Greek Marinated Chicken with Butter Leaf Lettuce Salad

Greek Marinated Chicken with Butter Lettuce Salad

We have been trying out some new flavors lately, and they are really an excitement to the palate. Greek food is a Mediterranean cuisine. Contemporary Greek cooking uses a lot olive oil, including lemon juice, vegetables, herbs, grains, bread, wine, fish, lamb, poultry, rabbit and pork. We have to say the use of rabbit in their cuisine was new for us.

It is very important to never forget olives, cheese, eggplant, zucchini, and yogurt. Greek desserts also are known for their use of nuts and honey. Some of the desserts are Baklava, Greek Rice Pudding, and a Quick and Easy Greek Yogurt Dessert, that consists of only 4 ingredients, strained Greek yogurt, sweetened condensed milk, lemon zest and juice, biscuits Petit beurre.

Wow that all sounds so delicious, doesn’t it? All of those wonderful desserts including main dish meals found their way into Greek cooking, as Greece has a culinary tradition of some 4,000 years. Yes, 4,000 years to perfect their flavorful culinary meals and treats (dessert).

Ancient Greek cuisine rarely included meat (lamb, poultry, pork, and rabbit) in their food preparations as it was not readily available. But fish was always available, as well as today, their more common source of animal protein.

Their favorite beverages are Portokalada (orangeade) and Lemonada (lemonade). These beverages have been popular in Greece since 1971. These refreshing beverages are served everywhere, in Greek homes, cafes, taverns, and restaurants. They are made with fresh strained orange juice or lemon juice, and mixed with the choice of carbonated water or flat mineral water, and sugar is added to taste.

What do you know about the Greek history of food? Let’s know by leaving your response in the comment section below this article, thanks.

Now for our featured recipe: Greek Marinated Chicken with Butter Leaf Lettuce Salad.

First let’s prepare the marinade for the chicken, then set it aside to prepare the salad dressing. Here is what you will need.

Greek Marinated Chicken

1 cup Greek strained yogurt, plain

2 tablespoons extra virgin olive oil

4 cloves garlic, minced

½ tablespoon dried oregano

1 medium lemon

½ teaspoon Himalayan salt

Freshly cracked pepper corns

¼ bunch fresh cilantro

3½ to 4 pounds chicken (mix of drumsticks and thighs)

adding lemon juice to marinade for Greek Marinated ChickenFor the marinade, mix together in a large bowl the yogurt, olive oil, minced garlic, oregano, salt, and freshly crushed pepper corns. After mixng ingredients thoroughly, add lemon zest and lemon juice, and mix in.

adding chopped cilantro to marinade for Greek Marinated ChickenChop a big handful of cilantro, or about ¼ bunch, and stir it into the marinade. You can use parsley, if cilantro doesn’t agree with your palate. We could not find any history of the use of cilantro in Greek food, though cilantro is cultivated in Southern Europe where Greece is found.

marinating chicken

Add the chicken pieces and marinade to a large glass bowl, making sure all chicken parts are covered with marinade. Cover the bowl with plastic wrap or albumin foil, and place in refrigerator for a least 30 minutes.

While the chicken is marinading, let’s make the Herbed Goat Cheese and Pear Dressing for the salad. Here is what you will need.

Herbed Goat Cheese and Pear Dressing

1/3 cup extra-virgin olive oil

3 tablespoons pear nectar

1 1/2 tablespoons white balsamic vinegar

1/2 tablespoon fresh lemon juice

1/4 teaspoon sweet garlic Dijon mustard

One half of a 6-ounce ripe red Bartlett pear, cored and diced, do not peel

1/2 cup crumbled goat cheese, with herbs

1/4 teaspoon Himalayan salt

1/4 teaspoon freshly crushed pepper corns

ingredients in a nutri-bullet for Herbed Goat Cheese and Pear Dressing

Herbed Goat Cheese and Pear Dressing

 

Blend together in a blender, or food processor (we used our Nutri-Bullet) the oil, pear nectar, balsamic vinegar, lemon juice, mustard, diced pear, cheese, salt and pepper until smooth.

Pour into your favorite dressing server, or a jar and set aside in the refrigerator.

ready to bake  Greek Marinated ChickenNext preheat your oven to 375 degrees. If it has been 30 minutes, remove chicken from glass bowl and place into a 9 X 13 glass baking dish. Bake chicken for 45 to 60 minutes or until chicken is cooked (about 165 degrees internal temperature) and golden brown on top. Set aside to cool about 5 minutes, meantime prepare the Butter Leaf Lettuce Salad.

