Buffalo Chicken Dip

Taken from my good friend and temptress, Ehme. You can find her recipes at Other People's Recipes.

This dip.... this dip is AMAZING. If you like buffalo wings or dip or anything like that you will not be able to keep your hands or anyone else's off this dip. I dare you to try it.

4 chicken breasts

1 bottle Franks red hot

2 pkgs. cream cheese

1 16 oz blue cheese

8 oz shredded cheddar or jack.

Boil chicken until done. (15 mins) Drain. Cool. Shred. Combine chicken with hot sauce in bottom of baking dish. In saucepan combine cream cheese and blue cheese dressing. Stir over medium heat until cream cheese is melted. Pour over chicken. Bake 20 mins at 375. Sprinkle with cheese and bake ten more minutes.

Eat with Fritos or Scoops or celery sticks.

Broccoli and Chicken Noodle Soup

If the broccoli florets are large, break into smaller pieces at the stalk instead of chopping them; they'll cook more quickly. Count on having dinner on the table in about 40 minutes, and serve this soup the moment it's done for the best results. In fact, if you wait, you'll find it gets thicker with time. If you have leftovers, you will want to thin the soup with a little chicken broth or milk to the desired consistency.

Yield 10 servings (serving size: 1 cup)

Ingredients

• Cooking spray
• 2 cups chopped onion
• 1 cup presliced mushrooms
• 1 garlic clove, minced
• 3 tablespoons butter
• 1.1 ounces all-purpose flour (about 1/4 cup)
• 4 cups 1% low-fat milk
• 1 (14-ounce) can fat-free, less-sodium chicken broth
• 4 ounces uncooked vermicelli, broken into 2-inch pieces
• 2 cups (8 ounces) shredded light processed cheese (such as Velveeta Light)
• 4 cups (1-inch) cubed cooked chicken breast
• 3 cups small broccoli florets (8 ounces)
• 1 cup half-and-half
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon salt

Preparation

1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, mushrooms, and garlic to pan; sauté 5 minutes or until liquid evaporates, stirring occasionally. Reduce heat to medium; add butter to mushroom mixture, stirring until butter melts. Sprinkle mushroom mixture with flour; cook 2 minutes, stirring occasionally. Gradually add milk and broth, stirring constantly with a whisk; bring to a boil. Reduce heat to medium-low; cook 10 minutes or until slightly thick, stirring constantly. Add pasta to pan; cook 10 minutes. Add cheese to pan, and stir until cheese melts. Add chicken and remaining ingredients to pan; cook 5 minutes or until broccoli is tender and soup is thoroughly heated.

Nutritional Information

Calories:317

Fat:12.3g (sat 6.8g,mono 2.9g,poly 0.9g)

Protein:27.5g

Carbohydrate:23.8g

Fiber:1.9g

Cholesterol:74mg

Iron:1.6mg

Sodium:723mg

Calcium: 179mg

Holly Kapherr, Cooking Light, MARCH 2009

Arugula Salad with Chicken and Apricots

This main course salad is an ideal lunch or light supper option. Plums would be a delicious substitute for the apricots.

Yield 4 servings

Ingredients

• 2 (6-ounce) skinless, boneless chicken breast halves
• 1 tablespoon minced fresh parsley
• 2 teaspoons minced fresh tarragon
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3 tablespoons olive oil
• 4 teaspoons white wine vinegar
• Dash of freshly ground black pepper
• 4 cups baby arugula
• 4 cups gourmet salad greens
• 3 apricots (about 8 ounces), pitted and thinly sliced
• 1/3 cup thinly vertically sliced red onion

Preparation

1. Prepare grill to medium-high heat.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

3. Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.

4. Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.

5. Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.

Wine note: In this salad, arugula's peppery bite is nicely balanced by fragrant herbs, sweet apricots, and grilled chicken. A great wine with a complexly flavored salad like this is pinot gris from Oregon. It has a fresh, clean feel and a creamy, fruity flavor. Two favorites: Lemelson Tikka's Run and Chehalem, both 2007 from the Willamette Valley, and both $19. —Karen MacNeil

Nutrition

Calories: 243

Fat: 12.9g (sat 2.1g,mono 8.3g,poly 1.7g)

Protein: 22.2g

Carbohydrate: 10.1g

Fiber: 2.9g

Cholesterol: 54mg

Iron: 2.1mg

Sodium: 364mg

Calcium: 86mg

Cynthia Nims, Cooking Light, JUNE 2009

Pulled Chicken Sandwiches

Um... I can't wait to try these. Holy yumminess, Batman.

