recipe 031704

March 17, 2004

Undercover Chicken

1 green pepper

1 onion

2 garlic cloves

4 skinned and boned chicken breast halves

1 jar sun-dried tomatoes in oil

1 tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

Cut green bell pepper into thin strips, thinly slice onion and mince garlic. Drain oil off tomatoes and chop.


Place chicken, bell pepper, onion, garlic and tomato evenly in the center of a 4-inch square of a heavy duty aluminum foil. Sprinkle evenly with Italian seasoning, salt and pepper. Fold and seal. Bake 350 degrees for 35 to 45 minutes.

Ginger Pears

4 medium pears, peeled, halved and cored

1/4 cup fresh orange juice

1/2 cup finely crushed gingersnaps

2 tablespoons chopped walnuts

2 tablespoons butter

Preheat oven to 350 degrees. Place pear halves, cut side up in a 12- by 7- by 2-inch baking dish. Drizzle orange juice over the pears. In a small bowl, combine gingersnaps, walnuts and butter. Sprinkle over the pears.

Bake for 20 to 25 minutes or until fruit is tender. To serve, drizzle a place with chocolate sauce and lay a pear half on top, or serve each half in a small glass bowl.


12-ounce can frozen cranberry-raspberry juice

12-ounce can frozen lemonade

2 cups water

64-ounce bottle ginger ale

Lemons, limes and oranges

Thaw juices and mix with other ingredients.

Use an extra 11/2 cups of cranberry juice and 1/2 cup of water and pour into a mold. Freeze.

Cut lemon, lime and orange peels very thin and roll to form a rose. Lemon leaves can be used for the rose leaves. Then add the roses to frozen mixture in the mold, and pour more cranberry and water mixture until it's full and freeze. Grapes and nectarines can be added between the roses.

Mix punch ingredients and place mold in bowl.|3/17/04|***

Central Kentucky News Articles