Baked Chicken Breasts with Bell Pepper and Mushroom Medley

Posted on Feb 3, 2013 in Mains | 2 comments

 Takes about 30 minutes to make and is great for leftovers.

 amazing clean dish at only 121 calories

Ingredients
6 medium (approx. 6 oz each) chicken breasts, halved lengthwise (12 cutlets total)
1 1/2 cups low fat mozzarella cheese, shredded
1/2 medium bell pepper, any colour, diced
6 medium white mushrooms, finely chopped
1 medium onion, diced
1 tbsp extra virgin olive oil
Salt and pepper to taste

Directions
Preheat oven to 375 degrees.
Rinse chicken breasts with cold water and pat dry with paper towel. Lay chicken breast on a cutting board and slice in half lengthwise, one at a time. Season with salt and pepper, lay on a baking sheet, cover with foil and bake for 25 minutes.

In the meanwhile, add olive oil, bell pepper and onions to a preheated skillet and pan fry on high heat until vegetables turn golden brown. Add mushrooms and cook for another 3 minutes. Remove from heat, cover and let stand for 5 minutes.

Top each chicken cutlet with vegetable medley and cheese on top.


Return to the oven and broil on low for 5 minutes or until cheese is melted.
Serve immediately with your favourite side dish and/or salad. Makes great leftovers. Enjoy!
Nutritional Info
Servings Per Recipe: 12 cutlets
Amount Per 1 Cutlet:
Calories: 121
Total Fat: 2.8 g
Cholesterol: 48.0 mg
Sodium: 54.5 mg
Total Carbs: 1.6 g
Dietary Fiber: 0.3 g
Protein: 21.1 g
Weight Watchers Points +: 3
Weight Watchers Points: 2

Butter Chicken

You need these spices…AND ground coriander, which I didn’t have in my pantry.



Chop up several cloves of garlic.



And throw everything in a mixing bowl! Chicken breasts, garlic, all the spices…and the juice of a whole lime. Cover the bowl and stick it in the fridge for several hours, just to let everything meet and fall in love.



After marinating the chicken, dice up a whole onion.



Heat 1/4 cup (1/2 stick) butter in a large skillet.



Let the onions cook for several minutes…



…Until they’re golden brown and translucent.



Next, Add the chicken breasts to the pan. I sort of scooted the onions over so the chicken would go right against the pan.



Cook the chicken for a couple of minutes, then flip it to the other side.



Pour in the tomato sauce…



And the diced tomatoes. Now cover the pan and cook it for 30 minutes.



Right before serving, pour in the cream. Of course.



Try to pour it all around the edges of the pan to make it easy to stir together.



Come on. This is absolutely too much for me. And you should smell it!



Just slowly stir around the chicken—you could even remove the chicken for a minute or two to make it easy to stir.



When it’s all combined, throw in a bunch of chopped cilantro.



Stir it to combine, and make sure the sauce heats back up.



And that’s it!

Slow Cooker Coconut Chicken Curry

Posted by ThreeManyCooks in Step-by-Step Recipes

Two weeks ago my husband and I moved into a new apartment in Manhattan. We love everything about our new place, but (there’s always a “but”) the kitchen is tiny. I mean really tiny. I have about two square feet of counter space and I can’t open my oven and dishwasher at the same time. But I loved the rest of the apartment so much, I told myself it would be okay. My friends and fellow cooks reassured me that sometimes the best food comes out of small kitchens and I would find a way to make it work. And I did.
Four days later my oven broke and it’s been out for nearly a week now. As my Nanny always says, “you just have to make do and mend.” But to tell you the truth, I’ve hardly missed my oven. I’ve made some delicious stove top meals (the cook top still works) and of course my slow cooker has been working overtime.
This recipe called out to me because I love anything with coconut milk in it. And my husband is a curry fanatic. This Slow Cooker Coconut Chicken Curry was everything Ayalla (Tasty Kitchen member saltandpaprika) said it would be: easy to prepare, delicious and “mild but complex with deep flavors.” This recipe gets two big thumbs up from me. I’ll definitely be making it again.




The recipe calls for chicken, onion, garlic, bell pepper, tomato paste, coconut milk, curry powder, garam masala, optional red chili peppers, and cornstarch. Click the link at the end of this post for the printable recipe with all the measurements.




Start by cutting your chicken breasts into large cubes.




Cut your onion in half and remove the skin, then cut the green peppers into quarters.




Place the onion and pepper into the food processor.




Then add the coconut milk …




Tomato paste …




And garlic cloves. Also add the optional chilies at this time.




Add the garam masala, curry powder, and salt. Food process until smooth.




Put the chicken in the slow cooker.




Cover with the sauce, stir to coat.




Cover and cook on low for 5 hours.




One hour before you’re ready to eat, mix the water and cornstarch until the cornstarch is completely dissolved. Add to the curry and mix well. Put the lid back on the slow cooker and cook for the remaining hour.




Serve with a big bowl of aromatic rice (such as jasmine or basmati) and garnish with lots of fresh, chopped cilantro.
This will keep for a couple days and is even better the day after!

Asparagus Cheese Tarts

Posted by georgiapellegrini in Step-by-Step Recipes

Our garden has asparagus popping up all over the place this year. We didn’t plant them; in fact, they were planted by my grandmother in the 1970s and they are still showing up all these years later. For that reason, I will always love asparagus and am always looking for new ways to cook them. Harlie Merten’s recipe for Asparagus Cheese Tarts seemed like a perfect combination to try. Asparagus and cheese? Yes, please.




In addition to asparagus, you’ll just need sliced mushrooms, grated cheese, lemon zest, sour cream and frozen puff pastry which comes in sheets in the frozen food section of the grocery store. You’ll also need a bit of salt, pepper, and olive oil.




You’ll start by sautéing the mushrooms in a pan with a bit of olive oil or butter. The key with mushrooms is to not stir them around too much in the pan. You want them to brown before they release their juices, since that adds a lovely earthy flavor.




Once they have a nice brown color, simply sprinkle with salt, and that will help release the moisture.




Give them a stir now so they cook on both sides. They will start to shrink quite a bit.




Give them a few turns of pepper and let them cool off the heat while you tend to the asparagus.




The asparagus can be cut in any way you please. I went for diagonals because it looks nice, but you could cut them lengthwise as well.




Slice them all as uniformly as possible so that they cook evenly.




Then toss them in with the mushrooms and sauté them briefly.




Add this whole mixture to a bowl and let it cool for a few minutes.




Then add the sour cream, cheese, and lemon zest and give it a stir so that it is nicely incorporated.




Then you preheat the oven to 400ºF and grease a sheet tray. Hopefully yours doesn’t look as sad as mine—or as “loved,” as I like to say.




Cut the puff pastry into whatever shapes you’d like. You could do small single serving squares or longer rectangular tarts that you can then cut later. Score the edges all the way around.




Brush the puff pastry with a little oil…




And pile the mixture on top, making sure to leave at least 1 inch around all sides.




In about 20 minutes, you will have this very easy, very delicious asparagus cheese tart, perfect for a last-minute meal or party food.