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Jackie,
Here are some ideas that are gourmet and delicious, plus they are not hard to fix. (This is from Kalyn's Kitchen)
Baked Chicken Stuffed with Pesto and Cheese
(Makes two servings, but recipe can easily be doubled or tripled; recipe created by Kalyn in 2005 and adapted again in 2011.)
2 large boneless, skinless chicken breasts
2 T Basil Pesto with Lemon or your favorite commercial pesto
2 T low-fat sour cream
2 T grated mozzarella cheese
2 eggs, beaten (or if they're large eggs one will probably be enough)
3 T finely grated Parmesan cheese
3 T almond flour (or almond meal, but almond flour is better for this because it's more finely ground) [If you don't have access to almond meal or flour, you can substitute whole wheat flour.]
black pepper to taste
Preheat oven to 375F/190C. Spray a small casserole dish with non-stick spray. Trim any visible fat from chicken breasts, then put them one at a time inside a heavy plastic bag and pound with meat mallet until the chicken is as thin as you can get it. Don't worry too much about the shape or whether there are some loose pieces, you can tuck them in when you roll up the chicken.
In a small bowl mix together the basil pesto, sour cream, and grated mozzarella. Use a rubber scraper to spread a thin layer of this mixture over each chicken breast, stopping about 1/2 inch from the edge of the chicken (so it doesn't run out so much as it cooks.) Roll up the chicken breasts and secure them with a couple of toothpicks. (I roll them so the finished piece is as thin as I can get it so they will cook quickly.)
Prepare two bowls, one with the beaten egg and the other with the grated Parmesan-almond flour mixture, seasoned with black pepper to taste. Dip each chicken breast roll first into the egg mixture and then into the Parmesan-almond flour mixture, patting it on so the chicken breast roll is well-coated with the mixture.
Put chicken breasts into the casserole dish and bake until the chicken is firm and lightly browned. (Start checking after about 25-30 minutes; total baking time will be 30-35 minutes.) Serve hot.
(This is also from Kalyn's Kitchen)
Low Sugar (or sugar-free) Teriyaki Chicken
4 skinless, boneless chicken breasts (or 8 skinless, bone in chicken thighs, well trimmed)
1/2 cup soy sauce (I used Kikkoman)
1/2 cup water
1/4 cup Splenda (or less, depending on how sweet you like it)
1 T brown sugar (optional) [I use Splenda brown]
1 T ginger puree or fresh grated ginger root
1 T garlic puree or fresh garlic, finely diced
Preheat oven to 375F/190C.
Put soy sauce, water, Splenda, brown sugar (if using), ginger puree, and garlic puree in small saucepan and simmer about 15 minutes, until reduced by about 1/3 to 1/2.
Trim all visible fat and tendons from chicken pieces, then make a row of shallow cuts in the top side of each piece. (This is to let the sauce penetrate the meat more.)
Choose the smallest size casserole dish that will fit all chicken in a single layer, then put chicken in dish, top side down. Pour about 1/3 of the sauce over the chicken, cover with foil, and bake 25 minutes, or until chicken is starting to feel firm to the touch.
After 25 minutes, remove foil and turn chicken pieces over. (Don't worry if the top side looks flat from being pressed in the pan; it will plump up when it cooks more.) Use a pastry brush to brush sauce all over the top side of the chicken. Continue to cook about 20-25 minutes more, basting with sauce every 5 minutes. Serve hot.
If you want to serve the juice and extra sauce over rice, I'd put it back in the saucepan and simmer for a few minutes.
Pork Chops with Mushroom Pan Sauce
Braised pork chops, with a simple pan sauce of mushrooms, onions and chili powder.
2 - 4 pork chops, depending on size, 12oz (350gr) total weight
4 oz (120 gr) mushrooms
1/2 red onion
1 tbsp. olive oil
1 tsp. chili powder
1 tbsp. Balsamic vinegar
1/2 cup (4oz, 125ml) beef stock
1 tbsp. tomato paste
Clean mushrooms, slice thickly. Roughly chop onion.
Heat oil in large nonstick skillet over medium high heat. Add pork chops and brown, about 5 minutes per side. Remove.
Reduce heat to medium. Add chili powder and saut? briefly, about 30 seconds. Add onions and saut? 3 minutes. Add mushrooms and saut? 5 minutes longer. Add stock and deglaze pan, stirring up any browned bits. Add vinegar, tomato paste and stir well.
Return chops to pan, cover, reduce heat and simmer until chops are cooked through and tender, about 15 minutes longer. Uncover and simmer until sauce is slightly thickened. Serve.
Good luck,
Beth???????????????????????????????????? ?kbdshopping4@gmail.com
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Source: http://wyld-about-food.blogspot.com/2012/07/volume-12-issue-140168-pickle-wraps.html
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