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Recipes

Miso Chicken Sheet Pan Supper

BT Toronto | posted Thursday, Sep 14th, 2017

chickennnn

Serves 4

4 boneless, skinless chicken breasts

Half a 250mL PC Black Label hatcho miso marinade

1 small bunch broccoli, cut into florets

1 cup grape tomatoes

1 tablespoon canola oil

1/8 teaspoon salt

Toasted sesame seeds (optional)

Sliced green onions (optional)

Combine chicken with miso marinade in a zip-lock bag or shallow dish. Let stand at room temperature 15 minutes or in the fridge up to 24 hours.

Preheat the oven to 400F. Line a large baking sheet with parchment paper.

Take the chicken out of the marinade let excess marinade drip off. Place chicken on prepared sheet. Bake 20 min. Combine broccoli and tomatoes with oil and salt in a medium bowl. Take pan out of the oven and place broccoli mixture in and around chicken. Bake 12 to 15 min or until chicken is springy when pressed and cooked through and broccoli is gold. Sprinkle with sesame seeds and green onions if desired.

 

www.clairetansey.com

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Lemony goat cheese-stuffed artichokes

Cityline | posted Monday, Apr 27th, 2015

Recipe_Apr27

Lemony goat cheese-stuffed artichokes

Ingredients:

  • 2 artichokes, about 225 g each
  • 1 tsp lemon juice
  • 130-g pkg goat cheese
  • 1 tbsp finely chopped mint
  • 1 tbsp finely chopped basil
  • 2 tsp lemon zest
  • 2 slices white bread
  • 2 tbsp melted butter, divided
  • 1/4 tsp salt

Method:

Line a baking sheet with foil.

Trim and lightly peel stems of artichokes. (Do not cut off stems.) Discard any small discoloured leaves around base of the stem. Cut 1 in. off tops of artichokes using a serrated knife. Using clean kitchen scissors, cut 1/4 in. off tips of spiky leaves around artichokes. Slice each artichoke in half lengthwise. Using a melon baller, scoop out the chokes. Discard any spiky inner leaves. Brush cut edges immediately with lemon juice to prevent browning.

Pour water into a large pot until it reaches 1 in. up the sides. Boil over high, then add artichokes, cut-side up. Reduce heat to medium-low. Simmer, covered, flipping halfway through, until tender, 12 to 15 min. Drain well.

Preheat broiler.

Mash goat cheese with mint, basil and lemon zest in a small bowl until smooth. Season with fresh pepper.

Whirl bread in a food processor until coarse crumbs form. It should measure 1/2 cup. Transfer to a small bowl. Stir in 1 tbsp butter until crumbs are moist.

Arrange artichokes, cut-side up, on prepared sheet. Brush with remaining 1 tbsp butter. Sprinkle with salt. Season with fresh pepper. Divide goat cheese mixture among artichokes. Sprinkle evenly with bread crumb mixture.

Broil in centre of oven until tops are golden, about 1 min. Serve warm.

Serves 4 | Per serving 175 calories, 8 g protein, 8 g carbs, 13 g fat, 2 g fibre, 373 mg sodium. Good source of vitamin A.

 		
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