Chicken Cutlets with a Buttery Puttanesca Sauce

Chicken Cutlets with a Buttery Puttanesca Sauce

adapted from Food Network

A dish of Chicken Cutlets in Buttery Puttanesca features tender, pan-seared chicken smothered in a rich and punchy Mediterranean sauce. While traditional puttanesca is a rustic Italian staple, the addition of butter and white wine elevates it into a velvety, restaurant-style entree.

A less expensive way to make chicken cutlets is to butterfly a chicken breast and pound it out to a desired thickness.

Makes 2 servings

2 Tbsp.vegetable oil
1/2 cup rice flour
1/4 tsp. Kosher salt, plus extra for seasoning
1/8 tsp. freshly ground black pepper, plus extra for seasoning
2 (4-ounce) chicken cutlets, pounded 1/4-inch thick

1 Tbsp. olive oil
2 Roma tomatoes, diced
2 Tbsp. kalamata olives, chopped
1 Tbsp. capers, drained and rinsed
1/4 cup dry white wine
Zest of 1/4 large lemon or 1/4 tsp. dried lemon peel, rehydrated with a small amount of water
1 Tbsp. butter, at room temperature
2 Tbsp. fresh parsley, chopped
1/2 cup pearled couscous, cooked according to package directions

1. In a medium bowl, mix together the flour, salt, and pepper; Dredge in the flour mixture and shake off any excess flour
2. In a skillet, heat the oil then cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a grate over paper towels and tent with foil to keep warm.
3. In the same pan, heat the olive oil.
4. Add the tomatoes, olives, capers, wine, and lemon zest. 
5. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. 
6. Cook until the tomatoes start to soften, about 4 minutes. 
7. Stir in the butter and parsley and cook until the butter melts.
8. Season to taste with salt and pepper.
9. To serve divide the couscous between plates, with the chicken and sauce on top.

Enjoy!

Chicken Piccata Pasta

Chicken Piccata Pasta

adapted from Food & Wine

The Piccata Sauce is a harmonious blend of rich butter, crisp white wine, and aromatic garlic, balanced by a bright splash of fresh lemon juice. Savory capers add a briny pop, while a pinch of crushed red pepper provides a subtle, warming heat. The dish is finished with a generous dusting of nutty Parmesan cheese and fresh, chopped parsley for a vibrant, elegant finish.

Makes 2 servings

4 oz. uncooked cavatappi pasta
1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp.kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. olive oil
3 large garlic cloves, thinly sliced
1/8 tsp. crushed red pepper
1/4 cup dry white wine
2 Tbsp. drained capers, rinsed
2 Tbsp. butter, cubed
2 Tbsp.. fresh lemon juice, plus lemon wedges for serving
1 oz. Parmesan cheese, grated (about 1/4 cup)
2 Tbsp. fresh parsley, chopped

1. Bring a large pot of salted water to a boil. 
2. Add pasta, and cook according to package directions for al dente.
3. Drain, reserving 1/2 cup pasta cooking liquid;  set aside.
4. Sprinkle chicken with salt and pepper. 
5. Heat oil in a large skillet over medium-high; When hot, add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes. 
6. Flip the chicken pieces and cook until evenly browned, about 3 minutes; Remove from the pan and set aside.
7. Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute. 
8. Add wine and capers. Bring to a boil, and reduce by half, about 1 minute. 
9. Add reserved pasta, chicken,  2 Tbsp. reserved pasta cooking liquid, butter, and lemon juice; Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.) 
10. Remove from heat, and stir in Parmesan and parsley. 
11. Serve with lemon wedges.

Enjoy!

Asian Chicken Salad with Corn and Mango in Wonton Cups

Asian Chicken Salad with Corn and Mango in Wonton Cups

Adapted from The Buffet Book^©  by Carole Peck

Treat your guests to a vibrant, tropical-inspired appetizer with these Asian Chicken Salad Wonton Cups. Each bite features tender shredded chicken, juicy diced mango, and sweet corn kernels nestled in a golden-brown, crispy wonton shell.

