Chicken Scacchi By Bob W Food

SCACCIA

Steps:

• For the sauce: Heat the oil in a medium saucepan over medium heat. Add the red pepper flakes and garlic and cook, stirring, until the garlic is slightly softened, about 1 minute. Add the crushed tomatoes, Italian seasoning, basil and 1 teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened and the flavors are melded together, about 15 minutes. Discard the basil and let cool while you make the dough.
• For the dough: Add the flour and 1 teaspoon salt to a large bowl and whisk to combine. Add the oil and 1 cup of lukewarm water and mix until a sticky dough forms. If the dough doesn't hold together when squeezed, add more water 1 tablespoon at a time. Transfer the dough to a work surface and knead until smooth and springy, 5 to 7 minutes. Wrap tightly in plastic wrap and let sit at room temperature for 30 minutes.
• Put a pizza stone or large inverted baking sheet on the lowest oven rack and preheat to 400 degrees F.
• For the filling and topping: On a lightly floured surface, roll out the dough into a 20-by-27-inch rectangle with a long side facing you. (Add more flour as needed to keep the dough from sticking.) Mix together the provolone and Parmesan in a bowl. Spread 1 cup of the sauce over the dough, leaving a 1-inch border all around. Top with 1 1/2 cups of the cheese and 3 tablespoons of the torn basil. Fold the left and right sides of the dough into the center so they meet in the middle like a book (it's ok if they overlap slightly).
• Spread 1/2 cup of sauce over the dough, leaving a 1-inch border all around. Top with 3/4 cup of cheese and 2 tablespoons torn basil. Fold the top and bottom of the dough into the center. Spread 2 tablespoons of the sauce over the bottom half of the dough. Top with the remaining 1/4 cup cheese and remaining torn basil. Fold the top of the dough over the bottom to so that the top hangs just slightly over the bottom.
• Carefully transfer the dough to a sheet of parchment and prick the top all over with a fork. Brush with olive oil and sprinkle with Parmesan, Italian seasoning and red pepper flakes. Slide the dough (on the parchment) onto the hot stone. Bake until the bread is deep brown and crusty, about 1 hour. Let cool for 10 minutes.
• Meanwhile, reheat the remaining tomato sauce. Slice the lasagna bread into wedges and serve with the tomato sauce for dipping.

ONE-SKILLET CHEESY CHICKEN AND BROCCOLI CASSEROLE

Steps:

• Preheat the oven to 400°F. Place the broccoli in a microwave-safe bowl and add 2 tbsp water. Cover and microwave on High for 3 minutes or until crisp-tender. Uncover and drain off the water.
• Heat the oil in a large (10- or 12-in) cast-iron skillet over medium heat. Add the onion to the pan; sauté 5 minutes. Increase the heat to medium-high and add the chicken, ¼ tsp salt, and ¼ tsp pepper; cook until the chicken is no longer pink, about 5 minutes.
• In a medium bowl, whisk the flour into the chicken stock. Add the flour mixture, milk, and remaining ¾ tsp salt and ½ tsp pepper to the skillet; bring to a boil, and cook until thickened, about 2 minutes. Remove the pan from the heat. Stir in the rice, ⅓ cup cheese, and yogurt. Carefully stir in the broccoli (pan will be very full).
• Sprinkle the remaining ⅔ cup cheese over the rice mixture. Bake until the cheese melts and the casserole is bubbly around the edges, about 15 minutes.
• Serving size: 1 ⅓ cups

BOB'S WHITE CHILI

Steps:

• Preheat oven to 325F; place chicken breasts on greased baking sheet and bake for 20 minutes.
• Alternatively, saute chicken breasts on stovetop in a nonstick frying pan until almost cooked through; remove from heat and set aside.
• In a large pot, pour in 1 cup of chicken broth and add onion and garlic; bring to a simmer and cook until onion starts to soften.
• Add the chilies, stir, then add remaining broth and beans.
• Stir in the spices.
• Bring to a boil and add chicken pieces, cut into cubes.
• Cover and simmer for at least 30 minutes-- longer is better.
• Taste and add more salt if necessary.
• Serve in prewarmed bowls, garnished with sliced raw green onion.