Chicken Breast - Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce
Chicken breasts get a crunchy pistachio coating and a bright sauce of dried cherries and orange in this elegant dish that's perfect for a romantic Valentine's supper.
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Pistachio Crusted Chicken Breasts with Sun-Dried Cherry and Orange Sauce Recipe
Chicken breasts get a crunchy pistachio coating and a bright sauce of dried cherries and orange in this elegant dish that's perfect for a romantic Valentine's supper. 1 tablespoon vegetable oil, 2 egg whites, 2 tablespoons butter, salt and black pepper to taste, 4 skinless boneless chicken breast halves, 2 cups chopped pistachio nuts, 2 shallots finely chopped, 1 cup freshly squeezed orange juice, 1.5 cups chicken stock, 1 teaspoon grated orange zest, 4 ounces dried cherries, 1 teaspoon butter, 1 cup panko bread crumbs, 1/2 cup red wine
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caitlin shoemaker's vegan fall farro salad w butternut squash & brussels sprouts
adapted from from my bowl
yields 2 full meal servings, 4 side servings
notes after making for the first time:
needs more acidity. added some seasoned rice vinegar but wasnt enough. used 2 T ACV but next time would try 3, no EVOO in the dressing
double the amount of brussels sprouts. this as written is more of a rice bowl
INGREDIENTS
1 butternut squash
maple syrup
fresh rosemary
high smoke point oil for roasting
salt and pepper
200 g/.6 lb brussels sprouts
1 shallot
fresh thyme
1 c (188 g) dry farro
1/2 c (60 g) fresh parsley
1/2 c (70 g) dried cranberries or cherries
1/3 c (50 g) candied pecans
EVOO
ACV
dijon mustard
1 clove garlic
non vegan option: grilled chicken strips/shredded rotisserie chicken
INSTRUCTIONS
cook farro via package instructions or pressure cook:
in a pressure cooker combine 1 c (188 g) semi pearled farro + 2 c (475 g) water
cook on high pressure 10 mins
when done let it rock for 5 min then release pressure
wash and dry the following
1 butternut squash
1 T fresh rosemary
.6 lb brussels sprouts
1 shallot
1 t fresh thyme
60 g fresh parsley
preheat the oven to 400F with the rack in the middle high position
in a large bowl add the following and mix and massage thoroughly then place on rimmed baking sheet
peeled and large diced butternut squash
1 T chopped fresh rosemary
salt and pepper to taste
high smoke point oil
in a large bowl add the following and mix and massage thoroughly then place on baking sheet
sliced shallot
sliced brussels sprouts
1 t chopped fresh thyme
salt and pepper to taste
high smoke point oil
place both baking sheets on the top rack of the oven
bake sprouts for 20 mins then remove
bake squash for 20 mins, flip, then bake for additional 10-15 mins until tender w gold edges or to your liking
while vegetables are baking, whisk together dressing in bowl large enough to hold everything
3 T ACV
2 t maple syrup
1 t dijon mustard
1 clove minced garlic
½ t salt
once everything is done cooking add the following to the large bowl w dressing and combine well
drained and cooled farro
brussels sprouts
roasted squash
chopped parsley
½ c (70 g) dried cranberries or cherries
1/3 c (50 g) candied pecans
serve chilled or warm. store in fridge up to three days
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