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More and more, people are leaning up their diets. They're trying to pack in the protein without the fat... and chicken is a great way to do that. And whether you like the white meat or the dark, the breast or the thigh... there's a chicken recipe for you. Today we'll meet Rodney Shelton, a real meat and potatoes guy. He works in the high-powered world of politics, and his friends are voting for change in menu! He's elected to try and change his ways with dishes like Mediterranean Style Chicken Pailard, Quinoa with Toasted Pecans and Sautéed Broccoli Rabe.
TIPS
- Toast spices in a dry hot skillet before using to bring out essentials oils.
- Rub dried herbs between your fingers before using to also bring out essential oils.
- Whenever possible, use stock instead of water for a great boost of flavor.
- Vegetable stock is a great alternative to chicken stock.
Recipes featured on this episode:
Mediterranean-Style Chicken Paillard
Quinoa with Toasted Pecans
Sauteed Broccoli Rabe
Checkout the Planet Green Schedule to catch this episode of Emeril Green.
Read more about cooking green:
Get Recession Ready: More Biscuits
Preserving the Harvest: Pickled Beets
One Pot Meals: Tomato Lentil Curry
Recycle Your Thanksgiving Leftovers into Eco-Smart Weekday Lunches
Find Your Dinner at the Farmers' Market: Jerusalem Artichokes with Crispy Prosciutto
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