Makes about 24 cups

1/4 cup brown sugar
1/4 cup orange juice
1/4 c soy sauce
1/4 cup rice vinegar
1 Tbsp. + 4 tsp. oyster sauce, divided
1 1/2 tsp. chopped fresh garlic
1 1/2 tsp. chopped fresh ginger
3/4 Tbsp. lemongrass paste

3 bone in skin on chicken thighs

1/2 cup bean sprouts, chopped

1/2 cup corn kernels
1/2 cup finely chopped carrot
1/2 cup finely chopped water chestnuts or jicama
1/2 cup finely chopped scallions
1/2 cup finely chopped mango
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped

Cooking spray

1/2 package (12 oz.) wonton wrappers

1. Combine the brown sugar, orange juice, soy sauce, rice vinegar, 1Tbsp. oyster sauce, garlic, ginger and lemongrass paste in a sealable container and whisk to combine.
2. Add the chicken to the marinade and place the sealed container in the refrigerator for 12-24 hours.
3. Preheat oven to 300F. 
4. Bake the chicken in the marinade for 75 minutes.
5. Remove the chicken from the marinade and set aside to cool.  
6. Increase oven temperature to 375F.
7. Coat a mini muffin tin for with vegetable cooking spray. 
8. Place one wonton sheet in each well, pushing down in center to form a cup. 
9. Bake in preheated oven about 5-10 minutes until cups are golden. 
10. Set the cups aside to cool.
11. Meanwhile combine the bean sprouts, corn kernels, carrot, water chestnuts, scallions, mango, cilantro and basil in a large bowl.
12. When the chicken is cool enough to handle, remove the skin and bones and discard; Chop the meat finely. (You should have about 8 ounces of cooked meat.)
13. Add the chicken and and 4 tsp. oyster sauce to the large bowl and mix to combine.
14. Fill the wonton cups with the chicken salad prior to serving.

Enjoy!

Sesame Soy Chicken & Vegetable Stir-Fry

Sesame Soy Chicken & Vegetable Stir-Fry

adapted from How to Cook without a Book©

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook. 

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings                                                                   1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into  bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth 

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth 

1 scallion, green part only, sliced

1. Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
2. Bring a small pot of water to a boil and prepare an ice bath.
3. When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
4. After 30 seconds add the snap peas, cook until all vegetables are tender crips.
5. Transfer vegetables to an ice bath.
6. Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
7. In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
8. Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
9. Add the garlic and ginger and cook until aromatic, about 45 seconds.
10. Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
11. Add the cornstarch slurry and cook for a few minutes to slightly thicken.
12. Garnish with scallion greens prior to serving.

Enjoy!

Chicken Thighs with Spicy Pipérade Sauce

Chicken Thighs with Spicy Pipérade Sauce

adapted from Food & Wine

Pipérade is a Basque vegetable stew. Here it is pureed and used to braise chicken thighs.

Piment d'Espelette is a mildly spicy red chili pepper from the French Basque region, known for its fruity, slightly smoky flavor and fragrant aroma, offering warmth without overwhelming heat (around 4,000 Scoville units). If you do not have Piment d'Espelette you can substitute Aleppo pepper, cayenne or paprika. 

Be careful when processing hot liquids. Place a towel over the top of the blender for protection.

Makes 2 servings                                                                15 WW pts / serving

3 Tbsp. olive oil, divided

1 red, yellow or orange bell pepper, thinly sliced (about 1 cup)

