Lamb Recipes--California Lamb Ribs with Honey-Balsamic Glaze

4 to 6 pounds California lamb ribs
Water
1 1/4 cups balsamic vinegar (red), divided
3/4 cup olive oil
Salt, as needed
3 tablespoons chopped garlic
3 tablespoons chopped, fresh rosemary
1/4 cup honey

1. Braise ribs in water for about 1 1/2 hours; drain and pat dry. Whisk together 3/4-cup vinegar and olive oil; brush over all sides of ribs. Season with salt. Rub both sides of ribs with garlic and rosemary. Cover tightly; marinate in the refrigerator at least 6 hours or up to 24. Thoroughly mix remaining 1/2 cup vinegar with honey; reserve.
2. Prepare barbecue (medium heat). Arrange ribs on rack and grill until tender and cooked through, turning occasionally; about 30 to 35 minutes. Brush each side generously with reserved honey mixture. Continue grilling until ribs are heated through and sauce forms sticky coating, about 4 minutes per side. Transfer to platter. Cut slabs between bones and serve.
3. To cook in the oven, arrange ribs on a rack in a shallow roasting pan. Cook at 325 degree F until meat is just tender, about 1 1/2 hours. To finish, frequently baste with reserved honey mixture until meat is very tender, about 20 minutes.

Makes 6 to 8 main dish servings.

Lamb Recipes--Broiled Lamb Chops

2 1/2 pounds lamb chops
2 garlic cloves
1 tablespoon olive oil
2 teaspoons ground marjoram
1/4 teaspoon pepper

1. Trim fat from meat. Rub lamb chops with cut garlic cloves. Brush with olive oil and sprinkle with marjoram and pepper.
2. Place chops on the unheated rack of a broiler pan.
3. Broil 4 to 5-inches from the heat for 5 minutes, or until done.

Makes 6 servings.

Fish recipes--Trout in sauce

INGREDIENTS
- 4 trouts.
- 4 slices of ham.
- Flour.
- Oil.
- Paprika, garlic, parsley, water, milk and almonds


DIRECTIONS:

Put a slice of Serrano ham inside each trout. Coat in flour. Fry the trouts in an earthenware saucepan. Once fried, take out and reserve. In the same saucepan stir-fry the garlic and the paprika in olive oil. Next, add the water, the milk, the parsley, salt and the trouts. Cook for 15-20 minutes.

Servings: 4 people

Fish recipes--Cod with vegetables and preserves

INGREDIENTS
- 4 pieces of soaked cod (the best parts are in the center).
- 4 potatoes.
- 2 tomatoes.
- 2 carrots.
- 1 green bell pepper.
- 1 onion.
- ½ lemon.
- 1 packet of cream.
- 1 bay leaf.
- 1 rosemary sprig.
- Tomato preserve.


DIRECTIONS:

Wash the tomatoes and grate them. Put them in a bowl and cover with the cod. Sprinkle with lemon, the rosemary and the bay leaf. Take to the fridge for a while.
On an oval oven-safe earthenware dish lay a thin layer of fried sliced potato and cover with a stir-fry previously made with the onion, the pepper and the carrots.
Take the cod, the rosemary sprig and the bay leaf out of the bowl. Add the tomato remains in the oven and pour the cream. Fry the cod for 2 or 3 minutes and add them to the earthenware dish.
Serve covered with tomato preserve.

Servings:4 people

Appetizers recipes--Sliced bread au gratin

INGREDIENTS
- Onion.
- Sliced bread.
- Grated cheese.
- Mayonnaise.

DIRECTIONS:

Cut the slices of bread in triangles.
On it, place a layer of grated onion, a layer of mayonnaise and sprinkle with grated cheese.
Take to the oven and cook au gratin for a while.
Servings: 4 people

Appetizers recipes--Champignons and tomato mountain

INGREDIENTS
- 2 salad tomatoes.
- 200 gr of green beans.
- 150 gr of champignons.
- 2 garlic cloves.
- 2 teaspoons of apple vinegar (or preferred vinegar)
- 2 tablespoons of olive oil.
- 50 of almonds.
- 50 gr of cheese.
- Juice of half lemon.
- Oregan, salt.

DIRECTIONS:

Chop the green beans, cook and set aside. Fry the garlic until golden, add the almonds and stir. Add the green beans, sprinkle with the vinegar and stir-fry for 4 minutes.
Wash the tomatoes and thinly slice. Dress with salt and oregan.Wash the champignons and thinly slice. Sprinkle with lemon and oregan.
Presentation:
Alternate a layer of tomato slices and a layer of champignons four times. Finish it off with the mix of green beans and almonds. Sprinkle with grated cheese.

