Chicken with Bacon & White Wine

If you have leftover wine and a few spare strips of bacon to use and you need a quick and tasty dinner, I highly recommend this:


Chicken with Bacon and White Wine (or Chicken Schnitzel)
1 tsp. garlic flavored oil
4 strips bacon
2 boneless, skinless chicken breasts (about 6 oz. each), pounded thin
1/3 cup dry white wine

Add oil and bacon to a large skillet. Fry bacon until crisp. Place strips of bacon on a plate lined with paper towels; cover with a piece of foil (leave juices - aka grease - in skillet).

Fry chicken for approximately 2 minutes per side, or until no longer pink inside. Remove chicken to a serving plate. Pour wine into the skillet, allowing it to bubble up. Pour over chicken. Crumble bacon on top of chicken.  - Original recipe from Nigella Express, by Nigella Lawson

Arugula, Prosciutto & Gruyere-Stuffed Chicken with Caramelized Shallot Sauce

Alternate post title: Why I am not a recipe writer!

This recipe has been on my "list" for quite a while, and now that I have fresh arugula from the garden, I thought it was time to try it. However, I didn't exactly follow the recipe and therefore am sharing two takes on this dish - my version and the original Cooking Light recipe. The biggest difference is that I left out a few sauce ingredients - I didn't want to use cornstarch and I didn't think tomato paste would really be a good addition. If anyone tries the original version with tomato, let me know how you like it (and sorry for the imprecision of my version of the recipe)!

Arugula, Prosciutto & Gruyere-Stuffed Chicken with Caramelized Shallot Sauce - my way:

Pound out 2 chicken breasts to 1/4-inch thickness (I accomplish this by wrapping them in wax paper and beating with a rolling pin). Top half of each piece of chicken with a couple slices Gruyere cheese, a few arugula leaves, and a piece of prosciutto. Fold the other half of the piece of chicken over the "toppings" and attempt to press together the edges. Sprinkle sea salt and freshly ground black pepper over both sides of chicken. Dredge chicken in flour; shake off excess.

Preheat oven to 350 degrees. Heat olive oil in a large skillet over medium heat. Add chicken to skillet. Brown approximately 5 minutes on each side. Transfer chicken to a baking dish and place in preheated oven. Bake approximately 10 minutes, or until chicken is thoroughly cooked.

Meanwhile, saute thinly sliced shallots in original skillet (add extra olive oil if necessary). When shallots have browned, pour in a little dry white wine (use something you'd actually drink, not the cheapest bottle you can find - I used Pinot Grigio), then add a little chicken stock. Boil until reduced by half. Pour onions/sauce over chicken breasts to serve.

The original recipe from Cooking Light:

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 chicken broth
1 1/2 teaspoons water
1 teaspoon cornstarch

Preheat oven to 350°.

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.)

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.

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).

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.

Calories: 300; Fat: 9.8g (sat 4g,mono 4g,poly 0.9g); Protein: 29.7g; Carbohydrate: 9.7g; Fiber:
0.5g.

Lemon Chicken Stir-Fry

Finally - something new to share! I love stir-fry recipes because they are usually quick and easy, plus a great way to get a couple servings of vegetables. The lemon makes this one particularly good for spring . . .

Lemon Chicken Stir-Fry

1 lemon
1/2 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons cornstarch
1 tablespoon canola oil
1 pound boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces

Vegetables (mix & match 3-4 cups total of your favorites):
10 ounces mushrooms, halved or quartered
1 cup diagonally sliced carrots (1/4 inch thick)
2 cups snow peas (6 ounces), stems and strings removed
1 cup bell pepper strips (any color pepper will work)
1 cup diced zucchini
1/2 cup asparagus

1 bunch scallions, cut into 1-inch pieces, white and green parts divided
1 tablespoon chopped garlic

1. Grate 1 teaspoon lemon zest and set aside. Juice the lemon and whisk 3 tablespoons of the juice with broth, soy sauce and cornstarch in a small bowl.

2. Heat oil in a large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until just cooked through, 4 to 5 minutes. Transfer to a plate with tongs. Add mushrooms and carrots to the pan and cook until the carrots are just tender, about 5 minutes. Add snow peas, scallion whites, garlic and the reserved lemon zest. Cook, stirring, until fragrant, 30 seconds.

3. Whisk the broth mixture and add to the pan; cook, stirring, until thickened, 2 to 3 minutes. Add scallion greens and the chicken and any accumulated juices; cook, stirring, until heated through, 1 to 2 minutes.

NUTRITION INFORMATION: Per serving: 225 calories; 6 g fat; 63 mg cholesterol; 14 g carbohydrate; 27 g protein; 3 g fiber; 448 mg sodium; 796 mg potassium.
Exchanges: 2 vegetable, 3 lean meat, 1 fat
- Recipe and nutrition information from eatingwell.com

BB: Chinese Chicken Salad (my pick!)

It was my turn to pick a recipe for Barefoot Bloggers . . . after a quick scan through Barefoot Contessa Parties!, I knew exactly what my pick would be - Chinese Chicken Salad. I'm a fan of good chicken salad (there is a mango curry chicken salad I particularly love) -but I'd never tried a "Chinese" version until this one. I really liked it - but I have a few comments: a) I think it is best when the dressing very lightly coats the ingredients - too much dressing = too much of a peanut butter taste - I didn't use all the dressing; b) adding more red pepper strips can never be a bad thing; and c) based on comments, some people think there is too much kosher salt in the recipe - I don't think it's too salty (but then again, I like salt). To find out what the other Barefoot Bloggers thought, check out their posts here.