1 1/2 garlic cloves, thinly sliced 

1/2 lb. plum tomatoes seeded and coarsely chopped

1/2 tsp. Kosher Salt, divided

2 bone-in, skin-on chicken thighs

1/8 tsp. freshly black pepper

1/4 tsp. piment d’Espelette

1 Tbsp. Truvia brown sugar blend™

1/4 cup sherry vinegar

1. In a skillet, cook the bell peppers, onion, and garlic in 2 Tbsp. oil, stirring occasionally, until softened and lightly browned, about 8 minutes. 
2. Add tomatoes; cook, stirring occasionally, until softened and liquid has evaporated, about 8 minutes. 
3. Transfer mixture to a blender and process until smooth, about 1 minute; Set aside.
4. Rinse and dry the same skillet.
5. Pat chicken dry using paper towels; Sprinkle evenly with black pepper and remaining 1/2 tsp. salt. 
6. Heat the remaining 1 Tbsp. of oil in the skillet; Place chicken, skin side down, over medium-high.
7. Cook, turning once, until fat is rendered and chicken skin is golden brown and crisp, about 12 minutes,
8. Transfer chicken, skin side up, to a plate and keep warm.
9. Return the vegetable puree to the skillet add the sherry vinegar, brown sugar blend, piment d’Espelette, and remaining 1/4 tsp. salt. 
10. Return the chicken to the skillet, skin side up and cooking covered until the chicken is cooked through, about 12 minutes o until an instant read thermometer reads 165F.
11. While the chicken is cooking, preheat the broiler with the rack positioned 8 inches from the heat source.
12. Uncover the skillet and broil the chicken until the skin crisps, about 2 minutes.
13. Spoon sauce onto the plate and put chicken on top so the skin remains crisp.

Enjoy!

Bistro Chicken

Bistro Chicken

adapted from Cooking Light Annual Recipes 2000

This chicken is served with a slightly mustardy, tangy sauce.

Makes 2 serving                                                                2 WW pts / serving

2 (6 ounce) boneless , skinless chicken breast halves 

2 Tbsp. stone-ground mustard

1 1/2 tsp. minced, fresh thyme

1/2 tsp. dried marjoram

1 tsp. olive oil

1/3 cup chopped onion

1/3 cup dry white wine

2 garlic cloves, minced

1 cup Homemade chicken stock or canned broth 

3/4 tsp. cornstarch

1 1/2 tsp. water

1. Spread the mustard on the chicken and sprinkle with the thyme and marjoram.; Marinade in the refrigerator for at least 2 hours.
2. Sauté the onion with the oil in a deep skillet until softened, about 5 minutes. 
3. Add wine, and bring to a boil; Stir in garlic. 
4. Place chicken, breast sides up, on top of onion. Add broth, and bring to a boil. 
5. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done. 
6. Remove chicken from pan with a slotted spoon; keep warm. 
7. Bring the broth mixture to a boil, and cook until reduced to 1 cups (about 10 minutes). 
8. Combine cornstarch and water; add to pan, and bring to a boil. 
9. Cook 1 minute, stirring constantly, until slightly thickened.
10. Pour sauce over the chicken, prior to serving.

Enjoy!

Chicken Wonton Tacos

Chicken Wonton Tacos

adapted from Taste of Home

Applebee's™ served a variation of this dish until about 2020 when they downsized their menu due to the pandemic.

To make the recipe a little easier, replace the red & green cabbage and carrot with bagged coleslaw mix.

Makes 8 tacos                                                                    1.5 WW pts / taco

1 Tbsp. hoisin sauce
1 1/2 tsp. soy sauce
1 1/2 tsp. sesame oil
1 garlic clove, minced
1/2 tsp.  minced fresh ginger
1/4 lb. ground chicken

Slaw
1/2 cup shredded green cabbage

1/2 cup shredded red cabbage

1/2 cup shredded carrot
1 scallion, shredded
3/4 tsp. rice vinegar
3/4 tsp. soy sauce
3/4 tsp. sesame oil
3/4 tsp. honey
8 wonton wrappers
Cooking spray
1 Tbsp. Sweet chili sauce
Chopped fresh cilantro

1. In a bowl, mix the hoisin sauce, soy sauce, sesame oil, garlic, and ginger until blended. 
2. Add the chicken to the bowl chicken and toss to coat; Let stand 15 minutes. 
3. Preheat oven to 375º. 
4. In another bowl, combine the cabbages, carrot, green onions, vinegar, soy sauce, sesame oil and honey and toss to coat.
5. Cover the slaw and refrigerate until serving.
6. Drape the wonton wrappers over edges of a 13x9-in. baking pan; Spritz with cooking spray. 
7. Bake until lightly browned, about 7 minutes.
8. While the wontons are baking, cook the chicken mixture until chicken is no longer pink, about 5 minutes.
9. Fill wonton shells with chicken mixture. 
10. Top with coleslaw, chili sauce and cilantro prior to serving.

