Black Bean Burgers

SERVES 6
NOTE: Avoid overmixing the bean mixture in step 3 or the texture of the burgers will be mealy. Serve with your favorite toppings on whole wheat rolls or with a salad.

2 slices high-quality white sandwich bread, torn into pieces
2 large eggs
3 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 (15-ounce) cans black beans, drained
and rinsed
1 red bell pepper, stemmed, seeded, and chopped fine
1/4 cup minced fresh cilantro
1 shallot, minced (about 3 tablespoons)

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees.
2. Pulse the bread in a food processor to coarse crumbs, about 10 pulses. Spread the crumbs on a rimmed baking sheet and bake, stirring occasionally, until golden brown and dry, 10 to 12 minutes. Set aside to cool to room temperature.
3. Whisk the eggs, 1 tablespoon of the oil, the cumin, salt, and cayenne together in a small bowl. Place 2.1A cups of the beans in a large bowl and mash them with a potato masher until mostly smooth. Stir in the bread crumbs, egg mixture, remaining /2 cup beans, bell pep-per, cilantro, and shallot until just combined. Divide the bean mixture into 6 equal por-tions, about 1/2 cup each, and lightly pack into 1-inch-thick patties.
4. Heat 1 tablespoon more oil in a 12-inch nonstick skillet over medium heat until shim-mering. Carefully lay half of the patties in the skillet and cook until well browned on both sides, 8 to 10 minutes, flipping them halfway through.
5. Transfer the burgers to a plate and tent loosely with foil. Return the skillet to medium heat and repeat with the remaining 1 table-spoon oil and the remaining burgers. Serve.

VARIATION
Black Bean Burgers with Corn and Chipotle Chilis
Follow the recipe for Black Bean Burgers, sub-stituting 1 tablespoon minced canned chipotle chile in adobo sauce for the cayenne pepper. Reduce the amount of red bell pepper to ¼ and add 3/4 cup frozen corn, thawed and drained, to the bean mixture in step 3.

Healthy Skillet Chicken Pot Pie

SERVES 6
NOTE: Make sure to use a 12-inch oven-safe skillet for this recipe.

BISCUITS:
1 1/2 cups (7 1/2 ounces) unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
3 tablespoons unsalted butter, melted

FILLING:
6 tablespoons unbleached all-purpose flour
1 1/2 pounds boneless, skinless chicken breasts, trimmed
Salt and pepper
1 tablespoon canola oil
1 pound carrots, peeled and cut into 1/4-inch-thick rounds
2 red bell peppers, stemmed, seeded, and chopped coarse
1 onion, minced (about 1 cup)
1 celery rib, sliced ¼ inch thick
2 garlic cloves, minced
2 teaspoons minced fresh thyme
4 cups low-sodium chicken broth
1/3 cup dry sherry
2 bay leaves
4 ounces baby spinach (about 4 cups)
3/4 cup frozen peas
3 tablespoons half-and-half
2 tablespoons minced fresh parsley

