Chicken Breasts Stuffed with Couscous
From Everyday Food magazine
1/2 cup couscous
coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
- In a small saucepan, bring 3/4 cup water to a boil.
- Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes.
- Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
- Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
- In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.
Serves 4.
Herb-Marinated Roast Chicken
From Cooking Light
2 (3-pound) roasting chickens
1/4 cup chopped fresh rosemary
1/4 cup chopped fresh thyme
1/4 cup chopped fresh basil
1 1/2 tablespoons extra virgin olive oil
1 1/4 teaspoons salt
1 teaspoon freshly ground black pepper
4 garlic cloves, minced
Cooking spray
- Remove and discard giblets and necks from chickens. Rinse chickens with cold water; pat dry. Trim excess fat.
- Place chickens on a cutting surface. Split chickens in half lengthwise. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine rosemary and remaining ingredients except cooking spray. Rub mixture under loosened skin and over breasts and drumsticks. Place chicken halves in large zip-top plastic bags; seal and marinate in refrigerator 4 hours or up to 2 days.
- Preheat oven to 500°.
- Remove chicken halves from bags. Place chicken halves, skin sides up, on a broiler pan coated with cooking spray.
- Bake at 500° for 30 minutes or until a thermometer inserted into meaty part of thigh registers 175°.
- Remove chicken halves from pan; cover and let stand 15 minutes. Discard skin.
Serves 8.
Nutritional Information: CALORIES 221(30% from fat); FAT 7.3g (sat 1.5g,mono 3.3g,poly 1.4g); PROTEIN 35.5g; CHOLESTEROL 113mg; CALCIUM 31mg; SODIUM 500mg; FIBER 0.5g; IRON 2.2mg; CARBOHYDRATE 1.2g
Potato-Crusted Salmon with Herb Salad
From Food and Wine magazine
4 cups frozen shredded potatoes (hash browns), thawed and squeezed dry
2 tablespoons snipped chives
2 tablespoons all-purpose flour
Salt and freshly ground pepper
Four 8-ounce skinless salmon fillets
1 cup vegetable oil
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 1/2 tablespoons extra-virgin olive oil
4 ounces herb salad mix (6 cups)
- In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper.
- Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.
- In a large nonstick skillet, heat the oil until shimmering. Carefully add the salmon fillets to the oil, potato side down, and cook over moderately high heat, undisturbed, until browned, about 8 minutes.
- Carefully flip the salmon and cook for 1 minute longer. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.
- Meanwhile, in a medium bowl, whisk the lemon juice, mustard and olive oil. Season with salt and pepper. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.
Serves 4.
Related:
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Roasted Red Pepper and Fresh Herb Frittata
From Dan Smith and Steve McDonagh
3 tablespoons olive oil
2 teaspoons salt
Generous pinch freshly ground black pepper
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped chives
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh oregano leaves
12 eggs, beaten
1/2 cup sliced roasted red peppers
1/2 cup crumbled goat cheese
Fresh basil leaves, for garnish
- Preheat the oven to 350 degrees F. Pour the oil into a 10-inch nonstick skillet and place over medium high heat for 2 minutes.
- Meanwhile, add the salt, pepper, parsley, chives, basil and oregano to the eggs and beat well. Pour the egg mixture into the hot skillet, reduce the heat to medium and cook about 3 minutes, occasionally pulling the egg away from the sides of the pan.
- Add the red peppers and goat cheese, remove the skillet from the heat and slide it into top half of the oven.
- Cook until the center of the frittata is set, about 12 to 15 minutes. Remove from the oven and let cool 10 minutes.
- Slide the spatula around the edges of the pan, working underneath the frittata a bit. Shake the pan to loosen the bottom and gently slide onto a serving platter.
- Slice into 12 wedges, garnish with basil leaves and serve.
Serves 12.
Polenta With Herbs & Cheese
From Bon Appetit magazine
6 2/3 cups canned low-salt chicken broth
2 teaspoons minced fresh marjoram
2 teaspoons minced fresh thyme
2 teaspoons minced fresh sage
1 garlic clove, minced
1 teaspoon salt
1 2/3 cups polenta (coarse cornmeal)*
1 1/2 cups (packed) grated sharp white cheddar cheese (about 6 ounces)
- Combine broth, all herbs, garlic and salt in heavy large saucepan and bring to boil over medium-high heat.
- Gradually sprinkle in polenta, whisking constantly. Reduce heat to medium-low; simmer until polenta is thick and creamy and begins to pull away from sides of pan, whisking often, about 25 minutes.
- Add cheese; stir until cheese melts. Season with salt and pepper and serve.
Serves 6.
*If unavailable, use 1 2/3 cups regular cornmeal and cook for about 12 minutes.
Leafy Green Salad
From Daniel Orr
2 tablespoons fresh lemon juice
1 1/2 tablespoons sherry vinegar
1/2 teaspoon dry mustard
Pinch of five-spice powder
1 1/2 tablespoons minced shallot
1 small garlic clove, minced
1/4 cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound mixed baby greens
1/4 cup cilantro leaves
1/4 cup celery leaves
1/4 cup flat-leaf parsley leaves
1/4 cup chives (in 1-inch pieces)
- In a large bowl, whisk the lemon juice with the vinegar, mustard, five-spice powder, shallot and garlic.
- Slowly whisk in the olive oil and season with salt and pepper.
- Add the baby greens, cilantro, celery leaves, parsley and chives and toss to coat.
- Season with salt and pepper and toss again.
Serves 8.
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