V e a l a n d A r t i c h o k e s B a k e d C a s s e r o l e
C h i c k e n M a r i n a t e d i n O i l a n d L e m o n
S t u f a t o (B e e f i n R e d W i n e)
C h i c k e n B r e a s t s G e r a l d i n o
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V e a l a n d A r t i c h o k e s B a k e d C a s s e r o l e
Saute artichokes in butter for 5 minutes. Season with salt
and dip the veal scallops in the egg then in the mixture of
flour, pepper and salt. Heat the oil in a skillet, brown veal on
both sides. Arrange in a greased shallow casserole, add the
broth, cover veal with artichokes and sprinkle with cheese.
Bake in a 375 degree oven 10 minutes until brown.
C h i c k e n M a r i n a t e d i n O i l a n d L e m o n
Cut up chicken into small pieces. Put chicken in baking dish.
Pour lemon juice over the chicken, add peppercorns, olive
oil, oregano and parsley. Cover and let marinate for 2 hours.
Preheat oven to 375 degrees. Cook chicken in oven till light
brown, the sprinkle with bread crumbs and put under broiler
until it browns. Turn chicken, add more crumbs and broil
until brown.
Decorate with cherry tomatoes.
S t u f a t o (B e e f i n R e d W i n e)
Heat oil in heavy saucepan over medium high heat. Add
meat and brown on all sides. Add onion and saute until limp.
Stir in 1/2 cup of red wine. Add next six items to the pan,
cover and simmer for 1 hour. Add remaining wine and
continue simmering for another hour. Crush capers and
mix with sour cream and add to saucepan, incorporate it
and olives and serve with a side dish of roasted sweet peppers
and anchovies.
C h i c k e n B r e a s t s G e r a l d i n o
w i t h P i s t a c h i o N u t F i l l i n g
a n d M u s t a r d S a u c e
Serves 4
FILLING
MARINADE
In a large bowl combine marinade ingredients sand dip chicken breasts in marinade for 1 to 2 hours, until ready to fill the chicken with pistachio filling.
Place chicken on wax paper and place filling in center of chicken, roll up, then roll in flour and sautŽ in oil and utter ( for sauteing 3 tablespoons oil and 3 tablespoons butter). Heat oven to 325 degrees. Sprinkle wine over rolls, add 1/2 cup chicken broth over rolls and bake. Cut rolls in serving pieces, place on serving dish and decorate with slices of lime and parsley and basil.
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