Kristen's Recipes

Mango salsa:
2 C. diced peeled mango
1/2 C. thinly sliced green onions
1/2 C. diced red bell pepper
1/4 C. fresh lime juice
2 tsp. minced seeded jalapeño pepper
2 tsp. chopped fresh basil
2 tsp. chopped fresh mint
2 tsp. grated orange rind

Deviled seasoning paste:
1 T. Dijon mustard
1 T. honey
1 tsp. curry powder
1 tsp. dried oregano
1 tsp. grated orange rind
1 tsp. olive oil
1/2 tsp. salt
1/4 tsp. ground red pepper
1/8 tsp. black pepper
2 (1 1/4-lb.) Cornish hens

Preheat oven to 425°. To prepare mango salsa, combine first 8 ingredients in a bowl; cover and chill. To prepare deviled seasoning paste, combine mustard and next 8 ingredients (mustard through black pepper) in a small bowl. Remove and discard giblets and necks from hens. Rinse hens with cold water; pat dry. Starting at neck cavity, loosen skin from breasts by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under hens. Rub deviled seasoning paste under loosened skin. Place hens, breast sides up, on a broiler pan. Bake at 425° for 35 minutes or until juices run clear. Split hens in half lengthwise. Discard skin. Serve with mango salsa.

Yield: 4 servings
Calories: 303
Fat: 9.7g
Fiber: 2.2g

Sauce:
3/4 C. fresh lemon juice (about 6 lemons)
3/4 C. fat-free Italian dressing
1/2 tsp. freshly ground black pepper
3 garlic cloves, minced

Chicken:
2 C. (1/4-inch) red bell pepper strips
1 C. (1/4-inch) green bell pepper strips
1 C. (1/4-inch) yellow bell pepper strips
3 chicken breast halves (about 1 1/2 lb.)
3 chicken leg quarters (about 1 1/2 lb.)
12 (1/8-inch-thick) slices lemon (about 1 lemon)
Cooking spray

To prepare the sauce, combine the first 4 ingredients in a medium bowl, stirring with a whisk. Cover and chill 1/2 C. sauce. To prepare the chicken, combine remaining 1 C. sauce, bell peppers, and chicken in a large bowl, and toss to coat. Cover chicken mixture, and refrigerate for 4 hours or overnight. Preheat oven to 400°. Remove chicken from bowl, and discard the sauce. Loosen the skin from the breast halves and leg quarters by inserting fingers, gently pushing between the skin and meat. Insert 2 lemon slices under loosened skin of each chicken piece. Place the chicken pieces, loosened skin sides up, on a broiler pan coated with cooking spray. Spread the bell peppers on broiler pan around chicken. Bake at 400° for 50 minutes or until the chicken is done. Remove the skin from the chicken. Arrange chicken and bell peppers on a platter, and keep warm. Place 1/2 C. chilled sauce in a small saucepan, and cook over medium heat 3 minutes or until warm. Pour warm sauce over the baked chicken and bell peppers.

Yield: 6 servings
Calories: 216
Fat: 6.7g
Fiber: 1.7g

4 oz. uncooked orzo (rice-shaped pasta; about 1/2 C.)
4 tsp. olive oil, divided
4 (6-oz.) skinless, boneless chicken breast halves
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. ground red pepper
1 C. red bell pepper strips
1 C. green bell pepper strips
1 tsp. dried oregano
2 garlic cloves, minced
1 1/2 T. fresh lemon juice
3/4 C. (3 oz.) crumbled feta cheese

Cook orzo according to package directions, omitting salt and fat. While orzo cooks, heat 2 tsp. olive oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt, black pepper, and red pepper. Add chicken to pan, and cook 4 minutes on each side or until done. Remove chicken from pan, and keep warm. Add the remaining 2 tsp. olive oil and bell peppers to pan; sauté 2 minutes. Add oregano and garlic; sauté 1 minute. Remove from heat, and stir in lemon juice. Combine orzo and feta, and serve with chicken and bell pepper mixture.

