Meat Recipes

[Zana]

Green Chile Enchiladas With Black Beans

Source: The Way the Cookie Crumbles food blog via
jessicasfoodspot.blogspot.com

Note: To wet the tortillas before heating and rolling them, I usually
hold them under running water for a second.
Alternatively, you could brush water on them using a pastry brush.

1 bone-in, skin-on chicken breast (12-16 ounces)
salt and pepper
1 tsp vegetable oil
2 tablespoons water (I used chicken broth)
3 tablespoons butter
1/2 large onion, chopped fine
3 cloves garlic, minced
3 tablespoons flour
1 cup milk plus 1/4cup
4 ounces chopped green chiles, undrained
1/2 cup sour cream plus 2 tablespoons
1 cup (4 ounces) cheddar, shredded, plus 3/4 cup (3 ounces)

For chicken:

Adjust oven racks to the lower-middle and upper-middle positions and
heat oven to 450 degrees.
Heat oil in heavy-bottomed 9-inch ovenproof skillet over medium-high
heat until oil just begins to smoke then swirl skillet to coat evenly
with oil.
Brown chicken breast skin side down until deep golden, 3 to 4 minutes.
Turn chicken breast and brown until golden on second side, 3 to 4
minutes longer.
Place in oven on lower-middle rack.
Roast until thickest part of breast registers about 160 degrees on
instant-read thermometer, 18 to 25 minutes.
Using potholder or oven mitt, remove skillet from oven.
Transfer chicken to platter and set aside until cool enough to handle.
Pour water into hot skillet and scrape with a heat-proof spatula or
wooden spoon to loosen browned bits.
Pour liquid into small bowl.
Reduce oven temperature to 375 degrees.

For filling:

Melt butter until foaming in medium saucepan over medium heat then add
onions and garlic and cook, stirring frequently, until translucent,
about 4 minutes.
Add flour and cook, stirring constantly, for about 1 1/2 minutes.
Do not brown.
Gradually whisk in milk and reserved water from deglazing.
Bring mixture to boil over medium-high heat.
Stir in green chiles, 1/8 teaspoon salt, and a pinch of pepper.
Remove from heat, and stir in 1/2 cup sour cream.

For sauce:

Set aside 1/4cup of filling mixture.
Add an additional 1/4cup milk and 2 tablespoons sour cream and stir
until blended.

Remove and discard chicken skin.
Using fingers or fork, pull chicken off bones into 2-inch shreds and
1-inch chunks.
Stir shredded chicken and 1 cup shredded cheddar into filling mixture.
Spread 1/4of sauce in bottom of 9×13-inch pan.

Lightly wet both sides of four tortillas then place on baking sheet in
oven for 3-4 minutes, until soft.
Spread approximately 1/4cup of filling down center of each tortilla.
Fold in sides and place enchilada, seam side down, in prepared pan.
Repeat with remaining tortillas until all the filling has been used,
wetting and warming tortillas as necessary.

Pour remaining sauce over enchiladas and top with remaining 3/4 cup cheese.
Bake on upper-middle rack until the sauce is bubbling and the cheese is
melted, 20-25 minutes.
Let rest 5-10 minutes and serve.

Black Beans

1 can of black beans, drained and rinsed
1 tbsp olive oil
1 clove of garlic crushed
1/4 of an onion diced
1/4 cup chicken broth
1 tbsp chili powder
1 tsp cayenne pepper
1/2 can Rotel (diced tomatoes and green chiles)
salt and pepper to taste.

Heat the olive oil in a small sauce pan.
When the oil is hot add the onions and garlic.
Let the onions sweat out but do not let the garlic burn.
After a few minutes add the black beans and chicken broth.
Then season the beans with chili powder, cayenne pepper, salt and pepper.
Bring the beans to a simmer then add the Rotel tomatoes.
Let simmer for about 20 minutes.

[Zana]

Apple Smoked Barbecue Ribs

2 slabs baby back ribs, or spareribs
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon pepper
1 cup Apple Wood Chips
barbecue sauce (recipe follows)

Preheat oven to 400F. Rub cinnamon, cloves and pepper into
both sides of ribs. Place ribs on wire rack on baking pan.
Bake for 3 hours until tender.
Soak wood chips in water for 30 minutes. Prepare grill.
Place apple wood chips directly in the center of hot barbecue
coals. Baste ribs and place on grill above wood chips. Cover,
grill and cook for 10 minutes. Turn ribs, baste again and cook
another 10 minutes or until ribs are browned but still moist.

