Lewis - Cooking light the best chicken cookbook: 98 easy and delicious weeknight dinners

Contents Top roasted vegetables and chicken thighs with a Dijonwhite wine pan sauce for an impressive bistro-style supper. Cooking Light THE BEST CHICKEN COOKBOOK COVER PHOTOGRAPHY: IAIN BAGWELL; FOOD STYLING: SIMON ANDREWS; PROP STYLING: MISSIE NEVILLE CRAWFORD SLOW COOKER CHICKEN VERDE AT YOUR SERVICE Contact Us Web: cookinglight.com/contact-us Email: General Correspondence Mail: 4100 Old Montgomery Highway Birmingham, AL 35209 Phone: 800-336-0125 Back Issues of Special Editions Mail: P.O. Box 361095 Des Moines, IA 50336-1095 Phone: 800-633-4910 Subscriptions Click the Subscribe link at cookinglight.com, or call 800-336-0125. CL Annual Cookbooks To order our Cooking Light Annual Recipes compilations, call 800-633-4910. COOKING LIGHT ALL-TIME TOP-RATED RECIPES is published by Cooking Light magazine, 4100 Old Montgomery Highway, Birmingham, AL 35209. Cooking Light is a registered trademark of Time Inc.

Lifestyle Group. This publicationcopyright 2016 by Time Inc. Lifestyle Group. No part of this publication may be reproduced in any form or by any means without prior written permission of the Publisher. COOKING LIGHT ALL-TIME TOP-RATED RECIPES cannot be held responsible for any unsolicited material. Printed in the USA.

All rights reserved. eISBN: 978-0-84875-010-7 CHIEF EXECUTIVE OFFICER Joseph Ripp CHIEF CONTENT OFFICER Norman Pearlstine GROUP EDITOR, LIFESTYLE GROUP Sid Evans GROUP PRESIDENT, LIFESTYLE GROUP Evelyn Webster FLL GROUP PUBLISHER Charlie Kammerer GROUP PUBLISHER Kevin White Cooking Light THE BEST CHICKEN COOKBOOK SPECIAL PROJECTS EDITOR Hannah Klinger ART DIRECTOR Amy Bickell MANAGING EDITOR Tara Stewart Hardee COPY CHIEF Kate Johnson INTERNS Surya Patel, Amanda Polick CONTRIBUTORS Simon Andrews, Iain Bagwell, Missie Neville Crawford, Kristen Schaefer Geisler, Rebecca Henderson, Susan Roberts McWilliams, Kathleen Varner Cooking Light EDITOR Hunter Lewis DIGITAL CONTENT DIRECTOR Stacey Rivera CREATIVE DIRECTOR Rachel Cardina Lasserre EXECUTIVE EDITOR Ann Taylor Pittman MANAGING EDITOR Sheri Wilson SENIOR FOOD EDITORS Timothy Q. Cebula, Cheryl Slocum SENIOR EDITOR Cindy Hatcher NUTRITION EDITOR Sidney Fry, MS, RD ASSISTANT FOOD EDITOR Darcy Lenz SENIOR DESIGNER Hagen Stegall Baker DESIGNER Nicole Gerrity SENIOR DIGITAL DESIGNER Daniel Boone PRODUCTION DIRECTOR Liz Rhoades PRODUCTION COORDINATOR Christina Harrison OFFICE MANAGER Alice Summerville COOKINGLIGHT.COM EDITOR Mallory Daugherty Brasseale ASSOCIATE EDITOR Kimberly Holland ASSISTANT EDITOR Rebecca Longshore COMMUNITY MANAGER, COOKING LIGHT DIET Matthew Moore INTERNS Teresa Sabga, Marie Silvio CONTRIBUTORS Caleb Zorn ASSOCIATE PUBLISHER Lee Cordobs VICE PRESIDENT, MARKETING Michelle Lamison CONSUMER MARKETING DIRECTOR Rachel Osborne EXECUTIVE DIRECTOR, BRAND INSIGHTS Eileen McCarthy GROUP ART DIRECTOR Karen Cattan EXECUTIVE CHEF, MARKETING Anna Bullett, MS, RD MAKE-UP, POSITIONING, AND PRODUCTION MANAGER George Woods Jr. SENIOR VP, GENERAL MANAGER Alison Fried SENIOR VP, CONSUMER MARKETING + REVENUE Jeff Blatt SENIOR VP, DIGITAL MARKETING + REVENUE Scott McAllister SENIOR VP, STRATEGY Holley Cavanna SENIOR VP, DIGITAL George Linardos GENERAL MANAGER, DIGITAL Mike Rich SENIOR VP, SOUTHERN PROGRESS CORPORATION Bruce Larson TIME INC. CORPORATE EXECUTIVE VICE PRESIDENTS Jeff Bairstow, Rich Battista, Lynne Biggar, Colin Bodell, Teri Everett, Mark Ford, Greg Giangrande, Lawrence A. Jacobs, Evelyn Webster FAMILY FAVORITES Go way beyond frozen tenders with fun, fast recipes your family will ask for again and again.

