WARM CHICKEN AND BUTTER BEAN SALAD
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the beans, roasted peppers, pickles, celery, parsley and lemon zest and juice in a large bowl.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and thyme, then scatter the red onion and red pepper flakes around the pan. Cook until the chicken is browned on the bottom and the onion is soft, about 4 minutes. Turn the chicken, add 1/4 cup water, cover the skillet and reduce the heat to low. Continue cooking until the chicken is cooked through, 5 to 8 more minutes. Transfer the chicken to a cutting board; discard the thyme. Add the cooked onion to the bean mixture.
- Thinly slice the chicken against the grain and add to the bean mixture. Add the greens and toss to combine.
- Per serving: Calories 499; Fat 16 g (Saturated 3 g); Cholesterol 99 mg; Sodium 1,384 mg; Carbohydrate 36 g; Fiber 6 g; Protein 47 g
Nutrition Facts : Calories 499 calorie, Fat 16 grams, SaturatedFat 3 grams, Cholesterol 99 milligrams, Sodium 1384 milligrams, Carbohydrate 36 grams, Fiber 6 grams, Protein 47 grams
BUTTERFLIED CHICKEN WITH LEMON, GARLIC AND BASIL
Provided by Bobby Flay
Time 2h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix together the olive oil, garlic and lemon juice in a large shallow pan or baking dish. Add the chickens and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours. Preheat a gas or charcoal grill to medium high. Remove each chicken from the marinade and shake off any excess (discard the used marinade). Loosen the skin around the breast, and place 1 lemon slice and 4 basil leaves on each breast. Stretch the skin over them, and secure with toothpicks if too loose. Season the chickens with salt and pepper. Grill skin-side down until golden brown, 4 to 5 minutes. Turn over and continue grilling until cooked through, turning occasionally, 15 to 20 minutes. Place on a large serving platter.
- NOTE: To butterfly a chicken, split it down the backbone with a sharp knife, and open it out flat.
TUSCAN CHICKEN WITH WARM BEAN SALAD
Steps:
- Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
- Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
- Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
- Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.
BLACK BEAN CHICKEN SALAD
A refreshing mix of beans, garden veggies and chicken is tossed with a light lime vinaigrette in this satisfying salad that's sure to be a winner on hot summer days! Jean Ecos of Harland, Wisconsin shared the recipe.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large serving bowl, combine the lettuce, chicken, beans, tomatoes, green pepper, onion and cheese. In a blender or food processor, combine the vinaigrette ingredients; cover and process until smooth. Pour over salad and toss to coat.
Nutrition Facts : Calories 298 calories, Fat 9g fat (3g saturated fat), Cholesterol 55mg cholesterol, Sodium 672mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 10g fiber), Protein 28g protein. Diabetic Exchanges
BUTTERFLIED CHICKEN WITH CRACKED SPICES
Somewhere in "The Zuni Cafe Cookbook" is a recipe for a standing rib roast of pork with variations. I'm sure of that. I'm less sure, because I can't find it online, that the book gives a variation that calls for rubbing the meat with fennel and coriander seeds, among other spices. I wanted to try some version of that on a chicken and came up with the idea of grafting those seasonings, as I remembered them, onto a classic Marcella Hazan recipe for chicken alla diavola. Hazan has you butterfly the chicken and rub it with cracked black pepper before grilling or broiling it. Just by faking and misremembering, I stumbled on a weeknight dinner that's faster than roast chicken and fragrant with mysteriously harmonious spices. It may not be the devil's chicken, but it could be the work of one of his minor demons.
Provided by Pete Wells
Categories dinner, weekday, times classics, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 9
Steps:
- Light a grill or set your broiler on high and give it a 15-minute head start.
- Butterfly (or spatchcock) the chicken: Cut out the chicken's backbone with poultry shears, a cleaver or a sharp, heavy chef's knife (or ask a butcher to do this). If you think you will make stock at some point, by all means tightly wrap the backbone in plastic and put it in the freezer. Place the chicken skin side up in a roasting pan and press firmly on the breast with the heels of your hands until it cracks and flattens. Position the legs so they lie flat and the drumsticks point out. Tuck the wingtips over the tops of the wings to hold them in place, or cut them off. Rub the bird with the oil. (Don't worry about any extra oil that may fall onto the pan.) Now wash your hands.
- Coarsely grind the fennel, coriander, peppercorns and cumin with a mortar and pestle or with 8 or 9 pulses in a spice grinder. Mix in the salt and paprika or pimentón and sprinkle this rub on both sides of the bird, with the emphasis on the skin.
- Set the chicken skin side down on a grill or skin side up on a broiler rack positioned so the highest point of the bird is about 10 inches from the flame. When the skin begins to brown after 6 or 7 minutes, flip the chicken over. (The easiest way is to grab the knobby ends of both drumsticks with several layers of paper towels if you are in the kitchen, or with clean oven mitts if you are grilling.)
- After about 10 minutes, when the bony side is browned, lower the heat to medium-high (400 if you're using an oven), flip the chicken again and cook another 10 minutes, or until the skin is very crisp and brown and the thickest part of the thigh reaches 165 degrees when checked with a meat thermometer. Let it rest about 5 minutes before carving. (If you are grilling, set it on a platter.)
- Spoon any juices that have collected in the broiler pan or the platter over the chicken. Serve with lemon. In springtime, try to serve this with tender young bitter greens - like arugula, watercress or baby dandelions - tossed in a sharp vinaigrette.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 28 grams, Carbohydrate 1 gram, Fat 42 grams, Fiber 1 gram, Protein 43 grams, SaturatedFat 11 grams, Sodium 560 milligrams, Sugar 0 grams, TransFat 0 grams
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