Servings: 4 people

Salads--Potato salad

INGREDIENTS
- Bacon.
- Assorted lettuce.
- Pineapple.
- Potato.
- Oil.
- Balsamic vinegar (optional, you can use regular).
- Salt, garlic and ciantro

DIRECTIONS:

Cut the potatoes in cubes. Cook. Once they’re done (not tender but firm), drain and take to fridge.

Fry the chunked bacon until golden brown. On a salad dish, place the assorted lettuces, previously washed and rinsed. Take the potato to a frying pan, pour some oil and add the bacon, the sliced garlic and the cilantro. Stir-fry at low heat. When it’s almost done, add the pineapple cut in chunks and some salt, stir-fry for one more minute. Pour this mix on top of the lettuce. Dress with oil, vinegar and salt to taste.

Servings: 4 people

Salads--Mixed salad

INGREDIENTS
- 1 lettuce.
- 4 tomatoes.
- 1 can of tuna.
- Olives.
- Onions.
- Carrots.
- Eggs.
- Asparagus.

DIRECTIONS:

Cook the eggs. Chop the lettuce, tomato, the onion and the tuna. Peel and grate the carrots. Place all this on a salad dish, and decorate with asparagus, the egg and the olives on top of it. Dress to taste.

Servings: 4 people

Salads--Assorted salad

INGREDIENTS

- Some leaves of four different types of lettuce.
- 1 fistful of pine nuts.
- 100 gr of bacon.
- 100 gr of Burgos cheese (soft goat cheese from the Burgos region in Spain).
- 100 gr of quince cheese or jelly.
- 1 pomegranate.
- Some honey.

DIRECTIONS:

Chop the lettuce, wash, drain and set aside.
Fry the pine nuts, cut the cheese in small cubes, fry the bacon, cut the quince cheese in small cubes and seed the pomegranate.
Mix all this ingredients with the lettuce and sprinkle the honey previously softened in the microwave oven.
Servings: 4 people

Vegetarian | Meatless Recipes--Cheese Tortellini with Garden Vegetables

1 (9-ounce) package BUITONI® Three Cheese Tortellini, cooked, drained and kept warm
2 tablespoons butter or margarine
1 medium zucchini, unpeeled and cut into strips
5 ounces fresh mushrooms, sliced
1 medium red bell pepper, seeded and cut into strips
1 medium yellow bell pepper, seeded and cut into strips
1 (15-ounce) container BUITONI® Marinara Sauce
1 tablespoon chopped fresh basil

1. Heat butter in large skillet over medium-high heat. Add zucchini, mushrooms and bell peppers; cook, stirring constantly, for 5 minutes or until tender. Reduce heat to low; add sauce. Cook, stirring occasionally, for 5 minutes or until heated through.
2. Remove from heat, add pasta and toss. Sprinkle with basil and serve.

Makes 3 servings.

Vegetarian | Meatless Recipes--Full-of-Veggies Chili

1 large sweet onion, diced
1 large green bell pepper, diced
2 garlic cloves, minced
2 tablespoons vegetable oil
1 (12-ounce) package ground beef substitute
1 large zucchini, diced
1 (11-ounce) can whole kernel corn, undrained
2 (15-ounce) cans no-salt-added tomato sauce
2 (10-ounce) cans diced tomato and green chilies, undrained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can pinto beans, rinsed and drained
1 teaspoon sugar
1 (1 3/4-ounce) envelope Texas-style chili seasoning mix

1. Saute first 3 ingredients in hot oil in a large stockpot over medium-high heat 5 minutes or until tender. Stir in beef substitute and remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, 20 minutes.

Makes about 4 quarts.

Note: Chili may be frozen up to 3 months, if desired.

Vegetarian | Meatless Recipes--Baked Ravioli in Mushroom Alfredo Sauce

1 (9-ounce) package BUITONI® Four Cheese Ravioli
1 (10-ounce) container BUITONI® Mushroom Alfredo Sauce
1 teaspoon extra virgin olive oil
1 large onion, thinly sliced
1 tablespoon freshly grated Parmesan cheese
1 tablespoon breadcrumbs

1. Preheat oven to 400°F. Grease an 8-inch baking dish.
2. Cook, rinse and drain ravioli according to package directions. Keep warm.
3. Heat olive oil in large, nonstick skillet over medium heat. Add onion.
4. Cook, stirring occasionally, for 3 to 4 minutes or until golden. Add sauce.
5. Cook, stirring occasionally, for 1 minute. Stir in pasta. Pour into prepared baking dish. Sprinkle cheese and breadcrumbs over pasta mixture; cover.
6. Bake for 20 minutes. Uncover; bake for additional 5 minutes or until golden brown.

