1.Flatten chicken slightly with your hand. Place in a 2-quart rectangular (11×7x1-1/2-inch) baking dish. Drizzle with wine or broth; sprinkle with coarse salt and pepper.
2. Bake chicken, uncovered, in a 350 degree F oven for 12 to 15 minutes or until tender and no longer pink. Let cool in dish. Drain off liquid.
3. Meanwhile, in a small bowl, cover raisins with boiling water. Let stand for about 15 minutes or until the raisins are plump. Drain.
4. In a bowl, whisk together olive oil and vinegar. Whisk in tarragon and the 1 teaspoon lemon peel. Stir in raisins. Pour over chicken in dish. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours or up to 12 hours, turning the chicken occasionally.
5. To serve, arrange chicken on shredded lettuce. Spoon some of the marinade and raisins over chicken. Garnish with additional shredded lemon peel. Makes 4 servings.

Mix grated cheese, raisins, and Craisins in large bowl. Cut bacon and chicken into bite size chunks and add to bowl. Add avocado and lettuce, mix and place in serving bowls. Add dressing and serve.

3 tablespoons mayonnaise
2 tablespoons Dijon mustard
8 slices country-style white bread, about 1/2 inch thick
4 thin slices smoked Gouda cheese
2 cups lightly packed baby arugula leaves

1. Between 2 sheets of plastic wrap, pound the chicken breasts to an even 1/2-inch thickness. Lightly coat them on both sides with oil. Season evenly with the chile powder, salt, and pepper. Grill over direct high heat, with the lid closed as much as possible, until the meat is slightly firm and no longer pink in the center, 3 to 5 minutes, turning once.

2. In a small bowl mix the mayonnaise and mustard.

3. On large baking sheet, arrange the bread slices in a single layer. Brush one side with olive oil and turn them over. Lightly coat the sides facing up with the mayonnaise mixture. Build the sandwiches with the grilled chicken, arugula, and cheese, and top with the remaining bread slices. Press down to make compact sandwiches. Note: The sandwiches may be made to this point a couple hours before you plan to serve. Keep them, covered with plastic wrap in the refrigerator.

4. Place the sandwiches over direct low heat. Place a baking sheet on top and weigh it down with something heavy, such as a cast-iron pan. Leave the grill’s lid open. Cook until both sides of the sandwiches are golden brown and the cheese is melted, 3 to 5 minutes, turning once by carefully removing the weight and the baking sheet before turning with a spatula. Then return the baking sheet and weight in place. Remove the sandwiches from the grill and cut in halves or quarters. Serve warm.

Makes 4 servings

]]> http://www.recipesforchicken.com/sandwiches/grilled-chicken-smoked-gouda-and-arugula-panini/feed/ http://www.recipesforchicken.com/baked-chicken/smoked-chicken-with-pineapple-and-chipotles/ http://www.recipesforchicken.com/baked-chicken/smoked-chicken-with-pineapple-and-chipotles/#comments Sun, 17 Dec 2006 21:14:46 +0000 Administrator http://www.recipesforchicken.com/baked-chicken/smoked-chicken-with-pineapple-and-chipotles/ 1 whole smoked, boneless chicken breast
1 tablespoon whole coriander seeds, crushed
1 tablespoon whole cumin seeds, crushed, plus additional crushed seeds to season pineapple
One 8-ounce can pineapple rings, well-drained and coarsely chopped
1/4-1/2 teaspoon chipotle sauce, or to taste
salt and freshly ground black pepper, to taste

DIRECTIONS:
1. Heat oven to 450 degrees F. Cut chicken breast through center to make two halves. In pie plate, combine crushed coriander and cumin seeds; roll chicken breasts in seeds to coat, taking care to use all seeds.

2. Roast, skin side up, in shallow pan 10 minutes or until seeds release aroma.

3. Meanwhile, combine chopped pineapple, chipotle sauce, additional cumin, and salt and pepper, to taste. Set aside.

4. Cool chicken slightly; cut into 1/3-inch slices. Insert toothpick in side of each slice, pressing all the way through; top each with 1/2 tablespoon pineapple mixture.

1. Heat oven to 375 degrees F. Grate peel from orange. Chop leaves of half the bunch of cilantro. Combine orange peel, chopped cilantro, garlic, ginger, oil, and 1/2 teaspoon salt in small bowl.

2. Remove excess fat and giblets from chicken. Gently separate skin from breast and thighs of chicken. Place herb mixture underneath skin. Cut orange into eighths and coarsely chop remaining cilantro leaves. Stuff orange and cilantro into chicken cavity.

