Turmeric and Cumin Rubbed Chicken Breast
I love the look and flavor of turmeric. This spice turns everything a lovely yellow color and ads unbelievable flavor. Combined with the cumin this spice rub combination takes a simple skinless chicken breast and fills it with fantastic flavor. As with all poultry, please do not cook it to death, it should be juicy and tender not made into a hockey puck.
1 tsp. turmeric
1 tsp. cumin
1 pinch salt
1 chicken breast, boneless and skinless
Mix the turmeric, cumin, and salt then rub the mixture all over the chicken breast. Place the breast in a baking dish then in a 375 oven. Cook for about 40 minutes or until the juices run clear. Remove from the oven and let rest before slicing. Serve with oven roasted potatoes.
Chicken Breast stuffed with Ricotta and Gorgonzola
What do you do when you have extra ricotta cheese? Stuff your chicken with it. I love cooking with chicken because you can do so many things with it. If you can pound the chicken thin you can stuff it with most anything. Hope you enjoy.
2 chicken breasts, pounded thin
Salt and pepper
1 lb. Ricotta cheese, part skim
2 tbsp. Parmesan cheese, grated
1 oz. Gorgonzola cheese, crumbled
2 handful of baby spinach
Season the pounded chicken breast with salt and pepper.
Mix the ricotta and egg in a bowl, mix well. Add the Parmesan cheese and Gorgonzola and mix well. Fill the center of the chicken breast with the cheese mixture top with the spinach and fold the chicken over tying with kitchen twine.
Season the outside with salt and pepper. Place in a 375 oven for 60 minutes.
Let rest then slice and serve. Serve with Brussels Sprouts with Artichoke Hearts and Sauteed Spinach.