These are some of my favorite recipes..I love to cook and create, so please submit some of your own - to be added to our website.
| Saucier's Saucy Chicken | |
SAUCIER SINDEN’S Chicken Prosciutto in a light cheese sauce
4 medium boneless/skinless chicken breasts
1 package - Prosciutto (approx 8 slices)
4 slices of Provolone cheese
½ Cup grated Parmesan cheese
½ Cup Heavy cream or Half and Half
¼ Cup olive oil
¼ Cup butter
1 ½ Tbls garlic (in water)
1 egg
Crushed Black pepper
Salt
Flour
Preparation
Pound chicken breasts with a wooden mallet to flatten as thin as you can without tearing. It’s best to cover with wax or parchment paper to keep from splattering. Place beaten egg in a bowl along side of salt and pepper seasoned flour. Egg wash the chicken twice and place it in a frying pan on medium heat along with olive oil and a half-tablespoon of garlic, browning it slightly on both sides.
In another deep frying pan, melt butter with remaining garlic on low heat. Mix in cream slowly, stirring constantly. Add in grated Parmesan slowly to taste. I use this as my primary thickening agent. From here you can add a pinch of four and salt and pepper to taste. Place breaded chicken breast in sauce and layer 2 thin slices of Prosciutto on top followed by 1 slice of provolone cheese. I repeat the sequence covering each layered breast with sauce, simmering on low heat.
Jim Sinden owns Battlefield Gourmet [Jim@battlefield-gourmet.com].
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Spam Musubi
2 cups uncooked short-grain white rice
2 cups water
6 tablespoons rice vinegar
1/4 cup soy sauce
1/4 cup oyster sauce
1/2 cup white sugar
1 (12 ounce) container fully cooked luncheon meat (e.g. Spam)
5 sheets sushi nori (dry seaweed)
2 tablespoons vegetable oil
1. Soak uncooked rice for 4 hours; drain and rinse.
2. In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes. Stir in rice vinegar, and set aside to cool.
3. In a separate bowl, stir together soy sauce, oyster sauce, and sugar until sugar is completely dissolved. Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
In a large skillet, heat oil over medium high heat. Cook slices for 2 minutes per side, or until lightly browned. Cut nori sheets in half and lay on a flat work surface. Place a rice press in the center of the sheet, and press rice tightly inside. Top with a slice of luncheon meat, and remove press. Wrap nori around rice mold, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices, 1 inch thick.) Musubi may be served warm or chilled. (Can be made with chicken breasts, just fillet as thin as possible.)
Jim Sinden owns Battlefield Gourmet [Jim@battlefield-gourmet.com].