Poached Chicken in Mole Sauce
Prepare the mole sauce. While the sauce is simmering, prepare the poached chicken. Pour the stock into a large pot (large enough to hold the chicken pieces). Bring stock to boil over medium-high heat. Add Nick’s magic rub, the onion, celery, carrots, and
Chicken Meatballs in Parmesan Cream Sauce
Add the chicken, bread, eggs, and Parmigiano to a bowl and mix well. Using your hands, shape into 2-1/2" meatballs. If necessary, use a measuring cup to make each meatball 1/3 cup. Set the meatballs aside while you make the sauce. Add
Chicken Scaloppini with Radicchio e Gorgonzola
Place the chicken breast slices in a resealable plastic bag and pound into 1/4” thick scaloppini. Coat both sides of each scaloppini with Nick’s magic rub. Coat the scaloppini with flour and shake off the excess. In a nonstick skillet, bring the extra
Chicken Scaloppini with Mortadella Cream Sauce
Place the chicken breast slices in a resealable plastic bag and pound into 1/4” thick scaloppini. Coat both sides of each scaloppini with Nick’s magic rub. Coat the scaloppini with flour and shake off the excess. In a nonstick skillet, bring the extra
Chicken Scaloppini with Mushrooms and Marsala
Place the chicken breast slices in a resealable plastic bag and pound into scaloppini, about 1/4 inch thick. Coat both sides of each scaloppini with 2 tablespoons of Nick’s magic rub. Coat the scaloppini with flour. shaking off the excess. In a nonstick
Chicken Provolone
To prepare the Chicken Provolone Sauce:Pour the tomato sauce and the chicken stock into a blender and process until the mixture reaches a smooth consistency, about 1 minute.Sauté the garlic and the red pepper flakes in the olive oil over
Braised Chicken Meatballs with Peppers
To Prepare the Chicken Meatballs: Place the diced bread in a bowl and soak it in ½ cup of milk for at least 10 minutes. Squeeze the excess milk from the bread and set the bread aside. In a large bowl, add
Eggplant Ratatouille with Lemon-Marinated Chicken Breasts
In a small bowl, whisk together the lemon juice, olive oil, salt and pepper, and garlic. Place the chicken breasts in a small baking dish or a large zipper bag. Add the lemon mixture and coat the chicken thoroughly. Set
Cajun Roasted Chicken Breasts with ‘Shrimp Jambalaya Hash’
To prepare the Cajun roasted chicken breasts: Marinate the chicken breasts in ¼ cup of olive oil and the garlic, jalapeño, Creole seasoning, cracked black pepper, kosher salt and lemon juice for at least 1 hour. In a large, hot, ovenproof sauté
Moroccan Chicken and Almond Pie
To prepare the Almond Layer, preheat the oven 375 F. Toast the almonds on a baking sheet for 5-7 minutes, until golden brown. Cool the almonds and coarsley chop in a food processor or blender. Transfer to a medium bowl