Notes about Recipes in this book

• Broiled Tex-Mex drumsticks with avocado & tomato salad

  • chawkins on July 12, 2021

    Very flavorful drumsticks and no marinating required, quick and easy, perfect for a weeknight. I grilled mine instead of broiling. Did not make the salad because I did not have any avocado in the house.

• Roasted poblano & bell pepper chicken taco

  • chawkins on May 07, 2022

    Very delicious tacos. The author (Joann Smart) suggested that roasted corn would be a good addition as part of the topping and shredded beef or cooked diced potatoes could replace the chicken. Also suggested that they could be eaten as is with knife and fork or roll up with hand.

• Chicken enchiladas with creamy tomatillo sauce

  • chawkins on August 23, 2022

    I used cooked meat from a Costco rotisserie chicken and three large garden jalapeno for the serrano chiles. The jalapeños used not to be hot, but we’ve been away for a week and there was a dry spell, so the age of the chiles and the dryness probably contributed to the hotness. The enchiladas were quite spicy but delicious. The sauce was nice and creamy when I assembled the casserole, but was a bit thick when done and that was when I realized that I forgot to add the 3/4 C of cream to the sauce.

• Creamy tomatillo sauce

  • chawkins on August 23, 2022

    Delicious sauce for my chicken enchiladas, the only problem was I forgot to stir in 3/4 cup of cream into it before assembly, so it was a bit thick when baked, not as creamy as it would have been, my own fault.

• Chicken breasts stuffed with prosciutto & Fontina

  • chawkins on November 18, 2014

    Loved the crispy crust, mixing the mustard in the egg added a lot of flavor. I subbed Jarlsberg for the fontina. Even though there was a quarter cup of cheese in each breast, it did not seem to be enough, it was not oozing cheese as shown in the picture.

• Grilled soy-glazed chicken thighs & scallions

  • chawkins on July 01, 2023

    Great tasting thighs, I marinated for 4 hours, the thighs were moist and flavorful. The marinade was not over sweet, perfect to serve over the chicken and rice. Also great use of my garden scallions.

• Jamaican jerk chicken

  • Aggie92 on July 18, 2015

    WOW, this is so good! Used serrano chiles to keep the heat level a little more moderate since we were serving this at my husband's office barbecue and didn't want to cause anyone distress that isn't a fan of super spicy food. The serranos added a nice moderate level of heat. This made enough marinade for two family packs of chicken (we used thighs and drumsticks). Recipe says to marinade for 1 hour, but I did it for more like 4-5 hours. Watch the heat of the grill too as the marinade makes the chicken burn easily. We kept the grill temperature around 350 and had beautifully grilled chicken.

• Chicken medallions sautéed with tarragon & vermouth

  • Aggie92 on July 17, 2013

    Delicious and easy. I used chicken tenderloins and sautéed them whole and substituted green onions for the shallots.

• Sautéed chicken breast with curried chutney pan sauce

  • chawkins on May 21, 2016

    I did not saute the chicken breasts, I sous vided them. The sauce is quick and easy and quite tasty, sweet and sour and slightly spicy.

• Crispy-skin chicken breasts with Parmesan-herb stuffing

  • chawkins on August 17, 2014

    The skin did get really crispy and herb stuffing delicious. I used tarragon for the herb mixture because I was having a Caprese salad with it.

• Chicken saltimbocca

  • chawkins on October 28, 2016

    This is a de-constructed version: the pounded chicken was pan fried first, the the prosciutto, cut into strips and the sage leaves were fried to a crisp in the remaining oil and removed, the pan was then deglazed with some wine and chicken stock which was then reduced to become a sauce and the chicken returned to the pan to reheat. The crispy prosciutto and sage leaves were sprinkled on top when served. I think I prefer the traditional method, where the flavor of the prosciutto is melded more with the chicken.