1. FOR THE BISCUITS: Adjust an oven rack to the lower-middle position and heat the oven to 425 degrees. Line a baking sheet with parch-ment paper. Whisk the flour, baking powder, baking soda, and salt together in a large bowl. In a separate bowl, whisk the buttermilk and melted butter together. Gently stir the butter-milk mixture into the flour mixture until just combined and no pockets of flour remain.
2. Divide the dough evenly into 6 pieces, shape into balls, and space them evenly on the prepared baking sheet. Bake until the bis¬cuits have risen and set but are still pale, about 10 minutes. Transfer the biscuits to a wire rack.
3. FOR THE FILLING: Toast the flour in a 12-inch skillet over medium-high heat, stir-ring often, until fragrant and light golden, 5 to 7 minutes.Transfer the flour to a large bowl to cool.Wipe the skillet clean with paper towels.
4. Pat the chicken dry with paper towels and season with salt and pepper. Heat the oil in the skillet over medium-high heat until just smoking. Add the chicken and cook until browned on one side, 3 to 4 minutes. Transfer the chicken to a plate, leaving the fat behind in the skillet.
5. Add the carrots, bell peppers, onion, and celery to the fat left in the skillet and cook, stir-ring occasionally, until the vegetables are soft-ened, 7 to 9 minutes. Stir in the garlic and thyme and cook until fragrant, about 30 seconds.
6. Whisk the broth, sherry, and bay leaves into the bowl of cooled, toasted flour until evenly combined, and then whisk the mixture into the skillet. Add the browned chicken, bring to a simmer, cover, and cook over medium- low heat until the chicken registers 160 to 165 degrees on an instant-read thermometer, 12 to 15 minutes.
7. Transfer the chicken to a plate and shred it into bite-size pieces when cool enough to handle. Meanwhile, continue to simmer the sauce over medium-high heat until the veg-etables are tender and the sauce is thickened, 5 to 8 minutes.
8. Discard the bay leaves. Stir in the spinach, a handful at a time, until wilted, about 1 minute. Off the heat, stir in the shredded chicken, peas, half-and-half, and parsley. Season with salt and pepper to taste.
9. Arrange the biscuits on top of the filling in the skillet, about 11/2 inches apart. Transfer the skillet to the oven and bake until the biscuits are golden and the filling is bubbling, about 10 minutes. Let cool for 5 minutes before serv¬ing. (The baked biscuits can be stored in an airtight container at room temperature for up to 1 day. The filling can be prepared through step 8 and refrigerated in an airtight container for up to 1 day. Before topping with the biscuits and baking as directed, gently reheat the filling in a covered 12-inch skillet over medium-low heat until hot, adding additional broth as needed to loosen the consistency.)

Easy Cheesy Quiche for Two

SERVES 2
NOTE: You will need a 6-inch pie plate for this recipe. If desired, you can substitute 1 round of store-bought pie dough, such as Pillsbury Just Unroll!, for the homemade pie dough. If the pie dough becomes too soft to work with, simply refrigerate it until firm. It is important to add the custard to the pie shell while it is still warm; if the crust has cooled, rewarm it in the oven for 5 minutes before adding the custard. To avoid spills, we place the crust on the oven rack then pour in the filling in step 7; work quickly here to avoid letting too much heat escape from the open oven.

CRUST:
1 cup (5 ounces) unbleached all-purpose flour
1/2 teaspoon salt
2 tablespoons vegetable shortening, cut into 1/2-inch pieces and chilled
4 tablespoons (1/2 stick) unsalted butter, cut into 1/2-inch pieces and chilled
3-5 tablespoons ice water

FILLING:
2/3 cup half-and-half
2 large eggs, lightly beaten
2 teaspoons minced fresh chives or parsley
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces cheddar cheese, shredded (about 1/2 cup)

1. FOR THE CRUST: Process the flour and salt together in a food processor until combined. Scatter the shortening over the top and process until the mixture resembles coarse cornmeal, about 10 seconds. Scatter the butter pieces over the top and pulse until the mixture resembles coarse crumbs, about 10 pulses. Transfer the mixture to a medium bowl.
2. Sprinkle 3 tablespoons of the ice water over the mixture. Using a stiff rubber spatula, stir and press the dough until it sticks together. If the dough does not come together, stir in the remaining water, 1 tablespoon at a time, until it does.
3. Turn the dough out onto a clean coun-ter. Shape into a ball and flatten into a 5-inch disk.Wrap with plastic wrap and refrigerate for 1 hour. Before rolling out the dough, let it sit on the counter to soften slightly, about 10 minutes.
4. Roll out the dough into a 10-inch round, about 3/8 inch thick, on a lightly floured counter. Fit the dough into a 6-inch pie plate and trim, fold, and crimp the edge. Cover loosely with plastic wrap and freeze for 20 minutes.
5. Adjust an oven rack to the lower-middle position and heat the oven to 375 degrees. Line the chilled crust with a sheet of lightly greased foil and fill with pie weights. Bake until the pie dough looks dry and is light in color, 25 to 30 minutes.
6. FOR THE FILLING: Whisk the half-and-half, eggs, chives, salt, and pepper together in a large measuring cup. Stir in the cheese until the mix-ture is well combined.
7. Remove the pie shell from the oven and reduce the oven temperature to 350 degrees. Remove the pie weights and foil and trans-fer the pie shell to a foil-hued rimmed baking sheet. Return the pie shell to the oven. Care-fully pour the egg mixture into the warm shell until it reaches about 1/2 inch from the top edge of the crust (you may have extra egg mixture).
8. Bake the quiche until the top is lightly browned, the very center still jiggles and looks slightly underdone, and a knife inserted about 1 inch from the edge comes out clean, 30 to 40 minutes.
9. Let the quiche cool for at least 30 min-utes or up to 1 hour. Serve slightly warm or at room temperature. (The wrapped dough can be refrigerated for up to 2 days or frozen for up to 1 month. If frozen, let the dough thaw com-pletely on the counter before rolling it out.)

