Recipes - Main Dishes And Entrees - Poultry

Roast Chicken-Rotisserie Style

4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper ( I bought and used this)
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 med onions, quartered
2 whole chickens (4 pounds EACH)

In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder.

Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel.

Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours,(much better if overnight).

Preheat oven to 250 degrees F (120 degrees C).
 

Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Check carefully, to not overcook and digital meat probes work great for this!

Let the chickens stand for 10 minutes before carving.

What I do: I use one chicken, about 7.5 pounds. I use all of the spices, but less than about half of the salt. Rub it all over the chicken, inside and out, and put two onions inside (I quarter the onions.) I use the white pepper and Spanish Paprika. My chicken is usually done in about 4 hours or so. Use your thermometer for the best results. This is really delicious! Might be a bit spicy for some, but we love it.


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Fom the book Jerk: Barbecue from Jamaica by Helen Willinsky

Authenic Jamaican Jerk Chicken

2 chickens (approximately 3-1/2 lb each), cut into serving pieces
1-1/2 c. Jerk Marinade

Rub the chicken with the marinade and marinate in the refrigerator at least 4 hours...I usually let mine go overnight.

For authentic flavor, build a fire in the grill with a combination of coals and allspice (pimento) wood. If you don't have allspice wood, substitute apple wood or hickory, or build a fire with charcoal.

Place the chicken pieces on the grill over white hot coals, skin side down. This will grease the grill and prevent the chicken from sticking. Baste frequently and turn the chicken every 10 minutes or so. Over a slow fire, which is preferred, the chicken will cook in approximately 1-1/2 to 2 hours. Over a hotter grill, the chicken will take 30 to 40 minutes. The chicken is done when the flesh feels firms and the juices run clear when the meat is pricked with a fork.

Makes 6 servings.

Jerk Marinade:

1 onion, finely chopped
1/2 cup finely chopped scallion
2 tsp. fresh thyme leaves
1 tsp. salt
2 tsp. sugar
1 tsp. ground Jamaican pimento (allspice)
1 habanero, jalapeno, or serrano chili, chopped
1/2 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 hot pepper, finely ground
1 tsp. ground black pepper
3 Tbsp. soy sauce
1 Tbsp. cooking oil
1 Tbsp. cider or white vinegar ( I use cider)

Mix together all the ingredients. A food processor fitted with a steel blade in ideal for chopping and combining. This will provide an excellent marinade for chicken, beef, or pork. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month. Makes about 1-1/2 cups.

 

Apple Thyme Chicken

6 Tbsp. apple juice
6 Tbsp. lemon juice
4-1/2 tsp. cider vinegar
4-1/2 tsp. canola oil
1-1/2 tsp. dried thyme
4 boneless skinless chicken breast halves (4 oz. each)
2 medium Golden Delicious apples, peeled & quartered
1 Tbsp. honey

Sauce:
2 tsp. cornstarch
1/4 tsp. dried thyme
3/4 cup apple juice

In a bowl, combine the first five ingredients; mix well. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat. Refrigerate for at least 2 hours. Cover and refrigerate remaining marinade.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from chicken. Dip apples in reserved marinade and set aside. Combine the honey with the remaining marinade. Grill chicken, covered, over medium heat for 4 to 6 minutes or each side or until juices run clear, basting frequently with the honey marinade. Grill apples, uncovered, for 3 to 5 minutes, basting and turning frequently or until lightly browned.

In a saucepan, combine the cornstarch, thyme and apple juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the grilled apples; stir into the sauce. Serve with the chicken. Makes 4 servings.
 

