Category: Italian

Petti di Pollo alla Bolognese

2 whole chicken breasts, split, skinned & boned
3 Tbsp. finely minced parsley
salt and ground black pepper
1/2 lb. Bel Paese cheese, cut into thin slices
flour for dusting
1 Tbsp. butter, softened
1/4 c. freshly grated Parmesan
3 Tbsp. butter
6 Tbsp. chicken stock
2 Tbsp. olive oil
1 Tbsp. butter, firm, cut into little bits
8 very thin slices prosciutto

1. With a very sharp knife, slice each breast in half horizontally. Place each piece between sheets of waxed paper and lightly pound with the flat side of a wooden mallet until the chicken is about 1/4” thick. Salt and pepper breasts and coat with flour, shaking to remove excess.

2. Butter an ovenproof serving dish with 1Tbsp. butter. Be sure dish will hold all the chicken in one layer. Set aside.

3. Heat 3 Tbsp. butter and 2 Tbsp. oil together in large, heavy skillet over fairly high heat. Add chicken and saute 2 minutes on each side, without over browning. Place in a serving dish.

4. Completely mask each piece of chicken with a single layer of prosciutto. Lightly sprinkle with parsley and mask completely with the Bel Paese. Be sure the cheese comes down over the edges of the chicken so it will become sealed.

5. Sprinkle Parmesan evenly over chicken. Gently pour in chicken stock around the chicken, dot with bits of butter and place in upper third of a 350 degree oven for about 10 minutes, or until cheese is melted and lightly browned. Run under broiler for a minute or less to brown slightly if necessary. Garnish with parsley.

Serves 2 to 4

NOTE: To do ahead, stop after sprinkling with Parmesan and refrigerate. Add stock and butter and heat before serving

Cold (or hot) zucchini soup

26 oz chicken broth
1 medium chopped onion
2 Tbsp. butter
1 ½ teaspoons curry powder
4 -5 medium zucchini
2 Tbsp. fresh lime juice

1. Bring chicken broth, chopped onion,  butter, and curry powder to a boil.

2. Slice zucchini and add to broth and simmer, covered for 8 to 12 minutes.

3. Cool and puree in food processor.

4. Add 2 Tbsp. fresh lime juice and refrigerate.

5. Garnish with lemon slices. Can be reheated to serve warm.

Serves 8 to 10


1/4 c. olive oil
2 cup tomato juice
2 Tbsp. lemon juice
3-4 dashes Tabasco
1/8 teaspoon garlic powder
1 teaspoon salt
1 lb. can tomatoes, including juice
1/4 teaspoon pepper
1/4 c. chopped onions
1 green pepper, finely diced
1 chopped celery
1 1/4 cup. beef stock
1 cucumber, finely chopped
2-3 slices white bread
dash garlic powder

1. Whisk together olive oil, lemon juice and garlic powder. Set aside.

2. In blender, puree tomatoes, onions, celery and stock.

3. Stir into a large bowl.

4. Blend together tomato juice, Tabasco, salt, pepper and lemon juice.

5. Combine with other mixture. Chill at least 4 – 5 hours.

6. Taste and adjust seasoning.

7. Cut bread into small squares, and lightly sauté in butter and a little garlic powder.

To serve, put a mound of cucumber and green pepper and a few croutons on top of the soup in each bowl.