Kuster Dental: Food & Wine

Posts Tagged ‘chicken’

Stuffed Chicken Breast

Posted on: May 20th, 2014 by James No Comments
Chef Christian's Stuffed Chicken Breast

Chef Christian’s Stuffed Chicken Breast

Another one of Chef Christian’s Wine & Cooking Demo Dinners has resulted in another great dish to share.  This time we made these great stuffed chicken breasts.  I hope you enjoy them as much as I did!

 

Yield

4 servings

Active Time

30 Minutes

Total Time

45 Minutes

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Ingredients

4 boneless, skinless Chicken Breasts (thicker breasts preferred)

1 C Ricotta Cheese

¼ C Parmesan Cheese, grated

2 C Spinach, chopped

1 tsp Garlic, chopped

2 C Italian Sausage, crumbled

2 Tbsp Green Onion, chopped

Salt & Pepper, to taste

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Instructions

  1. Cut a small “pocket” into the thicker portion of each breast.
  2. Combine Ricotta Cheese, Parmesan Cheese, Spinach, Garlic, Italian Sausage, and Green Onion together in a bowl to form stuffing.
  3. Stuff each chicken “pocket” with mixture.
  4. Season each breast with salt & pepper on both sides.
  5. Sear chicken breasts on each side for 3 minutes and then finish in 350 degree oven for 10 minutes or until cooked through.
  6. Serve with a smoked tomato marinara sauce.

A Great Little Sauce

Posted on: June 6th, 2013 by James No Comments

I was having dinner with my good friend Cindy the other night and she made fish tacos.  The added little touch that really made them sing was the remoulade sauce she whipped up.  This really moved the tacos to a whole new level.  I bet this would be great as a dipping sauce for chicken fingers, too.  🙂

Yield

1 1/2 cups

Active Time

15 Minutes

Total Time

2 1/4 Hours

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Ingredients

1 1/4 cups mayonnaise

1/4 cup Creole mustard

1 Tbsp sweet paprika

1-2 teaspoons Cajun or Creole seasoning

2 teaspoons prepared horseradish

1 teaspoon dill pickle juice

1 teaspoon Tabasco

1 large clove garlic, minced

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Instructions

  1. Mix all the ingredients together in a medium bowl.
  2. Let the mixture sit, covered, in the refrigerator for 2 hours before serving.

Chicken roasted with artichokes and tomatoes

Posted on: August 21st, 2012 by James No Comments

This is another favorite recipe of my roommate and I from the great chefs at SlimFast.  This is easy to make and tastes wonderful.  Your guests will never believe it is low fat and good for them!

Yield

4 servings

Active Time

15 minutes

Total Time

40 minutes

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Ingredients

1 cup cherry tomatoes

1 can (14 oz) artichoke hearts, drained and quartered

2 cloves garlic, finely chopped

1 Tbsp balsamic vinegar

2 Tbsp Promise buttery spread

½ tsp dried oregano leaves, crushed

¼ tsp ground black pepper

1 lb boneless, skinless chicken breast halves

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Instructions

  1. Preheat oven to 400 degrees
  2. Toss tomatoes, artichoke hearts, garlic, vinegar, and 1 Tablespoon Promise in 13 x 9 inch roasting pan; set aside.
  3. Blend remaining Tablespoon of Promise, oregano, and pepper in small bowl.
  4. Evenly spread on top of chicken, then arrange chicken on tomato mixture.
  5. Roast 25 minutes.

Chicken with Escarole and Tomatoes

Posted on: June 14th, 2012 by James No Comments

This is a great Italian-like, one dish entree that I had a friend’s house and fell in love with.  I fix this often whenever I’m needing an “Italian” fix!

Yield

4

Active Time

15 minutes

Total Time

30 minutes

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Ingredients

1 Tablespoon olive oil

1 ½ lbs boneless, skinless chicken breast, cut into 1-inch pieces

1 clove garlic, chopped

½ cup sliced onion

1 pint grape or cherry tomatoes, halved lengthwise

1 ½ escarole, trimmed and chopped

1 can cannellini beans, rinsed and drained

½ cup Wish-Bone Light Balsamic Basil Vinaigrette Dressing

1/8 teaspoon crushed red pepper flakes

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Instructions

  1. Heat olive oil in 12” non-stick skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked.
  2. Remove chicken and set aside.
  3. Add garlic and onion into same skillet and cook, stirring occasionally, 2 minutes.
  4. Add tomatoes and escarole, in batches, and cook, stirring occasionally, 5 minutes or until escarole is wilted.
  5. Stir in chicken, beans, and dressing, and heat through.
  6. Stir in red pepper flakes.

Iberian-Style Sausage & Chicken Ragù

Posted on: May 1st, 2012 by James No Comments

Iberian-Style Sausage & Chicken Ragù

This hearty sausage and chicken ragù was inspired by a fabulous stew Bruce Aidells enjoyed when he was traveling in Spain. My roommate and I first found it on Eating Well and have made it a couple of times now.  We reallly enjoy it and have found it is even better the second day.  We really enjoy it with a hearty, red wine.

Serve it over a heartier pasta, such as whole-wheat penne, or gnocchi. Garnish with grated sheep’s-milk cheese, such as Manchego.

Yield

About 8 cups, 16 servings

Active Time

1 hour

Total Time

2 hours 10 minutes

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Ingredients

1 tablespoon extra-virgin olive oil

8 ounces linguisa (Portuguese-style sausage) or Spanish-style chorizo, diced

3 cups chopped onion

2 tablespoons finely chopped garlic

2 tablespoons Pimentón de la Vera (see Note)

2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch chunks

1/2 teaspoon kosher salt

Freshly ground pepper to taste

3 cups white wine

4 cups diced seeded tomatoes or canned diced tomatoes

2 cups reduced-sodium chicken broth

1/4 cup chopped flat-leaf parsley

1 generous pinch saffron threads (see Note)

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Instructions

1.Heat oil in a large pot or Dutch oven over medium heat and add sausage. Cook, stirring occasionally, until the edges begin to color, 5 to 10 minutes. Add onion and garlic. Cover and cook for 10 minutes, stirring occasionally, until the onion is quite soft.

2.Sprinkle Pimentón de la Vera over the onion mixture; stir to coat. Cook for 1 minute. Add chicken, salt and pepper; stir to coat. Cook, stirring, for 5 minutes. Add wine and increase heat to high; cook until the wine is reduced by about a third, about 8 minutes.

3.Stir in tomatoes, broth, parsley and saffron; reduce heat to maintain a simmer and cook, uncovered, until the chicken is tender and the sauce is beginning to thicken, 1 to 1 1/4 hours. Season with more pepper, if desired.