Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

This is one of those quick and easy recipes if you plan it right.

Make the marinade before you go to bed.  Possibly cut the chicken. When you get home from work or wherever, mix the 2 and go walk the dogs.  Boom! 30 minutes has passed, and you have marinated chicken.

D made this and it was really good. It had a lot of flavor and wasn't overly spicy.

Dak Bokkeum with Spinach (Korean Stewed Chicken with Spinach)

Photo by ALB

Hands-on Time: 35 Mins
Total Time: 1 Hour 25 Mins
Serves 6 (serving size: 1 cup chicken mixture and 3/4 cup rice)

Gochujang is an indispensable Korean sauce based on fermented soybeans and chiles. You'll find it in Asian markets, or seek out Annie Chun's brand, which is more widely available.

Ingredients
1/3 cup gochujang (Korean chile sauce)
1/4 cup (1/2-inch) slices green onion bottoms
2 1/2 tablespoons lower-sodium soy sauce
2 tablespoons minced fresh garlic
2 tablespoons minced peeled ginger
2 tablespoons dark sesame oil
1 tablespoon brown sugar
3/4 teaspoon crushed red pepper
2 pounds skinless, boneless chicken thighs, cut into 1/2-inch strips
1 1/2 cups uncooked short-grain white rice
1 1/2 cups water
1/3 cup water 3/4 cup
(1 1/2-inch) slices green onion tops
1 (5-ounce) bag fresh baby spinach
1 tablespoon toasted sesame seeds

Ingredients
Combine the first 8 ingredients in a large bowl. Stir in chicken. Cover and marinate 30 minutes.

Place rice in a medium saucepan; cover with water to 2 inches above rice. Stir rice; drain. Repeat procedure twice. Add 1 1/2 cups water to drained rice in pan. Bring to a boil over medium-high heat. Cover, reduce heat, and simmer for 20 minutes. Remove from heat; let stand 10 minutes.

While rice cooks, bring 1/3 cup water to a boil in a Dutch oven. Add chicken mixture; bring to a simmer. Cover, reduce heat, and simmer 20 minutes. Uncover and simmer 10 minutes or until mixture thickens, stirring occasionally. Remove from heat; stir in green onion tops and spinach. Sprinkle with sesame seeds. Serve with rice.

Nutritional Information
Calories: 433; Fat: 12g; Sat fat: 2.2g; Mono fat: 3.9g; Poly fat: 3.6g; Protein: 33.5g; Carbohydrate: 45.2g; Fiber: 2.9g; Cholesterol: 125mg; Iron: 6.3mg; Sodium: 649mg; Calcium: 54mg

COOKING LIGHT, March 2012

11 Smart Points (my additions/subtractions at 6 servings )

Grilled Veggie and Hummus Wraps

I pinned this recipe thinking I'd make it when D wasn't home, but I never made it because it involved cooking, so there ya go on that.

D saw it and decided we should have it.  Except I don't like eggplant.  So he decided to replace it with more zucchini.  And he made the hummus from scratch. And he used an actual grill.

We would have again.  We had with couscous mixed with some herbs we had in the fridge.

Grilled Veggie and Hummus Wraps

Photo by ALB

Make the most of summer's fresh vegetables tonight with 20-minute, 5-star veggie wraps.

Yield: Serves 4 (serving size: 1 wrap)

Ingredients
4 (1/2-inch-thick) slices red onion
1 red bell pepper, seeded and quartered
1 (12-ounce) eggplant, cut into 1/2-inch-thick slices (used zucchini)
2 tablespoons olive oil, divided
1/4 cup chopped fresh flat-leaf parsley
1/8 teaspoon kosher salt
1 (8-ounce) container plain hummus (used homemade hummus)
4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light)
1/2 cup crumbled feta cheese

Preparation
1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. (D used a grill). Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine.

2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Nutritional Information
Calories: 356; Fat: 22.7 g; Satfat: 3.1 g; Monofat: 13.6 g; Polyfat: 4.4 g; Protein: 16.8 g; Carbohydrate: 35.4 g; Fiber: 15.3 g; Cholesterol: 13 mg; Iron: 3.6 mg; Sodium: 788 mg; Calcium: 156 mg

Cooking Light, APRIL 2012

Roasted Chicken Thighs with Mustard-Thyme Sauce

Chicken with sauce was basically what this was.  A comfort food.  Throw some rice on the side with more sauce and add some green beans...well, you have a very comfort-like meal.

I like mustard sauces, so this was good.  I would have again.

Roasted Chicken Thighs with Mustard-Thyme Sauce

Yield: Serves 4 (serving size: 2 thighs and 3 tablespoons sauce)

Photo by ALB

Ingredients
1 tablespoon olive oil
8 bone-in chicken thighs, skinned (about 2 1/2 pounds)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 tablespoon butter
1/2 cup chopped onion
2 teaspoons chopped fresh thyme
1 cup no-salt-added chicken stock (such as Swanson), divided
4 teaspoons flour
1 teaspoon Dijon mustard

Preparation
1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 4 minutes on each side or until lightly browned. Remove chicken from pan; place in an 11 x 7–inch glass or ceramic baking dish. Bake at 425° for 16 minutes or until a thermometer registers 165°. Remove chicken from dish; reserve drippings.

3. Return skillet to medium-high heat. Add butter; swirl to coat. Add onion and thyme; sauté 5 minutes or until tender. Combine 3 tablespoons stock and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture, remaining stock, and reserved drippings to pan, scraping pan to loosen browned bits. Bring to a boil, and cook for 2 minutes or until slightly thickened. Remove from heat, and add mustard, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper, stirring with a whisk. Serve sauce with chicken.

