CHAPTER 6 Chicken and Turkey

Chicken breasts are sold boneless and skinless, and with bone in and skin on. The one you choose depends on what you’re cooking. The skin and bone do add more flavor, so in simple broiled recipes, bone-in chicken is a good choice. When you want cubed chicken for stir-fries and sandwiches, boneless, skinless breasts are better.

In a small saucepan, combine olive oil, butter, and garlic over medium heat. Cook and stir until garlic sizzles, about 3 minutes; then remove garlic and discard.
Add lemon juice, herbs, and salt and pepper to oil and butter in pan; stir and remove from heat. Let cool for 5–10 minutes. Preheat broiler.
Loosen chicken skin from the flesh and pour a tablespoon of the lemon-herb mixture between the skin and flesh. Smooth skin back over flesh.
Place chicken pieces, skin-side down, on broiler pan. Brush with lemon mixture. Broil chicken, 4–6 inches from heat source, for 7–8 minutes, brushing often with the lemon mixture. Turn chicken and broil 6–9 minutes longer, brushing frequently with lemon mixture, until chicken is thoroughly cooked. Discard any remaining lemon mixture. Serve immediately.

Parmesan Chicken

This simple recipe demands the highest quality ingredients. Serve it with some hot cooked couscous, bakery rolls, and melon wedges.

INGREDIENTS | SERVES 6

6 boneless, skinless chicken breasts

¹⁄₄ cup lemon juice

1 teaspoon salt

¹⁄₈ teaspoon pepper

¹⁄₂ teaspoon dried thyme leaves

¹⁄₄ cup unsalted butter

¹⁄₂ cup grated Parmesan cheese

Cut chicken breasts into 1-inch pieces. Sprinkle with lemon juice, salt, pepper, and thyme leaves. Let stand at room temperature for 10 minutes.
Melt butter in a heavy saucepan over medium heat. Sauté chicken until thoroughly cooked, about 5–6 minutes, stirring frequently. Sprinkle cheese over chicken, turn off heat, cover pan, and let stand for 2–3 minutes to melt cheese. Serve over hot cooked couscous.

Herb-Crusted Chicken Breasts

Soaking chicken in buttermilk, even if just for a few minutes, makes it tender and juicy. You can use white or whole wheat bread in this easy and delicious recipe.

INGREDIENTS | SERVES 6

1 cup buttermilk

1 teaspoon salt

¹⁄₈ teaspoon cayenne pepper

6 boneless, skinless chicken breasts

3 slices bread

¹⁄₂ teaspoon dried thyme leaves

¹⁄₂ teaspoon dried basil leaves

¹⁄₂ teaspoon dried tarragon

¹⁄₂ cup grated Parmesan cheese

¹⁄₃ cup olive oil

Heat oven to 375°F. In large bowl, combine buttermilk with salt and cayenne pepper and mix well. Add chicken breasts, turn to coat, and set aside.
Place bread on cookie sheet and bake at 375°F until crisp, about 5–7 minutes. Remove from oven and break into pieces. Place in blender or food processor; blend or process until crumbs are fine. Pour crumbs onto large plate and add herbs and cheese; mix well.
Remove chicken from buttermilk mixture and roll in crumb mixture to coat. Set on wire rack. In a heavy skillet, heat olive oil over medium heat. Add chicken, two pieces at a time, and cook for 2–3 minutes on each side until browned. Remove to cookie sheet. Repeat to brown remaining chicken. Bake chicken at 375°F for 12–14 minutes or until thoroughly cooked. Serve immediately.

Spicy Chicken Tenders with Creamy Dip

This recipe is reminiscent of Buffalo Chicken Wings, a spicy appetizer that combines chicken with a creamy blue cheese dip.

INGREDIENTS | SERVES 4–6

1¹⁄₂ pounds chicken tenders

1 teaspoon cayenne pepper

1 tablespoon hot pepper sauce

1 egg, beaten

¹⁄₂ teaspoon salt

1 cup dry bread crumbs

1 cup creamy blue cheese salad dressing

¹⁄₂ cup chopped celery

¹⁄₄ cup olive oil

Chicken Tenders

Chicken tenderloin is part of the breast; it is a small, thin muscle underneath, next to the bone. Chicken tenders can be made from the tenderloin or just cut from any part of the breast. They cook very quickly and are great for children because their shape makes them easy to pick up, dunk, and eat.

