Almond Apricot Chicken with Mint Pesto

I don't have many pictures this week! Nashville has been really stormy lately (i.e. getting dark inconveniently early) so most of the shots I took were so dark that they weren't even worth editing. Either way, I had a good time making this. Kitchen therapy is the new black.

Have I mentioned lately how much fun I've been having? Well, good times merit mentioning again, so there it is. I am having a blast. If you happened to see me at Tomato Fest last weekend on stage at the red head contest, I meant every word!

I have considered changing the name of this blog to "1,000 things to do with chicken breast and other things Martha Stewart has taught me" but that's not nearly as easy to remember. Yes, I do have another chicken recipe, they're just so photogenic! Plus, it's something I can buy in bulk cheaply and it's a more healthy option than many things. The pesto starts to oxidize pretty much the moment it is out, but I promise it tastes really fresh and light. This recipe pairs some unexpected flavors, and it's not something I can imagine becoming a classic, but if you are in the mood for a light, fresh and almost Mediterranean flavor, give this one a shot.

Adapted from Martha Stewart

For the chicken:

4 boneless, skinless chicken breast halves

1/2 cup sliced almonds (always good to have around anyway to liven up a salad etc.)

2 ounces goat cheese

4 dried apricots, cut into 1/4 inch cubes

coarse salt & ground black pepper

1/3 cup plain breadcrumbs (also good to have around)

1 large egg, lightly beaten

For the mint pesto:

3 cups lightly packed fresh mint*

1/4 cup sliced almonds

1/2 cup extra-virgin olive oil

coarse salt

*Two things: It just occurred to me that I completely forgot to salt the pesto, but it still tasted great, and who needs extra salt in their diet anyway? So, consider the salt optional. Also, I did not have quite enough mint, so I just eyeballed the amount of almonds I used and added olive oil very conservatively until the texture was right. Remember you can always add but can never subtract!

Preheat the oven to 375 degrees F. Cut a slit in each breast (being careful not to cut through completely to the otherside) to create a pocket about 4 inches long.

In a small bowl, combine 1/4 cup of the almonds with the goat cheese and apricots. Stuff each breast with the one quarter of the mixture. Season the breasts with salt and pepper all over.

On a plate, combine the breadcrumbs and the remaining 1/4 cup almonds. Dip or brush each breast with the beaten egg, then dredge in the mixture. Make sure you get the sides!

Heat the oil in a large ovenproof (hah, wish I had one!) non-stick skillet over medium heat. Cook the chicken until golden, 3 to 4 minutes on each side. Remember, this is the only chance you will have to make it look good, and it will have a chance to cook through in the oven so just worry about nice pretty browning. Transfer the chicken to the oven and bake until cooked through, about 15 minutes. Meanwhile, make the pesto.

In a food processor (or blender, whatever ya got), combine the mint which you have thoroughly washed with the almonds and process until finely chopped.

Add the olive oil gradually, and season with the salt if you're using it. Keep it at room temperature until ready to use, it will last in the fridge for up to two weeks, just make sure you let it get to room temperature before serving it so you can taste all the lovely minty-ness.

Serve the chicken hot with the pesto. Enjoy!

Balsamic Chicken with Garlic

This is so exquisitely easy, and my goodness does it look impressive. I've really been wanting to update consistently, but since I am about to graduate from college that can be very difficult!. Just to reiterrate how incredibly quick and easy this dish is: I did not think I would have time to cook dinner yesterday but I had a small break around three o'clock, came home, cooked it, and went back to school within an hour. Granted.... I still have some dishes to do, shhh.

Have no fear with the deglazing process! It may seem intimidating, but as long as you work quickly and take visual cues from key words like "syrupy", you'll do fine.

And look how lovely it turns out...

Balsamic Chicken with Garlic (and one heck of a pan sauce!)

adapted from Food Network Kitchens

(I did not need to make four chicken breasts at once, so I halved this recipe and it still turned out beautifully. Such is not always the case with baking so watch out.)

10 cloves garlic

Flour, for dredging

4 boneless, skinless chicken breast halves

Kosher salt & fresh ground pepper (possibly the best thing you can have in your kitchen)

2 tablespoons vegetable oil

1/4 cup balsamic vinegar

1 1/4 cups low-sodium chicken broth

1 tablespoon all-purpose flour

2 tablespoons water

1 to 2 tablespoons butter (optional)

Hardware:

1 frying pan, nonstick or stainless- whatever you've got

1 baking dish, the one i used is like 8 x 8 x 1.5 I think. Pretty standard size, I will have to check

Tongs are helpful for turning chicken, but a spatula works just as well.

Wooden spoon

Preheat the oven to 350 degrees, smash and peel the garlic. I use a big knife like you see chef's on TV do, just make sure you have good leverage so that the garlic doesn't go flying across the room. Trust me, this happens.

Heat a large skillet over medium-high heat. Regular is best for making a pan sauce, but I used my nonstick- no big deal. Put a little flour on a plate, I used about a tablespoon and a half, but keep in mind I halved my recipe. Just eyeball about how much you think will cover the amount of chicken you are using. Pat the chicken dry with paper towels and season all over with salt and pepper. Dredge on the flour plate and shake off any excess. Add oil to the hot pan and make sure it coats evenly. Place the dredged chicken in the pan and scatter the garlic around it.

