Everyday Food - Martha Stewart Living Magazine [31]
5 Bake until crust is lightly golden and filling is bubbling, 20 to 25 minutes. Let cool 15 minutes before cutting and serving.
PER SERVING: 507 calories; 16.9 grams fat; 39.4 grams protein; 48.5 grams carbohydrates; 6.3 grams fiber
Phyllo dough is usually sold in 1-pound packages, which each contain about 20 sheets of dough. Thaw in original box in the refrigerator (check the label for instructions), and do not unwrap until ready to use. Leftover phyllo can be wrapped tightly in plastic and stored in a resealable plastic bag; refrigerate up to 1 week or freeze up to 2 months.
ROASTED STUFFED CHICKEN BREAST AND BROCCOLI
Roasting a large chicken breast is a nice alternative to cooking a whole chicken, especially if you prefer white meat. A bone-in, skin-on turkey breast half (about three-and-a-half pounds) also works well in this recipe; cook for about an hour and a half.
SERVES 4 PREP TIME: 20 MINUTES TOTAL TIME: 1 HOUR 20 MINUTES
½ loaf soft Italian bread, torn into bite-size pieces
1 celery stalk, thinly sliced
½ teaspoon dried sage
½ small onion, coarsely chopped
⅓ cup dried cranberries
4 tablespoons olive oil
Coarse salt and freshly ground pepper
1 roaster chicken breast (3 to 3½ pounds)
2 heads broccoli (about 1½ pounds), florets separated, stems peeled and sliced into 2-inch lengths
1 Preheat oven to 450°F. Make stuffing: Combine bread, celery, sage, onion, cranberries, and 1 tablespoon oil; season with salt and pepper.
2 Press down on center of breast with the palm of your hand until the breastbone cracks. Working from neck end of chicken, use fingers to loosen skin from flesh, and separate skin from center breastbone with a paring knife. Generously season under and over skin with salt and pepper. Tuck stuffing under skin, distributing evenly. Rub skin with 1 tablespoon oil, and place on a rimmed baking sheet.
3 Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165°F, 45 to 60 minutes. Remove from oven; cover loosely with aluminum foil, and let rest 15 minutes.
4 Meanwhile, toss broccoli with remaining 2 tablespoons oil on another baking sheet; season with salt and pepper. Roast until beginning to brown, 15 to 20 minutes, tossing halfway through.
5 Remove chicken breast meat from bone; slice crosswise. Serve chicken with broccoli.
PER SERVING: 709 calories; 31.9 grams fat; 70.3 grams protein; 34 grams carbohydrates; 4.5 grams fiber
GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE
Chicken thighs stay moist when cut into pieces and grilled. You could substitute other vegetables, such as summer squash or bell peppers, for the zucchini. If using wooden skewers, soak them in water for fifteen minutes to keep them from scorching on the grill.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR (WITH MARINATING)
1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces (24 total)
1 zucchini, halved lengthwise and cut crosswise into 1-inch pieces (16 total)
½ small red onion, quartered lengthwise, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
Vegetable oil, for grill
½ cup crumbled feta (2 ounces)
¼ cup plain yogurt
1 cup packed fresh mint leaves, plus more for garnish (optional)
1 In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano, and 2 tablespoons vinegar; season with ½ teaspoon salt and ¼ teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight; place bag on a plate, in case of leaks).
2 Heat grill to medium; lightly oil grates. (Alternatively, heat a grill pan over medium-high.) Onto each skewer, thread 3 pieces