Cooking with Chicken
• Chicken Sausage with Broccoli and Sliced Polenta
Serves: 4
Cook the sliced chicken sausage and drain on a paper towel. Add a bag of chopped broccoli, 1/2 cup oil packed sun-dried tomatoes, 1/2 cup water and the minced garlic and cover and cook for 3 minutes in the same pan as you cooked the chicken sausage. Add the chicken to a serving platter and top with the vegetables and the juice from the cooking pan. Serve.
• Chicken Risotto with Green Beans
Serves: 4
Season cutlets with salt and pepper and sauté in a bit of oil over medium high heat. Remove from the skillet and add 1/4 cup lemon juice, 2 tbs. butter and 2 tbs. capers. Stir to melt and serve over chicken that has been cooked prior.
• Chicken with Tomato and Mozzarella and Arugula Salad
Serves: 4
Top cooked breaded cutlets of chicken with a slice of tomato and mozzarella. Broil until the cheese melts and serve with salad of Romaine lettuce and ice berg along the side.
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Earthly Eating Recipe
Turkey Cutlets with White Bean Salad
Serves: 6
6 cups cooked turkey best
1 bag frozen broccoli florets
2 red bell peppers, julienne
1 can white beans
1/2 cup vinaigrette dressing
Toss cooked broccoli and red bell pepper strips with the white beans and the cooked turkey. Toss those ingredients with a lettuce mix of romaine, ice berg and leaf lettuce and toss all with whisked vinaigrette dressing of olive oil with a dash of salt and pepper added. You can serve the turkey cutlets separate from the salad or on top of the salad, your choice.
Happy Eating!
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