Sweet Chili the kids love

3 cloves garlic
2 T oil
1# ground turkey or chicken
1 red/green pepper chopped
2 x 15 oz cans of beans (e.g. pinto and kidney)
1/2 onion chopped 
1 large can chopped tomatoes
1 can tomato paste
1/3 c brown sugar
1.5 T Wildtree Taco Seasoning Blend (or... 1 t chili pepper + 1 t oregano + 1 t cumin + 1 t salt + 1/2 t pepper)
1 t Better N Buillon Chicken
2 c water

sizzle garlic in oil in dutch oven.  cook ground meat.  add chopped onions and peppers.  saute until meat is done.  add beans, tomatoes, tomato paste, brown sugar, taco seasoning, BNB, 2 c water.  bring to boil, reduce to simmer 30+ mins.

Rotisserie Chicken Curry

Start to finish: 30 minutes
Servings: 4 to 6
1 cup water
1 cup couscous
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
2 large carrots, cut into matchsticks
1 cup golden raisins
1 tablespoon curry powder
Meat from a 2-pound rotisserie roasted chicken
1 cup coconut milk
Salt and freshly ground black pepper, to taste
3 scallions, thinly sliced
In a small saucepan, bring the water to a boil. Turn off the heat. Add the couscous, stir once, then cover and let sit until the rest of the recipe is complete.
In a large skillet, heat the oil over medium-high. Add the onion, garlic, carrots and raisins and saute until the onions are just tender, about 5 minutes.
Add the curry powder and cook, stirring often, for 3 minutes. Add the chicken and coconut milk and bring to a simmer, stirring often. Season with salt and pepper.
Transfer the couscous to a large serving bowl and fluff with a fork. Add the scallions and toss to combine. Spoon the chicken curry over the center of the couscous.
Nutrition information per serving: 442 calories; 16 g fat (9 g saturated); 53 mg cholesterol; 51 g carbohydrate; 26 g protein; 5 g fiber; 67 mg sodium.

Crockpot Chinese Sweet & Sour Chicken

Serves 4-6 (really 4 because its so yummy!)
3-4 lbs of chicken (whole or pieces)
1/3 c soy sauce
1/3 c packed light brown sugar
1/4 c water
1/4 c apple juice or sherry (I use any sweet juice on hand)
3 T catsup
1/2 t red pepper flakes (optional)
2 green onions, trimmed and halved (I just chop and toss in)
1 clove garlic, pressed
2 T cornstarch + 1 T cold water
2 T sesame seeds (toasted)

Wash and dry chicken.  Remove giblets and neck (if using a whole chicken) and cut off excess fat.  Put in cooker, breast side up (if whole).  Mix soy sauce, brown sugar, water, sherry, catsup, red pepper flakes, green onions, garlic in small bowl and pour over chicken.  Cover and cook on HIGH for 3.5 - 4.5 hours until temp on an instant read thermometer inserted in the thickest part of the thigh registers 180.  (I just cook it until it's falling off the bones)

Transfer chicken to platter and mix cornstartch with water and stir into the remaining sauce.  Stir constantly while cooking still on high, and it will thicken.  Spoon over chicken and sprinkle with sesame seeds and serve.

Scallops with Apples, Bacon

¾ pound TJ’s Whole Wheat Pasta
2 slices TJ’s Applewood Smoked Bacon, chopped
1 Granny Smith Apple, diced
1 package TJ’s Trimmed Leeks, chopped
1 tbsp Fresh Thyme, chopped
TJ’s Sea Salt, freshly ground, to taste
TJ’s Black Pepper, freshly ground, to taste
1 pound TJ’s Scallops, thawed
Cook pasta according to pkg directions & set aside. Sauté bacon in pan until fat is rendered, about
1-2 minutes. Add apple, leek and thyme. Add salt and pepper; cook until tender, about five minutes.
Add scallops and cook over high heat until just cooked, one to three minutes. Serve atop Trader
Joe’s Whole Wheat Pasta.
Serves: 3-4
Cooking Time: 10 minutes
TJ’s 2008 HiiP Recipe Contest Winner, Manda Williams

