Monday, November 26, 2007

Rolled Chicken Breasts Stuffed with Prosciutto and Barley

Rolled Chicken Breasts Stuffed with Prosciutto and Barley

1/4 cup chopped prosciutto
1 teaspoon olive oil
1/2 cup chopped onion
1 teaspoon minced fresh rosemary
1/4 cup pearled barley
1/2 cup chicken broth
1 tablespoon fresh grated Parmesan cheese
4 boneless/skinless chicken breast halves
4 thinly sliced pieces of prosciutto
1/2 cup white wine
1 teaspoon cornstarch
1 tablespoon water

In a small saucepan, heat oil over medium. Add onion and cook until softened, about 4 to 6 minutes. Stir in the 1/4 cup chopped prosciutto and rosemary - cook until the prosciutto is lightly browned, about 4 to 6 minutes more. Stir in barley and broth - bring mixture to a boil, reduce heat, cover and simmer until the barley is tender, about 20 to 30 minutes. Remove and let cool.

While you wait for the barley to cool, preheat the oven to 400 degrees.

Stir the cheese into the cooled barley mixture.

With a sharp knife, carefully butterfly the chicken breasts - cover them with plastic wrap and pound each breast to make a thin sheet of chicken. Evenly divide the barley mixture between the chicken breasts. Roll up each breast, starting on the long side, and then wrap each breast with a slice of prosciutto. Place the breasts, seam side down, into a casserole dish lightly coated with nonstick spray - try to give them enough room so they are not touching. Pour the wine into the dish and cover. Place in the oven and bake for 15 minutes - remove the cover and continue to bake for about 10 minutes more or until a thermometer inserted into the chicken registers 160 degrees. Carefully remove the chicken breasts and cover to keep warm. Pour any remaining liquid from the casserole dish into a small saucepan - bring the juices to a boil over high heat.

In a small bowl, stir together cornstarch and water. Whisk cornstarch slurry into the hot liquid and cook, whisking constantly, until thickened, about 1 to 3 minutes. Serve the chicken sliced on the diagonal with some of the thickened sauce over the top.

Makes 4 servings.

Source: Joe - Culinary in the Country

Friday, November 2, 2007

Salade de concombres et d'haricots - Cucumber & Black-Eyed Pea Salad

Salade de concombres et d'haricots

3 c. table d'huile d'olive
2 c. table de jus de citron
1 gousse d'ail
1 c. thé d'origan séché (ou 2 c. thé de frais)
poivre au goût
4 tasses concombres coupés en cubes
1 bte de 14 on. d'haricots à l'oeil noir, rinsés (ou haricots mélangés)
2/3 tasse de poivrons rouges hachés
1/2 tasse de fromage féta coupé en dés
1/4 tasse d'oignons rouges coupés en lanières
2 c. table d'olives noires

Mélanger tous les ingrédients dans un bol. Faire mariner pendant une heure au frigo.

Recette adaptée du site de Eating Well

Cucumber & Black-Eyed Pea Salad

3 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
1 garlic clove
2 teaspoons chopped fresh oregano or 1 teaspoon dried
Freshly ground pepper to taste
4 cups peeled and diced cucumbers
1 14-ounce can black-eyed peas, rinsed (I used a bean medley)
2/3 cup diced red bell pepper
½ cup crumbled feta cheese
¼ cup slivered red onion
2 tablespoons chopped black olives

Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.

Adapted from Eating Well website

Thursday, November 1, 2007

Salade de carottes - Grated Carrot Salad

Salade de carottes

50 ml yogourt nature
50 ml mayonnaise légère
10 ml moutarde Dijon
10 ml jus citron frais
sel et poivre
2 1/2 tasses de carottes râpées
1 onion vert ou 20 ml d'oignon rouge râpé

Mélanger le tout. Vous pouvez faire 24 hrs en avance.

Source: Canadian Living

Grated Carrot Salad

1/4 cup (50 mL) each plain low-fat yogurt and light mayonnaise
2 tsp (10 mL) each Dijon mustard and lemon juice
1/4 tsp (1 mL) each salt and pepper
2-1/2 cups (625 mL) shredded carrots
1 green onion, chopped

In bowl, stir together yogurt, mayonnaise, mustard, lemon juice, salt and pepper. Mix in carrots and green onion. (Make-ahead: Cover and refrigerate for up to 24 hours.)

Source: Canadian Living