crispy chicken with arugula salad

Topping the fried chicken with a lemony arugula salad may seem odd, but the salad functions kind of like a sauce, adding a second layer of flavors to the chicken. You can also make this with pork chops. You want to pound the thick part of the chicken breast until it's the same thickness as the thinner end, so the chicken cooks evenly.

serves 2

2 boneless skinles chicken breasts, thick end pounded to thinness of thinner end
1 cup dried breadcrumbs
1 tbsp montreal steak seasoning
1 tsp red pepper flakes
2 cups arugula, washed and dried
handful grape or cherry tomatoes, quartered
1/2 cup shredded parmesan cheese
1/2 cup canola or vegetable oil
1 tbsp lemon juice
1 tbsp extra virgin olive oil
salt and pepper

Heat canola or vegetable oil over medium-high heat in a large frying pan. Toss breadcrumbs with steak seasoning and red pepper and spread onto a plate. Press each chicken breast into the breadcrumb mixture on both sides to coat. When oil is hot, add chicken breasts to pan. Fry for approximately 5 minutes or until first side is golden brown (you may need to adjust heat so that coating does not burn, depending on your stove). Turn and cook another 4 minutes on second side, or until golden brown. Remove from pan and place on paper towels. Allow to rest for 10 minutes.

While chicken fries, toss arugula, tomatoes, parmesan, lemon juice, and olive oil in a mixing bowl. Season with salt and pepper to taste. Place chicken on plates and top with 1/2 of salad each. Serve immediately.

roasted cornish game hens with mushrooms and truffle butter

Cornish game hens are just small chickens, and are available at any major grocery store. Because of their size, they are ready in under an hour. Truffle oil is available at Whole Foods or specialty grocery stores. It's a little pricey but well worth it: truffle flavor is out of this world, and a little goes a long way!

serves 2

2 cornish game hens, rinsed inside and out and patted dry
8 oz cremini (baby bella) mushrooms, stemmed and cut in half
1 clove garlic, minced
1/2 lemon, cut into two
2 sprigs rosemary
1/2 cup chicken broth
1/2 cup white wine
2 tbsp unsalted butter, at room temperature
2 tbsp truffle oil
olive oil
salt and pepper

Pre-heat oven to 450 degrees. Rub hens with 1 tablespoon of olive oil and lightly season with salt and pepper. Place 1 lemon piece and 1 sprig rosemary in cavity of each hen. Toss mushrooms, garlic, and 2 tablespoons olive oil together in a bowl and season with salt and pepper. Mix butter and truffle oil together and set aside. Place hens in a large, heavy roasting pan and arrange mushrooms around the birds. Roast for 25 minutes.

Reduce oven temperature to 350 degrees. In a mixing bowl, whisk together wine and chicken broth; pour over hens. Stir mushrooms. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Gently rub 1/2 of truffle butter over each bird and allow to rest for 10 minutes.

To serve, divide mushrooms evenly between two plates and place whole hens on top.

chicken "osso buco"

By swapping out veal shanks for less expensive (and easier to find) chicken thighs and legs in this recipe, you get a special occasion dish you can afford to feed to a crowd. Dark meat is preferred because of the long cooking time and deeper flavor, but if you only have chicken breasts, you can use those, just reduce baking time to 45 minutes.

Serves 6

3 lbs chicken thighs and legs (skin-on and bone-in)
1 cup all purpose flour
1 small onion, diced
handful baby carrots, diced
1 stalk celery, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1 cup white wine
3 cups chicken stock
3 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon lemon zest
1 sprig fresh rosemary
1 sprig fresh thyme
1 bay leaf
olive oil
salt and pepper

Pre-heat oven to 350 degrees. Spread flour out on a plate, season with 1 tsp salt and 1 tsp pepper, and mix together. Coat chicken thighs one at a time in flour and set on another plate. Heat 1/4 cup olive oil in a large ovensafe pot over medium-high heat. When oil is hot, brown chicken pieces a few at a time, careful not to overcrowd pan. Remove chicken pieces when browned (about 3 minutes on each side, chicken will not be fully cooked) and set aside. When all chicken has been browned, add carrots, onion, celery, and garlic to pan. Cook until vegetables are lightly browned, about 8 minutes. Add remaining ingredients (except lemon and parsley) and stir. Cook for 10 minutes. Add back chicken, cover pan with lid, and bake for 1 1/2 hours. While chicken bakes, combine parsley and lemon zest. Serve chicken with sauce spooned over top and sprinkled with parsley mixture.

modern fried chicken

There are thousands of fried chicken recipes out there (most of them great), but what makes this recipe modern is the use of skinless chicken breast cutlets. Because they're boneless, skinless, and thin, they cook very quickly and don't require a lot of oil to fry up nice and crispy. If you already have regular boneless skinless chicken breasts, just put them between two pieces of plastic wrap and gently pound until only 1/2 inch thick.

