I just finished up dinner, and thought I'd share the recipes we enjoyed tonight. Both are from Robin Miller's new book, "Robin Rescues Dinner". While this was the first recipe I've made from her new book, I've made a handful from her previous book, "Robin Miller Quick Fix Meals". I've always found her ideas about "morphing" leftovers from a recipe into entirely different meals very appealing. That said, I've found her recipes to be "solid", but not really outstanding - they are what they are - basic, quick, easy, family-style meals.
Robin's latest effort is broken down into the 52 weeks of the year. Each week, she provides 3 main recipes, sometimes the first is 'morphed' into another night, sometimes not. She frequently offers up a very quick, easy side dish or dessert idea with each recipe.
Tonight, I tried the
Pecan Crusted Chicken with Dired Cherry Pear Relish, with plans to turn the leftovers into Creamy Pecan Chicken Fettuccine with Broccoli tomorrow. I didn't have very high hopes, but knew that it would be easy and nutritious. I was pleasantly surprised! This was a really, great combination of flavors - one that we gave an 8.5/10, and would definitely repeat!
Pecan Crusted Chicken with Dired Cherry Pear Relish
1 cup pecan pieces (I used a bit less)
1/4 cup seasoned dry bread crumbs (I used a bit more)
4 5 ounce boneless, skinless chicken breast halves
2 tablespoons Dijon (I was very generous)
2 ripe pears (I used a perfectly ripe Comice)
1/4 cup dried cherries or cranberries (I used cherries - either would be fine)
1/4 cup crumbled feta (fine crumbs)
2 teaspoons sherry vinegar
Preheat oven to 400. Coat a shallow roasting pan with cooking spray (I simplified clean up and used nonstick foil - love the stuff).
Put the pecan pieces and bread crums in a plastic bag and seal. Using a heavy rolling pin, crush the nuts into fine crumbs (mine weren't so fine. probably would be easier/faster in food processor)
Season both sides of the chicken with salt and pepper. Brush mustard on boths sides of chicken. Add the chicken to the bag and turn to coat both sides with crumbs.
Transfer the chicken to the prepared pan and spray with cooking spray (i skipped spraying). Bake 25 - 30 minutes, until chicken is cooked through.
Meanwhile, prepare the relish: combine pears, cherries, feta and vinegar. Toss to combine.
Serve chicken with relish spooned over the top.
The side dish we served was suggested to go with "Peanut Crusted Chicken with Apple Gorgonzola Relish". I thought it would work equally well with this dish. I think I was right. Another 8.5/10
Green Beans wtih Pimiento Stuffed Olives
Geat 1 tablespoon oil in a large skillet over medium high heat. Add 1 pound of string beans, 1/2 cup of sliced pimiento stuffed olives, 2 minced garlic cloves and 1 tablespoon balsamic vinegar. Cook 3 minutes, or until crisp tender. Season with salt and pepper.
My changes: Omit the oil, use water and Penzey's chicken base instead. Substitute Mezzeta's Napa Valley Bistro garlice stuffed olives for the pimiento stuffed olives and garlic. Cook 5 - 8 minutes, adding water as needed.
Those olives really made the dish. A great new find!
Linear Mode
