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Easy, flavorful poultry recipes. (Credit: Marge Perry)

Easy, flavorful poultry recipes.

Easy, flavorful poultry recipes

Poultry is the work-horse protein of the kitchen. These recipes prove why.

Skillet-roasted chicken with lemon and wine

WHAT YOU'LL NEED: 1 (4-pound) whole chicken
(Credit: Marge Perry)


WHAT YOU'LL NEED:
1 (4-pound) whole chicken
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
¼ cup lemon juice
¼ cup low-sodium chicken broth
½ cup white wine
2 tablespoons fresh chopped oregano
Fresh oregano for garnish (optional)

HOW TO:

1. Preheat oven to 425 degrees.

2. Cut the chicken along one side of the backbone and then the other; open the chicken up as though it is a book and place it skin-side down on your work surface. Score the cartilage that runs down the center to allow the chicken to lie flat. Season both sides of the chicken with the salt and pepper.

3. Heat olive oil in a large cast iron (or other ovenproof) skillet over medium high. Add the chicken, skin side down, and cook until the skin is deeply golden, about 8 minutes. Transfer to a plate.

4. Add lemon juice, chicken broth, wine and chopped oregano to the skillet and cook, stirring, 2 minutes, until reduced by about half. Return chicken to skillet, skin side facing up, and scatter several oregano sprigs over chicken. Place in oven and roast until a meat thermometer inserted in the thigh registers 170 degrees, about 35 minutes. Makes 6 servings.

Southeast Asian-style chicken soup with rice noodles

WHAT YOU'LL NEED: 1 clove garlic 2
(Credit: Marge Perry)


WHAT YOU'LL NEED:
1 clove garlic
2 (½-inch) pieces peeled ginger root
12 cups lower-sodium chicken broth
3 tablespoons fish sauce
4 dried shiitake mushrooms
? teaspoon whole coriander seeds
1 pound boneless skinless chicken thighs (or breasts)
6 ounces rice noodles
2 tablespoons lime juice, plus 6 slices lime
3 scallions, thinly sliced
6 cilantro sprigs
6 basil sprigs
6 mint sprigs

HOW TO:

1. Smash garlic clove by pressing it under the handle of a chef's knife; do the same with each piece of ginger. Place in a large soup pot with broth, fish sauce and mushrooms. Place coriander seeds in tea infuser or tie them in a small piece of cheesecloth and place in broth. Bring broth to a boil; add chicken and reduce heat to gentle simmer. Cook 15 to 18 minutes, until chicken is cooked through. Transfer chicken to cutting board, allow to cool slightly, then cut into thin slices.

2. Use slotted spoon to remove all solids (including coriander seeds) from broth; slice mushrooms and discard the rest. Bring broth to a boil, add noodles and cook 4 to 5 minutes, until soft. Stir in lime juice.

3. Place some chicken and mushrooms in each of 6 bowls; spoon in broth and noodles. Stir in scallions and add 1 sprig of each herb to each bowl. Accompany with a slice of lime and serve immediately. Makes 6 servings.

Greek chicken salad

WHAT YOU'LL NEED: ¼ cup plain nonfat
(Credit: Marge Perry)


WHAT YOU'LL NEED:
¼ cup plain nonfat Greek yogurt
½ cup crumbled feta
1 teaspoon red-wine vinegar
2 teaspoons chopped fresh dill
? teaspoon black pepper
2 to 3 tablespoons skim milk
3 cups (14 to 15 ounces) diced cooked chicken
¼ cup thinly sliced scallions
? cup pitted Kalamata olives, chopped
1 cup grape or cherry tomatoes, halved or quartered (depending on size)
2 cups shredded romaine lettuce
2 pitas, split open horizontally
1 tablespoon extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon ground cumin

HOW TO:

1. Combine yogurt, feta, vinegar, dill and pepper in a large bowl. Thin with the milk as needed. Toss with the chicken, scallions, olives, tomatoes and lettuce.

2. Brush cut side of four pita halves with olive oil; sprinkle with salt and cumin and toast in oven or toaster oven until lightly golden and crisp. Serve with the salad. Makes 4 servings.