The chicken and sauce can be made up to two days ahead and stored in the refrigerator. Reheat the mixture in a saucepan before serving.

Yield 8 servings (serving size: 1 sandwich)

Ingredients

• Chicken:
• 2 tablespoons dark brown sugar
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon ground chipotle chile pepper
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 2 pounds skinless, boneless chicken thighs
• Cooking spray
• 
  Sauce:
• 2 teaspoons canola oil
• 1/2 cup finely chopped onion
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 1/4 teaspoon ground allspice
• 1/8 teaspoon ground red pepper
• 1 cup ketchup
• 2 tablespoons cider vinegar
• 1 tablespoon molasses
• 
  Remaining ingredients:
• 8 (2-ounce) sandwich rolls, toasted
• 16 hamburger dill chips

Preparation

Prepare grill.

To prepare chicken, combine first 7 ingredients in a small bowl. Rub spice mixture evenly over chicken. Place chicken on a grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 180°, turning occasionally. Let stand for 5 minutes. Shred with 2 forks.

To prepare sauce, heat canola oil in a medium saucepan over medium heat. Add onion; cook for 5 minutes or until tender, stirring occasionally. Stir in 2 tablespoons sugar and next 5 ingredients (through pepper); cook 30 seconds. Stir in ketchup, vinegar, and molasses; bring to a boil. Reduce heat, and simmer 10 minutes or until slightly thickened, stirring occasionally. Stir in chicken; cook 2 minutes or until thoroughly heated.

Place about 1/3 cup chicken mixture on bottom halves of sandwich rolls; top each serving with 2 pickle chips and top roll half.

Nutritional Information

Calories: 365 (23% from fat)

Fat: 9.1g (sat 2.8g,mono 2.6g,poly 2.6g)

Protein: 28.2g

Carbohydrate: 42.8g

Fiber: 2g

Cholesterol: 94mg

Iron: 3.4mg

Sodium: 877mg

Calcium: 78mg

David Bonom, Cooking Light, JUNE 2006

Chicken with Olives and Carrots

This recipe serves 4

Hands-On Time 0h20m

Total Time 0h50m

Ingredients

• 1 cup short-grain brown rice
• Kosher salt and black pepper
• 1 tablespoon olive oil
• 4 6-ounce boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
• 1 onion, sliced
• 2 cloves garlic, smashed
• 1 1/2 cups low-sodium chicken broth
• 4 carrots, cut into 1/2-inch pieces
• 1/2 cup pitted kalamata olives
• 1/8 teaspoon crushed red pepper
• 1 cup fresh flat-leaf parsley, chopped

Directions

• 1In a medium saucepan with a tight-fitting lid, combine rice, 2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 50 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork before serving.
• 2Meanwhile, heat the oil in a large skillet over medium-high heat. Season the chicken with 1/4 teaspoon each salt and pepper. Cook until browned, 4 to 5 minutes per side; transfer to a plate.
• 3Add the onion, garlic, and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, until tender, 4 to 6 minutes.
• 4Add the broth, carrots, olives, and red pepper and simmer, covered, until the carrots are tender, 8 to 10 minutes.
• 5Return the chicken to the skillet and cook until heated through, 3 to 5 minutes. Stir in the parsley and serve over the rice.

• By Sara Quessenberry, April 2009

Nutritional Information Servings Per Recipe 4

• Amount Per Serving

• Calories 465kcal
• Calories From Fat 20%
• Protein 41g
• Carbohydrate 49g
• Sugar 5g
• Fiber 5g
• Fat 11g
• Sat Fat 2g
• Calcium 102mg
• Iron 4mg
• Sodium 573mg
• Cholesterol 96mg

Quick Tip

This recipe is also delicious with long-grain white or jasmine rice.

From RealSimple.com

Warm Quinoa, Spinach and Chicken Salad

(Adapted from Everyday Food: Great Food Fast)

Makes 2 servings

1/4 cup red wine vinegar
3-4 tablespoons olive oil
Coarse salt and fresh ground black pepper
1 chicken breast, sliced
1/2 cup quinoa, rinsed
1/2 pound baby spinach
1/2 cup crumbled feta cheese

In a small bowl whisk together the vinegar and oil and season with salt and pepper to taste.