Makes 4 servings.

Turkey Recipes--Pecan Turkey

1/2 cup dry bread crumbs
1/4 cup chopped pecans
1/2 teaspoon seasoned salt
1/2 teaspoon garlic powder
3 large eggs
1 pound boneless, skinless turkey
3 tablespoons butter
1 cup cranberry sauce
1/3 cup bottled French salad dressing
3 tablespoons water
2 tablespoons chopped green onions

1. In a pie pan, combine dry bread crumbs, finely ground pecans, seasoned salt, and garlic powder; blend well. In a shallow pan, beat eggs. Dip boned, skinless turkey in the egg, then in the bread crumb mixture, turning to coat evenly.
2. In a skillet, melt butter and brown the turkey, about 5 minutes on each side, or until cooked through.
3. In a small saucepan, combine cranberry sauce, French salad dressing, water, and chopped green onions. Heat slowly until warm. Serve over the cooked turkey.

Makes 4 servings.

Turkey Recipes--Oriental Turkey Patties

1 1/4 pounds ground turkey
1/3 cup dry bread crumbs
1 large egg
3/4 teaspoon garlic salt
1 tablespoon vegetable oil
1 cup chicken broth
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon granulated sugar
1 teaspoon white wine or white distilled vinegar
1/8 teaspoon ground white pepper
2 celery ribs, sliced
1 onion, sliced
1 green bell pepper, seeded and sliced
2 tomatoes, seeded and chopped

1. In a bowl, mix together ground turkey, dry bread crumbs, and garlic salt. Form into patties, each about 3/4-inch thick. Heat 1 tablespoon oil in a large skillet over medium-high heat. Saute the burgers for about 3 minutes on each side, or until browned.
2. In a bowl, combine chicken broth, soy sauce, cornstarch, sugar, vinegar, and white pepper. Pour mixture over burgers and bring to a boil, stirring occasionally. Reduce the heat; add sliced celery ribs, sliced onion, and sliced green bell pepper. Simmer, covered, for 6 minutes. Add chopped tomatoes and simmer for 2 to 3 minutes.

Makes 4 servings.

Turkey Recipes--Bombay Turkey

1/2 pound turkey, sliced
1/2 cup apple, chopped
3/4 teaspoon curry
1 tablespoon butter or margarine
1/4 cup mango, chopped

1. In a small bowl, combine sliced turkey, chopped apple, and curry powder. Let stand for 10 minutes.
2. In a medium-size non-stick skillet, over medium-high heat, stir-fry the turkey mixture in butter for 2 to 3 minutes, or until the turkey is no longer pink.
3. Stir in chopped mango and continue to cook until heated through.

Makes 2 servings.

Cookies recipe--Chunky Milk Chocolate Chip Cookies

2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups packed brown sugar
1 cup butter or margarine, softened
1 teaspoon vanilla extract
1 large egg
1 (11.5-ounce) package NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels
2 cups chopped nuts
1 cup raisins

1. Preheat oven to 375° F.
2. Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, nuts and raisins. Drop by heaping tablespoon onto ungreased baking sheets; flatten slightly.
3. Bake for 9 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Makes 30.

Cookies recipe--Chocolate Chip Shells

2 cups all-purpose flour
1 1/3 cups NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, divided use
4 large eggs
1 cup granulated sugar
1 tablespoon orange liqueur (such as Cointreau) or 1 teaspoon orange extract
1 teaspoon vanilla extract
2 tablespoons grated orange peel
1 cup unsalted butter, melted
1/4 cup sifted powdered sugar

1. Preheat oven to 350° F. Generously grease and flour madeleine baking pan(s).
2. Combine flour and 1 cup morsels in medium bowl. Beat eggs, granulated sugar, orange liqueur, vanilla extract and orange peel in large mixer bowl until light in color. Fold flour mixture and butter alternately into egg mixture, beginning and ending with flour mixture. Spoon batter by heaping tablespoon into each prepared mold.
3. Bake for 10 to 12 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 1 minute. With tip of knife, release onto wire racks to cool completely. Wash, grease and flour pan(s). Repeat with remaining batter.
4. Sprinkle madeleines very lightly with powdered sugar. Microwave remaining morsels in heavy-duty plastic bag on HIGH (100%) for 30 seconds; knead bag to mix. Microwave at additional 10-second intervals, kneading until smooth. Cut a small hole in corner of bag; squeeze to drizzle over madeleines. Allow chocolate to cool and set before serving.