Barbecue Sauce:
2−15 oz. cans tomato sauce
1/2 cup molasses
10 cloves garlic
2 tablespoons ground cumin
2 tablespoons dry mustard
fresh ground pepper
1/2 teaspoon cinnamon
1/4 teaspoon hot pepper flakes
1/2 cup red wine vinegar

Combine all ingredients except vinegar in saucepan. Simmer,
covered, on low heat for 1 hour, stirring occasionally. Add
vinegar to taste and simmer for another 15 minutes. Chill at
least 24 hours, or until ready to use.

[Zana]

Baby Back Ribs With Mustard Sauce

1/3 cup Brown sugar
1/4 cup Onion, finely chopped
1/4 cup Vinegar
1/4 cup Mustard
1/2 teaspoon Celery seed
1/4 teaspoon Garlic powder
4 pounds Pork spareribs, or pork loin ribs, cut into pieces

• For sauce, in a saucepan combine brown sugar, onion, vinegar, mustard, celery seed and garlic powder.
• Bring to boiling, stirring till sugar dissolves.
• Preheat grill.
• Adjust heat for indirect cooking.
• Place ribs on grill rack over medium heat.
• Cover and grill for 1 1/4 to 1 1/2 hours or till ribs are tender and no pink remains.
• Brush occasionally with sauce the last 15 minutes of grilling.

[Zana]

Updated Chicken Cacciatore with Polenta

For the chicken:
1 large chicken, about 5 pounds, cut into 8 pieces
1 tablespoon unsalted butter
3 slices lean bacon, about 2 ounces, cut into small pieces
1 onion, chopped
3 cloves garlic, minced
2 tablespoons extra-virgin olive oil
½ cup dry white wine
1 (28-ounce) can diced tomatoes
2 roasted red peppers, sliced into strips
1 tablespoon rosemary, chopped
1 teaspoon dried oregano
½ teaspoon dried thyme
Salt and freshly ground black pepper to taste

For the polenta:
1 3/4 cups polenta (also known as cornmeal or corn grits)
1 teaspoon sea salt
1 bay leaf, crumbled
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
½ cup freshly grated Parmesan cheese
1 clove garlic minced
Dash freshly ground black pepper

Preheat the oven to 375 degrees. Pat the chicken dry and season on all sides with salt and pepper.

Melt the butter in a small skillet over medium-high heat. Add the bacon and cook, stirring, until softened and beginning to render fat, about 2 minutes.

Stir in the onion and garlic. Cook, stirring often, until the onions are softened and starting to color, about 5 minutes. Remove from the heat and set aside.

Working in batches, heat the oil in a large skillet over medium-high heat. Add the chicken and cook, turning often, until browned on all sides, 7 to 10 minutes. Transfer to a large covered casserole.
Pour off the fat from the skillet. Pour the wine into the skillet, increase the heat to high and bring to a boil, stirring to pick up any browned bits on the bottom.

Add the tomatoes (with juices), peppers, rosemary, oregano and thyme. Add the bacon and onion mixture and bring to a boil, then pour over the chicken.

Transfer to the preheated oven and cook until the chicken is tender and the sauce is slightly thickened, 40 to 45 minutes. Check the level of liquid as the chicken cooks; there should be enough liquid to barely cover the chicken. Add water if necessary.

To make the polenta, bring 6 cups water to a boil in a large pot over high heat. Add the salt, bay leaf and olive oil. Reduce the heat to medium and very slowly start adding the polenta, using small handfuls at a time, taking several minutes to add the entire amount.

Simmer gently, stirring very frequently. (Pay attention to the edges of the pan as you stir; this is where it will stick and scorch first.) As it thickens, 20 to 30 minutes, you may want to change to a large, wide wooden spoon or paddle to make it easier to stir. Be careful not to burn yourself; the polenta has a tendency to act like an erupting volcano as it is cooking.

When the polenta is very thick and smooth, remove from the heat and stir in the butter, cheese, garlic and pepper.

