Chicken with a Cocoa Tomato Sauce, Risotto and Dinner Rolls

Chicken-

Ingredients

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon salt, plus 1/2 teaspoon salt
• 1/4 teaspoon pepper, plus 1/2 teaspoon pepper
• 3 tablespoons olive oil, for cooking
• 1 cup chopped onion
• 1 teaspoon minced garlic
• 1 pint tomato sauce
• 1 pint diced tomatoes ( I have used chili ready tomatoes, italian etc. which ever suits your fancy)
  
• 1/2 cup chicken broth
• 1 tablespoon cocoa powder
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar

Directions

Season both sides of chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In a cast iron skillet, heat 2 tablespoons olive oil over medium heat. Add the chicken and cook until browned, about 10 minutes on each side. Remove the chicken from pan to a baking dish and set aside.

Add the remaining 1 tablespoon olive oil, onion, and garlic to the skillet and cook for 2 minutes, stirring frequently. Add the tomato sauce, diced tomatoes, chicken broth, cocoa, oregano, basil, sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Stir until well blended. pour over chicken, cover and simmer for 30 minutes at 350 degrees. Arrange the chicken on a serving platter and serve :)

Risotto-

Servings: Makes 2 1/4 cups

Ingredients

• 2 1/2 cups chicken stock
• 1 tablespoon butter
• 1 cup long-grain brown rice
• 1 cup grated Parmesan
• Parsley for garnish

Directions

Bring chicken stock to a boil. Add butter. Once butter is melted, stir in the rice and reduce heat to simmer. Cover and cook 45 to 50 minutes. The rice should be moist.

Remove from heat and fluff with a fork. Stir in cheese, garnish with parsley and serve immediately.

Rolls-

Ingredients

• 2 (.25 ounce) packages active dry yeast
• 2 cups warm water (110 degrees to 115 degrees)
• 1/2 cup sugar
• 2 teaspoons salt
• 4 1/2 cups all-purpose flour, divided
• 1 egg
• 1/4 cup vegetable oil
• 2 cups whole wheat flour

( I have used all all- purpose and they come out wonderful!)

Directions

1. In a mixing bowl, dissolve yeast in water. Let stand 5 minutes. Blend in sugar, salt and 3 cups all-purpose flour at low speed until moistened; beat 2 minutes at medium speed. Beat in egg and oil. By hand, gradually stir in whole wheat flour and enough remaining all-purpose flour to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled or cover and refrigerate overnight. Punch dough down and form into dinner-size rolls. Place on greased baking sheets for plain rolls or knots, or in greased muffin tins for cloverleaf rolls. Cover and let rise until doubled, about 1 hour or 1 to 2 hours for refrigerated dough. ( at this point after shaping instead of rising I flash freeze in the freezer then bag up so I always have rolls on hand, just let unthaw in a baking dish until they rise they bake) Bake at 375 degrees F for 10 to 12 minutes or until light golden brown. Serve warm. If desired, dough may be kept up to 4 days in the refrigerator. Punch down daily.