World Cup 2010, Mexico Chicken Fajita Wraps

Sliced chicken, tenderized in limejuice, combines with a spicy sour-cream sauce in this tasty wrap

We first had Chicken Fajitas in the early 90’s at Las Casuelas in Palm Springs and found them very tasty since then we have had fajitas from California to Nogales in Mexico and all of them with slight differences this dish is our version a combination of all our favourites.

Serves / Makes: 2 servings

Prep-Time: 5 minutes
Cook-Time: 30 minutes

You Will Need;

• 8 ounces boneless, skinless chicken breast, trimmed of fat
• 1-tablespoon, limejuice
• ¼ teaspoon salt, divided
• ⅛ teaspoon, freshly ground pepper
• ½ tablespoon, olive oil
• 2 tablespoons, sour cream
• 1½ teaspoons, chopped fresh coriander
• 6 dashes of hot sauce to taste
• ⅛ teaspoon, ground cumin
• 1 small onion, thinly sliced
• 2 whole-wheat tortillas, heated (see note)
• ½ cup, shredded lettuce
• 1 plum tomato, thinly sliced

Method;

• Place the chicken in a shallow dish and sprinkle with limejuice, ⅛ teaspoon salt, pepper, and let marinate at room temperature for 10 minutes.
• Whisk the sour cream, cilantro, hot sauce, cumin, and the remaining ⅛ teaspoon salt in a small bowl.
• In a frying pan heat the oil and then sauté the chicken and onion turning the chicken until the chicken is no longer pink in the middle, about 8 to 10 minutes, transfer to a cutting board and cut into thin slices.
• To assemble wraps; Place the tortillas on a work surface or plate top each with half of the chicken, onion, lettuce, and tomato, top each with half of the sour cream mixture and roll into wraps serve immediately.
• Serve and Enjoy! With Sharp Coleslaw and Spiced Pinto Beans

 To serve the tortillas warm wrap them in barely damp paper towels and microwave on high for 30 to 45 seconds

Chicken and Asparagus with Gruyere Cheese

For this delightful dish, boneless chicken breast and asparagus are coated in a sumptuous white wine sauce with a abundant measure of melted Gruyère cheese, tarragon and lemon give a boost to a mouth-watering flavour that is just right with asparagus.

Serves / Makes: Four

Prep-Time: 5 minutes

Cook-Time: 30 minutes

The Glens Tags: Chicken Recipes, Asparagus, Gruyère, Easy

You Will Need;

• 8 ounces asparagus, trimmed and cut into 1-inch pieces
• 2/3 cup, chicken stock
• 2 teaspoons plus ¼ cup plain flour, divided
• 4 boneless, skinless chicken breasts (1-1 ¼ pounds), trimmed
• ¼ teaspoon, salt
• ½ teaspoon, freshly ground white pepper
• 1 tablespoon, olive oil
• 1 shallot, thinly sliced
• ½ cup white wine
• 1/3 cup low fat sour cream
• 1 tablespoon chopped fresh tarragon
• 2 teaspoons lemon juice
• 2/3 cup grated Gruyère cheese

Method:

1. Cook the asparagus in boiling water until just tender, remove from the heat drain, and set to one side.
2. Whisk the stock and 2 teaspoons of the flour in a small bowl until smooth, set aside.
3. Place the remaining ¼ cup of flour in a shallow dish, sprinkle the chicken with salt and pepper, and dredge both sides in the flour, shaking off any excess.
4. Heat the oil in a large frying pan over a medium heat; add the chicken and cook until golden brown, about 3 to 4 minutes each side, adjusting the heat as needed to prevent scorching.
5. Transfer to a plate and cover to keep warm.
6. Add the shallots, wine and the reserved stock mixture to the pan and cook over a medium heat, stirring, until thickened, about 2 minutes, reduce the heat to medium low; stir in the sour cream, tarragon, lemon juice and the reserved asparagus until combined.
7. Return the chicken to the pan and turn to coat with the sauce, sprinkle the cheese on top of each piece of chicken, cover, and continue cooking until the cheese is melted, about 2 minutes.

Applebee's® Oriental Chicken Salad

Crisp Oriental greens topped with chunks of crunchy Chicken Fingers, toasted almonds & crispy rice noodles tossed in light Oriental vinaigrette.

Applebee's 60-item menu is revised twice a year. That means about 40 percent of the entire menu changes on a regular basis. The other 60 percent are items that are found on menus in all of the Applebee's restaurants, and seldom ever change. One item that has been on the menu for some time now is this Oriental Chicken salad, which is considered one of the restaurant's signature items. The recipe makes one dinner-size salad and can be easily doubled or quadrupled for additional servings.