Remove the bay leaf and pour the polenta out onto a large platter, top with chicken pieces and spoon over sauce.
Yield: 6 to 8 servings

Taste of cook-off victory has Spokane woman hooked

http://www.spokesman.com/stories/201...-woman-hooked/

Lorie Hutson The Spokesman-Review
September 15, 2010

Paula Mannino is hooked.
The Spokane woman, who teaches Italian cooking classes at her home, says she's thinking of becoming a cooking-contest junkie after a recent win in the second annual LG Electronics "Taste of Something Better" competition.
Mannino was the second runner-up in the cook-off, held Sept. 5 at the "Taste of Beverly Hills" wine and food festival.
"I was on vacation when I got it across my e-mail and I decided on a fluke just to throw a recipe in," she says.
Contest judges chose Mannino's recipe for an updated chicken cacciatore with polenta along with two others from about 400 entries. The three finalists competed in a cook-off at the festival, presented by Food and Wine magazine, for the title of "Top Amateur Chef."
The finalists whipped together their creations for a star-studded panel of judges including Ted Allen, host of the Food Network's "Chopped"; Tim Love, the season two winner of "Iron Chef America"; "Top Chef" winner Michael Voltaggio; and "Top Chef Masters" fan favorite Ludo Lefebvre.
Lifestyle expert Sissy Biggers, who has been featured on the Food Network's "Ready, Set, and Cook!" as well as ABC's "Extreme Makeover," was the emcee.
The judges awarded Brett Youmans of Reading, Pa., top prize for his orange scented lamb skewers atop watercress and roasted fig salad with baked goat cheese crisps. Youmans will compete later this month in LG's global competition in Seoul, South Korea.
Mannino's recipe was a modern, lighter version of traditional chicken cacciatore, a dish from central Italy where her mother's family roots can be found.
"It was a beautiful dish," she says. "I'm very proud of it."
Two setbacks slowed her down: She cut her knuckle grating cheese and the tuiles she used to garnish the plate did not get crisp enough because she didn't have a cooling rack.
"When you're competing every little tiny thing makes a big difference," Mannino says.
In addition to the trip to Beverly Hills, she won an LG double wall oven for her efforts. The competition was filmed and will be broadcast on CNN in October.
Mannino says she learned so much she's planning to enter the contest again next year and start entering other competitions.

[Zana]

Gouda and Spinach Stuffed Pork Chops

What to Drink? Chardonnay
Old Fashioned George Dickel
Mock Champagne
Prep Time: 25 Min
Cook Time: 45 Min
Ready In: 1 Hr 10 Min
Servings (Help) US Metric CalculateOriginal Recipe Yield 4 servings

Ingredients
* 4 (6 ounce) thick cut pork chops
* 8 slices smoked Gouda cheese
* 1/2 pound fresh spinach, rinsed and torn into bite-size pieces
* 3 tablespoons horseradish mustard
* 1 cup panko crumbs or breadcrumbs
* Creole-style seasoning to taste

Directions
1. Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2. Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese.
3. Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste.
4. Bake in preheated oven for 45 minutes, or until brown and crispy.

[Zana]

Fruit-Braised Lamb Shanks

1 Tbs butter
1 Tbs vegetable oil
2 lamb shanks, about 1 1/2 to 2 pounds
1/2 onion, minced
1 clove garlic, minced
1 fresh or 1/2 dry bay leaf
1 tsp fresh thyme leaves
1 Tbs flour
1 Tbs turmeric
1/2 tsp dried chili flakes
3/4 cup dry white wine, such as Chardonay or Sauvignon Blanc
2 cups chicken broth
2 peaches, peeled, pitted and coarsely chopped
2 nectarines, pitted and coarsely chopped
2 plums, pitted and coarsely chopped



In a medium skillet with a lid, melt the butter over medium heat and add the oil.
Add the shanks and sauté them for 3 to 4 minutes on each side. Remove the shanks and set aside. Discard all but 2 tablespoon of fat from the pan. Stir constantly for 2 to 3 minutes to release any bits stuck to the pan.
Return to medium heat and add the onion and garlic. Sauté 1 to 2 minutes, then add the bay leaf and thyme and sprinkle with the flour, turmeric and chili flakes. Stir for 1 to 2 minutes, then add the wine.
Add 1 1/2 cups of the chicken broth and return the shanks to the pan. Reduce the heat to low and cover.
Simmer for 1 1/2 hours, then add the fruit and continue to cook for another 45 minutes to 1 hour, until the meat is tender and can be pulled away from the bone. Stir occasionally while cooking, basting the shanks with the sauce.
As the sauce thickens, the sugar in the fruit will cause it to stick to the pan, so stir more frequently. Add more broth if necessary.
When the shanks are done, remove them from the pan and pull away or cut off the meat. Discard the bone. Skim the surface fat from the sauce.
Return the meat to the sauce and cook over low heat for 3 to 4 minutes, just enough to heat the meat through. Serve immediately.


