Chicken Again? From Kosher Like Me

I love it when my readers speak to me. Recently a bunch of you mentioned in your comments that you were looking for some new chicken recipes. So I turned to the generous chefs at Marcia Selden Catering and asked for a selection of chicken recipes that were simple to make, family friendly and delicious. I made all of them and I can attest to how easy and flavor packed they are.

Add brown rice pilaf or roasted potatoes, a salad and roasted veggies and you’ll be all set.

And by now you know that I encourage you to purchase organic kosher chicken. My choice is Grow and Behold.

Let me know in the comments section, which appeals to you most and why. I love your feedback and suggestions.

Forget about ordering out, make this no-fuss, family friendly dinner which is sure to please even your pickiest eater.

Lemon Chicken

Ingredients

6 boneless, skinless chicken breast , halved
2 Tbs. olive oil
1 lemon + zest
¼ C. margarine
3 C. sliced mushrooms
½ C. chicken broth
2 Tbs. flour
1 tbs. chopped parsley
Kosher salt and pepper
1 tbs. capers

Instructions

Preheat oven to 400.
Season each breast with salt and pepper and drizzle with 1 Tbs. olive oil.
Add the lemon zest, then slice lemon in half, squeeze juice from ½ of the lemon, and thinly slice remaining ½ of the lemon into rounds.
Bake for 25-30 minutes.
In a large skillet, melt margarine and olive oil and sauté mushrooms until brown, about 6 minutes.
Sprinkle with flour and stir to combine. Add chicken broth and capers, stirring until sauce thickens, about 3-4 minutes.
Add fresh parsley before spooning sauce over chicken and serve.

A delicious hearty one-pot dish. Perfect with a bold red wine and a fire.

Chicken Cereza

Ingredients

1 chicken – cut into 8 pieces
2 garlic cloves, chopped
1 tsp. each- dried oregano and thyme
Kosher salt and pepper
2 Tbs. olive oil
2 tsp. balsamic vinegar
½ C. olive tapenade
½ C. dried cherries
3 Tbs. brown sugar
½ C. white wine
½ C. pomegranate seeds

Instructions

Preheat oven to 375.
Season chicken with salt, pepper, oregano, thyme, garlic and olive oil.
Arrange chicken pieces in a shallow glass baking pan and add balsamic vinegar, olive tapenade, dried cherries, brown sugar and white wine.
Bake for 40-45 minutes or until chicken skin is golden brown.
Garnish with pomegranate seeds before serving.

These healthy lettuce wraps are a breeze to make. If you don’t have a wok, don’t worry, a large pan works well too.

Chinese Chicken Lettuce Wraps

Ingredients

1 lb. ground chicken breast
½ medium onion, minced
Salt and pepper
2 large garlic cloves, minced
1” nob fresh ginger, peeled and minced
1 Tbs. sesame oil
2½ tbs. soy sauce
½ tsp. water
1 Tbs. hoisin
1 Tbs. peanut butter
½ Tbs. honey
1 tbs. rice wine vinegar
1 tsp. chili garlic sauce – optional
3 green onions
½ lb. thinly sliced shitake mushrooms
2 8 oz. cans sliced water chestnuts,
drained and chopped
¼ C. peanuts, chopped
10-12 large leaves, Boston lettuce, rinsed and patted dry.

Instructions

Stir fry the first six ingredients in a preheated wok until lightly browned and chicken is cooked through, approximately 6-8 minutes.
Add all of the remaining ingredients except for lettuce leaves and continue to stir fry for another 2-3 minutes.
Spoon the chicken into the lettuce leaves, roll and enjoy!

All recipes, courtesy of Marcia Selden Catering, Stamford , CT. All photos, Liz Rueven, Kosher Like Me.

Ingredients

6 boneless, skinless chicken breast , halved
2 Tbs. olive oil
1 lemon + zest
¼ C. margarine
3 C. sliced mushrooms
½ C. chicken broth
2 Tbs. flour
1 tbs. chopped parsley
Kosher salt and pepper
1 tbs. capers

Instructions

Preheat oven to 400.
Season each breast with salt and pepper and drizzle with 1 Tbs. olive oil.
Add the lemon zest, then slice lemon in half, squeeze juice from ½ of the lemon, and thinly slice remaining ½ of the lemon into rounds.
Bake for 25-30 minutes.
In a large skillet, melt margarine and olive oil and sauté mushrooms until brown, about 6 minutes.
Sprinkle with flour and stir to combine. Add chicken broth and capers, stirring until sauce thickens, about 3-4 minutes.
Add fresh parsley before spooning sauce over chicken and serve.

– See more at: http://kosherlikeme.com/recipes/chicken-for-dinner-again-heres-some-help#article-title

I love it when my readers speak to me. Recently a bunch of you mentioned in your comments that you were looking for some new chicken recipes. So I turned to the generous chefs at Marcia Selden Catering and asked for a selection of chicken recipes that were simple to make, family friendly and delicious. I made all of them and I can attest to how easy and flavor packed they are.