's Daily Message - DON`T BE CHICKEN

[Guest guest]

's Daily MessageSaturdayMarch 11, 2006

DON`T BE CHICKEN

Have you been making the same chicken dishes over and over and over again? I so love chicken, and I never get bored with it because I keep trying different recipes using my bird of choice. So many people just quickly grill or sauté a chicken breast and eat. How dull! So today I`m going to share with you two recipes that I think you`ll love!

The first is a WARM CHICKEN SALAD. This dish is usually made with duck and served in fancy French restaurants. Here`s what you do.

Take 4 skinless, boneless chicken breasts and rub with a little I Can`t Believe it`s Not Butter. Then season both sides with salt, pepper, and tarragon. Place on a roasting pan.

Now, in a large salad bowl, combine 5 cups of shredded Romaine lettuce; 2 large carrots, sliced; 1/2 cup of celery, sliced in 2. Mix up all the salad fixings and refrigerate.

Next, put the chicken in the oven and bake for 35-45 minutes. Turn a few times while the chicken is cooking. When the chicken is done, take it out, let it cool for a few minutes, and cut in 1/2 inch slices.

Take a pan and add 1/8 cup of olive oil and 1/4 cup of balsamic vinegar. Slowly heat up the oil and vinegar until it thickens.

Now put it all together. Get out your prettiest platter and evenly spread the salad. Next, place the warm chicken slices on top and slowly pour the dressing on. This is a great party dish! Are you ready for another?

You`ll have to try MUSTARD CHICKEN WITH YAMS. Stir together 2 tablespoons of olive oil, 3 tablespoons of whole grain Dijon mustard, 1.5 tablespoons of balsamic vinegar, and salt and pepper. Place in a bowl and add 4 chicken breasts, boneless and skinless. Cover and marinate for at least an hour.

Now take a pan and cover the inside with foil. On one side, arrange the chicken breasts. Peel 3 medium yams and cut into small chunks. Then take 1 medium onion and slice it thinly. Mix the yams and onions together with a pinch of nutmeg and ginger. Spoon the yams on the other side of the pan.

Place in a 425 degree oven and roast for 20 minutes. Continue cooking for 30 minutes, basting the chicken and stirring the yams every 10 minutes. When everything is done, stir the vegetables and transfer them to a nice serving plate. Place the chicken breasts on top and sprinkle with 1 tablespoon of chopped parsley.

Give the recipes a try! I know you and your family will love them.

Love,