Stuffing stuffed chicken breast
- 1 small onion, chopped
- 1 celery rib, chopped
- 1 garlic clove, minced
- 2 tablespoons butter, divided
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1/4 cup boiling water
- 3 cups soft bread crumbs
- 3 tablespoons fat-free milk
- 1/2 teaspoon dried parsley flakes
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon dried thyme
- 8 boneless skinless chicken breast halves (4 ounces each)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- In a small nonstick skillet, saute the onion, celery, and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs, and celery mixture. Set aside.
- Flatten chicken to 1/4-in. thickness. Sprinkle it with salt and pepper. Spread bread crumb mixture over chicken; roll-up. Secure with toothpicks.
- Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
- 1 bunch of medium-sized asparagus, about 1 lb
- 2 Tbsp of the most exquisite extra virgin olive oil
- 2 Tbsp freshly grated Parmesan cheese (omit if cooking vegan)
- 1 teaspoon lemon zest
- Salt and freshly ground black pepper
- Heat blanching water: Fill a medium saucepan halfway with lightly salted water. Bring to a boil.
- Prep the asparagus: While the water is heating, prepare the asparagus. Rinse them thoroughly; break off any tough, white bottoms and discard.
- Cut the spears into 1 to 2-inch sections, slicing the asparagus at a slight diagonal.
- Blanch the asparagus: Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.
- Toss with olive oil, Parmesan, lemon zest: While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon zest.
- Salt and pepper to taste. Serve warm or room temperature.
Oven-roasted potatoes and asparagus
- 1 ½ pounds red potatoes, cut into chunks
- 2 tablespoons extra virgin olive oil
- 8 cloves garlic, thinly sliced
- 4 teaspoons dried rosemary
- 4 teaspoons dried thyme
- 2 teaspoons kosher salt
- 1 bunch fresh asparagus, trimmed and cut into 1-inch pieces
- 1 pinch ground black pepper to taste
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake for 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Garlic parsley butter
This recipe can be used for a variety of recipes including making your own garlic bread. I like to use it as a butter sauce for the potatoes and asparagus.
1 stick (1/2 cup) unsalted butter, softened
1/2 cup finely chopped fresh flat-leaf parsley
2 tablespoons minced shallot
2 tablespoons fresh lemon juice
1/2 teaspoon minced garlic
1 teaspoon salt
1/4 teaspoon black pepper
Purée all ingredients in a food processor until smooth.