Servings: 5

Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Amount Per Serving
Calories 535.67
Calories From Fat (52%) 276.67
% Daily Value
Total Fat 30.84g 47%
Saturated Fat 12.42g 62%
Cholesterol 127.78mg 43%
Sodium 414.60mg 17%
Potassium 936.73mg 27%
Carbohydrates 21.26g 7%
Dietary Fiber 3.30g 13%
Net Carbohydrates 17.96g
Protein 37.39g 75%



Bon Appetit

[Zana]

CANADIAN BACON AND EGG PIE

Ingredients
12 slices Canadian bacon

1 tbsp. sweet butter

8 sandwich-size slices Swiss cheese

12 eggs

3/4 c. light cream

Salt and freshly ground pepper to taste

2 tbsp. freshly grated Parmesan cheese

2 tbsp. chopped fresh parsley

Directions
1. Preheat oven to 350 degrees.

2. Saute Canadian bacon in butter 1 minute each side. Drain.

3. Fit bacon slices around rim of 10 inch pie pan to form scalloped edge. Place cheese slices in bottom of pan slightly overlapping bacon.

4. Break each egg into small dish and carefully slide onto cheese. Cover with cream; season with salt and pepper. Sprinkle grated cheese on top.

[Zana]

FRENCH CANADIAN PORK PIE

1 lb. ground pork blade

3-4 boiled potatoes

Dash of pepper

1 tsp. Bell's seasoning

1 onion, chopped

2 pie crusts for 9 inch plate

Fry pork with the onion until a golden color.
Add the seasonings.
Mash the potatoes and add to the pork mixture.
Put this into the pie shell and add the top crust.
Bake at 350 degrees for 1 hour.


Bell's Homemade Seasoning

Ingredients:
1/4 teaspoon thyme
3/4 teaspoon sage
1/4 teaspoon marjoram
1/4 teaspoon rosemary
1/4 teaspoon black pepper
1/4 teaspoon nutmeg

Use with French Canadian Pork Pie

[Zana]

Herbed Chicken Pot Pie with Bacon

By The Sprouted Kitchen
WebMD Recipe from Foodily.com

Sometimes the back-to-basics recipes are the ones that just hit the spot. It's cooking that feeds the soul and brings back happy memories of childhood and family. Like meatloaf and roast chicken and, of course chicken pot pie.

Ingredients

1 package puff pastry
2 tablespoons butter (low sodium if available)
4 oz bacon, chopped fine
1 1/2 lbs chicken, chopped into bite-sized pieces
1 yellow onion, peeled and chopped
6 carrots, peeled and chopped
5 celery stalks, chopped
1 cup frozen peas, thawed
1 quart homemade chicken stock / bone broth (can substitute with canned)
1 teaspoon fresh tarragon
2 tablespoons chopped fresh marjoram
1/4 c fresh chopped parsley
Sea salt to taste
Freshly cracked black pepper to taste
1 bay leaf

Instructions

Heat the butter in a pan until melted over medium-low in a cast iron skillet or other oven-safe skillet. Add the chopped bacon and cook until done. When the bacon is browned and crisp, add the chopped onion and garlic and cook until translucent. Add the chopped chicken and cook through. When the chicken is done, add the chopped carrots, celery, and bay leaf. Increase the heat, and add chicken stock and cook down until the stock is reduced to a gravy that smoothly envelopes the other ingredients.

Remove the bay leaf and add the remaining herbs. Season the mixture with salt and pepper.

Roll out the puff pastry, and cover the skillet with the dough. Cut a few vents into the crust and bake in an oven preheated to 375 degrees and cook until the crust is nicely browned. Allow the pie to cool for 5 to 10 minutes and serve with a fresh green salad and beets.