Nutritional Information
Calories: 246; Fat: 11.7 g; Sat fat: 3.7 g; Mono fat: 4.9 g; Poly fat: 1.8 g; Protein: 28.9 g; Carbohydrate: 4.6 g; Fiber: 0.5 g; Cholesterol: 122 mg; Iron: 1.8 mg; Sodium: 498 mg; Calcium: 27 mg

Cooking Light, OCTOBER 2012

8 Smart Points (my additions/subtractions at 4 servings)

Chicken with Honey-Beer Sauce

So I liked this recipe because it was fast.  I assume it was easy, since they usually go hand-in-hand. D made it.

I would have again.  We had with Roasted Parmesan Rosemary Potatoes.

Chicken with Honey-Beer Sauce

Photo by ALB

Yield: Serves 4 (serving size: 1 breast half and 2 tablespoons sauce)
Cost Per Serving:$2.36

Ingredients
2 teaspoons canola oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
3 tablespoons thinly sliced shallots
1/2 cup beer (used a Budweiser)
2 tablespoons lower-sodium soy sauce
1 tablespoon whole-grain Dijon mustard
1 tablespoon honey
2 tablespoons fresh flat-leaf parsley leaves

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with pepper and salt. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken from pan; keep warm. Add shallots to pan; cook 1 minute or until translucent. Combine beer and next 3 ingredients (through honey) in a small bowl; stir with a whisk. Add beer mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until liquid is reduced to 1/2 cup. Return chicken to pan; turn to coat with sauce. Sprinkle evenly with parsley.

Nutritional Information
Calories: 245; Fat: 4.5g; Saturated fat: 0.7g; Monounsaturated fat: 2g; Polyunsaturated fat: 1.1g; Protein: 40g; Carbohydrate: 7.8g; Fiber: 0.2g; Cholesterol: 99mg; Iron: 1.6mg; Sodium: 544mg; Calcium: 27mg

Cooking Light SEPTEMBER 2012

Honey Cashew Chicken with Rice

So I liked this.  Everything meshed well.  The only problem with it was that the portion was small.  D said for once that we got 4 servings (a lot of recipes give us 3).  So we'll probably have again.

Honey Cashew Chicken with Rice

Photo by ALB

Forget takeout and cook in with super-fast Honey Cashew Chicken with Rice. A flavorful and sweet sauce is tossed with the chicken mixture with a splash of Sriracha added for depth.

Yield: Serves 4 (serving size: 1/2 cup rice and 1 cup chicken mixture)

Ingredients
1 cup instant rice
2 (6-ounce) skinless, boneless chicken breast halves, cut into 1-inch cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame (green soybeans)
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)

Preparation
1. Cook rice according to package directions, omitting salt and fat.

2. Combine chicken and next 3 ingredients in a bowl; toss to coat.

3. Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

4. Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Nutritional Information
Calories: 470; Fat: 17.6g; Saturated fat: 2.7g; Monounsaturated fat: 8.7g; Polyunsaturated fat: 4.2g; Protein: 29.1g; Carbohydrate: 50.9g; Fiber: 4.5g; Cholesterol: 49mg; Iron: 3.1mg; Sodium: 638mg; Calcium: 66mg

Cooking Light JUNE 2012

Seared Tuna Niçoise

So D made this with the "taking one for the team," because he knew I would like it.  He was right.  I did.  He thought it was eh.    I would have again.  Him, he would be nice probably and do it.

It was like a deconstructed salad, which is why I enjoyed it.

Seared Tuna Niçoise

Photo by ALB

This flavor-packed dish combines tuna, hard boiled eggs, potatoes, and lots of veggies.

Yield: Serves 4 (serving size: about 2 ounces tuna, 3 egg slices, 1/3 cup potatoes, 1/4 cup beans, and 2 tablespoons tomato mixture)

Ingredients
3 large eggs
1 1/2 cups quartered small red potatoes
1 cup haricots verts, trimmed
Cooking spray
2 (6-ounce) tuna steaks
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
2/3 cup grape tomatoes, halved
1/4 cup pitted and quartered niçoise olives (didn't use)

Preparation
1. Place eggs in a large saucepan. Cover with water to 1 inch above eggs. Bring just to a boil. Remove from heat; cover and let stand 15 minutes. Drain; cool in ice water 5 minutes. Peel eggs; cut each egg into 4 slices.

2. Place potatoes in pan; cover with water. Bring to a boil. Reduce heat; simmer 12 minutes. Add beans, and cook 3 minutes. Drain; plunge beans into ice water for 1 minute. Drain well.

3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Sprinkle tuna with 1/4 teaspoon salt and pepper. Add tuna to pan; cook 2 minutes on each side or until desired degree of doneness. Cut thinly across the grain.

4. Combine remaining salt, oil, vinegar, and mustard in a small bowl, stirring with a whisk. Add tomatoes and olives; toss. Divide eggs, potatoes, beans, and tuna among 4 plates; top with tomato mixture.

Nutritional Information
Calories: 311; Fat: 14.7g; Saturated fat: 2.6g; Monounsaturated fat: 9.4g; Polyunsaturated fat: 2g; Protein: 25.7g; Carbohydrate: 16.8g; Fiber: 2.4g; Cholesterol: 175mg; Iron: 2.7mg; Sodium: 596mg; Calcium: 68mg

Cooking Light AUGUST 2012

Shrimp Vodka Pasta

I liked this a lot.  D made it while I was getting my haircut.  The portion size was big and I liked the creaminess.  He said it was easy to make.

Would have again.

Shrimp Vodka Pasta

A simple vodka-marinara sauce is tossed with refrigerated fettuccine and sauteed shrimp and for a quick and filling one-dish entree.

Yield: Serves 4 (serving size: 1 1/4 cups)
Hands-on:18 Minutes
Total:18 Minutes

Ingredients
9 ounces refrigerated fettuccine (used 12 oz dried) 1 tablespoon olive oil, divided
12 ounces large shrimp, peeled and deveined
3 garlic cloves, thinly sliced

Photo by: José Picayo

1/3 cup vodka
1 1/3 cups lower-sodium marinara sauce
1/3 cup chopped fresh basil, divided
1/4 cup heavy whipping cream
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Preparation
1. Cook pasta per directions. Drain.

