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.
Chicken with Cherries and Kale
Ingredients
- 1½ pounds skinless, boneless chicken breast
- 2 tablespoons grapeseed oil
- 2 tablespoons shallots, finely chopped
- 1 10 ounce bag frozen cherries
- 2 tablespoons balsamic vinegar
- 1 tablespoon dijon mustard
- 1 bunch kale, chiffonade
- 2 tablespoons olive oil
- celtic sea salt and pepper to taste
Instructions
- 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
- Serve
Equipment
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.
Theresa Watson says
SCONES — YES PLEASE POST YOUR SCONES RECIPE!!
THANKS ELENA — AND THANKS SO MUCH FOR ALWAYS RESPONDING SO QUICKLY TO OUR QUESTIONS.
Theresa Watson
Sal! says
Please share your scone recipes, I miss them too much since going gluten free!
Thank you, love the power bars!!
elana says
~M -Thanks, for your comment. And just so you and everyone else knows, I linked to the specific brand AFTER your question, it was not there before you asked it. I really appreciate all of your comments.
Jennifer -Thanks.
RachelB -Thanks for your comment.
Theresa– Thanks for a great comment. It’s cold here too. We went sledding on Thursday and it was 15° outside. I couldn’t digest beans for a very long time. Now I can eat them in moderation –a little bit every other week or so. If you go to my Joy of Food post you will see that I don’t actually eat grains as I don’t digest them well. It’s common in people with celiac to have some digestive weakness and not be able to eat other foods beyond gluten. In terms of holiday cookie recipes you can scan through the “desserts” section under “recipes” on the side bar –you may want to try gingerbread men and there are others as well.
Shannon -If you go to my classes page you can find the recipes for chocolate chip cookies and apple crisp. The other two recipes are actually part of my forthcoming cookbook and I will need to check with the publisher Ten Speed Press (who owns the rights to them) to see if they will let me post them here.
Shannon says
Oh wow! Beautiful presentation. This makes my mouth water even more. Could you post the recipes from your class?! Just reading “double chocolate brownies”, “scones” and “apple crisp” make my eyes pop!
Theresa Watson says
Thanks Elena — sounds amazing — I am going to try it this weekend (as long as I can see) — I am having lasik surgery today.
Do you eat beans? I have found that since I have become gluten intolerant that beans also bother me — was never an issue before.
Keep the holiday recipes coming — any Christmas cookie recipes — I know you don’t celebrate but do you have any other cookie recipes besides the chocolate chip (which I absolutely love). I was thinking of substituting some of the chips with dried cranberries for a more festive look — I will let you know how they come out — maybe white chocolate chips with cranberries YUM!!!
Thanks again for all your wonderful recipes,
Theresa Watson
Merritt Island, FL (cold here today — only 65 degrees)
Rachel B says
Sounds delish!
Jennifer says
In the list of ingredients, you can click on “dijon mustard” to see the mustard link. I’m guessing that this is what was used.
~M says
To clarify: is there a specific type of dijon mustard that you recommend? I’ve actually never had any dijon mustard and I know that some mustards are not gf.
Kathy says
~M, looks like she specified dijon mustard in the ingredients list…
~M says
Yum! Is there a specific mustard you recommend for this dish?