VARIATIONS
Quiche Lorraine for Two
Cook 2 slices bacon, cut into 1/4-inch pieces, in an 8-inch skillet over medium-low heat until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel—lined plate and pour off all but 1 tablespoon of the bacon fat. Add ¼ cup minced onion to the skillet and cook over medium heat until softened and lightly browned, 5 to 7 minutes. Follow the recipe for Easy Cheesy Quiche for Two, substituting Gruyere cheese for the cheddar and adding the cooked bacon and onion to the filling in step 6.
Easy Ham and Swiss Quiche for two
Follow the recipe for Easy Cheesy Quiche for Two, substituting Swiss cheese for the cheddar and adding 2 thin slices deli ham (about 2 ounces), cut into ¼ inch pieces, to the filling in step 6.

Sesame Noodles with Tofu, Scallions, and Cashews

SERVES 4

WHY THIS RECIPE WORKS: Tofu doesn't have to be boring. Here, we liven it up with a gently sweetened sesame-based sauce. Tahini, seasoned rice vinegar, and oyster sauce com-bine for a mildly acidic, savory taste that shines against the dish's tofu and pasta base. Draining excess moisture from the tofu helps it crisp up in the skillet, and liberally salting the cooking water enlivens the pasta. Adding just the right amount of reserved pasta water is the key to get¬ting the sauce to work. Pour in too little, and the noodles end up dry; too much, and the sauce gets washed out. Start with ¾ cup, then add a little at a time to adjust the consistency. Your efforts will be rewarded with a quick, healthy, and—most important—flavorful supper.

1 (14-ounce) package extra-firm tofu, cut into 1/4-inch cube
1/4 cup tahini
3 tablespoons seasoned rice vinegar
1 tablespoon chili-garlic sauce
2 teaspoons grated ginger
2 tablespoons oyster sauce
1 tablespoon soy sauce
2 tablespoons vegetable oil
Salt and pepper
1 pound linguine
4 scallions, sliced thin
1 cup cashews, toasted and chopped

1. Lay tofu in a single layer on several layers of paper towels and drain 10 minutes. Meanwhile, bring 4 quarts water to boil in large pot.
2. Whisk tahini, vinegar, chili sauce, ginger, oyster sauce, and soy sauce in bowl.
3. Heat oil in large nonstick skillet over high heat until shimmering. Add tofu and cook, stirring occasionally until lightly browned and crisp, 8 to 10 minutes.
4. Meanwhile, add 1 tablespoon salt and linguine to boiling water and cook until al dente. Reserve 1 1/2 cups cooking water, drain pasta, and return to pot. Stir noodles with sesame sauce, tofu, half the scallions, 3/4 cup cooking water, and addi¬tional cooking water to adjust consistency. Season with salt and pepper, and top with cashews and remaining scallions. Serve.

Moroccan Fish with Couscous and Chermoula

SERVES 4
WHY THIS RECIPE WORKS: Chermoula is a spicy Moroccan condiment made by tossing a few aromatic herbs with ginger, oil, and lemon zest and juice. Spreading the brightly flavored chermoula over any white-flesh fish, then baking it in foil packets with the couscous, allows the dish to soak up the flavors of the sauce. The heat of the "baked- in" chermoula enlivens the usually mild flavors of the other components. Serve with lemon wedges.

