Dijon Chicken With Grape And Pine Nut Salsa Recipes

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 170°. Remove and keep warm. , Add creamer to the skillet; cook over medium-low heat, stirring to loosen browned bits from pan. Whisk in mustard until blended. Add grapes; cook and stir until heated through. Serve with chicken.

Steps:

• In a large bowl, toss together chicken, grapes, celery, green onion and nuts with the dressing.
• Serve salad on a bed of greens.

Steps:

• In a food processor, combine the ricotta cheese, olives, pine nuts, olive oil, 1 teaspoon salt and 1/4 teaspoon pepper. Pulse until smooth. Add the parsley and pulse until combined. Season with salt and pepper.
• Cook's Note: To toast the pine nuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven for 6 to 7 minutes until lightly toasted. Cool completely before using.

Steps:

• Preheat the oven to 300 degrees. Put the grapes and kosher salt in a food processor and pulse until the grapes are coarsely chopped. Transfer to a strainer; let sit for a least 10 minutes. Mix the green onion, vinegar, oil, rosemary, garlic and pepper together in a small bowl. Add the grapes and mix well. ASSEMBLY: Arrange the shells on a baking sheet and fill each with 1/2 teaspoon walnuts, 1/2 teaspoon Brie, and 1/2 teaspoon grape salsa (use a fork to transfer the salsa to the shells to avoid capturing too much liquid). Bake until cheese begins to melt, about 5 minutes; do not overbake.

Steps:

• For the marinade, combine all ingredients in a blender and puree for two minutes on medium speed. Strain marinade through a fine sieve. Let chicken breasts sit in marinade, refrigerated, overnight. The following day, on a hot grill, grill the marinated chicken until thoroughly cooked, about 10 to 12 minutes depending on the thickness of the chicken.
• For the salsa, in a large mixing bowl, combine all ingredients and it's ready to serve.
• For the presentation, spoon a serving of the salsa on the plate. Cut the grilled chicken breast on an angle and fan out on plate next to salsa.

Steps:

• 1. Preheat broiler and adjust rack so that it is about 4 inches from heat source.
• 2. Beat together cream cheese, mayonnaise, gorgonzola cheese and green onions; season with salt and pepper. Fold in grapes and pine nuts.
• 3. Spread a tablespoon of cheese mixture on each baguette slice.
• 4. Broil until heated and lightly browned, about 3 minutes. Serve immediately.
• *To toast pine nuts: Put pine nuts on baking sheet. Bake in preheated 350 degrees F. until lightly browned, about 7 minutes.

Steps:

• In a medium bowl, mix the orange, grapes, red pepper, cilantro, green onions, and jalapeno if using. Stir in the Farmer's Pick Concord Grape 100% Juice and lime juice. Taste and adjust the seasoning with more lime juice, if needed.

Steps:

• In a blender, combine the pine nuts, egg yolks, caper juice, capers, and half and half. Blend until smooth. Season with salt and pepper.

Steps:

• Heat oven to 375°F. Spray 11x7-inch glass baking dish with cooking spray. Place chicken in baking dish.
• In small bowl, mix remaining ingredients except pasta and parsley. Spread mustard mixture over chicken to coat thoroughly.
• Bake uncovered 25 to 30 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut.
• Meanwhile, cook and drain pasta as directed on package. Garnish chicken with parsley. Serve with pasta.