Cooking

Roasted Breast of Chicken with Pinot Noir Sauce

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Roasted Breast of Chicken with Pinot Noir Sauce

Servings 8
Calories 335 kcal
Author Sandra Simile, Cooking Light OCTOBER 2010

Ingredients

  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon salt -- divided
  • 1/2 teaspoon freshly ground black pepper -- divided
  • 1/2 teaspoon chopped fresh rosemary
  • 48 ounces skinless boneless chicken breast halves
  • 1/4 cup all-purpose flour
  • 1 tablespoon olive oil -- divided
  • Cooking spray
  • 3 tablespoons finely chopped shallots
  • 2 cups pinot noir
  • 1 1/2 cups fat-free lower-sodium chicken broth
  • 3/4 teaspoon sugar
  • 3 tablespoons chilled butter -- cut into small pieces

Instructions

  1. Preheat oven to 425°.
  2. Sprinkle thyme, 1/4 teaspoon salt, 1/4 teaspoon pepper, and rosemary evenly over chicken. Dredge chicken in flour; shake off excess flour. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add 4 chicken breast halves to pan; cook 2 minutes or until browned. Turn chicken over; cook 1 minute. Remove chicken from pan. Repeat procedure with remaining 1 1/2 teaspoons oil and remaining chicken. Arrange chicken in a single layer on the rack of a roasting pan coated with cooking spray; place rack in pan. Bake at 425° for 12 minutes or until a thermometer inserted into thickest part of chicken registers 160°. Remove from oven. Cover and let stand 10 minutes.
  3. Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots to saucepan; sauté 30 seconds, stirring frequently. Stir in wine, scraping pan to loosen browned bits. Increase heat to high; bring to a boil. Cook 10 minutes or until wine is reduced to 1 cup. Add broth; cook 16 minutes or until broth mixture is reduced to 1/3 cup. Remove from heat; stir in remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and sugar. Gradually add butter, stirring constantly with a whisk until smooth. Serve sauce with chicken.

Raspberry Tart

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Raspberry Tart

Servings 8
Calories 244 kcal
Author Cooking Light JUNE 2006

Ingredients

Pastry:

  • 1 cup all-purpose flour -- about 4 1/2 ounces
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 tablespoons chilled butter -- cut into small pieces
  • 2 tablespoons chilled vegetable shortening
  • 3 tablespoons ice water

Pastry Cream:

  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 1/8 teaspoon salt
  • 1 cup 1% low-fat milk
  • 1 large egg yolk -- lightly beaten
  • 1/2 teaspoon vanilla extract

Remaining Ingredients:

  • 18 ounces fresh raspberries
  • 3 tablespoons red currant jelly

Instructions

  1. Preheat oven to 375°.
  2. To prepare pastry, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 2 tablespoons sugar, and 1/4 teaspoon salt in a bowl. Cut in butter and shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).
  3. Gently press mixture into a 4-inch circle on plastic wrap, and cover. Chill 10 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch round removable-bottom tart pan. Press dough against bottom and sides of pan. Remove remaining plastic wrap. Pierce bottom and sides of dough with a fork; bake at 375° for 20 minutes. Cool on a wire rack.
  4. To prepare pastry cream, combine 1/2 cup sugar, cornstarch, and 1/8 teaspoon salt in a small saucepan over medium heat. Gradually add milk, stirring with a whisk. Stir in egg yolk; bring to a boil, stirring constantly. Cook 1 minute, stirring constantly. Remove from heat; stir in vanilla. Scrape into a bowl. Press plastic wrap onto surface of pastry cream. Place bowl in a large ice-filled bowl. Cool completely, stirring occasionally.
  5. Spoon pastry cream into crust; spread evenly. Top with raspberries, starting from the center. Place jelly in a small bowl; microwave at high for 10 seconds at a time, stirring well, until jelly is warmed through and thinned. Apply jelly in an even layer over tart using a pastry brush. Chill tart 15 minutes or until jelly sets; cover loosely with plastic wrap, and chill at least 45 minutes before serving.

Pumpkin Ravioli with Gorgonzola Sauce

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Pumpkin Ravioli with Gorgonzola Sauce

Servings 6
Calories 118 kcal

Ingredients

  • 1 1/4 cups canned pumpkin
  • 2 Tbs dry breadcrumbs
  • 2 Tbs fresh grated Parmesan cheese
  • 1/2 tsp salt
  • 1/2 tsp minced fresh sage
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg
  • 30 round wonton wrappers
  • 1 Tbs cornstarch
  • Cooking spray
  • 1 cup fat-free milk
  • 1 Tbs all-purpose flour
  • 1 1/2 Tbs butter
  • 1/2 cup crumbled Gorgonzola cheese (2 ounces)
  • 3 Tbs chopped hazelnuts toasted

Instructions

  1. Spoon pumpkin onto several layers of heavy-duty paper towels, and spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a medium bowl using a rubber spatula. Stir in breadcrumbs, Parmesan, salt, minced sage, pepper, and nutmeg.
  2. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep from drying), spoon 2 teaspoons pumpkin mixture into the center of wrapper. Brush edges of wrapper with water and fold in half, pressing edges firmly with fingers to form a half-moon. Place on a large baking sheet sprinkled with cornstarch. Repeat procedure with remaining wonton wrappers and pumpkin mixture.
  3. Fill a large Dutch oven with water; bring to a simmer. Add half of ravioli to pan (cover remaining ravioli with a damp towel to keep from drying). Cook 4 minutes or until done (do not boil), stirring gently. Remove ravioli with a slotted spoon; lightly coat with cooking spray, and keep warm. Repeat procedure with remaining ravioli.
  4. Combine milk and flour in a saucepan, stirring with a whisk. Bring to a boil; cook for 1 minute or until thick, stirring constantly. Remove from heat. Add butter, stirring until butter melts. Gently stir in Gorgonzola.
  5. Place 5 ravioli in each of 6 shallow bowls, and drizzle each serving with 3 tablespoons Gorgonzola mixture. Sprinkle each serving with 1 1/2 teaspoons hazelnuts. Serve immediately.