Recipes for a main meal for a dinner party for 8, prefferably chicken and not chinese?

I'm hosting a Murder Mystery night and have to cook a main meal for my 7 guests. We all like chicken but one does not like chinese food or mushrooms. any ideas please?Recipes for a main meal for a dinner party for 8, prefferably chicken and not chinese?
Hello,





Spinach Stuffed Chicken Breast



INGREDIENTS:

1 (10 ounce) package fresh spinach leaves

1/2 cup sour cream

1/2 cup shredded pepperjack cheese

4 cloves garlic, minced

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

1 pinch ground black pepper

8 slices bacon



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DIRECTIONS:

Preheat the oven to 375 degrees F (190 degrees C).

Place spinach in a large glass bowl, and heat in the microwave for 3 minutes, stirring every minute or so, or until wilted. Stir in sour cream, pepperjack cheese, and garlic.

Lay the chicken breasts out on a clean surface, and spoon some of the spinach mixture onto each one. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish.

Bake uncovered for 35 minutes in the preheated oven, then increase heat to 500 degrees F (260 degrees C), or use the oven's broiler to cook for an additional 5 to 10 minutes to brown the bacon.
why not make a roasted chicken? might have to make 2or 3 to feed 8 people but it's really easy and so good. just rinse the chicken with water and wipe dry with a paper towel. rub in olive oil and your favorite italian seasonings. just put it in the oven until juices run clear. so simple and so dellicious. by the way...murder mystery night, sounds fun. what do you do, what is it? please post.Recipes for a main meal for a dinner party for 8, prefferably chicken and not chinese?
Try a Thai Green Curry made with coconut milk you can buy the paste from must supermarkets and its very easy to make. You can add different vegs that everyone will like too.
Except for the fact it is mid-summer (good for murders?!) I would say you can't go wrong roasting a couple of chucks. Everyone loves it! With roast pots and some french beans or salad. Stuff the chuck with cut lemon, a few whole cloves of garlic (even stick a few under the skin at the leg/breast area). Some thyme or rosemary stuck around it. YUM

Alternatively, BBQ breasts that you have marinated for hours and serve with salad. (Are you sure you're having to feed 8? Surely one won't be eating!!?)Recipes for a main meal for a dinner party for 8, prefferably chicken and not chinese?
Chicken Cordon Bleu would be my choice. It looks easy enough so you can concentrate on your guests and not be stuck in the kitchen. It is chicken wrappd in ham and swiss cheese. mmmmm! and baked. instead of taking up space, I will give you the site where I found the easiest recipe. www.allrecipes.com. Have a nice party! No mushrooms here.
the taste for different people is different as you told that one does not like chicken because his parents might have gave him a habit of eating any other kinds of food
Panda Express Orange Chicken



2 lbs boneless chicken pieces, skinned

1 egg

1 1/2 tsp salt

white pepper

oil (for frying)

1/2 cup plus 1 Tbsp cornstarch

1/4 cup flour

1 Tbsp minced ginger root

1 tsp minced garlic

dash crushed hot red chiles

1/4 cup chopped green onions

1 Tbsp rice wine

1/4 cup water

1/2 to 1 tsp sesame oil



ORANGE SAUCE FOR STIR FRY:

2 tsp Minced zest and

1/4 cup Juice from

1 large Orange

1/2 tsp Sugar

2 Tbsp Chicken stock

1 Tbsp Light soy sauce



Combine all ingredients in small bowl and set aside.

Cut chicken pieces in 2" squares and place in large bowl. Stir in egg,

salt, pepper, and 1 Tbsp oil and mix well. Stir cornstarch and flour

together. Add chicken pieces, stirring to coat.

Heat oil for deep-frying in wok or deep-fryer to 375. Add chicken pieces,

a small batch at time, and fry 3 to 4 minutes or until golden and crisp.

(Do not overcook or chicken will be tough.) Remove chicken from oil with

slotted spoon and drain on paper towels. Set aside.



