[baja chicken chalupa]

We used to love one thing at Taco Bell, and then they discontinued it… the Baja Chicken/Steak Chalupa. We finally missed it enough to clone it.

Makes 5 chalupas

Ingredients:
2 chicken breasts
Fajita seasoning
Olive oil
1/2 red bell pepper, diced
1 Tbsp red onion, diced
1 tsp minced garlic
1 tsp red wine vinegar
2 Tbsp mayonnaise
Northwoods Fire Seasoning
Lettuce, shredded
1/2 tomato, diced
1 Tbsp white onion, diced
Colby jack cheese, shredded
5 flatbreads

Directions:
Pound the chicken breasts to 1/4" thickness. Sprinkle with a generous covering of fajita seasoning. Sauté in olive oil on med/high heat. Flip when browned and sauté other side. Wrap chicken in foil pouch and let sit for 20 minutes until juices run clear.

baja sauce

Meanwhile, make Baja sauce: combine bell pepper, red onion and garlic. Add mayonnaise and red wine vinegar until desired consistency. Add one shake of fajita seasoning and 2 shakes of northwoods fire seasoning. Stir and adjust seasonings as desired. Let sit.

Brush olive oil on one side of each piece of flatbread. Heat griddle or panini maker and grill flatbread, rotating once, until golden brown and slightly crunchy on oiled side. Let sit.

Combine tomato and white onion. Let sit.

cubed chicken

When chicken juices run clear, cube chicken. Assemble chalupas: flatbread (crunchy side down), shredded lettuce, chicken, Baja sauce (Tbsp per chalupa), tomato and white onion, shredded cheese.

Enjoy.

[will's chicken]

A super flavorful but simple recipe.  I use chicken leg quarters (the leg and thighs connected), but substituting bone-in , skin on chicken breasts are fine too.  The skin and bones add depth to the chicken - just be sure not to eat the skin.  (Or bones... but that should be obvious!)

Sprinkle chicken (bone-in, skin on) with salt and pepper.  Heat skillet to medium/high, add a Tbsp (eyeball it) of Olive Oil and sear chicken until both sides are golden brown.

Make paste: 

2 Tbsp mayo

1 Tbsp (or more) sirachi

½ tsp minced garlic

½ tsp minced onion

¼ tsp rosemary

¼ tsp savory

Prepare a baking dish, like glass pyrex, with olive oil (to prevent sticking).  Place chicken in the dish and  smear paste on the skin side (facing up).

Bake at 425 for 20 minutes, until chicken reaches 165 degrees.

[cilantro grilled chicken breast]

I wanted something simple and foolproof, so I found this.  

Turns out it's damn good.

1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons grapeseed or olive oil
salt & pepper
2 tablespoons Cilantro Herb Butter, recipe follows

Preheat a grill.  Prep the coals (if using charcoal) to indirectly cook the chicken.  Lightly coat chicken with oil and sprinkle each evenly on both sides with salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately cover with foil while the chicken rests.  To serve: top with 1 Tbsp of the cilantro herb butter on each breast.

Cilantro Butter:
1 stick unsalted butter, softened
1/2 Tbsp minced garlic
2 Tbsp minced red onion

2 Tbsp chopped fresh cilantro
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp ground black pepper
Dash Worcestershire sauce
1 lemon, juiced
1 Tbsp white wine
 

In a bowl or mixer, whisk all ingredients until thoroughly combined. (I prefer to use my stand mixer and whip the butter mixture).  Refrigerate until ready to use.

[australian beer-barbecued wings]

based on 'Austrailian Beer-Barbecued Wings' by Steven Raichlen

wing with sauce

Note: prep takes 4 hours for marinating the wings

12-16 whole chicken wings

1/4 cup peanut oil

1/4 cup lemon juice

1/4 cup Worcestershire sauce

1/4 cup Foster's Premium Beer

1 tsp salt

1 tsp black pepper

BBQ Sauce

2 Tbsp peanut oil

1 small onion, diced

1 clove garlic, minced

1 tsp ground ginger

3/4 tsp red pepper flakes

1 cup ketchup

1/3 cup Foster's Premium Beer

2 Tbsp fresh lemon juice

2 Tbsp Worcestershire sauce

2 Tbsp red wine vinegar

1 Tbsp packed brown sugar

1 Tbsp honey

2 tsp soy sauce

1 tsp dry mustard

1/2 tsp black pepper

Rinse the wings under cool running tap water.  Drain and blot with paper towels.  Make two or three deep slashes, to the bone, in the meaty part of each wing.  In a large non reactive bowl mix the following: 1/4 cup of peanut oil, 1/4 cup of lemon juice, 1/4 cup Worcestershire sauce, 1/4 cup of beer, the salt and the 1 tsp of pepper.  Add the wings to the mixture and toss to coat.  Cover the bowl and marinate in the fridge for 4 hours, turning occasionally.  

