2. Mix gently, folding until blended. Season with salt to taste. Chill at least 1 hour. Serve in chilled stemware.
Per serving: 146 calories, 22 grams protein, 5 grams carbohydrates, 2 grams sugar, 4 grams fat, 99 milligrams cholesterol, 477 milligrams sodium, 1 gram dietary fiber.
Makes 4 servings
1/2 cup pecans, chopped
1 cup chicken stock
1 cup orange juice
Zest of 1 orange
2 tablespoons cornstarch
2 tablespoons water
Coarse salt and freshly ground black pepper
1 (6.2 ounce) package wild rice mix (or a long-grain and wild rice mix)
2 large eggs, lightly beaten
1/2 cup bread crumbs
2 tablespoons olive oil
2 tablespoons unsalted butter
4 boneless, skinless chicken breast halves
1 (12-ounce) can Mandarin orange segments, drained
1. Heat oven to 350 degrees. Bake pecans on a sheet pan, stirring once or twice, until lightly toasted and fragrant, 3 to 4 minutes. Set aside.
2. In a small saucepan, mix the chicken stock, orange juice and zest and bring to a boil. Reduce heat. Simmer until reduced by half, about 10 minutes.
3. In a cup, blend the cornstarch and water until smooth. Whisk the cornstarch slurry into the boiling stock-juice mixture. Cook, stirring until thickened, about 2 minutes. Season with salt and pepper to taste; set aside.
4. Meanwhile, prepare rice as directed on box. In a large bowl, cool slightly, stir in eggs and crumbs. Form 8 patties.
5. In a saute pan, heat 1 tablespoon each oil and butter medium hot. In two batches, cook the pancakes to golden on each side, about 4 minutes per batch. Keep warm.
6. Wipe pan, return to heat with remaining olive oil and butter. Season chicken with salt and pepper and cook on medium-high heat until chicken starts to brown and is cooked through, about 10 minutes.
7. To serve, reheat the sauce if needed. Slice the chicken breasts on the bias into 6 to 8 slices each. Put 2 rice cakes on each of 4 plates. Arrange chicken on top. Ladle sauce on each. Garnish each plate with orange segments and pecans.
Per serving: 730 calories, 51 grams protein, 67 grams carbohydrates, 21 grams sugar, 29 grams fat, 221 milligrams cholesterol, 1,367 milligrams sodium, 5 grams dietary fiber.
Makes 4 servings
1/4 cup thinly sliced pancetta or bacon (see Note)
2 tablespoons unsalted butter
4 cups mixed lettuces
1 tablespoon each: balsamic and sherry vinegars
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste
1 to 3 large eggs, lightly beaten, to taste (see Note)
1. In a small pan over medium heat, cook the pancetta in the butter until crisp, about 10 minutes.
2. Meanwhile, in a large bowl, toss the lettuces, vinegars, salt and pepper to taste.
3. When the pancetta is crisp, add the eggs to the pan and stir until softly scrambled but still a bit runny. Scrape egg mixture into the bowl with greens. Toss and serve.
Note: It is important not to cook the eggs too much. They should be runny to blend with the oil and vinegar (messy, but tasty). If you substitute American bacon for unsmoked pancetta, blanch it in boiling water for 1 to 2 minutes. You can also use prosciutto.
Per serving: 163 calories, 3 grams protein, 3 grams carbohydrates, 2 grams sugar, 16 grams fat, 72 milligrams cholesterol, 93 milligrams sodium, 1 gram dietary fiber.
