Friday, October 9, 2015

Berry Good Chicken

This Oat & Sage Stuffed Chicken Breast with Berry Sauce was inspired by the Pepsico Culinary Demo at FNCE 2015.  In keeping with the "eat real food-not much meat" theme, I used only 1-6 ounce chicken breast for this dinner for two (and I had some leftover for breakfast!) My sauce is made with fresh raspberries and cranberries.

Oat & Sage Stuffed Chicken with Berry Sauce

(Serves 2)

Berry Sauce
1 1/3 cup fresh raspberries
Puree raspberries in mini food processor.

Combine pureed raspberries, maple syrup, orange zest and juice in a saucepan.  Bring to a boil;  lower heat and simmer for 10 minutes.
1 tablespoon maple syrup
1/2 orange, zest and juice
Remove from heat.  Strain.

Combine cranberries, sugar and water in a saucepan.  Bring to a simmer and heat for 15 minutes.  Stir in strained raspberry sauce.
1/3 cup fresh cranberries
1 tablespoon sugar
1/3 cup water

2 tablespoon shallots, diced
1/2 Granny Smith apple, peeled and diced
3 sage leaves, snipped
4 thyme sprigs, leaves only
1 teaspoon olive oil
Saute shallots, apple and herbs in olive oil for 10 minutes.

Heat oats at 1/2 power in microwave for 2 1/2 minutes.  
1/3 cup steel cut oats, quick cooking
1/2 cup low sodium chicken broth

Stir egg and sauteed vegetables into strained oats.
1/2 egg, beaten

Pound chicken breast.  Top with oat stuffing.  Roll and tuck end under.
1 6 ounce chicken breast 
Bake at 400 F. for 25 minutes, or until interior of chicken is 165 F.

Slice with an electric knife.

In keeping with the another theme of FNCE 2015 (reduce food waste), I sauteed the other 1/2 of the apple (sliced) and served with dinner.  I reserved the strained raspberry seeds and mixed with 1 tablespoon chia seeds to make a jam to mix with yogurt.  I refrigerated the 1/2 a beaten egg as I might need an egg wash in the next couple days.  I'll eat the leftover chicken, stuffing and vegetables for breakfast or lunch tomorrow!  I freeze the bag of fresh cranberries and remove only the amount I need to cook.

The Lekue Steam Case

I am delighted with this unique cooking item, the Lekue Steam Case from the Alicia Foundation.  This flexible (squishy) case has a removable tray.  Place a couple tablespoons of water in the bottom,add vegetables, close the lids and microwave for 2-3 minutes. We used the case as the serving dish, which kept the vegetables hot.  
Thank you to the Food and Nutrition Magazine Staff and Sponsors for this gift, which included a very nice cookbook!



1 comment:

  1. I like the way you have included both raspberries and cranberries, given their health benefits. Raspberries contain antioxidants such as vitamin C, and cranberries are reported to improve immune function and decrease blood pressure so a combination of both ingredients make a wonderfully healthy recipe and one I am very keen to introduce to my family.

    Faith Thomas @ The Berry Farm