Broccoli & Cheese-Stuffed
Chicken Breasts

2 tablespoons butter
1 small onion, chopped
2 teaspoons dried tarragon
3/4 pound broccoli
2 tablespoons water
1-1/2 cups shredded Swiss cheese
6 skinless, boneless chicken breast halves
Chive-Tarragon Sauce (recipe follows)

Melt butter in a wide frying pan over medium heat.
Add onion and tarragon.  Cook, stirring often, until
onion is soft (about 5 minutes).
Meanwhile, trim and discard ends of broccoli stalks.
Cut flowerets from stalks; coarsely chop.
Peel and chop stalks; add to flowerets.
Add all broccoli and water to frying pan.
Cover and cook, stirring occasionally, until broccoli
is crisp-tender.
Remove from heat.  Drain any liquid from pan, then stir in
1 cup of the cheese and let cool.

Rinse chicken and pat dry.  Place each breast between two pieces
of waxed paper and pound with a flat-surfaced mallet until about
1/4 inch thick.  Lay each chicken piece flat.  Mound 1/6 of
the broccoli mixture in center of each.
Roll chicken around filling to enclose.  Set chicken
bundles, seam side down and slightly apart, in a sprayed 9X13 inch
baking pan.  Sprinkle with remaining 1/2 cup cheese.
(At this point, you can cover and refrigerate until next day, if preparing ahead).

Bake, uncovered at 450° until meat is no longer pink in the center,
about 25-30 minutes or until done.
Meanwhile, prepare Chive-Tarragon Sauce and set aside.

When chicken is done, broil it 4-6 inches below heat just until
cheese is lightly browned (about 2 minutes).  Warm the
sauce on top of stove in a saucepan and serve on the side.

Makes 6 servings.

Chive-Tarragon Sauce

In a bowl, stir together 1/3 cup white wine vinegar plus 2 tablespoons
sugar, 1/2 teaspoon dried tarragon, 1/2 teaspoon more sugar, and
1-1/2 teaspoons dried chives.

Curried New Potatoes
& Green Onions

3 pounds small new potatoes, scrubbed
1 stick butter
2 teaspoons curry powder
2 teaspoons mustard seeds
2 cups sliced green onions

Cook potatoes in boiling water until tender.
Drain and let cool briefly.
Coarsely chop potatoes.

Melt the butter in a frying pan over high heat.
Add potatoes and cook, stirring often, for about 5 minutes.
Add more butter if needed to prevent sticking.
Sprinkle curry powder and mustard seeds over potatoes
and stir until blended.  Continue to cook, stirring often,
until potatoes are lightly browned.  Stir in onions and
cook, stirring, until onions are warm.
Season to taste with salt.

Makes 8-10 servings.

Robyn, take me

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