Makes 30.

Cookies recipe--My Chocolate Chip Cookies

1 cup sweetened flaked coconut

1 cup chopped walnuts or pecans

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon kosher or coarse salt

3/4 cup dark brown sugar, firmly packed

3/4 cup granulated sugar

1 cup butter, softened

2 large eggs

2 teaspoons vanilla extract

2 cups semisweet chocolate chips

1. Preheat oven to 375*F (190*C).
2. To toast the coconut and walnuts or pecans, spread each out onto a separate baking sheet. Toast in the 375*F (190*C) oven until they're golden, stirring each frequently. This takes just a couple of minutes. Watch closely, as they will burn easily. Set aside to cool.
3. In medium bowl whisk together the flour baking soda, baking powder, and salt, mixing well. Set aside.
4. Cream sugars and butter in a large bowl using an electric mixer at medium speed until texture is fluffy and light in color. Add eggs and vanilla; continue to beat an additional 3 minutes or until creamy textured.
5. By hand, stir in flour mixture until just mixed; gently fold in the chocolate chips, toasted coconut and walnuts.
6. Drop by tablespoonfuls onto parchment-lined or non-stick baking sheets, 2-inches apart.
7. Bake in the upper of the oven for 10 to 12 minutes, or until lightly browned, turning the baking sheet around halfway through the baking time to allow even baking of the cookies.
8. Transfer cookies to wire racks to cool. Store in tightly sealed container.

Makes 4 dozen cookies.

Nutrition Facts (per serving: 1 cookie): 114.8 calories; 49% calories from fat; 6.7g total fat; 15.2mg cholesterol; 69.8mg sodium; 31.0mg potassium; 13.6g carbohydrates; 0.7g fiber; 5.8g sugar; 13.0g net carbs; 1.4g protein.

Chicken Recipes--Honey Dijon Chicken

2 tablespoons honey
2 tablespoons Dijon mustard
4 boneless, skinless chicken breast halves (about 1 pound total)
1/2 teaspoon ground black pepper
2 teaspoons fresh flat-leaf parsley

1. Preheat oven to 400° F. Line baking sheet with foil; lightly coat with nonstick cooking spray.
2. Combine honey and mustard in small bowl. Place chicken on prepared baking sheet; sprinkle with pepper.
3. Bake for 15 minutes. Brush with honey-mustard mixture. Bake, brushing twice with additional glaze, for 15 to 20 minutes or until chicken is no longer pink in center. Sprinkle with parsley.

Makes 4 servings.

Chicken Recipes--Hawaiian Chicken

4 boneless, skinless chicken breast halves
1/4 cup soy sauce
1/3 cup dry sherry
1 cup unsweetened pineapple juice
2 tablespoons red wine vinegar
3 tablespoons granulated sugar
1 clove garlic, minced
1 cup crushed macadamia nuts
1 can (15 1/4 ounces) tropical fruit salad (reserve juice)
Tropical Sauce: recipe follows

1. In large resealable plastic bag, mix together soy sauce, sherry, pineapple juice, vinegar, sugar and garlic.
2. Flatten chicken breasts to 1/4-inch thickness, place in pineapple mixture and marinate in refrigerator for 20 minutes.
3. Remove chicken and discard marinade.
4. Roll chicken in crushed macadamia nuts and place in baking pan lightly sprayed with nonstick cooking spray.
5. Bake in 350°F. oven for about 20 minutes or until fork can be inserted in chicken with ease. Pour tropical fruit salad over chicken and top with Tropical Sauce.

Makes 4 servings.

Tropical Sauce:
With small amount of juice from tropical fruit salad, mix 1 tablespoon cornstarch and stir until smooth. Add remaining fruit salad juice; stir in 1 tablespoon dry sherry and 1/2 teaspoon grated ginger root. Place in small saucepan over low heat and cook about 2 minutes, stirring. Remove from heat and add 1 teaspoon grated lemon rind.

