Asian Chicken Meatballs with Brown Rice

Happy New Year! I've been really lame about posting this year, and I definitely regret it. But it's been a crazy year for us here at Casa Murphalielann (Murphey, Curiel, Phalen, Brann)! A baby was born, I'm in my last year as an undergrad, and Boyfriend and I GOT ENGAGED!!!!!

Happy New Year from our furry family to yours!

Our nephew Rowan: AKA- R'wan, Babyman, Chunk, Fatty, and Chubbs

!!!!!

Dat ring doh.

And guess what? Our New Year's Resolution is to get pregnant!

So, obviously, we need to get our shit together as far as eating healthier and exercising. But who says eating right has to be boring?

As the first meal of the year, we're doing a flavorful twist on a classic meatball with chicken! Enjoy!

(And New Years Resolution number 2 is to update this blog more often!)

Asian Chicken Meatballs

(Adapted from Food and Wine Magazine)

Ingredients:

• 1 lb ground chicken
• 1/2 cup plain bread crumbs
• 1/2 cup minced scallions
• 3 tbsp minced ginger
• 1 egg
• 2 minced garlic cloves
• 2 tsp sesame oil
• 2 tsp soy sauce
• 1/4 tsp kosher salt

Directions:

1. Preheat oven to 450 F.
2. Lightly toss together all ingredients.
3. Form into 1 1/2 inch balls and arrange on baking sheet
4. Bake for 13 minutes.
5. Serve with rice and chile sauce.

Curried Maple-Mustard Chicken Breasts

I'm a picky eater, an curry freaks me out. The title of this recipe freaks me out, actually.

But shit damn, is this delicious.

I may change my ways.

(Adapted from Molly Chester)
Serves 4

Ingredients

1. 1 stick unsalted butter, cut into pieces
2. 1/2 cup pure maple syrup
3. 1/2 cup Dijon mustard
4. 1 tablespoon mild or hot curry powder
5. 1/4 teaspoon cayenne
6. 1/2 c. dark beer or beef broth
7. Kosher salt
8. Pepper
9. Four 12-ounce, boneless, skinless chicken breasts

Directions

1. Preheat the oven to 350°. In a 9-by-13-inch ceramic baking dish, combine the butter with the maple syrup, mustard, curry powder, beer, and cayenne. Bake for about 5 minutes, until the butter is melted. Whisk in a generous pinch each of salt and pepper and let cool slightly, 5 to 10 minutes.
2. Season the chicken with salt and pepper, add to the baking dish and turn to coat with the sauce. Carefully spoon some 
of the sauce over the chicken. 
3. Bake for about 40 minutes, basting occasionally, until the chicken is glazed and an instant-read thermometer inserted in the thickest part registers 165°. Transfer the chicken to a work surface and let rest for 10 minutes.
4. Slice the chicken and transfer to plates. Whisk the pan sauce and spoon over the chicken. 
5. Serve with rice, passing additional sauce at the table.

Grilled Chicken and Corn with Jalapeño-Lime Dressing

(Adapted from Dan Kluger)
Serves 4

Ingredients:

JALAPEÑO-LIME DRESSING

• 1/2 cup plus 2 tablespoons fresh lime juice
• 5 tablespoons extra-virgin olive oil
• 2 tablespoons minced jalapeños (with seeds)
• 1 1/4 tablespoons kosher salt
• 1/2 teaspoon pepper

SALAD

• 4 ears of corn
• 2 bunches scallions, halved
• 1/4 cup extra-virgin olive oil
• Kosher salt
• Pepper
• Four 6-ounce boneless, skin-on chicken breasts
• 1 tablespoon rosemary leaves, chopped
• 1 pint Sun Gold tomatoes, halved
• 1/4 cup thinly sliced basil
• Chopped chives and finely grated lime zest, for garnish

Directions:

