Grilled Chicken with Peanut Butter Sauce

This is one of my all time favorite chicken meals.  The recipe is from Hurricane Restaurant which is located in Kennebunkport, ME.  The marinade and peanut sauce are both easy to make, but the depth of flavor would never suggest that!  I am going to apologize in advance for the lack luster photographs… I was just so excited to dig in that I lost all patience.



Grilled Chicken with Peanut Butter Sauce (serves 7-8)


1 cup lemon juice

1 cup soy sauce

6 tablespoons chopped garlic

3 lbs chicken breasts

Combine all ingredients.  Place chicken in the marinade.  Let it sit for as long as possible so the flavors meld together.

Char-grill until done.  Serve alongside the sauce.


12 tablespoons peanut butter

6 tablespoons butter

1 1/4 tablespoon crushed red pepper

6 tablespoons soy sauce

3 tablespoons lemon juice

3 tablespoons + 1 teaspoon sugar

1 1/2 cup heavy cream

Mix the butter, peanut butter, and red pepper in a saucepan over low heat until melted.  Mix all the rest of the other ingredients together.  Slowly stream into peanut butter mixture.  Keep at low heat until everything is warm.

You can add more sugar or crushed red pepper depending on the level of heat you prefer.  If you put the chicken on skewers instead of leaving the breasts whole this is an excellent side dish.




Cornmeal Crusted Chicken

This is a recipe for skillet fried chicken that is a great week night meal.  Simply put, it is chicken breaded in a mixture of cornmeal and flour, and fried with olive oil.  I like to eat this dipped in honey mustard, but the chicken is juicy so it does not even really need a sauce.


Cornmeal Crusted Chicken (serves 6)

3 lbs. chicken cutlets

2 cups cornmeal

1 cup flour

1/2 teaspoon salt

1/2 teaspoon pepper

tablespoon butter

olive oil to coat skillet

Cut the chicken cutlets into 3×1 in strips. Combine flour, salt, pepper, and cornmeal in a bowl.

Dip the chicken pieces into the dry mixture to coat.  Place the butter in the skillet at medium/ high heat (350 degrees).  Coat the skillet with olive oil.  Put the breaded chicken into the heated skillet.  Cook on each side until the pieces are golden in color and the chicken is cooked all the way through.

Serve alongside vegetables and a starch, put it in a salad, the options are endless!

Chicken Florentine

This meal is amazing.  Full of fantastic flavor, it is a meal fit for a king.  I love the sweetness of the balsamic, paired with the creamy goat cheese, and the tanginess of the sundried tomatoes.  If you want to add a funkier element, switch out the goat cheese for blue cheese!  I used a recipe from Ellie Krieger (picture below), but added a balsamic vinegar sauce (second picture down).



Chicken Florentine

One 10-ounce package fresh spinach

4 medium sun-dried tomatoes

4 tablespoons grated Parmesan cheese

¼ cup lightly packed fresh basil leaves

4 ounces soft goat cheese (chèvre)


freshly ground black pepper

4  skinless boneless chicken cutlets (make sure they are thin, you can pound them if needed)

1 tablespoon olive oil (probably will need to add more)

¼ cup low-sodium chicken broth

3/4 cup balsamic vinegar

Preheat the oven to 400F

Chop the sun-dried tomatoes, grate the cheese, chop the spinach, crumble the goat cheese, and chop the basil.  Pile each ingredient by itself on a cutting board.

Sprinkle on each ingredient to the top half of each chicken breast, roll up, and secure with either rope or toothpicks. Sprinkle the chicken rolls with the salt and pepper to taste.

Heat the oil in a large skillet with a cover over medium-high heat. Brown the chicken until golden, 5 minutes per side.

Place the chicken on a cooking pan and pour the broth on top.  Bake until the chicken is cooked all the way through which took me around 15-20 minutes.

In the large skillet you cooked the chicken in, add the balsamic vinegar and a little more olive oil if needed.  Heat on high for a couple of minutes until the sauce thickens.  Drizzle over the chicken when you are plating.  Next time I think I will add a couple of chopped walnuts on top for a crunch factor.  Dig in!