Garlic Chicken with Balsamic Vinegar

1 pound skinless chicken breasts
— thinly sliced
salt
black pepper
4 cloves garlic—chopped
1/4 cup extra virgin olive oil
2 Tablespoons balsamic vinegar
3 Tablespoons fresh parsley
water


Season chicken with salt and pepper. Chop garlic.
Heat 3 Tablespoons oil in large pan; add chicken
and cook turning once until browned. Move to a
plate (leaving drippings in pan). Add remaining
oil and garlic to pan; cook until softened but not
brown, about 1 minute. Add vinegar and water,
bring to a boil, and then boil 1 minute. Stir in
parsley. Return chicken to pan and simmer for 1
minute or until done.

Chicken Ridgewood

2 chicken breasts — boneless
2 medium onions — diced
2 medium green peppers — diced
1 whole garlic clove — chopped
whole wheat flour
Olive oil
sea salt
black pepper


Dredge chicken in flour seasoned with plain sea salt and
pepper. Fry in oil until lightly browned; remove
from pan. Sauté garlic, onions, and peppers until
onions are soft.
Add a little of the leftover dredging
flour.

Put chicken into a covered casserole, pour onion/garlic/peppers
mixture over it, cover, and bake about 45 minutes
at 350 degrees F. Serve over rice or noodles

Chicken Basil

4 Organic chicken breast halves
without skin cut pieces
1/2 teaspoon paprika powder
1/3 cup homade chicken broth
8  of fresh basil leafs
2 Tablespoons olive oil
2 cloves of garlic

Heat 2 Tablespoons oil over medium  heat
in skillet.First stir fry the garlic, then place chicken pieces sprinkle them with paprika.
Add remaining ingredients except the basil leafs .
Bring to a boil; simmer, covered until fully cooked.
Then add the basil leafs at the end, quickly stir.
Serve

Lemon Pepper Chicken with Whole grain Pasta

1 pound organic boneless, skinless chicken
breast, cut into bite size
chunks
1/2 box whole grain farfalle pasta (bowtie shaped)
concentrated lemon juice
olive oil
salt
black pepper


Once chicken is cut up, dredge lightly in flour. In a
deep skillet, heat approximately 3 tablespoons of olive
oil. Place chicken in skillet, season with salt and black
pepper. Boil pasta in separate pot. As chicken is close
to browning, add approximately 1 cup of lemon juice
, adding a little more black pepper, to taste.
Reduce heat to medium and let
chicken simmer, removing chicken from skillet but not
removing skillet from heat when it is done cooking.
Once pasta is done, drain and add to liquid mixture in
skillet. Add chicken back in to skillet with pasta, adding
a little more of each of the liquids, so mixture does
not burn in pan. Remove from heat and serve.

Lemon Honey Chicken and Brown Rice

14 1/2 ounces organic chicken broth
3 Tablespoons lemon juice
1 Tablespoon honey
olive oil
4 organic boneless and skinless chicken
breast halves
1 cup onions — minced
1 cup rice — uncooked
chopped parsley — optional


Blend chicken broth, lemon juice, and honey; set aside.
Spray a 10-inch skillet with nonstick cooking spray.
Over medium-high heat, brown chicken on both sides;
remove from skillet. In same skillet, cook and stir
onions in 1/3 broth mixture for 3 minutes or until tender.
Add remaining broth, chicken, and rice; heat to a boil.
Reduce heat; cover and simmer for 20 minutes or until
liquid is absorbed. Let stand 5 minutes before serving

Whole grains pasta with Chicken and Peppers

5 Tablespoons olive oil
1 large boneless and skinless
chicken breast, sliced
1 medium onion — chopped
1 medium red bell pepper — julienne
style
1 medium green bell pepper — julienne
style
1 clove garlic — minced
1/2 teaspoon ground red pepper
2 large tomatoes — chopped
3/4 pound pasta — tubes, as in penne


Heat 2 Tablespoons olive oil over medium heat in
large skillet. Cook and stir chicken until tender.
Remove. Set aside. Add 2 Tablespoons olive oil to
skillet. Cook and stir onion and bell peppers until
tender. Return chicken to pan. Add garlic and ground
red pepper. Cook 3 minutes, stirring constantly. Add
tomatoes; simmer for 10 minutes. While chicken
mixture in simmering, cook pasta according to
directions. Do not overcook. Drain and toss with
remaining tablespoon of olive oil. Serve chicken
mixture over pasta