Thursday, January 20, 2011

Chicken with Balsamic Peppers and Gnocchi




CHICKEN

4 boneless, skinless chicken breasts
Season both sides with:
1/2 tsp salt
3/4 tsp crushed fennel
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp dried oregano

Sear chicken 3 minutes on 1 side, 1 minute on other side. Transfer to a sprayed baking dish and roast at 450 for 10 minutes. Keep the chicken saute pan handy for the balsamic peppers below.


BALASAMIC PEPPERS

In the same pan you seared the chicken, add a little bit of oil and saute together:
2 cups thinly sliced red bell pepper
1 cup thinkly sliced yellow bell pepper
1 large shallot, chopped
1-1/2 tsp fresh rosemary, chopped

Saute on med-high heat for 3 minutes.

Add 1 cup of chicken broth, reduce heat, and simmer for 5 minutes.

Add 1 TBSP balsamic vinegar, increase heat to high, and simmer for 3 more minutes.

Salt and Pepper to taste.


GNOCCHI:

Purchased frozen gnocchi at the store.
Bring a pot of salted water to a boil.
Add gnocchi (cook only what you will eat...I made 15 per person).
As gnocchi float to the surface, remove them carefully with a slotted spoon.


PLATING:
I laid a bed of fresh baby spinach down on the plate
On top of the spinach, I added the balsamic pepper mixture
I laid the gnocchi on top of that.
I drizzled the remainder of the pan juices onto the gnocchi.
I placed the chicken along one side.


Rating: We *loved* this dish. We've made the balsamic peppers before. Adding the gnocchi was a great idea. It's creamy taste blended well with the tartness of the balsamic peppers! This was also a 400 calorie meal which was a huge bonus!

Wednesday, January 19, 2011

Chicken Broccoli Casserole (Healthy version)

10 oz broccoli-steam in microwave or stove top until mostly cooked
1 cup of cooked chicken, cubed
1 can of cream of mushroom soup
1/4 cup of milk
shredded cheddar cheese
bread crumbs

(Post to be completed)