Serves 4

4 boneless, skinless chicken breast cutlets
1/2 cup all purpose flour
3 tbsp modern grill rub
2 eggs
3 tbsp water
canola oil

Place a large skillet on the stove and fill with oil to a depth of 1/2 inch. Heat oil over medium high heat. Meanwhile, combine flour and grill rub and spread out evenly on a large plate. Place eggs and water in a shallow bowl and whisk gently to break up egg. Dredge each chicken breast in flour, shaking to remove excess. Dip to coat in egg mixture, then dredge in flour again. Set on a plate while you dredge other pieces.

When oil is hot (a drop of water dropped into oil evaporates immediately), place 2 breasts at a time in pan. Cook for 10-12 minutes, turning once, until golden brown. Drain on paper towels and serve immediately.

modern chicken marsala

My husband loves chicken marsala, and I don't have the heart to tell him that a seemingly innocent chicken and vegetable dish is actually full of fat and calories. I make this version for him as a compromise.

Serves 4

4 boneless skinless chicken breasts, pounded thin (see foolproof technique here)
1 to 1 1/2 cups sliced baby portabella mushrooms
1 cup thinly sliced onion
1 1/2 cups marsala wine (or 3/4 cup red wine, 3/4 cup chicken stock, and 1 tbsp sugar)
1/4 cup chicken stock
2 cloves garlic, sliced
3 tbsp unsalted butter
1 cup plus 3 tbsp flour
olive oil
salt
pepper

Heat 2 tbsp olive oil in a large saucepan over medium high heat. Mix 1 cup flour with liberal amounts of salt and pepper and dredge chicken in it, shaking off excess. When pan is hot, cook chicken on both sides until golden brown, remove from pan and keep warm (chicken will not be cooked through yet). Add butter to pan, then garlic, mushrooms, and onions. Sautee until vegetables are soft and lightly browned. Add 2 tbsp flour and stir to coat vegetables. Add wine and chicken stock and stir to combine. Bring to a boil, then reduce heat to medium low. Add chicken back to pan and cook, covered, for 7-10 minutes or until chicken is cooked through. Season with salt and pepper to taste. Serve over pasta.

modern chicken stock

Homemade chicken stock may seem daunting, but it's really very easy and a great way to use up vegetables that are past their prime. I never throw away rubbery carrots or scraps of celery and onion - they make the richest stock. Traditional recipes call for a whole chicken and often waste the leftover meat - I find chicken bones leftover from another recipe work just as well.

I like to pour cooled stock into ice cube trays and freeze. Once frozen, I pop them out into large plastic storage bags and store in the freezer. One cube is about a tablespoon, so it's very convenient to grab one as needed for sauces, or a whole bag for soup.

makes 6-10 cups of stock, depending on how much water you use

bones from one whole chicken, or 4-5 chicken drumsticks or breasts
1 cup carrots, chopped into large chunks (or whole baby carrots)
4 celery stalks, chopped into large chunks
1 large onion, quartered (don't worry about peeling it)
5 garlic cloves, unpeeled
2 tbsp whole black peppercorns
3 tbsp kosher salt (plus more to taste after)
1 bunch herbs, such as parsley and thyme

Place all ingredients in a large boiler pot and add enough water so it comes 2 inches from the top. Bring to a boil, then reduce heat and simmer for at least 2 hours, covered. Strain to remove solids, then refrigerate for an hour. Remove from refrigerator and skim off fat solids on top of broth. Reheat a small amount and taste for seasoning, adjust as necessary.

slow-cooker chicken

Ready in just 2 hours, this chicken is delicious as is, but even better shredded and then used in one of the cook once, eat twice recipes. After shredding the chicken, reserve the bones and use them to make modern chicken stock.

makes about 3 lbs chicken

5 lbs chicken legs or drumsticks
1 bottle beer or 12 oz water or stock
1/2 cup modern grill rub

Place all ingredients in a slow cooker set to high. Cook for at least 2 hours, no more than 3 hours. Remove from liquid and remove skin, discard. Shred chicken meat, if desired, to make other recipes.

bbq chicken pizza

For the crust, you can use fresh dough from the grocery store bakery (if you're feeling ambitious), pre-made Boboli crust, or just a whole wheat pita - they all turn out great.

serves 4

1 pizza crust (or 4 whole pitas)
2 cups shredded rotisserie or slow-cooker chicken
1 cup bbq sauce
2 cups sharp cheddar cheese
1/4 red onion, finely chopped (optional)

Cook crust according to directions or, if using pitas, simply lay flat on a baking sheet. Set oven to low broil. Spoon 1/4 cup bbq sauce onto crust, top with chicken, onions, then cheese. Place under broiler for 5 minutes or until cheese is melted.

modern roast chicken

This chicken is so flavorful and moist, you don't even need gravy.

