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Olive, Gouda and Mushroom Stuffed Chik'nExtra virgin olive oil1 small onion, diced8 baby cremini mushrooms, sliced½ cup lemon-stuffed olives, chopped (any green olive will work)2 garlic cloves, minced4 Quorn naked chicken cutlets¼ teaspoon sea salt¼ teaspoon fresh ground pepper¼ dried basil2 ounces smoked gouda, cut into stripsVegetable stockPreheat oven to 350 degrees.Place a medium skillet over medium heat. When the pan is hot, add about 2 tablespoons oil and onion, sautéing until soft. Add mushrooms, olives and basil, stirring well to keep onions from browning too much. When mushrooms have softened a bit, add garlic and stir well. Cook mixture for another 2-3 minutes, remove from heat and set aside.Season cutlets with salt and pepper to taste. Cook until golden brown, about 6-8 minutes on first side. Flip and top with gouda. When the second side is browned, remove cutlets from pan and top with mushroom mixture. Serve with pan sauce (recipe follows).Pan Sauce:2 Tablespoons soy-free Earth Balance3 tablespoons flour8 ounces vegetable stockSalt and pepper to tasteHeat the same pan you browned cutlets (with remaining oil) over medium heat. Add Earth Balance and flour, mixing well with a wooden spoon. When the butter, oil and flour are well combined, add stock to thin, stirring well. Add salt and pepper to taste. Serve hot over cutlets.So good...
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