iRECIPES
Favorite Autumn Recipes
Autumn Apple stuffed Chicken Breasts
4 boneless chicken breasts
1 T Brown Sugar
1 t salt
1 large Granny smith apple
1 beaten egg
1/2 c bread crumbs
1/2 c cranberries
1/4 c calvados (Apple Brandy)
1/4 c apple juice
1/2 T corn starch
4 T melted butter
1 t cinnamon
Pinch of sage seasoning
Pinch of parsley
1/2 cup crushed walnuts
Preheat 375.
Slice thawed chicken breast 1/3 way through creating a pocket.
Slice apple fairly thin and dip into brown sugar and salt.
Insert sliced apples into pockets in chicken.
Dip breasts into beaten egg. Roll chicken breasts in bread crumbs. Place breasts in a large skillet and fry until light brown (the chicken will finish in the oven).
Save chicken residue left in pan. You'll need this to deepen the flavor of the sauce.
Place chicken on a parchment covered cookie sheet (you may also use non-stick spray on the cookie sheet).
Drizzle with melted butter and dust with cinnamon.
Using chicken residue in pan, add apple juice, brandy, parsley, butter and sage. Mix until smooth and add corn starch as necessary to thicken. Set aside.
Bake chicken for 25-35 minutes until golden brown (this depends on the thickness).
If you have a meat thermometer, internal chicken breast temperature should be between 145-160 degrees.
Glaze chicken with apple brandy sauce and serve.
Garnish with cranberries and walnuts.
Cranberry Pistachio Biscotti
1 1/2 cups dried cranberries (1/4 pound)
2 1/2 cups unbleached all-purpose flour
1 cup of sugar
1/2 teaspoon of baking soda
1/2 teaspoon of baking powder
1/2 teaspoon salt
3 large eggs
1 teaspoon vanilla
1 cup, salted and shelled natural pistachios
1 large egg, lightly beatened with 1 teaspoon of water to make egg wash
Directions
1. Soak cranberries in boiling hot water to cover in a small bowl until softened, about 10 minutes. Drain and then pat dry with paper towels.
2. Preheat oven to 325 degrees F. Butter and flour a large baking sheet, knocking off excess flour.
3. Mix together flour, sugar, baking soda and powder in a large bowl with an electric mixer at moderate speed until combined well. Add eggs and vanilla and beat just until a dough forms. Add cranberries and pistachios and mix at a low speed.
4. Turn out dough onto a well-floured surface and knead several times. Halve the dough and form each half into a a 13 - by 2-inch slightly flattened log on a baking sheet, using floured hands, and spacing logs about 3 inches apart. Brush logs with egg wash.
5. Bake in the middle of the oven until golden brown - 25 to 30 minutes. Cool logs on baking sheet on a rack for 10 minutes. Transfer onto cutting board and cut diagonally into 1/2 inch thick slices with a serrated knife. Arrange slices, cut side down, in one layer on a baking sheet (don't worry if slices touch each other). Bake in the middle of the oven, turning once, for 20 to 25 minutes total.
Butternut Squash Risotto in a Pressure Cooker
3 ¾ cup Chicken or vegetable broth
1 tablespoon Olive oil
2 cup Chopped leek; (white and pale green parts)
2 Cloves garlic; minced
2 tablespoon Chopped fresh thyme; (2tsp dried)
1 ½ cup Arborio rice
1 pounds Butternut squash; peeled, seeded, cut into bite-size pcs, about 3cups
¼ teaspoon Nutmeg
¼ cup Freshly grated Romano cheese
Salt & freshly ground P
[Not the traditional way to cook a risotto, but it works.] Place broth in a medium saucepan over high heat, and bring to a boil. Meanwhile, place oil in pressure cooker over medium-high heat. Add leeks, and saute for 2 min. Stir in the garlic, thyme, rice, squash, and boiling stock. Lock pressure cooker lid in place, according to product instructions, and bring to high pressure. Cook risotto at high pressure for 5 min. Reduce pressure, then carefully remove lid. Season risotto with nutmeg, Romano cheese, and S&P. Serves 6
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