What kind of chicken dish

Hello All,

I was hoping you could help me. This Friday I am hosting a ladies night for 8-10 woman in my neighborhood. Most of them I know, but there will be a few I don't. I know for sure that there will be 2 vegetarians (but they eat eggs, dairy and seafood), one girl who doesn't eat red meat and one who keeps Kosher. One girl and myself eat anything and there will be 2 that I am not sure about.

Here's my menu so far (I am trying to keep it relatively simple):

Shrimp cocktail - (my Kosher friend can not eat this)
Chips and Fresh Salsa
Crudite

Stuffed Shells 3 ways:
Cheese shells with meat sauce (Not for the vegetarians, non-red meat eater, and my Kosher friend)
Cheese shells with Marinara
Stuffed Shells Florentine (also good for everyone)

A tossed salad

Some dessets

So, I wanted to also do a chicken dish of some sort. It would have to be something that I could make ahead of time and then just heat and leave in the sterno's for the party. I was thinking maybe Marsala or Piccata? Any ideas?

Also, I would like to do one more appetizer...nothing with bacon or shellfish. Also, something simple (The gals are not foodies). My Kosher friend can't have any meat if she is going to eat the stuffed shells so maybe something with cheese, or salmon, or eggs, Any suggestions?

TIA!

The answer is: quiche (or, if you want to stay Itallian, frittata). Everyone can eat eggy custard baked in a pie shell. Add whatever ingredients will fit the Bills, um, Barbaras.

Okay Maria, I have the perfect chickend dish to go with your menu. It's a real crowd pleaser and easy.
Take thin cut boneless, skin-less breast filets, marinate them in a mixture of good olive oil and fresh garlic.
Dredge them in a mixture of Italian bread crumbs mixed with equal parts of parmesan cheese, seasoned with salt and pepper. (In place of Italian breadcrumbs, it is also good with plain laced with chopped fresh rosemary.)
Line up in a baking dish and bake for about 25 minutes at 400 degrees.
They will go great with the marinara you are serving with the cheese shells.

For the extra appetizer, maybe a bruschetta with a white bean puree? You can spice it to complement (or at least not clash with) the other dishes and you can make the puree ahead of time and just spread it over toasts at the last minute.

Chicken kabobs are always an easy do ahead dish - one style I do is marinate in a mix of Penzey's Turkish seasoning, Aleppo pepper, garlic, a bit of tomato paste, wine vinegar and yogurt then grill. I serve as is with lemon wedges or a roasted red pepper sauce. Great at room temp and holds well. You could substitute a different seasoning profile to suite. 3-4 on small skewers after grilling makes it super easy to do ahead and serve. I find it difficult to do fried/sauteed meat and hold it for serving later although the specific dishes you mention would be classic.

I really like Mike's white bean idea either on bread or as a dip for grissini or the crudites. I like to season the puree with garlic and rosemary.
My garden now is overflowing with escarole and chard and I love these greens, garlicked up w/wo beans for crostini.
Arugula is plentiful so a slice of marinated mozz on a bed of arugula with a few capers or black olives will do until the real tomatoes come in.
Favas are perhaps at the end of the season in NJ but seasoned with oil, lemon juice , mint and pecorino makes a terrific bruschetta.

I could go on....I do love the possibilities for bruschetta and often make a meal of them with a cold meat salad and cheese.

Ahhh...is there room for one more ?? Should be ggreat.

Thanks everyone for all your ideas!