This chicken dish looks very fancy and sophisticated but I could make it with my eyes closed. It’s very simple to make and extremely tasty. I stuffed the chicken with sautéed spinach, but mushrooms is also a great option.
- Extra thin chicken cutlets
- One pound of frozen spinach
- 2 finely minced garlic cloves
- Salt pepper
- Olive oil
- 1 cup of breadcrumbs breadcrumbs
- cooking spray
- 2 eggs beaten
Heat up oil in a skillet. Add the garlic and the spinach. Cook for about 5-6 minutes. Season with salt and pepper. Remove from the fire. Once the mixture is cold, lay flat the chicken cutlets.
Lightly grease a large pan. Turn oven on 350. Put a little bit of the mixture of the top of the cutlet and roll very tight. Turn to coat in the beaten eggs and then in the breadcrumbs, pressing to adhere. Spray some cooking spray over the chicken and sprinkle with rosemary. Bake for 30min.
I never ate white asparagus before trying out this new recipe. I was always intrigued about the taste of this vegetable always placed next to the usual green asparagus. My hand always reached out for the green ones made different ways and always loving it. But this time I was excited to try something new. I quickly looked up how to wash and trim them and was asking myself if it was better to roast them or boil them. I decided to roast them in the oven because I wanted them to be crunchy and enhance their flavors. The results were amazing and they can be eating hot or cold. I served them as a side dish.
1 lb of asparagus
1 garlic clove minced very thin
1/4 cup of olive oil
Juice and zest from one lemon
Cilantro for garnish
Wash and try the bottom of the asparagus. Arrange them flat on a baking sheet and preheat the oven to 425. In a small bowl, mix the olive oil, salt, pepper, lemon juice, zest and garlic. Coat the asparagus evenly with the olive oil mix and roast them in the oven for 8 to 10minites.
Garnish with fresh chopped cilantro.
There are different ways to roast the eggplants but my favorite is on the stovetop directly. It gives a much stronger taste to the eggplants but broiling it in the oven is also a good option.
- 2 large eggplants
- 3 tbsp of tahini
- 2 tbsp of silan
- 3 garlic cloves grated
- 3 tbsp of lemon juice and zest
- 2 tbsp of sea salt
- 1/4 of pomegranate seed
- 3 tbsp of cilantro
Roast the eggplants over the fire – or in the over on broil. Once they are ready, slice them in half and scoop out the inside. Leave the skin of the eggplants whole so it can be filled with the mix later.
In a large bowl, mix the eggplants with tahini, silan, lemon juice, zest, sea salt and garlic. Mix everything and pour this mixture over the prepared eggplants. Sprinkle some pomegranate seeds and cilantro.