Apple-Dijon Chicken

This recipe is from Quick and Easy Recipes - published by Better Homes and Garden

Ingrediants:

4 large skinless, boneless chicken breast halves
Salt and ground black pepper
2 tablespoons butter
1 medium tart cooking apple (such as Granny Smith) thinly sliced
1/3 cup whipping cream
2 tablespoons Dijon-style mustard

Directions:

Butterfly cut each chicken breast half by cutting horizontally from one long side of the breast almost to, but not through the opposite side. Lay the breast open. Sprinkle both sides of the chicken with salt and pepper.
In a large skillet, cook chicken breasts, half at a time, in 1 tablespoon of the butter over medium-high heat about 2 - 3 minutes per side on until no longer pink (170 degrees), turning to brown evenly. Remove from skillet; cover and keep warm.
Add remaining 1 tablespoon of butter to skillet. Add apple slices; cook and stir for 3 minutes or until tender. Add whipping cream and mustard to skillet. Cook and stir until heated through and thickened slightly. Season with additinal salt and pepper. Serve sauce and apples over chicken.

Makes 4 servings.

This recipe was really excellent, my husband and I really enjoyed it.

Coconut Shrimp with Chutney

This recipe is from Quick and Easy Recipes - published by Better Homes and Gardens



Ingrediants:



1 pound fresh or frozen peeled and deveined shrimp

1 cup flaked coconut, toasted and chopped

1/2 cup seasoned fine dry bread crumbs

3/4 teaspoon curry powder

2 egg whites, lightly beaten

Nonstick cooking spray

1/2 cup mango chutney

1/4 cup orange juice

1/4 teaspoon ground ginger



Directions:



Thaw shrimp, if frozen. Rinse shrimp; pat dry with paper towels. Preheat oven to 400 degrees F. Generously grease a 15x10x1-inch baking pan; set aside.

In shallow bowl, combine coconut, bread crumbs, and curry powder. Place egg whites in another small shalow bowl. Dip shrimp into egg whites, then into the coconut mixture, pressing it firmly onto shrimp. Place in prepared baking pan. Coat shrimp with nonstick cooking spray.

Bake about 10 minutes or until shrimp are opaque. Meanwhile, in a small bowl, combine chutney, orange juice and ginger. Serve with shrimp.

Makes 10 servings.



I really enjoyed this recipe. I thought that even without the chutney mixture, the shrimp came out really good.

Rosemary Chicken

This recipe is from Quick and Easy Recipes - published by Better Home and Gardens.





Ingrediants:


Nonstick cooking spray


1 1/2 pounds skinless, boneless chicken breast halves or thighs


1 8 or 9 ounce package frozen artichoke hearts


12 cloves garlic, minced


1/2 cup chopped onion


1/2 cup reduced-sodium chicken broth


2 teaspoons dried rosemary, crushed


1 teaspoon finely shredded lemon peel


1/2 teaspoon ground black pepper


1 tablespoon cornstarch


1 tablespoon cold water





Directions:


Coat an unheated large nonstick skillet with nonstick cooking spray. Heat over medium heat. Brown chicken, half at a time, in hot skillet. In a 3 1/2 or 4 quart slow cooker, combine frozen artichoke hearts, garlic, and onion. In a small bowl, combine broth, rosemary, lemon peel and pepper. Pour over vegetables in slow cooker. Add chicken; spoon some of the garlic mixture over chicken.


Cover; cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.


Transfer chicken and artichokes to a serving platter, reserving cooking liquid. Cover chicken and artichokes with foil to keep warm.


If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and teh cold water. Stir into liquid in slow cooker. Cover and cook about 15 minutes more or until slightly thickened. Spoon sauce over chicken and artichokes.





Makes 6 servings.



This recipe turned out pretty bland. I was a little disappointed.