In Door County, Wisconsin there is a place called The White Gull Inn. I had this chicken dish in their restaurant and was so excited to see the recipe was printed in their cookbook. Needless to say...I had to add another cookbook to my collection! Sometimes I change this recipe a little and use pecans instead of almonds. So, I guess the proper name would then be called Raspberry Pecan Crusted Chicken. I like to serve this with a wild rice blend and Sesame Green Beans.
Raspberry Sauce:
1 1/2 cups frozen raspberries
1/2 cup water
1/3 cup honey
2 TBS cornstarch
1/8 cup cold water
Salt and pepper
Chicken:
2 eggs
1/4 cup milk
2 cups finely crushed almonds (or pecans)
4 boneless, skinless chicken breasts, pounded flat
8 ounces Brie cheese
1/4 cup olive oil
Bring raspberries, water and honey to a boil in a small saucepan. Cook over medium heat until raspberries begin to break up, about 3-4 minutes. In a small bowl mix cornstarch with cold water until smooth. Add to raspberries and continue to cook 1 minute longer, stirring constantly. Strain through a fine sieve. Season with salt and pepper to taste. Set aside.
Beat eggs and milk in a small bowl. Dip chicken breasts in egg mixture.
Place crushed almonds (or pecans) in a shallow pan. Press each breast into crushed almonds (or pecans) to coat both sides. Cut Brie into 4 pieces. Slightly flatten the cheese with your fingers. Set aside.
Heat oil in a large skillet on medium-high heat. Saute both sides of breast until cooked through and golden brown. Immediately, top each breast with a flattened slice of Brie cheese. Let Brie melt onto the chicken. You may place in a warm oven or toaster oven to melt. However, I found that the cheese melts fine without doing so.
The original recipe states to sandwich the Brie cheese between the chicken, which you can see I did in the picture. However, I do not think it is necessary to do so as it makes it difficult to eat. Next time I will just place the Brie on top of the chicken instead.
To serve, top with warm Raspberry Sauce.
Serves 4
Source: The White Gull Inn, More Favorite Recipes From Our Kitchen
Janice
It's hard to believe how just a few ingredients can make green beans taste so wonderfully different. These were delicious. I will definitely make these beans again, soon!
1 1/2 pounds green beans, washed and trimmed
1 TBS vegetable oil
1 tsp sesame oil
1/2 tsp crushed red pepper flakes
2 TBS sesame seeds, toasted
Coarse salt
Steam green beans covered in a half inch of boiling water for 2 minutes. Transfer beans to a colander and run under cold water. Drain well.
Heat a large nonstick frying pan or a wok shaped skillet over high heat. Add 1 TBS vegetable oil, add sesame oil and crushed pepper flakes. The pan will smoke. Carefully, (the oil will splatter) add the beans and stir-fry for 2-3 minutes until slightly tender. Add sesame seeds and coarse salt. Toss to coat beans evenly.
Makes 4 - 6 servings
Source: Rachael Ray - TV Food Network
Eileen
This enchilada bake is so delicious and a much healthier version than most enchiladas. There are only 250 calories and 7 grams of fat per serving. Go ahead, enjoy!
1/2 cup chopped onion
3/4 cup reduced-sodium chicken broth
2 cloves minced garlic
1/4 tsp black pepper
3/4 cup light sour cream
2 TBS flour
2 cups shredded cooked chicken breast
4 (6") reduced-carb high-fiber flour tortillas (I used Mission Carb Balance tortillas)
1 (10 oz) can red enchilada sauce
3/4 cup rinsed, drained, canned black beans
1 (4 oz) can chopped green chilies, drained
1 cup shredded reduced-fat Mexican Blend cheese
1/2 cup minced fresh cilantro
Preheat oven to 350.
In a medium pot over medium heat, combine the onion, chicken broth, garlic and pepper and bring to a boil. Reduce to a simmer, cover, and cook for about 3 minutes or until onions are tender.
In a small bowl, mix the sour cream and flour until smooth. Add to the pot and cook, stirring occasionally, until thickened (about 5 minutes). Remove from the heat and stir in the shredded chicken. Set aside.
Spray a 2-quart casserole dish with non-stick cooking spray. Cut tortillas into 1" long strips and line the bottom of the dish with them. Top with a layer of the chicken filling, then the black beans, then the green chilies and end with the enchilada sauce.
Bake for 25 minutes. Top with the cheese and bake for another 5 minutes or until the cheese has melted. Let it sit for 10 minutes before cutting. Top with fresh cilantro.
*For a firmer bake, add another layer of tortilla strips by cutting three additional tortillas into strips and laying them over the green chilies before adding the enchilada sauce. This will add 40 calories per serving. This is how I made my enchilada bake.
Source: Eat More of What You Love - Marlene Koch
Kimberly
Whenever my daughter invites her friends over for a movie night, we make them all dinner. They really enjoyed this pizza pasta pie.
6 oz. dry spaghetti
1 large egg, lightly beaten
1/4 cup, plus 2 TBS grated Parmesan cheese, divided
1/2 lb lean ground beef
2 cups sliced mushrooms, optional
1 1/2 cups marinara sauce
1/2 tsp oregano
1 cup part-skim ricotta cheese
3/4 cup shredded part-skim mozzarella cheese
Preheat oven to 350. Lightly spray a 9" pie plate with cooking spray.
Cook the spaghetti according to the package directions, drain, rinse, and shake well to remove excess water. Place in a large bowl and toss with the egg and 1/4 cup of the Parmesan cheese. Press the spaghetti on the bottom and up the sides of the prepared pie plate and set aside.
Spray a medium non-stick skillet with cooking spray and place over medium-high heat. Add the beef and mushrooms, if desired, and cook for 5-7 minutes or until the beef is browned. Add the marinara sauce and oregano, stir to combine, and cook for 3-4 minutes. Stir the ricotta and spoon onto the spaghetti crust, spreading evenly. Spoon the meat sauce on the ricotta layer. Sprinkle with the mozzarella and remaining Parmesan cheese.
Bake for 30 minutes or until fully heated through. Remove from oven and let stand 10 minutes before cutting into six wedges to serve.
Serves 6
Source: Eat More of What You Love - Marlene Koch
Cindy
If you are looking for a quick and refreshing dessert, this cake is it. This dessert cannot be any easier to make.
1 (16 oz) package angel food cake mix*
1 (20 oz) can crushed pineapple with juice
Preheat oven to 350. Spray a 9x13 inch pan with PAM.
In a large bowl, combine cake mix and pineapple with juice. (Do not add any additional ingredients called for in the cake mix.) Mix until well blended.
Pour batter into prepared pan. Bake at 350 for 25 minutes or until golden brown. Let cool.
Serve with whipped cream or Cool Whip.
*Use an angel food cake mix that only requires water. However, you do not add the water for this recipe.
Source: allrecipes.com
Kimberly
This salad dressing is so easy to make and delicious!
1/3 cup olive oil
3 TBS apple cider vinegar (I use Bragg apple cider vinegar)
2 TBS freshly squeezed lemon juice
2 TBS Dijon mustard
2 TBS pure maple syrup
Sea salt and black pepper (to taste)
Whisk together all ingredients and store in a sealed jar in the refrigerator for up to one week. Shake before using.
Makes about 3/4 cup of dressing.
Source: Janet & Greta Podleski
Kimberly
