We made a fairly stellar din-din of stuffed chicken breast and sauteed bok choy this evening and completely forgot to take any pictures till we and our guest had pretty much licked the plates clean. It went kinda like this.... hearty sized chicken breast (not the comically large ones or the freak chicken, just about 5-6 ozs that are appropriate to eat and have enough meat to put a bit of an opening down the side. Those were filled with a mixture of goat cheese, dried cranberries, fresh thyme, and some ground flax seed. I smooshed that all into a slit in the side of the breast and sealed it off with a toothpick and tossed in the oven. We chopped up some baby bok choy and started the stems with olive oil and shallots, once tender added in the leafy parts with some garlic and a few glugs of balsamic vinegar and some garlic. Once everything is good and wilty drop a few globs of goat cheese then mow on it.
Not to bad for a Monday.
Monday, February 16, 2009
dinner we forgot to take pictures of...
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5 comments:
jeez. that sounds good. and i have to try that bok choi trick next time!
My favorite trick for bok choy is to just roast it. Hack the ends off, salt and pepper, layer it on a baking sheet then toss it into the oven. The leaves dry out a bit and get super crispy and the stems get tender and awesome. Simple and rad.
I like the idea of using flax seed in the stuffed chicken!
JMP- Thanks!
The gound flax seed works very well, and frankly we are more likely to have that in the house than bread crumbs....
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