Here is what you will need.

1 head butter leaf lettuce, cut into 4 wedges

1 avocado, halved, pitted, peeled and sliced

1/2 half of a 6 ounce ripe red Bartlett pear, quartered lengthwise, cored and thinly sliced

1/3 cup pecan pieces

1/3 cup dried fruit mix, such as blueberries, cherries, cranberries, and raisins

Butter Leaf Lettuce Salad with Herbed Goat Cheese and Pear DressingPlace the Butter leaf lettuce wedges on 4 salad plates or one side of a dinner plate. Arrange the avocado slices, pear slices, pecan pieces, and dried fruit over the lettuce. Drizzle with the dressing.

close-up Greek Marinated Chicken with Butter Leaf Lettuce SaladNext add to each plate two pieces of cooked Greek Marinated Chicken and serve.

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Creamy Brussels Sprouts Casserole

Creamy Brussels Sprouts Casserole

Brussels sprouts look like mini-cabbages more than anything are packed with vitamins and minerals that support a healthy immune system. Their highly nutritious, and extremely versatile in preparation with a number of different recipes.

With a variety of options for how to add them to your diet, you won’t ever get bored with these perfectly crafted vegetables made by nature for you.

brussels sproutsWhat Are Brussels Sprouts?

These little cabbages are grown for their edible buds and may have gotten their name from Brussels, Belgium, where they are believed to have originated and are highly popular. Ancestors of the modern Brussels sprout were most likely cultivated in ancient Rome, but the sprouts we know and love today were likely grown as early as the 13th century in Belgium (Wikipedia).

Nutrition of Brussels Sprouts

They are a small round leafy vegetable, and are packed with phytonutrients, including protein, vitamins, minerals, and fiber.

brussels sprouts in the gardenThe vitamins include, vitamin C and K , some B-complex vitamins, like B-6, and folate. The minerals include, trace amounts of selenium, copper, zinc and manganese, iron, calcium, potassium and phosphorus.

Brussels sprouts are also a great source of vitamin A, which is an antioxidant required for maintaining healthy mucus membranes, skin, and promoting optimal eye health, reducing the risk of macular degeneration.

They can also cause gas and bloating if eaten raw, as they have an enzyme that is difficult to digest. Cooking them breaks this enzyme down and the nutrition of the vegetable becomes more bio-available to the body.

Brussels Spouts and Cancer

Vegetables rich with vitamins A and C have shown to offer protection against some cancers such as oral cavity, and lung cancer. The extent of cancer-protection in Brussels sprouts is still widely researched, but findings hint that this vegetable among others, can help fight cancer causing agents, as well cleansing the body of toxins.

Preparing Brussels Sprouts

Brussels sprouts can be roasted in the oven, used in stir-fry’s, shredded and used in salads, added to soups, casseroles, pasta dishes, and used as garnish around poultry and fish.

There is really no right or wrong way to prepare them!

Now that we have your taste buds going, let’s present our featured recipe: Creamy Brussels Sprouts Casserole, and here is what you will need.

Creamy Brussels Sprouts Casserole

1 – 8 ounce package, cream cheese, room temperature

1 cup sour cream

1/2 pound sliced fresh mushrooms (optional)

1 medium onion, chopped

2 tablespoons butter (or coconut butter)

1 ½ pounds fresh Brussels sprouts, ends cut off

Optional to use 2 packages – 10 ounces each of frozen Brussels sprouts, thawed and drained

3/4 cup shredded cheese, your choice, cheddar, Monterey, Mozzarella, goat cheese, or any hard cheese

Heat Oven to 350 degrees

In a small bowl, beat cream cheese and sour cream until smooth. Set aside.

In a large skillet, sauté mushrooms and onion in butter until tender. Stir in Brussels sprouts. Remove from the heat and stir in cream cheese mixture.

Grease a 2 quart baking dish, and spoon mixture in spreading out evenly.

Cover dish and bake for 25-30 minutes or until bubbly. Uncover and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Make 6-8 servings

Enjoy as a stand alone dish, or as a side dish with your favorite meat recipe.

