Tag Archives: tried & true

Chicken with Shallots & balsamic vinegar

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If you’ve never cooked with balsamic vinegar before, do not be intimidated by the smell.  It mellows out beautifully.

4 5oz boneless skinless chicken breasts

2 T flour

1/4 t kosher salt

pepper

2 t olive oil

1/2 cup shallots, chopped

1 c chicken broth

2 T balsamic vinegar

1/2 t dried thyme

1 T butter

 

Coat chicken breasts with a mixture of flour, kosher salt, and a dash of pepper.  Heat olive oil in a large nonstick skillet.  Add chicken and cook, turning once, 7 minutes or until golden brown and cooked through.  Remove chicken to a plate and cover to keep warm.  Add shallots to pan and saute until lightly browned.  Add chicken broth, vinegar, and thyme.  Bring to a boil and cook, stirring often, until shallots are tender and sauce is syrupy (about 4 minutes).  Stir in butter.  Remove pan from heat.  Plate chicken, and cover with sauce.

 

From Woman’s Day September 2010.

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Goat Cheese Stuffed Chicken Breasts

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This recipe is from the Williams Sonoma Bride & Groom Cookbook.

 

4 skinless boneless chicken breast halves

kosher salt and pepper

2 oz fresh goat cheese

4 thin slices prosciutto

8 fresh sage leave

2 cups flour

2 eggs, lightly beaten with 2 Tbsp water

2 cups bread crumbs

1/4 c olive oil as needed

 

Season the chicken breasts with salt and pepper on both sides.  Use a boning knife to cut a horizontal incision into each breast, without cutting the breasts in half, creating a pocket for stuffing.

Place each chicken breast between 2 pieces of parchment paper.  Pound lightly with a mallet or small frying pan, until each breast is about 3/4 inch thick.  When all the breasts have been pounded, rub each piece lightly all over with a little oil.

Stuff each pocket with about 1 1/2 Tbsp of the goat cheese, spreading evenly then follow with 1 slice of prosciutto, and 2 sage leave.

Arrange a plate with the flour, a bowl with the eggs, and a plate with  the bread crumbs on a work surface.  Dredge each stuffed breast in the flour, shaking off the excess.  Dip it into the beaten egg mixture, then dredge in the bread crumbs.

Heat 2 Tbsp of the oil in a large saute pan over medium heat.  When the oil is hot, but not smoking, add 2 of the chicken breasts to the pan.  Do not overlap the pieces, or the breasts will cook unevenly.  Cook for 1 minute, then lower the heat to low and continue to cook for 2 minutes more.  Using tongs, carefully turn the breasts and cook until golden on the second side and just becoming firm to the touch, about 2 minutes.

Transfer the chicken breasts to a plate and tent with foil to keep warm while you cook the others in the same was, adding more oil to the pan as needed.  Serve at once.

Caramelized garlic chicken, roasted parmesan potatoes, and Southern Style green beans

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I’m not going to give amounts, just use what you need to suit your family’s appetites and taste.

Caramelized garlic chicken:
Boneless skinless chicken breasts (either pounded thin or butterflied)
oil
minced garlic
brown sugar

In a small saucepan, heat oil over medium high heat. Add about 3 T minced garlic. Stir, but take the pan off the heat before the garlic browns. Add in an equal amount of brown sugar. Stir to dissolve, and set aside. Put chicken on a large roasting pan covered with aluminum foil and sprayed with nonstick cooking spray. Brush the chicken with the oil. Bake at 500* for 10 minutes. (At this point, the brown sugar started to scorch where there wasn’t much oil, so I took it out, and added about a half inch of chicken broth). Continue cooking for another 8 minutes.

Roasted Parmesan Potatoes:

Potatoes, cubed
oil
seasonings (i used garlic powder, salt pepper, oregano and a bit of tarragon).
Parmesan

Place cubed potatoes into a casserole dish. Pour some oil over and season. Combine to coat evenly. Cook at 500* for 10 minutes. Take out and stir, continue cooking for 8 minutes. Sprinkle with Parmesan cheese and broil until cheese is golden brown.

Southern Style green beans:

2 cans green beans
Superior Touch better than bullion beef base (about 3 T)

In a saucepan or microwave safe casserole, combine beans and base. Cook until base has melted and beans are heated through.

Caramelized Garlic Chicken, Roasted Parmesan Potatoes, Southern Style green beans

Creamy Chicken, Mushroom & Rice Casserole

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1 cup brown rice, already cooked according to note directions (or you can cook it at the same time, but it will take about 45 minutes).

