Friday, October 22, 2010

Chicken Stuffed with Cream Cheese and Fennel, Beet and Fennel Risotto, Fennel and Radish Salad

This is what happens when you buy fennel, forget about it, and then rush to use it up before it goes bad. The other day, we had chicken stuffed with cream cheese and fennel and beet/fennel risotto. The night before, we had pizza and a fennel/radish salad to go along with it. Believe it or not, I still have fennel left to use. But, everything was delicious and I still love fennel. My favorite fennel dish is the chicken though. I posted a cream cheese stuffed chicken in the past, but I used onion and didn't care for the flavor. This version is much tastier. The beet risotto is actually from leftover beets, and identical to the beet risotto I posted in the past minus the Parmesan and adding the fennel.

I've created two similar recipes in the past, but fennel really changes both dishes.

Chicken Stuffed with Cream Cheese and Fennel Recipe
Serving Size = 3
  • 3 chicken breasts, butterflied
  • 1/2 - 3/4 package of softened cream cheese, depending on the size of the chicken
  • 4 garlic cloves, minced
  • 3 - 4 tablespoons of freshly grated Parmesan cheese
  • Approximately 1/4 of a fennel bulb, thinly sliced
  • Salt/Pepper
  • Butter
  • A few tablespoons of chopped parsley
  1. Mix the cream cheese, garlic and Parmesan together. Stuff each chicken breast evenly with the mixture. Stuff the chicken evenly with the fennel. Lightly salt and pepper the chicken (remember the Parmesan will add salt). 
  2. Place into a baking dish and put a small amount of butter on top of each breast (about 1/2 a tablespoon). 
  3. Bake at 350F until done. 
  4. Sprinkle with parsley and serve.

I love the color beets add!

Beet and Fennel Risotto Recipe
Serving Size = 2
  • 1 large beet, roasted and peeled
  • 1/2 cup of risotto
  • 1 1/2 cups of chicken stock
  • 1 - 2 garlic cloves, minced
  • 1 tablespoon of oil
  • 1 tablespoon of butter
  • 1/4 fennel bulb, thinly sliced and cut into bite size pieces
  • Zest of 1/2 a lemon
  1. Preheat oven to 400F. Wash and trim the ends off of the beet, wrap tightly in aluminum foil and place into a baking dish. Bake for 1 hour or so until the beet is tender. Peel and chop into small cubes.
  2. In a medium sized pan, over medium heat, add the fennel and oil and cook for several minutes to soften a bit. Add the garlic and cook until fragrant. Add the butter and rice and let it cook for 2 minutes or so, stirring often. Add the lemon zest and then add the chicken stock 1/2 a cup or so at a time. Stir in the beets after the first 1/2 a cup of stock. Once the stock has absorbed, add more until no more stock remains.
  3. Serve!
I added pepper, but I suggest you skip it.
Pepper is too strong for this mild salad.

Shaved Fennel, Radish, Parmesan Salad Recipe
  • 1/2 fennel bulb, sliced thin with mandolin
  • 5 thinly sliced radishes
  • 2 tablespoons of oil/1 tablespoon of lemon juice (dressing)
  • 2 tablespoons of shaved Parmesan cheese
*Note: Next time I make this, I will double the dressing. Also, if you don't like sour dressing, you might want to add a touch of honey or sugar.
  1. Mix all of the ingredients together, toss and serve.
Also, on an unrelated note, Earth Mama Angel Baby has a free ebook for anyone to download (no account necessary). It contains information about breastfeeding such as: herbs to avoid, herbs to eat and tons of useful breastfeeding/pregnancy tips. It's a great resource, for example, did you know pregnant women should avoid fennel seeds, but fennel seeds can increase breast milk? Neither did I! So check it out! :)



10 comments:

Anonymous said...

Elsa, you made me laugh in your rush to use up your fennel. That sort of thing happens to me all the time. I happen to love fennel and I can't imagine how good those chicken breasts are stuffed with cream cheese and fennel. I'm not a huge fan of beets but everyone tells me they are awesome roasted so I really have to try them that way (I've only ever had them canned - ick). I bet yours are delicious, as well as your salad. Thanks for the "leave the pepper out" tip. Happy Friday!

Unknown said...

I've never, to my knowledge, tried fennel! This dish looks so creative and delicious... I'll have to give roasted beets a try too!

Christy said...

I bought fennel for the first time the other day - I am glad to find these recipes to try!

Elsa said...

Oh, all of you must try fennel scalloped potatoes with gouda cheese. It is unbelievable. I will post a recipe next week. It is my all time favorite way to eat fennel!

And Brenda, my favorite way to eat beets are homemade pickled beets with cinnamon, cloves, vinegar, all kinds of yummy vinegar sweetness! yum! :)

Cheerful said...

looks so delicious...thanks for sharng your recipe! happy weekend! :)

Alea Milham said...

Isn't it amazing how one ingredient can entirely change a recipe? These sound amazing! Thanks for the earth mama link. I just visited the site yesterday and did not see the free ebook.

Anonymous said...

You know I refuse to eat beets because I've only tried pickled--These just look so coloful and the dish sounds great something I need to try.
vickie

kitchen flavours said...

I have never tried cooking with fennel! I guess, this has got to change! Couldn't wait for your coming fennel recipe!

Elsa said...

Alea - I've been to their site several times and never saw the book. I'm not sure how long it's been posted.

Cooking with fennel is super-easy. It holds up to almost any torture you put it through. It really retains it's texture well. You can add it to baked chicken, or scalloped potatoes, really anything at all. Just remember to cut the top off.

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