Things are heating up a bit for a few characters (in both good and bad ways), so it’s not hugely surprising that one of Ivy’s tasks this week is to make a
Usher in the warm flavors of cooler seasons with a dish that plates thin chicken breast halves with cranberry sauce and a bright cilantro cream topping.
In this easy one-skillet meal, cod fish is wrapped in a layer of prosciutto, then pan-roasted until the prosciutto is crispy and the fish within is juicy and tender. Creamy cannellini beans cooked with crumbled chorizo and and shallots makes a flavorful accompaniment.
This Chorizo and Poblano Stuffed Chicken Breast recipe contains chorizo, ritz crackers, boneless skinless chicken breast halves, salsa, poblano chile and more.
This Spinach and Mushroom Stuffed Chicken Breasts recipe contains boneless, skinless chicken breasts, part skim ricotta, extra-virgin olive oil, parmigiano, butter and more.