Enjoy!

Chicken & Pasta Soup with Parsnips

Chicken & Pasta Soup with Parsnips

My neighbor is having surgery so we hooked them up with some post-op chicken soup. I like to cook and store the pasta separate from the soup if I am not going to be eating it immediately after cooking. This prevents the pasta from soaking up more of the broth and becoming mushy. Cooking the pasta in broth and then using that both to make the soup makes the soup a bit thicker due to the starch from the pasta. Poaching the chicken in stock and using the poaching liquid enhances the chicken flavor of the stock. The chicken is also more tender than boiling the chicken in the soup itself. It takes a bit longer but is worth the effort if you have the time.

Makes about 8 servings                                                    7 WW pts / serving

about 7 cups Homemade chicken stock or canned stock

2 cups small pasta

1 lb. boneless, skinless chicken breasts
1 Tbsp. butter
1 cup chopped carrot + 1/2 carrot whole
1 cup chopped parsnip
1/2 cup chopped celery + 1/2 stalk whole

2 Tbsp. chopped parsley +3 parsley springs

1. Place 2 cups of chicken stock in the freezer while prepping the vegetables and bringing 4 cups of stock to a boil in a saucepan.
2. Add the pasta and cook according to package directions; Drain reserving the remaining stock.
3. Rinse under cold water to prevent further cooking and set aside.
4. Transfer the drained stock to the same saucepan, add additional stock to equal about 2 cups along with the 1/2 carrot, 1/2 celery stalk and parsley sprigs; bring to a boil.
5. Add chicken breasts and cook uncovered for 5 minutes; Cover, remove from heat and let poach for 20 minutes.
6. Remove the chicken stock from the freezer and transfer the chicken breasts to the cold stock to prevent further cooking. (The stock is working as an ice bath); Drain and reserve the stock.
7. When cool enough to hand pull the chicken into small pieces. reserving the stock
8. Meanwhile, in the saucepan, sauté the carrots, parsnips and celery in the butter for about 3 minutes.
9. Combine the stock from the poached chicken and the cold stock for the ice bath and add stock to equal about 4 1/2 cups.
10. Add to the stock pot along with the chicken and simmer for 10 minutes; Add the parsley.
11. Place some pasta into a bowl and ladle the soup on top.

Enjoy!

Rao's Famous Lemon Chicken

Rao's Famous Lemon Chicken

adapted from Rao's Cookbook: Over 100 Years of Italian Home Cooking©

Rao's Restaurant is a NYC institution where you can never get a reservation. The tables are all "owned" by regulars who come themselves, invite friends, or donate the table to charity auctions where just the reservation regularly sells for thousands. The restaurant is only open Monday thru Friday and has been fully booked every night since they received a 3 star review from The New York Times. There is Rao's Hollywood which is managed by the owner's son, where tables are available on Opentable.

Makes 2 servings                                                            15 WW pts / serving

2  bone in, skin on chicken thighs
1 Tbsp. chopped parsley
1/2 cup fresh lemon juice
1/4 cup olive oil
1 tsp. red wine vinegar
1/2 tsp. minced garlic
1/8 tsp. dried oregano
Kosher salt and freshly ground black pepper to taste

1. Preheat broiler for at least 15 minutes before using.
2. Make the lemon sauce by combining the lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper; Set aside.   
3. Broil chicken thighs for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
4. Remove chicken from broiler and pour the lemon sauce over the chicken and toss to coat well.
5. Return to the chicken to the broiler and broil for 3 minutes; Turn each piece and broil for an additional minute.
6. Remove from broiler and portion each chicken into each of 2 plates.
7. Pour sauce into a saucepan; Add the parsley and cook over high heat for 1 minute. 
8. Pour an equal amount of sauce over each chicken.
9. Serve with lots of crusty bread to absorb the sauce.

Enjoy!  

