Stuffed Chicken Breasts with Sun-Dried Tomatoes, Artichokes and Mushrooms

artichoke-sundried-tomato-cheese-chicken-breasts

Stuffed Chicken Breasts with Sun-Dried Tomatoes, Artichokes and Mushrooms
 
Stuffed Chicken Breast, Artichoke, Sun-Dried Tomato Mushroom I love to stuff chicken breast with anything! All these ingredients make a great combination to what could have been another boring chicken breast meal.
Author:
Recipe type: Main
Ingredients
  • 3 tablespoons olive oil, divided
  • ½ cup chopped red onion
  • ¾ cup chopped marinated artichoke hearts
  • ½ cup chopped marinated sun-dried tomatoes
  • ½ cup mushrooms chopped
  • ½ teaspoon salt
  • ½ teaspoon fresh cracked black pepper
  • 2 tablespoons chopped garlic
  • ½ cup cooking sherry
  • 1 tablespoons butter, divided
  • ½ cup grated Parmesan
  • 2 tablespoon finely chopped Italian parsley leaves
  • 4 boneless, skinless chicken breasts
Instructions
  1. In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the mushrooms salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with ¼ cup of the cooking sherry. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley. Let it reduce down.
  2. Remove from the heat and allow cooling before stuffing the chicken breast.
  3. Rinse, trim and pound out chicken breasts to about ¼-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
  4. Put ¼ of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with twine. (much easier to work with then toothpicks) Repeat with remaining chicken breasts and stuffing.
  5. Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining cooking sherry.
  6. Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 155 degrees F on an instant-read thermometer, about 10 minutes. Let rest for about 5 minutes before slicing.
  7. Remove the chicken to a cutting board and cut off the twine. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

 

 

Butternut Squash Souffles

butternut-squash-souffles

Butternut Squash Souffles
 
Butternut Squash Souffles Don’t let the “SOU” in Souffless scare you. They will take a nose dive the moment you take out of the oven. No worries! They still look and taste great for you butternut lovers out there. Adapted by Matt Kadey
Author:
Recipe type: Sides
Ingredients
  • ½ pound butternut squash, peeled and diced (2 cups)
  • 3 tablespoons flour, divided
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 1 tablespoon chopped fresh sage or 1 teaspoon dried sage
  • ¼ teaspoon pepper
  • ½ cup low-fat milk
  • ½ cup shredded Gruyere chesse, plus a little more for garnish on top
  • 3 large eggs
Instructions
  1. Steam or boil the butternut squash until very tender. Transfer to a medium bowl and mash with a fork or potato masher. You only need 1 cup butternut puree for this recipe. Let cool to room temperature.
  2. Preheat oven to 375
  3. Generously grease 12 muffin cups with butter and dust with 1 tablespoon flour. Tap out any excess flour. In a medium saucepan, melt the butter over medium-low heat. Add the onion, sage, and pepper. Cook, stirring often, until the onion is softened, 6 to 8 minutes. Stir in the remaining 2 tablespoons flour and cook for 3 minutes, stirring often. Gradually add the milk, whisking constantly until thickened, about 2 minutes. Remove from heat and stir in the mashed squash, and Gruyere cheese. Whisk in the egg yolks one at a time.
  4. In a clean medium bowl, beat the egg whites at medium speed until stiff peaks form. Whisk one-quarter of the egg whites into the squash mixture, and then gently fold in the rest. Divide the mixture among the prepared muffin cups and bake until puffed and golden brown on top, about 18 minutes. Resist the temptation to open the oven door during cooking, as the can much up the rising.
  5. Let cool for several minutes before unmolding. The soufflés will take a nose dive in the middle upon cooling. Serve with additional shredded cheese on top.

 

Savory Cheese Morsels

savory-cheese-morsels

Savory Cheese Morsels
 
These tiny rich cheese pastries melt in your mouth and almost impossible to eat just one. Serve them at a cocktail party and watch them disappear. Thank you Le Cordon Bleu! Preparation tim 35 minutes + 50 minutes chilling Total cooking time 10 minutes per tray. Makes about 60 1 ½ inch triangles
Author:
Recipe type: Appetizer
Ingredients
  • Melted butter, for brushing
  • ¾ cup all-purpose flour
  • Nice pinch of celery salt
  • ⅓ cup unsalted butter, cut into cubes and chilled
  • ⅔ cup grated cheddar
  • 2 tablespoons grated parmesan cheese
  • 1 egg yolk
  • 1 whole egg, beaten
  • 1 tablespoon finely grated parmesan, for the topping
Instructions
  1. Preheat the oven to 375. Brush two baking sheets with melted butter and refrigerate.
  2. Sift the flour, celery salt and a pinch of salt and freshly ground black pepper together into a medium bowl. Add the butter cubes and using a pastry cutter or two round bladed knives, cut the mixture quickly till almost all the flour has disappeared into the butter. Add the cheddar and parmesan and continue cutting more until the mixture is blended and coming together in small rough lumps. Make a well in the center and cut in the egg yolk until combined. Gather together by hand to form a ball.
  3. Wrap the dough loosely in a plastic wrap and flatten slightly. Chill for about 20 minutes until firm.
  4. Place the dough on lightly floured work surface. Cut in half and roll out each half to an 8 inch square, ¼ inch thick. Cut each square into 16 small squares, then cut each square in half to form triangles. Using a flexible metal spatula, carefully place enough triangles to comfortably fill the two baking sheets, and chill for 30 minutes.
  5. Brush each triangle with beaten egg and sprinkle with a pinch of the exta parmesan. Bake for 10 minutes, or until golden brown. Place on a wire rack to cool. Repeat with the remaining mixture, preparing the baking sheets a instructed in step 1.
Notes
Tip: Try different toppings like poppy seeds, pinch of cayenne, finely chopped nuts. Be creative!

 

Lamb Loin Stuffed Spinach Cheese Spiral

lamb-loin-stuffed-spinach-cheese-spiral

Lamb Loin Stuffed Spinach Cheese Spiral
 
Author:
Recipe type: Main
Ingredients
  • 10oz Lamb Loins split carefully down middle to lay flat and pound till flat. Set aside
  • 5oz Raw Cheddar Cheese or organic if can’t find raw.
  • Hand full of fresh baby spinach
  • Marinade:
  • ⅓ C Olive Oil
  • 2 T Sesame oil
  • 1 T Nama Shoy
  • 2 T Red Wine Vinegar
  • 1 T Lemon Juice
  • 2 T fresh Oregano chopped
  • 2 t finely chopped garlic
  • 1 t Red Pepper flakes
Instructions
  1. Wisk well all marinade ingredients together in a bowl.
  2. After pounding the loin flat, place in Ziplock bags, pour the marinade in the bags with loins and make sure the marinade covers all the loins evenly. Lock the bags and lay flat in the refrigerator overnight. Meanwhile, prep the cheese to be ready for rolling the next day. Thinly slice the cheese long length, about 4 to 5 slices per loin. Store in refrigerator till next day
  3. About 30 minutes before serving, remove loins from marinade, lay flat on board.
  4. First place baby spinach flat on the loin followed by the cheese slices. Roll the loin with the spinach and cheese from the long end till you reach the other end.
  5. You have two options for preparing”
  6. ) Slice in ⅓ inchs and lay flat on serving plate raw.
  7. ) Before slicing, place toothpics to secure the roll, lightly sear on med heat till lightly browned. Then slice and place on serving plate rare.
  8. These make wonderful appetizers to pass around on a nice serving tray garnished with fresh oregano springs or fresh thyme leaves. As a Main course, it is very savory and beautiful looking on your plate.
  9. Enjoy!!