5 new ways to cook chicken

Published on June 09 2009 - 8:36 AM
When it comes to chicken, there’s no denying that chicken breast is the ultimate quick, healthy convenience food. Since I haven’t had much time to cook lately, I tried some new chicken breast recipes last week and was pleasantly surprised. With the help of a savory sauce or spice rub, chicken breast can deliver tons of satisfying flavors. Here are a few of my new favorite chicken breast recipes:

Lemon Chicken Stir-Fry: Spiked with lots of zesty lemon, this delectable chicken stir-fry has a colorful mix of snow peas, carrots and scallions. But feel free to substitute other thinly sliced vegetables, such as bell peppers or zucchini. Serve with: Rice noodles or brown rice.

Ham-&-Cheese-Stuffed Chicken Breasts: Making a pocket in the chicken breast to hold the stuffing is easy with a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color, and finishing in the oven ensures that it cooks evenly throughout.

Chinese Chicken & Noodle Salad: This delicious Chinese-inspired salad is crisp, crunchy and cool with shredded cabbage, carrots and chicken breast tossed with toasted ramen noodles and slivered almonds. The dressing is an addictive orange, sesame, ginger and soy combination—you may want to double the dressing and save some for a salad the next day.

Indian-Spiced Chicken Pitas: Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh vegetables and a tangy yogurt sauce. Serve with: Grilled vegetables and a pilsner.

Seared Chicken with Apricot Sauce: Fresh apricots, white wine, apricot preserves and tarragon combine in a quick sauce that’s delicious on chicken. We pound the chicken thin so that it cooks in just a couple of minutes. Let this basic recipe inspire you to create your own variations. Try different combinations of wine (or even fruit juice with a touch of vinegar) and other fruits and preserves. Serve with: Quinoa or brown rice and sautéed spinach.

EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. She is a graduate of New England Culinary Institute.