Chicken Prosciutto with Tomatoes

I loved the polenta with the chicken & sauce. Even my husband and one of my daughters, who both hate grits, enjoyed it (double the recipe, used chicken breast tenders along with the thighs and ham instead of prosciutto). However, I felt the sauce was slightly lacking just a bit more flavor. Next time, I'll try adding a little garlic powder to the sauce. Served with salad greens, sliced strawberries & low fat honey mustard dressing and toasted french bread.

INGREDIENTS
4 (6-ounce) chicken thighs, skinned
1/4 tsp salt, divided
1/4 tsp black pepper
2 tsps olive oil
1 tsp fresh lemon juice
1 tbsp chopped fresh or 1 tsp dried rubbed sage
1/2 cup all-purpose flour
1/2 cup dry white wine
2/3 cup yellow cornmeal
1 cup chopped seeded peeled tomato
2 cups water
2 very thin slices prosciutto or ham,

DIRECTIONS
1. Sprinkle the chicken with sage, 1/8 tsp salt, and pepper. Place flour in a shallow dish. Dredge chicken in flour. Heat the oil in a nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Add wine; cover, reduce heat, and simmer for 20 minutes or until a meat thermometer registers 180°.

2. Place the cornmeal and 1/8 tsp salt in a 1-quart casserole. Gradually add water, stirring until blended. Cover. Microwave at high 12 minutes, stirring every 3 minutes. Let stand, covered, 5 minutes.

3. Remove chicken from pan. Add tomato to pan; cook 1 minute. Stir in juice and prosciutto. Spoon polenta onto plates, and top with chicken. Serve with the sauce. Garnish with sage sprigs, if desired.

Chicken Thigh with Herbes

INGREDIENTS
16 chicken thigh cutlets, skin on
2 tbsps coarsely chopped fresh marjoram
2 tbsps olive oil
1 tbsp coarsely chopped fresh rosemary
1 tbsp coarsely chopped fresh thyme
Salt & freshly ground black pepper
Mixed lettuce leaves, to serve

DIRECTIONS
1. Preheat oven to 190°C. Run your finger under skin on each chicken thigh to loosen and create a pocket. Mix the marjoram, rosemary and thyme leaves in a small bowl. Place a little of the mixed herbs under the skin of each chicken thigh. Season with salt and pepper.

2. Place chicken in a large roasting pan and drizzle with olive oil. Bake in preheated oven for 30 minutes until golden brown.

3. Serve chicken thighs with tomato and chilli chutney and a salad of mixed lettuce leaves.

Balsamic Roasted Chicken

INGREDIENTS
1 pound red potatoes, cut into 1-inch chunks
2 large carrots, sliced
1 medium red onion, cut into 8 wedges
1 tbsp vegetable oil
½ tsp dried oregano
1 (3 ½-pound) cut-up chicken
¼ cup balsamic vinegar
3 tbsps brown sugar
Chopped parsley, for garnish

DIRECTIONS
1. Preheat oven to 425 degrees F. In large roasting pan, toss vegetables with oil and ¼ tsp each oregano, salt, and pepper. Pat chicken dry with paper towel, place on top of vegetables and sprinkle with ½ tsp salt. Roast for 20 minutes.

2. Meanwhile, in 2-quart saucepan, stir vinegar, sugar, ¼ cup water, remaining ¼ tsp oregano, ¾ tsp salt, and ¼ tsp pepper. Heat to boiling on medium-high, stirring. Reduce heat, simmer 8 to 10 minutes or until thickened and slightly syrupy.

3. Brush chicken with sauce. Roast 15 minutes, Brush with sauce, roast 10 minutes or until thermometer inserted into thickest part reaches 165 degrees F.

4. Transfer chicken and vegetables to platter. Strain pan juices into measuring cup, discard fat. Pour juices over chicken and vegetables. Garnish with parsley.

Grilled Pineapple Chicken

INGREDIENTS
4 chicken breasts
1 (4 oz) can pineapple chunks (unsweetened)
¼ tsp orange peel
¼ tsp paprika
¼ tsp pepper
¼ tsp salt
2 tsp butter

DIRECTIONS
1. Preheat oven to 300 degrees. Place chicken in 9x12 inch glass cooking pan.

2. Place pineapple and juice over chicken. Spread butter on chicken. Sprinkle remaining ingredients on top of the chicken.

3. Cover chicken with aluminum foil and place in the oven for 2 hours. Remove foil and Serves.

Grilled Chicken Breast with Avocado Dressing

I'm tryin to create an easy daily recipes using chicken as main ingredients and avocado for dressing, hope you enjoy the recipes.

INGREDIENTS
2 chicken breast, cut 1 inch thick (about 8 ounces each)
¾ cup prepared tomatillo salsa
1 small avocado, diced
2 tsps ground cumin
2 tbsps chopped fresh cilantro

MARINADE
¼ cup fresh lime juice
1 tbsp minced garlic
1 tbsp chili powder

DRESSING
1 medium ripe avocado, coarsely chopped
¾ cup water
¼ cup fresh lime juice
1 peeled clove garlic
½ tsp salt

DIRECTIONS
1. Combine marinade ingredients into a bowl. Place chicken breast and marinade in food-safe plastic bag; turn chicken breast to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.

2. Remove chicken breast from marinade, discard marinade. Place chicken breast on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

3. Meanwhile combine salsa, avocado and cilantro in a bowl.

4. Carve chicken breast into slices; season with salt, as desired. Serve with salsa and vegetables.