In another bowl, pour half of the dressing over the chicken and let it marinate for about 20 minutes.

In a small saucepan combine the quinoa with one cup of water and a large pinch of salt. Bring to a boil, reduce the heat to medium. Cover and let simmer until the liquid has been absorbed, about 12 minutes.

Meanwhile, cook the chicken in a skillet over medium heat until cooked through.

Place the spinach in a large bowl, add the hot chicken, quinoa, and reserved dressing. Toss to combine (the spinach will wilt slightly). Top with the crumbled feta and serve immediately.

From Dishing Up Delights.

Chicken Tamale Casserole

"I came up with this dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamales are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA

Yield 8 servings

Ingredients

• 1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
• 1/3 cup fat-free milk
• 1/4 cup egg substitute
• 1 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 1 (14 3/4-ounce) can cream-style corn
• 1 (8.5-ounce) box corn muffin mix (such as Martha White)
• 1 (4-ounce) can chopped green chiles, drained
• Cooking spray
• 1 (10-ounce) can red enchilada sauce (such as Old El Paso)
• 2 cups shredded cooked chicken breast
• 1/2 cup fat-free sour cream
  

Preparation

1. Preheat oven to 400°.

2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray.

3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Nutritional Information

Calories: 354 (36% from fat)

Fat: 14.1g (sat 7.1g,mono 3.3g,poly 1.2g)

Protein: 18.9g

Carbohydrate: 36.3g

Fiber: 2.5g

Cholesterol: 58mg

Iron: 1.7mg

Sodium: 620mg

Calcium: 179mg

Risë Minton, Smyrna, GA, Cooking Light, NOVEMBER 2008

Chicken Tagine with Lemons and Olives

The traditional version of this classic Moroccan stew is made with homemade preserved lemons and involves a long cooking time. We've simplified the recipe by using lemon rind and juice to achieve the same subtle lemon flavor. Ours is also slow-simmered to yield a rich broth like the original's, but it's made in a fraction of the time. Since this dish is so saucy, it's best served over couscous.

Yield 4 servings (serving size: 1 chicken piece and 1/3 cup sauce)

Ingredients

* 2 chicken breast halves (about 1 1/2 pounds), skinned
* 2 chicken leg quarters (about 1 pound), skinned
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 teaspoon olive oil
* 1 cup chopped onion
* 2 garlic cloves, minced
* 3/4 cup fat-free, less-sodium chicken broth
* 3/4 cup pitted whole green olives
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground ginger
* 1 1/2 teaspoons grated lemon rind
* 1/4 cup fresh lemon juice
* 1 tablespoon minced fresh cilantro
* 1 tablespoon minced fresh parsley

Preparation

Sprinkle chicken with salt and pepper. Heat oil in a large Dutch oven over high heat. Add chicken; cook 3 minutes on each side or until browned. Remove chicken from pan. Add onion and garlic to pan; cook 30 seconds, stirring constantly. Add chicken, broth, olives, cinnamon, and ginger; bring to a boil. Cover, reduce heat, and simmer for 45 minutes. Turn chicken over; cook, uncovered, 15 minutes.

Remove chicken from pan with a slotted spoon; place 1 chicken piece on each of 4 plates. Add lemon rind, juice, cilantro, and parsley to pan; cook for 30 seconds, stirring constantly. Spoon sauce over chicken.
Nutritional Information

Calories: 345 (30% from fat)
Fat: 11.5g (sat 2.5g,mono 5.9g,poly 2.3g)
Protein: 49.9g
Carbohydrate: 9.2g
Fiber: 2.5g
Cholesterol: 145mg
Iron: 3.7mg
Sodium: 769mg
Calcium: 87mg

Jessica B. Harris, Cooking Light, MAY 2001

Chicken Marsala

Clarified butter (butter without the milk solids) is ideal for searing meats because it can be heated to a high temperature without burning. Although you can purchase clarified butter, we detail how to make it below in the first step.

Yield 4 servings (serving size: 1 chicken breast half, 1 cup pasta, and 1/4 cup sauce)

Ingredients

* 4 tablespoons butter, divided
* Cooking spray
* 1 (8-ounce) package presliced mushrooms
* 2 tablespoons finely chopped shallots
* 1 tablespoon minced fresh garlic
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/4 teaspoon salt, divided
* 1/4 teaspoon black pepper, divided
* 3 tablespoons all-purpose flour
* 3/4 cup fat-free, less-sodium chicken broth
* 1/2 cup dry Marsala wine
* 1/2 cup frozen green peas
* 2 tablespoons half-and-half
* 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta)

Preparation

Place 3 tablespoons butter in a small glass measuring cup. Microwave butter at MEDIUM-HIGH 45 seconds or until melted. Let stand 1 minute. Skim foam from surface, and discard. (Mixture will appear separated.) Pour melted butter through a fine sieve over a small bowl, and discard the milk solids. Set the clarified butter aside.

