Feta-Topped Chicken

Chicken Recipe - Feta-Topped Chicken

Chicken breasts go uptown with a brush of balsamic, a sprinkle of herbs and
a warmed feta finish. Simply sensational!

4 boneless skinless chicken breast halves (1 1/4 lb)
2 tablespoons balsamic vinaigrette dressing
1 teaspoon Italian seasoning
1/4 teaspoon seasoned pepper
1 large roma (plum) tomato, cut into 8 slices
1/4 cup crumbled feta cheese (1 oz)

1. Set oven control to broil. Brush both sides of chicken breasts with
dressing. Sprinkle both sides with Italian seasoning and seasoned pepper.
Place on rack in broiler pan.
2. Broil with tops 4 inches from heat about 10 minutes, turning once, until
juice of chicken is clear when center of thickest part is cut (170°F). Top
with tomato and cheese. Broil 2 to 3 minutes longer or until cheese is lightly
browned.

High Altitude (3500-6500 ft):
Broil chicken about 15 minutes. Top with tomato and cheese. Broil 1 to 2
minutes longer.

Substitution
You can use 1/2 teaspoon each of dried basil and oregano leaves in place of
the Italian seasoning.

Prep: 10 min
Start To Finish: 25 min
Makes 4 servings

Hamburger Hamlet Onion Soup Fondue

Hamburger Hamlet Onion Soup Fondue

3/4 cup sweet real butter
4 to 6 large onions, thinly sliced
2 quarts beef broth
1 teaspoon seasoned chicken stock base
White pepper, to taste
Round French or sourdough bread, sliced 1-inch thick
Jack cheese slices, 1 ounce each
Garlic toast

In a large kettle, melt butter, add onions and sauté until
transparent but not browned. Add beef broth and chicken base. Cover
and simmer 2-3 hours. Remove from heat and allow to stand overnight.

The next day, remove and discard fat. Preheat and season to taste
with pepper. Meanwhile, lightly toast bread slices and top with 5-6 slices of jack
cheese. Place soup in ovenproof individual serving dishes and top
with bread slices. Place soup under broiler just until cheese bubbles
and is soft but not browned. Serve with garlic toast on the side.
Makes 12 servings.

Asparagus in Orange Sauce

Asparagus in Orange Sauce

1-1 1/2 lbs (450-675 g) fresh asparagus, trimmed
1 orange, peeled and sectioned
1 recipe basic white sauce (see below)
1/2 cup (125 ml) chopped cashews

Steam the asparagus until it is tender but still firm, about 5
minutes. Place on a serving platter or individual dishes. Stir the
orange sections into the white sauce and spoon over the asparagus.
Sprinkle the cashews over the sauce and serve immediately.

Serves 4 to 6.

Basic White Sauce (Bechamel Sauce)
2 Tbs (30 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
Melt the butter in a saucepan over moderate heat. Stir in the flour
and cook for 2 to 3 minutes, until the flour aroma is gone. Add the
milk and stir with a wire whisk over moderate heat until the sauce
comes to a boil and has thickened. Season with salt, pepper, and
nutmeg. Makes about 1 cup (250 ml.)

Garlic Chicken Zucchini Stir Fry

Garlic Chicken Zucchini Stir Fry

1 boneless skinless chicken breast
10 cloves garlic, sliced in half lengthwise
2 teaspoons olive oil
2 medium zucchini
1 teaspoon fresh lemon juice
1/8 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 cup chicken broth

Cut the chicken into 1/2 inch pieces. Slice zucchini into rounds and semi-circles. Heat oil in small frying pan or wok. Add Salt and pepper chicken to taste, and add garlic. Add the rest of the ingredients and bring to a slight boil. Cook until chicken is no longer pink and zucchini is tender, but still crisp. Serve with rice or flat bread.