TJ's Enchilada Casserole

Olive Oil (for pan)
1 bottle TJ’s Enchilada Sauce
1 package TJ’s Frozen Carne Asada, heated to package directions
6 TJ’s Green Onions, sliced, green tops preserved for garnish
2 tbsp TJ’s Sliced Jalapeños, minced
1 can TJ’s Sliced Black Olives
1 package TJ’s Corn Tortillas, cut into strips
1 package TJ’s Mexican Shredded Cheese Blend
2 TJ’s Avocados, sliced
Pre-heat the oven to 450°. Swab bottom of a baking dish (appx. 8” x8”) with olive oil & a small amount of enchilada
sauce; set aside. In a bowl, mix carne asada, green onions, jalapeños and 3 tbsp of sliced olives together with a small
amount of enchilada sauce. Cover bottom of dish with a layer of tortilla strips. Top with half of carne asada mixture,
followed by a small amount of sauce and about one-fourth of the cheese. Repeat second layer in the same order. Top
second layer with strips of tortillas, remainder of sauce and remainder of cheese. Garnish with remainder of olives and
green onion tops. Place in oven and bake until cheese is melted, the edges are browned and sauce is bubbly; about 20-30
minutes. Remove from oven and sit for 10 minutes before cutting. Top with slices of Avocado. WOW! Enjoy.
Serves: 6-8
Cooking Time: 30-40 minutes

Moroccan Chicken

(with fresh mango and toasted almonds)
1 lb boneless, skinless chicken breasts
2 tbsp Moroccan Rub, divided
1 tsp salt, divided
1/3 cup blanched slivered almonds (optional)
1 tbsp vegetable oil
1 can (14 oz) chicken broth
½ cup water
1 medium red onion
1 large mango (about 1 lb)
1 pkg (10 oz) uncooked plain couscous (1½ cups)
½ cup lightly packed fresh cilantro leaves
1. Cut chicken into 1-in. pieces with Utility Knife. Combine chicken, 1 tbsp of the rub and ½ tsp of
the salt in Classic Batter Bowl; toss to coat using Master Scraper.
2. If using, place almonds into (12-in.) Skillet; cook over medium heat 4-6 minutes or until golden
brown, stirring frequently. Remove nuts from Skillet using Square Slotted Spoon; set aside. Add
oil to Skillet; heat 1-3 minutes or until shimmering. Add chicken to Skillet in a single layer. Cook
and stir 5-6 minutes or until chicken is no longer pink in center; remove chicken from Skillet and
keep warm.
3. In Small Batter Bowl, combine broth, water, remaining 1 tbsp rub and remaining ½ tsp salt. Slice
onion lengthwise into thin wedges using Santoku Knife; add to Skillet. Cook 4-5 minutes or until
onion is tender and beginning to caramelize, stirring occasionally. Add broth mixture; bring to a
simmer. Stir to loosen browned bits from bottom of Skillet.
4. Slice mango into thin wedges (see Cook’s Tip). Stir mango, couscous and chicken into broth
mixture. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Snip
cilantro using Kitchen Shears. Toss cilantro into couscous with almonds and serve immediately.
Yield: 6 servings
Nutrients per serving (excluding optional ingredient): Calories 320, Total Fat 4 g, Saturated Fat .5 g,
Cholesterol 45 mg, Carbohydrate 44 g, Protein 24 g, Sodium 890 mg, Fiber 3 g
Cook’s Tips: To slice mango into wedges, cut off top and bottom of fruit. Peel using Serrated Peeler.
Slice along both sides of the flat pit to remove the flesh. Trim remaining flesh from the edges of the
pit. Cut the flesh into thin wedges.
Curry powder can be substituted for the Moroccan Rub, if desired.
©The Pampered Chef, Ltd., 2008

Baked White Fish Fillets

1 small white onion, thinly sliced

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1-1/2 lbs fish fillets, such as haddock, cod or sole

