Chicken And Sweety Drop Pepper Relish With Sun Dried Tomato Potatoes And Feta Broccolini Recipes

CHICKEN AND SWEETY DROP PEPPER RELISH WITH SUN-DRIED TOMATO POTATOES AND FETA BROCCOLINI

Steps:

• Before You Cook Turn oven on to 425 degrees. Let preheat, at least 10 minutes If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Ingredient(s) used more than once: garlic salt, green onions Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instruction as chicken in Step 4, adding salmon skin side down to hot pan and cooking until salmon reaches minimum internal temperature, 4-6 minutes per side. 1 Cook the Potatoes and Broccolini Slice potatoes into thin rounds. Trim bottom end from broccolini and cut into 2" lengths.Place potato slices on one half of prepared baking sheet and toss with pesto, half the garlic salt (reserve remaining for broccolini), and a pinch of pepper. Spread into a single layer on their half.Place broccolini on empty half and toss with 2 tsp. olive oil, remaining garlic salt, and a pinch of pepper. Spread into a single layer on their half.Roast in hot oven until potatoes and broccolini are tender, 18-20 minutes.While potatoes and broccolini roast, prepare ingredients. 2 Prepare the Ingredients Trim and mince white portions of green onions. Thinly slice green portions of green onions. Keep white and green portions separate.Coarsely chop Sweety drop peppers.Pat chicken dry, and season both sides with a pinch of salt and pepper. 3 Make the Relish In a mixing bowl, combine Sweety drop peppers, white portions of green onions, 1 tsp. olive oil, and a pinch of salt and pepper. Set aside. 4 Cook the Chicken Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add chicken to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.Remove from burner. 5 Finish the Dish Plate dish as pictured in front of card, topping chicken with relish and garnishing broccolini with feta and potatoes with green portions of green onions. Bon appétit!

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO

Steps:

• Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
• Put aside to cool.
• In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
• Toss until well mixed (this will be your "stuffing").
• Lay a flattened piece of chicken breast on a cutting board or your counter.
• Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
• Secure it with a toothpick or butcher string.
• Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
• Preheat oven to 350°F.
• Cook for about 35 minutes or until the internal temperature reaches 180°F.
• I guess you could try it on a grill, but I never attempted it yet!
• Garnish with chopped green onion and serve hot.