Recipe of the Day: Cranberry-stuffed Chicken Medallions

 “And believe me, a good piece of chicken can make anybody believe in the existence of God.”
― Sherman Alexie

This is one of my favorite cozy, fight-off-the-cold-weather recipes. I have yet to meet a stuffed chicken breast that didn't brighten up a meal during that dark and chilly transition from October to November.

Ingredients:

• 6 boneless, skinless chicken breasts, thawed

• 3 cups of your favorite herbed stuffing mix

• 3/4 cup dried cranberries

• 2 tbl butter

Instructions:

Preheat oven to 350 degrees and spray a small roasting pan with non-stick cooking spray.

Prepare 3 cups of your favorite herbed stuffing mix. Add the dried cranberries to the boiling water about 2-3 minutes before you add the stuffing mix to allow them to reconstitute and plump up. Set stuffing aside once prepared.

Using a cutting board and knife, make a horizontal cut in the side of each chicken breast, leaving at least an inch of meat where the two slices remain attached. Spread the breast halves open like a book and cover with saran wrap (to prevent splatter). Using a mallet, gently pound both halves of the breast to tenderize. Both sides should be uniform thickness when you're done.

Remove saran wrap and using a spoon, place 1/4 to 1/2 a cup of stuffing down the center seam of each chicken breast. 

Begin rolling the breast from one side, keeping the stuffing inside as you roll. Place stuffed breast in the small roasting pan and repeat with remaining chicken.

Melt the butter in the microwave for 30-45 seconds.

Use a pastry brush to brush the outside of each chicken breast with butter.

Bake the stuffed chicken breasts for 30-45 minutes or until the internal stuffing temperature reaches 165 degrees.   

Let chicken breasts rest for 5 minutes after coming out of oven.

Slice each breast into 1 inch-thick medallions and serve immediately.

Recipe serves 4-6.

 

Chicken Quote courtesy of goodreads.com.

Recipe of the Day: Butternut Squash Soup

Surprisingly light with a sophisticated flavor, this soup is a great fall menu-starter. It's also one of my favorite throw-it-together-and-it's-done recipes. The unexpected flavor palate combines a light buttery-sweetness with garlic, fresh chive, velvety squash and a hint of exotic spices. Seasonal taste bud nirvana! Pair it with pumpkin ravioli, beef fillet medallions in rosemary gravy or an herb-roasted chicken.

Ingredients:

• 3 cups water

• 1 &1/2 cups pureed squash (approx 12oz)

• 1 cup half & half

• 1/2 cup sugar

• 3 tbl butter

• 2 tbl chopped fresh chives

• 1 tbl chicken or vegetable bouillon paste

• 1&1/2 tsp Chinese Five Spice powder

• 2 tsp minced garlic

• salt & pepper to taste

Instructions:

In a large sauce pan, bring the water and half & half to a boil, then reduce to a simmer.

Add remaining ingredients & whisk to combine thoroughly.

Simmer the soup on med-low for 25-30 minutes, stirring occasionally and seasoning with additional Chinese Five Spice and salt & pepper as needed.

Serve immediately or refrigerate in airtight container for up to 3 days.

Soup serves 4.