Chicken Breasts with Tomatoes and Capers

Chicken Breasts with Tomatoes and Capers

This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive. This recipe fit the bill perfectly, and it still does. Just sauté the chicken breasts until they are lightly browned. Then add shallots and garlic, tarragon, tomatoes, vinegar, capers, white wine and tomato paste. Stir well and cook for about 9 minutes more. That’s it.


2 ¼ pounds boned and skinned chicken breasts
Salt and freshly ground white pepper to taste
2 tablespoons olive oil
2 tablespoons butter
6 tablespoons finely chopped shallots
2 teaspoons finely chopped garlic
4 teaspoons finely chopped fresh tarragon
28 ounces canned petite diced tomatoes, drained, or 8 ripe plum tomatoes cut int small cubes
¼ cup red wine vinegar
¼ cup drained capers
1 cup dry white wine
2 tablespoons tomato paste
¼ cup chopped fresh parsley leaves

1. Sprinkle the chicken with salt and pepper. Heat the oil and butter in a heavy-bottom skillet. Add the chicken breasts and saute over medium-high heat, turning the pieces often until lightly browned, about 5 minutes.
2. Add the shallots and garlic around the chicken. Cook briefly; add the tarragon, tomatoes, vinegar, capers, wine and tomato paste. Stir to dissolve the brown particles adhering to the bottom of the skillet.
3. Blend well, bring to a boil, and then cover and simmer for 9 minutes. Sprinkle with parsley and serve.

6 WW Freestyle SmartPoints
• Total Time: 20 Minutes

Source: New York Times Cooking (4 servings)

Chicken and Sausage Penne Jambalaya

Chicken and Sausage Penne Jambalaya

This Chicken and Sausage Penne Jambalaya is my delicious personal take on a classic recipe, with chicken and Italian sausage and ready in 30 minutes.


6 ounces chicken breast (1 breast) skinless boneless, cut small pieces
½ teaspoon chili powder mild
½ teaspoon salt or to taste
½ teaspoon pepper or to taste
1 tablespoon olive oil
2 links Italian sausage cut in 1 inch pieces
1 small onion chopped
½ bell pepper chopped
3 cloves garlic minced
28 ounces diced tomatoes (1 can) juice included
1 cup chicken broth low sodium
8 ounces penne uncooked
1 tablespoon hot sauce
2 green onions chopped
4 sprigs cilantro chopped

1. Season the chicken with chili powder, salt and pepper.
2. Heat the olive oil in a large skillet. Add the chicken and sausage to the skillet and cook for 6 minutes just until the chicken and sausage start to brown.
3. Add the onion and bell pepper to the skillet and cook for 2 minutes until the onion is translucent. Stir in the garlic and cook for another minute until fragrant.
4. Add the diced tomatoes, chicken broth, penne and hot sauce to the skillet; stir well.
5. Cook for 15 minutes until the penne is al dente.
6. Garnish with green onions and cilantro.


13 WW Freestyle SmartPoints

• Prep: 5 Minutes
• Cook: 25 Minutes
• Total Time: 30 Minutes

Source: Jo Cooks (4 servings)

Baked Buffalo Chicken Tenders with Blue Cheese Sauce

Baked Buffalo Chicken Tenders with Blue Cheese Sauce

A classic reinvented, our Buffalo chicken tenders have a tasty, crispy coating that rivals your usual deep-fried variety. Our to-die-for dipping sauce is a cinch to put together, plus it adds pungent blue cheese flavor to every bite.


1 ½ lbs. boneless, skinless chicken breasts, cut into 2 1/2-inch (1 oz) chunks
¾ cup low-fat buttermilk
2 tablespoons plus 1 tsp fresh lemon juice, divided
¼ cup hot pepper sauce
Olive oil cooking spray
5 tablespoons whole-wheat flour or all-purpose gluten-free flour
2 ¼ teaspoons ground cayenne pepper
3 ½ cups corn flakes cereal, finely crushed in a food processor
¾ cup nonfat plain Greek yogurt
⅓ cup crumbled blue cheese
2 tablespoons minced scallions
¼ teaspoon sea salt
⅛ teaspoon fresh ground black pepper

1. Preheat oven to 400F. Place chicken in a large resealable bag. In a medium bowl, whisk together buttermilk, 2 tbsp lemon juice and hot sauce. Pour into bag with chicken. Refrigerate for at least 4 hours, or overnight.
2. Place a wire rack over a large, rimmed baking sheet lined with foil and mist with cooking spray. In a separate large resealable bag, combine flour and cayenne and shake to combine. Place cereal in a small bowl. Remove chicken from marinade, shaking off any excess, and transfer to bag with flour. Shake until chicken is well coated. Transfer to remaining marinade to a small bowl. Working in batches, remove chicken from bag, dip in marinade, then roll in cereal. Transfer to rack and mist chicken with cooking spray. Bake for about 22 minutes, until chicken is no longer pink in center.
3. Meanwhile, prepare yogurt sauce: In a small bowl, combine yogurt, remaining 1 tsp lemon juice, blue cheese, scallions, salt and black pepper and stir to combine. Cover and refrigerate until ready to serve (MAKE AHEAD: Yogurt sauce can be prepared up to a day in advance; cover and refrigerate.)

