Sweet and Sour Chicken With Green Beans

Ingredients:
1 c. white rice
1 T. cornstarch
1/4 c. sugar
1/4 c. soy sauce
1/4 c. white vinegar
1 T. vegetable oil
1 1/4 lbs. chicken breast, boneless, skinless, cut into 1 inch pieces
2 bell peppers, seeded and diced large
1/2 lb. green beans, trimmed and halved
5 green onions, thinly sliced
2 inch piece fresh ginger, peeled and minced
2 T. chopped roasted peanuts (optional)

Directions:
Cook rice according to package directions. Meanwhile in a small bowl or measuring cup, whisk together cornstarch, sugar, soy sauce, and vinegar. Set aside.
In a large skillet or wok, heat oil over high. Add chicken, bell peppers, and green beans and cook, stirring frequently, until vegetables begin to soften, about 5 minutes. add scallions, ginger, and garlic and cook, stirring frequently, until chicken is cooked through and vegetables are tender, about 4 minutes.
Whisk soy sauce mixture, add to skillet, and cook, stirring constantly, until sauce thickens, about 3 minutes. Remove from heat. Fluff rice with a fork. To serve, spoon chicken mixture over rice and top with peanuts if desired.

Makes 4 servings. Total time 25 minutes.
447 calories per serving.

Verdict:
Yum. I thought it was a little strange that this recipe called for white vinegar instead of the traditional rice vinegar but I liked the way it turned out. We will definitely be eating this one again.

Chicken Korma In The Crockpot

Ingredients:
1 lb. boneless, skinless chicken breast, cut into chunks (I used 3 breasts)
1 potato, cut in 1/2-inch cubes
1 onion, coarsely chopped
1 can (14.5 oz.) stewed tomatoes in juice
1 clove garlic, minced
1 t. curry powder
1/2 t. ground cloves
1 t. kosher salt
1 cinnamon stick
1/2 c. sour cream or plain yogurt

Directions:
In a slow cooker, place chicken in bottom of pot.
Add potatoes and onion. Pour in the tomatoes and add garlic and other spices.
Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Discard the cinnamon stick, and stir in sour cream.
Serve over rice.

Makes 4 servings. Total time 10 minutes plus cooking time.

Verdict:
I love Indian food but I have a real problem cooking curry. For whatever reason when ever I cook something with curry it does not turn out. But that doesn't stop me from trying, and I am so glad I did. I thought this was really good. Blake liked it but pointed out that he didn't like the way it smelled. I understand his point, it really smells like cinnamon when you are cooking it but it doesn't have a overly cinnamon flavor. If you like Indian food give it a go.

Greek Chicken Roulades With White Wine Reduction

Ingredients:
12 pitted kalamata olives, divided

3 T. fresh bread crumbs

3 T. oil packed sun dried tomatoes, minced

1 T. lemon zest, minced

2 cloves garlic

1 t. dried oregano

2 boneless, skinless chicken breast halves, trimmed of fat

2 t. olive oil

1/4 c. onion, diced

1/4 c. dry white wine

1 1/2 c. chicken broth

1 T. lemon juice

1 t. cornstarch

Directions:

Dice 6 olives; set aside. Process remaining 6 olives, bread crumbs, tomatoes, zest, garlic, and oregano in a food processor until minced.

Using a meat mallet, pound chicken between plastic wrap to a thickness of 1/4". Spread olive-tomato filling on the chicken. Roll chicken; secure with toothpicks.

Saute roulades in oil in a large nonstick skillet over medium high heat until browned, 4 minutes. Remove chicken to a plate. Add onion to the skillet; saute 2 minutes. Add wine; cook until liquid is reduced by half, 1-2 minutes. Add broth. Bring mixture to a boil; add diced olives and chicken rolls.

Cover skillet; reduce heat. Simmer chicken rolls 10 minutes; remove chicken to a plate. Whisk together lemon juice and cornstarch; stir into sauce in skillet. Simmer for 1 minute. Slice rolls; serve with sauce.

Makes 2 servings. Total time 30 minutes.

389 calories per serving.

Verdict:

I have been watching my calorie intake in an effort to get rid of the baby weight. So from now on when I make a dish that is low in calories I am going to include that information.

Blake and I both liked these. They were filling and had good flavor. Granted if you don't like sun dried tomatoes or kalamata olives it is probably not for you.

