From: mdifulvi@bilbo.encore.com (Michael Di Fulvio)
Subject: Re: wanted: favorite chicken receipts
Organization: Encore Computer Corp.
Date: Wed, 27 Jan 1993 12:31:19 GMT

In article <25JAN199312470346@lims01.lerc.nasa.gov>, prkenne@lims01.lerc.nasa.gov (CAROL SHARP) writes:
|> In article <25JAN199311584231@lims01.lerc.nasa.gov>, prkenne@lims01.lerc.nasa.gov (CAROL SHARP) writes...
|> >In article <kanderso.3@cs-acad-lan.Lakeheadu.Ca>, kanderso@cs-acad-lan.Lakeheadu.Ca (KKAREN ANDERSON - ENG) writes...
|> >>My favorite meat is chicken, and I'm always looking for new receipts
|> >>I'm willing to post some of my favorites...if anyone is interested
|> > 
|> >I am I am!!!  I'm especially interested in recipes that my husband (who is 
|> >anti-chicken and used to call it land carp) can't accuse of being "plain 
|> >tasting".  So far I've sold him on barbecued chicken, chicken paprikash, 
|> >chicken cordon bleu, and a recipe someone in this group posted (don't 
|> >remember who) called quick fix chicken.  Post on !
|> > 
|> 
|> Wow!  I got so excited about new recipes I forgot to give you one.  This is 
|> my version of Chicken Cordon Bleu:
|> 
|> 4 boneless skinless chicken breast halves
|> 1 cup bernaise (I use Knorr's mix for mine)
|> 4 shaved slices of bavarian ham
|> 4 shave slices of swiss cheese (I've used mozzarella in a pinch)
|> 2 eggs beaten
|> 1/2 cup bread crumbs
|> white pepper
|> 
|> 
|> Pound each chicken breast to about 1/4" thick.  Sprinkle each breast with 
|> white pepper and spread with about 2 teaspoons of the bernaise.  Top with 
|> a slice of ham and a slice of cheese.  Fold in half and seal closed with 
|> picks.  Dip into beaten eggs then into bread crumbs coating evenly.  Heat 
|> butter in a fry pan and saute each piece of chicken on all sides until 
|> golden.  Arrange browned breasts in a baking pan and bake at 350 for 30 
|> minutes.  Warm any remaining bernaise and serve for dipping.
|> 
|> 
|>             " Learn from the mistakes of others
|>              you can never live long enough to
|>              make them all yourself"
|> 
|>                                 *Carol*
|> 
|> 			

This is one of my best......enjoy



               P O L L O   S C A R P A R I E L L O
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CREDITS:

         Michael P. Di Fulvio



INGREDIENTS:

 5 lb        - Chicken                   ??  - Salt
 1 lb        - Sweet Italian sausage     ??  - Pepper
 7-8         - Sweet/Hot cherry peppers  ??  - Garlic
 1 cup       - Porcini mushrooms         ??  - Parsley
 1 qt        - Chicken broth             ??  - Olive oil
 1/2 c       - White wine
 7-8         - Black olives


METHOD:

(1) Remove chicken skin and cut into medium sized pieces.
    Dredge through flour and allow to dry.

(2) Cut sweet sausage into small pieces. Dredge through flour
    and allow to dry. Cut into about 1/2 inch slices.

(3) Slice black olives, chop garlic,parsley,mushrooms.




RECIPE:


(1) Cook chicken in cup of olive oil.

(2) Cook sausage in olive oil. Wipe pan clean of oil.

(3) Render chopped garlic in olive oil. Add peppers,
    mushrooms,olives and spices.
    spices.

(4) Add chicken and sausage to mix.

(5) Add chicken broth and stir over medium heat.

(6) Add wine and reduce to desired amount.



                        *** END RECIPE ***








-- 
     +-------------------------------------------------------------------+
     |  Michael P. Di Fulvio                Encore Computer Corporation  |
     |  Principal Systems Analyst                                        |
     |  TTACA - Customer Service               mdifulvi@encore.com       |
     |  Fort Lauderdale, Florida  33313                                  |
     |                                                                   |
     |  (formerly Gould Electronics, Computer Systems Division and SEL)  |
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