TARBORO — In order to stay healthy, we eat a lot of chicken at our house. So, I am always on the lookout for great chicken recipes. Here are a few.

The first recipe is a butterflied, whole chicken. If you don’t want to go to that trouble, you can use quarters or breasts.

The second recipe is one of my personal favorites. Chicken sandwiches. Add or take away anything that you like to make this your personal favorite too!

I love to cook with yogurt. It tenderizes, flavors, moistens, and add texture and color. So, you will enjoy this dish. It’s a little different in that it’s a chicken burger. The kids will get a kick out of this if you make it fun.

The last recipe is chicken tenders over pasta with a creamy tomato sage sauce. The sautéed chicken is served over spaghetti noodles that are tossed with a slow-roasted tomato sauce that includes chunks of prosciutto, peas, sage, cream and roasted tomatoes. The dish is topped with Parmesan cheese and parsley before serving. Who knew that chicken tenders could get so fancy!



Butterflied Herb and Lemon Grilled Chicken

1 whole chicken, butterflied (about 4 pounds)

1/2 teaspoon salt

1 head garlic

1 tablespoon olive oil

1 teaspoon pepper

1 bunch rosemary (about _ cup)

1 bunch thyme (about _ cup)

lemon slices and fresh parsley as garnish



Herb and Lemon Sauce:

3/4 cup olive oil

1/3 cup chopped parsley

1/3 cup chopped basil

1/4 cup chopped cilantro

1/4 cup chopped chives

Zest from 1 lemon

Juice from 1/2 lemon

1/2 teaspoon salt

1/2 teaspoon pepper



Heat grill on high.  Cut the top off the garlic bulb (not the root end).  Place the garlic on a piece of aluminum foil, drizzle with olive oil, and close foil around garlic to seal.  Place on grill.  Close cover of grill and cook for about 20-25 minutes.  Remove from grill and allow to cool until able to handle.  Squeeze garlic cloves out of bulb into bowl of a processor.

To garlic, add all ingredients for herb and lemon sauce.  Process until smooth and reserve.

Place rosemary and thyme under chicken skin. Season chicken with salt and pepper.   Place chicken, skin side down on grill.  Grill for 5 minutes then turn.  Close grill, reduce heat to medium, and continue to grill for 25-30 minutes or until an instant read thermometer inserted into the thickest part of the thigh reads 170 degrees F.

Remove from grill and place chicken on a cutting board.  Allow chicken to rest for 15 minutes. Place on serving dish and drizzle generously with herb and lemon sauce. 

Garnish with fresh lemon slices and parsley sprigs.  Serve.



Grilled Chicken Sandwiches with Pesto, Brie and Arugula

1 pound thin cut chicken cutlets

1/4 cup olive oil

2 tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper



8 slices crusty sourdough bread

1/4 cup basil pesto (may use purchased)

1/4 cup olive oil

1 large tomato

4 ounces Brie, thinly sliced

1 cup packed baby arugula (a good handful)



Combine all ingredients for marinade and pour into a plastic ziploc bag.  Add chicken, seal, and marinate for at least 30 minutes.

Heat grill on high.  Add chicken, grill for 2-3 minutes, turn, and grill for another 2-3 minutes or until chicken registers 160 degrees F on an instant read thermometer.  Remove and reserve.

Spread each piece of bread with 1/2 tablespoon of pesto.  Slice the tomato into 8 slices.  Place chicken on four of the bread slices.  Top chicken with Brie slices, arugula, and 2 tomato slices.  Top with prepared bread slices, pesto side toward the tomato.

Brush the outside of each sandwich with about 1/2 tablespoon of olive oil.  Place on grill, reduce heat to medium, and grill for 2-3 minutes per side or until bread is nicely toasted with grill marks.  Cheese should be melted.

Remove from heat, cut each sandwich in half, and serve.



Greek-Style Chicken Burgers with Minted Yogurt Sauce

For yogurt sauce:

1 12-Ounce Container Plain Yogurt

2 Small Garlic Cloves, minced & mashed to a paste with 1/4 teaspoon salt

3 Tablespoons Shredded Fresh Mint Leaves, or to taste

For burgers:

2 Pounds Ground Chicken or Turkey

1/2 Cup Crumbled Feta Cheese

1/2 Cup Finely Chopped Pitted Kalamata Olives (12-15)

6 Small Pita Loaves, Each Split Halfway Around Edge To Form A Pocket

2 Small Vine-Ripened Tomatoes, sliced

2 Small Green Bell Peppers, cut into rings

1 Red Onion, sliced thin



Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint.

