Earthly Eating

Sesame Chicken Salad
Serves: 6

1 package vermicelli
6 tbs. rice wine vinegar
1/3 cup light soy sauce
1/4 cup olive oil
2 tbs. grated fresh ginger (to remove the peel from fresh ginger, scrape the side of the ginger with a spoon. Store in a glass dish in the refrigerator)
2 tbs. garlic-chili sauce
2 tbs. dark sesame oil
2 1/2 cups sliced green onions
2 cups chopped cooked chicken
1/2 cup chopped fresh cilantro
1 red bell pepper, julienne
1 yellow bell pepper, julienne

Cook paste according to the package directions and drain well. Whisk together the vinegar and the following 5 ingredients in a large bowl (soy sauce, oil, ginger, chili sauce and sesame oil). Add the hot pasta, sliced onions, and remaining ingredients, toss to combine. And serve.

Lettuce Chicken Wraps
Serves: 7

2 cloves garlic
1 lb. boneless, skinless chicken breasts, coarsely chopped
1 tbs. sesame oil
1/4 cup chopped fresh mint
3 tbs. light teriyaki sauce
1 tbs. peanut butter
1 tsp. brown sugar
1 tsp. chili-garlic paste
1/2 tsp. dried ground ginger
2 green onions, chopped
16 iceberg lettuce leaves, the bigger the leaf the better
Sliced green onion

Pulse the garlic in a food processor until completely minced. Add the chicken and pulse until ground to about a ground beef texture. Cook the chicken mixture in hot oil in a large skillet over medium heat. Until the chicken is done through and through. Stir in the mint and the next 6 ingredients; cook for 2 to 3 minutes. Spoon the mixture evenly onto the lettuce leaves that have been placed on a serving platter. Garnish with the sliced green onions and serve.

Onion-Stuffed Chicken Breasts
Serves: 4

2 medium sweet onions, julienne
2 tsp. olive oil, divided
2 tsp. minced garlic
2/3 cup dry white wine
1 Brie round, remove the rind and cut into bite-sized pieces
Salt and pepper to taste
4 boneless, skinless chicken breasts
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup minced yellow onion
1 cup chicken broth
2 tbs. chopped fresh parsley

Cook the onion in 1 tsp. oil in a large nonstick skillet over medium heat, stirring occasionally for 25 minutes and until golden brown. Add the garlic and cook for about 3 minutes. Stir in 1/3 cup of the white wine and cook an additional 5 minutes. Remove from the heat and stir in the cheese and salt and pepper to taste.

Cut slits in the thickest part of the chicken breast to form a pocket. Spoon about 1/4 cup of the onion mixture evenly with 1/4 tsp. salt and 1/4 tsp. pepper. Cook the chicken in the reaming 1 tsp. oil in a large nonstick skillet over medium heat for about 10 minutes on both sides. Remove from the skillet and keep warm.

Sauté the yellow onion and remaining 1 tsp. garlic in the skillet over medium heat for about 1 minutes. Add the remaining 1/3 cup wine, and cook for an additional 2 minutes. Add the chicken broth and parsley and cook for another 7 minutes. Scrape the bottom the skillet to loosen any bits on the bottom. Serve over the top of the chicken breasts.
_______________________________________________________
Earthly Eating Recipe

Fajita Bites
Serves: 6

Remove the flour tortilla from the fajita kit, and place aside. Finely chop the fajita vegetables and the chicken. Cook the chopped veggies in a large skillet coated with cooking spray over medium heat for about 3 minutes. Add the chicken and cook for about 4 to 5 minutes. Reduce the heat to medium low and stir in the queso and chilies and cook for about 1 minute. Place the chips on a serving platter and top with fajita mixture and 1/4 tsp. salsa. Serve immediately.

Happy Eating!