Heat a large nonstick skillet coated with cooking spray over medium-high heat; add mushrooms, shallots, and garlic. Cook 3 minutes or until moisture evaporates; remove mushroom mixture from pan. Set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Place flour in a shallow dish; dredge chicken breast halves in flour.

Add clarified butter to pan, and place over medium-high heat. Add chicken; cook 3 minutes on each side or until lightly browned. Remove chicken from pan. Return mushroom mixture to pan; add broth and Marsala, scraping pan to loosen browned bits. Bring mixture to a boil, reduce heat, and simmer 5 minutes or until reduced to 1 cup. Stir in peas; cook 1 minute. Add 1 tablespoon butter, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper, stirring until butter melts. Return chicken to pan; cook until thoroughly heated. Serve chicken and sauce over pasta.
Nutritional Information

Calories: 585 (24% from fat)
Fat: 15.3g (sat 8.4g,mono 4.1g,poly 1g)
Protein: 51.4g
Carbohydrate: 55g
Fiber: 3.7g
Cholesterol: 133mg
Iron: 4.4mg
Sodium: 469mg
Calcium: 57mg

Cooking Light, SEPTEMBER 2003

Chicken, Spinach, and Mushroom Crepe

This recipe comes together in a flash for a delicious weeknight supper.

Yield 5 servings (serving size: 2 crepes)

Ingredients

* Cooking spray
* 1 cup thinly sliced onion
* 1 (8-ounce) package presliced mushrooms
* 3 cups chopped cooked chicken breast
* 1/2 cup sliced green onions
* 3/4 teaspoon salt, divided
* 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
* 1 tablespoon butter
* 2 tablespoons all-purpose flour
* 1 1/4 cups 2% reduced-fat milk
* 1/4 teaspoon black pepper
* 10 Basic Crepes
* 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers

Preparation

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sliced onion and mushrooms to pan; sauté 5 minutes or until mushrooms release their moisture and darken. Stir in chicken, green onions, 1/4 teaspoon salt, and spinach.

Melt butter in a small saucepan over medium heat. Add flour to pan; stir with a whisk until blended. Cook 1 minute, stirring constantly. Gradually add milk to pan, stirring constantly with a whisk; cook 5 minutes or until thick. Remove from heat. Stir in remaining 1/2 teaspoon salt and pepper. Pour milk mixture over chicken mixture; stir to combine.

Preheat broiler.

Spoon about 1/2 cup chicken mixture in the center of each crepe; fold ends and sides over. Place, seam side down, in a 13 x 9-inch baking pan coated with cooking spray. Sprinkle crepes evenly with cheese. Broil 2 minutes or until lightly browned.
Nutritional Information

Calories: 411 (30% from fat)
Fat: 13.8g (sat 6.7g,mono 4.1g,poly 1.4g)
Protein: 40.1g
Carbohydrate: 30.9g
Fiber: 3.7g
Cholesterol: 164mg
Iron: 3.6mg
Sodium: 719mg
Calcium: 308mg

Cynthia Nims, Cooking Light, JUNE 2006

Dijon Mustard Chicken Fricassee

Factor at least eight hours into your prep time for the chicken to marinate in the herb-mustard mixture. You can make this dish up to one day ahead. Cool, cover, and refrigerate cooked chicken in reduced sauce. Reheat over low heat. Serve with a whole grain like wild rice, and fill the plate with haricot verts or a crisp green salad.

1/4 cup Dijon mustard
1/4 cup chopped fresh parsley, divided
1 tablespoon chopped fresh thyme, divided
3 pounds chicken pieces, skinned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 1/2 cups chopped onion (about 1 large)
3 garlic cloves, minced
1 cup dry white wine
1 cup fat-free, less-sodium chicken broth

1. Combine mustard, 1 tablespoon parsley, 1 1/2 teaspoons thyme, and chicken in a large zip-top plastic bag; toss well to coat. Chill 8 hours or overnight.