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Fontina Chicken

4 chicken breast halves, boned
3 tablespoons finely minced fresh parsley
1/4 cup olive oil
3 tablespoons balsamic vinegar
1 pound fresh mushrooms, chopped
3/4 teaspoon salt
1/2 teaspoon pepper
1 cup chopped onion
3 tablespoons finely minced tarragon leaves
1 package (6 ounces) Fontina cheese, thinly sliced
1 teaspoon lemon pepper

1. In large frypan, place oil and vinegar and heat over medium temperature. Add chicken and cook about 6 minutes or until brown and fork can be inserted with ease. Remove chicken to ungreased ovenproof dish; sprinkle with salt and pepper.
2. To frypan, add tarragon, lemon pepper, parsley, mushrooms and onion. Cook, stirring frequently to loosen brown bits from bottom of frypan, about 3 minutes or until vegetables are tender.
3. Spoon mushroom mixture over chicken and place cheese on top to cover completely. Place in 350° F. oven about 2 minutes or until cheese melts.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Fiesta Chicken

1 cut-up broiler-fryer chicken
1/2 cup bottled chili sauce
1/4 cup catsup
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1 cup evaporated milk

1. Spray 10-inch refrigerator-to-oven baking dish with vegetable cooking spray.
2. In small bowl, mix together chili sauce, catsup, curry powder, salt, pepper and cumin. Dip each piece of chicken in mixture and arrange in prepared baking dish. Cover and refrigerate at least 30 minutes.*
3. Bake uncovered in 375 degrees F. oven for 30 minutes. Slowly pour evaporated milk over chicken; bake 30 minutes more, uncovered.
4. Serve hot with saffron rice.

Makes 4 servings.

* For do-ahead, chicken may be refrigerated at this point all day or overnight.

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Eastern Chicken and Saffron Rice

4 skinless, boneless broiler-fryer chicken breast halves
2 tablespoons lime juice, divided
1/2 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons olive oil
2 medium onions, sliced thin
1 tablespoon cumin seed soaked in 2 tablespoons water, crushed
4 small tomatoes, quartered
1/2 cup finely-chopped green pepper
1 tablespoon grated fresh ginger
1 teaspoon curry powder
1 package (5 ounces) saffron long grain rice
1/2 teaspoon crushed, dried mint
1/4 cup skim milk

1. Sprinkle chicken with 1 tablespoon of the lime juice, 1/2 teaspoon of the salt and pepper; set aside.
2. In large frypan, place olive oil; heat over medium temperature. Add onion, stirring and cooking until clear, about 5 minutes; remove from pan and keep warm.
3. Place chicken in frypan and cook about 3 minutes on each side or until opaque; remove and keep warm.
4. To frypan, add cumin seed in water, tomatoes, green pepper, ginger, curry powder, remaining 1 tablespoon lime juice and remaining 1/4 teaspoon salt. Cook about 5 minutes; add chicken. Cook, uncovered, about 10 minutes more.
5. Cook rice according to package directions, using no margarine and shortest cooking time.
6. Arrange chicken in 2-quart baking dish. Top with half of the cooked rice, onions and half of sauce in frypan. Sprinkle with mint. Layer remaining rice and sauce; pour milk over all. Cover and bake in 325°F. oven about 30 minutes or until chicken is tender and most of liquid is absorbed.

Makes 4 servings.

Nutritional Information Per Serving:
Calories: 398
Protein: 31.9 grams
Total Fat: 11 grams
Saturated Fat: 1.9 grams
Carbohydrates: 42.4 grams
Cholesterol: 73 milligrams
Sodium: 389 milligrams

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Chicken with Grapes

1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika

4 large chicken breasts, halved or 2 fryers, cut into serving pieces
2 pounds seedless white grapes
1 pound fresh whole mushrooms
1/2 cup whole blanched almonds

Hot cooked long grain rice for accompaniment

1. Preheat oven to 250*F (120*C). Grease a 13 x 9 x 2-inch baking pan; set aside.
2. Combine flour with salt, pepper, and paprika.
3. Dredge chicken in flour mixture, shaking off excess, and place in prepared baking pan, skin side up.
4. Bake for 1 hour, uncovered, turning often in first half hour.
5. Turn chicken again after the first hour and sprinkle with grapes, mushrooms, and almonds. Cover tightly and continue baking an additional 2 hours.
6. Serve with hot cooked rice, if desired.

Makes 8 servings.

