Food & Wine Chickie Insider

Chicken Panini

This sandwich is a favorite of my guy, so I’ve named it after him.  Don’t have a Panini press?  Don’t fret, use my technique.

Ingredients:

• 2 tbs vegetable oil
• 1 skinless, boneless chicken breast, cut horizontally into 4 thin slices
• 1 tbs blackened seasoning (I use Cajun Classics Blackened Seasonings by Spice World)
• 1 medium fresh mozzarella ball cut into 8 slices
• 2 fresh sandwich rolls (I use Portuguese rolls from my local deli)
• 1tbs olive oil
• 2 tbs balsamic vinegar
• 2 large roasted sweet peppers, cut into narrow strips
• 8 fresh basil leaves

Directions:

1. Heat oil in a grill pan over high heat (or heat up Panini press).
2. Spread blackened seasoning over chicken breast slices, and rub in to help adhere.  Place chicken breasts in the grill pan, turn heat to medium-high, and cook for 3 minutes on each side.
3. Arrange mozzarella slices on each breast and continue cooking for 2 minutes until cheese begins to melt.
4. In a small bowl, combine vinegar and roasted pepper strips to marinate them slightly.
5. Using a serrated knife, cut each roll in half horizontally.  Coat the 4 exterior sides with 1 tbs olive oil.
6. Place a chicken breasts on each roll bottom, distribute roasted pepper strips over the chicken and cheese, top with basil leaves and roll tops.
7. Place the two sandwiches in a Panini press and grill for 3 minutes.  Alternatively, place the sandwiches in the grill pan (still on medium-high heat) and top with the weight of multiple pans or a pan with a 2-3 pound weight in it and cook 1 1/2 minutes per sides.  See my technique.
8. Transfer sandwiches to a cutting board and cut each sandwich in diagonal pieces using a serrated knife.

2 servings.

Last week, my guy and I had a craving for Thai Tom Yum/Ka Gai soup.  We used to get this tangy and spicy soup as take-out back when we lived in South Florida, but haven’t found a place we really like in the ‘burbs of Northern New Jersey.

I decided to try to make the soup myself, but with so many options and versions online, I sent a Tweet to my loyal followers requesting a vetted recipe.  Shortly after, Robyn Webb, who is a cookbook author, award-winning nutritionist and culinary instructor, answered with an offer to share a version of Tom Ka Gai that she uses in her cooking classes.  How great is that!?  If you’re on Twitter and are a foodie, I highly recommend you follow @robynwebb for interesting food insight.

I quickly stopped at the Asian market in Koreatown, around the corner from my office in Manhattan, for the ingredients, and promptly made the soup over the weekend to great success.  Here is Robyn’s recipe along with a photo of my results:

TOM KA GAI by Robyn Webb
(Lemongrass and Coconut soup)

Tom Ka Gai

Ingredients:

• 6 cups chicken stock
• 10 kaffir lime leaves, very thinly sliced
• 6 – 2 inch pieces lemongrass sliced on a diagonal (use the bottom portion of the stalk.  You will need 2 stalks)
• 4 slices galangal
• 8 Tbsp fish sauce
• 4 Tbsp fresh lime juice
• 3/4 pound chicken breast, thinly sliced or cubed
• 2 –  15 ounce cans coconut milk
• Cooked jasmine rice (about 1/3 cup per person)

Garnishes:

• Sliced chili peppers as desired (Thai people can use up to 3 chili peppers per person!)
• Cilantro leaves for garnish

Directions:

1. In a large stockpot, heat together the broth, lime leaves, lemongrass, galangal, fish sauce and lime juice.  Bring to a boil.  Add the chicken breast pieces and coconut milk.  Lower the heat and simmer for 5 minutes.  You may simmer longer if you wish for a stronger infusion.
2. Place a scoop of cooked jasmine rice in the bottom of soup bowls if desired.  Ladle the soup over the rice.  Garnish each bowl with chilies and cilantro.

Makes 6 – 8 servings

• 2 Tbs. butter
• 4 skinless, boneless chicken breast halves
• 1/2 package(17 1/4-ounces size) Puff Pastry Sheet (1 sheet)
• 1 egg, beaten
• 1 Tbs. water
• 4 ounces herbed cream cheese spread
• 1/4 cup parsley

In medium skillet over medium-high heat, heat butter.  Season chicken with salt and pepper.  Add chicken and cook until browned.  Remove chicken from skillet.  Cover and refrigerate 15 minutes.

