Cilantro Lime Chicken with Avocado

Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
Cooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped


To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Chicken with Mango and Watermelon

1 tablespoon chopped fresh oregano
1 tablespoon extravirgin olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves, minced
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
2 cups (1/2-inch) cubed seeded watermelon
1 cup (1/2-inch) cubed peeled ripe mango
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped seeded jalape?o pepper (about 1 small)
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt


Combine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.

Prepare grill.

Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

Vanilla Balsamic Chicken

1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
1/4 cup finely chopped shallots
1/4 cup packed brown sugar
1/4 teaspoon grated orange rind
1/4 cup fresh orange juice
1 (2-inch) piece vanilla bean, split lengthwise
3/4 teaspoon salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
Cooking spray
1/2 teaspoon freshly ground black pepper
Orange rind strips (optional)


Preheat oven to 450?.

Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.

Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450? for 10 minutes.

Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 180?. Garnish with orange rind, if desired.

Southern Country Captain Chicken

1 tablespoon curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast, cut into 3/4-inch pieces
1 1/2 tablespoons olive oil
2 1/2 cups vertically sliced onion (about 2 medium)
3/4 cup thinly sliced green bell pepper (about 1 medium)
2 garlic cloves, minced
2/3 cup fat-free, less-sodium chicken broth
1/4 cup dried currants
2 tablespoons chopped fresh thyme, divided
1 (14.5-ounce) can diced tomatoes with jalape?o, undrained
1/2 cup sliced almonds, toasted


Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; saut? 5 minutes. Add onion, bell pepper, and garlic; saut? 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.

Apricot Glazed Grilled Chicken (with Asian variation)

3 tablespoons apricot preserves
2 tablespoons red wine vinegar
1 1/2 tablespoons extra-virgin olive oil
1 garlic clove, minced
4 chicken breast halves, skinned
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray


Combine first 4 ingredients in a small bowl, stirring well.

Prepare grill for indirect grilling. If using a gas grill, heat one side to medium-high and leave one side with no heat. If using a charcoal grill, arrange hot coals on one side of charcoal grate, leaving the other side empty.

Let chicken stand at room temperature for 30 minutes. Sprinkle chicken evenly with salt and pepper. Place chicken, meaty sides down, on grill rack coated with cooking spray over direct heat; grill 5 minutes or until browned.

Turn chicken over; baste with apricot mixture. Grill 5 minutes over direct heat or until browned. Turn chicken over, moving it over indirect heat; baste with apricot mixture. Cover and cook 15 minutes. Turn chicken over; baste with apricot mixture. Cook 20 minutes or until done.

Asian-Glazed Grilled Chicken Variation:

Combine 2 tablespoons hoisin sauce, 1 tablespoon honey, 1 tablespoon dark sesame oil, 1 teaspoon sambal oelek (or other hot chile sauce), and 3 minced garlic cloves, stirring well until blended. Prepare Apricot-Glazed Grilled Chicken, omitting apricot preserves, vinegar, olive oil, and garlic. Baste chicken with hoisin mixture after each turn.

Chicken with Rosemary Sauce

1 teaspoon olive oil
4 (4-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup chopped green onions
1/4 cup dry white wine
1 teaspoon minced fresh rosemary
1/2 cup fat-free, less-sodium chicken broth
1/2 cup half-and-half


Heat olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 3 minutes on each side. Add green onions, wine, and rosemary; cook 30 seconds. Stir in broth; cook 2 minutes. Add half-and-half; cook 2 minutes.

Greek Salad with Grilled Chicken

1/4 cup fat-free, less-sodium chicken broth
2 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
4 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
8 cups torn romaine lettuce
1 cup sliced cucumber (about 1 small)
8 pitted kalamata olives, halved
4 plum tomatoes, quartered lengthwise
2 (1/4-inch-thick) slices red onion, separated into rings
1/4 cup (1 ounce) crumbled feta cheese


Prepare grill or broiler.

Combine the first 8 ingredients in a small bowl. Brush the chicken with 2 tablespoons dressing; set remaining dressing aside.

Place chicken on grill rack or broiler pan coated with cooking spray; cook for 5 minutes on each side or until chicken is done. Cut into 1/4-inch-thick slices.

Combine the romaine lettuce and the next 4 ingredients (romaine lettuce through red onion slices) in a large bowl, and toss with the remaining salad dressing. Divide the salad evenly among 4 plates; top each serving with sliced chicken, and sprinkle with feta cheese.

