Sunday, February 7, 2010

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

KUMPULAN RESEP MASAKAN, MINUMAN DAN KUE.

Chicken Tenders with Cucumber Salad and Chickpea Couscous

Posted: 06 Feb 2010 06:07 AM PST

Ingredients :
  • 1 (1 pound) seedless cucumber
  • 1/2 cup whole flat-leaf parsley leaves
  • 1 tablespoon white-wine vinegar
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 (15.5 ounce) can chickpeas, drained and rinsed
  • 1/3 cup raisins
  • 1 teaspoon olive oil
  • 1/2 cup couscous
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • 1 1/2 pounds chicken tenders
  • 2 tablespoons olive oil, divided

Cooking Directions :
  1. Make salad: Quarter cucumber lengthwise; slice quarters 3/4 inch thick diagonally. In a medium bowl, combine cucumber, parsley, vinegar, and 1 tablespoon oil. Season with salt and pepper; toss to coat. Set aside.
  2. Make couscous: In a small saucepan, combine chickpeas, raisins, 1 teaspoon oil, 1 cup water, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper; bring to a boil. Stir in couscous, and cover pot; remove from heat. Set aside (at least 5 minutes) while cooking chicken. Fluff couscous gently with a fork before serving.
  3. Make chicken: In a medium bowl, combine ginger, coriander, 1/2 teaspoon coarse salt, and 1/4 teaspoon ground pepper. Add chicken and toss to coat.
  4. Cook chicken in two batches: Heat 1 tablespoon oil in a large skillet over medium-high; add half the chicken, and cook until browned, 2 to 3 minutes per side. Transfer to a plate; add remaining tablespoon oil to skillet, and repeat with remaining chicken. Serve with cucumber salad and couscous.
Yield: 4 servings


Nutrition per serving :
  • Calories: 562 kcal
  • Carbohydrates: 56 g
  • Dietary Fiber: 7 g
  • Fat: 17 g
  • Protein: 45 g
  • Sugars: 16 g

Perfect Fried Chicken

Posted: 06 Feb 2010 06:04 AM PST

Ingredients :
  • 6 cups nonfat buttermilk
  • 1/4 cup kosher salt
  • 1/3 cup Tabasco Sauce (optional)
  • 2 (2 to 3 pound) chickens, each cut into 8 pieces for frying
  • 3 cups all-purpose flour
  • 5 teaspoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 1/2 teaspoons cayenne pepper
  • 2 tablespoons baking powder
  • 2 pounds vegetable shortening
  • 6 tablespoons bacon drippings (optional)

Cooking Directions :
  1. Combine buttermilk, 1/4 cup salt, and Tabasco sauce, if using, in a large, airtight container. Add chicken pieces, turning to coat in the liquid. Cover, and refrigerate at least 2 hours or overnight.
  2. Preheat oven to 200 degrees F. Combine flour, remaining 5 teaspoons salt, black and cayenne peppers, and baking powder in a brown paper bag. Shake vigorously.
  3. One at a time, place chicken pieces in the bag, and shake to coat. Place coated pieces on a clean plate or tray. Heat vegetable shortening (and bacon drippings, if using) in two 10-inch cast-iron skillets over medium-low heat. Using a frying thermometer to measure temperature, bring shortening to 375 degrees F; it should be at a medium, not a rolling, boil. Use tongs to place thighs and drumsticks in skillets. Fry until coating is dark golden on bottom, 10 to 14 minutes; then, using tongs, turn chicken over. Cook until coating is dark golden, another 10 to 14 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees F. Drain on brown paper bags or several layered paper towels. Transfer cooked pieces to baking sheets, and place in the oven to keep warm while frying remaining chicken. Using a slotted spoon, remove any bits of coating left in skillets, and discard. Place breasts and wings in skillets. Cook 10 to 14 minutes on each side. Drain on brown paper bags. Remove dark meat from oven, and serve.
Yield: 8 servings


Still Hungry?
Cook dark meat, which takes a bit longer, apart from white meat to ensure doneness. Small chickens called fryers, about 3 pounds, are tender and best for frying. Make sure to use kosher salt in this recipe; if you measure with table salt, it will be too salty.


Nutrition per serving :
  • Calories: 873 kcal
  • Carbohydrates: 51 g
  • Dietary Fiber: 1 g
  • Fat: 47 g
  • Protein: 56 g
  • Sugars: 9 g

Simple Roast Chicken

Posted: 06 Feb 2010 06:01 AM PST

Ingredients :
  • 1 small onion, peeled and quartered
  • 3 cloves garlic, peeled and quartered
  • 3 sprigs fresh tarragon
  • 3 sprigs fresh thyme
  • 1 (5 pound) chicken, giblets removed
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Cooking Directions :
  1. Preheat oven to 375 degrees F.
  2. Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.
  3. Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.
Yield: 8 servings


Still Hungry?
There's no reason to get overly fussy with complicated techniques for a flavorful, rich and simple roast chicken, the ultimate comfort food.

Notes:
Roasting Tips

1. Very cold meat won't roast evenly. Place it on the counter while preheating the oven.

2. Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.

3. A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.

4. Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.


