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Chicken Breasts Stuffed with Pimiento Cheese

Stuffing boneless, skinless chicken breasts with pimientos, scallions and cheese gives them great flavor without a lot of effort. Don’t be concerned if some of the filling oozes out while the chicken is baking; just scoop it up from the pan as you serve. Serve with: Sautéed zucchini or summer squash and barley.

4 Servings

Active Time: 25 minutes

Total Time: 40 minutes

iNGREDIENTS

• 1/2 cup shredded Gouda cheese, preferably smoked
• 2 tablespoons chopped scallion
• 1 tablespoon sliced pimientos, chopped
• 1 teaspoon paprika, divided
• 4 small boneless, skinless chicken breasts (1 1/4-1 1/2 pounds total), trimmed and tenders removed (see Tip)
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 tablespoon extra-virgin olive oil

PREPARATION

1. Preheat oven to 400°F.
2. Combine Gouda, scallion, pimientos and 1/2 teaspoon paprika in a small bowl.
3. Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book. Sprinkle the breasts with 1/4 teaspoon each salt and pepper. Divide the cheese filling among the breasts, placing it in the center of each. Close the breast over the filling, pressing the edges firmly together to seal. Sprinkle the breasts with the remaining 1/2 teaspoon paprika, 1/4 teaspoon salt and pepper.
4. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 165°F, about 15 minutes.

TIPS & NOTES

• Chicken tenders are the lean strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken nuggets.”

NUTRITION

Per serving: 200 calories; 10 g fat (3 g sat, 5 g mono); 76 mg cholesterol; 1 g carbohydrates; 0 g added sugars; 26 g protein; 0 g fiber; 445 mg sodium; 232 mg potassium.

0 Carbohydrate Serving

Exchanges: 4 lean meat, 1 fat

Hot & Sour Slaw

I don't know..this sounds kind of good to me!

This slaw, a combination of cabbage, red bell pepper, scallions and bamboo shoots, is tossed with a dressing full of the classic flavors of Chinese hot-and-sour soup. Serve with grilled pork tenderloin and a glass of Riesling.

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READER'S COMMENT:

"I made this cabbage and it was pretty good. I bought broccoli slaw instead of cutting cabbage myself. And, I added a little sugar, because without it, the slaw isn't good. But it is a bit spicy and I plan to make it again really soon. "

INGREDIENTS

• 3 tablespoons rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon ground white pepper
• 1/4 teaspoon crushed red pepper, or to taste
• 3 cups shredded napa, or green cabbage
• 1 cup thinly sliced red bell pepper
• 1/3 cup sliced scallions
• 1 8-ounce can bamboo shoots, drained and thinly sliced

• PREPARATION

  1. Whisk rice vinegar, reduced-sodium soy sauce, oil, ginger, white pepper and crushed red pepper in a large bowl. Add napa (or green cabbage) bell pepper, scallions and bamboo shoots; toss to coat.

  NUTRITION

  Per serving: 62 calories; 4 g fat (1 g sat, 1 g mono); 0 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 2 g protein; 2 g fiber; 112 mg sodium; 189 mg potassium.
  Nutrition Bonus: Vitamin C (85% daily value), Vitamin A (18% dv).
  1/2 Carbohydrate Serving
  Exchanges: 1 vegetable, 1 fat

Barley Risotto with Fennel

This convenient alternative to traditional stovetop risotto uses healthy, fiber-rich whole grains—either barley or brown rice—seasoned with Parmesan cheese, lemon zest and oil-cured olives. The gentle, uniform heat of a slow cooker allows you to cook a creamy risotto without the usual frequent stirring 

READER'S COMMENT:

"I have cooked this twice. I have learned that it takes at least 6 hours in a slow cooker (on high or low). The second time I eliminated the cup of water and also withheld one cup of broth. I added it in as needed. I skipped the fennel...

