| 10 oz. wide noodles | 3 slices white bread |
| 2 tblsp. butter | |
| Cook noodles according to package directions. Drain and cool in cold water then drain noodles again so they will be thoroughly dry. Lay bread slices on sheet pan and brown in a 350 degree oven for 10 minutes. Turn off oven, leaving bread slices in the oven to dry out and fully brown. Place bread in plastic bag and crush slices with a rolling pin until a coarse crumb consistency is achieved. Melt butter in skillet large enough to hold noodles. Add bread crumbs and cook for 5 minutes over moderate heat, continually stirring with wooden paddle. Fold in noodles and continue to stir until the breadcrumbs are mixed in. Turn down heat to low, cover for 5 minutes until noodles are hot. Turn into a serving dish and garnish with fresh chopped parsley. | |
Breast of Chicken Stuffed with Apricots
| 6 boneless chicken breasts, skinned, butterflied, pounded flat. | |
| FILLING | |
| 8 oz. dried apricots, sliced thin | 2 tblsp. celery, diced finely |
| 2 tblsp. onion, diced finely | 1/8 tsp. white pepper |
| 2 tblsp. white wine | sprinkle of salt |
| SAUCE | |
| 6 oz frozen orange juice | 6 oz water |
| 1/2 oz brandy | 1 oz triple sec |
| 2 egg yolks | 1 cup heavy cream |
| 2 tblsp fresh basil, chopped | |
| Combine ingredients for filling and allow to sit for 15 minutes. Lay chicken breasts flat and spoon about 2 tblsp. filling on one side of breast, fold over making sure to keep filling intact. Add any extra filling to the sauce. Dredge in flour and brown on both sides in a skillet using canola or other vegetable oil. Lay browned chicken breast in a baking dish large enough to hold sauce. Pour off excess fat, deglaze skillet with brandy and triple sec. Add orange juice and basil, bring to a boil and reduce by half. Add heavy cream and then whisk in egg yolks. Continue stirring the sauce until it comes to a boil. Reduce by one third and pour over the chicken breasts. Cover with foil and finish in a 350 degree oven for 30 minutes. To serve: place chicken breast on plate with spatula. Ladle a tablespoon of sauce over each breast to glaze. Top with toasted slivered almonds and finely shredded basil. | |
Lemon Dijon Chicken Breasts
| 1/2 cup fine breadcrumbs | 2 tsp. grated lemon rind |
| 3 tblsp. lemon juice | 2 tblsp. country-style Dijon mustard |
| 1 tblsp. lime juice | 6 4-oz chicken breast halves (skinned and boned) |
| Combine breadcrumbs and lemon juice, stirring well. Combine lemon juice, mustard, and lime juice; brush mixture over both sides of chicken. Dredge chicken in bread crumb mixture. Spray 13x9 pan with non-stick spray. Place chicken in pan, sprinkle with remaining breadcrumb mixture. Bake, uncovered, at 375 degrees for 15 minutes. Turn chicken, bake an additional 15 minutes or until done. | |
| Nutritional Information per serving. | |
| Calories 167 | Protein 27.3 gm |
| Carbs 7.4 gm | Fat 2.2 gm |
| Sodium 284 mg | Cholesterol 66 mg |
Halibut Steaks Poached in a Lemon Chardonnay Spritzer
| 4 8-oz. halibut steaks | 1 cup white wine |
| 1 cup water | 1/4 cup lemon juice |
| 1 fresh lemon, quartered | 1 tblsp. fresh parsley, chopped |
| Place halibut steaks in a baking dish and cover with white wine, water and lemon juice. Squeeze a quartered lemon wedge over each portion and set atop fish. Place in a 350 degree oven for 20-25 minutes or until fish flakes when gently touched. Remove from oven, serve with chopped parsley. | |
| Nutritional Information per serving. | |
| Calories 228 | Protein 48 gm |
| Carbs 4.5 gm | Fat 2.8 gm |
| Sodium 132 mg | Cholesterol 114 mg |
Supreme of Chicken with Orange and Basil
| 4 4-oz. boneless chicken breast | 1 cup orange juice |
| 1 tsp. basil leaves | 1 Tblsp. corn starch |
| Arrange chicken breasts on baking pan. Sprinkle chicken with basil. Mix orange juice and cornstarch. Pour over chicken. Cover pan with foil and bake in 350 degree oven for 30 minutes. Place chicken breast on plate and spoon juice over chicken. | |
| Nutritional Information per serving. | |
| Calories 168 | Sodium 63 mg. |
| Fat 3 gm | Cholesterol 73 mg |
Sour Cream Viniagrette
The salad dressing at the Coaches' Banquet was a big hit. Make it yourself with Gordie's recipe.
| 12 oz sour cream | 4 oz extra virgin olive oil |
| 2 oz Dijon mustard | 1 teaspoon lemon juice |
| 3 drops Tabasco Sauce | 1 teaspoon cracked black pepper |
| Mix well and drizzle over salad. | |
PCHA Coach Gordie Bowman is a Certified Executive Chef. He's an Executive Chef at Beaumont Hospital and a MAHA Director-at-Large for Districts 2-4. |  |
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