Cobb Salad Sandwich

Ingredients:
1/3 c. olive oil
1/2 c. blue cheese, crumbled (I don't like blue cheese so I use feta)
2 T. red wine vinegar
1 t. Dijon
salt and pepper to taste
1 turkey tenderloin, lightly coated with oil, seasoned with salt and pepper (you could also use chicken breast)
4 strips sliced bacon
1 loaf focaccia, halved horizontally
2 T. olive oil
2 cups arugula, or spinach
1 avocado, pitted, peeled, sliced
2 tomatoes, sliced
2 hard boiled eggs, sliced

Directions:
Preheat grill.
Whisk 1/3 c. oil, blue cheese, vinegar, Dijon, salt and pepper in a small bowl for the vinaigrette.
Grill tenderloin over high heat, turning occasionally, until it registers 180. About 10 minutes per side. Remove from grill and let rest 5 minutes, then carve across the grain into 1/4" thick slices.
Meanwhile cook bacon until crisp in a skillet.
Brush cut sides of focaccia with 2 T. oil and season with salt and pepper. Grill, cut side down, over low heat until toasted.
Brush focaccia with vinaigrette; toss arugula with 3 T. vinaigrette to coat.
Layer avocado, tomatoes, turkey, eggs, bacon, and arugula on bottom half of focaccia. Drizzle with remaining vinaigrette, top with remaining focaccia, and cut into 6 wedges.

Makes 6 servings. Total time 30 minutes.

Verdict:
I like this sandwich. I like that there are so many variations that you can make. I sometimes exchange the turkey for chicken, the focaccia for french bread, the arugula for spinach, and the blue cheese for feta. The one thing that remains the same is the vinaigrette.

Pulled Chicken Sandwich

For the Rub:
1 T. each garlic powder, brown sugar, and chili powder

For the Chicken:
1 boneless skinless chicken breast
4 chicken thighs, skin removed
2 T. olive oil
1 1/2 c. Barbecue sauce
4 kaiser rolls, toasted

For the Barbecue Sauce:
1 c. ketchup
1/3 c. cider vinegar
1/4 c. packed brown sugar
1 T. yellow mustard
1 T. lemon juice
2 t. Worcestershire sauce
2 t. soy sauce
1 t. cayenne pepper
1/2 t. each kosher salt and black pepper

For the Apple Cucumber Slaw:
1/2 c. mayonnaise
2 T. cider vinegar
2 T. sugar
2 t. prepared horseradish
kosher salt and black pepper to taste
1 c. thinly sliced cucumber rounds
1 granny smith apple, cored, quartered, and thinly sliced
1/2 c. thin cut strips red bell pepper
2 T. fresh parsley, chopped

For the Barbecue Sauce:
Mix all ingredients together in a small bowl.

For the Apple Cucumber Slaw:
Whisk together mayonnaise, vinegar, sugar, horseradish, salt, and black pepper in a large bowl.
Toss with cucumber, apple, bell pepper, and parsley. Chill slaw until ready to serve, at least 30 minutes.

For the Chicken:
Preheat grill to medium high heat.
Combine garlic powder, brown sugar, chili powder, salt and thyme for the rub in a small bowl.
Place chicken breast and thighs on a large tray and toss with oil. Pat rub mixture on chicken until pieces are thoroughly coated.
Reduce heat on one side of the grill to low. Grill breast and thighs, covered, over low heat until chicken browns and crisps, about 10 minutes. Use tongs to flip chicken over. Continue grilling until chicken breast reaches an internal temperature of 165 and thigh reach an internal temperature of 175. Transfer chicken to a large bowl.
Shred chicken using two forks to pull apart meat while it's still hot, discarding bones from chicken thighs. Add barbecue sauce to bowl with shredded chicken; stir until chicken is coated. Divide meat evenly among four rolls. Top each sandwich with apple cucumber slaw.

Makes 4 sandwiches. Total time 45 minutes.

Verdict:
We ate these twice in a week. I used the short cut version though...Instead of cooking the chicken I used a rotisserie chicken. I pulled the chicken off of the bone and then put it into a pan and sprinkled it with the rub spices. Then I heated the chicken with the spices for a few minutes then added the barbecue sauce. Easy peasy and good.

Marinated Yogurt Kebabs

Ingredients:
1/4 c. plain Greek yogurt
2 t. lemon juice
2 t. fresh dill, chopped
coarse salt and pepper
1 boneless skinless chicken breast, cut into 1/2 inch pieces

Directions:
In a medium bowl, combine yogurt, lemon juice, and dill; season with salt and pepper. Add chicken and stir to coat. Cover and refrigerate 1 hour or up to overnight.
Heat broiler, with rack in top position. thread marinated chicken onto 2 metal skewers and place on wire rack set on rimmed baking sheet. Broil chicken, turning occasionally, until cooked through and dark brown in spots, 10-12 minutes.