Chicken with Dried Plums and Sage

4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh sage, divided
1/2 teaspoon salt
1/4 teaspoon black pepper, divided
4 teaspoons olive oil, divided
2 cups thinly sliced onion (about 1 large)
1/2 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
12 pitted dried plums, halved
1 1/2 teaspoons balsamic vinegar


Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1 tablespoon sage, salt, and 1/8 teaspoon pepper.

Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm. Heat remaining 2 teaspoons oil in pan. Add onion to pan; cook 3 minutes or until tender. Stir in wine and broth; bring to a boil. Add remaining 1 tablespoon sage and dried plums to pan; cook 4 minutes or until mixture thickens. Stir in remaining 1/8 teaspoon pepper and vinegar.

Grilled Chicken with Fruit Salad

Chicken:

1/2 cup fresh lemon juice (about 4 lemons)
1/2 cup low-sodium soy sauce
1 tablespoon minced peeled fresh ginger
1 tablespoon lemon pepper
2 garlic cloves, minced
6 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Salsa:
1 1/2 cups cubed pineapple
3/4 cup cubed peeled kiwifruit (about 3 kiwifruit)
3/4 cup coarsely chopped orange sections
1/2 cup chopped peeled mango
1/2 cup diced red onion
2 tablespoons chopped fresh cilantro
1 1/2 teaspoons ground cumin
1/4 teaspoon salt
1/8 teaspoon black pepper
1 small jalape?o pepper, seeded and chopped


To prepare chicken, combine the juice, soy sauce, ginger, lemon pepper, and garlic in a large zip-top plastic bag. Add chicken to bag; seal and shake to coat. Marinate in refrigerator 1 hour, turning once.

Prepare grill or broiler.

Remove chicken from bag; discard marinade. Place chicken on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until chicken is done.

To prepare salsa, combine pineapple and remaining ingredients, tossing gently. Serve with chicken.

Arugula Salad with Chicken and Apricots

2 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
3 tablespoons olive oil
4 teaspoons white wine vinegar
Dash of freshly ground black pepper
4 cups baby arugula
4 cups gourmet salad greens
3 apricots (about 8 ounces), pitted and thinly sliced
1/3 cup thinly vertically sliced red onion


Prepare grill to medium-high heat.

Place chicken between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with parsley, tarragon, 1/4 teaspoon salt, and 1/4 teaspoon pepper.

Place chicken on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Transfer to a plate; cool to room temperature.

Combine oil, vinegar, remaining 1/4 teaspoon salt, and dash of pepper in a small bowl, stirring with a whisk.

Combine arugula, greens, apricots, and onion in a large bowl. Pour vinaigrette over arugula mixture; toss well to coat. Place about 2 cups arugula mixture on each of 4 plates. Cut chicken breast halves crosswise into thin slices; top each serving evenly with chicken. Serve immediately.

Roast Chicken Salad with Peaches and Goat Cheese

2 1/2 tablespoons balsamic vinegar
1 1/2 tablespoons extra-virgin olive oil
1 1/2 tablespoons minced shallots
2 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons maple syrup
3/4 teaspoon Dijon mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups sliced peeled peaches
1/2 cup vertically sliced red onion
1/4 cup chopped pecans, toasted
1 (5-ounce) package gourmet salad greens
2 tablespoons crumbled goat cheese


Combine first 8 ingredients; stir with a whisk.

Combine chicken and remaining ingredients except cheese in a large bowl. Add vinegar mixture; toss gently. Sprinkle with cheese.

Chicken Skewers with Soy-Mirin Marinade

1/3 cup mirin (sweet rice wine)
1/3 cup low-sodium soy sauce
1 teaspoon dark sesame oil
1 1/2 pounds skinless, boneless chicken breast halves, cut lengthwise into 1-inch strips
1 large red bell pepper, cut into 8 pieces
1 large green bell pepper, cut into 8 pieces
Cooking spray
2 tablespoons sesame seeds, toasted
3 cups hot cooked rice


Combine first 3 ingredients in a large bowl; add chicken to bowl, and toss to coat. Let stand 15 minutes, turning chicken occasionally.

Prepare grill.

