Eggpland Wrapped Chicken with Wine Sauce

Have you ever wondered what to do with those boneless chicken thighs?

Here is a new idea. Why not wrap them in eggplant?

 

Slice the eggplant lengthwise in 8 strips. Shave off the skin on the 2 outside slices so they resemble the rest.  Place 2 at a time on a plate and microwave for 1 minute so they are pliable.

 

Wrap the eggplant around the chicken and secure with short bamboo skewers. Place the rolls seam-side down in a greased casserole dish (layer the bottom of the casserole dish with thick onion slices)

Top the rolls with 2 slices of cooked drained bacon

(I have some in my freezer that I cooked earlier this month) 

Bake at 350 degrees for 40 minutes.

In a small saucepan, add:
1 cup of dry white wine
2 tablespoons of dried currants
2 dried apricots sliced
3 peppercorns

Simmer for about 20 min. Remove peppercorns.  Puree with a hand blender.  Add 1/4 cup of coloured minced bell pepper and 1 tablespoon of old fashioned dijon mustard.
To serve: arrange onions on the bottom, add rolls and top with sauce.

Mango Broccoli Salad

Cut up a stalk of broccoli in bite size pieces. Steam until tender-crisp. Set aside.

 

 

Cut up fresh mango into strips. Add 3 chopped green onions, and minced red bell pepper.

Dressing:
2 tablespoons of Olive oil
2 tablespoons of  Lemon Juice
2 tablespoons of Raspberry Basalmic Vinegar
1 teaspoon of Hot Sauce
1/2 t salt
freshly ground pepper


Toss to coat everything well. Can be served warm or cold. Just before serving, sprinkle 2 T raw pumpkin seeds on top.
Enjoy!

 TACO SEASONING MIX

 

 Great in soups, stews, and Casseroles. 

                  Anywhere you want a little..Mexico!

1 tablespoon all‑purpose flour

1 tablespoon cornstarch

1 tablespoon dried onion flakes

1 teaspoon beef bouillon granules 

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon onion powder

1/4 teaspoon cayenne pepper

1/4 teaspoon granulated sugar

Directions

Combine and store in an air‑tight container.

 

To make taco meat, brown 1 lb. ground beef in a skillet over medium‑high heat; drain off fat. Add seasoning mix and 3/4 cup water. Bring to a boil; reduce heat to medium‑low. Simmer, uncovered, for 10 minutes, stir occasionally. This recipe is the equivalent to a 1.25 oz. packet taco seasoning.

TACO CHICKEN

 

In between 2 layers of wax paper, pound 8 boneless chicken thighs until thin.

Dip in lime juice and dredge in ¼ c bread crumbs and ¼ c Taco Seasoning mix.

Place on oiled baking pan Bake at 400 degrees for 15 min or until golden.

 

 

 

Meanwhile dice onions & peppers.  Saute until onions are transparent. Set aside.

TO SERVE.

 Put fresh baby spinach in center of plate. Put sautéed veggies on top.

Place 2 chicken pieces on top. 

 

On each piece of chicken, place a tablespoon of salsa, some grated
cheddar, slices of avocado, and a few olives on top.