Friday, December 12, 2008

Random Sauce Experimentation: Success with Spinach

So last night I knew we were having chicken, since I had sagely defrosted some in the morning... but beyond that I had no clue what I wanted to do with it ... and one more stir fry was NOT an option:)

Enter the Baked Cashew & Flax Crusted Chicken Breast with Roasted Vegetables .... mmmmm... all ingredients on hand and easy. But that sounds sort of dry doesn't it? I thought, I'll make a spinach salad and we'll lazily put some of the balsamic on the chicken, right. No. John decided he wanted 'a creamy spinach sauce'. What? It put me in mind of spinach & artichoke dip but as a sauce ... mmmm. That isn't where I went because there were no artichokes around my house ... but I did go to FoodNetwork as usual and see what I could find.

After much seeking where wilted spinach was everywhere but almost never in a sauce, I found one option. Baked Chicken With Green Spinach-Horseradish Sauce. Now their recipe, as often is the case, wasn't quite in keeping with my health standards ... in fact, I don't even own mayonaise, and I am happy that way. The result, some experimentation that yielded a pretty tasty sauce which John and I enjoyed on the chicken & the veggies. Check it out

Healthier Spinach & Horseradish Sauce
1/4 Cup wilted spinach, start with a cereal bowl size and mic it for a minute, done
1/4 Cup Plain Yogurt
2 Tbsps Light Sour Cream
1 Tbsp Hot Horseradish, or a few more of prepared less hot stuff (experimenting is key)
1 Small Clove Garlic or 1 liberal squeeze Gourmet Garden Garlic (that was all I had, o no)
1 liberal squeeze Gourmet Garden Parsley
1 tsp Olive Oil
Salt & Pepper to Taste

Put all that in your little Cuisinart or blender and blend it baby. I started with the first four ingredients and then added the rest to make it more flavorful and creamy. The end product is something I will probably make again. I could also see using this as the base for a creamy pasta salad if that is your thing:)))

For a simple summary of the rest of the meal:

Cashew & Thyme Crusted Baked Chicken
1/2 c chopped Cashews, I put mine in a coffee grinder
1-2 Tbsps Ground Flax
1 tsp Thyme
Salt & Pepper
1 Egg or prepared egg for dipping

Pound the chicken flat, dip it in the egg to coat and then coat with the herb/nut mixture. Bake at 350-375 for about 20 minutes. Check for doneness ... I like to broil em for just a minute at the end to get that golden edge.

Roasted Broccoli & Bell Peppers
2 cups Broccoli Crowns
1/4 Red Bell Pepper, chopped small
1/4 Yellow Bell Pepper, chopped small
Olive Oil
Salt & Pepper to taste

Mic the broccoli in a little water for about 2 minutes. Combine all ingredients on a tray and mix to coat. When the chicken has about 7 minutes left, turn the oven to broil and put the veggies on the top rack. After 5 minutes, remove the veg and put the chicken under the broiler.

Plate up, top with sauce and serve ... this is really sorta simple. In fact this time around the chicken breading was left over from some I had done before. If you find a mix you like, make a big batch and use it more frequently so you have tasty baked not fried chicken:)

1 comment:

Chris said...

Great stuff! I'll definitely be reading and trying your stuff on a regular basis.