I haven't cooked for my house in MONTHS, so I was suffering a bit of performance anxiety going into dinner tonight. Silly Heidi, it was mahvelous. I chose the following menu from the April 2003 Cooking Light:
Chicken Breasts Stuffed with Artichokes, Lemon, and Goat Cheese
Bulgur pilaf with pine nuts
The only thing I would have done differently given a chance is I would have stuffed the chicken breasts ahead of time instead of struggling with them while the bulgur was cooking. While the chicken was in the oven I finished up the pilaf and wilted the spinach.
For the chicken, preheat the oven to 375 degrees.
Combine 2 1/2 tablespoons Italian-seasoned breadcrumbs, 2 teaspoons grated lemon rind, 1/4 teaspoon salt, 1/4 teaspoon freshly ground black pepper, 1 (6-ounce) jar marinated artichoke hearts, drained and chopped, 1 (3-ounce) package herbed goat cheese, softened; stir well.
Place each of 4 (6-ounce) skinless, boneless chicken breast halves between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and back at 375 degrees for 15 minutes or until chicken is done. Yield: 4 servings.
For the pilaf, heat 2 teaspoons olive oil in a medium skillet over medium-high heat. Add 1 cup coarse bulgur, 1/3 cup sliced green onions, 1/3 cup chopped shiitake mushrooms, and 1/8 teaspoon salt; saute 5 minutes. Stir in 1 (14 1/2-ounce) can less-sodium, fat-free chicken broth, bring to a boil. Cover, reduce heat, and simmer 15 minutes. Remove from heat, let stand, covered, 5 minutes. Stir in 2 tablespoons pine nuts and 2 tablespoons chopped fresh parsley.Posted by astraea on April 17, 2003 | TrackBack