Let it Flow

My mother and in-laws were over last night for dinner and I made this quick, easy and delicious meal which can be found in the October issue of Cooking Light. It was very different for me, especially the vegetables. The meal included stuffed chicken breasts, autumn vegetable medley and polenta. It was a hit and so easy I will definitely make it again! Enjoy!

Buttery Polenta
5 cups water
3/4 teaspoon salt
1 cup dry polenta
2 1/2 tablespoon butter
1/4 teaspoon ground black pepper

Combine 5 cups water and salt in a saucepan over medium-high heat; bring to a boil. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and simmer 20 minutes or until mixture is thick, stirring often. Remove from heat. Stir in butter and pepper. Yield: 6 servings

Autumn Vegetable Medley with Rosemary and Nutmeg
1 fennel bulb with stalks (I bought anise, very similar, tasted fine)
2 cups (1/2 inch) cubed peeled butternut squash
1 1/2 cups (1 inch thick) slices parsnip
1 1/2 cups (1 inch thick) slices carrots
1 tablespoon olive oil
1 1/2 teaspoon chopped fresh rosemary
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Dash freshly ground nutmeg
Cooking Spray
1/3 cup (1 1/2 ounces) freshly grated Parmigiano-Reggiano Cheese (optional, and I used grated Parmesan)

• Preheat oven to 425
• Trim tough outer leaves from fennel. Cut fennel bulb in half lengthwise; discard core. Cut each half into three wedges. Combine fennel, squash, and next 7 ingredients (through nutmeg) in a large shallow roasting pan coated with cooking spray. Bake at 425 for 35 minutes or until vegetables are tender, stirring occasionally. Sprinkle vegetable mixture with cheese, if desired. Yield: 6 servings

Tip: Because I was cooking the chicken in the oven, I wrapped the vegetables in heavy duty foil and roasted them on the grill so everything was done at the same time. Delicious!

Tip 2: Leftovers can be used in a soup or stew - no waste necessary!

Chicken Breasts Stuffed with Garlic and Herbed Goat Cheese
1 whole garlic head
1/3 cup goat cheese with herbs, softened
6 skinless, boneless chicken breasts
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons olive oil

• Preheat oven to 350
• Remove white papery skin from garlic head (do not peel or separate the cloves). Wrap head in foil. Bake at 350 for 1 hour.; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp. Discard skins. Combine garlic pulp and cheese, stirring well; set aside.
• Cut horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 4 teaspoons cheese mixture into each pocket. Sprinkle chicken evenly on both sides with salt and pepper.
• Heat oil in a large ovenproof skillet over medium-high heat. Add chicken to pan; cook 3 minutes or until lightly browned. Turn chicken over. Bake at 350 for 20 minutes or until a thermometer registers 165; let stand 5 minutes. Yield: 6 servings.

Tip: I don’t like goat cheese so I substituted herbed feta cheese. The chicken can be prepped up to one day in advance.

Tags: Recipes //