Bonnie's Chicken Salad

 Bonnie Costley's Chicken Salad

Serves about 8

• 1 Can Shredded Chicken or 1 lb boneless, skinless chicken breast cooked and shredded
• 1/2 C slivered almonds
• 8 oz can chopped water chestnuts, drained
• 1/2 C chopped celery
• 1 small can of pineapple tidbits
• 1/2 lb of grapes, sliced in half
  Dressing:
• 3/4 C mayonnaise
• 1/2 T soy sauce
• 3/4 tsp curry powder

1. Mix salad ingredients together in a bowl. 
2. Mix dressing ingredients together in a small bowl. 
3. Add dressing to salad ingredients.
4. Let chill in fridge for 1-24 hours. 
5. Serve on lettuce or croissants.

Cory’s chicken

Corys chicken

4 breast brined

4 cups warm water and 1/4 cup salt. Brian breast for 20 to 30 minutes. Cook breast in Pyrex grease with extra-virgin olive oil. Sprinkle with mixture as follows

Onion powder

Tablespoon garlic powder tablespoon salt half tablespoon cayenne 1 1/2 tablespoons paprika 1 tablespoon smoked paprika 1 tablespoon thyme 1 tablespoon rosemary parsley and basil to taste

OK Rule your chicken breast in the extra-virgin olive oil sprinkled in mixture. Rub it in. Flip your breast. Sprinkle the mixture. Rub it in. Leave enough mixture that you can then coat the top side of the breast like a breading with the seasoning.

Baking oven at 425° for about 25 minutes. Internal temperature of 145 to 150. More like 28 minutes for Carroll’s desired temperature. 

Lemon Garlic Butter Chicken and Green Beans Skillet-Whole30

Lemon Garlic Butter Chicken and Green Beans Skillet

Prep time: 10 minutes

Cook time: 20 minutes

Yields: 3 servings

Ingredients:

            3-6 skinless, boneless chicken thighs

            1 pound green beans, trimmed

            3 tablespoons butter or ghee, divided

            4 garlic cloves, minced

            1 teaspoon paprika

            1 teaspoon onion powder

            ¼ teaspoon salt and fresh cracked black pepper

            Juice of ½ lemon

            ½ cup chicken stock

            ½ cup fresh chopped parsley

1 Tbl hot sauce (like Frank’s red hot original)

¼ tsp red pepper flakes (optional)

Instructions:

1.     In a small bowl, combine onion powder, paprika, salt, and pepper. Season chicken thighs generously with the spice mixture. Set aside while you prepare green beans.

2.     Arrange green beans in a microwave-safe dish with ½ cup water. Cook in the microwave for 8-10 minutes until almost done but still crisp.

3.     Melt 2 tablespoons butter/ghee in a large skillet over medium-low heat. Lay the seasoned chicken thighs in one layer in the skillet. Cook for 5-6 minutes then flip and cook another 5-6 minutes, until cooked through and is at 165 degrees. Transfer chicken to a plate and set aside.

4.     In the same skillet, lower the heat and melt the remaining tablespoon butter/ghee. Add chopped parsley, garlic, hot sauce, red pepper flakes, and precooked green beans and cook for 4-5 minutes, stirring regularly. Add lemon juice and chicken stock and reduce the sauce for a couple of minutes, until slightly thickened.

5.     Add cooked chicken thighs back to the pan and reheat quickly. Adjust seasoning with pepper.

6.     Serve and enjoy!

Indian Butter Chicken (Chicken Makhani)

Indian Butter Chicken (Chicken Makhani)

Prep-10 min
Cook- 25 min
Total-35 min

Ingredients:

• 2 TBS peanut oil
• 1 shallot, finely chopped
• 1/4 white onion
• 2 TBS butter
• 2 tsp lemon juice
• 1 TBS ginger garlic paste
• 2 tsp garam masala
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half and half
• 1 cup tomato puree
• 1/4 tsp cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 lbs boneless, skinless chicken thighs but into bite-size pieces

Instructions: 

1. Heat 1 TBS oil in a large saucepan over medium high heat. Saute shallot and onion  until soft and translucent. 
2. Stir in butter, lemon juice, ginger-garlic paste, 1 tsp garam masalala, chili powder, cumin, and bay leaf. Cook, stirring for 1 minute. 
3. Add tomato puree, and cook for 2 minutes, stirring frequently. 
4. Stir in half and half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently (begin step 6). 
5. Season with salt and pepper, add spices and needed for taste. Remove from heat and set aside. 
6. Heat 1 TBS oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. 
7. Reduce heat, and season with 1 tsp garam masala and cayenne. Stir in a a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. 
8. Stir cooked chicken into sauce. 
9. Reduce sauce as needed and serve. 