Chinese Chicken Salad
4 split chicken breasts (bone-in, skin-on)
olive oil
Kosher salt
Freshly ground black pepper
1/2 pound asparagus, ends removed, and cut in thirds diagonally
1 red bell pepper, cored and seeded
2 scallions (white and green parts), sliced diagonally
1 tablespoon white sesame seeds, toasted

For the dressing:
1/2 cup vegetable oil (I reduced . . . probably used 1/3 cup)
1/4 cup good apple cider vinegar (get Bragg's, Spectrum, or something locally produced - there is huge difference!)
3 tablespoons soy sauce (I use Tamari)
1 1/2 tablespoons dark sesame oil (I used toasted sesame oil)
1/2 tablespoon honey
1 clove garlic, minced
1/2 teaspoon peeled, grated fresh ginger
1/2 tablespoon sesame seeds, toasted
1/4 cup smooth peanut butter
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

BB: Chicken Piccata

The first March Barefoot Bloggers recipe was Chicken Piccata, chosen by Lindsay of Noodle Nights and Muffin Mornings. I have to admit, I was kind of dreading the whole process of cooking tonight, but this snapped me out of it quickly because it was quick, easy, and tasty! The process of coating the chicken reminded me a little bit of the Barefoot Contessa's Chicken Parmesan, which is one of our favorites. However, if you don't like lemon, you might want to stick with the Chicken Parmesan instead of Chicken Piccata . . . I love lemon, and I was even a little shocked at the zing of the first bite. It's important not to cut back on the butter or the salt, they are crucial to help balance the lemon.

Chicken Piccata
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs Panko bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley watercress, for serving
optional: capers

Preheat the oven to 400 degrees F. Line a sheet pan with foil or parchment paper.

Place each chicken breast in a ziploc bag and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon, capers, and greens or herbs.

In addition, I need to post the last February Barefoot Bloggers recipe, Meringues Chantilly, which was chosen by BMK of Reservations Not Required. This was a fun recipe for me because I had never made meringues before. They turned out pretty well . . . and the berries and whipped cream were delicious! However, I had a little computer crash and lost the pictures . . . so you can't see the outcome. If you want to see what the other members of Barefoot Bloggers thought of the meringues and see their pictures, click here.

Meringues Chantilly
6 extra - large egg whites, at room temperature
1/4 teaspoon cream of tartar
Kosher salt
1 1/2 cups granulated sugar, divided
1/2 teaspoon pure vanilla extract
Whipped Cream, recipe follows
Stewed berries, recipe follows

Preheat the oven to 200 degrees F. Line 2 baking sheets with parchment paper. Using a small glass and a pencil, draw 6 (3 1/2-inch) circles on each piece of paper. Turn the paper face-down on the baking sheets.

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites, cream of tartar, and a large pinch of salt on medium speed until frothy. Add 1 cup of the sugar and raise the speed to high until the egg whites form very stiff peaks. Whisk in the vanilla. Carefully fold the remaining 1/2 cup of sugar into the meringue. With a large star - shaped pastry tip, pipe a disc of meringue inside each circle. Pipe another layer around the edge to form the sides of the shells.

Bake for 2 hours, or until the meringues are dry and crisp but not browned. Turn off the heat and allow the meringues to sit in the oven for 4 hours or overnight.

Spread some of the sauce from the stewed berries on each plate. Place a meringue on top and fill with whipped cream. Top with berries and serve.

Whipped Cream:

2 cups (1 pint) cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar, vanilla and orange liqueur and continue to whip until the cream forms stiff peaks. Don't overbeat!

Stewed berries:

1 half-pint fresh blueberries
3 half-pints fresh raspberries, divided
1/4 cup water
1/4 cup sugar
1/4 teaspoon orange zest
2 teaspoons framboise (raspberry brandy) Orange Marnier

Combine the blueberries, one-half pint of raspberries, 1/3 cup water, the sugar and zest in a saucepan and bring to a boil. Lower the heat and cook uncovered over medium-low heat, stirring occasionally, for 8 to 10 minutes. The juice will become a syrup and the berries will be slightly cooked. Off the heat, stir in the remaining raspberries and the Orange Marnier. Set aside.

Farewell Winter Chicken Pot Pie

Before giving up wheat for lent (yeah, I know - crazy), I had to have one more major dose of comfort food. I had leftover pie crust scraps and a decent assortment of vegetables on hand, so I picked up a rotisserie chicken and made chicken pot pies. The recipe is from The Pastry Queen (Rebecca Rather). We went to her bakery in Fredericksburg, Texas a few years ago (I would go back for the sole purpose of going to the bakery) and her cookbook has been a favorite of mine ever since. I have made these pot pies a few times, but have never taken time to post the recipe until now. Although I didn't use her crust recipe this time, I included it below because it is super easy. Whatever you do about the crust, I think it is fun to use cookie cutters to cut out shapes from the scraps. As you can (kind of) tell, I used a palm tree because my crumbly crust looked like sand . . . and because it's nice to think of sand and palm trees in the winter . . .

Chicken Pot Pie

Filling:
3 tablespoons unsalted butter
1 medium yellow onion, chopped
1 large russet potato, peeled and diced
3 cloves garlic, minced
1 red bell pepper, diced
1 8-oz. pkg sliced mushrooms
1/2 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper
1 purchased cooked rotisserie chicken
8 ounces fresh green beans, cut into 1-inch pieces (optional)
1 (8-ounce) package frozen peas (optional)

Sauce:
1/2 cup (1 stick) unsalted butter
1 cup all-purpose flour
2 1/2 cups chicken stock, preferably homemade
1/4 cup heavy whipping cream
Dash of hot pepper sauce, such as Tabasco (optional)
Salt and freshly ground white pepper

Pastry Queen Crust:
1 cup (2 sticks) chilled unsalted butter
3 cups all-purpose flour
10 ounces chilled cream cheese
1 teaspoon salt
1/4 teaspoon freshly ground white pepper
1 large egg

Filling: Melt the butter in a large sauté pan over medium heat. Add the onion and potato; sauté for 5 minutes. Add the garlic, bell pepper, and mushrooms and sauté about 15 minutes, until the potatoes are tender. Stir in the crushed red pepper and add salt and pepper to taste.

