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  1. Home
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  3. A Month of Chicken Recipes

A Month of Chicken Recipes

September 01, 2011
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Find a healthy chicken recipe everyday throughout the month of October.
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Chicken Tetrazzini

View Recipe: Chicken Tetrazzini

Weight loss starts in the kitchen. Try the Cooking Light Diet

Chicken Tetrazzini combines cooked vermicelli, chicken, and mushrooms with a rich sherry–Parmesan cheese sauce. The mixture is sprinkled with breadcrumbs and Parmesan cheese and baked until bubbly and golden. This is a great way to use leftover cooked chicken.

Parmesan is full of flavor, so a little goes a long way. We recommend buying the real thing, which has Parmigiano-Reggiano printed on the rind. It has a sharper taste and a firmer texture than domestic Parmesan.

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Herbed Arugula-Tomato Salad with Chicken

Credit: Photo: Becky Luigart-Stayner
View Recipe: Herbed Arugula-Tomato Salad with Chicken

Time: 30 minutes

Flavor Hit: Herbes de Provence lend floral complexity to the salad.

Serve with Asiago–Black Pepper Bread: Combine 1 tablespoon olive oil and 1 minced garlic clove; brush evenly over 4 (1½-ounce) French bread slices. Sprinkle ½ cup finely grated Asiago cheese and ½ teaspoon cracked black pepper evenly over bread. Broil 2 minutes or until lightly browned.

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Oven “Fried” Chicken Fingers with Honey-Mustard Dipping Sauce

View Recipe: Oven "Fried" Chicken Fingers with Honey-Mustard Dipping Sauce

Weight loss starts in the kitchen. Try the Cooking Light Diet

These chicken fingers will have your loved ones—especially the kids—begging for an encore. The crunchy coating of lightly breaded chicken and the sweet and slightly tangy zing of the dipping sauce are a perfect paring.

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Parmesan Polenta and Spicy Sausage Sauce

Credit: Photo: John Autry
View Recipe: Parmesan Polenta and Spicy Sausage Sauce

Time: 30 minutes

Time-Saver: Use prechopped onion.

Serve with Sautéed Spinach and Pine Nuts: Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add 1 tablespoon minced shallots; sauté 2 minutes. Add 1 (9-ounce) bag fresh baby spinach; sauté 2 minutes or until spinach wilts. Stir in 1 tablespoon toasted pine nuts and 1/8 teaspoon salt. Yield: 4 servings. CALORIES 64; FAT 3.8g (sat 0.3g); SODIUM 175mg

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Chicken and Cashews

View Recipe: Chicken and Cashews

Weight loss starts in the kitchen. Try the Cooking Light Diet

Pair this entrée with a simple rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1⁄2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1⁄2 cup long-grain rice, and 1⁄4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.

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Roast Chicken Chimichangas

View Recipe: Roast Chicken Chimichangas

Weight loss starts in the kitchen. Try the Cooking Light Diet

This Mexican-inspired dish is a great way to use leftover chicken. The chimichangas are oven-browned instead of deep-fried, making them a healthful weeknight choice compared to traditional restaurant offerings.

The chimichanga filling uses queso fresco. If it’s not available, try shredded Monterey Jack.

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Chicken with Rosemary Sauce

View Recipe: Chicken with Rosemary Sauce

Weight loss starts in the kitchen. Try the Cooking Light Diet

Although quick and simple to prepare, the sauce made of wine, rosemary, and cream makes ordinary chicken breasts special. When served over pasta, you’ve got a complete meal.

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Chicken and Feta Tabbouleh

View Recipe: Chicken and Feta Tabbouleh

Weight loss starts in the kitchen. Try the Cooking Light Diet

Delicious when eaten right away, the flavors in this meal stand up admirably when it’s prepared ahead—making this a good take-to-work lunch, too. Serve with toasted pita wedges or flatbread.

For a speedier version, use prechopped onions and tomato, precrumbled cheese, and chopped cooked chicken breast.

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Chicken Tamale Casserole

Credit: Photo: Randy Mayor
View Recipe: Chicken Tamale Casserole

Weight loss starts in the kitchen. Try the Cooking Light Diet

This chicken tamale casserole is a quick and easy swap for more traditional tamales—but just as delicious!

