This recipe came with its own crust recipe, but to save time, I used a sheet of puff pastry and cut it to fit the baking dish. Enjoy!

3 cups Chicken Stock, divided
2 1/3 cups cubed red potato (about 1 pound)
1 cup (1/4-inch-thick) sliced carrot
2 teaspoons butter or stick margarine
1/2 cup chopped shallots or onions
1/2 cup all-purpose flour
2 cups diced cooked chicken
1 cup frozen petite green peas
3/4 teaspoon salt
1/4 teaspoon dried thyme
Dash of black pepper
Cooking spray
2 teaspoons 1% low-fat milk

Preheat oven to 400°.

To prepare filling, bring 2 1/2 cups Chicken Stock to a boil in a medium saucepan. Add potato and carrot; cook 2 minutes. Drain mixture in a colander over a bowl, reserving cooking liquid.

Melt butter in a large nonstick skillet over medium heat. Add shallots; cook 3 minutes. Lightly spoon 1/2 cup flour into a dry measuring cup; level with a knife. Combine 1/2 cup flour and 1/2 cup Chicken Stock; stir with a whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 teaspoon salt, thyme, and pepper. Cook 10 minutes. Remove from heat; cool slightly. Spoon chicken mixture into a 1 1/2-quart casserole dish coated with cooking spray. Please puff pastry on top of mixture and press edges. Cut 5 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 25 minutes or until golden. Let stand 10 minutes.


This is a lighter version of the classic chicken cordon bleu. It definitely hit the spot!


* 1/4 cup fat-free, less-sodium chicken broth
* 5 teaspoons butter, melted
* 1 large garlic clove, minced
* 1/2 cup dry breadcrumbs
* 1 tablespoon grated fresh Parmigiano-Reggiano cheese
* 1 teaspoon paprika
* 4 (6-ounce) skinless, boneless chicken breast halves
* 1/4 teaspoon salt
* 1/4 teaspoon dried oregano
* 1/4 teaspoon freshly ground black pepper
* 4 thin slices prosciutto (about 2 ounces)
* 1/4 cup (1 ounce) shredded part-skim mozzarella cheese
* Cooking spray


Preheat oven to 350°.

Place broth in a small microwave-safe bowl; microwave at high 15 seconds or until warm. Stir in butter and garlic. Combine breadcrumbs, Parmigiano-Reggiano, and paprika in a medium shallow bowl; set aside.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound each to 1/4-inch thickness using a meat mallet or rolling pin. Sprinkle both sides of chicken with salt, oregano, and pepper. Top each breast half with 1 slice of prosciutto and 1 tablespoon mozzarella. Roll up each breast half jelly-roll fashion. Dip each roll in chicken broth mixture; dredge in breadcrumb mixture. Place rolls, seam side down, in an 8-inch square baking dish coated with cooking spray. Pour remaining broth mixture over chicken. Bake at 350° for 28 minutes or until juices run clear and tops are golden.


Happy August!

Today’s recipe was made up on a whim Monday night with whatever I had on hand in the fridge. The best part about this dish is that it took less than 20 minutes to make and didn’t require much clean up!


Serves 2

Preheat a skillet to medium heat. Add 1 tbs. extra virgin olive oil and ½ tsp. sesame oil (for flavoring).

Add two chopped skinless, boneless chicken breasts to the pan. While the chicken is browning, chop one clove of garlic (and 1 tsp. of fresh ginger if you wish) and two heads of broccoli.

When the chicken has browned (about 4 minutes) add the garlic (and ginger if you wish) to the pan. Stir to combine with the chicken.

After 2 more minutes, add the chopped broccoli, 2 tsp. soy sauce, 1 tsp. rice wine vinegar and another ½ tsp. sesame oil to the pan. Stir to combine. Turn the heat down to medium-low and cover. Cook for 3-4 minutes more.

Sprinkle with toasted sesame seeds and serve over rice or soba noodles.

Bon Appetit!


Lauren Kase
Hillman’s Helpings


After another brief hiatus, I’m coming back to you with two wonderful recipes from my favorite source, Cooking Light! I made these two earlier this week and they were both hits. Mr. Hillman’s Helpings has even requested the bass recipe for next week!

I’ve just planted my herb garden – this year I have basil, rosemary, flat leaf parsley, thyme and chives! Chives are a new addition to my garden – I hope to create some wonderful recipes using them this summer.

Happy Eating!