Thaw pastry sheet at room temperature 30 minutes.  Mix egg and water and set aside.  Preheat oven to 400 F.

Unfold pastry unto a slightly floured surface.  Roll into a 14-inch square and cut into 4(7inch) squares.  Spread about 2 Tbs. of the cheese spread in the center of the squares.  Sprinkle with 1 Tbs. parsley and top with cooked chicken.  Brush edges of the square with egg mixture.  Fold each corner to center on top of chicken and seal edges.  Place seam-side down on baking sheet.  Brush with egg mixture.  Bake 25 minutes or until golden brown.

4 Servings.

• 8 pieces bone-in chicken
• salt and pepper to taste
• ¼ cup oil
• 12 ounces andouille sausage cut into ½-inch-thick slices
• 1 ½ cups chopped onions
• 1 tsp. plus 1 tbs. paprika
• ¾ celery
• ¾ cup chopped green bell peppers
• ½ tbs. chopped garlic
• 1-11.5 ounce can tomato juice (1 ½ cups)
• 1 cup chicken broth
• 1 tsp. all-purpose table seasonings
• 1 ½ cups rice
• ½ cups scallions

Season chicken with salt & pepper.  Heat oil in a large skillet over high heat.  Add chicken and brown on all sides.  Add sausage and cook until browned. Remove chicken and sausage from pot; set aside.

Reduce heat to medium-high, add 1 tsp. paprika, onions, celery, peppers, and garlic; sauté 3-5 minutes.  Return chicken and sausage to pot.  Add tomato juice, chicken broth, 1 tbs. paprika and seasoning blend.  Bring mixture to a boil.  Add rice and stir as  best you can to distribute evenly.  Return to boil, cover, reduce heat to simmer 10 minutes.  Remove cover and stir so that you turn rice from top to bottom.  Cover and continue simmering 15 minutes.  Add scallions and serve.

8 Servings.

• 2 packages Knorr tomato basil soup
• 3 cups flour
• salt
• 2 packages Goodseason Italian dressing
• 1 Tbs. Paprika
• 3 Lbs. Chicken pieces

Put all ingredients in a plastic bag and shake well.  Immerse chicken in mixture and bake in a 350 F. oven for 40 minutes.

4 Servings.

• 6 boneless, skinless chicken breast halves
• 2 tsp. tarragon
• 3 ½ cups ( 1-750 ml bottle) white wine
• 1-8 ounce pkg. fresh sliced mushrooms
• 2 tsp. vegetable oil
• ½ cup yellow mustard
• 1 tbs. corn starch
• ¾ cup heavy cream
• salt & pepper to taste

Place chicken in a bowl and coat with mustard.  Heat oil in a large saucepan on medium-high heat.  Brown chicken on all sides.  Add tarragon, mushrooms, and wine and bring to a boil.  Lower heat to medium, salt and pepper to taste and simmer for 45 minutes.

Remove chicken pieces from pan and add cream to the sauce.  Simmer 5 minutes.

In a glass, mix water and cornstarch and add to the sauce. Let mixture thicken for 3 minutes.

Return chicken to the sauce and reseason with salt and pepper if necessary.

Serve over white rice.

4 Servings.

• 2 skinless and boneless chicken breasts, butterflied and then cut in half
• Sea salt and freshly ground black pepper
• 2 cups all purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

4 Servings.

• ¾ low fat ricotta cheese
• 2 ounces goat cheese, softened
• 2 tbs. chopped parsley
• 1 tbs. chopped chives
• ¼ tsp. dried Italian herbs
• 1/8 tsp. salt
• black pepper to taste
• 4 boneless breasts of chicken halves, pounded to ¼-inch thickness
• 8 ounces tomato sauce, heated through

Blend together the ricotta and goat cheese with spoon.  Stir in parsley, chives, Italian herbs, salt and a little pepper.  Set aside.

Spread each breast with ¼ of filling and roll up each piece.  Refrigerate 30 minutes.

In bottom of 9-inch square glass baking dish, spread thin layer of tomato sauce.  Put chicken onto sauce layer and pour remaining sauce over chicken.  Bake in preheated 350-degree oven for 30 minutes, or until cooked through.  Remove from oven a let cool 5 minutes.

4 Servings.