Nutrition per serving :
  • Calories: 647 kcal
  • Carbohydrates: 1 g
  • Dietary Fiber: 0 g
  • Fat: 46 g
  • Protein: 53 g
  • Sugars: 0 g

Spring Salad with Roast Chicken

Posted: 06 Feb 2010 05:51 AM PST



Ingredients :
  • 5 spears asparagus, cut into 2-inch pieces
  • 2 tablespoons KRAFT Sun-Dried Tomato Vinaigrette Dressing
  • 1/2 cup chopped cooked chicken
  • 1 ounce KRAFT Monterey Jack Cheese, cubed
  • 1 tomato, cut into wedges

Cooking Directions :
  1. Place asparagus spears on microwavable plate with 1/4 cup water; cover and vent. Microwave on HIGH 1 min.
  2. Spoon dressing into individual salad bowl.
  3. Top with chicken, cheese, asparagus and tomato. Toss lightly.
Yield: 1 servings


Still Hungry?
Notes:
Great Substitute

Substitute Kraft Low-Moisture Part-Skim Mozzarella Cheese for Kraft Monterey Jack Cheese.

Make-Ahead

Blanched asparagus spears are great to have on hand to include in nutritious lunches.

Grilled Chicken and Peach Kabobs

Posted: 06 Feb 2010 05:46 AM PST

Ingredients :
  • 3 medium peaches
  • 2 yellow bell peppers
  • Salt and freshly ground pepper
  • 1 whole chicken breast, cut into 3/4-inch pieces
  • 2 tablespoons olive oil

Cooking Directions :
  1. Prepare an ice bath. Bring a medium saucepan of water to a boil. Score an X in the bottom of the peaches; place in boiling water 30 seconds. Using a slotted spoon, transfer peaches to ice bath; let cool completely. Drain; peel peaches, starting at the X. Cut into quarters, and remove pits.
  2. Roast 1 pepper over a gas flame or under the broiler, turning often, until it is charred on all sides. Transfer to a bowl, and cover with plastic wrap. Let cool at least 10 minutes. Using a paper towel, rub off charred skin, and discard. Remove seeds and ribs, and discard.
  3. Make peach-pepper sauce: Place 1 roasted pepper and four peach quarters in the jar of a blender, and puree until mixture is smooth. Season with salt and pepper.
  4. Heat a grill or a grill pan over medium heat. Place chicken in a medium bowl, and coat with 1/2 cup peach-pepper sauce and the oil. Let marinate 30 minutes in the refrigerator. Cut remaining pepper into 1-inch pieces. Cut remaining peach wedges into 1-inch chunks. Skewer chicken, alternating it with peaches and peppers. Grill kabobs, rotating as needed, until chicken is cooked through and peaches and peppers are nicely browned, 10 to 15 minutes. Serve immediately with remaining peach-pepper sauce.
Yield: 6 servings


Still Hungry?
If using wooden skewers, soak them in water for at least thirty minutes before using to prevent them from scorching. Serve the kabobs with brown rice.


Nutrition per serving :
  • Calories: 103 kcal
  • Carbohydrates: 4 g
  • Dietary Fiber: 0 g
  • Fat: 5 g
  • Protein: 9 g
  • Sugars: 3 g

Breaded Chicken Cutlets with Parmesan (Chicken Milanese)

Posted: 06 Feb 2010 05:42 AM PST



Ingredients :
  • 4 (5 ounce) boneless, skinless chicken breasts, tenderloins removed and reserved for another use
  • 1/2 cup kosher salt
  • 1/2 cup granulated sugar
  • 4 slices high-quality white bread, crusts removed and torn into rough 1 1/2-inch pieces
  • 1/4 cup grated Parmesan cheese
  • Ground black pepper
  • 3/4 cup unbleached all-purpose flour
  • 2 large eggs
  • 1 tablespoon vegetable oil
  • 3/4 cup vegetable oil
  • Lemon wedges, for serving

Cooking Directions :
  1. Pound chicken breasts to even 1/2-inch thickness. Dissolve salt and sugar in 1 quart cold water in gallon-size zipper-lock plastic bag. Add cutlets and seal bag, pressing out as much air as possible; refrigerate 30 minutes. Line rimmed baking sheet with triple layer of paper towels.
  2. Remove cutlets and lay in single layer on baking sheet; cover with another triple layer of paper towels and press firmly to absorb moisture. Allow cutlets to dry for 10 minutes. Process bread in food processor until evenly fine-textured, 20 to 30 seconds (you should have about 1 1/4 cups fresh bread crumbs). Mix in Parmesan cheese and transfer crumbs to baking dish. Carefully peel paper towels off cutlets, sprinkle cutlets with pepper, and set aside.
  3. Adjust oven rack to lower-middle position, set large heatproof plate on rack, and heat oven to 200 degrees. Spread flour in baking dish. Beat eggs with 1 tablespoon oil in second baking dish. Spread bread crumbs in third baking dish.
  4. Bread the cutlets, one at a time. Dredge cutlet in flour, shaking off excess. Using tongs, dip both sides of cutlet in egg mixture, allowing excess to drip back into baking dish to ensure very thin coating. Dip both sides of cutlet in bread crumbs, pressing crumbs with fingers to form even, cohesive coat. Place breaded cutlets in single layer on wire rack set over baking sheet and allow coating to dry for about 5 minutes.
  5. Meanwhile, heat 6 tablespoons remaining oil in heavy-bottomed 10-inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Lay two cutlets gently in skillet; cook until deep golden brown and crisp on first side, gently pressing down on cutlets with wide metal spatula to help ensure even browning, about 2 1/2 minutes. Using tongs, flip cutlets, reduce heat to medium, and continue to cook until meat feels firm when pressed gently and second side is deep golden brown and crisp, 2 1/2 to 3 minutes longer. Line warmed plate with double layer of paper towels and set cutlets on top; return plate to oven.
  6. Discard oil in skillet and wipe skillet clean using tongs and large wad of paper towels. Repeat step 5 using remaining 6 tablespoons oil and now-clean skillet to cook remaining cutlets; serve along with first batch with lemon wedges.
Yield: 4 servings


