Thai Chicken 'Mole'

SERVINGS: 2  TIME:

INGREDIENTS:

• 1 cup Thai spicy peanut sauce*
• 1/2 cup chicken stock
• 2 lbs chicken breasts, boneless and skinless
• 1/2 cup jack and cheddar cheese, grated
• 1 handful roasted peanuts, chopped
• 1 birds eye chili, sliced 

DIRECTIONS:

1. Mix the peanut sauce and chicken stock in a pan and bring to a boil.
2. Reduce the heat, add the chicken, cover in the sauce and simmer, covered, for 30 minutes.
3. Sprinkle the cheese onto the chicken, cover and cook until it melts, a few minutes.
4. Serve garnished with peanuts and chilies, with a bed of rice of choice. 

NOTES:

• *Thai spicy peanut sauce ingredients:
• 1 tbsp peanut oil
• 1 tbsp panang curry paste or red curry paste
• 1/4 cup coconut milk
• 1/4 cup chicken stock
• 3 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp brown sugar
• 1 tbsp chili sauce (or 1 birds eye chili, sliced)
• 2 tbsp peanut butter
• 1 tsp sesame oil
• 2 tbsp peanuts (roasted and crushed)
• *Thai spicy peanut sauce directions:
1. Heat the oil in a pan.
2. Add the panang curry and saute until fragrant.
3. Add everything else and simmer to thicken it a bit, about 2 to 3 minutes.

SOURCE: closetcooking.blogspot.com

Feta cheese and bacon stuffed chicken breasts

SERVINGS: 4   TIME: 45 minutes

INGREDIENTS:

• 8 tbsp olive oil
• 2 tsp lemon juice
• 4 cloves garlic, crushed
• 1 tbsp dried oregano
• Salt and pepper to taste
• 4 skinless, boneless chicken breasts
• 4 slices feta cheese
• 8 slices bacon, fried and drained

DIRECTIONS:

1. Preheat oven to 350 degrees F.
2. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together.
3. Stuff each chicken breast with 1 slice feta cheese and 2 slice bacon. Secure open sides with toothpicks.
4. Place chicken in a 9×13 inch baking dish and pour oil mixture over chicken.
5. Bake uncovered at 350 degrees F (175 degrees C) for 30 to 35 minutes.

NOTES:

SOURCE: mrbaconpants.com

Maple roasted chicken and sweet potatoes

SERVINGS:    TIME:

INGREDIENTS:

• 1lb chicken tenderloins
• 1 small yellow onion (or 1/2 large) cut into strips
• 1 large sweet potato, cut into thin pieces
• 2 tbsp olive oil
• 1/3 cup pure maple syrup
• 1 tsp kosher salt
• ground pepper
• 6 sprigs fresh thyme

DIRECTIONS:

1. Preheat oven to 425 degrees.
2. Toss chicken, potatoes, and onions in the olive oil.
3. Sprinkle the rest over the top and bake for 45-60 minutes.

NOTES:

• Optional: add carrots and lightly rub one side of chicken with honey halfway through
• Turn chickens over halfway through
• Brine chicken 1 hour ahead: 
• in a large bowl, mix 4 cups of water with 3 tbsp salt and 2 tbsp sugar, until dissolved. add thawed breasts and cover, refrigerating for one hour. when ready to cook, remove chicken from the brine and rinse under cold water.

RECIPE & IMAGE SOURCE: zupas.com

Crunchy chicken cannon balls

SERVINGS: 56 meatballs   TIME: 25 minutes

INGREDIENTS:

• 1 cup 1% cottage cheese
• 1 egg
• 2 tsp mild curry paste or powder
• 1/3 cup seasoned breadcrumbs
• 500g extra lean ground chicken
• 3 cups corn flakes
• sauce, to dip

DIRECTIONS:

1. In a large bowl, stir together cottage cheese, egg, curry paste, and breadcrumbs. Add chicken and mix together, combining evenly.
2. Using a small ice cream scoop or tablespoon, roll chicken mixture into balls and set aside on a large plate or baking sheet.
3. Place corn flakes in a large resealable bag and seal. Crush to make fine crumbs. Pour crumbs into a shallow dish. Roll chicken balls into mixture until coated evenly and return to plate/baking sheet.
4. Place coated chicken balls on parchment paper lined baking sheet and bake in 425F oven for about 13 minutes or until no longer pink inside.
5. Serve with dipping sauce. 

NOTES:

• On the pan: In a large nonstick skillet, heat 1/2 cup of canola oil over medium-high heat. Cook chicken balls in batches turning often, for about 6 minutes or until light golden and no longer pink inside. Remove to paper towel lined plate to drain any excess oil.
• bake/fry ahead of time and freeze for up to 2 weeks (or refrigerator: 1 day) and reheat in oven until hot. 
• chicken balls come out crispier if fried.
• curry flavour is more pronounced when baked.

SOURCE: Longo's magazine

Green Curry Chicken

{photo credit: not martha}
SERVINGS:   3-4   TIME: 30 minutes

INGREDIENTS:

• 1 large clove garlic, crushed
• 1 large shallot, minced
• 1 yellow onion, diced or sliced
• 1 red pepper, diced
• 1 head broccoli florets
• 1 rotissery chicken
• 1 Japanese eggplant, sliced then cut into quarters
• 2 cans light coconut milk
• 1 T. green curry paste
• 1 c. frozen peas
• 1 small can bamboo shoots (julienned)

DIRECTIONS:

1. Shred chicken and set aside.
2. Saute shallot and onion in equal parts butter and oil (enough to coat the bottom of your pan) until translucent. 
3. Add garlic and cook a few more minutes.
4. Add about a teaspoon of salt and enough pepper so that you can see it freckling the vegetables.
5. Add broccoli florets, eggplant, and red pepper. Cook for a brief moment.
6. Add curry paste and stir until everything is coated, then add coconut milk and stir until combined. Add some crushed red pepper if desired, for extra heat.
7. Don't boil, just simmer until broccoli turns a brighter green (2-3 minutes).
8. Add chicken, peas, and bamboo shoots and heat through.
9. Serve over rice or cool and divide to freeze.

NOTES:

• If you are making this to divide and freeze without eating any right away just barely cook everything, the rest of the cooking will take place when you thaw and heat it up.
• Freeze flat in gallon freezer zip bags.

SOURCE: Not Martha