MAKE THE DRESSING 

1. In a bowl, whisk all of the ingredients.

MAKE THE SALAD 

1. Light a grill. Remove all but the last layer of green husk from the corn. In a bowl, soak the corn in water for 10 minutes, then drain.
2. In a bowl, toss the scallions with 2 tablespoons of the oil; season with salt and pepper.
3. In another bowl, coat the chicken with the remaining 2 tablespoons of oil and the rosemary; season with salt and pepper.
4. Grill the corn, scallions and chicken over moderate heat, turning occasionally, until the corn and scallions are lightly charred and the chicken is cooked through, 5 minutes for the scallions and 15 minutes for the corn and chicken.
5. Let the chicken rest for 5 minutes, then thinly slice across the grain.
6. Chop the scallions into 1-inch pieces.
7. Remove the husks and cut the corn kernels off of the cobs.
8. Transfer the scallions and corn to a large bowl; add the tomatoes, basil and half of the dressing and toss.
9. Transfer the salad to a platter. Top with the chicken and garnish with chives and lime zest. Serve the remaining dressing at the table.

Mexican Chicken Soup

It's a gloomy, rainy day in sunny Southern California! Our weather's ADHD never fails us. So, naturally, after a 90 degree day, there will likely be a 50 degree day.

That's cool with me. I like soup.

I like soup a lot.

(Adapted from Jane Coxwell)

Ingredients:

• 10 cups water
• One 3 1/2-pound chicken
• 3 medium tomatoes, cored and quartered
• 1 medium carrot, sliced 1/2 inch thick
• 1 small red onion, cut into 1-inch pieces
• 2 garlic cloves, crushed
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 small cinnamon stick
• 1/2 cup chopped cilantro, plus more for garnish
• Salt
• Pepper
• 2 small flour tortillas, halved
• 6 tablespoons fresh lime juice

Directions:

1. In a saucepan, combine the water, chicken, tomatoes, carrot, onion, garlic, coriander, cumin, cinnamon and the 1/2 cup of cilantro. Add a generous pinch each of salt and pepper and bring to a boil.
2. Cover partially and simmer over moderately low heat for 30 minutes, skimming as necessary.
3. Discard the cinnamon stick and continue simmering until the chicken is cooked through, 30 minutes longer.
4. Meanwhile, in a large skillet, toast the tortillas over moderate heat, turning once, until crisp in spots, 3 minutes. Cut the tortillas into thin strips.
5. Transfer the chicken to a plate and let cool slightly.
6. Shred the meat; discard the skin and bones.
7. Return the chicken to the saucepan and reheat the soup.
8. Stir in the lime juice and season with salt and pepper.
9. Ladle the soup into bowls. Garnish with the tortilla strips and cilantro and serve.

Vietnamese Chicken Sandwiches

(Adapted from Marcia Kiesel)

Ingredients:

• 3/4 pound skinless, boneless chicken breast, sliced 1/4 inch thick
• 2 tablespoons soy sauce
• 1 tablespoon mayonnaise, plus more for spreading
• 1 large shallot, thinly sliced
• 2 carrots, halved crosswise and thinly sliced lengthwise
• 1/2 cup pickled cocktail onions, halved, plus 1/4 cup of the pickling liquid from the jar
• One 10-ounce baguette, split lengthwise and toasted, or four mini baguettes or rolls
• Sriracha or other hot sauce, for spreading
• 1 Kirby cucumber, very thinly sliced lengthwise
• Cilantro sprigs

Directions:

1. In a bowl, toss the chicken with the soy sauce, 1 tablespoon of mayonnaise and the shallot. Cover and refrigerate for 1 hour.
2. Meanwhile, in another bowl, mix the carrots with the pickled onions and their liquid and let stand for 1 hour.   
   
3. Heat a grill pan. Grill the chicken and shallot slices over high heat until charred and the chicken is just cooked through, about 2 minutes per side.

1. Spread mayonnaise on the cut sides of the baguette, then spread with Sriracha.
2. On the bottom half, layer the carrots, onions and cucumber, then top with the chicken and shallots.
3. Lay cilantro sprigs over the chicken and close the sandwich. Cut crosswise into 6 pieces and serve.

