Chicken Clemenceau Recipe

Chicken Clemenceau Recipe

Yield: 4 Servings
Recipe by luhu.jp

Ingredients:
1 each: 3-LB CHICKEN, DISJOINTED
6 each: CLOVES GARLIC, CHOPPED
1 tbsp: BUTTER,
1 tbsp: OLIVE OR CORN OIL,
1 cup: WATER OR STOCK,
1 cup: WHITE WINE OR VERMOUTH,
1 cup: PEAS, COOKED
4 each: POTATOES, PEELED AND CHOPPED
1/2 cup: CORN OIL,
1 each: HEAD GARLIC, PEELED AND CHOP
Coat chicken lightly with flour. Brown in butter and oil at,
medium high heat. Lower heat, add head of garlic and saute until
aromatic. Pour off fat except 2 tbs. and add 1/2 cup each of,
water and wine. Simmer over low heat 1-1/2 hours, adding water
and wine as needed. About 15 minutes before serving, heat 1/2
cup of oil in skillet and pan fry potatoes and addtional garlic.,
When nearly done add peas and heat through. Remove vegetables,
with slotted spoon. Add to chicken just before serving and heat,
briefly to blend flavors. There should be enough sauce, of a
glaze-like consistency, to coat the chicken and vegetables
lightly.,

Recipe via Meal-Master (tm) v8.05

Directions:

Title: CHICKEN CLUB
Categories: Sandwiches
Yield: 2 Sandwiches

2 tb No-salt-added tomato juice
2 tb Balsamic vinegar
2 Skinned, (4-ounce) boned
-chicken breast halves
Vegetable cooking spray
1 ds Pepper
4 sl Turkey bacon
6 sl (3/4-ounce) light sourdough
-bread, toasted
1 tb Reduced-calorie mayonnaise
2 c Loosely packed torn romaine
-lettuce
8 sl (1/4-inch-thick) tomato
-(about 1 medium)

Directions: Combine tomato juice and vinegar in a shallow dish; set
aside. Place each piece of chicken between 2 sheets of heavy-duty
plastic wrap, and flatten to 1/4-inch thickness using a meat mallet
or rolling pin. Add chicken to vinegar mixture. Cover and marinate in
refrigerator for at least 1 hour, turning chicken occasionally.

Remove chicken from marinade; discard marinade. Coat a large nonstick
skillet with cooking spray, and place over medium heat until hot. Add
chicken; cook 2 minutes on each side or until done. Remove from
skillet, and sprinkle with pepper; set aside, and keep warm.

Cook turkey bacon in a microwave oven according to package
directions. Cut each bacon slice in half crosswise; set aside, and
keep warm.

Spread 1 side of each of 2 slices of bread with 3/4 teaspoon
mayonnaise. Top each with 1/2 cup lettuce, 2 tomato slices, and 1
chicken breast half; cover with another slice of bread. Top each with
1/2 cup lettuce, 2 tomato slices and 4 half-slices of bacon. Spread 1
side of remaining slices of bread with 3/4 teaspoon mayonnaise; place
on top of each sandwich. Cut each sandwich in half, and secure with
wooden picks. Yield:
2 sandwiches.

Nutritional Info: CALORIES 370 (26% from fat); PROTEIN 38.9g; FAT
10.5g (SAT 2.3g, MONO 3.1g, POLY 2.2g); CARB 32.9g; FIBER 7.9g; CHOL
94.5mg; IRON 1.8mg; SODIUM 931mg; CALCIUM 37mg

Posted to MM-Recipes Digest V3 #2.TXT


Source from luhu.jp