COMFORT CHICKEN ROLLED IN BREADCRUMBS WITH FAUX BACON – MINCED GARLIC – ROSEMARY – BAY LEAVES – SLICED ONION IN WHITE WINE – BROTH SAUCEF

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed, one-half cup)

–Bac’n pieces (soy bacon, 1 tablespoon)

–minced garlic (1 tablespoon, in a jar)

–rosemary (dried, 1 teaspoon)

–bay leaves (dried, 2)

–sliced onion (one-half, medium)

–white wine (one-fourth cup)

–chicken broth (one-fourth cup)

–salt and pepper

–olive oil

1 – Place white wine and chicken broth in a covered baking dish.  Add sliced onion, minced garlic, and a few drops of olive oil.  Stir well.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add breadcrumbs.  Shake well.  Place the chicken in the sauce.  Season with rosemary, bay leaves, and Bac’n pieces.  Finish with a few drops of olive oil.

3 – Microwave on high for 8 and one-half minutes.  Test a center piece to be sure that the chicken is done.  If not, return to the microwave for 1 minute more on high.

4 – Serve the chicken and sauce hot.

–chicken adapted from bon appetit web site.

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CHICKEN WITH ROSEMARY – OREGANO – BAY LEAVES – SHREDDED CARROTS – GREEN ONIONS IN RED WINE SEASONED WITH MARINARA

–6 chicken tenderloins or breast strips)

–rosemary, oregano (fresh if possible, 2 tablespoons each fresh; 1 teaspoon each if dried)

–bay leaves (dried, 2)

–shredded carrots (1 handful)

–green onions (2 stalks, chopped)

–red wine (one-quarter cup)

–marinara sauce (spaghetti sauce, 1 tablespoon)

–salt and pepper

–minced garlic (in a jar, optional, 1 tablespoon)

–olive oil

1 – Place the red wine in a covered baking dish.  Stir in the marinara sauce until blended.  Place the chicken in the sauce.  Season with salt, pepper, rosemary, oregano, and garlic (optional).  Sprinkle shredded carrots and green onions on top.  Place bay leaves around the chicken, submerged in the sauce.  Finish with a few drops of olive oil.

2 – Microwave on high for 9 minutes.

3 – Serve the chicken hot, with the sauce, atop quinoa, couscous, pasta, or rice (recipes, see the search box on this blog).

–chicken adapted from Edward Giobbi’s Italian Family Dining.

POT – AU – FEU:  CHICKEN STEW IN A POT WITH CARROTS – GREEN ONIONS – CELERY SEASONED WITH THYME – GROUND CLOVES – BAY LEAVES – MINCED GARLIC IN CHICKEN BROTH GRAVY

For 4:

–6 chicken tenderloins or breast strips

–carrots (2, fresh, peeled and sliced)

–green onions (3 stalks, chopped)

–celery (2, fresh, chopped)

–thyme, ground cloves, bay leaves (2) (bottled)

–minced garlic (in a jar)

–chicken broth (non-fat, low sodium)

–flour

–salt and pepper

–olive oil

1 – In a slow cooker, place the chicken, 2 peeled and sliced carrots, 3 stalks of chopped green onions, and 2 stalks of chopped celery.  Season with thyme, ground cloves (one-fourth teaspoon), 2 bay leaves, minced garlic, salt, pepper, and olive oil.  Add chicken broth just to cover the chicken and vegetables.  Cook on low in the cooker for 5 hours. 

2 – Then remove the chicken to a plate, and shred with 2 forks. 

3 – Scoop out with a ladle one-half cup of broth, placing the broth in a microwaveable cup.  Microwave on high for 1 and one-half minutes.  In a second cup, place 1 tablespoon of flour.  When broth has heated, slowly add to the flour, stirring briskly.

4 – Place the broth/flour and the chicken back in the cooker.

5 – Cook on low for one-half hour more.

6 – Serve the chicken stew hot, in a bowl, atop quinoa, pasta, couscous, or rice.

–chicken inspired by Julia Child’s The French Chef Cookbook.

CHICKEN TARRAGON ROLLED IN BREADCRUMBS WITH THYME & BAY LEAVES TOPPED WITH PARSLEY & GREEN ONIONS IN A WHITE WINE – BROTH SAUCE AND ACCOMPANYING CREAM SAUCE

Note:  A favorite chicken dish of the Kennedys in their family dining, and often served at important White House functions.

