Spice up boneless, skinless chicken dinners
One of the key ingredients for many of the meals in my house is
chicken breast. It’s lean and healthy, and cooks up quickly on the
stovetop, the oven or grill. The problem with chicken breast is
that it can get a little boring to eat four or more times a week.
That’s why we have a variety of meals that incorporate lots of
different flavors so we don’t get bored of the chicken breast
staple.
Spice up boneless, skinless chicken dinners
One of the key ingredients for many of the meals in my house is chicken breast. It’s lean and healthy, and cooks up quickly on the stovetop, the oven or grill. The problem with chicken breast is that it can get a little boring to eat four or more times a week. That’s why we have a variety of meals that incorporate lots of different flavors so we don’t get bored of the chicken breast staple.
The great thing about chicken breast is that it can go with a variety of different ingredients without clashing. One of our favorite meals for winter combines dried cherries so we get a taste of a summer treat, and another one incorporates the fresh tomatoes and basil that are soon going to be ready in our garden.
Tangy cherry chicken and couscous
Recipe courtesy of Rachael Ray
4 tbsp. extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, 6 oz. each
2 tbsp. chopped thyme leaves, about 6 sprigs
Salt and pepper
1/4 c. pignoli (pine nuts) a couple of handfuls
3 c. chicken stock, divided
4 tbsp. cold butter, divided
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 tsp. crushed red pepper flakes
1/2 tsp. freshly grated nutmeg, eyeball it
1 c. dry white wine, 1/4 of a bottle
1 c. dried cherries, a couple of handfuls
2 c. plain couscous
1/2 tsp. ground allspice, eyeball it
1/4 tsp. ground cinnamon, eyeball it
1/4 c. honey, eyeball a healthy drizzling
2 scallions, finely chopped
Generous handful flat-leaf parsley, finely chopped
Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.
Caramelized garlic chicken
Courtesy of Betty Crocker’s Diabetes cookbook
4 cloves of garlic, finely chopped
1 tbsp. olive oil
2 tsp. packed brown sugar
¼ tsp. salt and pepper
4 boneless, skinless chicken breasts
¼ c. white wine (chicken broth or water can be substituted)
4 slices of tomato
4 oz. Havarti or Swiss cheese slices
1 tbsp. chopped fresh basil
Cook garlic and oil in a 10-inch nonstick skillet over medium low heat for one to two minutes, stirring constantly until garlic begins to turn brown. Stir in brown sugar until it is melted. Sprinkle salt and pepper over chicken. Add chicken to skillet. Cook three to five minutes, turning once until the chicken is browned. Add wine. Cook over medium heat eight to 10 minutes, turning once until chicken is glazed.
Top each piece of chicken with a tomato, cheese and basil. Cover and heat one to two minutes or until cheese is melted.
