Today on DelmarvaLife –

Dr. Douglas Wilhite

Coronary Artery Disease remains one of the greatest causes of death in the U.S. and, many who have it, also have something called Peripheral Artery Disease, or PAD. We learn more about PAD and a new program at TidalHealth to help those living with it.

Pinwheels

Swirls of blue and silver flutter in the wind across Delmarva. We learn more about Pinwheels for Prevention and the message it conveys.

Salisbury City bird

The City of Salisbury is going to the birds. The city recently received a “Bird City” recognition. We learn what that means.

Ward Museum

The best of the best in the world of wildfowl carving. We get a preview of the 2021 Ward World Championship Wildfowl Carving Competition and Art Festival.

 

Chef Phillip Cropper of Worcester Technical High School’s Culinary Department shows us how to put together his favorite chicken dish, Chicken Pistachio.

Chicken PistachioChicken breast in a Maderia Wine Cream Sauce with Mushrooms, Pistachios, Prosciutto.My favorite chicken dish2- 8oz. chicken breastSalt and pepper ( to taste / seasoning)Olive oil / Butter for sauteing1/2 cup flour ( for dredging only)3-4 medium size mushrooms – sliced1/4 cup raw, shelled pistachios1/4 cup small -diced prosciutto  (Italian cured ham)1/2 cup Maderia Wine3/4 cup Heavy creamParsley for garnish

  1. Season the flour with salt and pepper (I call this dirty flour)
  2. Dredge the chicken in the “dirty flour”
  3. Heat olive oil and butter in a sauté pan to coat the bottom of the pan
  4. Sauté the chicken breast in until browned – (place on a plan and finish in a 350degree oven )
  5. Add the mushrooms, prosciutto, & Pistachios to the sauté pan and cook for about 3 minutes
  6. Add the Maderia Wine and scrap the fond off the bottom of the pan ( the fond is the cooked flour / brown bits – this is full of flavor)
  7. once the wine is reduced by 1/2 add the heavy cream and reduce until you have a nice sauce
  8. Add the chicken breasts back into the pan and coat with the sauce
  9. Plate with Starch and vegetables of choice and Enjoy
Cheesy Stuffed Herb Chicken

Love stuffed chicken breast recipes? So do we! It’s a way to take that boring old chicken dinner and put a creative spin on it. Like our Cheesy Stuffed Herb Chicken! After butterflying the breasts, we stuff them full of cheese and spinach for a flavor-packed dinner the whole family will love!

What You’ll Need

  • 10 butter-flavored crackers
  • 2 tablespoons butter, melted
  • 4 boneless, skinless chicken breasts
  • Salt for sprinkling
  • Black pepper for sprinkling
  • 1/4 cup refrigerated garlic-herb cheese spread
  • 1 cup fresh spinach
  • 8 slices Muenster cheese

What to Do

  1. Preheat oven to 350 degrees F. Coat a baking sheet with cooking spray.
  2. In a resealable plastic bag, crush crackers; add butter, then mix and set aside.
  3. Place chicken breasts on a cutting board and butterfly it. To do so, place your hand on top. Using a sharp knife, carefully cut horizontally three-quarters of the way through each breast, so it opens like a book. Lightly sprinkle both sides with salt and pepper.
  4. Evenly spread 1 tablespoon garlic-herb cheese on one side of each breast. Top the cheese with spinach. Fold over top half of each chicken breast, and place on baking sheet.
  5. Bake 15 minutes, then top each chicken breast with 2 slices Muenster cheese and cracker topping. Bake 10 more minutes or until chicken is no longer pink in center.

Test Kitchen Tip