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SpinDistribute.com Article Directory

The following article was published in our article directory on April 18, 2019.
Learn more about SpinDistribute Article Distribution System.

Nutritious Family Recipes

Article Category: Food and Drinks

Author Name: Giangi Townsend

Pecorino Crusted Chicken with Arugula and Mixed Baby Green Salad
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
3 teaspoons Dijon mustard
3 teaspoons olive oil
1/2 teaspoon finely chopped thyme leaves
8 skinless, boneless chicken tights
1/2 cup grated pecorino cheese
1/4 cup grated Gruyere cheese
1/2 teaspoon water
4 cups mixed arugula and mixed baby greens
1 1/2 cup halved cherry tomatoes
1 tablespoon olive oil

Directions:
1. Preheat oven to 475°. In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons Of the olive oil and they thyme. Season the chicken with salt and pepper then brush with the mustard mixture all over.
2. Pat 2 tablespoons of the pecorino and Gruyère cheese mixture all over the chicken thighs.
3. Transfer the chicken to a rimmed lined with aluminum foil baking sheet.
4. Bake the chicken on the top shelf of the oven for about 15 to 18 minutes, or until cooked thru and nicely browned.
5. In a bowl combine the remaining olive oil and mustard and stir in the water.
6. Add the arugula and the tomatoes. Season with salt and pepper and toss well.
7. Spoon the salad onto plates, top with chicken and serve

Chicken Parmigiana
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients:
6 boneless skinless chicken tights
1 cup unbleached all purpose flour
2 extra large egg(s)
1 cup dry bread crumbs
1 cup panko
1/2 cup parmesan cheese
1 teaspoon dry marjoram
sauce of tomatoes
fresh mozzarella

Directions:
1. Preheat oven at 350°
2. Pound the chicken breast or tights until they are even and ¼ inch thick.
3. On a shallow dish combine the flour, salt and pepper. On a second dish, beat the eggs with 1 tablespoon of water. On a third dish, combine the bread crumbs, panko, marjoram and parmesan cheese.
4. Coat the chicken on both sides with the flour mixture, shaking off any excess, then dip both sides into the egg mixture and dredge both sides in the bread crumbs mixture.
5. Heat the oil in a large sauté pan, ½ inch up to skillet side, and cook breaded thighs on medium high for 2 to 3 minutes on each side, until the chicken is golden brown on each side. Do not overcrowd the skillet. Remove and place in a cookie sheet.
6. Smear tomato sauce over the chicken and top with a mozzarella slice.
7. Place in the oven and cook until the mozzarella has melted.

Seared Salmon with Peas Potatoes and Mint
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:
2 cups frozen peas
2 tablespoons sea salt
1 pound washed and cut into 1/2 inch red potatoes
1/2 cup fresh lemon juice
3/4 cup olive oil
2 large finley chopped shallots
6 skinless salmon fillets
18 torn into pieces mint
3 cups mixed baby greens

Directions:
1. Bring to a boil 6 cups of water. Have ready a bowl of ice water. Add peas and 1 tablespoon of salt to the water and cook the peas for about 3 minutes or until they are tender. Drain the peas and transfer them to the ice bath.
2. Bring another 6 cups pf water to a boil. Add the potatoes and another tablespoon of salt and cook until just tender, 5 to 10 minutes. Drain the potatoes and let them cool off in a single layer in a cookie sheet so they will not overcook.
3. Whisk together the lemon juice and olive oil
4. Combine the shallots and potatoes in a large bowl and toss with just enough of the lemon juice and olive oil to coat them well.
5. Rub the salmon all over with olive oil and season freely with salt and pepper. Heat a large skillet with a shadow of olive oil , over high heat. Add the fillet once hot and sear them without moving them for 4 minutes. Turn the fillets over and continue cooking until the salmon feels firm to the touch but still deep pink in the center. Another 3 to 4 minutes.
6. Just before serving, toss the peas and mint with the potatoes, adding a little more dressing to coat the peas well. Season with salt and pepper. Add the green salad and toss, adding a little bit more dressing if need be.
7. Spoon some salad into each plate and place the salmon on top of each salad. Drizzle with any remaining dressing. Serve with ta wedge of lemon if you wish.

Keywords: cooking, food, easy, healthy, dinner, French recipes, Italian recipes, family, recipes, 30 minutes dinner, mnutricious

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