Chicken Burritos with Pineapple Salsa

From Sandra Lee

Ingredients
2 rotisserie chicken
Kosher salt and fresh ground pepper
1 (8-ounce) can pineapple chunks, drained and chopped
1 small red onion, diced
1 jalapeno pepper, seeded and chopped
2 tablespoons chopped cilantro
1 tablespoon chili powder
2 tablespoons lime juice
3 scallions, chopped
10 flour tortillas 
1 can red or black beans, drained and rinsed
1 cup shredded jack cheese

Directions
Make the salsa by mixing together the diced red onion, pineapple chunks, jalapeno, cilantro, chili powder, lime juice, and season with salt and pepper. Cover and refrigerate until ready to serve.
Remove the chicken from the bone, discarding the bones and skin. 
Wrap the tortilla in a damp towel and microwave for 45 second or until warm and pliable. Heat the beans in a small pot over low heat.
Lay out one tortilla onto a flat surface. Place 1/4 of the chicken, into the middle of the burrito. Top with 1/4 cup of cheese, 1/4 of the beans and 2 tablespoons of the salsa. Fold the bottom of the tortilla up over the filling then fold the sides in and roll up from the bottom. Repeat with remaining ingredients and garnish with remaining salsa.


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Broccoli Cavatappi in a Garlic Cream sauce with Parmesan Crisps

Broccoli Cavatappi in a Garlic Cream sauce with Parmesan Crisps 

Prep Time:

--

Inactive Prep Time:

--

Cook Time:

--

Level:

Easy

Serves:

8 servings

INGREDIENTS

Cavatappi:

• 1 pound dry cavatappi
• 1 bag frozen broccoli
• 2 tablespoons olive oil
• 3 boneless skinless chicken breasts, sliced in half horizontally and then in half or thirds
• 1/2 cup all purpose flour
• fresh ground salt and pepper
• 1 1/2 cups white wine or chicken broth
• 1 lemon, zested and juiced
• 4 tablespoons garlic, minced
• 1/2 cup half and half
• 1/2 stick of unsalted butter
• 1 cup shredded parmesan cheese

• Parmesan Crisps:

  • 1 cup shredded parmesan cheese

DIRECTIONS

Preheat oven to 250 degrees.

In a silicone baking pan sprinkle parmesan cheese to cover bottom.  Place in oven and bake till melted and browned.  Let cool in baking pan.

Cook pasta per directions on box.  When there are 2 minutes remaining add broccoli to pasta water.

Meanwhile, In a cast iron skillet add olive oil heat over medium high heat.  Place flour and chicken in ziplock bag.  Shake until chicken is well coated.  Place in skillet until cooked through and browned.  Remove chicken from heat and deglaze skillet with white wine or chicken broth.  Reduce heat to medium.  Scrap the bottom of the skillet with a wooden spoon getting up all of the bits on the bottom of the skillet.  Add butter, lemon, salt and pepper, garlic, & 1 cup pasta water.  Add chicken back into skillet.  Cook until sauce is bubbly.  

Place cooked pasta, broccoli, sauce and chicken in a large serving bowl.  Sprinkle on cheese and add half and half.  Stir to combine.  Season with additional salt and pepper.  Garnish with parmesan crisps.

Grilled Chicken Cordon Bleu with Blueberry Chutney

Prep Time:

30 min

Inactive Prep Time:

25 min

Cook Time:

40 min

Level:

Easy

Serves:

6 servings

Ingredients

• 6 boneless, skinless chicken breast halves (about 4 to 6 ounces each)
• 1/2 teaspoon garlic salt
• 1 tablespoon olive oil
• 1 1/2 teaspoons salt
• 3/4 teaspoon ground black peppercorns
• 1/3 cup finely chopped prosciutto (about 3 ounces)
• 1 cup shredded fontina cheese
• 2/3 cup crumbled blue cheese
• 1/4 cup spicy brown mustard
• 3 tablespoons finely chopped fresh basil leaves, plus leaves for garnish

Ginger 'n' Spice Blueberry Chutney:

• 1/2 tablespoon butter
• 1/4 cup finely chopped sweet onion
• 3 tablespoons white wine vinegar
• 1/3 cup golden raisins
• 3 tablespoons minced crystallized ginger
• 1/3 cup packed dark brown sugar
• 1/2 tablespoon Worcestershire sauce
• 1/2 teaspoon curry powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 1/2 cups fresh or frozen blueberries

Directions

Put each chicken breast between 2 pieces of plastic wrap and pound to 1/4-inch thickness, tapering thickness along the edges to 1/8-inch. Set aside until needed.

