Greek Chicken Breasts, Thread 9832

[kendall]

Where is this recipe. I've found several variations of it, would like yours.

 

[Marg CDN]

whose?

Here is my version, which we absolutely loved and I would serve to guests.

Attached to it is the original.

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=77485

 

[joe]

It's in T&T under Poultry, #65

 

[marilynfl]

Speaking of this, can I use par-boiled swiss chard in lieu of the spinach? Or will it be too tough?

 

[joe]

I don't see why not, as long as you only use the leaves. I think chard in stuffings

is sometimes better than spinach because it holds its color better and doesn't turn to mush.

 

[marilynfl]

Excellent! I got feta, I got chicken, I got wine...and I got chard. Looks like I got dinner.

 

[angak]

chard makes my teeth feel fuzzy---anyone else? I just can't eat it. love the color in my garden.

 

[marilynfl]

My italian cookbook says to rinse really well, then par-boil (leaves only) for 1 minutes, then

drain, then squeeze out all the liquid, using a tea cloth (use an old one cause it stains)...then use as you would frozen spinach.

(At this point, you may want to drive to the store and just buy a box of frozen spinach. Unless you got yourself a bored Italian widow hanging around who doesn't mind the extra prep steps.)

I start out with armloads of fresh chard big enough to staff Monique's Exotic Fan Dance Club...and end up with a dense lump the size of soft-ball. Intensely dark greens: I'm thinking of the benefit to eyes...my fan dancing days are long gone.

How do you prepare yours?

 

[marilynfl]

On the other hand, I can't stand how green beans "squeak" in my mouth.

 

[amanda_pennsylvania]

Oh, I love the "squeak"!

 

[joe]

It takes the enamel right off your teeth if you don't cook it at least twice. Blanch first,

drain, rinse under cold water to set the color, squeeze dry, then saute or whatever else the recipe says to do.

It's more work but at least it's a cinch to grow.


Ang, this recipe by Julia Child will make a believer out of you.

http://www.finerkitchens.com/swap/forum1/29694_In_that_case_heres_my_Julias_favorite_REC_Swiss_Chard_Gratin

 

[angak]

I never did banch first. Must try again. I gave up. just couldn't stand the fuzz feel. I can't

eat peaches with skin either. Thank god for the nectarine(is it "manmade"?)

 

[angak]

didn't "blanch" either.

 

[marsha-tbay]

I put all my greens in a fruit smoothie, you don't know you're drinking them, no squeaky mouth

 

[joe]

Marilyn, I hope you do at least a few twirls in the kitchen before blanching,

it would be a shame to waste all the fan-dancing potential.

Have you ever cooked the stalks? If you braise them long and slow they're quite good. Here's a link to my infamous "plate o' slugs."

http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=3973

 

[angak]

You-tube material.

 

[rvb]

just cook em another hour or 3.