2. Remove chicken from bag, and discard marinade. Sprinkle chicken with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Add chicken to pan, and cook 5 minutes on each side or until browned. Remove from pan.

3. Add chopped onion to pan, and sauté 5 minutes or until tender, stirring frequently. Add garlic to pan, and sauté 1 minute, stirring constantly. Stir in wine and chicken broth, scraping pan to loosen browned bits. Stir in 1 tablespoon parsley and remaining 1 1/2 teaspoons thyme. Return chicken to pan. Cover, reduce heat, and simmer 25 minutes or until chicken is done. Remove chicken from pan with a slotted spoon. Keep warm.

4. Cook sauce, uncovered, over medium heat 4 minutes or until slightly thick. Pour sauce over chicken, and sprinkle with remaining 2 tablespoons parsley.

Yield: 4 servings (serving size: about 5 ounces chicken and 1/2 cup sauce)

CALORIES 244 ; FAT 10.6g (sat 2.4g,mono 5.2g,poly 2g); CHOLESTEROL 80mg; CALCIUM 44mg; CARBOHYDRATE 7.8g; SODIUM 527mg; PROTEIN 28.2g; FIBER 1.5g; IRON 2.1mg

Cooking Light, JANUARY 2009

Chicken Parmigiana Sandwich

Weight Watchers Recipe.

Chicken Parmigiana Sandwich

POINTS® Value: 6
Servings: 4
Preparation Time: 10 min
Cooking Time: 25 min
Level of Difficulty: Easy

Our "You won't believe you're on a diet" recipe series concludes with this Italian classic.

Ingredients
1/4 cup(s) fat-free Italian salad dressing
1/3 cup(s) seasoned bread crumbs
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1/2 cup(s) canned tomato sauce
1/4 cup(s) part-skim mozzarella cheese, shredded
8 slice(s) reduced-calorie bread, Italian-style, toasted
Instructions

* Preheat oven to 400°F. Coat a baking pan with cooking spray.

* Place Italian dressing and bread crumbs in separate shallow bowls. Dip chicken in dressing and turn to coat; dip chicken in bread crumbs and turn to coat.

* Place chicken in prepared pan and bake for 15 minutes. Top with tomato sauce and cheese and bake until chicken is no longer pink, about 10 minutes more.

* Place each chicken breast on 1 slice of bread; top with remaining slices of bread and serve.

From Weight Watchers website.

Chicken and Lemon Pot Stickers with Soy-Scallion Dipping Sauce

Ground chicken, bok choy, and Asian aromatics nestle in pleated wonton wrappers. Make the filling and sauce a day ahead, but assemble the pot stickers just before cooking. They're just as good at room temperature as they are when warm. Sprinkle the baking sheet with cornstarch to keep the bottoms of the pot stickers crisp.

Yield 12 servings (serving size: 2 pot stickers and about 2 teaspoons sauce)
Ingredients

* Pot stickers:
* 1/2 cup dry sherry
* 1/2 cup water
* 1/2 ounce dried shiitake mushrooms
* 3/4 cup finely chopped bok choy (about 1/2 pound)
* 1/3 cup chopped green onions
* 1/4 cup finely chopped water chestnuts
* 1 tablespoon low-sodium soy sauce
* 1 teaspoon salt
* 2 teaspoons minced peeled fresh ginger
* 2 teaspoons grated lemon rind
* 1 teaspoon dark sesame oil
* Dash of hot sauce
* 1/2 pound ground chicken or turkey
* 24 wonton wrappers
* 2 tablespoons cornstarch
* 1/4 cup vegetable oil, divided
* 1 cup water, divided
*

Sauce:
* 5 tablespoons mirin (sweet rice wine)
* 1/4 cup low-sodium soy sauce
* 1/4 cup seasoned rice vinegar
* 3 tablespoons chopped green onions
* 1 teaspoon chile paste with garlic

Preparation

To prepare pot stickers, bring sherry and 1/2 cup water to a boil in a small saucepan. Remove from heat; add mushrooms. Cover and let stand 30 minutes or until mushrooms are tender. Drain and discard liquid. Finely chop mushrooms. Combine mushrooms, bok choy, and the next 9 ingredients (bok choy through chicken), stirring well.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons chicken mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring the remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place pot stickers on a large baking sheet sprinkled with cornstarch.

Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add half of pot stickers; cook 2 minutes or until bottoms are golden brown. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat procedure with remaining 2 tablespoons oil, pot stickers, and 1/2 cup water.