1 5-6 lb whole chicken, innards removed
3 tbsp dijon mustard
2 cloves garlic, minced
juice of 1 lemon (reserve used lemon halves)
4 rosemary sprigs, whole

Preheat oven to 375 degrees. Rinse chicken inside and out and pat dry. Loosen, but do not remove, skin covering chicken breast. Mix mustard, garlic, and lemon together, and place mustard mixture under skin, evenly coating meat under skin. Place one rosemary sprig under skin over each breast and rub outside of chicken with olive oil. Place lemon halves and remaining rosemary sprigs into chicken cavity. Place in a baking dish and bake for 35-40 minutes, or until juices from the thigh run clear. Let stand 10 minutes before carving to allow juices to redistribute.

modern sesame noodles

I love lo mein and sesame noodles, but can't eat them as often as I'd like because they're both so oily and fattening! I created this recipe in the midst of a desperate craving for lo mein, and was really pleased with the healthy, delicious results!

Serves 4

1/2 box linguine (whole wheat preferred)
3 cups frozen broccoli or asian blend vegetables
2 boneless, skinless chicken breasts, sliced thinly
1 cup soy sauce
2 tbsp chili sauce, such as Sriracha
2 tbsp garlic, finely chopped
1 tsp peanut butter
1 tsp canola oil
1 tsp sesame oil
sesame seeds (optional)
3 chopped green onions (white and green parts)

Boil linguini according to package directions. Meanwhile, heat canola oil in a large skillet over high heat. When oil is hot, add chicken breast and stir fry. When chicken is almost cooked, add vegetables, garlic, soy sauce, chili sauce, sesame oil, and peanut butter. Toss for 5-10 minutes or until vegetables are cooked and sauce is thick. Remove from heat and toss with sesame seeds and green onion.

chicken stuffed shells

To make stuffed shells healthier, I replace the traditional cheese and ground beef filling with vegetables, chicken, and just a bit of cheese. It's a terrific use-up for extra veggies that are past their prime - feel free to use any you have around. You could also omit the chicken to make it a vegetarian dish.

1 box (12 oz) jumbo shells
2 cups diced zucchini
1 cup frozen chopped spinach
1/2 cup chopped mushrooms
3 cloves garlic, chopped
2 cups shredded cooked chicken
1 cup low-fat ricotta cheese
1 cup low-fat mozzarella cheese
1/2 cup parmesan cheese
1 jar of your favorite tomato sauce
1 tsp olive oil

Preheat oven to 350 degrees. Boil shells according to package instructions. Heat a large skillet over medium high heat and add the olive oil. Add vegetables and garlic and season with salt and pepper. Cook for 10 minutes, stirring occasionally. Remove from heat and let cool.

Mix chicken, vegetable mixture, and ricotta together in a bowl. Season to taste with salt and pepper. Pour enough tomato sauce in the bottom of a large baking dish to cover thinly. Fill each shell with the filling and place in a single layer in the baking dish. Pour remaining tomato sauce over the shells and sprinkle the mozzarella and parmesan over the top. Bake, uncovered, for 20-35 minutes or until cheese is lightly browned and bubbling.

cajun pasta bake

Serves 4

1 lb penne or rigatoni
½ lb medium raw shrimp, peeled and deveined
2 thick (1/2 inch) slices ham, cubed
2 chicken breasts, cut into bite-sized pieces
1 cup green pepper, diced
4 tbsp unsalted butter
6 tbsp all purpose flour
1 cup milk
1 cup chicken broth
1/2 cup low-fat sour cream
2 tbsp cajun seasoning mix
¼ cup breadcrumbs

Pre-heat oven to 350 degrees. Cook pasta according to package directions, less one minute (pasta should be slightly undercooked). Heat butter over medium heat. Once foam subsides, add green pepper and cook for 5 minutes. And add flour, one tablespoon at a time, stirring to combine with each addition. When roux is a light brown color, slowly whisk in milk, then broth. Add seasoning mix and raise heat to medium-hi. Cook for 5 minutes.

