
chicken mix, sprinkle with half of cheese. Repeat layers with
Doritos on top.

Bake in 350 degrees for 30 minutes until bubbly.

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