Cooking

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

Filed Under: Cooking

Stuffed Chicken Breasts with Artichoke Hearts and Goat Cheese

  • 2 teaspoons olive oil — divided
  • 3/4 cup frozen artichoke hearts — thawed and chopped
  • 1/4 cup minced shallots — (about 3)
  • 1 ounce crumbled goat or feta cheese
  • 1 teaspoon dried herbes de Provence or thyme — divided
  • 1/4 teaspoon salt — divided
  • 1/4 teaspoon black pepper — divided
  • 16 ounces skinned (boned chicken breast halves)
  • 1 cup fat-free (less-sodium chicken broth)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • Chopped fresh parsley — (optional)
  • Lemon rind strips — (optional)
  1. Heat 1 teaspoon oil in a nonstick skillet over medium heat. Add artichokes and shallots; sauté 4 minutes. Remove from pan; cool. Stir in cheese, 1/2 teaspoon herbes de Provence, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 2 tablespoons artichoke mixture into each pocket.
  3. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add chicken, and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper; sauté 6 minutes on each side or until done. Remove from pan; keep warm. Add 1/2 teaspoon herbes de Provence and broth to pan; bring to a boil. Combine juice and cornstarch; add to broth mixture, stirring with a whisk. Cook 1 minute or until thick. Return chicken to pan; cover and cook 2 minutes or until thoroughly heated. Garnish with parsley and lemon strips, if desired.

Spicy Maple Turkey Breast with Quick Pan Sauce

Filed Under: Cooking

Spicy Maple Turkey Breast with Quick Pan Sauce

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Turkey:

  • 3 tablespoons maple syrup
  • 1 tablespoon olive oil
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds skinless (boneless turkey breast halves)
  • Cooking spray

Sauce:

  • 2 teaspoons olive oil
  • 2/3 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 1/4 cups no-salt-added chicken stock — (such as Swanson)
  • 1 tablespoon flour
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Spiced Pork with Bourbon Reduction Sauce

Filed Under: Cooking

Spiced Pork with Bourbon Reduction Sauce

Sauce:

  • 1/2 cup bourbon
  • 1/4 cup packed dark brown sugar
  • 1/4 cup low-sodium soy sauce
  • 3 tablespoons cider vinegar
  • 1 1/2 teaspoons bottled minced garlic
  • 1/2 teaspoon black pepper

Pork:

  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon salt
  • 1 pound pork tenderloin — trimmed
  • Cooking spray
  1. To prepare sauce, combine the first 6 ingredients in a medium saucepan; bring mixture to a boil. Reduce heat to medium; cook until reduced to 1/2 cup (about 11 minutes), stirring frequently. Remove from heat.
  2. To prepare pork, combine chili powder, cinnamon, allspice, and salt, stirring well; rub evenly over pork. Cut pork crosswise into 12 slices.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 4 minutes on each side or until desired degree of doneness. Serve with sauce.