Friday, November 24, 2017

New Orleans at Halloween

Sunday, January 17, 2010

Panko Crusted Onion & Chive Creamcheese Stuffed Chicken Breasts

Cream Cheese Stuffed Chicken Breasts
Recipe courtesy

The hard part of making this elegant dish is choosing the filling. The basic recipes are below, but you can add your own variations. We went for an Onion & Chive cream cheese stuffing and added panko breadcrumbs for a nice crunchy crust. Making a pocket in the chicken breast to hold the stuffing is easy, particularly if you use a good, sharp, thin-bladed knife. Browning the chicken in a skillet before baking gives it a beautiful golden color. Finishing it in the oven ensures that it cooks evenly throughout. Make sure to use a temp probe so the chicken doesn't end up dried out.

Filling of your choice (see below)

• 4 boneless, skinless chicken breast halves (1-1 1/4 pounds total)
• 1 egg white
• 1/2 cup plain dry breadcrumbs or PANKO bread crumbs
• 2 teaspoons extra-virgin olive oil
Cream Cheese-Pesto Filling:
• 2 tablespoons reduced-fat cream cheese
• 1 tablespoon basil pesto (store-bought or homemade)
• Freshly ground pepper to taste
Goat Cheese-Olive Filling:
• 2 tablespoons creamy goat cheese
• 1 tablespoon chopped black olives
• Freshly ground pepper to taste
Ham & Cheese Filling:
• 1/4 cup grated Swiss, Monterey Jack or part-skim mozzarella
• 2 tablespoons chopped ham
• 2 teaspoons Dijon mustard
• Freshly ground pepper to taste

Preheat oven to 400°F. Coat a rimmed baking sheet with cooking spray.

Combine cream cheese, pesto and pepper in a small bowl with a fork.

Cut a horizontal slit along the thin, long edge of a chicken breast half, nearly through to the opposite side. Open up each breast and place one-fourth of the filling in the center. Close the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling.

Lightly beat egg white with a fork in a medium bowl. Place breadcrumbs in a shallow glass dish. Hold each chicken breast half together and dip in the egg white, then dredge in the breadcrumbs. (Discard leftovers.)

Heat oil in a large nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, about 2 minutes. Place the chicken, browned-side up, on the prepared baking sheet. Bake until the chicken is no longer pink in the center or until an instant-read thermometer registers 170°F, about 20 minutes.

Tuesday, July 14, 2009

Summer Thai Mango Salad w/ Asian Grilled Chicken

Summer Thai Mango Salad
This is a nice summer salad that I first had at a Thai restaurant on Yonge Street. Since then it's one of our "go-to" summer salads. We like to have it with asian marinated or spice-rubbed grilled chicken but it goes equally well with grilled shrimp, steak or pork chops.
You can't lose... it's a nice combo of sweet, tart and spice!

• 2 limes
• 1/2 teaspoon fish sauce
• 1 tablespoon sugar
• 1 tablespoon honey
• 1 red Thai peppers (seeded and minced)
• 2 tablespoons peanut (or canola) oil
• 2 ripe but firm mangoes
• 1 red bell pepper
• 2 green onions (thinly sliced)
• 1/2 cup fresh cilantro (chopped)
• 1/4 cup fresh mint (chopped)
• 1/3 cup chopped peanuts (toasted)
• salt

Zest peel from 1 lime and place in a measuring cup along with 1/4 cup of lime juice.
Whisk in fish sauce, sugar, honey and thai pepper until sugar is dissolved.
Gradually whisk in peanut oil until blended.
Set dressing aside.
Peel mangoes, then cut away chunks of fruit from pits then, cut into thin strips (julienne, or use grater) and place in a large bowl.
Seed sweet pepper, cut into very thin strips and add to mangoes.
Add half of green onions, and cilantro. Toss gently until combined.
Add dressing and a pinch of salt, toss until mixed. Let sit for 30 minutes, tossing occasionally.
Serve and sprinkle with nuts and remaining green onions.