ROQUEFORT BUTTER STEAK

Serves 6

4 lbs sirloin steak; 1" thick

2-3 tbsp olive oil

salt and pepper

R-B Sauce

4 tbsp butter

4 tbsp roquefort

4 tbsp lemon juice

3 tbsp chives, chopped

Rub steak with oil and sprinkle with salt and pepper.  Broil on each side to preferred temperature.

Combine R-B sauce ingredients and top steak with sauce.

Review:  Yummy!

ROLLED CHICKEN BREASTS WITH MOZZARELLA

Serves 8 - 375 degree oven

4 whole chicken breasts, split and boned

1/2 tsp seasoned salt

1/2 cup (1 stick) butter, room temperature

1/2 tsp dried oregano

1/2 tsp dried marjoram

1/2 tsp chopped fresh parsley

1/4 lb mozzarella, cut into 8 slices

1/2 cup vegetable oil

1/2 cup flour

2 eggs, beaten

1 1/2 cups dry breadcrumbs

1/2 cup dry white wine

Flatten chicken breasts to thickness of 1/4".  Sprinkle with seasoned salt.Mix butter, oregano, marjoram and parsley in small bowl.  Spread half of butter mixture over 1 side of chicken pieces. Top each with 1 slice cheese Roll up and secure with toothpicks.

Preheat oven to 375 degrees.  Heat oil in large skillet over medium heat.Coat chicken rolls with flour.  Dip each in egg and roll in breadcrumbs. Add chicken to skillet and brown lightly.  Transfer to 9"x 13" baking dish. Melt remaining butter mixture in small saucepan over low heat. Add wine to melted butter and pour over chicken.

Bake until tender; 30-40 minutes.

Review:  Nice easy, tasty dinner.

ROASTED GARLIC LEMON GREEK CHICKEN

Serves 4 - Oven at 350 degrees

1 broiler/fryer chicken (about 3 lbs)

3/4 tsp salt

pepper

14 cloves garlic, divided

water

1 1/2 tsp lemon juice

1 tbsp melted butter

4 tsp parsley, chopped

Rub chicken inside and out with salt and pepper.  Crush 2 cloves garlic and place in body cavity. Close neck and body cavities with skewers or toothpicks.  Tuck wings under back.  

Cut remaining 12 cloves of garlic into slivers and place in small roasting pan.  Add 1/2 water or to a 1/4" depth.  Place chicken on rack in roasting pan and sprinkle with lemon juice.  Brush chicken with melted butter.

Roast in preheated 350 degree oven for 30 minutes.  Tilt chicken so cavity juices run into pan juices. Roast for 15 minutes longer or until drumstick moves easily and juices run clear when thigh is pierced.  Let stand for 5 minutes.  Serve chicken halved or carved.  Spoon pan juices over chicken and sprinkle with parsley.

Review:  I ended up just cutting up the chicken into pieces and after roasting for approximately 20 minutes, placed under the broiler to crisp up the skin.  It was really delicious, but frankly, similar to how I normally make chicken, so am not sure why I would have thought to save this recipe.