365 More Ways to Cook Chicken (365 ways) (16 page)

1.
In a small bowl, mix together mayonnaise, chives, and tarragon. In a large skillet, cook bacon over medium heat, turning, until crisp, about 5 minutes. Drain on paper towels.

2.
Spread herbed mayonnaise over one side of each toast slice. Layer bacon and tomatoes between 2 slices of bread and top with third bread slice. Arrange chicken and watercress to make 4 triple-decker sandwiches.

3.
Cut each sandwich diagonally into quarters. Skewer each quarter together with a toothpick stuck into an olive and then through sandwich.

Prep: 15 minutes Stand: 20 minutes Cook: 15 minutes Serves: 4

Other vegetables can be subsituted here, but this combination is a Mediterranean classic. Spinkling the chicken with mint before grilling adds depth and character to the sandwich.

• 3 tablespoons olive oil, preferably extra-virgin
  

• 1 garlic clove, minced
  

• ½ teaspoon salt
  

• ½
  teaspoon freshly ground pepper mint
  

• 5 tablespoons chopped fresh mint
  

• 1 cup plain yogurt
  

• 1 small eggplant (about 8 ounces), sliced thick lengthwise about
  ½
  inch thick
  

• 2 medium zucchini (about 6 ounces each), sliced lengthwise about ½ inch
  

• 1 medium red onion, sliced about
  ½
  inch thick
  

• ¾ pound thinly sliced chicken breast cutlets
  

• 8 small pita breads
  

• 1 medium tomato, chopped
  

Prepare a medium-hot barbecue fire or preheat a gas grill. In a small bowl, combine olive oil, garlic, salt, pepper, and 2 tablespoons chopped mint. In another small bowl, stir remaining 3 tablespoons mint into yogurt. Let garlic-mint oil and minted yogurt stand 20 minutes.

Brush eggplant, zucchini, and onion with about half of flavored oil. Grill vegetables, turning once or twice, until browned and tender, about 10 minutes. Let cool slightly, then coarsely dice vegetables. Brush chicken with remaining flavored oil. Grill chicken, turning once, until white throughout, about 5 minutes. Thinly slice chicken crosswise and combine with vegetables.

Wrap pita breads in foil and warm for a few minutes at edge of grill. Cut off about a third of the pita breads to form pockets. Fill with chicken and vegetables. Top with minted yogurt and chopped tomato.

Prep: 5 minutes Cook: 2 to 3 minutes Serves: 6

• 12 slices of seeded rye bread
  

• ¾ cup bottled Thousand Island salad dressing
  

• 1 pound thinly sliced cooked or smoked chicken breast
  

• 4 ounces thinly sliced Swiss cheese
  

• 3 cups drained canned or fresh sauerkraut
  

1.
Preheat broiler. Lightly toast one side of each bread slice under broiler 1 to 2 minutes. Spread salad dressing over untoasted sides of bread.

2.
Arrange chicken on spread side of 6 of bread slices. Top with cheese. Broil until cheese is melted, about 1 minute.

3.
Add sauerkraut, then top with remaining bread slices, spread side down. Cut in half on diagonal and serve immediately.

Prep: 20 minutes Cook: 20 minutes Serves: 4 to 6

Depending upon where you live, this might be a hoagie or a grinder or a sub or a hero. No matter, because your family will love it whatever you call it.

• 1 pound skinless, boneless chicken breasts or thighs, thinly sliced crosswise Salt and freshly ground pepper
  

• ¼ cup olive oil
  

• 1 large onion, thinly sliced
  

• 1 green bell pepper, thinly sliced
  

• 1 medium yellow bell pepper, thinly sliced
  

• 3 garlic cloves, crushed through a press
  

• 1 (14½-ounce) can Italian-style stewed tomatoes
  

• ¼ teaspoon crushed hot red pepper
  

• 2 tablespoons balsamic or red wine vinegar
  

• 4 to
  6
  crusty sub sandwich or hoagie rolls, each about 7 inches long
  

1.
Season chicken lightly with salt and pepper. In a large frying pan, heat 2 tablespoons of olive oil over medium-high heat. Add chicken and cook until golden, about 4 minutes. Remove with a slotted spoon.

2.
Add remaining 2 tablespoons of oil to pan, reduce heat to medium-low, and cook onion, green and yellow bell peppers, and garlic, stirring often, until very soft, about 8 minutes. Add tomatoes and hot pepper and simmer, partially covered, 5 minutes. Add vinegar and chicken and simmer 3 minutes. Season with salt and pepper to taste.

3.
To serve, split rolls lengthwise and spoon filling inside. Serve with lots of napkins.

Prep: 10 minutes Cook: 12 to 14 minutes Serves: 4

This sophisticated, open-face knife-and-fork sandwich makes a lovely lunch or brunch dish as well as a light supper main course.

