Chicken Breasts with Mediterranean Stuffing

Chicken Breasts with Mediterranean Stuffing
Adapted from Cara's Cravings
2 tablespoons olive oil
1 garlic clove, chopped
5 ounces baby spinach, or regular spinach, stemmed
Salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breast halves (about 4 medium)
4 ounces soft goat cheese or mascarpone cheese
1/4 cup chopped sun-dried tomatoes, packed in oil
2 tablespoons black olive tapenade, available in specialty food stores
1 tablespoon plus 1 teaspoon unsalted butter
1/2 cup dry white wine

In a medium microwavable bowl, add 1 tablespoon of the olive oil, garlic and the spinach and season with salt and pepper. Cook on high for 5 minutes or until the spinach has wilted completely and excess liquid has evaporated. Remove the spinach to a small plate and set aside to cool slightly.
Using a small, sharp knife, cut one chicken breast almost in half horizontally so it opens like a book - the breast meat should still be held together on one long side. Repeat with the remaining chicken pieces. Season the outside of each breast with salt and pepper and open the chicken breasts up on the cutting board.In a small bowl, mix the goat cheese and sun-dried tomatoes until well blended. Using your hands, squeeze the excess moisture out of the sauteed spinach. Chop it and spread a quarter of it on one half of each chicken breast. Spread equal amounts of the cheese mixture over the spinach. Then, using a small spoon, spread some of the tapenade on the empty side of each chicken breast. Close the tapenade side of the chicken breast over the cheese, and press gently to adhere.
Heat a large skillet over medium heat. Add the remaining olive oil and about 1 teaspoon of butter. When the butter has melted, gently place each chicken breast in the pan. Cook for about 6 to 8 minutes per side, depending on the thickness of the breast, or until chicken is golden and cooked through and the cheese has melted. (Lift up the pocket flap to check to see if the chicken is thoroughly cooked; there should be no signs of pinkness.)
Remove the chicken to a serving plate and cover loosely with foil to keep warm.Raise the heat to high. Add the wine to the skillet. Let the wine cook off for 2 to 3 minutes, scraping the browned bits off the bottom of the pan with a spatula or a wooden spoon. Add the remaining tablespoon butter to the pan, stir until the butter melts, and then pour the sauce over chicken.
Serve the chicken whole or sliced.

Amano Artisan Chocolate

I just received a free sample of Amano Artisan Chocolate. 3 bars of chocolate, free, Ocumare Grand Cru Dark Chocolate, Madagascar Premium Dark Chocolate and Cuyagua Premium Dark Chocolate!! I was really needing something sweet the day it came. My mom, FI and I all tried a piece of each bar. I usually love dark chocolate but I really did not like this brand. It had a really good taste at the beginning, bitter/sweet but then the aftertaste tasted like raisins. I hate raisins!! Don't get me wrong, I ate it and will eat it till it is gone but I will not buy it again. The Cuyagua was the best of them all, it did not really have the aftertaste.

I have been a bad girl

I have been a really bad girl. I have not been posting in my blog. I have made some really tasty recipes, Morrocan Stew and Curry Chicken with Marmalade, but have been too lazy to write about them.

Last night we did a really easy Cinco De Mayo dinner. We grilled fish on the BBQ for fish tacos. We had an assortment, salmon, rock cod and Tilapia, Chile Lime, which I picked up at Traders. I made a quick guacamole, avocado, lime, fresh garlic and salt. Canned Beans, black and regular refried. Cabbage and store bought salsa. It turned out really good and healthy for you.

Buffalo-Style Chicken Strips with Ranch Dressing

Buffalo-Style Chicken Strips with Ranch Dressing - "Amber's Delectable Delights"
(Adapted from: CookingLight.com)

Ingredients
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound chicken breasts, cut into 1/2-inch-thick strips
Cooking spray
1/3 cup hot sauce (such as Crystal)
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks

Directions
Preheat oven to 400°.Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 chicken strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining chicken strips, flour mixture, egg whites, and cornflakes.Lightly coat chicken strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over chicken. Serve with ranch dressing, celery, and carrots

Asian Noodle Salad

Asian Noodle Salad - From an "An Irish Girl Who Can Cook And Drink!!!"
adapted from Jamie Oliver

SALAD INGREDIENTS:
1 packages linguine noodles, cooked, rinsed, and cooled
1/2 to 1 head sliced Napa cabbage
1/2 to 1 head sliced purple cabbage
1/2 to 1 bag baby spinach1 red bell pepper, sliced thin
1 yellow bell pepper, sliced thin
1 orange bell pepper, sliced thin (if available)
1 small bag bean sprouts (also called “mung bean sprouts”)
3 sliced scallions
3 peeled, sliced cucumbers
LOTS of chopped cilantro—up to one bunch
1 can whole cashews, lightly toasted in skillet

DRESSING:
Juice of 1 lime
8 tablespoons olive oil
2 tablespoons sesame oil
6 tablespoons soy sauce
1/3 cup brown sugar
3 tablespoons fresh ginger, chopped
2 cloves chopped garlic
2 hot peppers or jalapeños, chopped
More chopped cilantro—LOTS

Mix together salad ingredients. Whisk together dressing ingredients and pour over salad. Mix with tongs or hands and serve on platter.*Dressing keeps up to three days before serving, WITHOUT cilantro.

TCHO Chocolate

I got my packet of free chocolate from http://www.blakemakes.com/ yesterday in the mail. I wanted to be in the mood and not be too stuffed when I tried it. Last night I had too much corned beef, so I took it to work with me today. I left it in the car and did not remember it till I got home tonight. Let me say it melted!! :( I wanted to make something good with it but I just could not resist just taking a bite. It was soooo good!! It was really smooth, maybe from melting, but that is how I like my chocolate, just starting to melt. It was slightly bitter but with just the right amount of sweet. I hid the reminder of the bar from my family. I think I might use some for hot chocolate tomorrow. Oh yeah, I sampled the chocolatey bar. Here is the website if anyone is interested in buying some. I would definitely like to try the other flavors. http://tcho.com/

Chocolate!!

I got my free sample of chocolate, THCO, from Blakemakes.com, Yeah!! I will write more when I taste the chocolate.