Chicken Bundles

Costley Classic :)

Makes 8 bundles


Ingredients:

• Pilsbury Cresent Rolls (1 can with 8 rolls)
• 8oz Cream Cheese
• 3-4 Chicken Breasts
• 2 Celery Stalks
• 1/2 cup Butter
• 2 cups Panko Bread Crumbs
• 1 1/2 cups Chicken Broth
• 1 TBS Chicken Bullion
• 1/4 Corn Starch or Flour
• Salt and Pepper to Taste

The Bundles:

1. Pre heat oven to 350
2. Cook chicken breasts as desired and cube
3. Chop celery into bite sized pieces and combine with chicken, cream cheese, and salt and pepper
4. Place dollop of mixture in the middle of a crescent roll and pinch roll edges together, repeat 7 more times
5. Melt butter in a bowl
6. Roll bundles in butter and bread crumbs
7. Place bundles on baking sheet and bake for 10-15min or until golden brown

The gravy: 

1. Boil 1 cup of chicken broth and bullion in large pan
2. Mix remaining broth and corn starch/flour very well in a shaker
3. Once the broth and bullion is boiling SLOWLY whisk in the flour/corn starch mixture
4. Simmer for 3-5 min until thick
5. Thin if needed by whisking SMALL amounts of stock
6. Salt and pepper to taste

Chicken Vesuvio

This recipe comes from Cooks Illustrated, is Whole 30 compliant, and Mom LOVES it!
Serves 4-6
For this recipe you'll need a roasting pan that measures at least 16 by 12 inches. Trim all the skin from the underside of the chicken thighs, but leave the skin on top intact. To ensure that all the potatoes fit in the pan, halve them crosswise to minimize their surface area. For the most efficient browning, heat the roasting pan over two burners. Combining the garlic with lemon juice in step 1 makes the garlic taste less harsh, but only if the lemon juice is added immediately after the garlic is minced.

8      (5-2 ounce) bone-in-chicken thighs, trimmed
        Kosher salt and pepper
1 1/2 pounds Yukon Gold potatoes, 2 to 3 inches in diameter, halved crosswise
2      Tablespoons vegetable oil
14    garlic cloves, peeled (2 whole, 12 halved lengthwise)
1      Tablespoon lemon juice
1 1/2 teaspoons dried oregano
1/2    teaspoon dried thyme
1 1/2 Cups cooking white wine
2       Tablespoons minced fresh parsley

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and sprinkle on both sides with 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Toss potatoes with 1 tablespoon oil and 1 teaspoon salt. Mince 2 whole garlic cloves and immediately combine with lemon juice in a small bowl; set aside.

2. Heat remaining 1 tablespoon of oil in large roasting pan over medium-high heat until shimmering. Place chicken, skin side down, in single layer in pan and cook, without moving it, until chicken has rendered about 2 tablespoons of fat, 2 to 3 minutes longer, moving chicken and potatoes to ensure even browning and flipping pieces when fully browned. When all pieces have been flipped, tuck halved garlic cloves among chicken and potatoes. Remove pan from heat and pour wine into pan (do not pour over chicken or potatoes). Transfer pan to oven and roast until potatoes are tender when pierced with tip of paring knife and chicken registers 185 to 190 degrees, 15 to 20 minutes.

3. Transfer chicken and potatoes to deep platter, browned side up. Place pan over medium heat (handles will be hot) and stir to incorporate any browned bits. Using slotted spoon, transfer garlic cloves to cutting board. Chop coarse, then mash to smooth paste with side of knife. Whisk garlic past into sauce. Continue to cook until sauce coast back of spoon, 3 to 5 minutes longer. Remove from heat and whisk in reserved lemon juice mixture and 1 tablespoon parsley. Pour sauce around chicken and potatoes. Sprinkle with remaining 1 tablespoon parsley and serve.

Sprite Grilled Chicken and Kale Citrus Salad

This Chicken is FABULOUS on its own! Great ladie's lunch salad!

