Chicken Two Ways

Cheesy Asparagus Stuffed Chicken and Strawberry-Jalapeño Chicken

Cheesy Asparagus Stuffed Chicken

Ingredients

4 boneless, skinless chicken thighs (about 2 Ib. total)

6 oz. fresh mozzarella, shredded or sliced

1/3 c. drained, thinly sliced, oil-packed sun-dried tomatoes

12 thin stalks asparagus, trimmed

Kosher salt

Freshly ground black pepper

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. smoked paprika

1/2 tsp. garlic powder

1/2 tsp. onion powder

2 tbsp. extra-virgin olive oil

2 tbsp. unsalted butter, cut into small cubes

1 tbsp. fresh lemon juice

Directions

Step 1

Preheat oven to 400°. Using a sharp knife, make a horizontal cut into thick side of each chicken thigh, cutting almost to the end. (Be careful not to cut all the way through.)

Step 2

Stuff each piece of chicken with mozzarella, tomatoes, and asparagus;

season with a pinch of salt and pepper.

Press edges of chicken together and secure with a toothpick.

Step 3

In a small bowl, mix oregano, thyme, paprika, garlic powder, onion powder, 1 1/4 teaspoons salt, and 1/4 teaspoon pepper. Season outside of chicken all over with spice mixture.

Step 4

In a large ovenproof skillet (preferably cast-iron) over medium-high heat, heat oil. Cook chicken, turning halfway through, until golden brown, about 4 minutes per side.

Step 5

Transfer skillet to oven and bake until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 165°, 8 to 10 minutes.

Step 6

Add butter and lemon juice. Swirl until butter melts, about 30 seconds. Remove toothpicks from chicken.

Step 7

Divide chicken among plates. Spoon pan sauce over.

Strawberry-Jalapeño Chicken

Ingredients

2 tbsp. neutral oil, divided

4 boneless, skinless chicken breasts or thighs (about 2 Ib. total)

1 tsp. freshly ground black pepper

3/4 tsp. garlic powder

2 1/2 tsp. kosher salt, divided, plus more

2 tbsp. chopped fresh cilantro, plus more for serving

16 oz. strawberries, stemmed, halved, sliced, divided

3 jalapeños, seeded, chopped, divided

2 shallots, chopped, divided

1/2 c. plus 1 tbsp. balsamic vinegar

1 chipotle chile in adobo, chopped, plus 1 tsp. adobo sauce 2 tbsp. BBQ sauce

2 tbsp. honey

Directions

Step 1

In a large skillet over medium heat, heat 1 tablespoon oil. Pat chicken dry; season both sides with pepper, garlic powder, and 2 teaspoons salt. Add chicken to skillet and cook, turning occasionally, until golden brown and an instant-read thermometer inserted into

thickest part registers 160°, 7 to 8 minutes per side. Transfer chicken to a plate.

Step 2

Meanwhile, in a small bowl, toss cilantro, 1 cup strawberries, 1/3 cup jalapeños, 2 tablespoons shallots, 1 tablespoon vinegar, and 1/2 teaspoon salt.

Step 3

In same skillet over medium heat, heat remaining 1 tablespoon oil. Cook remaining jalapeños and shallots and a pinch of salt, stirring occasionally, until shallots start to soften, about 2 minutes. Add remaining 1/2 cup vinegar and stir to deglaze, scraping bottom of skillet. Stir in chile, adobo sauce, BBQ sauce, honey, and remaining strawberries. Cook, stirring occasionally, until sauce has thickened and strawberries have started to cook

down, 7 to 8 minutes.

Step 4

Return chicken to skillet to heat

through. Spoon strawberry salsa over.

Top with cilantro.