Herself's Recipes

I was reading an article about chicken Kiev in the NY Times Sunday Magazine and that turned out great when I tried it. I also found the seasoned butter goes well not only with chicken, but pork roast, boiled vegetables and seafood. It will keep in the freezer, and you can just chop off a chunk when you need it. This is a simplified version of the seasoned butter.

Seasoned butter

1 stick butter
1 large clove garlic grated
juice of 1/2 lemon
1 Tablespoon of basil, parsley or rosemary

Chicken
pound out chicken like you do for veal
wrap a slice of frozen, seasoned butter in chicken
place chicken in a section of muffin tin and bake
at ~350

Seafood
whip one egg
coat seafood with egg
coat seafood with bread crumbs
put a few slices of seasoned butter in pan with
fish and on top of fish and cook at 350′

Pork Roast
put some seasoned butter
in the pan with the roast and
baste occasionally while cooking

Vegetables
Use in place of regular butter with your
boiled or steamed vegetables

1 – 6 oz package of goat cheese (better if you can get the goat cheese with basil or other flavoring)
1 package 6 chicken thighs
1 egg
1/2 cup bread crumbs

Flatten chicken thighs with kitchen mallet
Cut cheese into equal pieces, one per thigh
Wrap each piece of chicken around one piece of cheese
Secure with a toothpick
Dip in egg
Roll in bread crumbs to coat
Repeat for all chicken pieces and bake at 350 for 25-30 minutes until chicken is white through

Mushroom sauce

6 oz various mushrooms ( crimini, shiitake, portabella, etc )
1/2 stick ( 4 oz) butter
1/4 cup white wine
3/4 cup chicken broth

Fry mushrooms in butter until done
Add wine and broth and boil until liquid is reduced by half
Serve with stuffed chicken

Goat’s cheese is from goat’s milk which is what gives it the tangy flavor.