Chef ChatChef:
JoAnna Minneci |
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Food Mood:
Poultry and Game |
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Cuisine:
Mediterranean |
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Description |
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| Featured dish in Chef JoAnna's Be Your Own Personal Chef Cooking Class. | |
Servings: 6 |
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Ingredients |
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| 1/4 cup (packed) Sun Dried Tomatoes (sliced into thin strips or diced) 1 cup chicken stock OR water 1/2 cup white wine 1/4 cup pine nuts 1/2 cup onion, 1/2" dice 2 tablespoon olive oil 1-2 cloves garlic (about 1 1/2 teaspoon) 3 breasts chicken breasts, diced 1" cube 2-3 tablespoons cream cheese, ch?vre (creamy goat cheese), or lebne (yogurt cheese) |
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Method |
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| Prepare 6 servings of Cous-Cous according to package directions, set aside. Bring sun dried tomatoes, chicken stock or water, and white wine to a simmer. Cover and remove from heat. Set aside. Heat a dry skillet until a drop of water sizzles in the pan add pine nuts and swirl constantly until you can smell them, or until they start to turn golden brown. IMMEDIATELY remove them from the pan to a cool dish. Set aside. Saut? onion in olive oil in pan. When onion is translucent, add garlic and cubed chicken. Saut? 5 minutes until chicken is cooked through. Add the Sun Dried Tomatoes and the pine nuts. Stir to combine. Remove from the heat. While the pan is still warm, but after it's been removed from the heat, quickly stir the cheese into the hot dish, until it forms a creamy sauce. Serve the hot chicken dish aside the Cous-Cous or wrap and freeze. |
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Notes |
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| This is especially nice with a side dish of saut?ed julienne of zucchini. Also good over pasta such as penne rigate or medium-sized shells. |
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