Broiled Chicken with Clementine Salsa - Tasty Tuesday #8

Time for another recipe that I got from Relish.  This recipe was actually for Grilled chicken but since I don't have a grill and it's winter I broiled it in the oven.

Ingredients
4 boneless, skinless chicken breasts (The chicken was HUGE from Sam's Club so I only used two.)
1/4 cup olive oil
2 teaspoons garlic, minced
1 teaspoon dried oregano (I also added basil.)
1 teaspoon salt
1/2 teaspoon black pepper
2 Roma (or plum) tomatoes , sliced
4 clementines, peeled and chopped
2 green onions , chopped (I subbed half of a regular white onion.)
1 tablespoon white wine vinegar (I subbed with rice wine vinegar.)

TOPPING (If you don't have breadcrumbs)
2 slices white bread
1 tablespoon olive oil
2 tablespoons Italian parsley
coarse salt and freshly ground pepper, to taste

Instructions
1.  Place the chicken between 2 slices of plastic wrap and using a meat mallet, pound thin. (This can be difficult as the chicken likes to explode through the plastic wrap!) Place chicken in a large ziptop bag. In a small bowl, combine the olive oil, garlic, oregano and salt and pepper. Pour over the chicken and refrigerate for 15 minutes.

2.  Preheat broiler. If you're making the topping, pulse the bread in a food processor until fine crumbs form. Place in a medium skillet with olive oil and the parsley. Toast for 3-4 minutes over medium-low heat to a golden brown. Remove to a bowl.

3.  Add the tomatoes, oranges and onions to the skillet with another tablespoon of olive oil. Sauté over medium heat for 3-4 minutes. Add vinegar and season with salt and pepper. 

4.  Broil the chicken for 5 minutes per side or until cooked through.

5.  Serve the chicken on individual plates topped with orange sauce and sprinkled with breadcrumbs.  

Per Serving:  337 calories; 29 grams protein; 19 grams total fat; 1 gram fiber; 3 grams saturated fat; 11 grams carbohydrates; 68 mgs cholesterol; 178 mgs sodium; 9 WW points plus

I never thought I'd like the taste of salsa with clementines.  I just didn't think it would mix well.  This was so delicious!  However, if you don't use all the salsa throw it away.  It doesn't taste good reheated!  This is definitely a recipe I'll make again.

Another Gain but Back to Working Out

I've started working out again but the scale isn't ready to believe it yet.  I was up another 1.2 lbs last night.  Gotta get this body back to losing again!

Exercise
My workouts started last Wednesday with Rockin' Body.  I feel so uncoordinated trying to do these dance moves.  My body just doesn't shake/twist/move/etc the same way theirs do!  Best burn so far was when I made a combo day.

Even though it was before my time (wink wink) I felt better coordinated with the disco days.  This is also the workout that so far produces the highest burn alone.  You can see with how high my heart rate averages (nearly at the max) and maxed out 10 above my max setting.  The average was a little lower the second time I did it.

Rockin' Body has to go back to the library this weekend but I've gone ahead and purchased it so I can continue.  (Shh Benny doesn't know this!) 

Meals
Last Wednesday night I made the Chicken Cordon Blue Bake recipe from Relish.  I didn't think it had enough flavor then but when I heated leftovers for lunch yesterday...OMG it was sooo delicious!  I guess it's one of those recipes that's better the second time around.

Thursday, instead of Relish's Salmon Burger recipe I just did my regular salmon cakes recipe (from grandma)...so nothing really special.  I made the meatballs and sauce for the Swedish Meatballs recipe that night also.  The meatballs baked nicely but I just couldn't get the sauce to thicken.

Friday, I used Relish's Flank Steak Gyros recipe for the meat but my own recipe for the tzatziki.  What they had listed just was missing a little something.  No pictures were taken but Benny said the Flank Steak was the right meat so now I know what to get when we want to go Greek again LOL

I saved the Swedish Meatballs meal for Saturday since Austin said he likes them.  The sauce still wasn't thick so that was blah but the meatballs were wonderful!  Melt in your mouth type meatballs!  I wish I'd at least taken a picture of the steps for them to share.

Sunday I made a modified version of the Slow Cooker Pizza Casserole....modified because we use ground beef not ground turkey, we don't like olives, and I didn't pick up any pepperoni.  I did take pictures of this one and will have a post for it sometime this weekend.  Here's a sneak peak of the leftovers...

 
Monday I made the Chicken with Clementine Salsa.  The recipe calls for it to be grilled but we don't own a grill and it's way to cold to be outside anyway.  OMG it was sooo good!  There were a couple of things I changed with the recipe but it was wonderful anyway.  Here's a sneak peak of my plate...

What workouts or new meals have you tried recently?

Chicken Cordon Bleu Bake

Wednesday night I tried the first recipe from Relish Meal Planning Service.  It's relatively simple to prepare but takes a while with cutting everything up.  I see why they classified this as a freezer recipe - make ahead, freeze, and cook later.

Serves 8

Prep Time:  15 Minutes  -  Cook Time:  40 minutes

Ingredients

4 boneless, skinless chicken breasts

(If you buy the huge breasts from Sam's Club you'll only need two of them.)

2 TBSP olive oil (not listed as an ingredient in the recipe)

Salt & pepper (not listed as an ingredient in the recipe)

1 6-oz package stuffing mix for chicken

1 10.75-oz can cream of chicken soup

1 TBSP Dijon mustard

3 cups broccoli, cut into florets

2 cups cooked ham, chopped

6 slices Swiss cheese

Instructions

1. Preheat oven to 375 degrees.
2. Cut the chicken into cubes.  Heat 2 TBSP olive oil in a large skillet over medium heat.  Add the chicken cubes and sprinkle with salt and pepper.  Brown on all sides for 5-7 minutes until cooked through.  (I forgot to get the picture!)
   
3. Prepare stuffing as directed on package.  Mix soup and mustard in a medium bowl.  Stir in chicken, broccoli, and ham.  (I mixed the cooked stuffing in with the ham, broccoli, soup and mustard together in the bowl.)
   
   
4. (I combined the stuffing mixture in the skillet with the chicken.) Spoon into a 2-qt casserole dish sprayed with cooking spray.  Top with cheese slices and stuffing.
   
   
5. If preparing this recipe as a make ahead meal, cover with foil and lay flat in the freezer.
6. Bake 35-40 minutes or until heated through.

per serving: 382 calories; 45 grams protein; 12 grams total fat; 2 grams fiber; 5 grams saturated fat; 23 grams carbohydrates; 111 mgs cholesterol; 1091 mgs sodium; 10 WW points plus

Benny was confused with me cutting up the chicken.  Normally with cordon bleu you're stuffing chicken.  I've tried to stuff chicken before but wasn't very successful with it.  I like this way much better than the traditional preparation.

I don't think there was enough seasoning with this recipe.  Just salt and pepper wasn't enough...the flavor was kind of bland to me.  Benny said there was enough seasoning for him and that he wants me to keep the recipe in my stockpile.  I'll try adding garlic powder when I warm up leftovers to see if that helps any.  What spices would you add to this recipe?