Spread chicken tenders onto waxed paper. On shallow plate, combine cayenne pepper, hot pepper sauce, egg, and salt and mix well.
Place bread crumbs on another plate. Dip chicken tenders, two at a time, into egg mixture and then into bread crumbs to coat. Place on wire rack while coating remaining tenders.
In small bowl, combine salad dressing and celery; cover and chill until ready to serve. Heat olive oil in heavy skillet over medium heat. Fry chicken tenders, 4 or 5 at a time, for 6–9 minutes, turning once, until brown and crisp on the outside and fully cooked. Drain on paper towels as they are finished. Serve hot with the celery dip.

Turkey and Bean Stir-Fry

Serve this quick and easy stir-fry over hot cooked rice, along with a green salad and brownies for dessert.

INGREDIENTS | SERVES 4–6

1 pound boneless, skinless turkey thighs

3 tablespoons flour

1 teaspoon garlic salt

¹⁄₈ teaspoon white pepper

2 tablespoons olive oil

2 cups frozen green beans, thawed and drained

1 cup frozen soybeans, thawed and drained

1 cup chicken stock

2 tablespoons cornstarch

Thawing Frozen Vegetables

You can thaw frozen vegetables by placing them in a colander and running warm water over them until thawed. Or you can use the defrost setting on your microwave oven. You can also let the vegetables stand at room temperature for 1–2 hours, until thawed. Be sure to drain well after thawing so you don’t add too much liquid to the recipe.

Cut turkey into 1-inch pieces. On shallow plate, combine flour, garlic salt, and pepper and mix well. Add turkey pieces and toss to coat.
In large skillet or wok, heat olive oil over medium-high heat. Add turkey; stir-fry for 4–5 minutes, until browned. Add beans and soybeans; stir-fry for 3–6 minutes longer, until hot.
In small bowl, combine chicken stock with cornstarch and mix with wire whisk. Add stock mixture to turkey mixture; cook and stir over medium-high heat, until liquid bubbles and thickens. Serve immediately.

Lemon Chicken en Papillote

Lemon and chicken are perfect partners. The tart lemon tenderizes the chicken and adds great flavor. Serve these “packages” at the table and let your guests open them.

INGREDIENTS | SERVES 4

4 boneless, skinless chicken breasts

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon lemon pepper

1 lemon, cut into thin slices, seeds removed

1 yellow summer squash, thinly sliced

1 zucchini, thinly sliced

¹⁄₄ cup pine nuts

Preheat oven to 425°F. Cut four 12″ × 18″ pieces of cooking parchment paper. Fold in half, cut into a half-heart shape, and then unfold. Place chicken breasts on one side of the fold and sprinkle with salt and lemon pepper. Top with lemon slices.
Arrange summer squash and zucchini around chicken and sprinkle pine nuts over all. Fold hearts in half and seal the edges by tightly folding them together twice. Place on cookie sheets and bake for 10–15 minutes, until chicken registers 170°F on a meat thermometer. Serve immediately.

Grilled Turkey Tenderloin

The marinade for this simple recipe is a nice blend of sweet and spicy. Serve the tenderloin with a mixed fruit salad and some toasted garlic bread.

INGREDIENTS | SERVES 4

1 pound turkey tenderloin

¹⁄₂ cup orange juice

2 tablespoons Dijon mustard

¹⁄₄ cup honey

2 garlic cloves, minced

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon pepper

The Tenderloin

Whether you are cooking beef tenderloin, pork tenderloin, or turkey tenderloin, remember that this popular cut is low in fat and should be cooked quickly. This cut comes from a part of the animal that isn’t used much, so it is tender, with little connective tissue.

Prepare and preheat grill. Butterfly the tenderloin by cutting it in half lengthwise, being careful not to cut all the way through. Stop about 1 inch from the other side. Spread the tenderloin open, cover it with plastic wrap, and pound gently with a meat mallet or rolling pin to flatten.
For marinade, combine remaining ingredients in a large resealable plastic bag. Add the turkey, close the bag, and knead the bag, pressing the marinade into the turkey. Let stand at room temperature for 10 minutes.
Cook turkey about 6 inches above medium-hot coals for 5 minutes; brush with any leftover marinade. Turn turkey and cook for 4–6 minutes on second side, until thoroughly cooked. Discard any remaining marinade. Serve immediately.

