Easy BBQ Chicken Skewers

INGREDIENTS:
Catsup
Honey
Chicken breast strips
(wooden skewers)

DIRECTIONS:
Mix catsup (1 cup???) with a tablespoon honey to make bbq sauce. Soak wooden skewers for about 10 minutes, then thread chicken tenders (I just cut up breasts into strips longways) onto skewers and put on grill. Baste with sauce on both sides.

This recipe was adapted from a book for kids, but adults seem to like it even more!

Chicken Salad with Curry

Adopted from a recipe found at http://www.epicurious.com

INGREDIENTS:
2 teaspoons curry powder (preferably Madras-style which is a little spicier)
1/4 cup mayonnaise
1/4 cup plain yogurt
2 teaspoons mango chutney
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated orange peel
3 cups 1/2-inch pieces cooked skinless boneless chicken breast (works well to get the roasted kind from the store and pull the meat off the bone)
1 cup halved seedless red grapes
1/2 cup thinly sliced green onions
1/3 cup cashews, chopped
1/2 cup celery
Mixed greens

PREPARATION:
Stir curry powder in small skillet over medium heat until fragrant, about 30 seconds. Transfer to medium bowl. Add mayo, yogurt, mango chutney, minced ginger, and grated orange peel. Whisk to blend. Stir in chicken, grapes, green onions, celery and nuts. Season salad to taste with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.) Serve over mixed greens.

Chicken Piccata

Lots of good flavor in this dish. Pound the chicken a bit to make it nice and tender. Use thin cuts.

INGREDIENTS:
flour
salt
pepper
chicken breasts (thin, butterflied, or pounded)
Olive oil
garlic
1/2 cup dry white whine
1/2 cup chicken broth
1 TBSP lemon juice
Cornstarch thickener (1 tsp cornstarch dissolved in 1 TBSP water)
Capers - 2 TBSP
Lemon slices - thin - cut in half

PREP:
Stir flour, salt, and pepper in a pie-type dish. Dip both sides of chicken slices in flour.

Heat oil in a skillet on high heat until very hot. Cook chicken two pieces at a time and saute until lightly browned on each side (4 - 5 minutes depending on thickness of chicken). Remove to platter and cook the next batch.

Reduce heat to medium. Remove pan from heat and add garlic, wine, broth, lemon juice, and dissolved cornstarch.

Return to heat and bring to a boil, stirring constantly until sauce thickens, about 2 minutes. Add chicken and cook until heated through, about 2 minutes. Transfer to a serving plate.

Into sauce in pan, stir in capers and lemon slices. Spoon over chicken. Serve with rice or pasta.