Poultry

Spinach and Artichoke stuffed chicken

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over a bed of red roasted potatoes under an artichoke puree with a side of sautéed asparagus in a truffle oil & sea salt

(serves 4)

Ingredients:

For the chicken:

•4 boneless, skinless chicken breasts (2 pounds)

•2 tablespoons Italian seasoning

•1 teaspoon mild paprika (optional)

•salt and pepper to season

For the Spinach & Artichoke stuffing:

  • 4 oz  frozen spinach, thawed
  • 8 oz  block cream cheese (light or reduced fat), at room temp
  • 6 oz bottled or canned artichoke hearts in brine, ( finely chopped after draining for the jar)
  • ½ cup shredded mozzarella cheese
  • ¼ cup finely grated Parmesan cheese
  • 1 tablespoon minced garlic
  • Salt to taste

Instructions:

For The Chicken:
  1. Place each chicken breast on a flat surface. Season both sides of each breast with the Italian seasoning and paprika. With your hand supporting each piece, cut a slit or pocket about ¾ quarter of the way through, being careful not to cut all the way.
For The Filling:
  1. Squeeze any and all excess liquid out of the spinach. Discard the water released. In a medium-sized bowl, combine the spinach, cream cheese, artichokes, mozzarella, Parmesan and garlic; mix well to combine (use your hands if necessary).
  2. Fill chicken ‘pockets’ with 1-2 tablespoons of the spinach artichoke dip, spreading evenly with the back of the spoon (or use your fingertips to press it down). Reserve the leftover dip for the optional cream sauce (you should have exactly half left over), or see notes for other ideas!
  3. Seal with two or three toothpicks near the opening to keep the dip inside while cooking.
  4. Heat 1 tablespoon of oil in a skillet (or non stick pan) over medium-high heat. Add the chicken and fry until golden. Rotate and fry on the other side, covering pan with a lid, until cooked through, (about 6 to 7 minutes per side).

I decided to pare my chicken with red roasted potatoes under an artichoke purée with a side of sautéed asparagus in a truffle oil & sea salt

All photos and content on this page are property of Haute Cuisine Forever and Always (unless otherwise noted) , please do not redistribute in any way without contacting me for my permission. Thank you in advance!


DSC_4016Chicken, Avocado & Bean Tostadas

Ingredients:

  • Yellow corn tortillas
  • vegetable oil
  • sea salt
  • 2 medium ripe avocados
  • 1 package of taco seasoning
  • 1 cup of water
  • 1 tablespoon of garlic salt
  • 1/2 tablespoon of Cajun seasoning
  • 1 (16 oz) can traditional Refried Beans
  • 2 cups shredded lettuce of your choice
  • 4-6 thin sliced chicken breasts
  • 1 cup shredded Mexican blend cheese
  • 1 cup pico de gallo, homemade or store-bought**
  • 2 roma tomatoes, diced
  • 1 medium yellow onion, diced
  • cilantro
  • 2 limes
  • Greek yogurt (you can also use sour cream if you’d like)

Directions:

  1. In a slow cooker drizzle some olive oil to coat the bottom. Place your chicken cutlets in the cooker and season with your garlic salt, sea salt and Cajun seasoning. Cook on low for 4-6 hours. The last hour add your taco seasoning and water. After the hour is up, shred your chicken and keep cooker on warm until ready for assemble. (For a faster alternative you could always use a roasted store-bought chicken and add some seasoning)
  2. For the tostada shells, preheat oven to 400 degrees. Brush both sides of 6 yellow corn tortillas lightly with olive or vegetable oil (about 1 Tbsp total). Season lightly with salt then bake on a rimmed baking sheet about 4 – 5 mins per side until crisp. Once done take out & put aside.
  3. For your homemade pico de gallo – in a medium bowl toss together 2 diced roma tomatoes, 3 Tbsp diced yellow onion, 2 Tbsp minced cilantro and 2 tsp lime juice. Season lightly with salt and pepper.DSC_4013
  4. Put your can of refried beans in a small sauce pan with a little oil and fresh lime juice, season with salt and pepper to taste. Cook over medium-low heat, stirring frequently until heated through.
  5. Time to assemble! Take your homemade tostadas, layer each tostada shell with some bean mixture, sliced avocado, lettuce, chicken, cheese, pico de gallo and sour cream.
  6. Top with some fresh cilantro for garnish and enjoyDSC_4019

All photos and content on this page are property of Haute Cuisine Forever and Always (unless otherwise noted) , please do not redistribute in any way without contacting me for my permission. Thank you in advance!


DSC_4150Buffalo Chicken Vegetable Burgers with a homemade blue cheese dressing

Ingredients

For the Chicken Burgers:

  • 1 pound ground chicken
  • 1/4 cup Frank’s RedHot (Original Cayenne Pepper sauce)
  • 1/4 cup shredded carrot
  • 1/4 cup shredded broccoli
  • 1 stalk celery, finely diced
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoons fresh parsley leaves, chopped
  • 1 tablespoon fresh chives, chopped
  • 1/2 cup panko bread crumbs
  • 3 Ciabatta rolls (or bun of your choice)
  • ArugulaDSC_4135

For the Blue Cheese dressing:

  • 1/2 cup plain Greek yogurt ( non-fat for a healthier alternative)
  • 1/4 cup mayonnaise ( low-fat for a healthier alternative)
  • 1/4 cup milk ( 2% for a healthier alternative)
  • 6 ounce blue cheese crumbles
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon Worsetershire sauce
  • Kosher salt
  • Fresh cracked black pepper

Directions

For your Chicken Burgers:

  1. Grab a large bowl and combine the first 10 ingredients. Once all combined, place the bowl in the refrigerator for 20 to 30 minutes.
  2. Heat your grill (or grill pan) to medium-high heat.
  3. Remove the bowl from the refrigerator and divide to form your patties. I was able to get 4 nice size burgers out of the mix.
  4. Grill the burgers for 3 to 4 minutes per side (depending on the burger thickness)
  5. Once all cooked, time to plate! Take your roll of choice and lay down a nice bed of arugula. Place your burger on top and spoon some of your blue cheese sauce on top.
  6. Serve your burgers with a side salad of your choice & enjoy!

For your Blue Cheese Dressing:

  1. Place the ingredients in a medium bowl and combine, smashing some of the blue cheese crumbles with the back of a spoon. Taste and adjust salt and pepper as needed.
  2. Keep in the refrigerator until ready for use.

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…more coming soon!