Chicken Breasts

Cooking. aol.com/ tyler-florence This site offers free streaming video of the new show Cooking With Tyler Florence, in which the Food Network chef demonstrates original recipes. Brad Schleicher KITCHEN TIP Grill lots of chicken breasts and veggies Sunday to make several days' worth of easy dinners. Do fajitas one night; mix in with pasta sauce and cooked pasta another night. Chop it all up and make chicken salad for sandwiches. One morning, throw the remaining chicken in a slow cooker with cannelli beans, chopped onions, chicken broth and crushed green chiles for white chicken chili.

It's a tradition. Labor Day weekend caps off grilling season. A big, backyard picnic with burgers, beefsteaks and chicken breasts on the grill certainly suits a big casual gathering. But this is an equal-opportunity holiday, and any number can play.For the smaller adult household, a classy menu for just four people turns picnic day into a dinner party, where grilled fish fillets and steaks play a starring role in the center of the plate.Cooking fish steaks and fillets is a lot like cooking beefsteaks and boneless chicken breasts.

LINDA WEST Eckhardt was brimming with no-nonsense advice about cooking. When making a salad use baby spinach leaves, not the grown-ups, she said. That way you can toss the entire leaf of baby spinach in the salad. If you use the grown-up leaves, you have to go through the laborious process of pulling off their old, woody middles.When washing salad greens, the award-winning cookbook author said, let gravity do the work. Simply put the greens in a large bowl filled with cold water. In a few minutes, any dirt on the greens will sink to the bottom of the bowl.

Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost- cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.Sunday/FamilyTreat the family to your own boneless, skinless grilled chicken breasts.

Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost- cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.Sunday/FamilyMake your own grilled chicken breasts for the family today.

This week's menusEach day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost- cutting strategy, a meatless or "less meat" dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.Sunday/FamilyBe...

Roast chicken with savory stuffing is a favorite of nearly everybody but the cook, who has to juggle the roasting time and temperature so that the stuffing is sufficiently cooked but the tender breast meat isn't overdone and dry.A simpler (and safer) solution is to bake the stuffing separately, in a covered dish, but this method doesn't suffuse the meat with the flavor of the stuffing. Here's an alternative that provides the benefits of stuffed poultry without the disadvantages. It can be used with a whole bird or with turkey or chicken breasts: Insert the stuffing just under the skin rather than in the center of the bird.

Any good repertoire of main-dish recipes ought to include a variety of quick, delicious ideas for baked chicken breasts.The recipe below is ready for the oven in minutes; there's no marinating, no prebrowning. The chicken bakes unattended for around half an hour, freeing the cook to put together the rest of the meal; there's no basting, no turning. The key to keeping the tender breast meat flavorful and succulent as it bakes is a simple cooking sauce.Tips:* To reduce the risk of food-borne illness from raw poultry products, do not let juices from the poultry or the packaging in which it was sold touch other foods or work surfaces.

Each day of the week offers a menu aimed at a different aspect of meal planning. There's a family meal, a kids' menu aimed at younger tastes, a heat-and-eat meal that recycles leftovers, a budget meal that employs a cost-cutting strategy, a meatless or less- meat dish for people who may not be strict vegetarians but are trying to cut down on meat, an express meal that requires little or no preparation, and an entertaining menu that's quick.Sunday/FamilyEveryone likes grilled chicken breasts.

Over the years, I have given fancy dinners that took days or weeks to plan and execute. Today, simple and uncomplicated entertaining is what I enjoy most.This past weekend, for example, my husband and I phoned a couple on Saturday morning to suggest going to a movie and then coming to our house for supper afterward. They loved the idea and even offered to bring dessert.I looked around to see what might be turned into a menu and found boneless chicken breasts, which could be marinated and then rubbed with a mixture of rosemary, fennel seeds, black pepper and kosher salt before grilling.

Nadine Taylor of Ellicott City lost one of her favorite recipes for making grilled or roasted chicken gremolata. She took the recipe card with her to the grocery store and left it in her cart by mistake. She says she has been unable to re-create the chicken dish that was so well liked by her family and friends. Carol Anne Cassady of Bel Air e-mailed me a recipe she had from Gourmet magazine for lemon pepper chicken with thyme gremolata that she has used for years. A gremolata is a classic Italian garnish most commonly made with minced parsley or thyme, lemon peel and garlic.

