Chicken Paillards with Clementine Salsa
We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- 4 5-ounce chicken breast halves
- 4 clementines, peeled, diced (about 1 cup)
- 1 cup cherry tomatoes, quartered
- 1/2 cup finely diced red onion
- 1/2 cup finely diced celery
- 1/4 cup coarsely chopped fresh basil
- 1/4 cup coarsely chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lime juice
- 1 serrano chile, seeded, minced
- 1/2 cup fresh clementine juice (from about 6 clementines)
Place chicken breast halves between 2 sheets plastic wrap or parchment paper, spacing apart. Using mallet, pound chicken to 1/4-inch thickness. DO AHEAD Can be made 1 day ahead. Cover and chill.
Mix clementines and next 8 ingredients in medium bowl. Season with salt and pepper. DO AHEAD Salsa can be made 2 hours ahead. Cover; let stand at room temperature.
Uncover chicken; sprinkle with salt and pepper. Heat olive oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet; boil until reduced to 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.
Nutritional ContentOne serving contains the following: Calories (kcal) 409.3 %Calories from Fat 50.9 Fat (g) 23.1 Saturated Fat (g) 4.5 Cholesterol (mg) 95.3 Carbohydrates (g) 14.5 Dietary Fiber (g) 2.0 Total Sugars (g) 10.3 Net Carbs (g) 12.5 Protein (g) 35.1Reviews Section
My New Favorite Recipe – Quiche With a Healthy Crust!
It’s not often I share a single recipe, but this one is so delicious, so healthy and so easy that it warrants a separate post.
Although the recipe as written has spinach filling, you can use other fillings. Just to give you a few ideas…
- Sausage (regular or vegetarian), bottled red peppers, cheddar cheese
- Canned artichoke hearts with parmesan cheese
- Ham with Swiss cheese
- Fresh tomatoes, mozzarella and basil
- Any leftover veggies and/or meat in your refrigerator
This “quiche” makes a great dinner, but can also be put in your bag for breakfast or lunch for a busy day or call night. Quiche freezes well, so you can make several, freeze them and have breakfast/lunch/dinner for days!
Pomegranate Poppy Seed Salad
When pomegranates are really in season (end of nov) my family and I are real fans and they eat them all the time as a great snack or add in to salads and other dishes. Now with Rosh Hashanah less than a week away, this pomegranate salad could not be more fitting as a side dish to any of the meals you are serving.
1 Head Romaine Lettuce, chopped
½ cup chopped up fresh dates
¼ cup blanched slivered almonds
1 packet of Splenda (or 1 ½ tsp. sugar)
In a small frying pan toast the sunflower seeds for about 1-2 minutes. Pour into small bowl and add the confectioners’ sugar and cayenne pepper and mix well. Set aside.
In a larger bowl add the rest of the salad ingredients and the sugared sunflower seeds –mix well.
In a small bowl add all the dressing ingredients and whisk well together. Pour over salad and mix well. Plate and serve.
Lake Lure Cottage Kitchen
Food beautiful food. What is not to love about this colorful plate of Chicken Paillards with Orange Salsa as shown above. For me, that love would not have been possible last week. I was sure that I was doomed to live on saltine crackers and gatorade for the rest of my life.
The background: We traveled to Cary, NC to spend time with our Son, DIL and two Grandkids before driving to Emerald Isle for Grandson Camerons’s 1st birthday party with the extended family. All four of them had had the flu before we arrived, but were over it. We arrived on Wednesday. Thursday we dropped GD Rachel off at her art class and killed time at a local brewery just down the street from her studio. Son Michael ordered onion rings and “fried pickles” to go with a glass of the local brew. I said ” I don’t think I can eat all of that greasy food”. “Not to worry Mom”, he said. “OK” I said. I ate it.
Later that night: Heartburn, or so I thought. Wrong! Full blown flu gripped me and stayed with me all night. David and I decided that we could not leave with them to go to the beach. I was too weak and did not want to expose the rest of the family to the bug. Michael, Kristen and the kids headed for the beach on Friday. That night David got the flu too.
As I lay in bed feeling the worst misery I had felt in a long time, these were the thoughts running through my mind:
I will never, ever, eat fried pickles again. Don’t even think about them!
