Thursday, May 26, 2011
My youngest lad has lately become somewhat fascinated with all things cranberry. He wanted me to make this one last night but I opted for the Tomato/Olive Chicken combo in yesterday's post instead.
Tonight I gave in and made this one and it was absolutely delicious. The sauce is delightful and the chicken combined with the stuffing is perfect. If only they made a "light" white wine with few calories....oh to dream.
Again, easy to prepare, and fast. All in about 45 minutes (with kids running up to the market to pick up ingredients I had run out of). These measurements were to serve 6.
1.5 lbs boneless skinless chicken breasts (six breasts)
1/4 cup bread crumbs
1/4 cup skim milk
3/4 cup dried cranberries
1/3 cup toasted almonds
1/2 tsp cinnamon
2 tsp olive oil
3/4 cup shredded light havarti cheese
1/4 cup maple syrup
1/4 cup thawed concentrated orange juice
1 tbsp honey
1 tbsp low sodium soy sauce
2 tsp sesame oil
1 1/2 tsp Dijon Mustard
1 tsp finely chopped garlic
1 1/2 tsp cornstarch
fresh chopped parsley
Preheat the oven to 400 degrees F
Make a horizontal slit in each piece of chicken to form a pocket for the stuffing, making sure not to slice all the way through.
To make the stuffing, in a food processor, chop the cranberries and almonds. Add the cinnamon and olive oil and finally havarti and process for a minute or so.
Stuff into the chicken breasts and secure with toothpicks.
In a small bowl combine the egg and milk and scramble well. Dip each chicken piece in to coat and then coat with breadcrumbs
Lights coat a large non stick skillet with cooking spray and set over medium high heat. Lightly coat all of the breaded chicken with cooking spray. Cook for approx 3 minutes on each side of chicken until golden brown and transfer to a foil lined cookie sheet. (spray sheet with cooking spray).
Place in oven between 20-30 minutes until an interior temp of 165 F is reached.
Meanwhile prepare the sauce by whisking the maple syrup, orange juice, honey, soy sauce, garlic, sesame oil, and Dijon together in a small saucepan. Add the cornstarch and whisk well. Bring to a boil reduce the heat and simmer for about a minute until just slightly thickened. Spoon over the cooked chicken. (It is delicious over rice as well)
Wednesday, May 25, 2011
It's been a stressful week. I had to fly up north to care for my Mother in Law (she is fine). My daughter was having an issue that was best dealt with by me so I flew her up with me (happy Birthday honey), and we reset the gardens all weekend. It was a week of trying to stay light on the fly so to speak. That said I needed some comfort food tonight.
Anyhow...true to the spirit of keeping it light and trying to lose weight. Woohoo (I have lost a little over 4 lbs now). This is a lightened up version. I can't tell you how good this recipe was. It turned out far better than I thought it would taste wise. It was scrumptious and the kids all wanted 2nds.
I should note. This recipe took about 1/2 hour from start to finish. Quick and delish
I got my inspiration from Rose Reismans' Family Favorites cookbook. I changed the cheese types, tomato variety and olives to suit our own tastes. The original recipe called for Havarti, Goat Cheese, and Parmesan, plum tomatoes, and black olives. I used Asiago, vine tomatoes, and green olives with the little red pimentos in them.
It was fantastic!! Without further adieu.
Ingredients: (serves 6)
1.5 lbs boneless, skinless chicken breast
2tbsp skim milk
3/4 cup breadcrumbs
2 tsp vegetable oil
1 1/2 cup diced vine or plum tomatoes
1/2 cup shredded asiago
1/4 cup crumbled goat cheese
2 tbsp grated parmesan cheese
1/4 cup chopped green olives
1 tsp chopped garlic
1 tsp dried basil
3 tbsp chopped basil fresh
2 tsp vegetable oil
Preheat the oven to 425 degrees F. Lightly coat a 9 x 13 casserole dish with cooking spray.
Pound chicken to 1/2 inch thickness
Beat the egg and milk together. Dip each chicken piece into the mixture and then coat lightly with breadcrumbs on a seperate plate.
Lightly coat a non stick skillet with cooking spray, add the oil and place over medium high heat. Cook each piece of chicken until browned and almost cooked through (approx 3 minutes per side). Transfer to the casserole dish.
Combine the tomatoes, asiago, goat cheese, parmesan, olives, garlic, and dried basil in a bowl. Spoon over the chicken. Cover and bake for 10 minutes or until the cheese melts and the chicken is cooked through. (internal temp of 165 F). Garnish with fresh basil and serve with vegetables. After the 10 minutes remove the cover and bake an additional 3 minutes.
This one is sure to please.
After browning in the skillet
Tomato and Cheese mixture added
Yummy out of the oven