Try saucy drumsticks, loaded tortilla soup, and crispy Parmesan-crusted chicken breasts. SHREDDED CHICKEN TACOS WITH MANGO SALSA Hands-on: 22 min. Total: 35 min. Look for crema, the Mexican version of sour cream, in Mexican markets or the international aisle of most supermarkets. You could also thin sour cream with teaspoon lime juice. 12 ounces skinless, boneless chicken breast halves 3 tablespoons fresh lime juice, divided 1 tablespoon canola oil teaspoon kosher salt, divided cup chopped peeled ripe mango cup chopped seeded tomato 3 tablespoons chopped fresh cilantro 1 tablespoon minced seeded jalapeo pepper 8 (6-inch) corn tortillas 1 cup packaged angel hair coleslaw 3 tablespoons Mexican crema Place chicken in a skillet, and cover with water; bring to a boil over medium-high heat.

Boil 1 minute. Remove pan from heat; cover and let stand 15 minutes or until chicken is done. Remove chicken from pan; cool slightly. Tear chicken into strips. Combine 2 tablespoons juice, oil, and teaspoon salt in a bowl. Add chicken; toss to coat.

Combine mango, tomato, cilantro, and jalapeo in a small bowl. Stir in remaining 1 tablespoon juice and remaining teaspoon salt. Heat tortillas over medium-high heat directly on the eye of a burner or in a skillet for about 15 seconds on each side or until lightly charred. Top tortillas evenly with chicken mixture, coleslaw, and mango mixture. Top each taco with about 1 teaspoon crema. SERVES 4 (serving size: 2 tacos) CALORIES 284; FAT 9.1g (sat 2.1g, mono 3.7g, poly 2.1g); PROTEIN 22g; CARB 30g; FIBER 4g; CHOL 61mg; IRON 1mg; SODIUM 415mg; CALC 57mg Get Ahead The poaching method for the chicken tacos is a great way to cook ahead; the meat stays tender, shreds easily, and can be added to any dish you can think of, hot or cold.

SPINACH AND FETA STUFFED CHICKEN BREASTS Hands-on: 26 min. Total: 36 min. 1 tablespoon olive oil 1 cup chopped yellow onion 2 tablespoons chopped fresh dill 5 ounces baby spinach 2 ounces crumbled feta cheese (about cup) 4 (6-ounce) skinless, boneless chicken breast halves teaspoon kosher salt teaspoon black pepper 1 teaspoons olive oil Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese.

Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat.

Add 1 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done. SERVES 4 (serving size: 1 stuffed chicken breast half) CALORIES 319; FAT 13.5g (sat 4.5g, mono 5.9g, poly 1.3g); PROTEIN 40g; CARB 8g; FIBER 2g; CHOL 126mg; IRON 2mg; SODIUM 585mg; CALC 136mg Prep Pointer Cut a horizontal slit on the thinner side of the breast, leaving about 1 inch at either end. Gently open the pocket with your fingers before adding the filling.