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Fun With FoodBoursin-Stuffed Chicken Breast With White Wine Saucefresh asparagus and cooked rice to make it a fully elegant meal. (You find Boursin cheese in the specialty cheese section of most grocery stores. It comes in a box with the cheese wrapped in foil.)green part• 3 tablespoons Wondra or flour• 1 1⁄2 cup dry white wine (I preferHeat the butter and oil in large skillet, and brown chicken on all sides; remove and drain on paper towel. Put chicken in baking dish and bake another 20-30 min- utes until interior reaches 165 degrees.Boursin-Stuffed Chicken Breastpowders• 2 tablespoons chopped fresh chivesWhile chicken is baking, make the sauce. In medium sauce pan, melt but- ter, add mushrooms and onions and sauté for about 5 minutes. Whisk in flour, then whisk in wine, onion and garlic powders, cooking until it begins to bubble and thick- en; stir in chives, salt, pepper, and lemon juice and heat through.Ingredients:(or 2 teaspoons dried)• Salt and pepper to taste• Juice of two lemons, freshly• Four 6-8 ounce each, chicken breasts • 1 block of Boursin cheese• 2 cups flour• 2 teaspoons saltsqueezed• 1⁄2 teaspoon ground black pepper• 4 eggs, well beaten• 2 cups Italian seasoned bread crumbsInstructions: Preheat oven to 350 de- grees. Pound each chicken breast between pieces of plastic wrap until thin. Sprinkle both sides of chicken lightly with salt and pepper. Cut Boursin into four pieces andWhen chicken is done, put on plate along with the rice and top with the sauce; serve immediately. Serves 4.Boursin cheese has become so pop- ular. It is certainly a nice spread for crack- ers but I also put it in mashed potatoes, stir it into soups for extra flavor, and the reci- pe below uses it in a chicken breast. Serve• 2 teaspoons each garlic and onion powdersput one in each chicken breast, wrapping chicken breast around each piece. Wrap bundle tightly in plastic wrap and put in freezer for about 30 minutes or until slight- ly frozen.or 1 cup Italian bread crumbs and 1 cup Panko bread crumbs• 1⁄2 cup butter• 12-16 white mushrooms, cleaned andsliced• 6 green onions, chopped with someChardonnay)• 2 teaspoons each onion and garlicBY JOANNA STELLOH PHELPS• 1⁄2 cup butter and 1⁄2 cup olive oilWhite Wine SauceIngredients:In shallow pans, put flour, salt, and pep- per in one, beaten eggs into one, and bread crumbs, garlic, and onion powders in third pan. Unwrap chicken breasts, discarding wrap, and dip first in flour, then eggs, then bread crumb mixture.28 SCENE 4403 I EDUCATION ISSUE


































































































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