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More Brussels sprouts recipes here at Splendid Recipes and More…

Roasted Root Vegetables with Brussels sprouts and Bacon

Warm Brussels sprouts and Dilled Potato Salad

Brown Butter and Brussels Sprout with Fennel

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Red Kale Beets and Sweet Cilantro Vinaigrette

Red Kale Beets and Sweet Cilantro Vinaigrette

Your diet has a large impact on nitric oxide (N-O) production. Beets, spinach, kale and any leafy greens are rich in nitrates. As you chew these foods the good bacteria in your saliva converts the nitrates into nitrites. Once in the stomach, the digestion continues acting on the nitrites and converts them to nitric oxide, among other compounds.

The antioxidants contained in these vegetables react with the nitrogen dioxide produced by the digestion process, scavenging the oxygen molecule, to reduce it to still more nitric oxide. Once completely digested, the N-O is then absorbed through the intestinal tract and pasted into the bloodstream.

Why should all of this be of interest to you? Because nitric oxide circulates through your body helping to keep it alive.  Your heart uses it to keep pumping vital nutrients and oxygen throughout your body.

N-O is also produced in the lining of our arteries, but as we age the body does not produce as much nitric oxide. Studies show as you complete your 4th decade of life, your body is only making about half, if not less then half of what it made when you were 20.

That is why it is important to eat a variety of nitric oxide containing plants, and our featured recipe fits the bill.

Our featured recipe is: Red Kale Beets and Sweet Cilantro Vinaigrette, and here is what you will need.

Sweet Cilantro Lime VinaigretteWe’ll start with the vinaigrette. 

1 cup packed cilantro

1/2 cup extra-virgin olive oil

1/4 cup lime juice ( 1 small lime)

1/4 cup orange juice

1/2 teaspoon Himalayan salt (or sea salt)

1/2 teaspoon black pepper

Pinch of minced garlic or 1/8 teaspoon of powered garlic

2 – 3 teaspoons of coconut sugar (optional)

Place all ingredients into a blender or food processor, and blend or process until smooth.

Place into a jar with a tighten lid, and store in the refrigerator for up to 10 days.

For the salad you will need:

2 cups red kale, about 3 steams

1/3 cup beets, steam, and diced ( 1 small beet or 3 baby beets)

2 -3 tablespoons pine nuts

3 – 4 tablespoons goat cheese

Remove leaf parts of kale from steams and wash under fresh cool water. Next cut kale into smaller bite sizes portions with a pare of kitchen shears and arrange on a dinner plate.

You have the option to use canned beets (preferably organic grown), dicing the sliced beets into 1/2 inch squares. If you chose to use fresh beets, slice the beets, about 1 inch slices, and place into a steamer, until slightly soft. Remove, and cool a bit, and dice into 1/2 inch squares, making a 3rd of a cup. Arrange the beets over the kale.

Next add the pine nuts and goat cheese. Drizzle with Sweet Cilantro Lime Vinaigrette, and enjoy with slices of olive bread (we used an olive bread made with olive oil and black olives, no canola oil) or your favorite bread .

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Fresh Basil Raspberry and Goat Cheese Salad

Fresh Basil Raspberry and Goat Cheese Salad

Fresh Basil Raspberry and Goat Cheese Salad

Fennel which is sometimes confused with Anise, is one of the ingredients in this fresh salad.

Fennel is a hardy perennial plant, that is documented as an herb, and all parts of the plant are eaten, were as with the Anise, only the seeds are used for consumption.

The fennel has yellow flowers and feathery leaves. It is a native plant to the shores of the Mediterranean.

Because of its highly aromatic smell and flavor, it has found its way, becoming naturalized in many parts of the world, especially on dry soils near the sea-coast and on riverbanks.

Fennel has found its way into culinary dishes and the medicine cabinet, as it has medicinal uses as well.

The seeds are used whole or are ground into a powder and used in many culinary dishes of India, Pakistan, Ground fennel seedAfghanistan, Iran, and the Middle East.

Fennel seeds are the primary flavor component in Italian sausage.

Chinese Five Spice PowderThe Chinese also use the seed in their Five Spice Powder, which we personally use for our desserts that call for pumpkin pie spice.

Now for our featured recipe: Fresh Basil Raspberry and Goat Cheese Salad, and here is what you will need.

