Recipe: Grilled Martini Chicken

By Michelle | Published: February 29, 2012

 

Grilled Martini Chicken Recipe

As the weather warms up and the days get longer here in sunny Arizona, I’ve been breaking out the running shorts, Skinnygirl Margaritas, and grilling recipes. Ah, the aroma of meat searing on the grill. This lean recipe offers a zesty change from sweet and sticky barbecue sauces. Alternatively, instead of grilling, you can broil the chicken 10 minutes, turning after 5 minutes.

Grilled Martini Chicken Recipe

1/2 cup (120 ml) dry vermouth

1/4 cup (25 g) pimiento-stuffed green olives, finely chopped

2 shallots, sliced

3 cloves garlic, minced

1 tablespoon (6 g) grated lemon zest

1 tablespoon (15 ml) expeller pressed canola oil

11/2 pounds (680 g) skinless, boneless chicken breasts, cut into 6 pieces, thickest parts pounded to even thickness

2 sprigs fresh thyme (or 1/2 teaspoon dried)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Stir vermouth, olives, shallots, garlic, lemon zest, and oil in a shallow container large enough to hold the chicken. Add chicken and thyme, turning to coat. Cover and marinate in refrigerator for at least 4 hours, up to overnight.

Preheat grill to medium heat. Remove chicken from marinade and sprinkle with salt and pepper. Mold a piece of aluminum foil into the shape of a shallow dish and pour in marinade. Cook chicken on oiled grill until opaque almost halfway through, about 5 minutes; place foil container on the outer edge of grill and bring marinade to a boil for at least 15 seconds. Turn chicken and cook until slightly firm in the thickest section, or juices run clear, about 5 minutes. Remove chicken and marinade. Spoon marinade over chicken and enjoy hot. Leftovers are delicious the next day, on salad or in a wrap with hummus and baby spinach.

Nutrition Facts (per serving): 178 calories, 4 g total fat, 1 g saturated fat, 251 mg sodium, 66 mg cholesterol, 1 g total carbohydrate, trace fiber, 26 g protein, 5% DV iron, 2% DV calcium, trace DV Vitamin A, 6% DV Vitamin C.

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Mom’s Oven-Fried Shrimp and Vegetable Eggroll Recipe with Soy-Mustard Sauce

By Michelle | Published: February 23, 2012
Baked Shrimp and Vegetable Eggroll

 

Everytime I make the trip to visit Mom, she asks beforehand, “What would you like for dinner?” I always respond, “Your eggrolls”. When I was a kid, “Eggroll Night” was a special time. Mom’s recipe calls for deep-frying (not that there’s anything wrong with that, but the calories add up). I lighten up the dish with my oven-frying method, which yields satisfying results, without the mess of deep-frying. Which recipe do you always request before a trip to your parents’ house?

Mom’s Oven-Fried Shrimp and… More...

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Endive Salad with Beets, Blue Cheese, and Lemon Vinaigrette Recipe

By Michelle | Published: February 15, 2012
Endive Salad with Beets, Blue Cheese, and Lemon Vinaigrette

Recently I received a gorgeous bouquet of California endive as a gift and was excited to prepare it my favorite way with sweet salad ingredients to balance the leaves’ mild bitterness.

Endive is available fresh year round at many major supermarkets and specialty stores. Wrap the heads in damp paper towels, place in a plastic bag, and it should last 10 to 14 days, much longer than most salad greens. When eating endive raw, be sure to discard the bitter core.

Endive Salad with Beets, Blue Cheese, and Lemon Vinaigrette

For vinaigrette:… More...

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Whole-Grain Pancakes Recipe with Caramelized Bananas

By Michelle | Published: February 8, 2012
Whole-Grain Pancakes Recipe with Caramelized Bananas

Jack of all trades, master of nothing. That is how I feel about most all-purpose baking mixes. Use them to produce pancakes with additives? I don’t think so. And, how “healthy” are the varieties marketed as such? After years of enduring these inferior products, I created my own recipe which I describe as the “bomb”. Since baking powder leavens the batter, you can prepare it the night before, however, you may need to increase the amount of leavener used. Make a double batch and… More...

