Svetlana’s Recipes

Ingredients:

-4 large plum tomatoes, seeded and chopped
-2 teaspoons olive oil
-2 teaspoons balsamic vinegar
-1/4 teaspoon salt
-freshly ground pepper
-1 cup packed fresh flat-leaf parsley leaves, finely chopped
-1 garlic clove, minced
-1/2 teaspoon grated lemon zest
-1/4 teaspoon salt
-1/4 teaspoon pepper
-4 (1/4-pound) skinless boneless chicken breasts

1. To prepare relish, combine the tomatoes, oil, vinegar, salt, and pepper in a bowl
2. Cover and let stand at room temperature
3. Preheat the oven to 450 degrees F
4. Spray a baking sheet with nonstick spray
5. Combine the parsley, garlic, lemon zest, salt, and pepper in a small bowl
(the zest of lemon is the peel w/out any of the pith (white membrane)
6. Place the chicken breasts, skinned-side down, between 2 sheets of wax paper
7. Pound the chicken to 1/4-inch thickness, using a meat mallet
8. Remove and discard the top sheet of wax paper
9. Spread the chicken with the parsley mixture
10. Start with the narrower ends and roll each chicken breast around the filling
11. Remove and discard the remaining wax paper
12. Place the chicken, seam-side down, on the baking sheet
13. Bake until the chicken is cooked through, 10-12 minutes
14. Let stand 5 minutes
15. Slice each breast on the diagonal into pieces
16. Serve with the relish
17. Enjoy

*one of my favorite recipes*

Ingredients:

-4 boneless, skinless chicken breasts (about 1 1/2 lb)
-garlic salt and freshly ground pepper
-2/3 cup flour
-3 tablespoon butter
-2 cups sliced shiitake mushrooms
-1 1/2 cups chicken stock
-1/2 cup Marsala wine
-1 teaspoon Itallian seasoning

1. Rinse chicken and pat dry
2. Season to taste with salt and pepper and dredge in flour
3. Melt butter in a large skillet. Add chicken and mushrooms to skillet; cook over medium heat until chicken is browned on both sides
4. Add stock, Marsala and Itallian seasoning to skillet; cook over medium-high heat for about 10 minutes or until sauce is slightly reduced and thickened, turning chicken several times
5. Serve over mashed potatoes

Ingredients:

-4 medium skinless, boneless chicken breast halves (about 1 1/4 pounds)
-2 teaspoons olive oil
-1/2 teaspoon salt
-1/4 teaspoon ground black pepper
-4 ounces part-skim mozzarella cheese (*cut into 1/4 inch-thick slices and each slice cut crosswise in half)
-2 medium tomatoes, cut into 1/4 inch-thick slices
-1/4 cup freshly grated Parmesan cheese
-3/4 loosely packed fresh basil leaves

1. Prepare outdoor grill for direct grilling over medium heat.
2. If necessary, pound chicken breasts to uniform 1/4 inch thickness.
3. Coat chicken with oil and sprinkle with salt and pepper.
4. Place chicken on hot grill rack over medium-high heat and grill 4 minutes.
5. Turn chicken and top with mozzarella, tomatoes, and Parmesan.
6. Cook until juices run clear when chicken is pierced with tip of knife, 4 to 6 minutes longer.
7. Transfer chicken to platter and top with basil leaves.

Grilled Turkey Pieces with Pomegranate, Orange and Rosemary

Ingredients:

-3 large cloves garlic
-1 tbsp salt
-1 cup pomegranate juice
-1/4 cup fresh orange juice
-2 tbsp red wine vinegar
-2 tbsp honey
-1 tsp chopped fresh rosemary
-2 tsp pepper
-1/4 cup olive oil
-1 whole boneless turkey breast (about 3 lb.)
-2 turkey drumsticks (about 11/2 lb.)
-2 bone-in turkey thighs (about 2 lb.)
-salt and pepper
-orange wedges and rosemary sprigs for garnish

1. On clean work surface smash garlic cloves; sprinkle with salt and let stand 5 minutes.
2. Mash into paste.
3. Place in a bowl; add juices, vinegar, honey, chopped rosemary and pepper. Whisk in oil.
4. Divide mixture; reserve half.
5. Place turkey parts in resealable plastic bags.
6. Split half the marinade among bags.
7. Refrigerate overnight.
8. Heat broiler, prepare charcoal grill with hot coals, or heat gas grill to medium-high.
9. Place broiler pan or grill rack 4″ from heat.
10. Remove meat from marinade; discard juice.
11. Season with salt and peper.
12. Broil or grill turkey, basting with remaining marinade often, until thermometer reads 175F,about 45 minutes. Grill orange wedges.
13. Let breast stand 15 minutes, before cutting (cover other parts to keep warm).
14. Garnish with oranges and rosemary.

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