I used Chilean sea bass for this recipe but regular bass, snapper or rainbow trout would work also.

2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons chopped fresh ginger
1 teaspoon minced garlic
1 cup chopped green onions
¼ cup water
1.4 cup low sodium soy sauce
1 tablespoon lemon juice

Heat oil in a large nonstick skillet over medium heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2.5 minutes on each side or until fish flakes easily. Remove fish from pan; cover and keep warm.

Add mushrooms and sesame oil to the pan and sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green inions and remaining ingredients to pan and sauté 2 minutes. Serve the sauce with the fish. I served this with sautéed baby bok choy. It’d also be good with soba noodles!

Serves 4

1/4 cup minced red onion
1 tablespoon sugar
1 tablespoon finely chopped seeded jalapeño pepper
2 teaspoons cider vinegar
2 teaspoons low-sodium soy sauce
1/2 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon ground red pepper
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
Cooking spray

Combine first 10 ingredients in a large bowl; add chicken, tossing to coat. Marinate 30 minutes. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes. Turn chicken over; cook 6 minutes or until done.


Lauren Hillman
Hillman’s Helpings

This dish was so great – the recipe was brought to my attention by my BF Jamie! 🙂

Chicken and Noodles with Peanut Sauce
Serves 5

5 ounces uncooked Japanese curly noodles (chucka soba)
1/2 cup fat-free, less-sodium chicken broth
1/3 cup hoisin sauce
1/4 cup creamy peanut butter
2 tablespoons rice vinegar
2 tablespoons ketchup
1/4 teaspoon crushed red pepper
2 teaspoons dark sesame oil, divided
1 pound chicken breast tenders
1 1/2 cups red bell pepper strips
1 tablespoon bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1/2 cup chopped green onions, divided

Cook noodles according to package directions; drain.

Combine broth and next 5 ingredients (broth through crushed red pepper) in a bowl; stir well with a whisk.

Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the chicken; sauté 4 minutes. Add bell pepper; sauté 3 minutes. Remove from heat. Combine chicken mixture and noodles in a large bowl.

Heat 1 teaspoon oil in pan over medium heat. Add ginger and garlic; cook 15 seconds. Stir in broth mixture; cook 30 seconds, stirring constantly. Add the broth mixture and 1/4 cup green onions to noodle mixture; toss well. Sprinkle with 1/4 cup green onions.

From the March issue of CookingLight!

Chicken with Green Peppercorn Sauce

1/4 cup all-purpose flour
1/2 teaspoon paprika
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt
1 tablespoon olive oil
1/4 cup finely chopped shallots
2/3 cup dry white wine
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon green peppercorns, crushed
1 tablespoon butter

1. Combine flour and paprika in a shallow dish. Sprinkle chicken with salt. Dredge chicken in flour mixture.
2. Heat oil in a large nonstick skillet over medium heat. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from pan; keep warm.

3. Increase heat to medium-high. Add shallots to pan; sauté 1 minute. Stir in wine, broth, and peppercorns; bring to a boil. Cook until reduced to 1/4 cup (about 7 minutes). Remove from heat; stir in butter.

As I said in my last issue of Hillman’s Helpings, the theme of the first meeting of the supper club was “red.” Below is the recipe I made – it was really tasty! It’s from my favorite celebrity cook, Rachael Ray!

6 plum tomatoes
1 teaspoon ground cumin
2 teaspoons ground coriander
1 serrano or jalapeno pepper, half of the sees removed, then finely chopped
2 shallots
2 garlic cloves
Salt and pepper
3 tablespoons sherry vinegar
3 tablespoons brown sugar
1/4 cup fresh cilantro leaves
3 scallions, finely chopped
1/4 cup fresh flat leaf parsley
1 tablespoon honey
4 6oz boneless, skinless chicken breast halves

Heat in a medium-size skillet over high heat with a tablespoon of the EVOO.
Add quartered tomatoes, cumin, coriander, peppers, shallots, garlic, salt and pepper
Cook, stirring frequently for 3 minutes
Add vinegar, brown sugar and 1 cup of water
Turn down heat to medium low and simmer for 10-12 minutes or until water has evaporated and the tomatoes have broken down and are slightly thickened
In a bowl, combine remaining 2 tablespoons of EVOO, cilantro, scallions, parsley, honey and a little salt and pepper
Add chicken breasts and toss to coat
Heat nonstick skillet over medium high heat
Add chicken, cook for 5-6 minutes per side.
Top each chicken with chutney