A Recipe for Me

This recipe is from Great Plates by the best of Cooking Light magazine. It is delicious, easy to make, and a nice change of pace in the kitchen. You can use packaged crumbled feta cheese and chicken cutlets to prepare this meal even faster (keeps you from pounding the chicken breasts).

Serves 4.

What You’ll Need:

• 4 4-oz skinless, boneless chicken breast halves
• 2 T all-purpose flour
• 1 t dried oregano
• 1 T olive oil
• 1 C thinly sliced-onion
• 1 1/2 C fat-free, less-sodium chicken broth
• 1/3 C golden raisins
• 2 T lemon juice
• 2 T capers
• 1/4 C (1 oz) crumbled feta cheese
• 4 thin lemon slices (optional)

What to do:

1. Place each chicken breast half between 2 sheets of plastic wrap; flatten to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine flour and dried oregano in a shallow dish, and dredge chicken in flour mixture.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 4 minutes on each side. Remove chicken from pan; keep warm. Add onion to pan; saute 2 minutes. Stir in broth, raisins, and lemon juice; cook 3 minutes, scraping the pan to loosen browned bits. Return chicken to pan. Cover, reduce heat, and simmer 8 minutes or until chicken is done.
3. Place a chicken breast on each of 4 serving plates. Add capers to sauce in pan. Spoon 1/3 C suace over each serving; top with 1T cheese. Garnish with lemon slices, if desired.

Serve with Vermicelli with garlic and herbs.

Wine Pairing: Riondo Prosecco Veneto
From the Wine Advocate: This effusively fruity, light-bodied offering offers terrific floral notes, persistent effervescence, and a clean, delicate finish. There is not much body or weight in this crystal clean, pure, sparkling white. It is an amazing Prosecco. Score: 90

• 1 1/2 cups instant white rice, uncooked
• 1 1/2 cups hot water
• 1 Tbsp taco seasoning mix
• 4 small boneless skinless chicken breast halves ( 1 lb)
• 1 each: green and red pepper, cut into strips
• 1/2 cup salsa
• 1/2 cup shredded cheese

Meat oven to 400. Fold up all sides of each of four 18×12-inch sheet of heavy duty foil to form 1 inch rim; spray foil with cooking spray. Combine rice, water and seasoning; spoon into centers of foil. Top with remaining ingredients

Bring up foil sides. Double fold top and ends to seal each packet, leaving room for heat circulation inside. Place in 15x10x1 baking pan.

Bake 30 to 35 min or until chicken is cooked through. Let stand 5 min. Cut slits in foil to release steam before opening packets.

• 1 can (14 1/2 oz) diced tomatoes, undrained – – I used RO*TEL®!
• 1 pkg (6 oz) Stove Top stuffing mix for chicken
• 1/2 cup water
• 2 cloves garlic, minced
• 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces
• 1 tsp dried basil leaves
• 1 cup shredded mozzarella cheese

Heat oven to 400F. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

Layer chicken, basil, cheese and stuffing in 13×9 or 3 qt baking dish

Bake 30 min or until chicken is cooked through.