Marge Perry Newsday columnist Marge Perry

Marge Perry, Newsday's weekly 3 Simple columnist, also writes, broadcasts, teaches and speaks about cooking, food and nutrition. In her long-standing capacity as a Newsday columnist, Contributing Editor for Cooking Light, author of the blog A Sweet and Savory Life, restaurant critic, recent columnist for several leading magazines (Better Homes & Gardens, Prevention); regular contributor to many magazines, (including Self, More, Coastal Living, and Relish) and frequent guest on television and radio, Perry is an accessible and authoritative guide for anyone who cooks, eats and travels.

In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Ms. Perry has contributed recipes and text to nearly 20 other food and nutrition books. Her articles have been syndicated internationally in magazines and books, and her recipes have appeared on the Television Food Network and numerous television news segments.

Perry teaches cooking and food writing at the Institute of Culinary Education in New York City, food writing at mediabistro.com, and is a guest lecturer at the culinary management graduate school at New York University. Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and volunteering to bring food and cooking/nutrition know-how to those in need. She is the recipient of numerous awards, including the Libby Hillman Award for Culinary Excellence and the Food Writers’ Symposium scholarship and the Association of Food Journalists Award for Best Food Essay for an ode to her mother and strawberry-frosted cupcakes.

Show More

TIP To secure the stuffed breasts, spiral a single piece of butcher's twine lengthwise, tucking each end under the wrapped twine. Remove it with scissors before serving the chicken.

CHICKEN BREASTS STUFFED WITH ZUCCHINI AND GOAT CHEESE

2 ounces Neufchâtel (low-fat cream cheese)

2 ounces goat cheese

1/2 teaspoon grated lemon zest

1/4 cup basil, chopped

advertisement | advertise on newsday

4 (4-ounce) boneless, skinless chicken breast cutlets, pounded to 1/4-inch thickness

6 ounces zucchini, cut into ribbons using a vegetable peeler

4 (18-inch) lengths of kitchen twine

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Heat the grill.

2. Combine the Neufchâtel, goat cheese, lemon zest and basil, and stir until soft.

3. Place the breasts on the work surface. Spread the cheese mixture over the side facing up, leaving a 1/2-inch border all the way around. Top the cheese with a pile of zucchini; roll the chicken closed so the edges overlap by at least 1/2 inch. Secure the roll closed with a piece of twine. Repeat with remaining chicken. Brush the rolls on all surfaces with olive oil and season with salt and pepper.

4. Grill 4 minutes, or until undersides are well marked. Turn a quarter turn, cook again until well marked on undersides and again turn. Continue process until chicken is cooked through -- about 16 minutes in all. Makes 4 servings.

advertisement | advertise on newsday

Nutritional analysis for each serving 206 calories, 27 g protein, 1 g carbohydrates, 0 g fiber, 10 g fat, 5 g saturated fat, 445 mg sodium

CHICKEN BREASTS STUFFED WITH FETA, OLIVE AND RED PEPPER

 1/2 cup crumbled feta cheese

1/4 cup pitted Kalamata olives, chopped

1/4 teaspoon dried dill

advertisement | advertise on newsday

1/4 teaspoon dried marjoram

4 (4-ounce) boneless, skinless chicken breast cutlets

1 (7-ounce) jar roasted red peppers, drained and rinsed

4 (18-inch) lengths of kitchen twine

1 teaspoon olive oil

1/4 teaspoon black pepper

1. Heat grill.

2. Combine feta, olives, dill and marjoram in a bowl.

3. Pound the chicken to 1/4-inch thickness. Divide the cheese mixture evenly among the 4 breasts, leaving a 1/2-inch border around the perimeter. Top with red pepper strips and roll up each breast until it overlaps; secure with the twine. Brush the outsides with olive oil and season with pepper.

4. Grill 4 minutes, or until undersides are well marked. Turn a quarter turn, cook again until well marked on the undersides and again turn. Continue the process until the chicken is cooked through -- about 16 minutes in all. Makes 4 servings.

Nutritional analysis for each serving 225 calories, 26 g protein, 5 g carbohydrates, 1 g fiber, 11 g fat, 4 g saturated fat, 607 mg sodium

CHICKEN BREASTS STUFFED WITH SPINACH AND CHEESE

1/2 cup shredded low-fat mozzarella

1/4 cup grated Parmesan cheese

5 ounces baby spinach, coarsely chopped

1/8 teaspoon ground nutmeg

1/2 teaspoon dried thyme

4 (4-ounce) boneless, skinless chicken breast cutlets

4 (18-inch) lengths of kitchen twine

1 teaspoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1. Heat grill.

2. Combine the cheeses, spinach, nutmeg and thyme in a bowl.

3. Pound the chicken to 1/4-inch thickness. Divide the filling mixture evenly among the 4 breasts, piling it in a log shape down the center of each breast. Roll each breast up until it overlaps; secure with the twine. Brush the outsides with olive oil and season with salt and pepper.

4. Grill 4 minutes, or until undersides are well marked. Turn a quarter turn, cook again until well marked on the undersides and again turn. Continue the process until the chicken is cooked through -- about 16 minutes in all. Makes 4 servings.

Nutritional analysis for each serving 203 calories, 30 g protein, 4 g carbohydrates, 2 g fiber, 7 g fat, 3 g saturated fat, 578 mg sodium