Tuesday, May 25, 2010

Chicken Breast with Artichoke & Swiss on Couscous (Wednesday)

We had a very similar meal a few weeks ago, and Barbara's family thought she'd re-invented the wheel - they thought it was the best thing she's ever cooked - or at least close.  We're going to change up the meal just a touch by adding the artichokes under the swiss.  I did promise Barbara to melt my swiss cheese this time - that might cause issue, but I'll try it with at least my plate!
4 chicken breasts $3.10
olive oil .20
white wine .25
artichoke hearts .99
4 slices swiss .50

So, to make the chicken,
Place 1/4 cup white wine and 1 tbsp olive oil in a frying pan, heat over medium heat to almost boiling, add the chicken tenderloins, cook for four minutes, flip, cover, and cook another four minutes.

place 1-2 artichoke heart quarters on top of the chicken, then cover with a slice of swiss or provolone cheese.  Place under broiler for 3 or so minutes to melt and slightly brown the chicken.

serve this chicken with:

Parmesan Couscous
I like to buy plain, unflavored sides when we have grains - rice and pasta mixes, while fast and easy are LOADED with sodium.  and artificial things I'm not in the mood for.  SO... here's my recipe for Parmesan Couscous.

1 box Plain Couscous (check stats - should have zero sodium)
1/4 cup chopped artichoke hearts
1/4 cup grated parmesan cheese

Bring as much water as the box dictates to a boil  use just watern o oil or butter, then add the couscous and remove from heat.  After five minutes remove cover, fluff, and stir in parmesan cheese and artichoke hearts.  Cover again, and let sit up to 10 minutes, covered, before serving.  (Don't let it get cold, but give the cheese a few minutes to melt together.

Serve chicken and couscous with a side salad.

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