1 cup fresh chopped cilantro
4 garlic cloves, minced
2 tablespoons smoked paprika
1 tablespoon ground cumin
2 tablespoons grated ginger
1/2 teaspoon red pepper flakes
3 tablespoons extra-virgin olive oil
2 tablespoons juice and 1 tablespoon grated zest from 1 lemon
Salt and pepper
1 (10-ounce) box couscous
2 cups water
4 skinless white-fish fillets (6 to 8 ounces each), 3/4 to 1 inch thick

1. Adjust oven rack to middle position and heat oven to 400 degrees. Combine 6 tablespoons cilantro, garlic, paprika, cumin, ginger, red pepper flakes, oil, and lemon juice and zest in small bowl, then season with salt and black pepper.
2. Place couscous in medium bowl. Bring water to boil and pour over couscous. Immediately cover with plastic wrap and let sit until liquid is absorbed and couscous is tender, about 5 minutes. Fluff couscous with fork. Season with salt and black pepper to taste.
3. Pat fish dry with paper towels and season with salt and black pepper. Lay four 14-inch lengths of foil on work surface. Divide couscous evenly among center of foil pieces, then place fish fillets on top. Spread 1 tablespoon sauce over top of each piece of fish. Fold foil over fish and couscous, crimping edges to seal.
4. Arrange packets in single layer on rimmed baking sheet and bake until fish is just cooked through, 14 to 18 minutes. Carefully open packets and sprinkle with remaining cilantro. Serve with remaining sauce.

EASY MOROCCAN FISH PACKET Place a mound of cooked couscous in the center of each piece of foil, then place the fish on top. Smear the sauce over the top of the fish (near right), then crimp the edges to seal the packet (far right). Place packets on a baking sheet and bake at 400 degrees for 14 to 18 minutes until fish is just cooked through. Open and sprinkle with the remaining cilantro.

Pine-Nut-and-Parmesan-Crusted Chicken with Lemon-Basil Green Beans

SERVES 4
WHY THIS RECIPE WORKS: The components of pesto—basil, Parmesan cheese, garlic, and pine nuts—gave us the inspiration for this week¬night baked chicken recipe. To infuse the meat with flavor and keep it moist, we spread a basil- flavored mayonnaise on the chicken. The mayon¬naise also keeps the crunchy panko, Parmesan, and pine-nut topping in place. We toast the pine nuts in a small, dry skillet over medium heat, shaking the skillet occasionally to prevent scorching and watching the nuts closely since they can go from golden to burned very quickly. While the chicken is in the oven, we prepare a simple side of green beans seasoned with more of the basil and garlic.

1/3 cup panko (Japanese-style bread crumbs)
1/3 cup pine nuts, toasted and chopped
1/3 cup grated Parmesan cheese
3 garlic cloves, minced
3 tablespoons extra-virgin olive oil
Salt and pepper
1/4 cup mayonnaise
1/4 cup chopped fresh basil
4 boneless, skinless chicken breasts (about 1 ½ pounds)
1 pound green beans, trimmed
1 tablespoon lemon juice

1. Adjust oven rack to upper-middle position and heat oven to 450 degrees. Combine panko, pine nuts, Parmesan, 2 garlic cloves, 2 table¬spoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in bowl. Combine mayonnaise and Y4 cup basil in second bowl.
2. Pat chicken dry with paper towels and transfer to 13 by 9-inch baking dish. Spread mayon¬naise mixture evenly over 1 side of chicken breasts. Sprinkle panko mixture over mayonnaise, pressing lightly to adhere. Bake chicken until crumbs are golden brown and chicken registers 160 degrees, 18 to 22 minutes.
3. Meanwhile, bring 2 1/2 quarts water to boil in large saucepan. Add 1 teaspoon salt, beans, and lemon juice and cook until tender, about 5 minutes. Drain beans and transfer to bowl. Toss beans with remaining garlic, oil, and basil. Season with salt and pepper. Serve with chicken.

Glazed Caribbean Tofu with Rice and Peas

SERVES 4
Why This Recipe Works: The combina¬tion of coconut milk, rice, and pigeon peas makes a creamy, rich companion for our spicy-sweet tofu. Pigeon peas are popular in West Indian cooking, and canned ones—which can be found in the canned-goods section of most supermar¬kets—are flavorful and easy to use. If you can't find them, kidney beans or black-eyed peas can be substituted. If you want your dish a little spicier, add some of the jalapeno seeds.

