Chicken Party Recipes Part 1

The first post on the Chicken Tasting Party has the pictures of the dishes and the descriptions. Here are the recipes for the first four dishes.

Chicken, Hazelnut, and Dried Cranberry Salad

2 boneless, skinless chicken breasts
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp.kosher salt
1/3 cup mayonnaise
1/3 cup non-fat Greek yogurt
1/2 tsp. dried rosemary
1 tbsp honey.
1/4 cup chopped hazelnuts
1/4 cup dried cranberries, roughly chopped
micro basil to garnish

Cut chicken into 1/2 inch cubes. Simmer chicken, oregano, thyme, and salt in a water in a small sauce pan. When chicken is done, strain and cool. In a bowl, mix mayonnaise, yogurt, rosemary, and honey. Stir in chicken, nuts, and cranberries. Plate, garnish with micro basil.

Asian Cold Noodle Salad

1 lb. chicken tenders
1/2 cup unsalted peanuts
1 tbsp. olive oil
1/3 cup lime juice
3 tbsp. fish sauce
3 tbsp. soy sauce
3 tbsp. rice wine vinegar
2 small hot chilies, minced
8 oz. rice noodles
1 carrot, cut into matchsticks
3 small white cucumbers, cut into matchsticks
1/2 lb. pea pods, cut into 1/2 inch pieces
1/4 cup salted peanuts, chopped
1/4 cup white parts of scallions, cut in thin slices
2 tbsp. basil, cut in thin strips

Dice chicken. Place unsalted peanuts in a food processor. Process peanuts, dribbling in olive oil until peanuts have the consistency of peanut butter. Whisk together fresh peanut butter, lime, juice, fish sauce, soy sauce, rice wine vinegar, and chilies. Place chicken and 1/2 sauce in a sealable plastic bag, and refrigerate for at least two hours. Bring a stock pot of water to a boil. Turn off heat, add rice noodles, let stand ten minutes. Drain noodles, place in an ice water bath to stop cooking. Remove from bath and refrigerate noodles. Remove chicken from marinade, stir fry in a hot wok with a little canola oil. Cool chicken. Toss noodles with chicken, vegetables, and remaining sauce. Garnish with scallions, basil, and peanuts.

Eggplant Parmigiana with Chicken Alfredo Sauce

For eggplant parmigiana:

2 medium white eggplant
1 cup fine bread crumbs
1 cup shredded Parmesan cheese
2 tbsp. Italian herb seasoning
1 tbsp. kosher salt
2 eggs, beaten
canola oil for frying

Slice eggplant into 1/2 inch thick rounds. In a bowl, mix breadcrumbs, cheese, herbs, and salt. In a large frying pan, put 3/4 inch of canola oil, heat to 370 degrees. Run eggplant slices through egg, then dredge with breadcrumb mixture. Fry eggplant in oil, a few at a time, turning over once. Cook until golden brown on both sides.

For chicken alfredo sauce:

2 boneless skinnless chicken breasts
1 cup butter
2 cups heavy cream
2 8 oz packages cream cheese
1 cup parmesan cheese
2 tbsp. minced garlic
salt and pepper to taste.

Season breasts with salt and pepper. Grill on a hot grill until cooked through. Let cool, then shred meat. In a large saucepan on medium-low heat, melt butter. Add cream and cream cheese, stir until cream cheese is melted and incorporated with the butter. Add parmesan and garlic, stir until melted. Add shredded chicken. Season with salt and pepper.

Pulled Chicken Sandwiches with Hoisin Barbeque Sauce

1 lb. boneless skinless chicken breasts and thighs
3 small white cucumbers, cut into matchsticks
1/2 large red onion, cut into thin strips
1/2 tsp. kosher salt
juice of 1/2 lemon
3/4 plus 1/4 cup apple cider vinegar
1 tbsp. sugar
1 tsp. whole allspice berries
1 tsp. whole cloves
1/2 tsp. black peppercorns
1/2 tsp. chilli powder
2 tbsp. olive oil
2 tsp. minced garlic
3/4 cup hoisin sauce
1/3 cup soy sauce
24 Hawaiian sweet rolls

Place chicken in crockpot on high. When cooked, shred. For the pickle, place cucumber and onion in a bowl, mix with salt and lemon juice. In a small saucepan, place 3/4 cup apple cider vinegar, allspice, cloves, peppercorns, chili powder, and sugar. Bring to a boil, cook until sugar is disolved. Remove from heat, allow to cool to room temperature. Pour over cucumbers and onions, place in refridgerator to chill. For barbeque sauce, in a saute pan over medium heat, saute garlic in olive oil. Add hoisin, soy, and 1/4 cup apple cider vinegar. Cook until thickened. Add barbeque sauce to shredded chicken in the crockpot. Cut rolls in half, place on a cookie sheet cut side up. Place under a low broiler for about a minute, until rolls are lightly toasted. Put a layer of chicken on each bun, top with pickled vegetables.