DIJON CHICKEN WITH GRAPE SALAD
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- In a large bowl, toss together chicken, grapes, celery, green onion and nuts with the dressing.
- Serve salad on a bed of greens.
DIJON CHICKEN WITH GRAPES
This deliciously different entree features sweet grapes in a creamy Dijon sauce served atop golden chicken breast halves. The quick-to-fix main course comes from Margaret Wilson of Hemet, California.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.
Nutrition Facts : Calories 224 calories, Fat 7g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges
FRESH CLASSIC GRAPE SALSA
Provided by Food Network
Time 1h
Yield 8 servings
Number Of Ingredients 8
Steps:
- Combine all ingredients in medium bowl and mix well. Let stand at least one hour before serving. Drain off excess liquid before serving.
- Nutritional analysis per serving: Calories 38; Protein 0.6g; Carbohydrate 9g; Fat 0.3g; 6% Calories from Fat; Cholesterol 0mg; Sodium 147mg; Fiber 0.7g
GORGONZOLA, GRAPE AND PINE NUT CROSTINI
Provided by Food Network
Yield 30 servings
Number Of Ingredients 8
Steps:
- 1. Preheat broiler and adjust rack so that it is about 4 inches from heat source.
- 2. Beat together cream cheese, mayonnaise, gorgonzola cheese and green onions; season with salt and pepper. Fold in grapes and pine nuts.
- 3. Spread a tablespoon of cheese mixture on each baguette slice.
- 4. Broil until heated and lightly browned, about 3 minutes. Serve immediately.
- *To toast pine nuts: Put pine nuts on baking sheet. Bake in preheated 350 degrees F. until lightly browned, about 7 minutes.
SALSA DE PINON (PINE NUT SAUCE)
Steps:
- In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half. Blend until smooth. Season with salt and pepper.
WALNUT AND BRIE TARTLETS WITH GRAPE SALSA
Provided by Food Network
Time 35m
Yield 48 tartlets
Number Of Ingredients 11
Steps:
- Preheat the oven to 300 degrees. Put the grapes and kosher salt in a food processor and pulse until the grapes are coarsely chopped. Transfer to a strainer; let sit for a least 10 minutes. Mix the green onion, vinegar, oil, rosemary, garlic and pepper together in a small bowl. Add the grapes and mix well. ASSEMBLY: Arrange the shells on a baking sheet and fill each with 1/2 teaspoon walnuts, 1/2 teaspoon Brie, and 1/2 teaspoon grape salsa (use a fork to transfer the salsa to the shells to avoid capturing too much liquid). Bake until cheese begins to melt, about 5 minutes; do not overbake.
DIJON CHICKEN
Mustard adds a little zing to moist chicken breasts served over quick-cooking orzo.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
- In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
- Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
- Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.
Nutrition Facts : Calories 400, Carbohydrate 46 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 2 g, TransFat 0 g
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