We've taken the hassle out of stuffing for an easier rolled version of traditional chicken cordeon bleu, which is perfect for busy weeknights. Grilled thinly sliced potatoes make a great alternative to roast potatoes when grilling season is at its peak.
Prep time25 minutes
Total time25 minutes
Portion size4 servings
boneless skinless chicken breast cutlets
(about 450 g total)
, halved crosswise
Per serving: about
Total fat10 g
Saturated fat3 g
Total carbohydrate1 g
Place chicken between waxed paper or plastic wrap; pound to scant 1/2-inch thickness. Top with mustard, Parmesan, basil, prosciutto and pepper. Roll up chicken, securing ends with small skewers. Brush all over with oil.
Heat 1 burner of 2-burner barbecue or 2 burners of 3-burner barbecue to medium-high heat (about 375°F). Place chicken on rack over lit burner(s); grill, uncovered, turning once, until grill-marked, about 3 minutes.
Transfer to lightly greased small rimmed baking sheet. Place on rack over unlit burner; close lid and grill until juices run clear when chicken is pierced and instant-read thermometer inserted in centres reads 170°F, about 12 minutes. Let rest for 2 minutes; remove skewers.
No ugly sweater party is complete without these themed cookies! The gaudier the better, so let the kids' imaginations run wild with endless candy and colour combinations. Reserve some of the icing to use for decorating, and pipe stripes and patterns onto the sweaters, if desired.
Portion size16 servings
Credits :Canadian Living: Holiday Baking 2015
4 2/3 cups
decorating sugar (optional)
per cookie: about
Total fat6 g
Saturated fat4 g
Total carbohydrate66 g
In large bowl, beat butter with granulated sugar until fluffy. Beat in egg, fancy molasses and cooking molasses until combined. In separate bowl, whisk together flour, ginger, cinnamon, cloves, baking soda and salt; stir into butter mixture in 2 additions just until combined. If necessary, knead gently to form smooth dough. Divide dough in half; shape into discs. Wrap in plastic wrap; refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.)
Let dough stand at room temperature until soft enough to roll out, about 15 minutes. Between waxed paper or on lightly floured work surface, roll out dough to scant 1/4-inch (5 mm) thickness. Using 5-inch (12 cm) gingerbread man cookie cutter, cut out shapes, rerolling scraps as necessary. Arrange, 1 inch (2.5 cm) apart, on parchment paper–lined rimless baking sheets.
Bake, 1 sheet at a time, in 325°F (160°C) oven until firm, about 12 minutes. Let cool on pans for 1 minute; transfer directly to racks to cool completely.
While cookies are cooling, in large bowl, beat meringue powder with 1/2 cup water until foamy, about 2 minutes. Beat in icing sugar until stiff and glossy, about 9 minutes. Divide icing among 2 to 4 small bowls (you'll need 1 bowl for each colour of icing).
Using food colouring, tint each bowl of icing to desired shade. Working with 1 colour at a time, spoon icing into piping bag fitted with small plain tip; pipe outlines onto cookies to create sweater shapes. Let stand until dry, about 30 minutes.
Gradually add water, 1/4 tsp at a time, to remaining icings until mixtures are consistency of molasses. Working with 1 cookie at a time, spoon icings onto centres of outlines; using toothpick or skewer, spread to piped edges, popping any air bubbles. Decorate with candies and decorating sugar (if using). Let stand until dry, about 1 hour. (Make-ahead: Store in airtight container for up to 3 days or freeze for up to 1 month.)
Tip from The Test Kitchen: Find assorted holiday-themed candies to adorn your sweater creations at your local bulk food store.
These twice-baked cookies are great for gifting because their dryness allows them to be stored for long periods of time and is less prone to breaking. Pipe or drizzle the melted chocolate onto your cookies, if desired.
Prep time30 minutes
Total time2 hours & 30 minutes
1 1/2 teaspoon
2 1/2 cups
(about 6 oz), chopped
(about 5 oz), melted
Per cookie: about
Total fat7 g
Saturated fat4 g
Total carbohydrate21 g
Biscotti: In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in orange zest and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions just until combined. Stir in chocolate and ginger.
Divide dough in half. On lightly floured work surface, shape each half into 12-inch long log. Arrange, 2 inches apart, on parchment paper–lined rimless baking sheet; press to flatten slightly. Whisk egg white with 1 tsp water; brush generously over tops of logs. Bake in 325°F oven until light golden and firm to the touch, about 35 minutes. Let cool on pan for 10 minutes.
Transfer logs to cutting board. Using sharp chef's knife, cut diagonally into 1/2-inch thick slices. Stand slices upright, about 1/2 inch apart, on baking sheet. Bake in 300°F oven until almost dry, about 35 minutes. Transfer directly to racks to cool completely.
Coating: Dip 1 end of each biscotti into chocolate, letting excess drip off. Place on waxed paper–lined baking sheet. Refrigerate until chocolate is set, about 20 minutes. (Make-ahead: Layer between waxed paper in airtight container; store for up to 5 days or freeze for up to 2 weeks.)
On a cold, dreary day, there's no dish more soothing than a steaming bowl of chicken soup. In this one-pot version, we've poached the chicken in the savoury broth to intensify the chicken flavour and added a touch of cream for a velvety, rich consistency.
Portion size4 servings
Credits :Canadian Living Magazine: November 2015
halved lengthwise and thinly sliced crosswise
salt and pepper
pkg (900 ml)
sodium-reduced chicken broth
boneless skinless chicken breasts
about 500 g total
broad egg noodles
such as No Yolks
whipping cream 35%
per serving: about
Total fat10 g
Saturated fat4 g
Total carbohydrate37 g
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion, carrot, celery, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 8 minutes.
Add broth and chicken; bring to boil. Reduce heat, cover and simmer for 2 minutes. Stir in noodles; cover and simmer until chicken is no longer pink inside and noodles are al dente, about 9 minutes.
Remove chicken breasts to cutting board. Using 2 forks, shred into bite-size pieces.
In small bowl, whisk together cream, flour and 1 cup water until smooth. Whisk into soup; bring to boil. Reduce heat and simmer until slightly thickened, about 2 minutes. Stir in chicken and peas; simmer for 1 minute. Stir in parsley.
Tip from The Test Kitchen: Read the package instructions when buying the egg noodles. You'll want noodles that take about 12 minutes to cook so that they're done at the same time as the chicken.