Still Hungry?
These crispy cutlets have an unusually thick crust because they are coated in flour, eggs, and homemade bread crumbs.

Notes:
Note

If you would rather not prepare fresh bread crumbs, use panko, or Japanese, bread crumbs, which cook up extra crisp. The chicken is cooked in batches of two because the crust is noticeably more crisp if the pan is not overcrowded. Finally, because the tenderloins - the small strips of meat on the underside of the breast - are likely to become detached during cooking, they must be removed at the outset. These cutlets can be served on their own, with lemon wedges, or used in sandwiches. Though Parmesan is the traditional cheese to use in this dish, feel free to substitute Pecorino Romano cheese if you prefer a stronger, more tangy flavor. The cheese is quite susceptible to burning, so be sure to keep a very close eye on the cutlets as they cook.


Nutrition per serving :
  • Calories: 865 kcal
  • Carbohydrates: 57 g
  • Dietary Fiber: 1 g
  • Fat: 51 g
  • Protein: 43 g
  • Sugars: 26 g

Sweet 'n Smoky Chicken Wraps

Posted: 06 Feb 2010 05:32 AM PST



Ingredients :
  • 1/2 cup mayonnaise or salad dressing
  • 1/4 cup finely chopped English (seedless) cucumber
  • 1 1/2 teaspoons Spanish smoked sweet paprika*, or to taste
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons honey
  • 2 teaspoons olive oil
  • 1 1/2 pounds chicken breast strips for stir-fry or boneless skinless chicken breasts, cut into thin bite-size strips
  • 1 cup Old El Paso(R) Thick 'n Chunky Salsa
  • 8 (8 inch) Old El Paso(R) flour tortillas for burritos
  • 8 leaves Bibb lettuce

Cooking Directions :
  1. In small bowl, mix mayonnaise, cucumber, 1/2 teaspoon of the paprika, the pepper and 1 tablespoon of the honey; cover and refrigerate.
  2. Heat 10-inch skillet over medium-high heat; add oil and heat until hot. Add chicken; cook 5 to 8 minutes, stirring frequently, until no longer pink in center. Stir in salsa, 1 teaspoon of the paprika and remaining tablespoon honey. Reduce heat to medium-low; simmer uncovered 5 minutes, stirring occasionally. For more paprika flavor, stir in up to 2 additional teaspoons paprika.
  3. Heat tortillas as directed on package. Spread about 1 tablespoon mayonnaise mixture on each warm tortilla. Top each with 1 lettuce leaf and scant 1/2 cup chicken mixture. Fold bottom of each tortilla up over chicken mixture; roll sides in toward center. If necessary, secure with toothpicks; remove toothpicks before eating.
Yield: 8 servings


Still Hungry?
Honey and the distinctive Spanish smoked sweet paprika give this warm wrap special appeal.

Notes:
*Spanish smoked sweet paprika can be purchased in a can or jar. Hungarian paprika can be substituted.

Submitted by

Patrice Hurd, Bemidji, MN

Bake-Off(R) Contest 42, 2006


Nutrition per serving :
  • Calories: 374 kcal
  • Carbohydrates: 29 g
  • Dietary Fiber: 1 g
  • Fat: 20 g
  • Protein: 19 g
  • Sugars: 6 g

Chicken, Broccoli Rabe and Feta on Toast

Posted: 06 Feb 2010 05:21 AM PST



Ingredients :
  • 4 thick slices whole-wheat country bread
  • 1 clove garlic (optional)
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/4 cup chopped garlic
  • 1 pound chicken tenders, cut crosswise into 1/2-inch pieces
  • 1 bunch broccoli rabe, stems trimmed, cut into 1-inch pieces
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon red-wine vinegar
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 3/4 cup crumbled feta cheese

Cooking Directions :
  1. Grill or toast bread. Lightly rub with peeled garlic clove, if desired. Discard the garlic.
  2. Heat 2 teaspoons oil in a large nonstick skillet over high heat until shimmering but not smoking. Add chicken; cook, stirring occasionally, until just cooked through and no longer pink in the middle, 4 to 5 minutes. Transfer the chicken and any juices to a plate; cover to keep warm.
  3. Add the remaining 2 teaspoons oil to the pan. Add chopped garlic and cook, stirring constantly, until fragrant but not brown, about 30 seconds. Add broccoli rabe (or broccolini) and cook, stirring often, until bright green and just wilted, 2 to 4 minutes. Stir in tomatoes, vinegar, salt and pepper; cook, stirring occasionally, until the tomatoes are beginning to break down, 2 to 4 minutes. Return the chicken and juices to the pan, add feta cheese and stir to combine. Cook until heated through, 1 to 2 minutes. Serve warm over garlic toasts.
Yield: 4 servings


Still Hungry?
The assertive flavor of broccoli rabe can be a schoolyard bully in dishes. But here, the sweet tomatoes and briny feta stand up to its bite, rendering this dish a rustic but comforting favorite. Still, if broccoli rabe proves too strong for your taste, you can substitute broccolini or even tiny, trimmed broccoli florets.

