Weekly Recipe: Chicken Breasts Stuffed with Artichokes, Lemon & Goat Cheese

Ingredients:

2 1/2 tablespoons Italian-seasoned breadcrumbs

2 teaspoons grated lemon rind

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 (6-ounce) jar marinated artichoke hearts, drained and chopped

1 (3-ounce) package herbed goat cheese, softened

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray

Preparation:

Preheat oven to 375°.

Combine first 6 ingredients; stir well.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Top each breast half with 2 tablespoons cheese mixture; roll up jelly-roll fashion. Tuck in sides; secure each roll with wooden picks.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan, and cook 3 minutes on each side or until browned. Wrap the handle of pan with foil, and bake at 375° for 15 minutes or until chicken is done.

*Side dish suggestions: Brown rice pilaf, Steamed broccoli and carrots, sugar snap peas, baked sweet potatoes, etc.

**Nutritional Information: Calories: 234 Calories from fat: 30% Fat: 7.8g Saturated fat: 3.5g Monounsaturated fat: 1.4g Polyunsaturated fat: 0.5g Protein: 33g Carbohydrate: 7.2g Fiber: 1.5g Cholesterol: 78mg Iron: 1.6mg Sodium: 545mg Calcium: 49mg



Recipe of the Week: Pecan Encrusted Tilapia with Blood Orange Salsa

Prep Time: 15 minutes

Cook Time: 8 minutes

Servings: 2

Ingredients

For the Fish:

2 Tilapia Fillets

1 egg white, beaten

1 cup pecans

1/4 cup unsweetened shredded coconut
1/2 tsp dried parsley
1/2 tsp dried thyme
salt and pepper to taste
2 tbsp coconut oil

For the salsa:

2 blood oranges, peeled and cut in halves
2 clementines, peeled and cut in halves
1/2 jalapeno, seeds removed and finely diced
1/2 small red onion, diced
1/2 lemon, juiced
2 tbsp fresh cilantro, chopped
pinch of salt

Directions
1.  Add your pecans and coconut to a food processor.  Pulse until they turn into almost bread crumbs
2.  Add your seasonings along with a bit of salt and pepper and pulse a few more times to incorporate.
3.  Whisk your egg in a separate, large, flat-bottomed bowl.
4.  Now put your pecan bread crumbs on a plate or any wide dish that will be convenient enough to put your fillets in.
5.  Now heat up a large skillet with a bit of coconut oil.
6.  Dip your tilapia in the egg white then transfer over to your pecan bread crumbs and coat on both sides. 
7.  Add your pecan breaded tilapia directly to your hot skillet.
8.  Cook on both sides for 5-6 minutes, being sure not to burn the crust.  Pecans and coconut can burn easily, so keep a close eye on it.
9.  Now chop up all of your ingredients for your salsa, add to a large bowl, and mix thoroughly.
10.  Once fish is one cooking, top it off with your blood orange salsa.