• Total Time: 35 Minutes
• Cook: 20 Minutes
• Prep: 15 Minutes

Source: Clean Eating (8 servings)

Chicken Egg Roll Bowls

Chicken Egg Roll Bowls

These egg roll bowls are easy, ready in 15 minutes, full of flavor, have lots of texture, and are healthier than actual egg rolls. Chicken is cooked in sesame oil with an onion and a bag of coleslaw mix consisting of shredded cabbage and carrots before adding garlic, ginger, soy sauce, and finishing with green onions. The next time you’re tempted to call for takeout on a busy weeknight, pull this recipe out of your back pocket and dinner will be on the table in no time.


2 tablespoons sesame oil
2 tablespoons olive oil
1 pound ground chicken, or ground turkey, or ground pork
1 small sweet yellow onion, vidalia or other
4 cloves garlic, finely minced or pressed
1 teaspoon ground ginger
16 ounces cole slaw mix
½ cup low sodium soy sauce
½ teaspoon freshly ground black pepper, or to taste
3 medium green onions, thinly slices for garnishing
1 tablespoon sesame seeds, optional for garnishing
hoisin sauce or extra soy sauce, optional for serving

1. To a large skillet add the oils, chicken, and cook over medium-high heat until done, about 4 to 5 minutes; crumble chicken and stir intermittently to ensure even cooking.
2. Add the onions and cook for about 5 minutes or until tender; stir intermittently.
3. Add the garlic, ginger, and cook for about 1 minute, or until fragrant.
4. Add the coleslaw mix (looks like a lot but wilts quickly), evenly drizzle the soy sauce, add the pepper, stir to combine, and cook for about 5 minutes, or until cabbage is wilted and tender; stir intermittently.
5. Evenly sprinkle with green onions, optional sesame seeds, and optional extra sauces for serving. Serve immediately. Recipe is best warm and fresh but extra will keep airtight in the fridge for up to 5 days.

• Prep: 5 Minutes
• Cook: 10 Minutes
• Total Time: 15 Minutes

Source: Averie Cooks (4 servings)

Tomatillo Chicken Stew – Instant Pot

Tomatillo Chicken Stew – Instant Pot

1 ¼ lbs. boneless skinless chicken thighs
1 pinch Salt and pepper
2 tablespoons Olive oil
2 medium yellow onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 ½ cup chicken stock
2 cups tomatillo sauce, made from scratch or use salsa verde
1 teaspoon dried oregano, or 1 tbsp fresh, chopped
½ cup packed chopped cilantro , (about one bunch rinsed and chopped, stems and leaves)

1. Set instant pot to sauté, add a couple tablespoons of olive oil until hot. Pat dry the cubed chicken parts with paper towels. Sprinkle salt and pepper over them. Working in batches so as not to crowd the pan, and adding more olive oil when necessary, brown the chicken pieces on two sides.
2. When you place the pieces in the pot, make sure there is room between them (otherwise they will steam and not brown), and don’t move them until they are browned on one side. Then use tongs or a metal spatula to turn them over and don’t move them again until they are browned on the other side. Do not cook through, but only brown.
3. Remove the chicken pieces from the pot. There should be a nice layer of browned bits (fond) at the bottom of the pan.
4. Add the onions to the pot, and a tablespoon or two more olive oil if needed (likely).
5. Add ground cumin and coriander. Cook a few minutes, stirring occasionally until onions are softened and the browned bits from the chicken have been picked up by the onions and are no longer sticking to the pan.
6. Add the garlic and cook for 30 seconds more, until fragrant.
7. Add the browned chicken, the tomatillo sauce, chicken stock, and oregano to the pot. Stir to combine.
8. Select the soup setting on the instant pot. After cooking, quick release and add the cilantro to the stew in the last minute or so of cooking.

Source: adapted from Simply Recipes (4 servings)

Spicy Peanut Chicken Wraps

Spicy Peanut Chicken Wraps

12 ounces boneless, skinless chicken breasts
Olive oil cooking spray
3 cups shredded green cabbage
1 cup peeled and shredded carrot
¼ cup chopped green onion, white and light green parts only
¼ cup chopped dry-roasted unsalted peanuts
Juice of ½ lime
1 ½ tsp low-sodium soy sauce
2 teaspoons rice vinegar
1 teaspoon raw honey
1 teaspoon Sriracha hot sauce
½ teaspoon sesame oil
4 8-in whole-wheat tortillas

1. Heat a grill pan on medium-high. Mist chicken with cooking spray. Working in batches if necessary, add chicken to pan and cook, turning once, for 6 to 7 minutes per side, until opaque throughout. Set aside until cool enough to handle.
2. Meanwhile, in a large bowl, combine cabbage, carrot, green onion and peanuts. In a small bowl, whisk lime juice, soy sauce, vinegar, honey, Sriacha and sesame oil. Drizzle over cabbage mixture and mix gently to coat.
3. With two forks, shred chicken into small pieces. Top tortillas with chicken and cabbage mixture. Fold in vertical sides and roll up vertically from bottom to form wraps.

