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Garlicky Chicken Breast Sandwich with Aioli
(BPT) — Warmer temperatures often mean a busier social calendar. So whether you're planning a meal to enjoy al fresco, or whipping up a sweet treat for a neighborhood block party, it's a great time of year to experiment in the kitchen.
But when you're trying out a new recipe, do you hesitate when it calls for certain ingredients? Ted Allen, television personality and cookbook author, suggests making simple substitutions in your cooking and baking to cut back on added fat and calories and improve the nutrition profile of favorite dishes.
“Whether I’m judging dishes on TV, or hosting a dinner party for my family and friends, taste is always key for me. That’s why I like to use a spread such as I Can’t Believe It’s Not Butter! or Country Crock, both made by Unilever, instead of butter,” says Allen. “They are made with a delicious blend of oils and have a rich, buttery taste. Spreads are a great-tasting recipe ingredient and help me feel good about the food I serve to my guests because they have less saturated fat and fewer calories than butter.”
Allen has created five exclusive new recipes using Unilever spreads — including I Can’t Believe It’s Not Butter! and Country Crock— which have no partially hydrogenated oil and contain 0 grams trans fat per serving, making them a better-for-you recipe ingredient than butter without sacrificing flavor.
Allen also suggests using fresh, in-season ingredients such as fruits, vegetables and herbs in recipes to not only impress guests, but to serve a better-for-you dish that is fresh and delicious as well.
“I’ve created a recipe for a Garlicky Chicken Breast Sandwich with Aioli that is just perfect for warm-weather entertaining!” says Allen. “The flavorful aioli I created features fresh herbs and is topped off with field greens and a ripe slice of tomato - it’s the perfect al fresco dish!”
The best way to discover the rich, buttery taste and versatility of spreads is to see for yourself how well they perform in your recipes.
Garlicky Chicken Breast Sandwich with Aioli
Makes: 4 servings
Ingredients:
1 tablespoons fresh ginger finely chopped
1/8 cup scallions finely chopped
1/2 tablespoon low sodium soy sauce
Fresh ground pepper to taste
3/4 pound boneless skinless chicken breast (slice into quarters)
Non-stick cooking spray for the grill pan
8 large garlic cloves with skin on
1 tablespoon Dijon mustard
2 tablespoons Country Crock Original room temp plus 1 tablespoon melted
2 tablespoons chopped parsley
1 (8 ounce) multigrain baguette sliced lengthwise and cut into quarters, ends removed
Directions:
In a mixing bowl combine ginger, scallions, soy and pepper. Add the chicken breast to marinate while making the spread for the baguette.
To make the spread place the unpeeled garlic cloves in a dry skillet over medium high heat. Roast the garlic and turn the cloves as the skin chars for 7 to 8 minutes. Transfer to a bowl and peel when the garlic is cool. In a food processor, place the peeled garlic, 2 tablespoons of Country Crock Original and mustard. Process until smooth. Add the chopped parsley. Place a grill pan over medium high heat and spray with cooking spray. Add the chicken and grill 3 to 4 minutes on each side until done. Remove and place on a plate. Spread the remaining melted 1 tablespoon of Country Crock Original on the baguette and grill until toasted about 2 minutes. Spread each sliced baguette with 1 teaspoon of the garlic spread and 2 to 3 pieces of the grilled chicken. Top with field greens and sliced tomato.
Nutrition Information per serving:
Calories 290, Calories From Fat 80, Saturated Fat 2g, Trans Fat 0g, Total Fat 8g, Cholesterol 55mg, Sodium 650mg, Total Carbohydrate 29g, Sugars 1g, Dietary Fiber 4g, Protein 24g, Vitamin A, 10 percent, Vitamin C, 10 percent, Calcium, 2 percent, and Iron, 60 percent.
Dutch Baby Pancakes with a Trio of Fresh Berries
Makes: 6 servings
Ingredients:
1/2 cup blueberries
1/2 cup blackberries
1/2 cup raspberries
3 tablespoons maple syrup
6 large eggs
1 cup whole milk or low fat
1 cup all-purpose flour
1/2 teaspoon vanilla extract
1/2 teaspoon finely grated lemon zest
2 tablespoons I Can’t Believe It’s Not Butter! Original Spread
Directions:
Pre-heat oven to 450 degrees.
In a bowl combine the berries and the maple syrup. Let them macerate while you make the pancake.
In a large mixing bowl, beat the eggs until well- mixed and frothy. Add the milk and combine. Slowly beat into the egg mixture the flour, vanilla and lemon zest. The batter should have the consistency of thick cream. Place the 2 tablespoons of I Can’t Believe It’s Not Butter! Original Spread in a 10-inch oven proof skillet and put into the oven for 4 to 5 minutes until melted. Remove the skillet from the oven and pour in the batter. Place back into the oven and bake 20 minutes or until golden and puffed. Cut into quarters and serve with berries on top. Makes 6 servings.
Nutrition Information per serving:
Calories 230, Calories From Fat 70, Saturated Fat 2.5g, Trans Fat 0g, Total Fat 8g, Cholesterol 19mg, Sodium 120mg, Total Carbohydrate 29g, Sugars 11g, Dietary Fiber 2g, Protein 10g, Vitamin A, 10 percent, Vitamin C, 10 percent, Calcium, 10 percent, and Iron, 10 percent