Make burgers: Prepare the grill. Handling chicken (or turkey) as gently as possible, in a bowl combine chicken (or turkey) with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5-6 inches over glowing coals. Cook for 7 minutes on each side for medium-rare.

Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.



Chicken Tenders Over Pasta

Chicken:

1 1/2  pounds    chicken tenders

1 TBLS olive oil

1 TBLS butter

1/2 tsp    salt

1/4 tsp    black pepper



Creamy Slow-Roasted Tomato Sauce:

1 TBLS olive oil

1 medium onion, diced

2 ounces prosciutto, chopped

1 bag (16 oz) frozen peas, thawed

3/4 cup     heavy cream

2 tsps chopped fresh sage

1 box (16 oz)    spaghetti

1/2 tsp    black pepper

1/2 cup    freshly grated Parmesan cheese

2 TBLS chopped fresh Italian parsley



Slow-Roasted Tomatoes:

6 Italian plum tomatoes

1/4 tsp    salt

1/4 tsp    black pepper



Preheat oven to 250 F.  Make slow-roasted tomatoes by slicing tomatoes in half lengthwise.  Place cut side up on baking sheet; sprinkle with salt and pepper.  Place in oven and roast for 2 1/2 to 3 hours.  (Tomatoes may be made ahead and stored in refrigerator for up to three days.)

In large skillet, melt olive oil and butter over medium high heat.  Season chicken with salt and pepper.  Add chicken to skillet and sauté, turning, until browned, about 3 minutes per side.  Remove chicken from pan, cover and reserve.

To same skillet used to cook chicken, add one tablespoon olive oil.  Add diced onion and sauté over low heat until soft, about 10 minutes.  Add prosciutto and saute for 30 seconds.  Add slow-roasted tomatoes and break up with back of wooden spoon.  Heat through for 30 seconds.  Add cream; remove sauce from heat.

Cook pasta according to package directions.  When pasta is almost done, reheat sauce over low heat.  Add peas and sage to sauce; stir to heat well.  When pasta is cooked, drain but do not rinse.  Add pasta to sauce in skillet and toss well to combine.  Add cheese and parsley; toss again.  Place on serving platter and top with chicken. 



Did you know?



Like all fresh meats, chicken is perishable and should be handled with care. Proper handling and cooking of chicken completely eliminates the risk of bacterial infection.     

Before you cook

Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.

Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.

Freeze uncooked chicken if it is not to be used within 2 days.

If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.

Thaw chicken in the refrigerator – not on the countertop – or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.

Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about two hours to thaw a whole chicken.

For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.

Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.

When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.

While you're cooking

If chicken is stuffed, remove stuffing to a separate container before refrigerating.

When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.

Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.

To check visually for doneness, pierce chicken with fork; juices should run clear – not pink – when fork is inserted with ease.

In order to stay healthy, we eat a lot of chicken at our house. So, I am always on the lookout for great chicken recipes. Here are a few.

The first recipe is a butterflied, whole chicken. If you don’t want to go to that trouble, you can use quarters or breasts.

The second recipe is one of my personal favorites. Chicken sandwiches. Add or take away anything that you like to make this your personal favorite too!

I love to cook with yogurt. It tenderizes, flavors, moistens, and add texture and color. So, you will enjoy this dish. It’s a little different in that it’s a chicken burger. The kids will get a kick out of this if you make it fun.

The last recipe is chicken tenders over pasta with a creamy tomato sage sauce. The sautéed chicken is served over spaghetti noodles that are tossed with a slow-roasted tomato sauce that includes chunks of prosciutto, peas, sage, cream and roasted tomatoes. The dish is topped with Parmesan cheese and parsley before serving. Who knew that chicken tenders could get so fancy!



