Baked Chicken with Spinach and Mozzarella

- baby spinach – fresh

- sauté with garlic and sliced mushrooms

- keep aside

- chicken breasts – cut in half horizontally, so they are thin or pound

- beat egg

- dip chicken into egg and then bread crumbs

- then in pan with oil

- brown chicken

- baking dish

- butter or oil and then put chicken first and then spinach and mushrooms

- add pasta sauce

- slice fresh mozzarella

- add Italian seasonings on top

- put in oven until cheese melts

Serve with penne sauted with asparagus pieces, butter, olive oil and black pepper

Indian Chicken with Shaan Masala

Serves 3-4

Sauté one small onion in oil. Once clear, add ginger and garlic. Sauté. Add 2 fresh tomatoes, chopped. Lower heat and let cook until tomatoes are soft (covering it will quicken process). Also add 1 teaspoon tomato paste.

Add 1/2 teaspoon of box masala to start. Let cook. Taste for salt. Add aome coriander (dhania) powder. Take 1 tablespoon of dried mehti...mash into powder and sprinkle on sauce (optional).

Add chicken. Thighs are best. Can also add chicken on the bone.

Let cook on medium-low fire until chicken is fully cooked. Sprinkle with cilantro when serving.

Asian Lettuce Wraps

-cut chicken in small cubes
-kikkoman stir-fry sauce
-kung pao stir fry sauce, any
-hoison sauce, any
-ginger and garlic
-saracha chili sauce
-little sesame oil
-spring onion
-little rice wine vinegar
-water chestnuts chopped

-soy sauce
-white pepper
-cornstarch, not too much
-marinate chicken for an hour
-before u cook it, keep at room temperature for an hour at least

-fry chopped garlic and garlic, don't let burn
-stir fry chicken
-put on high fire to cook the outside
-add the three sauces, couple tablespoons of each, add more as needed
-add little rice wine vinegar and sesame oil, also chili sauce
-add water chestnuts and spring onions

Serve with lettuce cups.

Note: I couldn't find the Kung Pao stir fry sauce last time, but I found a szechuan stir fry sauce that I used instead...little spicier

Chicken Marinade

· 3 tablespoons vegetable oil
· 1 tablespoon and 1-1/2 teaspoons soy sauce
· 1 tablespoon Worcestershire sauce
· 1 tablespoon red wine vinegar
· 2 teaspoons lemon juice
· 3/4 teaspoon dry mustard
· 1/8 teaspoon salt
· 1/4 teaspoon black pepper
· 1/8 teaspoon finely minced fresh parsley

Shaleen's Chinese Chicken with Baby Bok Choy

-slice chicken in half and then quarter slices
-kikkoman stir-fry sauce
-kung pao stir fry sauce, any
-hoison sauce, any

-soy sauce
-white pepper
-cornstarch
-marinate chicken for an hour
-before u cook it, keep at room temperature for an hour at least

-fry chopped garlic, don't let burn
-stir fry chicken, half cooked and sear it so that it fluffins up and cooks on the outside
-put on high fire to cook the outside
-add the three sauces, couple tablespoons of each, hoisen put one tablespoon and taste because its sweet..have to taste (lower heat)
-add baby bok choy and put on high then cover

Note: I couldn't find the Kung Pao stir fry sauce last time, but I found a szechuan stir fry sauce that I used instead...it was good but too spicy for me!

Paneer or Chicken Tikka Rolls

Ingredients:
- Paneer or chicken cubes
- ¾ cup yogurt (6-7 tablespoons)
- ½ tsp grated ginger
- ¾ tsp minced garlic
- 1 ½ tsp dhania
- ¼ tsp hadar
- 1 tsp salt
- ½ tsp jeera powder
- ½ tsp garam masala
- ½ tsp tandoor masala (you can get the Shan packets at the Indian grocery store)
- green bell peppers (optional)
- sliced onions (optional)
- small, individual white flour tortillas

· Marinate cubes of paneer or chicken in all the ingredients for a few hours
· Put it on the stove on high, stir and then put the stove on low – will dry a bit
· In separate pan, you can sauté some green peppers and onions if you like
· Put a couple of spoonfuls of paneer in a flour tortilla and roll (you can put a toothpick in it for an appetizer, works best with the chicken)

Black Pepper Chicken (Courtesy of Anjana)

Ingredients:

- chicken breast or tendors cut into pieces
- black pepper
- lea and perins sauce
- mushrooms, either fresh or canned
- garlic
- chicken bouillon cube
- cornstarch
- heavy cream

Take thin chicken breast and coat with crushed blk pepper and a little lee and perins sauce (salt to taste)

In a thick pan, melt some butter and a little garlic. Then add chicken and saute on each side for a minute.

Add a boullion cube mixed with warm water to the pan and add some heavy cream. Add salt, blk pepper and lee and perins sauce to taste.
Then add a little corn starch mixed in a little cold water to thicken the sauce.

Spinach Stuffed Chicken

Ingredients
1 (10 ounce) package fresh spinach leaves (can also add mushrooms but will need to fully dry)
1/2 cup sour cream
1/2 cup shredded pepperjack cheese (can also add parmesan, feta, etc)
4-6 cloves garlic, minced
4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
8 slices bacon
Paprika
Garlic powder
Onion powder
Black pepper

Directions
Preheat the oven to 375 degrees F (190 degrees C).
Saute spinach with olive oil and fresh garlic. Let cool. In separate bowl, combine sour cream and whatever combination of cheeses. Add paprika, garlic powder, onion powder and black pepper. Stir cool spinach into sour cream mixture.

Half cook bacon on the stove for about 4 minutes.

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.
Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.