Ingredients

• 1 1/2 lbs. lean ground turkey
• 1 1/4 cup breadcrumbs
• 5 Tbs parmesan cheese
• 5 Tbs minced parsley
• 2 Tbs minced garlic
• 1/2 tsp salt and pepper
• 2 eggs
• 1/4 cup water

Directions

Preheat oven to 425 degrees. Mix all ingredients together and form into meatballs. Place meatballs on a lightly greased cookie sheet and bake for 20 minutes

Ingredients

• 2 teaspoons grainy mustard
• 2 teaspoons Dijon-style mustard
• 2 teaspoons minced fresh ginger
• 3/4 cup chicken broth
• 1 teaspoon butter
• 2 tablespoons flour
• 4 skinless, boneless chicken breasts
• 4 scallions — minced
• Salt and freshly ground pepper — to taste

Directions

Dust chicken lightly with flour. Melt butter in nonstick fry pan and
saute chicken over medium-high heat until brown on both sides, about
2-3 minutes per side. Remove chicken and keep warm.

Pour broth into skillet, increase heat and deglaze skillet by boiling
and scraping loose browned bits on bottom of pan. Add ginger and
cook, stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken.

Ingredients

• 1 chicken breast per person, skinless and boneless
• 1/2 tablespoon olive oil per chicken breast
• 1/2 tablespoon chili powder per chicken breast
• Season salt and pepper to taste

Directions

Rub chicken breast with olive oil and sprinkle with chili powder, season salt and pepper.

Grill on portable grill at the ball game or grill ahead of time and keep in an ice chest where you are storing warm foods. Cook the chicken breast until juices run clear. Try not to overcook the chicken. It usually takes about seven minutes on each side unless you are using a portable infrared grill. If you are using an infrared grill, your cooking time will be cut in half.

I often use an ice chest as a mini warming oven. Be sure to have an ice chest for warm foods and one with ice in it for cold foods. Warm chicken breast will keep in the ice chest, wrapped in foil for up to 3 hours.

(To use with Easy Onion Buns)

*Source: Sandy Hill (Amarillo Globe-News)

Ingredients

• 1 large skinless, boneless chicken breast
• 1 large clove garlic, pressed
• 1 packed teaspoon grated fresh ginger root
• 1/8 teaspoon ground white pepper
• 1/8 teaspoon cayenne or chili cayenne pepper
• 1/8 teaspoon cloves
• 1 tablespoon sesame oil
• Salt to taste
• 1 tablespoon chopped fresh basil

Directions

* Divide chicken breast into two sections. Rinse and pat dry. In a rimmed dish, mix garlic, ginger, spices and sesame oil and rub into chicken breast on all sides. Cover and chill for 30 minutes.

* Heat heavy grill pan with ridges. Grill chicken breast pieces on medium-high heat 3 to 4 minutes on each side, till distinct grill marks appear. Cover and cook over very low heat for 15 to 20 minutes, until tender. Garnish with basil and serve with brown rice or other whole grain.

Makes 2 servings.

Ingredients

• 3 tbls. margarine
• 4 boneless chicken breasts
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 (16-oz.) can Mexican stewed tomatoes
• 4-6 slices Monterey Jack cheese

Directions

1. Melt margarine in skillet.

2. Brown chicken breasts in hot margarine, remove chicken and place in an 8-inch square baking dish.

3. Sauté onion and bell pepper in skillet drippings, cooking just until tender.

4. Pour on top of chicken in baking dish, along with tomatoes.

5. Cover with foil and bake at 375 degrees for 45 minutes.

6. Uncover and top with sliced cheese. Return to oven until the cheese melts
Serves 4.

Source: The Advocate – Baton Rouge, La.