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BBQ Chicken



Brine:

2 quarts water

2 tablespoons kosher salt

1/4 cup brown sugar

2 garlic cloves, smashed with the side of a large knife

4 sprigs fresh thyme

6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

The Ultimate Barbecue Sauce:

1 slice bacon

1 bunch fresh thyme

Extra-virgin olive oil

1/2 onion, chopped

2 garlic cloves, chopped

2 cups ketchup

1/4 cup brown sugar

1/4 cup molasses

2 tablespoons red or white wine vinegar

1 tablespoon dry mustard

1 teaspoon ground cumin

1 teaspoon paprika or smoked paprika if available

Freshly ground black pepper

Preheat oven 375 degrees F

For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.

Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.

Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

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CHICKEN ALFREDO



Prep: 15 min - Cook: 60 min Serves 8

You can vary the taste of this dish by the way you cook and add the chicken. The chicken breasts can be grilled and served on top of, or beside the Fettucine Alfredo, or cut in morsels, saut茅ed or grilled until just done, then mixed with the fettucine and sauce at the end. My favorite is chicken grilled on charcoal. Another variation is adding a sprinkling of Parmesan cheese and finishing in the oven (2nd picture).You can also (optionally) add steamed broccoli florets and/or saut茅ed, diced red pepper. You can use fettucine, taglietelle, mostaccioli, penne or farfalle pasta.

2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels

6 or so leaves of sage

1 cup broccoli florets, steamed (optional)

1 red pepper, seeded, coarsley diced, saut茅ed in olive oil or butter (optional)

8 oz pasta (fettucine, tagliatelle) or 12 oz (3/4 package) penne, etc. (Fettucine is heavier).

4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)

1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table

1 1/4 cup heavy cream or Half and Half (or 1/2 of each)

salt and freshly ground pepper (use white pepper if you have it)

a pinch of grated nutmeg





Set the pasta water to boil. In a pan large enough to hold all the ingredients, saut茅 the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set aside in a warm place. Cook the pasta. Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry. Add the heavy cream, 2 tablespoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.

Add pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir.

Add the cooked chicken and optional ingredients and mix again. Taste for salt. Add a Tablspoon or two of the pasta cooking water if too dry. Add the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.

Turn into a warmed serving bowl, or directly onto warmed plates.



VARIATION: Turn pasta mixture into a baking dish, sprinkle 1/2 cup Parmesan cheese on top, and set under broiler for about 30 seconds, until flecked with brown (2nd picture).

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General Tso's Chicken



3/4 lb Boneless chicken breast

2 tsp Dark soy sauce

2 tsp Rice wine or dry sherry

1 tsp Finely chopped ginger root

1 tsp Cornstarch

1 tsp Sesame oil

1/3 cup Oil, preferably peanut

2 Dried red chiles

cut in half lengthwise

1 Tbsp Chopped fresh orange peel OR

2 tsp - dried citrus peel

-(soaked and coarsely chopped)

1/2 tsp Roasted Sichuan peppercorns

* (finely ground), optional

2 tsp Dark soy sauce

1/4 tsp Salt

1 tsp Sugar

1/2 tsp Sesame oil



CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put

it into a bowl together with the soy sauce, rice wine or sherry, ginger,

cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture

marinate for about 20 minutes. Heat the oil in a wok or large skillet until

it is very hot. Remove the chicken from the marinade with a slotted spoon.

Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it

and leave to drain in a colander or sieve. Pour off most of the oil,

leaving about 2 teaspoons. Reheat the pan over a high heat and then add the

dried chiles. Stir-fry them for 10 seconds, and then return the chicken to

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Planet Hollywood Cap'n Crunch Chicken



Chicken Crunch:

2 cup Cap'n Crunch cereal

6 eggs

2 cup corn flakes

1 cup milk

2 1/2 cup all-purpose flour

25 to 30 chicken tenders

3 Tbsp granulated onion

Vegetable oil for deep frying

3 Tbsp granulated garlic

Creole mustard sauce, recipe follows

1 Tbsp pepper



In food processor, grind cereals until crumbly but some

1/8-inch chunks are still visible. Spread in a shallow pan.



