Tuesday, March 22, 2016

Chicken Fried Chicken Breasts

 Another favorite recipe from my blue apron account: 
Makes: 2 Servings
Calories: About 640 Per Serving
Cooking Time: 30 to 40 minutes
You read it right, chefs—tonight’s dinner is chicken fried chicken, or chicken prepared with a bit of Southern flair. The technique of “chicken frying” traditionally applies to steak: the meat is coated with seasoned flour and fried to achieve the crunchy, savory exterior of preparations like schnitzel. (The recipe for schnitzel was brought to the South and adapted by German immigrants in the 19th Century.) But any thin, boneless cut of meat can be chicken fried—including chicken! We’re serving ours with baked sweet potato, dolloped with a tangy scallion-yogurt sauce, and a quick sauté of collard greens.

  • 2 Boneless, Skinless Chicken Breasts
  • ½ Cup Plain Greek Yogurt
  • ½ Cup All-Purpose Flour
  • 2 Scallions
  • 1 Bunch Collard Greens
  • 1 Sweet Potato
  • 1 Tablespoon Red Wine Vinegar
  • 2 Teaspoons Chicken Fried Chicken Spice Blend (Sweet Paprika, Garlic Powder, Ground Black Pepper, Dried Oregano & Ground Cayenne Pepper)

1 Prepare the ingredients:
Preheat the oven to 475°F. Wash and dry the fresh produce. Halve the sweet potato lengthwise. Cut off and discard the root ends of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Remove and discard the collard green stems; thinly slice the leaves. To make the batter, in a medium bowl, combine half the yogurt, half the vinegar and ¼ cup of water; stir until smooth and season with salt and pepper.

2 Bake the sweet potato:
Place the sweet potato on a sheet pan. Drizzle with olive oil and season with salt and pepper; turn to thoroughly coat. Arrange the seasoned sweet potato cut sides down. Add 2 tablespoons of water to the sheet pan. Tightly cover the sheet pan with aluminum foil, rolling the foil over the edges of the sheet pan to seal. Bake 28 to 30 minutes, or until the sweet potato is browned and tender when pierced with a fork. Remove from the oven.

3 Make the scallion-yogurt sauce:
Once the sweet potato has baked for about 5 minutes, in a bowl, combine the remaining yogurt, remaining vinegar and all but a pinch of the green tops of the scallions; season with salt and pepper to taste. Stir until combined; season with salt and pepper to taste. 

4 Cook the collard greens:
While the sweet potato continues to bake, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the collard greens and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until the collard greens have wilted; season with salt and pepper to taste. Transfer to a bowl. Wipe out the pan.

5 Coat the chicken:
While the sweet potato continues to bake, in a medium bowl, combine the flour and spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Working 1 piece at a time, thoroughly coat the seasoned chicken in the flour-spice blend mixture (tapping off any excess), then in the batter (letting the excess drip off), then again in the flour-spice blend mixture. Transfer to a plate. 

6 Cook the chicken & plate your dish:
While the sweet potato continues to bake, in the pan used to cook the collard greens, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of coating sizzles immediately when added to the pan, add the coated chicken; cook 3 to 5 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Divide the cooked chicken, baked sweet potato and cooked collard greens between 2 plates. Top the sweet potato with a few spoonfuls of the scallion-yogurt sauce. Garnish with the remaining green tops of the scallions. Enjoy!

Best wine with this dinner:

Lichen Plank Viognier 2014
This recipe enhances Viognier: The lemon adds zestiness to the wine, and the yogurt garnish complements its creamy texture.

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Monday, March 14, 2016

Marinated California Strawberry Stuffed Chicken Breast

This savory chicken dish has just the right amount of sweet.


3 tablespoons unsalted butter, plus extra for greasing
1 pound hulled and diced California strawberries
1/2 cup Grand Marnier
2 medium leeks, white and pale green parts, thinly sliced
1 tablespoon thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups prepared cornbread, crumbled
1 cup low-sodium chicken broth
4 chicken breasts, boneless and skinless


Preheat oven to 375 degrees F. Grease a baking dish with butter and set aside.

Place strawberries in a medium bowl. Add Grand Marnier, stirring to combine. Cover and refrigerate for 1 hour

Place 2 tablespoons of the butter in a medium skillet over medium high heat. Add leeks, thyme, salt and pepper and cook, stirring occasionally, until lightly golden, about 5 minutes. Transfer to a medium bowl. Add cornbread and toss to combine. Set aside.

Place a strainer over a small saucepan. Pour strawberry mixture into strainer, pressing firmly with a wooden spoon to drain excess liquid. Return 3/4 cup of strawberries to liquid in saucepan. Reserve remaining strawberries.

Add chicken broth to saucepan. Bring to a boil over high heat. Reduce heat so that liquid doesn’t boil over, and let simmer vigorously until mixture is reduced and thick, about 30 minutes. Remove from heat and set aside.

Meanwhile, cut a horizontal pocket into each chicken breast. Fill pockets with stuffing mixture. Place reserved strawberries on top of stuffing. Spread remaining butter over top of chicken. Sprinkle lightly with salt and pepper and place in prepared baking dish. Bake for 20 minutes, or until cooked through.
Strain sauce and spoon over chicken. Serve immediately.

Makes 4 servings

Nutritional Information

Per Serving: 572 calories; 18 g fat; 184 mg cholesterol; 655 mg sodium; 24 g carbohydrate; 3 g fiber; 58 g protein 

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