Labor Day

...cooking!

The following recipes are from Barbara Fairchild's cookbook Bon Appetit

Chicken breasts stuffed with goat cheese and basil cooked by Dave

Chicken 

4 skinless boneless chicken breast halves

1/2 cup soft fresh goat cheese (about 4 ounces)

2 green onions, thinly sliced

3 tablespoons thinly sliced fresh basil

1 large egg, beaten to blend

1/2 cup plain dry breadcrumbs

2 tablespoons (1/4 stick) unsalted butter, melted

Mushroom-wine sauce

1/4 cup (1/2 stick) unsalted butter

8 ounces mushrooms, sliced

1/4 cup dry white wine

2/3 cup low-salt chicken broth

4 tablespoons (1/2 stick) chilled unsalted butter, cut into 4 pieces

FOR CHICKEN: Using meat mallet, pound chicken between sheets of waxed paper to thickness of 1/4 inch. Pat chicken dry.

MIX cheese, green onions, and basil in small bowl to combine. Season to taste with salt and pepper. Spread cheese mixture lengthwise over half of each chicken piece. Tuck short ends in. Starting at one long side, roll chicken up into tight cylinders. Tie ends with kitchen string to secure. Dip chicken in egg, allowing excess to drip back into bowl. Roll in breadcrumbs, shaking off excess. (Can be prepared 4 hours ahead. Cover and refrigerate.)

PREHEAT oven to 350F. Place chicken in 8-inch square baking dish. Pour 2 tablespoons melted butter over. Bake until cooked through, about 20 minutes.

FOR MUSHROOM-WINE SAUCE: Meanwhile, melt 1/4 cup butter in heavy large skillet over medium heat. Add mushrooms and saute until tender, about 8 minutes. Add wine and boil 3 minutes. Add broth and boil until liquid is reduced by half, about 6 minutes. Remove from heat and swirl in chilled unsalted butter, 1 piece at a time. Season sauce to taste with salt and pepper.

REMOVE string from chicken. Cut rolls crosswise into 1/2-inch-thick rounds. Fan on plates. Serve immediately, passing sauce separately.

 

 

Green beans with shiitake mushrooms cooked by Qiong

6 tablespoons (3/4 stick) butter, divided

8 ounces fresh shiitake mushrooms, stemmed, caps sliced

2 shallots, chopped

2 garlic cloves, minced

2 pounds slender green beans, ends trimmed

2/3 cup low-salt chicken broth

MELT 3 tablespoons butter in large nonstick skillet over medium-high heat. Add mushrooms and saute until tender, about 5 minutes. Transfer mushrooms to medium bowl. Melt remaining 3 tablespoons butter in same skillet. Add shallots and garlic; saute until soft, about 2 minutes. Add green beans and toss to coat. Pour broth over green bean mixture. Cover and simmer until liquid evaporates and beans are crisp-tender, about 10 minutes. Stir in shiitake mushrooms. Season to taste with salt and pepper. Transfer to platter and serve.

 

Blood orange juice mojito