Almond Thyme Crusted Chicken with Sweet and Sour Cherry Sauce

Almond Thyme Crusted Chicken with Sweet and Sour Cherry Sauce

This recipe sure does have a lot going for it both in terms of flavor and texture. The crunchy coating ids packed with plenty of ground almonds and fragrant thyme, while the chicken breast gets baked to succulent perfection. Yes, this is a baked and not fried skinless chicken dish which is an added bonus in terms of very little added fat.

To compliment the crunchy chicken is a very easy sweet and sour cherry pan sauce which comes together quickly in the time it takes the chicken to bake. We served this chicken with some simple steamed vegetables and brown for a complete and very nutritious meal. While this dish makes an elegant presentation for a fancy dinner party or to serve special guests, my kids tore into this meal showing that it works just as well as a pretty quick and easy workday meal.

Serves 4

Preheat oven to 425 degrees F

• 4 large boneless skinless chicken breasts

Season the breasts with salt and pepper then brush the entire outside of the meat with:

• Dijon mustard, about a teaspoon or so per breast

Mix together:

• 1 cup chopped almonds
• 1/2 tsp nutmeg
• 1 tsp dried thyme (or about 1 1/2 tbsp fresh thyme leaves roughly chopped)
• 2 tbsp flour

Roll the Dijon brushed chicken breasts in the almond mixture and roast uncovered on a parchment lined and lightly oiled baking sheet for 25 to 30 minutes depending on the size of the chicken breasts.  You can also lightly spray the tops of the breasts with a little olive oil to help them brown if you like but this is not totally necessary. Bake until the internal temperature of the the meat reaches 170 degrees F or greater. let the chicken breasts rest for at least 5 minutes out of the oven before serving with the Sweet and Sour Cherry Sauce.

Sweet and Sour Cherry Sauce

In a saute pan over medium heat add:

• 2 tbsp olive oil 

When heated add:

• 2 cloves minced garlic
• 1 large shallot or 1/2 small red onion, finely diced

Cook only until the onions soften, then add:

• 1/2 cup red wine (grape juice or apple juice can be substituted)
• 2 cups fresh or frozen cherries, quartered
• 3 tbsp red wine vinegar ( or balsamic vinegar)
• pinch salt
• 1/2 tsp black pepper
• 1 tsp dried thyme (or about 1 1/2 tbsp fresh thyme leaves roughly chopped)  
• 2 tbsp honey

Simmer on medium-low heat until the sauce thickens. Taste the sauce and give a final season of salt and pepper if necessary. Depending on the sweetness of the cherries you may also need, based upon tasting, to add a little more honey or vinegar to balance the sauce. Just cook it for another minute or two after the final additions.

As with almost any pan sauce, you can add a tablespoon or two of butter just at the very absolute end of the cooking time for added richness, flavor and body but again this is not necessary if you are watching the fat content of the dish.

Almond Thyme Crusted Chicken with Sweet and Sour Cherry Sauce

This recipe sure does have a lot going for it both in terms of flavor and texture. The crunchy coating ids packed with plenty of ground almonds and fragrant thyme, while the chicken breast gets baked to succulent perfection. Yes, this is a baked and not fried skinless chicken dish which is an added bonus in terms of very little added fat.

To compliment the crunchy chicken is a very easy sweet and sour cherry pan sauce which comes together quickly in the time it takes the chicken to bake. We served this chicken with some simple steamed vegetables and brown for a complete and very nutritious meal. While this dish makes an elegant presentation for a fancy dinner party or to serve special guests, my kids tore into this meal showing that it works just as well as a pretty quick and easy workday meal.

Serves 4

Preheat oven to 425 degrees F

• 4 large boneless skinless chicken breasts

Season the breasts with salt and pepper then brush the entire outside of the meat with:

• Dijon mustard, about a teaspoon or so per breast

Mix together:

• 1 cup chopped almonds
• 1/2 tsp nutmeg
• 1 tsp dried thyme (or about 1 1/2 tbsp fresh thyme leaves roughly chopped)
• 2 tbsp flour

Roll the Dijon brushed chicken breasts in the almond mixture and roast uncovered on a parchment lined and lightly oiled baking sheet for 25 to 30 minutes depending on the size of the chicken breasts.  You can also lightly spray the tops of the breasts with a little olive oil to help them brown if you like but this is not totally necessary. Bake until the internal temperature of the the meat reaches 170 degrees F or greater. let the chicken breasts rest for at least 5 minutes out of the oven before serving with the Sweet and Sour Cherry Sauce.

Sweet and Sour Cherry Sauce

In a saute pan over medium heat add:

• 2 tbsp olive oil 

When heated add:

• 2 cloves minced garlic
• 1 large shallot or 1/2 small red onion, finely diced

Cook only until the onions soften, then add:

• 1/2 cup red wine (grape juice or apple juice can be substituted)
• 2 cups fresh or frozen cherries, quartered
• 3 tbsp red wine vinegar ( or balsamic vinegar)
• pinch salt
• 1/2 tsp black pepper
• 1 tsp dried thyme (or about 1 1/2 tbsp fresh thyme leaves roughly chopped)  
• 2 tbsp honey

Simmer on medium-low heat until the sauce thickens. Taste the sauce and give a final season of salt and pepper if necessary. Depending on the sweetness of the cherries you may also need, based upon tasting, to add a little more honey or vinegar to balance the sauce. Just cook it for another minute or two after the final additions.

