GRILLED CHICKEN WITH CILANTRO-WALNUT PESTO

Chicken, Featured: 0 Comments; 21 Jun 2011 INGREDIENTS: 1/2 cup chopped walnuts 2 cups packed fresh cilantro leaves 5 TBS (good quality) Extra Virgin olive oil Juice from 3-4 limes 1 garlic clove 1/2 serrano chili, seeded Salt and pepper to taste 1/4 cup water (optional) 2-4 boneless, skinless chicken breast halves Freshly ground pepper, to taste DIRECTIONS: Preheat an oven to 400°F. Spread the walnuts on a baking sheet and toast in the oven until just beginning to turn golden at the edges, about 10 minutes. Keep an eye on them...don't let them burn! In a food processor, combine the walnuts, cilantro, the olive oil (please don't call ... {Tags: Chicken, Cilantro, Walnuts} {More...}

GRILLED CHICKEN + RATATOUILLE

Chicken, Gluten Free "Cheats", Pork, Side Dishes: 0 Comments; 15 Mar 2011 INGREDIENTS: 2 medium zucchini, cut into 1/3s lengthwise 1 red bell pepper, cut into 1-inch-wide strips 1 yellow bell pepper, cut into 1-inch-wide strips 1 red onion, peeled, cut into 1/4-inch-wide slices 2 medium tomatoes, halved crosswise 3-4 portobello mushroom caps, sliced thick 2 tablespoons olive oil 4 boneless skinless chicken breasts 1/3 cup thinly sliced basil 1 1/2 teaspoons red wine vinegar DIRECTIONS: Prepare barbecue or cast iron skillet (medium-high heat). Place veggies into a large bowl and drizzle oil over and sprinkle generously with salt and pepper; toss to coat. Grill vegetables until tender and slightly charred. Transfer to cutting board. Place chicken breasts in same large bowl. Turn to ... {More...}

Chicken, Entrees: 0 Comments; 15 Mar 2011 INGREDIENTS: 1 12-ounce jar marinated artichokes, drained, coarsely chopped 1/2 cup (packed) drained, coarsely chopped oil-packed sun-dried tomatoes 1/4 cup chopped fresh basil 2-3 skinless boneless chicken breast halves Crumbled Feta (optional) Salt and Pepper to taste DIRECTIONS: Preheat grill or cast iron skillet. Mix artichokes, cheese (if using), tomatoes, and basil in medium bowl. Using small sharp knife and working with 1 chicken breast at a time, cut 2-inch-long slit horizontally into 1 side of chicken breast. Move knife back and forth to form pocket. Divide mixture among chickens. Seal the edge with toothpicks. Sprinkle chicken with salt and pepper to taste. If you are grilling, throw the ... {More...}

Chicken, Entrees: 0 Comments; 02 Dec 2010 INGREDIENTS 8 small skinless, boneless chicken thighs (2 pounds) Salt and freshly ground pepper Almond flour* 1/2 cup extra-virgin olive oil 8 garlic cloves, lightly smashed and roughly chopped 4 large rosemary sprigs, broken into 2-inch pieces 2 cups chicken stock or low-sodium broth Juice of one lemon 2 tablespoons unsalted butter (optional) 1 cup Peppadew peppers or other pickled peppers, sliced * I like to make my own by grinding almonds in a food processor (for this recipe)...it seems to add more texture and flavor. DIRECTIONS Season the chicken with salt and pepper and coat with almond flour. In a large, cast iron skillet, heat the oil until shimmering. Add the chicken ... {More...}

Chicken, Entrees: 0 Comments; 17 Aug 2010 Ray and I had this pretty much every day for lunch (less the chicken) while traveling through Argentina. It was much better there, of course, but this is a pretty good copy of it. As with most recipes, I don't measure, so spice according to your taste. I also have a very large cast iron skillet and am able to cook the veggies all at the same time. If you do not, I would recommend cooking them one veggie type at a time since they have different cook rates. Boneless, skinless chicken breasts (1 each person) Red pepper (about 1/2 for ... {More...}