While the vegetables are sautéing, skin the chicken, pull the meat off the bones, and shred or cut meat into bite-size pieces. Place the green beans in a microwave steaming bag and steam according to directions on bag. Stir the beans, peas, and chicken into the vegetable mixture. Set the filling aside.

Sauce: Melt butter over medium heat in a large saucepan. Add flour and whisk until smooth. Whisk in the chicken stock and cook the sauce over medium heat until it thickens to the consistency of a cream soup. Add the cream, hot sauce, salt and white pepper to taste. Pour the cream sauce over the chicken filling and stir to combine. Fill individual 1 1/4-cup capacity oven-safe bowls (or disposable pot pie pans) three-quarters of the way to the top with the creamed chicken filling.

Crust, Assembly & Baking: Preheat the oven to 375 degrees. Cut the butter into 16 pieces. In the bowl of a food processor fitted with a metal blade, pulse the butter and flour until crumbly. Add the cream cheese, salt, and white pepper. Continue pulsing just until the dough forms a ball. Set the dough on a flat surface dusted with flour. Use a floured rolling pin to roll the dough out to 1/4-inch thickness. Measure the diameter of the pot pie bowls and cut out dough rounds that are 1 1/2 inches larger in diameter. Whisk the egg in a small bowl. Lay the dough rounds on top of the pot pies, making sure the dough hangs evenly over each bowl. Brush the dough lightly with the beaten egg. Bake the pies for 20 to 25 minutes, until golden brown. Serve immediately.

Aromatic Braised Chicken

Sunday evening I had the opportunity to use two great Christmas gifts - a Dutch oven (from my mom) and Cooking at Home with The Culinary Institute of America (from my dad). The result? Aromatic Braised Chicken. Actually the name of the dish in the cookbook is Aromatic Chicken Braise - but that sounds weird to me, like the words are out of order. So now it is Aromatic Braised Chicken. Either way . . . it is good! Maybe not quite as aromatic as I had imagined, but very tasty, savory and a little sweet at the same time. I thought the green onions and orange peel might be a little much for Mr. Meat & Potatoes, but he actually really liked this recipe. It's something a little out of the ordinary, definitely worth trying!

Aromatic Braised Chicken

4 chicken drumsticks
4 chicken thighs (2 chicken breasts)
salt and freshly ground black pepper
3 tbsp. peanut oil (I used grapeseed oil)
1 tbsp. minced ginger
2 cloves garlic, minced
1/4 cup minced green onion (white and green parts) (divided use)
1 one-inch-square piece orange zest
1 tsp. julienned orange zest
1 cinnamon stick
1/2 tsp. dried red pepper flakes
1/2 tsp. peppercorns
1 1/2 cups chicken broth (or stock) (divided use)
3 tbsp. dark soy sauce (Tamari)
3 tbsp. Chinese rice wine or dry sherry wine
2 tsp. sugar (I omitted)
4 cups steamed rice

1. Trim chicken pieces of excess fat and skin, and season with salt and pepper; set aside.
2. Heat the oil in a wok (or Dutch oven) over (medium) high heat. Add the ginger, garlic, 2 tbsp. of the green onion, the square of orange zest, the cinnamon stick, red pepper flakes, and peppercorns. Cook until aromatic, about 2 minutes.
3. Add the chicken pieces to the mixture and cook until light golden brown on all sides, 4-5 minutes.
4. Add 1/2 cup of the chicken broth and the soy sauce, wine, and sugar and stir to combine. Bring to simmer and reduce the heat to maintain a bare simmer. Cover and cook gently until the chicken is opaque in the center but still tender, 25-30 minutes.
5. Transfer the chicken to a platter with a slotted spoon, cover to keep warm, and return the pan to high heat. Add the remaining chicken broth. Bring the liquid to a boil and cook until reduced and slightly thickened, 2-3 minutes. Taste and season with salt and pepper.
6. Return the chicken to the sauce along with any juices on the platter. Heat thoroughly in the sauce and turn to coat evenly, about 2 minutes.
7. Remove the cinnamon stick and the zest square. Serve the chicken and sauce immediately over rice; garnish with remaining onions and orange zest.

Chicken Scampi

When we go home for the holidays, my parents always ask if there is anything special we would like to eat while we're there. My dad's fresh pasta is always a special treat, so that was my top request for Christmas this year. Dad and I made a deal - he would make the pasta if I would make the sauce/topping. I decided on chicken scampi and found an Olive Garden recipe knockoff online. It doesn't look very colorful, but it tasted great! I will definitely make this again.

