Balsamic Chicken Sandwich

Ingredients:

• 2 pounds boneless, skinless chicken breasts, cubed
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup whole wheat flour
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 cup low-fat reduced sodium chicken broth
• 1/2 cup balsamic vinegar
• 6 tbsp firmly packed dark brown sugar (I used 3 tbsp splenda brown sugar)
• 1/2 cup broccoli puree (I cooked a bag of Green Giant Broccoli Steamers and then pureed in my blender - made about 1 cup)
• 6 large tomato slices (optional)
• 6 Ciabatta rolls, Crusty Italian Bread or Whole Wheat Bread
• 1/2 cup grated or shredded mozzarella

Directions:

Sprinkle the chicken cubes with salt and pepper. Place flour on waxed paper and toss the chicken in flour until completely coated.

Warm oil in large skillet over medium-high heat. Add chicken and garlic. Decrease heat to medium and cook until chicken begins to brown (8-10 minutes).

Pre-heat over to 350 degrees.

Add chicken broth, vinegar and brown sugar to skillet. Bring to a boil. Reduce heat, cover and simmer 10-15 minutes. Add puree and cook 2-3 minutes more.

Place bread on baking pan. top each with tomato slice (optional). Divide chicken among bread slices and top with mozzarella. Bake until cheese is melted and edges of bread are crisp (5-7 minutes). Serve immediately.

*Recipe courtesy of Double Delicious! by Jessica Seinfeld

Ziti with Roasted Zucchini

Ingredients:

• 1 pound medium zucchini, trimmed, cut into 1/4-inch-thick rounds
• 1 pound mushrooms, sliced (optional)
• 6 garlic cloves, peeled, halved
• 4 large shallots, halved, thinly sliced
• 5 tablespoons olive oil, divided
• 1/2 teaspoon dried crushed red pepper
• 1-pound box ziti, cooked, drained, 3/4 cup cooking liquid reserved
• 1 cup chopped fresh basil, divided
• 3/4 cup grated Pecorino Romano cheese

Directions:

Preheat oven to 400°F. Toss zucchini, mushrooms, garlic, shallots, 3 tablespoons oil, and crushed red pepper in bowl. Spread on 1 large rimmed baking sheet; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes. Toss cooked pasta in large bowl with 1 tablespoon oil. Place pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.

*Recipe courtesy of epicourious.com

Honey-Mustard Chicken and Apples

Ingredients:

• 8 skin-on, bone-in chicken thighs (2 to 2 1/2 pounds)
• Kosher salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 large onion, cut into large chunks
• 2 cooking apples (such as Cortland), cut into chunks
• 1 cup low-sodium chicken broth
• 2 to 3 tablespoons honey mustard
• 1 1/2 teaspoons unsalted butter, softened
• 1 tablespoon all-purpose flour
• 1 to 2 tablespoons roughly chopped fresh parsely

Directions:

Preheat the oven to 450 degrees F. Season the chicken with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Working in batches if necessary, add the chicken, skin-side down, and cook until golden, about 6 minutes. Flip and cook 2 to 3 more minutes, then transfer to a plate. Pour off all but 2 tablespoons of the drippings.

Add the onion and apples to the skillet and season with salt and pepper. Cook until slightly softened, about 4 minutes. Mix the broth with the mustard, then add to the skillet and bring to a boil. Arrange the chicken, skin-side up, in the skillet. Transfer to the oven and roast until the chicken is cooked through, 15 to 20 minutes.

Mix the butter and flour to form a paste. Use a slotted spoon to transfer the chicken, apples and onion to plates. Bring the pan juices to a simmer, whisk in about half of the butter-flour mixture and boil to thicken, 2 minutes. Continue to cook, adding more of the butter-flour mixture as needed to make a slightly thick gravy. Season with salt and pepper. Pour over the chicken and sprinkle with parsley.

*Recipe courtesy of Food Network Magazine