How can I continue to blog about food? I hate food. Maybe I could blog about bread, but only if it’s toasted.
We are going to Paris in June. I can’t even think about fromage, charcuterie, or wine. No picnics for me. What a waste. Too late to cancel.
My life of loving food is over. Just give my some thin gruel and I will survive. Maybe.
As David and I nursed our stomachs with crackers and gatorade at the kids house, word started filtering back from the beach. The cousins were starting to get sick. Then Kristen’s Mom got sick. Then her brother-in-law was laid low. Before the weekend was over, everyone at the beach was stricken with the flu. It turned out that we were all exposed to the Norovirus ( Cruise ship virus ). This flu is virulent and highly contagious. There is no vaccine for it and those exposed are contagious long after the symptoms subside.
It has been a week and we are back in Florida, still weak but on the mend. This was the first real meal I have made in a long time.
The love for food is coming back. I was drawn to the produce aisle of the supermarket for some reason. They had a box of little cutie mandarin oranges that looked health giving in their vitamin C rich orange skins. I made a salsa with them to go with pounded chicken breasts. With cherry tomatoes, celery, red onion and jalapeno peppers it made a vibrant topping. With the dish I served healthy quinoa and fresh sauteed kale.
I think I will survive to cook again and make the trip to Paris. But I will never have another fried pickle again, even if it had nothing to do with what happened.
CHICKEN PAILLARDS WITH ORANGE SALSA ( Bon Appetit )
4 chicken breast halves
4 clementines, mandarin oranges or oranges, peeled and diced (about 1 cup)
1 cup cherry tomatoes or grape tomatoes, quartered
1/2 cup finely diced red onion
1/2 cup finely diced celery
1/4 cup coarsely chopped fresh basil
2 tablespoons olive oil
2 tablespoons fresh lime juice
1 jalapeno pepper, seeded and cut into thin rings
1/2 to 2/3 cup juice from clementines or oranges (about 6 clementines)
2 tablespoons oil for sauteing chicken
Place chicken breast halves between 2 sheets of plastic wrap or waxed paper and pound to about 1/4 inch thickness.
Mix oranges and next 8 ingredients in medium bowl. Season with salt and pepper.
Sprinkle chicken with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add chicken and cook until slightly browned and cooked through, about 3 minutes per side. Transfer chicken to platter. Add clementine juice to skillet, boil until reduced to about 1/4 cup, stirring often, about 2 minutes. Drizzle sauce over chicken. Spoon salsa over and serve.
Setting an Example: Eating Well
At some point all physicians give advice to their patients about dietary changes to improve health. Let’s be honest. We don’t do so well ourselves. The “classic” fare of residency (donuts or muffins for breakfast, pizza for lunch, and some fast food on the way home) doesn’t really give you much credibility when you are talking to patients.
No medical student or resident is going to be able to eat perfectly, exercise regularly, and do all the other things that lead to a healthier lifestyle. But every little change you make now will pay off. You’ll feel better and have more energy. You’ll be less likely to gain weight. And – you’ll be able to talk to patients – with specific examples – about what they can do to improve their own health.
In the crazy busy life of medical school and residency, it’s hard, if not impossible, to spend time and energy to shop, cook and eat really well. It doesn’t get much better once you start your practice. What is possible, no matter how busy you are, is to realize that there are some simple things you can do to improve what you are doing now.
My top 10 tips for better eating in medical school and residency
1. Eat fruits or vegetables with every meal or snack. This may mean buying a bag of apples once a week and just eating apples twice a day (boring but effective). Even better, follow the “USDA plate” recommendation – ½ fruit and vegetable, 1/4 protein 1/4 grain/complex carb on every plate of food you eat.
2. Eat breakfast. If you are up too early to really eat, make a smoothie the night before to put on the blender when you wake up and take it with you in the car. My personal favorite: ½ cup plain Greek yogurt, ½-1 cup of fruit, ¼ cup egg whites (pasteurized, in a carton), 1-2 Tblsp honey.
