NuWave Chicken Cordon Bleu with Brussel Sprouts

OK I cheated.  I used the Barber Foods Cordon Bleu.  They make it almost as good as you can homemade.  The difference is the reduced cooking time in the NuWave.

1 Box Barber Chicken Cordon Bleu
2 lbs of fresh brussel sprouts
1/2 yellow onion
1/4 cup olive oil
2 cloves of garlic
Garlic salt

Cut the ends off the brussel sprouts and wash.  Cut the onion up into edible sized portions.  Chop the garlic and add all three to a small baking dish.  Cover and toss with the olive oil and spice with garlic salt.  Set aside.

Put the Cordon bleu on the 4" rack in a bread pan. and cook for 10 minutes.  Remove the chicken and place the brussel sprout mixture in and cook for 15 minutes on the 1" rack.  When time is done, flip the rack, put the brussel sprouts under the rack and the chicken on the 4" rack for 10 minutes.  When time is done the internal chicken temperature should be 165 or greater.

CHICKPEA CRUST PIZZA MARGHERITA

CHICKPEA CRUST PIZZA MARGHERITA

If you want slightly crispier crusts, bake the pizza shells in the middle of the oven for 5 minutes before topping them.

Start to finish: 1 hour

Servings: 4

1 1/2 cups (6 1/4 ounces) garbanzo bean (chickpea) flour

1/2 teaspoon table salt

1/4 teaspoon ground black pepper

1 1/3 cups water

1 1/2 cups chopped tomatoes (cut into 1/2 inch pieces)

Heaping 1/4 teaspoon kosher salt

1 teaspoon minced garlic

1/4 cup extra-virgin olive oil, divided

5 ounces coarsely shredded mozzarella cheese (about 1 cup)

1/2 cup shredded fresh basil

Into a medium bowl, sift together the chickpea flour, table salt and pepper. Add 1/3 cup of water and whisk until the mixture has the consistency of a smooth paste. Add the remaining 1 cup of water, 1/2 cup at a time, whisking until the batter is smooth with each addition. Let stand for 30 minutes while you prepare the remaining ingredients.

In a colander, toss the tomatoes with the kosher salt. Set over the sink or a large bowl and let drain for 15 minutes. Transfer to paper towels to dry, then in a medium bowl combine them with the garlic.

Heat the oven to 400 F.

In a 10-inch nonstick or stick-resistant skillet over very high, heat 2 teaspoons of the oil. Whisk the batter and add a quarter of it (about 1/2 cup) to the skillet. Tip the pan to spread the batter evenly over the bottom of the skillet and reduce the heat to medium-high. Drizzle 2 teaspoons of the oil on top of the pancake, spreading it with a rubber spatula and cook the pancake until nicely browned on the bottom, 3 to 4 minutes. Peek underneath the pancake to see if it is browned. Do not attempt to flip it until it is browned.

Flip the pancake and cook for an additional 2 to 3 minutes, or until browned on the second side (it will not brown as much on the second side). Transfer the pancake to a sheet pan, browner side down. Repeat the procedure with the remaining batter and oil to make 3 more pancakes, transferring them as they are done to the sheet pan. You will need 2 sheet pans.

Divide the tomatoes among the 4 pizza crusts, then top each with a quarter of the cheese. Bake the pizzas in the middle of the oven for 5 to 6 minutes, or until the cheese is melted. Cut the pizzas into wedges, sprinkle the basil on top and serve immediately.

Nutrition information per serving: 370 calories; 200 calories from fat (54 percent of total calories); 22 g fat (7 g saturated; 0 g trans fats); 20 mg cholesterol; 690 mg sodium; 24 g carbohydrate; 5 g fiber; 6 g sugar; 17 g protein.

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From The Tennessean July 8, 2015