An Elegant Dinner Treat Recipe
Summary
Cooking Time40 MinDifficulty LevelEasy
Health IndexHealthyServings4
Ingredients
| Frozen 9-inch Pie Shells - 2 nos | ||
| Chicken breasts | 1 , skinned | |
| Butter - 3 tablespoon + 1/4 pound | ||
| Dried thyme leaves | 1/4 Teaspoon | |
| Asparagus | 1 1/2 Pound | |
| Brie, Camembert or Gruyere Cheese - 1 package | ||
| Ham slice | 4 , boiled | |
| Raw Egg - 1 no | ||
| Romaine leaves | 1 , washed (For the Salad:) | |
| Ripe tomato | 1 (For the Salad:) | |
| Hard Cooked Eggs - 4 nos, shelled | ||
| Catsup | 2 Tablespoon (For the Salad:) | |
| Capers | 1 Teaspoon, drained (For the Salad:) | |
| Mayonnaise | 1/2 Cup (16 tbs) (For the Salad:) | |
| Lemon Slices | ||
| Strawberries | 1 Pint (For the dessert:) | |
| Sugar | 2 Tablespoon (For the dessert:) | |
| Orange-flavored Liqueur - 2 tablespoons | ||
| Flaked coconut | 2 Tablespoon (For the dessert:) | |
| package | 1 (For the dessert:) | |
| Vanilla Ice Cream | 1 1/2 Pint (For the dessert:) | |
| French Bread - 1 loaf | ||
Directions
GETTING READY
1) Preheat the oven to 400F.
MAKING
2) Thaw the pie shells. Clean and drain the chicken breasts. In a skillet, add a tablespoon of butter. Saute the chicken covered, till it browns on both sides. Sprinkle thyme on top.
3) Trim the rough ends of the asparagus and rinse.
4) Slice the cheese thin.
5) Cut each pie shell into half. Cut a dimond shape in the centre of each half. On the pie shell place a ham slice, cheese and halved chicken breast. Fold the sheet over pinching the edges together to seal.
6) Arrange the stuffed pastry shells on an ungreased cookie sheet. Brush the top over with egg wash. Bake for 20 minutes or till golden brown. Once cooled, top it with vanilla ice cream when just ready to serve.
7) Split the macaroon bars into diagonal halves. On a lightly greased 8-inch pie plate, arrange the macaroons. Place a few on the outer edge and the rest inside.
8) Take four salad plates and line them with 4 lettuce leaves. Place a tomato slice on each leaf. Place hard-boiled egg slices on top of each. Into a bowl, mix mayonnaise, catsup and capers. Spoon the mixture over the egg slices. Chill the salad.
9) In a medium skillet, boil 1 cup of water. Add in asparagus. Cover the skillet and cook for 8 minutes till they become tender. Drain. Add in 2 tablespoons of water. Toss well to mix.
10) Set aside three strawberries and hull the rest. Sprinkle with sugar and mix in with orange-flavored liqueur. Place the strawberry slices over the pie. Garnished with the three reserved strawberries. Sprinkle the top with flaked coconut.
11) Toast the French Bread.
SERVING
12) Serve the asparagus with slices of lemon as garnish.
13) Serve the chilled salad with extra mayonnaise on the side. Place the toasted bread on the side.
14) The thyme-sprinkle chicken breasts are served as the main course. 15) For dessert, serve the macaroon bars along with the pie.
1) Preheat the oven to 400F.
MAKING
2) Thaw the pie shells. Clean and drain the chicken breasts. In a skillet, add a tablespoon of butter. Saute the chicken covered, till it browns on both sides. Sprinkle thyme on top.
3) Trim the rough ends of the asparagus and rinse.
4) Slice the cheese thin.
5) Cut each pie shell into half. Cut a dimond shape in the centre of each half. On the pie shell place a ham slice, cheese and halved chicken breast. Fold the sheet over pinching the edges together to seal.
6) Arrange the stuffed pastry shells on an ungreased cookie sheet. Brush the top over with egg wash. Bake for 20 minutes or till golden brown. Once cooled, top it with vanilla ice cream when just ready to serve.
7) Split the macaroon bars into diagonal halves. On a lightly greased 8-inch pie plate, arrange the macaroons. Place a few on the outer edge and the rest inside.
8) Take four salad plates and line them with 4 lettuce leaves. Place a tomato slice on each leaf. Place hard-boiled egg slices on top of each. Into a bowl, mix mayonnaise, catsup and capers. Spoon the mixture over the egg slices. Chill the salad.
9) In a medium skillet, boil 1 cup of water. Add in asparagus. Cover the skillet and cook for 8 minutes till they become tender. Drain. Add in 2 tablespoons of water. Toss well to mix.
10) Set aside three strawberries and hull the rest. Sprinkle with sugar and mix in with orange-flavored liqueur. Place the strawberry slices over the pie. Garnished with the three reserved strawberries. Sprinkle the top with flaked coconut.
11) Toast the French Bread.
SERVING
12) Serve the asparagus with slices of lemon as garnish.
13) Serve the chilled salad with extra mayonnaise on the side. Place the toasted bread on the side.
14) The thyme-sprinkle chicken breasts are served as the main course. 15) For dessert, serve the macaroon bars along with the pie.
Chef
