Recipe Tag: Chicken

You will need 2 large pieces of parchment or foil.

Preheat the oven to 400°F.

Slice the chicken into six thin filets.

Place the black beans in a small bowl.

Add the olive oil, beer, water, chili powder, oregano, cumin, salt, pepper, cilantro, and pumpkin seeds.

Fold together until well blended.

Fold the parchment (or foil) in half so that it is almost a square (15 inches x 12 inches). Starting at one end of the folded edge, cut a half of a heart shape in such a way that when the parchment is opened it is in the shape of a heart.

Place half of the bean mixture on each parchment paper.

Place 1 teaspoon of the butter on top of the bean mixture.

Place half of the chicken filets on top of the beans. Center the filets on one side of the cut heart so that the other side will fold over the top of the filets easily.

Top with the remaining bean mixture.

Sprinkle the onions and peppers over the top of the chicken and beans.

Close the parchment by rolling the edge inward starting at the point of the heart and working around to the base of the heart. The pouch with the chicken inside will be in the shape of a large half circle.

Place the pouches on a cookie sheet and then into the oven. Reduce the heat to 375°F and cook for 25 minutes.

Remove each pouch to a plate and let stand 30 seconds before cutting the pouch open. There will be some hot steam that escapes when the parchment is cut (be careful).

Place the olive oil in the bottom of a large skillet.

Heat over medium and add the onion.

Cook gently, stirring frequently, until the onions begin to turn translucent.

Increase the heat to high and add the mushrooms, then cook for about 10 minutes until they begin to caramelize.

Add the chicken and cook for about 3 minutes. Stir frequently.

When the chicken is lightly browned, add the arborio rice and stir.

Reduce the heat to medium high and cook for about 2 minutes, then add the salt, water, and smoked paprika.

Simmer on medium and check frequently to see how close the rice is to being done.

And add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

Add the beans, goat cheese, and parmesan.

Cook for about 2 minutes, stirring gently, until the cheese is melted.

Serve.

Place a medium skillet over medium heat.

When the pan is hot the chicken and cook until the outside is light brown.

Add the onions and garlic.

Cook for about 3 minutes until slightly softened. Stir frequently.

Add the arborio rice and paprika and stir well.

Cook for about 2 minutes. Stir frequently.

Add the salt, pepper and water.

Stir and when the rice is simmering reduce the heat to low.

Let the risotto simmer for about 10 – 15 minutes.

When the rice is almost done, add the zucchini and red pepper.

Stir and add a little more water if needed. Cook for two to five minutes until the zucchini has a bit of color on it

Add the gouda and fold in gently.

When the cheese is melted, serve.

Preheat the oven to 375°F.

Place one teaspoon of olive oil in a large skillet. Add the squash, apples and sage. Toss well and place the pan in the oven for 20 to 25 minutes.

Toss the pan every 5 or so minutes to mix the apples and squash well.

While the squash and apples are cooking, place a large skillet over medium high heat.

Add two teaspoons of olive oil, and when the oil is hot, add the chicken breasts and top with black pepper.

Cook on either side for 4 minutes each and remove to a plate.

Add the shallots, stock, wine, rosemary, salt, vinegar, and maple syrup to the pan.

Reduce the heat to medium and simmer for about 3 minutes, scraping the bottom of the pan to make sure any chicken that might be seared to the bottom of the pan is incorporated into the sauce.

Return the chicken to the pan and cook for about 12 minutes, while the sauce simmers. Turn the chicken once or twice.

Place the roasted squash and apples on plates for serving. Top with the chicken, leaving the sauce in the pan.

Add the butter to the pan and stir until it melts, then drizzle the sauce over the chicken.

Serve.

Using a blender or stick blender puree the papaya until smooth.

Add the oil, honey, ginger, nutmeg, cinnamon, salt, and pepper and puree until smooth.

Preheat the oven to 325°F.

While the oven is preheating place a medium skillet over medium-high heat. Add the cashews and cook, tossing frequently, until the cashews begin to brown lightly.

Place the chicken breasts on top of the toasted cashews and top them with the papaya sauce. Place the pan in the oven and roast for about 20 – 25 minutes until done.