Pesto-presto chicken - Rachael Ray

Ingredients

• 3 tablespoons pine nuts
• 8-10 leaves basil, about a half a cup
• 1/4 cup flat-leaf parsley leaves, a handful
• 1 5.4 ounce round of Boursin garlic and herb soft cheese
• 1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
• 4 tablespoons EVOO - Extra Virgin Olive Oil
• Salt and pepper
• 4 boneless, skinless chicken breasts
• 12 slices 1/2 inch thick of vine ripe tomato, 3 medium tomatoes 

Directions

Preheat oven to 450ºF. In a small pan over medium heat lightly toast the nuts then cool.

In the bowl of a food processor, combine the basil, parsley, pine nuts, Boursin cheese, 1/4 cup Parmigiano-Reggiano (about a handful), some salt and pepper. Process into a smooth paste. Reserve.

Butterfly each of the chicken breasts and pound them out lightly in a plastic bag with a dash of water using a skillet or meat mallet. Season both sides of the chicken and divide the herb-cheese mixture between the four breasts, placing a scoop on one half of each breast. Fold the flap over to enclose the cheese mixture.
Transfer the chicken pockets to a baking sheet and shingle 3 slices of tomato over each breast. Season with some salt and pepper, drizzle with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano Reggiano (about a handful). 
Bake the chicken pockets until cooked through and light golden brown, 20-25 minutes.

This turned out awesome. I made it following the recipe exactly. You can substitute the Parmigiano-Reggiano with regular Parm; the Parmigiano-Reggiano is very expensive and sometimes Shaw's doesn't carry it. I served this with a boxed rice pilaf (garlic flavored) and broccoli. So good :)

Spaghetti Squash Gratin - Everday Food

For the Chicken- I lightly floured the chicken, seasoned with salt and pepper, and cooked in olive oil in a pan.
For the broccoli- I steamed the broccoli in the microwave then drained the water. I seasoned with salt and pepper with a little bit of butter.

Spaghetti Squash Gratin

Ingredients

• 1 cup low-sodium chicken broth
• 1 cup whole milk
• 2 garlic cloves, smashed and peeled
• 3 tablespoons all-purpose flour
• 1 tablespoon unsalted butter
• 1 to 2 anchovy fillets, chopped
• 3 teaspoons chopped fresh sage leaves
• Roasted Spaghetti Squash (see previous blog for roasting instructions)
• Coarse salt and ground pepper
• 3/4 cup fresh breadcrumbs
• 2 tablespoons grated Parmesan

Directions

1. Preheat oven to 375 degrees. In a small pot, bring broth, milk, and garlic to a boil over medium-high and cook 1 minute. Pour into a medium bowl, then slowly add flour, whisking constantly. In pot, melt butter over medium. Add anchovies and 2 teaspoons sage and cook, stirring, 1 minute. Return broth mixture to pan, bring to a simmer, and cook until thickened, 6 minutes. Discard garlic.
   
2. Add squash to sauce and season with salt and pepper. Transfer to a 2-quart shallow baking dish. In a small bowl, combine 1 teaspoon sage, breadcrumbs, and Parmesan and sprinkle over squash. Bake until top is golden brown and mixture is bubbling at edges, 20 to 25 minutes. 
   
    This was fairly easy to make and is healthier than potatoes au gratin. I wish the sauce had been creamier, I would add cheese (probably fontina) to the sauce next time. I also didn't use anchovies, I haven't really cooked with them and it freaks me out that they "melt" when they are cooked. I used regular store bough plain breadcrumbs, they worked out just fine :)

School vacation is officially over as of tomorrow :( 20 schools days in March. The countdown for the end of school is on! I'm counting down as I have decided to move out west to California and start a new adventure. I'll definitely keep sharing recipes though :) Happy eating.