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Cooking time: 40 minutes for menu Cooking schedule: see below for instructions
This is an easy spring dinner..... You can relax while it roasts. Do the potatoes on the same baking sheet as the chicken.
Chicken Breasts Stuffed with Ham, Spinach, Cheese Time: 40 minutes
These are easy to make: slice a pocket, fill and tie. They're baked with a drizzle of olive oil to make a crunchy crust. I snipped the string in a few places to make it easier to remove but left it on when serving: they looked nicer! Get breasts that are on the large side.
2 chicken breasts, boneless, skinless
1.5oz (45gr) Gruyère or other hard cheese, sliced
2 slices Prosciutto (about 2oz, 60gr)
6 - 8 small spinach leaves
1 egg
1/4 cup dried bread crumbs
2 tbs Parmesan, grated
1 tsp plus 1 tbs olive oil
kitchen string
With a sharp knife make a long slit in the edge of the chicken breast - cutting horizontally and being careful not to cut through the other side. Make the cut on the 'straight' edge of the breast. You should have a pocket the shape of the breast with 1/3 inch of 'uncut' chicken around 3 sides.
Slice the Prosciutto and cheese to fit inside. You will have 2 or 3 layers of Prosciutto, 1 or 2 of cheese, then the spinach on top of the cheese. Wrap the entire breast with kitchen string to hold it together - and keep as much cheese inside as possible.
Lightly whisk egg and put into a shallow bowl or deep plate. Mix bread crumbs and Parmesan and put on to another plate. Lightly oil the center of a baking sheet, a large enough place for both breasts with an inch or 2 in between. Dip the tied breasts into the egg, coating all sides, then into the crumbs, coating all sides (use your fingers). Lay on the oiled sheet. Drizzle the tops with the rest of the oil and bake, 400F (200C) for 30 minutes, until the crust is golden and the chicken done. Remove, snip the string in a few places, and serve.
10 - 15 new potatoes enough for two people
1 tbs olive oil
1 tsp paprika
1 tsp thyme
salt and pepper sea salt if you have it
Cut potatoes in half. Put oil, paprika and thyme into a large bowl and mix well. Add potatoes and toss, coating thoroughly. Arrange potatoes, cut side down, on baking sheet with rim (I use my trusty, round pizza pan). Bake at 400F for 15 minutes. Remove pan, turn potatoes cut side up (resting on their little round bottoms). Return to oven and roast another 15 minutes. When done remove from pan, sprinkle lightly with salt. Serve.
Southwestern Lentils Preparation and cooking time: 40 minutes1/2 cup dried lentils
1 1/4 cups water and beef stock mixed - or whatever the package tells you
1 small onion
1/2 red bell pepper
3oz (90gr) cherry tomatoes or 1 regular tomato
2 cloves garlic
4oz (125gr) chopped green chiles, drained - if you want something hotter... feel free
2 tsp chili powder
1 tbs olive oil
Cook the lentils in water and stock according to package directions until done. Drain if needed.
Finely chop onion, pepper. Mince garlic. Cut tomatoes into quarters. Heat oil in medium skillet over medium heat. When hot add chili powder and sauté for 1 minute, stirring constantly - this releases more flavors. Add onion, garlic and sauté a few minutes. Add red pepper, sauté another few minutes, then add tomatoes. Turn heat down to very low and sauté, uncovered, until all vegetables are very tender, stirring occasionally - about 15 minutes.
Add lentils, drained chilis and stir to combine. Taste. This is where I stop but you may add more chili powder, chilies or hot sauce to taste. Cover and let simmer over low heat for 5 minutes to let flavors meld. Serve.
Cooking Schedule: 40 minutes for menu |
Arrange potatoes, cut side down, around chicken |
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