Chicken Wrap with Thai Peanut Sauce

This sauce is nuts! Great for a weeknight dinner.

Prep time: 30 minutes             |          Total time: 30 minutes           |           Yield: Serves 4

Ingredients

Wrap filling:

· 2-3 chicken breasts

· 2 bell peppers

· 2 zucchinis 

· 1 onion

· 3 tablespoons of olive oil

· Salt, pepper, and pepper flakes to taste

Peanut sauce:

· 1 clove garlic, minced
· 1/2 teaspoon peeled, grated fresh ginger
· 1/2 cup vegetable oil

· 1/4 cup good apple cider vinegar
· 3 tablespoons soy sauce or White Miso
· 1 1/2 tablespoons dark sesame oil
· 1/2 tablespoon honey
·  1/4 cup smooth peanut butter
· 2 teaspoons kosher salt

Directions

Wrap filling:

1. Preheat the oven to 450 degrees.

2. Heat 2 tablespoons of olive oil in an oven-safe skillet on top of the stove over medium-high. While that’s heating, rub the breasts with salt, pepper, and pepper flakes.
3. Brown breasts in the pan on top of the oven, without disturbing for a few minutes on each side. Move the pan to the oven. Do not cover the pan; the skin will continue to crisp in the oven.
4. Let them cook for about 10 minutes in the oven, then flip them over again. Start checking for doneness at the 25-minute mark (time will vary depending on size).
5. Chop bell peppers, zucchinis and onion. Sauté in remaining olive oil (1 tablespoon).

6. Slice chicken into strips. Place chicken and vegetables in a tortilla.

Peanut sauce:

1. Combine ingredients and blend using a food processor or a blender.

2. Drizzle wrap with peanut sauce. 

Source: Sauce from Barefoot Contessa (link forthcoming). 

Apple, Goat Cheese, and Walnut Stuffed Chicken Breast

Bow chicken wow wow. Great for autumn nights.
Prep time: 10 minutes              |            Total time: 1 hour            |            Yield: 4 servings

Ingredients
· 4 boneless chicken breasts
· 3-4 ounces goat cheese
· 1-2 apples, diced
· 1/4 cup walnuts
· 1 tablespoon of fresh lemon juice

· 2 teaspoons of thyme 

· 1 teaspoon pepper
· 1/2 teaspoon salt
· 1/3 teaspoon pepper flakes

Directions
1. Preheat the oven to 375.
2. Place chicken breast on a large 

sheet of waxed paper; cover with another sheet; 

pound chicken breast to 1/4 inch thickness. 

Season both sides with half of the thyme, salt and pepper.

3. Sautee apple cubes in olive oil.
4. Heat goat cheese in the microwave for 30 seconds or until soft.
5. Combine the goat cheese, apple, lemon juice, walnuts, thyme, and pepper.
6. Cut a slit down the center of each chicken breast. Fill each pocket evenly with mixture.
7. Bake chicken for about 30 minutes.

Source: Chef Lassig and Chef Hannan.

Pretzel Chicken with Honey Dijon Sauce

Crispy and savory and saucy - oh my! Great for weeknights and kids. 
Prep time: 10 minutes | Total time: 30 minutes | Yield: ~12 chicken strips

Ingredients
Chicken:
· 2 lbs boneless skinless chicken breasts, 

cut into strips

· 2 eggs, scrambled
· 1/2 teaspoon mustard powder
· 1/2 teaspoon onion powder
· salt and pepper to taste

Breading:
· 2 cups sourdough pretzels, ground in the 

food processor (until they are the consistency of bread crumbs) 

· Vegetable oil for frying

Sauce:
· 1/2 cup honey
· 1/4 cup Dijon mustard

Directions
1. Combine mustard and honey for sauce. Mix well and set aside.
2. Preheat oil to 350 degrees. Combine eggs with spices in a large bowl. Mix well and add chicken
3. Add pretzel crumbs to a large bowl. When oil is hot, bread chicken and fry oil until deep golden brown. Chicken should be firm with an internal temperature of 165 degrees. Place on paper towels or cooling rack after removing from oil.

Source: Eclectic Recipes.
Note: Broken sink handles + boiling oil can't stop with this dinner winner @Chef Jordan.