Boursin Roasted Chicken

FRIDAY!!  Hip-hip-hooray!!  For some reason, I have been a day ahead all week in my mind.  I hate when I am so excited that it is Friday only to look at a calendar and realize it is in fact Thursday.  Not to mention this week was the first week back in school for the girlie's since the 3-week-we-were-sick-the-whole-time-trackout.  So, needless to say, our sleep schedule hasn't adjusted yet...just in time to change the clocks this weekend.
Anyway...
I made this recipe before the plague descended on our home.  It was un-freaking-believable!  This recipe is easy enough to make weeknights or fancy-pants enough for guests.  If you have never had Boursin cheese, you are missing out!  It is a super creamy, herb-y, garlic-y cheese that makes an appearance at our house A LOT.  You can buy it most anywhere, but I have found the best prices for it to be at Trader Joe's, Costco, or Sunflower Market.  The cheese makes such a luscious coating to the chicken, leaving it super moist and flavorful.  Then the sauce that is left on the bottom of the baking dish is to die for.  OH, btw, that is not lumpy mashed potatoes you see there, it is lumpy Mashed Cauliflower...I do not have an immersion blender (gasp) or a food processor (double gasp). 
Anyway...
Definitely give this recipe a try...it is amazing!

Boursin Roasted Chicken
Recipe Source:  Emeril Lagasse

• 1 TBSP Extra Virgin Olive Oil 
• 1 (3 1/2 to 4-pound) whole chicken
• Salt and freshly ground Black Pepper
• 2 (5.2-ounce) packages Boursin Cheese

Preheat oven to 400 degrees F. Coat the bottom of a roasting pan or shallow casserole dish with the oil.

Rinse the chicken well under cold running water and pat dry with paper towels. Season the chicken well, inside and out, with salt and pepper. Place the chicken in the prepared roasting pan and place 1 whole block of cheese inside the cavity of the chicken. Cut the remaining block of cheese into fourths and pat 1/4 of the cheese spread over the breast portion of the chicken. Allow the remaining 3/4 of the block of cheese to sit out at room temperature while the chicken is roasting.

Place the roasting pan in the center of the oven. After about 10 minutes, once the cheese has softened and begun to melt on the top of the chicken, remove the pan from the oven, and using the back of a spoon, spread the Boursin all over the chicken. Return the pan to the oven and roast for 25 minutes, until the chicken is golden brown on top.

Remove the pan from the oven and turn the chicken over so the back is now facing up. A small amount of cheese will probably begin to ooze out of the chicken cavity at this point, so take a bit of it and spread it all over the back side of the chicken. Return the pan to the oven and roast until the back side of the chicken is golden brown, about 25 minutes.

Remove the pan from the oven one more time. Reduce the oven temperature to 375 degrees F and turn the chicken over again, so the breast is once again facing up. Continue to cook until the chicken is done, 20 to 30 more minutes. Test for doneness by inserting a knife at one thigh joint and making sure that the juices run clear.

Remove the chicken from the oven and transfer to a platter or cutting board. Set aside, loosely covered with aluminum foil. Carefully remove and discard as much rendered fat from the roasting pan as possible. Add 1/2 cup hot water and the remaining cheese to the roasting pan. Remove any remaining melted cheese from the cavity of the chicken and add to the roasting pan.

Carve the chicken into serving pieces, allowing the juices from the chicken to run onto the platter. Add the juices to the roasting pan and mix well with the Boursin, drippings, and water. Serve the sauce spooned over the carved chicken.

ENJOY!

Rosemary Ranch Chicken Kabobs

It is about this time of  year that I CAN'T WAIT for summer and grilling weather.  I am sick of the heavier-type comfort food and am ready for the lighter fare you get when the temperatures are soaring.  I found this recipe on Pinterest and immediately put it on my menu for the week.  I am so glad I did...it was AMAZING!  I paired it with some veggie kabobs that I brushed with some Extra Virgin Olive Oil and seasoned with some herbs, salt, and lemon pepper.  Seriously fabulous!

Rosemary Ranch Chicken Kabobs
Recipe very slightly adapted from:  Allrecipes

• 1/2 cup Extra Virgin Olive Oil
• 1/2 cup Ranch Dressing
• 3 TBSP Worcestershire Sauce
• 1 TBSP minced Fresh Rosemary
• 1 tsp Salt
• 1 tsp Lemon Juice
• 1 tsp White Vinegar
• 1/2 tsp fresh ground Black Pepper, or to taste
• 5 skinless, boneless Chicken Breasts - cut into 1 inch cubes

In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, and pepper.  Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.

Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.

Japanese Steakhouse Chicken and Veggies with White Sauce

This is an A-MAZING recipe.  While it may seem like a simple stir-fry, this White Sauce is OUT OF THIS WORLD!  Now, this recipe will take a little advanced planning since you need to make the sauce the night before.  It isn't optional, it needs that long for the flavors to completely transform the taste of the sauce.  Just trust me on this.  You can use any veggies you would like in this dish.  I used a combo of mushrooms, zucchini, a few red pepper slivers,  broccoli, and cauliflower.  I seriously could not get enough dipping the chicken and veggies in the sauce.  I hope you all have had a great week and have a great weekend!

Japanese Steakhouse Chicken and Veggies with White Sauce
Recipe Source:   Recipe very slightly adapted from  This Mommy Cooks

• Chicken, cut into bite size pieces (or any meat you choose)
• Salt
• Lemon Pepper
• Choice of veggies, cut into bite sized pieces
• Soy Sauce (I used 1 TBSP total)
• Oil of choice

White Sauce

• 1-1/4 cup real mayonnaise  (Hellman's or Duke's) 
• 1/4 cup water
• 1 tsp tomato paste
• 1 TBSP melted butter
• 1/2 tsp garlic powder
• 1 tsp sugar  
• 1/4 tsp paprika
• dash of cayenne pepper

For the White Sauce:
The night before you want to serve this, make the White Sauce by using a fork or a whisk to combine all ingredients together until mixed and the sauce is smooth. Refrigerate overnight for the flavors to blend.
For the chicken and veggies:
In separate pans, heat a small amount of oil. Season chicken with salt and Lemon Pepper.
Cook chicken, careful not to over cook, add some real soy sauce to taste.  For the vegetables, you pretty much do the same thing. Slice up your chosen vegetables, and place in heated oil, season with a little Lemon Pepper and Soy Sauce.  Cook until still slightly crisp.
ENJOY!

Mozzarella Pepperoni Stuffed Chicken Breasts

So, week 1 down and so is 6.8 pounds WOOT WOOT!
Aside from the plague descending on our house leaving my daughters and I hacking, coughing, sniffling, and coughing some more...my first week was pretty darn easy.  I didn't have a ton of cravings, it was mostly needing to stop myself from reflexively grabbing a piece of candy as I walked by the dish.
Also, if anyone would like to see my weekly food log, just email me and I will email it back to you.  I am very Virgo so I keep track of everything, HA!
Onto the recipe!
We had this last night and it was SCRUMPTIOUS!  The pepperoni added a little kick to the chicken breast and who can resist gooey, melty mozzarella cheese?!  The kiddos and hubby loved it too.  According to my lovely daughter, it is like a cross between Chicken Parmesan and Pizza.  I served this with Parmesan & Herb Pasta that I made using Trader Joes High Fiber Spaghetti and a Caesar Salad, hold the croutons.

Mozzarella Pepperoni Stuffed Chicken Breasts

• 4 boneless skinless chicken breasts
• 16 slices of pepperoni (turkey or regular)
• 4 ounces Mozzarella Cheese plus a little more to sprinkle on top
• 1 cup low sugar Marinara Sauce.  I used Trader Joes Three Cheese Pasta Pomodoro Sauce
• Garlic Salt, to taste
• Dried Oregano, to taste
• Dried Basil, to taste
• Parmesan Cheese, to sprinkle on top

Preheat oven to 350 degrees.
Spray a 9x13 baking pan with non-stick spray.
Cut a deep, horizontal pocket in each chicken breast, being careful to not cut chicken breast in half.
Sprinkle Garlic Salt, Dried Oregano, and Dried Basil into the pockets.  Stuff with 1 ounce Mozzarella Cheese and 4 pieces of Pepperoni per chicken breast.  Using a toothpick, carefully close pocket to prevent all your luscious filling from melting out while baking.  Cover each breast with 1/4 cup of your Marinara Sauce

Place chicken in baking dish and bake for 25-30 minutes.  Remove from oven and sprinkle with additional Mozzarella and Parmesan Cheese.  Return to oven and bake an additional 5 minutes until cheeses are melted.  If you like to have your cheese slightly browned, turn on your broiler for the last 1 minute.
Let sit for 3-5 minutes before serving and make sure you remove you toothpicks!
Enjoy!