Turkey Amandine

This recipe is a great way to use up leftover Thanksgiving turkey, and if you have gravy left after the feast, use that! Serve over hot cooked couscous, mashed potatoes, or rice.

INGREDIENTS | SERVES 4

2 tablespoons olive oil

1 cup sliced carrots

2 cups chopped Grilled Turkey Tenderloin (see this chapter)

1 (14-ounce) jar turkey gravy

¹⁄₂ cup whipping cream

¹⁄₂ cup toasted sliced almonds

In heavy saucepan, heat olive oil over medium heat. Add carrots; cook and stir until crisp and tender, about 4–5 minutes. Add chopped turkey and stir. Add gravy and whipping cream and bring to a simmer. Cook for 3–5 minutes, until turkey and carrots are hot and tender. Sprinkle with almonds and serve.

Microwave Salsa Chicken

Serve this delicious dish over couscous, topped with some sour cream, chopped tomatoes, and diced avocado.

INGREDIENTS | SERVES 4

1¹⁄₂ cups chicken broth

2 tablespoons chili powder

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon cayenne pepper

4 boneless, skinless chicken breasts

1 cup chunky salsa

2 tablespoons tomato paste

2 tomatoes, chopped

Tomato Paste

Tomato paste is a concentrate of fresh tomatoes, sometimes made with seasonings like basil, garlic, and oregano. You can find it in cans or in tubes. Purchase it in tubes and you can add a small amount to particular dishes without having to store leftover paste.

Place chicken broth into a microwave-safe dish. Microwave on high for 3–5 minutes, until boiling. Meanwhile, sprinkle chili powder, salt, and cayenne pepper on the chicken and rub into both sides. Pierce chicken on the smooth side with a fork. Carefully place, smooth-side down, in hot liquid in dish.
Microwave the chicken on high power for 8 minutes; then remove dish from oven and carefully drain off chicken broth.
In small bowl combine salsa, tomato paste, and tomatoes and mix well. Turn chicken over, rearrange chicken in dish, and pour salsa mixture over. Return to microwave and cook for 2–6 minutes, checking every 2 minutes, until chicken is thoroughly cooked. Let stand for 5 minutes and serve.

Grilled Chicken Packets

This one-dish meal is so simple to make. You can make the packets ahead of time and keep them in the fridge until it’s time to grill and eat.

INGREDIENTS | SERVES 4

4 boneless, skinless chicken breasts

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon pepper

2 cups sliced mushrooms

3 garlic cloves, minced

1 cup pasta sauce

1¹⁄₂ cups shredded Gouda cheese

Prepare and heat grill. Tear off four 18″ × 12″ sheets of heavy-duty aluminum foil. Place chicken breasts in center of each sheet and sprinkle with salt and pepper. Divide mushrooms and minced garlic among foil sheets and top each with pasta sauce. Sprinkle with cheese.
Fold foil over ingredients and seal the edges of the foil packets, making double folds on all of the seams. Place over medium coals and cover grill. Cook for 20–25 minutes, rearranging once during cooking time, until chicken is thoroughly cooked. Serve immediately.

Sautéed Chicken Patties

Caramelized onions add great flavor to these tender chicken patties. Serve them over mashed potatoes to soak up all the sauce.

INGREDIENTS | SERVES 4–6

4 tablespoons olive oil, divided

1 onion, finely chopped

1 teaspoon sugar

1 egg

2 cups panko, divided

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon white pepper

1¹⁄₂ pounds ground chicken

1¹⁄₂ cups chicken broth

¹⁄₂ teaspoon dried marjoram leaves

Panko

Panko, or Japanese bread crumbs, are very light crumbs that make a coating exceptionally crisp and crunchy. You can substitute regular dry bread crumbs if you can’t find them, but the coating won’t be as crisp. Don’t substitute soft, or fresh, bread crumbs, as the texture will be entirely different.

