Wednesday, February 14, 2007

What's For Dinner Wednesday - Hawaiian Chicken

This recipe came from one of my good friends on SCS, Dorinda. You can see her blog here: Inky Paper Menagerie. I thought this sounded yummy to try. M loves pineapple so I thought it would be yummy for Valentines day!

What's For Dinner - Hawaiian Chicken

4 boneless, skinless chicken breast halves
2/3 c hot water
2 T butter buds
2 c stove top stuffing...chicken flavor
1- 8oz can crushed pineapple undrained
2 T brown sugar
2 T vinegar
1/4 tsp ground ginger
chopped green pepper

Preheat oven to 400F, lay chicken on flat surface pound flat with a rolling pin or meat mallet to 1/4 inch thick. Mix Hot water and butter buds in a bowl, stir in stuffing mix, green pepper & 1/2 the pineapple w/juice. Spoon stuffing mixture evenly over chicken. Roll-up tightly, starting with the long end. secure with seem side down in square oiled or sprayed bake dish. Put left over stuffing in middle. Mix remaining pineapple with brown sugar and vinegar and ginger and spoon over chicken. Bake uncovered without turning for 30-40 minutes or until tender.

And for dessert: (straight from the Martha Stewart Show yesterday)

White Chocolate Sherbet

Makes about 1 quart

1 1/2 c. whole milk
1 vanilla bean, halved lengthwise, or 1 tablespoon vanilla bean paste
1 tbsp sugar
8 oz white chocolate, chopped

Prepare a large ice water bath, set aside. In a medium saucepan, bring milk, 2/3 cup water, vanilla bean, and sugar almost to a boil. Remove from heat and whisk in white chocolate until melted. Strain through a fine-mesh sieve into a medium bowl set over the ice-water bath. Stir occasionally until mixture has chilled, about 10 minutes. Pour mixture into the bowl of an ice cream maker and freeze sherbet according to the manufacturer’s instructions. Transfer to a covered container and freeze at least 2 hours and up to 3 days. Let sherbet soften slightly at room temperature for 10 minutes before serving if it seems too hard. Serve topped with strawberry mash, if desired.

Recipe from "Chocolate and Vanilla," by Gale Gand

Strawberry Mash Topping
Makes enough for one quart of sherbet

1 pint strawberries, hulled
2 T of sugar

Place strawberries and sugar in a large bowl; mash together using a potato masher or fork. Let sit and combine. Serve over sherbet.

A Y !

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