Chicken, Entrees: 0 Comments; 11 Aug 2010 This is a modification of a recipe I found on epicurious.com...definitely a new favorite in the Murphy household! Chicken: 1/4 cup fine sea salt 2 teaspoons pickling spice 2 tablespoons honey 2 boneless skinless chicken breasts, pounded thin 1/2 cup extra-virgin olive oil 1 large shallot, chopped 1/3 cup coarsely chopped fresh basil 1/3 cup coarsely chopped fresh Italian parsley 2 tablespoons chopped fresh rosemary 2 tablespoons chopped fresh thyme 1 large garlic clove, peeled Bring 2 cups water, 1/4 cup salt, and pickling spice to boil in large saucepan, stirring until salt dissolves. Remove from heat; add 6 cups water and honey. Cool brine to room temperature. Add chicken to brine; let ... {More...}

Chicken, Entrees, Featured: 0 Comments; 17 Jun 2010 Ingredients 2 tablespoons sweet paprika 2-3 chipotle in adobo, minced, plus 1 TBSP adobo sauce 2 garlic cloves, minced 2 teaspoons ground cumin 2 tablespoons extra-virgin olive oil, plus more for brushing Salt and freshly ground pepper 4 skinless boneless chicken breasts, lightly pounded 2 mild green chiles 1/2 small red onion, thinly sliced 1/2 pound grape tomatoes, halved 1/2 cup chopped cilantro Directions In a small food processor or blender, combine the paprika, chipotle, adobo sauce, garlic, cumin and olive oil and pound until a paste forms. Season with salt and pepper. Spread half of the harissa all over the chicken. Cover and marinade at least 4 hours. Grill the chilies over ... {More...}

Chicken, Entrees: 0 Comments; 23 May 2010 This is a staple in our house...easy, fresh, good enough if you are having guests over for a BBQ. Best of all, it's 100% Paleo :) ! Step 1: Marinade the bird This is for 2 people: 2 boneless, skinless chicken breasts 1-2 TBSP finely minced fresh oregano zest of 1 lemon (plus more lemon for basting while on the grill) 1 tsp freshly ground pepper (more to taste) 1 tsp kosher salt 3-4 garlic cloves finely minced 3-6 TBSP extra virgin olive oil Combine the ingredients together. Chop the chicken in half and then in thirds and throw into the marinade for at least 4 hours. Step 2: The ... {More...}

Chicken, Entrees: 0 Comments; 23 Apr 2010 This is a variation of a recipe I found in Fine Cooking. Definitely a new fave in the Murphy household... 2 large skinless, boneless chicken breast halves 2/3 cup homemade or store-bought basil pesto, plus more for dipping 3 Tbs. fresh lemon juice 6 ripe plum tomatoes, cored 3 Tbs. extra-virgin olive oil; more for brushing 1-1/2 tsp. red-wine vinegar 1 generous tsp. Dijon mustard 2-4 Tbs. chopped fresh basil Kosher salt and freshly ground black pepper Organic Herb salad greens Optional: fresh mozzarella Heat a gas grill to high. Pound the chicken breasts into paillards (that means pound them thin). Combine the pesto with 2 Tbs. of the lemon juice ... {More...}

Chicken, Entrees, Salads: 0 Comments; 17 Mar 2010 I LOVE fresh herbs...and love to find new ways to use them when I cook. I also love easy recipes that taste as good as this one does. Hope you enjoy! Ingredients 1 TBS + 1 tsp Citrus Champagne Vinegar One small shallot, finely chopped 1/4 tsp. Dijon mustard Kosher salt and freshly ground black pepper 3 TBS Extra virgin olive oil (more as needed) 2 boneless, skinless chicken breast, pounded THIN 2 TBS chopped fresh rosemary 5 cups mixed baby greens 3 cups mixed fresh, tender herb leaves, such as flat-leaf parsley, mint, chives, tarragon, basil, and chervil, roughly torn if large *Non-Paleo addition: Chevre (goat cheese) crumbled into this ... {More...}