Makes 1 serving. Total time 20 minutes plus marinating.

Verdict:
For obvious reasons I tripled this recipe. We also cooked it on the grill instead of under the broiler in an attempt to keep our house cool. It tasted good. I think that there are better recipes out there that involve marinating in yogurt but this one used ingredients that I already had on hand and didn't require a lot of effort on my part.

Coriander and Oregano Brined Pork

Ingredients:
2/3 c. coarse salt
2 T. sugar
1 T. black peppercorns
1 T. coriander seeds
2 sprigs oregano
1 bay leaf
1 1/2 lbs. boneless pork loin

Directions:
In a large bowl or plastic bag, combine 4 c. water, salt, sugar, peppercorns, coriander, oregano, and bay leaf and stir until sugar and salt dissolve. Add pork and refrigerate at least 1 hour or up to 8 hours.
Preheat grill to medium high. Clean and lightly oil hot grill. Remove pork from brine, pat dry, and grill directly over heat source until brown all over, 15 minutes. Move to cooler side of grill. Cover grill and cook until pork is cooked through and registers 140 degrees, about 25 minutes. Transfer to a cutting board and tent with foil. Let rest 10 minutes before slicing thinly.

Makes 4 servings. Total time 55 minutes plus brining.

Verdict:
I was going to use a pork loin but I decided to use 4 pork chops instead. I let them marinate for 8 hours. Both Blake and I thought this was delicious. I would most likely, if I was going to use pork chops again, only keep it in for 6 hours or less. I could tell that it was getting a little salty. The recipe says that you could also use this with turkey or chicken. I am excited to try it on chicken.

Chicken With Poblano Cream Sauce

Ingredients:
1 poblano chile
2 T. vegetable oil
1/2 small onion, chopped
1 garlic clove, minced
1/3 c. heavy cream
coarse salt and pepper
4 boneless, skinless chicken breast
*optional
1-2 jalapenos, seeded (leave seeds in one for more heat), diced

Directions:
Roast the chile over a gas burner or under the broiler, until charred all over. Wrap in a paper towel; steam for 5 minutes. Rub off the skin; remove the seeds and ribs. Chop coarsely.
Heat 1 T. oil in a small saucepan over medium heat; add the onion and garlic; cook until soft, 5-7 minutes. Add the chile, cream and jalapeno if using.
Puree in a blender; add water if too thick. Season with salt and pepper.
Season the chicken with salt and pepper. Heat the remaining tablespoon of oil in a large skillet. Cook the chicken until it is golden and juices run clear, 4-5 minutes per side. Serve with the sauce.

Makes 4 servings. Total time 25 minutes.

Verdict:
My sister had tried this recipe before I did and she said it was a little bland so she had added pickled jalapenos. I decided on regular jalapenos. I used two when I made it leaving the seeds in one. I didn't think that it was spicy. I think it gave it the little extra that it needed. If you are spice sensitive I would say that you could leave out the seeds or the jalapenos all together. I thought that it still had a light flavor. Blake liked it too.

Sauteed Chicken In Mustard Cream Sauce

Ingredients:
4 boneless skinless chicken breast
2 T. olive oil
1/4 c. dry white wine or chicken broth
1/2 c. heavy cream
1 t. dried tarragon

Directions:
Sprinkle each chicken breast with 1/4 t. each salt and pepper. In a large skillet, heat oil. Add the chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
Pour the wine into the hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in the cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
Pour any accumulated chicken juices into the sauce. Right before serving, drizzle the cream sauce over the sauteed chicken.

Makes 4 servings. Total time 25 minutes.

Verdict:
I didn't have any tarragon so I left it out. I am not sure if it would have tasted better with it. With out it it just tasted like chicken with a mustard sauce.

Chicken Caprese

Ingredients:
2 ciabatta rolls, split in half
olive oil
1 chicken breast, pounded thin
coarse salt and pepper
4 thick slices fresh mozzarella
4 slices tomato
fresh basil leaves

Directions:
Heat grill to high.
Brush ciabatta roll with olive oil and toast on grill. Season chicken breast with salt and pepper, brush with oil and grill until cooked though. Layer mozzarella, sliced tomato, and chicken on bottom half of roll; add fresh basil leaves. Sandwich with top half of roll.

