Cooking

Parsley, Leek, and Green Onion Frittata

Filed Under: Cooking

Parsley, Leek, and Green Onion Frittata

  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/2 cup part-skim ricotta cheese
  • 2 Tbs grated fresh Parmesan cheese ((1/2 ounce))
  • 2 Tbs fat-free milk
  • 1/4 tsp salt
  • 1/4 tsp ground red pepper
  • 4 large eggs
  • 2 large egg whites
  • 1 Tbs olive oil
  • 1 cup chopped leek
  • 1/2 cup julienne-cut carrot ((1-inch))
  • 1/2 cup chopped green onions
  1. Combine the first 8 ingredients in a bowl, and stir with a whisk until blended.
  2. Heat the olive oil in a large nonstick skillet over medium heat. Add chopped leek, carrot, and chopped green onions, and sauté for 5 minutes or until tender. Add the egg mixture; cover and cook over low heat for 8 minutes or until the frittata is almost set.

Parmesan-Browned Butter Orzo

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Parmesan-Browned Butter Orzo

  • 1 tablespoon butter
  • 1/2 cup ORZO
  • 2 tablespoons WHITE WINE
  • 1 1/4 cups CHICKEN BROTH
  • 1 tablespoon GRATED PAREMSAN
  • 1 tablespoon CHOPPED CHIVE
  1. Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned. Add 1/2 cup orzo; cook 1 minute. Add 2 tablespoons white wine; cook over medium-high heat 1 minute. Add 1 1/4 cups chicken broth. Bring to a boil; reduce heat, and simmer 13 minutes. Stir in 1 tablespoon grated Parmesan; cover and let stand 5 minutes. Sprinkle with 1 tablespoon chives.

Parmesan Chicken Paillards with Cherry Tomato Sauce

Filed Under: Cooking

Parmesan Chicken Paillards with Cherry Tomato Sauce

  • 24 ounces skinless (boneless chicken breast halves)
  • 1/2 teaspoon kosher salt — divided
  • 1/2 teaspoon freshly ground black pepper — divided
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon all-purpose flour
  • 2 teaspoons olive oil — divided
  • Cooking spray
  • 1/2 cup finely chopped onion
  • 1/4 cup fat-free (less-sodium chicken broth)
  • 1 tablespoon sherry vinegar
  • 2 cups quartered cherry tomatoes
  • 1/2 teaspoon dried oregano
  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.
  2. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.
  3. Coat pan with cooking spray. Add onion; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.
  4. Wine note: These chicken breasts have a piquant Italian flavor. I love to serve them with an Italian red made from the sangiovese grape. Try the incredible Marchesi di Frescobaldi “Campo ai Sassi” Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy), $20. -Karen MacNeil