It has been six months since Rona & I graduated from Pro 1 Chef School. We are both excited to be back in the classroom to learn about ethnic cooking, palette development and food paring in Pro 2 classes.
In Pro 1 we learned about techniques and following recipes to the rule, in Pro 2 we are learning how to creatively adjust them. My parents will tell you that I am much better at breaking rules than I am at following them. Our teacher, Chef Carol Cotner Thompson calls this “intuitive cooking”.
First stop in the ethnic classroom is Italy.
Italian Food
Chef Carol started class with a broad perspective of the twenty regions of Italy.
In learning about regional ethnic cuisine, it is good to understand the geography, climates, and historical background.
In Italy some regions are landlocked with mountains and lakes, while others benefit from the sea. French and Austrian nuances leave their mark on the northern regions, while the southern regions have a Middle Eastern influence. Some regions live under the hot sun, while others have cold winters with a short growing season.
All of these diversities make up the richness of the Italian bill of fare. Continue Reading →
What do you get when you cross a chicken, a goat and a strawberry?
Today’s recipe… which is no joke. “Chicken with Goat Cheese and Strawberry Sauce” is the creation of Celebrity Fitness / Lifestyle Coach & Healthy Gourmet Chef Rona Lewis from her latest book “Does this Cookbook Make Me Look Fat – Vol. 2.” I purchased this book after meeting Rona in a cooking class at BLT on Sunset Blvd. I’m having the best time cooking my way through this humorous and healthy cookbook.
If I wanted to win your heart via your stomach, I would make today’s recipe for you. If I needed to keep your heart healthy, your weight in check, and make sure you had lots of vitamin C, K, B6, manganese, selenium & niacin…I would still make Rona’s recipe.
I have to admit I was a bit apprehensive about making this recipe. I haven’t been a fan of chicken since childhood when my Grandma Nelson raised and “harvested” chickens on our farm. One hot summer day I returned from a trail ride on my horse, Pidge. The open barn door offered an invitation from the heat, and she bolted through as I hung on for the ride. Unbeknownst to me, Grandma had hung “dinner” across the entrance to the barn. I was not prepared for this “in your face” welcoming from my recently deceased friends. (My childhood issue with chickens was lost after devouring this recipe)
Chicken craziness:
There are more chickens than people in the world. You should have no trouble procuring the ingredients for this recipe!
Chickens were first domesticated for cockfighting. Could it be their impressive genealogy that makes them a natural for combat? Research has found that chickens are the closest living relative to Tyrannosaurus Rex.
Note to Michael Bay and Tom Cruise: Potential movie idea here?
Until then, we will have to settle for cockfights “Family Guy” style.
Today’s Featured Recipe: You will Rule the Roost with this recipe. If you have any leftover strawberry sauce it is great on ice cream.
Reprinted from “Does This Cookbook Make Me Look Fat – Vol. 2” with permission
Ingredients
3 C fresh strawberries cut into pieces
2 T balsamic vinegar
3 T strawberry spread- no sugar
Black Pepper
6 skinless, boneless chicken breasts
12 thin slices of goat cheese, about ½ oz each
24 basil leaves – slivered
Olive oil spray
1 tsp. minced garlic
¼ C fresh basil – slivered for topping
Instructions
Preheat oven to 400 degrees. In a large Pyrex bowl, mix the strawberries, vinegar & strawberry spread together. Put aside.
Make a horizontal cut almost through each chicken breast. Open the top half and sprinkle a large pinch of basil on one side. Take two slices of goat cheese and place them on the basil leaves. Sprinkle a touch more basil on top. Replace the top half. Sprinkle with pepper.
In a 4 quart metal or oven-safe skillet, spray with olive oil. Over med-high heat, cook garlic for about 30 seconds. Add chicken breasts and brown for about 4 minutes on each side. Then, place both the skillet and Pyrex bowl of strawberries into the oven. Cook for 10 minutes. Take chicken out and let it rest on the stove. Cook berries another 5 minutes. Take out of oven and stir. Serve chicken with sauce. Sprinkle with basil leaves.
Welcome to She Paused 4 Thought, a place to learn, laugh and have fun. I just finished culinary school at New School of Cooking. I love learning new things and passing them on to you. Enjoy!
Today’s recipe… which is no joke. “Chicken with Goat Cheese and Strawberry Sauce” is the creation of Celebrity Fitness / Lifestyle Coach & Healthy Gourmet Chef 