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (boxed)

–tarragon, thyme, bay leaves (2)

–parsley (fresh, 1 handful)

–green onions (fresh, chopped, 2 stalks)

–white wine

–chicken broth (non-fat, low sodium)

–soy creamer (or dairy creamer)

–salt and pepper

–olive oil (the chef used butter)

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in breadcrumbs.  Shake well.  Then place the chicken in a covered baking dish with enough white wine and chicken broth to form a sauce after cooking.  Season the chicken with tarragon, just a little thyme, and 2 bay leaves.  Top with chopped parsley and chopped green onions (2 stalks).  Add a drop or two of additional olive oil, if desired.

2 – Microwave on high for 8 minutes. 

3 – Place one-fourth cup of soy creamer (or dairy creamer) in a small, microwaveable bowl.  Microwave on high for 1 minute.  (Be careful that it doesn’t bubble up.)

4 – Serve the chicken atop quinoa, rice, couscous, or pasta, with the creamer as an accompanying sauce to be added at the table.

–chicken adapted from Rene Verdon’s The White House Chef Cookbook.

CHICKEN ROLLED IN BREADCRUMBS WITH ASPARAGUS – BAY LEAVES – GREEN ONIONS IN BRANDY SAUCE / ITALIAN MINESTRONE SOUP SEASONED WITH BASIL PESTO

For 4:

–6 chicken tenderloins or breast strips

–breadcrumbs (plain, boxed)

–asparagus (1 small handful, fresh)

–bay leaves (2, dried)

–green onions (3 stalks, sliced)

–brandy (purchase a small, inexpensive bottle)

–salt and pepper

–olive oil

–basil pesto (bottled, 2 heaping tablespoons)

–mixed vegetables (frozen package)

–chicken broth (non-fat, low sodium)

–onion (one-half, sliced)

1 – Place a package of mixed vegetables in a slow cooker.  Add chicken broth to cover.  Then add one-half sliced onion and 2 heaping tablespoons of basil pesto.  Season with salt, pepper, and olive oil.  Place slow cooker on low, and cook for 5 and one-half hours.  When finished, place setting on warm until time for dinner.

2 – Cut off ends of the asparagus, and then cut into 1 – inch pieces.  Place in a covered baking dish with a little brandy.  Add more water to dilute brandy.  Add 3 chopped stalks of green onions and 2 bay leaves.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.

3 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Add a small amount of plain breadcrumbs.  Shake well.

4 – Add the chicken to the asparagus and green onions.  Season with salt, pepper, and olive oil.  Microwave on high for 7 and one-half minutes.

5 – Serve the soup as a first course.  Then serve the chicken hot, with vegetables of your choice.

–soup and chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

MUSHROOM CHICKEN ROLLED IN BREADCRUMBS WITH THYME – MINCED GARLIC – BAY LEAVES IN RED WINE – BRANDY SAUCE

–4 chicken tenderloins or breast strips

–mushrooms (4 or 5 baby bellas, sliced)

–breadcrumbs (plain, boxed)

–thyme

–garlic (minced, in a jar)

–bay leaves (2)

–red wine

–brandy (buy a small, inexpensive bottle)

–salt and pepper

–olive oil

1 – Slice 4 or 5 baby bella mushrooms, and place in a covered baking dish with a little red wine and a very little amount of brandy.  Season with thyme, 2 bay leaves, salt, pepper, minced garlic, and olive oil.  Microwave on high for 3 minutes.

2 – Place the chicken in a plastic bag.  Season with salt, pepper, olive oil, and thyme.  Pour plain breadcrumbs in the bag.  Shake well.  Nestle the chicken amid the mushrooms in the red wine – brandy sauce.  Microwave on high for 5 and one-half minutes.

3 – Serve the chicken and mushrooms hot.

–adapted from Edward Giobbi’s Italian Family Cooking.

A Simple Dinner:  MARINATED ASIAN CHICKEN TOPPED WITH MINCED PEANUTS – GARLIC – BAY LEAVES IN SOY SAUCE – LIME JUICE –  RED WINE 

–4 chicken tenderloins or breast strips

–minced peanuts (use food processor)

–garlic powder

–bay leaves (2)

–soy sauce

–red wine

–lime juice

1 – Place chicken in a plastic bag.  Season with salt, pepper, bay leaves, garlic powder, and olive oil.  Add minced peanuts atop the chicken, plus soy sauce, red wine, and lime juice.  Marinate all day or overnight.  When ready to prepare dinner, place the chicken, with sauce, in a covered baking dish.  Add a little extra soy sauce, red wine, and lime juice.  Microwave on high for 5 and one-half minutes.