Here is the original recipe I found, with a few adaptations. I quadrupled the portions when I made this (and it made a huge amount of pasta), but I decided to post the 2-3 serving recipe:

Chicken Scampi
(2-3 servings)

WHITE SAUCE:
1 tablespoon butter
2 tablespoons flour
3/4 cup milk; hot

SCAMPI SAUCE:
3 tablespoons butter
2 tablespoons garlic, crushed
1/2 teaspoon crushed red pepper
optional: 1 tablespoon dried cilantro
2 teaspoons Italian seasoning
black pepper to taste
3/4 cup white wine
1 cup chicken broth
1/4 cup white sauce

REMAINING INGREDIENTS:
2 servings (fresh or dried) angel hair pasta, cooked and drained
1 red bell pepper - or - 1/2 jar roasted red peppers, drained; thinly sliced
red onions; thinly sliced, to taste
10 cloves of garlic; roasted
2 chicken breasts; sliced
olive oil

For white sauce: Heat 1 Tbsp. butter in sauce pan, add 2 Tbsp. flour and cook for 2 minutes on med. heat. heat stirring constantly. slowly add 3/4 cup hot milk (hot so it won't get lumpy). Set aside. (Make sure that the white sauce is hot when adding to the scampi sauce)

For scampi sauce: Heat butter over low heat. Add the garlic, Italian seasoning, crushed red pepper and black pepper. Cook for about 2 minutes on low heat. Add the wine and chicken broth, stir until combined. Add white sauce and cook until slightly thickened (about 30 minutes). Meanwhile, in a large skillet, saute chicken in olive until chicken is almost completely cooked. Add peppers and onions, saute until chicken is done. Add the sauce; saute until everything is warmed. Add roasted garlic cloves. Serve over pasta.

For roasted garlic: Separate head of garlic into individual cloves still in 'paper'. Toss in olive oil and wrap tightly in aluminum foil or a small pint sized dish with a lid. Bake in 350 degree oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves.

BB: Coq Au Vin

Bethany chose the first Barefoot Bloggers recipe for the month of December - Coq Au Vin. The recipe can be found on the Food Network website or in The Barefoot Contessa: Back to Basics cookbook. Many of the Barefoot Bloggers recipes I either really look forward to or kind of dread, but this didn't fall into either category. I wanted to try it because it is a classic recipe, but at the same time . . . it's just chicken cooked in wine. That is the great thing about Barefoot Bloggers -it pushes me to make things I might normally skip over or put off until later (when I get a Dutch oven, when I don't already have so many dirty dishes in the sink).

So what was the outcome? I feel the same way I did before cooking Coq Au Vin. Kind of neutral. I think I made one major mistake: I used a bottle of red wine I found on our wine rack. It was a cheap bottle of red zinfandel (no offense to whomever is responsible for that - I say " found" because I know I have never bought a bottle of red zin). The recipe called for Burgundy . . . red zin is probably not a good substitute. There is a reason people advise against cooking with a wine you wouldn't drink.

Bad zinfandel flavor aside, we enjoyed the moist, tender (and yes, purple on the outside) chicken. My favorite part of making Coq Au Vin, however, was burning off the cognac. It almost melted our above-the-stove microwave, but it was exciting to see it flame up. (FYI - the recipe online doesn't include this step). I think I'll try this recipe again - with better wine and with the pot moved away from the appliances when I set it on fire!

See what the other members of Barefoot Bloggers thought of this recipe here.

BB: Mexican Chicken Soup and Roasted Onions

I'm a little behind on posting my November Barefoot Bloggers recipes. November has gone by so fast - it feels like it should still be October to me. This month's recipes were Mexican Chicken Soup, chosen by Judy, and Herb Roasted Onions, chosen by Kelly. I liked both recipes - although neither turned out exactly as I expected. I didn't get a picture of the onions; they were actually pretty good (I'm not normally a huge fan of eating onions on their own) . . . but I still think they would make a better sandwich or burger topper than side dish. You can see what the other members of Barefoot Bloggers thought of these recipes here.


Mexican Chicken Soup

• 4 split (2 whole) chicken breasts, bone in, skin on (I used boneless/skinless)
  
• Good olive oil
• Kosher salt and freshly ground black pepper
• 2 cups chopped onions (2 onions)
• 1 cup chopped celery (2 stalks)
• 2 cups chopped carrots (4 carrots)
• 4 large cloves garlic, chopped
• 2 1/2 quarts chicken stock
• 1 (28-ounce) can whole tomatoes in puree, crushed (I used tomatoes with green chiles)
  
• 2 to 4 jalapeno peppers, seeded and minced (omitted)
  
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander seed
• 1/4 to 1/2 cup chopped fresh cilantro leaves, optional (I used dried cilantro)
  
• 6 (6-inch) fresh white corn tortillas
• For serving: sliced avocado, sour cream, grated Cheddar cheese, and tortilla chips (I used shredded Mexican cheese - I didn't have avocado, sour cream, or chips on hand)
  

Instructions:
Preheat the oven to 350 degrees.

Place the chicken breasts skin side up on a sheet pan. Rub with olive oil, sprinkle with salt and pepper, and roast for 35 to 40 minutes, until done. When the chicken is cool enough to handle, discard the skin and bones, and shred the meat. Cover and set aside.

Meanwhile, heat 3 tablespoons of olive oil in a large pot or Dutch oven. Add the onions, celery, and carrots and cook over medium-low heat for 10 minutes, or until the onions start to brown. Add the garlic and cook for 30 seconds. Add the chicken stock, tomatoes with their puree, jalapenos, cumin, coriander, 1 tablespoon salt (depending on the saltiness of the chicken stock), 1 teaspoon pepper, and the cilantro, if using. Cut the tortillas in 1/2, then cut them crosswise into 1/2-inch strips and add to the soup. Bring the soup to a boil, then lower the heat and simmer for 25 minutes. Add the shredded chicken and season to taste. Serve the soup hot topped with sliced avocado, a dollop of sour cream, grated Cheddar cheese, and broken tortilla chips.
-Recipe from Ina Garten/FoodNetwork.com

Herb Roasted Onions

• 2 red onions
• 1 yellow onion
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon minced garlic
• 1/2 tablespoon minced fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup good olive oil
• 1/2 tablespoon minced fresh parsley leaves

Preheat the oven to 400 degrees.

