This is an easy riff on Chicken Parm. Sun Dried Tomatoes along with some Provolone Cheese fill the breasts’ deep pockets.
The breasts get a thorough egg dip and a generous roll in flavored Panko Bread Crumbs before they bake in a hot oven. This makes the crust extra crunchy enough that you won’t miss the frying. A thick coating of provolone melts under the broiler, sealing the deal.
This is a lighter version of the classic that will make a tasty star appearance on any plate. Whether accompanied by Garlic Mashed Potatoes and Caramelized Zucchini as shown here or a side of pastaand a crisp salad, or any other sides you want to present, it is a quick and easy Weeknight Supper.
Cook quinoa according to the package directions and set aside.
In a medium skillet, heat the olive oil over medium heat. Add the onions, pepper, mushrooms, and garlic. Cook stirring occasionally until everything is very soft and browned, 10 minutes or so. Add chicken broth as needed to keep the vegetables moist.
While the vegetables cook, butterfly the chicken breasts and flatten them to an even thickness. Season lightly with salt and pepper and set aside.
Add the rosemary and the Marsala and simmer until the wine is evaporated. Stir in the reserved quinoa and toss well to combine.
Put about 1/2 cup of the filling on each of the open chicken breasts. Roll up carefully.
Wrap 2 bacon strips around each breast. If necessary, secure the rolls with toothpicks or kitchen twine.
Spray a baking sheet with cooking spray. Spread any remaining quinoa mixture on center of sheet. Place the chicken rolls on top of the quinoa.
Bake 25 in a preheated 375 degree oven until the chicken is cooked through and the bacon is brown.
This is a guaranteed way to cook chicken breasts that will turn out juicy, tender and delicious. The cheese and tomatoes create a moist and flavorful filling enhanced by the basil leaves.
Resist the urge to over-stuff the breasts. All that extra filling looks beautiful,but most of it will wind up in the bottom of the pan. You should be able to close the pocket and secure it with a toothpick or two.
Searing over high heat insures a nice light crust without the need for breading. The oven finishes the cooking process quickly and evenly.
This is a time when a meat thermometer becomes your best friend. Check at the 15 minute mark. Once it is flirting with 140 degrees remove it from the oven. It will continue to cook as you garnish it with the pesto.
This will lend itself to any filling you can dream up. Just keep the filling moist and the amount in moderation.
Mix the parsley, chives, and thyme with the mayonnaise. Spread the mixture on both sides of the chicken breasts.
Heat a fry pan over medium heat. Spray lightly with non-stick spray. Add the chicken breasts and cook, turning once until cooked through, about 5-7 minutes per side. Remove from pan and allow to cool slightly.
Make the Dressing: Combine the dressing ingredients in a small jar with a tight fitting lid. Shake until everything is blended together. Refrigerate until ready to use.
Toast the walnuts over low heat in a small fry pan. Cut the cherries in half and remove the pits. Cut the grape tomatoes in half lengthwise. Set all of these aside.
Divide the lettuce between two large plates. Slice the chicken thinly and place on top of the lettuce. Sprinkle the cherries, tomatoes and walnuts on top of the chicken. Drizzle some of the dressing over the salad. Top with the blue cheese crumbles and serve.
Most of the time grill meals stand alone as do pasta meals. That changed the other night when the two meals collided. What could be better than pasta, grilled chicken and vegetables? It’s kind of the best of both/all worlds. This makes a wonderful dinner and the leftovers (if there are any) get better with a day or two in the frig.
The dressing does double duty acting as a marinade for the chicken and vegetables as well as the sauce for the finished dish. This can be eaten warm, at room temperature or throw it in the frig to get cold and call it pasta salad.
A few healthy words on the ingredients. Whole wheat pasta is really delicious. It turns out “al dente” just by it’s very nature. It’s bigger taste and texture allow smaller quantites to feel like more. Less pasta means more veggies and a big bowl of goodness for a lower calorie and carb investment. While there is a good bit of olive oil in the dressing/marinade, some goes away in the marinating process and when you split this dish four ways, the impact isn’t too serious.
Dressing: Zest the lemon and squeeze the juice into a container with a tight fitting lid. Add the balsamic, zest, mustard, and anchovy paste. Finely chop the parsley and add it to the jar. Mince the garlic on a cutting board. Add the salt and continue to chop/smash until a paste forms. Add this to the jar. Pour in the olive oil and a few grinds of fresh ground pepper. Shake vigorously until mixture is completely blended.
Place the chicken in a zip top bag. Add 2 tablespoons of the dressing and seal the bag. Squeeze to distribute dressing over chicken. chill for at least 2 hours or overnight.
Place the asparagus in another zip top bag and add 3 tablespoons of the dressing. Seal the bag. Turn and shake the bag to distribute the dressing over the asparagus. Chill at least 2 hours or overnight. Store the rest of the dressing in the refrigerator.
When it's time to grill, remove the chicken and asparagus from the frig. Peel the onion and cut it in half crosswise. Use two wooden skewers to hold the onion together. Brush with a little bit of the dressing. Grill the chicken and vegetables. (15-20 minutes or so). Remove to cutting boards when cooked.
Cook pasta in salted water until "al dente" while the chicken and vegetables grill.
Cut the grape tomatoes in half lengthwise. Roughly chop the olives. Tear the basil into small pieces
Drain the pasta and put in a large bowl. Slice the chicken into bite size pieces and add to the pasta. Cut the asparagus in thirds and add to the pasta bowl.
Add the tomatoes, olives, and basil to the bowl and toss gently to combine. Add the rest of the dressing to the bowl and toss once more to mix everything together.
Serve in pasta bowls topped with the crumbled Feta Cheese.