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Carpese Chicken Breasts

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. 

Carpese Chicken Breasts
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Servings
2
Servings
2
Carpese Chicken Breasts
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Pre-heat the oven to 375 degrees. While the oven heats prepare the chicken
  2. Carefully cut a pocket in each of the chicken breasts. Do this at the thickest part being careful not to cut completely through.
  3. Fill each breast pocket with half of the tomatoes, 1/2 ounce of cheese, and 4 of the basil leaves. Gently pull the pocket closed and secure it with tooth picks,
  4. Heat an over proof skillet over medium high heat. Add the olive oil and heat until it begins to ripple.
  5. Sprinkle the Italian herb blend evenly over the chicken. Carefully place the chicken in the skillet. Brown for 3 minutes, turn the breasts, and brown the other side 3 minutes more.
  6. Carefully pour in the chicken stock and transfer to the oven.
  7. Bake 10 minutes. Add the remaining cheese to the top of the chicken and return to the oven for 5-8 minutes. Use a meat thermometer to check for doneness (140 degrees).
  8. Remove the chicken to serving plates. Pour a little of the pan drippings over the chicken. divide the pesto evenly on top of the chicken and serve.
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Chicken and Poblano Chili

Chicken and Poblano Chili
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This takes time, but it is worth the effort. Use different chilies to adjust the heat. It would be great with pork and black beans or what ever ingredients you love.
Servings
4
Servings
4
Chicken and Poblano Chili
Print Recipe
This takes time, but it is worth the effort. Use different chilies to adjust the heat. It would be great with pork and black beans or what ever ingredients you love.
Servings
4
Servings
4
Ingredients
Sauce
Chili
Servings:
Instructions
To Make The Sauce
  1. Use kitchen shears to cut open the peppers. Remove the stem and the seeds. Place the peppers in a large roasting pan. Place in a 300 degree oven and roast for a few minutes. This is to warm the peppers slightly and begin to release their oils.
  2. Heat the water to a simmer. Remove the pan from the heat and add the chilies. To keep the chilies submerged in the water, place another pot into the chili pot and weight it down. Allow the chilies to soak for at least 20 minutes.
  3. Check to see if the chilies are soft. If they aren't let them soak a few more minutes. Once they are soft, remove them to a strainer and allow to cool.
  4. Working in batches, blend or process the chilies with fresh water. (1 cup chilies to 2 cups water) the mixture should be fairly smooth, but there will be bits of skin.
  5. When all of the chilies have been processed, pour the mixture through a fine sieve. Use a spoon to press as much of the liquid chili through the sieve. Discard the pulp in the sieve.
  6. Add a pinch of salt and a bit of agave syrup to taste. This makes a good 4 cups of sauce. Use in the chili recipe. Freeze the extra.
Chili
  1. Heat a large soup pot over medium high heat. Add the chopped bacon and cook until the bacon is browned. Remove the bacon and drain on a paper towel. Pour off the drippings, leaving any browned bits. Add the olive oil to the pot.
  2. Add the chicken bits to the pan and cook until lightly browned. Cook in batches if necessary. Remove the chicken with a slotted spoon and set aside. Leave the drippings in the pan. Work on roasting the poblano peppers while the chicken cooks.
  3. Use a broiler to roast 2 of the Poblano peppers. Place the peppers on the broiler rack and position the rack about 3 inches from the heat source. Broil turning frequently until the peppers are blistered and blackened all over. This may take up to 10 minutes depending on your broiler
  4. Place the roasted peppers in a bowl and cover tightly with plastic wrap. Allow to sit for 5 - 8 minutes. The skin should come off easily. Remove the stems and seeds and chop and set aside
  5. Chop the remaining poblano pepper and add it along with the onions, garlic, and jalapeno to the soup pot. Cook for about 5 minutes until the peppers and onion are softened and the garlic is fragrant.
  6. Add the cumin and chili powder to the pan and cook for 3 minutes more. Return the chicken and bacon to the pot and stir to combine. Add the beer to the pot stirring to loosen any brown bits. Cook for a minute or so.
  7. Add the chili sauce, drained tomatoes, roasted poblanos, and the chicken stock. Bring just to a boil. Reduce the heat to low and simmer for 45 minutes.
  8. Add the pinto beans and continue to cook 15 minutes more. This can be served immediately, but it is better after a day or two in the refrigerator.
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Spinach and Artichoke Soup with Chicken Sausage

