New Neighbors and Two Very Good Recipes

Chickens, 6 of them, right there on the other side of my fence.

Slow Cooker Balsamic Chicken – Skinny Ms.

Yields 10 Cups | Serving size: 1 Cup | Calories: 190 | Previous Points: 4 | Points Plus: 4 | Fat: 6g | Saturated fat: 1 g | Trans fat: 0 g | Cholesterol: 53 mg | Sodium: 121 mg | Carbohydrate: 5 g | Fiber: 1 g | Sugar: 3 g | Protein 26 g

• 4-6 boneless, skinless, chicken breasts (about 40 ounces)
• 2 14.5 oz can diced tomatoes
• 1 medium onion thinly sliced (Not chopped)
• 4 garlic cloves
• 1/2 cup balsamic vinegar
• 1 tbsp. olive oil
• 1 tsp each: dried oregano, basil, and rosemary
• 1/2 tsp thyme
• ground black pepper and salt to taste

Pour the olive oil in bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.

Cook on high 4 hours, serve over angel hair pasta, brown rice, or quinoa.

Leftovers? This balsamic chicken is a great addition to salads or can be wrapped in a tortilla for a quick, healthy lunch.

Balsamic Chicken Wrap

• 1 tomato and herb wrap
• 1 Tbsp prepared pesto, no sugar added
• 1 handful of baby spinach leaves
• Leftover pieces of Balsamic Chicken

Place wrap on plate, spread with prepared pesto, add spinach leaves and top with chicken.

Wrap, slice in half and enjoy.

Chicken Tikka Masala

America's Test Kitchen - season 8, episode 20, Indian Favorites, Simplified
serves 6

Ingredients

Chicken
1/2 tsp ground coriander
1/2 tsp ground cumin
1 tsp table salt
1/4 tsp cayenne pepper
1 tbsp grated fresh ginger
2 tbsp vegetable oil
2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
1 cup plain whole-milk yogurt [you can use low-fat if you don’t have whole]
2 lbs boneless, skinless chicken breasts, trimmed of fat

Masala Sauce
3 tbsp vegetable oil
2 tsp grated fresh ginger
1 medium onion, diced fine (about 1 1/4 cups)
2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)
1 fresh jalapeno chile, ribs and seeds removed, flesh 1 (28-oz) can crushed tomatoes
1 tbsp garam masala
1 tbsp tomato paste
1/2 tsp table salt
2 tsp sugar
2/3 cup heavy cream
1/4 cup chopped fresh cilantro leaves

Instructions

1. FOR THE CHICKEN: Combine salt, cayenne, coriander, cumin and in small bowl. Sprinkle both sides of chicken with spice mixture, pressing gently so mixture adheres. Place chicken on plate, cover with plastic wrap, and refrigerate for 30 to 60 minutes. In large bowl, whisk together ginger, garlic, oil, and yogurt; set aside.

2. FOR THE MASALA SAUCE: Heat oil in large Dutch oven over medium heat until shimmering. Add onion and cook, stirring frequently, until light golden, 8 to 10 mins. Add ginger, garlic, tomato paste, chile, and garam masala; cook, stirring frequently, until fragrant, about 3 mins. Add salt, sugar, and crushed tomatoes; bring to boil. Reduce heat to medium-low, cover, and simmer for 15 mins, stirring occasionally. Stir in cream and return to simmer. Remove pan from heat and cover to keep warm.

3. While sauce simmers, adjust oven rack to upper-middle position (about 6 inches from heating element) and heat broiler. Using tongs, dip chicken into yogurt mixture (chicken should be coated with thick layer of yogurt) and arrange on wire rack set in foil-lined rimmed baking sheet or broiler pan. Discard excess yogurt mixture. Broil chicken until thickest parts register 160 degrees on instant-read thermometer and exterior is lightly charred in spots, 10 to 18 mins, flipping chicken halfway through cooking.

4. Let chicken rest 5 mins, then cut into 1-inch chunks and stir into warm sauce (do not simmer chicken in sauce). Stir in cilantro, adjust seasoning with salt, and serve.