Yield: 4 servings
Serving size: 1 chicken breast half, 1/2 C. orzo mixture, and 1/3 C. bell pepper mixture

Calories: 404
Fat: 11.7g
Fiber: 2g

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3 T. grated lemon rind
1/4 C. fresh lemon juice
3 T. dried thyme
2 T. dried rubbed sage
1 T. cracked black pepper
1 tsp. salt
1 (12-lb.) fresh or frozen turkey, thawed
2 (16-oz.) cans fat-free, less-sodium chicken broth
Cooking spray
Wild-Mushroom Gravy

Combine first 6 ingredients; set aside. Remove and discard giblets from turkey, reserving neck for gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under turkey. Rub spice mixture under loosened skin; rub into the body cavity. Preheat oven to 350°. Pour 1 can of broth in bottom of a shallow roasting pan. Place turkey, breast side up, on a rack coated with cooking spray. Place rack in roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 1 1/2 hours. Carefully pour 1 can of broth into pan. Bake an additional 1 1/2 hours or until thermometer registers 180°. Remove turkey from oven; reserve pan drippings to make gravy. Cover turkey loosely with foil; let stand 15 to 20 minutes. Discard skin. Serve with Wild-Mushroom Gravy.

Yield: 12 servings
Calories: 308
Fat: 6.7g
Fiber: .7g

1/3 C. currants or raisins
1/2 tsp. grated orange rind
3 T. orange marmalade
3 T. orange juice
2 T. low-sodium soy sauce
1 tsp. curry powder
Cooking spray
1 lb. skinned, boned chicken breast, cut into bite-size pieces
1 C. chopped red bell pepper
1 3/4 C. water, divided
1 C. uncooked couscous
1/4 C. chopped walnuts, toasted

Combine first 6 ingredients in a small bowl; set aside. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add chicken and bell pepper sauté 4 minutes or until chicken is browned. Stir in 1/4 C. water, scraping pan to loosen browned bits. Stir in currant mixture, and cook chicken over medium heat 2 minutes or until slightly thick. Set chicken aside, and keep warm. Bring 1 1/2 C. water to a boil in a medium saucepan; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Serve chicken and sauce over couscous. Sprinkle with walnuts.

Yield: 4 servings
Calories: 406
Fat: 7g
Fiber: 2.9g

1 (12-lb.) fresh or frozen whole turkey, thawed
3 T. pear juice
2 tsp. grated peeled fresh ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground allspice
2 Granny Smith apples, cored and quartered
1 (2-inch) piece peeled fresh ginger, thinly sliced
Cooking spray
Fresh-Pear Chutney

Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey. Preheat oven to 350°. Combine pear juice, grated ginger, cinnamon, cloves, and allspice in a small bowl. Rub spice mixture under loosened skin. Stuff cavity of turkey with apples and sliced ginger. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard apples and sliced ginger. Serve with Fresh-Pear Chutney.

Yield: 12 servings
Calories: 310
Fat: 4.3g
Fiber: 1.6g

1/2 lb. ground chicken
1 C. chopped onion
1 3/4 tsp. ground cumin
1 1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. pepper
1 (16-oz.) can fat-free refried beans
2 (4-oz.) cans whole green chiles, drained and cut lengthwise into quarters
1 C. (4 oz.) preshredded colby-Jack cheese
1 C. frozen whole kernel corn, thawed and drained
1/3 C. all-purpose flour
1/4 tsp. salt
1 1/3 C. skim milk
1/8 tsp. hot sauce
2 eggs, lightly beaten
2 egg whites

Cook chicken and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside. Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.

