Tuscan Style Chicken

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 1/2 cup fat-free low-sodium chicken broth
• 6 sun-dried tomatoes packed in oil, drained,rinsed under water,patted dry,and chopped
• 2 tablespoons chopped fresh rosemary

Recipe

• 1 cook onion, and garlic in oil in a large skillet over medium-high heat until onion is tender, about 3 minutes.
• 2 meanwhile, cut chicken into 1 1/2 inch pieces.
• 3 sprinkle chicken with coriander, salt, and pepper.
• 4 add chicken to skillet and cook, stirring, for 1 minute.
• 5 stir in beans, broth, tomatoes, and rosemary; cover and simmer until chicken is cooked throgh, about 9-10 minutes more.
• 6 ladle into serving bowls, and serve.

Tuscan Turkey Or Chicken Torta

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 6
• 1/3 cup bisquick
• 1/3 cup italian dressing
• 1 1/2 cups diced cooked turkey (or chicken)
• 8 slices crisp bacon
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed to drain
• 1 cup shredded mozzarella cheese (4 ounces)
• 3 eggs, slightly beaten
• 1 1/4 cups milk
• 1/3 cup slivered almonds

Recipe

• 1 heat oven to 375°f.
• 2 mix bisquick mix, dressing and beans. spread in bottom and 2 inches up side of springform pan, 9x3 inches. bake 10 to 12 minutes or until set.
• 3 layer with turkey, spinach and cheese, crumble cooked bacon. mix eggs and milk; pour over cheese. sprinkle evenly with almonds.
• 4 bake 50 to 55 minutes or until golden brown and knife inserted near center comes out clean. let stand 10 minutes. loosen edge of torta from side of pan; remove side of pan.

The General's Chicken For One

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 1
• 6 ounces boneless skinless chicken breasts, cut into 1/2inch pieces
• 2 teaspoons soy sauce
• 1 dash pepper
• 1 large egg , beaten
• 4 teaspoons cornstarch
• 1/2 teaspoon water
• 1 medium garlic clove, minced (about 1 teaspoon)
• 1 teaspoon fresh ginger, grated (about 1 inch piece)
• 1/2 teaspoon sugar (or more to taste)
• 1 teaspoon wine vinegar (or more to taste)
• 1/4 cup chicken broth
• 1 teaspoon hoisin sauce (optional)
• 1 teaspoon soy sauce (optional)
• peanut oil, for frying
• 1 green onion, thinly sliced on the diagonal
• 1/2 teaspoon crushed red pepper flakes

Recipe

• 1 in a small bowl, combine chicken, soy sauce, pepper, egg , 3 teaspoons cornstarch; stir until mixed and clumpy.
• 2 whisk the remaining cornstarch with water in a cup to form a paste.
• 3 to the cup add garlic, ginger, sugar, vinegar, chicken broth hoisin sauce (if using), and soy sauce (if using); mix to form a sauce.
• 4 heat enough oil in a skillet or wok to measure 1/2 inch deep over medium high heat.
• 5 cook chicken, in a single layer, while stir frying, until golden and crisped, about 2 or 3 minutes; drain on paper toweling.
• 6 pour out all but 1 teaspoon of the oil, add green onions and red pepper flakes; stir fry 1 minute.
• 7 add sauce and cook until thickened, about 1 to 2 minutes.
• 8 return chicken to skillet or wok to heat through and coat with sauce.

Tuscan Lemon Chicken With Warm Bean Salad

Total Time: 4 hrs 20 mins Preparation Time: 20 mins Cook Time: 4 hrs

Ingredients

• Servings: 4
• 4 whole chicken breasts, skin-on,bone-in,split
• 9 cloves garlic (or more)
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon fresh ground pepper (or more)
• 1/3 cup fresh lemon juice
• 4 tablespoons extra virgin olive oil
• 3 tablespoons chopped fresh rosemary
• 2 1/2 tablespoons finely grated lemons, rind of
• 1/2 teaspoon sugar
• 1 lb dried cannellini beans or 3 (15 ounce) cans cannellini beans

