Thursday, May 28, 2009

Tomatillo Salsa (Salsa Verde)

The best thing about this recipe is you make it in a blender and you can make it as mild or as hot as you like. For my first run I made it super mild. It is so fresh tasting. We have tried it on cornmeal crusted tilapia, grilled chicken, and breakfast burritos. It goes great with everything! Fresh cilantro is the key to this recipe. It gives it a fresher taste and more body than dried would. To make it mild, seed the Serrano chilies completely. For extra heat, add the seeds back in.

1/2 cup fresh cilantro leaves
1/2 cup chopped onion
1 tablespoon fresh lime juice
2 Serrano chiles, seeded and coarsely chopped
1 (11-ounce) can tomatillos, drained
1 garlic clove, minced

Place all ingredients in blender, process until smooth.

Thursday, May 21, 2009

Prosciutto and Fontina Stuffed Chicken Breasts


Cooking spray
1 ounce chopped prosciutto
1 1/2 teaspoons minced fresh rosemary
2 garlic cloves, minced
1/4 cup (1 ounce) shredded fontina cheese
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon freshly ground black pepper
42 saltine crackers (about 1 sleeve)
1/2 cup all-purpose flour
2 large egg whites
1 tablespoon Dijon mustard
2 tablespoons canola oil


1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add prosciutto to pan; sauté 2 minutes or until browned. Add rosemary and garlic to pan; sauté 1 minute. Spoon prosciutto mixture into a bowl; cool to room temperature. Stir in fontina cheese; set aside.
2. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff about 2 tablespoons prosciutto mixture into each pocket; press lightly to flatten. Sprinkle chicken evenly with pepper.
3. Place crackers in a food processor; process 2 minutes or until finely ground. Place cracker crumbs in a shallow dish. Place flour in another shallow dish. Combine egg whites and mustard in another shallow dish, stirring mixture with a whisk.
4. Working with one chicken breast half at a time, dredge chicken in flour, shaking off excess. Dip chicken into egg white mixture, allowing excess to drip off. Coat chicken completely with cracker crumbs. Set aside. Repeat procedure with remaining chicken, flour, egg white mixture, and cracker crumbs.
5. Heat pan over medium-high heat. Add oil to pan, swirling to coat. Add chicken to pan; reduce heat to medium, and cook 10 minutes on each side or until browned and done.
Nutritional Information