Shiitake Chicken Breasts With Pecan Barley Artichoke Salad Recipes

ARTICHOKE CHICKEN

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix together the artichoke hearts, Parmesan cheese, mayonnaise, and garlic pepper. Place chicken in a greased baking dish, and cover evenly with artichoke mixture.
• Bake, uncovered, for 30 minutes in the preheated oven, or until chicken is no longer pink in the center and juices run clear.

CHICKEN SALAD WITH TARRAGON AND ARTICHOKES SANDWICH

Steps:

• Combine the first 10 ingredients in a large bowl; cover and chill 4-6 hours (at least).
• Cut each croissant in half horizontally; place a lettue leaf on the bottom slice.
• Add chicken salad and top with red bell pepper strips, if desired.
• Cover with croissant top and slice in half; serve immediately.

GRILLED CHICKEN AND SHIITAKE MUSHROOM SALAD

Steps:

• Mix 1 oz chicken broth with the arrowroot.
• Bring remaining 4 oz chicken broth and the wine to a boil in a medium saucepan.
• Turn down heat and simmer for 10 minutes.
• Add the chicken broth/arrowroot mixture.
• Simmer until mixture thickens, stirring constantly.
• Remove from heat and cool.
• Add 2 oz olive oil, lemon zest, basil flakes, 1/4 tsp salt and lemon juice.
• Put the mushrooms in a bowl and pour the above mixture over them.
• Mix and refrigerate for 1 hour.
• Pound the chicken breasts to about 1/4 inch thick then cut into 1" x 2" pieces (about 20).
• Sprinkle with salt, pepper and red pepper flakes on both sides (sprinkle the red pepper flakes sparingly - it will be quite hot).
• Put the spinach in a large serving bowl.
• Grill the mushrooms over high heat until soft (save the marinade).
• Cut the grilled mushrooms in quarters.
• Grill the chicken about 1 minute on each side.
• Add the chicken and mushrooms to the serving bowl with the spinach.
• Pour the marinade over and toss.
• Add the red peppers, raisins and cashews.
• Crumble in the goat cheese.

CHICKEN BREASTS WITH SHIITAKE MUSHROOMS

Steps:

• Sprinkle the chicken breasts with salt and pepper.
• Heat the oil in a heavy skillet and add the chicken breasts, the mushrooms and the onions. Cook about 5 minutes over medium heat or until lightly browned. Turn the pieces and cook 5 minutes more, shaking the pan and turning the mushrooms and onions so they brown evenly. Remove chicken breasts, and keep them warm. Pour off fat from the pan.
• Add the rosemary and shallots and cook briefly, until wilted. Add the wine and cook, stirring and scraping to dissolve the brown particles that cling to the skillet.
• When the wine is almost reduced by half, blend in the chicken broth. Continue cooking and when the sauce is reduced by half, stir in the butter. Remove pan from stove immediately. Pour sauce over chicken, sprinkle with the parsley and serve.

SPINACH-ARTICHOKE STUFFED PECAN CRUSTED CHICKEN BREASTS

Steps:

• Squeeze the excess liquid from the spinach. Mix in a medium size bowl the spinach, artichoke hearts, sun dried tomatoes, and the asiago, ricotta and mozzarella cheese. Set aside.
• Combine the chopped pecans, corn flake crumbs and garlic powder in a shallow bowl.
• Whisk together the 2 eggs with the milk in another shallow bowl.
• Mix the flour, cayenne pepper, salt and Italian seasoning in a third shallow bowl.
• Pound chicken breasts to approximately 1/4 inch thickness.
• Bread each chicken breast by coating each with flour mixture, then dipping into egg mixture. Coat one side of the chicken breast with the pecan mixture.
• Put equal amounts of spinach/artichoke mixture on each chicken breast on the side that does not have the pecan coating. Roll up the chicken breast and secure with a toothpick. Place in casserole dish that has been drizzled with olive oil.
• Bake in oven preheated to 350°F for 40 minutes or until chicken is thoroughly cooked. Let set for 5 minutes before serving.

SHIITAKE CHICKEN BREASTS WITH PECAN BARLEY & ARTICHOKE SALAD

Steps:

• Heat oven to 400 degrees.
• Cook barley: Heat 1-1/2 cups water and 1/2 t. salt to boiling; stir in barley. Simmer covered until tender, about 40 minutes.
• Prepare chicken: Set aside 2 large shiitake caps; cut remaining into 1/2-inch pieces and combine with onion in 11x7-inch baking dish. Crush 1 clove garlic and combine with 2 T. butter, the parsley, 1/4 t. salt, and pinch pepper in small bowl. Spread small amount of garlic butter on reserved shiitake caps. With fingers, separate (but do not detach) chicken skin from flesh to form pocket. Place buttered shiitake caps in each pocket. Rub half remaining butter over chicken; combine remainder with mushrooms and onions. Place chicken skin side up on onion mixture.
• Bake, basting once or twice with pan juices, until chicken is tender and skin is lightly browned, 40-45 minutes.
• Make salad: Drain artichokes. Cut remaining garlic clove in half. Rub serving bowl with garlic; discard garlic. Whisk oil, lemon juice, 1/4 t. salt, and 1/8 t. pepper in medium bowl. Add red onion, celery, and artichokes; toss to coat.
• Finish barley: Transfer barley to serving dish. Melt remaining 1 T. butter in pan; stir in pecans. Saute 1 minute, drizzle over barley, and stir with fork to blend.
• Spoon salad onto lettuce bed. Serve with chicken and barley.