Yummy Grilled Chicken with Julienned Veggie Salad

Prep time: 35 minutes
Cook Time:  25 minutes
4 Servings

Veggie Salad

3 Tbl olive oil
1 Tbl white wine vinegar
1/4 tsp salt
1/8 tsp black pepper
1 small garlic clove, finely chopped
1/2 small red bell pepper, julienne sliced
1/2 small yellow bell pepper, julienne sliced
1/2 carrot, julienne sliced
1 Granny Smith apple, julienne sliced

Chicken

6 Tbl olive oil
6 Tbl lemon juice
2 tsp herbs finnes
1/2 tsp salt
1/2 tsp black pepper
2 cloves of garlic, finely chopped
4 boneless, skinless chicken breasts, cut into strips if desired
1/2 cup of walnuts

1.  In a medium bowl, mix the olive oil, vinegar, salt, pepper, and garlic.  Add remaining ingredients and toss to coat. Cover and refrigerate.

2. In a 12 x 18 (2 quart) glass baking dish or a large plastic container with a lid, mix all the chicken ingredients besides chicken and walnuts.  Place chicken in the marinade, toss to coat. Cover and refrigerate for 1 hour to marinate.

3. Heat grill, can use Foreman Grill.  Remove chicken from marinade, reserve marinade. Place chicken on the grill, cook for about 10-15 minutes, turn over and brush with marinade.  Cook until juice of chicken is clear (165 degrees F).  Discard remaining marinade.

4.  To serve, place chicken on serving plate, top with 1/2 cup veggie salad and sprinkle with walnuts.


Nutritional Info
1 serving Calories 440 (calories from fat 280); total fat 31 g (saturated fat 4.5 g, trans fat 0g);
cholesterol 75 mg; sodium 670 mg; total carbohydrates 10 g (dietary fiber 3g) Protein 29 g

Adapted from Betty Crocker Living with Cancer Cookbook,

Chicken Sauté with Pear and Ginger

I love this recipe, it tastes wonderful and is easy to make; we ate this again tonight:

bunch green onions

4 boneless skinless chicken breast halves

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper

2 teaspoons canola oil

3 tablespoons cider vinegar

2 tablespoons sugar2/3 cup dry white wine, or pear or apple juice

2 tablespoons minced fresh ginger

1 1/3 cups reduced-sodium chicken broth

2 large firm ripe Anjou or Red Bartlett pears, peeled, cut lengthwise into 8 wedges

1 tablespoon cornstarch

1 tablespoon water

1. Chop white portion of green onions; place in small bowl. Chop 1/4 cup of the green portion; reserve for garnish. (Store remaining green onion tops in refrigerator for another use.)

2. Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook 8 to 10 minutes or until lightly browned and no longer pink in center, turning once. Place on plate.

3. Add vinegar and sugar to skillet; stir to dissolve sugar. Cook 30 to 60 seconds, swirling skillet, or until syrup turns dark amber. Add wine, green onion whites and ginger; bring to a boil. Cook 1 minute. Add broth and pears; return to a boil. Cook 5 minutes or until pears are tender, turning occasionally.

4. In small bowl, stir together cornstarch and water; whisk into sauce. Cook, whisking constantly, 30 seconds or until slightly thickened. Reduce heat to low; return chicken and any accumulated juices to skillet. Gently simmer 1 to 2 minutes or until chicken is heated through. 5. Place chicken on serving platter; surround with pear slices. Drizzle with sauce; garnish with reserved green onion.

4 servings PER SERVING: 260 calories, 6 g total fat (1.5 g saturated fat), 27.5 g protein, 23 g carbohydrate, 60 mg cholesterol, 375 mg sodium, 2.5 g fiber

Coriander and Mustard Seed Chicken

I made this again tonight, and I remembered that
this is probably my favorite chicken recipe :)
This recipe is so easy but is very delicious!

Ingredients~

4 chicken breasts or 8-10 chicken tenders
1 tlbs oil- olive or canola, really doesn't matter
2 shallots- or any onion will do, 1 small yellow or red onion
2 tsps coriander seeds (whole seeds)
2 tlbs mustard seeds (whole seeds)
1/4 cup of dry white cooking wine, or red cooking wine, whatever you have handy
1/4 cup water
1 tlbs of apple jelly or apricot jelly
1 tlbs of chopped fresh cilantro (optional)

Directions~
Season chicken with salt and pepper, heat oil in skillet and brown chicken on both sides, about 6 minutes on each side. Remove chicken to a plate.
Cook shallots or onions until carmelized, about 5 minutes. Then add mustard seeds, coriander seeds, wine, water, and bring to a boil.

Return the chicken to the skillet and simmer covered until cooked through, about 20 minutes.

Add jelly and cilantor, stir until jelly is melted. I normally remove the chicken from the skillet, then add the jelly so it is easier to mix, then spoon mixture over the chicken.