Tarragon Chicken with Grapes

Delicious! I made it with dried tarragon and just used less than it called for.

Good Housekeeping, May 2009
Active Time: 15 minutes
Total Time: 30 minutes
4 Servings

1 c. quick-cooking (10 minutes) brown rice
4 med. skinless, boneless chicken-breast halves ( 1 1/2 lbs)
3 tsp. chopped fresh tarragon leaves, plus additional sprigs for garnish
salt and pepper
4 tsp. olive oil
1 sm. onion(4 to 6 oz) chopped
1/2 c. dry white wine
2 c. seedless red grapes
1 c. chicken broth

Prepare rice as label directs.
Meanwhile, with meat mallet, pound chicken (placed between 2 sheets plastic wrap) to an even 1/2 inch thickness; season with 2 tsp chopped tarragon, 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
In 12 inch skillet, heat 2 tsp oil on medium until hot. Add chicken and cook 12 to 14 minutes or until browned on both sides and chicken loses its pink color throughout, turning over once. Transfer chicken to platter, cover with foil to keep warm.
To same skillet, add remaining 2 tsp oil and heat on medium, until hot. Add onion and cook 6 minutes or until tender, stirring occasionally. Stir in wine and cook on medium-high 1 minute. Add grapes, broth, and remaining 1 tsp tarragon and heat to boiling. Cook 5 minutes or until grapes are tender, stirring occasionally.
To serve, divide rice evenly among 4 dinner plates; top each with a chicken breast. Spoon grape sauce over chicken, garnish with tarragon sprigs.

Bulgur Salad with Grilled Chicken and Parsley Pesto

Really good! My only problem was with the apricots. They were so tart, they were inedible. Maybe I'll try the canned ones next time. But the rest was delicious. I found a box with bulgur in it, but followed the box's directions.

Bon Appetit, June 2009
Prep: 30 minutes
Total: 45 minutes
4 Servings

3 cups water
1 1/2 cups quick-cooking bulgur
1 1/2 cups (packed) fresh Italian parsley leaves with tender stems
3/4 cup slivered almonds, toasted, cooled
1/3 cup (generous) coarsely chopped shallots
2 1/2 tbsp (or more) fresh lemon juice, divided
1/2 c. extra-virgin olive oil plus additional for brushing
4 large chicken breast halves with skin (about 1 1/2 lbs)
8 fresh apricots, halved, pitted, or 16 drained canned apricot halves
Butter lettuce leaves

Place 3 cups water and bulgur in medium saucepan; sprinkle with salt. Bring to boil. Cover, reduce heat to medium-low, and simmer until bulgur is tender but still slightly chewy, stirring occasionally, 11 to 12 minutes. Drain. Rinse under cold water until cool. Drain well. Transfer to large bowl.
Meanwhile, place parsley, almonds, shallots, and 1 1/2 tbsp lemon juice in processor. Using on/off turns, process until parsley is coarsely chopped. With machine running, gradually add 1/2 c. oil and process to coarse puree. Season pesto to taste with salt and pepper.
Stir 3/4 cup pesto and remaining 1 tbsp lemon juice into drained bulgur. Season to taste with salt and pepper and additional lemon juice, if desired.
Prepare barbecue (medium heat). Brush chicken and apricot halves with oil. Sprinkle with salt and pepper. Grill chicken and apricot halves until chicken is cooked through and apricots are slightly charred, 7 to 8 minutes per side for chicken and 2 minutes per side for apricots.
Line 4 plates with lettuce leaves. Divide bulgur salad among plates. Place 1 grilled chicken breast on each plate. Spoon dollop of pesto atop chicken. Divide apricot halves among plates and serve.

Brownies

This is from the Healthy Makeover section of Good Housekeeping. These are still delicious (very chocolaty!) but better for you. 95 calories each, 3 grams of fat, and 0 cholesterol.

May 2009 Good Housekeeping
Active Time: 15 minutes
Total time: 35 minutes
Makes 16 brownies

1 tsp instant coffee powder or granules
2 tsp vanilla extract
1/2 c. all-purpose flour
1/2 c. unsweetened cocoa
1/4 tsp baking powder
1/4 tsp salt
1 c. sugar
1/4 c. trans-fat free vegetable oil spread (60% to 70% oil)
3 large egg whites

Preheat oven to 350. Grease 8x8 metal baking pan. In cup, dissolve coffee in vanilla extract.
On waxed paper (or small bowl) combine flour, cocoa, baking powder, and salt.
In medium bowl, whisk sugar, vegetable oil spread, egg whites, and coffee mixture until well mixed; then blend in flour mixture. Spread in prepared pan.
Bake 22 to 24 minutes or until toothpick inserted in brownies 2 inches from edge comes out almost clean. Cool in pan on wire rack, about 2 hours.
When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares,. If brownies are difficult to cut, dip knife in hot water; wipe dry, and cut. Repeat dipping and drying as necessary.