Prosciutto Roasted Chicken Piccata

Prosciutto Roasted Chicken Piccata

My husband found this recipe by Laura Vitale on the Rachael Ray show.  It is delicious! Print Prosciutto Roasted Chicken Piccata Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 4   Ingredients 1½ pounds boneless, skinless chicken thighs (4-6) 4 slices prosciutto 1 tablespoon olive oil ½ teaspoon granulated garlic ½ teaspoon Italian seasoning ¼ cup white wine ½ cup chicken stock 1 tablespoon unsalted butter 2 tablespoons capers Juice of ½ lemon 2 cloves garlic 1 tablespoon freshly chopped parsley Instructions Preheat your oven to 400°F. In an oven-safe skillet with high sides, add the oil and preheat it over medium-high heat. Wrap a slice of prosciutto around each piece of chicken and secure it with a toothpick. Add each piece of wrapped chicken to the hot skillet (top-side down) and cook for one minute. Flip each piece and season the tops with the granulated garlic and Italian seasoning; sear about a minute on each side. Add the wine, stock, butter, capers, lemon juice and garlic to the pan then pop the whole thing into the oven and roast for about 25 minutes or until the chicken is fully cooked through and the sauce has thickened and reduced by half. Scatter parsley over the top and serve. 3.4.3177...
Chicken Tikka Masala

Chicken Tikka Masala

I was a little nervous about serving this to my kids but they loved it and asked to have leftovers the next day. Print Chicken Tikka Masala Author: Kristin Recipe type: Main Cuisine: Indian Prep time:  10 mins Cook time:  45 mins Total time:  55 mins Serves: 4   Ingredients 1½ pounds boneless, skinless chicken breasts ¼ cup plain Greek-style yogurt 2 tablespoons canola oil 2 teaspoons fresh lime juice 1 large clove garlic, minced 1 tablespoon ground coriander 1½ teaspoons ground cumin ½ teaspoon ground cardamom ½ teaspoon ground nutmeg 1½ teaspoons paprika ½ teaspoon cayenne pepper 1 tablespoon grated peeled fresh ginger 4 tablespoons unsalted butter 1 large white onion, finely chopped 1½ cups canned tomato purée ¾ cup water ½ cup heavy cream 1¼ teaspoons kosher salt ½ teaspoon freshly ground black pepper ½ cup chopped fresh cilantro Naan, Basmati rice, and raita Instructions Use a fork to prick the chicken breasts all over on both sides. In a small bowl, whisk together the yogurt, 1 tablespoon canola oil, lime juice, and garlic. Add the chicken, and rub the marinade over the meat. Set the chicken aside while you make the sauce. In a small bowl, whisk together the coriander, cumin, cardamom, nutmeg, paprika, cayenne, and grated ginger. In a heavy pot or sauté pan over moderately high heat, melt the butter. Add the onion and sauté, stirring occasionally, until light brown and caramelized, about 5 minutes. Reduce the heat to moderate then stir in the spice and ginger mixture. Add the tomato purée, water, heavy cream, and salt, and bring the sauce to a boil. Reduce the heat to...
Dilled Lemon Chicken

Dilled Lemon Chicken

A friend’s mother made this for us on a hot summer night and I found it deliciously light and refreshing. I doubled the sauce in my version as my family loves it. Print Dilled Lemon Chicken Author: Kristin Recipe type: Main Cuisine: American Prep time:  5 mins Cook time:  35 mins Total time:  40 mins Serves: 6   Ingredients 6 small boneless, skinless chicken breast halves ½ cup butter 1 cup dry white wine 2 tablespoons lemon juice ½ teaspoon salt ¼ teaspoon dried or 1 teaspoon fresh dill 1 lemon, sliced 2 green onions with tops, sliced Instructions Cook chicken in butter in large skillet until lightly browned (about 8 minutes per side). Mix wine, lemon juice, salt, and dill; pour over chicken after it is browned. Place lemon slices on chicken. Heat to boiling; reduce heat, cover and simmer chicken until done (about 15 minutes). Remove chicken and keep warm. Heat wine mixture to boiling; cook until reduced to about half (about 3 minutes). Pour sauce over chicken and sprinkle with onions. 3.4.3177...
Panang Curry with Chicken

