Quick Chicken Parmesan

from Fine Cooking (Oct/Nov 10):

1/2 cup of flour
2 eggs
1 1/2 panko breadcrumbs
4 thin-sliced chicken breast cutlets
Kosher salt
5 T olive oil
1/4 cup grated Parmesan
4 oz fresh mozzarella, thinly sliced
1 small yellow onion, chopped
2 cloves garlic, finely chopped
1 can (14.5 oz) crushed tomatoes
1/4 cup chopped fresh basil

Preheat oven to 425.

Mix flour with 1/4 tsp pepper in a wide shallow dish. In another dish, lightly beat eggs with 1 T water.
Breadcrumbs in a third dish. Season chicken with salt, then dip into flour, egg, then breadcrumbs.

Heat 2 T oil in an oven-proof frying pan over med-high. Cook chicken 1 - 2 mins per side. Sprinkle Parmesan and cover with mozzarella.  Bake until cooked 5 -7 mins.

Meanwhile, heat 1 T oil in a saucepan, cook onion and garlic. Stir in tomatoes and 1/4 t salt. Simmer until thickened, 4 -5 mins. Stir in basil. Serve over the chicken.

Spiced Yogurt Chicken

Sprinkle chicken pieces with 4-5 T salt.

Mix:
1 cup yogurt
1/2 cup milk
2 cloves garlic, smashed
1/4 cup chopped fresh mint
1 3-inch piece of ginger, peeled and grated
1 tsp paprika
1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp coriander
1/2 tsp red chile flakes

Marinate chicken in fridge all day or overnight.

Heat oven to 375. Coat large baking dish with olive oil. Bake for one hour.

Chicken with Posh Ham

from Jamie Oliver:

fresh thyme, stripped from stalks
skinless chicken breast fillets
fresh ground pepper
lemon
grated Parmesan
prosciutto
olive oil

score the underside of the chicken breasts in a criss-cross fashion. Season with pepper and thyme. Grate lemon zest over them, sprinkle with parmesan. Lay 3 prosciutto slices on each breast, overlapping them slightly. Drizzle with olive oil. Put a square of plastic wrap over each breast and bash them until they are about 1/2 inc thick.

Heat frying pan over medium heat. Place chicken, prosciutto side down. Drizzle over some olive oil. Cook for 3 mins on each side.

Serve with lemon slices to squeeze over and a good drizzle of olive oil.

Thai Grilled Chicken Skewers

THAI MARINATED GRILLED CHICKEN SKEWERS From Savory Sweet Life: 100 Delicious Recipes for Every Family Occasion by Alice Currah (William Morrow, 2012). Copyright © 2012 by Alice Currah. Photographs by Alice Currah. All rights reserved. Reprinted by permission of William Morrow. Serves 4 to 6 My kids cannot resist these tender, juicy Asian-inspired chicken skewers. The combination of ginger, cardamom, and curry, sweetened by brown sugar, is sweet, savory, and bold! Serve them with a side of peanut coconut sauce and your taste buds will thank you. Special equipment: 24 wooden skewers 3 pounds skinless, boneless chicken breasts, cut into 1-inch cubes Marinade: 1/4 cup soy sauce 3 tablespoons firmly packed dark brown sugar 2 tablespoons fresh lime juice 2 tablespoons oil 1 tablespoon curry powder 2 garlic cloves, minced 1 teaspoon finely minced fresh ginger 1/2 teaspoon ground cardamom Peanut Coconut Sauce (recipe follows), for serving 1. Soak the skewers in ice-cold water for 15 minutes to prevent them from burning; then set them aside. 2. Place the chicken in a medium bowl. Whisk all the marinade ingredients together in a separate bowl. Pour the marinade over the chicken and massage the meat with your hands for 1 minute to coat the cubes well. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour or as long as overnight. 3. Spray a grill rack with nonstick cooking spray and set the heat to high or use a grill pan. Thread 6 to 8 chicken cubes onto each skewer. When the grill is ready, cook the chicken for 8 to 10 minutes, turning the skewers over half-way through. Remove the skewers from the grill and allow the chicken to rest for a few minutes before serving. 4. Serve the Peanut Coconut Sauce alongside. Variations: Cubes of top sirloin beef or pork loin can be substituted for the chicken. PEANUT COCONUT SAUCE From Savory Sweet Life: 100 Delicious Recipes for Every Family Occasion by Alice Currah (William Morrow, 2012). Copyright © 2012 by Alice Currah. Photographs by Alice Currah. All rights reserved. Reprinted by permission of William Morrow. Makes almost 2 cups Some people love ketchup; others, barbecue sauce. In our home, this peanut coconut sauce is king. My daughter Abigail loves it so much that I often jokingly offer her some chicken with her sauce! She usually responds with a snarky grin, "More sauce, please." One 13.5-ounce can coconut milk 1/4 cup creamy peanut butter 1/4 cup firmly packed dark brown sugar 1 tablespoon soy sauce 1-1/2 teaspoons red curry paste 1. Combine the coconut milk, peanut butter, brown sugar, soy sauce, and red curry paste in a saucepan and cook over medium heat for 3 minutes, stirring occasionally. Cook's Note: Use this sauce over grilled meat, vegetables, steamed rice, or your favorite pasta dish. It will keep for up to 2 weeks in the refrigerator. Note: Chaokoh brand coconut milk works the best with this recipe because of its higher fat content, making for a thick and creamy sauce.

Thai Ground Pork (or chicken)

from Melissa Clark's Cook This Now

1 T soy sauce
1 T fish sauce
grated lime zest
1 t lime juice
1/2 t sugar
1 T peanut oil
1 T chopped gingerroot
3 garlic cloves, chopped
1 jalapeno, seeded and chopped
1 scallion, chopped
1 lb ground pork (or turkey)
1/2 c chopped basil
Coconut or regular rice

1. whisk soy sauce, fish sauce, zest, juice, and sugar.

2. heat oil in skillet over med-high. Add ginger, garlic, jalapeno, and scallion. Cook, about 1 min. Stir in meat. Cook 5 to 7 min.

3. stir in soy sauce and cook for 1 min. Remove from heat and stir in basil. Serve over rice.

Satay Sauce

1/4 cup peanut butter
soy sauce
red pepper flakes
dark brown sugar