Healthy: Sugarloaf Chicken with Fresh Mozzarella, Roasted Potato Medley, JELL-O Chocolate Pudding Fudge
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Tomorrow we are having Sugarloaf Chicken for dinner. I’ll serve this with a Roasted Potato Medley and green beans. Then I’ve included a recipe for fudge that I plan to make with the kids tomorrow.
Sugarloaf Chicken with Fresh Mozzarella
4 boneless, skinless chicken breasts (about 1 1/2 lbs)
Salt and freshly ground black pepper to taste
2 T unsalted butter
1 whole garlic clove, peeled
1/2 cup dry white wine
8 oz fresh mozzarella, cut into 8 slices
4 sprigs fresh tarragon
Rinse the chicken and pat dry. Season with salt and pepper. Melt the butter in a large skillet over medium heat and add the whole garlic clove. Add the chicken and saute for 3 to 4 minutes each side or until golden and almost cooked through. Transfer to a plate and keep warm. Add the wine to the pan, scraping to release any browned bits on the bottom. Simmer briefly to reduce the sauce by half. Return the chicken to the pan and cook for 1 minute. Place 2 slices of mozzarella and a sprig of tarragon on top of each chicken breast. Cover the pan, remove it from the heat and set aside for a few minutes to let the mozzarella soften and begin to melt. Sprinkle with additional salt and pepper as desired. Remove the garlic clove from the pan and discard. Place the chicken on serving plates and spoon some of the sauce over it.
Roasted Potato Medley
*Sara* from Great American Recipe cards
Preheat oven to 425F. Peel and cube the sweet potatoes and the Yukon Gold potatoes. Scrub the new potatoes and cut into cubes. Place the potatoes in a large saucepan. Add enough lightly salted water to cover the potatoes. Bring to a boil and cook the potatoes for 3 minutes. Drain thoroughly. Spread the potatoes in a single layer on a large non stick baking sheet. Drizzle the potatoes with olive oil and sprinkle with tarragon, salt and pepper. Roast the potatoes until browned and crisp, about 25 minutes.
JELL-O Chocolate Pudding Fudge
1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate, divided
1/2 cup butter or margarine, divided
1/3 cup water
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
3 cups powdered sugar
LINE 8-inch square pan with foil, with ends of foil extending over sides. Microwave 4 chocolate squares, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir. Add dry pudding mix; stir 2 min. ADD powdered sugar, 1 cup at a time, stirring after each addition until well blended. Press onto bottom of prepared pan. MICROWAVE remaining chocolate squares and butter in large microwaveable bowl 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Spread over pudding mixture. Refrigerate 2 hours or until firm. Store cut-up fudge between sheets of waxed paper in airtight container in refrigerator up to 2 weeks.
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