2 – Serve the chicken atop quinoa cooked with broth (see search box).  I also served field peas with snaps and broccoli with a bottled tomato pesto sauce (recipes, see search box).

–chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

GARLIC CHICKEN WITH THYME – BAY LEAVES – ROSEMARY IN WHITE WINE SAUCE / GREAT NORTHERN BEAN SOUP WITH ONION – CARROT – CELERY AND SEASONED WITH THYME – ROSEMARY – GARLIC IN BROTH ATOP GARLIC TOAST

–4 chicken tenderloins or breast strips

–garlic powder

–thyme

–bay leaves

–rosemary

–white wine (cooking wine is fine)

–great Northern beans (dried, soak overnight)

–onion (one-half, chopped)

–shredded carrots (2 handfuls)

–celery (1 stalk, chopped)

–olive oil

–salt and pepper

–chicken broth (non-fat, low sodium)

–whole wheat ciabatta sandwich rolls (1 roll)

1 – Place two-thirds cup of great Northern beans in a slow cooker.  Add one-half chopped onion, 2 handfuls of shredded carrots, and 1 stalk of celery (chopped).  Season with salt, pepper, thyme, rosemary, garlic powder, and olive oil.  Add chicken broth just to cover the beans and vegetables.  Cook in a slow cooker for 6 hours; when finished, keep setting on “warm” until time for dinner.

2 – Place the chicken in a covered baking dish with a little white wine.  Season with salt, pepper, thyme, bay leaves (2), rosemary, and olive oil.  Microwave on high for 5 and one-half minutes.

3 – Separate 1 whole wheat ciabatta roll, and season with garlic powder and olive oil.  Microwave for 30 seconds on high.

4 – Serve each serving of soup atop a garlic ciabatta roll as an appretizer.  Then serve the chicken hot.  I also served a butter salad (as a first course) and tomato pie (for recipes, use the search box in this blog).

–soup and chicken adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way.

PARSLEYED PARMESAN COD COVERED IN BREADCRUMBS WITH THYME – BAY LEAVES – GREEN ONIONS IN WHITE WINE – ONION SAUCE / GREEN SALAD WITH TOMATO – ZUCCHINI – FETA – GREEN ONIONS / PARSLEYED BABY BUTTER BEANS WITH TOMATO & POTATOES IN BROTH

Note:  Julia Child’s recipe was originally intended for scallops.

 

–cod (size of 3 decks of cards, one-half pound)

–parsley and thyme (fresh if possible)

–bay leaves (bottled)

–onion (one-half, chopped)

–white wine (cooking wine is fine)

–plain breadcrumbs (boxed)

–salad greens

–tomatoes (2, divided)

–zucchini (1, fresh)

–feta cheese

–green onions (6, divided)

–your favorite salad dressing

–baby butter beans (dried; soak overnight)

–potatoes (small yellow Dutch, 4)

–chicken broth (non-fat, low sodium)

1 – Place two-thirds cup of baby butter beans in a slow cooker.  Add 1 and one-third cup of chicken broth.  Chop 1 tomato and add to the cooker.  Slice 4 small potatoes into 1-inch pieces, and add to the cooker.  Season with salt (1 teaspoon), pepper, Bac’n pieces, and parsley.  Cook on low for 6 hours.  When finished, keep setting on “warm” until time for dinner.

2 – Place one-half package of salad greens in a mixing bowl.  Chop 1 medium tomato, and add to the bowl.  Peel and slice the zucchini, and add.  Add one-half small carton of feta cheese.  Wash and slice 2 stalks of green onion into one-half inch each.  Add your favorite salad dressing.  Stir well.

3 – Chop one-half onion and add to a covered baking dish.  Season with salt, pepper, thyme, bay leaves, and olive oil.  Microwave on high for 3 minutes.  When finished, add cod to the white wine.  Season with salt, pepper, thyme, and olive oil.  Sprinkle plain breadcrumbs on top.  Then sprinkle with Parmesan cheese.  Add chopped parsley on top.  Microwave on high for 6 minutes.

4 – Serve the salad as a first course.  Then serve the cod hot, with the baby butter beans as a side.