In a bowl, combine flour, onion, garlic and pepper.

In a separate bowl, combine the eggs and milk.

Dredge chicken in seasoned flour. Dip in egg mixture,

coating evenly. Dredge in cereal mixture,

coating well. Arrange on wax paper.

Preheat oil in deep fryer to 325 degrees.

Deep fry chicken in batches for 3 1/2 minutes or until

golden brown. Drain.

Makes 4 servings.



Creole Mustard Sauce

1/4 cup sliced green onions

2 Tbsp horseradish

2 Tbsp chopped garlic

1 Tbsp red wine vinegar

2 Tbsp chopped onion

1 Tbsp water

2 Tbsp chopped celery

2 tsp. cider vinegar

2 Tbsp chopped green pepper

1 tsp. Worcestershire sauce

1 cup mayonnaise

1 tsp. Tabasco sauce

1/4 cup hot mustard

Salt and cayenne pepper to taste

2 Tbsp yellow mustard



Combine all ingredients and mix well.

Serve on the side with chicken. Makes about 2 cups.

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Popeye's Fried Chicken



3 cup Self-rising flour

1 cup Cornstarch

3 Tbsp Seasoned salt

2 Tbsp Paprika

1 tsp Baking soda

1 pkg Italian Salad Dressing Mix Powder

1 pkg Onion Soup Mix -- (1 1/2 Ounces)

1 pkg Spaghetti sauce mix -- (1/2 Ounce)

3 Tbsp Sugar

3 cup Corn flakes -- crushed

2 Eggs -- well beaten

1/4 cup Cold water

4 lb Chicken -- cut up



Combine first 9 ingredients in large bowl. Put the corn flakes into

another bowl. Put eggs and water in a 3rd bowl. Put enough corn oil

into a heavy roomy skillet to fill it 1" deep. Get it HOT! Grease a

9x12x2 baking pan. Set it aside. Preheat oven to 350~. Dip chicken

pieces 1 piece at a time as follows: 1-Into dry coating mix. 2-Into

egg and water mix. 3-Into corn flakes. 4-Briskly but briefly back

into dry mix. 5-Drop into hot oil, skin-side-down and brown 3 to 4

minutes on medium high. Turn and brown other side of each piece.

Don't crowd pieces during frying. Place in prepared pan in single

layer, skin-side-up. Seal in foil, on 3 sides only, leaving 1 side

loose for steam to escape. Bake at 350~ for 35-40 minutes removing

foil then to test tenderness of chicken. Allow to bake uncovered 5

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Steak %26amp; Ale Hawaiian Chicken



4-6 Chicken Breasts



Marinade:

1/4 cup soy sauce

1/2 cup + 2 Tbsp dry sherry

1 1/2 cup unsweetened pineapple juice

1/4 cup red wine vinegar

1/4 cup + 2 Tbsp sugar

1/2 tsp. garlic powder



Combine all ingredients and marinate chicken overnight.

Remove and grill, saute or bake. Baste with marinade ONLY during the

first several minutes of cooking. Top each breast with a slice of

Muenster or provolone cheese and broil just until cheese starts to melt.



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LONDON BROIL

Servings: 8 (5 1/2 oz. each)



4 lbs (2 large) flank steaks

FOR THE MARINADE (makes about 5 1/2 cups):

16 oz (2 cups) salad oil

8 oz (1 cup) soy sauce

8 oz (1 cup) Worcestershire sauce

1 cup brown sugar

1/2 cup sesame seeds

1 tsp garlic powder

1 tsp. ground ginger

1/4 tsp dry mustard



MARINADE INSTRUCTIONS:

Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade



COOKING INSTRUCTIONS:

Preheat grill to 360 degrees F for 1/2 hour.



Drain marinade from meat. Reserve marinade up to two weeks if needed.



Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.



Transfer the steak to a cutting board and let rest for 5 minutes.



Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

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MAGDALINAS VALENTINE CHICKEN



4 boneless skinless chicken breast

2 cans Campbell's condensed golden cream of mushroom soup

1/4 chopped yellow onion

milk (1) one soup can's amount



flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.



Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.



Drain and remove excess grease from skillet.



Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.



Simmer on medium heat till onions are soft.



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Nellie %26amp; Joe's Key Lime Pie

鈥?1-9" graham cracker pie shell

鈥?1-14 oz. can sweetened condensed milk

鈥?3 egg yolks (whites not used)

鈥?1/2 cup Nellie %26amp; Joe's Key West Lime Juice

Combine milk, egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 degrees for 15 minutes. Allow to stand 10 minutes before refrigerating. Just before serving, top with freshly whipped cream and garnish with lime slices.



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Baked Key Lime Chicken



1 cup Nellie %26amp; Joe鈥檚 Key West Lime Juice

2 teaspoons honey

2/3 cup water

2 teaspoons salt

陆 teaspoon pepper

1 teaspoon thyme

2 tablespoons vegetable oil

1 tablespoon fresh ginger

3 pounds chicken pieces

Place all ingredients, except chicken, in food processor or blender. Cover and process until ingredients are combined. Pour marinade over chicken and chill overnight. Preheat oven to 325潞. Drain and reserve marinade. Bake chicken pieces for 1 hour and 25 minutes, basting with marinade every 20 minutes. Serves 4.





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Lime %26amp; Cilantro Grilled Steak



1录 pound boneless chuck steak, 1 inch thick

3 tablespoons Nellie %26amp; Joe鈥檚 Key West Lime Juice

3 tablespoons water

1 tablespoon fresh cilantro leaves, chopped

1 small jalape帽o pepper, chopped (seeded to reduce heat)

1 garlic clove, minced

录 teaspoon ground cumin

Salt and pepper to taste

Combine Nellie %26amp; Joe鈥檚 Key West Lime Juice, cilantro, water, jalape帽o pepper, garlic and cumin and pour into a large ziptop plastic bag. Add steaks, seal and shake bag to coat meat. Let marinate in refrigerator 1-2 hours, shaking bag every now and then. Toss marinade when ready to grill steaks. Grill steaks over medium heat (preheated) until cooked to your liking, turning once (about 15-20 minutes for rare to medium). Once cooked, season to taste with salt and pepper. Carve steaks into thick slices and serve.





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BBQ Lime Pork Chops



4 boneless center cut pork chops

Marinade

1/3 cup Nellie %26amp; Joe鈥檚 Key West Lime Juice

2 tablespoon cider vinegar

1 tablespoon honey

1 teaspoon lime zest

Salt and pepper

Lime slices

Mix the marinade in a large ziplock bag or in a shallow glass dish. Reserve 录 cup of the marinade. Add pork chops to the marinade, coat the chops on both sides. Refrigerate for 30 minutes. Heat BBQ to medium heat. Brush chops with reserved marinade and grill turning once. Cook for approximately 10 minutes on each side or until no longer pink. Place on platter and garnish with lime slices.
Chicken with sour cream sauce

You need: chicken meat, sour cream, wheat flour, a few onions, salt, pepper.

1. Boil the chicken.

2. Cut the onions in small pieces. Boil them in oil until they get soft.

3. Mix the sour cream with flour and water.

4. Mix the chicken with the boiled onion and the sour cream sauce.

5. Add salt and pepper.

6. When it is ready, serve it to your guests. It goes well with salad, garlic sauce, mashed potatoes. Eat it while it's warm.
sure when in doubt , stuff a breast

what to stuff it with ?

Boring : bread stuffing

Classic : cordon bleu - Swiss cheese ham Dijon mustard

Greek : feta., spinach, a little ricotta amid walnuts

Trendy : goat cheese, sun dried tomatoes fresh herbs

Smoky: smoked provolone ,freshly roasted red peppers ,prosciutto

whatever you do you need to know that chicken is food poisoning waiting to happen.

the right way to handle it when stuffing a breast is:

have two separate bowls available; mix your ingredients in one bowl and using a clean spoon transfer what you need to bowl #2 which you will use to stuff the breasts.

