Recipes from the North Thompson Valley, by Dee

Pecan Crusted Chicken, Broccoli Lasagne au Gratin, and Bruschetta

Pecan Crusted Chicken

1/3 cup honey

3 tbsp soy sauce

1 1/2 cups ground pecans

4 boneless skinless chicken breasts halves, pounded to 1/2” thickness

1/4 tsp salt

1/8 tsp black pepper

Heat broiler, coat broiler pan with nonstick cooking spray.  In a medium size bowl, whick honey & soy sauce. Spread pecans on a plate.  Dip both side of chicken in honey soy mixture & then in pecans. Place on prepared broiler pan.Season both sides with salt & pepper.  Broil for 2 mins per side, 6” from heat source. Reduce oven temp to 500 F & place broiler pan on rack in lower third of oven. Bake for 6 mins or until internal temp is 160 on meat thermometer.  While chicken is cooking place remaining honey & soy mixture in a small saucepan  & boil for 1 min.  Drizzle honey mixture over chicken & serve.  Wild grain rice pilaf & a tossed salad complete the meal.

 

Broccoli Lasagne au Gratin

5 cups fresh broccoli florets

1 jar (750 ml) spaghetti sauce

8 lasagne noodles cooked

2 cups cottage cheese

2 eggs slightly beaten

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Parboil broccoli for 1 min., spread a thin layer of spaghetti sauce in a 9 X 13 pan. Cover with 4 lasagne noodles. Mix together broccoli, cottage cheese & eggs. Spread 1/2 of mixture over noodles. Top with 1/2of remaining spaghetti sauce, 1/2 of Mozzarella,  & 1/2 of Parmesan. Repeat layers.  Bake at 350 F for 30 to 35 mins. Serves 8 – 10

 

This is a very quick & easy recipe for appies  on the deck this summer

Bruschetta

6 plum tomatoes

2 tbsp olive oil, divided

1/4 cup fresh basil (or 1/2 tsp dried)

1/4 tsp dried rosemary crushed

1/8 tsp salt

8 slices French bread (or 16 slices baguette)

1/4 tsp garlic powder

In a bowl combine tomatoes, 1 tsp oil, basil, rosemary, salt; set aside.  Brush bread with remaining oil & sprinkle with garlic powder. Place on an ungreased baking  sheet.  Broil 6” from heat for 1 -2 mins until lightly browned.  Using a slotted spoon, top bread with tomato mixture & serve immediately.

 

 

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