Yield: 6 servings
Calories: 292
Fat: 9.5g
Fiber: 5.2g

1/4 C. fat-free, less-sodium chicken broth, divided
1 (3-oz.) package goat cheese, softened
4 (4-oz.) boneless, skinless chicken thighs, halved
1/4 tsp. salt
1/8 tsp. black pepper
1 tsp. butter
2 T. finely chopped onion
2 T. finely chopped celery
2 T. finely chopped carrot
2 T. finely chopped red bell pepper
1 garlic clove, minced
1 1/2 tsp. chopped fresh or 1/2 tsp. dried tarragon
2 C. hot cooked rice

Combine 1 T. chicken broth and cheese in a small bowl, stirring with a whisk until blended. Sprinkle chicken with salt and pepper.Melt butter in a large nonstick skillet over medium-low heat. Add onion, celery, carrot, bell pepper, and garlic; sauté 3 minutes. Add chicken; cook for 2 minutes. Stir in 3 T. broth; cover, reduce heat, and simmer 15 minutes or until chicken is done. Stir in cheese mixture and tarragon until blended. Serve with rice.

Yield: 4 servings
Calories: 319
Fat: 10g
Fiber: .8g

Pickled Limes
6 limes, washed and cut into 6 wedges each, seeds and excessive pith removed
2 T. salt
1 T. mustard seeds
2 star anise
4 small chilies (jalapeño or Serrano), halved and seeded

Marinade
2 T. balsamic vinegar
2 T. olive oil
1 T. ground clove
1 T. ground star anise
1 T. ground ginger
2 T. lemon juice
8 T. light brown sugar
1 T. water

8 boneless, skinless chicken breast halves

Saffron Rice
1/2 C. finely chopped onion
1 clove garlic, finely chopped
2 T. butter
2 C. long-grain rice
4-1/2 C. low-salt vegetable or chicken stock
3 strands saffron, or 1 pinch ground saffron

For pickled limes: Put limes in a colander placed over a bowl. Sprinkle with salt, cover, and refrigerate for 24 hours. Dry-roast mustard seeds and star anise in a frying pan over medium heat until they start to color. Pour into a large glass jar with lid. In the same pan, cook drained limes over moderate heat for about 10 minutes. Add chilies; cook 5–8 minutes more, then allow to cool in the pan. Add limes, chilies, and juices to jar with the mustard seeds and star anise. Shake to distribute spices. (Pickled limes can be stored in the refrigerator in an airtight container for 4–6 weeks.) Mix all marinade ingredients in a large zip-top bag and add chicken. Marinate in refrigerator 8 hours or overnight. For saffron rice: In a medium-large saucepan with lid, gently sweat onion and garlic in butter until soft. Add rice and stock. Bring to boil; reduce heat, cover, and simmer until stock is absorbed, about 25 minutes. Add saffron, season with salt and pepper, and fluff with a fork. Grill chicken until browned, 5 minutes per side; transfer to oven and cook until done, another 10–12 minutes. Serve chicken on a bed of rice with warmed pickled limes on the side.

Yield: 8 servings
Calories: 369
Fat: 7g
Fiber: 2g

2 T. olive oil

4 chicken breasts

8 slices prosciutto

50g butter

2 garlic cloves, crushed

2 bunches asparagus, woody ends trimmed

Lemon wedges to serve

 

Preheat the oven to 200C. Heat the olive oil in a large frying pan over medium heat. Brown the chicken breasts on both sides, about 4 minutes each. Remove from the pan and allow to cool for 1 minute on a plate. Wrap each one with 2 slices of proscuitto, tucking in the ends to seal. Bake in the oven for 25 minutes or until cooked through. Allow to rest while you prepare the asparagus. In the same frying pan add the butter and garlic and melt until foaming. Add the asparagus and cook stirring frequently for 2-3 minutes until bright green and tender. Season with pepper. Slice the chicken breasts and serve with asparagus and lemon wedges.

