Parmesan Crunch Chicken Breast

Boneless, skinless chicken is convenient, healthy, fast cooking and adaptable to a wide variety of uses. The problem is that much of the chicken character is missing because the bone and skin are well, “less”. So, when we prepare these healthier alternatives to their intact relatives, we have to add some sparkle and pizzazz.

Chicken with Fresh Morel Mushrooms

Chicken with Fresh Morel Mushrooms, Pine Nut Polenta and Sauteed Brussels Sprouts

Here in Michigan, foraging for Morel Mushrooms can be all consuming for fans of this wild prize. A warm March gets the blood lust going and by April and mid-to-late May, talk of the hunt for the curly headed little marvels can rival even deer hunting fever. The Morel, like its snooty, upper-crust cousin the Truffle, has an earthy taste that doesn’t suit every palette. But since the Morel presents itself to the world by standing tall where it grows and not requiring trained pigs to locate it, they do give more folks the opportunity to learn to love them.

Spicy Bolivian Chicken

Slightly sweet with a little bit of fire, just like a Gaucho. Well not really just like a Gaucho because cowboys don’t taste like peanut butter. You probably have most if not all of the fixin’s for this quick, simple dish at home now. It will probably become a go to favorite for last minute family dinners.

Braised Chicken Finocchio (Fennel)

Chicken Finoccio with Fluffy, Lumpy Mashed Potatoes and Sautéed Kale

Finocchio (Florentine Fennel) is a seriously overlooked vegetable in most American homes, that’s probably just because most Americans only relate the Anise flavor it has to desserts, candy, and certain potent libations. But this aromatic Fennel bulb is available in every supermarket produce department across the country. Cooking mellows the flavor, but it’s still readily identifiable, so start using Fennel with this recipe and you’re sure to begin searching out other ways to incorporate the subtle essence.