Indonesian Ginger Chicken

Indonesian Ginger Chicken

adapted from The Barefoot Contessa Cookbook© by Ina Garten

This sweet and savory chicken did not get a rich and thick when using only the legs vs. half chicken because it did not have to cook as long but the flavors were still there.

I am estimating the actual amount of honey that is consumed most of the cooked marinade is not used.

Makes 2 servings                                                               8 WW pts / serving

1/2 cup honey
1/4 cup + 2 Tbsp soy sauce
4 cloves garlic minced
2 Tbsp. peeled and grated fresh ginger root
4 chicken legs

1. Cook the honey, soy sauce, garlic, and ginger root in a small saucepan over low heat until the honey is melted.
2. Place the chicken and marinade in a container.; Marinate the chicken overnight in the refrigerator.
3. Preheat the oven to 375F.Place the chicken in a baking pan with all of the marinade.
4. Place the baking pan in the oven and bake for 30-40 minutes or until cooked through.
5. Serve with rice and pour sauce over chicken and rice.

Enjoy!

Hoisin Grilled Chicken

Hoisin Grilled Chicken

adapted from Cooking Light Annual Recipes 2014

Hoisin sauce is a thick, fragrant sauce originating in China which is featured in many Chinese cuisines, but is most prominently in Cantonese cuisine. It is readily available in supermarkets, Walmart and Amazon.

Makes 2 servings                                                       1 WW pt. / serving                

1 Tbsp. Hoisin sauce

3/4 tsp. balsamic vinegar

3/4 tsp. Worcestershire sauce

1/4 tsp. five-spice powder

2 (6 ounce) boneless. skinless chicken breasts

1 scallion, thinly sliced

1. In a medium bowl, whisk together the Hoisin sauce, vinegar, Worcestershire sauce and five spice powder.
2. Add the chicken breasts and turn to coat.
3. Heat a grill pan over medium high heat; Coat it with cooking spray.
4. Add the chicken and cook 5 minutes, turn the chicken over and cook for another 5 minutes or until cooked through.
5. Allow to rest for 5-10 minutes; Top with scallions prior to serving.

Enjoy!

Chicken & Mozzarella Panini with Artichoke Aioli

Chicken & Mozzarella Panini with Artichoke Aioli

adapted from Blunch

I saw this sandwich prepared on Diners Drive In & Dives and I was intrigued with the oven-baked poaching method but was questioning the artichoke aioli. I was pleasantly surprised with the results.

After cooking the chicken, strain the broth through some cheesecloth and save for another purpose.

Refrigerating the chicken overnight allows for easier cutting.

Makes 2 servings                                                                15 WW pts / serving

1 boneless skinless chicken breast

1/4 tsp. dried basil

1/4 tsp. granulated garlic

1/4 tsp dried onion flakes

1/4 tsp. Italian seasoning

Pinch of Kosher salt

Few grinds of black pepper

2+ cup Homemade chicken stock or canned broth

2 sub / grinder rolls

2 Tbsp. Artichoke aioli

2 Tbsp. reduced fat mayonnaise

2 slices of mozzarella cheese

1 Tbsp. garlic flavored olive oil

1/4 cup shredded lettuce

1. Preheat the oven to 375F.
2. Place the chicken in a the smallest baking pan that will hold it.
3. Season the chicken with the basil, garlic, onion flakes, Italian seasoning, salt and pepper.
4. Add enough chicken stock to the pan to cover the breast; Cover with foil.
5. Bake in the preheated oven until cooked through, about 45 minutes.
6. Refrigerate the chicken overnight.
7. Thinly slice the chicken with a deli slicer or knife.
8. Spread half of the artichoke aioli on the top of each roll and half of the mayo on the bottom of the roll.
9. Divide the chicken and the mozzarella between the rolls.
10. Heat a grill pan over medium-high heat.
11. Brush both sides of the rolls with the oil.
12. Add the sandwiches to the pan and weigh down with a panini press or smaller heavy pan; cook for 3-5 minutes until the roll is toasted.
13. Flip the sandwiches and cook another 3-5 minutes or until the bread is toasted, the chicken is warm and the cheese is melted.
14. Top the sandwich with the shredded lettuce, before serving.