Chicken Recipes--Chicken L'Orange

1 cup-up broiler-fryer chicken
1/4 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons butter
1 (6-ounce) can frozen orange juice
1 cup white wine
1 (8-ounce) can crushed pineapple, juice included
1/2 cup golden raisins
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup slivered blanched almonds

1. In shallow dish, mix together flour, salt and pepper. Add chicken, one piece at a time, dredging to coat.
2. In large frypan, place butter and melt over medium heat. Add chicken and cook, turning, about 10 minutes or until brown on all sides. Remove to shallow glass baking dish.
3. In large bowl, mix together orange juice concentrate, wine, pineapple, raisins, sugar, cinnamons, cloves and almonds. Pour over chicken.
4. Bake, occasionally basting with pan liquid, in 325 F. oven 30 minutes.
5. Raise oven temperature to 350 F. and bake about 15 minutes more or until fork can be inserted in chicken with ease.
6. Remove chicken to serving dish and pour orange sauce on top.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Chicken Greek

8 boneless, skinless chicken breast halves
3 tablespoons olive oil, divided use
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons dried cilantro
2 garlic cloves, finely minced
24 black olives, sliced
1/3 cup diced onion
4 pepperoncini peppers, diced
1 cup diced tomatoes
8 ounces feta cheese
1/2 pound herb seasoned stuffing
2 large eggs, beaten

1. Place chicken between 2 sheets of plastic wrap and flatten to 1/4-inch thickness. Brush with 2 tablespoons of the olive oil and sprinkle with salt, pepper and cilantro.
2. In small saucepan, place remaining 1 tablespoon olive oil over medium heat. Add garlic, olives, onion and peppers; sauté just until tender, about 2 minutes. Divide mixture into 8 equal parts and spread in center of each chicken piece. Top each with 2 tablespoons diced tomatoes and 1/8 of feta cheese. Fold chicken around the mixture; secure with picks.
3. Place stuffing in shallow pan and in another dish, place eggs. Dip each chicken roll first in egg, then in stuffing.
4. Line baking pan with foil and arrange chicken in single layer.
5. Bake in 350°F. oven about 30 minutes or until fork can be inserted in chicken with ease.
6. Garnish with cherry tomatoes, carrot strips, black olive slices and cilantro sprigs.

Makes 8 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Chicken Imperial

2 chickens, 2 1/2 to 3-pounds each, halved
1 1/2 sticks (3/4 cup) margarine
2 teaspoons Worcestershire sauce
1 teaspoon curry powder
1 teaspoon oregano
1/2 teaspoon dry mustard
1/2 teaspoon garlic powder
1/4 teaspoon paprika
2 to 3 dashes Tabasco sauce
1/3 cup dry sherry wine

Spiced peaches and fresh parsley for garnish (optional)

1. Salt chickens on both sides and place on large, flat, ungreased pan, cut side up.
2. Combine remaining 9 ingredients in saucepan. Place on medium heat and blend well. Remove from heat and brush chicken generously with mixture, using pastry brush.
3. Place in 350°F oven and bake 1 to 1 1/2 hours or until tender, basting and turning chicken every 10 to 15 minutes. Oven may be turned up the last few minutes to brown if desired.
4. Serve from pan or warm platter. Garnish with whole spiced peaches and fresh parsley if desired.

Makes 4 generous servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Chicken Afrique

1 cut-up chicken
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1/2 cup chopped shallots
3/4 cup finely chopped blanched almonds
12 pitted prunes
1/4 teaspoon grated nutmeg
1/2 cup water
2 tablespoons chopped parsley

1. Sprinkle chicken with salt and pepper.
2. In large frypan over medium high heat, place olive oil. Add chicken and cook about 5 minutes or until brown on all sides. Remove chicken to 2 1/2 quart baking dish.
3. To frypan, add shallots and saute about 10 minutes; add to chicken. Add almonds, prunes, nutmeg and water; cover with foil perforated with fork in several places.
4. Bake in 350*F oven about 1 hour or until chicken is fork tender. Remove to serving platter and sprinkle with parsley.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Cherry Stuffed Grilled Chicken

1 1/2 cups pitted and coarsely chopped Northwest fresh sweet cherries
1/4 cup chopped onion
1 teaspoon chopped fresh sage
1/2 teaspoon each salt and chopped fresh thyme
4 boneless, skinless chicken breast halves 4 to 6 ounces each
3 tablespoons olive oil
2 tablespoon white wine vinegar
1 1/2 teaspoons garlic salt
1/2 teaspoon coarsely ground pepper

1. Combine cherries, onion, sage, salt and thyme; mix well.
2. Cut a pocket on the thicker side of the chicken breast; sprinkle lightly with salt if desired. Stuff 1/4 of cherry mixture into the pocket; close opening with metal skewers or wooden picks.
3. Combine oil, vinegar, garlic salt and pepper; mix well. Add stuffed chicken breasts and marinate for 1/2 hour in refrigerator.
4. Broil or grill chicken breasts, brushing with marinade, until fully cooked and juices run clear when sliced.

Makes 4 servings.