1 oz. dried porcini mushrooms
1/2 C. sun-dried tomatoes (dry-packed, not in oil)
2 C. boiling water
8 skinless, boneless chicken breast halves (about 6 oz. each)
1 medium onion, finely chopped (about 1 1/2 C.)
2 cloves garlic, minced
1 T. olive oil
8 C. baby spinach leaves (about 1 lb.), washed
Black pepper to taste
Salt to taste
1 C. pecans, chopped
2 T. fresh rosemary, chopped

Place mushrooms, tomatoes, and water in a bowl, cover, and let soak for about 15 minutes. Remove mushrooms and tomatoes from liquid and squeeze dry. Coarsely chop the mushrooms and tomatoes and set aside. Liquid can be strained and used for a pan sauce, if desired. To flatten chicken breasts halves, place each in between two pieces of plastic wrap and set on a cutting board. Lb. with the flat end of a mallet to flatten each to 1/4 -inch thickness. Keep chicken in plastic until ready to roll. In a large nonstick saucepan, heat olive oil on medium-high heat and cook onions and garlic, stirring constantly, until soft, 4 to 5 minutes. Add half of the spinach leaves and stir until slightly wilted. Add remaining spinach and 2 T. of water. Stir a few times then cover pan to let spinach steam, about 3 minutes. Uncover and stir in mushrooms, tomatoes, pecans, black pepper, salt, and rosemary and cook, stirring constantly, until all liquid, if any, is evaporated. Remove from heat and let cool slightly. Preheat oven to 375 degrees F. Unwrap chicken breast halves. Evenly divide spinach mixture among chicken pieces, spreading it in the center of each piece. Roll each piece of chicken into a log and transfer seam-side down to a medium-sized baking dish, arranging stuffed chicken breasts side by side. Cover dish with foil and bake 25 to 30 minutes or until internal temperature is 160 degrees F. Let rest for 10-15 minutes. To serve, use tongs or a spatula to carefully transfer from baking dish to plate.

Yield: 8 servings
Calories: 413
Fat: 18g
Fiber: 5g

1 1/2 T. szechwan peppercorns, toasted
1/8 tsp. dried red pepper, crushed
1 1/2 T. coriandor seed, toasted
1/2 tsp. coarse salt
1/2 C. cilantro, fresh
1/4 C. parsley, fresh
2 tsp. lemon or orange zest
4 cloves garlic, large, chopped
3 shallots, large, chopped
2 tsp. dark sesame oil
1 tsp. vegetable oil
4 T. soy sauce or tamari, reduced-sodium kind
4 chicken breasts, skinned and boned (about 1 1/2 lb.)

Preheat the oven to 350 F. In the bowl of a food processor fitted with the metal blade, combine the peppercorns, red pepper, coriander and salt and process for 30 seconds. Scrape down the sides, add the cilantro, zest, garlic, shallots and sesame oil and continue processing for 30 seconds more. Scrape into a small bowl. In another small bowl, whisk together the vegetable oil and soy sauce. Dip the chicken breasts in the soy mixture. Place on a baking sheet lightly coated with cooking spray. Spread the herb mixture evenly on the chicken to cover completely. Marinate for 30 minutes 30 minutes. Bake for 15 to 20 minutes, or until done throughout. Serve hot or warm.

Yield: 4 servings
Calories: 249
Fat: 6g
Fiber: 0g

1 whole chicken, cut up (about 3 pounds)

2 medium onions, chopped

1 green bell pepper

½ red bell pepper

1 carrot, thinly chopped

1/2 C. heavy cream

1 C. of sour cream

4 T. of sweet paprika (read the first paragraph)

salt to taste

fresh chopped green parsley

6-7 whole black peppercorns

6 T. of olive oil

water

 

Put the olive oil in a medium size pan used for sautéing and sauté the onions until they turn limp and translucent; just a few minutes.  Add the chicken, sweet paprika, salt, and peppercorns and move the chicken around in the pan quickly and turn to make sure it gets coated well with the oil and seasonings. Don’t sauté the chicken, just make sure it gets coated with the seasonings.  After the chicken is coated add enough water to cover the chicken and simmer slowly over low heat. After it simmers 5 or 10 minutes, add the green pepper, red pepper and the carrot.   Continue to stir occasionally until the chicken is tender. If you need to you can add more water but keep it to a minimum. You don’t want to boil the chicken; it should turn out to be more like fried than boiled. Let it simmer for about 30 minutes or so.  After the 30 minutes don’t add any more liquids and let it continue to simmer 15 minutes more so that the liquid is mostly boiled away and there is about 1 ½ inches of the resulting sauce in the pan.   To the gravy in the pan, add the heavy cream and the sour cream and stir the mixture well. Top with the chopped parsley and your Chicken Paprika is ready to be served.

