40 - Pan-Grilled Chicken with Fresh Plum Salsa

My food lovers, today I'm going to post our last Chicken Recipe from our 1st Food Marathon. Let me know the subject for our 2nd Food Marathon!

Ingredients

• 1 cup chopped ripe plums (about 2 plums)
• 1 small jalapeno pepper, seeded and diced
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped red onion
• 2 teaspoons fresh lime juice
• 3/4 teaspoon salt, divided
• 2 tablespoons brown sugar
• 1/2 teaspoon ground cumin
• 4 (4-oz.) chicken breast cutlets
• 2 teaspoons olive oil

Preparation

1. 1. Stir together plums, next 4 ingredients, and 1/4 tsp. salt in a medium bowl.
2. 2. Stir together brown sugar, cumin, and remaining 1/2 tsp. salt in a small bowl. Rub chicken with brown sugar mixture.
3. 3. Cook chicken in hot oil in a grill pan or nonstick skillet over medium heat 3 minutes on each side or until done. Serve with plum mixture.

Find this recipe at: http://www.myrecipes.com

39 - Grilled Chicken and Garden Salsa

Hiii to everyone! I think you know now how much I love Grilled food just because today is grilled chicken again. ahahah

Ingredients

• 4 skinned and boned chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 tablespoons freshly grated Parmesan cheese
• 3 tablespoons mayonnaise
• 2 teaspoons lemon zest
• 1 teaspoon fresh lemon juice
• 2 medium zucchini, cut lengthwise into 1/2-inch-wide strips
• 1 small sweet onion, sliced
• 1 medium-size red bell pepper, quartered
• 2 tablespoons olive oil
• 1/2 cup chopped fresh basil

Preparation

1. 1. Preheat grill to 300° to 350° (medium) heat. Sprinkle chicken with salt and pepper. Combine cheese and next 3 ingredients. Brush chicken with cheese mixture.
2. 2. Toss zucchini, onion, and bell pepper in olive oil.
3. 3. Grill chicken and vegetable mixture at the same time, covered with grill lid. Grill chicken 7 to 10 minutes on each side or until done. Grill vegetable mixture 2 to 3 minutes or until crisp-tender. Chop vegetable mixture, and toss with basil. Add salt and pepper to taste. Serve vegetable mixture with grilled chicken.

38 - Grilled Chicken with Fruit Salsa

OMG, tell me this recipe doesn't look amazing!

Ingredients

Chicken:

• 1/2 cup fresh lemon juice (about 4 lemons)
• 1/2 cup low-sodium soy sauce 
• 1 tablespoon minced peeled fresh ginger
• 1 tablespoon lemon pepper
• 2 garlic cloves, minced
• 6 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray 
• Salsa:
• 1 1/2 cups cubed pineapple 
• 3/4 cup cubed peeled kiwifruit (about 3 kiwifruit)
• 3/4 cup coarsely chopped orange sections 
• 1/2 cup chopped peeled mango 
• 1/2 cup diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 small jalapeño pepper, seeded and chopped

Preparation

1. To prepare chicken, combine the juice, soy sauce, ginger, lemon pepper, and garlic in a large zip-top plastic bag. Add chicken to bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning once.
2. Prepare grill or broiler.
3. Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.
4. To prepare salsa, combine pineapple and remaining ingredients, tossing gently. Serve with chicken.

Don't forget to find this recipe and more at: http://www.cookinglight.com

37 - Mediterranean Chicken with Potatoes

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  Ingredients
• 4 teaspoons minced garlic, divided
• 1 tablespoon olive oil
• 1 teaspoon salt, divided
• 1/4 teaspoon dried thyme
• 1/2 teaspoon black pepper, divided
• 12 small red potatoes, halved (about 1 1/2 pounds)
• Cooking spray
• 2 pounds skinless, boneless chicken breast, cut into bite-sized pieces
• 1 cup vertically sliced red onion
• 3/4 cup dry white wine
• 3/4 cup fat-free, less-sodium chicken broth
• 1/2 cup chopped pepperoncini peppers
• 1/4 cup pitted kalamata olives, halved
• 2 cups chopped plum tomato
• 2 tablespoons chopped fresh basil
• 1 (14-ounce) can artichoke hearts, drained and quartered
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• Thyme sprigs (optional)

Preparation

1. Preheat oven to 400°.
2. Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400° for 30 minutes or until tender.
3. Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; sauté 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
4. Add onion to pan; sauté 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.