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1/4 tsp salt

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1/4 tsp freshly ground black pepper

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Juice of 1 medium lemon (about 1/4 cup)

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1/2 cup water

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1/2 cup white wine (optional)*

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1 tsp paprika

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1 cup sliced mushrooms

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1 tbsp dried oregano (preferably Greek rigani)

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Fresh oregano sprigs for garnish

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Lemon wedges for garnish

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Preparation

1. Preheat the oven to 400° F. Lightly coat a 9-x-13-inch baking pan with olive oil cooking spray.

2. Arrange the onion slices on the bottom of the pan. Place the fish on top and sprinkle with salt and pepper.

3. In a small bowl, combine the lemon juice, water, and wine (if using), and beat lightly with a fork. Pour this mixture over the fish, and sprinkle with paprika. Cover with sliced mushrooms, and sprinkle with oregano.

4. Cover with aluminum foil, and bake for 30 minutes, or until the fish easily flakes with a fork.

5. Transfer the fillets to a platter, garnish with fresh oregano sprigs and lemon wedges, and serve.

Yield

4 servings

Roasted Chicken Breasts with Salsa Verde

3 tbsp salt-cured capers, rinsed and drained

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2 oil-packed anchovy fillets, rinsed and chopped

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3 or more cloves garlic, chopped

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1 tbsp fresh lemon juice

Grated zest of 2 lemons

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1/3 cup extra-virgin olive oil

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2-1/2 cups fresh flat-leaf parsley

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Extra-virgin olive oil for brushing

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Preparation

Preheat an oven to 400 degrees E

To make the salsa verde, in a food processor, combine the capers, anchovy fillets, garlic, lemon juice, and three-fourths of the zest. Purée until smooth. Add the 1/3 cup olive oil and process again until smooth, scraping down the sides of the bowl as necessary. Add the parsley and pulse until combined.

To stuff each chicken breast, gently pull the skin from the meat and tuck one-sixth of the salsa verde in the pocket that forms between them, distributing the salsa evenly. Arrange the stuffed chicken breasts in a baking dish and brush them with a little olive oil.

Roast until the chicken breasts are tender, about 30 minutes. Remove from the oven and place on individual plates or a platter. Scatter the remaining lemon zest over the top and serve.

Yield

serves 4 to 6

Chicken Burritos (from Peapod)

black beans
poblano chile peppers
corn 
red sweet peppers
spicy julienned chicken breasts
couscous 
whole wheat flour tortillas
salsa and lime wedges alongside
   
Cover with foil and bake in a preheated 350 oven for 20-25 minutes or until temperature reaches 165. If from frozen, 30-40 mins
Microwave: 3-5 minutes or until temperature reaches 165.

North African Meatballs

Prep Time: 25 min

Cook Time: 45 min

Serves: 4 servings

For the North African Sauce:

• 2 tablespoons olive oil
• 1/2 small onion, diced
• 2 cloves garlic, chopped
• 1 lemon, zested
• 1/2 cup pitted and chopped briny olives
• 1/2 cup white wine
• 1/4 cup chicken stock or broth
• 1 (14-ounce) can crushed or diced tomatoes
• 1 teaspoon light brown sugar
• 1/2 teaspoon dried red pepper flakes
• Pinch ground cinnamon
• Salt and freshly ground black pepper

For the Meatballs:

• 1 egg
• 2 tablespoons tomato paste
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• Pinch ground cinnamon
• 3/4 pound ground beef
• 1/3 cup finely ground rolled oats or fine bread crumbs
• Salt and freshly ground black pepper
• 3 to 4 tablespoons vegetable oil, for cooking
• 4 tablespoons chopped fresh parsley leaves
• Couscous with Dried Dates, recipe follows

Directions

To make the North African Sauce:

In a large saucepan heat the olive oil over medium heat and saute the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.

To make the Meatballs: In a medium bowl, add the egg and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground beef and oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter.