Makes 2 sandwiches. Total time 15 minutes.

Verdict:
I really liked these. I have been wanting things that are fresh and easy lately. This fit the bill. Blake liked it too but ate his with out basil leaves on it. The kids ate all of their topping separately.

Chicken Tostada Salad

Ingredients:
4 corn tortillas
3 t. olive oil
3/4 c. Monterey Jack cheese, grated
1/2 small red onion, diced small
1/2 t. chili powder
1 garlic clove, minced
breast meat from 1 rotisserie chicken, torn into bite-size pieces
coarse salt and pepper
1 T. plus 1 t. fresh lime juice
1/2 head lettuce, shredded
1 tomato, seeded and chopped
1 avocado, halved, pitted, peeled, and diced small
fresh cilantro, for serving

Directions:
Preheat oven to 400. Lightly brush both sides of tortillas with 2 t. oil and place on a rimmed baking sheet. Bake until golden and crisp, 10 minutes. Divide cheese among the tortillas and return to oven. Bake until cheese is bubbling, about 3 minutes. Remove from oven and set aside.
Heat 1 t. oil in a large skillet. Add half the red onion and cook until softened, about 3 minutes. Add chili powder and garlic and cook until fragrant, 30 seconds. Add chicken and 1/4 c. water and season with salt and pepper. Cook stirring frequently, until chicken is warmed through and water is almost evaporated, 2 minutes. Stir in 1 t. lime juice and remove from heat.
In a large bowl, combine lettuce and 1 T. lime juice; season with salt and pepper. Toss well to coat and divide among tortillas. Top each tortilla with chicken mixture, tomato, avocado, remaining onion and cilantro.

Makes 4 servings. Total time 25 minutes.

Verdict:
So good. I am not just saying that because I love tostadas, because I do, but these taste similar to something that you would get in a Mexican restaurant. Except in a restaurant they are normally soggy from sauce. I liked these so much we are having them again next week. Perhaps I am just really loving Mexican food.

Grilled Chicken With Oregano and Lemon

Ingredients:
4 large chicken cutlets or 2 boneless skinless chicken breast cut in half thickness wise
2 garlic cloves, smashed and peeled
2 sprigs fresh oregano
1/2 lemon, quartered
coarse salt and pepper
1 T. olive oil

Directions:
In a medium bowl, combine chicken, garlic, and oregano. Add lemon quarters, squeezing juice into bowl as you go; season with salt and pepper. Cover and refrigerate for 30 minutes.
Preheat grill.
Clean and lightly oil grill. Remove chicken from marinade and grill until cooked through, about 3 minutes, flipping once. Transfer cutlets to a platter and serve.

Makes 4 servings. Total time 10 minutes + marinating.

Verdict:
I wasn't expecting much from this. I made some noodles to go along with it. I was somewhat surprised at what a good flavor it had.

Cashew Chicken

Ingredients:
1 1/2 lbs. boneless, skinless chicken breast, cut into 1 inch cubes
1 T. cornstarch
salt and pepper
2 T. vegetable oil
6 garlic cloves, minced
8 green onions, white and green parts separated, each cut into 1 inch pieces
2 T. rice vinegar
3 T. hoisin sauce
3/4 c. cashews

Directions:
In a med. bowl, toss the chicken with the cornstarch until chicken is coated; season with 3/4 t. salt and 1/4 t. pepper.
Heat 1 T. oil in a large nonstick skillet. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add the remaining oil and chicken to the skillet along with the garlic and the white parts of the onions. Cook tossing often, until the chicken is browned about 3 minutes. Return the first batch of chicken to the pan. Add the vinegar; cook until evaporated, about 30 seconds.
Add the hoisin sauce and 1/4 c. water; cook, tossing until the chicken is cooked through, about 1 minute. Remove from the heat. Stir in the green parts of the onions and cashews. Serve immediately over white rice.

Makes 4 servings. Total time 30 minutes.

Verdict:
My kids thought they had died and gone to heaven. Who knew that they loved cashews so much? Blake and I both really liked this too...and not just because of the cashews.