PREP 20 MINS

TOTAL 20 MINS

AUTHOR SI FOSTER, A BOUNTIFUL KITCHEN "Grilled Chicken and kale salad with apricot vinaigrette"

YIELD 10 -12 SERVINGS

Ingredients

• marinade:
• 1 cup (not can) of Sprite or other Lemon Lime soda, not sugar free
• ½ cup soy sauce
• ½ cup canola or vegetable oil
• 1 teaspoon crushed garlic or ½ teaspoon garlic powder
• 1 tablespoon lemon pepper, plus additional for sprinkling on chicken before grilling
• salad:
• 2 chicken breast halves
• 1 bunch of Kale, washed, trim away tough stem, cut into bite size pieces
• 1 lemon, juiced
• 1- 6-10 oz bag spinach
• 1 pint strawberries, washed and sliced
• 1 pint blackberries or blueberries, washed
• 1 cup Craisins
• 1 cup Cilantro, washed and cut from stem, rough chopped
• 1 avocado, cut into chunks
• 4 oz Gorgonzola cheese (1 small container)
• 1 cup pumpkin seeds
• dressing:
• ¾ cup canola oil
• ⅓ cup orange juice
• ¼ cup white balsamic or cider vinegar
• 3 tablespoons apricot or peach jam or honey about 2 tablespoons honey
• salt and pepper to taste

Instructions

1. Place the marinade ingredients in a ziplock bag and whisk. Add chicken to bag and place in refrigerator for at least 1-4 hours, or overnight. When ready to grill, remove chicken from bag and discard marinade. Grill over medium heat for about 8 minutes per side. Remove from grill when cooked, let cool and slice chicken against grain. Set on plate and refrigerate until ready to serve.
2. Meanwhile, make the dressing by combining all ingredients in a blender or use an immersion blender to mix well. Refrigerate until ready to assemble salad.
3. To assemble salad, place kale in a large bowl or on a platter. Squeeze fresh lemon over kale and using hands, massage the fresh lemon juice into the kale to break down the fibers in the kale. Gently toss the spinach with the kale. Do not massage the spinach!
4. Arrange the remaining salad ingredients on top of the fresh kale and spinach mixture. Drizzle with prepared dressing and serve remaining dressing on the side of the salad.
5. Serves 6 as a main dish salad, or 10-12 as a side dish.

Notes

Notes:-When serving as a side dish, you may omit the chicken. -The marinade is enough for 6-8 chicken breast halves. -If preparing salad ahead, add avocado and pumpkin seeds to salad, and dress salad just before serving.-I often grill extra chicken, cool ,slice and then use throughout the week in salads, pasta dishes or to throw in grilled tortillas with cheese and then add lettuce for a quick lunch!

Mediterranean Chicken with Cucumber Mint Sauce

This is a lean protein/Fibrous Veggie Dinner Option (for the MUFA I like a piece of dark chocolate)
And the kids really like this as well.

3 large boneless, skinless chicken breasts, cubbed into 1 in cubes
6 oz plain Greek Yogurt
3 cucumber- seedless are nice, but not necessary, peeled
2 Tbsp mint, chopped
2 tsp. Greek seasoning blend (or 1/2 tsp each sesame seeds, garlic powder, dried oregano, and crushed red pepper (which I go light on for the kids))
1/4 red onion, thinly sliced
lemon wedges

1. Preheat a large saute pan on medium-high heat with a Tablespoon or two of olive oil. Toss cubed chicken with Greek seasoning blend, and cook until brown, stirring often. About 10 minutes.

2. For sauce, shred one cucumber; set aside. In a bowl combine yogurt, chopped mint, and shredded cucumber with a dash of salt. Cover and refrigerate.

3. Thinly slice the remaining cucumbers into semi-circle slices.

4. Serve the chicken with sauce, onions, and thinly sliced cucumbers. And perhaps some lemon wedges.

(This is also REALLY yummy on naan, flatbread, or pita.)

Chicken Satay

1/2 cup coconut milk (Chaokoh brand)
1 clove garlic
1 teaspoon curry powder
1 1/2 teaspoon brown sugar
1/2 tsp fish sauce (red boat brand)
3/4 lb skinless, boneless chicken thighs
wooden skewers

whisk together ingredients and marinate meat for at least 30 min. Grill 4-6 min on each side

Dipping sauce:

1/4 C peanut butter
1/2 C dates (chopped)
1/2-3/4 C fresh orange juice
1/2 C soy sauce
1/4 C raw cashews
2 Tbls roasted peanuts

add all ingredients except peanuts to a food processor and chop until smooth fold in chopped peanuts

