Chicken Pesto Wrap

Goodbye sandwiches, hello chicken pesto wraps! Basil not only gives these wraps a fragrant flavor but also increases the health benefits. Basil  provides vitamin A, which contains  beta-carotenes, powerful antioxidants that protect the cells lining blood vessels, vitamin K which is essential for blood clotting. It is rich in iron, calcium, manganese, magnesium, vitamin C and potassium and also has antibacterial properties.

Chicken Pesto Wrap
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Servings
4 servings
Servings
4 servings
Chicken Pesto Wrap
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Spread 1 – 2 tablespoons of pesto on each tortilla
  2. Place chicken in center of tortilla, top with some carrot, red bell pepper strips, and spinach.
  3. Fold in the ends and roll up lengthwise.
  4. If using for the Graduation Celebration menu, tie each wrap around the center with a chive or green onion piece like a diploma.
Recipe Notes

Source:

Weelicious: Chicken Pesto Wraps

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Moroccan Tagine with Chicken and Garbanzo

Tagine is a Moroccan stew that takes its name from the earthen pot in which it is slow cooked.  Although I don’t have a tagine pot, the dish has become a regular item in both weekly family meals and entertaining menus because of the colors, the flavors and the diversity.

Tagine is traditionally a stand-alone one-dish entrée served with Moroccan bread on the side to be used as a utensil to scoop up the stew, but I like to serve tagine over couscous (whole-wheat or pearl couscous) or quinoa.

This particular recipe can be switched around a number of different ways:

  1. Make it vegan by skipping the chicken and using only the garbanzo
  2. Use lentils instead of garbanzo
  3. Use chicken only or fish or shrimp
  4. Instead of green beans I’ve used peas or (chopped) broccoli, just make sure to add in the last few minutes so they still have a crunch and are not mushy
Chicken Tagine with Chickpeas and Mint
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Servings
4
Servings
4
Chicken Tagine with Chickpeas and Mint
Print Recipe
Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. Heat oil in heavy large pot over medium heat. Add onion, garlic, and ginger. Cover and cook until onion is tender, stirring often, about 10 minutes.
  2. Add paprika and next 5 ingredients; stir 1 minute.
  3. Stir in 2 cups water, garbanzo beans, tomatoes with juices, cilantro, lemon, and 2 tablespoons lemon juice. Bring to boil. Reduce heat, cover, and simmer 10 minutes.
  4. Sprinkle chicken with salt and pepper; add to pot. Cover and simmer 30 minutes.
  5. Add carrots and more water to cover if liquid has evaporated; cook 10 minutes.
  6. Stir in green beans; simmer until chicken and vegetables are tender, about 5 minutes longer. Season with salt and pepper and more lemon juice, if desired. Transfer to bowl. Sprinkle with mint.
Recipe Notes

Source: Epicurious: Chick Tagine with Chickpeas and Mint

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Chicken Breasts with Poblano Chili Sauce

Sometimes I use red or yellow bell peppers instead of the poblano peppers. For a dinner party I like to make both: half a platter with poblano pepper sauce, half a platter with yellow (or red) bell pepper sauce. It’s not only because the colors are pretty, but it gives guests the option of spice or not spicy.

Poblano Pepper Sauce

Chicken Breasts with Poblano Chili Sauce
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Servings
6 - 8 servings
Servings
6 - 8 servings
Chicken Breasts with Poblano Chili Sauce
Print Recipe
Servings
6 - 8 servings
Servings
6 - 8 servings
Ingredients
Adjust servings: servings
Units:
Instructions
  1. Pre-heat broiler. Brush the bottom of a 9 x 13 glass Pyrex dish with 1 tablespoon olive oil.
  2. Slice the chicken breasts in half diagonally to make 12 pieces, brush them with olive oil, sprinkle with salt and pepper.
  3. Put the Pyrex dish in pre-heated oven and broil chicken breasts 8 - 10 minutes. Turn over each piece, and bake another 5 minutes.
  4. Take out of oven, place chicken pieces on a serving dish and spoon the poblano sauce over each piece.
  5. Place the remaining sauce in a pretty bowl with a spoon so people can add more sauce if they choose.
Recipe Notes

This dish evolved from the Cilantro-Stuffed Chicken Breasts with Poblano Chili Sauce on epicurious.com.

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Dijon Chicken Breasts

This is a quick recipe. You can double it and use left over chicken for sandwiches the next day—cut thin slices and replace processed ham or turkey. Or make a chicken salad with a nice crunch of bell peppers or celery.

Dijon Chicken Breasts
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Servings
4
Servings
4
Dijon Chicken Breasts
Print Recipe
Servings
4
Servings
4
Ingredients
Adjust servings:
Units:
Instructions
  1. Combine first 5 ingredients in heavy large skillet.
  2. Bring to gentle simmer over medium-low heat. Meanwhile, season chicken breasts with salt and pepper.
  3. Add chicken to skillet. Cover and poach about 15 minutes. Add spinach and cook another 5 minutes until chicken is just cooked through.
  4. Transfer chicken to platter. Boil liquid in skillet until reduced to sauce consistency, about 2 minutes. Pour sauce over chicken and serve.
Recipe Notes

Adapted from Epicurious: Dijon Chicken Breasts

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