Text 30211, 92 rader
Skriven 2009-10-21 23:10:00 av JIM WELLER (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: eggplant
================
-=> Quoting Hap Newsom to Ruth Haffly <=-

 HN> We've settled into our winter weather 
 HN> pattern, cool, wet, and wet and cool...
 HN> "winter" as we know it here...wet wet wet.

Ya know what? I think I prefer lots of snow and frigid cold over
that, despite my complaints over the years. (I spent one winter in
Halifax, Nova Scotia and despised the weather there.)

 hn> Feeling really much better. halved my pain
 hn> dosage
        
Very good.

 -> BTW, how is your mom doing?

 HN> she's doing quite well, better than
 HN> most thought she would.

That is very heartening to read too.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Balsamic Vinegar Chicken with Almond Peppers
 Categories: Chicken, Italian, Cheese, Eggs, Fruit
      Yield: 6 Servings

    3/4 lb Red bell peppers
    3/4 lb Green bell peppers
      2 ts Olive oil
    1/3 c  Raisins
    1/4 c  Balsamic vinegar
  1 1/2 ts Sugar
    1/4 ts Salt
    1/8 ts Pepper
    1/4 c  Slivered almonds; toasted
      6    Boneless skinless chicken
    Breast halves
      3 tb Fine dry breadcrumbs
      3 tb Grated Parmesan cheese
    1/4 c  All-purpose flour
      2    Egg whites
      2 ts Olive oil
      2 tb Balsamic vinegar
      2 tb Water
     24    Arugula leaves

  Cut bell peppers into 2 x 2-1/2-inch strips. Heat 2 teaspoons
  olive oil in a large nonstick skillet over medium-high heat. Add
  peppers; saute 8 minutes. Add raisins; saute 1 minute. Add 1/4 cup
  vinegar and next 3 ingredients; cook 1 minute. Remove from heat;
  stir in almonds. Set aside, and keep warm.

  Place each piece of chicken between 2 sheets of heavy-duty plastic
  wrap, and flatten to 1/4-inch thickness, using a meat mallet or
  rolling pin. Combine breadcrumbs and cheese in a shallow dish; set
  aside. Place flour in a shallow dish; dredge each piece of chicken
  in flour, and dip in egg whites. Dredge chicken in bread crumb
  mixture.

  Heat 2 teaspoons olive oil in a large nonstick skillet over
  medium-high heat. Add chicken, and cook 3 minutes on each side or
  until done. Remove from heat. Place chicken and bell pepper
  mixture on a serving platter; set aside, and keep warm. Add 2
  tablespoons vinegar and water to skillet; stir with a wooden spoon
  to loosen browned bits. Spoon mixture over chicken and bell pepper
  mixture. Yield: 6 servings (serving size: 3 ounces chicken and 1/2
  cup bell pepper mixture).

  NOTES: Many regions of Italy have a version of almond peppers, a
  sweet and sour vegetable dish that's delicious hot or cold. When
  paired with a Parmesan-dusted chicken breast, it becomes a light
  lunch. Garnish with arugula, if desired.

  Recipe by: Cooking Light, Sept 1994
  From: Igor
  Date: 28 Jan 97
  Mastercook Recipes (Mailing List) Ä

MMMMM

Cheers

YK Jim


... I say: What's for dessert?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)