Fresh Food Educator Kirsten Renee's Recipes

Check out the recipes below.

WHITE WINE CHICKEN BREASTS
Ingredients
4 skinless boneless chicken breasts
Salt & fresh ground black pepper
Olive oil
1/2 C. white cooking wine
3/4 C. chicken stock
3 cloves garlic
1/4 tsp. dried thyme
2 Tbsp. butter

Instructions
1. Season both sides of the chicken breast with salt and fresh ground black pepper, set aside.
2. Heat oil in a large skillet or cast iron pan over medium high heat and brown chicken breasts for 6-8 minutes per side, remove to a plate and cover with foil.
3. Place the white cooking wine, chicken stock, garlic and dried thyme in the pan, using a whisk to scrape up the browned pieces simmer for 8-10 minutes to reduce, whisk in the butter and cook an additional 5 minutes.
4. Place browned chicken breasts back in the pan, spooning sauce over the chicken let cook an additional 5 minutes or until chicken is no longer pink and juices run clear.

CRUNCHY PECAN CHICKEN with TANGY CHERRY SAUCE
Ingredients
4 skinless boneless chicken breasts, pounded to 1/2-inch thickness
Salt & fresh ground black pepper
2 eggs, beaten
2 1/2 C. thin pretzels
1/2 C. pecan pieces
3/4 C. minced red onion
1/2 C. cherry preserves
3 Tbsp. red wine vinegar

Instructions
1. Preheat oven to 400 degrees.
2. Season both sides of the chicken breast with salt and fresh ground black pepper, set aside.
3. Place the beaten eggs into a shallow bowl, set aside.
4. Using a food processor crush 1 cup of the pretzels to "powder" form, pour into a shallow bowl.
5. Place the remaining 1 1/2 cups of pretzels into a large plastic bag and crush to small pieces, pour into a third shallow bowl mixed with the pecan pieces.
6. Dredge a seasoned chicken breast into the "powered" pretzel bowl, then into the beaten egg bowl followed by the pretzel pecan mixture bowl, set aside to rest and repeat until all four chicken breasts are coated.
7. Place chicken on a cookie sheet lined with parchment paper and bake for 15- 20 minutes or until juices run clear and chicken is no longer pink.
8. Meanwhile, place the onions, cherry preserves and red wine vinegar in a saucepan, cook over medium heat, stirring often while the chicken is baking for 15 - 20 minutes.
9. Serve the crunchy pecan chicken with the tangy cherry sauce drizzled over the top.

TANGY APRICOT CHICKEN
4 skinless boneless chicken breasts
Salt & fresh ground black pepper
2 Tbsp. butter
1 shallot, minced
1/4 C. Champagne or white wine vinegar
1 Tbsp. stone ground mustard
½ C. apricot preserves
¼ C. chicken broth

1. Season both sides of the chicken breast with salt and fresh ground black pepper, set aside.
2. Heat 1 tablespoon butter in a large skillet over medium high heat, cook seasoned chicken breasts for 6 to 8 minutes per side until chicken is browned, juices run clear and flesh is no longer pink, remove chicken from the skillet, cover with foil and set aside.
4. Next add the rest of the butter and shallot to the skillet and sauté for 5-7 minutes until shallots are soft and translucent.
5. Whisk in the vinegar, mustard, apricot preserves and chicken broth, bring to a boil, reduce heat and simmer for 3-5 minutes.
6. Place chicken breasts back into the skillet, coat with the glaze and cook an additional 5-7 minutes turning chicken once.

CHIPOTLE CHICKEN LETTUCE WRAPS
Ingredients
4 skinless boneless chicken breasts, pounded to 1/2-inch thickness
Salt & fresh ground black pepper
1/3 C. pureed chipotle peppers in adobo sauce
2 C. Pico de gallo
2 C. shredded Monterey Jack cheese
1 large avocado, sliced
1 head iceberg or butter lettuce, leaves separated & rinsed

Instructions
1. Preheat oven to 400 degrees.
2. Season chicken breasts with salt, pepper and cover top and bottom of chicken breast with a thin layer of the pureed chipotle pepper sauce.
3. Place seasoned chicken on a rimmed baking sheet lined with parchment paper, bake for 15 - 20 minutes or until chicken is no longer pink and juices run clear.
4. Remove chicken from oven, top each breast with some pico de gallo and shredded cheese, place back into the oven for 5 minutes or until cheese melts, remove and let sit for a few minutes before assembling the wrap.
TO ASSEMBLE WRAP: Place some slices of avocado in the bottom of 2 lettuce leaves, top with some slices of the chicken breast and eat warm.