Grilled Chicken With Walnut Sauce

Filed Under: Cooking

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Grilled Chicken With Walnut Sauce

Servings 4
Calories 635 kcal

Ingredients

  • 4 Chicken Breasts (boneless skinless), about 6 ounces each
  • 1 Tbs Butter
  • 1 small onion minced
  • 1/2 tsp Garlic minced
  • 1/2 cup Chicken broth
  • 1 1/2 tsp Parsley chopped
  • 1/4 tsp Basil dry
  • 1/8 tsp Coriander dry
  • 1/2 cup Walnuts
  • Salt and pepper to taste

Instructions

  1. Place the walnuts in a food processor and run until ground. Set aside.
  2. Melt the butter in a medium saucepan. Add the onion and garlic.
  3. Cook until soft (Do Not Brown). Add the broth, herbs, and walnuts. Bring to a boil.
  4. Reduce the heat and simmer until slightly thickened.
  5. Grill the chicken while the sauce reduces.
  6. Serve the chicken with the warm sauce ladled on top.

Cool, Creamy Chocolate Dessert

Filed Under: Cooking

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Cool, Creamy Chocolate Dessert

Calories 3399 kcal
Author Kathy Kitchens Downie, RD, Cooking Light , MAY 2008

Ingredients

Crust:

  • 1 1/4 cups all-purpose flour -- about 5 1/2 ounces
  • 1/4 cup powdered sugar
  • 6 tablespoons chilled butter -- cut into small pieces
  • 1/4 cup finely chopped pecans -- toasted
  • Cooking spray

Filling:

  • 1 cup powdered sugar
  • 1/2 cup 1/3-less-fat cream cheese -- 4 ounces softened
  • 1/2 cup fat-free cream cheese -- 4 ounces softened
  • 8 ounces frozen reduced-calorie whipped topping -- thawed and divided
  • 3 cups 1% low-fat milk
  • 7 4/5 ounces chocolate instant pudding mix
  • Unsweetened cocoa -- optional

Instructions

  1. Preheat oven to 325°.
  2. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 cup sugar in a food processor; pulse 2 times or until combined. Add butter; pulse 10 times or until mixture resembles coarse meal. Stir in pecans. Firmly press mixture into bottom of a 13 x 9–inch baking pan coated with cooking spray. Bake at 325° for 20 minutes or until crust is lightly browned. Cool completely.
  3. To prepare filling, place 1 cup sugar and cream cheeses in a medium bowl; beat with a mixer at medium speed until fluffy. Fold in half of whipped topping. Spread cream cheese mixture on cooled crust. Cover loosely; refrigerate 1 hour.
  4. Combine milk and pudding mix in a large bowl; beat with a mixer at medium speed for 2 minutes. Cover and refrigerate 1 hour or until pudding is set. Spread the pudding mixture over cream cheese layer. Spread remaining half of thawed whipped topping over pudding layer. Cover and chill for 30 minutes. Sprinkle with cocoa, if desired. Cut into 15 pieces.

Coquilles St. Jacques

Filed Under: Cooking

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Coquilles St. Jacques

Servings 4
Calories 324 kcal

Ingredients

  • 1/2 cup all-purpose flour
  • 1 1/2 lbs sea scallops
  • 2 Tbs margarine
  • 1/3 cup finely chopped onion
  • 2 Tbs minced shallots
  • 1 garlic clove minced
  • 3/4 cup dry white wine
  • 1/8 tsp salt
  • 1/8 tsp dried thyme
  • 1/8 tsp ground white pepper
  • 1 bay leaf
  • 1/4 cup shredded Swiss cheese (1 ounce)

Instructions

  1. Place flour in a zip-top plastic bag; add scallops. Seal and shake to coat. Remove scallops from bag, shaking off excess flour; set aside.
  2. Melt margarine in a large nonstick skillet over medium heat. Add onion, and sauté 3 minutes or until lightly browned. Add shallots and garlic, and sauté 1 minute. Add scallops, wine, and next 4 ingredients (wine through bay leaf). Cover, reduce heat, and simmer 4 minutes. Uncover and bring to a boil, and cook 1 minute. Discard bay leaf. Divide scallop mixture evenly among 4 individual gratin dishes. Top each with 1 tablespoon cheese; broil 30 seconds or until cheese melts. Serve immediately.
  3. Note: Substitute 3/4 cup low-salt chicken broth for wine, if desired.