Monthly Archives: September 2013

Home  /   2013  /   September

Chicken Milano

Chicken Milano
209/19/13
Tomato Recipe
5.0 from 1 reviews

Chicken Milano
 
Print

Author:

Ingredients
  • 1 ½ lbs Skinless, Boneless Chicken Breasts
  • Salt and pepper
  • 1 Tablespoon Vegetable Oil
  • 2 Tablespoons Butter
  • 1 cup Great Lakes Sun Dried Tomatoes, diced
  • 14 oz Chicken Broth
  • 1 ¾ cups Heavy Cream
  • 2 Tablespoons Dried Basil
  • ¾ cups Shredded Parmesan Cheese
  • 8 ounces Fettuccine Pasta

Instructions
  1. Cook the fettuccine as directed on package.
  2. Cut the chicken into 1 inch pieces. Season with salt and pepper and sauté in a large skillet over medium heat in 1 Tablespoon vegetable oil until no longer pink.
  3. Place chicken in a bowl and set aside.
  4. In the same skillet melt butter and sauté garlic for 30 seconds.
  5. Add the sun dried tomatoes and chicken broth. Bring to a boil and simmer for 5 minutes.
  6. Add the cream and simmer until the sauce is thick enough to coat the back of a spoon.
  7. Add the chicken and basil to the sauce and simmer until chicken is heated through.
  8. Stir in parmesan cheese.
  9. Serve the sauce on top of the fettuccine.

Apricot Cheese Ball

Apricot Cheese Ball
No Comments09/12/13
Apricot Recipe Cherry Recipe Pine Nut Recipe
Apricot Cheese Ball
 
Print

Author:

Ingredients
  • 8 ounce package Cream Cheese, softened
  • 4 ounces Cheddar Cheese, finely grated
  • ½ cup Great Lakes’ Dried Apricots, chopped
  • ¼ cup Great Lakes’ Dried Cherries, chopped
  • ½ cup Great Lakes’ Pine Nuts, toasted and chopped

Instructions
  1. Chop apricots and dried cherries in a food processor.
  2. Combine with the cream cheese and cheddar cheese.
  3. Toast pine nuts and chop them when cooled.
  4. Form the cheese mixture into a ball and roll in the chopped pine nuts.
  5. Cover and chill for 2 hours before serving.

 

Apricot Butter

Apricot Butter
No Comments09/12/13
Apricot Recipe
Apricot Butter
 
Print

Author:

Ingredients
  • ½ cup Butter, softened
  • 2 tablespoons Honey
  • 10 Great Lakes’ Dried Apricots
  • ½ teaspoon Lemon zest

Instructions
  1. Dice apricots in a food processor.
  2. Add butter, honey and lemon zest.
  3. Process until well blended and fluffy.
  4. Serve with toast or biscuits.

Mimi’s Apricot Chicken

Mimi’s Apricot Chicken
No Comments09/05/13
Apricot Recipe
Mimi’s Apricot Chicken
 
Print

One of the first recipes to appear on Great Lakes’ Dried Apricot labels.
Author:

Ingredients
  • 1 Whole Chicken Breast (boned and skinned)
  • 2 tablespoons Soy Sauce
  • 3 tablespoons Rice Wine or Dry Sherry
  • 1 tablespoons Grated Fresh Ginger or Ground Ginger
  • 6 oz. GREAT LAKES’ Ready-to-Eat Dried Apricots, Diced
  • 1 cup Rice
  • 1 cube Chicken Bouillon
  • ½ cup Chopped Walnuts
  • 1 can (8 oz) Sliced Water Chestnuts (Optional)
  • 1 Med. Onion, Diced
  • 2 tablespoons Parsley, Chopped
  • Dash of Basil, Marjoram, & Cilantro

Instructions
  1. Marinate chicken overnight in next 3 ingredients: soy sauce, rice wine or sherry, and ginger. (Save marinade.)
  2. In a medium pan, cover dried apricots with 1 cup of water and simmer until soft and done. (about 5 minutes)
  3. In another medium pan, add chicken to 1½ cups of boiling water and simmer for 10-15 minutes or until cooked through.
  4. Remove chicken and cut into bite-size pieces. (Save water.)
  5. Add 1.5 cups of water to saved chicken water and add rice, diced onions, chicken bouillon and slow boil until rice is soft. (about 15 minutes)
  6. Combine all ingredients including leftover marinade and herbs and mix well.
  7. Put ingredients into large casserole dish and bake in oven at 350
  8. degrees for 40 minutes or until heated through.