Heat 2 tablespoons olive oil in heavy sautée pan over medium heat. Add onion; cook and stir for 3 minutes, then sprinkle with sugar. Cook, stirring occasionally, until onion begins to turn light brown, 8–10 minutes.
Meanwhile, in large bowl, combine egg, ¹⁄₂ cup panko, salt, and pepper and mix well. Add caramelized onions; do not rinse pan. Add ground chicken to egg mixture and mix gently but thoroughly. Form into 6 patties and coat in remaining panko.
Add remaining olive oil to pan used to cook onions; heat over medium heat. Add chicken patties, 3 at a time, and sauté for 4 minutes. Carefully turn patties and sauté for 3–6 minutes longer, until thoroughly cooked. Repeat with remaining chicken patties. Remove all chicken patties to serving platter. Add chicken broth and marjoram to saucepan and bring to a boil over high heat. Boil for 2–3 minutes to reduce liquid; pour over chicken patties and serve.

Microwave Chicken Divan

This method of cooking chicken breasts in the microwave yields tender, moist chicken. Serve with a spinach salad and some fresh fruit.

INGREDIENTS | SERVES 4

1¹⁄₂ cups chicken broth

¹⁄₂ teaspoon salt

¹⁄₈ teaspoon pepper

¹⁄₂ teaspoon dried thyme leaves

4 boneless, skinless chicken breasts

1 (10-ounce) package frozen broccoli, thawed

1 (10-ounce) container refrigerated four-cheese Alfredo sauce

1 cup crushed round buttery crackers

Place chicken broth into a microwave-safe dish. Microwave on high for 3–5 minutes, until boiling. Meanwhile, sprinkle salt, pepper, and thyme on the chicken and rub into both sides. Pierce chicken on the smooth side with a fork. Carefully place, smooth-side down, in hot liquid in dish.
Microwave the chicken on high power for 8 minutes; then remove dish from oven and carefully drain off chicken broth.
Drain thawed broccoli and combine in medium bowl with Alfredo sauce. Rearrange chicken in dish, turn over, and pour broccoli mixture over; sprinkle with cracker crumbs. Return to microwave and cook for 3–6 minutes, checking every 2 minutes, until chicken is thoroughly cooked. Let stand for 5 minutes and serve.

Quick Chicken Cordon Bleu

Pancetta is Italian bacon that is cured with spices, but not smoked. The deli department in your supermarket sells it thinly sliced.

INGREDIENTS | SERVES 4

1 cup grated Parmesan cheese, divided

4 boneless, skinless chicken breasts

8 slices pancetta

1 (14-ounce) jar Alfredo sauce

4 slices baby Swiss cheese

Deconstructing Recipes

One way to make recipes simpler to make is to deconstruct them. Chicken cordon bleu is typically made by stuffing ham and cheese into chicken breasts and then baking them. Wrapping the chicken in pancetta and topping with cheese results in the same taste but is much quicker to make.

Preheat oven to 400°F. Place ¹⁄₂ cup Parmesan cheese on a plate and dip chicken breasts into cheese to coat. Wrap pancetta around chicken breasts and place in a 2-quart casserole dish. Bake for 10 minutes.
In medium bowl, combine Alfredo sauce with remaining ¹⁄₂ cup Parmesan cheese.
Remove casserole from oven and pour Alfredo sauce mixture over chicken. Return to oven and bake for 10 minutes longer. Top each chicken breast with a slice of cheese and return to the oven. Bake for 5 minutes longer, or until chicken is thoroughly cooked and cheese is melted. Serve immediately.

Pesto Turkey Cutlets

The sauce for these cutlets is so delicious, you must serve this over hot cooked rice or couscous, with steamed broccoli or green beans on the side.

