This is a Rachael Ray recipe, and can be found here.
1 1/2 cups chicken broth
1 tbs butter
1 1/2 cups cous cous
1/4 cup golden raisins, chopped
2 tbs olive oil
1 1/2 pounds chicken tenders, cut into bite-sized pieces
salt and pepper, to taste
2 medium leeks, cut into half-moons and cleaned well
1 cup dry white wine or chicken broth
Heat the chicken broth and butter in a medium sauce pan. After bringing it to a boil, add the cous cous and raisins. Remove the pan from the heat, stir, and put the lid on. Set aside.
Heat the olive oil in a large skillet. Add the chicken. Season with salt and pepper. Cook through, turning occasionally.
Once the chicken is cooked through, add the leeks and cook for 2-3 minutes. Add the wine (or chicken broth) and allow it to cook down by half (3-4 minutes).
Fluff the cous cous with a fork, and spoon it onto a plate. Top with the chicken and leeks.
Even though Sean is usually the resident grill master around here, he’s been kind enough to step aside and let me try my hand at grilling lately. First, I tried out the honey, lemon, & rosemary grilled chicken, and now I’ve moved on to a different marinade.
3 tbs soy sauce
1 tbs honey
1 tbs vegetable or olive oil
juice of 2-3 limes
1-2 cloves garlic, minced
1 lb chicken breasts or tenders
Mix all of your marinade ingredients together. Place your chicken in a zip top bag and pour the marinade over. Close it up, and squish it all around to ensure that everything has some marinade on it. Let this sit in the fridge for at least 30 minutes, and up to over night.
Get to grilling and enjoy!
Wow, this recipe has been sitting around as a draft for like 2 months. Why it took me this long to blog about it, I’m not sure. It was really good! I came across this recipe on the blog For the Love of Cooking.
1 cup of ricotta cheese
small handful of baby spinach, roughly chopped
small handful of grape or cherry tomatoes, chopped
2 tbs Parmesan cheese
1 tbs fresh basil, chopped
1 clove garlic, minced
salt and pepper, to taste
2 chicken breasts
Panko bread crumbs
2 tsp olive oil
Preheat the oven to 400 degrees F.
Combine the ricotta cheese, spinach, tomatoes, Parmesan, basil, garlic, salt and pepper in a bowl, set aside.
Take the chicken breasts and cut a long horizontal slit along the center of the thin long edge of each chicken breast. Don’t cut the whole way through, though. Fill the cavity with the cheese mixture. Season each side of the chicken with more salt and pepper. Dip the chicken in the Panko bread crumbs until both side is evenly coated. Carefully seal up the open slits in the chicken with toothpicks.
|A little messy…|
Flip it over and put the skillet in the oven. Cook for an additional 2o minutes, or until the chicken is cooked through.