Maxs Specialty Chicken Chop With Sage And Baby Spinach Mashed Potatoes Recipes

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MAX'S SPECIALTY CHICKEN CHOP WITH SAGE AND BABY SPINACH MASHED POTATOES



Max's Specialty Chicken Chop with Sage and Baby Spinach Mashed Potatoes image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 25

4 (14-ounce) chicken breasts
6 large eggs
1/4 cup sour cream
1/4 cup Dijon mustard
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
4 cloves garlic, chopped
Salt and freshly ground black pepper
2 cups Japanese (panko) bread crumbs
Seasoned flour, for dredging
Vegetable oil, for frying
Sage and Baby Spinach Mashed Potatoes, recipe follows
Natural Jus, recipe follows
8 peeled Idaho potatoes
1/2 cup heavy cream
1/2 cup melted butter
1/4 cup buttermilk
1 tablespoon chopped fresh sage leaves
6 ounces baby spinach
Salt and freshly ground black pepper
2 cups reduced chicken stock
4 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon fine salt
1/2 tablespoon freshly ground black pepper

Steps:

  • Preheat the oven to 300 degrees F.
  • Remove the skin and bones from the chicken breasts, leaving the wing bone attached. In a large bowl whisk together the eggs, sour cream, mustard, parsley, thyme, garlic, salt, and pepper. Coat the chicken in the seasoned flour and then in the egg mixture. Press the dredged chicken into the bread crumbs.
  • Fry the breaded chicken in a deep-fryer until golden brown, about 10 minutes. Remove the chicken from the fryer and roast in the oven for 15 minutes.
  • Place the cooked chicken on top of the Sage and Baby Spinach Mashed Potatoes. Serve with Natural Jus poured around the potatoes.
  • In a large pot, boil the potatoes until soft, then drain. In a separate small pot heat the cream, butter, salt, and pepper on medium heat until warm. In a large bowl combine the drained potatoes and the heated cream mixture, whip until smooth. Add the buttermilk, sage and baby spinach. Stir potatoes until the spinach is lightly wilted.
  • In a medium saucepan, bring the reduced chicken stock to a boil. Whisk in the butter, thyme, salt, and pepper until combined. Remove from heat.

CHICKEN AND BABY SPINACH WITH RASPBERRY-BALSAMIC VINAIGRETTE



Chicken and Baby Spinach with Raspberry-Balsamic Vinaigrette image

Provided by Sandra Lee

Categories     main-dish

Time 5m

Yield 4 servings

Number Of Ingredients 11

1/2 cup lite balsamic vinaigrette
1/2 cup fresh raspberries
3/4 teaspoon sugar
8 cups baby spinach
1/3 cup red onion, thinly sliced
1 cup fresh raspberries
1 cup sliced cucumbers
1 1/3 cups cooked store-bought chicken breast, cut into strips
1/4 cup crumbled feta cheese
1/4 cup chopped pecans
Freshly ground black pepper

Steps:

  • For the dressing:
  • Combine vinaigrette, raspberries, and sugar in a blender. Blend until smooth; set aside.
  • For the salad:
  • In a large bowl, toss together spinach, onions, raspberries, cucumbers, and half of the vinaigrette.
  • Divide mixture among 4 chilled plates. Add chicken strips to mixing bowl and toss with 2 tablespoons dressing. Divide among the plates. Garnish with feta, pecans, and black pepper. Serve.

BABY POTATOES WITH CREAMY GOAT CHEESE AND FINE HERBS



Baby Potatoes with Creamy Goat Cheese and Fine Herbs image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 15

1 cup dry white vermouth
3 cups water
4 sprigs fresh parsley
3 sprigs fresh tarragon
1 (1 by 2-inch) piece of lemon zest
1 tablespoon kosher salt
6 small red-skinned potatoes (about 8 ounces)
1 teaspoon extra-virgin olive oil
3 ounces fresh soft goat cheese, at room temperature
2 tablespoons creme fraiche or sour cream
1 tablespoon minced fresh flat-leaf parsley
2 teaspoons minced fresh tarragon
2 teaspoons paper-thin rounds fresh chive, plus 12 1-inch pieces for garnish
2 teaspoons minced fresh chervil or 1 teaspoon minced fresh dill
Freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • To make the potatoes: In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.
  • Cut the potatoes in half horizontally. Slice a small portion off of the rounded ends-- so the potatoes stand up without rolling around -- and discard. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 minutes. Set the potatoes aside to cool in the liquid for 5 minutes.
  • Drain the potatoes, reserving 2 teaspoons of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little "bowl" for the cheese.
  • Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes.
  • Meanwhile, make the filling: In a medium bowl, cream the cheese with the creme fraiche and the 2 teaspoons of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.
  • Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish. Serve.

SPINACH-INFUSED MASHED POTATOES



Spinach-Infused Mashed Potatoes image

This recipe brings the advantages of spinach into the world of the popular, well loved mashed potato!

Provided by Aslan

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 14

4 potatoes, peeled and cubed
1 tablespoon extra-virgin olive oil
½ cup diced red bell pepper
½ cup diced yellow bell pepper
¼ cup all-purpose flour
2 cups chicken broth
ground black pepper to taste
3 ounces baby spinach leaves
½ cup grated Parmesan cheese
2 tablespoons bacon bits
1 tablespoon minced garlic
2 tablespoons butter
½ cup cream
salt and pepper to taste

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
  • Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the red and yellow bell pepper, and cook until the peppers begin to soften, about 3 minutes. Stir in the flour, and cook for 3 minutes more. Pour in the chicken broth, and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer gently for 15 minutes. Season to taste with black pepper.
  • Once the potatoes have finished draining, return them to the pot along with the baby spinach, Parmesan cheese, bacon bits, and garlic; mash until smooth. Fold in the butter and cream until incorporated and season to taste with salt and pepper. Serve the mashed potatoes alongside the bell pepper gravy.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 32.3 g, Cholesterol 44.9 mg, Fat 16.1 g, Fiber 4 g, Protein 8.2 g, SaturatedFat 8.7 g, Sodium 230.8 mg, Sugar 2.1 g

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