Remove the stem end of each onion and carefully slice off the brown part of the root end, leaving the root intact. Peel the onion. Stand each onion root end up on a cutting board and cut the onion in wedges through the root. Place the wedges in a bowl.

For the dressing, combine the lemon juice, mustard, garlic, thyme, salt, and pepper in a large bowl. Slowly whisk in the olive oil. Pour the dressing over the onions and toss well.

With a slotted spoon, transfer the onions to a sheet pan, reserving the vinaigrette that remains in the bowl. Bake the onions for 30 to 45 minutes, until tender and browned. Toss the onions once during cooking. Remove from the oven, and drizzle with the reserved dressing. Sprinkle with parsley, season to taste and serve warm or at room temperature.
- Recipe from Ina Garten/FoodNetwork.com

Chicken Noodle Soup

"Everyone has a doctor in him or her; we just have to help it in its work. The natural healing force within each one of us is the greatest force in getting well. Our food should be our medicine. Our medicine should be our food." - Hippocrates

When Hippocrates wrote this quote, I'm not sure chicken noodle soup is what he had in mind . . . but when I get sick, it is my medicine of choice. I think canned chicken noodle soup is so gross - but fortunately, this version is easy and really tasty. I planned to make the full amount of stock, then half the soup (since I was pretty much only consuming the stock for 2 days) - but I went a little overboard with noodles (using up the rest of a package).

If you're not sick, just in need of a good bowl of soup - I recommend using the optional cream and Parmesan - it really adds a lot. However, if you've got the flu, it's best to skip the optional ingredients. Although it really stinks to be sick, I'm thankful for finding a chicken soup recipe that tastes good, whether you need it for medicine or just for supper.

The Lady's Chicken Noodle Soup

Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up - OR - 2 to 3 pounds chicken pieces (drumsticks, thighs, breasts)
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes (optional - but use lots of salt if you omit)
Kosher salt and freshly ground black pepper

Soup:
2 cups sliced carrots (I used baby carrots)
2 cups sliced celery
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Sea salt
Freshly ground black pepper
Crusty French bread, for serving

Directions
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.

P.S. I'm trying to rehabilitate the poor little rosemary plant I'd been neglecting this fall:

Flash Chicken and Glazed Carrots

Two good recipes to share . . . and one that was a flop. Flash chicken saute with cider and almonds has a long title, but it was actually a relatively quick and easy recipe. It was so good . . . it makes me sad, thinking about all the people who eat tasteless, plain, boring chicken breasts. With just a little effort, a chicken breast can actually become flavorful and something you look forward to eating. The carrots were also good, if you're a fan of carrots. With the exception of carrots cooked with pot roast, I've always had a cooked carrot aversion (by the way - boiling peas and carrots and serving them plain is great way to make sure your kids never want to eat either vegetable when they grow up). However, when I saw glazed carrots in Everyday Food and realized I had all the ingredients, I decided to give cooked carrots another try. I'm glad I did, because they actually can be good . . . I no longer feel obligated to hate cooked carrots.

Honey Glazed Carrots
1 tsp. oil (olive or canola)
2 lbs. carrots, cut into 1-inch pieces, halved if thick
1 cup chicken broth
1/2 cup honey
2 tbsp. red wine vinegar
coarse salt and ground black pepper
1 tbsp. unsalted butter

Directions:

1. In a large skillet, heat oil over medium-high. Add carrots and cook, stirring once, until beginning to brown, about 2 minutes.
2. Add broth, honey, and vinegar. Season with salt and pepper. Bring to a boil then reduce to a simmer, cover and cook until crisp-tender (about 10-15 minutes). Uncover and cook over medium to medium-high heat until carrots are tender and liquid is syrupy, 8 to 10 minutes more (there should not be much liquid remaining).
3. Remove skillet from heat; add butter and swirl skillet until melted. Season with salt and pepper. - Everyday Food
   
   Notes: to make this dairy free, leave out butter or substitute with a dairy-free butter alternative. The carrots are pretty sweet, so it might seem strange to add salt at the end, but I encourage you to give it a try - I think it enhances the flavor.

Flash Chicken Saute with Cider and Almonds

1 1/2 cups chicken broth
extra virgin olive oil
2 boneless, skinless chicken breasts (the original recipe calls for 4)
salt and freshly ground black pepper
6 large garlic cloves, thinly sliced
1 cup cider vinegar
optional: 2 tbsp. unsalted butter
2 tablespoons whole salted almonds, coarsely chopped

1. In a 10-inch saute pan (not nonstick), boil down broth until it is reduced by about two-thirds. Pour it into a container (a bowl or glass measuring cup) and set aside. Rinse and dry pan.
2. Lightly coat pan with olive oil and heat over high heat. Place chicken breasts in pan, season with salt and pepper. Lightly brown them on both sides. Lower heat to medium low and cook uncovered for about 4-5 minutes per side. Remove to plate and cover with foil to keep warm.
3. Make the sauce by adding cider vinegar and garlic to the pan. Boil, scraping up the brown bits in the pan, until the vinegar is reduced to 1/4 cup (hint: place 1/4 cup of water in the pan before you begin cooking to have a reference point for estimating 1/4 cup vinegar). Stir in the reserved broth and boil 2 minutes, or until sauce is rich-tasting. Season with salt and pepper. Stir in butter (if using). Immediately pour sauce over chicken, top with almonds, and serve.

Note: I didn't add butter to the sauce and I thought it was really good without it. I imagine it might be even better with butter, but if you want to cut fat and calories, you won't miss the butter. - The Splendid Table's How to Eat Supper

About the macaroni and cheese . . . the recipe was from Ellie Krieger and included a lot more butternut squash puree than cheese . . . I made it a while back and froze it, then baked it to go with this meal. Ken ate his, but mine went in the trash. Yuck. I usually like Ellie Krieger's healthy recipes - not sure what happened with this one!