In a large saute pan, heat 3 tablespoons vegetable oil over medium heat, and brown the meatballs in batches until golden on all sides. Add more oil, as needed. Transfer the meatballs to the pan with the sauce and let simmer for 20 minutes. Sprinkle with fresh parsley and serve over the Couscous with Dried Dates.

Couscous with Dried Dates:

• 1 cup water
• 1 cup chicken stock or broth
• 1 tablespoon olive oil
• 1/4 cup finely chopped dried dates
• 1 cup quick-cooking couscous
• Salt and freshly ground black pepper

Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.

Transfer to a serving bowl and serve.

Yield: 4 servings

Portugese Sausage & Peppers (Linguica)

serves 6
45 mins

1.5 - 2# linguica
4-6T water or white wine
3-4T evoo
1 large onion, in 1/8" slices
4 green or red bell peppers, sliced
2 garlic cloves, fine chopped
1/2t oregano
s/p
2-3t red wine vinegar

cook sausage in water over med heat until liquid gone and meat sizzles.  Cont to cook, turning once until browned, all over.  Remove and set aside.  Cool and cut to1/2" slices.  Remove any fat, add evoo.  Add vegs and herbs and cook stirring until tender, about 10 mins.  Return sausage to pan and simmer.  Season with s/p and vinegar and serve with red Zinfandel wine.

Szechuan Braised Meatballs

Makes 4 servings

1 pound 93%-lean ground beef
1 5- to 6-ounce can water chestnuts, rinsed and finely chopped
2 teaspoons plus 1 tablespoon cornstarch, divided
½ teaspoon five-spice powder (see Shopping Tip)
¼ teaspoon salt
1 cup reduced-sodium beef broth
4 teaspoons canola oil, divided
2 cloves garlic, minced
½ teaspoon crushed red pepper, or to taste
¼ cup Szechuan sauce (see Shopping Tip)
4 cups shredded napa (Chinese) cabbage
1 15-ounce can straw mushrooms, rinsed
2 scallions, sliced (optional)

1. Gently mix beef, water chestnuts, 2 teaspoons cornstarch, five-spice powder and salt in a medium bowl until combined. Shape the mixture into 12 balls (use about 2 tablespoons each to make 1 1/2-inch meatballs). Whisk broth and the remaining 1 tablespoon cornstarch in a small bowl until smooth.
2. Heat 2 teaspoons oil in a large nonstick skillet or nonstick wok over medium-high heat. Add the meatballs and cook, turning once, until brown, about 3 minutes total. Transfer to a plate.
3. Add the remaining 2 teaspoons oil to the pan. Add garlic and crushed red pepper and cook, stirring, until fragrant, 15 to 30 seconds. Add the reserved broth mixture, Szechuan sauce, cabbage and mushrooms; cook, stirring, until the cabbage is just wilted, about 2 minutes. Reduce heat to a simmer, return the meatballs to the pan, cover and cook until the sauce is thickened and the meatballs are cooked through, 8 to 10 minutes. Serve sprinkled with scallions (if using).

Szechuan Braised Meatballs Tips Cont.

Szechuan Braised Meatballs

Per serving: 295 calories; 13 g fat (3 g sat, 6 g mono); 64 mg cholesterol; 17 g carbohydrate; 28 g protein; 4 g fiber; 760 mg sodium; 310 mg potassium.

Turkey (Pork) Medallions With Mojo Sauce, Black Beans & Rice, Flan for dessert

• 2 – 3lb turkey or pork loins, fat trimmed and cut into 1 inch medallions

For the Mojo Sauce
• 5-6 lemons, juiced
• 1 orange, juiced
• 2 heads garlic, peeled and crushed into paste
• 1/2 tsp salt
• 1 tbsp dried oregano
• 1/4 tsp black pepper
• 1/4 tsp cumin
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• Olive oil
• 1/2 tsp black pepper

1. Cut pork loins into medallions, about an inch thick. Place them into a 9x13 dish. Juice all the lemons and orange on top of the medallions. Make sure you have enough citrus juice to fully cover the pork. Set aside.