About an hour before the chicken is finished marinating, start making the BBQ Sauce.  Heat the 2 Tbsp of peanut oil in a medium-size saucepan over medium heat.  Add the onion, garlic, ginger and hot pepper flakes and cook, stirring with a wooden spoon, about 5 minutes.  Stir in the ketchup, 1/3 cup of beer, 2 Tbsp of lemon juice, 2 Tbsp of Worcestershire sauce, 2 Tbsp of vinegar, brown sugar, honey, soy sauce, mustard, and 1/2 tsp of pepper and bring to a boil.  Reduce the heat to medium/low and let the sauce simmer for 20 minutes, stirring occasionally.   Remove the BBQ sauce from the heat and let sit until ready to use.  

beer barbecued wings

As the chicken is reaching it's 4 hour marinating time, start the grill and get the heat to medium/high.  (We use charcoal - takes about a half hour to prep).  Pull the wings from their marinating sauce, (toss the sauce the chicken was marinating in), and place on the hot grill, trying to spread the wings as much as possible to expose all the skin.  Grill the wings, flipping several times, for 11 minutes.  (Watch for hot spots: grill marks = good, burned skin = bad).  Divide the BBQ sauce and use half for the wings.  Brush the sauce onto the wings and grill for 5 minutes, flipping and brushing on more sauce halfway through.  Chicken should no longer be pink in the center.  Remove the chicken from the grill and place the on a platter.  Cover the platter with foil and let the chicken sit for 5-10 minutes to let juices run clear and the chicken rest.  

Serve with the reserved sauce for dipping.  Cut up some celery and serve with Blue Cheese Vegetable Dip (for the celery and wings).

[dutch oven chicken pot pie]

Campbell's Cheddar Cheese Soup

Campbell's Cream of Celery Soup

1/2 cup 1% milk

Chicken, cooked and cubed (1 boneless skinless breast per person, recipe below)

1 medium onion, diced

Canned peas, (small can with the pull top)

3 carrots, (cleaned, peeled and sliced)

Salt and Pepper, to taste

Canned Biscuits

Butter

Line a clean dutch oven with foil (for easy cleanup).  

Prepare 30 briquettes.  Place a large piece of foil on the ground where you'll place the dutch oven, (should be a fairly flat and clean area).  Gather all of the briquettes on the foil on the ground and place the Dutch Oven on top of all the briquettes.

Heat soups and milk in the dutch oven, stirring occasionally, (a large wooden spoon is best).

Stir in cooked chicken, onion, peas, carrots, salt and pepper. Let the mixture come to a boil, then remove the Dutch Oven from the coals.  Open the can of biscuits and place the biscuits over mixture.  Dot each biscuit with butter.  

Arrange the briquettes so 6 are on the foil (to be under the oven), and 18 are set aside to be placed on top.  (You'll have extra - this is so you can choose the best briquettes.)  Put the lid on the Dutch Oven and place over the 6 briquettes.  Carefully place the 18 briquettes on the lid.  Bake for 45 minutes, or until brown on top, rotating the dutch oven 45 degrees every 15 minutes or so.  Let rest and prepare each serving with one or two biscuits per person. 

[erin's master recipe for cooked chicken breast]

Skinless, boneless chicken breasts

Salt & Pepper

Olive Oil

Place the chicken breasts between sheets of plastic wrap and pound with a meat mallet (or large frying pan) until each is about 1/4 inch thick.  

Heat a small amount of olive oil (about a tsp per breast) in a large nonstick skillet over medium-high heat.  Season the chicken breasts with salt and pepper.  Once the pan is hot, place the breasts in the pan and cook about 6 minutes per side, or until each side is golden brown.  When both sides are browned, place them on a large piece of aluminum foil.  Carefully fold the foil around the chicken so they are fully enclosed in a foil package.  Let the chicken rest in the foil on the counter for 20 minutes.  After 20 minutes: serve, slice or chill for another use.  (For this recipe above, cube the chicken and chill until ready to pack for camping.  Keep chilled with your cold food until ready to use.)