4 cups of red leaf salad, or leafy spring greens

4 cups basil, fresh

1 fennel, thinly sliced

2 cups raspberries, fresh

1 medium red onion, sliced

6 to 8 ounces goat cheese

1 cup farro or wheat berries, cooked

Raw Honey Vinaigrette

1/3 cup red wine vinegar

1/3 cup extra virgin olive oil

1 tablespoon raw honey

Make the vinaigrette by adding vinegar, oil, and honey to a jar, cover and shake to combine, and set aside. Next take the goat cheese and shape into small balls, about 1 inch round, and set aside.

Wheat Berry cooking in olive oilToast cooked wheat berry in one tablespoon of olive oil over medium heat until fragrant, about 5 to 8 minutes. Set aside and let cool.

Building the Fresh Basil Raspberry and Goat Cheese SaladStart building the fresh salad by first spreading the leafy greens over a salad platter. Next add the sliced red onion, then the sliced fennel, and lastly the chopped basil.

illustration of chopping basilChop the basil last as it can brown after the inner parts of the leaf act with the air. It is better to tear the leaves apart, but if you act quickly, you can use a knife to cut several at a time. As shown in the image, we collected together three leaves, rolled them up and made 4 or 5 slices across the rolled basil. The process can go fast, and the basil will not brown. Make sure though, the knife you will use to cut the basil is sharp.

Fresh Basil Raspberry and Goat Cheese Salad - close up

After building the salad take the goat cheese balls, and roll them in the toasted wheat berries and arrange them on the salad platter. Next add the raspberries, and drizzle the Raw Honey Vinaigrette over the salad. Plate and serve.

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Food Parts That Are Still Surprisingly Useful

Food Parts That Are Still Surprisingly Useful

Don’t toss the food scrapes just yet! You can still use them to make or prepare something you may never given any thought too.

Watermelon Rinds

Watermelon rind has nutritional benefits. It contain vitamin-C and vitamin B-6, both great for skin, immunity, and the nervous system. Here’s something that maybe a surprise to you the rinds may help your sex life. A 2008 study at Texas A&M University research reported that watermelon rinds have high concentrations of a compound called citrulline, which the body converts into an amino acid that helps improve circulation and relax blood vessels.

After cutting up a watermelon save those rinds and blend them into a fruit smoothie, or try using them in a stir-fry. The rinds when cooked have a zucchini-like texture, with a slightly sweeter flavor.

Banana Peels

A 2013 study found that around 40 million tons of banana peels are thrown in the trash and go unused worldwide. Did you know you can use the peels to heal wounds, just rub the pulp side on bruises and scrapes to deliver potassium to heal the wound.  Soak the peels in a jar of water, for a few days, then mix five parts water to one part banana-water, and fertilize your potted plants .

The Applied Biochemistry and Biotechnology (2011) wrote that banana peels contain carotenoids and polyphenols, which are thought to help prevent diabetes, heart disease, and cancer.

Wash the peel in water then blend into a fruit smoothie. India boasts a dry vegetable curry using chopped banana peels boiled with turmeric powder and salt, then mixed with other ingredients, such as mustard seeds, green chilies, and cabbage.

Sweet Potato Peelings

After peeling a sweet potato, use the peels help lighten those persistent dark circles under the eyes. Even some have used the peels as a remedy to fad away freckles and age spots o the skin. It’s the enzyme called catecholase in the potatoes that give the peelings of the sweet potato this ability.

Stale Bread

Stale bread has always been used to make crumbs or croutons But did you can know you can run stale bread through your spice or coffee grinders to remove any leftover odors or residue?

If you have smudges or marks on the walls, including crayon marks, stale bread can help. First remove the crust, then wipe the marks or smudges with a soft cloth, then rub semi-stale bread against it. The sponge like texture will work like a store bought cleaning eraser.

Onion Skin‘s

The wrapping around onions is rich in the nutrient quercetin, a plant pigment that helps to prevent your arteries from clogging, and helping with lowering blood sugar, and reducing inflammation.

A 2011 study reported that in the European Union alone, around 500,000 tons of onion skins go to waist each year. Though the onion skin is not palatable, you can reap the health benefits by tossing the onion skins into beef, chicken or vegetable broth while cooking soups and stews. The out come will be a rich, flavorful soup. Don’t for get to remove the skin before serving.

Olive Oil

Do you have a bottle of olive oil that has lost its fragrant taste? Will don’t toss it. There are still ways to use it.

Do you have a pair of paints that has a zipper that just won’t budge? Dab some oilve oil on the teeth of the zipper to make it zip again. You can even use it to wipe off eye makeup. Surprised? Just try it and see for yourself.