Remove chicken from bag, reserving marinade. Place marinade in a small saucepan; bring to a boil. Cook until reduced to 1/4 cup (about 5 minutes). Thread chicken and bell peppers on 8 (12-inch) wooden skewers. Brush skewers with marinade. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done, brushing occasionally with remaining marinade. Remove from grill; sprinkle with sesame seeds. Serve with rice.

Grilled Chicken with Tomatoes and Olives

4 (6-ounce) skinless, boneless chicken breast halves
1 cup multicolored cherry or grape tomatoes, halved
3 tablespoons oil and vinegar dressing, divided
20 olives, halved
1/2 cup (2 ounces) crumbled feta cheese


Prepare grill to medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

Place chicken on grill rack coated with cooking spray, and grill for 6 minutes on each side or until chicken is done. Keep warm.

Combine tomatoes, 1 1/2 tablespoons dressing, and olives in a medium skillet over medium heat, and cook for 2 minutes or until tomatoes soften slightly and mixture is thoroughly heated, stirring occasionally.

Brush chicken with remaining 1 1/2 tablespoons dressing. Cut each chicken breast half into 3/4-inch slices. Top each chicken breast half with 1/4 cup tomato mixture. Sprinkle each serving with 2 tablespoons cheese and torn basil leaves, if desired.

Sweet Potatoes with Caramelized Apples

4 large sweet potatoes, pierced with the tines of a fork
1/4 cup (1/2 stick) unsalted butter, softened
2 tablespoons heavy cream
1/2 cup applesauce, preferably homemade
2 teaspoons grated fresh peeled ginger
1 teaspoon coarse salt
Freshly ground pepper
2 apples (1 pound), peeled, cored, and cut into 1-inch pieces
3 tablespoons sugar


Preheat oven to 375 degrees. Arrange potatoes on a baking sheet lined with parchment. Bake until tender, 1 hour 10 minutes to 1 hour 20 minutes. Remove from oven; let stand until cool enough to handle.

Cut each potato lengthwise. Scoop flesh into the bowl of an electric mixer fitted with a paddle attachment; discard skins. Add 2 tablespoons butter and the cream; mix on medium speed until smooth. Mix in applesauce and ginger; season with salt and pepper.

Transfer potato mixture to an ovenproof dish. Bake until heated through, about 10 minutes.

Meanwhile, toss apples with sugar in a bowl. Melt remaining 2 tablespoons butter in a large skillet over medium heat. Add apple mixture; cook, stirring occasionally, until apples are golden and caramelized, about 10 minutes.

Remove potato mixture from oven; top with caramelized apples, and serve.

Butter Pecan Sweet Potatoes

8 medium sweet potatoes (5 pounds)
2 tablespoons olive oil
Coarse salt
2 tablespoons butter, cut into small pieces
2 tablespoons light-brown sugar
1/3 cup pecan pieces
1/8 teaspoon cayenne pepper


Preheat oven to 400 degrees. Peel potatoes and halve lengthwise; slice crosswise 1/2 inch thick. On a baking sheet, toss potatoes with olive oil; season with coarse salt.

Transfer half the potatoes to a second baking sheet; cook both sheets until potatoes are tender, tossing occasionally, 25 to 30 minutes.

Sprinkle with butter, brown sugar, pecan pieces, and cayenne pepper, dividing evenly. Bake until sugar is caramelized and hard, about 10 minutes. Gently toss; serve immediately.

Roasted Chestnut Soup with Thyme Cream

3 cups whole roasted bottled chestnuts
2 cups chopped yellow onion
3/4 cup thinly sliced carrot
1 tablespoon olive oil
6 cups fat-free, lower-sodium chicken broth
5/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/3 cup heavy whipping cream
1 1/2 teaspoons chopped fresh thyme leaves


Preheat oven to 400?.

Place chestnuts on a jelly-roll pan. Bake at 400? for 15 minutes. Place chestnuts in a large bowl; cool to room temperature.

Combine onion, carrot, and oil on pan; toss to coat vegetables. Bake at 400? for 1 hour or until tender, stirring occasionally. Add to chestnuts; stir in broth. Pour half of broth mixture into a blender; blend until smooth. Pour pureed mixture into a Dutch oven. Repeat procedure with remaining broth mixture. Stir in 1/2 teaspoon salt and pepper. Place pan over medium-high heat; bring to a simmer. Reduce heat, and simmer 20 minutes.

4. Place cream in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 1/8 teaspoon salt; beat at high speed until stiff peaks form (do not overbeat). Ladle about 3/4 cup soup into each of 10 bowls; top each serving with about 1 tablespoon cream. Sprinkle with thyme. Serve immediately.

