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4 chicken breasts, boned, skinned, flattened to same size and thickness
2 lb ripe tomatoes, roughly chopped
2 medium carrots, roughly chopped
Olive oil
1 garlic clove, crushed
1 cup chopped onion
2 tbsp tomato paste
1 tbsp sugar
1/2 cup dry white wine
Salt and freshly ground pepper
1 tbsp fresh chopped basil
1 beaten egg mixed with 1 tbsp olive oil
4 tbsp freshly grated Parmesan cheese
1 cup fresh bread crumbs
8 oz mushrooms, sliced
Juice of 1/2 lemon
4 slices munster cheese
2 tbsp parsley
Salt and Pepper

Tomato Sauce-Place a little olive oil in a pan, add carrots, garlic,
onion. Allow vegetables to fry 2 minutes. Add tomato paste and allow to
cook until the paste has deepened in color. Add tomatoes, sugar, wine.
Season with salt, pepper and basil. Bring to boil, allow to cook 10
minutes. Strain through a fine sieve if you like-I do not. Deglaze pan
with a little white wine and add this to the sauce.
Season chicken breasts with salt and fresh pepper. Coat with Parmesan,
then paint with egg mixed with olive oil. Place into fresh bread crumbs
and coat both sides.
Place oil in large pan. Add breasts, cook 3 minutes each side. After first
3 minutes, add mushrooms, season with salt and pepper and squeeze of lemon
When chicken has cooked 3 minutes on each side, pour 1/2 tomato sauce
around the chicken, and cover the breasts with cheese. Cover the pan, and
allow the cheese to melt. When the cheese has melted, scatter parsley over
the chicken. Remove the breasts from the pan-add rest of tomato sauce to
the pan, deglaze the pan and then spoon mushrooms and sauce around the
chicken. Serves 4.


11/2 lbs fresh green beans, smallest size available
1/3 cup pine nuts
2 tbsp olive oil
1 small garlic clove, minced
1/4 cup fresh lemon juice
1 tbsp chopped fresh parsley
Salt and freshly ground pepper

Snap off both ends of beans, wash them under cold running water. Bring
saucepan of salted water to boil. Add the beans and cook uncovered, until
tender but still a bit crunchy-2 to 4 minutes, depending on size. Drain
and immediately plunge them in a large bowl of ice water to stop cooking
and set the green color. Drain well. Place pine nuts in a small baking
dish and toast, stirring often, until lightly golden, 3-5 minutes. Set
Heat oil in med. skillet over med. heat. Add garlic and stir once or
twice. Add beans, lemon juice, pine nuts and parsley and season with salt
and pepper. Raise heat to high and cook just long enough to heat beans,
1-2 min. Serves 4-6.

1 large sweet red pepper
1 head romaine lettuce
2 cups fennel bulb sliced (use celery if you can't get fennel but its not
the same)
1 cucumber, sliced
2 medium tomatoes, cut in wedges
4 tbsp olive oil
1 tbsp Balsamic vinegar-best quality
Salt and freshly ground pepper
Fresh basil

The sweet red pepper can be used raw, but it is better if you blacken the
skin over a flame or under a broiler. Place in a plastic bag for 5-10
minutes, then scrape skin off with a paring knife. remove the stem and
seeds, then julienne. Clean romaine, dry it and tear into bite size
pieces. Add the remaining vegetables. Pour olive oil, then vinegar and
salt and pepper over the salad. Toss to mix, then taste. Add more salt,
pepper or vinegar to taste. Chop basil, add to the salad, toss again.
Serves 4 to 6.


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