Category Archives: CHICKEN , TURKEY, AND VEAL

Sonia's Stuffed Chicken Breast


8 pieces chicken breast halves
4 tablespoon olive oil
2 red pepper cut into half moon pieces
16 slices swiss cheese
16 slices virginia ham
16 pieces bacon
1 cup grated parmesan cheese
garlic salt and pepper to taste

Pound each piece of chicken and season with garlic salt and pepper. Cook chicken in olive oil over medium high for 1 minute each side and set aside. Layer each piece with red pepper, 2 pieces of jam and cheese. Fold and wrap with two pieces of bacon outside using toothpicks if necessary. Preheat oven 350 degrees. Place chicken in a baking pan, and bake for 20 minutes. Pour cheese on top and bake for 10 more minutes or until cheese melts. Serves 8

Sonia's Chicken Breast Parmigiana

6 chicken breast
6 pieces square mozzarella cheese
1 cup italian bread crumbs
1/2 cup grated parmesan cheese
2 eggs
2 egg whites
1 jar marinara sauce
1/4 cup canola oil
salt and pepper

Pat dry chicken. In a bowl beat eggs, salt and pepper. Place bread crumbs and parmesan cheese in 2 separate shallow plates. In a large skillet heat the oil over medium high. Dip each cutlet in the egg mixture and then in the bread crumbs so both sides are evenly coated. Fry the cutlets in the hot oil for 3 minute each side and remove from heat. Pour 1/2 marinara jar in the bottom of baking dish. Place the chicken and spread the rest of marinara on top. Cover each piece with mozzarella cheese. Bake 450 degrees for 5 minutes or until cheese is melted. Serves 6

*This dish is great with a side of simple pasta.

Sonia's Veal Cutlets with Pears


6 veal cutlets
2 pears cut into thin pieces or apples
1/4 cup fresh lemon juice
2 teaspoon honey
3 tablespoon olive oil
garlic salt and pepper

Season the veal with garlic salt and pepper. In a bowl mix pear, lemon juice, honey, salt and pepper. In a large pan heat oil very high and brown veal, about 1 1/2 minutes per side. Place veal in a baking dish and wait 5 minutes for next step. Top veal evenly with pears mix. Broil for about 4 minutes. Serves 6

Chicken Breast with Blueberry Sauce – Served with Basil Tomato Pear Salad


4 pieces chicken breast
2 tablespoon olive oil
garlic salt and pepper

Sauce
1/4 cup red wine
1 cup blueberries
2 tablespoon honey

Season breast with garlic salt and pepper. In a shallow pan heat oil over medium and cook chicken breast until done, about 6 minutes per side. Remove chicken breast and pour all the sauce ingredients into pan scrapping the bottom of pan. Let it simmer for 5 minutes, stir and pour over chicken. Serves 4


Salad
1 big juicy tomato cut into 1/4″ round pieces
1 pear cut into round thin slices
8oz fresh mozzarella cut into thin round slices
10 basil leaf
olive oil and balsamic vinegar
salt and pepper

*I created this recipe last night and I can not believe how great it came out, just in my first try!

FYI- Blueberries are packed with vitamin C.
In just one serving, you can get 14 mg of Vitamin C – almost 25 percent of your daily requirement. Vitamin C aids the formation of collagen and helps maintain healthy gums and capillaries.

Blueberries are dynamos of dietary fiber.Research has shown that most of us don’t get enough fiber in our diets. Eating foods high in fiber will help keep you regular, your heart healthy and your cholesterol in check. A handful of blueberries can help you meet your daily fiber requirement.

Blueberries are an excellent source of manganese.
Manganese plays an important role in bone development and in converting the proteins, carbohydrates and fats in food into to energy. Blueberries are leaders in antioxidant activity.

Cindi's Easy Roasted Chicken

The coastal weather can be unpredictable.  Foggy… sunny… foggy… sunny.  I spent today in the garden.  It was a lovely day.  The fog and sun were in a fierce competition today and in the end, the fog won out!  By late afternoon, the very same time I was thinking to myself….”What is for dinner tonight?”..  It was clear,  a roasted dish was the perfect choice.  So, with that thought, I head out to Whole Foods for chicken and some root veggies!   I needed something scrumptious, healthy and easy.  I did garden all day and I am exhausted!   I decided on chicken pieces rather than the whole chicken.  Roasting chicken pieces, rather than the whole chicken, would speed up the cooking time and provide everyone the piece they enjoy most while allowing me to buy only what I need.  Whether you make this dish for your family, or a dinner party, both are sure to find it most scrumptious!

 

2 large bone in chicken breast pieces with skin on

2 chicken legs, thigh bone attached with skin on

2 large parsnips

2 large carrots

4 large yukon gold potatoes cut in half

1 large fennel (bulb only).  Save fennel fronds to beautify dish when serving.

1 small brown onion cut into quarters

8 sprigs fresh thyme

8 sprigs fresh rosemary

4 fresh sage leaves

3 tablespoons extra virgin olive oil

4 tsp butter

1 tbsp chopped garlic (I use Penzeys dehydrated)

1 tsp kosher salt

1/2 tsp pepper

salt and pepper for seasoning

optional: additional dab of butter to be added to top of potato before roasting

 

Preheat oven to 400 degrees.

Cut and peel carrots and parsnips and put onto baking sheet.  Cut fennel into thick slices and add to baking sheet.  Add potatoes leaving cut side up.  Add onion.  Drizzle half the olive oil over veggies, sprinkle with salt and pepper and mix about evenly coat all veggies.

Season chicken pieces with salt and pepper.  Separate skin from meat creating a flavor pocket and stuff into each pocket :  1 sprig rosemary, 1 sage leaf, 1 sprig thyme, a bit of chopped garlic and 1 tsp butter into each piece of chicken.

Sprinkle remaining garlic and  herbs over chicken and veggies and drizzle with remaining extra virgin olive oil.

Bake at 400 degrees about 20 minutes, until chicken begins to brown.  After chicken has started to brown, reduce heat to 350 and cook for another 60 minutes or until meat is cooked through.

Remove chicken from oven when done cooking and let rest in pan for 10 minutes.  This will allow the juices to settle back into the chicken.

Use reserved fennel fronds to plate before serving.

Serves 4

 

 

Sonia's Lemon Rosemary Chicken – Recipe

1 whole chicken
2 tablespoon salt
2 tablespoon fresh black pepper
3 tablespoon olive oil
6 minced garlic cloves
4 lemons cut into 4 pieces
6 fresh rosemary springs

Preheat oven 375 degrees. Mix salt, pepper, oil and garlic and season the chicken inside and out. Place de lemons and rosemary inside the cavity. Baked until top of chicken start to turn gold. Lower the temperature to 350, cover and cook for 1 hour. Pour juices on top before cutting the chicken and reserve some for gravy. Serves 6

*This recipe is inspired by my friends from Spain

Chicken Lasagna – Recipe

9 pieces lasagna pasta
2 pound of boiled in salt water and shredded chicken breast
1 cup mozzarella cheese
1/2 cup parmesan cheese
5 basil leaves cut into small pieces
1 tablespoon tomato paste
3 tablespoons olive oil
1 jar marinara sauce
1 cup ricotta cheese
1/2 cup chopped white onion
4 green olives cut into small pieces
5 crushed garlic cloves
1/2 green pepper cut into thin half moon pieces
1/4 teaspoon nutmeg
salt and pepper to taste