Last night I made an old favorite for dinner that I adapted from the cookbook Mad At Martha. Despite my lack of time for weeknight cooking--and general laziness--I do love cookbooks. Mad At Martha was a Christmas gift from a friend who met the authors at a book signing.
K has been talking about sweet treats this week, so I decided last night would also be a good time to try out the "Balls of Goodness" I'd been drooling over on another nestie's food blog. Mmm, they were as tasty as they look on MrsFroggiana's Blog! Mine weren't as pretty as hers, and I was rushing to get dinner on the table after starting late, so no photos of cranberry chicken or oreo truffles here. K liked them so much that he managed to gulp several down, even after proclaiming he was stuffed from dinner. And I happen to know he ate at least two of them for breakfast this morning!
Cranberry Chicken
1 lb of chicken breasts
1/4 cup butter (half a stick)
1/4 cup balsamic vinegar
1 cup italian bread crumbs
1 can whole berry cranberry sauce
Preheat oven to 350 degrees. Melt the butter in the microwave while you pound the chicken flat. (I set each chicken breast on a piece of foil, covered it with saran wrap, and pounded away.) Mix butter & vinegar, soak each chicken breast in mixture before dragging it through bread crumbs. Scoop a mound of cranberry sauce into the center of each chicken, then roll the chicken up and secure with a toothpick. Place each roll in a cooking-spray coated baking dish. Drizzle leftover butter/vinegar mixture & cran juice from can over chicken rolls. Cook 45 minutes.
Note: The original recipe calls for 1/2 cup of butter and no balsamic vinegar. 1/2 cup of butter doesn't sound like a lot, but I balked at using an entire stick. I remembered seeing a dessert recipe for berries that called for balsamic vinegar, so I thought that would be a good way to bring out the tartness of the cranberries in this recipe. Since I haven't made the dish using the original recipe, I can't say whether it's very different, but we certainly think this is delicious.
K has been talking about sweet treats this week, so I decided last night would also be a good time to try out the "Balls of Goodness" I'd been drooling over on another nestie's food blog. Mmm, they were as tasty as they look on MrsFroggiana's Blog! Mine weren't as pretty as hers, and I was rushing to get dinner on the table after starting late, so no photos of cranberry chicken or oreo truffles here. K liked them so much that he managed to gulp several down, even after proclaiming he was stuffed from dinner. And I happen to know he ate at least two of them for breakfast this morning!
Cranberry Chicken
1 lb of chicken breasts
1/4 cup butter (half a stick)
1/4 cup balsamic vinegar
1 cup italian bread crumbs
1 can whole berry cranberry sauce
Preheat oven to 350 degrees. Melt the butter in the microwave while you pound the chicken flat. (I set each chicken breast on a piece of foil, covered it with saran wrap, and pounded away.) Mix butter & vinegar, soak each chicken breast in mixture before dragging it through bread crumbs. Scoop a mound of cranberry sauce into the center of each chicken, then roll the chicken up and secure with a toothpick. Place each roll in a cooking-spray coated baking dish. Drizzle leftover butter/vinegar mixture & cran juice from can over chicken rolls. Cook 45 minutes.
Note: The original recipe calls for 1/2 cup of butter and no balsamic vinegar. 1/2 cup of butter doesn't sound like a lot, but I balked at using an entire stick. I remembered seeing a dessert recipe for berries that called for balsamic vinegar, so I thought that would be a good way to bring out the tartness of the cranberries in this recipe. Since I haven't made the dish using the original recipe, I can't say whether it's very different, but we certainly think this is delicious.
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