Chicken and Basil Stir Fry

Ingredients:
1 1/2 lbs. boneless, skinless chicken breast, cut crosswise into 1/4 inch thick slices
1 T. cornstarch
coarse salt and pepper
6 t. vegetable oil
1 small onion, halved lengthwise and cut into 1/4 inch thick wedges
2 bell peppers, (red or green or mix) ribs and seeds removed, cut into 1/4 inch wide strips
6 garlic cloves, minced
1/4 c. water
2 T. rice wine vinegar
2 T. soy sauce
1 1/2 c. fresh basil

Directions:
Pat chicken pieces dry with paper towels. Toss chicken with cornstarch until completely coated; season generously with salt and pepper.
In a large skillet, heat 2 t. oil over medium high heat. Cook half of the chicken, turning once, until browned on both sides but not completely cooked through, 2 to 3 minutes. Transfer to a plate. Repeat with another 2 t. oil and remaining chicken; transfer to a plate.
Wipe skillet clean with a paper towel. Add remaining 2 t. oil, along with onion and bell peppers; cook over medium high heat, tossing often, until vegetables begin to brown, about 3 minutes. Add garlic; cook, stirring, until fragrant, about 1 minute.
Add the water, vinegar, soy sauce and chicken; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve over rice if desired.

Makes 4 servings. Total time 30 minutes.

Verdict:
Blake has been on an Asian kick lately so I figured that I would try to find some recipes to curb his cravings. I was somewhat surprised at how flavorful this was even though it didn't have that many ingredients. I am sure that you could leave out the basil and it would taste just as good.

Asian Chicken Soup

Ingredients:
3 cans (14 1/2 oz. each) chicken broth
1 T. fresh ginger, grated and peeled
1 garlic clove, cut into slivers
1/4 to 1/2 t. crushed red pepper flakes
2 c. water
4 oz. soba noodles
2 boneless, skinless chicken breast, thinly sliced crosswise
1 red bell pepper, ribs and seeds removed, cut into 1 inch strips
6 oz. snow peas, stem ends and strings removed, sliced diagonally into 1/2 inch pieces
1 to 2 T. lime juice
2 green onions, trimmed and thinly sliced

Directions:
In a large pot, bring chicken broth, ginger, garlic, red pepper flakes, and the water to a boil over high heat. Add noodles, and reduce heat to a simmer; cook until noodles are just tender, 6 to 8 minutes.
Add chicken, bell pepper, and snow peas; cook until chicken is opaque throughout, about 1 minute. Add lime juice and scallions, and season with salt.
Serve by dividing noodles among four bowls, then ladle the soup mixture over each.

Makes 4 servings. Total time 20 minutes.

Verdict:
When I got all ready to make this I was sure that I had soba noodles. Oops. I had somen noodles which cook a lot faster. So instead of using uncooked chicken I just used rotisserie chicken and added the ingredients accordingly. It worked out quite nice. I like the flavor of the soup and that it was light. I probably will try to see if I can find soba noodles and try it that way, at a later date, to see which one I like better.

Grilled Greek Chicken Kebabs With Mint Feta Sauce

Ingredients:
1 lb. boneless, skinless chicken breast cut into 1 inch pieces
1 zucchini, halved lengthwise and cut crosswise into 1 inch pieces
1/2 small red onion, quartered lengthwise, layers separated
2 T. olive oil
1 t. dried oregano
3 T. red-wine vinegar
1/2 c. feta, crumbled
1/4 c. plain yogurt
1 c. fresh mint leaves, packed

Directions:
In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano and 2 T. vinegar; season with 1/2 t. salt and 1/4 t. pepper. Marinate at room temperature 30 minutes
(or refrigerate up to overnight).
Heat grill to medium; lightly oil grates. Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12-14 minutes.
For the sauce, blend feta, yogurt, mint and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce.

Makes 4 servings. Total time 1 hour with marinating.

Verdict:
I thought that these were just OK. The chicken was good but nothing to write home about. I did really like the onions though. I also think that this would taste better with a tzatziki sauce.

Garlic Chicken Alfredo

Ingredients:
12 oz. boneless, skinless chicken breast
8 T. butter, divided
2 t. garlic, minced
1/2 c. heavy cream
1/3 c. Italian cheese blend, shredded
9 oz. fettuccine noodles
1/2 c. frozen peas, thawed (optional)

Directions:
Bring a large pot of salted water to a boil and cook fettuccine according to package directions.
Cut chicken into bite sized pieces and season with salt and pepper. Melt 1 T. butter in a nonstick skillet over medium heat. Add chicken and saute until lightly browned and almost cooked. Stir in garlic; cook 2 minutes.
Add remaining 7 T. butter and cream to chicken mixture. Bring to a boil and simmer until butter melts and mixture begins to thicken, 5 minutes, stirring frequently.
Drain pasta and set aside.
Stir cheese and peas into cream mixture, cook until cheese is melted and mixture thickens, 2-3 minutes. Season with salt and pepper. Combine chicken mixture and fettuccine.

