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Show 01.11
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Goat Cheese & Herb Stuffed Chicken Breasts with Orzo
Guest Chef Julie Anne Rhodes

Goats Cheese & Herb Stuffed Chicken Breasts
Servings: 4

Olive oil spray
4 ounces goat cheese
1 clove garlic, minced
2 oil packed sun-dried tomatoes, rinsed, pat dry, and finely chopped
1 tablespoon fresh basil, chopped
2 teaspoons fresh thyme, chopped
1/2 cup panko
1 teaspoon granulated garlic
salt and pepper to taste
4 chicken breasts, boneless, skinless
2 tablespoons reduced fat mayonnaise
1). Preheat oven to 450 degrees F. Prepare a sheet pan with a thin layer of olive oil spray.
2). Combine cheese, garlic, sun-dried tomatoes, basil, and thyme in a small bowl. Combine panko and granulated garlic, salt and pepper in another small bowl; and put mayonnaise in a third small bowl.
3). Cut a pocket into the side of each breast about 2 ½ inches long. Place ¼ of the cheese mixture into each breast. Lightly press closed. Dip each breast into the mayonnaise, coating lightly, then roll in the seasoned panko, shaking off any excess bread crumbs. and place on the sheet pan.
4). Spray the top of the chicken breast lightly with olive oil spray to help brown in the oven. Bake until the chicken is cooked through and the crust is golden, about 25 minutes.

Orzo with Shallots, Spinach, Feta, & Toasted Pine Nuts
Servings: 4

2 tablespoons of olive oil, divided, more if desired
2 shallots, sliced thin
4 cups water
2 tablespoons salt
1 cup orzo
6 ounces of spinach, rinsed, drained, spun dry, and roughly chopped
4 ounces of Feta (I like the garlic  & herb feta).
1/4 cup pine nuts, toasted
1 red pepper, roasted, optional
1). Caramelize the shallots in 1 1/2 tablespoon of olive oil in a small sauté pan over medium low heat until golden. If the shallots begin to turn brown too quickly, lower heat to low. Once golden all over, remove from heat, reserving both the shallots and the cooking oil for the pasta.
2). Bring water to boil in a large saucepan over medium heat. Add about a tablespoon of Kosher salt (you want the water salty like the sea) and remaining olive oil. Cook orzo for 7-8 minutes, to al dente, and drain.
3). While pasta is cooking, toast the pine nuts, and set aside.
4). Add the spinach to a very large bowl. Pour hot, drained orzo over the spinach to wilt the spinach. Add Feta, shallots, and pine nuts. Stir well, season to taste and serve hot.