6 servings, generous 1 cup each

Active Time: 30 minutes

Total Time: 3-4 hours

INGREDIENTS

• 2 teaspoons fennel seeds
• 1 large or 2 small fennel bulbs, cored and finely diced, plus 2 tablespoons chopped fronds
• 1 cup pearl barley, or short-grain brown rice
• 1 small carrot, finely chopped
• 1 large shallot, finely chopped
• 2 cloves garlic, minced
• 4 cups reduced-sodium chicken broth, or “no-chicken” broth
• 1-1 1/2 cups water, divided
• 1/3 cup dry white wine
• 2 cups frozen French-cut green beans
• 1/2 cup grated Parmesan cheese
• 1/3 cup pitted oil-cured black olives, coarsely chopped
• 1 tablespoon freshly grated lemon zest
• Freshly ground pepper, to taste

• PREPARATION

  1. Coat a 4-quart or larger slow cooker with cooking spray. Crush fennel seeds with the bottom of a saucepan. Combine the fennel seeds, diced fennel, barley (or rice), carrot, shallot and garlic in the slow cooker. Add broth, 1 cup water and wine, and stir to combine. Cover and cook until the barley (or rice) is tender, but pleasantly chewy, and the risotto is thick and creamy, 2 1/2 to 3 1/2 hours on high or low.
  2. Shortly before serving, cook green beans according to package instructions and drain. Turn off the slow cooker. Stir the green beans, Parmesan, olives, lemon zest and pepper into the risotto. If it seems dry, heat the remaining 1/2 cup water and stir it into the risotto. Serve sprinkled with the chopped fennel fronds.

  TIPS & NOTES

  • Make Ahead Tip: Prepare fennel, carrot, shallot and garlic. Combine broth, 1 cup water and wine. Refrigerate in separate covered containers for up to 1 day.

  NUTRITION

  Per serving: 242 calories; 6 g fat (2 g sat, 1 g mono); 9 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 10 g protein; 8 g fiber; 474 mg sodium; 330 mg potassium.
  Nutrition Bonus: Vitamin A (35% daily value), Selenium (20% dv), Vitamin C (15% dv).
  2 Carbohydrate Serving
  Exchanges: 1 1/2 starch, 1 vegetable, 1 fat

CHILLED GREEN BEAN SALAD with ROSEMARY & GARLIC OIL

Hands-on time: 10 minutes
Time to table: 45 minutes
Serves 4

ROSEMARY & GARLIC OIL 
1/4 cup olive oil 
1 sprig fresh rosemary 
2 cloves garlic, smashed with the side of a knife 

BEANS
Big pot of well-salted water 
1 pound fresh green beans, ends snipped 
Big bowl of ice water 

TO FINISH 
Fresh basil, chopped into thin ribbons 
1 bulb shallot, peeled and sliced thin on the cross-wise
Good salt, such as Maldon or fleur de sel or another large-grain flaky salt 

ROSEMARY & GARLIC OIL In a small saucepan, gently warm the olive oil, rosemary and garlic just until the garlic begins to sizzle. Turn off the heat and let the rosemary and garlic flavors infuse the oil. 

BEANS Bring the water to a boil. Drop in the beans and let them cook for about 7 minutes, until done but still bright green and quite crispy. Drain the beans and immediately immerse into the ice water, let cool for a minute or two and then drain again. Place the beans on a double layer of paper towels and pat to dry. 

TO FINISH Toss the beans with about 1 tablespoon of the oil, reserving the rest for another purpose (or more beans, tomorrow). (Stop here if making ahead of time.) Arrange on a serving plate, sprinkle with basil, shallot rings and salt. 

TO MAKE AHEAD Cook the beans, toss in the oil, then refrigerate. Arrange on a serving plate, let warm to room temperature, then sprinkle with basil, shallot and salt. 

NUTRITION ESTIMATE
Per Serving (How many calories in Chilled Green Bean Salad? How many Weight Watchers points in Chilled Green Bean Salad?): 66 Calories; 3g Tot Fat; 1g Sat Fat; 0mg Cholesterol; 7mg Sodium; 9g Carb; 4g Fiber; 2g Sugar; 2g Protein; Weight Watchers 1 point