2. Heat 1 1/2 teaspoons oil in a large skillet over medium-high heat. Add shrimp; sauté for 4 minutes or until done. Remove shrimp from pan.

3. Add 1 1/2 teaspoons oil and garlic to pan; sauté 1 minute. Carefully add vodka; cook 1 minute. Add marinara, 1/4 cup basil, cream, salt, and pepper; bring to a simmer. Stir in pasta and shrimp. Sprinkle with remaining basil.

Nutritional Information
Calories: 427; Fat: 12.6g; Saturated fat: 4.9g; Monounsaturated fat: 4.8g; Polyunsaturated fat: 1.4g; Protein: 24.6g; Carbohydrate: 60.1g; Fiber: 2.4g; Cholesterol: 184mg; Iron: 2.2mg; Sodium: 632mg; Calcium: 65mg

Cooking Light APRIL 2012

Chiles Rellenos Casserole

I found this recipe the other day when all I really wanted was comfort food. I showed it to D and he said, "UM YES!" So there you go.

It was really good. D thought you could substitute all the egg mixture with taco shells. I thought you could eat this for breakfast. Either way, we'll have again. We both thought it needed more green chilies.

D used 1 lb of chicken because we had no side.

Chiles Rellenos Casserole

Photo by ALB

One of those “wow” dishes. It’s comforting, full of flavor, different than any other casserole you’ve had, and it’s really easy. Could it get any better? When corn is in season, by all means, cut off fresh kernels to use instead of frozen.

Yield: 6 servings (serving size: 1 (3 1/2-inch) square)
Hands-on:38 Minutes
Total:1 Hour, 50 Minutes

Ingredients
2 teaspoons canola oil
1/2 pound ground chicken (used 1 lb)
1 cup chopped onion

1 3/4 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (16-ounce) can vegetarian refried beans
1 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters(drain into chicken mixture) (next time use 2 cans)
Cooking spray
1 cup (4 ounces) shredded colby-Monterey Jack cheese
1 cup frozen whole kernel corn, thawed and drained
1/3 cup all-purpose flour (used 1/4)
1/4 teaspoon salt
1 1/3 cups fat-free milk (used 1C 2%)
1/8 teaspoon hot sauce
2 eggs, lightly beaten
2 egg whites

Preparation
1. Heat a nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chicken and onion; cook 6 minutes or until chicken is done, stirring to crumble. Combine chicken mixture, cumin, and next 5 ingredients (through refried beans) in a bowl.

2. Arrange half of green chile strips in bottom of an 11 x 7-inch glass or ceramic baking dish coated with cooking spray; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese.

3. Combine flour and salt in a bowl; gradually add milk and hot sauce, stirring with a whisk until blended. Stir in eggs and egg whites; pour milk mixture over chile strips. Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes.

Nutritional Information (original recipe)
Calories: 344 ;Fat: 13.8g; Saturated fat: 5.5g; Monounsaturated fat: 3.8g; Polyunsaturated fat: 1.4g; Protein: 23.3g; Carbohydrate: 31.6g; Fiber: 7g; Cholesterol: 107mg; Iron: 2.7mg; Sodium: 655mg; Calcium: 264mg 

Cooking Light JANUARY 1995; NOVEMBER, 2012

Spicy Thai Coconut Chicken Soup

D made this, very quickly.  It was spicy and good.  He wanted noodles in it. I was fine the way it was.  We both wish it had been creamier, but we both would have again.

Spicy Thai Coconut Chicken Soup

Coconut milk tames the heat and combines deliciously with shredded chicken breast in Spicy Thai Coconut Chicken Soup.

Yield: Serves 4 (serving size: about 1 1/3 cups)
Hands-on:25 Minutes
Total:32 Minutes

Ingredients
2 teaspoons canola oil

Photo by: Photo: Sang An;
Styling: Philippa Brathwaite

1 cup sliced mushrooms
1/2 cup chopped red bell pepper
4 teaspoons minced peeled fresh ginger
4 garlic cloves, minced
1 (3-inch) stalk lemongrass, halved lengthwise
2 teaspoons sambal oelek (ground fresh chile paste)
3 cups Chicken Stock or fat-free, lower-sodium chicken broth
1 1/4 cups light coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
2 cups shredded cooked chicken breast (about 8 ounces)
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice

Preparation
1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add mushrooms and the next 4 ingredients (through lemongrass); cook 3 minutes, stirring occasionally. Add chile paste; cook 1 minute. Add Chicken Stock, coconut milk, fish sauce, and sugar; bring to a simmer. Reduce heat to low; simmer for 10 minutes. Add chicken to pan; cook 1 minute or until thoroughly heated. Discard lemongrass. Top with onions, cilantro, and juice.

Nutritional Information
Calories: 224; Fat: 9g; Saturated fat: 4.5g; Monounsaturated fat: 2.4g; Polyunsaturated fat: 1.3g; Protein: 22.7g; Carbohydrate: 15g; Fiber: 1.1g; Cholesterol: 58mg; Iron: 1.1mg; Sodium: 463mg; Calcium: 35mg

Cooking Light JANUARY 2012

Philly Cheesesteak

When you have steak about once a year, you don't really like when the person who makes it forgets all the seasoning for the recipe.  This thing sucked, but someone forgot to put Worcestershire sauce or soy sauce in it.

I don't want it again, just because the whole thing pisses me off.

Philly Cheesesteak

Meaty, gooey, and delightfully messy, our lightened version of Philly Cheesesteak is the type of sandwich you'll crave all year.