–cod adapted from Julia Child’s Mastering the Art of French Cooking; butter beans adapted from Edward Giobbi’s Eat Right, Eat Well—the Italian Way; salad original.

COD & SHRIMP WITH MUSHROOM GRAVY / WHITE RICE / GARLIC SPINACH / BACON – FLAVORED BEAN SOUP WITH TOMATOES – ONION – THYME – BAY LEAVES

–cod (size of 3 decks of cards, one-half pound)

–shrimp (small, thawed from frozen, 8 to 10)

–baby bella mushrooms (6 to 8)

–flour

–chicken broth (non-fat, low sodium)

–salt and pepper

–olive oil

–white rice (instant, boxed)

–spinach (packaged, fresh)

–garlic powder

–Bac’n pieces (soy bacon)

–great Northern beans (two-thirds cup, dried—soak overnight)

–tomatoes (1 can, undrained, diced)

–onion (one-half, fresh)

–thyme (fresh if possible)

–bay leaves (2, dried, bottled)

1 – In a slow cooker, place two-thirds cup of great Northern beans that have been soaked overnight.  Add one and one-half cups of chicken broth.  Then add the can of tomatoes, with juice.  Season with salt, pepper, Bac’n pieces, thyme, 2 bay leaves, and olive oil.  Cook on low in the slow cooker for 8 hours.  When finished, place the setting on warm until time for dinner.

 

2 – Place one-half cup of chicken broth in a microwaveable bowl.  Microwave for 45 seconds.  In a second bowl, place 1 tablespoon of flour.  Slowly add the heated broth to the flour, stirring briskly.  Set aside.

3 – Wash and quarter the mushrooms.  Place in a covered baking dish with the newly made gravy.  Season with salt, pepper, and olive oil.

Microwave on high for 3 minutes.  Then place the cod in the mushroom gravy.  Season the cod with salt, pepper, and olive oil.  Set aside.

4 – Measure two-thirds cup of white rice in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Stir.  Microwave on high for 2 minutes.

5 – Place 3 handfuls of spinach in a covered baking dish with a little water.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

6 – Place the thawed shrimp in a small, microwaveable bowl with a tiny bit of water (for steaming).  Season with salt, pepper, and olive oil.  Microwave on high for 1 minute.

7 – Microwave the cod for 6 minutes on high.  When finished, spoon the shrimp on top.

8 – Serve the bean soup as a first course.  Serve the cod and shrimp hot, atop the white rice, with the spinach as a side.

–bean soup and cod/shrimp entrée adapted from Julia Child’s Mastering the Art of French Cooking; other recipes original.

HERBED FLOUNDER WITH TOMATO & RED BELL PEPPER IN WHITE WINE / EGGPLANT SPREAD WITH BASIL & ONION / SPINACH & KALE WITH GARLIC

–2 flounder filets (thawed from frozen)

–tomato (1, medium, fresh, chopped)

–red bell pepper (one-half, medium, chopped)

–white wine (cooking wine is fine)

–garlic powder (bottled)

–rosemary (fresh if possible)

–bay leaves (2, bottled)

–parsley (fresh if possible)

–mint (fresh if possible)

–oregano (fresh if possible)

–basil (fresh if possible)

–salt and pepper

–olive oil

–eggplant (1, medium, fresh)

–Vidalia onion (1, small, chopped fine)

–red wine (cooking wine is fine)

–spinach & kale mix (packaged, fresh)

1 – Wash and pierce the eggplant all around with a fork.  Cook the eggplant in advance, microwaving for 5 minutes on one side, then turning and microwaving for 5 minutes more.  Cool on the kitchen counter or in the refrigerator.  When cool, cut off the stalk, and then slice the eggplant lengthwise, raking out the pulp.  Cut the pulp two ways, horizontally and vertically.  Place in a mixing bowl.  Peel and chop 1 small Vidalia onion into very fine pieces.  Add to the bowl  Season with salt, pepper, basil, red wine, and olive oil.  Stir well.  Keep refrigerated until time for dinner.

2 – Wash and chop the tomato and red bell pepper.  Place in a covered baking dish with a little white wine.  Season with salt, pepper, and olive oil.  Microwave on high for 3 minutes.  Place the flounder on top of the tomato and pepper.  Season with garlic powder, rosemary, bay leaves, parsley, mint, oregano, basil, salt, pepper, and olive oil.  Set aside.