Chicken Piccata

Preparation Time: 20 minutes
Start to Finish Time: 20 minutes
Yield: 2 servings


• 2 skinless and boneless chicken breast halves (about 12 ounces total) I buy thin sliced chicken
• 2 tablespoons olive oil
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 1/2 cup dry vermouth
• 1 tablespoon fresh lemon juice
• 1 tablespoon butter
• 1 tablespoon capers, drained of brine
• 2 teaspoons grated lemon peel
• 2 tablespoons chopped fresh parsley
• Garnish: lemon wedges


Cut each chicken breast half into two pieces, crosswise. Place chicken pieces between two sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness with a meat mallet or a rolling pin.
Heat oil in large skillet over medium-high heat. Meanwhile, combine flour, salt, and pepper in a shallow bowl. Dredge chicken in flour mixture, shaking to remove excess. Saute chicken in skillet 2 to 3 minutes on each side, or until chicken is no longer pink; transfer to warmed plates.
Pour off any excess oil. Add vermouth to skillet and cook over medium-high heat 2 minutes, or until mixture is reduced to 1/4 cup, stirring to loosen particles from bottom of skillet. Stir in lemon juice, butter, and capers. Spoon sauce over chicken; sprinkle with lemon zest, if desired, and parsley. Garnish with lemon wedges and serve immediately.

Roasted Maple Chicken


½ c. pure Maple Syrup
4 Boneless Chicken Breasts
¼ c. Flour
2 tbs. Butter
1 tsp. Dried Savory
¼ tsp. Dried Sage
½ tsp. Dried Thyme
1 Large Onion, Sliced into Large Rings
½ c. Water
Salt & Pepper to taste ( I use a lot of pepper)


Dredge chicken in mixture of flour and salt and pepper. In large skillet, melt butter over medium heat. Add chicken and cook until lightly browned. Remove from heat. Place in 13x9 baking pan. Pour maple syrup over chicken, turning to coat. Sprinkle savory, sage, pepper and thyme over syrup. Arrange onion over chicken pieces. Pour water around chicken to cover the bottom of the pan. Bake uncovered at 350 degrees for 45 minutes or until chicken is done, basting as needed. SERVES 4

Hungarian Paprika Chicken

2 T olive oil
1 large onion, chopped
6 boneless, skinless chicken breasts (about 1-3/4 pounds)
1 large yellow pepper, chopped
3 plum tomatoes, chopped
1 teaspoon hot Hungarian Paprika
1 teaspoon paprika
2 teaspoons cornstarch (I omit)
½ teaspoon each, salt and black pepper
1 cup reduced-fat sour cream

Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook 4 minutes or until softened.
Add chicken to skillet. Cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered, for 18 minutes.

In a small bowl stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered, for 5 minutes or until sauce has thickened.

Rosemary Garlic Chicken

1 roasting chicken 5-7 lbs
1/4 cup olive oil
6 cloves garlic, peeled
Salt and ground black pepper to taste
1 teaspoon red pepper flakes
1 bunch fresh rosemary
1 lemon, cut in half

Place oil, garlic, salt, pepper and red pepper in food processor or blender. Pulse several times. Rub chicken inside & out with mixture. Loosen breast skin and put more mixture between meat and skin. Place rosemary and lemon in cavity

Roast at 350 degrees for 1-3/4 hours or until chicken reaches an internal temperature of 170 degrees.

For our Thanksgiving turkey......a favorite from Alton Brown (of Good Eats fame)

Good Eats Roast Turkey

1 (14 to 16 pound) frozen young turkey
For the brine:
1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1/2 tablespoon allspice berries
1/2 tablespoon candied ginger
1 gallon iced water
For the aromatics:
1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Combine all brine ingredients, except ice water, in a stockpot, and bring to a boil. Stir to dissolve solids, then remove from heat, cool to room temperature, and refrigerate until thoroughly chilled.

Early on the day of cooking, (or late the night before) combine the brine and ice water in a clean 5-gallon bucket. Place thawed turkey breast side down in brine, cover, and refrigerate or set in cool area (like a basement) for 6 hours. Turn turkey over once, half way through brining.

A few minutes before roasting, heat oven to 500 degrees. Combine the apple, onion, cinnamon stick, and cup of water in a microwave safe dish and microwave on high for 5 minutes.

Remove bird from brine and rinse inside and out with cold water. Discard brine.

Place bird on roasting rack inside wide, low pan and pat dry with paper towels. Add steeped aromatics to cavity along with rosemary and sage. Tuck back wings and coat whole bird liberally with canola (or other neutral) oil.

Roast on lowest level of the oven at 500 degrees F. for 30 minutes. Remove from oven and cover breast with double layer of aluminum foil, insert probe thermometer into thickest part of the breast and return to oven, reducing temperature to 350 degrees F. Set thermometer alarm (if available) to 161 degrees. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let turkey rest, loosely covered for 15 minutes before carving.


