For those of you that have been asking about classes, I will be teaching at the Culinary School of the Rockies on January 26, 2009.
In this class titled, “The Art of Gluten-Free Baking,” we will learn how to make classic desserts the gluten-free way. Fun and easy dishes will include chocolate chip cookies, double chocolate brownies, currant scones and apple crisp. I took a class at CSR a couple of weeks ago and had a great time in their gorgeous facilities located in south Boulder.
In other food news, while I don’t celebrate Christmas, I’ve had several requests recently for Christmas entrees. As a result, I’ve come up with this festive, colorful chicken dish. With deep green winter kale and bright red cherries this has Christmas written all over it, though will work well for absolutely any occasion.
- Rinse the chicken breast and pat dry
- With a mallet or skillet, pound the chicken breast to ¼ inch thickness
- Heat grapeseed oil in a 9 inch skillet over medium heat, then add shallots and sauté for one minute
- Add cherries, cover and cook for 2-3 minutes, until cherries are soft and no longer frozen
- Add balsamic vinegar, then stir in mustard and kale
- Cover and cook over low heat 4-5 minutes, until kale is just wilted, stirring occasionally
- In another 9 inch skillet, heat olive oil over medium high heat
- Add chicken cutlets to the pan and sprinkle them with salt and pepper
- Cook 4-5 minutes on each side, until outside is browned and chicken is cooked through
- Transfer chicken to pan containing cherry sauce and kale
- Allow to marinate over low heat for 2-3 minutes so that chicken absorbs some of the sauce
With both balsamic and mustard, this chicken dish is tangy and sweet. I served it to my family the night before Thanksgiving and they loved it.
When I asked the boys what to name this dish, my older son said, “Chicken Cherry Kale Amazement.” I guess that says it all since the boys have now entered the picky eater phase. This one is a crowd pleaser and works especially well for little ones. Enjoy.