INGREDIENTS | SERVES 6

¹⁄₃ cup flour

1 teaspoon salt

1 teaspoon dried basil leaves

¹⁄₈ teaspoon white pepper

³⁄₄ cup grated Parmesan cheese, divided

2 eggs, beaten

12 turkey cutlets

3 tablespoons olive oil

1 (16-ounce) jar four-cheese Alfredo sauce

1 (10-ounce) container refrigerated pesto

In small bowl, combine flour, salt, basil, pepper, and ¹⁄₄ cup Parmesan cheese and mix well. Break eggs into shallow bowl and beat well. Dip cutlets into egg, and then into flour mixture to coat. Place on wire rack.
Heat olive oil in heavy skillet over medium heat. Sauté cutlets, 4 at a time, for 3 minutes; then turn and cook for 2–3 minutes on other side. As cutlets are cooked, remove to a platter. When all cutlets are cooked, add Alfredo sauce to skillet; bring to a simmer.
Add pesto to skillet and stir to mix. Return cutlets to the pan with the sauce and heat for 1–2 minutes. Sprinkle with remaining ¹⁄₂ cup Parmesan cheese and serve immediately.

Cashew Chicken

A salty liquid made from fermented fish, fish sauce is a staple ingredient in Southeast Asian cooking. If fish sauce is unavailable, substitute 1 tablespoon of soy sauce.

INGREDIENTS | SERVES 3

³⁄₄ pound boneless, skinless chicken breast

2 tablespoons vegetable or peanut oil

1 tablespoon red curry paste

2 cloves garlic, chopped

1 yellow onion, cut into thin slices

¹⁄₄ cup chicken broth

2 tablespoons oyster sauce

1 tablespoon fish sauce

2 scallions, chopped

1 teaspoon granulated sugar

¹⁄₂ cup roasted cashews

1 bunch cilantro sprigs, for optional garnish

Cut the chicken into bite-size pieces.
Heat the oil in a wok or heavy skillet. Add the red curry paste and the garlic. Stir-fry until the garlic is aromatic. Add the chicken and stir-fry on high heat for 4–5 minutes, until the chicken is white and nearly cooked.
Add the onions to the pan. Stir-fry for 2 minutes; then stir in the chicken broth, oyster sauce, and fish sauce. Stir in the scallions and the sugar. Stir in the cashews.
Continue cooking for another minute to combine all the ingredients and make sure the chicken is cooked through. To serve, garnish with cilantro sprigs.

Orange-Cilantro Chicken

On weekends or evenings when you have more time, add even more flavor to this dish by increasing the marinating time to 2 hours.

INGREDIENTS | SERVES 4

¹⁄₄ cup orange juice

¹⁄₄ cup extra-virgin olive oil

2 teaspoons lime juice

Zest of 1 orange

3 tablespoons freshly chopped cilantro

3 teaspoons minced garlic

¹⁄₂ teaspoon salt

¹⁄₄ teaspoon freshly ground black pepper

1 teaspoon Tabasco sauce

1¹⁄₂ pounds boneless, skinless chicken thighs

The Difference Between Grilling and Broiling

What separates grilling and broiling is more than whether or not the food is cooked indoors or outside on the grill. The main difference between these two cooking methods is the location of the heat source. In broiling, heat is applied to the food from the top, whereas in grilling the heat comes from the bottom. Both methods rely upon an intense direct heat that sears the food, giving it a rich flavor.

In a small bowl, whisk together the orange juice and olive oil. Whisk in lime juice, orange zest, cilantro, garlic, salt, pepper, and Tabasco sauce. Reserve ¹⁄₄ cup of this mixture to use as a basting sauce.
Place a few diagonal cuts on the chicken so that the marinade can penetrate. Place the chicken in a large resealable plastic bag and add the marinade. Marinate the chicken for at least 5 minutes.
Preheat the broiler. Place the chicken on a rack that has been sprayed with nonstick cooking spray. Brush some of the reserved marinade on top. Broil the chicken, 9 inches from the heat source, for about 15 minutes, until the chicken is cooked through. Every 5 minutes, turn the chicken over and brush with the reserved marinade. Serve immediately.

Stir-Fry Chicken Cacciatore

Normally a slow simmered dish, this recipe transforms Italian chicken cacciatore into a quick stir-fry that is perfect for busy weeknights.