Tart Cranberry Dipping Sauce

1 pound frozen cranberries
2 cups orange juice
3 cups ginger ale
2 tablespoons maple syrup
2 tablespoons light brown sugar
1/2 teaspoon kosher salt
1 orange, zested

Combine all ingredients in a non-reactive saucepan, (stainless steel) and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 to 45 minutes or until liquid is reduced by half.
Carefully puree with an immersion blender or blender until smooth. Check for seasoning and serve in small ramekins.
 

this one was in our local newspaper not long ago, and it was very good.  Naturally, I tweaked it a little bit

Here is the version from the newspaper, with my comments off to the side:

4 boneless, skinless chicken-breast halves (about 6 ounces each)  (I just used 2 breasts)
½ cup cranberry or apple juice ( used apple cider)
2 tablespoons brown sugar ( I only used ONE T)
2 large Granny Smith or other firm apples (I only used One Granny Smith, and sliced it very thin)
2 teaspoons olive oil
1 tablespoon butter
¼ cup sweetened dried cranberries ( I just used about 1 T of these, since they can make things really sweet0
¼ teaspoon each salt and pepper

Combine chicken, juice and sugar in ziplock bag. Refrigerate for 30 minutes. Meanwhile, peel, core and thinly slice apples; set aside. Remove chicken from bag, reserving marinade. Heat oil in a large skillet over medium heat. Add chicken, cover and cook about 4 minutes per side, or until cooked through. Move to a plate and cover to keep warm. Add butter to skillet. When melted, add apples and dried cranberries; saute 2 minutes. Add reserved marinade, salt and pepper. Immediately reduce heat to low and simmer until liquid is reduced by half, 1 to 2 minutes. Return chicken to skillet and cook another minute or so.

NOTE:  The sugar in the marinade causes the chicken breasts to almost burn, so I had to wipe out the pan with a paper towel before adding the butter to the skillet to cook the apples.  I thought it was going to be ruined, but no so!  It was very, very good.  Will definitely be making this one again.  If I were making it for FOUR, would probably increase the amount of apple juice

Found this recipe in our Sunday newspaper last summer.  It's a keeper! 

Honey-Mustard Chicken with Roasted New Potatoes

4 boneless, skinless chicken thighs

s & p

1/4 c dijon mustard

2 T honey

1 minced shallot (or red onion in a pinch)

1 T fresh thyme or 1/2 t dried

1 lb small red potatoes cut in half

olive oil

preheat over to 375

sprinkle chicken with s & p and place in a  baking dish.  Combine mustard, honey, shallot and thyme to form a paste.  Spread over chicken, covering completely.  Add potatoes to the pan and drizzle with a little olive oil and s & p.  Bake about 50 minutes stirring potatoes once. 

East Indian Chicken

1 can (1lb 13 oz) cling peach halves

1/4 cup of butter or oleo

1 tsp curry power 

1 tbsp instant minced onion

2 tbsp red wine vinegar

4 Boneless Chicken breasts

Drain peaches saving 1/4 cup of syrup. Melt butter in saucepan. Add curry and simmer for 5 min. Remove from heat. Stir in onions, vinegar and saved syrup. Baste chicken w/ sauce and place on broiler or in baking pan. Bake at 400 for 1 hr, basting every 15 minutes. Add peach halves, baste with sauce and bake another 10 minutes.

Note: this is the original recipe but I usually triple the curry sauce and cook it on med/low heat in a covered skillet on the stove top. It takes a little longer (2-3 hrs) but it stays very moist that way and will fall apart with a fork. A crockpot would probably work too, but I haven't tried it in one. Even if you bake it I recommend at least doubling the sauce or else it gets a little dry. BTW, this isn't a spicy recipe if anyone is worried about that. As the recipe is, the chicken just has a light curry taste.

This is probably cheating, but its a quick, easy and tasty meal.

