Double Delicious by Jessica Seinfeld Read Free Book Online Page A

sweet paprika
     
1. Preheat the oven to 350°F. Place all the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil. Reduce to a simmer, then cook until the mixture thickens, 8 to 10 minutes. Remove the garlic, onions, and ginger.
2. Heat the olive oil in a large ovenproof skillet over high heat. Sprinkle the chicken with the pepper and paprika. When the oil is hot, add the chicken and cook 4 to 5 minutes per side, until both sides are golden. Off the heat, carefully pour in the teriyaki sauce. Slide the skillet into the oven. Bake until the chicken is cooked through, 20 to 25 minutes. Serve immediately.

    Shepherd:
    This chicken tastes sweet!

    Sascha:
    Mom also makes us teriyaki salmon using the same sauce.
     
    Calories: 253, Carbohydrate: 8 g, Protein: 41 g, Total Fat: 5.5 g, Saturated Fat: 1 g, Sodium: 555 mg, Fiber: 1 g

Chicken Pizza
    Fresh and crispy from the oven, homemade pizza is irresistible. To make it more fun (and nutritious), serve with a mix of toppings—peppers, fresh basil, mushrooms.
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QUICK!
Prep:
20 minutes
     
Total:
30 minutes
     
Yield:
Makes 2 medium pizzas. Serves 8
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Nonstick cooking spray
2 boneless, skinless chicken breasts (about ¾ pound)
½ teaspoon garlic powder
¼ teaspoon sweet paprika
¼ teaspoon pepper
2 teaspoons olive oil
1½ cups jarred marinara sauce
½ cup carrot puree
1 pound frozen pizza dough, preferably whole-wheat or whole-grain, thawed
2 cups grated part-skim mozzarella
     
1. Preheat the oven to 450°F. Coat 2 large baking sheets with cooking spray. Sprinkle the chicken with the garlic powder, paprika, and pepper. Heat the oil in a large ovenproof skillet over medium-high heat. Brown the chicken on both sides 5 to 7 minutes, turning once, until it is cooked through and no longer pink in the center. When the chicken is cool to the touch, thinly slice.
2. In a medium bowl, mix the marinara sauce and carrot puree until smooth. Cut the dough in half. Roll out each piece of dough on a lightly floured surface and shape into a round disk with your fingers.
3. Place the dough onto the prepared baking sheets. Top each pizza with the sauce. Top with the sliced chicken, then sprinkle with the cheese. Bake until the crust is cooked and the cheese is lightly browned, 10 to 15 minutes. Allow to cool 5 minutes before slicing.

    Sascha:
    Pizza is our favorite food. We love it when Mommy makes it nice and cheesy!
     
    Calories: 297, Carbohydrate: 31 g, Protein: 24 g, Total Fat: 9 g, Saturated Fat: 3.5 g, Sodium: 650 mg, Fiber: 3.5 g

     

     

Balsamic Chicken Sandwich
    This is based on a sandwich Jerry and I fell in love with in Italy. For a healthier version, substitute the Italian bread with whole-grain rolls or whole-wheat bread. It is delicious any way you serve it!
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Prep:
30 minutes
     
Total:
40 minutes
     
Yield:
Serves 6
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2 pounds boneless, skinless chicken breasts, cubed
½ teaspoon salt
½ teaspoon pepper
¼ cup whole-wheat flour
3 tablespoons olive oil
3 cloves garlic, minced
1 cup low-fat, reduced-sodium chicken broth
½ cup balsamic vinegar
6 tablespoons firmly packed dark brown sugar
½ cup broccoli puree
6 large slices tomato
6 ciabatta rolls, or 6 large slices crusty Italian bread
½ cup grated part-skim mozzarella
     
1. Sprinkle the chicken with salt and pepper. Place the flour on a sheet of waxed paper. Toss the chicken chunks in the flour and coat completely. Preheat the oven to 350°F.
2. Warm the oil in a large skillet over medium-high heat. Add the chicken and garlic. Decrease the heat to medium and continue to cook until the chicken begins to brown and the garlic becomes fragrant, 8 to 10 minutes.
3. Add the chicken broth, vinegar, and brown sugar. Bring to a boil. Cover and simmer 10 to 15 minutes, until the chicken is cooked through and no longer pink in the center. Add the puree and cook 2 to 3 minutes more, until the flavors are well blended.
4. Place the bread on a large baking sheet. Top each with a tomato slice. Divide