For easy summer entertaining, adopt this philosophy: Cook it once and serve it twice.For example, double this tomato stuffing and use it to make a tomato quiche or to stuff fillets of flounder. Leftover cold chicken improves tossed salad greens for lunch a day or two later. Sun-dried tomato stuffed chicken breasts are perfect fare for a mid-week dinner, not to mention attractive enough for company.
For a light dinner on a hot evening, start with leftover brown rice pilaf, add chopped broccoli rabe and celery, your favorite chopped herbs and halved grape tomatoes. Toss with mustard vinaigrette dressing, top with shredded Parmesan cheese and serve on a bed of romaine lettuce.
Bon appétit!
Short-Grain Brown Rice Pilaf With Herbs(Serves 4)1 tablespoon olive oil
1 medium onion, chopped
Sea salt and freshly ground black pepper, to taste
1 tablespoon basil leaves, chopped
1 tablespoon flat-leaf parsley, chopped
1½ cups organic short-grain brown rice
4 cups chicken stockTo prepare:Preheat the oven to 375°F.
Coat the bottom of a heavy casserole dish with olive oil over moderate-high heat.
Add onion, salt, pepper, basil and parsley,
Sauté, until onions are soft and translucent, about 4 minutes.
Add rice.
Sauté briefly.
Add stock all at once.
Stir well.
Bring to a boil.
Cover.
Bake, until liquid is absorbed, about 30 minutes.
Remove from oven.
Place a paper towel under the lid.
Let stand until ready to serve.
Fluff with a table fork.
Garnish with fresh parsley and basil before serving.Broccoli RabeAdapted from “A Fresh Taste of Italy” by Michele Scicolone(Serves 4)1½ pounds broccoli rabe, trimmed and discolored leaves removed
Coarse sea salt, to taste
2 large cloves garlic, sliced
3 tablespoons extra virgin olive oil
Crushed red pepper flakes, to tasteTo prepare:Add broccoli rabe to a large pot of boiling salted water.
Cook, until nearly tender, about 5 to 7 minutes.
Drain well.
Dry the pot over low to medium heat.
Add oil, garlic and red pepper flakes.
Sauté, until the garlic is golden.
Add broccoli rabe.
Stir to coat with oil.
Cover the pot.
Cook, until tender, about 5 minutes.
Taste and adjust the seasonings.Sun-Dried Tomato Stuffed Chicken Breast With Garlic Scapes(Serves 4)For the filling:
1 tablespoon olive oil
1/2 medium onion, chopped
2 cloves garlic, minced
Fistful flat-leaf parsley, chopped
8 fresh basil leaves, chopped
Sea salt and freshly ground black pepper, to taste
Pinch red pepper flakes
12 oil-packed sun-dried tomatoes, chopped
3 ounces chèvre, crumbled
For the chicken:
4 chicken breasts, boneless, skinless, trimmed of fat and connective tissue
1 teaspoon dried basil leaves
1/2 teaspoon smoked paprika
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
8 garlic scapes, rinsed and chopped
1/3 cup chicken stock
Olive oil, for drizzling
1/3 cup dry vermouthTo prepare:Coat the bottom of a skillet with oil over moderate heat.
Add onion and garlic.
Sauté, until soft and translucent, about 5 minutes.
Add parsley, basil, salt and pepper.
Sauté, until aromatic.
Stir in sun-dried tomatoes.
Cook over low heat, stirring often, until thickened, about 10 minutes.
Taste and adjust the seasonings.
Set aside to cool.
Transfer to a clean container.
Refrigerate, or freeze, for up to 2 months.
Crumble chèvre into a bowl.
Stir about 3 tablespoons tomato mixture with the cheese.
Taste and adjust the seasonings.
Set aside.
Preheat the oven to 375°F.
Flatten chicken with the side of a meat cleaver, until the flesh is evenly distributed.
Cut a horizontal pocket in the meat with a paring knife.
Push a heaping spoonful of stuffing inside.
Pinch the edges shut.
Combine salt, pepper, paprika and dried basil together.
Rub on the chicken.
Scatter half of the chopped garlic scapes on the bottom of a non-reactive baking dish.
Drizzle with oil.
Set aside.
Coat the bottom of a skillet with oil over moderate-high heat.
Place smooth side of the chicken down in the skillet.
Sauté, until light brown, about 3 to 4 minutes.
Turn and brown the other side, about 2 minutes.
Transfer to prepared baking dish.
Pour stock in the dish.
Lightly tent with foil.Bake, until the juices run clear when pierced with a fork, about 20 minutes.
Remove the foil for last 10 minutes.
Transfer chicken to a cutting board.
Let rest about 8 minutes.
Slice on an angle.
Add a tablespoon of oil to the same skillet over moderate-high heat.
Add the remaining garlic scapes.
Season with salt, pepper and paprika—a pinch of each.
Sauté, until tender.
Add vermouth.
Deglaze.
Set aside, until chicken is cooked.
Pour accumulated juices into the skillet with garlic.
Bring to a boil.
Reduce by half.
Spoon rice pilaf in the center of warm dinner plates.
Top with slices of chicken.
Spoon garlic scape sauce on top.
Arrange broccoli rabe on the side. Serve at once.
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