Panang Curry with Chicken

Delicious Panang curry adapted from Hot Thai Kitchen. Print Panang Curry with Chicken Author: Kristin Recipe type: Main Cuisine: Thai Prep time:  10 mins Cook time:  1 hour Total time:  1 hour 10 mins Serves: 4   Ingredients 2-3 pounds of chicken, cut into cubes 1 13-ounce can coconut milk ¼ cup Panang curry 1 tablespoon peanut butter (optional) 6-7 fresh kaffir lime leaves, julienned 1-2 Thai chilies, whole ¼ cup fish sauce 1 tablespoon palm sugar (or brown sugar), chopped Instructions In a saucepan or wok over medium high heat, heat the coconut milk solids with curry paste, stirring constantly. When the mixture starts bubbling around the edges and the coconut cream starts to separate, stop stirring and let it boil gently. Increase heat and add chicken. Stir to coat chicken with curry sauce. Add the rest of the coconut milk and just enough water to cover the chicken. Add the fish sauce and palm sugar and bring to a boil. Turn heat down and simmer 45-60 minutes. Stir in peanut butter and half of kaffir lime leaves and chilies. Serve with jasmine rice and garnish with more kaffir lime leaves. 3.4.3177...
Classic Roast Chicken

Classic Roast Chicken

This roast chicken is easy to prepare and it is more tender and less expensive than rotisserie chicken from the grocery store. I always hope for leftovers but my family devours it all. Print Classic Roast Chicken Author: Kristin Prep time:  10 mins Cook time:  1 hour 15 mins Total time:  1 hour 25 mins Serves: 4-6   Ingredients 1 four-pound roasting chicken, at room temperature ½ lemon 1 small onion peeled Salt and freshly ground black pepper Herbes de Provence (thyme, rosemary, basil, tarragon) ½ cup butter, melted Instructions Preheat oven to 350°F. Rub the inside of the chicken with the lemon and sprinkle with salt and pepper. Add the onion to the cavity and the herbs. Truss the chicken and place it in a roasting pan in the oven. Bake 18 to 20 minutes per pound, or about 1 hour and 15 minutes. Baste the chicken as it roasts with the melted butter. Test for doneness by moving the leg of the chicken up and down. If it moves easily, the chicken is done. 3.4.3177...
Bstila (Chicken Almond Pie)

Bstila (Chicken Almond Pie)

Bstila is generally served at the beginning of very special Moroccan meals.  It is a wonderful combination of sweet and savory flavors inside flaky layers of fillo. This is my grandmother’s recipe and one of my favorite childhood memories, as I always got the decorate the top. Print Bstila (Chicken Nut Pie) Author: Kristin Recipe type: Appetizer Cuisine: Moroccan Prep time:  1 hour Cook time:  1 hour Total time:  2 hours Serves: 12   Ingredients ½ pound butter 10 eggs 1 large chicken ½ pound onions, chopped 2 parsley sprigs ½ teaspoon each of coriander, ginger, saffron, chili powder ¾ pound blanched almonds, toasted, coarsely ground ½ cup powdered sugar 14 fill leaves 1 teaspoon cinnamon salt, pepper Instructions The filling: In a large heavy pot, place 2 cups of water, half the butter, the onions, the parsley, coriander, ginger, saffron, chili, salt, and pepper. In this broth, cook the chicken, gizzards and liver included. When the meat is tender enough that it comes off the bones, set aside and cool. Bone all the meat. Keep half of the juice in the pan, the other half, reduce until thick. In the first unreduced half of the sauce, pour 10 beaten eggs and cook like scrambled eggs. All the different mixtures are now ready for the assembly of the bstila. The assembly: You should have around you: the fill leaves, the boned squabs, the scrambled eggs, the reduced sauce, the sugar, the cinnamon, the almonds, and the other half of the butter, melted. Butter the bottom of a large (10-inch) cast iron skillet. Spread 5 unbaked fillo leaves, each leaf brushed with melted butter...