[sake it to me chicken]

Serves 2-4

adapted from Steven Raichlen's recipe 'Sake Chicken' from the recipe book 'Beer-Can Chicken and 74 Other Offbeat Recipes for the Grill'

Just pick one

For the rub: 

2 tsp sesame seeds

2 tsp wasabi powder

2 tsp coarse salt

1 tsp ground black pepper

1 chicken (3 1/2-4 pounds)

2 Tbsp sesame oil

3/4 cup sake

1-2 tsp lemon zest

Lime Teriyaki Glaze (recipe below)

1 clean empty 12oz beer can

Preheat the oven to 375 degrees. Make the rub.  Put the sesame seeds, wasabi powder, salt and pepper into a spice mill or clean coffee grinder.  Grind to a fine powder.  

Wash the chicken with room temperature water and dry with paper towels.  Sprinkle half the rub into the cavity of the chicken.  Drizzle 1 Tbsp of sesame oil on the outside of the chicken and rub the rest of the rub into the skin.

Make two additional holes to the top of the clean beer can with a knife or bottle opener.  Using a funnel, pour the sake into the can of beer and add the lemon zest through the opening.  Place the beer can (now filled with lemon zest and sake) upright into a large Pyrex Pan.  Carefully hold the chicken upright, with the opening of the cavity at the bottom, and lower it onto the beer can so the can fits into the cavity.  Place the Pyrex pan with the chicken carefully into the oven and cook for 1 hour and 45 minutes.  Baste the chicken with the leftover 1 Tbsp sesame oil before the final 30 minutes.  (Cook until chicken has reached 180 degrees internally).

 

Remove from the oven and tent with foil for 10 minutes.  Carefully remove the can from the chicken and cut the chicken to serve.  Serve with the Lime Teriyaki Glaze for dipping.

Teriyaki Lime Glaze:

1/2 cup low-sodium soy sauce

1 cup sugar

2 cloves garlic, peeled and flattened with a large knife or cleaver

1/4 cup fresh lime juice

Combine the soy sauce, sugar and garlic in a medium saucepan and stir to mix.  Cook over medium-high heat, stirring often with a wooden spoon, until the sugar is dissolved and the mixture is thick, 4-6 minutes.

Stir in the lime juice and briskly simmer until the glaze thickens slightly, 5 minutes.  (It will thicken more as it cools).  Remove from the heat and let it sit, covered, until the chicken has finished cooking.  When you remove the chicken from the oven, discard the garlic before pouring the glaze into a large bowl or individual dipping bowls.

[spatchcocked jack daniels chicken]

I made this up based on a meatball BBQ sauce I had and our love of Jack Daniels - and a spatchcocked chicken recipe I read once... we LOVE it - enjoy.

Heat 1/2 cup Jack Daniels in a medium saucepan on medium-high heat.  Let simmer until reduced by half.

Remove from heat and add the following to the warm saucepan:

1/2 cup Jack Daniels (yes, another 1/2 cup)

1 1/4 cup brown sugar

1 cup ketchup

1 Tbsp dry mustard

2 Tbsp Worcestershire sauce

2 Tbsp Red Wine Vinegar

1/2 cup freshly diced white onion

Mix well and bring to a simmer, lower heat and continue to simmer for 30 minutes.

Preheat the oven to 375 degrees.

Cut the backbone from a 3 1/2 pound whole chicken.  Flip the bird over so the breasts are up and press down to flatten the chicken and break the breast bone.  

Place chicken in a roasting pan and lightly season with salt, black pepper and garlic powder on both sides.  With a basting brush, brush both sides of the chicken with the BBQ sauce.  Place the chicken breast side up and place the roasting pan in the oven and cook the chicken for about 1 hour, or until the chicken reads 175 degrees with an instant read thermometer.  When it reaches 175, remove from the oven and cover with foil for 10-15 minutes.  Cut into segments, (breasts with wings, drumstick with thigh) and serve with BBQ sauce.

