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5th Date Chicken

March 1, 2010

I’d like to introduce you to Fifth Date Chicken.

Now, I’m just imagining here, but say you meet a handsome gent and he calls you. Score! Then, he takes you out to meet up for drinks as a first date. You hit it off, he calls you again, and you go on your second date, a dinner.

Third date gets into weekend territory and/or a day date. Probably something adorable in the afternoon, maybe a movie or walk in Georgetown or something cutesy.

Fourth date is perhaps something at night again, a comedy club or show or concert or music bar or more drinking. Pizza and beer. (Half of these, btw, are modeled after the precious first dates of a one AP and her BF.)

Fifth date is your turn. You offer to make him dinner. You ask what he likes and he says whatever you want! You’re the chef! You immediately start wracking your brain. Pasta or spaghetti? No. Too messy, boring, and unless you’re making the pasta and sauce from scratch, lame. A casserole? Blech, nothing screams grandma like a big casserole. A steak? Hm, trying too hard, especially in the dead of grill-less winter.

Enter fifth-date chicken.

It’s perfect. It’s easy and fast, has but a few ingredients, and yet tastes absolutely incredible. If you cook it right, it’s tender and creamy. You can accessorize with whatever sides you like. Rice, a veggie, bread, wine, chocolate fondue. He’ll take a bite and wonder how you did it. You won’t tell him about the Boursin/Aloutte. You’ll just smile and say, “Mm, it is good, isn’t it?” He’ll want you to cook more for him. You’ll smile over your wine glass and Anthropologie plates.

You’ll get him into your pants.

Make, enjoy, woo. Even if it’s just for yourself.

Almond-stuffed chicken [Cooking Light]

  • 1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light, or Aloutte)
  • 1/4 cup slivered almonds, toasted, coarsely chopped, and divided
  • 3 tablespoons chopped fresh parsley, divided
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/2 teaspoon  salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons butter

1. Combine cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Shove 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.

3. Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley.

4. Serve to potential future husband and smile at him with a glimmer in your eye.


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