Lisa Tries... Herb-Crusted Chicken w/Feta Sauce & Basil Orzo

Recipe: Herb-Crusted Chicken w/Feta Sauce
From: Cooking Light 5 Ingredients 15 Minute Recipes 2010

What you need:
2/3c whole-wheat panko (I used plain because I couldn't find ww.  I also didn't measure it out.)
2tbsp italian seasoning (didn't measure out)
4 6oz boneless, skinless chicken breasts (I used less and thin cut)
1/2tsp salt (I didn't measure out)
1/4tsp black pepper (I didn't measure out)
4tsp olive oil (I didn't measure out)
6tbsp feta sauce (I didn't measure out.  I spooned some on top of each slice.)

What do to:
Heat pan with olive oil (I also added some I Can't Believe It's Not Butter).  Combine panko and italian seasoning and then coat chicken.  Cook chicken on both sides for five minutes each or until browned.  While chicken is cooking boil water and cook orzo for about 10mins.  Drain orzo and add salt and basil. 

To make feta sauce you need 1 lemon, 1 tsbp chopped fresh mint, 4tsp evoo, dash of black pepper, 1 3.5oz package of reduced fat feta cheese (I used full fat and crumbled).  To make sauce grate the lemon until you get anout 1/2tsp in a bowl and squeeze lemon juice until you get about 2tbsp.  Then add mint, evoo, pepper and cheese.  Mix. 

When chicken is done, top each piece with the feta sauce.

Verdict:  THIS IS FANTASTIC!!!  The lemony, minty, and crunchiness of the chicken were so good.  It's light and fresh and just packed with flavor.  The orzo was rather bland.  It was my first time making orzo so I am not sure what I'll do different next time to make it tastier.  Otherwise, the chicken is SO GOOD!

Lisa Tries... Rotini w/Chicken, Asparagus & Tomatoes

Recipe: Rotinin w/Chicken, Asparagus, & Tomatoes
By: Cooking Light 5 Ingredient 15 Minutes Recipes 2010

What you need:

8oz uncooked rotini pasta (I used whole wheat and about 16oz)

Cooking Spray (I used olive oil)

1lb boneless, skinless chicken cut into 1/4 inch slices (I used .79lbs)

Salt & pepper

1c one inch sliced asparagus

2c cherry tomatoes (I used another kind of tomato)

Minced garlic (they say two cloved, but I always use a lot of garlic and do not measure)

2tbsp fresh basil

2tbsp balsamic vinegar

1tbsp evoo

1/4c crumbled goat cheese (I used feta cheese and not as much.  I sprinkled a bit on top of the pasta and chicken on the plate)

What to do:

Cook pasta according to package minus salt and fat.  The rotinin cooked for about 15mins.  While pasta cooks, heat large pan and coat with olive oil and garlic.  I seasoned the chicken with salt and pepper prior to putting in pan.  Once in pan, I let cook on both sides for a few mins and then added the asparagus and extra garlic.  Let cook for about 5mins (timing is all subjective to me...).  Then add tomatoes and cook for a minute or so (I cooked a bit longer).  Remove from heat (I did not).  Stir in pasta (drained), basil, vinegar, and oil (I did not add extra oil).  Top with cheese.  Serves 4 (probably). 

Calories 419, Fat 9.5, Protein 33.9, Carb 48.5, Fiber 3.4 (their nutritional values).

Verdict: 
All colorful and healthy ingredients makes me feel like I am eating rather healthy.  It's super easy to make and not a lot of prep/cook time which I appreciate.  It's very juicy because of the tomatoes.  At first I used feta cheese because I misread.  It was really good with feta though.  Once I realized I made a mistake I put a few spoonfuls more on my plate to test with goat cheese.  I love goat cheese so this was heavenly.  It can be kind of bland in some spots until you get a bite with the goat cheese and vingear so maybe upping the vinegar a bit would help.  I am looking forward to having this for lunch tomorrow... cold.  Let the juices sit over night and then top with goat cheese before eating.  Should be yummy!



Update:  Had leftovers cold for lunch the next day and I didn't really care for it.  I think the idea behind the recipe is good but I will try to find alternative ways to make it more flavorful.

Review: Pampered Chef Mix 'n Chop

Decided to use my brand new Pampered Chef Mix n' Chop utensil for breaking up ground beef.  When I first began to use it, it seemed like all the MnC was doing was gathering together the ground beef.  But then...

(Yes, LRA, I burned some! I know!)

As I began to work it... twisting and chopping the ground beef... it really did seem to break it up much better than what I usually use which is a wood spoon utensil.

End result? Nicely chopped up and soon to be evenly browned ground beef (with some overdone bits, yikes!  That's what I get for sitting on the computer while cooking!) ready for taco seasoning.  Could I do without it?  Absolutely.  Will see what else I can mix n' chop down the road...