Cheesy Herb Chicken

4 boneless chicken breasts

1 envelope of Lipton Garlic and herb soup starter mix

1 can of diced tomatoes, drained (or 2 fresh tomatoes diced)

1 cup of mozzarella cheese

Place the chicken breasts in an oven-safe casserole dish and put the tomatoes on top. Make the soup starter ( the directions are on the box) and pour over the chicken and tomatoes. Bake at 350 for about an hour until chicken is done. Sprinkle shredded cheese over everything and bake until melted. (I usually use more cheese than is called for but I'm a cheese fiend!) 

calico2222 said:

East Indian Chicken

1 can (1lb 13 oz) cling peach halves

1/4 cup of butter or oleo

1 tsp curry power 

1 tbsp instant minced onion

2 tbsp red wine vinegar

4 Boneless Chicken breasts

Drain peaches saving 1/4 cup of syrup. Melt butter in saucepan. Add curry and simmer for 5 min. Remove from heat. Stir in onions, vinegar and saved syrup. Baste chicken w/ sauce and place on broiler or in baking pan. Bake at 400 for 1 hr, basting every 15 minutes. Add peach halves, baste with sauce and bake another 10 minutes.

Note: this is the original recipe but I usually triple the curry sauce and cook it on med/low heat in a covered skillet on the stove top. It takes a little longer (2-3 hrs) but it stays very moist that way and will fall apart with a fork. A crockpot would probably work too, but I haven't tried it in one. Even if you bake it I recommend at least doubling the sauce or else it gets a little dry. BTW, this isn't a spicy recipe if anyone is worried about that. As the recipe is, the chicken just has a light curry taste.

Click to expand...

OMG, this sounds delicious!!!!  I've got to try this immediately, if not sooner .  Let's see...where is that "print" button?

calico2222 said:

East Indian Chicken

1 can (1lb 13 oz) cling peach halves

1/4 cup of butter or oleo

1 tsp curry power 

1 tbsp instant minced onion

2 tbsp red wine vinegar

4 Boneless Chicken breasts

Drain peaches saving 1/4 cup of syrup. Melt butter in saucepan. Add curry and simmer for 5 min. Remove from heat. Stir in onions, vinegar and saved syrup. Baste chicken w/ sauce and place on broiler or in baking pan. Bake at 400 for 1 hr, basting every 15 minutes. Add peach halves, baste with sauce and bake another 10 minutes.

Note: this is the original recipe but I usually triple the curry sauce and cook it on med/low heat in a covered skillet on the stove top. It takes a little longer (2-3 hrs) but it stays very moist that way and will fall apart with a fork. A crockpot would probably work too, but I haven't tried it in one. Even if you bake it I recommend at least doubling the sauce or else it gets a little dry. BTW, this isn't a spicy recipe if anyone is worried about that. As the recipe is, the chicken just has a light curry taste.

Click to expand...

Ok, I DID try this, last night, and it was wonderful.  Changed it up a little.  Used thighs instead of breasts, less butter, smaller can of peaches (slices) with ALL the juice, more of everything else except the chicken (only two large thighs) and did it on the stovetop.  Only took about 1 1/2 hours.  Served it over brown rice because there was plenty of sauce since I used all the juice.  DH said it was definitely a keeper. 

Thank you so much Calico2222

I'm glad you liked it Sally! It's a very easy recipe and one that you can play with. One of my friends added tomato puree to it and it was delicious. One of the joys of cooking is winging it (of course, with me, it's also one of the downfalls   ).

This is becoming a favorite, and the folks I've shared this with who have made it, love it.

Bombay Chicken Curry (from 150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes - by Sunil Vijayaker - I highly recommend buying this book.)

Serves 4.

2 tbsp. oil (30 ml)  - I have used just 1 without a problem.
2 onions, chopped - I have used just 1 or 1 cup without a problem
2 cloves garlic, minced
3 tbsp.(45 ml)  medium curry powder - I used Madras brand.
1 tsp (5 ml). ground ginger
1 tsp (5 ml) ground turmeric
2 lbs. (1 kg) skinless, bone-in chicken thighs (about 8)
1 can (14 oz./398 ml) diced tomatoes with juice (I prefer salt free)
1 can (14 oz./400 ml) coconut milk - be sure to shake the can well before using, because the cream layer collects on top after it's been sitting (tip from the book)
Salt

1: In a large skillet, heat oil over medium heat. Add onions and stir-fry until soft and beginning to turn golden, about 8 minutes. Add garlic, curry powder, ginger and turmeric and stir-fry until fragrant, about 1 minute.
Add chicken and cook, stirring with a wooden spoon, until well coated with mixture and beginning to brown, about 4 minutes.  Add tomatoes with juice, and stir, scraping up brown bits from bottom of pan.