Serves / Makes: 1

Prep-Time: 10 minutes

Cook-Time: 8 minutes

The Glens Tags: Copycat Recipes, Top Secret Recipes, Applebee’s, Chicken, Salad, Oriental

You Will Need;

For The Oriental Dressing

1. 3 tablespoons, honey,
2. 1 ½ tablespoons, rice wine vinegar,
3. ¼ cup, mayonnaise,
4. 1 teaspoon, grey Poupon Dijon mustard,
5. ⅛teaspoon, sesame oil,

For The Salad

1. 1, Egg
2. ½ Cup, Milk
3. ½ Cup, Flour
4. ½ Cup, Corn Flake Crumbs
5. 1 Teaspoon, Salt
6. ¼ Teaspoon, White Ground Pepper
7. 1, Boneless, Skinless Chicken Breast Half
8. 2-4 Cups, Vegetable Oil, For Frying
9. 3 Cups, Romaine Lettuce/Cos, Chopped
10. 1 Cup, Red Cabbage
11. 1 Cup, Napa Cabbage (see notes)
12. ½ Medium, Carrot, Julienned or grated
13. 1 Whole, Spring Onion / Scallion, Chopped
14. 1 Tablespoon, Sliced Almonds
15. 1/3 Cup, Crispy Noodles

Method:

• Preheat the oil in deep fryer or deep pan over a medium heat. You want the temperature of the oil to be around 350 degrees.
• Blend all ingredients for the dressing in a small bowl with an electric mixer. Put the dressing in refrigerator to chill while you prepare the salad.
• In a small, shallow bowl beat the egg, add the milk, and mix well, in another bowl, combine flour with corn flake crumbs, salt, and pepper.
• Cut the chicken breast into 4 or 5 long strips; Dip each strip of the chicken first into the egg mixture then into the flour mixture, coating each piece completely.
• Fry each chicken finger for 5 minutes or until coating has turned a golden brown.
• Prepare salad by tossing the chopped romaine/cos with the chopped red cabbage, Napa cabbage, and carrots, Sprinkle sliced green onion on top of the lettuce, Sprinkle almonds over the salad, then the crispy noodles.
• Cut the chicken into small bite-size chunks, Place the chicken onto the salad forming a pile in the middle, Serve with salad dressing on the side.

Notes; Napa cabbage (Brassica Rapa pekinensis) is a member of the cabbage family that originated in China several millennia ago. It is also known by the names Chinese cabbage, celery cabbage, and Peking cabbage.

Napa cabbage grows in a compact, elongated head; the crinkled oblong leaves are wrapped tightly in an upright cylinder. The leaves of this cabbage are light green, and the stalk area below the leaves is lighter still, a pale green approaching white.

The flavour of Napa cabbage is somewhat milder and a bit sweeter than that of regular green cabbage. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes.

Napa cabbage has been grown in China since around the fifteenth century. It is an extremely popular vegetable in China today, partly due to its versatility. In Korea, which has also been cultivating Napa cabbage for centuries, it is pickled, salted, and flavoured with ginger and chilli peppers to make Kim chi, the national dish of Korea. Napa cabbage was introduced to North America from China toward the latter part of the nineteenth century. Today, it is cultivated in countries all over the world.

Chopped Greek Salad with Chicken

Chill out! This no-cook dinner is perfect for those sweltering summer nights when the last thing you want to do is turn on your oven, seize your ingredients from the fridge or pantry, chop, and put together a tasty salad, it really is that easy.

Hurry, Dinner is served!
Chicken turns this Greek-inspired salad into a substantial main course.
Feel free to substitute other chopped fresh vegetables, such as broccoli or bell peppers, for the tomatoes or cucumber. Use leftover chicken, store-roasted chicken or quickly poach a couple boneless, skinless chicken breasts while you prepare the rest of the salad.
Serve with pita bread and Hummus.

Serves: 4 Time: About 20 to 25 minutes

• 1/3 cup red-wine vinegar
• 2 tablespoons extra virgin olive oil
• 1 tablespoon chopped fresh dill or oregano or 1 teaspoon dried
• 1-teaspoon garlic powder
• ¼-teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 6 cups chopped cos (romaine) lettuce
• 2 ½ cups chopped cooked chicken (about 12 ounces; see Tip)
• 2 medium tomatoes, chopped
• 1 medium cucumber, peeled, seeded and chopped
• ½ cup finely chopped red onion
• ½ cup sliced ripe black olives
• ½ cup crumbled feta cheese
  

Whisk the vinegar, oil, dill, (or oregano), garlic powder, salt and pepper in a large bowl. Add lettuce, chicken, tomatoes, cucumber, onion, olives and feta; toss to coat.

Tip: if you don’t have cooked chicken, poach 1-pound chicken breasts for this recipe. Place boneless, skinless chicken breasts in a medium skillet or saucepan. Add lightly salted water (or chicken stock) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

Pan Fried Chicken with Tomatoes

Pan Fried Chicken with Tomatoes
A nice quick and tasty dish ideal for those with a busy life style

Serves: 2

Time: 15 minutes

You Will Need
2 breasts of chicken
2 tomatoes
4 black olives, pitted
1 crushed garlic clove
Salt and pepper
2 tablespoons olive oil
Basil leaves

Method:
Lay the chicken breasts on a clean work surface. Cover with cling film and gently beat with a rolling pin or meat mallet until 1cm (0.75in) thick.
Deseed and finely chop the tomatoes into a bowl, chop the olives into the bowl, add the crushed garlic, seasoning, a few drops of lemon juice and most of the basil leaves, torn up (saving a few for garnish).
Heat a large non-stick frying pan. Add a little oil and gently fry the chicken breasts for just under two minutes each side or until just done. To check for doneness take a thin slice off one side of a breast. If the flesh is white, it is cooked. Take care not to overcook, top with the tomato mixture and serve
Serve with potatoes or rice or salad and your choice of fresh vegetables