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Smoky sage-rubbed grilled chicken thighs

WHAT YOU'LL NEED:1 teaspoon dried crumbled sage1/2 teaspoon
(Credit: Marge Perry)


WHAT YOU'LL NEED:
1 teaspoon dried crumbled sage
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon powdered garlic
1 1/2 pounds boneless chicken thighs

HOW TO:

1. Coat the grill rack or grill pan with cooking spray; heat for direct, medium-high cooking.

2. Combine sage, paprika, salt, pepper and garlic in bowl; dredge chicken on all sides in mixture.

3. Grill until browned and well marked on undersides, about 10 minutes. Turn and cook until an instant-read meat thermometer inserted into the thickest part of the center reads 170 degrees. Makes 4 servings.

Orange-glazed chicken and asparagus with peanuts

WHAT YOU'LL NEED: 1 tablespoon cornstarch 2
(Credit: Marge Perry)


WHAT YOU'LL NEED:
1 tablespoon cornstarch
2 tablespoons lower-sodium soy sauce
1 tablespoon oyster sauce
1 tablespoon honey
¼ cup orange juice
1 tablespoon canola oil
1 pound boneless chicken breasts, cut into 2-by-½-inch strips
2 red bell peppers, cut into 1½-by-½-inch strips
1 pound asparagus, cut into 1½-inch pieces
¼ cup peanuts, coarsely chopped

HOW TO:

1. Dissolve the cornstarch in the soy sauce; stir in the oyster sauce and honey until the honey is dissolved. Stir in the orange juice and set aside.

2. Heat the oil in a large, nonstick skillet over medium high. Add chicken in a single layer and cook 1 to 2 minutes until the undersides are no longer pink. Stir as chicken cooks, until strips are no longer pink on the outsides, 2 to 3 minutes.

3. Add the peppers and asparagus and cook until the vegetables are brightly colored and somewhat softened, about 1 minute. Stir the sauce and add it to the pan, stirring constantly until the chicken and vegetables are evenly glazed, about 2 minutes. Remove from heat and stir in the peanuts. Makes 4 servings.

Greek turkey burger

WHAT YOU'LL NEED: 1 pound lean ground
(Credit: Marge Perry)


WHAT YOU'LL NEED:
1 pound lean ground turkey
1 tablespoon capers
2 teaspoons country Dijon mustard
½ teaspoon oregano
½ teaspoon salt
¼ teaspoon black pepper
4 (¼-inch-thick) slices red onion
8 slices hearty whole-grain bread
½ cup crumbled feta
¼ cup light mayonnaise
1 Persian cucumber, cut into thin slices on a steep diagonal

HOW TO:

1. Coat the grill rack with cooking spray and heat.

2. Combine turkey, capers, mustard, oregano, salt and pepper in a bowl: form into 4 patties. Grill 8 minutes on each side, until an instant-read meat thermometer inserted in center reads 165 degrees.

3. While the burgers grill, lightly coat the onion and bread on both sides with cooking spray (or brush lightly with olive oil). Place on the grill until undersides are lightly marked, about 1 minute for the bread and 2 minutes for the onion. Turn and repeat on the other side.

4. Combine the feta and mayonnaise.

5. Assemble burgers: place cucumber slices and onion on 4 slices of bread; top with the burgers and feta-mayo sauce and remaining bread.

Buffalo wings with blue cheese dip

WHAT YOU'LL NEED: 5½ pounds chicken wings
(Credit: Marge Perry)


WHAT YOU'LL NEED:
5½ pounds chicken wings (20 wings)
¾ cup hot sauce
6 tablespoons butter
? cup mayonnaise
? cup sour cream
1 teaspoon Worcestershire sauce
1½ cups crumbled blue cheese
¼ cup milk

HOW TO:

1. Preheat oven to 425 degrees. Coat two baking sheets with cooking spray.

2. Cut tip off each wing; divide remaining two sections. Place in one layer on sheet pans and roast 45 minutes, until crisp, rotating trays and turning wings once.

3. Meanwhile, combine the hot sauce and butter in a small saucepan over medium heat; cook until butter is melted. Toss sauce with cooked wings.

4. Combine mayonnaise, sour cream, Worcestershire sauce, blue cheese and milk in a bowl; stir to combine but allow sauce to remain chunky. Adjust milk for thicker or thinner sauce. Serve sauce with wings. Makes 8 servings.

