ingredients

• 1 tablespoon oil
• 4 (~6 ounce) skinless and boneless chicken breasts, pounded thin
• 2 cloves garlic, chopped
• 1/4 teaspoon red pepper flakes
• 1/4 cup dry white wine (or chicken broth)
• 3/4 cup chicken broth
• 1/2 cup heavy/whipping cream
• 1/4 cup oil packed sundried tomatoes, chopped
• 1/4 cup parmigiano reggiano (parmesan), grated
• salt and pepper to taste
• 1/4 cup fresh basil, thinly sliced (or 1 teaspoon dried basil)

directions

1. Heat the oil in a pan over medium-high heat, add the chicken and cook until lightly golden brown on both sides and cooked through, about 5 minutes per side, before setting aside.
2. Add the garlic and red pepper flakes and saute until fragrant, about a minute.
3. Add the wine and deglaze the pan.
4. Add the broth, cream, sundried tomatoes and parmesan, bring to a boil, reduce the heat and simmer until the sauce thickens a bit, about 3-5 minutes.
5. Mix in the chicken along with any juices, season with salt and pepper to taste, remove from heat and mix in the basil.

Option: For One-Pan: Make this a one-pan meal by adding 8 ounces of pasta and 2 1/4 cups broth or water (or 1 cup of rice and 2 cups broth or water) to the sauce in step 4 and simmer, covered, until cooked, about 12 minutes (or 20 minutes for rice).
Option: Add chopped spinach to the sauce.

From Jeff Crump (EzraPoundCake.com) Makes 12 small burgers

• 1 1/2 pounds ground chicken
• 1 pound andouille sausage, casings removed, cut into 1-inch pieces
• 1/2 tablespoon course ground pepper
• 1/2 tablespoon kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon ground cayenne pepper
• 12 soft dinner rolls (recommended: King’s Hawaiian Sweet Rolls)
• Condiments: shredded lettuce, sliced tomato, cheese, sliced onion, mayonnaise, mustard, ketchup, chili sauce, Chipotle Mayonnaise (recipe below)

1. Preheat the  grill to medium-high.
2. Using a food processor, process the andouille until finely chopped.
3. Transfer the andouille to a large bowl. Add chicken, salt, pepper, garlic powder, onion powder and cayenne. Mix gently, being careful not to overwork the mixture.
4. Form the mixture into 12 patties, and place them on the grill. Cook until the internal temperature registers 170 degrees F, about 5 minutes per side. During the last minute of grilling, add the cheese to the tops of the burgers, and toast the rolls (cut-side down, about 30 seconds).
5. Remove the burgers and buns from the grill. Garnish with your choice of toppings and condiments. Serve immediately.

Ingredients

Marinade:

8 skinless boneless chicken thighs

Kosher salt and freshly ground black pepper 

1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce 

Rice:

2 cups raw white rice

3 1/2 cups chicken stock 

1/2 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce 

1/4 teaspoon crushed red pepper flakes 

1 clove garlic, grated on a rasp 

2 sprigs fresh thyme 

Kosher salt and freshly ground black pepper 

1/4 cup chopped fresh parsley 

Skewers:

Four 1/2-inch-thick red onion slices, rings intact

1 cup Jamaican jerk sauce, such as Food Network Kitchen Inspirations Jamaican Style Jerk Cooking Sauce 

Directions

Special equipment:

 a rice cooker; 16 metal skewers

1. For the marinade: Place a chicken thigh on a cutting board, cover with plastic wrap, and gently pound to even out the thickness. Sprinkle with salt and pepper on both sides and place in a bowl or resealable bag. Repeat with remaining thighs. Add the Jamaican jerk sauce and mix to coat the chicken evenly. Let marinate at room temperature for 2 hours.
2. For the rice: Add the rice, chicken stock, Jamaican jerk sauce, red pepper flakes, garlic, thyme, a pinch of salt and a few grinds of black pepper to a rice cooker. Cook rice according to rice cooker instructions.
3. For the skewers: Heat a grill pan over medium-high heat. Thread 2 skewers on either edge of a chicken thigh, then add an onion followed by another thigh (so the chicken and onions lay flat, not stacked). Repeat with remaining chicken and onions. Place skewers on grill pan and cook 5 minutes, then flip, brush with Jamaican jerk sauce and dome with a large metal bowl. Cook on second side until chicken is cooked through, 4 to 5 minutes. Remove to a plate to cool slightly before removing skewers.
4. To serve: Chop the onions. Fluff rice and stir in onions and chopped parsley. Serve with chicken.