Saturday, May 26, 2012

Sundried Tomato, Basil, & Feta Chicken Medallions with Brown Butter Mushrooms

Need a fancy, yet easy, dinner to fix for your guest or just a special occasion? Look no further than one of my favorite dishes that's guaranteed to impress!

Chicken Medallions
Nature's Seasoning
1 lbs boneless skinless chicken breast (pounded flat and cut into strips)
one container of feta cheese
4 TBSP sundried tomatoes (chopped)
fresh basil (chopped)

Place chicken on cutting board, season with Nature's Seasoning (or just salt and pepper).

In a small bowl mix sundried tomatoes, basil, and feta. Take the feta mixture and spoon about 1TBPS onto each chicken strips. Roll chicken strips and secure with toothpick.

In a large skillet heat olive oil on medium heat. Add chicken to pan, cooking approx 2 minutes per side or until lightly browned.

Preheat oven to 350 degrees. Add a splash of olive oil to a 8x8 glass pan, Place the chicken (with toothpicks removed) into pan and place into oven for 20 minutes.
Remove pan from oven and let cool. Slice chicken into medallions to show stuffing. Top with mushroom mixture.

Brown Butter Mushrooms
3 TBSP butter
olive oil
1 clove garlic, minced
One green onion, chopped
Half of a container of fresh mushrooms, sliced

In a skillet melt a tbsp of butter and a splash of olive oil over medium heat. Add garlic and green onion and saute for a about two minutes. Add in mushrooms, and saute for a few minutes. Add remaining butter and another splash of olive oil. Continue to saute until sauce becomes slightly brown and mushrooms are tender. Place mushroom mixture over chicken medallions.

This dish can be paired with mashed potatoes and asparagus for a delicious meal.

Mojo Chicken, Cuban Black Beans and Yellow Rice

After a busy day the last thing on my mind is a cooking a dinner that takes forever to make. With a few make ahead steps you can have this delicious dish in under 45 minutes.

Mojo Chicken

-Store Bought Mojo Marinade (I went with the Publix brand this round) or make your own
-1-2lbs Boneless Skinless Chicken Cutlets (you could use chicken breast)
-2 cloves Garlic
-Squeeze of a Lime

The night before toss the chicken into a ziplock bag and ad the mojo along with garlic and some lime. Place in fridge until ready to cook the next day.

Preheat oven to 400 degrees. Heat skillet with olive oil on medium. Remove chicken from bag and ad to pan. Cook on each side approx. 4 minutes or until lightly browned. In a 9 x 13 glass pan place chicken and drizzle remnants over-top. Place in oven for 20 minutes.

Yellow Rice
-10 oz bag of Vigo Yellow Rice

This is where I cheat a little, just follow instructions. I add some chopped red pepper and green olives to mine when it is finished to dress it up.

Black Beans 
- half of an onion
-2 cloves of garlic
-quarter of a bell pepper chopped
- 1 can of Black Beans (don't drain)
-bay leaf

In a medium size pot ad olive oil, bring to medium heat. Add garlic, pepper, and onion. Saute for about 3 minutes. Add can of beans and bay leaf. Fill can half way with water and add to pot. Reduce to simmer and stir occasionally for 15 minutes. Season beans to taste with salt and pepper.

All three dishes should be finished around the same time. Serve beans over rice, add the chicken and some delicious warm Cuban bread and you're all set to enjoy. 

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