So, I had company tonight and thought I'd share with you what I made for dinner.
Black Raspberry Chicken
Six Chicken Breasts
Black Raspberry preserves (I use sugar free)
Fresh ball of Mozzarella
Dried Sage
Salt (I use Himalayan)
I can't believe it's not butter spray ( to be called ICBINBS)
A Hammer or Mallet
A zip lock bag or plastic wrap
A knife
A spoon
A baking pan
1 Honey bear
1.Preheat oven to 350F. Spray pan with ICBINBS.
2.Place chicken breasts in zip lock bag or lay on a piece of plastic wrap and then cover top with plastic wrap. With a mallet or the flat side of a hammer flatten the chicken breasts.
3.Salt and Sage both sides of chicken and place top side down in pan.
4.Using the spoon scoop out 1 tbsp of Black Raspberry and using the knife slide it off the spoon into the middle of each breast.
Spread the preserves across each breast, covering it completely.
5. Divide the Mozzarella ball into slices, one for each breast.
6. Cover with plastic wrap and press flat with a spoon.
7.Lay a slice on each breast. ( Mmm, so delicious looking already!)
8. Swirl honey on top. ( Ugh! even better! Honey! Yay!)
9. Roll the chicken breast to enfold the stuffing and lay the ends down on the pan.
10. Bake 30-40 minutes.
Serve with Alfredo sauce. ( Yum!)
Artichoke Angel Hair Pasta- It is gluten-free and much healthier and easier on your body than regular pasta and it tastes exactly the same!
16 oz Jerusalem Artichoke Flour Angel Hair pasta
1 tsp Salt, plus more to taste ( again Himalayan)
2 Tbsp Olive Oil ( just enough to keep it from sticking)
1 large pot
Pasta tongs
1 Colander
1 large serving bowl
1/4 cup Shredded Romano Cheese
1. Fill pot 3/4 full of water add salt and bring to a boil.
2. Add pasta. Using tongs completely submerge in water.
3.Cook till al dente, approx. 15 minutes.
4. Stir in 1 Tbsp oil.
5. Drain out all water in colander. Add pasta back into pot and mix in 1 Tbsp oil.
6. Place pasta in serving bowl and add Romano cheese. Cover and serve warm.
Bruchetta
1 Medium Tomato, diced
1/4 cup Black Olives
2 Tbsp Garlic, minced
2 Tbsp Olive Oil
1/2 tsp. Salt ( Himalayan)
1/2 a Lemon
5 tsp Dried parsley
5 tsp Dried Basil
1 Tbsp Balsamic Vinegar
A blender with pulse option
A knife
1/2 cup Shredded Mozzarella
1 Baking Sheet
4 Whole Wheat hamburger buns or any other bread
1. Preheat oven to 400F.
2. Prep Tomatoes, Lemon and Garlic.
3. Place Tomatoes, Vinegar, Olives, Garlic, Oil, Herbs, Lemon, Salt in blender and pulse until semi-smooth.
4. On a baking sheet place buns or bread bottom side down and spread mixture to cover tops.
5. Sprinkle mozzarella on top and bake on 400 for 10 minute or just until bread it crispy and cheese is melted.
Romano Asparagus
This is also excellent with parmasean.
1 bunch Asparagus
1/2 cup Romano or Parmesean cheese
2 tsp Salt ( Himalayan)
I can't believe it's not butter spray or 1 tbsp Olive oil
1 Skillet
1. Heat skillet on medium-high heat.
2. Add oil or ICBINBS allow to heat for 1 minute.
3. Add Asparagus to pan. Distribute evenly so that every spear is touching the pan.
4. Saute' for 5 minutes. Flip spears over and cook another 5 minutes.
5. Add Cheese and cook until melted.
Serve hot. Enjoy!
Thought you might like a pic of the finished products.