Wild Rice Dressing with Cranberries and Chestnuts

2 cups uncooked wild rice
2 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 teaspoon kosher salt, divided
1 1/2 cups whole roasted bottled chestnuts
1 cup sweetened dried cranberries
1 1/2 tablespoons unsalted butter
1 1/2 cups halved lengthwise and thinly sliced carrot
1 1/2 cups chopped yellow onion
1 1/4 cups thinly sliced celery
1/2 cup minced fresh flat-leaf parsley
2 tablespoons minced fresh sage
1 tablespoon fresh thyme leaves
1/4 teaspoon black pepper
Cooking spray


Preheat oven to 400?.

Combine rice, broth, 2 cups water, and 1/4 teaspoon salt in a saucepan; bring to a boil. Partially cover, reduce heat, and simmer 40 minutes or until rice is tender, stirring occasionally. (Do not drain.) Place rice in a large bowl; cover.

Arrange chestnuts on a baking sheet. Bake at 400? for 15 minutes. Cool slightly; cut chestnuts into quarters.

Place cranberries in a small bowl; cover with hot water. Let stand 20 minutes or until soft. Drain and add to rice.

Melt butter in a large nonstick skillet over medium heat. Add carrot, onion, and celery; cook 15 minutes or until vegetables are tender, stirring occasionally. Stir in herbs; remove from heat. Add to rice mixture. Stir in remaining 1/4 teaspoon salt, chestnuts, and pepper.

Spoon rice mixture into a 13 x 9-inch glass or ceramic baking dish coated with cooking spray. Cover and bake at 400? for 10 minutes or until thoroughly heated.

Ricotta Semifreddo

1/2 cup sugar
1/4 cup fat-free milk
1/4 cup honey
2 teaspoons grated orange rind
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
3 ounces fat-free cream cheese, softened
1 (16-ounce) container part-skim ricotta cheese (such as Calabro)
1/2 cup chilled heavy cream
Fresh orange sections (optional)
Fresh currants (optional)


Line a 9 x 5-inch loaf pan with plastic wrap. Combine 1/2 cup sugar, milk, honey, orange rind, vanilla extract, 1/8 teaspoon salt, cream cheese, and ricotta in a blender; process until smooth. Pour the mixture into a large bowl. Pour cream into a medium bowl, and beat with a mixer at high speed until stiff peaks form. Fold 1/4 cup whipped cream into ricotta mixture. Fold in the remaining cream.

Spoon mixture into prepared loaf pan. Cover with plastic wrap, and freeze at least 8 hours or until set. Remove semifreddo from freezer, and let stand at room temperature for 20 minutes. Discard top piece of plastic wrap. Invert loaf pan onto a serving platter, and tap to remove semifreddo. Discard the remaining plastic wrap, and slice semifreddo crosswise. Serve with orange sections and currants, if desired.

Pumpkin Pie Pudding

1/2 cup sugar, divided
2 tablespoons cornstarch
1 3/4 cups 1% low-fat milk
1 large egg
1/2 cup canned unsweetened pumpkin
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
Cooking spray
1/4 cup chopped walnuts
Dash of salt
1/4 cup heavy whipping cream


Combine 6 tablespoons sugar and 2 tablespoons cornstarch in a medium saucepan over medium heat. Combine milk and egg, stirring well with a whisk. Gradually add milk mixture to sugar mixture, stirring constantly, and bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat.

Combine pumpkin and the next 4 ingredients (through ground nutmeg) in a bowl, stirring well. Slowly add pumpkin mixture to milk mixture, whisking constantly. Place pan over low heat, and cook for 3 minutes or until thoroughly heated, stirring constantly (do not boil). Divide pudding evenly among 4 dessert bowls, and cover surface of pudding with plastic wrap. Chill.

Line a baking sheet with foil, and coat foil with cooking spray. Place the remaining 2 tablespoons sugar, walnuts, and a dash of salt in a small nonstick skillet; cook over low heat until sugar dissolves and is golden (about 3 minutes), stirring frequently to coat nuts. Transfer mixture to prepared baking sheet, and cool completely. Coarsely chop nuts.

Place cream in a bowl. Beat with a mixer at high speed until stiff peaks form. Top each serving with 2 tablespoons whipped cream and about 1 tablespoon nuts.