If / when you need more get another clean spoon. Do not cross contaminate!
buy 8 chicken breasts and oven cook to the juices run clear.

serve with baby potatoes, corn on the cob and this sauce %26gt; %26gt; %26gt; %26gt; %26gt;AMAZING i promise

2 onions

2 peppers (red or green)

2 tins chopped tomato

mushrooms

garlic puree

fresh cream

dah pure orange

and a splash of wine

simmer all these in a large pan until veg are fully cooked and serve over the chicken! it is DELISH!!

these amounts shud serve 8 people!

enjoy!
EASY ONE FOR YOU

Strips of chicken fried with a touch of garlic and olive oil(not Virgin)When cooked add a tomato and cream sauce and serve with tagliatelle which has been tossed in butter and pesto sauce.Don't forget the garlic bread!
chicken catatonia which is an Italian dish its lovely everyone who tries loves it its reasonably priced to. heres the the recipe u need. chicken thighs with the skin on 2 portions per person. you need 2 woks and make 2 lots of this which will be plenty for all. chop up onion and garlic about 2 onions and half a garlic cook in a small amount olive oil on a low heat. them add the thighs about 7 pieces in each wok gently brown these keep turning, once browned and sliced cherry toms 1 and half boxes in each and 2 chicken stock cubes half a handful of basil parsley and rosemary,plus white cooking wine half a tumbler full.put on simmer place on lid and cook slow for about an hour keep checking and turning. once u tasted this u will want all the time . to add to on the side u can have a salad or u can have mini roast potatoes folded in olive oil and fresh rosemary and cooked in oven on a low heat for half an hr then on high heat for half an hr along with courgettes and tomatoes which is sliced courgettes and sliced cherry tomatoes thrown into a wok with a splash of olive oil 1 chicken stock cube slowly cooked with a lid for half an hr enjoy if u try .
why not prepare Chicken Fried Rice.......Veg Oil, 1kg chicken(cooked %26amp; cubed), 4tbsp Soy Sauce, 4 long stems carrots(diced), 2 lobes of green %26amp; yellow pepper(diced), 1/4kg of fresh peas(steamed), 1 can of sweet corn, measures of rice, 2 large eggs(scrambled).......Method.....heat the oil in a large frying pan,add the cooked %26amp; cubed chicken %26amp; stir-fry for about 5mins. keep the heat at medium level.Stir in the diced vegetables, stir-fry for another 5mins.Add the parboiled Rice and stir to mix throughly,finally stir in the scrambled eggs, add salt %26amp; soy sauce.............serve with white wine.
This is one I make for my family every time I visit. One small chicken fed four people with some leftovers. You could use a large one, it also works with turkey but the cooking time would change, or you could use chicken pieces with the skin still on, but a whole chicken works better.



1 whole chicken

4 sweet red apples(I've used both Vermont and red delicious, but Vermont does have a better flavor.)

1 64oz bottle Apple Juice (any kind)

Spices: (These are done to personal taste.)

Basil

Onion Powder

Garlic Powder

Salt

Pepper





Slice the apples stuff them in random places under the chicken's skin. Close to the flesh. Put remaining slices in the open cavity inside of the chicken. Do not over-stuff, the chicken will not cook all of the way.



Place it in a roasting pan or Roaster Pot.

Pour apple juice on top.

Sprinkle spices on top of chicken.



Stick it uncovered into an oven preheated to 425 F.

Cook for 10 minutes or until a nice color comes up on the chicken. Cover with lid or Foil and reduce heat to 350F.

Cook for 30 to 45 minutes until tender.



Remove from oven, allow to sit for 10 minutes before carving.



It's really good served along with fresh broccoli, wild rice, and warm rolls. Also, apple wine compliments the flavor of the chicken itself.

You can also use the left over juice in the roasting pan to make a great gravy.



