Chicken Quesadilla (2nd version, with Pico de Gallo)

I am so glad I found this recipe. This is by far the best Chicken Quesadilla that I have ever made. Very close to the one served in the restaurants. I got this recipe from www.allrecipes.com, by Tony Cortez.

Ingredients

2 tbsp. Olive oil, divided

2 skinless boneless chicken breast fillets, cut into thin strips

1/2 onion, sliced

1 green pepper, thinly sliced

2 cloves of garlic, minced

4 flour tortillas

1 cup shredded Monterey Jack cheese

Pico de Gallo:

2 tomatoes, seeded

1 onion

2 limes, juiced

2 tbsp. finely chopped fresh cilantro

1 jalapeno pepper, seeded 

Salt and Pepper to taste

Directions

• Make the Pico de Gallo. Put tomatoes, onion, and jalapeno pepper in a food processor and chop them. Transfer to a bowl, add in chopped jalapeno pepper, lime juice, salt and pepper, combine and stir well, then set aside.
• In a large skillet, heat 1 tbsp. olive oil. Add chicken and saute until cooked through and juices run clear. Remove chicken from skillet and set aside.
• Put the remaining 1 tbsp. of olive oil in the hot skillet and saute the sliced onion and green pepper until tender. Stir in the minced garlic and saute until the aroma is strong. Mix in half of the pico de gallo and chicken breast meat. Set aside; keep warm.
• Spread 1/4 cup shredded cheese on the tortilla and top with 1/2 the chicken mixture. Sprinkle another 1/4 cup cheese over the chicken and top with another tortilla. Cook the loaded tortillas on pan or grill until tortilla is lightly brown and cheese has started to melt. Remove quesadilla from skillet and cut into quarters. Repeat with remaining ingredients. Serve quesadillas with sour cream and remaining pico de gallo.

Chicken and Vegetable Stir-Fry

Ingredients

1 lb. chicken tenders, cut into 1-inch pieces

2 tbsp. cornstarch

1/2 tsp. Garlic Powder

1/4 tsp. Ground Ginger

1/4 cup soy sauce

1/4 cup chicken (or vegetable) broth

1/4 cup chopped scallions

1/4 tsp. Crushed Red Pepper (chili flakes), optional

1 tbsp. canola (or any vegetable) oil

3-4 cups vegetables (such as broccoli florets, snow peas, red bell pepper strips, sliced mushrooms, etc.)

2 tbsp. roasted sesame seed

Directions

• Mix cornstarch with Garlic Powder and Ground Ginger in a large bowl. Add chicken, toss to coat well. Set aside. Mix soy sauce, broth, scallions and Crushed Red Pepper. Set aside.
• Heat oil in a wok or large deep skillet in a high heat. Add vegetables, stir-fry 5 - 7 minutes or until vegetables are tender crisp. Remove from pan and set aside.
• Add chicken and cook 8 - 10 minutes or until chicken is golden brown. Add reserved soy sauce mixture. Bring to boil and cook until sauce has thickened. Return vegetables to skillet and toss. Sprinkle with roasted sesame seed. Serve over white rice, if desired.

Black Pepper Chicken

Recipe from Fanny Birner.

Ingredients

Marinade sauce:

1 tbsp. lime juice

1 tsp. salt

1 tbsp. soy sauce

2 tbsp. sweet soy sauce (you can find this in asian grocery store, the one I use is called Kecap Manis, product from Indonesia)

2 tbsp. all purpose flour

Other ingredients:

Boneless chicken breast fillet

2-3 big red chilies, seeded and chopped (you can substitute it with 1 medium red bell pepper)

1 onion, chopped

1 clove of garlic, chopped

1/2 tbsp. or more black pepper

2 tbsp. sweet soy sauce

1 tbsp. soy sauce

Directions

• Marinate the chicken with lime juice and salt for 5 minutes and then rinse, cut into small cubes.
• Add sweet soy sauce, soy sauce, and flour, let it stand for about 15 minutes.
• Deep fry the chicken until golden brown, set aside.
• In the other pan heat 2 tbsp. oil, stir fry the garlic until fragrant add the onion and chillies or bell pepper.
• Then add in soy sauce, sweet soy sauce, black pepper and chicken.
• Stir until chicken is well covered with sauce. Serve over white rice if desired.

Chicken Marsala

Recipe from the book: McCormick 3-step Cooking With Flavor.

Ingredients
3 boneless chicken breasts fillet, you can thinly slice it into 6 fillets, if desired
1/3 cup flour
1/2 tsp. salt
1/2 tsp. Oregano Leaves
3/4 cup Marsala or slightly sweet white wine
1 cup Baby Bella Mushrooms
1 tsp. Lemon Pepper
2 tbsp. olive oil
3 tbsp. butter
1 tbsp. lemon juice
1 tbsp. Parsley Flakes


Directions
1. Mix flour and Lemon Pepper on a large plate, lightly coat chicken with mixture.
2. Heat olive oil with 2 tbsp of the butter in a skillet on medium-high heat. Add chicken, cook about 5 minutes, turning once or until lightly colored. Remove chicken from skillet.
3. Add mushrooms and oregano to skillet, cook until mushrooms are soften. Stir in wine and lemon juice, bring to boil. Scrapping up brown bits from bottom of pan. Stir the remaining 1 tbsp butter, and cook for 2 minutes. Add Parsley Flakes and remove from heat. Spoon sauce over chicken and serve with roasted vegetables.