3 – Place one-half package of spinach and kale mix in a covered baking dish.  Season with salt, pepper, garlic powder, and olive oil.  Microwave on high for 5 minutes.

4 – Microwave the flounder for 6 minutes.

5 – Serve the eggplant spread with crackers as an appetizer.  Then serve the flounder hot, with the spinach-kale as a side.

–flounder adapted from Ed Giobbi’s Italian Family Cooking; eggplant spread from Real Simple; spinach-kale original.

CHICKEN & POTATOES WITH ROSEMARY – BAY LEAVES – WHITE WINE / HERBED TOMATO PIE / BACON – FLAVORED BABY BUTTER BEANS

–baby butter beans (frozen)

–Bac’n pieces

–Promise Active margarine (heart-healthy)

–salt and pepper

–olive oil

–4 chicken tenderloins or breast strips

–Bartlett potatoes (5, medium)

–rosemary (fresh if possible)

–bay leaves (2, dried)

–garlic salt (bottled)

–white wine (cooking wine is fine)

–chicken broth (non-fat, low sodium)

–tomatoes (2, medium, fresh)

–basil and thyme

–whole wheat muffins (2, broken into small pieces)

–feta cheese (one-half small package)

 

1 – Place the package of baby butter beans in a slow cooker.  Add water 2 inches above the top of the butter beans.  Season with 1 teaspoon of salt, pepper, Bac’n pieces, a teaspoon of margarine, and 2 drops of olive oil.  Cook on high for 6 hours.  When finished, put setting on “warm” until time for dinner.

2 – Scrub the potatoes, and then slice four ways, to make 1-inch pieces.  Place the potatoes in a very deep, covered, baking dish.  Add one-fourth cup of white wine and one-fourth cup of chicken broth.  Season with salt, pepper, rosemary, 2 bay leaves, garlic salt, and olive oil.  Microwave for 15 minutes on high.  Check to be sure that wine is not bubbling up out of the dish.  When finished, keep covered to preserve warmth.

3 – Place the broken pieces of muffin in the bottom of a covered baking dish.  Slice the tomatoes in high, and place on top.  Season with salt, pepper, basil, thyme, garlic salt, and olive oil.  Sprinkle feta cheese on top.  Microwave for 10 minutes.  When finished, take lid off to allow tomatoes to cool.

4 – Place the chicken in a covered baking dish with a little white wine and a little chicken broth.  Season with salt, pepper, 2 bay leaves, rosemary, garlic salt, and olive oil.  Microwave on high for 5 minutes.

5 – Serve the chicken hot, with the potatoes and tomato pie as sides.

–chicken and potatoes adapted from Italian Family Cooking (Edward Giobbi, author); tomato pie inspired by a recipe given to me by a friend.

CHICKEN WITH MUSHROOMS, ONION, & CARROTS IN BRANDY SAUCE / PENNE PASTA

–4 chicken tenderloins or breast strips

–mushrooms (4 or 5 small)

–onion (one-half, medium)

–carrots (1 medium)

–salt and pepper

–olive oil

–brandy (buy an inexpensive bottle at the liquor store)

–mayonnaise

–yogurt (non-fat, plain)

–penne pasta (1 cup)

–thyme (fresh if possible)

–bay leaves (2)

–nutmeg

 

1 – Slice mushrooms and place in covered baking dish.  Peel onion and carrot, and slice; place in baking dish.  Just cover with water.  Season with bay leaves, thyme, salt, pepper, and olive oil.  Cook on high in the microwave for 3 minutes.  Set aside.

2 – Place the pasta in a covered baking dish.  Cover with water.  Season with salt and olive oil.  Cook on high for 2 and one-half minutes; then cook on 50 percent power for 8 and one-half minutes.  When finished, keep covered to retain warmth.

3 – Place 2 tablespoons of mayonnaise and 2 tablespoons of yogurt in a small, microwaveable bowl.  Add 2 tablespoons of brandy.  Stir well.  Cook, covered, for 45 seconds in the microwave.  When finished, keep covered to retain warmth.

4 – Place the chicken on top of the vegetables in the covered baking dish.  Season with thyme, salt, pepper, and olive oil.  Cook on high for 5 minutes.  When finished, spoon the faux cream sauce over the chicken.

5 – Drain the pasta.  Season with nutmeg.

6 – Serve the chicken on top of the pasta.

–adapted from The New York Times 60-Minute Gourmet, with Pierre Franey, chef.