Wednesday, June 15, 2011

Book Thirty-Nine: Eating by Color for Maximum Health

by Williams-Sonoma

                        Chicken Breasts Stuffed with
                     Goat Cheese & Arugula

Well my last post of Kale Coleslaw certainly would fit the bill for the title of this book! And that is what I thought the recipes would be like when I purchased this book; dishes of many colors. However each chapter only covers a single color... This recipe from the Green chapter.

This was an easy and fun dish to make. My chicken did not quite turn out like the picture in the book though. It may have if I pounded the chicken thinner than the 1/4 inch the recipe suggests or adding less filling. For my chicken wrapped around the filling instead of rolling up and having that spiral look. Still it was very tasty.

Success meter (1-3): My sister gives this dish along with the Kale Coleslaw a 4.5 - 5!!

After pounding turn them over so the
smooth side is down.

Chicken Breasts Stuffed with
Goat Cheese & Arugula
4 servings

4 cups (8 oz) coarsely chopped arugula, rinsed and shaken
4 skinless, boneless chicken breast halves, about 6 oz each
½ cup (3 oz) creamy fresh goat cheese

2 Tbl olive oil
½ cup chopped leak, white part only
¼ cup finely chopped red onion
1 glove garlic, finely chopped
2 ½ cups (15 oz) seeded and chopped plum (Roma) tomatoes
1 cup (8 oz) canned diced tomatoes
¼ cup white wine such as Pinot Grigio or Sancerre (I used apple juice)

Cook damp arugula in a dry, nonstick frying pan over medium-high heat until it wilts and is dark green, about 3 minutes. Remove arugula to a plate and let cool.

While arugula cools, pound each breast half between 2 sheets of plastic wrap, using a mallet or rolling pin, until ¼ inch thick.

Squeeze water from arugula and chop finely. In a bowl, combine chopped arugula with goat cheese, ½ tsp salt, and a few grindings of pepper. Place one-fourth of goat cheese mixture in center of each breast half, spreading it with your fingers over the chicken and leaving a ¼-inch border uncovered all around. Starting at a narrow end, roll up each breast like a jelly roll. Set stuffed rolls, seam side down, on a plate and cover with plastic wrap.

For Sauce: Heat oil in a sauté pan over medium-high heat. Add leek and onion and sauté until onion is translucent, about 4 minutes. Add garlic and sauté for 1 minute more. Add plum tomatoes with their liquid and sauté until they start to soften, 3-4 minutes. Add canned tomatoes, cover, and simmer for 5 minutes.

Add stuffed chicken breasts to pan, cover, and cook over medium heat until opaque all the way through, 15-20 minutes. With tongs, remove chicken to a warmed serving platter and tent with foil. Add wine to sauce and cook over medium-high heat until it has a chunky, light consistency, about 5 minutes.

Serve chicken rolls whole or sliced, with sauce spooned alongside.

Eating by Color/Williams-Sonoma

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