Cooking

Artichoke and Goat Cheese-Stuffed Chicken

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Artichoke and Goat Cheese-Stuffed Chicken

Servings 1
Calories 358 kcal

Ingredients

  • 1/2 cup Italian-seasoned breadcrumbs
  • 1/2 cup crumbled goat cheese (2 ounces)
  • 1/4 cup chopped fresh basil
  • 6 canned artichoke hearts rinsed, drained, and chopped
  • 1 red bell pepper bottled, roasted, rinsed, drained, and chopped
  • 4 skinless (6-ounce) boneless chicken breast halves
  • 1/8 tsp salt
  • 1/4 tsp freshly ground black pepper divided
  • 3 quarts water
  • 6 cups mixed baby greens
  • 1 1/2 Tbs fresh lemon juice
  • 1 1/2 tsp extravirgin olive oil

Instructions

  1. Combine first 5 ingredients in a medium bowl; stir until well blended.
  2. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with salt and 1/8 teaspoon pepper.
  3. Divide artichoke mixture into 4 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
  4. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 long side hanging over the counter's edge 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you; tightly roll the chicken toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the chicken on each end. Trim off excess wrap close to the knots. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled chicken on wrap, and repeat procedure. Repeat with remaining breast halves.
  5. Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 15 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices.
  6. Combine greens, juice, olive oil, and remaining 1/8 teaspoon pepper in a large bowl; toss well. Place about 1 cup greens mixture on each of 4 plates. Top each serving with 1 chicken breast half.

Yorkshire Pudding

Filed Under: Cooking

 

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Yorkshire Pudding

Servings 6

Ingredients

  • 1 cup flour
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 tablespoons melted butter
  • 2 eggs -- beaten*
  • 2 tablespoons roast drippings -- 2-4
  • * If you double the recipe -- add an extra egg to the batter.

Instructions

  1. Sift together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream. Let sit for an hour.
  2. Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.
  3. For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.
  4. Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot. Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.
  5. Cut into squares to serve. Serves 6.

Easy Herbed Pork Tenderloin

Filed Under: Cooking, Recipes

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Easy Herbed Pork Tenderloin

Pork tenderloin is a naturally lean white meat whose versatility (and quick cooking time) we love. It’s also a great source of absorbable iron and B vitamins. Look for organic pork or pork raised without antibiotics for the cleanest cuts. Fresh herbs provide simple seasoning; opt for buying poultry blend herbs, which will provide a mix of rosemary and thyme in one package (instead of buying two separate packages). This recipe makes a double serving of pork; you’ll use half of it the next day to top a lunch salad. We suggest buying poultry blend herbs, which will provide a mix of rosemary and thyme in 1 package (instead of buying 2 separate packages). Be sure to reserve half of the pork for the next day's lunch. This recipe goes with: Winter Salad with Easy Herbed Pork Tenderloin
Course --
Calories 291 kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon minced garlic
  • 8 ounces pork tenderloin trimmed
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • Cooking spray

Instructions

  1. Step 1

    Preheat grill to medium-high.

  2. Step 2

    Combine the first 4 ingredients in a ziplock plastic bag. Add pork, turning to coat. Refrigerate 30 minutes. Remove pork from bag; discard marinade. Sprinkle pork with salt and pepper. Place pork on grill grates coated with cooking spray; grill 16 minutes or until the desired degree of doneness, turning occasionally. Remove pork from grill; let stand 5 minutes. Thinly slice. (Refrigerate half of the pork for Day 2 Lunch.)