3. Eat more eggs (especially egg whites). Eggs have gotten a bad rap, but they are very cheap and very easy to cook. Cook hard boiled eggs on the weekend to eat for breakfast or snacks during the week. Make omelets or huevos ranchero for dinner. Go ahead and spend a little more to get cage-free eggs to do the right thing.
4. Don’t skip meals. Even on the worst call day you can keep a meal replacement bar or two in your pocket.
5. Pack the food you need for call days the night before so it’s ready to go in the morning.
6. Chop up a bunch of veggies on the weekend to throw in salads, soups or in wraps.
7. Cook or buy one good meal on the weekend that will last for part of the week. A good stew or soup? Lasagna? Look for good recipes on the web. If you really don’t want to cook, find a healthy caterer or restaurant to buy it instead.
8. Take a good sandwich to work for one or more meals. Peanut butter on whole wheat may be monotonous, but a) it doesn’t have to be refrigerated and b) it beats McDonald’s.
9. Free pizza isn’t really free. It’s incredibly high calorie and the ingredients in the cheap kind aren’t good for you. (Same for take out Chinese, donuts, muffins, etc)
10. Skip the liquid calories. Cokes may give you an energy boost, but you are better off with real calories from a piece of fruit, a sandwich and some coffee or tea. (but learn how to use caffeine effectively)
1/4 cup drained oil packed sun dried tomatoes
2 tablespoons chopped drained bottled roasted red peppers
1/2 cup walnuts, toasted
1 teaspoon finely chopped shallots
1 1/2 tablespoons red wine vinegar
2 tablespoons water
1/4 cup olive oil
Combine all ingredients except oil and salt in a food processor and puree until smooth. With motor running, add oil in a slow stream, blending until incorporated. Season with salt to taste.
From The King Arthur Flour Baker's Companion
2 cups (8 1/2 ounces) unbleached all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 1/2 tablespoons sugar
4 tablespoons (1/2 stick, 2 ounces) cold butter
1 large egg
6 tablespoons (3/8 cup) cream (half & half, light, whipping, or heavy)
2 to 3 tablespoons butter, melted
In a large bowl, mix together flour, salt, baking powder, and sugar. Cut in the butter. In a separate bowl, use a fork to stir egg and cream together until smooth. Add to flour-butter mixture and stir until mixture forms a loose ball. Gather together in your hands and squeeze together. Pat into an oval about 1 inch thick, wrap in waxed paper, and chill for 1 hour.
Preheat oven to 425.
On a lightly floured surface, roll dough into a circle between 1/16 and 1/8 inch in thickness. Cut dough into rounds with a 3 inch or smaller cutter. Repeat with remaining dough scraps. Unlike pie crust, this repeated rolling doesn't seem to toughen the final product. Transfer rounds to lightly greased or parchment-lined baking sheets and prick each round several times with a fork.
Bake crackers for 6 minutes. Remove pan from oven, turn crackers over, and bake an additional 5 minutes, or until crackers are lightly browned. Remove crackers from oven and brush with melted butter. Transfer to a rack to cool completely.
Broccoli Mushroom Noodle Casserole
This recipe is surprisingly spectacular. It makes a huge pan. If your family is small, split it between two pans and freeze one. This recipe is from the New Moosewood Cookbook. I’ve left off the optional 1 cup grated cheese plenty of times and never noticed.
Broccoli Mushroom Noodle Casserole
1 (1 pound) package wide flat egg noodles
2 tablespoons butter or margarine
2 cups chopped onion
3 medium cloves garlic, minced
1 large bunch fresh broccoli, chopped
1 pound mushrooms sliced or chopped
1/2 teaspoon salt
fresh black pepper to taste
1/4 cup dry white wine (optional)
3 eggs, beaten (optional)
3 cups cottage cheese
1 cup sour cream or buttermilk
1-1/2 cups fine bread crumbs
1 cup grated medium or sharp cheddar cheese
Preheat oven to 350° F. Butter or oil 9 x 13 baking pan.
Cook noodles in plenty of boiling water until about half-done. Drain and rinse under cold water. Drain again and set aside.
Melt butter or margarine in large skillet and add onions and garlic. Saute about 5 minutes over medium heat, then add broccoli, mushrooms, salt and pepper. Continue to cook, stirring frequently, until broccoli is bright green and just tender. Remove from heat and possibly add optional white wine.
