Two recipes: Mike’s Rosemary Chicken and Turkey Cutlets with Dijon Coconut Sauce

bigstockphoto_calligraphy__recipes__283740.jpgMike Daniels of Bella Vista is a kitchen Conquistador who wears an apron that warns: “Does not cook well with others.” He dreamed up these two entrees and I think they’re both fabulous. Try them out and let us know what you think!

Mike’s Rosemary Chicken


4 boneless skinless chicken breasts

1 cup flour + 1 Tb

1 rounded tsp of regular or smoked paprika

½ tsp garlic powder

1/8 dried basil

1/8 tsp dried oregano

3 sprigs of fresh rosemary (remove rosemary from 2 sprigs)

1 cup diced onions

2 plum tomatoes sliced thin

5 Tb extra virgin olive oil

1 small can sliced black olives drained

2 cups frozen whole green beans

1 yellow squash sliced ¼ inch thick

1 14oz can chicken broth

¼ tsp salt + 1/8th tsp salt

1/8 tsp pepper

Olive spray oil

13×9 glass baking dish


In shallow pan mix 1 cup flour, garlic powder, paprika, ¼ tsp salt and pepper. Coat chicken breasts with spray oil and dredge in flour mixture. Heat 3 Tbs of olive oil in large skillet on med heat. Add coated chicken breasts. Cook till lightly brown, turn and brown other side. Do not cook chicken completely through. Once chicken is browned on both sides remove and put in 10×13 glass pan. Add onions to frying pan, cook till softened and slightly brown. Add can of chicken broth, rosemary, basil, oregano and remaining salt. Set temperature to med. Cook liquid for two minutes. Add 1 Tb flour, stir often and continue to cook for one minute. Pour mixture around chicken breasts (not over). Using same skillet, sauté squash and green beans. Cook over med heat for three minutes. Remove from frying pan and scoop vegetables around the chicken. Add sliced olives around chicken and place tomato slices on top of chicken breasts. Bake at 400 for 30 minutes or till cooked through.

Turkey Cutlets with Dijon Coconut Sauce



1 14oz can coconut milk (use ½ of can)

4 turkey cutlets

2 Tbs. Dijon mustard

2 tsp dried parsley

1 cup diced onions

1 Tbs. Worcestershire sauce

2 Tbs canola oil

Garlic powder, salt and pepper

Rinse cutlets off, and pat dry. Lay out flat and sprinkle with garlic powder, salt and pepper. Rub spices into turkey on both sides. Add 2tbs oil to a pre-heated sauté pan. Cook turkey on medium heat till slightly brown, turn over and add onions to pan. Push onions around turkey to outer edges of pan. Reduce heat to low, browning second side of cutlet and continue cooking till onions are lightly browned. In a separate bowl mix half can of coconut milk (stir milk if separated), Worcestershire sauce, Dijon mustard and one teaspoon of parsley. Pour into pan with turkey and onions. Cook on low heat for 10 minutes more, stirring sauce occasionally. Serve turkey with sauce and sprinkle remaining parsley on top before serving.

Serves 4