365 More Ways to Cook Chicken (365 ways) by Melanie Barnard

salt
¼ teaspoon freshly ground pepper
1 egg beaten with 2 tablespoons water
1 pound thinly sliced chicken breast cutlets
3 tablespoons vegetable oil
1 teaspoon Asian sesame oil
    1. In a small saucepan, heat together jam, mustard, and lemon juice over medium-low heat, stirring, until melted smooth, 2 to 3 minutes. Set dipping sauce aside.
    2. In a shallow dish, combine bread crumbs, sesame seeds, salt, and pepper. Place egg in another shallow dish. Dip chicken first into egg, then into bread crumbs, dredging. Shake any excess back into bowl. Let stand 15 minutes at room temperature. Use a sharp knife to cut chicken crosswise into strips about ¾ inch wide.
    3. In a large frying pan, heat vegetable oil and sesame oil over high heat. Add half of chicken and cook, turning once or twice, until white throughout, about 4 minutes. Repeat with remaining chicken.
    4. Serve chicken fingers on a platter, with a bowl of apricot mustard sauce in center for dipping.
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51   NEAPOLITAN CHICKEN FRITTATA BITES
     
Prep: 20 minutes Cook: 27 to 32 minutes Makes: about 50
¼ cup olive oil, preferably extra-virgin
4 cups medium leeks (white and pale green), thinly sliced
3 garlic cloves, crushed through a press
¼ teaspoon crushed hot red pepper
2 cups slivered cooked chicken (about 8 ounces)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup finely chopped prosciutto (about 1 ounce)
¼ cup chopped fresh basil
12 eggs
¾ teaspoon salt
4 ounces shredded mozzarella cheese (about 1 cup)
3 tablespoons grated Parmesan cheese
    1. Preheat oven to 375°F. Grease a 9x13-inch baking dish. In a large frying pan, heat olive oil. Add leeks and cook over medium-low heat, stirring often, until softened, about 5 minutes. Add garlic and hot pepper and cook 2 minutes. Stir in chicken, spinach, prosciutto, and basil. Spread mixture in baking dish.
    2. In a large bowl, whisk together eggs and salt. Pour over chicken mixture in baking dish. In a small bowl, toss together cheeses and sprinkle over eggs.
    3. Bake 20 to 25 minutes, until frittata is pale golden and puffed. Let stand at least 15 minutes before cutting into 1
½-i
nch squares. Serve warm or at room temperature.
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52   TACO CHICKEN
     
Prep: 10 minutes Cook: 8 minutes Serves: 8
6 ounces corn tortilla chips, regular, low-fat, or seasoned
1½ tablespoons taco seasoning mix or chili powder
1 pound thinly sliced chicken breasts
¼ cup corn oil
1½ cups bottled chunky salsa or taco sauce
    1. Preheat oven to 500°F. In a food processor, grind tortilla chips into crumbs. Add taco seasoning and process just to blend. Spread crumbs on a shallow dish. Dip chicken into oil, then into crumbs to coat.
    2. Place chicken on a baking sheet. Bake until crumbs are brown and chicken is white throughout, about 8 minutes.
    3. Cut chicken crosswise into ¾-inch-wide strips. Serve warm with salsa for dipping.
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53   ROSEMARY CHICKEN FOCACCIA
     
Prep: 15 minutes Cook: 32 minutes Serves: 8
    If your market carries it, make the recipe even simpler by using a 10- to 12-ounce focaccia bread in place of the pizza dough. Bake at 450°F. for about 5 minutes just to melt the cheese and heat the chicken.
3 tablespoons olive oil, preferably extra-virgin
1 large onion, thinly sliced
1 large garlic clove, crushed through a press
1 teaspoon dried rosemary, crushed
¼ teaspoon crushed hot red pepper
1 (10-ounce) tube refrigerated pizza dough
1½cups shredded cooked or smoked chicken (about 6 ounces)
¼ cup grated Romano cheese
    1. Preheat oven to 425°F. In a large frying pan, heat 2 tablespoons of olive oil. Add onion and cook over medium-low heat, stirring often, until very soft, about 10 minutes. Add garlic and rosemary and cook 2 minutes. Remove from heat and let cool 5 minutes. In a small bowl, combine hot pepper flakes with remaining 1 tablespoon oil.
    2. Unroll pizza dough and place on a lightly oiled baking sheet. With fingers, press dimples into dough. Brush with hot pepper oil. Sprinkle chicken