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Green Beans Almondine
- 2 pounds fresh green beans
- 2 cloves garlic — (2-4)
- 5 almonds — (5-10 sliced)
- 2 tablespoons olive oil
- Tamari or soy sauce — (to taste)
- Wash green beans. Cut off ends. Slice or cut the way you prefer. Steam until just done. Refresh under cold water. Saute garlic in olive oil. Add almonds. Toss green beans in this mixture to coat. Add tamari to taste and serve.
Chicken Breasts Stuffed with Goat Cheese and Sun-Dried Tomatoes
- 1 cup boiling water
- 1/3 cup sun-dried tomatoes — packed without oil
- 2 teaspoons olive oil — divided
- 1/2 cup chopped shallots — divided
- 1 1/2 teaspoons sugar
- 3 garlic cloves — minced
- 2 1/2 tablespoons balsamic vinegar — divided
- 1/2 cup crumbled goat cheese — (2 ounces)
- 2 tablespoons chopped fresh basil
- 3/4 teaspoon salt — divided
- 24 ounces skinless (boneless chicken breast halves)
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup fat-free (less-sodium chicken broth)
- 1/4 teaspoon dried thyme
- 2 teaspoons cornstarch
- 2 teaspoons water
- Combine boiling water and tomatoes in a bowl; cover and let stand 30 minutes or until soft. Drain and finely chop.
- Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 1/3 cup shallots, sugar, and garlic; cook 4 minutes or until lightly browned, stirring frequently. Spoon into a bowl; stir in 1 1/2 teaspoons vinegar.
- Combine chopped tomatoes, shallot mixture, cheese, basil, and 1/4 teaspoon salt, stirring well.
- Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons cheese mixture into each pocket. Sprinkle chicken evenly with 1/2 teaspoon salt and black pepper.
- Heat 1 teaspoon oil in pan over medium-high heat. Add chicken; cook 6 minutes on each side or until done. Remove chicken from pan; cover and keep warm. Add broth, remaining shallots, 2 tablespoons vinegar, and thyme; bring to a boil. Combine cornstarch and water, stirring with a whisk. Add cornstarch mixture to pan; bring to a boil. Cook 1 minute or until sauce is slightly thick, stirring constantly. Serve sauce over chicken.
Chicken Breasts Dijon
- 1/3 cup fine dry breadcrumbs
- 1 Tbs grated Parmesan cheese
- 1/2 tsp dried whole thyme
- 1/4 tsp pepper
- 2 Tbs creamy mustard-mayonnaise blend
- 4 boneless skinless chicken breast halves ((4-ounce))
- Vegetable cooking spray
- Combine first 4 ingredients in a shallow dish; stir well, and set aside.
- Brush mustard blend evenly over both sides of chicken. Dredge chicken with breadcrumb mixture.
- Place chicken on a rack coated with cooking spray; place rack in shallow roasting pan. Bake at 375 deg for 45 minutes or until done. Yield: 4 servings (serving size: 1 chicken breast half).
Chicken Braised in Walnut Sauce
- 2 tsp olive oil
- 4 chicken breast halves ((8-ounce) skinned)
- 1/3 cup finely chopped onion
- 1 garlic clove (minced)
- 1/2 cup finely chopped walnuts
- 2 Tbs all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground red pepper
- 1 can fat-free ((14-ounce) less-sodium chicken broth)
- 1/4 cup finely chopped fresh parsley
- 1 Tbs white wine vinegar
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 2 cups cooked long-grain white and wild rice
- Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 3 minutes on each side or until browned. Remove from pan. Add onion and garlic to pan; cook 2 minutes or until tender, stirring constantly. Add walnuts, and cook 1 minute or until toasted and fragrant, stirring constantly. Combine flour, cinnamon, and red pepper, and sprinkle over walnuts, stirring to coat. Add broth; stir with a whisk. Return chicken to pan, breast side up. Cover and simmer 15 minutes or until chicken is done and sauce is slightly thick. Stir in parsley, vinegar, salt, and black pepper. Serve over rice.