To prepare sauce, combine mirin and the remaining ingredients. Serve with the pot stickers.

Nutritional Information

Calories:196 (19% from fat)
Fat:4.2g (sat 0.8g,mono 1.7g,poly 0.9g)
Protein:4.4g
Carbohydrate:32g
Fiber:2.6g
Cholesterol:2mg
Iron:1.4mg
Sodium:567mg
Calcium:49mg

Cooking Light, DECEMBER 2003

Oven-Roasted Chicken Breasts with Satsuma Tapenade

Yield: 6 servings.

1/2 cup fresh satsuma orange juice (about 2 satsumas)
1 cup pitted kalamata olives
1 Tbs capers
2 tsp grated satsuma orange rind
2 garlic cloves, minced
2 anchovy fillets, drained
2 Tbs extra-virgin olive oil, divided
6 (8-oz) bone-in chicken breast halves, skinned
1/4 tsp salt
1/4 tsp freshly ground salt
1/4 tsp freshly ground black pepper
Satsuma orange wedges (optional)
Flat-leaf parsley sprigs (optional)

Place juice in a small saucepan. Bring to a simmer over medium heat; cook until reduced to 1/4 cup (about 3 mins). Place juice, olives, and next 4 ingredients (through anchovies) in a food processor. Add 1 Tbs oil; process until well blended.

Preheat oven to 425 F.

Sprinkle chicken breasts evenly with salt and pepper. Heat 1 1/2 tsp oil in large nonstick skillet over medium heat. Add 3 breast halves to pan, meat sides down; cook 5 mins or until lightly browned.

Place chicken on a jelly-roll pan. Repeat procedure with remaining 1 1/2 tsp oil and remaining 3 breast halves. Bake at 425 F for 15 mins or until chicken is done. Serve with tapenade. Garnish with orange wedges and parsley, if desired.

From Cooking Light, December 2008.

Chicken Salad with Apples and Raisins - Cooking Light

ngredients

1/4 cup low-fat mayonnaise
1 teaspoon curry powder
2 teaspoons water
1 cup chopped skinless, boneless Grilled Lemon-Herb Chicken (about 4 ounces)
3/4 cup chopped Braeburn apple (about 1 small)
1/3 cup diced celery
3 tablespoons raisins
1/8 teaspoon salt
Preparation
Combine mayonnaise, curry powder, and water in a medium bowl, stirring with a whisk until well blended. Add the Grilled Lemon-Herb Chicken, chopped apple, celery, raisins, and salt; stir mixture well to combine. Cover and chill.
Yield

2 servings (serving size: about 1 cup)
Nutritional Information

CALORIES 222(22% from fat); FAT 5.4g (sat 0.9g,mono 1.7g,poly 2g); IRON 1.5mg; CHOLESTEROL 50mg; CALCIUM 30mg; CARBOHYDRATE 26.9g; SODIUM 731mg; PROTEIN 17.5g; FIBER 2.5g

Barbara Seelig Brown , Cooking Light, AUGUST 2005

Roasted Chicken with Dijon Sauce

I made this for the first time recently and it is GOOD. Really good. I added mushrooms and did not strain the sauce and it was still really good.

Roasted Chicken with Dijon Sauce

Ingredients

3 pound chicken parts (thighs, drumsticks, and/or breasts), with skin and bones
1 tablespoon vegetable oil
2 small shallots, thinly sliced
3/4 cup dry white wine
3/4 cup reduced-sodium chicken broth
1/4 cup heavy cream
2 tablespoons Dijon mustard
1 tablespoon finely chopped chives

Preparation

Preheat oven to 450°F with rack in middle.

Pat chicken dry and sprinkle with 1 1/4 teaspoons salt and 1/2 teaspoon pepper. Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Working in 2 batches, brown chicken, skin side down first and turning once, about 5 minutes per batch.

Return all chicken, skin side up, to skillet and roast in oven until just cooked through, 15 to 20 minutes.

Transfer chicken to a platter, then add shallots, wine, and broth to pan juices in skillet and boil, scraping up any brown bits, until reduced by half, 2 to 3 minutes. Add cream and boil until slightly thickened, about 1 minute.

Strain sauce through a sieve into a bowl. Whisk in mustard, chives, and salt and pepper to taste.

Serve chicken with sauce.