[brandied-bacony chicken]

based on Nigella Lawson's recipe of the same name

1 chicken, 3-3 1/2 pounds

2 strips bacon

1/4 cup brandy

Clean the chicken and set in a roasting pan - breast side up.  Heat the oven to 425.  In a small skillet, cook the bacon over medium heat until it's crisp and the pan is full of fat, about 4 minutes. Take the pan off the heat, place the strips of bacon straight into the cavity of the chicken.  Pour the brandy into the still-hot pan (off the heat), and let it bubble for a minute.  Pour the pan of brandy over the chicken.  Roast the chicken for 45 minutes to 1 hour, until juices run clear between the leg and body.  Let sit for 10 minutes before carving.

[lemon-dill chicken]

So easy, it's stupid... but tasty.

1/4 cup salted butter, or smart balance

2 large boneless chicken breasts, cut in half

1/2 cup sherry

1/2 tsp dried dill

1 Tbsp lemon juice

1/4 tsp salt (omit if using cooking sherry)

Melt butter in a 10-inch skillet over medium-high heat.  Cook chicken in butter about 6 minutes, turning once, until light brown.  

Mix sherry, dill, lemon juice and salt; pour over chicken and bring to a boil, reduce heat.  Cover and simmer about 10 minutes.  Remove chicken from skillet; keep warm by covering with foil.  

Heat wine mixture to boiling.  Boil about 3 minutes or until reduced by about half; pour over chicken. 

[beer in the rear chicken]

I was always hesitant about making this since I knew our Weber wouldn't be able to hold a chicken, but then on a very cold day I thought "screw it - I'll make it in the oven."  The result is the tastiest and most cost efficient meal I've ever had the pleasure of making.  (And I mean pleasure - this is so damn easy).  This is only slightly adjusted from Paula Deen's recipe of the same name - I am fully convinced this woman can do no wrong in the taste department.

1 chicken (3 1/2 pounds)

Lawry's seasoned salt

Paula's House Seasoning (see recipe below)

One 12-oz can Pabst (not glass - must be can)

1 tall sprig rosemary

Heat oven to 350 degrees.  Wash and drain the chicken, pat dry with paper towels.  Coat the chicken inside and out with seasoned salt and house seasoning.  (It's nearly impossible to over-do this - just season it all so it's covered and rub it in).  

sit on it

Open the can of beer (it's better if it's cold, it won't foam up as much when you put in the rosemary).  Pour off 1/4 cup of beer and discard into your mouth or the kitchen sink.  Insert the rosemary into the can, (it's fine it it's poking out if it's tall).  Place the beer can upright into a roasting pan or Pyrex pan with a tall rim (my pan is 10"x13" with about a 2" rim).  You might need an assistant for this step: While keeping the can upright, sit the chicken on top with the can entering his cavity and keeping him happily upright. 

Carefully place the pan with the chicken (with the beer up his rear) into the oven and cook for an hour and 45 minutes, or until the juices run clear when poked with a fork.  When you think it's done, let it rest with foil tented on top for about 15 minutes.  Carefully remove the chicken from the can of beer and cut up and serve.  (Discard the beer and rosemary).  

Serves 2-4, depending on how hungry you are.  (We never have leftovers... remember - it's only a very small chicken).  

Note: If you find the chicken is not quite done, but you're already well past being able to stick him back on top of the beer, just place the cut up chicken back into the hot oven and cook until done. 

one more image of this - just because it's kinda funny

Paula's House Seasoning:

Keep this in a shaker with your seasonings - you should have a bit leftover after seasoning the chicken.

2 tsp salt

1/2 tsp garlic powder

1/2 tsp black pepper

[chicken fettuccine casserole]

Prep Time: 20 Min
Total Time: 50 Min
Serves: 2

Ingredients:

4.5 oz refrigerated fettuccine

2 Tbsp salted butter

2 Tbsp all-purpose flour

1 cup chicken broth (from 32-oz carton)

1/4 cup half-and-half

3/4 cup cubed cooked chicken

1/4 cup oil-packed sun-dried tomatoes, drained and cut into thin strips

1 slice bacon, crisply cooked and crumbled

2 Tbsp shredded Parmesan cheese

Directions:

Heat oven to 350º. Drizzle square baking dish, 8x8x2 inches, with olive oil. Cook and drain fettuccine as directed on package.  While fettuccine is cooking, melt butter in 1-quart saucepan over medium heat. Stir in flour. Gradually stir in broth.  Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half. Stir in chicken, tomatoes and bacon.  Add fettuccine to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with cheese. Bake uncovered about 30 minutes or until hot in center.

