Robyn's Recipes

Meal of the Week

 

 

Welcome, once again, to my humble abode.
Ok, you've heard of Chicken Kiev, but it sounds
really difficult and your brain just shuts down
at the very sound of the word... "Kiev"
"Nah, I can't do it!", you say.
I say.. "oh, yes you can!!!"
When have I ever let you down? Great meals
don't always have to be difficult, right?
(Don't think I can't hear you saying.. "yeah, right..!")
Ok, stay with me, here, because I'm going to take a
terrific meal and make it easy for you.
Instead of just putting a piece of chicken on
a plate, and since we know that presentation is
"everything!", follow these very simple instructions
and you will truly be the hit of the day.

 

 

Give the kids a bath, take them to grandma's for
the night, invite special friends for dinner, and
enjoy yourself immensely!

 

 

 

Entree

Baked Chicken Kiev

You can easily assemble this ahead of time,
keep refrigerated, then bake when ready.

 


1/2 cup dry bread crumbs
1/2 cup grated Parmesan cheese
1-1/2 teaspoons dry oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1/4 cup butter or margarine, room temperature
1 tablespoon chopped parsley
6 oz. Monterey Jack Cheese (do not shred)
8 skinless, boneless chicken breast halves
5 tablespoons butter or margarine, melted

In a bowl, mix crumbs, Parmesan cheese, 1 teaspoon of the
oregano, garlic salt and pepper. Set aside.

In a small bowl, mix the 1/4 cup butter, parsley, and
remaining 1/2 teaspoon oregano. Set aside.
Cut the Monterey Jack cheese into strips about 1/2 inch
wide and 1-1/2 inches long. Set aside.

Rinse chicken and pat dry. Place each breast half between
two sheets of plastic wrap or waxed paper. Pound with a
mallet until about 1/4 inch thick.

Lay each chicken piece flat and spread with an eighth of
the herb-butter mixture. Place an eighth of the cheese
strips crosswise at one end. Fold in sides so they overlap.
Roll up chicken to enclose filling. Coat each chicken
bundle with melted butter, then with crumb mixture.
Arrange bundles, seam side down and slightly apart, 
in a baking pan. Drizzle with any remaining butter. Cover 
and refrigerate for at least 4 hours or until the next day.

Bake, uncovered, at 400 degrees until meat in center of
bundles is no longer pink, approximately 20-30 minutes.
Gently cut after 20 minutes to test.

Makes 8 servings.

 

 

 

Side Dishes

Succotash

Olive oil
1 small onion, minced
1/2 teaspoon garlic powder OR 1 minced garlic clove
1 small red bell pepper, minced (or green if red are not in season)
Salt and pepper to taste
1/4 teaspoon ground ginger
10 oz. package frozen corn
10 oz. package frozen lima beans
10 oz. package frozen green beans

In a saucepan, pour about 2 teaspoons of olive oil, and sauté
1 small minced onion, the garlic powder or minced garlic,
1 minced red bell pepper (or green pepper) and the salt and
pepper to taste, covered, over low heat until the onion
becomes soft.
Add 1/4 teaspoon ground ginger, the frozen corn, the frozen
lima beans, and green beans.  Add about 2 cups
water, and simmer, covered for about 10 minutes.
Remove lid and simmer for a few more minutes or until
most of the liquid is evaporated.

Serves 4-6 people.

 


New Potatoes with Parsley-Chive
Sauce

12 small new potatoes
Parsley-Chive Sauce

Wash potatoes and peel a 1/2 inch strip around the
center of each potato, leaving the rest of the skins on potato.
Cook potatoes in boiling water for 15 to 20 minutes, or
until tender.  Drain.  Serve with Parsley-Chive Sauce (below).

Makes 4 small servings.

Parsley-Chive Sauce:

2 tablespoons butter or margarine
2 tablespoons flour
1/4 teaspoon dry mustard
1-1/4 cups milk
1/3 cup shredded sharp Cheddar cheese
2 teaspoons dried parsley
2 tablespoons chopped fresh chives OR 2 teaspoons dried chives
1/4 teaspoon salt

Melt butter in a saucepan over low heat.  Add flour and dry mustard.
Cook for 1 minute, stirring constantly.  Gradually add milk
and stir over medium heat until thickened.  Add remaining
ingredients.  Stir until cheese melts.  Makes about 1-1/2 cups.

 

Beverage Suggestion:

Strawberry-Lemon Punch

1 10-oz. package frozen strawberries, thawed (fresh are best,
of course!)
1 6-oz. can frozen lemonade concentrate, thawed, but undiluted
1 6-oz. can frozen limeade concentrate, thawed, but undiluted
1 tablespoon grenadine
1 liter chilled ginger ale
Half of a 1 liter bottle of seltzer, chilled
Ice cubes
Lemon and Lime slices for garnish (optional)

Puree the strawberries in a blender, until smooth.
Pour into a large pitcher .
Stir in the juice concentrates and the grenadine.
Refrigerate.
Just before serving, pour the ginger ale and half
the liter bottle of seltzer into the pitcher.
Add the ice cubes.
Serve in your finest goblets and garnish with the
lemon and lime slices, if you wish.

Makes approximately 9 cups.

 

 

Dessert

Chocolate Amaretto Pie

4 eggs, separated
2 cups milk
2 envelopes Knox unflavored gelatin
1 cup sugar, divided in half
1/4 teaspoon salt
12 oz. package chocolate chips
2 teaspoons vanilla
1/2 cup Amaretto liqueur
2 cups whipped whipping cream
One 9-inch prepared chocolate cookie pie crust
Fresh strawberries and Cool Whip for garnish

Combine egg yolks, milk, gelatin, 1/2 cup sugar and salt.
Mix well.
Combine gelatin mixture with chocolate in large saucepan.
Stir over low heat until mixture is dissolved, about 4 minutes
or so.  Remove from heat.  Stir in vanilla and Amaretto.
Cool until slightly thickened.

In a separate bowl:

Beat egg whites until soft peaks form.  Gradually beat in
remaining 1/2 cup sugar.  Fold egg white mixture into
cooled mixture.  Fold in whipped whipping cream.
Chill until mixture is almost firm.
When chilled, pile the mixture high into the prepared
pie shell.
Arrange the fresh strawberries in a large circle around the
rim of the pie, and serve with a dollop of Cool Whip.