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Great Recipes for Chicken

September 7, 2011


Chicken 101

When I think of chicken, I think of a blank canvas. It’s an incredibly versatile meat and will please just about everyone! Chicken holds up to just about every cooking method, from grilling to baking to poaching and of course, frying.

The sky is really the limit with the cut of chicken you choose as well. You can go lean with boneless, skinless breasts or add a twist to a favorite burger or sausage recipe using ground chicken or chicken sausage. And if you prefer dark meat, boneless skinless chicken thighs are a great alternative.

And don’t get into a rut with chicken! The folks at Food Network have compiled 100 ways to cook with chicken breasts. 100 ways! You could have chicken on the menu almost twice a week and not repeat!

This recipe from Martha Stewart pairs bone-in chicken breasts with cheese, tomatoes and basil. It’s a delicious option for dinner during the week and even for entertaining!

* 4 bone-in chicken breast halves (14 ounces each)
* 1/2 cup packed fresh basil leaves
* 1/3 cup drained oil-packed sun-dried tomato halves, about 8
* 2 garlic cloves, peeled
* 1 teaspoon finely grated orange zest
* Coarse salt and ground pepper
* 2 ounces Fontina or mozzarella cheese, cut into four pieces
* 2 teaspoons olive oil

1. Preheat oven to 450 degrees. Line a rimmed baking sheet with aluminum foil; set aside. With a paring knife, cut a 1-inch-long slit in thick side of each breast. Insert knife, and without enlarging opening, carefully work around inside to form a pocket (make sure you do not go through the other side).
2. On a cutting board, pile basil, sun-dried tomatoes, garlic, zest, 1 teaspoon salt, and 1/4 teaspoon pepper; finely chop. Divide mixture evenly, and spoon into breast pockets, spreading it around. Insert one piece of cheese in each breast pocket.
3. Close pockets, using 2 to 3 toothpicks per breast; arrange, skin-side up, on baking sheet. Rub with olive oil, and season generously with salt and pepper. Roast until well browned and an instant-read thermometer inserted in thickest part of breast (avoiding the bone) reads 160 degrees, 30 to 35 minutes. Let chicken rest 5 minutes; remove toothpicks before serving.

Right now you can also save a bundle on chicken at Coborn’s and CobornsDelivers. Gold N’ Plump frozen boneless skinless chicken breasts, strips or patties are on sale right now!

What’s your favorite way to cook chicken? Is it your go-to meat at home?