Roasted Chicken with Preserved Lemon

Although this recipe was quick and easy, it also proved to be a major test of patience. Here's why: I got The Splendid Table's How to Eat Supper in the early summer. As usual, I flagged some recipes, including this one. Of course, I'm sure you guessed by now that I couldn't find preserved lemons . . . not even in St Louis. So, with a little help from Google and Simply Recipes, I made my own. This project was a test of my patience because I really wanted to make this recipe . . . in July . . . and preserving things takes time! However, I placed the in-progress lemons in the very back of the refrigerator, thus forgetting about them for quite a while, which made it easier. When I finally uncovered them last weekend, I knew I better try this recipe while the lemons were at the front of the fridge. This recipe is not for the faint of heart, and not for lemon or garlic-phobes either. It really packs a punch, and is quick and easy too (with the exception of preserving lemons!). Roasted Chicken Breasts with Preserved Lemon
1/2 preserved lemon, lightly rinsed
2 tbsp. olive oil
1 tbsp. thyme (original recipe calls for fresh coriander sprigs)
1 tsp. cumin (original recipe calls for whole cumin seeds)
1 large garlic clove
2 large chicken breasts
freshly ground black pepper

Directions:

1. Preheat oven to 450 degrees. In a food processor, finely chop together the lemon, olive oil, herbs/spices, and garlic.
2. Cover a large, shallow roasting pan with heavy duty foil. Arrange chicken breasts on the foil, spread 1/4 lemon mixture on each, flip and spread remaining lemon mixture evenly over them. Grind black pepper over the chicken, place in oven. Reduce heat to 325 degrees.
3. Roast chicken 45 minutes or until it reaches 170 degrees internally. Chicken may be placed under the broiler for 1 to 2 minutes per side to increase browning (optional, I didn't do this).
4. Serve immediately. Chicken reheats well and may be kept in refrigerator up to 2 days. Yield: 2 servings. - Adapted from The Splendid Table's How to Eat Supper

Preserved Lemons

8-10 Meyer lemons OR 4-6 regular lemons, scrubbed very clean (I used regular lemons)
1/2 cup kosher salt, more if needed
Extra fresh squeezed lemon juice, if needed

Sterilized quart canning jar

Instructions:

Place 2 Tbsp of salt in the bottom of a sterilized jar.

One by one, prepare the lemons in the following way. Cut off any protruding stems from the lemons, and cut 1/4 inch off the tip of each lemon. Cut the lemons as if you were going to cut them in half lengthwise, starting from the tip, but do not cut all the way. Keep the lemon attached at the base. Make another cut in a similar manner, so now the lemon is quartered, but again, attached at the base.

Pry the lemons open and generously sprinkle salt all over the insides and outsides of the lemons.

Pack the lemons in the jar, squishing them down so that juice is extracted and the lemon juice rises to the top of the jar. Fill up the jar with lemons, make sure the top is covered with lemon juice. Add more fresh squeezed lemon juice if necessary. Top with a couple tablespoons of salt.

Seal the jar and let sit at room temperature for a couple days. Turn the jar upside down occasionally. Put in refrigerator and let sit, again turning upside down occasionally, for at least 3 weeks, until lemon rinds soften.

To use, remove a lemon from the jar and rinse thoroughly in water to remove salt. Discard seeds before using. Discard the pulp before using, if desired.

Store in refrigerator for up to 6 months. - Recipe from Simply Recipes

White Chili

I am a big fan of white chili, but have not been able to find the perfect recipe. This recipe turned out really well, if just a bit too thick (maybe because I didn't really measure out the chicken stock and the chicken). I think I'll keep working with the recipe, but here is the current version:

White Chicken Chili
1 tablespoon olive oil
1 1/2 cups chopped onion
1 4-ounce cans chopped green chiles
1 teaspoon dried oregano
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
3 15-ounce cans great northern beans, rinsed
4 cups reduced-sodium chicken broth
4 cups shredded chicken (I used a rotisserie chicken)
2 tablespoons cider vinegar OR fresh lime juice
optional: 1 tablespoon butter

Heat oil in a large pot or Dutch oven over medium heat. Add onion; cook, stirring occasionally, until softened, about 5 minutes. Stir in chiles, oregano, cumin, cayenne, salt, and pepper. Cook, stirring occasionally, for 5 minutes.

Stir in beans and broth; bring to a simmer. Cook, stirring occasionally, for 20 minutes. Add shredded chicken, butter (if using) and vinegar; cook for 5 minutes more. Serve immediately.

Optional toppings:
Shredded jack cheese
Tortilla chips
Sour cream
Avocado
Lime Slices

Note: this recipe could easily be dairy free - just leave out the butter (which won't hurt anything!) and don't garnish with cheese or sour cream.

- Adapted from Eating Well

Barefoot Bloggers: Butterflied Chicken

The second August Barefoot Bloggers recipe was Butterflied Chicken, chosen by Stephany of Proceed with Caution. I had to make some modifications . . . the original recipe (below) calls for grilling the chicken, but since we were having monsoon-like rain, grilling wasn't an option. So I decided to roast it in the oven, and also decided not to debone the chicken.