Grilled Chicken Sandwiches with Remoulade and Shaved Lemon

(Adapted from Annie Miller)

Ingredients:

• 4 thin chicken cutlets (1 1/4 pounds)
• 1/2 cup fresh orange juice
• 3 tablespoons extra-virgin olive oil
• Salt and freshly ground pepper
• 8 slices cut from a round loaf of semolina bread, or 4 mini baguettes
• 1/3 cup mayonnaise
• 1 tablespoon minced parsley
• 1 tablespoon finely chopped cornichons
• 2 teaspoons Dijon mustard
• 1 scallion, finely chopped
• 1 small garlic clove, minced
• 1 teaspoon capers, drained and chopped
• 1/2 lemon, sliced paper thin, plus 1 teaspoon lemon juice
• 1 bunch watercress (6 ounces), large stems discarded

Directions:

1. Light a grill or preheat the broiler.
2. In a medium bowl, toss the chicken with the orange juice and 2 tablespoons of the olive oil and season with salt and pepper. Let stand for 10 minutes.
3. Meanwhile, brush both sides of the bread with the remaining 1 tablespoon of olive oil and grill until toasted, turning once.
4. In a bowl, mix the mayonnaise with the parsley, cornichons, mustard, scallion, garlic, capers and lemon juice.
5. Grill the chicken over high heat until lightly charred and cooked through, about 6 minutes.
6. Spread the remoulade on the toast.
7. Top with the chicken, a few slices of lemon and the watercress. Close the sandwiches, cut in half and serve.

Autumn Chicken Pot Pie

(Adapted from Anne Burrell)

Ingredients:

For the crust:

• 1 stick butter, cut into pea-size pieces
• 1 (8-ounce) container cream cheese, cut into pieces
• 1 1/2 cups all-purpose flour, plus extra for kneading
• Pinch kosher salt
• 1 egg yolk
• 1 to 2 tablespoons cold water

For the filling:

• Extra-virgin olive oil
• 1 large onion, cut into 1/2-inch dice
• 3 ribs celery, cut into 1/2-inch dice
• 2 large carrots, peeled and cut into 1/2-inch dice
• Kosher salt
• 2 cloves garlic, smashed and finely chopped
• 3 pounds skinless chicken legs and thighs (We used a pre-made rotisserie chicken from Costco!)
• 4 cups rich chicken stock, (preferably homemade)
• 3 cups butternut squash, peeled and cut into 1/2-inch dice
• 1 1/2 cups 1/2-inch pieces haricots verts (Or green beans!)
• 6 sage leaves, finely chopped
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 1 egg beaten with 2 tablespoons of water, for egg wash

Directions:

To make the crust: 

1. In the bowl of a food processor, combine the butter, cream cheese, flour and salt. Pulse to combine.
2. Pulse until the ingredients start to come together and resembles Parmesan. Add the egg yolk and 1 tablespoon of water.
3. Pulse a couple of more times until the ingredients start to form a ball.
4. If the mixture is exceedingly wet, add some more flour. Or conversely, if the mix is dry, add in a few more drops of water.
5. When the mixture has come together into a ball, turn it out onto a floured work surface and knead it a couple of times to help it come together.
6. Dust it with flour, form it into a disk and wrap it in plastic wrap.
7. Refrigerate until ready to use. This can be done a day ahead. (If you're going to refrigerate it before using it, make sure you take it out about a half hour before you use it to allow it to warm up so it's easy to roll out.)

To make the filling:

