"Fried" Chicken

Ingredients

• 1  3 1/2-to 4-pound chicken, cut up
• 1 1/2  cups  buttermilk
• 2  garlic cloves, minced
• 3  tablespoons  gin (optional)
• 3/4  cup  dry bread crumbs
• 1/4  cup  grated Parmesan
• 2  teaspoons  salt
• 1  teaspoon  grated lemon zest
• 1/2  teaspoon  dried thyme leaves

Directions

1. Remove and discard the skin from the chicken. Combine the chicken, buttermilk, garlic, and gin in a large resealable plastic bag. Refrigerate at least 1 hour or overnight.
2. Heat oven to 400° F. Lightly coat a large baking sheet with vegetable cooking spray.
3. On a sheet of wax paper, combine the bread crumbs, Parmesan, salt, lemon zest, and thyme. Roll the chicken pieces in the coating and place on the baking sheet, bone-side down.
4. Bake 35 to 40 minutes, turning the chicken halfway through, or until crispy and the juices run clear when the chicken is pierced with a fork.

Summer Pasta Bolognese

Ingredients

• 12  ounces  fettuccine (3/4 box)
• 2  tablespoons  olive oil
• 1  pound  ground turkey
• kosher salt and pepper
• 2  cloves garlic, chopped
• 1 1/2  pounds  beefsteak tomatoes (about 3), chopped
• 1/2  cup  dry white wine (such as Sauvignon Blanc)
• 1  small zucchini, coarsely grated
• 3/4  cup  fresh basil leaves, torn

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat.
3. Add the turkey, season with ¾ teaspoon salt and ½ teaspoon pepper, and cook, breaking up the turkey with a spoon, for 3 minutes.
4. Add the garlic and cook for 1 minute.
5. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes.
6. Remove from heat and fold in the zucchini and basil. Serve over the pasta.

Chicken Sandwiches With Melted Cheese

Ingredients

• 3  tablespoons  unsalted butter, at room temperature
• 8  slices white or whole wheat bread
• 1/2  rotisserie chicken, meat shredded (2 cups)
• 4  ounces  blue cheese
• 1  Granny Smith apple, cored and thinly sliced

Directions

1. Heat oven to 350º F.
2. Spread the butter on one side of each slice of bread. Lay 4 slices on an ungreased baking sheet, butter-side down.
3. Divide the chicken among the 4 slices and top with some of the cheese and apple slices.
4. Place the remaining bread slices on top, butter-side up. Bake for 10 minutes.
5. Turn and bake until crispy and golden, about 10 minutes more.
6. Cut in half and serve immediately.

Chicken With Parmesan, Garlic, and Herb Crust

Ingredients

• 1  garlic clove, peeled
• 1/4  cup  fresh flat-leaf parsley leaves
• 2  slices whole-wheat bread
• 1/4  cup  grated Parmesan (1 ounce)
• 2  tablespoons  olive oil
• 1/4  teaspoon  kosher salt
• freshly ground black pepper
• 4  skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
• 4  teaspoons  Dijon mustard

Directions

1. Heat oven to 400º F.
2. Lightly coat a medium baking dish with vegetable cooking spray.
3. Mince the garlic in a food processor, then add the parsley and pulse until combined, about 15 seconds. Add the bread, Parmesan, oil, salt, and a few grinds of black pepper. Pulse until well combined.
4. Arrange the meat or fish in the baking dish. Spread with the mustard, then pat the crumbs on top.
5. Bake until cooked through, 20 to 25 minutes for the chicken, 30 minutes for the pork, or 20 minutes for the salmon. Divide among 4 plates and season with salt and pepper to taste.

Fake-and-Bake "Fried" Chicken

Ingredients

• 1  3 1/2- to 4-pound chicken, cut up and skin removed
• 1  cup  ranch dressing
• 2  cups  instant potato flakes

Directions

1. Heat oven to 450° F. Coat a baking sheet with vegetable cooking spray. Lightly brush the chicken pieces with the dressing, then roll in the potato flakes.
2. Arrange on the baking sheet and place in oven. Turn down oven to 350° F and bake 25 minutes or until the juices run clear when the chicken is pierced with a fork.

Barbecue Apricot Chicken

Ingredients

• 1  tablespoon  olive oil
• 2  cloves garlic, thinly sliced
• 1  28-ounce can diced tomatoes, drained
• 1/3  cup  apricot jam or preserves
• 1  tablespoon  balsamic vinegar
• 2 1/2  teaspoons  kosher salt
• 3/4  teaspoon  black pepper
• 1  4-pound chicken, cut into pieces

Directions

1. Heat oven to 400° F. Heat the oil in a medium saucepan over medium-high heat. Add the garlic and cook for 1 minute. Stir in the tomatoes, jam, vinegar, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the pepper. Simmer until the sauce has thickened slightly, about 15 minutes. 
2. Meanwhile, rinse the chicken and pat it dry with paper towels. Arrange the pieces in a 9-by-13-inch baking dish and season with the remaining salt and pepper.
3. Pour the barbecue sauce over the chicken. Roast, spooning the sauce over the chicken once, until the chicken is cooked through, about 1 hour.