Butterflied Herb and Lemon Grilled Chicken

1 whole chicken, butterflied (about 4 pounds)

1/2 teaspoon salt

1 head garlic

1 tablespoon olive oil

1 teaspoon pepper

1 bunch rosemary (about _ cup)

1 bunch thyme (about _ cup)

lemon slices and fresh parsley as garnish



Herb and Lemon Sauce:

3/4 cup olive oil

1/3 cup chopped parsley

1/3 cup chopped basil

1/4 cup chopped cilantro

1/4 cup chopped chives

Zest from 1 lemon

Juice from 1/2 lemon

1/2 teaspoon salt

1/2 teaspoon pepper



Heat grill on high.  Cut the top off the garlic bulb (not the root end).  Place the garlic on a piece of aluminum foil, drizzle with olive oil, and close foil around garlic to seal.  Place on grill.  Close cover of grill and cook for about 20-25 minutes.  Remove from grill and allow to cool until able to handle.  Squeeze garlic cloves out of bulb into bowl of a processor.

To garlic, add all ingredients for herb and lemon sauce.  Process until smooth and reserve.

Place rosemary and thyme under chicken skin. Season chicken with salt and pepper.   Place chicken, skin side down on grill.  Grill for 5 minutes then turn.  Close grill, reduce heat to medium, and continue to grill for 25-30 minutes or until an instant read thermometer inserted into the thickest part of the thigh reads 170 degrees F.

Remove from grill and place chicken on a cutting board.  Allow chicken to rest for 15 minutes. Place on serving dish and drizzle generously with herb and lemon sauce. 

Garnish with fresh lemon slices and parsley sprigs.  Serve.



Grilled Chicken Sandwiches with Pesto, Brie and Arugula

1 pound thin cut chicken cutlets

1/4 cup olive oil

2 tablespoons lemon juice

1 clove garlic, minced

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground pepper



8 slices crusty sourdough bread

1/4 cup basil pesto (may use purchased)

1/4 cup olive oil

1 large tomato

4 ounces Brie, thinly sliced

1 cup packed baby arugula (a good handful)



Combine all ingredients for marinade and pour into a plastic ziploc bag.  Add chicken, seal, and marinate for at least 30 minutes.

Heat grill on high.  Add chicken, grill for 2-3 minutes, turn, and grill for another 2-3 minutes or until chicken registers 160 degrees F on an instant read thermometer.  Remove and reserve.

Spread each piece of bread with 1/2 tablespoon of pesto.  Slice the tomato into 8 slices.  Place chicken on four of the bread slices.  Top chicken with Brie slices, arugula, and 2 tomato slices.  Top with prepared bread slices, pesto side toward the tomato.

Brush the outside of each sandwich with about 1/2 tablespoon of olive oil.  Place on grill, reduce heat to medium, and grill for 2-3 minutes per side or until bread is nicely toasted with grill marks.  Cheese should be melted.

Remove from heat, cut each sandwich in half, and serve.



Greek-Style Chicken Burgers with Minted Yogurt Sauce

For yogurt sauce:

1 12-Ounce Container Plain Yogurt

2 Small Garlic Cloves, minced & mashed to a paste with 1/4 teaspoon salt

3 Tablespoons Shredded Fresh Mint Leaves, or to taste

For burgers:

2 Pounds Ground Chicken or Turkey

1/2 Cup Crumbled Feta Cheese

1/2 Cup Finely Chopped Pitted Kalamata Olives (12-15)

6 Small Pita Loaves, Each Split Halfway Around Edge To Form A Pocket

2 Small Vine-Ripened Tomatoes, sliced

2 Small Green Bell Peppers, cut into rings

1 Red Onion, sliced thin



Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper towel set over a bowl 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint.

Make burgers: Prepare the grill. Handling chicken (or turkey) as gently as possible, in a bowl combine chicken (or turkey) with feta and olives and form into six 1-inch-thick patties. Season burgers lightly with salt and pepper to taste and grill on an oiled rack set 5-6 inches over glowing coals. Cook for 7 minutes on each side for medium-rare.

Transfer burgers to pita pockets and top with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.



