Dijon Chicken Breast on Open-Faced Rosemary Toast with Braised Dates, Cremini Mushrooms and Grilled Radicchio with Goat Cheese
To assemble sandwich, line toast slices with radicchio, dates, chicken, mushrooms then goat cheese. Spoon over reserved pan sauce.
Grilled Chicken Breasts with Rosemary Oil and Nectarine Salsa
Corn Cakes with Scallions and Fresh Herbs
Marinate boneless, skinless chicken breasts with other ingredients for 30 minutes. Grill chicken on grill pan to achieve grill marks, then finish chicken in 350 degee oven with a pat of butter until cooked through and juicy. Set aside to rest and slice before serving.
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2/3 cup milk
1 large egg
1/2 teaspoon white distilled vinegar
2 cups fresh corn kernels
1/2 cup chopped green onions
2 tablespoons (or more) vegetable oil
With my pesto bread, I cut the bread into chunks and roasted them into croutons to dry the bread. I then combined the bread with a simple custard base (eggs and whole milk), sauteed baby okra, zucchini (salted to release moisture then dried), fresh basil, goat cheese, salt and pepper. I popped the mixture in my Le Crueset casserole and a delicious side dish was ready 30 minutes later. Paired with browned chicken sausage and caramelized onions, it was a hearty spread!