Serves 8

Amount                                   Ingredients

                   8                                              Chicken breasts

                   1 cup                                      Hoisin sauce (store bought)

Marinade:

                   1cup                                       Fresh onions, diced finely

                   2tbsp                                      Garlic, minced

                   3tbsp                                      Lemon juice

                   ½ cup                                     Honey

                   3tbsp                                      Curry powder

                   1/2tsp                                     Cayenne pepper

                   2tsp                                        Dry mustard

                   2tsp                                         Black pepper

                   2tbsp                                                Salt

                   1cup                                       Water

                   1cup                                       Distilled vinegar

Method;

1. Wash chicken thoroughly and place in shallow dish skin side down.
2. Compose marinade and pour over chicken.  Cover chicken with saran wrap.and refrigerates overnight.  Turn chicken at least once.
3. Remove chicken from marinade and place in a baking dish, bake in a 350* oven for 1 hour.
4. Remove chicken from the oven and cool slightly.
5. Place chicken on a low to medium heat grill, skin side up and brush with hoisin sauce.  Continue to brush chicken every 3 to 4 minutes until hoisin sauce is used up.
6. Remove from grill place on a serving vessel and enjoy!

Things to remember: Keep an eye on the heat, as this can burn very easy.  Also, the chicken should reach a temp of at least 165 degrees at the thickest part of each piece.

*This recipe also works well with Pork and Lamb roasts and chops.

       This recipe comes from in part, a seminar that a chef’s club I was president of 25 years ago hosted.  The subject was on would you believe it eating nutritiously.  We had a chef from the Culinary Institute come and do a day long in-service on how to make dishes with less fat and salt and still taste great.  In this dish the idea was in the dressing, using chicken stock as a substitute for oil..  If you are vegetarian then you can use a vegetable stock.   This really compliments this dish.  I saw this recipe on a list serve that I receive and the concept is still going strong after 25 years!  Here is the recipe.

Chinese Style Long Green Bean Salad

Amount                                               Ingredients

8oz                                                      Whole green beans, Trimmed Harricots vert are the best to use but Whole green beans work well

4 each                                                  Oranges

1 each                                                  Small red onion slice

3oz                                                      Sunflower seeds

½ tsp                                                   Salt

¼ tsp                                                   Ground black pepper

Sherry Mustard Vinaigrette

1 tsp                                                    Cornstarch

½ cup                                                  Low sodium chicken stock

3 Tbsp                                                 Extra virgin olive oil

2 Tbsp                                                 Sherry vinegar

2 Tbsp                                                 Orange juice

1 Tbsp                                                 Dijon mustard

1 Tbsp                                                 Light brown sugar

2 tsp                                                    Shallots minced

1 clove                                                 Garlic minced

½ tsp                                                   Kosher salt

¼ tsp                                                   Ground black pepper

Method:

1.   Blanch beans for 1-2 minutes until they are barely tender.  Drain and plunge into ice water to stop the cooking process.
2. Trim the peels off the oranges making sure to remove all of the pith( the white stuff).
3. Working over a bowl section the oranges allowing the juice to be caught in the bowl.  Save the juice for the dressing. Remove any seeds if your oranges have them.
4. To make the vinaigrette dressing, combine the cornstarch with 1 teaspoon of water to form a slurry.
5. Bring stock to a boil and add the slurry and stir until the stock has thickened and turns clear.  This should take about 2 minutes.  Cool to room temperature and add the remaining vinaigrette ingredients a whisk until blended into the thicken stock.
6. Combine the salad ingredients in a large bowl, toss with the vinaigrette and place in your favorite bowl or on a large plate.  Serve and watch your guests or family enjoy!

Nutrition Facts:

Calories                                   176

Total fat                                  10.8g

  Saturated fat                         1.2g

  Trans Fat                               0g

Cholesterol                              0mg

Total Carbohydrates               18.7g

   Dietary fiber                         4.4g

   Sugars                                  11.4g

Protein                                     4.0g         

Chicken Fattoush Salad is a great way to celebrate the garden season in late August when the garden harvest begins to reap the plentiful fruits on your weekly attention to making sure everything is right.  This recipe is a take from a Dietitian intern that I had in 2009.  She was originally from Lebanon and had an exceptional knowledge of food.  This is a great salad if you love a variety of garden vegetables.

Chicken Fattoush

Yield: 4 entrée Size Salads  

Amount                                               Ingredients

4 each                                                  Chicken breasts, approx. 4oz each

1 head                                                 Romaine lettuce, outer leaves

2 each                                                  Roma tomatoes diced ½”

1 each                                                  Cucumber peeled, seeded, and Sliced in ½” crescents

1 each                                                  Fresh red pepper, julienne

1 each                                                  Fresh green pepper, julienne

1 each                                                  Fresh yellow pepper julienne

1 cup                                                   Parsley leaves chopped finely

¼ cup                                                  Extra Virgin olive oil

¾ cup                                                  Fresh lemon juice

½ tsp                                                   Salt

½ tsp                                                   Pepper

1 tsp                                                    Sumac spice (available at specialty Food stores) 

Method:

1. Brush chicken breasts with a small amount of olive oil.  Grill on your grill until the internal temperature is at least 165º.  This is very important.
2. Remove chicken from grill and keep warm.
3. Cut  romaine  lettuce crosswise into 1 inch pieces, wash and drain well and place in a bowl.
4. Toss the remainder of your salad ingredients together and portion onto your favorite plates or bowls.
5. Slice your warm chicken breast and top your salads and enjoy!

 Nutrition Facts

Amount per serving

Calories:                      353                 

Total fat                      18.0g              

Saturated fat                3.1g    

Cholesterol                  96mg

Sodium                        389mg

Total Carbohydrates   11.3g

Dietary fiber                2.7g

Sugars                         5.1

Protein                        37.0g

Amount                                   Ingredients

                   4 each                                    4oz portions of Salmon or  boneless Chicken Brst

                   ½ cup                                     Olive Oil

                   ¼ cup                                     Lemon Juice

                   ½ cup                                     Dry White wine

                   1/2tsp                                     Salt

                   1/3tsp                                      Coarse ground Pepper

                   1tsp                                         Italian Seasoning or Herb de Provence

                   ½ tsp                                       Tabasco sauce

 Method:

1. Lay out fish or chicken in a shallow pan.
2. Mix remaining ingredients together and pour over the meat making sure that each piece is well coated.
3. Place chicken or fish on the grill, reduce heat to medium.
4. Continue to baste during the cooking process until the fish reaches 145* and the Chicken reaches 165*.  Discard excess marinade.