You’ve got to try this irresistible and extremely easy grilled chicken as soon as possible.  I got this recipe from Fine Cooking July 2004 issue.  I love that magazine.  Enjoy!

Moist Rosemary Chicken
Ingredients
3-1/2 to 4 lb. skinless, boneless chicken breasts or thighs, rinsed and patted dry
Kosher salt and fresh coarsely ground black pepper
1/3 cup Dijon mustard
1/3 cup mayonnaise or light mayo
1/2 tsp. chopped fresh rosemary

Directions
1.  Heat a gas grill to medium high (I grilled my chicken on a grill pan on the stove).  Remove tenderloins from the chicken breast for more even cooking; reserve for another use.
2.  Put the chicken in a large bowl and season with 1-1/2 tsp. salt and lots of fresh coarsely ground pepper. Add the mustard, mayonnaise, and rosemary and mix thoroughly to combine and to coat the chicken well.
3.  Spread the chicken out on the grill, watching the heat carefully.  Cover the grill.  Grill the chicken on one side until golden-brown grill marks form, 2 to 3 minutes.  Rotate the chicken 90 degrees and grill for another 2 to 3 minutes.  (To get a crosshatch of golden grill marks); flip and repeat on the other side, grilling for another 4 to 5 minutes (for a total cooking time of 8 to 10 minutes) until cooked through.  The chicken should be firm and golden brown all over.  Arrange on a platter and serve family style.

Yield:  8 servings
Fine Cooking July 1, 2004

Nutritional Information:  size based on eight servings
Calories (kcal): 280
Fat:  12g
Protein:  40g
Carbohydrates:  0g
Sodium:  710mg
Cholesterol:  115mg
Fiber:  0g

Serve sauce over chicken.  Can also serve the chicken parmesan over cooked spaghetti.

Quick Parmesan Chicken
Ingredients
Nonstick cooking spray
2 1/4 oz. (1/2 cup) unbleached, all-purpose flour
Freshly ground black pepper
2 large eggs
1 1/2 cups panko breadcrumbs
4 thin-sliced boneless, skinless chicken breast cutlets (about 14 oz.)
5 Tbsp. olive oil
3/4 cup freshly grated Parmigiano-Reggiano (use the small holes of a box grater)
4 oz. fresh mozzarella, thinly sliced
1 small yellow onion, chopped
2 medium cloves garlic, finely chopped
1 (14.5 oz.) can crushed tomatoes (preferably Muir Glen fire-roasted crushed tomatoes)
1/4 cup packed fresh basil, chopped (1/2 oz.)

Directions
1.  Position a rack in the center of the oven and heat the oven to 425 degrees F. Line a large rimmed baking sheet with foil and lightly coat the foil with nonstick cooking spray.
2. Mix the flour and 1/4 tsp. pepper in a wide, shallow dish.  In a second, wide shallow dish, lightly beat the eggs with 1 Tbsp. water.  Put the panko in a third wide, shallow dish.  Season the chicken with salt and coat each piece in the flour, tapping off the excess, then the egg, and then the panko, pressing the panko to help it adhere.
3.  Heat 2 tablespoons of the oil in a 12-inch nonstick skillet over medium-high heat.  Working in two batches, cook the chicken, flipping once, until the crumbs are golden, and the chicken is almost cooked through, 1 to 2 minutes per side, adding 2 tablespoons more oil for the second batch.  Transfer the chicken to the prepared baking sheet.  Sprinkle the chicken with the Parmigiano and then top evenly with the mozzarella.  Bake until the cheese is melted and the chicken is cooked through, 5 to 7 minutes.
4.  Meanwhile, wipe the skillet clean and set over medium heat.  Pour in the remaining 1 tablespoon of oil and then add the onion and garlic.  Cook, stirring often, until the onion is tender and lightly browned, 3 to 4 minutes.  Stir in the tomatoes and 1/4 teaspoon salt.  Simmer, stirring occasionally, until thickened, 4 to 5 minutes.  Remove from the heat and stir in the basil.  Season to taste with salt and pepper.  Serve the sauce over the chicken.

Serves:  4
Fine Cooking Magazine, October/November 2010

Pour soups and Rotel over top.  Sprinkle with grated cheese and salt and pepper to taste.

Bake for 45 minutes in a preheated 375 degree F oven.

