365 More Ways to Cook Chicken (365 ways) (10 page)

3.
In a large frying pan, heat vegetable oil and sesame oil over high heat. Add half of chicken and cook, turning once or twice, until white throughout, about 4 minutes. Repeat with remaining chicken.

4.
Serve chicken fingers on a platter, with a bowl of apricot mustard sauce in center for dipping.

Prep: 20 minutes Cook: 27 to 32 minutes Makes: about 50

• ¼ cup olive oil, preferably extra-virgin
  

• 4 cups medium leeks (white and pale green), thinly sliced
  

• 3 garlic cloves, crushed through a press
  

• ¼ teaspoon crushed hot red pepper
  

• 2 cups slivered cooked chicken (about 8 ounces)
  

• 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
  

• ¼ cup finely chopped prosciutto (about 1 ounce)
  

• ¼ cup chopped fresh basil
  

• 12 eggs
  

• ¾ teaspoon salt
  

• 4 ounces shredded mozzarella cheese (about 1 cup)
  

• 3 tablespoons grated Parmesan cheese
  

1.
Preheat oven to 375°F. Grease a 9x13-inch baking dish. In a large frying pan, heat olive oil. Add leeks and cook over medium-low heat, stirring often, until softened, about 5 minutes. Add garlic and hot pepper and cook 2 minutes. Stir in chicken, spinach, prosciutto, and basil. Spread mixture in baking dish.

2.
In a large bowl, whisk together eggs and salt. Pour over chicken mixture in baking dish. In a small bowl, toss together cheeses and sprinkle over eggs.

3.
Bake 20 to 25 minutes, until frittata is pale golden and puffed. Let stand at least 15 minutes before cutting into 1
½-i
nch squares. Serve warm or at room temperature.

Prep: 10 minutes Cook: 8 minutes Serves: 8

• 6 ounces corn tortilla chips, regular, low-fat, or seasoned
  

• 1½ tablespoons taco seasoning mix or chili powder
  

• 1 pound thinly sliced chicken breasts
  

• ¼ cup corn oil
  

• 1½ cups bottled chunky salsa or taco sauce
  

1.
Preheat oven to 500°F. In a food processor, grind tortilla chips into crumbs. Add taco seasoning and process just to blend. Spread crumbs on a shallow dish. Dip chicken into oil, then into crumbs to coat.

2.
Place chicken on a baking sheet. Bake until crumbs are brown and chicken is white throughout, about 8 minutes.

3.
Cut chicken crosswise into ¾-inch-wide strips. Serve warm with salsa for dipping.

Prep: 15 minutes Cook: 32 minutes Serves: 8

If your market carries it, make the recipe even simpler by using a 10- to 12-ounce focaccia bread in place of the pizza dough. Bake at 450°F. for about 5 minutes just to melt the cheese and heat the chicken.

• 3 tablespoons olive oil, preferably extra-virgin
  

• 1 large onion, thinly sliced
  

• 1 large garlic clove, crushed through a press
  

• 1 teaspoon dried rosemary, crushed
  

• ¼ teaspoon crushed hot red pepper
  

• 1 (10-ounce) tube refrigerated pizza dough
  

• 1½cups shredded cooked or smoked chicken (about 6 ounces)
  

• ¼ cup grated Romano cheese
  

1.
Preheat oven to 425°F. In a large frying pan, heat 2 tablespoons of olive oil. Add onion and cook over medium-low heat, stirring often, until very soft, about 10 minutes. Add garlic and rosemary and cook 2 minutes. Remove from heat and let cool 5 minutes. In a small bowl, combine hot pepper flakes with remaining 1 tablespoon oil.

2.
Unroll pizza dough and place on a lightly oiled baking sheet. With fingers, press dimples into dough. Brush with hot pepper oil. Sprinkle chicken over dough. Spoon cooked onions over chicken. Sprinkle cheese on top.

3.
Bake about 20 minutes, until dough is crisp and golden brown and cheese is melted. Let cool slightly. Cut into 1x2-inch rectangles. Serve in a napkin-lined basket.

Prep: 15 minutes Cook: 6 to 8 minutes Makes: 16

If you want to serve this as a light main dish, arrange the cooked skewers of satay on a bed of shredded lettuce dressed in a tangy vinaigrette and serve with warmed pitas or Indian flatbreads. If you are using bamboo skewers, remember to soak them for at least 30 minutes in cold water before grilling.

• ¼ cup smooth peanut butter
  

• 3 tablespoons lime juice
  

• 3 tablespoons soy sauce
  

• 1½ tablespoons finely chopped fresh ginger
  

• 1 teaspoon hot sesame oil
  

• ¼ teaspoon crushed hot red pepper
  

• 2 garlic cloves, crushed through a press
  

• 1 pound skinless, boneless chicken thighs or breasts, cut into 16 cubes
  

• 16 scallions, trimmed to leave 1 inch of greens
  

1.
Preheat broiler or prepare a medium-hot fire in a barbecue grill. In a shallow dish, whisk together peanut butter, lime juice, soy sauce, ginger, sesame oil, pepper flakes, and garlic. Add chicken and scallions and stir to coat.