2: Transfer to slow cooker stoneware.  Add coconut milk.  Season to taste with salt and stir well. Cover and cook on Low for 4 hours or on High for 2 hours, until chicken is falling off the bone.

 

O.M.G.! Last night I made the first recipe, Winchester's Roast Chicken-Rotisserie Style...

I did not have garlic powder or white pepper, and I marinated the chicken for only 5 hours, but it was absolutely DELICIOUS! I'm not even a big fan of chicken and I loved it. My family went crazy and my husband ate half of the bird. THANK YOU Winchester! You can be sure I am going to be trying out many more recipes from here!

SwampWitch said:

 
O.M.G.! Last night I made the first recipe, Winchester's Roast Chicken-Rotisserie Style...

I did not have garlic powder or white pepper, and I marinated the chicken for only 5 hours, but it was absolutely DELICIOUS! I'm not even a big fan of chicken and I loved it. My family went crazy and my husband ate half of the bird. THANK YOU Winchester! You can be sure I am going to be trying out many more recipes from here!

Click to expand...

 I'm so glad you liked it! It's become a standard around here. There's something about the seasonings all mixed together and rubbed onto the bird. And then it's just so easy to make. We love it. Leftovers are great, too!

Asian Hot Wings
Servings:  2 • Serving Size:  10 wings • Prep time:  5 minutes • Cook time:  45 minutes • On the table in:  1 hour


Ingredients: 

• 3 pounds chicken wings
• Cooking spray
• 1 Tbsp corn starch
• 1 cup water
• 1 Tbsp Sriracha hot sauce  (more or less to taste -- I use 4 Tbsp)
• 1/3 cup balsamic vinegar
• 1/3 cup low sodium soy sauce
• 1/4 cup brown sugar
• 3 cloves minced garlic
• 2 tsp minced ginger
• Chives or scallions, chopped
• Sesame seeds

Directions:

1. 
   Lightly coat a 9×13 baking dish with nonstick spray.
2. 
   In a small bowl, whisk together cornstarch and 1 Tspn water. 
3. ​In a large glass measuring cup or another bowl, whisk together water, Sriracha, balsamic vinegar, soy sauce, garlic, ginger, and cornstarch mixture.
4. Arrange wings in a single layer onto prepared baking dish. Pour the sauce evenly over the wings.
5. 
   Place into oven and bake for 45 minutes, using metal tongs to turn at halftime.
6. 
   Then broil for 2-3 minutes, or until the wings are slightly charred.
7. 
   Let cool for 10 minutes before serving topped with sesame seeds and chives.
8. 
   Pour extra sauce into small bowl for dipping.

To make extra dipping sauce:

• Follow the same recipe but cook in sauce pan on high heat until it comes to a boil.
• Reduce heat to low and cover.
• Simmer 10-15 minutes, stirring occasionally until desired consistency. 
• Serve with chopped chives and sesame seeds.

Crab-Stuffed Chicken Breasts

From Healthy Cooking 2009

Makes 6 servings

6 boneless skinless chicken breast halves (5 oz. each)
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup canned crabmeat, drained, flaked and cartilage removed
1/4 cup sliced water chestnuts, drained and chopped
2 Tbsp. dry bread crumbs
2 Tbsp. reduced fat mayonnaise
1 Tbsp. minced fresh parsley
1 tsp. Dijon mustard
6 tsp. Worcestershire sauce for chicken, divided
2 green onions, thinly sliced, divided
3 slices reduced fat Swiss cheese, divided

Flatten chicken to 1/4-inch thickness and sprinkle with salt and pepper. In a small bowl, combine crab, water chestnuts, bread crumbs, mayonnaise, parsley, mustard 2 teaspoons Worcestershire sauce and half of the green onions.

