Valentine Dinner for Two
Wednesday, February 09, 2011
Looking for something easy to make for your sweetheart this Valentine's Day? This recipe is easily halved & makes a perfect romantic dinner for two!
Foil-Wrapped Chik'n with Veggies, Tarragon & White Wine
Prep time- 15 minutes
Cook time- 25 minutes
Makes 4 servings
Ingredients
¼ cup diced baby zucchini
¼ cup diced baby yellow squash
½ cup broccoli slaw mix
¼ cup sliced mushrooms
2 Tbsp. white wine
2 tsp. olive oil
garlic powder, salt & pepper, to taste
4 12-inch long sheets aluminum foil
4 QUORN™ Naked Chik’n Cutlets
8 cherry (or grape) tomatoes, halved
4 sprigs fresh tarragon
Instructions
Preheat oven to 450°F
1) In a medium bowl, toss together zucchini, yellow squash, broccoli slaw, mushrooms, wine, olive oil, garlic powder, salt & pepper until well combined.
2) Lightly spray one side of each sheet of foil with non-stick cooking spray. Place ¼ of the tossed vegetable mixture onto center of sprayed-side of each sheet of foil. Top each with 1 QUORN™ Cutlet, 4 tomato halves and 1 spring of tarragon.
3) Fold foils over top of each QUORN™ Cutlet and tightly crimp the edges to seal closed. Place the 4 sealed foil packets onto a baking sheet. Bake 20-25 minutes.
Serve immediately with brown rice and a tossed green salad, if desired.
Tips
-Save $$... “Baby” vegetables make for a nice presentation, but can sometimes be a bit costly. So, if you wish, simple cut regular-sized zucchini & yellow squash into small, bite-sized, uniform pieces. Cutting the vegetables to the same size also insures even cooking.
-Most grocery stores have a lovely selection of fresh herbs available all year round, yet, ½ teaspoon of dried tarragon can be substituted for each sprig of fresh tarragon.
-If you don’t want to use wine, just replace it with an equal amount of vegetable broth.
Foil-Wrapped Chik'n with Veggies, Tarragon & White Wine
Prep time- 15 minutes
Cook time- 25 minutes
Makes 4 servings
Ingredients
¼ cup diced baby zucchini
¼ cup diced baby yellow squash
½ cup broccoli slaw mix
¼ cup sliced mushrooms
2 Tbsp. white wine
2 tsp. olive oil
garlic powder, salt & pepper, to taste
4 12-inch long sheets aluminum foil
4 QUORN™ Naked Chik’n Cutlets
8 cherry (or grape) tomatoes, halved
4 sprigs fresh tarragon
Instructions
Preheat oven to 450°F
1) In a medium bowl, toss together zucchini, yellow squash, broccoli slaw, mushrooms, wine, olive oil, garlic powder, salt & pepper until well combined.
2) Lightly spray one side of each sheet of foil with non-stick cooking spray. Place ¼ of the tossed vegetable mixture onto center of sprayed-side of each sheet of foil. Top each with 1 QUORN™ Cutlet, 4 tomato halves and 1 spring of tarragon.
3) Fold foils over top of each QUORN™ Cutlet and tightly crimp the edges to seal closed. Place the 4 sealed foil packets onto a baking sheet. Bake 20-25 minutes.
Serve immediately with brown rice and a tossed green salad, if desired.
Tips
-Save $$... “Baby” vegetables make for a nice presentation, but can sometimes be a bit costly. So, if you wish, simple cut regular-sized zucchini & yellow squash into small, bite-sized, uniform pieces. Cutting the vegetables to the same size also insures even cooking.
-Most grocery stores have a lovely selection of fresh herbs available all year round, yet, ½ teaspoon of dried tarragon can be substituted for each sprig of fresh tarragon.
-If you don’t want to use wine, just replace it with an equal amount of vegetable broth.
