I'm so glad its Friday :) I taught Body Step with Jill tonight- its always so fun to team teach with her! Afterwards, I came home and made some delicious squash risotto and easy and healthy chicken. I loved the squash risotto, but Josh wasn't a huge fan. Both he and I loved the chicken! It has great, but not overwhelming flavor. Anyone doing anything cool this weekend? I think we're going to clean out our basement. Its a big job, but somebodies got to do it :).
Butternut Squash Risotto (original recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_86369,00.html I adjusted it just a bit and I actually made 1/2 the original recipe)
Bring stock plus water to a simmer in a sauce pot then reduce heat to low.
Heat a medium skillet over medium to medium-high heat with olive oil. When oil ripples, add the onions and garlic and soften 2 to 3 minutes. Add rice and toast 2 to 3 minutes more. Ladle in stock in intervals, a couple of ladles at a time. Allow liquids to evaporate each time. Risotto will cook 18 minutes, total, from the first addition of liquid. Defrost the squash in your microwave in a dish to collect any liquids and stir in squash the last 3 minutes of cook time, season with nutmeg, salt and pepper to taste. In the last minute of cooking time, stir in margarine and cheese, serve.
4 boneless, skinless chicken breasts (about 5 oz each)
1 tbsp extra-virgin olive oil
Preheat oven to 375°F. In a shallow bowl, combine breadcrumbs, cheese, zest, paprika, and salt. In another shallow bowl, mix lemon juice and 1 tbsp water. Coat a baking pan with cooking spray. Dip chicken in liquid mixture, then in breadcrumb mixture, coating entire breast, and lay on the baking pan. Repeat with remaining breasts. Drizzle chicken with oil. Bake 20 to 25 minutes or until chicken is cooked through (no longer pink inside).