Monday 12/27/2010 Backwards Chicken Cordon Bleu and Roasted Califlower

Backwards Chicken Cordon Bleu
Prep and cook time: 35 minutes 3 tablespoons apple butter 1/2 teaspoon dried thyme   coarse salt and freshly ground pepper, to taste 4 boneless, skinless chicken breasts 4 ounces black forest ham, thinly sliced 4 slices Swiss cheese 5 tablespoons olive oil 2 shallots 1/2 teaspoon Dijon mustard 2 tablespoons white wine vinegar 2 cups mixed baby greens per serving: 399 calories; 35 grams protein; 26 grams total fat; 0 grams fiber; 8 grams saturated fat; 4 grams carbohydrates; 94 mgs cholesterol; 144 mgs sodium; 10 weight watcher points		[1] Mix the apple butter, thyme, and salt and pepper to taste in a bowl. Lay out a long piece of plastic wrap on a cutting board. Place the chicken on the plastic and brush half of the butter mixture evenly on top of each breast. Mound equal amounts of the cheese on each piece of chicken, then wrap 2 slices of ham around each breast to cover the cheese. Place another piece of plastic over the chicken and gently pound with a mallet until about 1/4 inch thick. [2] Heat half of the olive oil in a medium nonstick skillet over medium-high heat. Add the chicken and cook until golden and crisp, 3 to 4 minutes. Turn and cook on the other side until cooked through but still moist, 3 to 4 more minutes. [3] Meanwhile, whisk the shallot(s), mustard, vinegar and the remaining butter mixture in a medium bowl. Slowly whisk in the remaining olive oil to make a smooth dressing. [4] Place each piece of chicken on a plate and drizzle with dressing. Toss the greens with the remaining dressing; serve with the chicken.

Roasted Cauliflower
Prep time: 5 minutes Cook time: 30 minutes 1 head cauliflower, cut into florets 1 tablespoon olive oil   coarse salt and freshly ground pepper, to taste 1 tablespoon butter 1 teaspoon garlic, minced per serving: 92 calories; 3 grams protein; 6 grams total fat; 4 grams fiber; 2 grams saturated fat; 8 grams carbohydrates; 8 mgs cholesterol; 44 mgs sodium; 2 weight watcher points		Preheat oven to 450 degrees. [1] Spread the cauliflower florets in a roasting pan. Drizzle with oil, and season with salt and pepper. Toss to combine and roast, tossing once or twice, until cauliflower is golden brown and tender, 20 to 25 minutes. [2] Melt the butter in a large skillet over medium heat. Saute the garlic, stirring often, until lightly browned, about 1 minute. Remove from the heat. Add the roasted cauliflower, toss to coat and serve.