Jesse's Favorite Chicken

Yum Yum Yum Yum Yum. No story here, just whipped this up with what I usually have in the refrigerator and it turned out awesome.

What you'll need:

• Chicken Breast
• Grape Tomato
• Baby Spinach
• Goat Cheese
• Whole Wheat Bread Crumbs
• Garlic
• White Wine/White Cooking Wine
• Lemon
• Egg
• Skim Milk
• Salt
• Pepper

Make It:


Beat 1 egg with 1/4 cup skim milk in a small bowl. On a seperate plate, place 2 cups breadcrumbs.
Cut the chicken breast in half so its a shortened version on itself. Dip the chicken in the egg mixture and dreadge over the breadcrumbs. Sautee in a med-high pan with the white wine and a tsp of butter. Crisp lightly on both sides but do not cook through.

In a seperate pan, on low heat, add white cooking wine with two diced cloves of garlic and about 7 sliced grape tomatoes. Let warm and then add the spinach. Continue to cook on low heat until the spinach completely wilts. Squeeze in the citrus and stir in. I tried it with red grapefruit when I didn't have lemons and it was awesome too. At this point, remove from heat.

On a seperate plate, take the crisped chicken and smear the top with the goat cheese. Add enough to cover the chicken thickly. Then add the spinach and tomato mixture to the top.

Bake this on 350 degree for about 15-20 minutes, or until the chicken is cooked thoroughly.

In the photo post above I made this two way, one way is to stuff the chicken and the other is to place everything on top. I like it better with everything placed on top. Also, I've made it before by rolling the spinach mix into thinly sliced chicken and it's GREAT that way too. I'm just not always on point enough for that technique! And it's prettier!

Steak Salad

This might just be the best Steak Salad you will ever have...YUMMO!!

Start this recipe earlier in the day or the night before by marinating the steak. The marinade is what makes this salad!

Marinade:

• 1/4 cup Light soy sauce
• 1 tablespoon Chili Powder
• 1/4 teaspoon Red Pepper Flakes
• Fresh Lemon Juice

What you will need:

• London Broil (or your favorite cut)
• Romaine Lettuce
• Corn
• Carrot
• 1/4 cup crumbled Goat Cheese
• Craisins
• Half bulb of Red Onion
• Half of a Granny Smith Apple

Make It:

As mentioned before, marinate the steak overnight. 

I don't have a grill because I live in an outdoor-less grill hating apartment. So I cook this on the stove in a frying pan. You can broil this too.

Heat your pan with a teaspoon of oil. Let the pan get hot and then add the marinated steak. We want the steak to sear and crisp up on both sides. It will hold in the moisture and be nice and juicy.

Cook approximately 5 minutes on each side on high heat. After both sides sear, lower heat to medium and cook approximately 10 more minutes on each side, depending on size and preference.

In a smaller pan, heat a teaspoon of oil and add your sliced red onion. I don't add any salt or seasoning, because there is enough in the steak marinade. Saute the onion until they become translucent. 

Slice up your cold veggies, plate them, and keep it on the side. When onions are done, add to the top of your salad. 

When the steak is done slice it nicely and lay on top of your lettuce and veggies and then top with crumbled goat cheese. 

And there you have it. Enjoy your healthy, inexpensive, delicious steak salad.

I'll get better at the picture taking eventually...