Other uses include rubbing into the leaves of potted plants to make them shine and look healthier, or even use to polish your leather shoes.

Swiss Chard Stalks

Those of us that use Swiss chard, always toss the stalks, but wait, German researchers reported that the stalks contain glutamine an amino acid , which boosts the immune system, and can also aid the body to recover from surgery and heal wounds.

Cut the stalks into one-inch cubes, roast for about 20 minutes, and season with lemon juice, chopped garlic, salt, and pepper. Add a whole Swiss chard (stalks included) to the blender for a powerful boost to your green juice or smoothie.

If none of the for gone ideas sound appealing to you, you can toss those scrapes into a mulch bend to add to the soil in your garden. Even if you don’t garden, give your scrapes off to a friend who does, or to your local community garden.

 

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Roasted Chicken and Butternut Squash with Spinach and Goat Cheese Salad

(close up) Roasted Chicken and Butternut Squash with Spinach and Goat Cheese SaladAutumn gives way to cold days and nights. Just about all colors in nature have faded and plant life has gone dormant. But colors of nature are always at work, and they can be found in the foods we consume through the winter months.

Like Belgian endive, which peaks in late November and is generally available through early spring. Also available year round, are Brussels sprouts, which normally peak in the fall to early winter.

Through the winter we can obtain artichoke, bok choy, snow peas, and water cress. Of course most of that produce is green in color.

If you want to see color then feast your eyes on the red beets  as well as green and red apples, including green and red pears.

Fall winter produceThere is also oranges, blood oranges with its sweet red colored flesh, red pomegranates, and yellowish parsnips.

Not to forget cream skinned butternut squash with a deep orange hue colored flesh, and that brings us to our feature recipe: Roasted Chicken and Butternut Squash with Spinach and Goat Cheese Salad.

Here at Splendid recipes and More we keep the health conscience in mind who not only wish to eat healthy, but also wish to know the nutrient value of the food they consume.

Butternut squash has folate which helps to build a strong heart and prevent a heart attack. The function of folate is to work against compounds that compromise the structure of the blood vessels. A correlation between consuming foods that contain folate and reduced incidences of colon cancer.

Researchers have found that a vitamin A deficiency, caused by A carcinogen in cigarette smoke, contributes to a vitamin-A deficiency, which leads to the debilitating disease of emphysema. Any winter squash including butternut squash, are rich in vitamin-A, which research suggests  could protect against emphysema.

It would be ideal to stop smoking, a diet rich in vitamin A and beta-cryptoxanthin may protect lung health if a person choose not to quit or is daily exposed to cigarette smoke.

Now for the recipe, and here is what you will need.

1 lb. chicken breast, fat trimmed

1 medium butternut squash, peeled, seeded, sliced 2 to 3 inches long by ½ inch wide

8 cups baby spinach, washed

2/3 cup fresh goat cheese

½ cup pecan pieces

2 tbsp. extra virgin olive oil

Himalayan salt

Black pepper

Garlic powder

Carrot and Ginger Dressing

seasoned roasted chicken breast - Roasted Chicken and Butternut Squash with Spinach and Goat Cheese Salad

Arrange chicken breasts onto a glass baking dish, and sprinkle salt, pepper, and garlic powder according to taste. Place into a 350 degree oven and roast 10 minutes. Turn breast over and reapply salt, pepper, and garlic powder, and roast another 10 minutes. Check internal temperature of meat, if it is at least 160 degrees remove meat and set aside.

roasted butternut squash -  Roasted Chicken and Butternut Squash with Spinach and Goat Cheese SaladPrepare butternut squash and place into a large bowl, but only after spooning in 2 tablespoons of olive oil, salt and pepper to taste. Roast in oven on 350 degrees for about 10 to 15 minutes or just until squash is baked but not soft. Remove from oven and set aside.

Roasted Chicken and Butternut Squash with Spinach and Goat Cheese SaladUsing four dinner plates, plate each with 2 cups of spinach.

Top with sliced chicken breast (about 4 to 5 slices) and 5 to 6 slices of roasted squash.

Top with pecans, and cheese, then pour on the Carrot and Ginger dressing (purchased at Whole foods Market). Serve and enjoy!

Salad can be eaten warm or cold, and served with fresh sourdough bread and real butter.