Ina Garten's Butterflied Chicken
1/4 cup chopped fresh rosemary leaves, plus 2 sprigs
3 garlic cloves, chopped
1 teaspoon lemon zest
1 1/2 tablespoons lemon juice
Good olive oil
Kosher salt
Freshly ground black pepper
2 roasting chickens (2 1/2 to 3 pounds each), deboned and butterflied
(or 1 chicken - about 4.5 lbs. - butterflied but not deboned)
1/2 lemon, thinly sliced

Mix the chopped rosemary, garlic, lemon zest, lemon juice, 1 tablespoon olive oil, 2 teaspoons salt and 1/2 teaspoon pepper together in a small bowl to make a paste.

Place the chickens on a sheet pan, skin side up, and loosen the skin from the meat with your fingers. Place 1/2 of the paste under the skin of each chicken. Rub any remaining paste on the outside and underside of the chickens.

Turn the chicken skin side down and scatter the lemon slices and sprigs of rosemary over each chicken. Season with salt and pepper.

I followed the recipe up to this point (see below for my alternate cooking method).

Roll each chicken up, cover with plastic wrap and refrigerate for at least 1 hour.

Heat a grill with coals. Spread the coals out in 1 dense layer and brush the grill with oil. Unroll the chickens, place them on the grill and cook for 12 minutes on each side.

My method: Instead of proceeding as directed, I put the chicken in a roasting pan, skin side up, baked it at 400 degrees for 30 minutes, then 325 degrees for about 40 minutes. I made sure it reached at least 165 degrees internally.

I was happy with the end result - the chicken was seasoned well, slightly crispy on the outside and moist inside. I'm sure it would have been equally good on the grill!

(Recipe courtesy of Ina Garten/www.foodnetwork.com)

A Post-Wedding Feast for Becca & Caleb

My good friends Becca & Caleb got married last Saturday and to help them celebrate, Dad and I cooked the "post-wedding-gift-opening" lunch for them (and their families). Since Dad offered to cook, they let him choose the menu . . . after a few consultations with me and with his stash of Bon Appetit magazines, we ended up deciding on a couple of recipes he found in the August issue [of Bon Appetit] and a couple of my favorite summer dishes.

Although everything turned out to be absolutely WONDERFUL, there were a few times I began to wonder if people were going to have to stop at McDonald's on the way home . . . especially when I realized the couscous recipe called for raisins.

Grilled Lemon Chicken and Moroccan Couscous Salad
Couscous
2 cups low-sodium chicken broth
2 tbsp. extra virgin olive oil, divided
1 tbsp. ground ginger
2 garlic cloves, pressed
2 tsp. salt, divided
1 tsp. ground tumeric
1/2 tsp. ground cinnamon
1/4 tsp. ground cumin
1 10-oz. box plain couscous
1/2 cup raisins
1 cucumber, peeled, seeded, cut into 1/2 inch cubes (1.5 cups)
1-2 large red bell peppers, cut into 1/2 inch cubes (2 cups)
1/2 cup baby carrots
1 cup thinly sliced green beans (or trimmed sugar snap peas)
2 tsp. finely grated lemon peel
1/4 cup fresh lemon juice

Chicken
2 1/2 tbsp. extra virgin olive oil, plus additional for drizzling
2 tbsp. fresh lemon juice
1/2 tsp. salt
1/2 tsp. ground black pepper
6 large boneless, skinless chicken breast halves
3/4 cup plus 1/3 cup chopped fresh cilantro (optional)
1/2 cup chopped toasted almonds (optional)
1 lemon, cut into 6 wedges

Couscous instructions:
Bring chicken broth, 1 tablespoon oil, ginger, garlic, 1 teaspoon salt, turmeric, cinnamon, and cumin to boil in heavy large saucepan. Stir in couscous and remove from heat. Scatter raisins over, cover, and let stand until couscous softens, about 10 minutes. Fluff couscous with fork, breaking up any lumps. Transfer couscous to large bowl. Add cucumber, red bell pepper, carrot, green beans, and lemon peel. Whisk remaining 1 tablespoon oil, 1 teaspoon salt, and lemon juice in small bowl. Add to couscous; toss to coat. Season to taste with salt and pepper. Can be made 1 day ahead. Cover and chill. Bring to room temperature before serving.

Chicken instructions:
Place 2 1/2 tablespoons oil, lemon juice, 1/2 teaspoon salt, and 1/2 teaspoon pepper in large resealable plastic bag. Add chicken and seal bag, releasing any excess air; turn several times to coat. Let stand at room temperature 30 minutes (or chill 1 to 3 hours and bring to room temperature before continuing).

Prepare barbecue grill (high heat). Brush grill rack with oil. Transfer chicken from bag to barbecue with some marinade still clinging and grill until slightly charred and just cooked through, about 4 minutes per side. Transfer chicken to platter and let rest 10 minutes. Stir 3/4 cup chopped cilantro into couscous. Sprinkle almonds over, if desired. Drizzle chicken with oil, sprinkle remaining 1/3 cup chopped cilantro over, and garnish with lemon wedges. Serve with couscous.
- Adapted from Bon Appetit (we tripled this recipe)

Note: I did not get a picture of the finished version of this recipe (although the couscous portion is the yellow stuff you can barely see in the metal bowl above). Between the bright yellow couscous, the colorful vegetables, and the lemon slices and cilantro, it should be an appealing dish to look at when it's all put together. About the raisins . . . they were actually not bad and gave the dish a nice bit of sweetness. However, if you hate raisins, it wouldn't have much of a negative impact on the final dish to omit them.