Total Servings: 8

Nutritional Information Per Serving

Calories: 430
Carbohydrates: 29.5g
Cholesterol: 89 mg
Fat: 19.1 g
Saturated Fat: 5 g
Fiber: 3.5 g
Sodium: 489 mg
Protein: 34 g

[Zana]

Cowboy Beef Dip
Serving Size: 12 Servings

1 pound ground beef
4 tablespoons chopped onion, divided
3 tablespoons chopped sweet red pepper, divided
2 tablespoons chopped green pepper, divided
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1/2 cup salsa
4 tablespoons sliced ripe olives, divided
4 tablespoons sliced pimiento-stuffed olives, divided
2 tablespoons chopped green chilies
1 teaspoon chopped seeded jalapeno pepper
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1/4 cup shredded cheddar cheese
2 tablespoons sour cream
2 to 3 teaspoons minced fresh parsley
Tortilla chips

• In a large skillet, cook the beef, 3 tablespoons onion, 2 tablespoons red pepper and 1 tablespoon green pepper over medium heat until meat is no longer pink; drain.
• Stir in the soup, salsa, 3 tablespoons ripe olives, 3 tablespoons pimiento-stuffed olives, chilies, jalapeno, oregano and pepper.
• Bring to a boil.
• Reduce heat; simmer, uncovered, for 5 minutes.

• Transfer to a serving dish.
• Top with the cheese, sour cream and parsley; sprinkle with the remaining onion, peppers and olives.
• Serve with tortilla chips.

Yield: 3 cups.

Nutrition Information
1/4 cup (calculated without chips) equals 116 calories, 7 g fat (3 g saturated fat), 26 mg cholesterol, 336 mg sodium, 4 g carbohydrate, 1 g fiber, 8 g protein.

Source: tasteofhome.com

[Zana]

Chicken With Sweet Potatoes and Onions


Serves 4| Hands-On Time: 10m | Total Time: 1hr 00m

Ingredients
a.. 2 small sweet potatoes (about 1 pound), peeled and cut into thin wedges
b.. 1 red onion, cut into wedges
c.. 12 sprigs fresh thyme
d.. 2 tablespoons olive oil
e.. kosher salt and black pepper
f.. 1 3 1/2- to 4-pound chicken, cut into 10 pieces

Directions
1.. Heat oven to 400º F. In a large roasting pan, toss the potatoes, onion, thyme, oil, 1?2 teaspoon salt, and 1?4 teaspoon pepper.
2.. Season the chicken with 1?2 teaspoon salt and 1?4 teaspoon pepper and nestle it, skin-side up, among the potatoes and onions.
3.. Roast until the chicken is cooked through and the potatoes are tender, 40 to 50 minutes.

Nutritional Information
a.. Per Serving
b.. Calories 515
a.. Fat 29g
b.. Sat Fat 7g
c.. Cholesterol 142mg
d.. Sodium 634mg
e.. Protein 46g
f.. Carbohydrate 16g
g.. Fiber 3g

Bon Appetit

[Zana]

PORK WITH SALSA AND BEANS

Makes 4 servings.

Pepper
1 tsp chili powder
2 pounds pork tenderloin, trimmed
1 garlic clove, minced
1 jalapeno pepper
2 tomatoes, cored
1/4 onion, wedge with root attached
2 tbs chopped cilantro or parsley
Oil
Salt
Bush's Texas ranchero grillin beans

• Heat a grill.
• Grill tomatoes, jalapeno and onion until charred all over.
• Stem and seed jalapeno if desired.
• Coarsely chop vegetables to make a textured salsa.
• Stir in cilantro and season with salt and pepper to taste.
• Brush pork with oil, add chili powder, salt and pepper to taste.
• Brush grate with oil.
• Grill pork until a thermometer reaches 145°, 25 min.
• Transfer to cutting board and let rest 10 min.
• Slice pork, SERVE with salsa and beans...

[Zana]

EASY SLICED STEAKS WITH KALE SALAD

Makes 4 servings.

