02-14-10
Roasted Chicken with Goat-Cheese Macadamia Nut Crust and Parsley-Pimento Couscous
Makes 4 Servings
Ingredients:
Cooking spray
8 boneless skinless chicken breast halves, about 5 ounces each
Salt and freshly ground black pepper
1/4 cup honey mustard
6 ounces soft goat cheese
1 cup macadamia nuts
1 cup couscous
1/4 cup diced pimentos
2 tablespoons chopped fresh parsley leaves
Directions:
Preheat oven to 400 degrees F.
Coat a shallow roasting pan with cooking spray.
Season chicken all over with salt and black pepper and place in prepared pan. Brush mustard all over tops of chicken. Then spread with goat cheese. Place macadamia nuts in a plastic bag and smash with the flat side of a meat mallet or bottom of a heavy skillet until finely crushed. Sprinkle nuts over goat cheese. Cover pan with foil and bake for 20 minutes. Uncover and bake 5 to 10 more minutes, until cheese is golden brown and chicken is cooked through.
While chicken is baking, cook couscous according to package directions. Fluff with a fork, and stir in pimentos, parsley and season, to taste, with salt and freshly ground black pepper.
Serve half of the chicken and all of the couscous. Reserve remaining chicken for the chopped salad, if desired.
02-08-09
Pan-Seared Pork Tenderloin with Pineapple-Kiwi Salsa
Makes 4 Servings
Ingredients:
1 cup diced pineapple (fresh or canned in juice)
1 cup peeled and diced kiwi (about 2 or 3 whole kiwi)
2 tablespoons chopped fresh cilantro leaves
1 jalapeno, seeded and minced
1 tablespoon fresh lime juice
Salt and freshly ground black pepper
1 tablespoon olive oil
1 pound leftover roasted pork tenderloin, sliced crosswise into 1-inch thick slices
1 tablespoon chili powder
Directions:
In a medium bowl, combine the pineapple, kiwi, cilantro, jalapeno, and lime juice and toss to combine. Season, to taste, with salt and pepper and set aside.
Heat the oil in a large skillet over medium heat. Season both sides of the pork slices with salt and pepper. Rub the chili powder into both sides of the pork. Add the pork to the hot pan and sear 2 minutes per side, until golden brown. Serve the pork with the salsa spooned over the top.