Chapel Hill Chicken

1 Tbs Worcestershire sauce
1/2 cup sour cream
dash of pepper
1/2 tsp salt
1 Tbs lemon juice
6-8 boneless, skinless chicken breasts
2 cups hear-seasoned stuffing mix
1/2 cup melted butter

Combine Worcestershire sauce, sour cream, pepper, salt and lemon juice.
Dip chicken breast into mixture.
Coat in stuffing.
Arrange on lightly greased baking dish or sheet.
Pour melted butter evenly over chicken.
Bake at 350 degrees for 45-50 minutes
Serve with rice and veggies

Note: the coating on this chicken has a nice "zing" to it and is SUPER yummy:)

Chicken Meatball Skewers

This is a kid and parent favorite!
I like it with Costco pesto. When I do make the pesto, I have replaced the spinach with basil. Amy also recommends replacing the almonds with walnuts.

From Italian Dish Blog

Chicken Meatball Skewers with Pesto

Makes 26 skewers

I always have a tube of Amore tomato paste in my fridge for recipes that call for just a little tomato paste, like this one.

For the Chicken Meatballs:

1 tablespoon extra virgin olive oil
½ cup finely diced onion
1 large clove garlic, grated
1 pound ground chicken
1 heaping tablespoon tomato paste
½ teaspoon sea salt
½ teaspoon ground black pepper
¼ teaspoon dried oregano
1 tablespoon finely chopped fresh parsley

For the Spinach Almond Pesto:

1 ounce hard cheese, like Parmigiano Reggiano or Grana Padano
1 ounce raw (unsalted, unroasted) almonds
2 ounces fresh spinach
¼ teaspoon sea salt
⅛ teaspoon course black pepper
a pinch of red chili pepper
½ cup extra virgin olive oil 

For the Assembly:

7 red cherry tomatoes, halved
6 yellow cherry tomatoes, halved
26 fresh basil leaves
1 tub of Galbani Mozzarella Fresca Ciliegine (cherry tomato size mozzarella), about 26 pieces

Preheat oven to 375º F and line a large baking sheet with foil. Spray the foil with nonstick cooking spray.   In a small skillet, heat the olive oil over medium heat and gently saute the onion for about 7 minutes, until soft.  Add the grated garlic and saute for about a minute more.  Transfer to a medium sized bowl and allow to cool.

Add the ground chicken to the onion mixture, along with the tomato paste, sea salt, pepper, oregano and fresh parsley. Mix gently but thoroughly, using your hands.  Do not overmix.  Form the meatball mixture into 26 small meatballs, about a tablespoon each.  Place on baking sheet and bake for about 20 minutes.  

While the meatballs are baking, make the pesto.  In a food processor, grind the cheese and almonds until fine.  Add the spinach, salt, and both peppers and process until spinach is ground.  Scrape down with a spatula if you need to.  Add the olive oil slowly through the feed tube and process until smooth.  

When the meatballs are finished, assemble the skewers, with the meatballs on the bottom.  Serve with the Pesto.  

The Italian Dish

theitaliandishblog.com

Chicken with Wild Mushroom Duxelle

serves 6
Mushroom mixture:
1 lb mushrooms, minced fine
1/2 C sundreied tomoatoes or roasted red pepper, diced
1/2 oz shallots, minced
2 cloves garlic minced
1 pc leek, cleaned and chopped
1/2 oz onions, minced
3 oz white wine
bay leaf
2 oz heavy cream
1 pinch salt
1 pinch white pepper


6 pieces chicken
6 pieces bacon

Peppercorn sauce:
2 tbsp Shallots, mniced
1 tsp cracked black pepper
2 Tbsp Cognac
1 C red wine
3 C Veal stock
2 Tbsp Butter

Procedure:
1. mince mushrooms, saute with tomatoes/peppers, garlic, leeks, shallots, and onions. Add white wine, bay leaf, reduce till dry then add cream, salt and pepper- reduce until almost dry. remove from heat and let cool
2. Preheat oven to 350. Cut chicken breast in half and pound lightly. Salt and pepper the inside of the chicken place the mushroom mixture inside and wrap teh shicken closed around it. Wrap a piece of bacon around it, tie with string, season with salt and pepper and place in teh over for 15 min or until done
3- sauce: saute the shallots and pepper until translucent. Flambe with cognac. Add red whine and reduce to dry. Add veal stock and reduce to nape. Finish with butter salt and pepper.

Guaranteed Juicy Chicken Breast

I found this recipe on Yahoo Answers of all places! Sketchy, I know, but I've tried this several times with my $5 pan in my apartment and it turns out amazing every time. Super juicy and delicious!