Mix together sauce, pasta, sour cream, raw shrimp and chicken, and ham and pour into a lightly-oiled casserole dish. Sprinkle top with breadcrumbs and bake for 30-40 minutes or until breadcrumbs are browned.

bbq nachos

serves 6

I make these to use up leftover bbq chicken or pork, but you could also purchase a container of prepared bbq at the grocery store. Either way, it's always a hit and disappears in minutes.

1 lb tortilla chips
16 oz shredded sharp cheddar cheese
2 cups bbq chicken or pork
1/2 red onion, diced
1 cup bbq sauce

Pre-heat oven to 350 degrees. Place red onions in a bowl and cover with water. Allow to soak for 15-20 minutes to remove some of their bite. Spread one layer of tortilla chips onto an ovenproof serving platter. Top with a third of the meat, cheese, and onion. Drizzle with bbq sauce. Repeat twice, until all meat, cheese, and onions are used. Place in the oven and bake for approximately 15 minutes, or until cheese is melted.

asian chicken kabobs

serves 4

These kabobs are easy to make and great for parties. You can substitute chicken breast for the thighs to cut calories, but you'll need to reduce the grilling time by about half to avoid drying out the meat. Serve with steamed white rice and asian slaw for a unique backyard barbecue.

2 lbs boneless, skinless chicken breasts, trimmed of visible fat and cut into 1 inch thick strips
1/2 cup soy sauce
1/4 cup canola oil
4 scallions, finely diced
3 garlic cloves, finely minced
2 tbsp brown sugar
2 tbsp asian chili sauce (such as sriracha)
1 tbsp sesame oil
1/4 cup sesame seeds

Prepare a grill to med-hi (gas) or 350 degrees (charcoal). Whisk together all ingredients except chicken , sugar, and sesame seeds. Place chicken into a large resealable bag and pour marinade over it. Marinate in the refrigerator 15 min - 4 hours. Remove chicken, reserving marinade. Thread chicken pieces onto bamboo skewers. Place marinade into a saucepan and bring to a boil. Boil for 15 minutes until reduced by half. Stir in brown sugar and remove from heat. Grill chicken, turning once, basting with sauce as it cooks, 5-7 minutes on each side. Remove from grill and sprinkle with sesame seeds.

modern paella

serves 4

This paella is very versatile; simply use what you have on hand. If you don't have shrimp that day, don't worry about it, just add more chicken or sausage. I also take a shortcut by using a yellow rice mix, no need to keep expensive saffron on hand!

olive oil
3 cups yellow rice mix (I prefer Vigo brand)
1 cups modern mirepoix
1 cup frozen vegetables (peas and carrots mix)
1 1/2 lbs shrimp, rotisserie chicken, or sausage
3 cups chicken stock
2 1/2 cups white wine (use water if you prefer)
hot sauce

Heat 3 tbsp olive oil in a large pot over medium heat. Add mirepoix and sautee until onions are translucent. Add rice and stir to coat in olive oil. Cook rice, dry, for about 3 minutes until lightly toasted. Add stock and wine and bring to a boil. Once mixture boils, stir and turn heat down to low. Cover with a lid and and allow rice to cook for about 15 minutes or until no liquid is visible on top of rice. Do not stir rice. Add chicken, shrimp, sausage, and mixed vegetables, stirring to combine with rice mixture (stir as little as possible). Replace lid and allow to cook for 5-10 more minutes, until shrimp is cooked and everything is warmed through. Season with hot sauce to taste.

modern coq au vin

serves 4

2 lbs skinless chicken thighs
2 cups modern mirepoix
half package of cremini mushrooms, halved
thyme (fresh or dried)
1 cup chicken stock
2 cups red wine
2 tbsp tomato paste
olive oil

Pre-heat oven to 325 degrees. Coat the bottom of a large, ovenproof pot with oil over medium-high heat. Salt and pepper chicken thighs and brown in the pot (you are not cooking through, simply browning the skin for flavor). Remove thighs from pot and add a few more tablespoons of oil, adding mushrooms once the oil is hot. Brown the mushrooms, resisting the urge to stir them around too much! Once brown, add the onions, celery, and carrots, and turn the heat down to medium.

Once onions are slightly browned, add the chopped garlic, tomato paste and thyme (1 tsp dried or 2 sprigs fresh, chopped). Add the wine, scraping up the browned bits on the bottom of the pan with a wooden spoon. Add the chicken broth and turn up the heat to bring to a boil. Once boiling, remove from heat and place the chicken back in the pot, covering pieces with liquid as much as possible. Bake in the oven, covered, for about 1 hour (you can go longer if you turn down the heat).

Serve over polenta, mashed potatoes, or buttered egg noodles - with plenty of the vegetables and sauce spooned over top.