Friday, July 11, 2008


I just made a yummy dinner. To steal a page from Penny's blog, I thought I would post recipes here as I make them up. Tonight's is probably more appropriate for spring, since it was a bit hot for making chicken in the oven. I think I could have done it on the grill, but it was a tad messy, so I would need to do it on a grill pan or something.

Balsamic Chicken with caramelized onions, Havarti cheese and arugula
2 boneless skinless chicken breasts, pounded in gallon zip lock bag to about 1/2 inch thick (obviously, this can be made with any number of chicken breasts)
Trader Joe's Balsamic Vinaigrette
3 (or more) slices of Havarti cheese
a handful of chopped arugula
1 sweet onion
olive oil

Add about 1/2-3/4 cup of vinaigrette (or enough to fully coat chicken) to zip lock bag containing chicken and marinate for 20 minutes to an hour.
Saute onions in a bit of olive oil until caramelized.
Place chicken into a baking dish. Layer Havarti cheese, caramelized onions and a handful of chopped arugula. Roll chicken around cheese, onions and arugula and close with toothpicks. Place some caramelized onions on top of the chicken.
Bake at 375 until internal temperature is 160*.

Quinoa with carrots, arugula and parmesan
1 cup Trader Joe's Quinoa
2 1/4 cups chicken broth
1/2 cup cooking sherry
1 clove chopped garlic
1/2 cup chopped carrots
1 1/2 cups of chopped arugula
1/2 cup chopped onion (I just used some from the chicken recipe)
1 tablespoon olive oil
1/2 cup grated parmesan
grated parmesan to sprinkle on top

Saute onion in olive oil until transparent. Add garlic and carrot until sizzling.
Add chicken broth and bring to boil.
Add quinoa. Add sherry. Cook until most of liquid is absorbed and quinoa is nearly tender.
Add arugula and parmesan to taste.
Sprinkle shredded parmesan on top.

I also made some haricot vert (small french green beans) to serve with it.

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