Monday, January 19, 2009

Chicken on the Beach

South Beach diet, that is.

I wanted to post these 2 delicious chicken recipes for Phase 1. I know I've got some South Beach girls out there who would appreciate some variety with chicken.

Let me preface the posting of these recipes by stating that our kids love these too! That's always a plus in my book.

Chicken Breasts Stuffed with Spinach and Goat Cheese

4 tsps olive oil, divided
2 garlic cloves
1 bunch of spinach (1/2 lb)
4 boneless skinless chkn breasts
4 oz. low-fat goat cheese
Salt and Pepper

Heat oven to 400 degrees.

Heat 2 tsps of the oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels.

Beginning at the thickest part of the breast, cut a pocket into it leaving an inch border on three sides. Open each pocket, sprinkle with salt and pepper, then fill with goat cheese and spinach. Seal with 2 toothpicks and season the soutside with salt and pepper.

Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer the skillet to the oven and bake until juices run clear, about 8 minutes.


This one I revised a bit for our large family. Instead of cutting a pocket into the breasts, I fileted them [cut them in half length-wise] and put the 'stuff' on top of each piece and then rolled them up - securing them with tootpicks.

Do you know what these are? I think they are pretty.

Ginger Chicken with Snow Pea Salad

1 pound snow peas, strings removed
1 tbsp plus 2 tsp canola oil, divided
1 tbsp plus 1 tsp low-sodium soy sauce, divided
1 tbsp minced fresh ginger
1 1/2 pounds boneless, skinless chicken breasts
2 scallions, sliced
2 tsp dark sesame oil

Bring a medium saucepan of salted water to a boil. Fill a medium mixing bowl with ice and water. Boil snow peas for 2 minutes, drain, and place in ice water for 1 minute to chill. Drain and pat dry.

Combine 2 tsp of the canola oil, 1 tbsp of soy sauce, and ginger in a shallow bowl. Add chicken and toss to coat.

Heat remaining canola oil in a large skillet over medium-high heat. Add chicken and cook until golden and no longer pink inside, 5 minutes per side. Transfer to a cutting board and slice.

Combine peas, scallions, sesame oil, and remaining soy sauce in a mixing bowl; toss together. Serve pea salad with chicken.


Whatever you do, don't skimp on the sesame oil. That and the ginger make this dish! It is such a light and flavorful dish. I can't say enough great things about this one. I've also used sugar snap peas for this one.

TIP: to peel ginger scrape it with the edge of a spoon. It works wonderfully!

If you make these, I'd love to know what you thought about them!
To make it easier when I see a recipe on someones blog, I just copy and paste it in my Word.


regan said...

mmmmmmmmmm....i love all things chicken and ginger......and i am getting sick of my cooking rut! thanks for sharing!

PLD Consulting said...


Not so sure ALL the kids liked them. I happen to know that Joseph would differ with you on the wonderfulness of the goat cheese and spinach stuffed chicken.

Shelly said...

yeah, well - all the normal kids liked them! ;)

seriously, unless it's junk food, Joseph puts up a fight. Leaving dinner a most enjoyable event!

well, okay - there are *somethings* he likes... Taco Pie, Baked Ziti, I know there's more, but they escape me at the moment!

Regina said...

think i will try that stuffed chicken one. tug isnt a ginger fan so i will have to pass on that bottom one.
is the pic plums?

Shelly said...

nope - not plums. it actually has to do with one of the recipes.

Katherine T. Lauer said...

I think I'll try the stuffed chicken breasts for my husband! (I'm a vegetarian.)