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Merrimack Valley Radio in the Morning Blog

2/3/2010 - Cooking on a Matchstick 2/3/2010
By: Bernice Corpuz

Steve Brogan shares his wisdom in the kitchen every Wednesday on 980 WCAP. This week's recipes: Mediterranean Chicken with Herbed Couscous and Apple Cinnamon Drops Dog Biscuits







Mediterranean Chicken with Herbed Couscous
 
1 ½ lb chicken breast, split lengthwise the flat way like a filet
½ cup Kalamatta Olives, pitted
3 Plum tomatoes, diced
¼ cup Feta cheese, crumbled
3 cloves of garlic, minced
½ cup fresh parsley, chopped
3 tbsp fresh oregano, chopped
1 tbsp lemon zest
1 ½ tbsp olive oil
1 ½ tbsp butter
1 16oz can chicken broth
¼ cup white wine
1 pkg instant couscous
fresh ground pepper to taste
 
 
Heat a large skillet over medium heat along with 1 tbsp each of the butter and olive oil.
Season the chicken breasts with fresh cracked pepper and sauté in the pan until browned on each side. Remove the chicken from the pan and set aside.
 
Add the remaining oil and butter to the pan along with the garlic, 1/3 of the parsley and oregano, lemon zest, tomatoes and olives and heat for just a minute or 2.
 
Add the white wine and ¼ cup chicken broth to the pan and stir gently. Place the chicken back in the pan, reduce the heat to low and cook for 5 minutes.
Follow the directions on the box for making the couscous but replace any water with chicken stock and add in 1/3 of the fresh herbs.
 
To serve, Place a portion of the couscous on individual plates and place a piece of chicken and sauce over the top of the couscous. Sprinkle each plate with a little crumbled feta and the remaining fresh herbs.


Apple Cinnamon Drops
(Homemade Dog Treat)
 
1 large apple
1/4 cup honey
1/2 cup of water
1/2 teaspoon cinnamon
1 cup oatmeal
1 1/2 cups whole wheat flour
1/8 cup whole wheat flour
 
Directions:
Preheat oven to 350 ° F (180 ° C).
 
Core, slice and mince the apple (use a food processor if you have one). In a large bowl, combine the minced apple bits, honey, water, cinnamon, and oatmeal. Gradually blend in the wheat flour, adding enough to form a stiff dough.
 
In a small bowl, add 1/8 cup wheat flour. Spoon the dough by rounded teaspoon onto ungreased baking sheets, spacing about 2 inches (5cm) apart. Using the bottom of a glass dipped in the wheat flour (to prevent sticking), flatten each spoonful of dough into a circle. Adjust the size of the drops based on how big a treat you like to feed your dog.
 
Bake for 30 minutes. Remove from oven and flip each cookie to brown evenly on both sides. Reduce oven temperature to 325 ° F (180 °C). Return to oven and bake for an additional 30 minutes. Let cool overnight.


Enjoy!

Follow Steve Brogan on Facebook or on ReelNiceProductions.com.






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