Chicken Cordon Bleu

Ingredients

6 skinless, boneless chicken breast halves
 6 slices Swiss cheese
 6 slices turkey
 3 tablespoons all-purpose flour
 1 teaspoon paprika
 6 tablespoons butter
 1 teaspoon chicken bouillon granules
 1 tablespoon cornstarch
 1 cup heavy whipping cream

Directions

• Pound chicken breasts if they are too thick. Place a cheese and turkey slice on each breast within 1/2 inch of the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and paprika in a small bowl, and coat the chicken pieces.
• Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides. Add the  bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is no longer pink and juices run clear.
• Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken. Serve warm.

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Chicken-and-Ricotta Meatballs in Broth

• Prep Time 20 minutes
• Total Time 30 minutes
• Yield Serves 6

 

Ingredients

• 1 pound ground white-meat chicken
• 2 cups part-skim ricotta
• 1/3 cup grated Parmesan
• 1 large egg
• 1 1/2 teaspoons coarse salt
• Ground nutmeg
• 8 cups (64 ounces) low-sodium chicken broth
• 1 lemon, zest peeled off in wide strips, plus lemon slices for serving
• 3 sprigs fresh thyme
• 1 bag (6 ounces) baby spinach

Directions

1. In a large bowl, mix chicken with ricotta, Parmesan, egg, salt, and pinch of nutmeg until thoroughly combined. Refrigerate until ready to use.
2. In a large Dutch oven or heavy pot, combine broth, lemon zest, and thyme and bring to a simmer. Using a spring-loaded 1/4-cup ice-cream scoop or two large spoons, drop meatball mixture into broth (you should have 18 meatballs). Simmer gently until meatballs float and are cooked through, 10 to 12 minutes. Just before serving, add spinach to broth and let wilt; garnish soup with lemon slices.

Cook's Note

Instead of chicken, try this dish with white-meat turkey.

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Roast Chicken

• Yield Serves 4

Ingredients

• 1 six-pound roasting chicken
• 2 tablespoons unsalted butter
• Salt and freshly ground black pepper
• 2 medium onions, peeled and sliced crosswise 1/2 inch thick
• 1 lemon
• 3 large cloves garlic, peeled
• 4 sprigs fresh thyme
• 1 cup Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat

Directions

1. Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
2. In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
3. Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
4. Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.

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Barbecued Chicken

• Prep Time 20 minutes
• Total Time 30 minutes
• Yield Serves 4

Ingredients

• 1/2 cup ketchup
• 1 teaspoon hot sauce
• 1/3 cup cider vinegar
• 3 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 1/2 cup light-brown sugar
• 1/4 cup molasses
• 1 cut-up chicken (3 pounds)
• 1 tablespoon vegetable oil
• Coarse salt and ground pepper

Directions

1. Heat grill to medium. Simmer sauce ingredients (first 7 ingredients listed above) in a small saucepan over medium heat until reduced to about 1 1/4 cups, 5 to 7 minutes. Divide barbecue sauce between two bowls; use one for basting and set aside the other for serving.
2. In a large bowl, toss chicken with vegetable oil; season well with coarse salt and ground pepper.
3. Lightly oil grates; place chicken on grill. Cover grill; cook, turning frequently, until chicken registers 165 degrees (160 degrees for breast) on an instant-read thermometer, 10 to 15 minutes. Uncover grill; continue cooking, basting frequently with sauce, until chicken is glazed thoroughly, 3 to 4 minutes more. Serve with remaining sauce.

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Spinach-and-Brie Chicken with Tomato Orzo

Basic chicken breasts become truly company-worthy (and doubly delicious) with a cheesy spinach stuffing.

• Prep Time 20 minutes
• Total Time 25 minutes
• Yield Serves 4

Ingredients

• Coarse salt and ground pepper
• 8 thin chicken cutlets (1 1/2 pounds total)
• 2 tablespoons Dijon mustard
• 1 package (10 ounces) frozen leaf spinach, thawed and squeezed dry
• 4 ounces Brie cheese, cut into 8 slices
• 1 cup orzo
• 2 plum tomatoes, cored and chopped
• 1/4 cup chopped fresh parsley
• 1 tablespoon butter
• 1 tablespoon fresh lemon juice

Directions

1. Set a large saucepan of salted water to boil. Heat broiler, with rack set 4 inches from heat. Place chicken on a large rimmed baking sheet lined with aluminum foil. Dividing evenly, spread one side of each cutlet with mustard; top with spinach, then cheese. Season with salt and pepper. Starting at short end, roll chicken up tightly, and arrange, seam side down, on sheet.
2. Season rolled chicken with salt and pepper. Broil, without turning, until tops are lightly browned and chicken is cooked through, 8 to 10 minutes.
3. Meanwhile, cook orzo in boiling water until al dente. Drain well; return to pot. Add tomatoes, parsley, butter, and lemon juice. Season with salt and pepper, and toss to combine. Serve stuffed chicken with orzo.

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Sauteed Chicken in Mustard-Cream Sauce

This classic French combination of ingredients also makes an excellent sauce for fish, such as seared salmon and trout

• Prep Time 20 minutes
• Total Time 20 minutes
• Yield Serves 4

Ingredients

• 4 boneless, skinless chicken breasts, (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup dry white wine, or chicken broth
• 1/2 cup heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon dried tarragon (or 1 tablespoon chopped fresh)

Directions

1. Sprinkle chicken breasts with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; saute until cooked through, 10 to 12 minutes, turning once. Transfer to a plate; keep warm.
2. Pour wine into hot skillet; cook, stirring, until reduced by half, about 1 minute. Whisk in cream, mustard, and tarragon. Cook, whisking, until thickened, about 2 minutes.
3. Pour any accumulated chicken juices from plate into sauce. Right before serving, drizzle cream sauce over chicken.

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