Remove plastic wrap from chicken. Put the chicken on a work surface and sprinkle with garlic, salt and peppercorns; rub into the flesh. In a small bowl stir together the prosciutto, fontina, blue cheese and chopped basil. Divide the mixture into 6 portions. On each breast, put a portion of the mixture on the bottom half and toward the center. Roll the bottom edge of the breast over the filling then roll up tightly, tucking in the sides. Press firmly on the seam to secure. Brush with mustard.

Arrange the chicken on hot grill, spacing equally. Cook until chicken is no longer pink.

For the chutney: In a heavy 1-quart saucepan add the butter and let it melt over medium-high heat. Add the onion and cook until tender, and stirring often, about 3 minutes. Stir in the vinegar, raisins, ginger, brown sugar, Worcestershire sauce, curry, salt, nutmeg and blueberries. Bring the mixture to a boil, then reduce the heat to low and simmer for 15 minutes, stirring occasionally. Remove from heat and slightly mash the blueberries with a potato masher. Cover the pan and set aside.

Remove from grill and let the chicken to rest for 5 minutes before serving. Transfer the chicken to a serving platter and serve topped with the chutney, (no need to reheat). Garnish with basil leaves and serve.

Chili-Lime BBQ Chicken, Herbed Orzo, & Corn on the Cob

Chili-Lime BBQ Chicken
Herbed Orzo
Corn on the Cob

Chili-Lime Marinated BBQ Chicken

Chili-Lime Marinated BBQ Chicken

Prep Time:

20 min

Inactive Prep Time:

12 hr 0 min

Cook Time:

30 min

Level:

Easy

Serves:

4 to 6 servings

Ingredients

• 5 boneless skinless chicken breasts or tenders
• 1/2 cup light olive oil
• 1/2 cup lime juice
• 1 tablespoon minced garlic
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons black pepper
• 2 tablespoons Worcestershire sauce

Directions

Place chicken in large bowl.  Whisk together the remaining ingredients in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight.

Preheat the grill. Place the chicken pieces on the grill at a 45 degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Make sure to season the chicken with salt while it's cooking. Once the internal temperature reaches 165 degrees F, or its juices run clear, remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving.

Citrus & Herb Marinated Grilled Chicken and Quinoa

Citrus and Herb Marinated Grilled Chicken

Prep Time:

10 min

Inactive Prep Time:

1 hr 0 min

Cook Time:

15 min

Level:

Easy

Serves:

4 servings

Ingredients

• Juice and zest of 3 limes
• Juice and zest of half a navel orange
• 1 whole lemon
• 5 sprigs fresh rosemary, finely chopped
• 5 sprigs fresh sage, finely chopped
• 3 cloves garlic, smashed and finely chopped
• 1/2 teaspoon crushed red pepper
• Extra-virgin olive oil
• 8 chicken breasts
• Kosher salt
• water
• 1 cup quinoa

Directions

In a small bowl combine the lime and orange juice and zest, chopped herbs, garlic, crushed red pepper, and 1/2 cup of olive oil. Whisk to combine.

Place the chicken in a wide flat dish so they are in a single layer. Add the herb mixture. Massage the chicken to coat with the herb mixture. Cover and refrigerate overnight. Note: If doing a quick marinade, leave the chicken out of the fridge for up to 1 hour.

Preheat grill. Brush and oil the grill to clean.

Remove the chicken from the marinade and brush off any excess herbs and oil. Season the chicken generously with salt and drizzle with a little bit of fresh olive oil.

Cut the whole lemon in half and cut the tips off the ends; this will allow the lemons to stand up without rolling around. Place the chicken, skin side down, on the preheated grill. Place the lemons, flesh side down, on the preheated grill. Grill the chicken for 3 to 4 minutes and then rotate the chicken 90 degrees to create the lovely crosshatch pattern. Grill the chicken for another 3 to 4 minutes. Turn the chicken over and grill for another 4 to 5 minutes. Check for doneness (the chicken should be well cooked). Check the lemon halves to see if they are beautifully caramelized. Turn over to grill on the bottom for 2 to 3 minutes.

While chicken is cooking place remaining marinade and water to equal two cups of liquid in a medium sized pot.  Heat over high heat to a boil.  Once liquid is at a rolling boil add 1 cup of quinoa.  Reduce heat to simmer and cover pot.  Simmer for 15 minutes.

Serve the chicken over quinoa with grilled lemon.