Oven Method: Brown stuffed chicken in oven-safe skillet on both sides. Bake at 375° F 12 to 15 minutes or until juices run clear.

Nutritional Analysis Per Serving: 305 Calories, 32.4 g protein, 11.5 g carbohydrate, 14.3 g fat (42% Cal. from fat), 86 mg cholesterol, 1.1 g fiber, 1130 mg sodium.

Recipe and photograph provided courtesy Washington State Fruit Commission.

Chicken Recipes--Chicken Breasts Stuffed with Dried Fruits

4 bone-in, skin-on chicken breast halves (split breasts)
1/4 cup freshly grated Parmesan cheese
8 slices prosciutto ham, diced
2 tablespoons golden raisins, diced
2 tablespoons dates, diced
2 tablespoons currants
2 shallots, minced
2 cloves garlic, minced
1 cup chicken stock
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup red Vermouth
4 tablespoons butter

1. Preheat oven to 350°F (175°C).
2. In medium bowl, combine Parmesan cheese, prosciutto ham, raisins, dates, currants, shallots and garlic. Mix well.
3. With fingers, gently loosen skin from chicken breasts to form a pocket. Place one quarter of the mixture under the skin (into the pocket) of each chicken breast. Place chicken, skin-side-up, in roasting pan; pour stock around chicken breasts. Sprinkle with salt and pepper. Place in preheated oven and bake until cooked throughout, about 55 to 60 minutes.
4. Remove chicken breasts from pan and keep warm. Strain broth and drippings into a medium size bowl. Place small saucepan over high heat; add Vermouth. Bring to a boil; cook about two minutes to reduce. Add strained stock, bring to a boil and reduce another 5 - 8 minutes, or until liquid is reduced by half. Lower heat and slowly whisk in butter, adjusting heat so that sauce doesn't boil. When butter has melted, plate chicken, spoon some sauce over breasts and serve immediately. Pass remainder of sauce separately.

Makes 4 servings.

Nutrition Analysis, Per Serving: 580 calories; 34 g of fat; 14 g saturated fat; 15 g carbohydrate

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Chicken Breasts Mozzarella

1/2 pound mushrooms, minced

6 tablespoons butter, divided

Salt and pepper to taste

About 1/4 cup all-purpose flour

4 boneless, skinless chicken breast halves
1 tablespoon oil
1/3 cup white wine
2 tablespoons port wine
2 cups shredded Mozzarella cheese

1. Preheat oven to 400*F (205*C).
2. Heat 2 tablespoons butter in skillet; saute mushrooms until tender; set aside.
3. Season chicken breasts with salt and pepper; dredge in flour.
4. Heat remaining butter and oil in large skillet. Saute chicken breasts over medium heat until done and nicely browned. Arrange breasts in a lightly greased shallow baking pan. Spoon the mushrooms over chicken.
5. Add both wines to the skillet; heat to boiling, stirring up browned bits from bottom of pan (de-glazing). Pour sauce over chicken. Top each breast with 1/2 cup cheese. Bake in preheated oven just until cheese melts.

Serves 4.

Chicken Recipes--Chicken Baked with Pumpkin and Peanuts

4 pounds chicken pieces, both white and dark parts
2 large onions, cut into 1-inch chunks
1 pie pumpkin or butternut squash, about 2 pounds, peeled and cut into 2-inch chunks
3/4 cup peanut butter
1 teaspoon salt, divided use
1/2 teaspoon cayenne pepper, divided use
1 1/2 cups chicken broth, very hot
1/4 cup lemon juice, divided use
1/4 teaspoon black pepper
1/2 cup chopped peanuts

1. Preheat oven to 400 degrees.
2. In a 9 x 13 inch baking dish, place onions and pumpkin (or squash). In a medium bowl, stir together peanut butter, half of the salt and half of the cayenne pepper. Gradually stir in hot chicken broth, melting the peanut butter. Stir in half of the lemon juice. Pour over the pumpkin and onions.
3. Place chicken on top of the vegetables. Sprinkle chicken with remaining salt, cayenne pepper and lemon juice. Sprinkle black pepper over chicken.
4. Bake for 1 hour, until pumpkin is tender and fork can be inserted in chicken with ease. Sprinkle with peanuts.

Makes 6 servings.

