Chocolate Crepes with Fresh Berries and Puréed Ricotta Cheese
Marinated Grilled Chicken Breast and Roasted Red Peppers with a Balsamic Reduction
Seared Scallops with Beet Vinaigrette
Marinated Grilled Chicken Breast and Roasted Red Peppers with a Balsamic Reduction.
Serves: 4
Chicken and Marinade
4 boneless skinless chicken breast halves
8-oz.container plain yogurt (any style)
1 oz lime juice
2 large garlic cloves, minced
1/2 teaspoon ground fenugreek
1 teaspoon ground Chinese Five Spice
1 teaspoon ground coriander
1 teaspoon ground turmeric
½ teaspoon salt
½ teaspoon cayenne pepper
Balsamic Reduction
2 cups Balsamic Vinegar
1 Tbs. Sugar
Roasted Red Pepper
4 Red Bell Peppers, halved and seeded
Blend together all ingredients to make the marinade. Place the chicken in the marinade and let sit for at least 30 minutes and up to 3 hours covered in the refrigerator.
Place the balsamic vinegar and the sugar in a small stainless saucepan on very low heat. Reduce the sugar-vinegar mixture until it becomes the consistency of syrup. Be careful not to burn. Set aside to cool in a glass container.
Broil or grill until the peppers char and blister, about 5 minutes. Remove from the heat and when they have cooled to the touch, peel off the skin. Set aside.
Grill or broil the chicken breast till done. Top each breast piece with a piece of red pepper and drizzle with the reduction. Serve as a sandwich on flat bread or plated with couscous and glazed carrots.
l. Blend all the ingredients in a food processor for 1 minute. Scrape the sides and process an additional 30 seconds. Allow the batter to rest for 15 minutes.
2. Heat a 5-inch nonstick pan. Ladle about 2 tablespoons of the batter into the pan and cook on the first side until the edges start to look dry. Turn the crepe once and cook briefly on the second side. Repeat until all the batter is cooked. Keep warm until needed or wrap well and freeze for up to 3 months