Sunday, April 18, 2010

Chicken Milanese with Spring Greens & Parmesan-Browned Butter Orzo

Almost a year ago, I was lucky enough to win a subscription to Cooking Light magazine through another great food blog, Grumpy's HoneyBunch.  If you don't already get this particular magazine, I'd highly recommend it!  I'm always able to find healthy, easy meals to prepare for my family.  This particular grouping of recipes is no exception!

For many years now, I have heard my father speak of his new favorite meal-- Chicken Milanese.  He had it at one of his favorite restaurants and frequently looks for variations of that original dish.  I knew when I saw this recipe in the May issue of Cooking Light, it was a must try!  I'm not sure how close this one comes to the dish  he referred to, but I do know that this particular attempt was devoured in no time!  My husband and I both loved it and will definitely be making it again soon.

Chicken Milanese with Spring Greens & Parmesan-Browned Butter Orzo

3/4 teaspoon fresh lemon juice
3/4 teaspoon white wine vinegar
1/2 teaspoon minced shallots
1/4 teaspoon kosher salt, divided
Dash of sugar
2 (6 ounce) skinless, boneless chicken breasts
1/3 cup dry breadcrumbs
2 tablespoons grated Parmigiano-Reggiano
2 tablespoons all-purpose flour
1 egg white, lightly beaten
1/4 teaspoon black pepper, divided
5 teaspoons olive oil, divided
2 cups packed spring mix salad greens
2 lemon wedges

Combine juice, vinegar, shallots, 1/4 teaspoon salt, and sugar.  Let stand for 15 minutes.  Place chicken breasts between 2 sheets of plastic wrap; pound to 1/2 inch thickness using a meat mallet or heavy skillet.  Combine breadcrumbs and cheese in a shallow dish.  Place flour in another shallow dish and the egg white in a third shallow dish.  Sprinkle the chicken breasts with 1/8 teaspoon salt and 1/8 teaspoon pepper.  Dredge the chicken in flour; dip in egg white, and then in the breadcrumb mixture.  Place the chicken aside for 5 minutes.  Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat.  Add the chicken and cook for 3 minutes, turning once browned and cooked for another 2 minutes or until browned and done.  Add 2 teaspoons oil and 1/8 teaspoon pepper to the shallot mixture.  Stir with a whisk.  Add greens and toss gently. Place 1 chicken breast and 1 cup salad on each of 2 plates, served with a lemon wedge.

For the Parmesan-Browned Butter Orzo:
Cook 1 tablespoon butter in a small saucepan over medium-low heat 4 minutes or until browned.  Add 1/2 cup orzo; cook for 1 minute.  Add 2 tablespoons white wine and cook for 1 minute.  Add 1 1/4 cup chicken broth and bring to a boil.  Reduce heat and simmer for 13 minutes.  Stir in 1 tablespoon grated Parmesan.  Cover and let stand for 5 minutes.  Sprinkle with 1 tablespoon chives.

Source: Cooking Light, May 2010

Monday, April 12, 2010

Grilled Pork Cabobs with Cucumber Tzatziki

Whenever we are able to get back to my hometown, one of my 'must have' meals is from the best little gyros shop I have been able to ever find!  (It doesn't hurt that my husband is a huge fan as well-- he doesn't hesitate when I suggest a quick lunch!)  One of the best elements of these sandwiches is the tzatziki sauce and I was really excited to find this recipe featuring the homemade version.  I've never tried to make my own before, but this recipe was so simple and easy to throw together.  It had a great flavor and was the perfect sauce for these tender pork cabobs.  I followed the recipe as listed, except for the substitution of red onions.  I prefer their flavor in grilled dishes.

Another benefit, other than the tzatziki sauce, the dish is a dairy-free option for my son!  He loved the pork and gobbled up his entire portion.

Grilled Pork Kabobs with Cucumber Tzatziki
4 burrito-size flour tortillas, halved
1/4 cup extra-virgin olive oil
1 pound pork loin, cut into 1 1/2 inch pieces
2 onions, cut lengthwise into 8 wedges each (I used red onion instead)
1 teaspoon dried oregano
1 clove garlic, finely chopped
1 cup plain greek-style yogurt
3 tablespoons chopped mint
1/2 English cucumber, grated

Preheat a grill to medium-high.  Brush the tortillas with 1 1/2 tablespoons olive oil and sprinkle with salt.  Tost on the grill until browned, about 5 minutes.  In a large bowl, toss the pork and onions with 1 1/2 tablespoons olive oil and season with the oregano, salt and pepper, thread onto bamboo skewers.  Meanwhile, mash garlic and 1/2 teaspoon of salt into a paste.  Transfer to a small bowl and add the yogurt, mint, and remaining 1 tablespoon olive oil and 1/4 teaspoon pepper.  Press the cucumber in a sieve to remove excess liquid.  Stir the cucumber into the yogurt mixture.  Grill the skewers, turning occasionally, until lightly charred and cooked through, 8 to 10 minutes.  Serve with the tzatziki and tortillas.

Source: Everyday with Rachael Ray, May 2010