In recent years,the popularity of poultry has inspired a whole new generation of products that make enjoying chicken or turkey even easier and allow for more creativity in the kitchen.Ground chicken,ground turkey,chicken breasts,and turkey cutlets as well as turkey sausage give us an inexhaustible array of poultry options.

Chicken Breasts with Raspberry Sauce

Ingredients:1 teaspoon olive or vegetable oil,1/4 pound skinned and boned chicken breasts,1 thoroughly washed leek,cut into strips(white portion and some green),1/2 cup sliced shiitake or white mushrooms,1/4 cup canned ready-to-serve low-sodium chicken broth,1tablespoon raspberry liqueur,1 teaspoon cornstarch,1/4 cup raspberry.

Heat oil in nonstick skillet;add chicken and cook over moderate heat until browned,about 3 min on each side.Add leeks and mushrooms and cook,stirring occasionally,until leeks are tender-crisp,about 3 min.in 1-cup liquid measure combine remaining ingredients except raspberries.Stir to dissolve cornstarch.Stir into skillet and cook,stirring constantly,until mixture comes to a boil,about 1-2 min.Reduce heat to low and let simmer until flavors blend,about 1 min.

With slotted spoon transfer chicken and vegetables yo serving platter;set aside and keep warm.Add raspberries to skillet and cook until heated through,about 1 min.Spoon raspberry mixture over chicken.Serve chicken breasts with cooked rice,Romain lettuce,red cabbage,and tomato salad.

 

 

Chicken Breasts Parmesan

Chilling the breaded chicken breasts beforehand makes them easier to brown.To cook this chicken recipe use the following ingredients:1/3 fine dry bread crumbs,1 tablespoon minced parsley,3 tablespoons grated Parmesan cheese,2 egg whites,2 teaspoons water,2 skinned and boned chicken breasts( about 1 pound-450g),halved and pounded to 1/4-inch thickness,1 tablespoon olive oil,1 lemon,quartered lengthwise.

Combine the bread crumbs and parsley on a plate.Place the cheese on another plate.Using small bowl,lightly beat the egg whites with water.Dip the chicken breasts into the cheese,then into the crumb mixture.Coat both sides evenly.Lay them on a rack and refrigerate,uncovered,for about 20 min.

Heat the olive oil in a heavy skillet over medium-high heat for 1 min;add the chicken and and cook until browned on each side or until no longer pink when cut near center.Transfer the chicken to a warm platter,garnish with the lemon quarters,and serve with creamy mashed potatoes.

 

 

 

 

Chicken Breasts with Banana

To cook  this chicken recipe use the following ingredients:3 chicken breasts,1 1/4 cup mashed banana,all purpose flour,1 egg,1 cup fine fresh bread crumbs,1 cup butter.

Skin the chicken breasts,cut in half,and remove the bones,including the wing tips,but leaving the main wing bones.Put the 6 pieces of prepared breasts between 2 sheets of wax pepper and beat them thin the flat side of cleaver.Put a sixth of mashed banana on each piece and fold the chicken over the filling to form 6 cutlets of even shape.

Dip the cutlets in flour,then in beaten egg,and finally roll them in bread crumbs.Melt the butter in a skillet and fry the chicken until it is golden on the underside.Turn the cutlets over and put them browned side upward in a baking dish with the butter from the skillet.Bake the chicken in a 375F(190C) oven for 10min,or until tender.

 

 

 

 

Chicken Breasts with Orange and Rice

Ingredients:6 tablespoons butter,2 onions,chopped,2 1/2 cups long-grain rice,2 cups unsweetened orange juice,fresh or canned,2 cups water,2 teaspoons grated orange rind,2 1/2 teaspoon salt,1 teaspoon fresh thyme or dash dried thyme,1/4 cup butter,1/2 cup pine nuts or slivered almonds,3 small chicken breasts,halved,salt and pepper to taste.

Heat the butter in saucepan and saute the onions until soft and golden but not browned.Add the rice and fry,stirring constantly,for 5-7 min,or rice is light golden.Add the orange juice,water,orange rind,salt,and thyme.Bring to a boil,stir well,and reduce the heat to a simmer.Cover lightly and simmer for 20 min.Turn off the heat and leave the pan covered until serving time.

While the rice is cooking,heat 1/4 cup butter in a skillet and lightly fry the pine nuts or almonds until golden.Remove from the skillet.In the same butter,saute the chicken breasts,seasoned with salt and pepper,until golden brown on all sides and cooked through,about 10 min.

Just before serving,fluff up the rice with a fork.Using a perforated spoon,pile the rice on a heated serving dish.Arrange the chicken breasts on the rice,sprinkle the nuts over,and serve hot.