Yield: Serves 4 (serving size: 1 sandwich)
Hands-on:35 Minutes
Total:45 Minutes

Ingredients
1 (12-ounce) flank steak, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 (5-inch) portobello mushroom caps
2 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced onion
1 1/2 cups thinly sliced green bell pepper
2 teaspoons minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lower-sodium soy sauce
2 teaspoons all-purpose flour
1/2 cup 1% low-fat milk
1 ounce provolone cheese, torn into small pieces
2 tablespoons grated Parmigiano-Reggiano cheese
1/4 teaspoon dry mustard
4 (3-ounce) hoagie rolls, toasted

Preparation
1. Place beef in freezer for 15 minutes. Cut beef across the grain into thin slices. Sprinkle beef with salt and pepper. Remove brown gills from the undersides of mushroom caps using a spoon; discard gills. Remove stems; discard. Thinly slice mushroom caps; cut slices in half crosswise.

2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; sauté 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add remaining 1 teaspoon oil to pan. Add onion; sauté 3 minutes. Add mushrooms, bell pepper, and garlic; sauté 6 minutes. Return beef to pan; sauté 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.

3. Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thickened. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).

4. Hollow out top and bottom halves of bread, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide the beef mixture evenly among bottom halves of hoagies. Drizzle sauce evenly over beef mixture; replace top halves.

Nutritional Information
Calories: 397; Fat: 12.4g; Saturated fat: 4.9g; Monounsaturated fat: 4.7g; Polyunsaturated fat: 1.6g; Protein: 30.8g; Carbohydrate: 44.1g; Fiber: 3.7g; Cholesterol: 37mg; Iron: 4.6mg; Sodium: 637mg; Calcium: 213mg

Cooking Light MARCH 2012

Cheddar Cheeseburgers with Caramelized Shallots

This was on odd recipe.  It looked easy enough, it tasted good, but it just seemed too much for a burger.  I think I have lost my mind.  I liked them (D made them) but I don't think we would have again.

I don't know how to explain it.  It just seemed like it was trying too hard.  I think I would have been happy with some ketchup and American Cheese.

Cheddar Cheeseburgers with Caramelized Shallots

Tender, golden shallots lend a lovely sweetness to this classic cheeseburger.

Yield: Serves 4 (serving size: 1 burger)
Hands-on: 38 Minutes
Total: 38 Minutes

Ingredients
1 tablespoon olive oil, divided
2 cups thinly sliced shallots
1/2 teaspoon kosher salt, divided
1 tablespoon white wine vinegar
2 garlic cloves, minced
1 pound ground beef, 90% lean
2 ounces shredded sharp cheddar cheese (about 1/2 cup)
1 cup baby arugula
4 (1 1/2-ounce) hamburger buns, toasted
3 tablespoons light mayonnaise

Preparation
1. Heat a nonstick skillet over medium-low heat. Add 2 teaspoons oil; swirl to coat. Add shallots and 1/4 teaspoon salt; cook 15 minutes or until golden brown, stirring occasionally. Stir in vinegar; cook 1 minute. Remove from heat; keep warm.

2. Gently combine garlic and beef. Divide the meat mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Sprinkle evenly with the remaining 1/4 teaspoon salt.

3. Heat a large cast-iron skillet over medium-high heat. Add the remaining 1 teaspoon oil to pan; swirl to coat. Add patties, and cook for 3 minutes on each side or until desired degree of doneness. Top each patty with 2 tablespoons cheese; cover and cook 1 minute or until cheese melts.

4. Place 1/4 cup arugula on bottom half of each bun; top with 1 patty and one-fourth of shallots. Spread about 2 teaspoons mayonnaise on top half of each bun; place on top of burgers.

Nutritional Information
Calories: 370; Fat: 17.7g; Saturated fat: 6.1g; Monounsaturated fat: 5.4g; Polyunsaturated fat: 2.9g; Protein: 31.1g; Carbohydrate: 31.7g; Fiber: 8.1g; Cholesterol: 77mg; Iron: 2.2mg; Sodium: 654mg; Calcium: 113mg

Cooking Light JUNE 2012

Fiery Thai Noodle Bowl with Crispy Chicken Thighs

I think this would better be called Boring Noodles and Chicken Bowl.  Nothing fiery about it.  And if you don't have a butcher in your grocery store, good luck finding boneless chicken thighs with skin.

Basically this was food to eat after a run.  It was bland. It was disappointing.  It is something we won't be having again.

Fiery Thai Noodle Bowl with Crispy Chicken Thighs

Using the cilantro stems for the base of the sauce (instead of throwing them in the trash) is a flavorful way to stretch a buck or two. If you can't find skin-on boneless chicken thighs, purchase bone-in and bone them yourself or have the butcher do so.
Yield: Serves 4
Hands-on:30 Minutes
Total:30 Minutes

Ingredients
4 (4-ounce) skin-on, boneless chicken thighs
1 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1 tablespoon canola oil
4 ounces uncooked rice vermicelli
1 1/2 cups cilantro stems (about 1 bunch)
1/4 cup no-salt-added chicken stock (such as Swanson)
1/4 cup water
2 teaspoons minced peeled fresh ginger
3 garlic cloves
2 fresh Thai chiles
1 1/4 cups chopped yellow squash (about 1 medium)
6 ounces baby bok choy, halved and sliced
1 tablespoon lower-sodium soy sauce
8 lime wedges

Preparation
1. Preheat oven to 425°.

2. Heat a large stainless steel skillet over high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and pepper. Add oil to pan; swirl to coat. Add chicken, skin side down; cook 3 minutes or until skin begins to brown. Remove chicken from pan. Pour oil into a small bowl; reserve oil. Return chicken to pan, skin side down. Place pan in oven; bake chicken at 425° for 4 minutes. Turn chicken over, skin side up, and bake an additional 2 minutes or until done. Remove chicken from pan; place on a cutting board. Let chicken stand, skin side up, 10 minutes. Cut chicken into slices; keep warm.

