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Melanie's lunch with friends

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4 Chicken Breasts
Seasoned with a few shakes of
lemon pepper, garlic and herb, sweet paprika and chicken spice
Sundried tomatoes, drained

Feta cheese crumbled
Cooked spinach, chopped
Some grated cheddar
Flour for dusting
2 beaten eggs
Bread crumbs and Panko (I processed bread and panko in the processor with parsley, pepper and Italian herbs)
¼ cup melted butter
Make a pocket in the chicken breasts with a very sharp knife.
Season the insides lightly. Mix together in a bowl the sundried tomatoes, feta, cheddar and spinach and fill the pockets being careful not to overfill.
Try and use the extra loose piece of chicken piece to fill the gap. Wrap it in cling wrap and refrigerate for 15 minutes.
Lightly dust with flour, dip in egg and dredge in crumbs. Place in greased oven proof baking dish. I used olive oil cooking spray.
Bake in preheated oven at 160 degrees for 30 minutes.
Pour melted butter over and bake another 10 minutes till golden and crisp.
6 zucchini sliced into coins
1 cup grated mozzarella
2 cups Cheese sauce
¼ cup bread crumbs
Steam the zucchini in a little water till tender but still firm. When cheese has been done stir in the mozzarella and pour over straight away. I made a breading with some of the bread crumb mixture from the chicken and the melted butter and some parsley and spread on top. Bake at 180 for 15 minutes till bubbly.
2 cups Arborio rice
1 tray brown mushrooms, sliced
6 cups chicken stock
1 shallot sliced (not spring onion) **
1 cup white wine
6 TB Butter
1 tsp saffron
1 cup parmesan cheese
Melt butter in pan, add shallot and rice. Add wine and reduce.
Add stock one ladle at a time. As soon as it reduces a bit add another ladle. Add saffron and stir. Keep adding stock. Stir in mushrooms.
When rice is tender, sir in parmesan cheese.
** If you can’t find shallot take a normal onion and put in a strainer, pour boiling water over it for 15 seconds
Was just a simple Greek salad with lettuce, onion, cucumber, tomato, olives, feta cheese and I added red pepper.
2 Tablespoons Olive Oil
2 Tablespoons Lemon Juice
1/4 teaspoon Garlic Paste
1 Tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon honey
1 teaspoon origano
Salt and Black Pepper
Whisk all ingredients together well. Pour over salad just before serving.
Prepared, tried and tested by:  Melanie Kramar‎

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