As with almost any pan sauce, you can add a tablespoon or two of butter just at the very absolute end of the cooking time for added richness, flavor and body but again this is not necessary if you are watching the fat content of the dish.

reade more... Résuméabuiyad

Gruyere and Thyme Potatoes Dauphinoise

Gruyere and Thyme Potatoes Dauphinoise

Potatoes Dauphinoise is a posh name for scalloped potatoes but the cooking method may also be one that differs from your favorite scalloped potato recipe. This is a great basic recipe that our family loves but it is also very adaptable as well. Switch up the cheese and/or herbs and change the spices and seasoning to create your own favorite version. I find that yellow or red  or other varieties of waxy potatoes work the best here and hold up best to the oven heat. Drier, fluffier potato varieties like russets tend to break down too much and get mushy during the cooking process.

Peel and thinly slice:

• 2 pounds Yukon Gold (yellow) potatoes

Bring to a slow simmer along with:

• 2 cups heavy cream (whipping cream)
• 1 cup milk
• 1 finely diced shallot
• 1 tbsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 3/4 tsp salt
• 1/2 tsp ground black pepper

Simmer for 10 minutes. Drain the potatoes, reserving the cream mixture. Layer the potatoes in a shallow baking pan in two layers, adding between the layers:

• 2 cups grated Gruyere cheese (1 cup for each of the two layers)

Pour the reserved cream mixture over the potatoes and bake bake at 350 degrees F for about 1 hour until the top is golden brown and the potatoes are fork tender.

Gruyere and Thyme Potatoes Dauphinoise

Potatoes Dauphinoise is a posh name for scalloped potatoes but the cooking method may also be one that differs from your favorite scalloped potato recipe. This is a great basic recipe that our family loves but it is also very adaptable as well. Switch up the cheese and/or herbs and change the spices and seasoning to create your own favorite version. I find that yellow or red  or other varieties of waxy potatoes work the best here and hold up best to the oven heat. Drier, fluffier potato varieties like russets tend to break down too much and get mushy during the cooking process.

Peel and thinly slice:

• 2 pounds Yukon Gold (yellow) potatoes

Bring to a slow simmer along with:

• 2 cups heavy cream (whipping cream)
• 1 cup milk
• 1 finely diced shallot
• 1 tbsp fresh thyme leaves
• 1/2 tsp freshly grated nutmeg
• 3/4 tsp salt
• 1/2 tsp ground black pepper

Simmer for 10 minutes. Drain the potatoes, reserving the cream mixture. Layer the potatoes in a shallow baking pan in two layers, adding between the layers:

• 2 cups grated Gruyere cheese (1 cup for each of the two layers)

Pour the reserved cream mixture over the potatoes and bake bake at 350 degrees F for about 1 hour until the top is golden brown and the potatoes are fork tender.

reade more... Résuméabuiyad

Grilled Pork Loin Chops with Balsamic Thyme Cherries

Grilled Pork Loin Chops with Balsamic Thyme Cherries

With the summer grilling season in full swing, I thought I'd share this simple recipe for a sweet and savory addition to grilled pork loin chops, especially since fresh cherries are now in season.

I like lots of freshly ground black pepper in this recipe. This dish is very nice served with a peppery red wine.

Originally published on  July 6, 2009.

4 large center loin pork chops
1 clove minced garlic
Salt and pepper to season

Grill the chops until fully cooked then top with the balsamic cherries

2 cups fresh pitted cherries, quartered
1/4 cup balsamic vinegar
salt and pepper to season
1 clove minced garlic
1 tsp chopped fresh thyme
2 tbsp honey (optional)

Simmer the balsamic vinegar over medium heat until it is reduced to a syrupy consistency. Set aside to cool or immerse bottom of the pan in cold water to cool down the reduction. Toss in the other ingredients and allow to stand for about an hour or more before serving.

Grilled Pork Loin Chops with Balsamic Thyme Cherries

With the summer grilling season in full swing, I thought I'd share this simple recipe for a sweet and savory addition to grilled pork loin chops, especially since fresh cherries are now in season.

I like lots of freshly ground black pepper in this recipe. This dish is very nice served with a peppery red wine.

Originally published on  July 6, 2009.

4 large center loin pork chops
1 clove minced garlic
Salt and pepper to season

Grill the chops until fully cooked then top with the balsamic cherries

2 cups fresh pitted cherries, quartered
1/4 cup balsamic vinegar
salt and pepper to season
1 clove minced garlic
1 tsp chopped fresh thyme
2 tbsp honey (optional)

Simmer the balsamic vinegar over medium heat until it is reduced to a syrupy consistency. Set aside to cool or immerse bottom of the pan in cold water to cool down the reduction. Toss in the other ingredients and allow to stand for about an hour or more before serving.

reade more... Résuméabuiyad