4 medium boneless skinless chicken breast halves

1/4 C. flour

1/4 tsp. salt

1/4 C. butter

1/2 C. dry white wine or chicken broth

1/4 C. sliced green onion

1/2 C. snipped fresh oregano or fresh thyme or fresh lemon thyme or fresh mint (you pick your favorites)

1/4 tsp. black pepper

1/8 tsp. salt

 

Place each piece of chicken between two pieces of plastic wrap pound lightly using the side of meat mallet, working from the center to the edges until pieces are an even 1/4-inch thickness, remove plastic wrap. In a shallow bowl combine flour, and 1/4 tsp. salt; coat chicken pieces with flour mixture; in a 12-inch skillet heat 2 T. of the butter over medium heat, add chicken and cook 6 to 8 minutes or until chicken is tender and no longer pink, turning once; Remove chicken from skillet, transfer to platter; cover and keep warm. Add wine and green onions to the skillet; cook and stir 1 minute, scraping up any browned bits in skillet, if necessary; Cook 1 minute more or until reduced to 1/3 C., remove from heat. Whisk in remaining 2 T. butter until melted; stir in 2 T. snipped fresh herbs, the black pepper, and the 1/8 tsp. salt (If using chicken broth omit the 1/8 tsp. salt). Pile the remaining herbs on chicken when serving.

8 chicken sausages

10 fresh thyme sprigs

2 tablespoons extra-virgin olive oil

1 large red (Spanish) onion, cut in half through the stem end and thinly sliced 

3 cloves garlic, minced

4 red bell peppers, seeded, deribbed and cut lengthwise into strips 1/4 inch wide

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley

salt and freshly ground pepper

 

Preheat an oven to 450 degrees F. Arrange the sausages in a roasting pan just large enough to hold them in a single layer. Tuck the thyme sprigs around them. Pour in water to a depth of 1/2 inch. Roast, turning the sausages once or twice, until the water has completely evaporated and the sausages are nicely browned, 10-15 minutes. While the sausages are cooking, in a frying pan over medium-low heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until limp, 5-6 minutes. Add the garlic and sauté for 1 minute longer. Stir in the bell peppers and sauté, stirring occasionally, until the peppers just begin to soften, about 10 minutes. Remove from the heat and set aside. When the sausages have browned, add the bell pepper mixture to the roasting pan along with the parsley and salt and pepper to taste. Return the roasting pan to the oven and continue to roast until the sausages are a deep golden brown and the vegetables are golden, about 15 minutes longer. Transfer to a warmed platter and serve immediately.

1/4 cup extra-virgin olive oil

1/2 cup water

4 cloves garlic, minced

2 tablespoons coarsely chopped fresh flat-leaf (Italian) parsley

2 tablespoons coarsely chopped fresh basil

4 large artichokes, trimmed and halved lengthwise

For Filling:

1/2 cup small green French lentils

2 tablespoons extra-virgin olive oil

3 cloves garlic, minced

10 oz ground chicken breast meat

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley

1/2 cup tomato-basil sauce

lemon wedges, optional

1/4 cup coarsely chopped fresh flat-leaf (Italian) parsley, optional

Uncooked Tomato Sauce 

 