Enjoy!

Artichoke Aioli

adapted from Allrecipes

This is a tangy aioli with a little bit of heat which is great on a chicken sandwich.

Makes about 1/2 cup                                                               1 WW pt. / Tbsp.

3.25 oz. marinated artichoke hearts

1 Tbsp. reduced fat mayonnaise

1 Tbsp. grated Parmesan cheese

1 1/2 Tbsp. lemon juice

1/2 tsp. lemon zest

1/8 tsp. red pepper flakes

Kosher salt and Freshly ground pepper

1. Place the artichokes hearts, mayonnaise, Parmesan, lemon juice, lemon zest and red pepper flakes in the bowl of a mini food processor.
2. Puree until smooth, scraping down the sides of the bowl as needed.
3. Season to taste with salt and pepper before serving.

Hoisin Wings

Hoisin Wings

adapted from Food Network

Baking the wings makes them a little healthier than frying them. Putting them back into the oven after tossing them with the glaze makes them a little less sticky.

You can also make boneless wings by cutting up a boneless, skinless chicken breast. Cook it for about 15 minutes (only 3 WW pts / serving).

Makes 2 servings                                                                21 WW pts / serving

1 lb. split chicken wings 
1/4 cup plus 2 tablespoons soy sauce
2 tsp. sesame oil
Freshly ground pepper
1 Tbsp. toasted sesame seeds
1 tsp. finely grated fresh ginger
1/2 clove garlic, finely grated
1 1/2 Tbsp. hoisin sauce
1 1/2 Tbsp. sugar free orange marmalade
1 Tbsp. ketchup
2 tsp. rice vinegar
1 1/2 tsp. sriracha
1 scallions, thinly sliced

1. Combine the wings, 1/4 cup soy sauce and the sesame oil in a large bowl. 
2. Season generously with pepper and toss to coat; set aside to marinate at least 15 minutes.
3. Preheat a convention oven or air-frier to 400F; If using conventional oven preheat to 425F.
4. Whisk together the ginger, garlic, hoisin sauce, marmalade, ketchup, vinegar, sriracha and remaining 2 Tbsp. soy sauce in a bowl until smooth; set aside.
5. Arrange the chicken wings on a baking sheet; Cook flipping halfway through, until golden and crisp, 16 to 20 minutes for convention or 3--45 minutes for conventional. 
6. Remove the wings, add them to the bowl with the glaze and toss to coat. 
7. Return the wings to the oven and cook until sticky and glazed, 4 to 6 minutes. 
8. Transfer to a serving platter and top with the toasted sesame seeds and scallions.

Enjoy!

Fiesta Lime Chicken with Spanish Rice

Fiesta Lime Chicken with Spanish Rice

adapted from CopyMeThat

This is a riff on the Fiesta Lime Chicken served at Applebee's™. i chose not to serve the chicken on a bed of tortilla chips since I was serving the Spanish rice.

The sauce is a bit spicy. If people like different levels of heat, microwave the sauce until it is warm and serve on the side as opposed to under the cheese.

Makes 2 servings of chicken and 3 servings of rice

7 WW pts. / chicken*, 6 WW pts / 1/3 of the rice & 1 WW pts. / 1 Tbsp. of sauce

2 cups homemade or store bought mojo criollo marinade
2 boneless, skinless chicken breasts 
1/4 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 Tbsp your favorite salsa
3 Tbsp. fresh lime juice
10 dashes (or to taste) Texas Pete's hot sauce™or your favorite hot sauce

1 tsp. Slap Ya Mama™ or your favorite Cajun seasoning

1/4 tsp. cumin
1/4 tsp garlic powder

Cooking spray
1/2 cup Colby jack cheese, shredded

Spanish Rice

1/4 onion diced
Cooking spray
2 large garlic cloves, minced 
5 oz package yellow saffron rice, uncooked
3/4 cup fire roasted tomatoes, drained
1 cup Homemade chicken stock or canned broth
1 cup water

