MEXICAN-STYLE CHICKEN WITH ANCHO PEPPER AND ROASTED GARLIC SAUCE ON CRISPY
POLENTA
Source: Weight Watchers
This traditional Mexican-inspired dish is deliciously different. We love the use of polenta in place of tortillas.
1 pound boneless, skinless chicken breasts
1/8 oz cilantro, fresh, plus more for garnish (about 2 sprigs)
4 large garlic clove(s), not peeled
2 dried ancho pepper(s), stems removed and seeds shaken out
1/2 cup canned tomato sauce
1/2 tsp ground cumin
1/2 cup uncooked cornmeal, to make polenta
1/2 tsp table salt
2 sprays cooking spray, (5 one-second sprays per serving)
6 medium radishes, red, sliced
2 medium scallion(s), sliced
Place chicken in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of garlic. Cook chicken breasts over medium heat until no longer pink in centre, about 10 to 15 minutes. Remove chicken from pan and let cool; reserve liquid.
Shred cooled chicken and set aside. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes.
Heat a small skillet over medium heat. Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove to a small bowl and when cool enough to handle, peel garlic.
Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes. Pour mixture into a saucepan, add chicken and heat through.
To make polenta, bring 2 1/2 cups of water to a boil; add salt. Slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan. Smooth with a spatula. Allow polenta to firm up, about 1 to 2 minutes. Cut into 4 slices and remove from pan. Place polenta slices in a large nonstick skillet coated with cooking spray. Cook on both sides until crispy, about 2 to 4 minutes per side.
To serve, place one slice of polenta on a plate and top with 3/4 cup of chicken mixture. Garnish with cilantro, radishes and scallions.
Serve a green salad with Garlic and Cumin Vinaigrette
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves of garlic or more if you desire, finely chopped
1 teaspoon pickled jalapeno chilis, finely chopped
3 tablespoons finely chopped herbs; thyme, mint, tarragon, parsley
1 tablespoon coriander leaves
2 tablespoons white wine vinegar
1 teaspoon cumin powder or 1 tablespoon of crushed cumin seeds
salt and pepper
Whisk the oil with the garlic, lemon, jalapeno, herbs, vinegar, salt and pepper. Taste and adjust seasoning with salt and vinegar. Let stand for 20 minutes or longer, before serving. Serve at room temperature.
ORANGEBURST COOKIE BARS
24 bars
Kissed with citrus, refrigerated cookie dough becomes a fresh new baked item.
Prep Time: 15 Minutes (Ready in 1 Hour 40 Minutes)
1 (18-oz.) pkg. Pillsbury® Refrigerated Sugar Cookies
1 cup chopped hazelnuts (filberts) or almonds
1/2 cup sugar
5 teaspoons All Purpose or Unbleached Flour
1/3 cup light corn syrup
1 tablespoon grated orange peel
1/4 cup orange juice
1 tablespoon butter or margarine, melted
1 egg
1 to 3 tablespoons powdered sugar, if desired
1. Heat oven to 375°F. Cut dough into 1/2-inch-thick slices. Arrange slices in bottom of ungreased 13x9-inch pan. With floured fingers, press dough evenly to form crust. Sprinkle with 1/2 cup of the hazelnuts; press firmly into dough. Bake at 375°F. for 10 to 12 minutes or until dough is puffed.
2. Meanwhile, in medium bowl, combine sugar and flour; mix well. Add corn syrup, orange peel, orange juice, butter and egg; blend until smooth with wire whisk. Stir in remaining 1/2 cup hazelnuts.
3. Carefully pour corn syrup mixture over partially baked crust. Reduce oven temperature to 350°F.
4. Bake at 350°F. for 18 to 23 minutes or until edges are golden brown and filling is set. Cool 10 minutes. Sprinkle with powdered sugar. Cool 50 minutes or until completely cooled. Cut into bars.
NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1 Bar
Calories 160
Calories from Fat 60
% DAILY VALUE
Total Fat 7g 11 %
Saturated 2g 10 %
Cholesterol 15mg 5 %
Sodium 90mg 4 %
Total Carbohydrate 23g 8 %
Dietary Fiber 1g 4 %
Sugars 14g
Protein 2g
DIETARY EXCHANGES: 1/2 Starch, 1 Fruit, 1 1/2 Fat OR 1 1/2 Carbohydrate, 1 1/2 Fat
Source: Weight Watchers
This traditional Mexican-inspired dish is deliciously different. We love the use of polenta in place of tortillas.
