Yummy!

Judy’s Artichoke Gratins

Makes 6 servings

COOK:

8 ounces thick-sliced bacon, diced

2 cups leeks, sliced (1 pound)

1 tablespoon minced garlic

1/4 cup dry white wine

2 pkg. frozen artichoke hearts thawed quartered (8-9 ounces each)

½ cup heavy cream

1 cup shredded Gruyere

Salt and black pepper to taste

COMBINE:

½ cup fresh Italian bread crumbs

1 tablespoon minced fresh parsley

2 teaspoons minced lemon zest

1 teaspoon minced garlic

2 teaspoons olive oil

Preheat oven to 425 degrees.  Coat six ½-cup ramekins with nonstick spray; place on a baking sheet.

Cook bacon in a sauté pan until crisp.  Transfer bacon to a paper-towel-lined plate; set aside.  Drain all but 2 tablespoons drippings.  Sweat leeks and 1-tablespoon garlic in drippings, covered, over medium heat until leeks are tender about 5 minutes.

Deglaze pan with wine reduce until evaporated, and stir in artichokes and cream; cook to heat through.  Stir Gruyere and reserved bacon and season with salt and pepper.  Divide mixture among prepared ramekins.

Combine crumbs, parsley, zest, and 1-teaspoon garlic in a bowl; stir in oil.  Top gratins with crumb mixture, and bake until bubbly and golden, 15-20 minutes.

  

Stuffed Greek Chicken Breasts

Serves 4

1 (10-ounce) package frozen chopped spinach, thawed and drained

1/4-cup feta cheese

Grated zest of 1 lemon

4 teaspoons Greek seasoning

Salt and freshly ground black pepper

4 (4 ounce) boneless, skinless chicken breasts

1-tablespoon canola oil

Preheat the oven to 350 degrees

In a bowl, combine spinach, feta and lemon zest.

Using a paring knife cut a pocket in the side of the thickest part of the breast, a bit more than halfway through the width and length of the breast.  Make sure not to poke through the meat. Stuff the breast with spinach mixture.  Use a toothpick or wooden skewer to close the flap.  Lightly coat chicken with Greek seasoning and sprinkle with salt and pepper.  In a large ovenproof skillet over medium-high heat, add oil.  Cook chicken for 3 to 5 minutes per side.  Transfer to the oven and bake for 8 to 12 minutes, or until cooked through.

The combination was very flavorful and delicious.