Famous Recipes

Famous and not so famous recipes – who are you to decide? Who am I to decide?

GRECIAN HEN SAUTE

Serves 2

Do you know the easiest way to peel the fresh tomatoes called for in this recipe? Place the tomatoes in boiling water for about 20-40 seconds and you’ll find that the skin slips off quite easily. The riper the tomato, the quicker the skin loosens in boiling water.

2 fresh Cornish game hens

2 tablespoons olive oil

1 clove garlic, minced

1 bay leaf

1 and 1/2 teaspoon minced, fresh oregano or 1/2 teaspoon dried

salt and ground pepper to taste

1/2 cup white wine

2 ripe tomatoes, peeled and quartered

1/4 pound feta cheese, cut into 1/2″ cubes

2 tablespoons ripe olives, sliced

Cut hens into quarters and remove backbones. In a large skillet over medium-high heat, heat oil. Add chicken and brown 5 to 6 minutes per side. Add garlic, bay leaf, oregano, salt, pepper and wine. Cover and simmer over medium-low heat for 15 minutes. Add tomatoes and cook 10 minutes. Stir in cheese and olives. Cook 5 minutes longer or until hens are cooked through. Remove bay leaf before serving.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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Pancakes

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January 26, 2008 Posted by | Chicken Recipes | Leave a comment

SALISBURY CHICKEN BREASTS

Serves 6-8

The name “Salisbury,” when used with steak means that the beef will be chopped or ground. This recipe has nothing to do with chopped meat; in this case “Salisbury” refers to the town on Maryland’s Eastern Shore where the Perdue Farms headquarters is located.

You can prepare this a day ahead of time right up to the point of baking.

8 skinless, boneless chicken breast halves or two thin sliced boneless roaster breasts

1/2 cup flour

1-1/2 teaspoons salt or to taste

1/4 teaspoon ground pepper

1 cup bread crumbs

3/4 teaspoon minced, fresh sage or 1/4 teaspoon dried

3/4 teaspoon minced, fresh rosemary or 1/4 teaspoon dried

3/4 teaspoon minced, fresh thyme or 1/4 teaspoon dried

2 eggs

1/2 cup (1 stick) butter or margarine, melted

1/2 cup Sauterne wine

8 slices mozzarella cheese

Preheat oven to 350oF. On a sheet of wax paper, combine flour, salt and pepper. In a shallow bowl beat eggs. On a separate sheet of wax paper combine bread crumbs and seasonings. Dip chicken in flour mixture, then eggs, then crumb mixture. Roll and secure with toothpicks. Place in large shallow baking pan. Pour melted butter over chicken. Cover and bake for 20 minutes. Remove cover. Pour Sauterne over chicken. Bake, uncovered, 30 minutes more. Fold slices of cheese in half; place one on top of each roll for last 3 minutes or until cheese is melted.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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World Famous Recipes

January 26, 2008 Posted by | Chicken Recipes | Leave a comment