Notes:
Ingredient Note

Pleasantly pungent and mildly bitter, broccoli rabe, or rapini, is a member of the cabbage family and commonly used in Mediterranean cooking. Broccolini (a cross between broccoli and Chinese kale) is sweet and tender -- the florets and stalks are edible.


Nutrition per serving :
  • Calories: 352 kcal
  • Carbohydrates: 23 g
  • Dietary Fiber: 3 g
  • Fat: 13 g
  • Protein: 35 g
  • Sugars: 2 g

Chicken Stir-Fry Wraps

Posted: 06 Feb 2010 05:15 AM PST

Ingredients :
  • 1 1/2 pounds boneless, skinless chicken breasts, halved horizontally and thinly sliced
  • Coarse salt and ground pepper
  • 2 tablespoons olive oil
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, ribs and seeds removed, thinly sliced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1/4 tablespoon red-pepper flakes
  • 3 tablespoons soy sauce
  • 3 tablespoons rice vinegar
  • 1 1/2 teaspoons cornstarch, mixed with
  • 1 tablespoon water
  • 12 Boston lettuce leaves

Cooking Directions :
  1. Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken.
  2. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly).
  3. Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds.
  4. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Yield: 4 servings


Still Hungry?
Slice the chicken breast in half horizontally; stack the thin halves, then thinly slice crosswise.


Nutrition per serving :
  • Calories: 279 kcal
  • Carbohydrates: 10 g
  • Dietary Fiber: 2 g
  • Fat: 10 g
  • Protein: 35 g
  • Sugars: 4 g

Provencal Chicken

Posted: 06 Feb 2010 04:50 AM PST



Ingredients :
  • 4 (5 ounce) boneless, skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 1 tablespoon extra-virgin olive oil or canola oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon anchovy paste (optional)
  • 1/2 cup reduced-sodium chicken broth
  • 1/4 cup dry white wine
  • 1 (14.5 ounce) can diced tomatoes
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped black olives

Cooking Directions :
  1. Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use. Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
  3. Add onion, garlic and anchovy paste, if using, to the skillet; cook over medium heat, stirring, for 1 minute. Add broth, wine and tomatoes; bring to a simmer. Cook until slightly thickened, 6 to 7 minutes. Stir in basil and olives. Return the chicken and juices to the pan; reduce heat to low and heat through. Spoon sauce over the chicken.
Yield: 4 servings


Still Hungry?
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.


Nutrition per serving :
  • Calories: 256 kcal
  • Carbohydrates: 12 g
  • Dietary Fiber: 1 g
  • Fat: 7 g
  • Protein: 30 g
  • Sugars: 4 g

Creamy Garlic Chicken

Posted: 06 Feb 2010 04:34 AM PST



Ingredients :
  • 2 teaspoons oil
  • 4 small boneless, skinless chicken breast halves
  • 1/4 cup MIRACLE WHIP Dressing
  • 2 cups frozen stir-fry vegetables
  • 1 tablespoon soy sauce
  • 4 cloves garlic, minced
  • 3 cups hot cooked MINUTE White Rice

Cooking Directions :
  1. Heat oil in large nonstick skillet on medium-high heat. Add chicken; cook 6 min., turning after 3 min.
  2. Add dressing, vegetables, soy sauce and garlic; stir. Cook, covered, 7 min. or until chicken is cooked through, stirring occasionally.
  3. Serve over the hot cooked rice.
Yield: 4 servings


Still Hungry?
Notes:
Jazz It Up

Sprinkle with 1 sliced green onion just before serving.

Substitute

Prepare as directed, using MIRACLE WHIP Light Dressing and lite soy sauce. Substitute 2-2/3 cups hot cooked MINUTE Brown Rice for the white rice.

Barbecued Chicken Burritos

Posted: 06 Feb 2010 04:29 AM PST



Ingredients :
  • 1 2-pound roasted chicken, skin discarded, meat removed from bones and shredded
  • 1/2 cup prepared barbecue sauce
  • 1 cup canned black beans, rinsed
  • 1/2 cup frozen corn, thawed, or canned corn, drained
  • 1/4 cup reduced-fat sour cream
  • 4 leaves romaine lettuce
  • 4 (10 inch) whole wheat tortillas
  • 2 limes, cut in wedges

Cooking Directions :
  1. Place a large nonstick skillet over medium-high heat. Add chicken, barbecue sauce, beans, corn and sour cream; stir to combine. Cook until hot, 4 to 5 minutes.
  2. Assemble the wraps by placing a lettuce leaf in the center of each tortilla and topping with one-fourth of the chicken mixture; roll as you would a burrito. Slice in half diagonally and serve warm, with lime wedges.
Yield: 4 servings


Still Hungry?
These burritos are something of a Tex-Mex wonder: tangy barbecue sauce, some roast chicken (or rotisserie chicken) and vegetables, all wrapped up in tortillas. For the best taste, look for a fiery barbecue sauce without added corn syrup.


