[CH] eat flames instead of flaming
Chet Bacon (hcbacon@connix.com)
Fri, 15 Jan 1999 12:36:52 -0500
Couscous A La Chile-Head
1 10 oz can Rotel tomatoes and chilies
2 tablespoons frozen corn; (maize)
1 tablespoon frozen peas
7 tablespoons CousCous
---which would probably make a Moroccan gag (CousCous being the
national fo
od of Morocco) but which makes chile-heads shed tears of joy. Place
Rotel a
nd veggies in small pot; bring to boil. Toss in CousCous, stir, cover,
and
remove from heat. Wait five minutes, fluff with fork, and enjoy.
Serves 2 as a side dish.
Ckn Breasts Stufd W/ Zucchini, Rstd Red Pepper & Goat Chse
1/4 cup onion; minced
2 tablespoons olive oil
1/2 cup firmly packed coarsely grated unpee
scrubbed zucchini; squeezed dry in a
-- paper, towel
2 tablespoons minced drained bottled
roasted red pepper or pimiento
1 ounce soft mild goat cheese; crumbled
1 whole boneless chicken breast; (with skin),
halved
1/4 cup shallots; minced
1/4 cup white wine
3/4 cup chicken broth
2 tablespoons butter
In a skillet cook the onion in 1 tablespoon of the oil over moderately
low
heat until it is softened, add the zucchini, and cook the mixture,
stirring
, for 1 minute, or until the zucchini is tender. Stir in the red
pepper, g
oat cheese, and salt and pepper to taste and cook the mixture,
stirring, un
til the cheese is melted. Transfer the mixture to a small bowl and let
it c
ool slightly.
With your fingers make a pocket for the filling in each chicken breast
half
by separating the skin from the meat, being careful not to tear the
skin an
d keeping the skin attached along most of the edge. Stuff each pocket
with
half the filling with a small spoon, packing it and pulling the skin to
cov
er the filling completely, and secure the pockets with wooden picks if
desi
red. In a large skillet heat the remaining 1 tablespoon oil over
moderately
high heat until it is hot but not smoking and in it saute the chicken,
begi
nning with the skin side up, for 2 minutes on each side. Reduce the
heat to
moderate, cook the chicken for 9 minutes on each side, or until it is
cooke
d through, and divide it between 2 plates. Pour off the fat from the
skille
t, to the skillet add the shallots then the wine. Add the broth, and
boil b
roth, scraping up the brown bits, for 30 seconds. Finish sauce with
butter.
Pour sauce around the chicken.
Yield: 2 serving
--
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