Ingredients
2 cups yogurt, preferably Greek
Juice from 2 lemons
1 cup parsley, chopped
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4-6 cloves garlic, chopped
6-8 boneless, skinless chicken breasts, cut into small pieces
2 tablespoons olive oil

Instructions
1. Combine all ingredients, excluding chicken and olive oil, in large bowl and mix well.  Add chicken to marinade mix, stir to fully coat chicken, cover and refrigerate for 2 to 24 hours.  (The longer the better.) 

2. When ready to serve, heat olive oil in large skillet over medium-high heat.  Add chicken and marinade to skillet.  Cook, stirring, until excess liquid has evaporated and meat browns. 

3. Serve chicken with desired accoutrements such as pita bread, Tahini Sauce and Tomato Relish. 



Comments
This recipe is from shawarmarecipe.com and I selected it or my mom and I to try out for a pre-Christmas Lebanese Feast.  It was so delicious over our holiday that I decided to make it again when we had company over to celebrate the New Year.  The marinade is amazing and smells phenomenal.  The cooked chicken is equally amazing and delicious smelling.  This is a great and easy recipe, I’m glad I found it! 

Shown here with pita bread, Tahini Sauce, Tomato Relish, and Tabbouleh.

Ingredients
For the sauce
1/2 cup ketchup
1/4 cup molasses
2 tablespoons onion powder
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
2 tablespoons cider vinegar (I used red apple balsamic.)
1 tablespoon brown sugar

For the kebabs
2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
2 teaspoons kosher salt
2 tablespoons sweet paprika
4 teaspoons sugar
2 teaspoons smoked paprika
2 slices bacon, cut into 1/2 pieces
4 12-inch metal skewers

Instructions
1. For the sauce: Bring all ingredients to simmer in small saucepan over medium heat; cook, stirring occasionally, until sauce reaches ketchup-like consistency and is reduced to about 1 cup, 5 to 7 minutes. Transfer 1/2 cup sauce to small bowl and set aside remaining sauce to serve with cooked chicken.

2. For the kebabs: Toss chicken and salt in large bowl; cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.

3. Prepare grill. I assume you know how to get your own grill going, since I sure don’t!

4. Pat chicken dry with paper towels. Combine sweet paprika, sugar, and smoked paprika in small bowl. Process bacon in food processor or mini chopper until smooth paste forms, 30 to 45 seconds, scraping down bowl twice during processing. Add bacon paste and spice mixture to chicken; mix with hands or rubber spatula until ingredients are thoroughly blended and chicken is completely coated. Thread meat onto skewers with no space in between chicken pieces.  If there are any larger bits of bacon paste, make sure they’re secured between chicken.  

5. Place kebabs over coals and grill, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, about 8 minutes. Brush top surface of kebabs with 1/4 cup sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining 1/4 cup sauce; flip and continue to cook until brown in spots and instant-read thermometer inserted in center of meat registers 160*F, about 1 minute longer. Remove kebabs from grill and let rest for 5 minutes. Serve with reserved barbecue sauce. 



Comments
This recipe is from the Cook's Illustrated 2011 Annual and WOW, these were awesome!  The bacon kept the chicken nice and juicy, the flavors of the coating were great, the bbq sauce was wonderful.  We’ve had kebabs on our list of things to make for quite some time and I’m so glad we finally got to them since this recipe is delicious! 

I recommend flat, wide skewers instead of ones that are round.  You don’t want your meat to spin around during cooking! 

Shown here with Garlic Rice Pilaf.

Ingredients
25 Ritz crackers
4 slices white sandwich bread
6 tablespoons unsalted butter, melted
8 thin slices deli ham
2 cups Swiss cheese, shredded
4 boneless, skinless chicken breasts
Salt and pepper
3 large eggs
2 tablespoons Dijon mustard
1 cup all purpose flour

Instructions
1. Adjust oven racks to lowest and middle positions and heat oven to 450*F. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter; pulse to incorporate. Bake crumbs on rimmed baking sheet on middle rack, stirring occasionally, until light brown, 3 to 5 minutes. Transfer to shallow dish. Leave oven on.

2. Top each ham slice with 1/4 cup cheese and roll tightly; set aside. Pat chicken dry with paper towels. Cut pocket into thickest part of chicken and stuff each breast with 2 ham and cheese rolls. Season both sides of chicken with salt and pepper. Transfer chicken to plate, cover with plastic wrap, and refrigerate at least 20 minutes.

3. Beat eggs and mustard in second shallow dish. Place flour in third shallow dish. One at a time, coat stuffed chicken lightly with flour, dip into egg mixture, and dredge in crumbs, pressing to adhere. (Breaded chicken can be refrigerated, covered, for 1 day.) Transfer chicken to clean baking sheet. Bake on lowest rack until bottom of chicken is golden brown, about 10 minutes, and then move baking sheet to middle rack and reduce oven temperature to 400*F. Bake until golden brown and chicken registers 160*F, 20 to 25 minutes. Transfer to cutting board, tent with foil, and let rest 5 minutes. Serve.



Comments
This recipe is from the 2010 Cook's Country Annual and I did not find it foolproof at all.  I believe that our chicken breasts must be tiny compared to the ones the test kitchen uses because I was only able to fit 1 bundle of ham and cheese in each breast.  I do tend to get the most natural chicken breasts I can and they definitely are smaller than the others the store offers. 

The taste was really great, the breasts were tender and juicy, the flavors were lovely.  I’m curious to see if I can make this better in the future.

Ingredients
4 tablespoons butter, softened
4 cloves garlic, minced
1 1/2 teaspoons fresh oregano, chopped, or 1/2 teaspoon dried
1 1/2 teaspoons fresh marjoram, chopped, or 1/2 teaspoon dried
1 teaspoon sweet paprika
Salt and freshly ground black pepper
4 tablespoons all purpose flour
3-4 boneless, skinless chicken breasts, cut into cutlets
1 tablespoon olive oil
4 cups cherry tomatoes
1/2 cup white wine
2 tablespoon fresh parsley, chopped

Instructions
1. Mix together butter, garlic, oregano, marjoram, and paprika in small bowl.  Season with salt and pepper. 

2. Season chicken with salt and pepper.  Put flour in shallow container and dredge chicken breasts in flour. 

3. Melt 2 tablespoons butter and 1 tablespoon oil in large skillet over medium-high heat.  Place chicken in skillet and cook until browned on both sides, about 3 to 4 minutes per side.  Work in batches if necessary.  Transfer cooked chicken to plate. 

4. Increase heat to high and add tomatoes to skillet.  Cook, stirring occasionally, until they begin to char and burst, 5 to 10 minutes.  Add remaining butter and crush tomatoes with the back of a wooden spoon to release their juice.  Continue stirring until butter has melted.  Add wine and parsley then stir, scraping the bottom of the skillet to loosen any browned bits.  Return chicken and any accumulated juices to skillet.  Simmer 3 to 4 minutes, or until everything is heated through. 



Comments
This recipe is from Tide and Thyme.  I decided that it would be a great way to use up some of the last cherry tomatoes of summer and it was!  The tomato sauce was great and a perfect complement to the chicken.  The herbed butter in the recipe works very well and we all enjoyed this.  Leftovers were great too.  This recipe also has the bonus of being extremely simple.  The cherry tomatoes break down to form a fantastic and low-maintenance sauce. 

Shown here with Cheesy Baked Gnocchi.