Chicken Paprikash

Ingredients

• 1  3 1/2- to 4-pound chicken, cut into pieces
• 1 1/4  teaspoons  kosher salt
• 1/2  teaspoon  black pepper
• 1  tablespoon  olive oil
• 1  medium yellow onion, thinly sliced into rings
• 1  red bell pepper, thinly sliced
• 1  cup  low-sodium chicken broth
• 1  14.5-ounce can diced tomatoes, undrained
• 1  tablespoon  paprika
• 1  cucumber, thinly sliced (optional)
• 1  tablespoon  apple cider vinegar (optional)
• 1  cup  sour cream

Directions

1. Heat oven to 400° F.
2. Season the chicken with 3/4 teaspoon of the salt and the black pepper. Heat the oil in a Dutch oven over medium-high heat. Working in batches, add the chicken, skin-side down. Cook, without turning, until golden brown, 4 to 5 minutes. Turn and cook for 3 minutes more. Transfer the chicken to a plate.
3. Spoon off and discard all but 1 tablespoon of the fat. Add the onion and bell pepper and cook for 2 minutes. Add the broth and cook, stirring, for 1 minute. Add the tomatoes and their juices, the paprika, and the remaining salt. Bring to a simmer.
4. Return the chicken to the pot. Transfer to the oven. Bake until the chicken is cooked through, about 30 minutes.
5. Meanwhile, in a small bowl, combine the cucumber and vinegar (if desired). Divide the chicken among the plates and serve with a dollop of the sour cream and the cucumbers (if serving).

Turkey Hash With Fried Eggs

Ingredients

• 3  tablespoons  olive oil
• 3/4  pound  red potatoes, diced
• 1  onion, chopped
• 1  red bell pepper, chopped
• kosher salt and black pepper
• 1  cup  diced roasted turkey or chicken
• 1/4  cup  chopped fresh parsley
• 8  large eggs

Directions

1. Heat 2 tablespoons of the oil in a large skillet over medium heat.
2. Add the potatoes, onion, bell pepper, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender and golden brown, 12 to 15 minutes.
3. Stir in the turkey and parsley and cook, stirring occasionally, until heated through, about 3 minutes.
4. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium heat.
5. Working in 2 batches, crack the eggs into the pan and cook, covered, to the desired doneness, 2 to 4 minutes for slightly runny sunny-side-up eggs. Serve with the hash.

Sautéed Chicken With Sweet Potatoes and Pears

Ingredients

• 2  tablespoons  olive oil
• 4  skinless, boneless chicken-breast halves
• kosher salt and black pepper
• 1  large sweet potato, peeled and cubed (1 1/2 cups)
• 1  firm pear, peeled, cored, and cubed
• 1 1/2  tablespoons  red wine vinegar
• 1  teaspoon  Dijon mustard
• 1  tablespoon  fresh tarragon leaves, chopped

Directions

1. Heat the oil in a large skillet over medium heat. Sprinkle the chicken with ⅛ teaspoon salt and ¼ teaspoon pepper.
2. Sauté the chicken until cooked through, 8 to 10 minutes per side. Remove from skillet, cover, and set aside.
3. Add the sweet potato and ½ cup water to the skillet and cook over medium heat, stirring, about 5 minutes.
4. Add the pear and cook for 5 more minutes or until the potato is tender.
5. Transfer to a bowl. Toss with the vinegar, mustard, tarragon, ⅛ teaspoon each salt and pepper, and 3 tablespoons of water.
6. Divide the chicken among 4 plates. Spoon the vegetables over each entrée.

Sloppy Joes in Soft Corn Tortillas

Ingredients

• 4  white corn tortillas
• 1  pound  ground beef or ground turkey
• 1  can  can Sloppy Joe sauce (such as Hunt’s) or 1 package Sloppy Joe seasoning (such as McCormick’s, which also calls for one 6-ounce can of tomato paste and 1 1/2 cups water)
• 1  cup  shredded sharp Cheddar

Directions

1. Heat oven to 300° F. Wrap the tortillas tightly together in foil and place in oven for 5 minutes.
2. In a medium skillet, brown the meat. Add the Sloppy Joe sauce (or seasoning, tomato paste, and water, according to the label directions).
3. Place each tortilla on a plate. Spoon some Sloppy Joe mixture onto each and top with Cheddar. Fold over the tortillas and serve.

Chicken Teriyaki Meatballs With Edamame

Ingredients

• 1 1/2  cups  long-grain rice
• 1 1/4  pounds  ground chicken
• 2  scallions, chopped
• 2  tablespoons  grated fresh ginger
• 2  tablespoons  canola oil
• 1/2  pound  snow peas, halved crosswise (3 cups)
• 1  cup  frozen shelled edamame, thawed
• 1/2  cup  low-sodium soy sauce
• 2  tablespoons  brown sugar

Directions

1. Cook the rice according to the package directions.
2. Meanwhile, in a large bowl, combine the chicken, scallions, and ginger. Shape into 16 meatballs.
3. Heat 1 tablespoon of the oil in a skillet over medium-high heat. Cook the meatballs, turning, until cooked through, 10 to 12 minutes. Transfer to a plate.
4. Wipe out the skillet. Heat the remaining oil over medium-high heat. Add the peas and edamame. Cook, tossing, for 2 minutes. Return the meatballs to the skillet.
5. In a bowl, combine the soy sauce and sugar. Add to the skillet and simmer until slightly thickened, 2 to 3 minutes.
6. Serve the meatballs, vegetables, and sauce over rice.