• Total Time: 30 Minutes

Source: Clean Eating Magazine (4 servings)

Meera Sodha’s Chicken Curry

Meera Sodha’s Chicken Curry


2 tablespoons unsalted butter
1 tablespoon neutral oil
1 teaspoon cumin seeds
2 cinnamon sticks
2 large white or yellow onions
1 2 1/2-inch piece of ginger
6 cloves of garlic
2 green cayenne
Kosher salt
¾ cup plus 2 tablespoons puréed tomatoes
2 tablespoons tomato paste
1 ½ teaspoons ground cumin
½ teaspoon ground turmeric
3 tablespoons whole-milk yogurt,
1 ¾ to 2 pounds skinless, boneless chicken
3 tablespoons slivered almonds
1 teaspoon garam masala
Pinch ground cayenne pepper

1. Melt the butter or ghee in the oil in a large Dutch oven set over medium heat, and when it is hot and shimmering, add the cumin seeds and cinnamon sticks. Cook for a minute or two, stirring often, to intensify their flavors, then add the onions. Cook, stirring occasionally, until they are golden, approximately 15 to 20 minutes.
2. Meanwhile, put the ginger, garlic and peppers into a mortar and pestle with a pinch of salt, and smash them together into a coarse paste. (You can also do this on a cutting board, with a knife.)
3. Add the paste to the onions, and cook for 2 minutes or so, then pour in the tomatoes, and stir. Allow to cook for an additional 2 to 3 minutes, then add the tomato paste, ground cumin, ground turmeric and another pinch of salt, and stir to combine.
4. Add the yogurt slowly to the mixture, using a wooden spoon to whisk it into the sauce. It may be quite thick. When it begins to bubble, add the chicken. Lower the heat, put the lid on the Dutch oven and allow the curry to cook gently for 30 minutes or so, or until the chicken is cooked through. Add the almonds and the garam masala, along with a pinch of cayenne, and cook for 5 minutes more or so. Serve with basmati rice or naan, and the additional yogurt.

• Total Time: 60 Hours

Source: New York Times (4 servings)

Healthy Avocado Chicken Salad

Healthy Avocado Chicken Salad

2 cups shredded chicken
1 avocado
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
2 teaspoons lime juice
1 teaspoon fresh cilantro
¼ cup mayonnaise with olive oil
¼ cup plain Greek Yogurt

1. Mix all ingredients in a large bowl. Cover and refrigerate for at least 20-30 minutes to let all those yummy flavors blend together. Healthy Avocado Chicken Salad – Mix all ingreidentsAvocado tip
2. Serve on your favorite bread, crackers, pita pocket or on a bed of lettuce.

5 WW Points

• Prep: 2 Minutes
• Cook: 20 Minutes
• Total Time: 22 Minutes

Source: Family Fresh Meals (4 servings)

All Purpose Chili Lime Chicken Rub

ChefAll Purpose Chili Lime Chicken Rub

1 pound boned and skinned chicken breast halves, pounded to 1/2 inch thick
Chili Lime Rub
2 tablespoons olive oil
1 teaspoon chili powder
1-4-½ teaspoon chipotle chili powder, (optional for more heat)
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon pepper
1 teaspoon brown sugar
1 large lime, squeezed, for 2 Tbps juice
Lime zest from 1 lime

1. In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.*
2. STOVETOP DIRECTIONS If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
3. Heat a large non-stick skillet over medium high heat. Once very hot, add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned (or blackened if you prefer) on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.
4. Garnish with extra fresh lime juice if desired.
5. GRILLING DIRECTIONS If chicken has been refrigerated, let sit at room temperature for 15-30 minutes (time permitting).
6. Meanwhile, grease and preheat the grill to medium heat, 375-450°F.
7. Grill chicken undisturbed for for 5-7 minutes per side, or until chicken is cooked through. (An inserted thermometer should read 165 degrees F.)
8. Remove chicken from grill and let rest 5 minutes before slicing.
*Chicken is still delicious even if cooked immediately but is more flavorful the longer the rub marinates.

7 WW FlexPoints
Source: Carlsbad Cravings (4 servings)

Slow Cooker Jambalaya

Slow Cooker Jambalaya

1 lb. skinless boneless chicken breast, cut into 1 inch cubes
1 lb. smoked turkey sausage, sliced
1 (28 ounce) can diced tomatoes with juice
3 tablespoons dried minced onion flakes
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons minced garlic
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
½ teaspoon dried thyme
white rice or instant rice or brown rice

1. In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, garlic, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme. (I do this the night before and put it in the fridge. I put it in the slow cooker before I leave in the morning.)
2. Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Mix in cooked rice cook for about 15 minutes to warm through.

5 WW SmartPoints for base recipe, add rice points separately depending on how much you want.
(6 servings)