In large bowl, beat together eggs with cottage cheese and sour cream or buttermilk. Add noodles, sautéed vegetables and 1 cup bread crumbs. Mix well.
Spread into prepared pan and top with remaining bread crumbs and, if desired, grated cheese. Bake covered for 30 minutes uncovered for 15 minutes more.
How do I prepare chicken breasts for Chicken Paillard?
- Cut chicken breasts in half horizontally into two thin slices.
- Place all chicken cutlets on a large cutting board and cover with plastic wrap.
- Pound with a meat mallet, rolling pin or a large heavy skillet until no thicker than ½ inch all the way across. It&rsquos important that all chicken cutlets are the same thickness as it ensure they cook at the same time.
All Our Fingers in the Pie
I have had fun making other 'en croute' applications in addition to the challenge, which is Salmon en Croute. I have tried a pear en croute for a tapa and a sausage en croute, which we would call Pigs in Blankets. Anything wrapped in a pastry is an 'en croute' method. This would work equally well with Arctic Char or rainbow trout.
If you are cooking for one, as I am, then make a half recipe of the pastry. This will give you plenty for 2 servings. If your salmon was fresh when you bought it, then you can make up the extra serving and freeze, uncooked and wrapped in the pastry. Defrost in the refrigerator for about 8-12 hours and then cook as directed. This will make a lovely dinner when you know you will be working late. Just remove it from the refrigerator before you go to work in the morning, or the night before.
Also, when cooking for one, feel free to make substitutions. I didn't want $4 worth of leeks just to make this recipe. So I opted for the green onions I had at home. I also used dried mixed wild mushrooms rather than buying fresh. This not only gives less waste but it is more convenient. In the sauce, I substituted the water I used to reconstitute the mushrooms rather than clam juice. If you had fish stock in the freezer, you could use that rather than clam juice. Clam juice is actually just an easy substitute for fish stock.
The salmon I bought had the skin on. Not only was it skin on, but it also still had the scales. These are some pictures as I removed the skin and removed the scales. Check also for pin bones and pull out with tweezers. I just bought a cheap pair of cosmetic tweezers but there are some specially made for fish. The skin is a bonus because you can make salmon cracklings. Cook in a little bit of olive oil or canola over medium heat until crispy. Sprinkle with sea salt and use for a garnish or snack.
I had a little bit of extra pastry, so I rolled it out, placed a slice of prosciutto on it and then filled it with the rest of my wild rice. I folded it into a package and baked with the salmon. I could have put it in the freezer for another time, but I wanted to see if it tasted good.
1/2 cup wild rice
2 tablespoons (1/4 stick) butter
1/2 cup minced leek (white and pale green parts only)
6 ounces fresh shiitake mushrooms, stemmed, chopped
4 6-ounce (4x2 1/2-inch) skinless salmon fillet
1 egg beaten with 1 tablespoon water
2/3 cup bottled clam juice
1/2 cup dry white wine
1 1/4 cups crème fraîche or whipping cream
3 tablespoons minced fresh dill
For salmon, rice, pastry:
Bring medium saucepan of salted water to boil. Add rice boil uncovered until just tender, about 40 minutes. Drain.
Melt butter in heavy medium skillet over medium-low heat. Add leek sauté until beginning to soften, about 4 minutes. Add mushrooms. Cover skillet cook until mushrooms release their juices, stirring occasionally, about 5 minutes. Uncover skillet. Increase heat to medium-high sauté until liquid evaporates, about 3 minutes. Transfer to bowl. Add rice. Season with salt and pepper. Cool completely.
Butter large baking sheet. Roll out 1 pastry on floured surface to 12-inch square. Cut into 4 equal squares. Divide rice mixture among centers of squares, mounding in oval shape with ends toward 2 corners of pastry. Set salmon atop rice. Sprinkle with salt and pepper. Bring pastry corners up around salmon (pastry will not enclose salmon completely.) Roll out remaining pastry sheet on floured surface to 13-inch square. Cut into 4 equal squares. Lay 1 square atop each salmon fillet, tucking corners under bottom pastry to enclose salmon completely. Pinch edges together to seal, brushing with egg mixture if necessary to adhere. Arrange salmon packages, seam side down, on prepared baking sheet. Cover and chill 30 minutes. (Can be made 8 hours ahead. Keep chilled.)
