Lest there be any doubt…

You will notice the picture today is NOT food.  But, it IS my food furnace!  Regarding athletics, I am a first and formost a cyclist and built my first when I was 13 years old. Eat well, exercise, and commune with your inner cyclist, I always say. Yesterday I mentioned that we were changing the way we eat and just like that, Wham! we were hit with a 36 hour power outage and ended up losing all of the food in the refrigerator. Gone with the power were all of those food items that were contributing to not eating clean, slugishness and a general physical malaise.  I guess that the Power (no pun intended) in the universe was giving us a nudge in the right direction.  However, we were able to head to Trader Joe’s and fill the fridge with only the good stuff.  Since I did not have a whole lot of time since the power finally came on, here is one of my older posts. It is kind of aprapos since yesterday’s recipe was a fish recipe.  I hope you enjoy!

No harm no Fowl…

Sorry about that campers but work kind of got in the way again and I was not able to post any recipes for the past few days (needed to calculate those stats and do final reviews on contracts and other items). Things are a bit less hectic now and I have a few minutes to get something out on the site. I hope you like it.

I know that you have most likely been looking at the fish recipes and saying to yourself “Self?” you are saying, “This fish stuff is DAMN expensive! So, what in the world am I supposed to do make one of these recipes a year?” I would like to let you know that I have other fish recipes with less expensive types of fish but I thought you people could use a break. You also may be yelling “Foul!”, so for today, here is one of my favorite chicken recipes.(terrible pun I know) It still has an ocean type theme (if you can call it that). And, without further adieu, here is the recipe.

Baywatch Stuffed Chicken Breasts

(makes 3-4 servings)

3-4 boneless, skinless chicken breasts
1 – Small jar (3 oz.) artichoke hearts (use 3 or 4 finely shredded)
½ (or less) – fine diced red pepper
2 ¼” slices – sweet onion, fine diced
5 – Cloves garlic, fine diced
4 – Baby bella mushrooms, fine diced
Coarse ground black pepper (to taste)
Small handful fine shredded fresh parsley (use dried if you must about 1 ½ tablespoons)
Good olive oil

In a large skillet, cover bottom of pan with olive oil and over low/med heat sauté pepper, onion, garlic until softened and onions become translucent. Add mushrooms and artichoke hearts, sauté on low heat for about 2-3 minutes, season to taste with pepper. Add parsley and keep on heat for another 2-3 minutes. Turn off heat and set aside.
Take chicken breasts and, from the side, make a pocket by cutting the long way the entire length and almost all the way through (should look like a pita pocket). Take a spoon and stuff chicken with filling (do not overfill) enough so that edge can be closed with a toothpick, cooking string or skewers. Bake at 350 degrees for 35-45 minutes (add a bit of white wine to bottom of baking dish to keep moist).

¼ cup dry white wine
¼ cup chicken stock
Whole wheat flour
Fresh chopped parsley
Diced portabella mushrooms
2 Tbsp. Unsalted butter (or Smart Balance)
Diced sweet onion or green onion
Coarse ground black pepper

Use pan that filling was sautéed in, add white wine and cook on low heat for about 5-10 min. Add chicken stock and other ingredients and cook for another 5-10 min. I thicken with whole wheat flour to desired consistency.

-Meal served with garlic mashed baby red potatoes, steamed broccoli and cauliflower florets.



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