Black Raspberry Chicken
Six Chicken Breasts
Black Raspberry preserves (I use sugar free)
Fresh ball of Mozzarella
Dried Sage
Salt (I use Himalayan)
I can't believe it's not butter spray ( to be called ICBINBS)
A Hammer or Mallet
A zip lock bag or plastic wrap
A knife
A spoon
A baking pan
1 Honey bear
1.Preheat oven to 350F. Spray pan with ICBINBS.
2.Place chicken breasts in zip lock bag or lay on a piece of plastic wrap and then cover top with plastic wrap. With a mallet or the flat side of a hammer flatten the chicken breasts.
3.Salt and Sage both sides of chicken and place top side down in pan.
4.Using the spoon scoop out 1 tbsp of Black Raspberry and using the knife slide it off the spoon into the middle of each breast.
Spread the preserves across each breast, covering it completely.
5. Divide the Mozzarella ball into slices, one for each breast.
6. Cover with plastic wrap and press flat with a spoon.
7.Lay a slice on each breast. ( Mmm, so delicious looking already!)
8. Swirl honey on top. ( Ugh! even better! Honey! Yay!)
9. Roll the chicken breast to enfold the stuffing and lay the ends down on the pan.
10. Bake 30-40 minutes.
Serve with Alfredo sauce. ( Yum!)
Artichoke Angel Hair Pasta- It is gluten-free and much healthier and easier on your body than regular pasta and it tastes exactly the same!
16 oz Jerusalem Artichoke Flour Angel Hair pasta
1 tsp Salt, plus more to taste ( again Himalayan)
2 Tbsp Olive Oil ( just enough to keep it from sticking)
1 large pot
Pasta tongs
1 Colander
1 large serving bowl
1/4 cup Shredded Romano Cheese
1. Fill pot 3/4 full of water add salt and bring to a boil.
2. Add pasta. Using tongs completely submerge in water.
3.Cook till al dente, approx. 15 minutes.
4. Stir in 1 Tbsp oil.
5. Drain out all water in colander. Add pasta back into pot and mix in 1 Tbsp oil.
6. Place pasta in serving bowl and add Romano cheese. Cover and serve warm.
Bruchetta
1 Medium Tomato, diced
1/4 cup Black Olives
2 Tbsp Garlic, minced
2 Tbsp Olive Oil
1/2 tsp. Salt ( Himalayan)
1/2 a Lemon
5 tsp Dried parsley
5 tsp Dried Basil
1 Tbsp Balsamic Vinegar
A blender with pulse option
A knife
1/2 cup Shredded Mozzarella
1 Baking Sheet
4 Whole Wheat hamburger buns or any other bread
1. Preheat oven to 400F.
2. Prep Tomatoes, Lemon and Garlic.
3. Place Tomatoes, Vinegar, Olives, Garlic, Oil, Herbs, Lemon, Salt in blender and pulse until semi-smooth.
4. On a baking sheet place buns or bread bottom side down and spread mixture to cover tops.
5. Sprinkle mozzarella on top and bake on 400 for 10 minute or just until bread it crispy and cheese is melted.
Romano Asparagus
This is also excellent with parmasean.
1 bunch Asparagus
1/2 cup Romano or Parmesean cheese
2 tsp Salt ( Himalayan)
I can't believe it's not butter spray or 1 tbsp Olive oil
1 Skillet
1. Heat skillet on medium-high heat.
2. Add oil or ICBINBS allow to heat for 1 minute.
3. Add Asparagus to pan. Distribute evenly so that every spear is touching the pan.
4. Saute' for 5 minutes. Flip spears over and cook another 5 minutes.
5. Add Cheese and cook until melted.
Serve hot. Enjoy!
Thought you might like a pic of the finished products.
Yummy Lisa! Thanks for sharing the recipes! Tricia
ReplyDeleteI'm glad to share! Thanks for the comment! If you have any favorites I'd love for you to post them here so everyone can see. Or if you have any recipes that you want from me let me know and I will add them!
ReplyDelete