Grilled Herb-Mustard Chicken

Recipe from the book: McCormick 3-step Cooking With Flavor.

Ingredients

1/2 cup vegetable oil
1/4 Dijon mustard
2 tbsp. Italian Seasoning
1/2 tsp. basil 
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. salt
4 boneless, skinless chicken breasts


Directions
1. Stir together oil, mustard, italian seasonings, basil, oregano, garlic powder and salt. Add chicken and toss to coat well. Refrigerate for 30 minutes. Remove chicken from marinade. Discard any remaining marinade.
2. Grill over medium-high heat, turning frequently, until chicken is cooked through. Serve with roasted vegetables and french fries.

Indian Chicken Curry

Ingredients

Boneless chicken breast fillets, cut into bite-size pieces

1 cup low fat yogurt

4 tbsp. minced ginger

4 cloves of garlic, chopped

2 onions, chopped

2 medium tomatoes, diced

1 tsp. Turmeric

2 tsp. Garam Masala (You can substitute with curry mix powder, in this case, cut the salt a little bit)

2 tsp. Ground Coriander 

1 tsp. Ground cumin

1 tsp. Chili powder

A dash of Black Pepper (Optional)

1 tsp. salt

4 tbsp. cooking oil

A little bit of water

Directions

1. Super chop garlic and ginger, add a little bit of water to make it easier on the chopper, chop until the mixture becomes a little pasty (it will be approximately 4 tbsp of paste).

2. In a bowl, mix chicken, 2 tbsp of garlic+ginger paste, yogurt and a dash of salt. Mix well with your hands. Put the marinade aside until sauce is ready.

3. In a small bowl or cup, prepare the spice mixture; add in 4-5 tbsp water, turmeric, garam masala, coriander, cumin, chili powder and salt. Mix everything well and set aside. Heat oil in a pan, add in onions and saute until transparent, then add in the remaining garlic+ginger paste (approx. 2 tbsp), keep stirring in a medium-high heat for five minutes, then pour the spice mixture. Keep stirring until you see oil separating from the onions+spice. Once it's done, stir in diced tomatoes, saute until tomatoes soften and oil starts to separate from vegetables. 

4. Take out the chicken marinade and slowly place it over the sauce. Mix everything carefully and close the lid. When it starts to boil up, turn down the heat to medium-low. Keep the lid closed and let the chicken cook well (about 30-45 minutes). Once the chicken is cooked to perfection, you can add a dash more of garam masala to give a much richer aroma to the dish. 

5. Serve with Basmati rice or many other indian side dishes.

Chicken Cutlet Brasciole

Recipe from Rachel Ray.

Ingredients
Boneless Chicken Breasts

Bread
2 cloves of garlic
Parsley
Lemon zest (of 1 lemon)
2 cups shredded Parmesan cheese

1 can tomato sauce
½ cup red wine 

Directions

1. Process bread, garlic, parsley, lemon zest, and parmesan cheese in a food processor.
2. Butterfly the chicken open by cutting into an across the breast but not all the way through. Pound out the cutlets and season the chicken with salt and pepper. Fill the breast with stuffing, roll and secure with toothpick, then brown in a pan, and set aside.
3. Deglaze wine in a pan, stir in tomato sauce, chopped tarragon, and chicken rolls, stir then simmer for about 15mins.

4. Serve with pasta.

Side dish:
Boil pasta until al dente, with salt in the water. Heat EVOO, butter, lemon zest, garlic, pepper, lemon juice. Stir in the pasta and toss to coat well. Then sprinkle with oregano.

Chinese Style Chicken Bourbon

Ingredients
2 lbs Boneless Chicken Breasts, cut into bite sized pieces
2 tbsp Peanut Oil
1 large Garlic CLove, Crushed
1/2 tsp. Fresh Ginger, Minced
3/4 tsp. Crushed Red Pepper Flakes
1/4 cups Apple Juice
1/3 cups Light Brown Sugar
2 tbsp. Ketchup
1 tbsp. Cider Vinegar
1/2 cup Water
1/3 cup Soy Sauce
1/4 cup Bourbon 


Directions
1. Heat oil in a large skillet.
2. Add chicken pieces and cook until lightly browned. Remove Chicken.
3. Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
4. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes.
5. Serve over hot rice.

Chicken Parmesan

Recipe from Rachel Ray.