2.
Thread chicken and scallions onto 16 small metal or soaked bamboo skewers. Broil or grill, turning, until richly browned outside and cooked through, 6 to 8 minutes.

3.
Serve directly from skewers.

Prep: 10 minutes Chill: 1 hour Cook: 1 hour Makes: about 30

Sake is a slightly sweet Japanese rice wine. If you can’t get it, use dry sherry.

• ½ cup soy sauce
  

• ½ cup sake
  

• ¼ cup chicken broth
  

• 1 tablespoon sugar
  

• 6 thin slices of fresh ginger
  

• 2 garlic cloves, minced
  

• ½ teaspoon crushed hot red pepper
  

• 2½ pounds chicken “wingettes” (about 30)
  

1.
In a large baking dish, combine soy sauce, sake, broth, sugar, ginger, garlic, and hot pepper. Add chicken and turn to coat. Cover and refrigerate 1 hour, turning occasionally.

2.
Preheat oven to 400°F. Drain off marinade from chicken. Bake chicken in dish, uncovered, turning occasionally, until richly browned, about 1 hour.

3.
Serve warm or at room temperature.

Prep: 5 minutes Stand: 15 minutes Cook: 10 to 12 minutes Makes: about 20

These are a whole lot easier than the deep-fried version and just as finger-lickin’ good. “Wingettes” are wings with the tips removed; they are available in most supermarkets.

• 3 tablespoons vegetable oil
  

• 1 tablespoon Worcestershire sauce
  

• 1 tablespoon Tabasco or other hot pepper sauce
  

• 1 teaspoon lemon juice
  

• ¾ teaspoon cayenne
  

• 1½ pounds chicken “wingettes”
  

• 1 cup bottled blue cheese dressing
  

• Celery sticks
  

1.
In a shallow dish, combine oil, Worcestershire, Tabasco, lemon juice, and cayenne. Add chicken and stir to coat well. Let stand 15 minutes at room temperature or refrigerate up to 3 hours.

2.
Preheat broiler. Arrange chicken wings in a single layer on a large baking sheet. Broil, turning once, 10 to 12 minutes, until well browned and crisp.

3.
Serve wings on a platter with blue cheese dressing as a dipping sauce and celery sticks.

Prep: 20 minutes Cook: 10 to 13 minutes Makes: about 30

• 1 cup apricot preserves
  

• ¼ cup white wine vinegar
  

• 1 teaspoon Tabasco or other hot pepper sauce
  

• 1 red bell pepper, cut into 1-inch chunks
  

• 1 green bell pepper, cut into 1-inch chunks
  

• ½ pound skinless, boneless chicken breasts, cut into 1-inch cubes
  

• 2 tablespoons vegetable oil
  

• Salt and freshly ground pepper
  

1.
Soak about 30 small bamboo skewers in cold water to cover for at least 30 minutes. Prepare a hot fire in a barbecue grill or preheat broiler. In a small saucepan set at edge of grill or on stovetop, heat preserves and vinegar until preserves are melted, 2 to 3 minutes. Stir in Tabasco.

2.
Thread a red or green pepper chunk and a chicken cube on each soaked skewer. Brush chicken and vegetables with oil and season lightly with salt and pepper.

3.
Grill, turning once or twice, until peppers are just softened and chicken is white throughout but still juicy, 8 to 10 minutes.

Prep: 45 minutes Cook: 37 minutes Makes: about 30

If you buy “drumettes,” they are ready to dip and bake. Otherwise, use wingettes, and prepare as directed in step 1.

• 2½ pounds chicken drumettes or “wingettes” (about 30)
  

• ¼ cup Dijon mustard
  

• 2 tablespoons vegetable oil
  

• 3 tablespoons orange marmalade
  

• 2 cups fresh whole wheat bread crumbs (from about 4 slices of bread)
  

1.
If using drumettes, proceed to step 2. If using “wingettes,” use a small sharp knife to cut toward bone around narrow end of wing to loosen meat. Gently use knife to scrape meat down toward wider end, turning meat inside out over end to form a “lollipop.”

2.
Preheat oven to 375°F. In a small saucepan, heat mustard, oil, and marmalade over low heat, stirring, until marmalade is melted, about 2 minutes. Pour into a shallow dish. Spread bread crumbs onto a plate. Dip chicken first into mustard mixture, then roll in bread crumbs to coat. Place in a single layer with a little space between pieces on baking sheets.