[parmesan crescent-topped chicken a la king]

based on pillsbury's recipe

Ingredients

2 tablespoons unsalted butter

3 large chicken breasts, cut into bite-sized cubes

1 1/2 cups carrot strips (1 1/2x1/4x1/4 inch)

2 cups frozen mixed vegetables, green beans, peas, corn

1/2 cup diced white onion

1/2 cup all-purpose flour

1/2 teaspoon dried Italian seasoning

1/4 teaspoon salt

1/8 teaspoon pepper

1 3/4 cups Chicken Broth

3/4 cup milk

1/4 cup grated Parmesan cheese

Topping

1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls

1 egg white, beaten

2 tablespoons grated Parmesan cheese

DIRECTIONS 

Heat oven to 375°F. In large skillet, melt 2 tablespoons butter over medium-high heat. Lightly season chicken with salt and pepper and add chicken to the skillet; cook and stir 3 minutes. Add vegetables; cook until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally. 

Lightly spoon flour into measuring cup; level off. Add flour, Italian seasoning, salt and pepper to skillet. Stir in broth and milk. Bring to a boil, stirring constantly. Stir in 1/4 cup Parmesan cheese. Spoon into ungreased 2 1/2-quart oval casserole or 13x9-inch (3-quart) baking dish. 

Separate dough into 8 triangles. Starting at short side of triangle, roll each triangle up halfway. Arrange over hot chicken mixture with tips toward center. DO NOT OVERLAP. Brush crescent rolls with egg white; sprinkle with 2 tablespoons Parmesan cheese.

Bake at 375°F. for 15 to 20 minutes or until crescent rolls are golden brown.

[chicken cacciatore]

serves 2 generous servings

serve with garlic bread

Ingredients:

3 skinless chicken breasts

salt and freshly ground black pepper

2 tsp olive oil

1 medium onion, thinly sliced

1 red bell pepper, thinly sliced

1/2 pound white mushrooms, thinly sliced

2 garlic cloves, minced

1/2 cup dry white wine

1 (14.5 oz) can whole tomatoes in juice

1/2 tsp dried oregano

1/2 tsp red pepper flakes or more to taste

Directions:

Rinse the chicken and pat dry with paper towels.  Season the chicken with salt and pepper.  Heat the oil in a saute pan, or large electric skillet, over moderately-high heat.  Brown the chicken on both sides, about 8 minutes.  Remove the chicken.  

Reduce the heat to moderate. Add the onion and pepper, cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the mushrooms and cook, uncovered and stirring occasionally, until the mushrooms begin to brown.  Add the wine and the garlic, cook until reduced by half. Add the tomatoes and juice, oregano, red pepper flakes and 1/4 teaspoon of salt and simmer on low heat,  covered for 10 minutes.  Return the chicken breasts to the pan and simmer on low heat, covered, until the chicken is just done, about 20 minutes longer.

[chicken marsala]

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Ingredients
1/2 cup all-purpose flour
1 tablespoon Essence, recipe follows
2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
1 tablespoon olive oil
4 tablespoons butter
3 cups sliced mushrooms (cremini, oyster, shiitake)
3/4 cup Marsala
1 cup chicken stock
Salt and freshly ground black pepper
Chopped chives, for garnish
 
Directions
In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Garnish with chopped chives and serve immediately.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

[chicken cordon bleu]

2 skinless, boneless chicken breasts

salt

pepper

2 slices Swiss cheese

2 slices cooked ham (the thick stuff - not deli thin)

1/4 cup bread crumbs

3 Tbsp butter, melted

Preheat oven to 350 degrees.  Coat a baking dish with foil and spray with nonstick spray.  

Pound chicken to 1/4 inch thickness between two pieces of saran wrap.

Sprinkle each piece of chicken with salt and pepper, flip and sprinkle with pepper.  Place one piece of Swiss cheese and 1 piece of ham on each chicken breast.  Roll the chicken breasts and roll each in the melted butter to coat.  Then roll chicken in bread crumbs to lightly cover and place seam side down in baking dish. 

Bake for 30 minutes.  Let rest for 3 minutes and serve.