2 (14-ounce) blocks firm tofu, cut lengthwise in half, and each plank cut crosswise into 6 slices
4 tablespoons vegetable oil
1 onion, diced
2 jalapeno chiles, seeded and chopped
1 1/2 cups long-grain rice
1 (16-ounce) can pigeon peas, drained and rinsed
1 (14-ounce) can coconut milk
1 cup water
Salt and pepper
1/4 cup red pepper jelly
2 tablespoons lime juice
1/4 cup jerk spice mix

1. Lay tofu slices in single layer on several layers of paper towels, cover with several more layers, and top with rimmed baking sheet. Set heavy skillet or Dutch oven on baking sheet and let tofu drain for 10 minutes.
2. Meanwhile, heat 2 tablespoons oil in large saucepan over medium-high heat. Add onion and jalapeno and cook until softened, about 4 minutes. Add rice and cook until opaque, about 1 minute. Stir in peas, coconut milk, water, and 1 teaspoon salt. Bring to boil, cover, and cook over low heat until rice is tender, about 20 minutes. Season with salt and pepper.
3. In microwave safe bowl, microwave jelly on high power until bubbly, about 1 minute. Whisk in lime juice. Toss tofu with jerk spice mix. Heat remaining oil in large nonstick skillet over medium-high heat until just smoking. Add tofu and cook, turning occasionally, until golden, about 8 minutes. Add jelly mixture to skillet and toss to combine. Simmer until jelly has thickened, about 1 minute. Serve with rice.

Indian-Style Skillet Chicken and Rice

SERVES 4
WHY THIS RECIPE WORKS: We build fla¬vor into this single-skillet dish one ingredient at a time. We begin by quickly browning the chicken thighs so we can use the flavorful fond they leave behind. Once the chicken is cooked, we add onion, garlic, and curry powder, with its characteristic flavor and color, to the empty skillet. The curry powder, as well as a generous helping of hot sauce, gives the chicken thighs a nice kick of heat. (We recommend starting with 2 teaspoons of hot sauce and then add¬ing more if you can handle it.) The addition of cauliflower and peas ingredients commonly found in Indian cooking—turns this dish into a complete meal. Since the chicken is cooked with the rice and cauliflower, we brown it on only one side to save time. We still get the fond from browning, but we don't have to take the extra time to finish cooking it before we add the other ingredients.

2 tablespoons vegetable oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
Salt and pepper
1 onion, chopped
6 garlic cloves, minced
2 tablespoons curry powder
1 1/2 cups white rice
2 1/4 cups water
1 pound cauliflower, cut into bite-size pieces
2-3 teaspoons hot sauce
1 cup frozen peas, thawed

1. Heat oil in large nonstick skillet over medium- high heat until just smoking. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until lightly browned, about 3 minutes. Transfer to clean plate.
2. Add onion to skillet and cook until softened, about 3 minutes. Add garlic and curry powder and cook until fragrant, about 30 seconds. Add rice and cook until opaque, about 2 minutes. Add water, chicken with any accumulated juices, and cauli¬flower. Cover and cook until rice and cauliflower are tender and chicken is cooked through, 17 to 20 minutes, stirring occasionally. Add hot sauce and peas and cook until peas are heated through, about 1 minute. Season with salt and pepper. Serve.

Curried Chicken Meatballs with Apricot and Almond Rice Pilaf

SERVES 4
WHY THIS RECIPE WORKS: Meatballs are easy to make and fun to eat—ideal characteristics for a weeknight supper. In this recipe, the bold flavors of curry and cilantro heighten the mild taste of ground chicken. We brown the meatballs in the skillet to give them a slightly crunchy crust. We then pair the meatballs with an apricot and almond rice pilaf, which provides plenty of com¬plementary flavor so that we can skip making a sauce. We finely chop the onions to avoid getting an overwhelming raw onion taste. Since they're not cooked before going into the meatball mix¬ture, large pieces don't have time to break down.

