Tag Archives: food

Easy Does It

I’m on vacation this week, and we’re headed out to Michigan to visit Mr. Kitchen’s family.  We haven’t seen them since we’ve become engaged so we’re excited to go visit!  Also, I am very excited to not get up and schlep on crowded smelly super hot subways for a week.  I need to escape from the city, or at least work commuting, fairly regularly or else I get twitchy.  Does anyone else living in the city get that?  I’m generally a pretty happy person but every once in a while — generally after weeks of working overtime with no end in sight — I start getting irrationally angry at my commute.  Once I even kicked a subway car.  Guess what? When you do that? The subway car always wins.  I had a bruise on my foot for a few days.

Anyway, back to my vacation and visiting my soon-to-be in-laws.  I’ve never really cooked for my in-laws, but if I were hosting a meal, I would imagine I would serve something like this.  Really, this might be the perfect in-laws over for dinner recipe.  1) It looks impressive 2) It involves crowd-pleaser ingredients (unless your in-laws have nut allergies) 3) It’s pretty easy to make and 4) It’s fairly healthy!

Panko topped stuffed chicken breasts

Panko topped stuffed chicken breasts

Stuffed Chicken Breasts

Makes enough for two breasts — Double for your in-laws!

Stuffing

2 tbsp butter

1/4 onion, diced

1/8 cup almonds, chopped or pulsed in food processor

1 tsp parsley flakes

1 egg yolk

2 tbsp Parmesan

Salt and pepper to taste

Topping

1/4 cup Panko

2 tbsp Parmesan cheese (shredded)

1 tsp butter (melted)

1 tsp Dijon mustard

A bit of olive oil, for drizzling.

Preheat oven to 350º

To form pockets in the chicken:  With a very sharp knife, cut from the top (thickest part) of the breast from right to left and top to bottom at approximately a 30 degree angle, so that you’re forming an angled slit throughout the entire length of the chicken.  Make sure that you do not cut all the way through the chicken breast (otherwise you’ll have chicken breast halves).  Start out easy, making a slow, shallow cut.  You can always go back and cut deeper.

The stuffing:  Melt butter in sauce pan and saute onions and peppers.  Add salt and pepper to taste.  Allow mixture to cool.  After it has cooled, mix cooked peppers and onions with almonds, egg and Parmesan.  Spoon mixture into chicken pockets.

The topping:  In a bowl, mix together Dijon and melted butter.  Brush some of this over the chicken breasts.  Mix remaining butter/Dijon with panko and Parmesan, and spoon on top of breasts, pressing the topping on gently to set it.  Drizzle tops of chicken breasts with a bit of olive oil.   Bake for 25-30 minutes, or until chicken is thoroughly cooked.

Diced onions and peppers

Diced onions and peppers

Sauteed onions and peppers

Sauteed onions and peppers

Panko topped stuffed chicken breasts

Stuffing the chicken breasts

Panko topped stuffed chicken breasts

Stuffed chicken breasts

Pre-bake Panko topped stuffed chicken breasts

Pre-bake Panko topped stuffed chicken breasts

Panko topped stuffed chicken breasts

Panko topped stuffed chicken breasts

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Filed under Chicken, Dinner, Recipes

The Morning After

Ah the sleepover.  Nothing could be more blissful than a couple’s first weekend together…. Many a girl has swooned over thoughts of coffee and the crossword, tucked in bed with her new beloved, eating something fabulous (and undoubtedly fattening).  We have every Jennifer Anniston movie to thank for that.  Hell even Julia Roberts got a big fantastic breakfast the morning after in Pretty Woman.   Not that every morning after is pretty.  I seem to recall Mr. Kitchen and I being pretty hungover.  No matter, I’ve got an easy no-fail awesome Challah bread french toast recipe for you.  I told you that leftover Challah bread from the You’re Gonna Remember Me Brown Bettys would come in handy.  Wanna make sure he keeps coming back for breakfast?  Who could resist this?

Challah Bread French Toast with Strawberries and Blueberries

Challah Bread French Toast with Strawberries and Blueberries

Challah Bread French Toast

(Makes 6 slices)

1/2 loaf Challah loaf bread

2 eggs

1/2 cup heavy cream

2 tbsp brown sugar

2 tbsp cinnamon

1 tbsp vanilla extract

Strawberries, stemmed and sliced

Blueberries

Butter (for frying)

Confectioner’s sugar  (for dusting)

Slice Challah bread loaf into six slices (1/4 inch slices.  In a bowl, beat eggs, heavy cream, vanilla, cinnamon and brown sugar well.  Heat pan over medium heat.  Melt a pat of butter in pan.  Dip a slice of the Challah in the egg batter on each side.  Put into pan, browning on each side for approximately 2 minutes.  Note:  I’ve found it’s best to cover the pan with a tight fitting lid, which will keep in the moisture and reduce the chance of burning.  Repeat with each slice of Challah.  Garnish with strawberries, blueberries and confectioner’s sugar.

Challah Bread French Toast with Strawberries and Blueberries

Challah Bread French Toast with Strawberries and Blueberries

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Filed under Breakfast, Recipes