Garlic-rosemary-orange roasted chicken

WHAT YOU'LL NEED: 3 tablespoons fresh rosemary
(Credit: Marge Perry)


WHAT YOU'LL NEED:
3 tablespoons fresh rosemary leaves
6 cloves garlic
2 teaspoons salt, divided
1 (5- to 6-pound) roasting chicken
½ orange, quartered
½ teaspoon black pepper

HOW TO:

1. Preheat the oven to 400 degrees. Coat a roasting pan with cooking spray.

2. Chop the rosemary and garlic finely together and combine in a bowl with half the salt.

3. Trim the excess fat from the bird. Starting at the neck, loosen the skin without pulling it off, and use your fingers to spread the rosemary under the skin and on top of the meat. Insert the orange pieces in the cavity of the bird.

4. Tuck the tips of the wings under the back, and tie the drumsticks at the ends with kitchen twine if desired. Sprinkle the outside of the bird with remaining 1 teaspoon salt and pepper. Place the bird, breast side up, on the baking sheet and roast in the center of the oven until an instant-read meat thermometer inserted deep in the thigh (not touching the bone) registers 170-175 degrees, about 1 hour and 15 minutes to 1½ hours. Allow to stand 10 minutes before carving. Cut bird in half and set aside one-half for one of the following recipes. Serves 4.

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Soba noodle bowl with chicken

WHAT YOU'LL NEED: 4 ounces soba noodles
(Credit: Marge Perry)


WHAT YOU'LL NEED:
4 ounces soba noodles
1 teaspoon sesame oil
1 tablespoon canola oil
1 tablespoon minced ginger
2 cloves garlic, minced
1 pound boneless chicken breasts, cut into ¼-inch-wide strips
8 ounces shiitake, stems removed and cut into ¼-inch-wide strips
6 cups no-salt chicken broth
½ cup mirin
¼ cup low-sodium soy sauce
1 red pepper, cut into ¼-inch-wide strips
6 ounces snow peas
Cilantro for garnish (optional)

HOW TO:

1. Cook the noodles according to package directions; drain and toss with the sesame oil.

2. Heat the canola in a soup pot; add the ginger and garlic and stir-fry 30 seconds. Add the chicken and shiitake and cook, stirring often, 3 minutes, until chicken is no longer pink on the outside. (It will still be raw inside.) Add the broth, mirin and soy sauce; bring to a boil and immediately reduce to a simmer. Simmer 4 minutes, until the chicken is cooked through. Add the noodles, red pepper and snow peas; cook 1 minute.

3. Ladle into bowls; top each with a sprig of cilantro, if desired. Makes 4 servings.

Chicken breasts stuffed with zucchini and goat cheese

WHAT YOU'LL NEED: 2 ounces Neufch-tel (low-fat
(Credit: Marge Perry)


WHAT YOU'LL NEED:
2 ounces Neufch-tel (low-fat cream cheese)
2 ounces goat cheese
½ teaspoon grated lemon zest
¼ cup basil, chopped
4 (4-ounce) boneless, skinless chicken breast cutlets, pounded to ¼-inch thickness
6 ounces zucchini, cut into ribbons using a vegetable peeler
4 (18-inch) lengths of kitchen twine
1 teaspoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

HOW TO:

1. Heat the grill.

2. Combine the Neufch-tel, goat cheese, lemon zest and basil, and stir until soft.

3. Place the breasts on the work surface. Spread the cheese mixture over the side facing up, leaving a ½-inch border all the way around. Top the cheese with a pile of zucchini; roll the chicken closed so the edges overlap by at least ½ inch. Secure the roll closed with a piece of twine. Repeat with remaining chicken. Brush the rolls on all surfaces with olive oil and season with salt and pepper.

4. Grill 4 minutes or until undersides are well marked. Turn a quarter turn, cook again until well marked on undersides and again turn. Continue process until chicken is cooked through -- about 16 minutes in all. Makes 4 servings.

