For this week's
Blog Cookery,
I didn't go to a blog...
I went to the
professional chef herself,
Monica Riedel!
Monica lives in my neighborhood,
and is a great friend.
And when I told her
I'm working on
"making dinner", (see here and here)
she was more than happy to help!
One of the things
I love about Monica
is her passion for good food.
And when she says GOOD,
she means tasty AND healthy.
She is working to get our community
excited about eating foods
that are locally grown
and fresh--straight from the farm.
Last summer,
Monica spent the day
learning how to make cheese
at the Rockhill Creamery
in Richmond, Utah.
Locally made cheese
is just one of the home-grown
ingredients she uses in her
Farm to Fabulous dinners--
we were lucky enough
to enjoy one of those dinners.
It was amazing!
We had fresh corn on the cob
served with lemon herb butter,
a wonderful green salad made
with locally grown veggies,
steak so tender
you didn't have to use a knife,
and an amazing dessert--
panna cotta topped with
apricot compote.
Delicious!
Monica has introduced me
to food in ways
I have never
experienced before.
She takes simple fresh ingredients,
and turns them into
something extraordinary.
This week Monica shared
some easy and delicious
recipes with me.
So last night for dinner we had
Baked Chicken Cutlet
with Rice Pilaf
and Spinach Salad.
I was a little intimidated
when Monica told me
I had to butterfly the chicken.
But using the new knife
that F gave me,
it was easy!
Thanks Monica - dinner was terrific!
Monica Riedel's Baked Chicken Cutlets
1 pound boneless, skinless chicken breasts, butterflied
1 tsp. salt
1/2 tsp. pepper
4 oz. butter
1 T. Dijon mustard
1 tsp. Worcestershire sauce
1 cup bread crumbs
1 cup Parmesan cheese
Butterfly the chicken -- using a sharp knife, cut breasts open like a book, not all the way through. Combine butter, Dijon and Worcestershire sauce in a sauce pan and melt together over medium-low heat. Place in shallow dish. Sprinkle with salt and pepper. Combine crumbs and cheese in another shallow dish. Dip chicken in butter mixture, then coat in crumb mixture. Lay out on cookie sheet and bake at 350 degrees for 30-35 minutes.
.
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Monica Riedel in the Daily Herald.
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