3. Cook the noodles according to package directions, and drain. Sprinkle noodles with 1/4 teaspoon salt; toss well to combine.

4. Combine 1/4 teaspoon salt, cilantro, and next 5 ingredients (through chiles) in a food processor, and process until well blended.

5. Return the skillet to medium-high heat. Add reserved oil to pan; swirl to coat. Add squash, bok choy, and remaining 1/4 teaspoon salt; sauté for 3 minutes or until vegetables are crisp-tender, stirring frequently. Stir in soy sauce. Divide noodle mixture evenly among 4 bowls. Top each serving with 1/2 cup squash mixture, 1 chicken thigh, and 2 lime wedges. Drizzle the sauce evenly over servings.

Nutritional Information
Calories: 320; Fat: 13.5g; Saturated fat: 3g; Monounsaturated fat: 6.1g; Polyunsaturated fat: 3.2g; Protein: 19.9g; Carbohydrate: 28.8g; Fiber: 2g; Cholesterol: 59mg; Iron: 2.7mg; Sodium: 669mg; Calcium: 81mg

Cooking Light SEPTEMBER 2012

Bacon and Broccoli Mac and Cheese

So I wouldn't call this Mac and Cheese. More of pasta casserole with a cheese binder.  It just wasn't the creamy globule mess that you think of when you think of a homemade mac and cheese. Of course this is a CL recipe so that may be why.

However, it was very good.  I love broccoli so that and the bacon...mmm.  And actually the green onions had a definitive flavor, as well.  It was really good and I would definitely have again.

D made it.  He didn't say anything but it did require 3 pots, I noticed when I was doing the dishes.  Eh.

We had with salad.

Bacon and Broccoli Mac and Cheese

This one-dish meal will win over adults and children alike. Substitute English peas or fresh spinach for the broccoli, if you prefer.

Yield: Serves 4 (serving size: 1 1/2 cups)
Hands-on:12 Minutes
Total:36 Minutes

Ingredients

Photo by: Photo: Johnny Autry;
Styling: Leigh Ann Ross

3 cups broccoli florets
8 ounces uncooked rigatoni
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 1/4 cups 2% reduced-fat milk
2 ounces reduced-fat processed American cheese, cut into pieces
1/4 cup thinly sliced green onions
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 ounces extra-sharp cheddar cheese, shredded (about 1/2 cup packed)

Preparation
1. Steam broccoli 5 minutes or until crisp-tender; drain. Pat dry, and keep warm. Cook pasta in boiling water in a large saucepan for 8 minutes or until al dente; drain and keep warm. Wipe pan with paper towels, and return to medium heat. Melt butter in pan. Sprinkle flour over melted butter; cook for 1 minute, stirring constantly with a whisk. Gradually add milk to the flour mixture in pan, and bring to a boil, stirring constantly with a whisk. Cook for 1 minute or until slightly thick, and remove from heat. Add American cheese; stir until smooth. Stir in sliced green onions and the remaining ingredients. Stir in broccoli and pasta; serve immediately.

Nutritional Information
Calories: 413; Fat: 13.3g; Saturated fat: 7.5g; Monounsaturated fat: 3.4g; Polyunsaturated fat: 0.9g; Protein: 19.6g; Carbohydrate: 53.4g; Fiber: 3.8g; Cholesterol: 39mg; Iron: 2.8mg; Sodium: 772mg; Calcium: 317mg

Cooking Light APRIL 2012

Sautéed Chicken with Warm Bacon Vinaigrette

I really thought we had had this dish but I don't see it anywhere.  Anyway, it was really good.  I really like arugula.  We had the bacon on the side (because D forgot to put it in the vinaigrette and noticed it when he did the dishes).

Will have again.

Sautéed Chicken with Warm Bacon Vinaigrette

If you can't find arugula, substitute mixed salad greens or fresh baby spinach.

Yield: Serves 4
Hands-on:26 Minutes
Total:26 Minutes

Ingredients

Photo by: Photo: Johnny Autry;
Styling: Mary Clayton Carl

1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
5/8 teaspoon kosher salt, divided
1/2 teaspoon black pepper
3 slices applewood-smoked bacon
1/4 cup finely chopped shallots
2 tablespoons white wine vinegar
1/3 cup fat-free, lower-sodium chicken broth
1 tablespoon maple syrup
2 1/2 teaspoons Dijon mustard
6 cups arugula

Preparation
1. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Sprinkle chicken evenly with 1/2 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Remove chicken; let stand 8 minutes. Slice and keep warm.

2. Reduce heat to medium. Add bacon to pan; cook 6 minutes or until crisp, turning once. Remove bacon from pan, reserving drippings; drain. Crumble bacon. Add shallots to drippings in pan, and cook for 30 seconds, stirring constantly. Stir in vinegar, scraping pan to loosen browned bits. Stir in broth, syrup, and mustard; cook for 1 minute, stirring frequently. Remove from heat. Arrange 1 1/2 cups arugula on each of 4 plates; sprinkle evenly with the remaining 1/8 teaspoon salt. Top each serving with 1 chicken breast half. Drizzle 2 tablespoons dressing over each serving; top with crumbled bacon.

Nutritional Information
Calories: 350; Fat: 15.7g; Saturated fat: 4.1g; Monounsaturated fat: 6.9g; Polyunsaturated fat: 1.7g; Protein: 43g; Carbohydrate: 6.8g; Fiber: 0.6g; Cholesterol: 106mg; Iron: 1.9mg; Sodium: 697mg; Calcium: 71mg

Cooking Light JANUARY 2012

Chicken, Potato, and Leek Pie

I made this and it was very easy.  Well, it was easy once someone at Kroger showed me what Leeks looked like and once my friend told me which side of the leek to use.

Prep went quickly.  It needs a little more salt and pepper but I would make again.

I used matchstick carrots because I didn't know we had regular carrots in the drawer.

