Slice of Southern

Saturday, November 3, 2012

Chicken Saltimbocca

I've been trying to eat healthier. More veggies, less carbs. Which I've been good at for the most part. But also I've started paying attention to overall calories.

With the help of a great app called MyFitnessPal, counting all of this is much easier. Cause honestly, who wants to count anyway. Since the app does it all for you it really opens your eyes to your daily intake, and helps you make better choices.

Some days I'm good and some days I'm not so good.

Today was a good day!

I started searching through my library of cookbooks and hit a goldmine I had forgotten I had. A wonderful special publication called "Eatinglight, 400 calories or less". Perfecto! So I opened that puppy up and started to search for the perfect dinner to make.

This is what I came up with. Chicken Saltimbocca, served along some mixed greens dressed with a wine and lemon warm sauce. A delishhh Italian dish, that was varied to make it lighter. 295 calories per serving good! And only 10 grams of fat and 3 grams of carbs! Can you say WOOHOO!

So off to the kitchen MGG and I went and whipped up this dish super quick. It was done in about 30 minutes. We added a couple of sliced cucumbers and tomatoes to our greens for good measure. Can't have too many veggies! So what did we think? Easy, quick, delicious , and best of all tasty!

Try this version. I know you will enjoy every bite.

Chicken Saltimbocca

Adapted from Good Housekeeping, Eatinglight 400 calories or less

Serves 4

4 slices thinly sliced prosciutto

2 oz Blue Cheese, crumbled

4 medium boneless, skinless chicken breasts

2 t olive oil

½ c dry white wine

1 T fresh lemon juice

1 bag of mixed baby greens

On large work surface or cutting board lay prosciutto slices in a row. Evenly divide Blue Cheese and place in center of prosciutto slices. Place 1 chicken breast across the mound of Blue Cheese. Wrap the chicken breast with the prosciutto. Make sure to press firmly to enclose the cheese, ensuring the cheese does not leak out during cooking.

In a large skillet over medium high heat add oil and heat. Add the chicken, cheese side down, and cook 6 to 7 minutes. Turn the chicken over an cook an additional 6 to 7 minutes or until cooked through and golden brown. Transfer to a plate covering with foil to keep warm.

To the skillet, add the wine and lemon juice off the flame. Place back on the burner and boil over medium high heat 2 minutes until reduced by half. Stir to loosen any browned bits in the bottom of the skillet.

Place greens in large bowl and toss with wine mixture. Arrange the greens on 4 dinner plates and top with chicken. Serve and enjoy!

shared with: Weekend Potluck
Clever Chicks Blog Hop

Thursday, November 1, 2012

Caprese Panini

I love a good sandwich, especially on the weekends!

There is just something about the weekend that makes me want a nice sandwich. I don't particularly want them during the week, just the weekend. Curious! Maybe it's that I'm running errands and need to eat something good, and healthy, and I can't wait to get home...and eat. A sandwich fits the bill for being fast, healthy (if you make it that way!) and satisfying.

But not just any 'ole sandwich will do for me. I tend to gravitate toward the 'warm or hot' sandwiches. I like them toasted, or grilled, that's the best way for me!

So when I came across a recipe for a panini (hot=plus!) and combining the flavors of a favorite salad of mine, Caprese Salad, I just new this would be super fantabulus!

And I was right, it was! Easy to make really. Just using a few ingredients, with a little help from the store. I used a great store bought pesto sauce which is the basil part of the salad. Fresh mozzarella cut in slices melt nicely. And then you make this tomato mixture...to die for! It made the whole dish, so don't be skimpy on that part. Serve it along side some nice fruit, or a salad and you are set. Lunch is served!

Kitchen Tip: If you don't have a panini press, (and many of us don't!) you can use a skillet and place another heavy skillet on top to weigh it down. Or...use a grill press, usually cast iron, those are nice to have...or...use a Forman grill if you have one, they work well also.

Caprese Panini

adapted from Cuisine at Home

Makes 2 sandwiches

1 tablespoon olive oil
3/4 cup tomatoes, diced
1 tablespoon capers
pinch of red pepper flakes
1/2 teaspoon balsamic vinegar
4 slices sourdough bread, 1/2-inch thick
1/4 cup homemade or purchased pesto
6 ounces fresh mozzarella, thinly sliced

Heat oil in a nonstick skillet over medium-high heat. Add tomatoes,
capers, and pepper flakes; saute until just starting to break down, about
3 minutes.

Off heat, add vinegar. Brush oil on one side of each slice of bread;
spread the other sides with 1 tablespoon pesto. Arrange mozzarella and
tomato mixture on two slices of bread, then sprinkle with salt and
pepper. Top with another slice of bread, oiled side up. Toast sandwiches
on both sides.

shared with: Weekend Potluck