1. Coat the bottom of a stock pot lightly with olive oil put over medium heat. Add the onions, celery and the carrots and sprinkle with salt, to taste.
2. Saute the vegetables for 7 to 8 minutes. Add the garlic and sweat for another 2 to 3 minutes.
3. Season with salt, then add the chicken and the chicken stock. If the stock doesn't cover the chicken, add water until it does.
4. Bring the stock to a boil, over high heat, then reduce the heat and simmer for 30 minutes.
5. Preheat oven to 375 F.
6. While the chicken is simmering, add the butternut squash to a large bowl, drizzle with some olive oil and add salt, to taste.
7. Toss to coat the squash with the oil and transfer to a baking sheet.
8. Roast until the squash is cooked but still has some texture, about 15 to 20 minutes. Remove from the oven and reserve. Leave the oven on.
9. Add the roasted squash to the chicken and vegetables. Stir to combine and season with salt, if needed. Stir in the haricots verts and the chopped sage.
10. Melt the butter in a large saucepan over low heat. Add the flour and stir to combine with melted butter. Cook stirring frequently until the mixture is the consistency of wet sand and is starting to turn a little beige, about 6 to 7 minutes.
11. Gradually whisk in the reserved chicken stock. Taste and adjust seasoning, if needed.
12. When the stock is combined into the roux, bring to a boil, then reduce the heat and simmer until it has a gravy-like consistency, about 20 to 25 minutes. If the gravy reduces too much and becomes too thick, whisk in a little more chicken stock or water.
13. Add the chicken mixture into a 2-quart casserole dish or 4 individual (2 cup) crocks.
14. Ladle the "gravy" over the chicken mixture until the dish(es) are 3/4 filled.
15. Dust a clean work surface with flour and roll the dough into the shape of the casserole dish or large enough to cut circles to cover the individual casserole dishes.
16. Whichever dishes are being used the dough needs to have generous overhang of dough on the edges of the dish.
17. Brush the outside edges of the dish with a little of the egg wash to help "glue" the dough to sides of the dish. Fold the edges of the dough under and press it onto the edges of the dish.
18. Brush the top of the dough with the remaining egg wash.
19. Cut a couple of vents in the top of the dough to allow the steam to escape.
20. Bake in the preheated oven until the dough is golden brown and the inside is hot and bubbly, about 30 to 35 minutes.
21. Remove from the oven and serve hot.

Tangy Sort-of Jerk Chicken

(Adapted from Steven Brown)

Ingredients:

• 1 whole chicken, cut into 8 pieces
• Kosher salt
• 1 small white onion, chopped
• 3 scallions, sliced
• 1 small habanero, stemmed
• 5 garlic cloves
• 1/2 tablespoon minced peeled fresh ginger
• 2 teaspoons ground allspice
• 1 tablespoon thyme leaves
• 1 tablespoon sugar1/2 tablespoon cayenne pepper
• 1/2 tablespoon freshly ground black pepper
• 3/4 teaspoon freshly grated nutmeg
• 3/4 teaspoon cinnamon
• 1/2 cup white wine vinegar
• 1/2 cup fresh orange juice
• 1/3 cup fresh lime juice
• 1/4 cup soy sauce
• 2 tablespoons Coke
• 1/4 tablespoon liquid smoke (optional)
• 1/4 cup canola oil, plus more for brushing

Directions:

1. Arrange the chicken on a large baking sheet and season generously with salt. Let stand at room temperature for 30 minutes. Rinse the chicken and pat dry.
2. Meanwhile, in a blender, puree the onion, scallions, habanero, garlic and ginger until chunky. Add the allspice, thyme, sugar, cayenne, black pepper, nutmeg and cinnamon and puree until very smooth.
3. Transfer the puree to a large bowl and whisk in the vinegar, orange juice, lime juice, soy sauce, Coke and liquid smoke, then whisk in the 1/4 cup of oil. Add the chicken and turn to coat thoroughly. Cover and refrigerate overnight (I have also done the marinade for two hours, and it worked just fine!).
4. Light a grill and brush the grates with oil.
5. Transfer the chicken to a large plate.
6. Transfer the marinade to a medium saucepan and boil until reduced by half, about 15 minutes.
7. Brush the chicken with oil and grill over moderate heat for 25 minutes, until lightly charred and cooked through. 
   
8. Brush the chicken with some of the marinade and grill for 1 minute. Serve the chicken with the remaining reduced marinade.

Creamy Chicken and Mushroom Fricassee

Somehow Andrew Carmellini figured out a healthy way to make a cream sauce.

That's fine by me!