INGREDIENTS | SERVES 4

1 pound boneless, skinless chicken thighs

3¹⁄₂ tablespoons dry white wine, divided

1 teaspoon dried oregano

Black pepper, to taste

2 teaspoons cornstarch

1 shallot, peeled and chopped

¹⁄₄ pound sliced fresh mushrooms

1 red bell pepper, seeded, cut into thin strips

3 tablespoons low-sodium chicken broth

3 tablespoons diced tomatoes with juice

¹⁄₂ teaspoon granulated sugar

3 tablespoons olive oil, divided

1 tablespoon chopped fresh oregano

Stir-Fry Tips

When stir-frying, always make sure the oil is hot before adding the food. Stir vegetables continually, to keep them from sticking to the bottom of the pan. When stir-frying meat, allow it to brown briefly before you begin stirring.

Cut the chicken into thin strips about 2–3 inches long. Place the chicken strips in a bowl and add 2¹⁄₂ tablespoons white wine, oregano, pepper, and cornstarch, adding the cornstarch last. Let the chicken stand while preparing the other ingredients.
While the chicken is marinating, cut the vegetables. In a small bowl, combine the chicken broth, diced tomatoes, and sugar. Set aside.
Heat 1 tablespoon oil in a wok or heavy skillet. When the oil is hot, add the chopped shallot. Stir-fry for a minute, until it begins to soften, and then add the sliced mushrooms. Stir-fry for a minute; then add the red bell pepper. Stir-fry for another minute, adding a bit of water if the vegetables begin to dry out. Remove the vegetables from the pan.
Heat 2 tablespoons oil in the wok or skillet. When the oil is hot, add the chicken. Let the chicken brown for a minute; then stir-fry for about 5 minutes, until it turns white and is nearly cooked through. Splash 1 tablespoon of the white wine on the chicken while stir-frying.
Add the chicken broth and tomato mixture to the middle of the pan. Bring to a boil. Return the vegetables to the pan. Stir in the fresh oregano. Cook, stirring, for another couple of minutes to mix everything together. Serve immediately.

Chicken with Havarti

Feel free to use either plain Havarti or Havarti with dill in this recipe. Serve the chicken with steamed vegetables and cooked pasta.

INGREDIENTS | SERVES 4

4 tablespoons lemon juice

¹⁄₂ teaspoon garlic salt

¹⁄₄ teaspoon black pepper

2 teaspoons fresh dill weed

4 boneless, skinless chicken breast halves

¹⁄₂ cup crumbled Havarti cheese

Preheat the broiler.
In a small bowl, combine the lemon juice, garlic salt, pepper, and dill weed. Use a pastry brush to brush the chicken breasts with the lemon juice mixture.
Spray a rack with nonstick cooking spray. Broil the chicken for 15 minutes or until cooked through, turning every 5 minutes. Brush any leftover lemon juice mixture on the chicken while broiling.
Sprinkle the crumbled cheese over the cooked chicken. Serve when the cheese is melted.

Easy Tandoori Chicken

Traditionally, tandoori chicken is marinated overnight in a spicy mixture of yogurt and seasonings. In this quick and easy variation, the chicken is pan-fried with the seasonings and served with a heated yogurt dressing.

INGREDIENTS | SERVES 4

1¹⁄₂ teaspoons ground coriander

1¹⁄₂ teaspoons ground cumin

1¹⁄₂ teaspoons ground cayenne pepper

¹⁄₂ teaspoon ground ginger

¹⁄₄ teaspoon sugar

¹⁄₂ teaspoon garlic powder, or to taste

4 boneless, skinless chicken breast halves

³⁄₄ cup natural yogurt

2 tablespoons lemon juice

2 tablespoons vegetable oil

1 clove garlic, peeled, thinly sliced

1 shallot, peeled and chopped

Perfectly Cooked Chicken Breasts

One way to tell if a chicken breast is cooked is to press on it. Properly cooked chicken has a “springy” texture. If the chicken is too soft, it is not done, while chicken meat that is tough has been overcooked.

Combine the spices, sugar, and garlic powder in a small bowl. Rub over the chicken breasts to season.
In a small bowl, combine the yogurt and lemon juice. Set aside (do not refrigerate).
Heat the oil in a skillet on medium-high heat. Add the garlic and the chicken. Pan-fry for 3–4 minutes on one side until browned.
Add the shallot. Turn over the chicken and cook the other side until the chicken is cooked through (8–10 minutes total cooking time). While the chicken is cooking, briefly heat the yogurt in a saucepan over medium heat.
Remove the chicken to a serving plate and spoon yogurt mixture over chicken. Serve immediately.

