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Ingredients: 2 Cup(s) onion; chopped 2/3 Tablespoon(s) olive oil 2/3 Cup(s) green lentils; rinsed 2 1/4 Cup(s) chicken broth 16 Tablespoon(s) water 869/10000 Ounce(s) salt 217/10000 Ounce(s) black pepper 937/10000 Cup(s) dill; chopped 4 Tablespoon(s) parsley; chopped 6 6 oz chicken breast halves 1 Teaspoon(s) arrowroot 5/6 Tablespoon(s) lemon juice 1 mint leaves; chopped 2 head bibb lettuce; leaves separated 1/4 Cup(s) feta Directions: Cook onions in oil in a 12-inch heavy nonstick skillet over moderately low heat, stirring frequently, until deep golden brown, 25 to 30 minutes. Transfer to a medium bowl, reserving 3 1/2 tablespoons onions in a small bowl for stuffing and sauce. (Do not clean skillet.) While onions are browning, simmer lentils in 1 cup broth and 1 cup water in a 3-quart saucepan, uncovered, stirring occasionally, until just tender, 20 to 25 minutes. Drain lentils in a sieve, then stir into onions in medium bowl along with salt and pepper. Cool to room temperature. Stuff chicken breasts: Stir together dill, 3 tablespoons parsley, 2 tablespoons reserved onions, and salt and pepper to taste in a small bowl. Pat chicken dry and cut a 3- to 4-inch-long pocket horizontally in thicker side of each chicken breast. Gently stuff chicken breasts with herbed onions, then season chicken with salt and pepper. Grill chicken: Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then turn off burner directly below where chicken will go and reduce remaining burner(s) to moderately high. Grill chicken, covered only if using a gas grill, on lightly oiled grill rack, turning over once, until cooked through, 8 to 11 minutes total. Transfer to a plate and let stand, loosely covered, while making sauce. Make sauce and assemble salad: Stir together arrowroot and 2 tablespoons broth in a small bowl. Pure remaining 1 1/2 tablespoons reserved onions with remaining 1 1/4 cups broth in a blender until smooth, then pour into skillet and deglaze by boiling over moderate heat, stirring and scraping up brown bits, 1 minute. Reduce heat to low, then add arrowroot mixture and cook, stirring, until just thickened, about 1 minute (do not let boil). Stir in 1/2 teaspoon lemon juice and season with salt and pepper. Remove from heat and keep warm, covered. Stir mint, remaining tablespoon parsley, and remaining 2 teaspoons lemon juice into lentil s, then toss with lettuce and season with salt and pepper. Slice chicken, then divide salad among 6 plates and top with chicken, feta, and sauce. Cooks' note: If you aren't able to grill, cook chicken on stove in a lightly oiled well-seasoned 12-inch ridged grill pan over moderately high heat, turning over once, until cooked through, 8 to 9 minutes per batch. *Available at specialty foods shops and some supermarkets. Makes 6 servings. Each serving contains about 316 calories and 5 grams fat. Gourmet July 2003 Contributor: Gourmet July 2003
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In a skillet over medium-high hea Broiled chicken with mango butter Combine butter with mango chutney, lime juice and cayenne pepper, blending well. Shape into a roll, wrap in foil or wax paper and chill for about 2 hours in freezer. Preheat broiler. Brush chicken pieces lightly with oil; season with salt and pepp Onion soup with beer and cheddar IN A 3-QUART HEAVY POT, preferably cast iron or copper, melt the butter over low heat, add the onions and cook, covered, for 15 minutes. Uncover and continue to cook until the onions turn a deep golden color, about 30 to 40 minutes, depending on y Green tomatillo chicken 1. Remove chicken skin. Pour oil into 10-12" frying pan over medium-high heat. Add chicken and brown, turning as needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is n Ski day chicken casserole Melt 4 tablespoons butter; stir in flour, and add broth and sour cream, stirring until thick. Add nutmeg, pepper and salt. Remove from heat and stir in sherry. Arrange noodles in 9x13 inch baking dish. Cover with chicken, mushrooms, and sauce. M Orange 'n chicken breasts Start fire in grill, placing rack 4 inches above coals (see note). Melt butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute, stirring until golden. Remove from heat; stir in lemon juice, lemon peel, salt, and pepper. Pour mi Impossible chicken tamale pie Heat oven to 400. Greese a 10 in. pie plate. Mix chicken,corn and seasoning mix: spread in pie plate. Sprinkle with the chilies and cheese. Beat milk, eggs and bisquick until all lumps are out. pour into greased pie plate. Bake 25-30 minutes or until knif Cantonese sweet & sour chicken Cut the chicken into 1-inch pieces. Combine the cornstarch, soy sauce and ginger; stir in the chicken. Let stand for 15 minutes. Meanwhile, drain the mandarin oranges, reserving 1/4 cup of the syrup. Blend the sweet and sour sauce with the reserved syru Coconut orange chicken Place above ingredients with only half of the orange juice in a blender containter and blend on high speed for 1 minute. Scrape sides and add another 1/2 cup of orange juice. Cook chicken to intrustion on the bag. Pour sauce over chicken an Riviera chicken casserole 1. Cook pasta in boiling water and salt in large uncovered Dutch oven for 7 to 9 minutes until tender but firm. 2. Drain. Rinse. Drain again. Set aside. 3. Lightly grease large non-stick skillet or wok. 4. Saute leek and mushrooms until all liquid has eva Janet saylor lemon chicken Whish together the dipping sauce. Dip chicken into the liquid mixture, then into the starch. Place the chicken into glass dish whick has been sprayed with a non-stick spray. Repeat until dish is filled in a rectangle dish. Microwave on high Schweinekotelett in zweibelsosse (pork chops in onion sauce) Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Chicken and bean soup Put Chicken into large pot and cover with water; bring to boil and simmer for 2 to 3 hours, until chicken is falling off bones. Remove chicken pieces from pot. Allow remaining broth to cool. When cool enough strain and skim fat. Return stock to