Recipes Included On This Page Mixed-Up Chicks Mussels Steamed In White Wine Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Mixed-Up Chicks Recipe By : Stern Serving Size : 4 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 Skinless boneless chicken breasts 2 tablespoons pesto 5 ounces garlic herb cheese -- (such as Boursin) 8 slice Prosciutto Olive oil 1 Lemon -- in wedges Fresh basil Preheat oven to 375F. Slice chicken breasts lengthwise almost all the way through. Open out. Spread insides of two breasts with pesto and two with cheese; close up. Wrap a couple of slices of prosciutto around each filled breast and arrange in lightly-oiled baking dish. Drizzle with olive oil and a squeeze of lemon juice. Add lemon wedges and scatter basil over the top. Bake 30 minutes. Notes: I usually only make one variation at a time. You could also use the spinach mixture from the Saltimbocca recipe or some sun-dried tomatoes and basil leaves. Make up a filling. From a book by a British teen (last name Stern), "Cooking Up a Storm". Rating: 4 Publication: Cooking Up a Storm via CS Gazette Publication Date: 4. Page: Food 7. Exported from A Cook's Books - Recipe Management for Macintosh. Contributed to the FareShare Gazette by Sue; 9 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1147 Calories; 41g Fat (33.3% calories from fat); 181g Protein; 3g Carbohydrate; trace Dietary Fiber; 454mg Cholesterol; 12378mg Sodium. Exchanges: 25 1/2 Lean Meat; 0 Fruit. Back to Recipe List * Exported from MasterCook * Mussels Steamed In White Wine Recipe By : Adapted from "The Way To Cook" by Julia Child Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-08 Aug 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons butter 1 cup minced onion 1 large garlic clove -- pureed (optional) A large handful of chopped fresh parsley 4 quarts fresh mussels 2 cups dry white French vermouth or dry white wine Preparing the mussels: Make sure the shells are tightly closed, keep them well iced, and plan to use them as soon as possible. Before cooking, carefully look over each mussel. It should have a sweet fresh smell; scrape off the beards (the hairy tuft protruding from one side of the shells). Cultivated mussels rarely have sand in the shells. Steaming the mussels: Melt the butter in a large kettle with a tightly fitting lid; stir in the onions and optional garlic; cook slowly for several minutes until limp. Then add the parsley and the mussels, cover the kettle, and shake once to mix all the ingredients. Pour in the vermouth or wine and shake once again. Turn heat to high, cover tightly; let steam for 3 to 4 minutes (without shaking again in case of sand), just until the mussels have opened. To serve: Dip the mussels out into soup bowls. Tip the kettle and ladle the fragrant cooking liquor into each serving. Serve with good bread for sopping up cooking liquids. By Linda Bassett, author of "From Apple Pie to Pad Thai", teaches American regional cooking and international cuisine at Massachusetts' North Shore Community College. Contributed to the FareShare Gazette by Art; 14 August 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 8g Fat (85.8% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 79mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.

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