Recipe report: 5 takes on chicken

Chicken is the most popular protein on America’s menus, according to Technomic’s MenuMonitor, powered by Ignite. With National Chicken Month taking place in September, the timing is right to explore some new ways to menu the bird. Get started by trying these five recipes.

Forget the meatballs and Italian seasoning. At University of California at San Diego, chef Ed Glebus tops spaghetti with grilled chicken flavored with lemon verbena to impart fragrance, plus lemons for acidity. An almond pesto sauce made with basil and arugula, as well as a topping of juicy heirloom tomatoes, complement the flavors and colors in the dish; goat cheese adds a creamy counterpoint. Italian night just got elevated.

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Rice is the typical carb served with Chinese dishes, but Panda Express chef Andy Kao swaps it out for potatoes in this recipe. This chicken stir-fry makes a quick and easy addition to an Asian station or shared plates menu.

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At Highlands Bar & Grill, chef-owner Frank Stitt goes for Southern comfort at its best by menuing chicken with creamy grits. Grated Asiago cheese is stirred into the grits to add rich flavor, and a savory sauce made with three varieties of mushrooms enhances the slow-cooked chicken.

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The health-driven, eclectic menu at True Food Kitchen focuses on seasonal ingredients and scratch cooking. Although chicken is the protein of choice for this recipe, it plays a secondary role to the array of fresh vegetables in this plant-forward dish. Plus, the housemade teriyaki sauce has a base of fresh fruit.

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Finding a new use for leftover cooked chicken—a staple in many foodservice kitchens—can be challenging. These quesadillas are a smart solution. They’re kid-friendly but universally appealing, with a flavorful filling of cheese, chicken and corn and a topping of refreshing edamame salad.

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