Advertisement

Archive for Wednesday, July 11, 2001

7-11 Jayni brief

July 11, 2001

Advertisement

When it's this hot, formal dinners seem a bit too stuffy. Get some hints for quick, easy and delicious dinner options this week as "Jayni's Kitchen" explores "Casual Summer Meals and Outdoor Grilling."

Host Jayni Carey will prepare some warm-weather fare, including the grilled chicken recipe below.

A new show airs at 6:30 p.m. Tuesday each week on Sunflower Cablevision Channel 6 and repeats at 8:30 p.m. and 10:30 p.m. The show is also broadcast at 8:30 p.m. Wednesday-Friday, 9:30 a.m. Sunday and 8:30 p.m. Monday.

Grilled Chicken with Tomatoes, Spinach and Rice Pilaf

----

4 skinless, boneless chicken breasts

2 teaspoons coarse Dijon mustard

2 tablespoons white wine vinegar

1/8 teaspoon salt

1 tablespoon fresh tarragon, finely chopped

1 green onion, finely chopped

1/4 cup plus 3 tablespoons olive oil, divided use

8 ounces grape tomatoes, sliced in quarters (about 1 1/2 cups)

2 garlic cloves, minced

2 tablespoons fresh basil leaves, chopped

small, fresh spinach leaves

Rinse the chicken breasts and pat dry with paper towels. Place in a shallow bowl.

For marinade, combine the mustard, vinegar, salt, tarragon and green onion in a small bowl. Whisk in the 1/4 cup olive oil.

Pour the marinade over the chicken, turning to coat. Cover and marinate in the refrigerator for about an hour.

Grill the chicken over medium-hot charcoals for four to six minutes on each side.

For tomato topping, heat 3 tablespoons olive oil in skillet over medium-high heat. Add tomatoes, garlic and basil and stir-fry for one to two minutes, until tomatoes are barely cooked.

To assemble, place a small bed of spinach leaves on each plate. Add a chicken breast and some of the Rice Pilaf. Spoon tomato topping over chicken.

Makes four servings.

Rice Pilaf

----

1 tablespoon butter

1 tablespoon olive oil

1 cup onion, finely chopped

2 garlic cloves, minced

1 cup basmati rice

2 cups chicken broth

pinch salt

In medium saucepan, heat butter and olive oil over medium-low heat. Add onion and garlic and cook until tender, about five minutes.

Stir in the rice and increase heat to medium. Cook, turning frequently, until rice is lightly toasted and golden.

Stir in the chicken broth and salt. Bring mixture to a boil, cover and reduce heat to low. Cook for 15 minutes, or until liquid is absorbed and rice is tender.

Remove pan from heat and let sit, covered, for 10 minutes.

Commenting has been disabled for this item.