Chicken, Potato, and Leek Pie

Yield: Serves 6 (serving size: about 1 1/4 cups)
Hands-on:22 Minutes
Total:1 Hour, 5 Minutes

Ingredients

Photo by: Photo: Francesco Tonelli;
Stylist: Philippa Brathwaite

1 slice smoked bacon, chopped
1 1/2 cups cubed red potato (about 8 ounces)
1 cup chopped carrot
6 skinless, boneless chicken thighs, cut into bite-sized pieces
3 1/2 tablespoons all-purpose flour
3 cups sliced leeks (about 2)
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 cups fat-free, lower-sodium chicken broth
1/2 (14.1-ounce) package refrigerated pie dough
1 tablespoon fat-free milk
1 large egg white

Preparation
1. Preheat oven to 450°.

2. Cook bacon in a large Dutch oven over medium heat until almost crisp, stirring frequently. Increase heat to medium-high. Add potato and carrot to pan; sauté 3 minutes, stirring occasionally. Add chicken; sauté 3 minutes or until lightly browned, stirring occasionally. Stir in flour and next 3 ingredients (through pepper); sauté 1 minute, stirring frequently.

3. Slowly add broth to pan, stirring constantly; bring to a boil. Cook 2 minutes or until slightly thick, stirring occasionally. Spoon mixture into a 1 1/2-quart glass or ceramic baking dish. Top with dough, folding under and pressing down on edges to seal.

4. Combine milk and egg white; brush mixture over top of dough. Cut small slits in dough to vent. Bake at 450° for 30 minutes or until crust is golden. Let stand 10 minutes.

Nutritional Information
Calories: 298; Fat: 11.9g; Saturated fat: 4.5g; Monounsaturated fat: 3.6g; Polyunsaturated fat: 3g; Protein: 18g; Carbohydrate: 31g; Fiber: 2.2g; Cholesterol: 62mg; Iron: 2.1mg; Sodium: 561mg; Calcium: 42mg

Cooking Light AUGUST 2012

Miso Chicken

This is an odd recipe. It is good, but it got 5 stars on CL and I just didn't think it was *that* good. Miso is an ingredient I have to make a special trip to Whole Foods for...it isn't at my Kroger. So for a trip out of my way, I want exquisite and this just wasn't.

Now if I have Miso on hand (which in this case I did), then I will make this recipe. Or in this case, D will make this recipe.

We had with Broccoli with Caramelized Shallots.

Miso Chicken

If you can't find miso, substitute 2 teaspoons anchovy paste and 1 teaspoon tahini instead. With miso, the darker the color, the more pronounced the salty flavor.

Yield: Serves 4 (serving size: 1 breast half)
Hands-on:22 Minutes
Total:1 Hour, 22 Minutes

Ingredients
1/4 cup rice vinegar

Photo: Johnny Autry;
Styling: Mary Clayton Carl

3 tablespoons lower-sodium soy sauce
2 1/2 tablespoons honey
1 1/2 tablespoons white miso
1 1/2 teaspoons chile paste (such as sambal oelek)
2 tablespoons minced fresh garlic
2 tablespoons dark sesame oil, divided
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh cilantro (optional)

Preparation
1. Combine first 6 ingredients, stirring well with a whisk. Stir in 1 tablespoon oil. Place chicken in a zip-top plastic bag. Add vinegar mixture; seal. Marinate in refrigerator for 1 hour, turning once.

2. Preheat oven to 400°.

3. Remove chicken from bag; reserve marinade. Place marinade in a small, heavy saucepan over medium heat; bring to a boil. Boil 2 minutes or until syrupy, stirring frequently. Remove from heat; divide mixture in half. Heat a large ovenproof skillet over medium-high heat. Add remaining 1 tablespoon oil; swirl. Add chicken; sauté 4 minutes. Turn chicken over; brush chicken with half of marinade mixture. Place pan in oven; bake at 400° for 6 minutes or until done. Remove chicken from oven; brush with remaining half of marinade mixture, turning to coat. Sprinkle with cilantro, if desired.

Nutritional Information
Calories: 314; Fat: 9.1g; Saturated fat: 1.6g; Monounsaturated fat: 3.5g; Polyunsaturated fat: 3.5g; Protein: 41.5g; Carbohydrate: 15.7g; Fiber: 1.3g; Cholesterol: 99mg; Iron: 1.9mg; Sodium: 608mg; Calcium: 29mg

Cooking Light JANUARY 2012

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

D made this. He added 8 oz of chicken.

The portions were a good size and there were closer to 5 servings and 4 and that's with 2 Cups/serving.  I think it would have been better with a link of Italian Sauage, Pancetta, or bacon (which is what I thought was in the picture).  D thought it would have a deeper flavor with white wine instead of lemon.  Still we both liked it.

Will have again.

Cavatappi with Browned Brussels Sprouts and Buttery Breadcrumbs

Cut the sprouts lengthwise to keep their shape, about four slices per sprout. They'll be thin enough to get a deep caramelized sear quickly but still keep a good crunch.

Yield: Serves 4 (serving size: 1 1/2 cups)
Hands-on: 25 Minutes
Total: 25 Minutes

Ingredients
8 ounces uncooked cavatappi pasta (couldn't find so used rotini)
2 teaspoons unsalted butter

Photo by: Photo: Johnny Autry;
Styling: Cindy Barr

1/4 cup panko (Japanese breadcrumbs)
4 teaspoons olive oil
12 ounces Brussels sprouts, trimmed and thinly sliced
1 cup thinly sliced onion
1 teaspoon minced garlic
2/3 cup organic vegetable broth
1/2 teaspoon grated lemon rind
1 tablespoon fresh lemon juice (use white wine next time)
2 teaspoons fresh thyme leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces pecorino Romano cheese, shaved (about 1/2 cup)
2 tablespoons pine nuts, toasted
Add 8 oz of meat, such as chicken, sausage or bacon

Preparation
1. Cook pasta according to package directions, omitting salt and fat. Drain and transfer to a large bowl; keep warm.