3 large chicken breasts, cut into bite sized pieces.

2 portobella caps, chopped

1 can reduced sodium chicken broth

1 cup cream or milk (i used heavy cream, simply because i wanted to make sure it was used.  I don’t use a lot of it, and was afraid i would have to throw it out).

In a 2 qt casserole, put cooked brown rice on the bottom and season with salt, pepper, tarragon, parsley, garlic powder, and oregano (or whatever you want).

In a large pan, saute’ chicken in a bit of oil.  Deglaze pan with chicken broth, then remove chicken with a slotted spoon and put on top of the rice.  Reduce chicken broth by about 1/3 over high heat.  Pour into a bowl, set aside.  Add a bit of butter, brown mushrooms.  When brown, add 1 T butter and 1 T flour, stirring constantly for about 1 minute.  Add the rest of the chicken broth.  Allow to thicken about 2 minutes.  Remove pan from heat.  Slowly add cream or milk.  Pour into casserole and stir to coat chicken and rice.  Bake at 350 for 35 minutes.

Note: To cook rice, use 1 cup brown rice (I use mahatma) and 2 3/4 c water.  Bring water to a boil, add rice.  Cover and reduce heat and simmer for about 45 minutes, or until all water is absorbed.

Peanut butter vanilla cream oatmeal

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    1/3 cup Regular Oats, uncooked
    1 t coffeemate coffee creamer sugar free french vanilla (powdered)
    1T vanilla pudding mix, fat free, sugar free
    1 tbsp Skippy Natural Chunky Peanut Butter
    2 pumps Torani surgar free vanilla syrup
    1/2 cup  1% milk
    dash of salt
    In a medium bowl, combine creamer with a little warm water. Add pudding mix and syrup. Stir well. Add oats and milk; stir.  Add peanut butter and sprinkle with a dash of salt.  Microwave for 3 minutes on high.  Be sure to watch it because it can overflow.   Remove from microwave and mix in the peanut butter.   Let sit to thicken about a minute.  If too thick add water or milk and stir well.

Lemon Herb Broiled Tilapia

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4 tilapia fillets

lemon flavored olive oil (or olive oil+  crystallized lemon like True Lemon)

McCormicks Lemon Herb Seasoning (different than lemon pepper)

Freshly ground sea salt and coarse ground pepper

Brush fillets with olive oil, coating well.  Flip over and brush other side with olive oil.  Sprinkle with seasonings and broil on high for 15 minutes or until fish flakes easily with a fork.

I served with peas/steamed broccoli and baked potatoes.  I had a baked sweet potato.  Even my father loved this!  (And if you’ve read the about me, you know that is saying something.)

Super easy/quick/healthy meal!!

Chicken Parmesan (or Mozzarella) Risotto

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I found this recipe on a website called SparkPeople.com. I used mozzarella instead of the Parmesan. It was delicious!!

3 Boneless, skinless chicken breast
Butter, unsalted, 2 tbsp
Salt, 1 tsp
Pepper, black, 1/4 tsp
Chicken Broth, 6 cup
Olive Oil, 1 tbsp
Onions, raw, 1/2 cup, chopped
Uncle Ben’s Instant Whole Grain Brown Rice, 1.5 cup
*Kraft Mozzarella Finely shredded Part Skim cheese, 1.25 cup
Milk, nonfat, 2/3 cup
Butter, unsalted, 1/3 cup, melted

Bring stock to simmer in seperate pan for later use.
Heat butter over medium heat.
Add chicken 1/4 teaspoon of salt and all the pepper.   Cook until just done and remove from pan.
Add olive oil over low heat add onion and cook stirring until translucent.
Add rice stir until opaque.
Add 1/2 c broth and remaining salt;  cook until absorbed.  Maintain heat so the pot is bubbling gently.
Continue cooking until rice is tender around 20 minutes.
Mix milk and 1/3 cup butter.
Stir in chicken, cheese, milk and butter mixture,  and parsley.
Heat through and serve with additional mozzarella cheese for on top.
Makes 7 1 cup servings

Servings Per Recipe: 7
Amount Per Serving
Calories: 417.7
Total Fat: 21.7 g
Cholesterol: 104.3 mg
Sodium: 1,909.9 mg
Total Carbs: 19.9 g
Dietary Fiber: 1.1 g
Protein: 40.6 g