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Fried Egg Snap Pea and Sweet Pepper Salad

Fried Egg Snap Peas and Sweet Pepper Salad

We were really hungry, but could not decide on what to fix to satisfy the hunger pains. When the fridge door was opened the eggs were staring at me, and I had recalled seeing a few recipes lately that had salads prepared and topped with a fried egg. With the examining of all the rest of the food items in the refridgerator, this was the idea we came up with: Fried Egg Snap Pea and Sweet Pepper Salad.

Take a look at the protein this recipe packs.

A 1-cup serving of cooked snap peas contains 10 grams of carbs and 4 grams of fiber, and these are the right carbs for your body’s source of energy.

A 1/2-cup serving snap peas contains 2 grams of protein. Snap peas also contain potassium a mineral needed for building proteins and muscle, and it also helps control the acid-base balance in your body.

1 ounce of sweet peppers (red, yellow, orange, and green) has about 0.28 grams of protein.

A 1-cup serving of cooked eggplant contains less than 0.82 g protein.

The mixed greens have from 4 to 5 grams of protein in a 1 cup serving.

One large 2 oz. whole egg without the shell contains 6 grams protein. Of this protein, 3 grams is contained in the egg yolk and 3 grams in the egg white.

We are showing the amounts of protein that is contained in this recipe because you could have it for breakfast. The protein and the fiber contained in the vegetables and mixed greens, can control your blood glucose to healthy levels, also providing extended energy. Which fills you up longer, and you won’t snack on junk food before lunch.

In other words this salad is great to help you control a healthy weight. Here is what you will need.

The preparation is for one serving, you will increase each ingredient depending on the number of servings you want.

Sweet peppers and snap peas

In a large mixing bowl, adding to the bowl first, 1/8 teaspoon of sea salt, a few pinches of black pepper, juice of 1/2 a lemon, 1 tablespoon of organic honey, 1/2 teaspoon of dried basil, and 4 tablespoons of avocado oil. Next add about 10 snap peas, 1 each of  red, orange, and yellow mini-sweet peppers sliced into strips without the seeds.

mixed greens

Next add two handfuls of mixed greens.

Frying egg plant and egg

Next, in a heated frying pan with a little avocado oil, fry some chopped eggplant, about 1/3 of a cup. Add that to the mixing bowl with the other ingredients and mix all together until all is well coated with the wet ingredients. In the same frying pan, add 1 tablespoon of butter, add on large egg with 1 tablespoon of water, place a lid over the egg and fry for 1 minute.

Close up Fried Egg Snap Pea and Sweet Pepper Salad

Plate the salad greens, top that with the fried egg and serve. If you wish you can top that with some goat cheese, which adds more protein to this meal. Also serve with a slice of sourdough bread and enjoy!!

Here’s a FREE e-book our gift to you from Splendid Recipes and More:  – Breakfast and Your Health – Click here to download for FREE.

 

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Buffalo Style Chicken Salad

Buffalo Style Chicken Salad with a side of fruit and vegetables

Do you know why the chicken was evil? It laid deviled eggs. Could evil look so cute?

deviled eggs

 

Our featured recipe is: Buffalo Style Chicken Salad and here is what you will need:

ingredients for Buffalo Style Chicken Salad

We are going to poach that breast of chicken in 1 1/2 cups of chicken broth. Cut the chicken into large chunks (about 6 or 7 chunks) and place into a small stock pot. Then pour 1 cup of broth into pot. Place the other 1/2 cup of broth on stove top for later. Place lid over pot. Turn on high heat and allow the broth to come to a boil and hold there for 2 to 3 minutes. Turn heat to low. Simmer and cook the chicken until it is opaque throughout or until the pink is no longer visible, about 10 minutes. You will add the other 1/2 cup of broth half way through the poaching process.

pouching breast of chicken

Notice in the upper right image the chicken is opaque or no longer pink, now add the other 1/2 cup of chicken broth, doing so with a circular motion. Place lid back over pot.  Now lets prepare the other ingredients while we wait for the chicken to cook.

preparing Buffalo Style Chicken Salad

If your cream cheese has not softened to room temperature than place it in the microwave for under 45 seconds. It should only take about 30 seconds to soften the cheese. It will depend on your microwave as to how long you will leave it. Once softened remove from microwave and place into a larger bowl. Using a spatula spread it out and mix in the ranch dressing, Tabasco sauce, mozzarella and goat cheese. Mix all ingredients until well incorporated. Set aside and allow flavors to infuse  together. By this time the chicken should be done. Be sure to measure the internal temperature of the chicken. It should be no lower than 165 degrees.

measuring tempature of pouched breast of chicken

When measuring the temperature, insert the thermometer into a chunk of chicken towards the middle of the stock pot. Insert half way into the chicken chunk, but so it does not come out the other side. You need to read the center of the meat.

