Need 2 Recipes from June and July,00

[Lee]

Hi Everyone!

My subscription started in August, but after reading all the comments, I wish it had started in June! Could anyone please post the recipes for the Balsamic Vinegar Chicken and the Spicy Chicken with Carmelized Onion and Red Pepper Relish? I'm assuming from the comments I've read that they're from June or July. (I'm also open to other favorites!)

Many thanks! Happy cooking!

Lee

[Teresa]

Check out the "recipes mentioned in letters to the editor" (on the bottom of the home page) - it has alot of great ones including the Vidalia Onion Risotto with Feta Cheese (out of this world).

[Lee]

Thanks Teresa!

I took your advice and copied the Vidalia Onion recipe. It sounds fabulous. No luck finding the other two. I've even tried the recipe finder with no luck. Can anyone out there help me?

Lee

[Jen]

Here's one...

Spicy Chicken Breasts with Caramelized Onion-Red Pepper Relish

1 1/2 tsp olive oil
1 tsp ground coriander
1 tsp chili powder
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp ground cinnamon
1/4 tsp ground red pepper
4 (4 oz) skinned, boned chicken breast halves
2 cups sliced Vidalia or other sweet onion
2 red bell peppers, each cut into 4 wedges
1/4 cup chopped fresh basil
2 tbsp pine nuts, toasted
1 tbsp balsamic vinegar

1. Preheat oven to 450F.
2. Combine the first 7 ingredients in a small bowl. Rub both sides of the chicken with spice mixture. Arrange onion and bell peppers in a 13x9" baking dish, and top with chicken. Bake at 450F for 20 minutes. Reduce oven temperature to 375F (do not remove chicken from oven) and bake an additional 15 minutes or until chicken is done. Remove chicken from dish, and keep warm. Remove onion mixture from dish, and chop. Combine onion mixture, pepper, basil, nuts, and vinegar. Serve with chicken. Yield: 4 servings (each 1 breast half + 1/2 cup relish). Per serving: 212 cal., 6.1 g fat, 28.9 g protein, 11.1 g carb, 2.7 g fibre, 66 mg chol, 377 mg sodium, 45 mg calc.

[Jen]

Here's the other...

Balsamic Vinegar Chicken with Almond Peppers

2 large red bell peppers (3/4 lb)
2 large green bell peppers (3/4 lb)
2 tsp olive oil
1/3 cup raisins
1/4 cup balsamic vinegar
1 1/2 tsp sugar
1/4 tsp salt
1/8 tsp black pepper
1/4 cup slivered almonds, toasted
6 (4 oz) skinned, boned chicken breast halves
3 tbsp dry breadcrumbs
3 tbsp grated Parmesan
1/4 cup all-purpose flour
2 egg whites
2 tsp olive oil
2 tbsp balsamic vinegar
2 tbsp water

1. Cut bell peppers into 2x2.5" strips. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add peppers; saute for 8 minutes. Add raisins; saute 1 minute. Add 1/4 cup vinegar, sugar, salt, and black pepper; cook 1 minute. Remove from heat; stir in almonds. Set aside and keep warm.
2. Place each piece of chicken between 2 sheets of heavy-duty plastic wrap; flatten to 1/4" thickness using a meat mallet or rolling pin. Combine breadcrumbs and cheese in a shallow dish. Place flour in a shallow dish; dredge each chicken piece in flour, and dip in egg whites. Dredge chicken in breadcrumb mixture.
3. Heat 2 tsp oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 3 minutes on each side, or until done. Remove from heat. Place chicken and bell pepper mixture on a serving platter; set aside and keep warm.
4. Add 2 tbsp vinegar and water to pan; stir with a wooden spoon to loosen browned bits. Spoon mixture over chicken and bell pepper mixture. Yield: 6 servings (each 1 breast half + 1/2 cup bell peppers). Per serving: 288 cal., 9.5 g fat, 31.3 g protein, 19.4 g carb, 2.6 f fibre, 74 mg chol, 2.8 mg iron, 253 mg sodium, 73 mg calc.

Hope this helps!! And welcome to the forum! http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Jen (edited 09-10-2000).]