Preheat oven to 400°F. Brush top of pastry with egg mixture. Bake until golden and thermometer inserted into fish registers 145°F, about 30 minutes.
For dill sauce:
Combine clam juice and wine in heavy small non-aluminum saucepan. Boil until reduced to 1/3 cup, about 9 minutes. Reduce heat to medium. Whisk in crème fraîche. Boil until reduced to 1 cup, about 5 minutes. Remove from heat. Stir in dill. Season with salt and pepper.
If crème fraîche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened (24 to 48 hours, depending on temperature of room). Refrigerate until ready to use.
Transfer salmon packages to plates. Spoon Dill Sauce around and serve.
2 1/2 sticks (1 1/4 cups) cold unsalted butter, cut into 1/2 " cubes
3 1/4 cups all-purpose flour
1 teaspoon salt
1 1/4 cups well-chilled sour cream
4 to 6 tablespoons ice water
To blend by hand:
In a bowl with your fingertips or a pastry blender blend together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Stir in sour cream with a fork just until incorporated. Drizzle 4 tablespoons ice water over mixture and gently stir just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, stirring until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
To blend in a food processor:
In a food processor pulse together flour, butter, and salt until most of mixture resembles coarse meal with remainder in small (roughly pea-size) lumps. Add sour cream and pulse just until incorporated. Drizzle 4 tablespoons water over mixture and pulse just until incorporated. Test mixture by gently squeezing a small handful: When it has proper texture it should hold together without crumbling apart. If necessary, add enough remaining water, 1 tablespoon at a time, pulsing until incorporated and testing, to give mixture proper texture. (If you overwork mixture or add too much water, pastry will be tough.)
To form dough after blending by either method:
Turn mixture out onto a work surface and divide into 4 portions. With heel of hand smear each portion once in a forward motion to help distribute fat. Gather dough together and form it, rotating it on work surface, into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour, and up to 1 day.
Wednesday, January 27, 2010
Gourmet Popcorn: Chocolate Peanut
For Christmas I had to be very creative with my gifts as we just didn't have the money to spend on gifts. And I wanted to think outside my handmade/homemade gifts. And still giving gifts I thought my friends and family would enjoy.
One of the gifts I created was "Gourmet" Popcorn. The popcorn kernels are very inexpensive as well as the ingredients to use on them. I then packaged them in ziplocks and designed and printed out little toppers for the bags.
The reason though I am posting this now is because any of these would make a great treat for a Super Bowl party. I served them at a Christmas party and they were gobbled up. And everyone was in awe that I made them. that they weren't "store bought" gourmet popcorn. I have 3 recipes but will post one a day for the next 3 days as I don't want this to be a huge long post.
Chocolate Peanut Popcorn
1/2 cup popcorn kernels
1 1/2 cups peanuts (other nuts would be good I am sure too - such as cashews or almonds)
3/4 cup sugar
3/4 cup light corn syrup
6 tablespoons butter
1/3 cup unsweetened cocoa powder
1 teaspoons coarse salt
Preheat oven to 200 degrees. Take a rimmed large cookie sheet (or jelly roll pan or 2 smaller rimmed cookie sheets) and line it with tinfoil. Spray it with cooking spray. Pop the popcorn and place in a large bowl. Add the peanuts and set aside. Put sugar, corn syrup, butter, cocoa, and salt in a medium saucepan. Cook over medium heat, stirring, until mixture comes to a gentle simmer, about 5 minutes.
Pour sugar mixture over popcorn and nuts toss to coat. Keeping tossing even if it doesn't look like it is coating well. And even if you are having trouble getting it to coat "well" - it doesn't need to have chocolate on every bit of popcorn. It will be good no matter how the chocolate mixture coated the popcorn. Transfer to baking sheet. Bake until dry. Stirring every 20 minutes and cooking about 1 hour. Cool on sheet on wire racks. And then break apart into pieces. Store in airtight containers or ziplocks.