Finally made this dish and was not disappointed. I didn't have almonds on hand so I subbed pecans and crushed those to be medium fine instead...very good. Will probably use them again next time. I also used whole oat flour and cooked the chicken in olive oil. Very good along with seasoned brown and wild rice (as seen in picture).
A fast and healthier way to serve Chimichangas than the traditional deep fried. These are very good, and you may dress them up to you own preference. I like to serve with green chile sauce sometimes instead of the picante sauce.
The "chili" in this recipe comes from Thai sweet chili sauce and it gives this dish both sweetness and a very slight touch of heat. When I make this for my family I omit the spinach and cilantro, and I often substitute a sweet onion for the green onions. Easily doubled. Adapted from Bonnie Stern.
Top this with homemade croutons for an interesting crunch or with parmesan cheese. I love the olives and capers in this but leave them out if you don't like them. Increase the red pepper flakes if you like heat.
My mother brought a bunch of grapefruits last weekend, and, honestly, I'm not a big fan of grapefruit unless it's loaded with sugar. I scoured the internet and my cookbooks for ideas of how to incorporate grapefruit into a main dish and came up with this recipe. You can sub your favorite sweet and sour sauce.
This is such a unique Italian chicken dish. Chicken breasts are briefly sauteed, then simmered in a sauce of honey, balsamic vinegar, wine, orange and lemon juice. Toss in a few toasted pignoli, and you've got a quick and delicious dinner with risotto or cappellini.
This recipe went over big-time with guests that do not enjoy fish! The very finely minced red onions lend a slight crunch and the capers explode with each bite adding a salty balance to the sweet herby mustard sauce that covers the delicate fish. This recipe uses fresh dill. Quick enough for a weekday meal but delicious enough to serve company. Pair it with steamed vegetables or homemade coleslaw and a baked potato for a complete meal. This recipe was created for RSC #10. Good luck to all the entrants!