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Aphrodisiac dinner N°3


chef_claudio

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REFRESH THE WINE ...you could also change the kind of wine with this main course...  but fresh champagne is fine as well

 

GARLIC & PARMESAN  CHICKEN. 

You can make it in advance in leave it in the oven ,covered at 80° ,to keep it warm....so you will have time for chatting with your love....

 

1 Chicken breasts

1 Cup fine bread crumbs

60 gr  Parmesan cheese

1 Tablespoons fresh minced parsley

salt

pepper

50 gr melted butter

2 Cloves or crushed garlic

1Tablespoons fresh lemon juice

Paprika

1 Tablespoons Vermouth

Blend crumbs, cheese, parsley, salt and pepper. 

In a different bowl blend melted butter, garlic and lemon juice. 

Dip the chicken in butter then in crumbs. 

Put each piece in a casserole and drizzle the remaining butter and crumbs onto chicken, then sprinkle with paprika and add vermouth.  Bake at 180 ° for about 35/40 min.  

serve with rice , boiled asparagus topped with gratted parmesan cheese and  hot butter  and :

Carrot&Ginger :

Carrots (scrapped and cut into julienne strips)

1 Tablespoon orange marmalade

Grated ginger

Butter

Cook carrots until crisp-tender  & drain. Melt butter and heat marmalade and ginger. Pour over carrots and mix well. 

 

Tomorrow Dessert.........

 

 

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REFRESH THE WINE ...you could also change the kind of wine with this main course...  but fresh champagne is fine as well

 

GARLIC & PARMESAN  CHICKEN. 

You can make it in advance in leave it in the oven ,covered at 80° ,to keep it warm....so you will have time for chatting with your love....

 

1 Chicken breasts

1 Cup fine bread crumbs

60 gr  Parmesan cheese

1 Tablespoons fresh minced parsley

salt

pepper

50 gr melted butter

2 Cloves or crushed garlic

1Tablespoons fresh lemon juice

Paprika

1 Tablespoons Vermouth

Blend crumbs, cheese, parsley, salt and pepper. 

In a different bowl blend melted butter, garlic and lemon juice. 

Dip the chicken in butter then in crumbs. 

Put each piece in a casserole and drizzle the remaining butter and crumbs onto chicken, then sprinkle with paprika and add vermouth.  Bake at 180 ° for about 35/40 min.  

serve with rice , boiled asparagus topped with gratted parmesan cheese and  hot butter  and :

Carrot&Ginger :

Carrots (scrapped and cut into julienne strips)

1 Tablespoon orange marmalade

Grated ginger

Butter

Cook carrots until crisp-tender  & drain. Melt butter and heat marmalade and ginger. Pour over carrots and mix well. 

 

Tomorrow Dessert.........

 

 

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gorgeous>>>> does your papa cook?... anyway ...jenuary TF party..... you are welcome

DocDre>>>>> I love only to dine on champagne ....but Pinot grigio is fine ... bravo

Lyna>>>> you write me a comment after ages to tell me that you want green tea....mmmm can I make a Zabayon (see my old journals) very aphrodisiac.....

Mayo>>>>> I promise no garlic in there....ehehehehe

Whiskers>>>>> ok ok can you wait jenuary????

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