Don't Judge a recipe by your imagination.

I really learned a good lesson about food today. I've been apprehensive of the Tomato, Zucchini and Mushroom Gratin since we chose it on Saturday. I just couldn't wrap my brain around zucchini in a cheese and heavy cream sauce being anywhere near remotely good. Boy was I ever wrong!

I will say that choosing both of these items on a weekday was probably a wrong choice. These are probably better reserved for a Saturday or Sunday afternoon, when you have the time to cook and aren't tired and hungry from being at the office all day. That being said, the little more than an hour and 20 minutes prep and cook time was WELL worth the wait. The gratin was actually done first, and the wife snacked on it until the chicken was done. Even better was the fact that she loved the gratin more than she loved the chicken. A feat to replace the desire for veggies in such a devoted carnivore!!

Both recipies today came from the Atkins for Life plan again. Its a pretty neat little recipe box filled with cards that you can sort out and plan a weeks worth of meals with. You can find the entire box on Amazon or other online bookstores.



Tomato, Zucchini and Mushroom Gratin

1 1/2 slices rye bread
2 tablespoons butter
3 cups button mushrooms, sliced
2 cloves of garlic, crushed
1/2 cup heavy cream
3 medium zucchini, sliced
2 small tomatoes, thinly sliced
1/2 cup shredded cheese (swiss or other)

1. Pre-heat oven to 375 degrees.
2. In pan add 1 tbsp butter and cook mushrooms till browned.
3. While mushrooms are cooking, butter a 9X13 dish and put zucchini on the bottom. On top, arrange the tomato slices.
4. Once mushrooms are cooked, arrange over top of tomatoes.
5. Return pan to heat add other tbsp of butter and garlic. Cook till garlic browns and add cream. Allow cream to reduce slightly.
6. Add layer of cheese over top of mushroom. Pour cream sauce over cheese.
7. Chop rye bread into small cubes and arrange over top of cheese and cream.
8. Bake in the oven for 20 to 30 minutes or until cream is bubbly and zucchini is tender.


Stuffed Chicken Breast

4 oz pancetta, chopped
1/4 lb mushrooms, shiitake or cremini, chopped
1/2 medium onion, chopped
3/4 cup asiago or fontina cheese, shreaded
4 large chicken breasts, butterflied
1/2 cup bread crumbs
2 eggs, beaten
2 tbsp all-purpose or whole wheat flour
salt and pepper to taste.

1. Preheat oven to 350 degrees
2. In medium pan cook onions, pancetta, mushrooms until liquid is evaporated and onions are slightly brown. Set aside and allow to cool.
3. Add chese to the pancetta and mushroom mixture.
4. Spoon 1/4 of mixture per chicken breast into the pocket created on with the butterfly cut.
5. Fold breast and dredge in flour, salt and pepper mixture. Dip into beaten eggs and then dredge through bread crumbs.
6. In medium heated pan add 2 tbsp olive oil and cook chicken for 2-3 minutes per side to slightly brown. Transfer breasts to sheet pan and cook in the oven for 20 minutes, or until the chicken is no longer pink in the center.

Try it! You might like it...or maybe you'll order pizza.