GOLDEN VALLEY, Minn.-- This morning chef and culinary instructor Terry John Zila joined us with his recipes for delicious and healthy chicken dish.
For more information about Terry John Zila and his upcoming classes, visit www.facebook.com/terryjohnzila.
Pan Roasted Chicken Breasts
Serves 4
Ingredients:
4 boneless, skinless chicken breasts
1 tablespoon unsalted butter
1 tablespoon olive oil
Kosher salt
Freshly ground black pepper
2 garlic cloves, peeled and minced
2 tablespoons dry vermouth
1 teaspoon lemon juice
1. Preheat oven to 350°F. Pat the chicken dry and set aside.
2. Heat the butter and oil in a large skillet over medium heat.
3. Season the chicken with salt and pepper, then place the chicken in the skillet in a single layer. Sauté chicken breasts until well browned.
4. Turn the chicken over, add the garlic and sauté breasts on the other side until well browned. Remove chicken from heat and place on a heat proof pie plate. Set aside.
5. Return skillet to heat and add the vermouth and lemon juice. Cook the liquid, stirring, until slightly thickened. Pour sauce over chicken, cover plate with foil and place in preheated oven to finish baking while the Alfredo is being made. An instant-read
thermometer inserted into the thickest part of the chicken breast should real 160°F before removing chicken from oven.
White and Wild Rice Pilaf with Almonds
Ingredients:
2 cups white rice (preferably long grain)
1 tablespoon olive oil
1 tablespoon unsalted butter
½ cup chopped yellow onion
½ red bell pepper, minced
½ cup chopped celery
4 cups of vegetable stock
1 teaspoon kosher salt
¼ teaspoon ground pepper
? teaspoon cayenne
1 cup sliced almonds, toasted
1 cup cooked wild rice
¼ cup chopped Italian parsley
1. Heat the stock in a large sauce pan.
2. While the stock is heating, heat a large skillet on medium high heat. Add the olive oil and the unsalted butter, melting it so it coats the bottom of the pan.
3. Add the uncooked rice and brown the rice, stirring occasionally, for a couple of minutes. Add the onions and celery and cook a few minutes longer, until the onions begin to soften.
4. Add the salt, black pepper and cayenne to the heated stock and stir.
5. Add the browned rice into the saucepan with the stock. Bring to a simmer, reduce the heat, cover, and cook for 15 to 25 minutes. Use a timer. After the set amount of cooking time, remove the pan from the heat and let sit for 10 minutes, covered. At no point during the cooking of the rice should you uncover the pan.
6. Fluff the cooked rice and stir in the toasted sliced almonds, wild rice and Italian parsley. Keep covered in a warmed oven until ready to serve.