Wait for at least 2 minutes or until the thermometer comes to a stand still or reaches the temperature and the numbers stop moving. In this image the thermometer is leaning against the side of the  stock pot. This was only done so a photo could be taken. The temperature was read first and then a photo was shot for illustration purposes. Do not allow the thermometer to touch the side of the pot. If it has reached 165 degrees or higher, remove chicken from pot and place into a bowl and allow to cool, about 15 to 20 minutes. Once cooled take chicken chunks and shred into pieces. Then mix into cream cheese mixture until well incorporated.

mix in shredded chicken with Buffalo cream cheese mixture

If you want a more crunchy salad you could add some diced celery and/or shredded carrots. After preparing your plate of Buffalo Style Chicken Salad here is what you have:

Buffalo Style Chicken Salad with a side of fruit and vegetables

The plate is prepared for two. Also there is a plate of celery and cream cheese, baby carrots and apple wedges. If you decide to make this recipe for yourself, I hope you enjoy it as I did.

Buffalo Style Chicken Salad

Buffalo Style Chicken Salad

1- 8 oz. pkg. cream cheese, softened

½ cup ranch dressing

¼ to ½ cup TABASCO® brand Buffalo Style Hot Sauce

¼ cup goat cheese, crumbled

1/3 cup Mozzarella cheese, shredded

1 large chicken breasted, pouched*

Place cream cheese in microwave less than 45 seconds. It will depend on your microwave as to how long you will leave it. When the cream cheese is softened, remove from microwave and place into a large bowl.

Using a spatula spread it out and mix in the ranch dressing, Tabasco sauce, mozzarella and goat cheese. Mix all ingredients until well incorporated. Set aside and allow flavors to infuse together.

When chicken has reached 165 degrees internally, remove from pot and place into a bowl and let cool, 15 to 20 minutes.

Once cooled take chicken chunks and shred into pieces. Then mix into cream cheese mixture until well incorporated.

Spread chicken salad on to a Ciabatta Roll or your favorite bread.

*Cut the chicken into large chunks (about 6 or 7 chunks) and place into a small stock pot. Then pour 1 cup of chicken broth into pot. Let stand the other 1/2 cup of broth on stove top for later. Place lid over pot. Turn on high heat and allow the broth to come to a boil and hold there for 2 to 3 minutes. Turn heat to low. Simmer and cook the chicken until it is opaque throughout or until the pink is no longer visible, about 10 minutes. You will add the other 1/2 cup of broth half way through the poaching process.

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Chicken and Goat Cheese Spinach Pasta

Chicken and Goat Cheese Spinach Pasta

All products made from wheat flour will have the same glycemic index, whole grains include the bran component, which contains additional dietary fiber and B-vitamins. Also there is 7 to 12 grams of protein in whole wheat pasta. Protein is a needed daily to live well, making whole wheat pasta a better choice.

Our featured recipes has goat cheese that is about 7.21 g of fat, but it also has 5.88 g of protein. Remember, protein is needed to keep the body active and to make a repair muscle tissue. If you are active you will burn the fat. Also the monocular structure of the fat in goat’s milk is smaller than in cow’s milk, making goat cheese easer to digest. If you are lactose intolerant, goat milk is the way to go.

The recipe also calls for poultry, which is full of iron, zinc and vitamin B12.

So here is what you will need:

ingredients for Chicken and Goat Cheese Spinach Pasta

Also you will need 6 tablespoons of olive oil, divided. Heat the oven to 350 degrees. Cook the Penne pasta according to the packaged instructions. Over medium high heat in a large frying pan, heat 3 tbsp. olive oil.  Add garlic and sauté until lightly browned.  Remove from heat.  Stir in flour and salt.  Slowly whisk in milk, chicken broth; whisk constantly so no lumps form.  Return to heat, whisk in parmesan cheese, basil, oregano and black pepper. Set aside.

whisking milk ,chicken broth, cheeses and spices for Chicken and Goat Cheese Spinach Pasta

In a large skillet over medium high heat, add olive oil. Once heated add diced onions and sauté; then add chicken breast chunks, cook until pink is gone.

frying chicken and onions for Chicken and Goat Cheese Spinach Pasta

Next add spinach but do not stir in. Cover pan with lid. Turn heat to low and cook until spinach is wilted. Mix in spinach.