2. In a mortar and pestle, crush the garlic with the salt. Grind until it becomes a paste. Add the oregano, pepper and cumin and mix well. Spread the paste over both sides of each piece of pork. Drizzle the soy sauce over the medallions and sprinkle them with brown sugar. Toss the pork pieces until well covered with the mojo sauce. Cover and marinate in the fridge for 1-2 hours.

3. In a cast iron skillet, heat some olive oil. Place some medallions into the hot skillet and brown on each side for 3-5 minutes. Skim off excess mojo sauce, leaving a small amount in the pan to caramelize and help turn the pork a rich brown. Transfer the finished medallions to a plate and repeat the process.

4.Once all the medallions are browned, stir a little of the mojo sauce back into the pan, combining it with the caramelized juices. Place all the medallions back in the skillet. Pour the remaining mojo sauce on top of the pork. Simmer on low for another 15-20 minutes. This will ensure cooking off any raw juices from the marinade. Serve with black beans and rice.

Black Beans
• 1-2 tbsp olive oil
• 1 small onion, diced
• 3-4 garlic cloves, crushed
• 1/2 cubanelle pepper, diced
• 6 oz salt pork, scored but left whole
• 1 - 28 oz can black beans
• 1 cup water
• 3 bay leaves
• 1 tbsp cumin
• 1/4 cup white cooking wine
• 1 tbsp brown sugar

1. Heat a heavy pot with some olive oil. Mix the diced onion, diced pepper, and garlic together to make a sofrito, or vegetable base.

2. Brown the salt pork until most of the fat has rendered. Remove some of the excess fat from the pot. Lightly saute a third of the sofrito with the salt pork and the remaining fat for a couple of minutes, until the onions are translucent. Add the beans and water, stirring occasionally to make sure beans don't stick the bottom. Add the bay leaves and cumin. Cover and let simmer for 20 minutes. In the last 10 minutes, add the cooking wine, brown sugar and the remaining sofrito. Remove the salt pork and serve with white rice when done.

FLAN - find dessert in the style of - bananarama?

Moroccan Chicken (everyday food) *****

• SERVES 4
• 8 bone-in skinless chicken thighs, about 2 1/2 pounds
• 3 carrots, about 1/2 pound, cut into 1 1/2-inch chunks
• 3 onions, thinly sliced
• 1 can whole tomatoes, 14 1/2 ounces, drained
• 1 can chickpeas, 15 1/2 ounces, drained and rinsed
• sweet potato?
  
• 1 3/4 cups chicken stock or reduced-sodium canned broth
• 1/2 teaspoon ground ginger
• 1/4 teaspoon turmeric
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon chili powder
• 1 teaspoon coarse salt
• 1/8 teaspoon freshly ground black pepper
• 2 zucchini, about 1 pound, halved crosswise and quartered lengthwise

1. In a Dutch oven, combine chicken, carrots, onions, tomatoes, chickpeas, stock, 3/4 cup water, ginger, turmeric, cinnamon, chili powder, salt, and pepper. Use a wooden spoon to break up tomatoes.
2. Bring to a simmer over medium heat. Cover, and cook for 15 minutes. Add zucchini, and cook until chicken is cooked through yet still tender, about 15 minutes more.

Chicken & Artichokes & Sundried Tomatoes

Active Time: 20 Minutes Total Time: 20 Minutes Makes 4 servings
INGREDIENTS

1/2 cup flour, for dredging

1-1/2 tablespoons vegetable oil

2 whole chicken breasts, split in half to equal 4 pieces, all skin, fat, and bones removed

1-1/2 teaspoons finely chopped garlic

2 tablespoons chopped fresh parsley

1 cup fresh, frozen, or canned cooked artichoke hearts or bottoms

1/4 cup thinly sliced sun-dried tomatoes

1/2 cup chicken broth

Parsley, for garnish

DIRECTIONS

Place the flour in a shallow bowl. Heat the oil in a nonstick pan. When the oil is hot, dredge the chicken in the flour, tap off the excess, and sauté until golden brown, about 2 to 3 minutes on each side. Pour off the oil and add the garlic to the pan with the chicken, stir to combine. Add the parsley and salt, artichokes, and sun-dried tomatoes. Stir to combine.