1. Pound the chicken breasts to an even thickness with the handle or flat of a knife.

2. Lightly salt and pepper the chicken breasts.

3. Mix about a half teaspoon of salt in with the flour along with a little pepper. Chop the herbs finely, if using, and mix in as well.

4. Quickly dredge the chicken breasts in the flour, so that they are just lightly dusted with flour.

5. Heat the sauté pan over medium-high heat. When it is quite hot, add the olive oil and butter. Let them melt, and swirl the pan.

6. Turn the heat to medium. Add the chicken breasts. Cook for just about 1 minute to help them get a little golden on one side (you are not actually searing or browning them). Then flip each chicken breast over.

7. Turn the heat to low. Put the lid on the pan. Set a timer for 10 minutes, and walk away. Do not lift the lid; do not peek.

8. After 10 minutes have elapsed, turn off the heat. Reset the timer for 10 minutes and leave the chicken breasts in the pan. Again, do not lift the lid; do not peek.

9. After the 10 minutes are up, take the lid off, and tada! Soft, tender, juicy chicken breasts that aren't dried out in the least. Doublecheck them to make sure there is no pink in the middle. Slice and eat.

Fajita Marinade

From Cook's Illustrated

• Chicken  
• 1/4cup vegetable oil
• 2tablespoons lime juice
• 4garlic cloves, peeled and smashed
• 1 1/2teaspoons smoked paprika
• 1teaspoon sugar
• 1teaspoon salt
• 1/2teaspoon ground cumin
• 1/2teaspoon pepper
• 1/4teaspoon cayenne pepper
• 1 1/2pounds boneless, skinless chicken breasts, trimmed and pounded to 1/2-inch thickness

1. FOR THE CHICKEN: Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes. Heat oven to 200 degrees.

1. 4. Remove chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
2. 5. Slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with spoonful of vegetable mixture, cilantro, and Spicy Pickled Radishes. Serve with lime wedges.

MaMa Coon's Marinade

(makes enough to marinade 12 chicken breasts)
1 can pineapple juice
2 C soy sauce
1/2 C brown sugar
2 Tbls sesame oil
2 Tbls garlic, chopped
2 Tbls. ginger root, pressed

Mix in a gallon ziploc and let marinade for a couple of hours.

Move chicken to grill or pan and brown on each side for a few minutes. Place in glass baking dish, pour marinade in bottom of pan, add a little water to cover 1/2 of chicken, cover with foil and cook in 350 oven for 25 minutes or until cooked through.

Potato chicken bake

Potato Chicken Bake

Mixture: 

1 lb chicken breast cooked and diced. (In St. Thomas we used frozen chicken tenders and it turned out well, but I think diced is better)

1 can stewed tomatoes

1 pkg taco seasoning

1/2 t. garlic powder

3 potatoes or 3 cups sliced

Top with grated cheddar cheese

Combine top 4 ingredients to make mixture and spread on the bottom of a 9x13 pan.  Top with sliced potatoes and then shredded cheese. Bake at 400 degrees for 40 minutes covered with foil, then uncover and continue baking for 15-20 minutes.  

Chicken Fajitas - Delicious

SKILLET CHICKEN FAJITAS

Published September 1, 2012.   From Cook's Illustrated.

Serves 4.  

WHY THIS RECIPE WORKS:

To create indoor chicken fajitas that didn’t require a slew of compensatory garnishes to be tasty, we took a fresh look at the key ingredients. For well-charred, juicy chicken we marinated boneless, skinless breasts in a potent mix of smoked paprika, garlic, cumin, cayenne, and sugar before searing them hard on one side and finishing them gently in a low oven. We revamped the usual bland mix of bell pepper and onion by charring poblano chiles and thinly sliced onion, and then cooking them down with cream and lime. Finally, we finish the dish with small amounts of complementary garnishes: pickled radish, queso fresco, and cilantro leaves.

We like to serve these fajitas with crumbled queso fresco or feta in addition to the other garnishes listed.

