[CH] eat flames instead of flaming

Chet Bacon (hcbacon@connix.com)
Fri, 15 Jan 1999 12:36:52 -0500

 Couscous A La Chile-Head

  1        10 oz can            Rotel tomatoes and chilies
  2        tablespoons          frozen corn; (maize)
  1        tablespoon           frozen peas
  7        tablespoons          CousCous

 ---which would probably make a Moroccan gag (CousCous being the
national fo
 od of Morocco) but which makes chile-heads shed tears of joy. Place
Rotel a
 nd veggies in small pot; bring to boil. Toss in CousCous, stir, cover,
and
 remove from heat. Wait five minutes, fluff with fork, and enjoy.

 Serves 2 as a side dish.




 Ckn Breasts Stufd W/ Zucchini, Rstd Red Pepper & Goat Chse

  1/4      cup                  onion; minced
  2        tablespoons          olive oil
  1/2      cup                  firmly packed coarsely grated unpee
                                scrubbed zucchini; squeezed dry in a
                                -- paper, towel
  2        tablespoons          minced drained bottled
                                roasted red pepper or pimiento
  1        ounce                soft mild goat cheese; crumbled
  1        whole                boneless chicken breast; (with skin),
halved
  1/4      cup                  shallots; minced
  1/4      cup                  white wine
  3/4      cup                  chicken broth
  2        tablespoons          butter

 In a skillet cook the onion in 1 tablespoon of the oil over moderately
low
 heat until it is softened, add the zucchini, and cook the mixture,
stirring
 , for 1 minute, or until the zucchini is tender.  Stir in the red
pepper, g
 oat cheese, and salt and pepper to taste and cook the mixture,
stirring, un
 til the cheese is melted. Transfer the mixture to a small bowl and let
it c
 ool slightly.

 With your fingers make a pocket for the filling in each chicken breast
half
 by separating the skin from the meat, being careful not to tear the
skin an
 d keeping the skin attached along most of the edge. Stuff each pocket
with
 half the filling with a small spoon, packing it and pulling the skin to
cov
 er the filling completely, and secure the pockets with wooden picks if
desi
 red. In a large skillet heat the remaining 1 tablespoon oil over
moderately
 high heat until it is hot but not smoking and in it saute the chicken,
begi
 nning with the skin side up, for 2 minutes on each side. Reduce the
heat to
 moderate, cook the chicken for 9 minutes on each side, or until it is
cooke
 d through, and divide it between 2 plates. Pour off the fat from the
skille
 t, to the skillet add the shallots then the wine. Add the broth, and
boil b
 roth, scraping up the brown bits, for 30 seconds. Finish sauce with
butter.
 Pour sauce around the chicken.

 Yield: 2 serving


--


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