Add the broth and bring to a boil. Cover, lower the heat, and simmer for 5 to 8 minutes, turning the chicken 2 to 3 times until cooked through.

Place the chicken on plates, arrange the artichokes and tomatoes around the chicken, and pour the sauce over all. Garnish with parsley.

Recipe reprinted by permission of Doubleday. All rights reserved.

Nutrition Information Makes 4 servings - Facts Per Serving:

Calories: 267 Fat. Total: 7g Carbohydrates, Total: 18g Cholesterol: 68mg Sodium: 295mg Protein: 32g Fiber: 1g % Cal. from Fat: 24% Fat, Saturated: 0g

Chicken with Lemon Oregano & Feta

INGREDIENTS 1 chicken (3 to 3 1/2 pounds), quartered 1 tablespoon olive oil 1 1/2 teaspoons dried oregano 1 tablespoon lemon juice 1/4 teaspoon salt 1/8 teaspoon fresh-ground black pepper 1 tablespoon butter, cut into 4 pieces 1 1/2 ounces feta cheese, crumbled (about 1/3 cup)

DIRECTIONS Heat the oven to 375 degrees F. Coat the chicken with the oil; arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken with the oregano, lemon juice, salt, and pepper. Top each piece of chicken with a piece of the butter. Cook the chicken until the breasts are just done, about 30 minutes. Remove the breasts and continue to cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven; return the breasts to the pan. Top the chicken pieces with the feta cheese. Press any cheese that rolls off into the pan back onto the chicken. Baste the chicken with the pan juices. Heat the broiler. Broil the chicken until golden brown, about 2 minutes. Serve with the pan juices. Menu Suggestions Balance the tanginess of lemon and feta with a mild side dish such as orzo tossed with a little olive oil or sautéed zucchini.

Recipe reprinted by permission of Food and Wine. All rights reserved.

Nutrition Information Serves 4 - Facts Per Serving: Calories: 460 Fat. Total: 13g Carbohydrates, Total: 1g Cholesterol: 215mg Sodium: 486mg Protein: 80g Fiber: 0g % Cal. from Fat: 25% Fat, Saturated: 0g

Balsamic-Glazed Roasted Chicken Breasts

Source: © EatingWell Magazine
Active Time: 15 Minutes
Total Time: 40 Minutes 4 servings

Serve with steamed broccoli and roasted potatoes.

INGREDIENTS
4 bone-in chicken breasts (about 2 1/2 pounds), trimmed, skin removed
Salt & freshly ground pepper to taste
2 teaspoons dried thyme leaves, divided
1/4 cup red currant jelly
2 tablespoons balsamic vinegar
DIRECTIONS
Preheat oven to 400°F. Line a baking sheet with foil and lightly oil or coat it with nonstick spray.

Season chicken on both sides with salt and pepper, then rub with 1 1/2 teaspoons thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes.

Meanwhile, in a small saucepan, heat jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until jelly is melted. Season with salt and pepper and remove from heat.

Turn chicken meat-side up. Brush liberally with jelly glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more. Serve.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Nutrition Information
4 servings - Facts Per Serving:
Calories: 305 Fat. Total: 3g Carbohydrates, Total: 14g
Cholesterol: 132mg Sodium: 222mg Protein: 52g
Fiber: 0g % Cal. from Fat: 9% Fat, Saturated: 1g

Chicken with Vegetable Cream Cheese Topping

Source: Quick from Scratch - Chicken, Turkey, and Cornish Hen
Active Time: 10 Minutes
Total Time: 30 Minutes Serves 4

Red bell pepper, scallion, and carrot are sautéed briefly, then mixed with cream cheese to form a bright, speckled sauce that bakes right on the chicken -- simple and delicious.