1/4 cup vegetable oil
2 small onions, chopped fine
1 cup long-grain white rice
2 cups water
1 pound ground chicken
1/2 cup panko (Japanese-style bread crumbs)
1/2 cup chopped fresh cilantro
1 tablespoon curry powder
Salt and pepper
1/2 cup dried apricots, chopped
3/4 cup slivered almonds, toasted

1. Heat 2 tablespoons oil in large saucepan over medium-high heat until shimmering. Add half of onions and cook until softened, about 4 minutes. Add rice and cook until mostly opaque, about 4 minutes. Add water and bring to boil, lower heat to medium-low, cover, and cook until rice is tender, about 20 minutes.
2. Meanwhile, combine chicken, remaining onion, panko, 2 tablespoons cilantro, curry powder, 1 teaspoon salt, and ½ teaspoon pepper in large bowl. Knead mixture with hands until well mixed. Shape into 1-inch meatballs.
3. Heat remaining oil in large nonstick skillet over medium-high heat until just smoking. Add meatballs and cook until browned on all sides, about 6 minutes. Place meatballs in skillet in concentric circles, starting near handle. When final meatball is placed in skillet, return to start and turn the first meatball… Cover and cook through, 4 to 6 additional minutes. Transfer to platter.
4. Add apricots, 1/2 cup almonds, and remaining cilantro to rice and stir until thoroughly incor¬porated. Season with salt and pepper and sprinkle with remaining almonds.

Chicken and Artichoke Paella

SERVES 4
Why THIS RECIPE WORKS: Although limit¬ing the meats in our quick paella to chicken and chorizo means less work and a simpler shopping list than required by a classic paella recipe, we sac¬rifice little. Browning the chorizo boosts its flavor and infuses the oil in the pan with rich meatiness. Parcooking the rice in the microwave guarantees this dish is on the table in 30 minutes.

1 cup long-grain white rice
2 cups water
Salt and pepper
2 tablespoons vegetable oil
8 ounces chorizo sausage, cut into 1/2 inch slices
2 boneless, skinless chicken breasts (about 12 ounces), cut crosswise into 1/4-inch-thick pieces
1 onion, chopped
3 garlic cloves, minced
1/4 teaspoon saffron threads, crumbled
1 (14.5-ounce) can diced tomatoes
1 (9-ounce) box frozen artichoke hearts, thawed
1/2 cup frozen peas

1. Combine rice, 1 1/2 cups water, and 1/4 teaspoon salt in microwave-safe bowl. Cover and microwave until rice is softened and most of liquid is absorbed, 10 to 12 minutes.
2. Meanwhile, heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking. Add chorizo and cook until lightly browned, about 2 minutes per side. Transfer to plate. Pat chicken dry with paper towels and season with salt and pepper. Cook chicken until lightly browned and no longer pink, about 2 minutes per side. Transfer to plate with chorizo.
3. Add onion and remaining oil to empty skillet and cook until softened, about 5 minutes. Stir in garlic and saffron and cook until fragrant, about 30 seconds. Stir in tomatoes, rice, and remaining water, and bring to boil, scraping up any browned bits. Reduce heat to medium and cook until rice is tender and liquid is absorbed, 10 to 12 minutes.
4. Stir in chorizo, chicken with any accumulated juices, artichoke hearts, and peas and cook, stirring frequently, until hot, 2 to 3 minutes. Season with salt and pepper and serve.

Cheesy Broccoli, Chicken, and Rice Casserole

SERVES 4
THIS RECIPE WORKS: To save time, we cook the roux with the sauteing onions and microwave the broccoli. Adding Dijon mustard and Parmesan, plus ensuring that each of the components was perfectly cooked, set a new stan¬dard for this staple casserole. Four cups of leftover cooked rice can be substituted for the Ready Rice.

3/4 cup raw brown rice
1 1/2 pounds chicken tenderloins
Salt and pepper
4 tablespoons unsalted butter
1 onion, chopped
1/4 cup all-purpose flour
1 small can chicken broth
1/2 cup heavy cream
1 1/2 pounds broccoli, or 2 bags frozen
3 tablespoons Dijon mustard
1 1/2 cups grated Parmesan cheese

1. Adjust oven rack 5 inches from heating element and heat broiler. Cut slits in rice packets and microwave until hot, about 90 seconds. Remove rice from packets and spread evenly over bottom of broiler-safe baking dish.
2. Pat chicken dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Cook chicken until light golden brown and cooked through, about 3 minutes per side. Transfer to baking dish, arranging in single layer over rice.
3. Add remaining butter and onion to empty skillet and cook until onion begins to brown, about 5 minutes. Stir in flour and cook until thoroughly incorporated, about I minute. Whisk in broth and cream and simmer until thickened, 3 to 5 minutes. Meanwhile, combine broccoli and ¼ cup water in microwave-safe bowl, cover, and microwave until just tender, about 5 minutes. Drain broccoli.
4. Stir mustard, 1 cup cheese, and broccoli into sauce in skillet. Season with salt and pepper, .then pour broccoli-sauce mixture over chicken and rice in baking dish. Sprinkle remaining cheese over top and broil until cheese is browned, 2 to 4 minutes. Serve.

