Pesto Chicken Caprese

 So I made this thing today... Sooo good!!! 

I have been pretty much dairy free for 4 month, but today I have made an exception 😋

1. Slice the top of the chicken breast making pockets 
2. Fill the pockets with basil pesto (posted recipe earlier) 
3. Add 1/2 slice of roma tomato to each slit  
4. Add a slice of cheese to each slit 
5. Top everything with the leftover pesto and parmesan cheese
6. Bake at 425 F for 30 min

Each chicken breast was 10oz, I stuffed each breast with 1 oz of cheddar cheese.  I bet fresh mozzarella instead would have been great too.  

Next time I think I would add more tomatoes ❤️

Basil Pesto

My very first Basil Pesto 🌿, and I am so glad I tried this.  I modified a basic recipe I found:

• 1/3 cup nuts (I used cashews)
• 2 cups fresh basil (packed)
• 1/3 cup grated parmesan cheese
• 1/3 cup olive oil
• 2 cloves garlic (minced)
• 1/4 tsp salt
• 1/8 tsp black pepper

First I pulsed the nuts in the blender to chop them into very small pieces (careful to not make nut butter), then I added every thing else and blended.  This can be done in a food processor too.

The recipe calls for 2 cups packed of basil, but all I had was 1/2 cup (seriously, where do you find this much basil to buy?) Next time I want to try it with some walnuts, and I want to play around with the measurements of the different ingredients.

I loved this pesto so much ❤️ I am already thinking about all the things I can do with it.  I see in my future chicken caprese, and a chicken portabello sandwich with fresh tomatoes and mozzarella drizzled in this  yummy sauce.   

I am certain we will be planting basil this year 🌿

Creamy Caesar Salad with Spicy Croutons

This salad is always a hit.  The dressing is very flavorful, you don't need a lot. You can add grill chicken or shrimp for a guilt free, light meal.

Tips:  You can make the dressing the day before and save in the fridge.  If you can't find white wine Worcestershire sauce, you can use the regular Worcestershire sauce.  If you don't like anchovy, skip it.

Ingredients

• 1 garlic clove, halved
• 1/2 cup nonfat mayonnaise
• 2 tablespoons red wine vinegar
• 2 teaspoons Dijon mustard
• 2 teaspoons white wine Worcestershire sauce
• 1 teaspoon anchovy paste
• 1/4 teaspoon pepper
• 2 teaspoons olive oil
• 3/4 teaspoon Cajun seasoning 
• 1 garlic clove, minced
• 2 cups (3/4-inch) sourdough bread cubes
• 18 cups torn romaine lettuce
• 1/3 cup (1 1/3 ounces) grated fresh Parmesan cheese

Preparation

1. Drop the garlic halves through the opening in blender lid with blender on; process until minced. Add mayonnaise and the next 5 ingredients (mayonnaise through pepper); process until well-blended. Cover and chill at least 1 hour.
2. Combine oil, Cajun seasoning, and minced garlic in a medium microwave-safe bowl. Microwave at high for 20 seconds. Add bread cubes; toss gently to coat. Spread bread cubes in a single layer on a baking sheet; bake at 400° for 15 minutes or until golden brown.
3. Place lettuce in a large bowl. Add dressing; toss gently to coat. Sprinkle with cheese, and top with croutons.

Nutritional Information 

Per serving: Calories: 137; Calories from fat: 27%; Fat: 4.1g; Saturated fat: 1.3g; Monounsaturated fat: 1.6g; Polyunsaturated fat: 0.4g; Protein: 7.7g; Carbohydrate: 18.2g; Fiber: 4.1g; Cholesterol: 4mg; Iron: 3mg; Sodium: 836mg; Calcium: 176mg

Gruyère, Arugula, and Prosciutto-Stuffed Chicken Breasts with Caramelized Shallot Sauce

Best chicken I have ever had! 

Ingredients

Chicken:

·         6 (4-ounce) skinless, boneless chicken breast halves

·         6 (1/2-ounce) slices prosciutto

·         6 (1/2-ounce) slices Gruyère cheese

·         1 1/2 cups trimmed arugula

·         1/2 teaspoon salt

·         1/2 teaspoon black pepper

·         3 tablespoons all-purpose flour

·         1 tablespoon olive oil

Sauce:

·         1 cup thinly sliced shallots

·         2 teaspoons tomato paste

·         2 cups dry white wine

·         2 1/4 cups fat-free, less-sodium chicken broth

·         1 1/2 teaspoons water

·         1 teaspoon cornstarch

Preparation

1.      Preheat oven to 350°.

2.      To prepare the chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Discard plastic wrap. Top each chicken breast half with 1 slice prosciutto, 1 slice cheese, and 1/4 cup arugula, leaving a 1/4-inch border around edges. Fold in half, pinching edges together to seal; sprinkle with salt and pepper. (The chicken can be prepared up to a day ahead and refrigerated at this point.)

3.      Dredge chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side. Place chicken in a shallow baking pan; bake at 350° for 5 minutes or until done. Keep warm.

4.      To prepare sauce, add shallots to skillet; sauté 4 minutes over medium-high heat or until browned. Add tomato paste; cook 1 minute, stirring constantly. Stir in wine; bring to a boil over high heat. Cook until reduced to 1 cup (about 6 minutes). Add broth; bring to a boil. Cook until reduced by half (about 8 minutes).

5.      Combine water and cornstarch in a small bowl, stirring with a fork until smooth. Add cornstarch mixture to sauce; bring to a boil. Cook 1 minute, stirring constantly.

Nutrition Information
Yield: 6 servings (serving size: 1 chicken breast half and about 1/4 cup sauce)
CALORIES 300 (29% from fat); FAT 9.8g (sat 4g,mono 4g,poly 0.9g); IRON 1.7mg; CHOLESTEROL 75mg; CALCIUM 189mg; CARBOHYDRATE 9.7g; SODIUM 562mg; PROTEIN 29.7g; FIBER 0.5g

Source: Cooking Light, SEPTEMBER 2002

Garlic Mash Potato

Ingredients

·         2-1/2 lb. baking potatoes (about 7), peeled, quartered

·         4 cloves garlic, minced

·         1 tub (8 oz.) Cream Cheese

·         1 Tbsp. butter or margarine

·         1 tsp. salt

Preparation

1.      Cook potatoes and garlic in boiling water in large saucepan 20 min. or until potatoes are tender; drain.

2.      Mash potatoes until smooth.

3.      Stir in remaining ingredients until well blended.