Ingredients
Mixture 1: Mix ½ cup mustard, ¼ cup apple juice, and 2-3 cloves of garlic (minced)
Mixture 2: Mix bread crumbs, 1 cup parmesan cheese, 2 tbsp. butter (melted), 1/4 tsp salt, 1/8 tsp pepper and 1 tbsp parsley flakes.


Directions

1. Preheat the oven 375 F.

2. Dip and coat chicken breasts in the mixture 1, and then in the mixture 2.

3. In a baking dish, bake the chicken for 20-30 minutes or until browned.

4. Serve with pasta; in a bowl mix melted butter, olive oil, lemon juice and garlic powder, toss the pasta to coat, then sprinkle with oregano.

Chicken Quesadilla

Ingredients
Boneless chicken breast fillet
Whipped cream cheese

Monterey Jack cheese
Cheddar Cheese

Jalapeno
Taco seasoning
Salt
Tortilla

Directions

1. Cook chicken breast then shred it and season it with taco seasoning and salt. Refrigerate for 30 mins. 
2. Mix chicken with whipped cream cheese, Monterey Jack cheese and cheddar cheese. Then put the mix on the tortilla, add more grated Monterey Jack cheese and top it with jalapenos. Fold the tortilla and cook it in a pan.
3. Serve with salsa dip or sour cream.

Chicken Frikadellar with Potatoes in Parsley Sauce

Recipe from my friend, Rosa Damborg.

Chicken frikadellar:
1 lb. ground chicken
1 medium size onion, finely chopped
1 scallion, finely chopped
A hand full parsley, finely chopped
1 tbsp. flour
1 egg
salt and pepper

1. Mix all the ingredients, form them round and fry in butter or olive oil until browned and cooked. 
2. Serve with potatoes in parsley sauce and steamed vegetables.

Potatoes in parsley sauce:
Potatoes
50 gr butter
1 tbsp flour
300 ml Milk
Salt and Pepper
Water

1. Cut potatoes in cubes and cook them. Salt to taste. Save the boiled water from it to make gravy.
2. Melt butter in the sauce pan, add in flour and stir to mix well and immediately stir in some water from the potatoes to avoid bubbling. Add in milk, salt and pepper to taste and keep stirring. If it's still too thick, add a little bit of more milk. 
3. Stir in a hand full finely chopped parsley and potatoes, salt and pepper to taste, and cook for another minute.
4. Ready to serve with the chicken frikadellar and steamed vegetables.

Indonesian Spicy Chicken (Ayam Rica Rica)

Ingredients
5-6 chicken thighs, wings, drumsticks, any part you like
lime juice
Fresh Thai basil

2-3 pandan leaves

3-4 tbsp oil

1 can diced tomatoes

2-3 cm fresh ginger, sliced

1 stalk of lemon grass, pounded

4-6 kaffir lime leaves

Spice paste
to make the spice paste for this dish, blend this following ingredients:
1 onion
4-6 cloves of garlic
Hot thai chilies at will (2-3 for mild)
3 tsp. salt
1 tsp. sugar


Directions
1. Season the chicken with lime juice and salt all over. Heat oil in a pan and fry the chicken until brown. Then remove chicken from the pan and set aside.
2. In the same pan saute the spice paste until fragrant. Add in the lemon grass, ginger, diced tomatoes and kaffir lime leaves, stir well and cook for 1 minute. Then add in chicken and pandan leaves, cover and cook until the sauce has resided and chicken is thoroughly done. 
3. Add in thai basils, stir and cook for another minute.
4. Serve with jasmine rice. 

Roast Chicken with Oyster Sauce

Ingredients

8 Chicken wings or drumsticks

1 Onion, chopped

3 cloves of Garlic, minced

3 tbsp. sweet soy sauce

3-4 tbsp. oyster sauce

Oil

Directions

1. In a bowl, mix minced garlic, sweet soy sauce and oyster sauce, stir well.

2. Add chicken and toss to coat well. Cover and refrigerate for at least 1 hour.

3. Heat oil in a pan, and saute the onion until transparent. Add in chicken and the remaining marinade and cook until chicken is browned.

4. Remove chicken from the pan, reserve the sauce. Deep fry chicken in a different pan or in a deep frier until chicken is throughly done.

5. Pour the reserved sauce over the chicken and serve with jasmine rice.

Chicken Rosemary

Recipe from the book: Masakan Italia.

Ingredients

3 or 4 Boneless Chicken Breasts
2 tbsp. sesame oil
3 - 4 tbsp. butter
4 cloves of garlic, crushed
1 tbsp. fresh rosemary
2 red chili
½ cup white wine
Lemon skin
¼ cup lemon juice
½ cup chicken broth

Directions

1. Fry the chicken in butter until browned, add in garlic, rosemary, chilli pepper and white wine. Lower the heat, cover and cook for 40 mins.
2. Remove chicken and set aside. Dump the oil on top of the juice, add in lemon skin, lemon juice and chicken broth. Bring to boil for 3 mins. Pour over the chicken and serve.