NW Democrat-Gazette

Spring chicken

Easy dinners bridge the gap between winter comfort food and summer grilling

Courtesy allrecipes.com

Romantic Chicken with Artichokes and Mushrooms Ingredients

• 4 skinless, boneless chicken breast halves

• salt and pepper to taste

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 (14 ounce) can marinated quartered artichoke hearts, drained, liquid reserved

• 1 cup sliced fresh mushrooms

• 1 cup white wine

• 1 tablespoon capers

Directions

1. Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium heat. Brown chicken in oil and butter for 5 to 7 minutes per side; remove from skillet, and set aside.

2. Place artichoke hearts and mushrooms in the skillet, and saute until mushrooms are brown and tender. Return chicken to skillet, and pour in reserved artichoke liquid and wine. Reduce heat to low, and simmer for about 10 to 15 minutes, until chicken is no longer pink and juices run clear.

3. Stir in capers, and simmer for another 5 minutes. Remove from heat; serve immediately.

Asparagus and Mozzarella Stuffed Chicken Breasts Ingredients

• 2 large skinless, boneless chicken breast halves

• salt and black pepper to taste

• 8 asparagus spears, trimmed - divided

• ½ cup shredded mozzarella cheese, divided

• ¼ cup Italian seasoned bread crumbs

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8x8-inch baking dish.

2. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.

3. Place 4 spears of asparagus down the center of a chicken breast, and spread about 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs.

4. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Simple Lemon-Herb Chicken Ingredients

• 2 (5 ounce) skinless, boneless chicken breast halves

• 1 medium lemon, juiced, divided

• salt to taste

• 1 tablespoon olive oil

• 1 pinch dried oregano

• ground black pepper to taste

• 2 sprigs fresh parsley, for garnish

Directions

1. Place chicken in a bowl; pour 1/2 of the lemon juice over top and season with salt.

2. Heat oil in a small skillet over medium-low heat. Add chicken to the hot oil, along with the remaining lemon juice and oregano. Season with pepper. Sauté until golden brown and the juices run clear, 5 to 10 minutes per side.

3. Serve with parsley for garnish.

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