1 pound boneless, skinless chicken breasts
1/8 oz cilantro, fresh, plus more for garnish (about 2 sprigs)
4 large garlic clove(s), not peeled
2 dried ancho pepper(s), stems removed and seeds shaken out
1/2 cup canned tomato sauce
1/2 tsp ground cumin
1/2 cup uncooked cornmeal, to make polenta
1/2 tsp table salt
2 sprays cooking spray, (5 one-second sprays per serving)
6 medium radishes, red, sliced
2 medium scallion(s), sliced
Place chicken in a single layer in a large nonstick skillet and cover with water. Add cilantro sprigs and 1 clove of garlic. Cook chicken breasts over medium heat until no longer pink in centre, about 10 to 15 minutes. Remove chicken from pan and let cool; reserve liquid.
Shred cooled chicken and set aside. Pour reserved cooking liquid into a bowl and add ancho peppers. Cover and soak peppers about 10 minutes.
Heat a small skillet over medium heat. Add remaining garlic cloves and roast in pan, turning frequently, until blackened in spots. Remove to a small bowl and when cool enough to handle, peel garlic.
Place peppers, garlic, tomato sauce and cumin in jar of a blender and blend on high until smooth, about 3 to 4 minutes. Pour mixture into a saucepan, add chicken and heat through.
To make polenta, bring 2 1/2 cups of water to a boil; add salt. Slowly add cornmeal, stirring until smooth, about 6 to 8 minutes.
Coat a 9 x 9-inch pan with cooking spray and pour polenta into pan. Smooth with a spatula. Allow polenta to firm up, about 1 to 2 minutes. Cut into 4 slices and remove from pan. Place polenta slices in a large nonstick skillet coated with cooking spray. Cook on both sides until crispy, about 2 to 4 minutes per side.
To serve, place one slice of polenta on a plate and top with 3/4 cup of chicken mixture. Garnish with cilantro, radishes and scallions.
Serve a green salad with Garlic and Cumin Vinaigrette
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves of garlic or more if you desire, finely chopped
1 teaspoon pickled jalapeno chilis, finely chopped
3 tablespoons finely chopped herbs; thyme, mint, tarragon, parsley
1 tablespoon coriander leaves
2 tablespoons white wine vinegar
1 teaspoon cumin powder or 1 tablespoon of crushed cumin seeds
salt and pepper
Whisk the oil with the garlic, lemon, jalapeno, herbs, vinegar, salt and pepper. Taste and adjust seasoning with salt and vinegar. Let stand for 20 minutes or longer, before serving. Serve at room temperature.
ORANGEBURST COOKIE BARS
24 bars
Kissed with citrus, refrigerated cookie dough becomes a fresh new baked item.
Prep Time: 15 Minutes (Ready in 1 Hour 40 Minutes)
1 (18-oz.) pkg. Pillsbury® Refrigerated Sugar Cookies
1 cup chopped hazelnuts (filberts) or almonds
1/2 cup sugar
5 teaspoons All Purpose or Unbleached Flour
1/3 cup light corn syrup
1 tablespoon grated orange peel
1/4 cup orange juice
1 tablespoon butter or margarine, melted
1 egg
1 to 3 tablespoons powdered sugar, if desired
1. Heat oven to 375°F. Cut dough into 1/2-inch-thick slices. Arrange slices in bottom of ungreased 13x9-inch pan. With floured fingers, press dough evenly to form crust. Sprinkle with 1/2 cup of the hazelnuts; press firmly into dough. Bake at 375°F. for 10 to 12 minutes or until dough is puffed.
2. Meanwhile, in medium bowl, combine sugar and flour; mix well. Add corn syrup, orange peel, orange juice, butter and egg; blend until smooth with wire whisk. Stir in remaining 1/2 cup hazelnuts.
3. Carefully pour corn syrup mixture over partially baked crust. Reduce oven temperature to 350°F.
4. Bake at 350°F. for 18 to 23 minutes or until edges are golden brown and filling is set. Cool 10 minutes. Sprinkle with powdered sugar. Cool 50 minutes or until completely cooled. Cut into bars.
NUTRITION INFORMATION PER SERVING: SERVING SIZE: 1 Bar
Calories 160
Calories from Fat 60
% DAILY VALUE
Total Fat 7g 11 %
Saturated 2g 10 %
Cholesterol 15mg 5 %
Sodium 90mg 4 %
Total Carbohydrate 23g 8 %
Dietary Fiber 1g 4 %
Sugars 14g
Protein 2g
DIETARY EXCHANGES: 1/2 Starch, 1 Fruit, 1 1/2 Fat OR 1 1/2 Carbohydrate, 1 1/2 Fat
