Recipe Chicken Rolls with apricots and almonds, Cuke Salad, White wine

I have had out of necessity to find chicken recipes as chicken and other fowl are the only thing I could afford. I had my farmer partner raise 100 chickens for me this spring. They were large chickens so it only took six to eight weeks. They were free range, organic chicken. So they were healthy. I took a job helping an elderly lady here where I live for a couple of months when she came from the hospital to pay for the baby chickens which I had to match what I wanted, for my farm partner. She also raised me 25 turkeys and several geese and ducks while she was doing it. Then I rented a locker to keep them in. I also have a small freezer at home. So here is a recipe my Mom used to make that is just delicious. Try it I just know if you are a meat eater you will like it. Chicken Rolls with dried Apricots Apricot-Chicken Rollups SERVINGS 6 PREP TIME 40 mins

ingredients 1 6 - 7 ounce package dried apricots, snipped (about 1-1/3 cups) 1/2 cup dried cranberries 3 tablespoons honey 1 1/2 teaspoons ground ginger 2/3 cup fine dry bread crumbs 2 tablespoons snipped fresh parsley 1 tablespoon all-purpose flour 1 tablespoon finely shredded Parmesan cheese 1 teaspoon paprika 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried oregano, crushed 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons shortening 2 eggs 1 cup of Almonds 6 medium skinless, boneless chicken breast halves (about 2 lb) directions 1. Preheat oven to 350 degree F. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Stir together apricots, cranberries, honey, and ginger, almonds; set aside. 2. Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and 1/4 teaspoon pepper. Cut in shortening until mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in another shallow dish; beat lightly with a fork. 3. With a meat mallet, lightly pound each chicken breast between two pieces of plastic wrap into a rectangle slightly less than 1/4 inch thick. Remove wrap. Spoon a scant 1/4 cup of apricot mixture onto center of each chicken breast. Fold in bottom and sides. Roll up. Secure with toothpicks. Dip in egg, then in crumb mixture. Place in prepared dish. Bake for 35 to 40 minutes or until no pink remains. Discard toothpicks. Makes 6 servings. NUTRITION INFORMATION Per Serving: cal. (kcal) 405, Fat, total (g) 9, chol. (mg) 159, sat. fat (g) 2, carb. (g) 43, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 20, pro. (g) 40, vit. A (IU) 2430, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 14, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 546, Potassium (mg) 759, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet

Lemon Cucumber Salad With fresh Herbs Ingredients 1-2 large cucumbers (or 4-5 lemon cucumbers), peeled, quartered lengthwise, then sliced crosswise 1-2 Tbsp chopped fresh dill, basil, or Thai basil* 2-3 Tbsp seasoned rice vinegar Salt and pepper to taste *To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other. Method Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill. Join dailyplanet.biz right now and not only will you enjoy a blog chockfull of industry information, you’ll receive a 25 percent discount on advertising!