Grease a 9 x 13-inch baking dish.  Spread a third of the cheese mixture in the bottom of the dish.  Top with a third of the pasta, then a third of the chicken/spinach mixture, Repeat twice.

preparing Chicken and Goat Cheese Spinach Pasta first layer

Once you have prepared the pasta dish to bake, sprinkle additional parmesan cheese on top if you wish too.

Chicken and Goat Cheese Spinach Pasta prepared to cook

Place into oven and bake uncovered for 35 minutes. When done let stand 5 to 10 minutes. Plate and serve.

Chicken and Goat Cheese Spinach Pasta

Chicken and Goat Cheese Spinach Pasta

8 oz. penne pasta, whole wheat

6 tbsp. olive oil, divided

2 cloves garlic, minced

5 tbsp. flour

½ tsp. salt

1 ½ cups milk

1 ½ cups chicken broth

¾ cup Parmesan, grated

½ tsp. basil, dried

¼ tsp. oregano, dried

¼ tsp. black pepper

1 medium onion, diced

3 chicken breasts, large; cut into 1-inch chunks

12 oz. baby spinach, fresh

1 ½ cups mozzarella, shredded

12 oz. goat cheese

Heat oven to 350 degrees

Cook pasta according to package instructions.

Over medium high heat in a large frying pan, heat 3 tbsp. olive oil.  Add garlic and sauté until lightly browned.  Remove from heat.  Stir in flour and salt.  Slowly whisk in milk, chicken broth; whisk constantly so no lumps form.  Return to heat, whisk in parmesan cheese, basil, oregano and black pepper. Set aside.

In a large skillet over medium high heat, add olive oil. Once heated add onion and sauté; then add chicken breast chunks, cook until pink is gone. Next add spinach but do not stir in. Cover pan with lid. Turn heat to low and cook until spinach is wilted. Mix in spinach.

Grease a 9 x 13-inch baking dish.  Spread a third of the cheese mixture in the bottom of the dish.  Top with a third of the pasta, then a third of the chicken/spinach mixture, Repeat twice.  Sprinkle additional parmesan cheese on top if desired.

Bake uncovered for about 35 minutes.  Let stand 10 minutes before serving.

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Baked Blueberry Goat Cheese Stuffed Chicken

Platter with Baked Blueberry Goat Cheese Stuffed Chicken

4 chicken breasts, boneless and skinless (in the image there is only 3 chicken breasts)

1 cup goat cheese

1 cup chopped blueberries, frozen or fresh, chopped*

1 cup bread crumbs

½ tsp. kosher salt

¼ cup olive oil

*use a food processor on chop for a few seconds or other means to chop blueberries. I personally use a Progresso food chopper. Link here for another recipe by Splendid Recipes that shows using the Progresso chopper: Smoked Turkey Black Bean Bell Pepper and Corn Salad

Preheat oven to 375 degrees

In a small bowl mix the goat cheese and blueberries together. Set aside.

chopped blueberries and goat cheese

Measure out bread crumbs and place into a large bowl. Mix in ½ teaspoon of salt. Set aside.

Line the bottom of a 13 x 9 inch baking pan with fowl and set aside.

preparation for Baked Blueberry Goat Cheese Stuffed Chicken

Trim fat from breasts, and cut a slit in the middle, not cutting through completely, just enough to make a pocket. To stuff with cheese mixture.

Pull back the top side pocket of each chicken breast and stuff with ¼ cup of cheese mixture and cover. Making sure mixture is packed well into pocket.

brushing olive oil over chicken breast

Next brush the tops of the chicken breasts with olive oil. Grab chicken breast with one hand at opening side and lift brushing the underside of breast with olive oil.

Place each breast separately into bowl with crumbs and bread meat on both sides. Place meat, bottom down into prepared baking pan.

Place pan into oven and bake for 29 minutes. Turn oven to broil and place pan 5 to 6 inches from element for 1 minute to toast the crumbs lightly. Chicken should be 165 degrees internal temperature to be done.

Plate and serve.

Baked Blueberry Goat Cheese Stuffed Chicken

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