Place the tortillas in a mini chopper or food processor. Add the oregano, cumin, chili powder, salt and pepper. Process until about the size of lentils.
Add the cheese and process until well blended.
In a small bowl whisk together the milk and mustard until smooth.
Dip the chicken breasts in the milk / mustard mixture. Coat each breast with the tortilla mixture.
Place a large non-stick skillet over medium-high heat. When hot spray with oil and add the chicken breasts. Cook on the first side for about 8 minutes and turn. Cook for another 8 – 10 minutes and serve.
Place the olive oil in a large skillet over medium-high heat.
Add the mushrooms and cook, tossing frequently, until the mushrooms are well browned.
Add the tarragon to the pan just as the mushrooms are finished browning and stir to blend.
Remove the mushrooms to a plate.
Place the water in a medium stock pot or large sauce pan over high heat.
When the water is boiling add the orzo.
While the orzo is cooking place a large skillet over medium high heat.
Add the chicken.
Cook for about 5 minutes until the chicken is browned on all sides. Stir frequently.
Add the pinenuts.
Add the vegetable stock and the salt.
Cover and cook over medium heat for about 7 minutes. Stir occasionally.
Add about 1/4 cup of the pasta water to the skillet along with the yellow squash, peas and the cooked mushrooms.
Cook for another 5 minutes. Stir occasionally.
Drain the orzo and add it to the skillet.
Toss well and serve.
Mix together the paprika, turmeric, cumin, cardamom, salt, garam masala and black pepper in a large bowl. Score the chicken lightly with the tip of a knife in a large diamond pattern. Place the chicken in the bowl with the spices and toss to coat thoroughly.
Add the yogurt and minced onion to the bowl and stir the chicken / spice mixture until the spices are well blended into the yogurt. Cover and refrigerate at least 6 hours.
Preheat the oven to 300°F.
Line a large oblong pyrex dish with foil and place the chicken on top of the foil. Cover with the yogurt and onion mixture. Bake for abut 45 – 50 minutes.
Place a large skillet over medium high heat and add the oil.
Add the onion and cook, stirring frequently, until the onions begin to soften – about 4 to 5 minutes.
Add the celery and cook for about 2 minutes. Stir frequently.
Add the diced pepper and cook for about 1 minute. Stir frequently.
Add the chicken and cook for about 3 to 5 minutes. Stir frequently.
Add the black beans, tomatoes, water, chili power, oregano, paprika, cumin, and salt.
Simmer for 30 to 40 minutes. Stir occasionally and cook until almost all of the liquid has evaporated.
Remove from the heat, let cool, and then refrigerate until cold.
While the chicken mixture is cooling, slice the lettuce and tomatoes and shred the cheese.
When ready to assemble, place the tortilla chips in the bottom of a large bowl.
Top with the lettuce and tomatoes.
Top with the cooled chicken mixture and sprinkle the pumpkin seeds, green onion and shredded cheese over the top.
Spoon the sour cream on top and serve.
Place 1 teaspoon of olive oil in a large skillet over medium high heat. Add the sliced mushroom and cook, tossing frequently, until well caramelized. Set aside on a plate.
Place the remaining teaspoon olive oil in the skillet. Add the shallot, green pepper and celery. Cook, tossing frequently, for about 10 minutes.
Add the salt, pepper, 1 1/2 teaspoons of the Creole seasoning and the cooked mushrooms. Cook for about 2 minutes and place in a bowl to cool.
Preheat the oven to 350°F.
While the mix is cooling, place each piece of chicken on a sheet of plastic wrap. Fold the wrap over to cover the chicken. Using a meat mallet or the back of a small sauce pan, pound the thighs until they flatten. Start in the center and work outward until the chicken has about doubled in size.
When the vegetables have cooled slightly, add the cream cheese and fold together until well blended.