Place the olive oil and water in a frying pan just large enough to hold the 8 artichoke halves. Scatter the garlic and herbs in the pan and arrange the artichoke halves, cut sides down, in a circular pattern with the stems facing toward the center of the pan. Season to taste with salt and pepper. Place over medium-high heat, bring to a simmer, cover and cook until almost tender, about 10 minutes. Remove from the heat and set aside. FOR FILLING: In a saucepan, bring a generous amount of lightly salted water to a boil. Add the lentils and reduce the heat so that the water simmers. Cook, uncovered, until the lentils are just tender but still hold their shape, 20-25 minutes. Drain and refresh them under cold running water to halt the cooking. Drain again and set aside. In a frying pan over low heat, warm the olive oil. Add the garlic and cook gently, stirring frequently, until the garlic turns opaque, 3-4 seconds. Add the ground chicken, raise the heat to medium and saute, stirring and breaking up the chicken with a wooden spoon so that it cooks evenly, until cooked through and no trace of pink remains, about 10 minutes. Remove from the heat and add the drained lentils, parsley and salt and pepper to taste. Pour in the tomato-basil sauce and toss gently to mix well. Preheat an oven to 375 degrees F. Place the braised artichokes, hollow sides up, in a baking dish in which they fit in a single layer. Divide the filling mixture evenly among the halves, mounding it high for an attractive presentation. Bake until heated through, about 10 minutes. Remove from the oven and serve the artichokes hot, cold or at room temperature, arranged on a platter or divided among individual plates. Garnish with lemon wedges and parsley, if desired.

4 boneless, skin on chicken breasts

2 cups flour, for dredging

6 maple breakfast sausage links

2 tablespoons extra virgin olive oil

1 cup prepared basil pesto

1 cup condensed milk (as used) or cream

1/4 cup dark raisins

1 cup warm water

2 (10-ounce) packs frozen spinach

1 medium yellow onion

2 tablespoons extra virgin olive oil

2 vine ripe tomatoes

Unsalted butter, for sauteing

4 zucchini flowers

Small piece Brie

1/2 pound fresh string beans

1 fresh lemon

Directions

Pre-heat the oven to 350 degrees

 

To prepare chicken: If frozen, thaw the chicken breasts, rinse, pat dry and set aside. Using a large flat plate prepare the “dredging flour” with salt and pepper and set aside. Take 2 of the maple sausage links and cut them into half so you have 4 pieces. Open the chicken breasts and remove the “fillet” and reserve for another use. Make a small pocket in the inside of the breast. Place 1 of the sausage pieces in the pocket and wrap the breast around it creating a closed container surrounding the sausage. Dredge the breasts in the prepared flour and set the 4 breasts on a clean plate. Heat 2 tablespoons of olive oil in an oven safe lidded skillet. Starting with the open end first, brown the breasts fully being careful not to open the closed breast. As the breasts cook, the opening will seal making it easier to finish the searing and browning. Once fully browned cover and place in the oven and cook through. Using a small saucepan, combine basil pesto and cream and mix well. Over medium heat reduce the pesto/cream mixture by 1/3 and set aside.  For the spinach: Plump the raisins in a cup of warm water and set aside. Cut the remaining sausage in to small pieces and set aside. Remove the frozen spinach from the package. Carefully cut the blocks into 8 large pieces. Using a lidded skillet, saute the onion in 2 tablespoons of olive oil for 2 minutes. Add the sausage and lightly brown. Add the frozen spinach and cover. When the spinach has totally thawed combine the onion and sausage and season with salt to taste. Add the raisins and their liquid and finish cooking, about 10 minutes. Allow the liquid to evaporate but do not dry out completely.  Tomatoes, zucchini flowers and string beans: Using a non-stick pan quickly sear the tomatoes in some butter. Do not cook them longer than 30 seconds on each side. Reserve the pan and juices for cooking the zucchini flowers. Gently open the zucchini flower and remove the piston from its center. Replace it with a small piece of brie and close the flower. Using the same pan from above quickly cook the zucchini flowers. They are done when you see the Brie melting. Remove from the pan and place 1 on each of the seared tomato slices. Set aside. Bring a pot of lightly salted water to a boil. Add the string beans and cook until your desired doneness. Dress with extra virgin olive oil and some freshly squeezed lemon. Season with the freshly ground black pepper.  Remove the roasted chicken breasts from the oven and remove the skin. Place one breast centered on the lower third of the individual plate. Place a zucchini flower topped tomato on each plate centered above the breast. Frame the plate with some dressed sting beans on one side and the sauteed spinach on the other. Slowly re-heat the basil pesto sauce and place 2 to 3 spoonfuls of the sauce on each breast. Serve warm and enjoy.

