Chicken Braciole

Braciole is usually made with flank steak but here we will use butterflied chicken breast.
 
INGREDIENTS
2    cups tomato sauce*
2    boneless, skinless chicken breasts
4    thin slices pancetta*
1    cup finely chopped greens*
½   cup shredded mozzarella cheese

METHOD

Place a large skillet over medium-low heat; add the tomato sauce and cover.

Start at the thin edge of each chicken breast and cut a horizontal slit into each breast, stopping just short of the thick edge. Open to form two flaps connected at the thick edge. Cover with plastic wrap and use the smooth side a meat mallet (or a heavy sauce pan) to pound the breast to ¼ inch thick.

Place 2 slices of pancetta on each flattened breast, add half the greens and cheese. Starting from a long side, roll the braciole up and secure with kitchen string. Tuck the ends in to prevent the filling from coming out, using toothpicks to secure the ends

Add the rolls to the skillet with the tomato sauce, increasing the heat to medium, cover and cook, turning occasionally*, for about 15 minutes. Remove to a clean cutting surface, remove the string and toothpicks. Cut the rolls crosswise into ½ inch slices and serve with the tomato sauce.

*NOTES: See the Basic Tomato Sauce recipe hereon or use a store-bought marinara sauce. If you have no pancetta, substitute with another thin sliced prepared meat. The greens can be Swiss chard or spinach with stems removed.

While cooking the braciole, never allow the seam side to face down or the cheese will melt and run out of the rolls.

Basic Tomato Sauce

INGREDIENTS
2     tablespoons olive oil
1     small onion, finely chopped
4     cloves garlic, minced
1     stalk celery, finely chopped
1     small carrot, finely chopped
1     can (15 ounces) tomato sauce
½    cup dry red table wine
1     tablespoon dried basil
1     tablespoon dried oregano

METHOD

Warm the olive oil in a medium sauce pan over medium-high heat and add the onions, garlic, celery and carrots. Cook for 4 to 5 minutes until the vegetables are soft and add the tomato sauce, wine, basil and oregano. Lower the heat to a slow simmer and cook for 15 minutes. Puree in the pan with a submersible blender or use a food processor or blender. Serve when needed.

 

Nut Encrusted Chicken

INGREDIENTS
2    teaspoons Dijon style mustard
1    large egg, whipped
½   cup Panko breadcrumbs or similar
¾   cup coarsely chopped nuts*
1    teaspoons dried sage, ground
4    skinless, boneless chicken breast fillets
½   teaspoon salt
1    tablespoon olive oil

METHOD

Preheat oven to 425 F. Place a wire rack on a baking sheet and spray with cooking spray or rub with oil.

Combine mustard and egg in a shallow dish. Combine Panko, chopped nuts and sage in a shallow dish. Sprinkle chicken evenly with salt and dip in the egg-mustard mix. Dredge in the Panko bread crumb mix, pressing to adhere.

Heat a large skillet over medium-high heat and add the olive oil, swirling to coat. Brown the chicken breasts on both sides, about 2 minutes each side, and place onto the prepared wire rack. Cook the chicken for 12 to 15 minutes or until done. Serve immediately with your choice of side dishes.

*NOTE: Both hazelnuts and pine nuts are suggested for this recipe, but almonds and walnuts could also be interesting. Do not grind them to a powder, but more like bread crumbs.

Adapted from a recipe in Cooking Light  magazine.

Port Cranberry Sauce

INGREDIENTS
1    tablespoon olive oil
1    medium shallot, chopped
½    cup chicken broth
½   cup Eredita or other ruby Port
¼   cup dried cranberries (or Crasins)
2    teaspoons aged Balsamic vinegar
2    teaspoons butter

METHOD

Heat a medium skillet over medium heat and add the olive oil, swirling to coat. Add the shallots and cook for 1 to 2 minutes until tender. Add the broth, Port and cranberries. Bring to a boil, reduce heat to low and cook for 6 to 8 minutes until the cranberries are very soft. Transfer to a food processor or blender and puree. Return to a clean sauce pan and cook over low heat until liquid is reduced by half. Remove from the heat and add the balsamic vinegar and butter. Stir until the butter is absorbed and serve.

Recommended with Nut Encrusted Chicken or pork chops, but could be good with fried or poached salmon or other baked or fried meat dishes.

OPTION

Instead of Crasins or dried cranberries, use ½ cup of fresh cranberries

Lentil Dal

INGREDIENTS
1    tablespoon olive oil
1    cup chopped onions
4    cloves garlic, minced
1    teaspoon ground cardamom
3    teaspoons ground cumin
1    teaspoon ground turmeric
1    can (15 ounces) diced tomatoes with juice
2 ½   cups chicken or beef broth
1    cup dry lentils
1    tablespoon dried cilantro
1    tablespoon lemon juice
¼   teaspoon salt
      cooked basmati or long grain rice to serve with lentils (optional)

METHOD

Add the olive oil to a large skillet or Dutch oven over medium-high heat. Add the onions and garlic. Cook for 4 to 5 minutes and add the spices (cardamom, cumin and turmeric.) Stir and cook for 1 minute.

Add the tomatoes, broth, lentils and cilantro, stirring to mix. Bring to a boil, cover, reduce heat to a low simmer and cook for 45 minutes or until the lentils are tender. Stir in the lemon juice and salt and serve with (optional) cooked rice. Will serve 5 to 6 as a side dish or 2 as a main dish.

Adapted from a recipe in the Food.com website

Bean and Barley Soup

INGREDIENTS
2    cups water
¾   cup dry barley
2    tablespoons olive oil
1    medium white onion, chopped
6    cloves garlic, minced
1    tablespoon dried basil
2    cans (15 ounces) cannellini beans, rinsed
1    can (15 ounces) diced tomatoes
1    can (8 ounces) tomato sauce
3    cups chicken broth
1    teaspoon salt
3    ounces baby spinach, chopped

METHOD

Bring the water to a boil in a medium sauce pan and add the barley, Return to a boil, reduce heat to a low simmer, cover and cook for about 45 minutes or until the barley is soft. Set aside.

While the barley is cooking, prepare all the other ingredients.. Then, place a large sauce pan or stock pot over medium-high heat and add the olive oil. Add the onion and cook for 5 to 6 minutes or until translucent. Add the garlic and cook for 1 minute. Add the basil, beans, tomatoes, tomato sauce, broth and salt. Bring to a boil, reduce to a simmer, cover and cook until the barley is done or at least 10 minutes.

Add the barley with its liquid to the stock pot, bring to a boil, lower the heat to a simmer, cover and cook for 8 to 10 minutes. Remove from the heat and stir in the spinach. Allow the soup to sit for 7 to 8 minutes before serving. This recipe will serve 8 easily.