Ingredients:

• One 3 1/2-pound chicken, cut into 8 pieces
• Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 large onion, finely chopped
• 1/2 pound shiitake mushrooms, stems discarded and caps diced
• 2 garlic cloves, finely chopped
• 2 bay leaves
• 1 tablespoon chopped thyme
• 1 cup dry white wine
• 2 cups chicken stock or low-sodium broth
• 1/3 cup low-fat sour cream
• 1/3 cup plain nonfat Greek yogurt
• 1/2 cup celery leaves

Directions:

1. Preheat the oven to 425°.
2. Arrange the chicken pieces, skin side up, on a rack set on a large rimmed baking sheet; season generously with salt and pepper. 
   
3. Roast the chicken in the center of the oven for about 45 minutes, until cooked through and the skin is crisp. 
   
4. Meanwhile, in a large, deep skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until just softened, about 3 minutes.
5. Add the mushrooms, raise the heat to high and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
6. Add the garlic, bay leaves and thyme and cook until fragrant, about 1 minute.
7. Add the wine and cook until evaporated, scraping up any browned bits, about 5 minutes.
8. Add the chicken stock and simmer until reduced by half, about 15 minutes.
9. Remove the skillet from the heat and stir in the sour cream and yogurt. Discard the bay leaves.
10. Add the chicken to the sauce, skin side up, and simmer until heated through. 
    
11. Stir in the celery leaves. Transfer the chicken to plates, spoon the sauce on top and serve.

Chicken Stuffed with Prosciutto, Basil, and Fontina Cheese

(Adapted from Grace Parisi)

Ingredients:

• Four 6-ounce skinless, boneless chicken breasts
• Salt and freshly ground pepper
• 1 ounce Fontina, Manchego or fresh Pecorino Romano cheese, shaved with a vegetable peeler
• 1 ounce thinly sliced prosciutto (about 4 slices)
• 1 tablespoon extra-virgin olive oil
• 1 small shallot, minced
• 1 1/2 cups grape tomatoes, halved
• 2 tablespoons balsamic vinegar
• 1/4 cup chicken stock or canned low-sodium broth

Directions:

1. Using a knife, cut into the side of each chicken breast half to create a pocket; do not cut all the way through. Season the pockets with salt and pepper.
2. Fold 1/4 of the basil and 1/4 of the cheese cheese into each slice of prosciutto. Stuff prosciutto rolls into each chicken pocket. Close the chicken pockets, tucking in any filling. Pound with a meat pounder to flatten slightly.    
   
   
   
   
3. In a large nonstick skillet, heat 2 teaspoons of the olive oil until shimmering. Season the chicken with salt and pepper and cook over moderately high heat, turning once, until golden and cooked through and the cheese is beginning to melt, about 12 minutes. Transfer to plates, cover loosely and keep warm. Watch out for basset hound thievery. 
4. 
   
   
   
   
   
   
   
   
   
   
5. Add the remaining 1 teaspoon of olive oil to the skillet along with the shallot and cook over moderate heat until softened. Add the tomatoes and cook, tossing, until heated through, about 2 minutes. Add the vinegar and cook until nearly evaporated, about 30 seconds. Add the stock, season with salt and pepper and simmer until slightly reduced, about 2 minutes. Spoon the tomato sauce over the chicken and serve.

Chicken with Tarragon Cream Sauce

(Adapted from Food & Wine)

Ingredients:

• 2 tablespoons butter
• 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all)
• 3/4 teaspoon salt
• 1/4 teaspoon fresh-ground black pepper
• 2 tablespoons chopped onion
• 1 tablespoon flour
• 1 cup dry white wine
• 1/2 teaspoon dried tarragon, or 1 1/2 teaspoons chopped fresh tarragon
• 1/2 cup heavy cream or half and half

Directions:

1. In a medium frying pan, heat the butter over moderate heat. Season the chicken with 1/4 teaspoon of the salt and the pepper and add it to the pan. 
   
2. Cook the chicken until brown, about 5 minutes. Turn and cook until just done, 4 to 5 minutes longer. Remove the chicken from the pan and put it in a warm spot.
   
3. Reduce the heat to moderately low. Stir in the onion and cook until starting to soften, about 2 minutes.
4. Sprinkle the flour over the onion and stir to combine.
5. Increase the heat to moderate; whisk in the wine and the tarragon, and cook until the sauce starts to thicken, about 2 minutes.
   
