Last Monday in my NYT Cooking newsletter, Sam Sifton brought to the reader’s attention some older recipes on their website, one was for Chicken Caprese. One look at the accompanying picture and I decided right away that would be the night’s supper. For the recipe you’ll need boneless, skinless chicken breasts, salt, pepper, mozzarella, tomatoes, fresh basil leaves, olive oil, garlic and pesto. Did I mention this recipe takes just 25 minutes?
After reading some of the comments, I decided to butterfly and pound my boneless breasts, rather than making a pocket suggested by the recipe creator, Susan Spungen. I par-cooked the seasoned chicken breasts, then placed the filling on one half of the cutlet and folded the other half over. I baked them in a preheated 350° oven for approximately 10 minutes. Just before they were done, I added a dollop of pesto on the top of each to just heat it through and topped with a few basil leaves on before serving…. done!
What a delicious and different dish! The chicken was perfectly cooked, the filling remained in place and the mozzarella was nice and gooey! A wonderful weeknight meal with minimal fuss.
Next up, was Atlantic Cod, a special last week at Whole Foods. I turned to one of my favorite sources for recipes, NYT Cooking, and found a very quick (5 minute) recipe by Martha Rose Shulman for Cornmeal and Flax-Crusted Cod (or Snapper). I happen to keep flaxseed on hand, as well as cornmeal. Beside those two ingredients you’ll need all-purpose or rice flour, eggs, freshly ground pepper, cooking oil.
The fish is first dredged in flour, a dip into beaten eggs and finally coated with the cornmeal/flaxseed mixture. A quick fry until golden on both sides, and the meal’s main component is done! The crisp coating was terrific on the fish, which was moist and had an almost a nutty flavor. It’s another quick recipe to keep handy when you’re short on time.
By Susan Spungen
New York Times Cooking
Yield: 4 servings
Time: 25 minutes
4 boneless, skinless chicken breasts (6 to 8 ounces each)
Kosher salt and black pepper
8 ounces mozzarella, cut into 1/4-inch slices
6 ounces cocktail or other tomatoes, cut into 1/2-inch slices
1 ½ cups loosely packed fresh basil leaves
1 tablespoon olive oil
4 garlic cloves, thinly sliced
Pesto, store-bought or homemade, for serving
ornmeal and Flax-Crusted Cod or Snapper
By Martha Rose Shulman
From at New York Times Cooking
Featured in: Seeds of Promise
Yield: Serves four
Time: 5 minutes
1 ½ pounds snapper or cod fillets
freshly ground pepper
¼ cup fine cornmeal (if you have only polenta or coarse cornmeal, you can grind it to a fine powder in a spice mill)
¼ cup flaxseeds, untoasted or toasted, coarsely ground
¼ cup all-purpose flour or rice flour
2 eggs, beaten
½ teaspoon freshly ground pepper
2 to 4 tablespoons canola oil
Lemon wedges for serving
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.