This recipe is the recipe of the week in the San Diego Union Tribune and I thought it was kind of interesting. Chicken with Tomatoes, Apricots and Chickpeas… Mmmm… The recipe serves 4.

Directions

Season chicken breasts with salt and pepper. Heat olive oil in a large frying pan over medium-high heat. Add cumin, coriander, and cayenne to the pan. Cook 1 minute stirring occasionally. Add chicken and cook until golden brown on underside, about 3 minutes. Turn and cook until brown on the other side for about 3 more minutes. Transfer to a plate and set aside.

Stir in tomatoes, apricots, sugar and garlic to the frying pan. Bring to a boil, then reduce to a simmer and return chicken to pan. Cook covered until chicken is cook through about 10 minutes. Stir in chickpeas and parsley, and cook until heated through.

Nutritional Info: 421 calories per serving

This one is a popular recipe that is a great appetizer or little snack for a group.

Directions

For Pesto

Add fresh basil fresh basil leaves, 1 clove of garlic, a 1/4 cup of roasted almonds, 1/4 cup of shredded Parmesan, a drizzle of olive oil, and a pinch of salt and pepper to a large cup or bowl. Use a blender to blend it together until smooth and bright green.

For Chicken

Mix together the paprika, pepper, and cumin in a bowl with a teaspoon of salt. Sprinkle chicken with mixture and rub it in. Grill on a medium hot grill, turning occasionally until chicken is just cooked through, about 5 to 6 minutes per side. Remove and let it rest. Cut the chicken into slices and set aside. Add tortilla to grill on low heat and spread a thin layer of the pesto over it. Add strips of chicken, Parmesan and cover with another tortilla. Cook until you get color on the bottom and carefully flip it over to cook the other side. Once it is done, remove from heat and let rest for 1 minute. Cut the tortilla like a pizza and serve.

Cooking Tip: Feel free to substitute the cheese with Mozzarella or my favorite, Monterrey Jack cheese.

Serving Tip: Use a pizza cutter to cut the quesadilla into slices.

Source: Bobby Flay Grill it!

After our Bertolli coupon post, I thought it would be cool to post a few Bertolli recipes you can use.

Creamy Parmesan Risotto Recipe

Makes 7 cups, looks like it could serve a few people.

Directions

In deep 12-inch skillet, heat Olive Oil over medium-high heat and cook mushrooms and onion, stirring occasionally. About 3 minutes or until tender. Stir in wine and bring to a boil. Cook, stirring occasionally, until wine is reduced by half.

Stir in Sauce and bring to a boil. Reduce heat to low and simmer 5 minutes. Stir in rice; heat through. Stir in cheese, butter and chicken; heat through. Stir in parsley and season, if desired, with salt and pepper.

This recipe I saw Rachael Ray do on one of her shows and I thought it was great. Eating chicken is a great way to eat protein, but still eat healthy. Here is a fun way to eat chicken with tons of flavor. Healthy flavor.

Lemon Garlic Herb Chicken

Make as much as you want, serve 2 chicken breasts per person.

Directions

Heat grill or grill pan to medium-high.

Grate the garlic onto acutting board and add a couple teaspoons salt, mash into paste with the flat of your knife. Alternatively you can finely chop the garlic and leave out the salt. Without salt it still tastes great!

Reserve 1/5 of the pasted garlic, about 1 clove and add the rest to a shallow dish. To the garlic, add the lemon zest, fennel seed, chopped thyme, rosemary, parsley and about 1/4 to 1/3 cup extra-virgin olive oil and some black pepper. Stir with a fork to combine then add chicken pieces and coat evenly. It will get a bit messy!

Grill chicken 12 to 15 minutes until juices run clear.

Remove chicken from the grill and squeeze the juice of 1 of the zested lemons down over the meat while still hot.

[source Rachael Ray]

Being on a diet, almost anything with chicken and salad, you can’t go wrong.

Grilled Chicken Salad with Honey Ginger Dressing recipe serves 4

Cooking Tip: While the chicken is grilling, cut the mango and make the honey-ginger dressing.

Chicken Directions

Heat a grill pan (or grill) over medium-high heat. Brush the chicken with 1 tablespoon of the olive oil, then season with salt and pepper to taste. Place the chicken smooth side down on the grill and cook until edges turn opaque, about 6 minutes. Turn the chicken over and cook until firm to touch, about 6 minutes more. Transfer chicken to a cutting board to rest for about 5 minutes.

Dressing Directions

Combine the lemon juice, honey, and ginger in a small bowl. Gradually whisk in the remaining 1/4 cup olive oil (4 tablespoons). First start with a few drops and then add the rest in a steady stream, to make a smooth, slightly thick dressing.

Salad Directions

To put the salad together, slice or shred the chicken into pieces and add it to the greens along with the mango and dressing. Toss and divide the salad among 4 large plates and serve.

Cooking Tip: This is an excellent appetizer or side dish. Especially if you want to make the same recipe for 6-8 people. The salad portions will be smaller and a nice taste for a main course.

[source Food Network]

This is a fun chicken recipe that puts a little spice to the meal. Enjoy this with vegetables of your choice.

Makes 12 pops

Cooking Tip: Season the chicken with a bit of salt or pepper for more flavor.

Directions

Stand a drummette on its wide end. While holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone this will make a plump “lollipop” of chicken at the bottom. Repeat with other 11 drummettes. Toss the lollipops in 1/2 cup of hot pepper sauce in a stainless steel, glass, or ceramic bowl.

Heat about 3 inches of oil in a deep, heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees. While the oil heats, melt the butter with the remaining 1/2 cup hot sauce and 2 teaspoons of the Cajun seasoning. Stir to blend well and set the mixture aside in a warm spot.

Line a large plate with paper towels. Whisk flour with the remaining 2 tablespoons Cajun seasoning. Working in small batches, toss lollipops in seasoned flour until completely coated. Fry until golden brown, about 7 minutes. Drain on prepared plate.

When all the lollipops are cooked, put them in a large bowl and toss with warm spiced butter. Serve lollipops warm or at room temperature.

[Source Food Network]

A quick healthy meal, you can’t go wrong with chicken! Enjoy chicken cacciatore.

Prep Time – 5 Min
Cook Time – 15 Min
Ready In – 20 Min
Makes 2 servings

Directions

In a large skillet, saute onion, garlic and bell pepper until soft. Add chicken, then stir in tomatoes, beans and oregano.

Reduce heat to medium low and simmer for 8 to 10 minutes, stirring constantly. Remove from heat and serve hot.

Recommended Side Dishes

Noodles – Any type
White Rice
Corn or any additional vegetables