Sopa
Ingredients
1/2 package tortillas
2 1/2 cups chicken, cooked and diced
1 small white onion
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of Rotel Diced Tomatoes & Green Chilies
grated Monterey and Jack Cheese
salt and pepper to taste

Directions
1.  Preheat oven to 375 degrees F.  Grease a 9 x 13-inch casserole dish.
2.  Tear tortillas into strips.  In greased casserole dish, alternate layers of tortillas, cheese, chicken, and onion.
3.  Mix the soups with Rotel and pour over the top.  Sprinkle with salt and pepper.  If desired, add grated cheese on top.
4.  Bake for 45 minutes, or until bubbly.

Yield 6-8 servings

Chicken Kiev has its origins in Ukraine, and is a recipe involving chicken breast pounded and rolled around cold garlic butter and herbs, and then baked or fried.  It is wonderful and a crowd pleaser!  I remember making this for my friends in college for our weekly dinner parties.  Everyone loved it!  This dish is very moist, and the butter melts out of the chicken as you cut into it.

Occasionally, I will alter this recipe by changing the ingredients “stuffed” inside the chicken.  For example, I put a “Greek” spin on this by rolling spinach and feta cheese inside the chicken rather than the butter-garlic mixture.  It was amazing!  Feel free to substitute other ingredients for the inside of the chicken breast such as ham and swiss, cheddar, peppers, etc.

This recipe is an alteration from the cookbook, “Ricky Lauren:  Cuisine, Lifetime and Legend of the Double RL Ranch”.  Ricky Lauren is the famous Ralph Lauren’s wife.   Enjoy!!!

Pound chicken breast until very thin.  Combine butter, garlic, and chives, and place one portion on the flattened chicken breast.

Roll chicken breast around the butter mixture, forming an “envelope”.  Secure edges with toothpicks.

Dredge rolled chicken in flour, then egg, then Panko crumbs.

Place chicken in a preheated 425 degree oven and bake for 25 minutes, or until no longer pink.  Serve immediately.

Chicken Kiev (Stuffed Chicken)
Ingredients
4 skinless, boneless chicken breasts, halved
1/2 tsp salt
1/4 tsp ground black pepper
4 tbsp unsalted butter
2 cloves garlic, chopped
4 tbsp chopped chives
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Panko (Japanese bread crumbs)
vegetable cooking spray

Directions
1.  Preheat oven to 425 degrees.  Spray an oven-proof dish with nonstick vegetable cooking spray.
2.  Pound chicken breasts until thin between wax paper.  Season chicken with salt and pepper.
3.  Mix butter, garlic, and chives.  Divide into 8 portions.
4.  Place 1 portion of butter in center of each breast and fold edges to center like an envelope, overlapping edges to seal in butter.  Rub edges with flour and insert toothpicks to seal.
5.  Dredge rolled chicken in flour, egg, and then Panko crumbs.
6.  Place in ovenproof dish sprayed with vegetable oil and bake for 25 minutes or until no longer pink.  Serve immediately.

Yield:  8


“Greek” Style Chicken Kiev
Ingredients
Same as above, except substitute spinach and feta cheese for the butter, garlic, and chives.

Directions
Same as above.

Pound chicken breasts and top with fresh spinach leaves and feta cheese.

Roll up chicken breast and secure with toothpicks.  Dredge in flour, egg, then Panko crumbs.

Bake in a 425 degree oven for 25 minutes, or until no longer pink.

This was a super easy and simple recipe that everyone will love!  My husband told me I can add this his “favorites” list.  The smoked paprika gives the chicken a rich, grill-like flavor with no cooking…you just buy a rotisserie chicken!  Tostada shells are flat, fried corn tortillas, found in the Mexican food section.  I ate my chicken and pico de gallo on corn tortillas, and my husband ate his with taco shells.  You can use whatever you like.  The Chicken and Guacamole Tostada recipe comes from Cooking Light Magazine, the August 2010 issue.  Enjoy!!!

Chicken and Guacamole Tostadas
Ingredients
1 ripe peeled avocado
1 cup plus 2 tbsp finely chopped tomato, divided
3 tbsp minced fresh onion, divided
3 tbsp fresh lime juice, divide
1/2 tsp salt, divided
1 small garlic clove, minced
1 tbsp chopped fresh cilantro
1 tbsp minced seeded jalapeno pepper
2 cups shredded skinless, boneless rotisserie chicken breast
1/4 tsp smoked paprika
8 (6-inch) corn tostada shells (I used corn tortillas for mine)

Directions
1.  Place avocado in a small bowl; mash with a fork.  Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
2.  Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeno; toss well.
3.  Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine.  Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.