[frontega chicken panini]

Frontega Chicken @ Panera

We used to get this sandwich at Panera - but then they changed their bread so it didn't taste like foccacia bread, but cardboard... so we've missed it.  Now we have the panini maker and I thought I'd give it a shot and as Ben said "Nailed It!"  We're happily basking in the afterglow of a full meal, so I better write this down before I forget what I created...

Chipotle Mayo: (eyeball these amounts)

1/4 cup mayo

1 tsp ground chipotle

1 tsp dried basil

1 tsp dried rosemary

Mix together and adjust to personal taste - cover and place in fridge until ready to use.

2 chicken breasts

3 slices mozzarella

red onion 

foccacia round - about 8" (our local Target sells these rounds that have Parmesan and tomatoes on top -we use that)

Salt and pepper

Olive Oil

In a large skillet, heat about 1 tbsp of olive oil over medium high heat.

Pound chicken breasts to about 1/2 or 1/4" thickness.  Sprinkle with salt and pepper and place in hot skillet.  Flip chicken when side is golden brown.  Prepare a large square of aluminum foil.  When both sides of chicken are golden brown - place on foil and wrap tightly in a foil "purse".  (Note - this means carefully fold the foil so the chicken is well wrapped, but not crushed.  Don't grab the foil and just mush it up - fold it!)  Let the chicken sit for 20 minutes.  

Slice the red onion into very thin slices (you'll need about 6 thin slices of onion, use all of it except the very middle - you want all the circles from each slice).  Set aside.

Cut the foccacia (so you have a top and bottom).

Once the chicken has rested for 20 minutes, remove it from the foil and slice into 1/4" thick strips.  Get the mayo and slather about 1/3 of it onto the bottom piece of the foccacia.  Layer the two chicken breasts, now in strips, on top of the mayo.  Spread out the onion on top of the chicken, try to make it evenly distributed.  Place 3 slices of mozzarella on the chicken.  Slather the top foccacia piece with the rest of the mayo and place on the mozzarella.  Place in a panini maker until cheese is melted.

[chicken pesto paninis]

Hello New Best Friend: GDL Panini Maker

The panini makers we kept passing at Target were calling my name - so I finally caved in and bought it - and it was one of the best decisions ever.  Panini makers look like a stupid device, but once you realize how awesome sandwiches are with it - the whole world looks new again.

Ingredients:

Focaccia bread (our Target also sells these 10" focaccia rounds - they're awesome)

2 chicken breasts

6 strips bacon

3 slices provolone cheese

pre-made pesto

olive oil

salt and pepper

panini maker!

Pound chicken to 1/2 inch thickness between saran wrap.  Heat about 1 Tbsp Olive Oil in a skillet.  Season each side of the chicken breasts with salt and pepper and place in the hot skillet.  Cook on each side until golden brown, about 4 minutes.  Transfer browned chicken breasts to a large piece of foil and tightly wrap the chicken in a "foil purse".  Let the chicken rest (tightly wrapped up), while you make the bacon.  

Heat oven to 375 and bake bacon in a pyrex pan for 20 minutes, or until crispy.  Remove from pan and drain on paper towels.  

Cut focaccia in half and spread the top and bottom with pesto.  Set aside.  

Remove the chicken from the foil and cut into strips.  (It should look like those chicken strips you can buy at the grocery store - about 1/2 inch thick, as long as the chicken breast).  On the top half of the foccacia bread - place the following items in this order: 3 slices provolone cheese evening spread out, 6 slices of cooked bacon, chicken slices.  Place the bottom focaccia half on the chicken and heat your panini maker.  Grill the sandwich (right side up - it should be easy to flip), until golden brown marks appear.  (About 5 mintues).  Cut and enjoy.

[dijon and lime chicken]

serves 2

4 small boneless and skinless chicken breasts

3 Tbsp Dijon Mustard

1 Tbsp Mayonnaise

1 clove garlic, minced

Grated zest and juice of 1 lime

3/4 tsp black pepper

salt

chopped fresh parsley 

Preheat oven to 400 degrees.  Rinse the chicken and pat dry.  Place in a large bowl.  In a small bowl, whisk together: mustard, mayo, garlic, zest and lime juice and pepper.  Season the chicken with salt.  Pour the mustard mixture over the chicken and toss with hands to coat chicken.  Arrange the breasts on a large baking dish and bake 30 minutes.  Garnish with chopped parsley and serve hot.

