Yum! Its back to the normal kitchen schedule...and tonight's selection was a huge winner. Candice...the Sweet Potato Mash is just for you! =) This was a great dish...super filling and of course...super healthy! The roasted red pepper/hot sauce topping really capped off a unique flavor. Enjoy!
Blue Cheese-Stuffed Chicken with Buffalo Sauce
1/2 Cup Crumbled Blue Cheese
1 T reduced-fat sour cream (I used Fat-Free)
1 t fresh lemon juice (I used Real Lemon)
1/8 t freshly ground black pepper
4 (6-ounce) Boneless skinless chicken breast halves
1/4 c all-purpose flour
2 T 2% reduced fat milk (I used Skim)
1 large egg, lightly beaten (I used Egg Beaters)
1 cup Panko/Japanese Breadcrumbs (My favorite!)
1.5 T butter, divided
6 T finely chopped drained bottled roasted red bell peppers
2 t water
1 t Worcestershire sauce
1 t minced fresh garlic
1/2 t hot sauce (So maybe I sprinkled some extra....)
1. Preheat oven to 350 degrees
2. Combine first 4 ingredients in a small bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff cheese mixture evenly into pockets.
3. Place flour in a shallow dish. Combine milk and egg in a shallow dish. Working with 1 chicken breast half at a time, dredge chicken in flour, then dip in egg mixture; dredge in panko. Repeat procedure with remaining chicken, flour, egg mixture, and panko.
4. Heat a large ovenproof skillet over medium-high heat. Ad 1 T butter to pan; swirl until butter melts. Arrange chicken in pan; cook 4 minutes or until browned. Turn chicken over; place skillet in oven. Bake at 350 degrees for 20 minutes or until done.
5. While chicken backs, combine remaining 1.5 t butter, bell peppers, water, Worcestershire, and garlic in a small sauce-pan over medium heat. Bring to a simmer; cook until butter melts. Remove from heat, and stir in hot sauce. Serve sauce with chicken.
Sweet Potato Mash
3 lb sweet potatoes, peeled and cut into 1.5 inch chunks
3 T unsalted butter
2/3 low fat milk (Skim here!)
1 t salt
1/4 t black pepper
1. Bring potatoes and enough water to cover to a boil in a pot. Cook until fork-tender, 18 minutes.
2. About 5 minutes before the cooking time is up, melt the butter in a small skillet over medium heat. Cook, swirling the skillet, until the butter is browned, 2-3 minutes. Remove the skillet from the heat.
3. Drain the potatoes and return them to the pot. Add the browned butter, milk, salt and pepper. With a potato masher, mash the potatoes until fairly smooth.
Mediterranean Hummus Stuffed Mushrooms
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