How To Prepare
For the chicken
Combine the 1 Tbl grapeseed oil, 1 Tbl balsamic vinegar, garlic powder, and pepper in a small bowl. Trim the chicken breasts if necessary, and slice into cutlets about 3/4 inch thick. Place in a non-reactive bowl (plastic, ceramic, or glass) and pour the marinade over the chicken. Mix to ensure the chicken is well coated. Cover and marinate for at least an hour, or overnight. Grill (or saute) the chicken breasts until fully cooked (no longer pink or at 165 degrees F).
For the Mediterranean Salsa
Combine the artichoke hearts, sun dried tomatoes, and parsley in a medium-sized bowl. In a small bowl, whisk together the grapeseed oil and balsamic vinegar. Pour over the salsa and toss to coat. Season with pepper as desired.
To Serve
Arrange the chicken on an oven-proof plate or platter. Spoon the salsa over the top of the chicken. Warm in the oven at 350 for 10 minutes if desired, or serve cold – it’s delicious either way!
Print Recipe
Balsamic Grilled Chicken with Mediterranean Salsa
Ingredients
For the Mediterranean Salsa
Ingredients
For the Mediterranean Salsa
|
|
How To Prepare
Directions:
Preheat oven to 425°. Wash and dry the chicken well with a paper towel. Combine all the ingredients together and using your hands and arrange in a very large roasting pan. The vegetables should not touch the chicken or it will steam instead of roast. All ingredients should be spread out in a single layer. If necessary use two baking sheets or disposable tins to achieve this. Bake for 35 – 40 minutes.
Print Recipe
Balsamic Chicken with Roasted Vegetables
How To Prepare
1
Place rack in lower third of oven; preheat to 350ºF.
2
Place chicken pieces on a baking tray and cook in preheated oven 40 minutes.
Open chicken pieces a little and cook for a further 15 to 20 minutes to allow chicken to brown.
Meanwhile…
Spray cooking spray lightly into a large ovenproof Dutch oven; and place on burner over medium-high heat; add rice and cook, stirring, until lightly toasted, about 1 1/2 minutes. Add curry powder and cook, stirring, until fragrant, about 15 seconds. Add water. Stir in lentils, garlic cloves, cinnamon stick, ginger; bring to a boil, stirring to dissolve the curry paste.
Cover the pot tightly with a lid or foil. Transfer to the oven and bake until the rice and lentils are tender and all the water is absorbed, 50 to 55 minutes. Fluff with a fork, removing the cinnamon stick and ginger slices. Serve garnished with scallions.
Print Recipe
Baked Chicken with Curried Brown Rice Lentil Pilaf
How To Prepare
Directions
1.
Heat broiler to high with rack 4 inches from heat. Line a baking sheet with foil; set aside.
2.
Slice chicken breasts horizontally into 2 thin pieces. If necessary, layer between sheets of plastic wrap and pound to 1/4 inch thick. Lay breasts, smooth side down, on work surface; season with pepper. Spread each with 1/3 tsp of Dijon. Layer with asparagus. Roll up, starting at the wide end of each breast; place on the baking sheet, seam side down.
3.
Coat lightly with cooking spray and sprinkle with pepper. Broil until chicken is cooked through and tops are golden, 8 to 10 min, rotating baking sheet halfway through.
Print Recipe
Asparagus Chicken Roulade
How To Prepare
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Grill or broil the chicken until browned and just cooked through, about 5 minutes each side. Transfer the chicken to a cutting board and let rest 5 minutes before slicing into strips.
In a large, nonstick frying pan, heat the olive oil over medium heat. Add the onions and mushrooms and saute until tender, about 5 minutes. Stir in the white beans, garlic, basil and grilled chicken strips. Keep warm.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions. Drain the pasta thoroughly.
Return the pasta to the pot and add the chicken mixture. Toss to mix evenly.
Divide the pasta among the plates. Garnish each with black pepper. Serve immediately.
Print Recipe
Pasta with grilled chicken, white beans and mushrooms
