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Greek Meatballs
Ingredients:Directions:
1 lb ground turkey
1 onion, finely chopped
1 clove garlic, crushed
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
3 eggs, separated
1/2 cup cooked rice
salt
freshly ground black pepper
4 1/2 cups chicken stock
juice of 1 lemon
8 oz frozen peas
mint sprigs, to garnish		 Mix together turkey, onion, garlic, herbs, egg yolks, rice, salt and pepper.
Divide mixture into 24 balls.
Leave the mixture to rest 20 minutes.
Place meatballs in a single layer in a large flameproof casserole dish.
Cover with chicken stock.
Bring to a boil, reduce heat and simmer 20 minutes,
turning regularly to ensure even cooking.
Remove meatballs with a slotted spoon and
keep warm.
Boil stock until reduced by two-thirds.
Beat egg whites with lemon juice until frothy.
Add to hot stock in dish.
Stir in peas and return meatballs to dish.
Heat gently to warm through.
Garnish with mint sprigs and serve.
Makes 4 servings.
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Chicken Cordon Bleu
Ingredients:Directions:
4 skinned, boneless chicken breasts halves
4 oz Swiss cheese
4 slices smoked ham
2 eggs, beaten
3 cups fresh bread crumbs
vegetable oil, for deep-frying		 Lay chicken breasts between 2 sheets of waxed paper; pound to about 1/4 inch thick, taking care not to tear flesh.
Trim ham slices so they are smaller than chicken breasts.
Lay a slice on top of each breast half.
Cut cheese into very thin slices.
Place on top of ham.
Fold chicken breast in half to enclose filling.
Carefully dip each chicken breast first in beaten egg, then into bread crumbs.
Repeat until chicken is well coated and filling is completely enclosed.
Pour about 3 inches of oil into a deep pan.
Heat to 375F (190C) or until an 1-inch bread cube browns in 40 seconds.
Add chicken; fry 7 minutes, then decrease the heat (to ensure coating does not burn before chicken is cooked) and fry 5 minutes longer.
Remove chicken from oil with a slotted spoon.
Drain well on paper towels.
Serve hot.
Makes 4 servings.
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For the microwave!
Chicken Breasts with Mushrooms and Lemon Sauce
Ingredients:Directions:
3, bone-in, chicken breasts
1 c sliced, fresh mushrooms
1/4 c water
2 T white wine
1 chicken boullion cube
Grated peel of 1 lemon
2 T lemon juice
1/2 t sugar
Paprika
Salt, to taste
Pepper, to taste
Prepared bed of rice		 Rinse chicken and pat dry with paper towel
Remove skin, if desired
Arrange in a 1 1/2 qt. microwave safe dish, meat side up
Sprinkle mushrooms over chicken and set aside
In pyrex, 1 c measuring cup, combine water and wine
Microwave 30 sec to 1 min on high, or until boiling
Add boullion cube, stirring to dissolve
Stir in zest, juice and sugar
When well blended, pour evenly over chicken and mushrooms
Sprinkle lightly with Paprika
Cover with plastic wrap, poking several holes in to vent
Microwave on high for 13-17 minutes, turning dish 1/4 turn every 5 minutes
When fully cooked, chicken juice will run clear and flesh will not be pink
Season with salt and pepper, to taste
Place chicken on hot bed of rice and spoon juices over it
Serves 2-3
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Hawaiian Chicken Breasts
Ingredients: Directions:
6 boneless, skinless chicken breasts
1/2 C flour
1/2 C oil
1 t salt
1/4 t pepper
1/4 t hot pepper sauce
1 C sugar
2 T cornstarch
3/4 C cider vinegar
1 T Soy Sauce
1/4 t ground ginger
1 chicken boullion cube
1, 20 oz can pineapple slices
1 green pepper, cut into 1/4 inch rings		Combine flour, salt and pepper in a pie pan.
Heat oil in frying pan.
Dredge chicken in flour mixture and cook in hot oil until golden brown and inside is not pink.
Lay chicken in bottom of shallow baking dish and place in a warm oven.
Combine next 7 items and 1/2 of juice from pineapple in a med saucepan.
Cook sauce over medium heat until thickened.
Pour sauce over warm chicken.
Garnish with pineapple rings and pepper slices.
Tastes great over a bed of warm, cooked brown rice.
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