"I came up with this Mexican dish to satisfy my cravings for the tamales I had at Mexican restaurants when I was growing up in Houston. Homemade tamale recipes are too time-consuming to prepare for weeknight meals, but I discovered a corn bread mix approximates the flavor." —Risë Minton, Smyrna, GA

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Roast Chicken with Balsamic Bell Peppers

Credit: Becky Luigart-Stayner
View Recipe: Roast Chicken with Balsamic Bell Peppers

READER FAVORITE!  

Time: 40 minutes

Simple Sub: Use red wine vinegar or sherry vinegar for a sauce with a sharper edge.

Serve with Mascarpone Mashed Potatoes: Place 1 1/2 pounds cubed peeled Yukon gold potatoes in a large saucepan; cover with ­water. Bring to a boil; reduce heat, and ­simmer 15 minutes or until tender. Drain; return to pan. Add 1⁄3 cup 2% milk, 3 tablespoons mascarpone cheese, and 1/2 teaspoon salt. Mash to desired consistency.

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Grilled Chicken Sliders and Apricot Chutney Spread

Credit: Photo: John Autry
View Recipe: Grilled Chicken Sliders and Apricot Chutney Spread

Time: 40 minutes

Flavor Hit: Dijon mustard gives the chutney peppery tang.

For the Guacamole: Combine 2 tablespoons chopped onion, 2 tablespoons chopped fresh cilantro, 1⁄8 teaspoon salt, and 1 medium chopped avocado in a food processor; pulse 8 times or until combined. Yield: 4 servings (serving size: about 3 tablespoons guacamole). CALORIES 65; FAT 5.6g (sat 0.6g); SODIUM 74mg

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Peach and Gorgonzola Chicken Pizza

Credit: Photo: John Autry
View Recipe: Peach and Gorgonzola Chicken Pizza

Time: 30 minutes

Kid-Pleaser: Use crumbled goat cheese instead of gorgonzola for milder flavor.

Serve with Arugula Salad: Combine 1 teaspoon minced shallots, 2 teaspoons lemon juice, and ½ teaspoon honey in a large bowl; gradually whisk in 1 tablespoon extra-virgin olive oil. Add 4 cups loosely packed arugula and 1/3 cup vertically sliced red onion to bowl; toss gently to coat. Yield: 4 servings. CALORIES 44; FAT 3.6g (sat 0.5g); SODIUM 6mg

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Kung Pao Chicken

Credit: Photo: John Autry
View Recipe: Kung Pao Chicken

Time: 40 minutes

Flavor Hit: Dark sesame oil lends deep, toasty essence.

Serve with Coconut Jasmine Rice: Combine 1 cup uncooked jasmine rice, 1 1/4 cups water, 1/2 cup light coconut milk, and 1/4 teaspoon salt in a medium saucepan; bring to a boil. Cover and reduce heat to a simmer; cook 15 minutes or until liquid is absorbed and rice is tender. Remove from heat; fluff rice with a fork. Stir in 1/4 cup chopped fresh cilantro. Yield: 4 servings. CALORIES 97; FAT 1.5g (sat 1.4g); SODIUM 155mg

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Chicken Piccata with Orzo

Credit: Photo: John Autry
View Recipe: Chicken Piccata with Orzo

Lemon rind gives the orzo floral, muted citrus notes, a nice companion to the zingy sauce. Salty capers bring another layer of flavor without being overbearing.

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Maple-Glazed Chicken with Apple Brussels-Sprout Slaw

Credit: Photo: John Autry
View Recipe: Maple-Glazed Chicken with Apple Brussels-Sprout Slaw

Chicken cutlets can range in size from about 2 ounces each to close to 5 or 6 ounces each. For this dish, we chose the smaller ones.

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Chicken-Butternut Tagine

Credit: Randy Mayor
View Recipe: Chicken-Butternut Tagine

Time: 30 minutes

Vegetarian Swap: Omit the chicken, double the squash, and use vegetable broth.

Serve with Pistachio Couscous: Bring ¾ cup fat-free, less-sodium chicken broth to a boil in a small saucepan. Stir in ¾ cup uncooked couscous; cover and remove from heat. Let stand 5 minutes; fluff with a fork. Stir in 1 teaspoon grated lemon rind and ¼ cup chopped pistachios.

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Chicken Lettuce Cups

Credit: Photo: John Autry & Randy Mayor
View Recipe: Chicken Lettuce Cups

Time: 30 minutes

Simple Sub: Use ground turkey breast in place of ground chicken.