Just reduce the liquid in a saucepan, add 1-2 tablespoons of flour to thicken. You can also use arrowroot or cornstarch but don't use as much.
what about poussin, easy to portion up as everyone gets one each so no messing with carving etc.

boil some baby new potatoes and when just cooked, drain, allow to dry and then sprinkle with some herbs (whichever you like, we tend to use thyme or picked rosemary leaves) insert the potatoes into the cavities of each bird then wrap each bird in some parma ham or streaky bacon etc (again whatever preference you have but make sure there is plenty of fat running through the ham you choose) This can all be done plenty of time in advance so reduces running around whilst you have guests.

When you are about to serve your first course, put the birds into a preheated oven and roast for a good 25-30 minutes. remove the birds, remove any excess fat and stir in a bit of cream to make a quick sauce. serve with some green veg depending upon what is in season
This looks complicated, but it really isn't. The end results are too die for. I've made this for a dinner party of 6 before to rave reviews!



SALMON WELLINGTON

In the book American Gourmet, Jane and Michael Stern describe beef Wellington as a "lardaceous dish" that is "rich beyond reason." The pastry-wrapped beef was the ultimate in dinner-party fare in the sixties. In our re-creation, salmon fillets cook in frozen puff pastry sheets, which arrived in the seventies.



click photo to enlarge

1 17.3-ounce package frozen puff pastry (2 sheets), thawed

4 3/4-inch-thick 6-ounce skinless salmon fillets

6 tablespoons minced shallots

4 tablespoons plus 2 teaspoons chopped fresh tarragon

1 egg beaten to blend (for glaze)

1/2 cup dry white wine

1/2 cup white wine vinegar

1/2 cup (1 stick) chilled butter, diced









Preheat oven to 425掳F. Roll out each pastry sheet on lightly floured surface to 12-inch square. Cut each in half, forming four 12x6-inch rectangles. Place 1 salmon fillet in center of each rectangle, about 3 inches in from and parallel to 1 short edge. Sprinkle each fillet with salt, pepper, 1 tablespoon shallots and 1 tablespoon tarragon. Brush edges of rectangles with some glaze. Fold long sides of pastry over fillets. Fold short edge of pastry over fillets and roll up pastry, enclosing fillets. Seal edges of pastry. Place pastries, seam side down, on baking sheet. Brush with glaze.

Bake pastries until dough is golden brown, about 20 minutes. Remove from oven; let stand 10 minutes. Meanwhile, boil wine, vinegar and 2 tablespoons shallots in heavy small saucepan until liquid is reduced to 6 tablespoons, about 8 minutes. Remove pan from heat. Add butter 1 piece at a time, whisking until melted before adding next piece. Whisk in 2 teaspoons tarragon. Season sauce with salt and pepper.



Cut pastries into thirds. Place sauce and pastries on 4 plates.



Makes 4 servings.

Bon App茅tit

Too Busy To Cook?

September 1999
Stuff some chicken breasts with pesto and philedelphia - its well nice!
ITALIAN, SAUSAGE AND CHICKEN ONE-DISH

CASSEROLE



1 lb. hot Italian sausage, cut into pieces

8 chicken breasts, deboned and cut into pieces

1 1/2 lbs. zucchini, cut into cubes (leave peel)

2 c. green pepper, cut into 1-inch pieces

2 c. chopped onion

1 tbsp. chopped garlic

1 lg. can Italian peeled tomatoes

2 c. raw rice

2 c. chicken broth (couple of bouillon cubes)



Cook sausage in skillet until brown. Brown chicken in sausage grease. Cook zucchini, green pepper, onion and garlic in oil from sausage for 10 minutes. Put all ingredients in casserole; cover and bake at 350 degrees for 1-1 1/2 hours. Serves 6-8 people.
Quick and easy....

KFC bargain bucket...!!!...no cooking no mess no hassle,enjoy your evening...
Try this,pieces of chicken draped with slices of streaky bacon,grill slowly until golden brown.Serve with new potatoes with the grease from streaky bacon drizzled over the top.Add afew simple veggies maybe peas and cauliflower.Totally delicious,easy to prepare and so cheap......can I join you will supply the veg.