1. Place chicken breast in sealable bag with the marinade; Place in fridge for at least 30 minutes.
2. The the bowl or a small food processor combine the mayonnaise, sour cream, salsa, lime juice, hot sauce, Cajun seasoning, cumin, and garlic powder; Processor until well combined; Refrigerate until chilled.
3. Start the rice by sauteing the onion and garlic in a pot coated with cooking spray over medium-high heat until softened, about 2 minutes..
4. Add uncooked rice, tomatoes, chicken broth, water, smoked paprika and cumin.
5. Stir everything together and simmer on medium for 20 minutes. 
6. Preheat oven on Broil – Low
7. Remove the chicken from the marinade and pat dry; Discard the marinade.
8. Cook the chicken breasts in a pan coated with cooking spray until cooked through, about 3-5 minutes per side.
9. Remove the spicy sauce from fridge, spoon 1-2 Tbsp, over the chicken, sprinkle with shredded cheese, and broil until cheese has melted, about 2-3 minutes.
10. Serve passing additional sauce as desired.

Enjoy!


* To calculate the WW points, I measured the volume of marinade remaining after the chicken was removed. It was reduced by 1/3 cup so I calculated the WW points based on 1/3 of a cup of the marinade total points divided between 2 servings. You can reduce the points by decreasing your serving size of rice or by substituting reduced fat Mexican blend cheese for the Colby.

Jerk Chicken

Jerk Chicken

adapted from Jerk from Jamaica by Helen Willinsky

Jerk chicken is a traditional Jamaican dish featuring chicken marinated in a spicy and aromatic blend of seasonings, then traditionally grilled or smoked. To make it easier for the home cook I put mine in the oven.

Makes 2 - 4 servings               7 WW pts for 4 servings / 14 WW pts for 2 servings

1 onion, finely chopped

1/4 cup finely chopped scallions

1 tsp. fresh thyme leaves

1/2 tsp. Kosher salt

1 tsp. sugar substitute

1/2 tsp ground allspice

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/2 habanero chile, chopped

1/2 tsp. freshly ground black pepper

1 1/2 tsp. soy sauce

1 1/2 tsp. vegetable oil

1 1/2 tsp. apple cider vinegar

2 chicken legs, thigh separated from drumstick

1. Make the marinade by combining all ingredients except the chicken legs and cooking spray; Whisk to combine.
2. Place the chicken in a resealable container and add the marinade; Turn the chicken to coat.
3. Place the chicken in the refrigerate to marinate for at least 4 hours or up to 24 hours.
4. Preheat the oven to 350F.
5. Place a rack over a baking sheet; Coat the rack with cooking spray.
6. Place chicken on the rack; Bake in the preheated oven until it registers 165F on an instant read thermometer, about 45 minutes.
7. Turn on the broiler; Broil the chicken until the chicken begins to crisp, about 5 minutes.

Enjoy!

Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

Ranch Chicken Skewers

Ranch Chicken Skewers

adapted from Hiddenvalleyranch.com

This is a simple chicken recipe that can be made ahead of time and cooked quickly at meal time.

These skewers can also be cooked on a grill, cooking for about 5 minutes per side.

Served with Seasoned Rice

Makes 2 servings                                                                0 WW. pts / serving

Cooking spray
12 1-inch cubes boneless, skinless chicken breasts

2 tsp. Hidden Valley™ Ranch Seasoning, Dressing & Dip Mix

1 mini red, yellow or orange pepper, cut into 4 long pieces, removing the stem and seeds.
1/4 red onion, cut into 4 chunks

4 baby bella mushrooms, stems removed
2 metal skewers or 2 wooden skewers, soaked for at least 20 minutes

1. Preheat the broiler.
2. Coat a metal rack with cooking spray, place on a rimmed baking sheet and set aside.
3. Toss the chicken cubes with the Hidden Valley™ Ranch Seasoning, Dressing & Dip Mix; Set aside.
4. Coat the metal skewers with cooking spray.
5. On each skewer, thread half of the chicken, pepper, onion, and mushrooms in the your preferred order.
6. Spray each side of the loaded skewers with cooking spray.
7. Cook in the preheated oven for for 5 to 7 minutes or until the chicken is no longer pink inside. 
8. Serve immediately.

