Chicken and Dumplings

Ingredients

• 1  3 1/2- to 4-pound  rotisserie chicken, meat shredded
• 1  10-ounce package  frozen mixed vegetables
• 1  10.75-ounce can  condensed cream-of-mushroom soup
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  black pepper
• 1  10-count tube  refrigerated biscuits

Directions

1. Heat oven to 400° F. Combine the chicken, vegetables, soup, salt, pepper, and 3/4 cup water in a large bowl.
2. Transfer the mixture to an oven-safe casserole, cover with foil, and bake for 15 minutes.
3. Remove the foil, cover the filling with the biscuits, and bake until the biscuits are golden brown and cooked through, about 15 minutes.

Chicken With Bulgur Pilaf

Ingredients

• 1  tablespoon  olive oil
• 4  6-ounce  boneless, skinless chicken breasts
• kosher salt and pepper
• 3  cups  low-sodium chicken broth
• 1 1/2  cups  medium-grain bulgur
• 2  cloves garlic, chopped
• 1  bunch spinach (thick stems removed), coarsely chopped
• 1/2  cup  fresh basil leaves, torn

Directions

1. Heat the oil in a large skillet over medium-high heat. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
2. Cook the chicken until golden, 3 to 4 minutes per side. Transfer to a plate.
3. Add the broth, bulgur, garlic, ¾ teaspoon salt, and ¼ teaspoon pepper to the skillet and bring to a boil.
4. Nestle the chicken in the bulgur, reduce heat to low and cover. Simmer until bulgur is tender and chicken is cooked through, 15 to 17 minutes.
5. Transfer the chicken to individual plates. Add the spinach and basil to the bulgur in the skillet, stir until slightly wilted, and serve.

Crispy Herbed Chicken Strips

Ingredients

• 2  cups  panko bread crumbs
• 1/4  cup  chopped fresh dill
• 8  small chicken cutlets (1½ pounds total), cut into wide strips
• kosher salt and black pepper
• 1/4  cup  all-purpose flour
• 1  large egg, beaten
• 3  tablespoons  olive oil
• 2  Kirby cucumbers, cut into spears
• 1/2  cup  ranch dressing

Directions

1. In a shallow bowl, combine the bread crumbs and dill.
2. Season the chicken with ½ teaspoon salt and ¼ teaspoon pepper.
3. Coat the chicken with flour. Dip in the egg (letting any excess drip off). Then coat with the bread crumb mixture, pressing gently to help it adhere.
4. Heat the oil in a skillet over medium-high heat. Cook the chicken in batches until golden brown and cooked through, about 2 minutes per side.
5. Serve with the cucumber spears and ranch dressing.

Thai Chicken Stir-Fry

Ingredients

• 1  cup  long-grain white rice
• 2  tablespoons  vegetable oil
• 1  carrot, peeled, cut into thin strips
• 1  red bell pepper, thinly sliced
• 1  small onion, sliced
• 1  cup  snow peas
• 1  cup  sliced shiitake or button mushrooms
• 1  small red chili, minced
• 1  clove garlic, chopped
• 1  2- to 2 1/2-pound rotisserie chicken, meat sliced
• 1/4  cup  low-sodium soy sauce
• 1/4  cup  fresh lime juice
• 1  tablespoon  fish sauce
• 2  scallions, sliced
• 1/2  cup  cilantro leaves
• 1  lime, quartered

Directions

1. Cook the rice according to the package directions.
2. Heat the oil in a wok or a large nonstick skillet over high heat. Add the carrot, bell pepper, onion, snow peas, mushrooms, chili, and garlic.
3. Cook, tossing, until the vegetables are just tender, 4 to 7 minutes.
4. Add the chicken, soy sauce, lime juice, fish sauce, and scallions and cook, tossing, until heated through. Serve with the rice, cilantro, and lime wedges.

Stuffed Chicken Breasts With Tomato Salad

Ingredients

• 1  6.5-ounce jar artichoke hearts, drained and chopped
• 2  tablespoons  grated Parmesan
• 2  tablespoons  fresh thyme leaves
• 4  6-ounce boneless, skinless chicken breasts
• 2  tablespoons  plus 1 teaspoon extra-virgin olive oil
• kosher salt and pepper
• 2  beefsteak tomatoes, cut into bite-size pieces
• 1  shallot, thinly sliced
• 1  tablespoon  red wine vinegar
• 8  baguette slices, toasted (optional)

Directions

1. Mix the artichokes, Parmesan, and 1 tablespoon of the thyme in a small bowl.
2. Cut a 2-inch pocket in the thickest part of each chicken breast. Stuff a quarter of the artichoke mixture into each pocket.
3. Rub the chicken breasts with 1 teaspoon of the oil and season with ¾ teaspoon salt and ¼ teaspoon pepper.
4. Heat grill or grill pan to medium. Grill the chicken, turning once, until cooked through, 6 to 7 minutes per side.
5. Mix the tomatoes, shallot, vinegar, ¼ teaspoon each salt and pepper, and the remaining oil and thyme in a large bowl.
6. Slice the chicken, if desired, and serve with the tomato salad and baguette slices, if using.

"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.