3. Roast chicken 1 hour 15 minutes, or until juices run clear.

1. Pat chicken dry with paper towels. In 3-quart flameproof casserole (such as a Dutch oven), brown half the chicken in 1 tablespoon hot oil over medium-high heat, turning once, 5 to 6 minutes. Remove from pot and set aside. Brown remaining chicken in 1 tablespoon oil; remove and set aside. Heat oven to 350 degrees F.

2. Add onion and pepper to pot and cook until soft, 3 to 4 minutes, adding a little water to pan if dry. Add garlic; cook 1 minute. Using slotted spoon, remove from pot. Add remaining 1 tablespoon oil to pot, and cook rice until golden, 4 to 5 minutes. Stir in broth, wine, water, tomatoes, oregano, cumin, salt, and pepper. Bring to a boil over high heat. Reduce heat to medium and simmer, until most of the liquid is absorbed, about 10 minutes.

3. Gently stir in chicken and onion and pepper. Cover and bake 30 minutes. Stir in cilantro. Let stand 10 minutes before serving.

Variation: Omit ground cumin and substitute chopped fresh basil for the chopped cilantro.

To reheat: If room temperature, bake, covered, 25-30 minutes at 325 degrees F; if cold, bake 45 minutes.

Serves 6

Glaze
¾ cup Tamarind Concentrate
¼ cup Honey
1 Lime (Juiced)
1 Tbs. Rice Wine Vinegar
2 Tbs. Soy Sauce
1 tea. Sambal
1 Shallot (Chopped Fine)

Garnish
¼ cup Pistachios
2 Tbs. Chopped Chives
2 Tbs. Chopped Cilantro
Spicy Peanut Sauce

1) To start the glaze, place all glaze ingredients into a sauce pan and stir well to combine. Bring to a boil and simmer for aprox. 5 minutes or until mixture has reduced by about half.
2) Let the glaze stand and cool to room temperature.
3) Cut the chicken breasts into 12 strips and thread onto the soaked bamboo skewers.
4) Using a brush, paint the glaze onto the chicken skewers, being sure to coat each one well.
5) Grill or broil the glazed skewers until chicken is cooked thoroughly, taking care to turn often so the glaze doesn’t burn. Arrange on a platter to serve.
6) For the garnish, chop the pistachios finely so that the pieces are about the same size as the chopped chives. Combine the nuts and herbs and sprinkle over the platter of finished chicken skewers.
7) Enjoy! These skewers can be served with a variety of dipping sauces. Traditionally, a spicy peanut sauce would work great.

Preheat the oven to 375 degrees F.Season the cavity of the chicken with salt and pepper. Stuff the cavity with the lemon, herbs, and half of the carrots, onions, and celery. Tie the legs together with kitchen twine and fold the wing tips under the back. Place the remaining carrots, onion, and celery in the center of a roasting pan just large enough to accommodate the chicken. Brush the entire chicken with the butter; season with salt and pepper. Set the bird breast-side up on top of the vegetables.

Roast the chicken for 45 minutes. Then increase oven temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 degrees F., about 15 minutes more. Tip the chicken so the juices run into the pan. Transfer the chicken to a cutting board and loosely tent with foil while making the gravy.

Discard the vegetables and pour the fat and juices in the pan into a small bowl. Transfer about 2 tablespoons of the fat back into the pan, skim and discard the rest. Add the roasting juices to the broth. Place the pan directly on the burner over medium-high heat. Scrape up any browned bits on the bottom of the pan with a wooden spoon. Stir in the flour and cook for 2 minutes, stirring constantly. Whisk in the broth and continue to stir. Bring to a boil and cook until thickened, about 3 minutes. Pour the sauce into a gravy boat and season with salt and pepper to taste.

Carve the chicken and serve with gravy.

Preheat the oven to 375 degrees F.Heat a large ovenproof skillet over medium-high heat. Add the oil and heat until shimmering. Season the chicken with chili powder and salt, to taste. Lay the chicken in the skillet skin side down and cook until brown, about 4 minutes. Turn the chicken, transfer the pan to the oven, and cook until firm, basting occasionally with the pan drippings, 15 to 20 minutes.

While the chicken cooks, make the fresh tomato salsa: Toss the tomatoes with the jalapeno, onion, and the 1?2 teaspoon salt. Smash the garlic clove, sprinkle with the remaining salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Stir the paste into the salsa with the olive oil and 1/4 cup of cilantro.

When chicken is cooked through, transfer the pieces to a plate and cover with foil to keep warm. In the meantime, add the lime juice to the pan. After 1 minute, add the honey along with the chicken stock to heat through. Remove pan from heat and stir in reserved 1/4 cup cilantro and butter.

To serve, divide the chicken among 4 plates, drizzle with pan sauce, and spoon some salsa over and around.