Grilled Eggplant with Caponata Salsa
1 12-ounce container grape or cherry tomatoes, quartered
2 celery stalks, finely diced
1/2 cup chopped Vidalia onion
5 large green olives, pitted, thinly sliced (about 2 tablespoons)
2 tablespoons coarsely chopped fresh oregano plus sprigs for garnish
1 tablespoon drained capers, rinsed
1 garlic clove, minced
Pinch of dried crushed red pepper
3 tablespoons red wine vinegar
1 tablespoon extra-virgin olive oil plus additional for brushing
1 large eggplant (1 1/2 to 1 3/4 pounds), trimmed

Mix tomatoes, celery, onion, olives, chopped oregano, capers, garlic, and crushed red pepper in medium bowl. Whisk red wine vinegar and 1 tablespoon extra-virgin olive oil in small bowl; pour over tomato mixture and toss to coat. Season caponata to taste with salt and pepper. Caponata can be prepared 2 hours ahead (let stand at room temperature).

Prepare barbecue grill(medium-high heat). Peel eggplant lengthwise to create alternating 2-inch-wide intervals of peeled and unpeeled skin. Cut eggplant crosswise into 6 slices, each about 1 inch thick. Brush eggplant slices with oil; sprinkle with salt and pepper. Grill eggplant slices until slightly charred and very tender when pierced with knife, about 8 minutes per side.

Place 1 grilled eggplant slice on each of 6 plates. Spoon caponata over, garnish with oregano sprigs, and serve warm or at room temperature.
- Bon Appetit

Again, no picture of the final version (the chicken and eggplant were still grilling when I took the pictures). The "salsa" topping is in the glass bowl at the top right of the photo. Don't skip the step of seasoning with salt and pepper! Even the people who didn't think they liked eggplant enjoyed this dish!

Sangria
2 oranges , sliced into 1/4-inch-thick rings
2 lemons , sliced into 1/4-inch-thick rings
3 peaches , pitted and cut into 8 wedges
1 pint strawberries , hulled and halved (optional)
3 bottles white wine (dry to semidry), such as Pinot Grigio
1 liter sparkling water
Ice

Place all fruit in a large pitcher or bowl, add wine and allow to sit at room temperature 4 to 24 hours. When ready to serve, add sparkling water and ice. Serve in a bowl with a ladle (make sure there's fruit in every serving)
- O, The Oprah Magazine

If you end up with leftover peaches in the pitcher - they are very delicious after "marinating" in the sangria (and twice as delicious with homemade ice cream)!

We rounded out the menu with:
Caprese Salad (using big tomatoes instead of grape tomatoes like I usually do)
Watermelon & Feta Salad (with cantaloupe)
Baguettes with Fresh Herb Butter (Basil/Dill/Chive)
Fresh Fruit
Strawberry Panzanella
Wedding Cake (leftover!)
Homemade Ice Cream (thank you to someone in Caleb's family!)

Although cooking in someone else's kitchen can be challenging, we really had fun making all these dishes . . . and using Becca's new Pampered Chef stuff! I wish someone would show up at my house and cook a meal like this! =)

Barefoot Bloggers: Chicken Parmesan

Wow, why haven't I made this before? That is exactly what I was thinking when I sat down to sample my Chicken Parmesan - the latest Barefoot Bloggers recipe. It was simple and quick, and best of all - my husband liked it . . . lemon vinaigrette and all! Kudos to the Barefoot Contessa for another great recipe (and to Barefoot Bloggers for making me try something new).

I loved the lemon vinaigrette on the salad - but next time I'll either use a little less dressing or avoid topping any of the chicken with the salad . . . it made the top a little soggy by the time I took pictures and finally tasted it. Nevertheless, this makes a perfect weeknight meal!

Parmesan Chicken
4 to 6 boneless, skinless chicken breasts
1 cup all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 extra-large eggs
1 tablespoon water
1 1/4 cups seasoned dry bread crumbs
1/2 cup freshly grated Parmesan, plus extra for serving
Unsalted butter
Good olive oil
Salad greens for 6, washed and spun dry
1 recipe Lemon Vinaigrette, recipe follows

Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.

Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Toss the salad greens with lemon vinaigrette. Place a mound of salad on each hot chicken breast. Serve with extra grated Parmesan.

Lemon Vinaigrette:

1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.

Yield: 6 servings

Recipe from The Barefoot Contessa - Family Style, courtesy of The Food Network

Chicken Cordon Bleu Stuffed Baguette

Sounds fancy, doesn't it? Well, don't worry - it isn't! In fact, it's not even fancy enough for me to try to make a precise recipe for you to follow. I'll give you a guideline to go from, in case some of these same ingredients are lingering in your refrigerator. That is how I came up with this idea - I had some shaved ham, cheese, pizza dough, and a chicken breast that I needed to use. I didn't want to make an actual pizza . . . and I was thinking ham and cheese rolls (inspired by On The Rise bakery at the Lake of the Ozarks) sounded good . . . but I also had a chicken breast . . . and this is the result:
(sorry about the parchment paper)

If you want to make a (clean-out-the-fridge) Chicken Cordon Bleu Stuffed Baguette of your own, here are the guidelines:

Preheat oven to 400 degrees.

Start with 1 portion of fresh pizza, bread, or roll dough (either homemade or purchased); roll/stretch dough into a rectangle shape on a cookie sheet.

Next, smear dough with 1-2 tbsp. butter (this is optional and probably not necessary if you use full-fat cheese and/or a lot of cheese).

Add cheese - I used 3 deli slices of swiss and about 1/4 cup of shredded mozzarella (but feel free to use your choice - both in variety and quantity).

Arrange shaved ham in a single layer on top of cheese.

Finally, add shredded pieces of cooked chicken breast* on top of ham.

If you're feeling adventurous, add garlic, herbs or some kind of seasoning.

Roll dough (think rolling cinnamon rolls), starting from the longest side of the rectangle of dough. Press dough together at seams and ends. Bake at 400 degrees for 15-20 minutes, or until golden brown. Let stand a few moments before slicing.Yum . . . I should clean the fridge more often!