There are times that I feel I am really busy and quite a bit harried. Whether I truly am or not, I know that there are some people who are constantly on the go.
Years ago, just as the economic meltdown was just starting, I happened to be in a leadership program in Chicago and our lunchtime speaker one of the days was the (then) president of the Federal Reserve of New York, Tim Geithner. This was June or July of 2008 and the investment bank Bear Sterns had already failed but Lehman Brothers was still seen as a beacon of the financial industry. Geithner would later that year be named as the first Treasury Secretary for Barak Obama.
The attendees had gotten their lunches and were seated in a tiered classroom and Geithner walked into the room. Another speaker was just finishing up and I watcher Geithner as he was pointed to his boxed lunch. Knowing that he only had a few minutes before going on, I watched as he reached for a small bag of Cheetos. Within seconds, he had inhaled the bag. He then found a second and quickly inhaled that as well.
He started his talk with a faint orange coloring to his fingertips and an apology stating that his wife never let him eat them at home (sorry Tim, I gave it away). The talk was excellent and I received an insight into the inner discussions about how a few individuals was trying to keep the global economy from falling apart.
This recipe doesn’t fall apart, it really comes together.
The stars are the chicken and mushrooms.
Salute the veggies.
Stuff and stitch the chicken.
Much better than two bags of Cheetos!
Cook Time: 35 minutes | Servings: 4
Nonstick cooking spray
1-1/2 cups chopped fresh mushrooms
1 clove garlic, minced
2 tablespoons chopped roasted red sweet pepper
1/4 teaspoon dried marjoram, crushed
4 skinless, boneless chicken breast halves (about 1 pound total)
1 -1/2 ounces Gruyere cheese, cut into 4 slices
1 teaspoon olive oil
2/3 cup reduced-sodium chicken broth
1/3 cup Madeira wine or reduced-sodium chicken broth
1 tablespoon cold water
2 teaspoons cornstarch
1 tablespoon snipped fresh parsley
1. For stuffing, coat a large nonstick skillet with cooking spray. Heat skillet over medium heat. Add mushrooms and garlic; cook until mushrooms are tender. Stir in roasted pepper and marjoram. Remove from heat.
2. Cut a horizontal slit in the thickest portion of each chicken piece, forming a pocket. Place a slice of cheese and some of the stuffing in each pocket. Secure with wooden toothpicks.
3. In a large skillet cook chicken in hot oil over medium heat about 4 minutes or until light brown, turning once. Pour broth and wine into skillet. Bring to boiling; reduce heat. Simmer, uncovered, about 8 minutes or until chicken is no longer pink (170 degree F). Transfer chicken to a serving platter.
4. Strain pan juices; measure juices and return to skillet. If necessary, boil gently, uncovered, until liquid is reduced to 3/4 cup. In a small bowl combine water and cornstarch; stir into liquid in skillet. Cook and stir until thickened and bubbly. Return chicken to skillet; cook about 2 minutes more or until heated through. Remove toothpicks from chicken. Sprinkle with parsley. Makes 4 servings.