1 romaine heart, chopped
A generous handful grated pecorino romano cheese
1 tsp Dijon mustard
1 tsp anchovy paste
1 lemon, juiced
Salt and Pepper
1 bunch flat leaf tuscan kale, stems discarded, leaves chopped
1 pasteurized egg yolk
1 tsp Worcestershire sauce
2 cloves garlic, grated
1/3 cup oil
4 steaks, room temp

• Heat a cast iron skillet or griddle.
• Season steaks with salt and pepper and coat with some oil.
• Cook steaks, 10 min.
• Transfer to a cutting board and let rest 10 min. then thinly slice on an angle.
• In a bowl, combine lemon juice, garlic, anchovy paste, worcestershire and mustard, season with pepper, mix in egg yolk then pour in 1/3 cup oil to emulsify the dressing.
• Stir in a handful of cheese.
• Add kale and romaine and toss to coat.
• SERVE salad topped with shaved cheese, alongside the steak...

[Zana]

Baked Chicken with Cola Barbecue Sauce

Comments
This is an easy and delicious recipe. My husband said it is a repeat recipe. We like our food spicy so for the hot sauce I added Sambal Oelek - Ground Fresh Chili Paste (2 tablespoons). I know this sounds really hot but the ketchup must have softened the spicy. It just had moderate heat and really good. The ketchup was not overpowering. The sauce is exceptional.

Ingredients
1 1/4 cups cola soft drink, Coca-Cola
1 cup ketchup
2 tablespoons prepared mustard
1 tablespoon white vinegar
1 teaspoon hot sauce, or to taste
1 teaspoon garlic salt
8 bone-in, skinned chicken pieces
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon canola oil

Procedure
SAUCE

1. In a medium saucepan, combine cola, ketchup, mustard, vinegar, hot sauce, and garlic salt; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, stirring occasionally, for 10 minutes.

2. Remove from heat and reserve 1 cup sauce in a small bowl for serving.

3. Makes approximately 2 cups of scrumptious sauce.

CHICKEN

1. Preheat oven to 350 degrees.

2. Sprinkle chicken with salt and pepper; lightly spray with non-stick cooking spray.

3. In a large ovenproof skillet, heat oil over medium-high heat. Add chicken; cook for 8 minutes, or until lightly browned, turning occasionally.

4. Place pan in oven, and bake chicken for 20 minutes.

5. Discard excess fat from the pan.

6. Brush chicken with remaining 1 cup sauce.

7. Bake for 15 to 30 minutes longer, or until done, turning and brushing occasionally with sauce.

8. Serve with reserved 1 cup sauce.

Servings
Servings: 6

Oven Temperature
Oven Temperature: 350°F

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 1 hour and 10 minutes
Total Time: 1 hour and 20 minutes

Recipe Type
2011 Recipes, Chicken, Coca-Cola, Cuisine: American, Magazine Recipe: Sandra Lee Semi-Homemade, Main Dish

Source
Author: Sandra Lee
Source: Semi-Homemade Magazine
Source page number: 63
Copyright: 2011


Zana's notes:
Adjusting the heat to your tolerance is the way to go. I made this for a group of people and actually made the sauce in two batches - mild and kick-arse... The mild sauce was left over!

[Zana]

Chicken Caruso
Ed Caruso
4 serving(s)

¼ pound pancetta - chopped coarsely
1 16 oz. jar of pearl onions - drained and cut in ½
1 medium/large eggplant - peeled sliced lengthwise
4 boneless/skinless chicken breasts
1 cup heavy cream
¼ cup plus 1 tablespoon olive oil
fresh thyme

For the marinade:
1/3 cup soy sauce
juice of 1 lemon
½ cup olive oil
4 cloves crushed garlic
sprig of fresh rosemary, oregano & thyme (or approx. 1 tablespoon dried)

Make marinade a day in advance. Combine all ingredients in a glass jar and steep at room temperature. Shake jar occasionally to mix. Strain marinade.

Marinate chicken breasts for at least 2 hours. Brush eggplant with olive oil and grill along with chicken till done, approx. 5-10 minutes per side.

Meanwhile begin sauce, put 1 tablespoon olive oil in medium hot skillet. Add pancetta and brown. After pancetta is browned add onion and continue to cook until onions are translucent and broken up. Drain fat. Add cream and deglaze pan. Add fresh thyme.

To assemble: place grilled eggplant on plate, top with 1 to 2 tablespoons of sauce. Place chicken on top of sauce, top with 1 tablespoon sauce and a sprig of fresh thyme.

Excellent with garlic roasted new potatoes, grilled vegetable such as asparagus.