Chicken Salad

Who doesn't love chicken salad? It comes close to a comfort food for me but sometimes it can be a little heavy. This lightened up version is perfect for lunch or a light dinner!

Ingredients

Two cooked chicken breasts cut into cubes

1/2 cup light mayo

1 tablespoon light sour cream

1 to 2 teaspoons Dijon mustard

1/3 cup chopped red onion

1/2 cup chopped celery

Paprika to taste

Salt and pepper to taste

Add all ingredients. I ate mine on an open face sandwich with lettuce from the garden :) Enjoy!

Herby Oven-Roasted Potatoes

In my opinion, sides can be a difficult part of a meal. I don't tend to crave sides as much as I crave main dishes - steak, burgers, lasagna; the list could go on - but they are a crucial part of a meal. If a plate contains a steak, I ask - well...where is my baked potato? A burger and I ask - where are the french fries? Lasagna and I ask - what about the caesar salad and garlic bread?

But there are always those dishes that don't have a fool-proof side that belongs with the meal. This is when I struggle to find a go to side that is both easy to make and easy to pair with the main course. Thank goodness for Herby Oven-Roasted Potatoes. I have found that this side goes with everything - ranging from heavier meals like steak and burgers - to lighter meals like seafood and vegetarian dishes.

Ingredients:

Red or Russet Potatoes (I prefer Red Potatoes)
Extra Virgin Olive Oil
Sea Salt
Crushed Black Pepper
Your Favorite Dried Herbs (My favorites are Thyme and/or Rosemary - other herbs include Oregano, Basil, Paprika, Cayenne Pepper, Granulated Garlic)

Directions:

Preheat oven to 425 degrees fahrenheit.

Cut up the potatoes in to bite size pieces and place on a parchment paper lined cookie sheet. Cover the potatoes with a light coating of extra virgin olive oil. Sprinkle with sea salt and crushed peppercorn and your favorite herbs.

Bake for 45 minutes or until your desired crispiness level.

Tuscany Stuffed Chicken Breast

When I traveled around Europe during a summer in law school, I was lucky enough to spend some time in Tuscany, Italy. I was staying in a very small town called Certaldo, right in the heart of Tuscany. I was surrounded by rolling hills filled with olive trees and the most beautiful landscapes you could ever imagine. The air somehow felt more relaxing and, with each breath, I could feel my body acclimate to this new and unfamiliar way of life - calm, slow, and filled with pleasure.

It was during this part of my adventures that I had the most delicious meal during my two month trip. Tuscany has a very crisp and fresh cuisine, accentuating the simple things in both life and food. As I like to call it - "getting back to the basics" - fresh breads, artisan cheeses, fresh fruits and vegetables, and the most flavorful olive oils are among some of the common tuscany foods. And of course, let's not forget the regions most notable wine - Chianti. Simply put...I felt at home in Certaldo.

When I came back to the U.S., I started incorporating Tuscany flavors into various meals. I just recently made this stuffed chicken recipe and with each bite, my mind was able to travel back to the narrow cobblestone streets of Certaldo and I began to relax in my very urban Washington D.C. backyard. I highly suggest serving with a splash (or more) of Chianti.

Ingredients:

• 4 Chicken Breasts
• 1/2 cup chopped sun-dried tomatoes
• 1/2 cup chopped kalamata olives
• 1/4 lb chopped soppresseta (I was get a little extra so I can snack on it while cooking)
• 1/3 cup feta cheese
• 2 tbsp bread crumbs
• 1 egg

Directions:

Preheat oven to 350 degrees fahrenheit.

In a mixing bowl, combine the chopped sun-dried tomatoes, kalamata olives, soppresseta, feta cheese, bread crumbs, and egg. With your hands, mix up the ingredients and let sit.

With a pairing knife, filet the chicken breasts. Spoon the stuffing mixture into the chicken breasts. 

Close the chicken breasts over the mixture and either use cooking twine or toothpicks to keep the chicken breasts closed during the cooking process.

Spray a baking pan or, my preferred cooking tool, a cast-iron skillet with oil and place the chicken on the pan. I sprinkled the chicken breasts with bread crumbs and some italian seasonings, oregano, rosemary, basil, etc.

Bake the chicken for 40 minutes.

*Served with Herby Oven Roasted Potatoes