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Oven-Fried Cheese Sticks with Marinara Sauce Recipe

By Michelle | Published: February 2, 2012
Oven-Fried Cheese Sticks with Marinara Sauce

My favorite thing about game days is the food. Fried mozzarella cheese sticks rank in my “top five”, along with bean and guacamole nachos, baked Buffalo wings kissed by ranch dressing, chicken tenders, and 7-layer dip. I feel much better about my version of cheese sticks, which are baked with whole-wheat bread crumbs, almonds, and heart-healthy canola oil. What’s your favorite game day food?… More...

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Chicken Marsala with Crimini Mushrooms and Garlic Recipe

By Michelle | Published: January 25, 2012
Chicken Marsala with Cremini Mushrooms

Show your sweetie a little love by making this dish and you’re bound to receive even more in return. It won’t weigh you down or make you feel sluggish either, so you can give your valentine the attention he or she deserves. You do not need to use expensive Marsala, but do not use Marsala “cooking wine”. It contains added salt, interestingly to dissuade professional chefs from drinking on the job, and on the house.

Chicken Marsala with Crimini Mushrooms and Garlic

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Curried Cauliflower Soup Recipe

By Michelle | Published: January 18, 2012
Curried cauliflower soup

Cauliflower season peaks late fall through early spring, so I decided to get creative and use it in this soup. Preliminary data shows a link between the turmeric in yellow curry and reduced risks for inflammation, improved heart health and cognitive function, providing more important reasons to include this flavorful spice in recipes.

Curried Cauliflower Soup Recipe

1 tablespoon (15 ml) grapeseed or expeller-pressed canola oil

1 medium head cauliflower, stem removed, broken into large florets

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Thyme-Roasted Pork Tenderloin with Balsamic Shallots for Woman’s Day Red Dress Awards

By Michelle | Published: January 10, 2012
Thyme Roasted Pork Tenderloin by culinary expert Michelle Dudash

 

February is American Heart Month and on February 15, 2012, I’ll be in New York City reporting from the red carpet at Woman’s Day Red Dress Awards 2012. This event honors four women, including Star Jones, who have made significant contributions to the fight against heart disease, the number one killer of women today. I’m excited to show people that heart-healthy eating can taste delicious, too. I created this recipe to be served at the after party. Did you know that ounce-for-ounce, pork tenderloin is as lean as skinless chicken breast? Pork tenderloin is a… More...

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Butternut Squash Risotto with Roasted Tomatoes & Pepitas Recipe

By Michelle | Published: January 5, 2012
Whole-Grain Butternut Squash Risotto Recipe with Oven-Roasted Tomatoes & Pepitas

I became very picky about risotto after cooking it day after day at Mary Elaine’s (R.I.P.) at The Phoenician. Freshly made, well-executed risotto should be pourable, not sticky or firm, and it should also be eaten immediately. There’s no way around the watchful hour on the stovetop, so I suggest doing kitchen activities while simmering and stirring, such as organizing the pantry or unloading the dishwasher.

I know you can do this.

Butternut Squash Risotto with Roasted Tomatoes & Pepitas

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Vegan Edamame Mushroom Stir-Fry with Roasted Sesame Seeds Recipe

By Michelle | Published: December 28, 2011
Vegan Edamame Mushroom Stir-Fry with and Sesame Seeds


Edamame, or young green soybeans, are wonderful eaten straight out of the pods, and I love them with Friday night sushi takeout. I buy shelled edamame for recipes to save prep time. My taste testers sampled this dish and liked the meaty texture of the mushrooms, making it substantial enough for a main course, yet light as a side dish. You can serve it over brown rice with reduced sodium soy sauce or Bragg’s Liquid Amino Acids. This is a great recipe for “going meatless” one to two nights per week. While I’m not planning… More...

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