Great Old/New Recipe

This past week, I was going through some old recipes I had torn out of magazines but had never tried, and I came across this one.  Now mind you, this came out of Bon Appetit, the RSVP section, in June 1993.  That means it survived two moves (we moved into a rental home in 1994, while building our current home).  I'm so glad it came with us, because both my husband and I made multiple yummy sounds while eating this.

Chicken with Roasted Garlic, Mushrooms and Spinach

4 servings

1 large head garlic, cloves separated (unpeeled)
3 tablespoons olive oil

4 boneless skinless chicken breasts
All purpose flour

1/2 pound button or stemmed shiitake mushrooms, sliced
1 cup dry white wine
1 pound tomatoes, peeled, seeded, and diced
2 cups packed fresh spinach leaves
2 teaspoons chopped fresh rosemary
3 tablespoons unsalted butter

Preheat oven to 350 F. Place garlic on small baking pan.  Pour 1 tablespoon olive oil over; toss to coat.  Bake until soft, about 20 minutes.  Cool garlic.  Press garlic between fingertips to release from peel.  Transfer garlic to bowl.  (Can be prepared 1 day ahead. Cover and refrigerate.)

Roasted Garlic

Using meat mallet or rolling pin, pound chicken between sheets of plastic wrap to thickness of 1/2 inch.  Coat chicken with flour; shake off excess.

Heat remaining 2 tablespoons oil in heavy large skillet over medium-high heat.  Add chicken and saute until cooked through, about 3 minutes per side.  Transfer chicken to plates.  Tent with foil to keep warm.  Add mushrooms to skillet and saute 4 minutes.  Add wine to skillet and boil until liquid is reduced by half, about 4 minutes.  Add tomatoes, spinach, rosemary, and roasted garlic and saute until spinach wilts, about 3 minutes.  Add butter and mix just until melted. Spoon mixture over chicken and serve.

Changes
Since fresh tomatoes are out of season, I used canned.  I reduced the wine due to the juice in the tomatoes.  I also cut the butter in half just to reduce the fat and calories.  It doesn't look like anything special at first glance, but this was so good.  It must be the butter and roasted garlic.

I ended up wearing this recipe on my shirt.  I need an apron.

Summery Chicken

Is summery even a word?  Anyway, it's Labor Day weekend (boohoo) and summer is almost over.  I just discovered this recipe in a cookbook that I've had for years.  It is so refreshing on a hot summer evening.  You can refreeze the concentrates and use them again when you repeat this recipe (and believe me, you will want to have it again).

Lime Grilled Chicken with Mango Salsa

2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons frozen limeade concentrate, thawed
salt to taste
freshly ground pepper, to taste
4 boneless, skinless chicken breasts

Combine orange juice, limeade, salt, and pepper in a plastic bag.  Add chicken and marinate 2 hours in the refrigerator.

Prepare grill.  Grill chicken until brown and firm to the touch.  Top with Mango Salsa and serve.

Mango Salsa:

2 mangoes, peeled pitted and diced
1/2 red bell pepper, seeded and diced
1/2 cup fresh orange juice
juice of 2 limes
1/4 cup minced fresh basil
salt to taste
freshly ground pepper

Combine ingredients in a medium bowl.  Cover and refrigerate 2 hours.

Mexican Grilled Chicken

I tried this new recipe earlier this week and both my husband and I loved it.  It's quick and easy with very little fat.  And the lime juice makes it refreshing and summery (is that a word?).

Mexican Grilled Chicken

1 (6 ounce) can of unsweetened pineapple juice (3/4 cup)
2 tablespoons lime juice
1 tablespoon vinegar
2 large cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon chili powder
pepper to taste
1 tablespoon vegetable or canola oil
4 boneless, skinless chicken breasts

To make marinade, combine all ingredients except chicken in a small bowl.
Place chicken in a ziploc plastic bag.  Add marinade.  Seal and refrigerate overnight.  Bring chicken to room temperature before cooking.
When ready to cook, preheat grill to medium-hot.
Grill chicken until done, basting with marinade.

Chicken Recipe Makeover

I have a great recipe for chicken that is soooo good but soooo fattening. I decided to cut out some of the fat, and it turned out great. Give it a try.

Original recipe for Company Chicken

4 large boneless chicken breast halves

3 eggs, beaten to blend

1 c. seasoned dry breadcrumbs

10 T. butter

1 pound sliced mushrooms, sliced

4 slices Muenster cheese

1/4 c. canned chicken broth

Preheat oven to 350 degrees. Pat chicken dry. Place in bowl. Pour eggs over. Cover and refrigerate one to two hours.

Drain chicken. Dredge in breadcrumbs. Melt 8 T. butter in heavy large skillet over medium heat. Add chicken and cook until just brown, about 3 minutes per side. Transfer chicken to baking dish. Melt remaining 2 T. butter in same skillet. Add mushrooms and cook until soft, stirring occasionally, about 5 minutes. Spoon mushrooms over chicken. Top with cheese slices. Add broth to baking dish. Bake until chicken is cooked through, about 20 minutes. Serves 4

Modified Recipe for Company Chicken

4 boneless, skinless chicken breasts

5 egg whites, beaten

1 c. seasoned dry breadcrumbs

4 T. butter

1 pound mushrooms, sliced

3 ounces grated mozzarella cheese

1/4 c. canned chicken broth

Preheat oven to 350 degrees. Pat chicken dry. Place in bowl. Pour egg whites over. Cover and refrigerate one to two hours.

Drain chicken. Dredge in breadcrumbs. Melt 2 T. butter in heavy large skillet over medium heat. Add chicken and cook until just brown, about 3 minutes per side. Transfer chicken to baking dish.

Melt remaining 2 T. butter in same skillet. Add mushrooms and cook until soft, stirring occasionally, about 5 minutes. Spoon mushrooms over chicken.

Top with cheese.

Add broth to baking dish. Bake until chicken is cooked through, about 20 minutes. Serves 4

Just by changing the four ingredients (skinless chicken breast (4 oz.), less butter, Mozzarella cheese, and egg whites), you cut the calories in half and decrease the fat content by 36 g. per serving.