Late in the afternoon, a time of day when many teenagers were chilling, those in Wendy Parker Robinson's class were still in school, still sweating. Clad in chef's whites, they were chopping squash, searing chicken breasts, forming balls of goat cheese and beautifying butter. They were getting ready to feed 200 people dinner at the National Academy Foundation High School, housed on the Digital Harbor campus in Federal Hill. It was the school's first Restaurant Night, when students in its hospitality and tourism classes would serve a three-course meal to anyone quick enough to book a reservation.

Running back and forth between the grill outside and the kitchen stove can be a drag when you just want to get dinner done quickly and maybe enjoy the colors playing across the sky as the sun goes down. This dinner attempts to minimize the back and forth. You do most of the prep before you throw the corn on the grill. Then once the ears are on, return to the kitchen one more time to prep the chicken. Next, the chicken and zucchini share space on the grate with the corn - and you can enjoy a beer.

Bette Thomas of Lawrenceville, N.J., was searching for a recipe for sour cream fried chicken. After some Web research, I located a recipe on the HP Hood products Web site, hood.com. This recipe uses boneless chicken breasts, which makes it fairly fast and easy to prepare. I made the marinade in the morning and let the breasts soak all day, although the recipe says one hour is enough time. It's important to pound the breasts thin and to be sure you press the bread-crumb mixture into the chicken; otherwise, it may fall off as it fries.

Ruth Toro of Towson was looking for a recipe called "President Reagan's Favorite Chicken." She said it was published some years ago, and was easy and delicious. Undoubtedly, there are many versions of what is believed to be the late president's favorite chicken dish. We received several different ones from our readers. I liked the sound of the one sent in by Tina Smith of Wagram, N.C. It came from a collection of favorite recipes from the Army Officers' Wives Club of the Greater Washington Area.

In October, during a trip to Italy with friends, we took a cooking lesson with Lelia Passi, a vivacious Italian who lives in a palace overlooking Venice's Grand Canal. Our host was unpretentious and charming -- just like her food. She shepherded us into her kitchen where we helped prepare the night's dishes. The main course consisted of tender baked chicken breasts, topped with Fontina and prosciutto, all napped with a creamy porcini mushroom sauce. This entree was Passi's contribution, and she included the directions for it with our packet of recipes.

In the summer, I get lazy when it comes to making supper. I want something that doesn't require much fussing. It doesn't have to be fast, but it does have to deliver flavor, without making the cook sweat. I came up with such a dish the other day. I call it yellow chicken. You put a whole bird on a barbecue grill. You mop it with a sauce made with yellow mustard and peppers. You let nature, mostly smoke, fire and sauce, do the rest. This is not speedy fare; I let my chicken sit next to that slow fire for a little more than 3 hours.

What is it about men and the grill? I've never met one who didn't love just about anything cooked over hot coals. It seemed logical, then, in preparation for Father's Day, to cull my files for something special seared over an open fire. When I found the recipe for Grilled Lemon Chicken With Tomato and Olive Rice, I knew I had an answer. The dish is colorful, vibrantly flavored and so simple that young children can don aprons and help out with the cooking. A blending of fresh lemon juice and olive oil seasoned with garlic and bay leaves is used to marinate plump boneless chicken breasts for a couple of hours.

Cooking. aol.com/ tyler-florence This site offers free streaming video of the new show Cooking With Tyler Florence, in which the Food Network chef demonstrates original recipes. Brad Schleicher KITCHEN TIP Grill lots of chicken breasts and veggies Sunday to make several days' worth of easy dinners. Do fajitas one night; mix in with pasta sauce and cooked pasta another night. Chop it all up and make chicken salad for sandwiches. One morning, throw the remaining chicken in a slow cooker with cannelli beans, chopped onions, chicken broth and crushed green chiles for white chicken chili.

If we are what we eat, then America might be a nation of chickens. On average, consumers say they eat chicken five times in a two-week period, according to a 2006 National Chicken Council survey. Other research finds that fried chicken has been the fastest-growing fast-food menu item over the past decade. No doubt it's popular, but fried chicken is far from healthful. A five-piece order of McDonald's Chicken Selects contains 630 calories and 33 grams of fat. A more nutritious alternative is "un-frying" breaded chicken in the oven, but it can be tricky to find a method and recipe that mimics fried chicken.