Turkey Meatloaf

You can add extra flavor by using Italian seasoned bread crumbs in this recipe.

INGREDIENTS | SERVES 4

1 pound lean ground turkey

¹⁄₄ cup ketchup

¹⁄₄ cup water

¹⁄₂ medium onion, chopped

2 tablespoons instant basil and tomato soup mix

1 egg, beaten

¹⁄₂ teaspoon black pepper

³⁄₄ cup bread crumbs

In a large bowl, combine all the ingredients and stir, but do not overmix.
Spoon the mixture into a microwave-safe casserole dish and shape into a loaf.
Microwave on high heat for 10 minutes, and then for 5 minutes or as needed until the turkey is cooked and the juices run clear (total cooking time should be about 15 minutes).
Let stand for 5 minutes, and then pour any fat off the dish and serve.

Pan-Fried Garlic Chicken Thighs with Sun-Dried Tomatoes

There’s almost no preparation required to make this flavorful chicken dish. Ready-to-use sun-dried tomatoes, such as Mariani’s, are a great timesaver since they don’t need to be softened before using.

INGREDIENTS | SERVES 2

1 pound (6–8 small) boneless, skinless chicken thighs

¹⁄₈ teaspoon garlic salt

¹⁄₄ teaspoon black pepper

2 teaspoons olive oil

¹⁄₂ medium onion, thinly sliced

2 tablespoons sun-dried tomato strips

¹⁄₂ cup chicken broth

2 teaspoons lemon juice

1 tablespoon chopped fresh basil leaves

Cooking with Olive Oil

Loaded with heart-healthy monounsaturated fats, olive oil is a great choice for pan-frying, sautéing, and stir-frying. Just be sure to stick with the olive oils that don’t break down at high heats (such as pure olive oil) and leave the extra-virgin olive oil for salads. Always wait until the olive oil is fully heated before adding the food.

Rinse the chicken thighs and pat dry. Rub the garlic salt and pepper over the chicken to season.
Heat the olive oil in a large skillet over medium heat. Add the chicken. Cook for 5–6 minutes, until browned on both sides, turning over halfway through cooking. Stir the chicken occasionally to make sure it doesn’t stick to the pan.
Push the chicken to the sides of the pan. Add the onion and sun-dried tomato strips. Cook in the oil for about 3 minutes, until the onion is browned.
Add the chicken broth. Stir in the lemon juice.
Simmer for 8–10 minutes, until the liquid is nearly absorbed and the chicken is just cooked through. Stir in the basil leaves during the last 2 minutes of cooking. Serve immediately.

Chicken Breasts Stuffed with Ham and Cheese

This dish can be prepared in advance and refrigerated overnight. It will take longer to cook if put into the oven directly from the refrigerator.

INGREDIENTS | SERVES 4

4 (6-ounce) skinless, boneless chicken breasts

¹⁄₄ teaspoon seasoned salt

Freshly cracked black pepper, to taste

4 teaspoons Dijon mustard

4 ounces Black Forest deli ham (about 4 slices), cut into 1¹⁄₂-inch-wide strips

2 ounces deli Swiss or Gruyère cheese (about 2 slices), cut into 1¹⁄₂-inch-wide strips

1 tablespoon olive oil

1 egg, beaten

¹⁄₂ cup panko

Chopped fresh parsley, for garnish

Butterfly the chicken breasts and season with salt and pepper. Brush the inside of each breast with 1 teaspoon mustard. Lay equal portions of the ham and cheese over half of each breast, and fold back to the original shape. Secure the seam with a toothpick.
Preheat oven to 375°F.
Line a medium-sized baking dish with tinfoil and brush with the olive oil. Place the stuffed chicken breasts seam-side down in the baking dish. Brush the chicken with the beaten egg and evenly coat each breast with an equal amount of the panko crumbs. Bake uncovered until done, about 20–22 minutes. To check for doneness, cut through the bottom of a stuffed breast; the chicken should be cooked throughout without a trace of pinkness, and the cheese filling should be melted.
Let the chicken rest for a few minutes to allow the filling to set. To serve, place a breast on each serving plate and garnish with parsley. Serve hot.