2. Melt butter in a small skillet over medium heat; swirl to coat. Add panko to pan; cook 3 minutes or until browned, stirring frequently.

3. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add Brussels sprouts to pan; cook 2 minutes, stirring occasionally. Add onion and garlic; cook 3 minutes or until onion is tender and the Brussels sprouts are lightly browned. Add broth and next 5 ingredients (through pepper). Cover and cook 2 minutes or until Brussels sprouts are crisp-tender. Add Brussels sprouts mixture to pasta; toss well. Sprinkle with cheese, pine nuts, and panko. Serve immediately.

Wine Match: A yeasty sparkling wine like the Lucien Albrecht Cremant d'Alsace Brut ($20) is a refreshing foil for the earthiness of the onions and sprouts and the nutty, salty cheese in this pasta dish. --Gretchen Roberts

Nutritional Information
Calories: 377; Fat: 12g; Saturated fat: 3.3g; Monounsaturated fat: 4.6g; Polyunsaturated fat: 2.1g; Protein: 13.1g; Carbohydrate: 56.8g; Fiber: 5.9g; Cholesterol: 10mg; Iron: 3.4mg; Sodium: 361mg; Calcium: 103mg

Cooking Light NOVEMBER 2012

Fantastic Bourbon Smoked Chicken

So this is a dish I would serve my MIL.  It isn't very adventurous on taste but is a good chicken.  It actually tasted decadent because of the buttery flavor.  I didn't really taste the bourbon.

I know D didn't brine it the full time.  I think he brined it for 10 hours. We had with  Oven Roasted Parmesan Green Beans.  Would have again.

Fantastic Bourbon Smoked Chicken

After Steven Raichlen sent us this recipe in 2011, we declared it the most beautiful and best-tasting chicken we’d ever had. To reinforce the whiskey flavor in the brine and basting butter, Steve says to use Jack Daniel's whiskey barrel chips for smoking--widely available in grill and gourmet shops. This bird is so wonderfully moist and flavorful, it doesn't need added embellishment.

Yield: 4 servings (serving size: 5 ounces chicken)
Hands-on: 20 Minutes
Total: 20 Hours, 35 Minutes

Ingredients
2 quarts water
9 tablespoons bourbon, divided
1/4 cup packed dark brown sugar
3 tablespoons kosher salt

Photo by: Photo: Levi Brown;
Styling: Tiziana Agnello

2 quarts ice water
1 tablespoon black peppercorns
1 tablespoon coriander seeds
3 bay leaves
3 garlic cloves, peeled
1 small onion, quartered
1 small Fuji apple, cored and quartered
1 lemon, quartered
1 (4-pound) whole chicken
2 cups applewood chips
1/2 teaspoon freshly ground black pepper
Cooking spray
1 tablespoon butter, melted

Preparation
1. Combine 2 quarts water, 1/2 cup bourbon, sugar, and kosher salt in a large Dutch oven, and bring to a boil, stirring until salt and sugar dissolve. Add ice water and next 7 ingredients (through lemon), and cool to room temperature. Add chicken to brine; cover and refrigerate 18 hours, turning chicken occasionally.

2. Soak wood chips in water for 1 hour; drain.

3. Remove the chicken from brine; pat chicken dry with paper towels. Strain brine through a sieve; discard brine and reserve 2 apple quarters, 2 lemon quarters, 2 onion quarters, and garlic. Discard remaining solids. Sprinkle chicken cavity with pepper; add reserved solids to chicken cavity. Lift wing tips up and over back; tuck under chicken. Tie legs.

4. Remove the grill rack, and set aside. Prepare the grill for indirect grilling, heating one side to high and leaving one side with no heat. Pierce the bottom of a disposable aluminum foil pan several times with the tip of a knife. Place pan on heat element on heated side of grill; add 1 cup wood chips to pan. Place another disposable aluminum foil pan (do not pierce pan) on unheated side of grill. Pour 2 cups water in pan. Let chips stand for 15 minutes or until smoking; reduce heat to medium-low. Maintain temperature at 275°.

5. Coat the grill rack with cooking spray; place on grill. Place chicken, breast side up, on grill rack over foil pan on unheated side. Combine the remaining 1 tablespoon bourbon and butter; baste chicken with the bourbon mixture. Close lid, and cook for 2 hours at 275° or until thermometer inserted into meaty part of thigh registers 165°. Add remaining 1 cup wood chips halfway through cooking time. Place chicken on a platter; cover with foil. Let stand for 15 minutes. Discard the skin before serving.

This recipe originally ran in Cooking Light August, 2011 and was updated for the November, 2012 25th anniversary issue.

Nutritional Information
Calories: 299; Fat: 12.6g; Saturated fat: 4.4g; Monounsaturated fat: 4.3g; Polyunsaturated fat: 2.3g; Protein: 35.8g; Carbohydrate: 6.2g; Fiber: 1g; Cholesterol: 114mg; Iron: 1.8mg; Sodium: 560mg; Calcium: 30mg

Cooking Light NOVEMBER 2012

Fiery Chicken Thighs with Persian Rice

I must not have taste-buds. D neither. We didn't find this hot. So D made this. He thought the rice making was odd. But thinks I could make it considering it isn't the traditional way of making rice. The result of the rice was this crispy stuff that was really good. Even better with some Sriracha. The Chicken was better the next day. I don't know if it needed more marinating time or what. But it was kind of bland yesteday. For lunch a little more spice. Still nothing "fiery." I think I would have again, though.

