Chicken Artichoke Crepes

ASPARAGUS CHICKEN CREPES

2 eggs
3/4 cup milk
1/2 cup all-purpose flour
3/4 teaspoon sugar

3/4 cup condensed cream of chicken soup, undiluted
1 1/2 teaspoon Worcestershire sauce
1 dash ground nutmeg
1 cup chopped cooked chicken
1 cup chopped canned artichoke hearts
1/3 cup chopped fully cooked ham

1/2 cup grated Parmesan cheese, divided
1/2 cup heavy whipping cream, whipped
1/3 cup mayonnaise

DIRECTIONS
For crepe batter, beat eggs and milk in a small mixing bowl. Combine flour and sugar; add to egg mixture and mix well.

Heat a lightly greased 8-in. nonstick skillet; pour 3 tablespoons batter into the center of skillet. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter, greasing skillet as needed. When cool, stack crepes with waxed paper between. (you'll make around 8 total)

In a small bowl, combine the soup, Worcestershire sauce and nutmeg. Set aside 1/4 cup. Add the chicken, artichokes and ham to remaining soup mixture. Spoon 2 tablespoonfuls over each crepe; roll up tightly. Place seam side down in a greased 9-in. square baking pan. Spoon reserved soup mixture over crepes. Sprinkle with 1/4 cup Parmesan cheese.

Cover and bake at 375 degrees F for 20-25 minutes.

Gradually fold cream into mayonnaise. Spread over crepes. Sprinkle with remaining Parmesan. Broil 6 in. from the heat for 3-5 minutes or until bubbly and golden brown.

Chicken Piccata (Barefoot Contessa)

Difficulty: Medium
Prep Time: 7 minutes
Cook Time: about 20 minutes
Servings: 4

4 boneless, skinless chicken breasts (I get the thin sliced so I don't have to pound them flat later like the recipe calls for)
kosher salt and ground black pepper
1 c. flour
2 eggs
1 1/2 c. seasoned dried bread crumbs
extra virgin olive oil
3 Tb unsalted butter, at room temp
1/3 freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 dry white wine
sliced lemon, for serving cause we're fancy like that
chopped fresh flat-leaf parsley, for garnish. Again, fanciful.

Preheat the oven to 400 degree. Line a sheet with parchment paper.

If you went ahead and got normal chicken breasts, opposed to the already flat breasts (AND THERE'S NOTHING WRONG WITH THOSE), you can skip this part: Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound it out to 1/4 inch thick.

Sprinkle both sides with salt and pepper.

Mix the flour, 1 tsp salt, and 1/2 tsp pepper on a shallow plate. In a second plate, beat the eggs and 1 Tb water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread-crumb mixtures.

Heat 2 Tb olive oil in a large sauté pan over medium to medium-low heat. Add 2 chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan while you cook the rest of the chicken. Heat more olive oil in the sauté pan and cook the second 2 chicken breasts. (I never do this, I just do them all together and it works fine.) Place them on the same sheet and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the sauté pan with a dry paper towel. On medium heat, melt 1 Tb of butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 tsp salt, and 1/4 tsp pepper. Boil over high heat until reduced by half, about 2 minutes. Off the heat, add the remaining 2 Tb of butter and swirl to combine. Discard the lemon halves. Serve one chicken breast on each place, spoon the sauce, and serve with sliced lemon and the sprinkling of fresh parsley.

Garlic Chicken FarFalle

i totally stole this picture off of a friend's blog.








Difficulty: Medium
Prep Time: 5 minutes
Inactive Prep Time: 24 hours
Cook Time: about 20 minutes
Servings: 6-8

(This is the only pasta dish Go likes. Because it's delicious. And there's bacon in it.)

2-3 chicken breasts
1 (12 oz.) bottle of Lawry's Mesquite marinade with Lime
16 oz. bow tie pasta
1 lb. bacon, cooked and crumbled
2 to 3 cloves garlic, minced
1 cup whipping cream
1/2 Tbsp pepper
1/2 c. Parmesan cheese
1/2 c. butter

The night before, marinate chicken breasts in mesquite marinade and refrigerate until ready to cook. Grill chicken and cut. Boil pasta. Melt butter, add garlic, whipping cream, pepper, parmesan cheese, and bacon. Whisk together on low heat for 4 to 5 minutes. In large pot, add pasta and sauce and heat through.

Roast Sticky Chicken

Difficulty: Easy
Prep Time: 15 minutes
Inactive Prep Time: 24 hours
Cook Time: about 4 hours
Servings: about 6

*START THIS THE NIGHT BEFORE YOU WANT TO EAT IT!*

1 whole chicken

1 onion, quartered

4 tsp salt
2 tsp paprika
1 tsp onion powder
1 tsp dried thyme
1 1/2 tsp pepper
1/2 tsp cayenne pepper

Mix last 6 ingredients together in a bowl. Empty out, rinse chicken, pat dry. Rub chicken inside and out with spice mixture. Place onion quarters inside chicken’s cavity. Place chicken in bag and REFRIGERATE OVERNIGHT.

Preheat oven to 250. Place chicken in a roasting pan. Bake, uncovered for about 4 hours.

Chicken Tikka Masala

Servings: 4-5
Difficulty: Medium
Prep Time: at least 1 hour to marinate
C0ok Time: 40 min.
Ready In: 2 hours

1 cup yogurt
1 Tbsp lemon juice
2 tsp ground cumin
1 tsp ground cinnamon
¼ tsp cayenne pepper
½ tsp ground black pepper
1 Tbsp minced fresh ginger
1 tsp salt
3 boneless skinless chicken breasts, cut into bite size pieces
4 long skewers
1 Tbsp butter
1 clove garlic, minced
1 jalapeno pepper, finely chopped
2 tsp ground cumin
2 tsp paprika
1 tsp salt
1 (8 ounce) can tomato sauce
1 cup heavy cream
¼ cup fresh cilantro, chopped

Directions:

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