Nutrition per serving :
  • Calories: 505 kcal
  • Carbohydrates: 67 g
  • Dietary Fiber: 10 g
  • Fat: 12 g
  • Protein: 44 g
  • Sugars: 6 g

Roast Chicken with Asparagus and Tahini Sauce

Posted: 06 Feb 2010 04:25 AM PST



Ingredients :
  • 2 pounds asparagus, cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 (12 ounce) skinless boneless chicken breast halves
  • 1/3 cup well-stirred tahini (Middle Eastern sesame paste)
  • 1/3 cup water
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon sugar
  • 1 clove garlic, minced

Cooking Directions :
  1. Put oven racks in middle and lower thirds of oven and preheat oven to 450 degrees F.
  2. Toss asparagus with 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a 15- by 10-inch shallow baking pan. Roast on bottom rack, shaking pan once or twice, until just tender, about 10 minutes.
  3. Meanwhile, pat chicken dry and sprinkle all over with 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a 12-inch heavy ovenproof skillet (not nonstick) over moderately high heat until hot but not smoking, then brown chicken, turning over once, until golden, about 6 minutes total. Transfer skillet to middle of oven and roast until just cooked through, about 5 minutes.
  4. While chicken roasts, puree tahini, water, lemon juice, sugar, garlic, and remaining 1/2 teaspoon salt in a blender until smooth, about 1 minute. (Add more water if sauce is too thick.)
  5. Serve chicken and asparagus drizzled with some of sauce and with remaining sauce on the side.
Yield: 4 servings


Nutrition per serving :
  • Calories: 644 kcal
  • Carbohydrates: 16 g
  • Dietary Fiber: 6 g
  • Fat: 29 g
  • Protein: 79 g
  • Sugars: 6 g

Smothered Chicken Sandwich

Posted: 06 Feb 2010 04:01 AM PST



Ingredients :
  • 6 small boneless skinless chicken breast halves
  • 1 (10.5 ounce) can chicken gravy
  • 1 (6 ounce) package STOVE TOP Stuffing Mix for Chicken
  • 1 1/2 cups hot water
  • 6 slices bread
  • 3 cups frozen peas, cooked

Cooking Directions :
  1. Add chicken to large nonstick skillet sprayed with cooking spray; cook 3 min. on each side. Add gravy to skillet; cook 5 min. or until chicken is cooked through.
  2. Meanwhile, combine stuffing mix and water. Spoon stuffing over chicken; cover. Cook 5 min. or until heated through.
  3. Place each stuffing topped chicken breast on 1 bread slice. Top with gravy from skillet. Serve with hot cooked peas.
Yield: 6 servings


Still Hungry?
Notes:
Cooking Know-How

For thinner slices, cut chicken breast halves in half horizontally.

Cooking Know-How

Divide all the ingredients in half for a 2 serving version of this recipe.

Quick Fix Barbecued Fajitas

Posted: 06 Feb 2010 02:36 AM PST

Ingredients :
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 1 medium green pepper, cut into strips
  • 1 medium red pepper, cut into strips
  • 1 medium onion, cut into thin wedges
  • 1/2 cup KRAFT Original Barbecue Sauce
  • 8 TACO BELL HOME ORIGINALS Flour Tortillas, warmed
  • 1 cup KRAFT Mexican Style Shredded Four Cheese
  • 1/2 cup TACO BELL HOME ORIGINALS Salsa
  • 1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream

Cooking Directions :
  1. Preheat grill to medium-high heat. Toss chicken and vegetables with barbecue sauce. Let stand 5 min. to marinate. Poke holes evenly in bottom of 13x9-inch disposable foil roasting pan with a fork or skewer. Place chicken and vegetables in pan. Place pan on grill; cover grill with lid.
  2. Grill chicken and vegetables in pan 20 min. or until chicken is cooked through and vegetables are crisp-tender, stirring occasionally.
  3. Spoon mixture evenly onto tortillas; top with cheese, salsa and sour cream. Roll up.
Yield: 4 servings


Still Hungry?
Barbecue all your fajita fixings in a grill basket for no-work clean-up and fantastic flavor.

Notes:
Shortcut

Substitute stir-fry basket for foil pan. Reduce grilling time to 7 to 10 min.

Easy Cleanup

Place chicken and vegetables in a resealable plastic bag. Pour sauce in bag; seal bag. Using fingers, massage bag to distribute sauce.

