The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [169]
4. Coat a 12-inch nonstick skillet with cooking spray, and heat over medium-high heat until hot but not smoking. Add the zucchini and garlic; season with 1/8 teaspoon salt. Cook, stirring occasionally, until the zucchini just turns golden brown, about 5 minutes. Reduce heat to medium, and cook, tossing occasionally, 5 minutes. Stir in the vinegar; season with pepper. Transfer the zucchini to a medium bowl, and cover with foil.
5. Wipe the skillet clean. Coat with cooking spray; heat over medium heat until hot but not smoking. Add the rolled chicken, and cook, turning to brown all sides, about 5 minutes. Reduce heat to medium-low, and continue cooking until the chicken is no longer pink in the center, 20 to 25 minutes. Let rest 5 minutes, and cut each roll into 5 pieces. Toss the reserved zucchini with ¼ cup mint. Divide the zucchini and chicken among 4 plates.
FIT TO EAT RECIPE PER SERVING: 339 CALORIES, 13 G FAT, 103 MG CHOLESTEROL, 9 G CARBOHYDRATE, 532 MG SODIUM, 45 G PROTEIN, 3 G FIBER
baked buttermilk chicken
SERVES 4
Olive oil cooking spray
4 chicken drumsticks (about 1 pound), skins removed
2 whole boneless, skinless chicken breasts (about 1¾ pounds), halved
2½ cups low-fat buttermilk
4 cups cornflakes, finely crushed
¾ teaspoon Old Bay seasoning
½ teaspoon dried thyme
½ teaspoon dried basil
¼ teaspoon cayenne pepper
Lemon wedges, for garnish (optional)
Flat-leaf parsley sprig, for garnish (optional)
1. Preheat the oven to 400°F. Generously coat a rimmed baking sheet with cooking spray; set aside. Rinse the chicken, and pat dry. Transfer to a medium bowl. Pour the buttermilk over the chicken. Cover, and let marinate 1 hour in refrigerator.
2. Toss the cornflakes, Old Bay, thyme, basil, and cayenne in a large bowl. Remove 1 piece of chicken at a time from the buttermilk, letting excess drip back into the bowl; dredge in the cornflake mixture.
3. Transfer the pieces to the baking sheet; lightly coat each with cooking spray. Bake, turning the pieces once, until crisp and cooked through, about 40 minutes. Transfer to a platter; garnish with lemon wedges and parsley, if desired.
FIT TO EAT RECIPE PER SERVING: 362 CALORIES, 5 G FAT, 119 MG CHOLESTEROL, 32 G CARBOHYDRATE, 586 MG SODIUM, 46 G PROTEIN, 1 G FIBER
barbecued chicken
SERVES 8
4 whole chickens (about 3 pounds each)
1¼ quarts Barbecue Sauce (recipe follows)
1. Rinse the chickens inside and out under cold water, and pat dry. Truss the legs with kitchen twine, and set aside.
2. Heat a charcoal or gas grill. If using a charcoal grill, arrange the hot coals around the inside edge of grill. Arrange the chickens, breast sides up, in a row across the center. If using a gas grill, cook the chickens over medium heat until brown on all sides, rotating every 5 to 7 minutes; cover the grill as needed to maintain heat.
3. Baste the chickens with barbecue sauce. Continue cooking, basting frequently, until an instant-read thermometer registers 170°F in the breast and 180°F in the thickest part of the thigh (avoiding bone), about 1 hour. If the chickens brown too quickly before they are cooked through, transfer to baking pans and finish in a 350°F oven.
barbecue sauce
MAKES 2½ QUARTS
This recipe makes enough sauce for 8 chickens. Refrigerate leftover sauce for up to 2 weeks.
3 tablespoons canola oil
2 large onions, finely chopped
6 garlic cloves, minced
2 cans (28 ounces each) crushed tomatoes
2½ cups cider vinegar
2 cups firmly packed dark-brown sugar
1 cup honey
3 tablespoons chili powder
2 tablespoons soy sauce
2 tablespoons hot dry mustard
2 tablespoons paprika
1 tablespoon coarse salt
Heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the onions and garlic; cook until golden brown, about 15 minutes. Add the remaining ingredients; bring to a boil. Reduce