Recipe

• 1 if using dry beans, rinse beans and place in bowl.
• 2 cover with three inches of water; leave to soak overnight or at least eight hours.
• 3 drain beans.
• 4 place in large saucepan, coverered with three inches of water.
• 5 do not salt.
• 6 allow to simmer one to two hours till soft (older beans take longer).
• 7 drain.
• 8 if using canned beans, empty beans into colander and rinse well with warm water.
• 9 place chicken in baking dish large enough to accomodate all the pieces.
• 10 a 12" x 9" pan should be adequate.
• 11 roughly chop five (or more if you love it) cloves of garlic.
• 12 sprinkle chopped garlic with coarse salt.
• 13 mash garlic and salt into a paste.
• 14 rub paste onto chicken pieces; sprinkle with ground pepper.
• 15 whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
• 16 pour mixture over chicken, cover chicken and chill up to three hours.
• 17 if you like, you can turn it in the marinade once or twice--not a critical step.
• 18 preheat oven to 350°f place drained cannellini in a large skillet.
• 19 add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
• 20 uncover chicken and bake 35-40 minutes, basting occasionally.
• 21 remove from oven.
• 22 preheat broiler.
• 23 broil chicken till golden brown--3-5 minutes.
• 24 when the chicken is almost done, gently warm the beans till heated through.
• 25 ladle beans onto serving platter.
• 26 top with chicken and juices from pan.
• 27 note: if you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of wine and or chicken stock, deglaze and reduce.

Tangerine Chicken

Total Time: 55 mins Cook Time: 55 mins

Ingredients

• Servings: 4
• 2 tangerines, use for peel and 3/4 cup juice
• 1/4 cup soy sauce
• 1/4 cup honey
• 2 teaspoons minced garlic
• 2 teaspoons grated fresh gingerroot
• 1 1/2 teaspoons toasted sesame oil
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon fresh ground pepper
• 2 about 2 3/4 pounds total chicken breast halves

Recipe

• 1 remove colored part of peel from tangerines using a vegetable peeler and very finely chop; juice enough tangerines to yield 3/4 cup juice.
• 2 combine peel and juice in a bowl with soy sauce, honey, garlic, ginger root, sesame oil, cinnamon, and pepper; whisk until honey is dissolved. pour into a food storage bag.
• 3 cut off rib portions from chicken breasts. place breasts halves in marinade and seal bag; turn to coat chicken. refrigerate at least 4 hours, turning bag several times.
• 4 remove chicken from marinade and place in a foil-lined shallow roasting pan. pour marinade from the bag into a saucepan, boil 10 minutes, until mixture is thick and syrupy. brush chicken with some sauce. roast chicken at 375 degrees f for 45 minutes, basting with remaining sauce, until chicken is just barely pink in thickest parts. garnish breasts with toasted sesame seeds.

Tuscan Lamb Chops (or Chicken) With Rosemary

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 boneless lamb chops, 3/4 inch thick
• 10 sun-dried tomatoes, coarsely chopped (not oil-packed)
• 1 cup chicken broth
• 1/4 cup madeira wine
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, finely minced
• 1 tablespoon fresh rosemary, chopped
• 1/2 cup cold water
• 1 tablespoon cornstarch

Recipe

• 1 in a small saucepan, cover the sun-dried tomato pieces with chicken broth and madeira; bring to a boil, remove from heat and allow to stand about 10 minutes to plump the tomatoes.
• 2 heat the olive oil in a large non-stick skillet over medium-heat.
• 3 add the lamb chops and brown on both sides; remove from skillet and set aside.
• 4 add shallots and garlic to the skillet and cook briefly (till they become fragrant).
• 5 stir in tomatoes with the liquid and chopped rosemary.
• 6 return the chops to the skillet, cover tightly and cook over low heat (just simmering) for 5 to 6 minutes (longer as needed for chicken breasts) until they are cooked through.
• 7 remove the meat from the skillet to serving platter.
• 8 combine water and cornstarch; add to the skillet.
• 9 cook over medium heat, stirring constantly, until the sauce thickens.
• 10 top the meat with the sauce and serve.

Tandoori-style Barbecue Chicken

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 1 kg chicken piece, skin removed
• 3 lemons, juice of
• 1 cup plain yogurt
• 1 large onion, chopped finely
• 4 teaspoons salt
• 2 teaspoons minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon roasted coriander, ground
• 1/2 teaspoon chili powder
• 1/2 teaspoon red food coloring

Recipe

• 1 make 1 or 2 deep cuts in each chicken portion and place in single layer in non-reactive dish with lid.
• 2 mix marinade ingredients and pour over chicken pieces, making sure all parts of chicken come into contact with marinade.
• 3 marinade chicken in refrigerator for minimum 24h and up to 3 days, turning frequently.
• 4 remove from marinade and grill on medium-hot coals until cooked through but still juicy.
• 5 prepare to receive accolades.