Spinach and Artichoke Soup with Chicken Sausage
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Servings
4
Servings
4
Spinach and Artichoke Soup with Chicken Sausage
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Servings
4
Servings
4
Ingredients
Stock Base
Soup
Servings:
Instructions
  1. For the Stock: Heat the olive oil in a large soup pot over medium heat. Add the leeks and garlic and cook stirring frequently for 5 minutes or so. Add the stock to the pan and raise heat to high. Bring to a boil, reduce the heat to simmer, Cover and cook 15 minutes. Remove from heat and allow to cool for a few minutes. Using an immersion blender puree until smooth. Add the Italian herb blend stir and set aside.
  2. While the stock cooks, prepare the soup ingredients. Heat the olive oil in a medium fry pan. add the chicken in a single layer and cook 2 minutes or until lightly browned on one side. Turn and brown other side. Remove the sausage from the pan and set aside.
  3. Add the onions and red pepper to the drippings in the pan. Cook about 5 minutes until the vegetables begin to soften. Add the garlic and spinach to the pan and cook another 3 minutes or so. Remove from heat and set aside.
  4. To Broil the Artichoke Heats: Pre-heat broiler.Spray a rimmed baking sheet with the non-stick spray. Lay the artichoke hearts on the tray making sure they are not touching. Spray lightly with the cooking spray and sprinkle with the Italian herb blend. Broil for 5 minutes. Turn the artichokes spray the other side lightly and sprinkle with a little more herb blend and broil another 5 minutes. Remove from broiler and allow to cool. Slice in half length-wise. Set Aside.
  5. Once all of the ingredients are prepared, return the pan of stock to the heat. Bring stock back up to temperature and add the onion spinach mixture, the sausage, and the artichoke hearts. simmer everything for 10-15 minutes to allow flavors to blend.
  6. Serve with shaved Parmesan or Romano cheese.
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Roasted Cauliflower, Leek, Potato, and Garlic Soup

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This is a wonderful soup. It’s rich and creamy and loaded with vegetables. Leeks, potatoes and cauliflower are roasted to bring out their sweetness. Combined with chicken stock, half & half and the unique flavor of roasted garlic, it’s a winter harvest of deliciousness.DIGITAL CAMERA

Roasted Cauliflower, Leek, Potato, and Garlic Soup
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Servings
4
Servings
4
Roasted Cauliflower, Leek, Potato, and Garlic Soup
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Preheat oven to 375 degrees. Toss the cauliflower, potatoes, and leeks with 1-1/2 tablespoons olive oil. Sprinkle lightly with salt and pepper and toss again.
  2. Line two large rimmed baking sheets with foil. Lightly spray the foil with non-stick cooking spray. Divide the vegetables between the two prepared sheets making sure they are in a single layer. Place in oven
  3. Cut a small slice off the top of the garlic head so the the tops of the individual cloves are visible. Set the garlic on a square of foil. Carefully pour the remaining olive oil on the garlic head. Wrap tightly in the foil and place in oven.
  4. Roast the vegetables for 20 -25 minutes stirring once. Everything should be lightly browned and fork tender. Roast the garlic for 25 - 30 minutes until it is very fragrant and feels soft to the touch. Allow to cool slightly before handling.
  5. While the vegetables are roasting, cook the bacon in a soup pot until it is crisp. Remove the bacon to paper towels to drain. Discard all but a scant tablespoon of the bacon drippings.
  6. Squeeze the roasted garlic out of the skins. Mash them in a small bowl with 1/2 cup of the chicken stock. It won't be smooth, but the garlic should be well incorporated into the stock. Set aside.
  7. Add the roasted cauliflower, potatoes, and leeks to the soup pot. Scrape any browned bits in as well. Toss the vegetables so they are coated with the drippings. Add 1/2 cup of the chicken stock and stir to to loosen the brown bits in the pot.
  8. Add the rest of the stock to the pot. Cover and bring to a boil. Reduce the eat to simmer and cook, covered for 25 minutes. add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point.
  9. Remove from heat and blend until smooth using an immersion blender. Return the mixture to the stove. Over low heat, add the half and half and the herbs. Cook until soup is heated through. Serve garnished with the bacon and grated cheese
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Balsamic Baked Chicken

Balsamic Baked Chicken
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Quick and easy recipe for chicken that can be cooked in the oven or on the grill
Servings
2
Servings
2
Balsamic Baked Chicken
Print Recipe
Quick and easy recipe for chicken that can be cooked in the oven or on the grill
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Mix the vinegar, one tablespoon of olive oil, garlic, Italian herb blend, and dried herbs in a small bowl. Put the chicken breasts in a zip top bag and add half of the marinade. Seal the bag and refrigerate for 4 hours or overnight. Reserve the rest of the marinade for the glaze.
  2. When you are ready to cook the chicken. Heat the oven to 375 degrees. Place the breasts in a cooking sprayed shallow pan. Bake until cooked through 25 - 30 miutes.
  3. If you are grilling the chicken. Heat the grill and spray lightly with cooking spray. Add the chicken and grill over medium heat turning once until cooked through 20- 25 minutes.
  4. While the chicken is cooking, prepare the glaze. Heat the remaining olive oil in a small pan. Add the shallots and cook until golden brown, 10 minutes or so. Add the reserved marinade, chicken stock and honey. Heat to boiling. Reduce heat to medium and simmer until mixture is thick and reduced by about 1/3.
  5. Transfer the cooked chicken to the plates and drizzle with some of the glaze. Extra glaze can go in a bowl to be passed at the table.
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