Tuesday, July 27, 2010

Chicken Saltimbocca


4 chicken breast halves
4 thin slices prosciutto
1 10 oz box frozen spinach lawed and squeezed dry
1/2 cup grated parmesan or romanno
8 sage leaves
salt pepper

3/4 cup white wine
2 tbs Lemon juice
1 tsp salt
1 tbs sugar
1 cup heavy cream
1/4 lb butter
2 green onions sliced




Pound chicken breasts to 1/4 inch thickness between sheets of palstic wrap or in heavy freezer bags. If you dont have a flat meat mallet cover bottom of an empty wine bottle with pastic wrap. If you know me chances are you have one of these.

Lay slice of prosciutto on each chicken breast
Spread out thin layer spinach on top of chicken
Mince 4 sage leaves, sprinkle sage salt pepper on each. Divide cheese evenly on each breast. Quick drizzle olive oil.
Roll each breast like a chicken roll. Secure with a couple of tooth picks

Heat 2 tbsp olive il in large skillet medium high. Cook breasts about two minutes each side to brown.

Add wine to skillet, 4 addition sage leaves, lemon sugar and salt, bring to boil, reduce heat to low medium. Cover and cook until chicken is cooked through about 10 minutes.

Remove chicken to platter, remove tooth picks, keep warm

meanwhle return liquid to boil, slowly add heavy cream until sauce thickens.
remove from heat. Add butter stirring constantly.
Add green onions.

Pour sauce over chicken and serve


Tuesday, July 13, 2010

Blueberry Pie


A blueberry bonanza at Winn Dixie last week!
Pastry 2 crusts- see peach pie recipe
2 pints blueberries (4 cups)
1/4 cup flour
1/2 cup sugar or less
1/2 tsp cinnamon
1 1/2 tbs lemon juice
2 tbs butter
rinse and sort berries, pour lemon juice over berries
mix sugar flour cinnamon, sprinkle over berries mixing gently. allow to rest for a bit
Line pie pan with crust
Put Berries in crust. Place top crust over with lattice crust or vented top
Place in 450 F oven x 10 minutes then 350 F 35 minutes
You may need a foil guard over crust edge to keep from over browning