Chicken Tenders Over Pasta

Chicken:

1 1/2  pounds    chicken tenders

1 TBLS olive oil

1 TBLS butter

1/2 tsp    salt

1/4 tsp    black pepper



Creamy Slow-Roasted Tomato Sauce:

1 TBLS olive oil

1 medium onion, diced

2 ounces prosciutto, chopped

1 bag (16 oz) frozen peas, thawed

3/4 cup     heavy cream

2 tsps chopped fresh sage

1 box (16 oz)    spaghetti

1/2 tsp    black pepper

1/2 cup    freshly grated Parmesan cheese

2 TBLS chopped fresh Italian parsley



Slow-Roasted Tomatoes:

6 Italian plum tomatoes

1/4 tsp    salt

1/4 tsp    black pepper



Preheat oven to 250 F.  Make slow-roasted tomatoes by slicing tomatoes in half lengthwise.  Place cut side up on baking sheet; sprinkle with salt and pepper.  Place in oven and roast for 2 1/2 to 3 hours.  (Tomatoes may be made ahead and stored in refrigerator for up to three days.)

In large skillet, melt olive oil and butter over medium high heat.  Season chicken with salt and pepper.  Add chicken to skillet and sauté, turning, until browned, about 3 minutes per side.  Remove chicken from pan, cover and reserve.

To same skillet used to cook chicken, add one tablespoon olive oil.  Add diced onion and sauté over low heat until soft, about 10 minutes.  Add prosciutto and saute for 30 seconds.  Add slow-roasted tomatoes and break up with back of wooden spoon.  Heat through for 30 seconds.  Add cream; remove sauce from heat.

Cook pasta according to package directions.  When pasta is almost done, reheat sauce over low heat.  Add peas and sage to sauce; stir to heat well.  When pasta is cooked, drain but do not rinse.  Add pasta to sauce in skillet and toss well to combine.  Add cheese and parsley; toss again.  Place on serving platter and top with chicken. 



Did you know?



Like all fresh meats, chicken is perishable and should be handled with care. Proper handling and cooking of chicken completely eliminates the risk of bacterial infection.     

Before you cook

Refrigerate raw chicken promptly. Never leave it on countertop at room temperature.

Packaged fresh chicken may be refrigerated in original wrappings in the coldest part of the refrigerator.

Freeze uncooked chicken if it is not to be used within 2 days.

If properly packaged, frozen chicken will maintain top quality in a home freezer for up to 1 year.

Thaw chicken in the refrigerator – not on the countertop – or in cold water. It takes about 24 hours to thaw a 4-pound chicken in the refrigerator. Cut-up parts, 3 to 9 hours.

Chicken may be safely thawed in cold water. Place chicken in its original wrap or water-tight plastic bag in cold water. Change water often. It takes about two hours to thaw a whole chicken.

For quick thawing of raw or cooked chicken use the microwave. Thawing time will vary.

Always wash hands, countertops, cutting boards, knives and other utensils used in preparing raw chicken with soapy water before they come in contact with other raw or cooked foods.

When shopping, buy groceries last. Never leave chicken in a hot car. Refrigerate immediately on reaching home.

While you're cooking

If chicken is stuffed, remove stuffing to a separate container before refrigerating.

When barbecuing chicken outdoors, keep refrigerated until ready to cook. Do not place cooked chicken on same plate used to transport raw chicken to grill.

Always cook chicken well done, not medium or rare. If using a meat thermometer, the internal temperature should reach 180°F for whole chicken, 170°F for bone-in parts and 160°F for boneless parts.

To check visually for doneness, pierce chicken with fork; juices should run clear – not pink – when fork is inserted with ease.

Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:

kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.

Check out her Web site: http://www.geocities.com/kvfreeman27886/



Never leave cooked chicken at room temperature for more than 2 hours. If not eaten immediately, cooked chicken should be kept either hot or refrigerated.

Marinade in which raw chicken has been soaking should never be used on cooked chicken.

After You Cook

Cooked, cut-up chicken is at its best refrigerated for no longer than 2 days - whole cooked chicken, an additional day.

If leftovers are to be reheated, cover to retain moisture and to ensure that chicken is heated all the way through. Bring gravies to a rolling boil before serving.

If you're transporting cooked chicken, put it in an insulated container or ice chest until ready to eat. Keep below 40 degrees F or above 140 degrees F.

 

Karen’s Kitchen is a weekly column by Karen Freeman of Tarboro. Contact Karen at:

kvfreeman@triad.rr.com to exchange ideas, ask questions, submit recipes, tips or suggestions.

Check out her Web site: http://www.geocities.com/kvfreeman27886/