Baked Chicken Steamed Broccoli And Potatoes
Place rack in center of oven and preheat to 400 degrees. Into a lightly oiled baking pan, large enough to hold chicken breasts, arrange mushrooms gill side down. Bake uncovered about 20 minutes, until the breasts are golden brown. Cook until breasts are completely done and springy to the finger, about 15 minutes more.
* 6 chicken breasts (either bone in or halves with skin on)
* 1 tsp dried thyme
* Olive oil
* 6 large Portobello mushrooms (or enough smaller mushrooms to cover the bottom of the baking pan)
Veal Scallopini Saltimbocca with Bleu Cheese Polenta
This is a Veal Scallopini Saltimbocca recipe served over a Bleu Cheese polenta. If you like veal and polenta dishes, I would highly recommend this dish. It is a classical Italian dish with the extra kick of Bleu Cheese. Enjoy!
Ingredients for the Bleu Cheese Polenta:
1/2 Cup of Course Polenta
1 Cup of Chicken stock
1 Cup of Milk
1 Ounce of Butter
2 Ounces of Onion
2 Ounces of a good Bleu Cheese
Salt and Pepper To Taste
Lamb with Garlic and Rosemary
Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle. In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
Lamb with Garlic and Rosemary
Spread the lamb on a work surface. With a boning or paring knife, cut between the muscles and separate them using your fingers. Trim away any excess fat and gristle. In a large, shallow dish, combine the olive oil, garlic and rosemary. Add the lamb and turn to coat. Let marinate at room temperature for 4 hours, turning a few times.