Italian Skillet Chicken with Polenta Topping

SERVES 4
WHY iS RECIPE WORKS: This dish is a speedier version of chicken cacciatore, which is traditionally slowly braised. To speed things up, we cut the chicken into quicker-cooking small pieces, and instead of serving it with slow-cooking traditional polenta, we opt for instant polenta.

8 boneless, skinless chicken thighs (about 1 1/2 pounds), cut into 1-inch pieces
Salt and pepper
2 tablespoons olive oil
1 onion, chopped
1 red bell pepper, seeded and chopped
8 ounces cremini mushrooms, quartered
2 garlic cloves, minced
1/4 cup red wine
1 (14.5-ounce) can diced tomatoes
4 cups water
1 cup instant polenta
1 1/2 cups grated Parmesan cheese

1. Adjust oven rack 5 inches from heating element and heat broiler. Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large ovensafe skillet over medium-high heat until just smoking. Cook chicken until golden brown, about 3 minutes per side. Transfer to plate.
2. Add onion, bell pepper, and mushrooms to skillet and cook until softened, about 8 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add wine and cook until reduced to glaze, about 1 minute. Add tomatoes, chicken, and any accumulated juices and bring to boil. Reduce to simmer and cook until sauce is thickened and chicken is cooked through, about 10 minutes. Season with salt and pepper.
3. Meanwhile bring water to boil in large saucepan. Gradually whisk in polenta and cook over medium heat, whisking until very thick, about 5 minutes. Stir in 1 cup cheese and season with salt and pepper. Cover to keep warm.
4. When chicken is done, dollop scant 14-cup mounds of polenta on top of chicken mixture, leaving about 1/2-inch space between polenta mounds. Sprinkle remaining cheese over polenta. Transfer to oven and broil until polenta is hot and cheese is just beginning to brown, about 5 minutes. Serve.

Sweet and Savory Cuban Chicken Pie

SERVES 4
WHY THIS RECIPE WORKS: For this quick- cooking recipe, a Cuban picadillo, a ground meat hash with tomatoes, garlic, and onions—meets an American-style chicken pot pie. The picadillo was the inspiration for the tomato-chicken filling flavored with cumin, olives, and raisins. The pie dough topping is a nod to the chicken pot pie. We keep the cooking time to a minimum by using the meat from a rotisserie chicken, and we add the meat to the pie just before serving it so that it doesn't dry out. By cooking the dough on a bak¬ing sheet while the filling simmers on the stove and then placing it on the filling before serving we keep the crust from turning soggy. Once you've taken the dough out of the oven, give it time to firm up before placing it on the pie.

1 sheet (from 15-ounce box) Pillsbury pie crust
2 tablespoons olive oil
1 onion, chopped
5 garlic cloves, minced
Artichoke hearts (optional)
1 tablespoon ground cumin
1 cup olives
1/2 cup golden raisins
2 (14.5-ounce) cans diced tomatoes
1 cup low-sodium chicken broth
1 rotisserie chicken, skin discarded, meat shredded into bite-size pieces (about 3 cups)
Salt and pepper

1. Adjust oven rack to middle position and heat oven to 400 degrees. Line baking sheet with parchment. Place dough round on parchment- lined baking sheet and cut into 8 wedges. Bake dough until cooked through and golden brown, about 14 minutes. Cool on baking sheet until pastry is firm, about 5 minutes.
2. Meanwhile, heat oil in large skillet over medium- high heat until shimmering. Add onion and cook until softened, about 4 minutes. Add garlic and cumin and cook until fragrant, about 30 seconds. Stir in olives, raisins, tomatoes, and chicken broth arid cook until thickened, about 12 minutes.
3. Stir in chicken and season with salt and pepper. Arrange dough wedges on top of chicken filling and serve.