INGREDIENTS
1 tablespoon cooking oil
1 red bell pepper, chopped
2 scallions including green tops, chopped
1 carrot, grated
8 ounces cream cheese, at room temperature
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
4 bone-in chicken breasts (about 2 1/4 pounds in all), skin removed

DIRECTIONS
Heat the oven to 425 degrees F
In a medium frying pan, heat the oil over moderate heat. Add the bell pepper and cook, stirring occasionally, until starting to soften, about 3 minutes. Add the scallions and carrot and cook 2 minutes longer. Mix the vegetables with the cream cheese, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper.

Sprinkle the chicken breasts with the remaining 1/4 teaspoons of salt and pepper. Put the breasts in a roasting pan and spread them with the vegetable cream cheese. Bake the chicken until just done, 20 to 25 minutes.

Menu Suggestions

The rich topping on the chicken leaves one wanting a simply prepared vegetable, such as steamed broccoli, asparagus, or green beans.

VARIATION -- Chicken Breasts with Boursin-Cheese Sauce
Substitute a 5 1/2-ounce package of plain or garlic-and-herb-flavored Boursin cheese for the cream cheese.

Recipe reprinted by permission of Food and Wine. All rights reserved.

Nutrition Information
Serves 4 - Facts Per Serving:
Calories: 527 Fat. Total: 26g Carbohydrates, Total: 6g
Cholesterol: 210mg Sodium: 923mg Protein: 64g
Fiber: 1g % Cal. from Fat: 44% Fat, Saturated: 0g

Chicken with Italian Salsa Verde

Source: Quick From Scratch - Italian
Active Time: 15 Minutes Total Time: 20 Minutes Serves 4
Perk up boneless chicken breasts with piquant salsa verde. In Italy this tangy green sauce often accompanies poached chicken or fish and boiled meat. We think it's delicious on sautéed and grilled foods as well. INGREDIENTS 2/3 cup lightly packed flat-leaf parsley leaves 3 tablespoons drained capers 3 cloves garlic, 1 whole, 2 minced 4 teaspoons lemon juice 1 teaspoon anchovy paste 1/2 teaspoon Dijon mustard 3/4 teaspoon salt 1/4 teaspoon fresh-ground black pepper 1/2 cup plus 1 tablespoon olive oil 4 boneless, skinless chicken breasts (about 1 1/3 pounds in all) 1/4 teaspoon dried thyme
DIRECTIONS Put the parsley, capers, the whole garlic clove, the lemon juice, anchovy paste, mustard, 1/2 teaspoon of the salt, and 1/8 teaspoon of the pepper into a food processor or blender. Pulse just to chop, six to eight times. With the machine running, add the 1/2 cup oil in a thin stream to make a slightly coarse puree. Leave this salsa verde in the food processor; if necessary, pulse to re-emulsify just before serving. In a large frying pan, heat the remaining tablespoon of oil over moderate heat. Season the chicken breasts with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and the thyme and put them in the hot pan. Cook the chicken until brown, about 5 minutes. Turn and cook until almost done, about 3 minutes longer. Add the minced garlic and cook for 30 seconds, stirring. Cover the pan, remove from the heat, and let steam 5 minutes. Serve the breasts with their juices and then the salsa verde poured over the top.

Veal Marsala

serves 6-8
2 - 3 pounds veal cutlets, pounded to 1/4 inch
2 Tbsp. olive oil
1 cup seasoned bread crumbs (or unseasoned if desired)
1/2 cup Marsala wine
1/4 cup fresh parsley, chopped
1/3 cup Parmesan cheese, grated

Heat oil in a skillet. Dredge veal through bread crumbs and brown in oil. Reduce heat and add wine and parsley. Allow to simmer for 20 minutes over low heat. Sprinkle with Parmesan
cheese just before serving. This main course is very good. The Marsala wine adds a very interesting flavor to the veal. As a result there is probably no real substitute available for the
Marsala wine. You can serve this dish with rice or cooked pasta.