Fiery Chicken Thighs with Persian Rice

Pay close attention to the rice as it cooks over medium-low heat--when you hear it begin to crackle, turn the heat down to low. Continue to cook until the bottom side of the rice develops a golden crust. Serve with 1 pound fresh green beans sautéed in 1 tablespoon butter. Toss with 3 tablespoons toasted sliced almonds and fresh parsley. Although the ­buttery rice cuts through the heat of the chicken, use less chile paste if you are not a fan of spicy foods.

Yield: Serves 4 (serving size: about 1/2 cup rice and 1 chicken thigh)
Hands-on: 40 Minutes
Total: 1 Hour

Ingredients
5 cups water
3/4 cup long-grain white rice

Photo by: Photo: Johnny Autry;
Styling: Cindy Barr

2 1/2 tablespoons canola oil, divided
3/4 cup chopped onion
1 1/2 teaspoons ground cumin, divided
1 teaspoon kosher salt, divided
1/2 teaspoon ground turmeric
1/2 cup plain 2% reduced-fat Greek yogurt
1 1/2 tablespoons butter
1 tablespoon sambal oelek (ground fresh chile paste)
1 tablespoon minced fresh garlic
1/4 teaspoon ground coriander
4 bone-in, skin-on chicken thighs
Cooking spray

Preparation
1. Bring 5 cups water to a boil in medium saucepan. Add rice; boil 10 minutes. Drain. Rinse rice; drain.

2. Heat a medium, heavy-bottomed skillet over medium heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Add onion, and cook 5 minutes. Stir in 1 teaspoon cumin, 3/4 teaspoon salt, and turmeric; cook 1 minute. Combine rice, onion mixture, and yogurt in a bowl.

3. Return pan to medium-high heat. Add butter and 1 tablespoon oil to pan; swirl until butter melts. Add rice mixture to pan, lightly packing rice down. Reduce heat to medium-low. Wrap a clean, dry dish towel around the lid, tying it at the handle; place prepared lid on pan. Cook rice, covered, over medium-low heat 10 minutes (do not stir or uncover). Reduce temperature to low; cook an additional 20 minutes or until rice is tender on top and a golden crust forms on bottom.

4. Loosen the rice crust with a rubber spatula around the edges. Place a plate over the top of pan, and invert the rice onto plate, browned side up.

5. While rice cooks, preheat broiler to high.

6. Combine remaining 1 tablespoon oil, remaining 1/2 teaspoon cumin, sambal oelek, garlic, and coriander in a small bowl, stirring well. Scrape spice paste into a zip-top plastic bag. Add chicken to bag; seal. Toss to coat. Let stand 20 minutes. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with remaining 1/4 teaspoon salt.

7. Place chicken, skin-side up, on a foil-lined broiler pan coated with cooking spray. Broil 8 minutes or until browned. Turn chicken over; broil an additional 4 minutes or until done. Serve with rice.

Nutritional Information
Calories: 439; Fat: 23.9g; Saturated fat: 6.5g; Monounsaturated fat: 10.6g; Polyunsaturated fat: 4.8g; Protein: 21.1g; Carbohydrate: 33.7g; Fiber: 1.4g; Cholesterol: 71mg; Iron: 2.8mg; Sodium: 547mg; Calcium: 56mg

Cooking Light NOVEMBER 2012

Crisp Chicken Marinara

D made this.  He said it wasn't worth the effort.  It was good mind you.  But it tasted like chicken in bread crumbs with jarred sauce over top it ontop of Orzo.  Something that should take about 15 minutes to make.  I didn't even realize the sauce had carrots and onions in it.  It was just kind of eh to me.  The orzo in the recipe served as the side.

Crisp Chicken Marinara

Yield: Serves 4
Hands-on: 26 Minutes
Total: 37 Minutes

Ingredients

Photo by: Photo: Brian Woodcock;
Styling: Mary Clayton Carl

2 1/2 tablespoons olive oil, divided
1 cup chopped onion
1 carrot, diced
3 garlic cloves, minced
1/3 cup red wine
1 1/2 cups lower-sodium marinara sauce (such as Amy's)
1/3 cup pitted, coarsely chopped oil-cured olives
5 tablespoons water, divided
4 (6-ounce) skinless, boneless chicken breast halves
1 large egg, lightly beaten
2 ounces Parmesan cheese, divided
1/2 cup panko (Japanese breadcrumbs)
2 cups hot cooked orzo pasta
2 tablespoons chopped fresh flat-leaf parsley

Preparation
1. Heat 1 tablespoon oil in a saucepan over medium-high heat; swirl. Add onion and carrot; sauté 3 minutes. Add garlic; sauté for 1 minute, stirring constantly. Add wine; cook 2 minutes. Stir in marinara sauce, olives, and 1/4 cup water. Reduce heat to medium, and simmer for 10 minutes, stirring occasionally. Nestle chicken in sauce. Cover and simmer for 15 minutes or until chicken is almost done. Remove the chicken from pan.

2. Preheat broiler to high.

3. Combine remaining 1 tablespoon water and egg in a shallow dish. Grate 1 ounce cheese. Combine panko and grated cheese in a shallow dish. Coat chicken with egg mixture, and dredge in panko mixture.

4. Heat remaining 1 1/2 tablespoons oil in an ovenproof skillet over medium-high heat; swirl. Place chicken in pan; sauté for 2 minutes or until lightly browned. Turn chicken over. Place skillet in oven, and broil chicken for 3 minutes or until golden and done. Arrange 1/2 cup orzo in each of 4 shallow bowls; top with 1/2 cup sauce and 1 chicken breast half. Garnish with parsley; shave remaining 1 ounce cheese over top.

Nutritional Information
Calories: 516; Fat: 19.2g; Saturated fat: 4.7g; Monounsaturated fat: 10.3g; Polyunsaturated fat: 1.9g; Protein: 45g; Carbohydrate: 36.9g; Fiber: 3g; Cholesterol: 117mg; Iron: 3.4mg; Sodium: 611mg; Calcium: 218mg

Cooking Light OCTOBER 2012