A Sunday Dinner Recipe
Summary
Preparation Time30 MinCooking Time30 Min
Ready In1 Hr 0 MinDifficulty LevelEasy
Health IndexAverageServings6
Interest GroupEveryday
Ingredients
| Butter for cooking - 1 tablespoon plus | ||
| Skinless, boneless chicken breasts - 3 whole, halved | ||
| Onion | 1 Large, thinly sliced (FOR CHICKEN) | |
| Fresh plum tomatoes - 1 1/2 lb, washed and cut into eighths | ||
| Dried basil leaves | 1/2 Teaspoon (FOR CHICKEN) | |
| Oregano leaves | 1/4 Teaspoon, dried (FOR CHICKEN) | |
| Salt | 1 Teaspoon (FOR CHICKEN) | |
| All-purpose flour - 1 tablespoon | ||
| Water | 1/4 Cup (16 tbs) (FOR CHICKEN) | |
| Fresh ripe peaches - 5 | ||
| Granulated Sugar | 2 Tablespoon (FOR DESSERT) | |
| Lemon juice | 1 Tablespoon (FOR DESSERT) | |
| Heavy cream | 1/2 Pint, Whipped (FOR DESSERT) | |
| Confectioner’s sugar | 2 Tablespoon (FOR DESSERT) | |
| Vanilla extract | 1/2 Teaspoon (FOR DESSERT) | |
| Ladyfingers package | 1 (FOR DESSERT) | |
| Pecans and walnuts | 1 Tablespoon, chopped (FOR DESSERT) | |
| Water | 2 Cup (16 tbs) (FOR POLENTA) | |
| Yellow cornmeal | 1 Cup (16 tbs) (FOR POLENTA) | |
| Salt | 1/2 Teaspoon (FOR POLENTA) | |
| Parmesan cheese | 6 Tablespoon (FOR POLENTA) | |
| Romaine - 1 head, washed and crisped | ||
| Cucumber | 1 Large (FOR SALAD) | |
| Prepared salad dressing - as required | ||
| Hard rolls - 6 | ||
| Butter | 1/4 Pound (FOR SERVING) | |
Directions
GETTING READY
1. Peel and slice peaches into small bowl.
2. Add the granulated sugar and lemon juice and toss. Set aside.
3. Lightly oil a 1-quart mold for the polenta.
4. Tear romaine into large pieces and arrange in a salad bowl.
5. Wash and thinly slice cucumber. Mound over lettuce in salad bowl.
6. Chill in the refrigerator until ready to serve, about 30 minutes.
MAKING
7. In a large skillet, melt 1 tablespoon butter
8. Arrange the chicken breast halves and brown them for 5 minutes on each side.
9. Add onion, tomatoes, basil, oregano and salt to chicken and sauté.
10. Cover the skillet and let the chicken simmer for about 15 minutes until it is tender.
11. In the meanwhile, in a medium sauce pan, bring 2 cups of water to a boil.
12. While the water is boiling prepare the dessert, by blending whipped heavy cream with confectioners' sugar and vanilla.
13. Reserve several peach slices for garnish and arrange half of the remaining on bottom or flat dessert dish.
14. Top with half of ladyfingers and drizzle with juice from the peaches.
15. Top with half of flavored cream.
16. Repeat layering remaining peaches, ladyfingers and cream.
17. Garnish with reserved peach slices and chopped nuts.
18. Chill in the freezer until serving time.
19. To the boiling water add salt and gradually add the cornmeal, stirring constantly.
20. Over low heat, allow the cornmeal to cook and thicken, stirring constantly, about 5 minutes until it resembles mush.
21. Stir 1/4 cup of the Parmesan cheese into polenta
22. Turn into greased mold and pack firmly.
FINALIZING
23. When chicken is cooked, remove to serving platter and keep warm.
24. Blend flour in ¼ cup water to make a paste and stir into the cooking liquid of the chicken.
25. Allow the sauce to thicken, stirring constantly.
SERVING
26. Spoon the sauce over the chicken.
27. Dress the chilled salad with dressing and toss well.
28. Unmold the Polenta onto a serving platter and garnish it with remaining Parmesan.
29. Accompany meal with hard rolls and butter.
30. Just before serving the dessert, remove from the freezer, cut into squares and serve on dessert plates.
31. Serve beverage of your choice at end of the meal.
1. Peel and slice peaches into small bowl.
2. Add the granulated sugar and lemon juice and toss. Set aside.
3. Lightly oil a 1-quart mold for the polenta.
4. Tear romaine into large pieces and arrange in a salad bowl.
5. Wash and thinly slice cucumber. Mound over lettuce in salad bowl.
6. Chill in the refrigerator until ready to serve, about 30 minutes.
MAKING
7. In a large skillet, melt 1 tablespoon butter
8. Arrange the chicken breast halves and brown them for 5 minutes on each side.
9. Add onion, tomatoes, basil, oregano and salt to chicken and sauté.
10. Cover the skillet and let the chicken simmer for about 15 minutes until it is tender.
11. In the meanwhile, in a medium sauce pan, bring 2 cups of water to a boil.
12. While the water is boiling prepare the dessert, by blending whipped heavy cream with confectioners' sugar and vanilla.
13. Reserve several peach slices for garnish and arrange half of the remaining on bottom or flat dessert dish.
14. Top with half of ladyfingers and drizzle with juice from the peaches.
15. Top with half of flavored cream.
16. Repeat layering remaining peaches, ladyfingers and cream.
17. Garnish with reserved peach slices and chopped nuts.
18. Chill in the freezer until serving time.
19. To the boiling water add salt and gradually add the cornmeal, stirring constantly.
20. Over low heat, allow the cornmeal to cook and thicken, stirring constantly, about 5 minutes until it resembles mush.
21. Stir 1/4 cup of the Parmesan cheese into polenta
22. Turn into greased mold and pack firmly.
FINALIZING
23. When chicken is cooked, remove to serving platter and keep warm.
24. Blend flour in ¼ cup water to make a paste and stir into the cooking liquid of the chicken.
25. Allow the sauce to thicken, stirring constantly.
SERVING
26. Spoon the sauce over the chicken.
27. Dress the chilled salad with dressing and toss well.
28. Unmold the Polenta onto a serving platter and garnish it with remaining Parmesan.
29. Accompany meal with hard rolls and butter.
30. Just before serving the dessert, remove from the freezer, cut into squares and serve on dessert plates.
31. Serve beverage of your choice at end of the meal.
Chef