Serve with Orzo with Spinach: Cook 1¼ cups orzo (rice-shaped pasta) in boiling water according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving ¼ cup cooking liquid. Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add orzo, ¼ teaspoon salt, and ¼ teaspoon black pepper; cook 1 minute, stirring constantly. Stir in reserved ¼ cup cooking liquid, 3 tablespoons white balsamic vinegar, and 3 cups chopped fresh spinach; cook for 2 minutes or until spinach wilts. CALORIES 234; FAT 3.3g (sat 0.3g); SODIUM 168mg

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Chicken Stuffed with Spinach, Feta, and Pine Nuts

Credit: Photo: John Autry
View Recipe: Chicken Stuffed with Spinach, Feta, and Pine Nuts

Time: 40 minutes

Simple Sub: Try raisins or dried apricots in place of currants.

Serve with Currant Couscous: Heat 2 teaspoons olive oil in a saucepan over medium-high heat. Add 1 cup uncooked Israeli couscous; sauté 2 minutes. Add 2 cups water and 1/4 cup dried currants; bring to a boil. Cover, reduce heat, and simmer 12 minutes. Remove from heat; stir in 1/4 cup chopped fresh parsley and 1/4 teaspoon salt. Yield: 4 servings. CALORIES 236; FAT 2.8g (sat 0.3g); SODIUM 148mg

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Biscuit-Topped Chicken Potpie

View Recipe: Biscuit-Topped Chicken Potpie

Weight loss starts in the kitchen. Try the Cooking Light Diet

Serve a homemade potpie that tastes just like Mom’s, but cooks in a fraction of the time. We use a few convenience products, like rotisserie chicken, canned broth, and baking mix, but the result is all-day-in-the-kitchen flavor.

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Chicken with Italian Sweet-Sour Fennel

Credit: Photo: John Autry
View Recipe: Chicken with Italian Sweet-Sour Fennel

Time: 30 minutes

Time Saver: Chicken cutlets are thin and cook in a flash.

Serve with Creamy Polenta and Herbed Green Beans: Steam 1 pound green beans 5 minutes. Drizzle with 1 tablespoon olive oil; sprinkle with 1 teaspoon chopped thyme, 1 teaspoon chopped chives, and 1/8 teaspoon salt. Yield: 4 servings. CALORIES 57; FAT 3.4g (sat 0.5g); SODIUM 74mg

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Chicken Puttanesca with Angel Hair Pasta

View Recipe: Chicken Puttanesca with Angel Hair Pasta

Weight loss starts in the kitchen. Try the Cooking Light Diet

Delicious, easy, and quick—you couldn’t ask for more for a weeknight meal. We add olives, capers, and crushed red pepper to bottled pasta sauce for a quick variation on the traditional version. Round it out with a tossed green salad and dinner is done.

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Roasted Vegetable-Rosemary Chicken Soup

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View Recipe: Roasted Vegetable-Rosemary Chicken Soup

This hearty soup’s flavor comes from the roasted vegetables that have been caramelized. Serve with crusty bread on a cold winter’s night.

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Chicken with Dried Plums and Sage

View Recipe: Chicken with Dried Plums and Sage

Weight loss starts in the kitchen. Try the Cooking Light Diet

Aromatic fresh sage and sweet dried plums and balsamic vinegar combine for a warming chicken dish. The sauce is delicious spooned over whole wheat couscous. Complete the meal with steamed green beans.

For more on cooking with herbs, see 11 Herbs Every Cook Should Use.

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Quick Coq au Vin

View Recipe: Quick Coq au Vin

Weight loss starts in the kitchen. Try the Cooking Light Diet

This quick take on the classic long-simmered French dish is composed of succulent chicken, meaty mushrooms, salty bacon, and herbs—all cooked in a dry red wine sauce. Cooking uncovered over high heat, the liquid reduces and concentrates its flavors in a fraction of the time required for the traditional long-simmered dish.

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Spiced Chicken and Greens with Pomegranate Dressing

Credit: Photography: Randy Mayor
View Recipe: Spiced Chicken and Greens with Pomegranate Dressing

This superfast salad gets a boost from luscious pomegranate, which is packed with vitamin C and potassium. Sprinkle on other seasonal fruits for an additional nutrient boost. With just 6.7 grams of fat and 42.2 grams of protein per serving, you'll want to make this recipe a staple.