Nutritional Information Per Serving: 678 calories; 40 g fat; 8 g saturated fat; 30% DV Vitamin A; 39% DV Vitamin C; 23% DV iron

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Baked Chicken Reuben

4 whole broiler-fryer chicken breasts, halved and boned
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 (16-ounce) refrigerated package sauerkraut, drained (press out excess liquid) and rinsed
4 slices (each about 4x6 inches each) natural Swiss cheese
1 1/4 cups bottled Thousand Island salad dressing
1 tablespoon chopped parsley

1. In greased baking pan, place chicken. Sprinkle with salt and pepper. Place sauerkraut over chicken; top with Swiss cheese. Pour dressing evenly over cheese. Cover with foil.
2. Bake in 325*F oven for about 1 1/2 hrs. or until fork can be inserted in chicken with ease.
3. Sprinkle with chopped parsley and serve.

Makes 4 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Baked Apricot Chicken

1 whole chicken, cut-up

1/3 cup vegetable oil

1 (1-ounce) packet onion soup mix

1/4 cup all-purpose flour

1 1/2 cup water

1 (15-ounce) can apricot nectar

1 teaspoon chicken base

Salt and pepper to taste

1/2 cup sour cream

1. Preheat oven to 350*F (175*C).
2. Heat oil in large frying pan over medium heat and brown chicken on all sides. Remove chicken and reserve pan drippings. Place chicken in 13 x 9 x 2-inch baking dish. Stir onion soup mix and flour into reserved drippings and cook for 1 minute. Stir in water, apricot nectar, chicken base, salt and pepper. Cook, stirring, until thickened.
3. Remove from heat and stir in sour cream. Pour sauce over chicken. Cover with aluminum foil tightly and bake for 45 to 55 minutes or until chicken is tender. Remove cover last 10 to 15 minutes.

Serves 4 to 6.

Chicken Recipes--Autumn Chicken Pot Pie

Dough:
1 cup all purpose-flour
1 teaspoon ground ginger
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/3 cup butter, softened
3 tablespoons cold water
Filling:
2 cups cooked chicken, chopped (leftover from roast chicken or freshly poached)
2 cups chicken broth (whole can)
1 cup pearl onions, peeled and steamed until tender
2 medium carrots, cut into slices and steamed until tender
1 medium Granny Smith apple, peeled, cored and cut into chunks
1/4 cup dried cranberries
2 tablespoons butter
1/4 cup all-purpose flour
2 tablespoons lemon juice
1 tablespoon fresh ginger, minced
1/2 teaspoon freshly ground pepper
1/8 teaspoon salt

1. In large bowl combine flour, ginger, lemon zest and salt. With a pastry blender or 2 knives, cut in 1/3 cup butter until mixture resembles coarse crumbs. Sprinkle 3 tablespoons of water over the mixture and toss with fork. The dough should be just barely moistened, enough to hold together when formed into a ball. Add more water if needed. Form the dough into a flat disk and wrap in plastic. Refrigerate while making the filling.
2. Preheat oven to 450°F.
3. Drop pearl onions into boiling water for 30 seconds; drain, peel. Steam pearl onions and carrots until tender.
4. In large saucepan over medium heat, melt 2 tablespoons butter. Whisk in flour and ginger until smooth. Reduce heat to low and gradually whisk in chicken broth. Stir in pearl onions, carrots, apples, cranberries, lemon juice and chicken. Let simmer for 5 minutes, stirring regularly. Season with salt and pepper. Spoon filling into deep, 10-inch ceramic or glass pie dish.
5. On a lightly floured surface, roll dough out to a circle, about 12-inches in diameter. Lay the dough over the top of pie dish. Trim and crimp edges. Use a small knife to cut several slits in the center of pie. (Alternatively, make decorative cuts in pie crust before setting it on top of pie.)
6. Set the pie on a baking sheet and place in oven on middle rack. Bake for 15 minutes. Reduce heat to 400°F and continue baking for additional 20 minutes, until pie bubbles around edges and top is nicely browned. Serve while piping hot.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.

Chicken Recipes--Baked Chicken

1 (2-1/2 to 3 pound) chicken, cut into serving pieces
2 bay leaves
1/2 cup Italian salad dressing
1 (2.4-ounce) package dry onion soup mix
1/4 teaspoon dried oregano
1 (4.5-ounce) can whole mushrooms, drained
2 medium tomatoes, quartered

1. Preheat oven to 350*F (175*C).
2. In a greased 13 x 9 x 2-inch baking pan, arrange chicken; tuck bay leaves around chicken.
3. In a small bowl, combine the salad dressing, onion soup mix and oregano. Pour mixture over chicken.
4. Bake uncovered in preheated oven, basting occasionally, for 40 minutes. Add the mushrooms and tomatoes and bake an additional 20 minutes or until chicken and vegetables are tender.

Makes 4 to 6 servings.