Your vacation plans might not include traveling out of the country but your taste buds may feel you’ve been away on a culinary adventure with these recipes.
Greek Chicken Wrap with Tzatziki Herb Yogurt Sauce
Recipe created by 3-A-Day™ of Dairy
Ingredients
For the sauce:
2 cups fat-free plain yogurt
1 cup peeled, seeded and diced cucumber
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 tablespoon white vinegar
2 teaspoons minced garlic
1/4 teaspoon salt (optional)
For the wrap:
1 (6-ounce) boneless, skinless chicken breast
1 tablespoon light Italian dressing
4 (6-inch) whole wheat pitas
2 cups chopped romaine lettuce
1 medium tomato, chopped
1/2 cup sliced red onion
1/4 cup crumbled Feta cheese
4 kalamata or black olives, pitted and sliced
Directions
For the sauce:
In a medium bowl, combine all ingredients until blended. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.
For the wrap:
Place chicken breast in a plastic bag and add Italian dressing. Let the chicken marinate for 15 minutes; pound (using a meat pounder or mallet or the bottom of a skillet) and flatten to about 1/2-inch thickness; and remove chicken.
In a large non-stick skillet over medium heat, cook chicken breast about 5 minutes per side or until nicely browned and cooked through. Place chicken on a cutting board and slice thinly against the grain; set aside.
Warm pitas in microwave oven 30 seconds. Place one pita on a plate and spread 1/2 cup of the lettuce and 1/4 of the chicken slices on top. Sprinkle 1/4 each of the tomato, onion, Feta cheese and olives. Spoon some of the tzatziki sauce over top and fold in edges of pita. Wrap sandwich in parchment or waxed paper for plating and serving. Repeat with remaining pitas. Serve immediately with additional sauce on the side.
Nutritional Facts per serving:
Calories: 350; Total Fat: 7 g; Saturated Fat: 3 g; Cholesterol: 40 mg; Sodium: 670 mg; Calcium: 25% Daily Value; Protein: 24 g; Carbohydrates: 51 g; Dietary Fiber: 6 g
Baja Bruschetta
Recipe created by Borden
Ingredients
12 slices crusty French bread,
1/2-inch thick
Nonstick cooking spray
1 1/4 cups finely shredded mild Cheddar cheese, divided
1/2 cup refrigerated salsa
1/4 cup green onions, chopped
2 tablespons sliced black olives, drained
1/2 cup fat-free sour cream
Directions
Preheat oven to 375 degrees Fahrenheit. Spray both sides of sliced bread lightly with cooking spray and arrange on baking sheet. Sprinkle 3/4 cup of cheese over top of sliced bread and bake for 10 minutes or until bread is golden and cheese is melted. Arrange on a serving plate and spoon salsa evenly over slices of cheese bread. Scatter remaining cheese, green onions and black olives over top and serve with sour cream.
Nutritional Facts per serving:
Calories: 160; Total Fat: 8 g; Saturated Fat: 4 g; Cholesterol: 27 mg; Sodium: 371 mg; Calcium: 20% Daily Value; Protein: 8 g; Carbohydrates: 14 g; Dietary Fiber: 1 g
Tuscan Walnut Chicken
Recipe courtesy of National Chicken Council
Makes 4 servings
Ingredients
4 boneless, skinless chicken breast halves
1/2 cup crumbled Gorgonzola cheese
2 egg whites, slightly beaten
2 tablespoons plain nonfat yogurt
2 teaspoons lemon juice
3/4 cup ground walnuts
1 teaspoon nutmeg
1/2 teaspoon salt
Fresh Pear Walnut Glaze:
pear slices
walnut halves
2 tablespoons minced Italian parsley
Directions
With sharp knife, cut chicken breasts horizontally 3/4 way through meat. Open breasts, place between 2 sheets of plastic wrap and gently pound to uniform thickness. Divide cheese equally on half of each chicken breast; fold over opposite half and press edges together to seal.
In shallow bowl, mix together egg whites, yogurt and lemon juice. In another shallow dish, mix together ground walnuts, nutmeg and salt. Dip chicken, one piece at a time, first in egg mixture and then in walnut mixture, turning to coat. Arrange chicken in shallow baking dish sprayed with nonstick vegetable spray; refrigerate 20 minutes.
Place chicken in 350 degrees Fahrenheit oven and bake about 20 minutes or until fork can be inserted with ease. Place chicken breasts on individual serving plates and spoon on Fresh Pear Walnut Glaze. Garnish with pear slices and walnut halves; sprinkle with parsley.
Fresh Pear Walnut Glaze:
In frypan over medium heat, place 1 tablespoon vegetable oil. Add 1/4 cup minced onion and 1 teaspoon grated lemon rind; sauté 2 minutes. Stir in 1 cup pear juice and 1/4 cup white wine; simmer 5 minutes. Add 2 teaspoons Dijon mustard, stirring and cooking about 2 minutes until slightly thickened. Add 1 cored and thinly sliced pear and 1/4 cup toasted walnut halves.
Chicken Florentine Panini
Recipe created for the 40th Pillsbury Bake-Off® Contest by Denise JoAnne Yennie, Nashville, Tenn.
Ingredients
1 (13.8-ounce) can Pillsbury® Refrigerated Pizza Crust
1 (9-ounce) package Green Giant® Frozen Spinach
1/4 cup light mayonnaise
2 garlic cloves, minced
1 tablespoon olive oil
1 cup chopped red onion
1 tablespoon sugar
1 tablespoon vinegar (cider, red wine or balsamic)
2 boneless skinless chicken breast halves
1/2 teaspoon dried Italian seasoning
4 (4-inch) slices Provolone cheese
Directions
Preheat oven to 375 degrees Fahrenheit. Unroll dough; place in greased 15-inch by 10-inch baking pan. Starting at center, press dough to edges of pan. Bake for 10 minutes. Cool 15 minutes or until completely cooled. Meanwhile, cook spinach as directed on package. Drain well; squeeze dry with paper towels. In small bowl, combine mayonnaise and 1 of the minced garlic cloves; mix well. Refrigerate.
Heat oil in small saucepan over medium-high heat until hot. Add onion; cook and stir 2 to 3 minutes or until crisp-tender. Add sugar and vinegar. Reduce heat to low; simmer 3 to 5 minutes or until most of liquid has evaporated, stirring occasionally.
To flatten each chicken breast half, place between 2 pieces of plastic wrap or waxed paper, bone side up. Working from the center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick; remove wrap. Sprinkle chicken with Italian seasoning and remaining minced garlic.
Spray large skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 8 minutes or until browned, fork-tender and juices run clear, turning once.
Cut cooled pizza crust into 4 rectangles. Remove rectangles from pan; spread each with 1 tablespoon mayonnaise mixture. Top 2 rectangles with chicken, spinach, onion mixture, cheese and remaining crust rectangles, mayonnaise side down.
Heat large skillet or cast iron skillet over medium heat until hot. Place sandwiches in skillet. Place smaller skillet on sandwiches to flatten slightly. Cook about 1 to 2 minutes or until crispy and heated, turning once. Cut each warm sandwich into quarters.
Nutritional Facts per serving:
Calories: 500; Total Fat: 18 g; Saturated Fat: 6 g; Cholesterol: 90 mg; Sodium: 940 mg; Calcium: 25% Daily Value; Protein: 40 g; Carbohydrates: 44 g; Dietary Fiber: 3 g
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