Chicken and Egg - Janice Cole [38]
Preheat the grill to medium. Oil the grill grate. Grill the burgers, covered, for 10 minutes or until no longer pink in the center, turning once. Place the hamburger buns on the grill during the last minute and cook until lightly toasted.
Right before serving, reheat the onions over medium heat until warm. Spread the mayonnaise over the buns. Place a tomato slice on each bottom bun and follow with a burger and onions. Finish each with the top bun and serve.
SERVES 4
BURGERS
1 ½ pounds ground chicken
½ cup panko (coarse bread crumbs)
½ cup thinly sliced green onions (green part only)
1⁄3 cup chopped oil-packed sun-dried tomatoes, drained patted dry
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 garlic clove, minced
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
1 egg, beaten
2 tablespoons extra-virgin olive oil
2 large onions, halved and sliced
4 hamburger buns, split
¼ cup mayonnaise, preferably Fresh Lemon Mayo (from Smoked Wings with Cilantro Dip) or Garlic Mayonnaise (from Fried Egg Sandwich with Avocado, Tomato, and Garlic Mayonnaise)
4 slices tomato
Summer Solstice Chicken
Fresh dill and cilantro are unlikely partners that blend beautifully in the vivid green marinade for the chicken. Perfect for celebrating the start of the summer and the longest day of the year, the grilled chicken maintains the emerald color of the marinade, evoking the lushness of green grass and the fragrance of an herb garden in its true summer glory.
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Combine all of the ingredients, except the chicken, in a blender container and blend until smooth and bright green in color. Put the chicken breasts in a resealable plastic bag and pour the marinade over them. Put in a shallow pan and marinate in the refrigerator for 8 hours or overnight.
Preheat the grill to medium. Remove the chicken from the marinade and discard the marinade. Oil the grill grate and grill the chicken, covered, for 8 to 10 minutes or until no longer pink in the center.
Serve immediately.
Variation: Slice the grilled chicken and serve in warm pita bread (flatbread) pockets with sliced tomatoes, cucumbers, and onion. Spoon in some sour cream flavored with chopped fresh dill.
SERVES 4
4 green onions (green part only), coarsely chopped (scant 1 cup)
¾ cup coarsely chopped fresh cilantro
1⁄3 cup coarsely chopped onion
1⁄3 cup extra-virgin olive oil
¼ cup coarsely chopped fresh dill
4 garlic cloves, coarsely chopped
1 tablespoon fresh lemon juice
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
4 boneless, skinless chicken breast halves (about 1 ½ pounds)
Pan-Seared Chicken Breasts with Green Olive Tapenade
Stuffing the tapenade under the skin of the chicken breast not only adds flavor but also keeps the breast moist during baking. While there’s no denying the convenience of boneless, skinless chicken breasts, there are times when they just won’t do. This recipe is one of those times. The pungent olive spread tastes best with the extra flavor and moisture you get with bone-in breasts.
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Preheat the oven to 425°F. Lightly oil a small, rimmed baking sheet. With the food processor running, drop the garlic into the processor and process until finely chopped. Add the ½ cup parsley and pulse until finely chopped. Add the almonds and pulse until finely chopped. Add the olives and 1⁄8 teaspoon of the pepper and pulse until the olives are finely chopped. With the processor running, pour in 1 tablespoon of the oil to form a coarse paste.
Trim away the back rib bones on the chicken breasts with kitchen shears. Using your fingers, make a pocket in the center of each breast between the skin and the meat, keeping the skin attached around the edges. Spoon a generous 2 ½ tablespoons of the tapenade into the pocket of each breast. Press and smooth the skin over the filling to distribute evenly.
Heat a large skillet over medium-high