3 cloves garlic

1/2 small onion, chopped

1/2 C. cilantro

Juice of 1 lime

1 T. marinated jalapeño chile peppers

4 boneless, skinless chicken breast halves, butterflied and pounded to 1/4″ thick (about 1 1/2 lb.)

Salt

Ground black pepper

1 T. canola oil

1/2 C. shredded reduced-fat Monterey Jack or Cheddar cheese

 

To butterfly a boneless chicken breast, start at the thickest side of the breast and slice it crosswise through the side, almost in half. Open the breast up like a book and press to flatten. To pound it thin, place the chicken between 2 pieces of plastic wrap and use the flat side of a meat mallet to pound it to the desired thickness, being careful not to tear the plastic. In a blender or food processor, combine the garlic, onion, cilantro, lime juice, and peppers. Pulse for 4 or 5 seconds to blend. Sprinkle the chicken breasts lightly with salt and pepper to taste. Spread 1/4 of the garlic mixture over one side of each piece of chicken. Roll up the chicken and secure it with twine. Heat the oil in a large skillet over medium heat. When the oil is hot, add the chicken and cook for 10 to 15 minutes, turning to ensure that both sides are evenly browned. Remove the twine with kitchen scissors. Sprinkle each piece of chicken with the cheese just before serving.

4 oz. thinly sliced prosciutto, cut into ¼ in wide strips

1 ½ c. fresh bread crumbs

1 ½ c. freshly grated Parmigiano Reggiano

½ c. grated provolone

2 large eggs, beaten

¼ c. finely chopped Italian parsley

1 bunch basil leaves

1 T chopped fresh rosemary

Zest of 4 lemons

12 boneless skinless chicken thighs.

 

Mix ingredients for filling together. Pound thighs between sheets of parchment paper until 1/2 inch to 1 inch thick. Put a spoonful or two of filling into each thigh, roll, and secure with three pieces kitchen twine. Arrange chicken legs, seam side down, in a baking dish. Season with salt and pepper and roast 35-40 minutes or until golden. Allow to rest for 10 minutes, remove kitchen twine (a pair of scissors works wonderfully) and serve whole or sliced.

2 tsp. lemongrass

2 tsp. fresh ginger

8 T. cold, unsalted butter

2 T. rice wine vinegar

2 T. white wine

Lemon or lime juice (for finishing)

Salt (to taste)

White pepper (to taste)

2 single chicken breasts, boneless skinless

2 tsp. grape seed or vegetable oil

Salt (to taste)

Freshly ground black pepper (to taste)

 

To prepare the beurre blanc, first finely mince the lower third of the lemongrass stalk. Next, finely mince the ginger. Cut the cold butter into T.-size pieces and set aside. Gather the rice wine vinegar, white wine and lemon or lime (if using). Place a small saucepan over medium heat. Add the lemongrass, ginger, rice wine vinegar and white wine. Bring to a simmer and reduce the liquid by about two-thirds until it reaches a syrupy consistency. Turn the heat to the lowest setting and whisk in the cold butter one piece at a time to slowly form the emulsion. Once all of the butter has been incorporated, season with salt and pepper. You may want to add a few drops of lemon or lime juice to brighten the flavor of the sauce. Monitor the sauce closely while you cook the chicken. Keep the sauce warm to the touch and whisk often to prevent it from splitting. You may need to turn the heat off and on to keep it at the correct temperature. The heat does not always need to be on, as the residual heat from the pan will keep it warm. To prepare the chicken, slice each breast on a bias into 3 equal pieces. Cover with plastic wrap and gently pound each piece to flatten slightly. Season each side with salt and pepper to taste. Preheat a stainless-steel pan over medium-high heat. Once hot, add the oil and pan fry the chicken on both sides until nice and golden. Once the chicken is done, remove from the pan, cover and let rest. Just before serving, strain the sauce. Plate the chicken and spoon the sauce over top. Serve the dish with steamed snap peas or any other green vegetable.