6. Stir in the cream, the remaining 1/2 teaspoon salt, and any accumulated chicken juices. 
   
   
   
   
7. Serve the sauce over the chicken.

Thai Grilled Chicken with Cilantro Dipping Sauce

(Adapted from Food & Wine)

Ingredients:

• 2 jalapeño peppers, seeds and ribs removed
• 4 cloves garlic, minced minced
• 1/2 cup lightly packed cilantro leaves and stems (minced, if you don't have a food processor!), plus 1 tablespoon chopped cilantro
• 2 tablespoons Asian fish sauce (nam pla or nuoc mam)
• 1 tablespoon cooking oil
• 1 teaspoon Asian sesame oil
• 1/2 teaspoon salt
• 4 boneless, skinless chicken breasts
• 6 tablespoons rice-wine vinegar
• 1 tablespoon sugar
• 1/4 teaspoon dried red-pepper flakes
• 1 1/2 tablespoons water

Directions:

1. Light the grill or heat the broiler.
2. In a blender or food processor, puree the jalapeños, 2 garlic cloves, the 1/2 cup cilantro leaves and stems, the fish sauce, cooking oil, sesame oil, and 1/4 teaspoon of the salt. (Make sure everything is finely chopped and combine by hand if you don't have a food processor!)
3. Put the chicken in a shallow dish and coat it with the cilantro puree.
4. Grill the chicken over moderately high heat or broil it for 5 minutes. Turn and cook until just done, about 5 minutes longer.
5. Meanwhile, in a small stainless-steel saucepan, bring the vinegar, sugar, and the remaining 1/4 teaspoon salt to a simmer, stirring. 
6. Simmer for 2 minutes.
7. Pour the liquid into a small glass or stainless-steel bowl and let cool.
8. Add the minced garlic, the 1 tablespoon chopped cilantro, the red-pepper flakes, and water.
9. Serve each chicken breast with a small bowl of the dipping sauce alongside.

Spice-Crusted Chicken Breast with Cucumber Lemon Raita

If you know me, you know that I am a surprisingly picky eater. By this I mean, I mainly stick to safe foods and flavors. This Mediterranean-inspired dish was pretty out of my comfort zone.

To be honest, I wasn't sure I'd like it. Luckily, it was delicious. And I will continue to try things that I normally wouldn't....because if any of it is half as awesome as this, I will be one damn happy girl.


(Adapted from Joanne Weir)

Ingredients:

• 2 1/2 tablespoons coriander seeds
• 2 1/2 tablespoons cumin seeds
• 2 1/2 tablespoons fennel seeds
• 1/2 seedless cucumber, unpeeled and coarsely shredded
• 1 1/4 cups plain whole milk yogurt
• 1 tablespoon finely grated lemon zest
• 1 garlic clove, minced
• 1/8 teaspoon cayenne pepper
• Salt and freshly ground pepper
• Four 6-ounce boneless skinless chicken breasts
• 1/4 cup extra-virgin olive oil

Directions:

1. Preheat the oven to 350°.
2. In a small dry skillet, toast the coriander, cumin and fennel seeds over moderate heat until golden and fragrant, about 3 minutes.
3. Transfer to a spice grinder and let cool. Grind the seeds to a fine powder. (If I'm being totally honest, I don't own a spice grinder, so I just put them in a ziplock and ground them with the bottom of a Pyrex bowl...)
4. Spread the shredded cucumber on several layers of paper towel and blot dry with more paper towels.
5. Transfer the cucumber to a bowl and stir in the yogurt, lemon zest, garlic, cayenne and 1 teaspoon of the spice mixture; season the raita with salt and pepper.
6. Brush the chicken with 2 tablespoons of the olive oil and season with salt and pepper.
7. Sprinkle the remaining spice mixture all over the breasts.
8. Heat a large ovenproof skillet over moderately high heat and add 1 tablespoon of olive oil.
9. Add the breasts to the skillet and cook until golden, about 4 minutes.
10. Turn the breasts and continue cooking for another 3 minutes.
11. Transfer the skillets to the oven and bake the chicken for about 8 minutes, or until just cooked through.
12. Serve the chicken warm, with the raita.