[alice springs chicken quesadillas]

We've finally nailed one of our favorite dishes from Outback.... we hate eating there, but love the food for curbside takeaway.  

Honey Mustard Sauce/Dressing

1/2 cup mayonnaise

1/4 cup honey

2 Tbsp Grey Poupon Dijon mustard

Whip ingredients in an electric mixer for 1 minute.  Chill until needed.

2 chicken breasts

1 cup sliced white mushrooms

4 slices bacon

1 Tbsp butter + 1 Tbsp divided

shredded sharp cheddar cheese

1 Tbsp olive oil

salt and pepper

4 medium tortillas

Heat oven to 375.  Place bacon in Pyrex pan.  Cook bacon for 20 minutes or until fully cooked.  When done, let bacon drain on paper towels.  

Pound chicken breasts to about 1/4 inch thickness.  Season with salt and pepper.  Heat olive oil in large skillet over medium heat.   Cook chicken on each side until golden brown.  Place breasts in foil and wrap to keep warm and continue cooking until ready.

Keep skillet on medium heat and melt 1 Tbsp butter.  Add mushrooms and saute.  Remove mushrooms from skillet and set aside in a bowl.

Slice chicken into thin strips about 1/2 inch to 1 inch in length.  Set aside.  Rough chop the mushrooms and set aside.  Chop the bacon and set aside.  Heat butter in sauce pan over medium heat.  Place tortilla on melted butter and cover with 2 spoonfuls of honey mustard sauce and spread to cover most of tortilla.  Sprinkle 1 chopped chicken breast over sauce and cover with 1/2 of mushrooms and bacon and enough cheese to lightly cover tortilla.  Drizzle 1 spoonful of honey mustard sauce over cheese and cover with another tortilla.  Flip quesadilla when light brown and cook on other side until also light brown.  Repeat with other 2 tortillas.

Cut quesadillas into 6 pieces and serve with honey mustard sauce for dipping.

Serves 2.

[chicken scampi]

Serves 2, (very generous servings)

Sauce:

1 1/2 Tbsp butter

1 Tbsp minced white onion

1/8 cup minced garlic (4-6 cloves)

3/4 cup sherry (regular, not cooking sherry)

1/4 tsp salt

1/4 tsp Italian seasoning

1/4 tsp crushed red pepper flakes

1/8 tsp black pepper

1 tsp minced fresh parsley

1/2 cup heavy cream

8 ounces angel hair pasta

2 Tbsp olive oil

6 chicken tenderloins

1/4 cup all-purpose flour

1/2 green bell pepper, cut into bite-size strips

1/2 red bell pepper, cut into bite-size strips

1/2 yellow bell pepper, cut into bite-size strips

1/2 chopped red onion

1 tsp minced fresh parsley

Optional: freshly grated Parmesan cheese

Make Sauce: Melt butter in a pan over medium/low heat.  Add minced white onion and saute for 2 to 4 minutes or until the onion begins to brown.  Add the minced garlic and saute for 30 seconds.  Add wine, salt, Italian seasoning, red pepper flakes, and black pepper.  Bring to a simmer and simmer for 15 to 18 minutes or until the sauce has reduced to half.  Add parley and cream and simmer uncovered for about 10 minutes.  Do not let mixture boil.

Bring water to a boil in a large pot.  Add the angel hair pasta and cook for 4 minutes or until pasta is al dente.  Drain the pasta and rinse with cold water to keep it from continuing to cook.  

Preheat the 2 tablespoons of oil in a large skillet/sauce pan over medium heat.  Lightly salt and pepper the chicken tenderloins, then coat with flour.  Shake excess flour from chicken and add to hot pan.  Saute for 3 to 5 minutes on one side or until golden brown.  

When the chicken is brown on one side, flip each of the pieces and move them to the side of the pan.  Add the sliced peppers and chopped red onion to the center of the skillet.  Continue cooking the chicken and vegetables for 4 to 6 minutes or until the chicken is browned and the veggies begin to brown on the edges.  Pour the sauce over the chicken and vegetables and add the cooked pasta.  Toss everything and continue to cook for a couple minutes.  Divide evenly between two plates and sprinkle each with fresh parsley.  (If including Parmesan cheese, serve with parsley and cheese on top).