• ½
  pound broccoli spears
  

• 1 pound thinly sliced chicken breast cutlets
  

• ¼ teaspoon salt
  

• ⅛ teaspoon freshly ground pepper
  

• 3 tablespoons butter
  

• 2 tablespoons flour
  

• ¼ teaspoon grated nutmeg
  

• 1 cup milk
  

• 1 cup chicken broth
  

• 1 cup shredded Swiss cheese
  

• 8 slices of sourdough bread, toasted
  

1.
Cook broccoli in a medium saucepan of boiling salted water until crisp-tender, 3 to 4 minutes. Drain and rinse under cold running water; drain well.

2.
Season chicken with salt and pepper. In a large frying pan, melt butter over medium-high heat. Add chicken and cook, turning, until white throughout, about 5 minutes. Remove from pan.

3.
Stir flour into pan drippings and cook, stirring, 1 minute. Gradually stir in nutmeg, milk, and broth. Bring to a boil, stirring constantly, until smooth and lightly thickened, 3 to 4 minutes. Remove pan from heat and stir in cheese until melted.

4.
To serve, arrange chicken on toasted sourdough bread. Spoon cheese sauce over chicken and top with broccoli.

Prep: 5 minutes Cook: none Serves: 6

My good friend and writing compatriate Brooke Dojny taught me the very best way to make a sandwich on the day after Thanksgiving. I now make it with leftover chicken and stuffing any day I feel like it.

• ⅓ cup mayonnaise
  

• 1 teaspoon grated orange zest
  

• 12 thin slices of whole wheat bread breast
  

• 12 slices of cooked chicken
  

• 1 cup cooked bread stuffing
  

• 1 cup cranberry sauce or cranberry relish, homemade or purchased
  

• 6 leaves of soft Boston or Bibb lettuce
  

In a small bowl, stir together mayonnaise and orange zest. Spread one side of each slice of bread with flavored mayonnaise. Make 6 sandwiches with chicken, stuffing, cranberry sauce, and lettuce. Cut into quarters and skewer together with frilly toothpicks, if desired.

Prep: 5 minutes Cook: 1 minute Serves: 4

• ½ cup creamy blue cheese salad dressing
  

• 4 whole wheat English muffins, split and lightly toasted
  

• 1 sweet onion, thinly sliced
  

• ¾ pound thinly sliced cooked or smoked chicken breast
  

• 2 small avocados, peeled and thinly sliced
  

• 2 cups shredded Monterey Jack cheese (about 8 ounces)
  

• 2 cups alfalfa or radish sprouts
  

1.
Preheat broiler. Spread 1 tablespoon salad dressing over each cut side of English muffin; place on a baking sheet. Make 8 sandwiches by layering on onion, chicken, and avocados. Sprinkle cheese on top.

2.
Broil about 4 inches from heat source until cheese is melted and tinged with brown, about 1 minute. Sprinkle sprouts over sandwiches and serve at once.

98 Prep: 10 minutes Cook: none Chill: 2 hours Serves: 4

Try to find really good olives for this simple version of a French Mediterranean classic. Since the sandwich must be made ahead, it is an excellent picnic dish. Just be sure to keep the sandwich chilled until serving time.

• 2 cups diced smoked or cooked chicken breast (about ½ pound)
  

• 1 cup sliced mixed black and green olives
  

• 1 red bell pepper, diced
  

• ⅔ cup thinly sliced scallions
  

• ½ cup mayonnaise
  

• 2 tablespoons balsamic or red wine vinegar
  

• 2 teaspoons chopped fresh thyme or ¾ teaspoon dried
  

• ¼ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 1 (12-ounce) loaf of French bread
  

1.
In a mixing bowl, combine chicken, olives, bell pepper, and scallions. In a small bowl, whisk together mayonnaise, vinegar, thyme, salt, and pepper. Add to chicken and mix well.

2.
Split loaf of bread lengthwise and pull out some of the soft interior to make a shallow cavity. Spoon chicken salad down length of one half, replace top, and wrap tightly in aluminum foil. Place on a plate and weight down with another plate. Refrigerate about 2 hours.

3.
To serve, cut sandwich crosswise into 2-inch slices.

Prep: 5 minutes Cook: 9 to 10 minutes Serves: 4

This makes a light sandwich for lunch or brunch. Use pencil-thin asparagus for the prettiest presentation and a good-quality mustard for the best flavor.

• 16 thin asparagus stalks
  

• 1 pound thinly sliced chicken breast cutlets
  

• ½ teaspoon salt
  

• ¼ teaspoon freshly ground pepper
  

• 3 tablespoons butter
  

• ¼ cup sliced almonds
  

• ⅓ cup dry white wine
  

• 1 tablespoon grainy Dijon mustard
  

• ⅓ cup mayonnaise
  

• 4 slices of white bread, toasted