Thursday, June 26, 2008

Apple Walnut Stuffed Chicken Breasts


3 tablespoons butter
1 cup chopped onions
1/2 cup chopped celery
1 tablespoon sage powder
4 Gala apples, cored, and cut into 1/4-inch chunks
3/4 cup walnut halves
1 to 1 1/2 cups dry bread crumbs
4 boneless, skinless chicken breasts
Olive oil, for drizzling
1/4 pound fontina cheese, cut into 4 slices


Preheat the oven to 350 degrees F.
In a large saute pan over medium-high heat, add the butter and melt. Add the onions and celery and cook until softened, about 5 minutes. Add the sage, apples, and walnuts and cook until the apples are soft, about 8 minutes. Sprinkle in the bread crumbs, a little at a time, until the bread crumbs are moistened, but not dry. Remove from the heat.

Pound chicken breasts with a mallet until thin. Place filling in the center of the chicken and roll up. Secure with a toothpick if necessary. Season both sides of the chops with salt and pepper. Place on a baking sheet. Place any extra filling over the stuffed chicken breasts. Drizzle lightly with olive oil.
Bake for 15 minutes, or until outside begins to color. Bake under fully cooked and golden brown, about 25 minutes. Remove from the oven.
Place 1 slice of Cheese on top of each chop. Return to the oven and cook just until the cheese is melted and bubbly, about 5 minutes.

Baked Cheese Crepes


6 large eggs
1/3 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter or oil
8 ounces fontina cheese, cut into 1/2-inch cubes
8 ounces mozzarella, cut into 1/2-inch cubes
1 teaspoon dried basil
1 cup Marinara Sauce
1/4 cup freshly grated Parmesan


Whisk the eggs, milk, salt, and pepper in a bowl. Heat small nonstick skillet over medium-low heat. Brush the skillet with some butter or oil. Work fast by pouring 3 tablespoons of the egg mixture into the pan. Swirl egg mixture to coat the bottom of the pan evenly. Cook 1-2 minutes until the egg crepe is just set. Carefully remove the crepe and repeat this process to make 10 crepes total. Brush the skillet with melted butter or oil as needed.

Preheat the oven to 400 degrees F.

Butter a 13 X 9 glass baking dish. Place 1 egg crepe on a plate and put the fontina and mozzarella cheese in the center of the crepe and sprinkle with some dried basil. Roll the crepe up and place it in the buttered baking dish, seam side down. Repeat with the remaining egg crepes, cheese, and basil. When finishing, spoon the marinara sauce over the crepes and sprinkle on the Parmesan cheese. Bake until the cheese melts and the top is golden, about 15 minutes.

Asian Chicken with Cashews

Prep: 10 minutes Total: 20 minutes

Serves 4.
2 tablespoons soy sauce
1 lime juiced
1 teaspoon cornstarch or arrowroot
Ground pepper
1 tablespoon coconut or olive oil
1 red bell pepper, cut into thin strips
1 bunch scallions, cut into 2-inch lengths 3 garlic cloves, thinly sliced
1/2 teaspon ginger powder
4 boneless, skinless chicken breast halves, cut into thin strips
1/3 cup roasted cashews

Heat large skillet on med-high heat and add oil. Cook chicken until browned. Remove and keep warm. Add peppers to skillet and cook 3 minutes. Add scallions and garlic to skillet, cook an additional 2 minutes. Meanwhile, in a small bowl stir together soy sauce, lime juice, ginger powder and cornstarch; season with pepper. Add chicken back to pan. Add sauce to pan and stir. Cook until sauce is thickened, about 4-5 minutes. Scatter with cashews and serve immediately.