Divide the vegetable stuffing into 4 portions. Place each portion on a flattened chicken thigh and roll the thigh tightly around the stuffing. Roll the plastic wrap around the rolled up chicken thigh and twist the ends, spinning the center like the wrapping around a Tootsie Roll. Place the rolled up chicken thighs in the freezer for about 20 minutes.
Spray the pan in the oven lightly with oil. Unwrap the chicken thighs and place them in the pan. Sprinkle with the other 1/2 teaspoon Creole Seasoning. Roast for about 20 minutes, turning about three times until browned on each side. Serve.
Stir together the garlic, tomato paste, 2 teaspoons of the olive oil, sage, salt and pepper in a small dish.
Slice each chicken breast to form a pocket for stuffing.
Spread the inside of the chicken breast with the garlic / tomato mixture. Cut the cheese into eight pieces, then layer four slices of the tomatoes with four pieces of cheese inside each breast (this is why the tomatoes must be small).
Place the remaining 2 teaspoons of olive oil in a large non-stick skillet. Heat over medium-high and add the stuffed chicken breasts. Reduce the heat to medium and sear on each side for about 2 minutes.
Reduce the heat to medium-low and cover the skillet. Cook for another 5 – 8 minutes and remove to warm plates. Add the chicken stock to the pan and reduce by about half, then serve over the chicken.
Stir together the garlic, tomato paste, 2 teaspoons tapenade, 2 teaspoons of the olive oil, salt, and pepper in a small dish.
Slice each chicken breast to form a pocket for stuffing.
Spread the inside of the chicken breast with the garlic / tapenade mixture.
Cut the cheese into eight pieces, then layer thin slices of the tomatoes with four pieces of cheese inside each breast (this is why small Roma tomatoes work best).
Spread the remaining teaspoon tapenade evenly over the top of the chicken breasts.
Place a skillet in the oven and preheat the oven to 400°F.
When the oven is hot lace the remaining teaspoon of olive oil in the skillet.
Return the skillet to the oven and roast the chicken for 12 to 15 minutes.
Serve with side dish of your choice.
Place a large skillet in the oven and preheat to 400°F.
Place the peach preservers, shallot, maple syrup, vinegar, Worcestershire, cayenne pepper, cinnamon, chili powder, paprika, black pepper, salt, and 1 teaspoon of the olive oil in a blender or mini chopper.
Blend until smooth.
When the oven is hot, add the remaining 2 teaspoons of the olive oil to the pan.
Swirl and add the chicken thighs.
Return the pan to the oven and roast for 4 minutes.
Turn the chicken over and pour the barbecue sauce over the chicken.
Return the pan to the oven and roast for another 12 minutes. Turn the chicken thighs over about every 4 minutes.
Remove from the oven and let cool slightly.
Serve the chicken topped with the barbecue sauce.
Place all ingredients in a stainless steel or glass mixing bowl.
Toss the chicken in the glaze to coat well. (The recipe can be prepared to this point, covered and refrigerated overnight.)
Preheat oven to 375°F. Place a large skillet in the oven.
After the pan is hot place the chicken thighs in the hot pan.
Cover with the remaining glaze.
Return the pan to the oven.
Cook for 7 minutes on the first side and then turn. Spoon any excess glaze over the chicken.
Cook for 6 to 8 minutes more and serve.
Place 1 teaspoon olive oil in a medium stainless steel skillet over medium heat.
Add the onions.
Saute for about 2 minutes. Stir frequently.
Add the poblano and celery. Continue sauteing until the onions are soft (about 5 minutes).
Add the chicken and saute until the chicken is lightly browned on all sides. Stir frequently.
Add the rice and continue sauteing for 1 minute. Stir frequently.
Add the tomatoes, water, cumin, chili powder, oregano, salt, and pepper.
Cook on medium-high for about 25 minutes or until the rice is done. (Taste it and if it still tastes grainy, it’s not done.)
Add water, 1/4 cup at a time, if it seems necessary.
Serve.
