Recipes Included On This Page Minestra di Ceci Mr. Food's French Country Chicken Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Minestra di Ceci Recipe By : Vicki Caparulo Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 medium onion, chopped 3 cloves garlic -- minced 2 sprigs rosemary, fresh 2 tablespoons olive oil 2 heads escarole -- washed and dried 2 cups garbanzo beans 5 cups chicken broth -- defatted Black pepper -- freshly ground Sun-dried tomatoes -- minced, sliced, chop Parmesan cheese -- freshly grated In a heavy soup pot or Dutch oven, sauté the onion in the oil until it is soft and transparent. Add the rosemary sprigs and the garlic and cook for one minute. Add the garbanzo beans (chick peas, ceci) and the broth and season with freshly ground black pepper. Bring the soup to a boil, reduce heat, cover and simmer for one hour. In a separate medium saucepan over medium heat, heat two tablespoonfuls oil and add the escarole a handful at a time, stirring and sautéing, adding more when the escarole in the pan just beings to wilt. When all the escarole is added, remove about 1/4 of the chickpea broth and add to the escarole. Cover the escarole and cook, stirring occasionally, for ten minutes or until fully wilted. Using a slotted spoon, remove 1/2 to 3/4 cup of the chickpeas and mash well with a fork or using a processor, process to a coarse purée. Add the puréed chickpeas and the cooked escarole to the soup, stirring to blend. Heat through and garnish with sun-dried tomatoes. Serve with freshly grated Parmesan cheese and a crusty Italian bread for dunking. NOTES : Soak 2 cups dried chickpeas overnight, rinse and drain. Tear the escarole into 2-inch pieces before cooking Contributed to the FareShare Gazette by Jennie; 22 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 540 Calories; 21g Fat (34.9% calories from fat); 26g Protein; 64g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 984mg Sodium. Exchanges: 4 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat. * Exported from MasterCook * Mr. Food's French Country Chicken Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 8-09 Sep 2005 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless skinless chicken breast halves [1 to 1 1/2 lb.] pounded to 1/2" thickness 1/3 cup seasoned bread crumbs 4 slices Muenster cheese 1/4 cup dry white wine Preheat the oven to 350 degrees F. Coat a 9- by 13-inch baking dish with non-stick cooking spray. Coat the chicken completely with the bread crumbs. Place in the baking dish and bake for 15 minutes. Remove from the oven, top with the cheese, and pour the wine evenly over the top. Bake for 15 minutes, or until no pink remains in the chicken and the cheese is bubbly and golden. Serves 4. Source : "Mr. Food TV Show - Air Date Feb . 14, 2000" S(MC formatting by): "Bobbie" Copyright : "(c) 2000 Ginsburg Enterprises Incorporated" NOTES : Bobbie's Note: This was easy and delicious. Such a simple recipe, with so much flavor. I do think some herbs could be added. I didn't even pound the chicken breasts and it came out fine. Contributed to the FareShare Gazette by Bobbie; 17 September 2005. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 593 Calories; 36g Fat (55.8% calories from fat); 55g Protein; 8g Carbohydrate; trace Dietary Fiber; 177mg Cholesterol; 1052mg Sodium. Exchanges: 1/2 Grain(Starch); 7 1/2 Lean Meat; 4 Fat.