Find this recipe at: http://www.myrecipes.com

36 - Grilled Chicken and Lemon Salad

I love to cook chicken, feels so healthy and you can do so many things with it, you can make it grilled, sautéed, baked or even roasted and eat it with rice, pasta, vegetables (cooked, baked or fried), in a sandwich or in a salad.



Ingredients
Chicken:

• 3/4 cup fresh lemon juice
• 1/4 cup olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
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• Salad:
• 1 cup sugar snap peas, trimmed
• 1/2 cup red bell pepper strips 
• 1/2 cup yellow bell pepper strips 
• 1/2 cup (1/4-inch-thick) slices zucchini
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon extravirgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 lemon wedges (optional)

Preparation

1. To prepare chicken, combine the first 4 ingredients in a large zip-top plastic bag. Add chicken to bag, and seal. Marinate in the refrigerator 1 hour, turning occasionally.

1. Prepare grill.

1. Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cool completely; cut into 1/4-inch-thick slices.

1. To prepare salad, cook peas in boiling water 30 seconds. Drain, and rinse with cold water. Drain. Combine peas and next 7 ingredients (through black pepper) in a large bowl; add chicken, tossing to combine. Place 1 3/4 cups chicken salad on each of 4 plates. Serve with lemon wedges, if desired.

Find this perfect recipe in : http://www.myrecipes.com

35 - Pappardelle with Chicken

Ingredients

• 2tbsp olive oil
• 150g (5oz) pancetta cubetti
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 1 carrot, chopped
• 185g (6oz) mushrooms, thinly sliced
• 3 Italian-style sausages, casings removed
• 750g (1½lb) boneless chicken thighs, cut into 1cm (½in) pieces
• 1x400g (13oz) tin chopped tomatoes
• 250ml (8fl oz) chicken stock
• 1 bay leaf
• 400g (13oz) pappardelle or wide flat pasta
• Freshly grated parmesan, to serve

Method

1. Heat the olive oil in a large saucepan over a moderate heat. Add the pancetta, onion, garlic, carrot, mushrooms and sausage meat and cook, stirring occasionally, for around 8 minutes, breaking up the sausage meat with a fork.
2. Add the chicken meat, the tomatoes, stock and bay leaf to the mixture and bring to the boil. Reduce the heat and simmer gently, stirring occasionally, for about 50 minutes. Keep warm.
3. Cook the pasta in a large saucepan of boiling salted water according to the instructions on the packet, or until the pasta is al dente. Drain the pasta well and then return it to the saucepan. Pour over the ragu sauce and stir well. Serve immediately with freshly grated parmesan.

34 - Quick Roast Chicken

Ingredients

• 4 chicken thighs
• 4 chicken drumsticks
• 1tbsp olive oil
• 2 red onions, sliced
• 3 cloves garlic, peeled
• 2 sprigs rosemary
• 2 large potatoes, cut into wedges
• 300ml (9½fl oz) white wine

Method

1. Heat the oven to 200ºC (gas mark 6). Dry the chicken pieces with some paper towel and season well with salt and freshly ground black pepper.
2. Heat the oil in a frying pan over a medium heat and cook the chicken, skin side down, for 3-5 minutes or until golden.
3. Scatter the onions, garlic, rosemary and potatoes over the base of a roasting tin. Transfer the chicken, skin side up, to the tin and then pour over the wine. Add a little water if needed, so there's a layer of liquid about the thickness of a pound coin.
4. Roast in the oven for 45-50 minutes, turning occasionally, or until cooked through. Serve the chicken, onions and potatoes with any remaining liquid and accompany with a light green salad.

33 - One Pot Chicken

Ingredients 

• Olive oil
• 1 sprig of rosemary
• 4 cloves of garlic, unpeeled
• 4 large chicken legs with skins on
• 150g (5oz) chorizo, cut into 5mm (¼in) slices
• The juice of ½ lemon
• 250g (8oz) cherry tomatoes, halved
• ½ teacup of fresh basil leaves

Method

1. Heat the oven to 200°C (gas mark 6). Use a heavy casserole or saucepan that will hold the chicken pieces in a single layer. Drizzle the base of the casserole with a little oil and scatter with the rosemary leaves and garlic cloves. Add the chicken. Season well with salt and freshly ground black pepper.
2. Tuck the chorizo around the chicken. Squeeze over the lemon juice and drizzle with a little extra olive oil.
3. Roast in the oven for about 45 minutes, then add the tomatoes and mix well to coat the chicken and tomatoes with the oil. Cook for a further 10-15 minutes, or until the chicken is golden and the tomatoes have softened.
4. Scatter the basil leaves before serving. Serve the chicken with tomatoes and pan juice.