Subject: Chicken Dijon
From: Unicorn (unicorn@indenial.com)
Date: Mon Jan 17 2000 - 03:33:02 EST
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Here's one from reader "RETEOS":
An amateur photographer was invited to dinner with friends and took
along a few pictures to show the hostess. She looked at the photos
and commented "These are very good! You must have a good camera." He
didn't make any comment, but, as he was leaving to go home he said
"That was a delicious meal! You must have some very good pots."
::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
The main dish in our "Light and Easy" menu couldn't get any easier
than this one. Keep it in mind for those evenings when you just don't
feel like cooking.
Chicken Dijon
4 boneless, skinless chicken breast halves
2 Tbs (30 ml) Dijon-style mustard
2 Tbs (30 ml) mayonnaise
2 Tbs (30 ml) grated Parmesan cheese
Salt to taste
Paprika to taste
1/4 cup (60 ml) sliced blanched almonds
Place the chicken between to pieces of wax paper or plastic wrap and
pound to a thickness of about 1/2 inch (1 cm). Mix together the
mustard, mayonnaise, Parmesan, salt, and paprika and spread on the
chicken. Place the chicken on a lightly greased baking sheet and bake
in a preheated 350F (180C) oven for 20 minutes. Sprinkle with the
sliced almonds and cook an additional 10 minutes. Serves 4.
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