Enjoy!

Chicken with Snap Peas and Shiitakes

Chicken with Snap Peas and Shiitakes

Adapted from Food Network

Blanch the snap peas by cooking them in boiling for for 1-1 1/2 minutes then transfer to an ice bath to stop the cooking.

You can reduce the WW points bu using boneless skinless thighs.

Served with Scallion Speckled Rice

Makes 2 servings                                                            10 WW pts / serving

2 boneless, skin on chicken thighs
1 tsp. sesame oil
2 Tbsp. oyster sauce
2 tsp. cornstarch
2 garlic cloves, minced and, divided
2 tsp. grated ginger, divided
3 oz. snap peas, blanched and held in ice bath
2 Tbsp. grapeseed oil or other neutral oil
2 sliced scallion, light green and white only
2 Tbsp. Homemade chicken stock or low sodium canned broth
2/3 cup sliced shiitakes mushroom caps
Penzeys Szechuan Pepper Salt or Kosher salt and freshly crushed black pepper to taste

1. Marinate chicken in sesame oil, oyster sauce, cornstarch, half of the garlic and half of the ginger for at least 30 minutes. 
2. In a hot wok, coat bottom with oil and add the remaining garlic, ginger and white scallions; Stir quickly to avoid burning. 
3. Season chicken with Szechuan pepper salt and cook until it reaches 165F, about 8 minutes. and remove from the pan.
4. Add chicken stock and reduce by half, about 1 minute.
5. Add mushrooms quickly stir for 1 minute.; Add peas just to heat up 
6. Adjust seasoning then serve the vegetables with the chicken.

Enjoy!

Greek Chicken Thighs

Greek Chicken Thighs

adapted from America's Test Kitchen

This is the moistest chicken I think I have ever cooked. Cutting slits into the chicken allowed the marinade to better penetrate the meat.

served with Cream-less Creamed Corn

Makes 2 servings                                                                10 WW pts / serving

1 Tbsp. olive oil
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
1 1/2 garlic cloves, chopped
2 (3-inch) strips lemon zest, chopped
3/4 tsp. Kosher salt
1/2 tsp. dried oregano
1/4 ground coriander
1/8 tsp. crushed red pepper flakes

1/8 tsp. freshly ground black pepper pepper

2 bone-in chicken thighs

1. Cut 4 slits about 1/2 inch deep in each piece for marinade to penetrate.
2. In a bowl, combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper; Whisk to combine.s
3. Transfer chicken to bowl with marinade and turn to thoroughly coating; Make sure marinade gets into slits. 
4. Refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat the oven to 425F.
6. Place chicken, skin side up, in an oven-safe skillet; Scrape any remaining marinade from bowl over chicken. 
7. Roast until the thighs register 175 degrees, about 30 minutes.
8. Remove skillet from oven; Turn on the broiler.
9. Spoon pan juices over top of chicken to moisten the skin. 
10. Broil chicken until skin is lightly browned, about 3 minutes.
11. Let chicken rest in skillet for 10 minutes. 

Enjoy!

Barefoot Contessa Barbecued Chicken

Barefoot Contessa Barbecued Chicken

adapted from The Barefoot Contessa Cookbook©

One of the things I like about Ina Garten's recipes is that she makes real food without hard to find ingredients.

This can be cooked in the oven or on the grill.

Makes 6 servings

6 lbs. chicken thighs
1 recipe Barefoot Contessa's BBQ Sauce

1. Marinate the thighs in 1-2 cups of the barbecue sauce overnight in the refrigerator.
2. Preheat the oven to 375F
3. Arrange the chicken in  ne layer on two rimmed baking sheet.
4. Cook in the preheated oven 30 minutes; Rotate sheets and cook another 25 minutes.
5. Turn on the broiler.
6. Slather the chicken with additional BBQ sauce. Place each sheet under the broiler to char, about 5 minutes per sheet.
7. Serve with additional BBQ sauce on the side.

Enjoy!