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Orange, fennel, with beet salad and roman style chicken

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Orange, fennel, with beet salad and roman style chicken

  1. 1. Great Home CookinRecipes1) Appetizer2) Main Dish1) Orange, Fennel, and Beet Salad RecipeFresh oranges, earthy beets, and fennel combine perfectly in this tasty orange, fennel, and beet salad. Zesty herb vinaigrette dressing gives the already flavorful fruit and vegetable medley an appetizing twist. Serve this healthy salad for a light lunch or brighten up a chilly night by using it as a first course.
  2. 2. Great Home CookinRecipesIngredients:2 cloves garlic, crushed and chopped1 tablespoon lemon juice1 tablespoon red-wine vinegar2 teaspoons chopped, fresh parsley1 teaspoon Dijon mustard1/4 teaspoon salt1/4 teaspoon ground black pepper1/3 cup olive oil3 roasted beets, quarters2 small oranges, peeled and cut into sections1 bulb fennel, thinly sliced
  3. 3. Great Home CookinRecipesPreparation:Stir together the crushed garlic, lemon juice, red-wine vinegar, parsley, mustard, salt and pepper. Whisk the olive oil into the vinegar mixture until it is smooth. Set the vinaigrette aside.Gently toss the roasted beets, orange sections, and sliced fennel with the vinaigrette. Serve the orange-fennel salad immediately or refrigerate it for up to 2 days.This orange, fennel, and beet salad recipe makes 4 servings.
  4. 4. 2) Roman-style ChickenIngredients4 skinless chicken breast halves, with ribs2 skinless chicken thighs, with bones1/2 teaspoon salt, plus 1 teaspoon1/2 teaspoon freshly ground black pepper, plus 1 teaspoon1/4 cup olive oil1 red bell pepper, sliced1 yellow bell pepper, sliced3 ounces prosciutto, chopped2 cloves garlic, chopped
  5. 5. 1 (15-ounce) can diced tomatoes1/2 cup white wine1 tablespoon fresh thyme leaves1 teaspoon fresh oregano leaves1/2 cup chicken stock2 tablespoons capers1/4 cup chopped fresh flat-leaf parsley leaves
  6. 6. Great Home CookinRecipesDirectionsSeason the chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. In a heavy, large skillet, heat the olive oil over medium heat. When the oil is hot, cook the chicken until browned on both sides. Remove from the pan and set aside.
  7. 7. Keeping the same pan over medium heat, add the peppers and prosciutto and cook until the peppers have browned and the prosciutto is crisp, about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine, and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the pan. Return the chicken to the pan, add the stock, and bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through, about 20 to 30 minutes.
  8. 8. Great Home CookinRecipesIf serving immediately, add the capers and the parsley. Stir to combine and serve. If making ahead of time, transfer the chicken and sauce to a storage container, cool, and refrigerate. The next day, reheat the chicken to a simmer over medium heat. Stir in the capers and the parsley and serve.SERVES 6;
  9. 9. Great Home CookinRecipesNOTICE:This site derives its revenues through advertising and other sources, so visitor pay no fees and allowed to collect free recipes any time. So please help maintain the website by clicking the ads on it. Thank youClick here to go website -- www.cookingwith-style.com or To the Blogger htttp://wwwcookingwith-style.blogspot.com/Email me at jbcoobtg6742@cookingwith-style.com and Ill send you a cookbook in ebook style to you. Make sure you put my email address in your contact list so that the book will not go to somewhere else.

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