Page 38 - Middlesex Health & Life - Fall 2012 Issue

36
Tuscan Chicken
Roulade
Serves 12
ingredients
4–8
oz. skinless chicken cutlets
1
pint each red and yellow cherry
tomatoes, halved
1
can artichoke hearts, diced
1
/
3
cup extra virgin olive oil
1
Tbs. capers
¼
cup white balsamic vinegar
¼
cup Kalamata olives, pitted and
chopped
½
cup prepared basil pesto
Basil leaves for garnish
Salt and pepper
preparation
Preheat the oven to 375
degrees. Liberally season
chicken with salt and pepper.
Lay out a 12˝ x 12˝ piece of
plastic wrap, roll chicken breast
into a log shape and place in
center of wrap. Wrap chicken in
plastic wrap and roll the ends
tightly, creating an even log.
Roll log in a 12˝ x 12˝ piece of
aluminum foil. Twist ends tightly.
Repeat for all 4 logs.
Roast the chicken for about
18
minutes. Let cool com-
pletely in wrap.
Mix the tomatoes, arti-
chokes, oil, capers, olives and
vinegar in a bowl and season
to taste with salt and pepper.
Set aside.
When chicken has com-
pletely cooled, unwrap and
brush with prepared pesto.
Slice into thin medallions.
Shingle chicken around a
platter. Place tomato salad in
the center of the platter and
garnish with basil leaves.
Watermelon, feta
&
mint salad
Serves 12
ingredients
¼
small red seedless watermelon,
peeled
¼
small yellow seedless watermelon,
peeled
½
pound feta cheese, crumbled
½
cup pine nuts, toasted
¼
cup fresh mint leaves, destemmed
and finely sliced into threads
2
tablespoons extra virgin olive oil
Salt and pepper
preparation
Slice watermelon and arrange
on a platter, alternating colors.
Sprinkle watermelon with
feta, pine nuts and mint.
Drizzle olive oil over the
platter. Lightly season with
salt and pepper.
Chocolate
brownie custard
Makes 12
ingredients
Nonstick pan spray
½
cup caramel sauce
3
baked brownies (each approxi-
mately 2 x 3 inches)
1
cup semi-sweet chocolate chips
16
oz. heavy cream
6
whole eggs
1
cup granulated sugar
1
Tbs. vanilla
Confectioner’s sugar for garnish
preparation
Preheat the oven to 350
degrees. Liberally coat
12
three-inch ramekins with
nonstick pan spray.
Place about 1 tablespoon
of caramel sauce in the bot-
tom of each dish. Cube the
brownies and divide among
the 12 dishes.
Divide the chocolate chips
and place on top of the
brownie bits.
In a bowl, beat the cream,
eggs, sugar and vanilla until
thoroughly blended.
Place the ramekins in a
deep baking dish. Fill each
ramekin with egg mixture.
Carefully fill the pan with warm
water to halfway up the
ramekins. Bake for about 25
minutes until custard is set.
Allow to cool and sprinkle
with confectioner’s sugar
before serving.
To see more of the recipes from this dinner, visit
middlesexhealthandlife.com/Laurencecraig
.
Watermelon, Feta & Mint Salad
Quinoa Salad and
Niçoise Red Potatoes
Tuscan Chicken Roulade
Chocolate Brownie
Custard with homemade
vegan mint ice cream
Ahi Tuna Pizza