Yield:  4 servings (serving size:  2 tostadas)
Recipe from: Cooking Light Magazine

Calories: 345 |  Fat: 15.4g |  Protein: 25.4g |  Carb: 26.9g |  Fiber: 5.4g |  Sodium: 548mg

I have made Panko Chicken before, but pan-fried it in a little olive oil and butter.  This recipe is super simple since you bake the chicken in the oven instead.  I’m not sure which way I like better, because they are both very different.   This Pecan Panko Chicken recipe has a nice butter-shallot sauce to spoon over the breasts, which is excellent!  I adapted this recipe from Bon Appetit August 2006 edition.  I omitted the pecans, and used red onions instead of shallots because that was all I had.  Enjoy, this is a keeper!!!

Melt butter over low heat.

Paint breasts with butter on each side and then coat in panko crumbs.  Brown over medium heat, then flip chicken over and place in 400 degree oven.

Bake chicken for about 18 minutes or until done, depending on the thickness of the breasts.

Remove chicken to a platter to keep warm.  Add the shallots and butter to the skillet and saute for 1 minute.

Add chicken broth and parsley and cook 1 more minute.

Spoon sauce over chicken and serve.

Pecan and Panko Crusted Chicken Breasts
Ingredients
4 boneless, skinless chicken breast halves
1 cup panko crumbs
1 cup pecans, freshly chopped finely (I omitted)
4 tbsp butter, divided
1/2 cup shallots, minced (I used red onions)
1/2 cup chicken broth
4 tbsp fresh parsley, finely chopped
salt
pepper

Directions
1.  Preheat oven to 400 degrees.
2.  Sprinkle chicken with salt and pepper.  Mix panko with chopped pecans.
3.  Melt 2 tbsp butter in an oven proof skillet and melt butter over low heat.  Paint the breasts with the butter and coat them with the panko/pecan mixture.
4.  Heat the skillet over medium heat and put in the breasts.  Saute the chicken until brown on the bottom, flip the breasts and place the skillet in the oven.
5.  Bake until the breasts are done–approximately 18 minutes, depending the the size and thickness of the breasts.  Remove chicken to a platter and keep warm.
6.  Add remaining 2 tbsp butter to the skillet and saute the shallots about 1 minute, add the broth and cook for 1 minute.  Add parsley.
7.  Drizzle sauce over the chicken and serve.

Yield:  4 servings

I was extremely impressed with this chicken dish by Martha Stewart.  My husband, Matt said that this was one of his new favorites!  We both loved the arugula salad on top, especially the sliced red onions.  This recipe is very simple, and a fail-proof way to cook chicken.  I think you could add Italian flavored breadcrumbs or Japanese Panko breadcrumbs to give the chicken an added kick.  Enjoy!

Combine olive oil and breadcrumbs on baking sheet.  Bake at 425 for 6-8 minutes, rotating halfway through.

Pound chicken breasts to 1/2 inch thickness.

Place flour and eggs in separate bowls and season with salt and pepper.  Dip chicken in flour, then eggs, then toasted breadcrumbs.

Place chicken on a wire rack and bake in a 425 degree oven for 10-15 minutes or until chicken is opaque.

Whisk together 2 tbsp of olive oil with 2 tbsp lemon juice, and salt and pepper.  Pour over arugula salad. Thinly slice a small red onion over the salad.  Serve over warm chicken.

Chicken Milanese with Arugula Salad
Ingredients
1 1/4 cup plain dried bread crumbs
1/4 cup plus 2 tbsp olive oil
1/3 cup flour
2 large eggs, lightly beaten
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (about 6 ounces each)
2 tbsp fresh lemon juice, plus lemon wedges, for serving
5 ounces baby arugula (I used a spring mix)
1 small red onion, thinly sliced

Directions
1.  Preheat oven to 425 degrees.  On a rimmed baking sheet, toss breadcrumbs and oil until well combined; spread on a sheet.
2.  Cook, tossing once, until golden brown, 6 to 8 minutes.  Transfer to a medium bowl.
3.  Place flour and eggs in separate bowls; season with salt and pepper. Place a rack on another rimmed baking sheet.
4.  One at a time, place chicken breasts between two large pieces of plastic wrap.  Pound until 1/2 inch thick.  Coat chicken on both sides with flour (shaking off excess), then dip in eggs (allowing excess to drip off); dredge in breadcrumbs, pressing firmly to adhere.
5.  Bake chicken on rack, without turning, until opaque throughout, 10 to 15 minutes.
6.  In a bowl, whisk together remaining 2 tablespoons oil and lemon juice; season with salt and pepper.  Add arugula and onion; toss.  Top chicken with salad; serve with lemon wedges on the side (optional).

Serves:  4