Japanese Chicken-Scallion Rice Bowl

Posted: 06 Feb 2010 02:29 AM PST



Ingredients :
  • 1 1/2 cups instant brown rice
  • 1 cup reduced-sodium chicken broth
  • 1 1/2 tablespoons sugar
  • 2 tablespoons reduced-sodium soy sauce
  • 1 tablespoon mirin
  • 2 large egg whites
  • 1 large egg
  • 8 ounces boneless, skinless chicken breasts, cut into 1/2-inch pieces
  • 6 scallions, trimmed and thinly sliced

Cooking Directions :
  1. Prepare instant brown rice according to package directions.
  2. Pour broth into a heavy medium saucepan, along with sugar, soy sauce and mirin. Bring to a boil; reduce heat to medium-low.
  3. Stir egg whites and whole egg in a small bowl until just mixed. Add chicken to the simmering broth. Gently pour in the egg mixture, without stirring. Sprinkle scallions on top. When the egg starts to firm up, after about 3 minutes, stir it with chopsticks or a knife. (The chicken will be cooked by now.) Divide the rice among 4 deep soup bowls and top with the chicken mixture.
Yield: 4 servings


Still Hungry?
Here's the quintessence of Japanese home cooking: an aromatic, protein-rich broth served over rice. Admittedly, Japanese cooking leans heavily on sugar--for a less traditional taste, you could reduce or even omit the sugar.

Notes:
Ingredient Tip

Mirin is a low-alcohol rice wine essential to Japanese cooking. Look for it in your supermarket with the Asian or gourmet ingredients. An equal portion of sherry or white wine with a pinch of sugar may be substituted for mirin.


Nutrition per serving :
  • Calories: 242 kcal
  • Carbohydrates: 33 g
  • Dietary Fiber: 2 g
  • Fat: 3 g
  • Protein: 18 g
  • Sugars: 7 g

Chicken Saute with Mango Sauce

Posted: 06 Feb 2010 02:26 AM PST



Ingredients :
  • 4 (6 ounce) boneless, skinless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt, or to taste
  • Freshly ground pepper to taste
  • 1 tablespoon extra-virgin olive oil or canola oil
  • 1 jalapeno pepper, seeded and minced
  • 2 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1/2 cup reduced-sodium chicken broth
  • 1/2 cup orange juice
  • 1 tablespoon brown sugar
  • 3/4 teaspoon cornstarch
  • 1 mango, cut into 1/2-inch dice
  • 2 tablespoons lime juice
  • 2 tablespoons chopped fresh cilantro or mint

Cooking Directions :
  1. Trim visible fat from chicken breasts. Remove the tenders (the long thin flaps); reserve for another use (see Tip). Place trimmed chicken breasts between 2 pieces of plastic wrap. Pound with a rolling pin, meat mallet or heavy skillet until flattened to an even thickness, about 1/2 inch. Combine flour, salt and pepper in a shallow glass dish. Dredge chicken in seasoned flour, shaking off excess. (Discard any leftover flour.)
  2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook until well browned and no longer pink in the center, 4 to 5 minutes per side. Transfer to a plate, cover and keep warm.
  3. Add jalapeno, garlic and ginger to the pan; cook over medium heat, stirring, until softened, 1 to 2 minutes. Add broth and deglaze, scraping up any browned bits, for 1 minute. Mix orange juice, brown sugar and cornstarch in a small bowl. Add to the pan and bring the sauce to a simmer, stirring. Cook, stirring often, until thickened and slightly reduced, about 4 minutes. Stir in mango and cook until heated through, about 1 minute. Remove from heat and stir in lime juice. Spoon over the chicken and sprinkle with cilantro (or mint).
Yield: 4 servings


Still Hungry?
Here is one simple technique that guarantees juicy results every time. First, pound the chicken: making it thinner ensures quick and even cooking. Next, dredge the chicken lightly in seasoned flour, which helps it turn deep golden brown when sauteed. After the chicken is cooked, deglaze the skillet with broth, wine or a little water to make a pan sauce. The liquid loosens the flavor-boosting browned bits from the bottom of the pan, making a tastier sauce.

Notes:
Tip

Wrap and freeze the chicken tenders. When you have gathered enough, use them in a stir-fry--they are the perfect size. Remove the tough membrane with a sharp knife before cooking.


Nutrition per serving :
  • Calories: 305 kcal
  • Carbohydrates: 23 g
  • Dietary Fiber: 1 g
  • Fat: 7 g
  • Protein: 35 g
  • Sugars: 14 g

Roast Capon with Lemon and Thyme

Posted: 06 Feb 2010 02:09 AM PST

Ingredients :
  • 1 (8 pound) capon or roasting chicken
  • 6 tablespoons unsalted butter, softened
  • 1 tablespoon finely grated fresh lemon zest
  • 1 teaspoon chopped fresh thyme
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 4 lemons, quartered lengthwise
  • 1 cup water
  • 2 teaspoons red currant jelly
  • Fresh flat-leaf parsley, for garnish
  • Fresh thyme sprigs, for garnish

