Pita Breads with Chicken Breasts and Lettuce

Ingrediënten: 6 pita breads, 2 chicken breasts, cumin, cinnamon, salt, lettuce, cucumber, garlic sauce,

Number of persons: 3

Preheat the oven for the pita breads. Bake the pita breads according the instructions on the packaging. Cut 2 chicken breasts into cubes and season the diced chicken breast with cumin, cinnamon and salt to taste. Bake the diced chicken breast brown in hot oil. Cut the pita bread sopen and fill with lettuce, slices cucumber and some diced chicken breast. Add garlic sauce and serve (pretty easy on a hot summer day!)

Spaghetti with Chicken Breasts and Mixed Mushrooms

Ingredients: spaghetti, salt, 100 gram diced bacon, 1 chicken breast, 1 garlic clove, 1 teaspoon chilli jam, 200 grams mixed mushrooms, dash of white wine, basil, pepper, grated cheese,

Number of persons: 2

Cook the spaghetti in boiling water with salt. Bake in a hot wok 100 gram diced bacon until crisp. Add 1 diced chicken breast, 1 chopped garlic clove and 1 teaspoon chilli jam and bake until the chicken breast is brown. Then add 200 grams mixed mushrooms and stir until it is soft. Add a dash of white wine and let the alcohol evaporate. Bring to taste with salt and pepper and add fresh basil to taste. Put on your plate some grated cheese

Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

This month’s Cooking Light had an entire section on strawberries. And I dog-eared just about every page within that section. I don’t know, something about strawberry mixed with just about anything is something I can’t resist.

Like this recipe. Unbelievably delicious. It’s a dish you think you should feel guilty about. Nothing about it tastes like a “healthy” recipe – it’s rich and sweet and decadent. And we ate every last bite with an incredible amount of gusto, practically licking the last bits of strawberry sauce off the plate when we were done.

Yes, sir-ee… this one we’ll be making again. and again. and again…

Gorgonzola-Stuffed Chicken Breasts with Strawberry Gastrique

Makes 4 servings. Recipe from Cooking Light.

INGREDIENTS
Sauce:
1 cup chopped strawberries
1/2 cup sugar
1/2 cup sherry vinegar
1/3 cup fat-free, less-sodium chicken broth
1/4 teaspoon ground coriander

Chicken:
1/4 cup (1 ounce) crumbled Gorgonzola cheese
2 teaspoons fresh thyme leaves
2 ounces prosciutto, chopped
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper

DIRECTIONS
To prepare sauce, place strawberries in a small, heavy saucepan; partially mash with a fork. Stir in sugar, vinegar, broth, and coriander; bring to a boil. Reduce heat, and simmer until reduced to 2/3 cup (about 30 minutes), stirring occasionally. Strain mixture through a sieve over a bowl; discard solids.

To prepare chicken, combine cheese, thyme, and prosciutto in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket; spoon 3 tablespoons cheese mixture into each pocket.

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle both sides of chicken evenly with salt and pepper. Add chicken to pan; cook 5 minutes or until browned. Turn chicken over; cook 4 minutes or until done. Serve with sauce.