Stuffed Chicken Breast with Nancy Bolt – Greenhouse Cafe – Thursday, April 9, 2015

DelmarvaLife staff shows us how to make healthy meals with the help of owner Nancy Bolt, from The Greenhouse Cafe. Nancy shows us how to make stuffed chicken breast, baked potatoes and a beet salad.

Stuffed Chicken Breast (serves 4)

4 Small Boneless/Skinless Chicken Breasts pounded flat to 1/2″ thick with a malletFilling:1 Cup Water1 Tbsp of Butter1 Cube Chicken Bouillon1 1/2 Cups Stuffing CrumbsShredded Parmesan Cheese1/2 Cup Diced Artichoke HeartsBoil water, butter and bouillon.  Add Stuffing Crumbs, remove from heat and cover. Let stand for 5 minutes until water is absorbed. The stuffing should be soggy.Spread stuffing on just over half the chicken breast, leaving the tail end of the meat uncovered. Sprinkle with Parmesan Cheese and Diced Artichoke Hearts. Roll the Chicken Breast up and use a toothpick to pin the tail end closed.  Repeat for all servings.Place in a casserole dish or baking pan sprayed with non stick spray, cover and bake @ 350 degrees until chicken is cooked – Approx 30 Min.Fanned Baked Potato4 Potatoes1 Stick of ButterSaltPepperGarlic SaltChivesSlice a bit off the bottom the potato so it sits flat.  Slice 2/3 of the way through potato, each slice about 1/4″ thick.  Melt butter, add spices, and pour mixture over the potato, brushing it carefully between the slices.  Repeat for each potato. Wrap loosely in aluminum foil and bake in the over with the chicken.  When the potatoes are done, serve fanned out on the plate. Rosemary Cream Sauce6 Cloves of Roasted Garlic, Smashed1 Sprig of Fresh Rosemary2 Tbsp Butter1 1/2 Cups Dry White Wine1 Tbsp Chicken Bouillon3 Cups Heavy Cream1 Tbsp Corn StarchSaltPepperNutmegCayenneMelt Butter and Bouillon in a sauce pan, add smashed garlic, rosemary and wine.  Boil until liquid is reduced to half. Add cream and return to a rolling boil, stirring frequently. Boil for 10 minutes, then strain the liquid to remove the garlic and rosemary.  Return liquid to a light boil and add cornstarch to thicken.  Season to taste with salt and pepper, a pinch of nutmeg and a pinch of cayenne pepper.Apple and Beet Salad1 Cup Peeled and Diced Red Beet1 Cup Peeled and Diced Golden Beet1 Large Apple, Diced1/4 Cup Chopped WalnutsArugula or Spring Salad Mix2 Tbsp Spicy Mustard1/4 Cup Agave or HoneyWhisk Mustard and Agave together and toss with the remaining ingredients.