1. Baked chicken strips and vegetables
Ingredients: 1 1/3 lbs (600g) of chicken strips – 2 tbsp olive oil + 2 tbsp for vegetables – 1 csp paprika – 2 sliced zucchini – 1 red pepper, cut into strips – 1 green pepper, cut into strips – 2 large tomatoes cut into large dices – 2 cloves of garlic, unpeeled – Basil leaves – Salt and ground pepper.
Directions: Marinate chicken strips with 2 tbsp of olive oil, paprika, salt and pepper. Wrap in plastic film and refrigerate. Do the same with vegetables, garlic and chopped basil. Preheat your oven to 360°F (180°C). Bake chicken and vegetable for 45 minutes on a baking pan lined with parchment paper. Add 1/2 cup water if needed.
2. Pesto Chicken rolls
Ingredients: 1⁄2 cup pesto (bought or homemade) – 4 boneless, skinless chicken breasts – Mozzarella, sliced – olive oil – Mixed greens (arugula, baby spinach…) – Red-wine vinegar.
Directions: Preheat your oven to 450°F (230°C). Spread pesto on chicken breasts, top with a mozzarella slice then roll into a spiral, tie the roll with a toothpick. Fry the chicken rolls in a skillet with 2 tbsp of olive oil over medium heat. When chicken breast are evenly browned, bake in oven for 8 minutes. mix greens with vinegar and remaining olive oil in a salad bowl. Season and serve with chicken.
3. Mini Banh Mi
Ingredients: 3⁄4 lb (300g) boneless, skinless chicken breasts – mayonaise – sriracha sauce – fresh lime juice – 24 toasted baguette slices – shredded carrots – 6 sliced radishes – cilantro .
Directions: Preheat your grill or skillet. Season chicken and grill for 4 to 6 minutes per side. Mix mayo, sriracha and lime juice in small bowl; spread half the sauce on toasts. Slice chicken and divide among toasts. Add grated carrots, radishes slices and cilantro. Drizzle with remaining sauce.
4. Tapenade Chicken
Ingredients: chopped pitted green olives – 1⁄3 cup plus 2 tbsp olive oil – chopped parsley – minced shallots – 1 lemon, zested and juiced – 4 boneless, skinless chicken breasts.
Directions: Mix olives, olive oil, parsley, shallots, lemon zest and lemon juice in a bowl; season well. Brush chicken with 2 tbsp olive oil and season. In a grill pan, cook over medium-high for 4 to 6 minutes per side. Serve, topped with tapenade.
5. Mango Chicken Skewers
Ingredients: 1 small mango—peeled, pitted and diced – fresh ginger, peeled – rice wine – soy sauce – 2 lbs (1kg) boneless, skinless chicken breasts, cut into 20 strips.
Directions: Puree mango, ginger, mirin, soy sauce and 2 tbsp. water until smooth in a food processor or a blender. Reserve 3⁄4 cup sauce to drizzle and use as a dip. Preheat grill or grill pan over high heat. Skewer the chicken and season, brush with sauce to coat well. Grill over high until browned, 3 minutes per side. Transfer to serving plate; drizzle with the reserved sauce and serve the rest as a dip. Makes 20 skewers.
6. Cajun Chicken & Waffles
Ingredients: 4 boneless, skinless chicken breasts – buttermilk – 1 cup flour • 2 tbsp. unsalted Cajun seasoning – salt – canola oil – 4 frozen waffles – maple syrup.
Directions: Cut chicken breast into 3 lengthwise pieces. Mix chicken and buttermilk in a bowl. In large bowl, whisk flour, Cajun seasoning and 1 tbsp salt. Remove chicken from buttermilk and roll in flour mixture. In a deep skillet, heat oil and fry chicken until golden, about 4 minutes per side. Toast waffles; transfer to plates. Add chicken on top and drizzle with maple syrup.
7. Chicken Stroganoff
Ingredients: 8 oz. fettuccine – boneless, skinless chicken breasts, cut into 1⁄2 -inch pieces – 3 tbsp olive oil – sliced shallots – 1 tbsp flour – 1⁄2 cup dry white wine – 1 cup crème fraîche or sour cream – chopped tarragon.
Directions: Cook pasta following the package directions; drain, and reserve 1⁄2 cup of the ooking water. Season chicken and cook in 2 tbsp olive oil for 8 minutes on a large skillet. Transfer to plate. Cook shallots in remaining olive oil for 2 minutes. Stir in flour, then add wine and pasta cooking water; simmer for 2 minutes. Stir in crème fraîche; and simmer for 2 minutes more. Add chicken and mix a bit. Toss with pasta and tarragon; season before serving.