Chop one cheese slice and stir the cheese into the crab mixture. Spread over the chicken and roll up and secure with toothpicks.

In a large, nonstick skillet coated with cooking spray, brown chicken on all sides. Place seam side down in a shallow 3-quart baking dish coated with cooking spray. Brush with remaining Worcestershire spray. Bake, uncovered, at 350 degrees F (177 degrees C), for 25 minutes.

Cut each remaining cheese slice into six strips; place two strips over each chicken breast. Bake 5-10 minutes longer or until a meat thermometer reads 170 degrees F (81 degrees C). Discard toothpicks. Sprinkle remaining onions over the chicken.

Nutrition Information:  1 stuffed chicken breast equals 225 calories, 7 g fat (2 g sat fat). 95 mg cholesterol, 469 mg sodium, 5 g carbs, trace fiber, 35 g protein.
Diabetic Exchanges:  5 very lean meat, 1 fat

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Sun-Dried Tomato Chicken

From Light & Tasty 2007

Makes 4 servings

3/4 cup finely chopped onion
1 garlic clove, minced
1 Tbsp. butter
1/2 cup sun-dried tomatoes, chopped (not packed in oil)
1/2 cup white wine or low-sodium chicken broth
1/2 cup lemon juice
1/4 cup minced fresh basil or 4 tsp. dried basil
4 boneless, skinless chicken breast halves (about 6 oz. each)
1/4 cup goat cheese (I’ve also used feta cheese)
1/2 tsp. salt
1/4 tsp. pepper

In a large skillet, sauté onion and garlic in butter foe 3-4 minutes or until tender. Stir in the tomatoes, wine or broth, and lemon juice; bring to a boil. Reduce heat and simmer, uncovered, for 10-15 minutes or until liquid is absorbed, stirring occasionally. Remove from heat; stir in basil.

Flatten chicken to 1/4-inch thick. Spread each with 1/4 cup tomato mixture to within 1/2-inch of edges. Crumble goat cheese over the tomato mixture. Roll up, jelly-roll style, starting with a short side; secure with wooden or small metal skewers. Sprinkle with salt and pepper.

Place chicken in an 11 x 7-inch baking pan sprayed with nonstick cooking spray. Bake, uncovered, at 350 degrees F (177 degrees C) for 40-45 minutes or until juices run clear. Spoon pan juices over chicken and remove skewers before serving. Makes 4 servings.
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Brie-and-Caramelized Onion-Stuffed Chicken Breasts

From The Best of Cooking Light

Makes 4 servings

1 tsp. olive oil, divided
1/2 c. sliced onion
4 garlic cloves, thinly sliced
2/3 c. dry white wine, divided
2 oz. Brie or Camembert cheese, rind removed and cut into small pieces
1/8 tsp. salt
1/8 tsp. black pepper (I used more like 1/2 tsp.)
4 (4-oz.) boneless, skinless chicken breast halves
2 Tbsp. minced fresh onion
1 Tbsp. chopped fresh OR 3/4 tsp. dried rubbed sage
2 garlic cloves, minced
1-1/4 cups fat-free, less sodium chicken broth
Sage sprigs for garnish

Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Add sliced onion, sauté 30 minutes or until golden brown Add sliced garlic and sauté 5 minutes. Stir in 1/3 cup wine and cook 5 minutes or until liquid almost evaporates. Spoon the onion mixture into a bowl and cool. Stir in cheese, salt, and pepper.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff about 1-1/2 tablespoons of the onion mixture into each pocket.

Heat 1/2 teaspoon oil in pan over medium-high heat. Add chicken and sauté 6 minutes on each side or until chicken is done. Remove chicken from skillet and keep warm.

Add 1/3 cup wine, the minced onion, chopped sage, and minced garlic to pan. Cook over medium-high heat for 2 minutes. Stir in chicken broth. Bring to a boil and cook until reduced to 3/4 cup (about 7 minutes). Return chicken to pan, cover and simmer 2 minutes or until thoroughly heated. Serve sauce with chicken. Garnish with sage sprigs. Yield: 4 servings with one serving size at one chicken breast half and 3 tablespoons of sauce.