Recreate HUDS Dishes: Brunch Edition

While psets and long Zoom lectures are in our futures, HUDS brunches unfortunately aren't — for those of us not on campus, at least. We decided to bring our favorites to you at home in Part Two of our Recreate HUDS Dishes series.

Broccoli Cheddar Chicken Breasts

These golden pieces of perfection are a brunch classic, perfect when the Veritaffle line is too long. If you’re looking to recreate your Sunday meals, check out the recipe below.

Ingredients

3 chicken breasts

1 cup broccoli florets

3 tbsp cream cheese, softened

½ cup shredded cheddar cheese

Salt and pepper to taste

Olive oil

Optional

1 tsp garlic powder

1 tsp onion powder

1 cup flour

3 eggs, beaten

1 cup bread crumbs

To make the broccoli-cheddar stuffing: steam the broccoli, then chop finely. To a small bowl, add cream cheese, broccoli, cheddar cheese, garlic powder, onion powder, and mix. Salt and pepper to taste and set aside.

To prepare the chicken, season both sides with salt and pepper. Slice lengthwise, but not all the way through, cutting a “pocket” for the filling. Fill each breast with the broccoli mixture.

Heat a skillet on medium-high heat and add a little olive oil. Sear both sides of the chicken until fully cooked through. You can also bake the chicken for a slightly healthier alternative.

If you are feeling extra, before cooking, set up three separate bowls of flour, beaten eggs, and breadcrumbs. Season the flour with salt and extra garlic and onion powder. Dip each filled chicken breast in the flour, then eggs, then coat with breadcrumbs for an addictive crunch. Cook as directed above.

Field Greens Cranberry Walnut Salad

You know that fancy salad HUDS has in place of the basic lettuce, but only on Sundays? Well, Flyby did some investigating and it turns out it’s really easy to make — walnuts, cranberries, and all! Here is the recipe:

Ingredients

3 cups field greens salad mix

1 medium red onion

1 cup dried cranberries

¾ cup crumbled feta cheese

½ cup toasted walnut pieces (can substitute pecans)

2 tbsps balsamic vinegar

2 tbsps olive oil

1 tbsp honey mustard

1 tbsp cranberry sauce

Optional

1 tsp garlic powder

1 tsp sugar

Salt and pepper to taste

To make the salad: in a large mixing bowl, combine the field greens, cranberries, feta, and walnut pieces. Thinly slice the red onion and add to the bowl; if the onion is too big or you just don’t love onions, you can leave some out.

To prepare the dressing: in a small mixing bowl, add the balsamic vinegar, olive oil, and honey mustard. Beat until completely mixed and the oil and vinegar are not visibly separate. Stir in the cranberry sauce, garlic powder, and sugar (if more sweetness is desired) and beat again until smooth.

Pour dressing over the salad and gently toss with tongs. This will prevent small pieces from settling to the bottom and keep the salad evenly mixed!

This late in quarantine, we’re all hoping for a future with HUDS for every meal (partly because of our undying love for HUDS, but more importantly because the dining halls are a quintessential part of being campus). Flyby can’t bring you to Harvard, so we hope you appreciate us bringing HUDS to you instead. Chef’s kiss and enjoy!