1 tablespoon choppped green onion
1 tablespoon snipped fresh parsley
1 clove garlic, minced
1/2 of a 1/4-pound stick of butter, chilled
1 egg, beaten
1 tablespoon water
1/4 cup all-purpose flour
1/2 cup fine dry bread crumbs
4 skinless, boneless chicken breast halves
Salt & Black Pepper
1 tablespoon butter
1 tablespoon cooking oil

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In a small bowl combine green onion, parsley, and garlic; set aside. Cut chilled butter into four 2-1/2x1/2-inch sticks. In a shallow bowl stir together egg and water. Place flour in another shallow bowl. Place bread crumbs in a third shallow bowl. Set aside.

Place a chicken breast half between 2 pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly into a rectangle about 1/8 inch thick. Remove plastic wrap. Sprinkle with salt and pepper. Sprinkle with one-fourth of the green onion mixture. Place a butter piece in center of chicken piece. Fold in sides; roll up. Repeat with remaining chicken.

Coat chicken rolls with flour. Dip in egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with additional bread crumbs. (Coat ends well to seal in the butter.) Place coated chicken in 2-quart rectangular baking dish. Cover and chill 1 to 24 hours.

In a large skillet melt the 1 tablespoon butter over medium-high heat; add oil. Add chilled chicken rolls. Cook about 5 minutes or until golden brown, turning to brown all sides. Place rolls in a 2-quart rectangular baking dish. Bake, uncovered, in a 400 degree F oven for 15 to 18 minutes or until chicken is no longer pink (170 degrees F). Spoon any drippings over rolls. Makes 4 servings.

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Cheesy Chicken Rolls: Prepare as directed above, except substitute 2 1/2x1/2-inch sticks of caraway, blue, Gruyere, or cheddar cheese for the butter. If using caraway or blue cheese, omit the parsley. If using Gruyere cheese, substitute 2 teaspoons snipped fresh tarragon for the parsley. If using Cheddar Cheese, substitute 2 teaspoons snipped fresh thyme for the parsley.

Cut cremini mushrooms in quarters. Saute in equal parts olive oil and butter. When just cooked, stir in minced garlic and cook 2 minutes more. Season to taste. SO SIMPLE!

Labels: Chicken, Dinner, Side Dish

4 skinless, boneless chicken breast halves
2 teaspoons curry powder
1/2 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon chili powder
1 large red onion, chopped (1 cup)
5 cloves garlic, minced
2 fresh jalapeno peppers, seeded and finely chopped (see tip, page 64)
1 tablespoon olive oil
1 13 1/2- or 14-ounce can unsweetened coconut milk
1 tablespoon cornstarch
3 tablespoons snipped fresh basil
1 teaspoon grated fresh ginger
3 cups hot cooked rice

To reduce the fat and calories use light coconut milk. You'll save about 14 grams fat and 130 calories per serving

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1. Cut chicken into 1 inch pieces. Place chicken in a medium bowl. In a small bowl stir together the curry powder, salt, black pepper, and chili powder. Sprinkle spice mixture over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours to allow spices to penetrate meat.

2. In a large nonstick wok or skillet cook and stir onion, garlic, and jalapeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture from wok. Add half of the chicken to wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove chicken from wok. Cook remaining chicken as above; remove from wok.

3. Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly. Return chicken and onion mixture to wok. Stir in basil and ginger. Cook and stir about 2 minutes more or until heated through. Serve over hot rice.

495 cal, 26 g total fat

Labels: Chicken, Dinner

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