Quick and easy chicken recipes
• Chicken Rollatini
Serves: 8
8-thin sliced chicken cutlets
1 cup garlic and herb cheese blend
4 jarred roasted red peppers, halved and cut into strips
Nonstick olive oil cooking spray
3/4 cup bread crumbs
Spread each cutlet with 2 tbs. of the cheese blend and top with the sliced red peppers. Roll them up and secure with butcher’s twine or a toothpick.
Coat the chicken with nonstick cooking spray and roll in the bread crumbs. Heat oven to 400 degrees and place the chicken in a shallow baking dish seam side-down. Bake for 20 minutes and serve.
• Chicken and Potato Stew
Serves: 6
1 tsp. olive oil
1-1/2 cups chopped onions and thinly sliced carrots
3 large cloves of garlic, minced
1 tsp. fennel seeds (optional)
1/2 tsp. dried thyme, salt and pepper
2-1/4 cups water
1 can chicken broth
2 lbs. potatoes, peeled and cut into 1-inch chunks
1 can diced tomatoes
1 can tomato sauce
1 lb. thawed chicken breasts, cut into 10-inch cubes.
Heat the oil in a Dutch oven over medium heat and add onions, carrots and cook until soft and browned. Stir in garlic and fennel seeds, thyme, salt and pepper and cooked stirring for about 1 minute.
Stir in water, broth and potatoes and bring to a boil. Reduce heat and cover to simmer for 10 minutes. Stir in tomatoes and tomato sauce. Bring to a simmer and stir in chicken. Cover and cook for 10 minutes or until chicken is cooked through.
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Earthly Eating Tip
*Granny Smith apples have been used in baking since they were first discovered in the Mid-19th century by Maria Smith, but another contender has joined the baking pleasure with apples. It’s the Lady Alice, which is sweet yet tart at the same time. Grows from January to the beginning of June, now is a great time to give it a try with a recipe that calls for Granny Smith.
Happy Eating!
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