From Epicurious.com

Chicken Mirabella

This is very good and simple to make. It needs to marinate overnight or you can make it and freeze the chicken right in the marinade, for OAMC. Simply defrost in the refrigerator overnight. I serve this over couscous, and spoon the broth over the top. NOTE: No need to keep the brown sugar separate, it can be included right into the marinade.

2 garlic cloves, minced
6 prunes, pitted and drained
6 green olives
1 Tbs capers, with liquid
1 Tbs olive oil
1 Tbs red wine vinegar
1/8 cup white wine
1 bay leaf
1 tsp dried oregano
salt and pepper
3 boneless skinless breast halves
1/8 cup brown sugar

1. In a resealable bag, combine garlic, prunes, olives, capers, olive oil, vinegar, wine, bay leaf, oregano, salt and pepper.
2. Mix well, and add chicken breasts.
3. Seal and refrigerate overnight.
4. Preheat oven to 350 degrees.
5. Pour contents of bag into baking dish and top with the brown sugar.
6. Bake, spooning the broth over the chicken several times for 30 minutes, until chicken is cooked through.

From this website. Delicious.

Chicken-Vegetable Soup

Yield: 8 servings.

1 (6-pound) roasting chicken
8 cups water
2 1/2 cups chopped celery (about 4 stalks)
2 cups thinly sliced leek (about 2 large)
1 1/2 cups (1/2-inch) cubed parsnip (about 8 ounces)
1 1/2 cups (1/2-inch) cubed carrot (about 8 ounces)
1 1/2 cups (1/2-inch) cubed turnip (about 8 ounces)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp chopped fresh dill (optional)
8 ounces egg noodles

Remove and discard giblets and neck from chicken. Remove and discard skin from chicken; trim excess fat. Split chicken in half lengthwise; place in a Dutch oven. Cover with 8 cups water; bring to a boil. Cook 10 mins. Skim fat from surface of broth; discard fat. Add celery and next 4 ingredients (through turnip) to pan, stirring well; bring to a boil. Reduce heat, and simmer 30 mins or until vegetables are almost tender, stirring occasionally. Remove chicken from bones; shred chicken with 2 forks to yield 6 cups meat. Discard bones. Simmer vegetable mixture 10 mins or until tender. Return shredded chicken to pan. Stir in salt, pepper, and dill, if desired.

Cook noodles according to package directions, omitting salt and fat. Place 1/2 cup noodles in each of 8 bowls; top each serving with 1 1/2 cups chicken mixture.

Jan/Feb 2008 "Cooking Light"

Buffalo Chicken Dip

Taken from my good friend and temptress, Ehme. You can find her recipes at Other People's Recipes.

This dip.... this dip is AMAZING. If you like buffalo wings or dip or anything like that you will not be able to keep your hands or anyone else's off this dip. I dare you to try it.

4 chicken breasts

1 bottle Franks red hot

2 pkgs. cream cheese

1 16 oz blue cheese

8 oz shredded cheddar or jack.

Boil chicken until done. (15 mins) Drain. Cool. Shred. Combine chicken with hot sauce in bottom of baking dish. In saucepan combine cream cheese and blue cheese dressing. Stir over medium heat until cream cheese is melted. Pour over chicken. Bake 20 mins at 375. Sprinkle with cheese and bake ten more minutes.

Eat with Fritos or Scoops or celery sticks.

Thai Green Chicken Curry

Serves 4.

Serve with steamed rice to soak up the flavorful sauce.
Prep: 25 minutes; Total: 25 minutes.

1 T vegetable oil
3/4 cup sliced shallots (about 5 large)
1 3/4 tsp Thai green curry paste*
1 14-oz can unsweetened coconut milk*
2 tsp fish sauce (such as nam pla or nuoc nam)*
1 pound skinless boneless chicken breast halves, cut into thin strips
1 large red bell pepper, cut into strips
1/4 cup chopped fresh basil plus sprigs for garnish
2 T fresh lime juice plus wedges for garnish

Heat oil in large saucepan over medium heat. Add shallots and curry paste; stir until shallots soften, about 2 minutes. Add coconut milk and fish sauce; bring to boil. Add chicken and bell pepper; stir until chicken is just cook through. Stir in chopped basil and lime juice. Season to tase with salt and pepper.

Divide curry among bowls. Garnish with basil sprigs and lime wedges.

*Available in the Asian foods section of many supermarkets and at Asian markets.

From Bon Appetit, December 2007.