Five-ingredient chicken

WHAT YOU'LL NEED: 1 tablespoon canola oil
(Credit: Marge Perry)


WHAT YOU'LL NEED:
1 tablespoon canola oil
1 pound skinless chicken breasts, cut in 4 pieces and pounded to ¼-inch thickness
2 tablespoons hoisin sauce
1 tablespoon orange marmalade
¼ cup orange juice

HOW TO:

1. Heat the oil over medium high in a large nonstick skillet.

2. Add chicken and cook 3 to 4 minutes without moving, or until the chicken is golden brown on the undersides and lifts easily off the pan. Turn, and cook another 3 to 4 minutes, until chicken is cooked to an internal temperature of 160 degrees. Remove chicken from pan and remove the pan from the heat.

3. Add the hoisin, marmalade and orange juice to the skillet and stir constantly for 1 minute as sauce thickens. Return pan to low heat, add the chicken breasts and cook 1 minute on each side until chicken is coated with the sauce. Makes 4 servings.

Honey-mustard coated hens

WHAT YOU'LL NEED: ¼ cup orange juice
(Credit: Marge Perry)


WHAT YOU'LL NEED:
¼ cup orange juice
1 teaspoon Dijon mustard
½ teaspoon salt
1 tablespoon honey
2 Cornish hens, split

HOW TO:

1. Preheat oven to 425 degrees. Coat a baking sheet pan with cooking spray.

2. Combine the orange juice, Dijon, salt and honey in a small bowl and set aside.

3. Place hens on the baking sheet and roast in the center of the oven for 20 minutes. Brush half of the mustard-honey mixture over the hens and bake 10 minutes longer. Baste the hens a second time and cook until a meat thermometer stuck in the thickest part of the thigh registers 175 degrees, about another 10 minutes, for a total cooking time of about 40 minutes. Makes 4 servings.

Mediterranean chicken panini

WHAT YOU'LL NEED: 8 (1-ounce) slices Italian
(Credit: Marge Perry)


WHAT YOU'LL NEED:
8 (1-ounce) slices Italian bread
4 teaspoons light mayonnaise
1 cup crumbled feta (4 ounces)
¼ cup pitted Kalamata olives, chopped
10 ounces cooked, sliced chicken breast (about 2 cups)
½ cup sweet salad peppers (or prepared roasted peppers)
2 small Persian cucumbers, sliced (about 6 ounces)
4 sun-dried tomato halves, chopped
1 tablespoon olive oil

HOW TO:

1. Lay bread out on work surface; spread top of each slice thinly with mayonnaise. Set 4 of the slices aside. Sprinkle half the feta on remaining 4 slices; top with olives, chicken, salad peppers, cucumber slices and sun-dried tomato. Sprinkle with remaining feta and close sandwiches.

2. Brush olive oil in large, nonstick pan and heat over medium high. Add sandwiches and place heavy skillet on top of them; press down and cook for 2 to 3 minutes, until sandwiches are lightly browned on undersides. Turn and again weight and press with skillet. Cook another 2 to 3 minutes, until undersides are browned and cheese is melted. Remove and serve immediately. Makes 4 servings.

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Caesar linguine with chicken and vegetables

WHAT YOU'LL NEED: ? cup light mayonnaise
(Credit: Marge Perry)


WHAT YOU'LL NEED:
? cup light mayonnaise
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
¼ teaspoon Dijon mustard
½ cup shredded Parmesan, divided
4 ounces linguine
3 cups broccoli florets
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts cut into 1-inch cubes
½ teaspoon salt
8 ounces zucchini, cut into 1-inch pieces
8 ounces yellow squash, cut into 1-inch pieces
1 cup grape tomatoes, halved

HOW TO:

1. Make the dressing: Combine the mayonnaise, lemon juice, Worcestershire sauce and Dijon mustard in a large bowl. Stir in ¼ cup of the Parmesan.

2. Cook linguine in plenty of lightly salted boiling water for 8 minutes. Add broccoli, cook 4 minutes longer; drain.

3. Heat the oil in a large, nonstick pan over medium high. Add the chicken; sprinkle with the salt and cook 3 to 4 minutes without moving, until lightly browned on the undersides. Toss the chicken, cook 1 minute. Add the zucchini and yellow squash to the pan and cook 4 minutes, until the vegetables are crisp-tender.

4. Toss the linguine with the dressing; add the chicken mixture and the tomatoes, stir thoroughly and dish onto 4 plates; sprinkle with the remaining ¼ cup Parmesan.

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