Everyday Food - Martha Stewart Living Magazine [27]
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 30 MINUTES
1 tablespoon olive oil
4 boneless, skinless chicken breast halves (1½ to 2 pounds)
Coarse salt and freshly ground pepper
1 onion, halved lengthwise and thinly sliced
1 pint cherry tomatoes, halved
⅓ cup pitted green olives, halved
1 tablespoon fresh lime juice
¼ cup packed fresh cilantro
1 In a large skillet, heat oil over medium-low. Season chicken on both sides with salt and pepper, and cook until lightly browned and just cooked through, turning once, 10 to 15 minutes. Transfer to a plate; cover loosely with aluminum foil.
2 Raise heat to medium; cook onion, stirring occasionally, until softened, 5 to 7 minutes. Add tomatoes and olives; cook until tomatoes soften and release their juice, 1 to 2 minutes. Remove from heat, and stir in lime juice and cilantro. Season with salt and pepper. Serve chicken topped with tomato mixture.
PER SERVING: 224 calories; 11.7 grams fat; 8 grams protein; 24.4 grams carbohydrates; 6.9 grams fiber
PEANUT-CRUSTED CHICKEN BREASTS
Here, peanuts lend a golden, crisp crust to chicken breasts—and because the dish is baked, there’s no need for a frying pan. Other nuts, such as pecans or walnuts, can be used instead. Blanched asparagus, tossed with butter and lemon zest, rounds out the dish.
SERVES 4 PREP TIME: 40 MINUTES TOTAL TIME: 40 MINUTES
1 tablespoon olive oil, plus more for baking sheet
¾ cup roasted unsalted peanuts
3 slices white sandwich bread, torn into small pieces
Coarse salt and freshly ground pepper
2 large eggs
4 boneless, skinless chicken breast halves (1½ to 2 pounds)
1½ pounds asparagus, tough ends trimmed
1 tablespoon unsalted butter
2 teaspoons finely grated lemon zest
1 Preheat oven to 475°F. Bring a pot of water to a boil. Lightly oil a rimmed baking sheet. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a shallow bowl; whisk in the oil, 1½ teaspoons salt, and ¼ teaspoon pepper.
2 In a large bowl, lightly beat eggs; season generously with salt and pepper. Add chicken, and turn to coat. Working with one piece at a time, lift chicken and let excess egg mixture drip back into bowl; dredge in peanut mixture to coat completely, gently pressing to adhere. Transfer to prepared baking sheet. Bake (without turning) until crust is browned and chicken is just cooked through, 10 to 15 minutes.
3 Meanwhile, add a generous amount of salt to boiling water in pot; blanch asparagus until crisp-tender, 3 to 4 minutes (depending on thickness). Drain and transfer to a bowl along with butter and lemon zest; season with salt and pepper, and toss to combine.
4 Serve chicken with asparagus.
PER SERVING: 554 calories; 25.9 grams fat; 60.8 grams protein; 21.6 grams carbohydrates; 6.2 grams fiber
GRILLED CHICKEN WITH ROASTED-PEPPER SAUCE
A pureed bell pepper and garlic sauce tops grilled chicken breasts; it can also be tossed with pasta. If you like, double the amounts called for below and refrigerate the extra sauce up to one week in an airtight container.
SERVES 4 PREP TIME: 40 MINUTES TOTAL TIME: 40 MINUTES
Vegetable oil, for grill
2 garlic cloves (unpeeled)
2 red bell peppers, quartered lengthwise, ribs and seeds removed
1 tablespoon red-wine vinegar
3 tablespoons olive oil
3 to 4 tablespoons water
Coarse salt and freshly ground pepper
4 boneless, skinless chicken breast halves (1½ to 2 pounds)
Arugula, for garnish (optional)
1 Heat grill to medium; lightly oil grates. Wrap garlic cloves in aluminum foil and grill until softened, 10 to 15 minutes. Meanwhile, grill peppers, skin side down, until charred, 6 to 8 minutes. Let peppers and garlic cool slightly. Use paper towels to rub off skins from peppers; squeeze garlic cloves from skins.
2 In a blender, combine garlic, peppers, vinegar, 2 tablespoons olive oil, and 3 tablespoons water; season generously with salt and pepper. Blend until emulsified, adding up to 1 more tablespoon water, if needed, to thin sauce.
3 Rub both sides of chicken breasts with remaining tablespoon