Prosciutto-Wrapped Chicken Breast with Roasted Green Beans

Prep Time: 5  Ready-In: 25  Serves 2

Ingredients
4 ounces green beans, stem ends removed
2 teaspoons olive oil
Coarse salt and ground pepper
2 boneless, skinless chicken breast half
6 thin slices prosciutto
Optional: Red pepper or basil
Lemon wedge, for serving

Directions
Heat broiler to 500.
Season chicken with salt and pepper; wrap with prosciutto. Optional to add either red pepper or basil leaves between the chicken and prosciutto. Place chicken, seam side down, on other side of pan; rub with 1 teaspoon oil.
Broil until chicken is opaque throughout, 15 to 20 minutes. After 10 minutes, toss green beans with 1 teaspoon oil, season with salt and pepper, and put on other side of pan in oven with chicken for remaining time.
Serve chicken and green beans with a lemon wedge.

Recipe from MarthaStewart.com

Moroccan Nectarine and Plum Chicken Tagine

Prep time: 15, Cook Time: 40,
Ready in: 55 minutes, Servings: 4

Ingredients: 
1 tbsp olive oil
1 1/2 lb chicken thighs
1 tbsp olive oil
2 onions, sliced
2 cloves garlic, chopped
1 tsp ginger, grated
4 nectarines, stoned and sliced
4 plums, stoned and sliced
1/2 cup water
1 tsp paprika
1/2 tsp cayenne pepper
1 tsp cumin
1/2 tsp turmeric
1/2 tsp cinnamon
1 pinch saffron
salt and pepper to taste
2 tbsp lemon juice
1/4 cup kalamata olives, chopped (instead of olives,  I put chickpeas)
1 tbsp harissa
1 tbsp honey
1/4 cup parsley, chopped
1/4 cup cilantro, chopped

Directions:
1. Heat the oil in a medium pan over medium heat.  Brown the chicken on all sides, then remove to a plate.

2. Heat the second tbsp of oil and cook the onions until just starting to brown. Add in the garlic and ginger and cook for 30 seconds or until fragrant.

3. Add in the nectarines, plums, water, paprika, cayenne, cumin, turmeric, cinnamon, saffron, salt and pepper.  Cover and simmer for fifteen minutes.

4. Add in the chicken, harissa, lemon, honey, and olives.  Simmer, covered, for 25 minutes.

5. Mix in the parsley and cilantro and serve.

Comments: Recipe from Joanne Eats Well With Others. Ingredients about $13 for 4 servings. 

Israeli Roast Eggplant, Hummus, and Pickle Pitas

INGREDIENTS

1 large baking potato

Salt

1 medium eggplant, sliced 1/2 inch thick

3 tablespoons extra-virgin olive oil, plus more for brushing

1 cucumber—peeled, halved, seeded and cut into 1/2-inch dice

1 large tomato, cut into 1/2-inch dice

1 large jalapeño, minced

2 garlic cloves, minced

3 tablespoons chopped cilantro

2 tablespoons chopped parsley

2 tablespoons fresh lemon juice

Freshly ground pepper

4 thick, sturdy pita breads, warmed

1 cup hummus

1/4 cup tahini, at room temperature

4 large hard-cooked eggs, sliced

4 small dill pickles, thinly sliced

DIRECTIONS

Preheat the oven to 425°. In a small saucepan, cover the potato with 2 inches of water and bring to a boil. Cook over moderate heat until just tender, about 20 minutes. Drain and let cool, then peel the potato and slice it 1/4 inch thick. Season the potato slices with salt.

Meanwhile, arrange the eggplant slices on a rimmed baking sheet and brush both sides with olive oil. Season with salt and bake for about 10 minutes, until browned and tender.

In a large bowl, add the cucumber, tomato, jalapeño, garlic, cilantro and parsley. Toss with the lemon juice and 3 tablespoons of olive oil and season with salt and pepper.

Cut off 2 inches from the side of the warm pitas to make openings in the pockets. Gently open the pitas. Spread the hummus on the bottoms and 1 tablespoon of tahini over it. Layer the potato slices, eggplant, egg and cucumber-tomato salad in the pitas, along with some of the salad juices. Top with the pickle slices and serve.

COMMENTS

Recipe found in Food & Wine's July 2012 Issue, posted with the following comments:

At Butcher & Bee in Charleston, S.C., owner Michael Shemtov and chef Stuart Tracy prepare this messy, incredibly tasty vegetarian sandwich, called a sabich, with vegetables, hummus, house-baked pita and herbs from a garden right behind the restaurant. “The sandwich is Iraqi-Israeli, just like me,” Shemtov says. “It’s a personal dish.”

Zucchini Banana Bread

Prep Time: 15, Cook Time:1 hour, Ready in: 1.5 hours

INGREDIENTS
1 medium zucchini, shredded, moisture squeezed out
1 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon cinnamon
pinch of freshly grated nutmeg
1/2 teaspoon salt
3/4 to 1 cup sugar (depending on how sweet you like your bread)
2 eggs
1/2 cup canola oil
1 large or 2 small overripe bananas, mashed
1 teaspoon vanilla extract






DIRECTIONS
Preheat oven to 350. 
Grease a 9x5 loaf pan and line with parchment paper. 
In a medium bowl, whisk flour and baking soda, nutmeg, cinnamon and salt. 

In another bowl, combine sugar, eggs and oil and beat on high speed with a handheld until creamy and light. 
Mix in mashed bananas and vanilla and beat until combined. 
Stir in dry ingredients until incorporated and then stir in grated zucchini. 
Pour batter into pan and bake for about one hour.  


COMMENTS
Recipe from Mehan's Kitchen.
Bread turns out a little moist. 

Baked Sesame Ginger Chicken

Ingredients

• 6 chicken drumsticks or thighs
• Sesame oil
• 2 heaping Tablespoons brown sugar
• 3 heaping teaspoons toasted sesame seeds
• 1 heaping teaspoon powdered (or fresh grated) ginger
• 1 teaspoon salt
• 2 cloves garlic, finely minced
• 1 teaspoon cayenne pepper

Instructions

1. Preheat oven to 420 degrees.
2. Dry chicken thoroughly with a clean cloth and place in a medium sized bowl. Drizzle with sesame oil and toss to coat.
3. Combine all remaining ingredients in a small bowl and mix thoroughly.
4. Sprinkle sugar mixture over chicken and toss so that chicken is thoroughly coated.
5. Place chicken on a baking sheet, skin side up, and bake for 25-35 minutes, or until the top is brown and crispy and the chicken is no longer pink inside.
6. Get ready to lick your fingers!

Recipe from The Endless Meal