Cook the chicken about five minutes on each side until it's a lovely golden brown. As for recipes like this, where the chicken spends the last of it's cooking time in the oven, your only chance to brown your chicken and make it look pretty is at the beginning on the stovetop. Don't be afraid to get it nice and golden, this is just the outside, the rest will be taken care of in the oven. Keep an eye on the garlic though, it will cook much faster and requires more turning.

Transfer the chicken to the baking dish and bake until cooked through, about 10 minutes. Leave the garlic in the skillet, it's still got work to do.

Pour the vinegar into the hot skillet. Use a wooden spoon to scrape down the skillet and mix up any browned bits from the bottom of the pan. Boil until the vinegar gets syrupy, about a minute or so. Add the chicken broth and bring to a boil.

Mix the flour and water together in a small bowl (this is what is called a "slurry"). Whisk the slurry into the wonderful garlic-y vinegar-y mixture and boil until the sauce thickens, about one minute. Stir in the butter at this point if you are using it. I did not originally intend to use butter, but the slurry decided it would stick together a little. I used just under a tablespoon and that small amount of greasiness really smoothed everything out. Season the sauce with salt & pepper to taste. Add any collected juices from the chicken into the sauce. Plate the chicken and pour the sauce over it with a clove or two (or three) of garlic.

Enjoy!

Pasqua & Braised Chicken with Mushrooms and Steamed Asparagus

Easter is always one of the best college breaks, and this year it was not combined with spring break so it felt like a giant bonus. The weather was perfect, and I was able to spend time with people who are important to me... and there was the food.

I did not create the lovely honey glazed ham you see here, but I did burn myself on the pan! (Ha! I reeled you in with that pic, didn't I?)

And there was plenty of "help" (sniffing, ham-gazing & dish pre-rinse attempts) from these little ladies. Anyway, cuteness aside, the main dish I wanted to share with you today was made for a certain lucky gent on Easter evening. I really enjoy a challenge in the kitchen (a la Julie/Julia), but as far as relatively simple recipes goes, this is absolutely one of my favorites right now.

Once again, this recipe is adapted from Martha's Great Food Fast. In my opinion, it is one of the best books for people who want to take the next step towards becoming a better cook, or at least want to make food that is usually easy and always looks really impressive! I think the "looks impressive" part is a great stepping stone towards trying new and challenging recipes because it builds up confidence, I promise. Even if you don't hit a home run every time, you are improving your skills and becoming more comfortable with your own knowledge of what works and what does not. No fear cooks! Just be safe, please :)

Braised Chicken with Mushrooms & Steamed Asparagus

4 boneless, skinless chicken breast halves (go for a very medium size, about 6 oz each)

Course salt & fresh ground pepper

2 tablespoons olive oil

1 pound white mushrooms, wiped clean & sliced 1/2 inch thick*

4 garlic cloves, halved

1/2 cup dry white wine (optional, I've had it both ways and it's still really great whichever way you choose to prepare the chix)

1 3/4 cups reduced sodium chicken broth

2 tablespoons chopped fresh parsley, plus more for garnish

*I sliced the 'shrooms myself the first time I made this, which was fine, but time consuming. This time, I bought pre-sliced mushrooms from Whole Foods. It cut my prep time in half. If you decide to do this, just make sure you clean mushrooms properly- so important. I wash mine in a colander and then wipe them clean with a paper towel. would not recommend soaking them. If you've got a sink sprayer that can be a huge help.

1. Sprinkle the chix with salt & pepper, about 1/4 teaspoon each. Heat 1 tablespoon of the oil in a large skillet over high heat. Add the chicken; cook until lightly browned, 2-3 minutes per side. Transfer to a plate.

2. Add the remaining tablespoon oil to the hot skillet. Add the mushrooms, garlic, and 1/4 teaspoon salt. Cover; cook over medium heat until the mushrooms release their juices, 2-3 minutes (I think it took mine a little longer, but you will definitely know when the mushrooms have released their juices). Remove the lid, cook over high heat, tossing occasionally, until the mushrooms are golden, 4-5 minutes.

3. Pour the wine, if using, into the skillet (make sure it's hot enough! Mine was not so this part took a few extra minutes), cook, stirring until evaporated. The recipe said one minute but I judged by smell and look. Add the broth & parsley; cook over medium-high heat until the mushrooms are tender and the liquid has reduced, 8-10 minutes.

4. Return the chicken to the skillet. Cover, simmer over low heat until the chicken is cooked through, 10-12 minutes. This chunk of time gives you just enough time to make the asparagus and whatever else you feel like serving. Serve the cutlets topped with the mushrooms and a drizzle of cooking liquid (yum). Garnish with additional fresh parsley.

For the Asparagus

1. Wash the asparagus and remove tough ends. I like to hold mine on both ends and then gently bend downward until the end pops off.

2. In a flat bottomed or larger skillet, lightly salt about an inch of water, or just enough to cover the asparagus. Bring to a boil, and cook asparagus for about 6 minutes until softer, but still lightly crunchy and bright green in color. You can add all kinds of seasoning to asparagus. I chose to just use pepper this time, but I am itching to try lemon & parm.... or hollandaise if I'm feeling really indulgent. Preparing asparagus this way is really kind of fool proof, it does not matter if you choose to cover the skillet while cooking, or only leave the veggies in for 2 minutes. It is all personal preference.

3. Drain, season & eat up!

One of my favorite things about this recipe is that you will most likely have lots of leftover parsley. Parsley is great on TONS of things, I put it on almost everything until I can't use it anymore.