Cooking Directions :
  1. Preheat oven to 375 degrees F.
  2. Rinse capon inside and out and discard any excess fat from cavity. Pat capon dry and season cavity with salt and pepper. Put in a large roasting pan and let stand at room temperature 20 minutes. While capon is standing, stir together butter, zest, thyme, salt, and pepper in a small bowl.
  3. Turn capon so neck cavity is nearest you. To loosen breast skin, lift neck flap and work your fingers gently between skin and flesh, being careful not to tear skin. Slide your fingers down breast and along both sides all the way to thighs. Put half of butter mixture evenly under skin of each breast, then rub outside of capon to distribute evenly.
  4. Place 6 lemon wedges in cavity of bird and tie legs together with string.
  5. Roast capon in middle of oven, basting with pan juices every 30 minutes, 1 1/2 hours. Skim most of fat from pan, then add remaining 10 lemon wedges to pan, tossing with pan juices. Continue roasting capon, basting every 15 minutes, until thermometer inserted 2 inches into fleshy part of a thigh (do not touch bone) registers 170 degrees F, about 45 minutes more.
  6. Tilt capon in pan to pour out juices in cavity, then transfer capon and lemon wedges to a carving platter and let stand 20 to 30 minutes before carving. Do not clean pan.
  7. Skim fat from pan juices and straddle roasting pan across 2 burners. Add water and jelly and deglaze pan by boiling over moderately high heat, stirring and scraping up brown bits, 1 minute. Continue to boil, stirring occasionally, until reduced to about 1 cup, about 5 minutes. Season sauce with salt and pepper, then pour through a fine-mesh sieve into a bowl.
  8. Carve capon and serve with sauce.
Yield: 8 servings


Nutrition per serving :
  • Calories: 1133 kcal
  • Carbohydrates: 7 g
  • Dietary Fiber: 2 g
  • Fat: 61 g
  • Protein: 132 g
  • Sugars: 1 g

Parmesan-Crusted Chicken in Cream Sauce

Posted: 06 Feb 2010 01:27 AM PST



Ingredients :
  • 2 cups MINUTE Brown Rice, uncooked
  • 1 (14 ounce) can fat-free reduced-sodium chicken broth, divided
  • 6 RITZ Crackers, finely crushed
  • 2 tablespoons KRAFT 100% Grated Parmesan Cheese
  • 4 small boneless skinless chicken breast halves
  • 2 teaspoons oil
  • 1/3 cup PHILADELPHIA Chive & Onion Cream Cheese Spread
  • 3/4 pound asparagus spears, trimmed, steamed

Cooking Directions :
  1. Cook rice as directed on package, using 1-1/4 cups of the broth and 1/2 cup water.
  2. Meanwhile, mix cracker crumbs and Parmesan cheese on plate. Rinse chicken with cold water; gently shake off excess water. Dip chicken in crumb mixture, turning over to evenly coat both sides of each chicken breast with the crumb mixture.
  3. Heat oil in large nonstick skillet on medium heat. Add chicken; cook 5 to 6 min. on each side or until golden brown on both sides and cooked through (170 degrees F). Place chicken on serving plate; cover to keep warm. Add remaining 1/2 cup broth and the cream cheese spread to same skillet. Cook on medium heat until mixture just comes to boil, stirring constantly. Simmer 3 min. or until sauce is thickened, stirring frequently. Spoon sauce over chicken. Serve with the rice and asparagus.
Yield: 4 servings


Still Hungry?
Notes:
Variation

Prepare as directed, using PHILADELPHIA Light Cream Cheese Spread and stirring in 1 Tbsp. chopped fresh chives along with the cream cheese spread.

Substitute

Substitute 1 pkg. (10 oz.) frozen green beans, cooked and drained, for the asparagus.

How to Purchase & Store Asparagus

Asparagus should be green with firm stalks and closed, compact tips. Stalks can be thin or thick; it is a matter of personal preference. To store, stand fresh asparagus spears upright in a container filled with about 1 inch of water. Cover loosely with a plastic bag and refrigerate. Or, store in refrigerator with a damp paper towel wrapped around base of stalks and cover loosely with a plastic bag. Asparagus is best when cooked the day it is purchased, but will keep up to 3 or 4 days. Wash just before using.

Tandoori-Style Chicken Burgers

Posted: 06 Feb 2010 01:14 AM PST

Ingredients :
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into rough chunks
  • 4 scallions, thinly sliced
  • 3 tablespoons chopped fresh ginger
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon paprika
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon cayenne pepper
  • Coarse salt and ground pepper
  • Vegetable oil, for grates
  • 4 (6 inch) whole-wheat pitas
  • 1 (8 ounce) cucumber, halved lengthwise and thinly sliced on the diagonal
  • 1/2 cup fresh cilantro sprigs
  • Cumin yogurt sauce, (see recipe below)
  • Watermelon slices (optional)

Cooking Directions :
  1. Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
  2. Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
  3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
  4. For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
  5. Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.
Yield: 4 servings


Nutrition per serving :
  • Calories: 502 kcal
  • Carbohydrates: 51 g
  • Dietary Fiber: 6 g
  • Fat: 16 g
  • Protein: 39 g
  • Sugars: 12 g

Grilled Chicken Cutlets With Squash and Tomatoes

Posted: 06 Feb 2010 01:09 AM PST

Ingredients :
  • 8 (3 ounce) chicken cutlets
  • 3 tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 3 yellow squash, halved lengthwise
  • 3 medium tomatoes, halved
  • Salt and fresh ground pepper
  • 1/2 cup lightly packed fresh basil, torn into small pieces, plus more for garnish

Cooking Directions :
  1. Heat grill or grill pan to medium-high. Place chicken in a shallow nonreactive dish, and toss with lemon juice, 2 tablespoons oil, and 1 garlic clove. Cover; marinate 15 minutes.
  2. In a medium bowl, toss squash and tomatoes with remaining 2 tablespoons oil and garlic clove, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Grill vegetables until charred and slightly softened, 3 to 5 minutes per side. Let cool slightly, then cut into large chunks. Combine vegetables in a bowl with basil; cover, and set aside.
  3. Remove chicken from marinade, and season with 1/4 teaspoon each salt and pepper; discard marinade. Grill chicken until browned and cooked through, 2 to 3 minutes per side.
  4. Transfer vegetables to a serving platter. Place grilled chicken on top, and garnish with more basil.
Yield: 4 servings


Still Hungry?
These cutlets have a summery flavor; but with a grill pan you can make them anytime.


