The Main Event

I'm skipping the soup recipe I made for my dinner party for the moment and sharing the main course. I served Vanilla Balsamic Chicken, Spinach-Apple Salad with Maple-Bacon Vinaigrette (recipe found under the heading of "Make it, eat it, love it, repeat" in my September blog postings) and Sage Dinner Rolls. I had made the first two recipes before and knew they were crowd pleasers, but the dinner rolls was actually my first yeast recipe ever! That one required a phone call to my mom--with her tips they turn out just fine. I love the flavor of this dark meet with a semi-rich sauce of vanilla, orange, and balsamic flavors. It is a nice option if you are feeding a crowd and want something extra special for their taste buds.

Vanilla Balsamic Chicken














Ingredients
1/2 cup fat-free, less-sodium chicken broth
1/2 cup balsamic vinegar
1/4 cup finely chopped shallots
1/4 cup packed brown sugar
1/4 teaspoon grated orange rind
1/4 cup fresh orange juice
1 (2-inch) piece vanilla bean, split lengthwise
3/4 teaspoon salt, divided
16 skinless, boneless chicken thighs (about 2 pounds)
Cooking spray
1/2 teaspoon freshly ground black pepper
Orange rind strips (optional)

Preparation
Preheat oven to 450°.
Combine first 6 ingredients in a small saucepan. Scrape seeds from vanilla bean; stir seeds into broth mixture, reserving the bean for another use. Bring to a boil. Reduce heat, and simmer until reduced to 1/2 cup (about 20 minutes). Stir in 1/4 teaspoon salt.

Arrange chicken in a single layer in the bottom of a roasting pan coated with cooking spray. Sprinkle chicken evenly with remaining 1/2 teaspoon salt and pepper. Bake at 450° for 10 minutes.

Brush half of broth mixture over chicken; bake 5 minutes. Brush remaining broth mixture over chicken; bake 15 minutes or until a thermometer registers 180°. Garnish with orange rind, if desired.

Yield: 8 servings (serving size: 2 chicken thighs)
Nutritional Information:CALORIES 209; FAT 5.5g; PROTEIN 27.5g; CHOLESTEROL 115mg; CALCIUM 29mg; SODIUM 371mg; FIBER 0.2g
Marge Perry, Cooking Light, APRIL 2006


Sage Dinner Rolls

Ingredients
1 package dry yeast (about 2 1/4 teaspoons)
1 tablespoon honey
1 1/4 cups warm water (100° to 110°)
2 1/2 cups all-purpose flour (11 1/4 ounces), divided
1 cup whole wheat flour (4 3/4 ounces)
3 tablespoons minced fresh sage
1 1/2 teaspoons salt
1/4 teaspoon black pepper
2 tablespoons olive oil
Cooking spray

Preparation
Dissolve yeast and honey in warm water in a large bowl; let stand 5 minutes.
Lightly spoon flours into dry measuring cups; level with a knife. Combine 2 1/4 cups all-purpose flour, wheat flour, sage, salt, and pepper. Add flour mixture and oil to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes). Add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Divide dough into 12 equal portions, shaping each into a ball (cover remaining to prevent drying). Place balls 2 inches apart on a large baking sheet covered with parchment paper. Cut a deep (1/4-inch) X in the top of each roll using kitchen shears or a sharp knife. Cover and let rise for 30 minutes or until doubled in size.

Preheat oven to 350°.

Bake at 350° for 20 minutes or until puffed and beginning to brown. Remove from baking sheet; cool on wire rack.

Yield: 12 servings (serving size: 1 roll)
Nutritional Information: CALORIES 156; FAT 2.7g; PROTEIN 4.3g; CHOLESTEROL 0.0mg; CALCIUM 11mg; SODIUM 296mg; FIBER 2.1g
Cynthia Nims , Cooking Light, NOVEMBER 2007