Makes 4 servings. Total time 20 minutes.

Verdict:
I had trouble with this recipe but that is only because I didn't read the directions right and added the cream at the wrong time. Even with that complication this turned out really good. The flavor was great. I am going to try this again and perhaps I can get it to be the cream sauce it is suppose to be instead of the oily sauce I made it.

Spicy Chicken Bundles

Ingredients:
3 oz. cream cheese, softened
2 T. milk
1 T. pickled jalapeno slices, chopped
1/4 t. pepper
2 c. cooked chicken, cubed
1/2 c. onion, chopped
2 tubes refrigerated crescent rolls
1 T. butter, melted
4 t. seasoned bread crumbs
1 can cream of mushroom soup
1/2 c. milk

Directions:
In a large bowl, beat cream cheese, milk, jalapenos and pepper until blended. Stir in chicken and chopped onions.
Separate crescent dough into eight rectangles; seal perforations. Spoon 1/4 c. chicken mixture onto the center of each rectangle; bring corners up to the center and pinch edges to seal.
Place on an ungreased baking sheet. Brush with butter; sprinkle with bread crumbs. Bake at 375 for 15-20 minutes or until golden brown.
Combine soup and milk in a small saucepan. Cook and stir over medium heat until heated through. Serve with bundles.

Makes 8 servings. Total time 30 minutes.

Verdict:
I liked that these were a fast meal. They tasted pretty good, except that next time I would add more jalapenos just to give it more flavor.

Bold and Spicy Chicken With Cranberry Glaze

Ingredients:
1/3 c. frozen cranberry juice cocktail concentrate, thawed
3 T. prepared yellow mustard
2 T. brown sugar
2-3 t. Tabasco
1 t. Worcestershire sauce
6 whole chicken wings or 4 chicken breast halves

Directions For Wings:
Preheat broiler with oven rack 5-6 inches from the heating element. Line a baking sheet with foil and coat with nonstick spray.
Whisk together concentrate, mustard, brown sugar, Tabasco, and Worcestershire in a small saucepan. Bring to a boil over high heat, reduce heat to medium, and simmer until mixture becomes syrupy, 5-8 minutes.
Cut tips from chicken wings and discard. Cut each wing in half at the joint to make 2 pieces.
Season chicken with salt and pepper, place on prepared baking sheet, and broil 10 minutes on one side. Flip chicken and baste with cranberry glaze. Broil an additional 6 minutes, flip again, and baste the uncoated side. Broil until chicken begins to brown and caramelize, about 3 minutes. Chicken is done when an instant read thermometer inserted into the thickest part of the wing meat registers 160.

Directions For Chicken Breast:
Season chicken with salt and pepper, place on prepared baking sheet and broil 6 minutes.
Flip chicken and baste with glaze. Broil 4 minutes, flip again and baste. Broil until chicken begins to brown, about 3 minutes. Chicken is done when cooked through and the temperature is 160.

Makes 4 chicken breast or 4 servings of wings. Total time 30 minutes.

Verdict:
I used the boneless skinless chicken breasts when I made this. Both Blake and I really liked it. It was spicy so the kids were a little less inclined to eat it. Laney did eat a couple of bites though.

Chicken Cutlets With White Wine and Garlic

Ingredients:
2 boneless skinless chicken breasts, cut in half thickness wise
3 T. butter, melted
1/2 c. dry white wine
3 garlic cloves, thinly sliced
2 t. fresh thyme leaves
1 T. olive oil
parsley, chopped (optional) for serving

Directions:
Combine 2 T. butter, wine garlic, and thyme and whisk to combine in a large bowl. Place chicken in bowl and coat. Let marinate for 30 minutes.
Remove chicken from bowl and discard marinade. Season chicken with salt and pepper.
Heat 1 1/2 t. butter and 1 1/2 t. oil in a large skillet; add chicken to pan and cook until browned and cooked through, 4 minutes total, flipping halfway through and adjusting heat as necessary to prevent pan from over browning.
Serve chicken sprinkled with parsley is desired.

Makes 4 servings. Total time 50 minutes.

Verdict:
I thought this was so good. I ate my whole piece of chicken which I normally don't do. Then after I ate mine...I had some of Blake's.