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Citrus Chicken

Credit: Randy Mayor
View Recipe: Citrus Chicken

This recipe's super-speedy marinade doubles as a sauce. Served atop prewashed, bagged spinach, this meal is a breeze. If you're serving adults, try fruity cocktails as a fun complement.

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Cider-Glazed Chicken with Browned Butter-Pecan Rice

View Recipe: Cider-Glazed Chicken with Browned Butter-Pecan Rice

Seasonal flavors abound in this twist on a family-favorite.

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Herb-Crusted Chicken and Parsley Orzo

Credit: Photo: John Autry
View Recipe: Herb-Crusted Chicken and Parsley Orzo

Chicken receives a flavor kick with a medley of herbs in this satisfying dish. Orzo dressed with parsley makes for a refreshing accompaniment.

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Chicken, Mushroom, and Gruyère Quesadillas

View Recipe: Chicken, Mushroom, and Gruyère Quesadillas

Weight loss starts in the kitchen. Try the Cooking Light Diet

Build on the traditional Mexican classic by adding fun new ingredients like sliced mushrooms and a different creamy cheese. Watermelon-jicama salad is a refreshing side for this easy dish. Combine 4 cups (1/2-inch) cubed seedless watermelon, 1 1/2 cups (1/2-inch) cubed peeled jicama, 1 cup chopped English cucumber, and 1/2 cup chopped red onion. Add 2 tablespoons fresh lemon juice, 2 teaspoons sugar, and 1 teaspoon olive oil; toss well.

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Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

Credit: Randy Mayor
View Recipe: Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce

Try not to skimp on the real maple syrup―this quality ingredient is worth the splurge. Grated orange rind and fresh dill add dimension to a sauce you'll want to savor. Serve orange-scented couscous to make it go farther.

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Hot Chicken and Chips Retro

View Recipe: Hot Chicken and Chips Retro

Weight loss starts in the kitchen. Try the Cooking Light Diet

This recipe has a nostalgic appeal that harks back to the 1950s and ’60s. If you make it ahead, don’t add the potato chips until it’s time to bake the casserole, or they’ll become soggy.

To crush baked potato chips for the casserole topping, place the chips in a large zip-top plastic bag. With a meat mallet or rolling pin, crush the chips by lightly pounding or rolling until you achieve the desired size and texture. This method makes cleanup a breeze and keeps crumbs in the bag.

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    1 of 31 Chicken Tetrazzini
    2 of 31 Herbed Arugula-Tomato Salad with Chicken
    3 of 31 Oven “Fried” Chicken Fingers with Honey-Mustard Dipping Sauce
    4 of 31 Parmesan Polenta and Spicy Sausage Sauce
    5 of 31 Chicken and Cashews
    6 of 31 Roast Chicken Chimichangas
    7 of 31 Chicken with Rosemary Sauce
    8 of 31 Chicken and Feta Tabbouleh
    9 of 31 Chicken Tamale Casserole
    10 of 31 Roast Chicken with Balsamic Bell Peppers
    11 of 31 Grilled Chicken Sliders and Apricot Chutney Spread
    12 of 31 Peach and Gorgonzola Chicken Pizza
    13 of 31 Kung Pao Chicken
    14 of 31 Chicken Piccata with Orzo
    15 of 31 Maple-Glazed Chicken with Apple Brussels-Sprout Slaw
    16 of 31 Chicken-Butternut Tagine
    17 of 31 Chicken Lettuce Cups
    18 of 31 Chicken Stuffed with Spinach, Feta, and Pine Nuts
    19 of 31 Biscuit-Topped Chicken Potpie
    20 of 31 Chicken with Italian Sweet-Sour Fennel
    21 of 31 Chicken Puttanesca with Angel Hair Pasta
    22 of 31 Roasted Vegetable-Rosemary Chicken Soup
    23 of 31 Chicken with Dried Plums and Sage
    24 of 31 Quick Coq au Vin
    25 of 31 Spiced Chicken and Greens with Pomegranate Dressing
    26 of 31 Citrus Chicken
    27 of 31 Cider-Glazed Chicken with Browned Butter-Pecan Rice
    28 of 31 Herb-Crusted Chicken and Parsley Orzo
    29 of 31 Chicken, Mushroom, and Gruyère Quesadillas
    30 of 31 Pan-Roasted Chicken Cutlets with Maple-Mustard Dill Sauce
    31 of 31 Hot Chicken and Chips Retro

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