Nutrition per serving :
  • Calories: 368 kcal
  • Carbohydrates: 12 g
  • Dietary Fiber: 4 g
  • Fat: 16 g
  • Protein: 42 g
  • Sugars: 6 g

Grilled Tuscan Chicken with Rosemary and Lemon

Posted: 06 Feb 2010 01:06 AM PST

Ingredients :
  • 2 tablespoons chopped fresh rosemary
  • 1/4 cup olive oil
  • 2 cloves garlic
  • Salt and pepper
  • 1 (3 1/2) pound chicken, cut into serving pieces
  • 1/3 cup fresh lemon juice

Cooking Directions :
  1. Heat grill to medium. In a small saucepan, bring 1/3 cup water and rosemary to a boil; remove from heat, cover, and let steep 5 minutes. Transfer to a blender. Add oil and garlic; season with salt and pepper. Puree until smooth; let cool.
  2. Combine chicken and rosemary oil in a shallow dish or resealable plastic bag, and turn to coat. Cover, and let marinate at least 15 minutes at room temperature or overnight in the refrigerator, turning chicken occasionally.
  3. Remove chicken from marinade; place on grill. Discard marinade. Cook, basting frequently with lemon juice and turning as needed to prevent burning, until cooked throughout, 20 to 30 minutes. Serve with Grilled Zucchini and Squash.
Yield: 4 servings


Still Hungry?
Basting the chicken with lemon juice while it's on the grill gives it a tangy taste. For the marinade, steeping the rosemary in hot water intensifies the flavor of the herb.


Nutrition per serving :
  • Calories: 441 kcal
  • Carbohydrates: 2 g
  • Dietary Fiber: 0 g
  • Fat: 21 g
  • Protein: 56 g
  • Sugars: 0 g

Sweet BBQ Chicken Kabobs

Posted: 06 Feb 2010 01:01 AM PST

Ingredients :
  • 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
  • 2 cups pineapple chunks
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1/2 cup KRAFT Original Barbecue Sauce
  • 3 tablespoons frozen orange juice concentrate, thawed

Cooking Directions :
  1. Preheat grill to medium-high heat. Using eight long wooden skewers, (two, side-by-side, for each kabob) thread chicken alternately with pineapple and peppers onto skewers, to create four kabobs.
  2. Mix barbecue sauce and juice; brush on kabobs.
  3. Grill kabobs 8 to 10 min. or until chicken is cooked through, brushing occasionally with remaining sauce.
Yield: 4 servings


Still Hungry?
Brush on delicious sauce and you'll see how easy it is to keep your family coming back for more.

Notes:
Keeping It Safe

If using wooden skewers, wrap ends in foil to prevent burning.

Substitute

1 can (20 oz.) pineapple chunks in juice, drained, for the fresh pineapple.

Chicken and Roasted Pepper Sandwiches with Cilantro Almond Relish

Posted: 06 Feb 2010 12:30 AM PST

Ingredients :
  • 10 cups water
  • 6 skinless, boneless chicken breast halves
  • 4 large yellow bell peppers
  • 2/3 cup blanched slivered almonds, toasted
  • 1 garlic clove
  • 1 1/2 tablespoons chopped fresh jalapeno including seeds
  • 1 cup chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 3 tablespoons fresh lime juice
  • 3 tablespoons sour cream
  • 1 teaspoon salt
  • 12 slices good-quality whole-wheat sandwich bread

Cooking Directions :
  1. Poach chicken: Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer, uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken is cooked through, about 15 minutes. Transfer chicken to a plate and cool completely, then cut diagonally into thin slices.
  2. Roast bell peppers: Roast bell peppers on racks of gas burners over high heat, turning with tongs, until skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
  3. When cool enough to handle, peel peppers, discarding stems and seeds, and cut lengthwise into 1 1/2-inch-wide strips.
  4. While peppers are standing, pulse almonds, garlic, and jalapeno in a food processor until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt and blend to a paste.
  5. Spread cilantro relish on each slice of bread, then make sandwiches with chicken and roasted peppers, seasoning with salt and pepper.
Yield: 6 servings


Still Hungry?
Pack these sandwiches next to an ice pack to keep them cool and fresh as you travel to the picnic.

Notes:
Cook's Notes

Chicken can be poached (but not sliced) 1 day ahead and chilled, covered.

Bell peppers can be roasted, peeled, and sliced 1 day ahead and chilled, covered.

Relish can be made 1 day ahead and chilled, its surface covered with plastic wrap.


Nutrition per serving :
  • Calories: 559 kcal
  • Carbohydrates: 36 g
  • Dietary Fiber: 6 g
  • Fat: 21 g
  • Protein: 56 g
  • Sugars: 7 g
Posted by tHe InfosHunter at 4:18 AM

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