Thai Chicken with Basil

(Adapted from Food & Wine)


So this is Benjamin Basil. He is my basil plant. And I haven't killed him yet!

Boyfriend bought Benjamin Basil for me a few weeks ago, and since this is my third basil plant, I did extensive research on how to keep basil plants alive.

Long story short, the secret to keeping a basil plant alive is keeping the soil moist.

That's it.

So I guess I can't take too much credit for not killing my plant yet. It's pretty easy to keep alive. And it's been really nice to have fresh basil whenever I want it. It's also pretty sweet that Ben grows super fast. I can use as much basil as I need, and it grows back by the next day!

Here's the first recipe that was graced with Benjamin Basil's deliciousness:

Ingredients:

• 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1-by-2-inch pieces
• 2 tablespoons Asian fish sauce 
• 1 1/2 tablespoons soy sauce
• 1 tablespoon water
• 1 1/2 teaspoons sugar
• 2 tablespoons cooking oil
• 1 large onion, cut into thin slices
• 3 fresh red chiles, seeds and ribs removed, cut into thin slices, or 1/4 teaspoon dried red-pepper flakes
• 3 cloves garlic, minced
• 1 1/2 cups lightly packed basil leaves

Directions:

1. In a medium bowl, combine the chicken with the fish sauce, soy sauce, water, and sugar.
2. In a large nonstick frying pan or a wok, heat the oil over moderately high heat.
3. Add the onion and cook, stirring, for 2 minutes. Stir in the chiles and garlic; cook, stirring, 30 seconds longer.
4. Remove the chicken from the marinade with a slotted spoon and add it to the hot pan. Cook until almost done, stirring, about 3 minutes.
5. Add the marinade and cook 30 seconds longer.
6. Remove from the heat and stir in 1 cup of the basil. Serve topped with the remaining 1/2 cup basil.

Prosciutto and Mascarpone Stuffed Chicken Breast

(Adapted from Food & Wine)

Ingredients:

• 4 5- to 6-ounce boneless chicken breasts
• 4 thin slices of prosciutto
• 1/4 cup plus 1 tablespoons mascarpone cheese
• 1/2 tablespoon finely chopped fresh thyme
• 1/2 teaspoon finely grated lemon zest
• Salt and freshly ground pepper
• 1 tablespoons olive oil
• 1/8 cup fresh lemon juice
• 2 slices of bacon, cooked and minced (optional)
• bread crumbs (optional)

Directions:

1. With a small, sharp knife, cute a slit in each chicken breast to form a small pocket. With the breast lying flat, slide the knife into the side of the fattest part of the breast and slide it across to form a pocket. make sure the entry cut is not wider than an inch or two and be careful not to cut through the sides or bottom of the chicken. Fold the prosciutto slices and slip 1 under the skin of each breast.
2. In a small bowl, combine 1/8 cup of the mascarpone with the thyme, lemon zest, 1/8 teaspoon of salt and a pinch of pepper. Carefully stuff 1 tablespoon of the mascarpone mixture into each chicken breast pocket, pressing lightly to form an even layer. Use a tooth pick to close up the opening.
3. Preheat the oven to 450°.
4. Heat 1 tablespoon of the oil in a large nonreactive ovenproof skillet over medium-high heat until almost smoking. Season the chicken with salt and pepper and add breasts to skillet. Sear each side for 5-6 minutes. Transfer to oven and cook until golden brown, about 3 minutes. Turn the breasts and cook for 2 more minutes, or until just cooked through. Transfer the chicken to a platter; keep warm.
5. Set the same skillet over moderate heat. Add the lemon juice and bring to a boil, scraping up the browned bits. Add the remaining 2 tablespoons of mascarpone and simmer, stirring, until thickened and smooth, about 1 minute. Season with salt and pepper, pour the sauce over the chicken. Top with bacon and bread crumbs, if desired. Serve.

(I served this chicken with Alex Guarnaschelli's Leeks Vinaigrette!)