Here are recipes from two of the local chefs who participated in the recent Meals on Wheels benefit brunch.
FOODSTUFF`S LEMON CHICKEN APPETIZER
Preparation time: 15 minutes
Marinating time: 8 hours or overnight
Cooking time: 15 minutes
Yield: 20 pieces
This dish was created by Chef Sue Ashton-Becker.
1/3 cup each: lemon juice, olive oil
1/2 teaspoon salt
Cayenne pepper to taste
2 whole chicken breasts, split, skinned and boned
20 bamboo skewers
3 cups lemon-flavored tortilla chips, finely crushed, see note
Mango chili salsa, recipe follows
1. Combine lemon juice oil, salt and cayenne pepper in a bowl. Add chicken, turn to coat and cover bowl with plastic wrap. Marinate 8 hours or overnight, turning once or twice.
2. Heat oven to 350 degrees. Slice each breast half lengthwise into 5 thin strips for a total of 20 pieces. Weave the strips onto the skewers.
3. Spread crushed tortilla chips on a plate. Coat chicken on skewers with the crushed chips, pressing them into the meat.
4. Transfer to a baking sheet and bake for 15 minutes, or until golden brown. Serve with mango chili salsa.
Note: El Rey brand lemon-flavored tortilla chips are sold at Foodstuffs. Corn tortilla chips can be substituted.
MANGO CHILI SALSA
Preparation time: 20 minutes
Yield: About 2 1/2 cups
3 ripe mangos, peeled and diced
1 jalapeno pepper, seeded (optional) and minced
1 bunch green onions, white and some of green, thinly sliced
1 cup apple juice
2 tablespoons fresh lime juice
Salt to taste
1 red bell pepper, hollowed out, optional
1. Combine diced mango, jalepeno pepper, green onions, apple juice and lime juice in a glass or stainless steel bowl. Mix well. Add salt to taste.
2. Cover bowl and refrigerate until 30 minutes before serving. Spoon salsa into hollowed-out red bell pepper and present with chicken skewers.
ELBO ROOM RIGATONI WITH CHICKEN, SPINACH AND HERBED CHEESE
Preparation time: 20 minutes
Cooking time: 25 minutes
Yield: 4 servings
This recipe comes from chef David Friedman.
1 bag (10 ounces) fresh spinach
2 tablespoons olive oil
1 clove garlic, minced
Salt, pepper to taste
2 whole chicken breasts, split, skinned and boned
8 ounces dried rigatoni pasta
6 ounces Boursin or Alouette cheese
1 cup chicken stock or broth
1 tablespoon chopped parsley
1. Heat oven to 375 degrees.
2. Season chicken with salt and pepper, place in a lightly oiled roasting pan and bake until cooked, but still moist, about 15 minutes. Let cool, then cut into bite-size pieces. Reserve.
3. Meanwhile, rinse spinach, drain and remove stems. In a pan, heat oil with garlic. As soon as garlic begins to turn golden, add the spinach. Cover pan and cook, stirring occasionally, until spinach wilts, 2 to 3 minutes. Drain and reserve.
4. Heat salted water to a boil in a large pan. Add rigatoni and cook until barely tender. Drain and reserve. (Recipe may be done ahead to this point.)
5. In a large saute pan, combine chicken stock and cheese. Heat to a boil, stirring, and continue to stir until a smooth sauce forms. Add the chicken pieces, spinach and pasta and heat through. Toss, taste, correct seasoning as desired and garnish with chopped parsley. Serve at once.
