Grilled Balsamic Glazed Boursin Stuffed Chicken Breasts

This is delicious, easy and kids LOVE it!!

Grilled Balsamic Glazed Boursin Stuffed Chicken Breasts

Ingredients:

3 Tablespoons balsamic vinegar
1 Tablespoon whole grain mustard
2 teaspoons onion, grated
salt and pepper
3 Tablespoons canola oil
4 boneless, skinless chicken breasts – pounded to ¼ inch thin
1 package Boursin cheese
4 cups mixed salad greens

Directions:

1. For the dressing, in a small bowl, combine balsamic vinegar, mustard, grated onion, salt and pepper.
2. Gradually whisk in oil and set aside.
3. Pound the chicken breasts to ¼ inch thin and season both sides with salt and pepper.
4. Crumble boursin cheese over half of each chicken breast and fold over.
5. Heat grill
6. Pour a small amount of the vinaigrette into a small bowl and brush onto each side of the stuffed chicken breasts.
7. Cook chicken for 7 minutes per side or until cooked through.
8. Serve over mixed salad greens dressed with the rest of the balsamic vinaigrette.

Arugula-Almond Pesto with Pasta and Grilled Shimp

DELICIOUS - and even better at room temperature - a good make ahead for easy entertaining that will make you look totally sophisticated...Arugula? Oh yeah - I use it ALL the time...

Arugula-Almond Pesto with Pasta and Grilled Shimp

Ingredients:

One 5 ounce package baby arugula (4 cups)
1/2 cup chopped blanched almonds
juice of 1 1/2 lemons
1 clove garlic - chopped
1 teaspoon kosher salt
1/2 teaspoon pepper
1 1/2 cups olive oil - I used canola oil
1/2 cup Parmesan cheese
1 pound uncooked rigatoni, penne or spaghetti - I like whole grain penne
1 pound large shrimp, peeled and deveined
1 cup pear or cherry tomatoes, halved and tossed with 1/4 teaspoon salt

Directions:

1. In a food processor combine the arugula, almonds, lemon juice, garlic, 1 teaspoon salt, pepper and 3/4 cup oil.
2. Process the mixture while pouring another 1/2 cup oil through the tube.
3. The pesto should be a medium-fine consistency.
4. Stir in the cheese.
5. Cook the pasta until al dente.
6. Skewer the shrimp and grill 1 to 2 minutes per side.
7. Toss the hot pasta with the pesto and add the cherry tomatoes and the shrimp.
8. Season to taste with more salt, pepper and lemon juice.

Serves 4-5

Cilantro Rice

This is delicious but needs to be started well ahead of time as the rice needs over an hour to cool. Enjoy!!

Cilantro Rice

For the rice:

1/2 Tablespoon oil
1/2 large onion, chopped
2 garlic cloves, minced
1/2 of a 4 oz can of diced green chilis
1 cup white rice
1 can (1 3/4 cups) chicken broth
1/2 teaspoon salt

For the dressing:

1/4 cup (packed) coarsely chopped cilantro
3 Tablespoons oil
1 Tablespoon white vinegar
1/2 garlic clove, peeled
1/4 teaspoon ground cumin
1/2 teaspoon diced green chilis

Directions:

1. Make the rice by heating the oil in a large pan over medium heat.
2. Add onion to oil and saute 3 minutes, add chilis and saute 1 minute, add garlic and saute 1 minute more.
3. Mix in rice and saute, stirring, for 2 minutes.
4. Add broth and salt, bring to a boil.
5. Reduce heat to low, cover and simmer about 15 minutes. Remove from heat and let stand - covered - for 5 minutes.
6. Transfer rice to bowl, cool to barely lukewarm - about 1 1/2 hours.
7. Make dressing by combining all ingredients in a food processor or blender - or use a hand blender.
8. Season with salt and pepper.
9. Add dressing to cooled rice, toss to coat, season with salt and pepper.
10. Serve this at room temperature.