1-2 TBSP hot sauce (I used Frank’s Original Hot Sauce) more or less to taste
2 TBSP balsamic vinegar
2 TBSP soy sauce
1 tsp. cornstarch
Bread Chicken: Combine chicken and eggs in a freezer bag and turn to coat. In a separate large freezer bag, combine flour, cornstarch, and seasonings. Remove chicken and dab off excess egg with paper towels and add to flour bag. (To quickly remove excess egg, I plop the chicken on a wad of paper towels using a slotted spoon.) Shake chicken until well coated, pressing coating into chicken from outside of the bag.
Cook: Heat oil over medium-high heat in a nonstick skillet (medium if your stove runs hot). Working in two batches, shake off excess breading from chicken and add to the skillet in a single layer. Cook for about 4-6 minutes, or until cooked through, flipping halfway. Remove chicken to a paper towel lined plate. Add another drizzle of oil to the skillet if needed and repeat with remaining chicken. Remove chicken and wipe out skillet.
Add Sauce: Whisk the cornstarch with the soy sauce until completely smooth. Add to the skillet along with all of the Apricot Sauce ingredients. Bring to a simmer, stirring often until thickened, about 2 minutes.
Combine: Add the chicken and toss to coat. Serve over rice.
4 small chicken breasts, pounded to an even thickness
Garlic salt and pepper, to taste
8 oz. angel hair pasta
2 TBSP olive oil
1 large shallot, chopped
3 garlic cloves, minced
1 c. marinated roasted (or sundried) tomatoes, chopped
1 can quartered artichoke hearts, drained
2 TBSP capers, drained
1 tsp. lemon zest
1/2 c. chicken broth or water
1/4 c. half & half (or heavy cream)
Juice from 1 lemon
1/4 c. grated parmesan cheese
1/4 c. chopped basil
Salt and pepper, to taste
Heat olive oil in a large, nonstick sprayed skillet over medium-high heat; season the chicken with garlic salt and pepper and add to hot skillet. Saute for 3-4 minutes a side, or until no longer pink in the center. Remove to a plate then set aside.
Cook pasta in a pot of salted, boiling water then cook until al dente. Drain then set aside.
Let chicken skillet cool off the heat for a few minutes, then return to burner and reduce heat to medium. Add olive oil and shallots and saute until translucent, about 3 minutes. Add garlic then saute for 30 more seconds, stirring constantly.
Add roasted tomatoes, artichoke hearts, capers, and lemon zest then saute until heated through, about 2 minutes. Add chicken broth/water, half & half, lemon juice, parmesan cheese, and basil then reduce sauce slightly, about 2 minutes. Taste and adjust seasoning, as necessary.
Divide pasta among plates then top with a chicken breast. Smother with tomato and artichoke mixture.
Israeli couscous has become a family favorite, so I subbed the quinoa for the Israeli couscous. You could also use bulgar, farro, couscous, etc.
Recipe adapted from Iowa Girl Eats.
1 1/2 c. water
1 c. Israeli couscous
1/2 tsp. salt
1 tsp. olive oil
1/2 small red onion, minced
15 oz. can chickpeas, drained and rinsed
1 English cucumber, diced
1/2 c. packed fresh parsley, finely chopped
1/2 c. loosely packed fresh mint leaves, finely chopped
1/2 c. roasted salted pistachios, chopped
1/2 c. (2oz.) crumbled feta cheese
Salt and pepper, to taste
1/2 c. lemon juice (about 2-4 lemons)
1/2 c. olive oil
1 TBSP honey
Salt and pepper, to taste
Lemon Dressing: Add ingredients to a jar with a tight fitting lid, or small bowl, then shake or whisk to combine.
Couscous: Add water, salt, and olive oil to saucepan and over medium high heat bring to a boil; once boiling, add the couscous and stir; then cover the sauce pan and lower the heat to simmer; simmer for 8-10 minutes, stirring occasionally.
Onion and couscous: Add red onion to a large mixing bowl. Once the couscous is cooked, add couscous to the bowl with the onion, and let the couscous cool for a few minutes.
Add dressing: Add about 1/8 c. of dressing to the slightly warm couscous and toss well to combine.
Salad: Add chickpeas through mint to the onion and couscous, and toss to combine. Add about 1/3 of the dressing and toss to coat. Taste and adjust seasoning. Refrigerate until ready to serve.
Serve: Add mixed lettuce greens to a plate, top with a generous scoop of the couscous salad; sprinkle the pistachios and feta on top and drizzle with dressing.
½ c. fresh herbs, chopped (basil, parsley, cilantro, and/or mint)
3 TBSP toasted pine nuts
Salt & pepper
¼ c. olive oil
1 garlic, minced
1 tsp. Dijon mustard
1 tsp. honey
Prepare Dressing: Add the oil, garlic, Dijon and honey to a small bowl or a mason jar. Add in ¼ c. fresh lemon juice, a scant ½ tsp. zest, ¼ tsp salt and generous pinch of pepper. Whisk until well combined. If using a mason jar, add the lid and seal. Shake the jar until well combined.
Infuse Oil: Heat oil in a medium saucepan over medium-low heat. Add the shallots and 1 heaping TBSP of lemon zest. Let the flavors infuse and sweat the vegetables, stirring, for 2-3 minutes.
Prepare Couscous: Stir in the couscous and increase the heat to medium. Cook, stirring, for 2-3 minutes or until the couscous is lightly toasted and fragrant. Add in the stock and season with a generous pinch of salt and pepper. Increase heat to medium-high and bring to a rapid simmer, then immediately reduce heat to a low. Cover the pan tightly with a lid and cook for 10-12 minutes, until the couscous is tender, and liquid is almost all absorbed. Remove from heat.
Stir in sundried tomato oil & cover: Remove cover from couscous. Add the 2 tablespoons of sun-dried tomato oil and stir to combine. Replace cover and set aside (off heat), for about 3-5 minutes, until liquid is completely evaporated. The couscous should be tender, and the mixture should be fluffy, not soupy. Season couscous to taste with salt and pepper; fluff with a fork. Transfer the couscous to a large bowl.
Add dressing: Add half the dressing (about ¼ c.) to the slightly warm couscous and toss well to combine. Set aside to cool completely.
Toss couscous: Once the couscous is cooled, add the chickpeas, arugula, green onions, herbs and half the feta. Toss to combine. Add the remaining dressing. Taste and adjust for seasoning with salt and pepper. (Optional: Cover and refrigerate.)
Serve: Sprinkle couscous with remaining feta and toasted pine nuts. Garnish with lemon wedges if using.