Chicken Enchiladas Verde

I make this recipe all of the time.  I've made some modifications so sorry Cooking Light.  I use pre-purchased roasted chicken but if you want to watch your salt, you may want to poach them as suggested.  It's just a time saver.  Besides, you remove the skin which has the majority of the salt.  Also, they suggested to heat your corn tortillas in chicken broth.  I find they fall apart.  So, I use another method.  Easy to make and very very good.

• 1 cup chopped onion 
  1/4 cup chopped fresh cilantro
• 2 garlic cloves, minced
• 1 (7-ounce) bottle salsa verde (such as Herdez brand)
• 2 cups shredded cooked chicken breast (or one pre-purchased roasted chicken and use both breasts, throw in some dark for a little extra moisture) 
• 1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened or four wedges low fat Laughing Cow Cheese
• 8 (6-inch) corn tortillas
• Cooking spray
• 1/4 cup (1 ounce) crumbled queso fresco
• 1/2 teaspoon chili powder
• 4 lime wedges
• Cilantro sprigs (optional)

Preparation

1. Preheat oven to 425°.
2. Combine first 4 ingredients in a blender; process until smooth. (I used raw garlic and onions as suggested.  I got too much of a strong raw onion and garlic flavor.  So now I saute the onions and garlic in a little olive oil for a few minutes and then proceed.) Combine chicken and cream cheese in a large bowl. Stir in 1/2 cup salsa mixture and the garlic onion . Reserve remaining salsa mixture.
3. Using a small non stick skillet, heat to high.  Working with one tortilla at a time, using tongs, add tortilla to pan; cook 20 seconds or until hot, turning once. Remove tortilla .  Remove skillet from stove top while filling enchilada.   Spoon about two tbls chicken mixture down center of tortilla; roll up. Place tortilla, seam-side down, in an 11 x 7-inch baking dish coated with cooking spray. Place skillet back on stove top. Repeat procedure with remaining tortillas and chicken mixture.
4. Pour remaining salsa mixture over enchiladas; sprinkle evenly with queso fresco and chili powder. Bake at 425° for 18 minutes or until thoroughly heated. Serve with lime wedges. Garnish with cilantro sprigs, if desired.

Julianna Grimes Bottcher, Cooking Light
APRIL 2006

Adding A Flavor Punch to Boneless, Skinless Chicken Breats

I learned a long time ago that the best way to flavor a Thanksgiving turkey was to brine it over night.  It adds such a subtle flavor of salt and at the same time makes it so moist and tender.  There are many brining kits on the market.  I began to think about how to add flavor to boneless, skinless chicken breasts. The answer was brining.   And I want to tell ya the difference in taste is amazing.  I get out a gallon freezer or storage bag, water proof, duh, put it in a pot or bowl to hold it in place.  Add water.  You want enough water to cover the number of breasts you are brining.  Let's say you're brining 4 breast, add water to bag, add  a cup  of sea salt ( know it seems a lot but you'll wash off the salt later).  Then add a half hand full whole peppercorns, 1/2 cup brown sugar (light or dark) and throw in a few bay leaves.  If you're doing Mexican style, throw in some cumin, chili powder, cilantro or Italian, throw in some Italian spices.  Marinate in fridge for a couple of hours.  Drain in a colander and wash off marinade.  The other night, after draining, I  sprinkled the breasts with some extra cumin and chili powder and grilled.  I then basted with a BOUGHT taco sauce (to get that caramely bar-b-que saucey thing) and served over a salsa of black beans (bought, low sodium, drained and washed), corn (bought, low sodium,  drained and washed), diced red peppers, cilantro and diced avocado with a squeeze of lime, a little salt and a little pepper and some EVOO.  If you want another starch, serve with some rice.  But I don't think it's needed. 

 Courtesy of America's Test Kitchen

Parmesan-Crusted Chicken Cutlets

Serves 4.  

The chicken breasts will be easier to slice into cutlets if you freeze them for 15 minutes until firm but not fully frozen. To slice in half, place one hand on top of the breast to secure it, hold a chef's knife parallel to the cutting board, and slice through the middle of the breast horizontally. Note that 1/2 ounce of Parmesan is grated on the smallest holes of a box grater (or Microplane rasp grater); the remaining 6 ounces are shredded on the largest holes of the box grater (see photos below). We like the flavor that authentic Parmigiano-Reggiano lends to this recipe. Less-expensive DiGiorno Parmesan cheese can also be used, but the resulting cheese crust will be slightly saltier and chewier. Serve this chicken with a simple salad. Although the portion size (1 cutlet per person) might seem small, these cutlets are rather rich due to the cheese content. To make 8 cutlets, double the ingredients and cook the chicken in 4 batches, transferring the cooked cutlets to a warm oven and wiping out the skillet after each batch.

Ingredients

2	boneless, skinless chicken breasts (8 ounces each), tenderloins removed, breasts trimmed of excess fat and halved horizontally
	Table salt and ground black pepper
1/4	cup unbleached all-purpose flour plus 1 tablespoon
1/2	ounce grated Parmesan cheese (about 1/4 cup), see note above
3	large egg whites
2	tablespoons minced fresh chives (optional)
6	ounces shredded Parmesan cheese (about 2 cups) see note above
4	teaspoons olive oil
1	lemon , cut into wedges

Instructions
1. Adjust oven rack to middle position and heat oven to 200 degrees. Place chicken between sheets of plastic wrap and pound to even 1/4-inch thickness. Pat dry with paper towels and season both sides with salt and pepper.2. Set wire rack on rimmed baking sheet. Whisk together 1/4 cup flour and grated Parmesan cheese in pie plate. In medium bowl, whisk egg whites and chives (if using) together until slightly foamy. In second pie plate, combine 2 cups shredded Parmesan and remaining tablespoon flour.3. Using tongs and working with 1 cutlet at a time, coat chicken in flour mixture, shaking off excess. Transfer chicken to egg-white mixture; coat evenly and let excess run off. Coat chicken with shredded Parmesan mixture, pressing gently so that cheese adheres. Place on wire rack.4. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Place 2 cutlets in skillet and reduce heat to medium. Cook until cheese is pale golden brown, about 3 minutes. While chicken is cooking, use thin nonstick spatula to gently separate any cheesy edges that have melted together. Carefully flip cutlets and continue to cook until cheese is pale golden brown on second side and meat is no longer pink in center, about 3 minutes. Transfer chicken to wire rack set in rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towel and return to medium heat. Add remaining 2 teaspoons oil and cook remaining 2 cutlets. Serve immediately with lemon wedges.