26. Potato-Leek: Prepare Basic Roasted Chicken (No. 24); remove to a plate after browning. Saute 3 chopped leeks and 1 1/2 pounds diced potatoes in the drippings, 7 minutes. Return the chicken to the pan; roast at 375 degrees F, 15 minutes. Stir in 1 tablespoon each butter, chopped dill and parsley.

27. Maple-Squash: Toss 3 cups diced butternut squash, 1 cup pecans and 2 tablespoons each maple syrup and diced butter on a foil-lined baking sheet. Make Basic Roasted Chicken (No. 24), roasting the chicken on the baking sheet with the squash.

28. Pizza: Make Basic Roasted Chicken (No. 24) with 1 chicken breast; shred. Toss with 1 pint halved cherry tomatoes, 2 sliced bell peppers, 1 sliced onion, 1/4 cup olive oil and 1 tablespoon Italian seasoning; spread on 1 pound rolled-out pizza dough. Bake on a hot stone at 475 degrees F, 15 to 20 minutes.

29. New Orleans–Style: Make Basic Roasted Chicken (No. 24), rubbing the meat with 1 tablespoon each Cajun seasoning and brown sugar before browning. Mix 1/2 cup each chopped giardiniera and olives with 1/4 cup each olive oil and chopped parsley; serve with the chicken.

30. Peanut Stir-Fry: Mix 3 tablespoons each soy sauce, chili-garlic sauce and water with 1 tablespoon cornstarch. Heat 2 tablespoons vegetable oil in a skillet over high heat; add 4 cubed small chicken breasts, 1 tablespoon minced ginger and 1/2 cup each peanuts and sliced celery. Stir-fry 5 minutes. Add the sauce; cook until thick.

31. Fried Rice: Scramble 3 eggs in a skillet in 2 tablespoons vegetable oil over high heat; remove to a bowl. Heat 1 more tablespoon oil in the skillet. Add 1/2 chopped onion, 1 1/2 cups chopped broccoli and 1 teaspoon each sugar and kosher salt; cook, stirring, 3 minutes. Add 2 cubed small chicken breasts; stir-fry 5 minutes. Add 3 cups cooked rice and the eggs; stir until hot.

32. Tomato Fried Rice: Make Fried Rice (No. 31), swapping 3/4 cup diced tomato and 1 bunch chopped scallions for the broccoli.

33. Oven-Fried: Mix 1/2 cup mayonnaise and 1/4 cup dijon mustard. Add 4 small chicken breasts; turn to coat. Dredge in 2 cups crushed cornflakes mixed with 1 teaspoon paprika; bake at 400 degrees F, 15 to 20 minutes.

34. Basic Poached: Cover 2 large chicken breasts with cold water in a pot; add 1 tablespoon kosher salt. Bring to a gentle simmer; cook until just firm, 15 minutes. Plunge into salted ice water, 30 seconds, then drain.

35. Creamy Salad: Make Basic Poached Chicken (No. 34); dice. Mix with 1/2 cup mayonnaise, 1/4 cup each sour cream and chopped parsley, 2 chopped celery stalks and 2 tablespoons chopped celery leaves.

36. French Salad: Make Basic Poached Chicken (No. 34); dice. Mix with 1/3 cup mayonnaise, 2 teaspoons dijon mustard and 1/4 cup chopped mixed herbs.

37. Chopped Salad: Make Basic Poached Chicken (No. 34); chop. Toss with chopped tomatoes, avocado, cucumber, cilantro, and salt and pepper. Top with minced red onion, olive oil and lime juice.


38. Barbecue Sandwiches: Make Basic Poached Chicken (No. 34); shred. Warm 1/4 cup cider vinegar, 2 tablespoons brown sugar, 1 tablespoon hot sauce and a pinch each of celery salt, black pepper and cayenne; toss with the chicken. Serve on buns with pimiento cheese and pickles.

39. Tex-Mex Roll-Ups: Make Basic Poached Chicken (No. 34); shred. Mix with 1/3 cup mayonnaise, 1/2 cup salsa, 1/3 cup each sour cream, chopped canned green chiles and chopped scallions, and the juice of1 lime. Serve in tortillas.

40. Cheddar Melts: Make Basic Poached Chicken (No. 34); dice. Toss with 1/2 cup each diced celery and apple and 1 chopped scallion. Add 1 cup mayonnaise, 2 teaspoons mustard, and salt and pepper to taste. Spoon onto toasted English muffins; top with sliced cheddar and broil until melted.


41. Basic Grilled: Season 4 small chicken breasts with salt and pepper. Grill on oiled grates over medium heat, turning once, 15 to 18 minutes.

42. Tostadas: Make Basic Grilled Chicken (No. 41); slice. Mash 1 avocado with 2 tablespoons each sour cream and lime juice; season with salt and cayenne. Spread on 4 tostada shells. Top with the chicken, shredded lettuce, more sour cream and fresh salsa.

43. Fajitas: Marinate 4 small chicken breasts in 1/4 cup olive oil, the juice of 1 lime and 1 tablespoon each ground cumin, dried oregano and chili powder in the refrigerator, 30 minutes. Cook as for Basic Grilled Chicken (No. 41); slice. Grill 1 each sliced poblano and onion. Serve with the chicken in tortillas.

44. Chipotle Barbecue: Purée 1/2 cup barbecue sauce with 1 chipotle in adobo. Make Basic Grilled Chicken (No. 41), brushing with the sauce during the last 5 minutes.

45. Middle Eastern: Rub 4 small chicken breasts with a mixture of 1 tablespoon olive oil, 2 tablespoons pumpkin pie spice and 1/4 teaspoon each cayenne and granulated garlic. Cook as for Basic Grilled Chicken (No. 41); serve with tzatziki and pita.

46. Jerk Pineapple: Toss 4 small chicken breasts, 4 scallions, 2 sliced bell peppers and 1 sliced pineapple with vegetable oil and jerk seasoning. Cook as for Basic Grilled Chicken (No. 41), adding the pineapple and vegetables to the grill halfway through.

47. Indian: Rub 4 small chicken breasts with 1 1/2 teaspoons curry powder, and salt and pepper to taste. Cook as for Basic Grilled Chicken (No. 41). Purée 1/2 cup cilantro, 1/4 cup each mint and coconut milk, 1 tablespoon lime juice, 1 teaspoon sugar, 1/2 jalapeno, 1 garlic clove and 1/4 teaspoon kosher salt; serve with the chicken.

48. Herb Oil: Marinate 4 small chicken breasts in 1/3 cup olive oil, the juice of 1 lemon and 1 teaspoon each kosher salt and red pepper flakes in the refrigerator, 1 hour. Cook as for Basic Grilled Chicken (No. 41). Purée 1/4 cup each olive oil, fresh parsley and basil with 2 tablespoons lemon juice; season with salt and pepper. Serve with the chicken.

49. Caesar Salad: Make Basic Grilled Chicken (No. 41) with 2 breasts; slice. Mash 1 minced garlic clove with 2 anchovies; mix with 1/4 teaspoon Worcestershire sauce, the juice of 1/2 lemon and 1/2 cup mayonnaise. Toss with 1 head chopped romaine and the chicken. Top with grated Parmesan.

50. Pesto Panini: Make Basic Grilled Chicken (No. 41); slice. Sandwich between sliced Italian bread with pesto, sliced tomato and fresh mozzarella. Cook in a hot oiled skillet, 2 minutes per side.