INGREDIENTS

• Chicken
• 1/4cup vegetable oil
• 2tablespoons lime juice
• 2  garlic cloves , peeled and smashed
• 1 1/2teaspoons smoked paprika
• 1teaspoon sugar
• 1teaspoon salt
• 1/2teaspoon ground cumin
• 1/2teaspoon pepper
• 1/4teaspoon cayenne pepper
• 1 1/2pounds boneless, skinless chicken breasts , trimmed and pounded to 1/2-inch thickness
• Rajas con Crema
• 1pound (3 to 4) poblano (referred to as pasilla, also) chiles , stemmed, halved, and seeded - I used just two and it was just fine - not too hot
• 1tablespoon vegetable oil
• 1onion , halved and sliced 1/4 inch thick
• 2garlic cloves , minced
• 1/4teaspoon dried thyme - (I didn't have any of this, so I left it out and it tasted just fine)
• 1/4teaspoon dried oregano
• 1/2cup heavy cream
• 1tablespoon lime juice
• 1/2teaspoon salt
• 1/4teaspoon pepper
• 8 - 12(6-inch) flour tortillas , warmed
• 1/4cup minced fresh cilantro
• Spicy Pickled Radishes (see related content) (I didn't make the relish, I just used chopped up radishes, tasted great and gave it a little crunch)
• Lime wedges

INSTRUCTIONS

1. 1. FOR THE CHICKEN: Whisk 3 tablespoons oil, lime juice, garlic, paprika, sugar, salt, cumin, pepper, and cayenne together in bowl. Add chicken and toss to coat. Cover and let stand at room temperature for at least 30 minutes or up to 60 minutes.
2. 2. FOR THE RAJAS CON CREMA: Mean­while, adjust oven rack to highest position and heat broiler. Arrange poblanos, skin side up, on aluminum foil–lined rimmed baking sheet and press to flatten. Broil until skin is charred and puffed, 4 to 10 minutes, rotating baking sheet halfway through cooking. Transfer poblanos to bowl, cover, and let steam for 10 minutes. Rub majority of skin from poblanos and discard (preserve some skin for flavor); slice into 1/4-inch-thick strips. Adjust oven racks to middle and lowest positions and heat oven to 200 degrees.
3. 3. Heat oil in 12-inch nonstick skillet over high heat until just smoking. Add onion and cook until charred and just softened, about 3 minutes. Add garlic, thyme, and oregano and cook until fragrant, about 15 seconds. Add cream and cook, stirring frequently, until reduced and cream lightly coats onion, 1 to 2 minutes. Add poblano strips, lime juice, salt, and pepper and toss to coat. Transfer vegetables to bowl, cover, and place on middle oven rack. Wipe out skillet with paper towels.
4. 4. Remove chicken from marinade and wipe off excess. Heat remaining 1 tablespoon oil in now-empty skillet over high heat until just smoking. Add chicken and cook without moving it until bottom side is well charred, about 4 minutes. Flip chicken; transfer skillet to lower oven rack. Bake until chicken registers 160 degrees, 7 to 10 minutes. Transfer to cutting board and let rest for 5 minutes; do not wash out skillet.
5. 5. Slice chicken crosswise into 1/4-inch-thick strips. Return chicken strips to skillet and toss to coat with pan juices. To serve, spoon few pieces of chicken into center of warmed tortilla and top with spoonful of vegetable mixture, cilantro, and Spicy Pickled Radishes. Serve with lime wedges.

STEP-BY-STEP

Overcoming the Pitfalls of Lean White Meat

We like the convenience of boneless, skinless chicken breasts, but their lack of fat and flavor is a hazard. Here's how we achieve meat that is well charred, juicy, and meaty tasting.

SEAR ON ONE SIDE: Cook marinated breasts over high heat without moving until thoroughly charred.

TRANSFER TO OVEN: Flip breasts and finish in a gentle 200-degree oven, which ensures the breasts won't overcook.

TOSS IN PAN JUICES: After resting chicken, slice and return to skillet. Toss in flavorful juices before serving.

Pepping Up Fajitas with Poblanos

THE PEPPER TO PICK:

Forget the ho-hum grilled bell peppers and onions typically served with fajitas. Here, we take a cue from mexican cuisine, charbroiling strips of fruity, complex-tasting poblano chiles and then simmering them with onions, cream, and lime juice. The tangy concoction, called rajas con crema, provides a rich counterpoint to the lean chicken.

SPICY PICKLED RADISHES

Published September 1, 2012.   From Cook's Illustrated.

Makes about 1 3/4 cups.  

INGREDIENTS

• 10radishes , trimmed and sliced thin
• 1/2cup lime juice (4 limes)
• 1/2jalapeño chile , stemmed and sliced thin
• 1teaspoon sugar
• 1/4teaspoon salt

INSTRUCTIONS

1. Combine all ingredients in bowl. Cover and let stand at room temperature for 30 minutes (or refrigerate for up to 24 hours).

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